Abstract: A malodor reducing composition is provided. The composition includes a perfume mixture including (a) at least one odor-reducing material; and (b) at least one N-heterocycle selected from an aromatic N-heterocyclic moiety and N,S-heterocyclic moiety. The at least one odor-reducing material exhibits an Odor Value (OV) having a common decimal logarithm (log10 OV) of greater than about 5.5.

Abstract: A malodor reducing composition is provided. The composition includes a perfume mixture including (a) at least one odor-reducing material; and (b) at least one N-heterocycle selected from an aromatic N-heterocyclic moiety and N,S-heterocyclic moiety. The at least one odor-reducing material exhibits an Odor Value (OV) having a common decimal logarithm (log10OV) of greater than about 5.5.

Abstract: A compound having the structure wherein R is hydrogen or methyl, having a strong odour and for use as a perfumery ingredient.

Abstract: A perfume composition including the compound 4-[(1,5-dimethylhexyl)oxy]butanal in both its racemic and enantiomeric forms.

Abstract: A perfume composition including at least one compound having the formula: wherein p, q and r are independently selected from 0 and 1, p+q+r being from 0-3 and X1 is saturated or unsaturated, such that: (a) when p+q+r=0, R1, R2 and R12 are Me; R3-5 and R9-11 are H; (b) when p+q+r=1, R1 and R12 are independently selected from H, Me and Et; R2 is selected from H and C1-C4 alkyl; R3-5 and R9 are independently selected from H and methyl; and R8 and R10 are H; (c) when p+q+r=2, R1 and R2 are selected from H and C1-C4 alkyl, R3 and R9-12 are independently selected from H and methyl: R4-5 are H, or R4 and R5 together form a methylene group; and R6-7 are H; (d) when p+q+r=3, R1, R2 and R12 are Me; and R3-11 are H.

Abstract: A compound having the structure (A) where R1 is C1 to C5 alkyl, and R2 to R5 are independently selected from H and methyl, having a strong odour and for use as a perfumery ingredient, particularly in Muguet accords/fragrances, is provided.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH2SSCH2CH2CH3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide.

Abstract: This invention pertains to a method for flavoring an ingestible composition with a flavoring agent, furfuryl propyl disulfide, in organoleptically purified form, unaccompanied by substances of natural origin present in cooked beef and onions. The flavoring agent may be used in a wide variety of ingestible vehicles to augment or enhance the aroma or taste of foodstuffs, particularly roasted nut, roasted meat, beef broth, black pepper, onion, fine herbs, omelet, and cooked onion omelet flavored foodstuffs. The present invention also pertains to an ingestible composition comprising an ingestible vehicle and an organoleptically effective amount of the purified flavoring agent. The present invention also pertains to furfuryl propyl disulfide represented by the formula, (2-Furan-CH2SSCH2CH2CH3), in purified form, unaccompanied by substances of natural origin present in cooked beef and onions, and to methods for preparing furfuryl propyl disulfide.