Abstract: Process for flavoring dry vegetable material, especially pieces of leaf and stem like tea, herbs, spices and vegetables by mixing the dry vegetable material with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity may at least be adsorbed for the most part by the vegetable material, continuing the mixing operation till a dry or almost dry product is obtained and then, if necessary, subjecting the obtained product to a drying operation respectively reduction operation.

Abstract: 2-Methoxyethyl cyclododec-1-enyl ether is of interest as a precursor for the saturated ether, 2-methoxyethyl cyclododecyl ether, which can be obtained therefrom by catalytic hydrogenation, in a high purity and with a good fragrance quality. The saturated ether is a valuable fragrance component having a woody note. A process for producing 2-methylethyl cyclododec-1-enyl ether comprises the step of reacting cyclododecanone, 2-methoxyethanol and a tri(lower alkyl) orthoformate, at a temperature of 50.degree.-250.degree. C., in the presence of an acid catalyst, removing resultant low-boiling compounds by distillation, and recovering resultant 2-methoxyethyl cyclododec-1-enyl ether.

Abstract: Use of one or more alkyl substituted benzyl cyanides having the formula ##STR1## in which R.sub.1 and R.sub.2 each may represent a hydrogen atom or a methyl group and R.sub.3 represents a branched alkyl group having at most 6 carbon atoms as a perfume component in perfume compositions and in imparting perfume notes to articles for example soaps, cleaning preparations and cosmetic compositions.

Abstract: Perfume compositions, perfumed materials and perfumed articles containing one or more isomers of substituted 1.4.4.8-tetramethyl-tricyclo[6.3.0.0.sup.2.5 ]-undecanes as perfume base.Use of one or more isomers of 9-alkanoyl-1.4.4.8-tetramethyl-tricyclo[6.3.0.0.sup.2.5 ]undecanes having formula ##STR1## wherein R is methyl, ethyl or n-propyl as a perfume component in perfume compositions and in imparting fragrance to materials and articles for example soaps, cleaning preparations and cosmetic preparations.

Abstract: Perfume compositions, perfumed materials and perfumed articles containing derivatives of spiro [5.5] undecane-3-one and/or undecene-3-one having the following formula ##STR1## wherein R.sub.1 and R.sub.2 are hydrogen or methyl and the dotted line is a single or double bond with the proviso that when this dotted line is a double bond R.sub.1 and R.sub.2 are both hydrogen.The use of one or more derivatives of spiro [5.5] undecane-3-one and/or -undecene-3-one having formula 1 as a perfume component in perfume compositions and in imparting fragrance to materials and articles for example soaps, cleaning preparations and cosmetic preparations.

Abstract: Use of one or more esters of methyl substituted bicyclo [2.2.1]heptane- and heptene-carboxylic esters with formula 1a and 1b, in which the dotted line is a single or double bond, R.sub.1 represents a hydrogen atom or methyl group and R.sub.2 represents an alkyl or alkenyl group having 1-4 carbon atoms as a perfume component in perfume compositions and in imparting perfume notes to articles, for example, soaps, cleaning preparations, cosmetic preparations.

Abstract: Perfume compositions, perfumed materials and articles containing one or more phenyl-tetrahydrofurans.Use of one or more phenyl-tetrahydrofurans having formula 1 or 2 of the formula sheet in which R.sub.1, R.sub.2 and R.sub.3 each represent a hydrogen atom or an alkyl group having 1 to 3 carbon atoms and R.sub.4 represents a hydrogen atom, a methyl- or ethyl group as a perfume component in perfume compositions and in imparting perfume notes to materials and articles for example soaps, cleaning agents and cosmetic preparations.

Abstract: The cloud stability of citrus juice beverages and beverage bases is improved by subjecting pasteurized concentrated or single strength citrus juice to at least one enzyme having protease activity. The further step of pretreating the starting material mechanically or enzymatically to make it more accessible to protease activity prior to or simultaneously with treatment with at least one enzyme having protease activity is also within the invention.

