Abstract: Described are methods for preparing foodstuffs, flavoring compositions for foodstuffs, tobacco compositions, flavoring compositions for tobacco, perfume compositions, ingredients for perfume compositions, perfumed articles and ingredients for perfumed articles by including therein one or more C.sub.1 -C.sub.6 alkyl-2-methyl-3,4-pentadienoates in order to produce:(a) In food flavorings, sweet, fruity, winey, strawberry, tagette oil-like, pear and/or apple-like aromas and sweet, fruity, winey, creamy, strawberry, tagette oil-like, pear and/or apple tastes;(b) In perfumes, berry, chamomile, wormwood, apple and/or pineapple notes; and(c) In tobaccos, sweet, woody and/or fruity notes;As well as the novel compounds, isobutyl-2-methyl-3,4-pentadienoate and n-hexyl-2-methyl-3,4-pentadienoate.

Abstract: A tobacco article comprising tobacco Tobacco and C.sub.1 -C.sub.6 alkyl-2-methyl-3,4-pentadienoates as a flavor adjuvant.

Abstract: Described are methods for preparing foodstuffs, flavoring compositions for foodstuffs, tobacco compositions, flavoring compositions for tobacco, perfume compositions, ingredients for perfume compositions, perfumed articles and ingredients for perfumed articles by including therein one or more C.sub.1 -C.sub.6 alkyl-2-methyl-3,4-pentadienoates in order to produce:A. In food flavorings, sweet, fruity, winey strawberry, tagette oil-like, pear and/or apple-like aromas and sweet, fruity, winey, creamy, strawberry, tagette oil-like, pear and/or apple tastes;B. In perfumes, berry, chamomile, wormwood, apple and/or pineapple notes; andC. In tobaccos, sweet, woody and/or fruity notes;As well as the novel compounds, isobutyl-2-methyl-3,4-pentadienoate and n-hexyl-2-methyl-3,4-pentadienoate.

Abstract: A process for producing one or more alkyl-2-methyl pentenoates having the generic structure: ##STR1## comprising the steps of: I. Contacting with hydrogen gas one or more alkyl-2-methyl-3,4-pentadienoates having the structure: ##STR2## in the presence of a hydrogenation catalyst which may be either of: A. Raney Nickel;B. Palladium on carbon; orC. Palladium on calcium carbonateAt a temperature from about 10.degree. C up to about 100.degree. C, a hydrogen pressure from about 5 psig up to about 80 psig, the concentration of said catalyst based on the weight of the starting material, the alkyl-2-methyl-3,4-pentadienoate, being from about 0.1% up to about 10%;Ii. Recovering at least 60% by weight of one or more alkyl-2-methyl-cis-3-pentenoates having the structure: ##STR3## wherein R is alkyl having up to 6 carbon atoms; optionally III. Separating the ingredients of the resulting chemical composition to obtain ethyl-2-methyl-cis-3-pentenoate; and/or, optionally,Iv.

Abstract: The flavor and aroma of tobacco products are altered by adding thereto an effective amount of at least one N-substituted pyrrole having the formula: ##SPC1##Wherein R.sub.1 and R.sub.2 are hydrogen or alkyl and are the same or different and R.sub.3 is alkyl containing eight to fourteen carbon atoms, alkenyl containing three or four carbon atoms, cycloalkyl containing from three to twelve carbon atoms, phenalkyl containing seven to eleven carbon atoms, carboalkoxyalkyl having three to seven carbon atoms, alkoxyphenylalkyl having eight to twelve carbon atoms, hydroxyalkyl having two to five carbon atoms, alkoxyalkyl having two to six carbon atoms, (alkylthio)-alkyl having two to six carbon atoms, mercaptoalkyl having from two to six carbon atoms, mercaptophenyl, pyrazinyl, pyridinyl, or thiazolyl.

Abstract: Described are methods for preparing foodstuffs, flavoring compositions for foodstuffs, tobacco compositions, flavoring compositions for tobacco, perfume compositions, ingredients for perfume compositions, perfumed articles and ingredients for perfumed articles by including therein one or more C.sub.1 -C.sub.6 alkyl-2-methyl-3,4-pentadienoates in order to produce:A. In food flavorings, sweet, fruity, strawberry, tagette oil-like, pear and/or apple-like aromas and sweet, fruity, winey, creamy, strawberry, tagette oil-like, pear and/or apple tastes;B. In perfumes, berry, chamomile, wormwood, apple and/or pineapple notes; andC. In tobaccos, sweet, woody and/or fruity notes;As well as the novel compounds, isobutyl-2-methyl-3,4-pentadienoate and n-hexyl-2-methyl-3,4-pentadienoate.

Abstract: Processes for imparting fruity flavors to foodstuffs by adding to foodstuffs a small amount of at least one sulfinate according to the formula: ##EQU1## wherein R.sub.1 is selected from the group consisting of methyl, n-hexyl and n-decyl and R.sub.2 is selected from the group consisting of methyl, n-hexyl and n-propyl, provided that when R.sub.1 is methyl, R.sub.2 is n-propyl, or n-hexyl; and provided that when R.sub.2 is methyl, R.sub.1 is n-decyl or n-hexyl, effective to alter the flavor and/or aroma of foodstuffs, together with compositions containing such sulfinates and adapted to alter the flavor and/or aroma of foodstuffs.

Abstract: Processes for altering the flavors and/or fragrances of materials which comprise adding thereto effective amounts of at least one thiazole having the formula: ##STR1## wherein R is hydrogen, alkyl, or acyl; X is .Iadd.alkyl, .Iaddend.alkoxy, .Iadd.or .Iaddend.hydrogen, .[.or when R and Y are alkyl, alkyl;.]. and Y is alkyl, acyl, alkoxy or hydrogen, no more than two of R, X and Y being hydrogen; .Iadd.with the proviso that X is alkyl only when either (i) R and Y are each alkyl or (ii) Y is alkoxy; .Iaddend.compositions containing such thiazoles and compositions; perfumed materials containing such thiazoles and compositions; and novel thiazoles and processes for producing same.

Abstract: Processes for imparting flavors and aromas to consumable materials, for example vegetable flavors to foodstuffs or perique flavors to tobacco, by adding to such materials a small amount of at least one thioester according to the formula: ##STR1## wherein R.sub.1 is alkyl, aryl, aralkyl, alkaryl, cycloalkyl, or alkenyl and R.sub.2 is alkyl, alkylthioalkyl, aralkyl, alkaryl, or aryl, R.sub.1 containing at least two carbon atoms when R.sub.2 is an alkyl group containing three or four carbon atoms, effective to alter the flavor and/or aroma of such materials, together with compositions containing such thioesters and adapted to alter the flavor and/or aroma of such materials, novel cycloalkyl and alkenyl thiopropionates useful for such purposes, and processes for producing such novel thiopropionates.