Abstract: Novel acyl-polyalkyl indan compounds and the use thereof as a base for perfume, as well as perfume compositions, perfumed materials and perfumed articles.

Abstract: Antiperspirant compositions containing dibenzyl sorbitol as a gelling agent and only up to 10% of a propylene - ethylene glycol polycondensate and process for preparing said compositions.

Abstract: An acidic and somewhat resinous odor note tending to cistus and olibanium is imparted to a perfume composition or product containing the same by adding the 3,3-dimethylbicyclo-(2,2,1)-heptane-2-carboxylic acid compound thereto.

Abstract: The invention relates to a process for changing, intensifying or supplementing the taste and/or flavor of foodstuffs and a new thiopentanone derivative useful as a flavor additive.

Abstract: This invention relates to novel chemical compounds and their use as flavor and odor agents. More specifically this invention relates to substituted cyclohexenones and cyclohexanones, which are valuable flavor and fragrance materials.

Abstract: The invention relates to a method for the preparation of both known and novel fragrances and flavors, and in particular to the preparation and use of the novel fragrance compound, 2,6-nonadiene nitrile, and to a novel method for the preparation of 4-heptynal as the starting product for the preparation of the 2,6-nonadiene nitrile fragrance compound.

Abstract: A process for the enzymatic streatment of waste water of wheat starch plants in which the waste water is subjected before or alternating with the first steps of the concentration process to a process at least consisting of(a) a heat treatment followed by separation of the solid substance, and(b) a treatment with enzyme preparations exhibiting amylase and/or cellulase and/or hemi-cellulase activity and optionally glucoamylase and/or .beta.-glucanase activity.

Abstract: The invention relates to a process for changing, intensifying or supplementing the taste and/or flavor of foodstuffs and a new thiopentanone derivative useful as a flavor additive.

Abstract: A solid. transparent, gelled antiperspirant composition containing one or more acidic reacting antiperspirant compounds wherein the gel contains a lower monohydric alcohol, a di- and/or trihydric alcohol and/or a lower polyglycol, a propylene-/ethyleneglycol-polycondensate, having the formula:Ho (c.sub.2 h.sub.4 o).sub.x (C.sub.3 H.sub.6 O).sub.y H, wherein y/(x+y)=0.6-1 and having an average molecular weight of at least 500,Dibenzaldehyde-monosorbitol acetal, an antiperspirant metal compound, and mono- or dialkylolamide of a higher fatty acid.

Abstract: A new intermediate of formula I ##STR1## in which X is chlorine, bromine or hydrogen and Y is a free or protected --CHO group, which is used in the manufacture of boll weevil sex pheromone components of formula II ##STR2## in which Z is --CHO or --CH.sub.2 OH, by catalytic hydrogenation, optionally with protection of the formyl group of II by acetalisation. Compound II is prepared by formylation of isophorone directly or after reduction and dehydration.

Abstract: Perfume compositions, perfumed materials and articles and a process for preparing perfume compositions, perfumed materials and articles which includes the steps of adding perfume components usual for this purpose and additionally at least one compound reminiscent of castoreum which is selected from o-hydroxybenzyl ethyl ether, 8-allyl-8-hydroxytricyclo (5,2.1.0.sup.2,6) decane and mixtures thereof. Reminiscent of castoreum is 8-allyl-8-hydroxytricyclo (5,2,1,0.sup.2,6) decane.

Abstract: Safranic acid esters having the general formula ##STR1## wherein the dotted lines represent two conjugated double bonds in the positions 2 endocyclic and 4 (.alpha.-isomer), 1 and 3 (.beta.-isomer) or 2 exocyclic and 3 (.gamma.-isomer), R.sub.1 represents an alkyl group containing at least 2 carbon atoms, or, in the .gamma.isomers an alkylidene group with 2 or 3 carbon atoms and R.sub.2 represents an alkyl or alkenyl group with 3 or 4 carbon atoms in the form of a perfumed product or flavoring composition. A process for the preparation of a perfumed product or flavoring composition wherein the safranic acid esters are incorporated with other suitable constituents.