Abstract: Described is the use of 1-nonen-3-ol as a repellent for house flies (Musca domestica). Also described are candle compositions which may be opaque or transparent or pastel shaded which are adapted to incorporate 1-nonen-3-ol which are both perfumes and insect repellents without flashing during burning. Such compositions comprising as the basic components a mixture of (a) a hydrocarbon wax or (b) a thermoplastic polyamide resin formed from linoleic acid polymerized with a polyamide compound taken together with an alkanol amide or alkanol amine and a stearic acid compound or (c) a straight chain aliphatic amide in combination with light mineral oil and alcohol; compositions (a), (b) or (c), supra, taken further together with 1-nonen-3-ol taken alone or together with a perfume composition substantially inactive from an insect repellent standpoint.

Abstract: Described is the use of 1-nonen-3-ol as a repellent for house flies (Musca domestica). Also described are candle compositions which may be opaque or transparent or pastel shaded which are adapted to incorporate 1-nonen-3-ol which are both perfumes and insect repellents without flashing during burning. Such compositions comprising as the basic components a mixture of (a) a hydrocarbon wax or (b) a thermoplastic polyamide resin formed from linoleic acid polymerized with a polyamide compound taken together with an alkanol amide or alkanol amine and a stearic acid compound or (c) a straight chain aliphatic amide in combination with light mineral oil and alcohol; compositions (a), (b) or (c), supra, taken further together with 1-nonen-3-ol taken alone or together with a perfume composition substantially inactive from an insect repellent standpoint.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfumed article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfumed article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Described is a method for reducing physiological and/or subjective reactivity to stress in humans being subjected to stress conditions. The method consists of administering to such humans an effective amount of a physiological and/or subjective stress reactivity-reducing substance selected from the group consisting of:(i) Nutmeg Oil;(ii) Mace Extract;(iii) Neroli Oil;(iv) Valerian Oil;(v) Myristicin;(vi) Isoelemicin; and(vii) Elemicin.Administration is through inhalation or transdermally using one or more of the above ingredients alone or in a suitable composition such as ethanol and/or a perfume composition, cologne or perfume article (e.g., air freshener or deodorant stick). Also described is a method for detecting the reduction of physiological and/or subjective reactivity to stress in a human.

Abstract: Described is a process for preparing extruded functional fluid and solid-containing thermoplastic foamed particles using chemical blowing agents or direct gas extrusion processes, uses of such foamed particles and articles produced from said foamed particles. The process described involves the use of a single screw or double screw extruder wherein the resin particles are added upstream from the functional fluid or solid which, in turn, is added to the extruder upstream from the point of addition of the liquid or gaseous blowing agent.

Abstract: Described is a process for preparing extruded insect, animal or bird repellent fluid and solid-containing thermoplastic foamed particles using chemical blowing agents or direct gas extrusion processes, uses of such foamed particles and articles produced from said foamed particles. The process described involves the use of a single screw or double screw extruder wherein the resin particles are added upstream from the insect, animal or bird repellent fluid or solid which, in turn, is added to the extruder upstream from the point of addition to the liquid or gaseous blowing agent.

Abstract: Described is a process for preparing extruded functional fluid and solid-containing thermoplastic foamed particles using chemical blowing agents or direct gas extrusion processes, uses of such foamed particles and articles produced from said foamed particles. The process described involves the use of a single screw or double screw extruder wherein the resin particles are added upstream from the functional fluid or solid which, in turn, is added to the extruder upstream from the point of addition of the liquid or gaseous blowing agent.

Abstract: Described are liqiud or solid fabric softener compositions of matter which effect a continuously high fragrance intensity release from the cloth or fabric treated with same, evenly and uniformly over an extended period of time and which can be adapted to yield differing aromas from a qualitative and quantitative standpoint in a controllable manner containing a mixture of (i) a non-confined fragrance composition; (ii) one or more fragrance oils which are physically entrapped in one or more types of solid particles and (iii) a suspending agent such as hydroxypropyl cellulose, silica, xanthan gum, ethyl cellulose or combinations of the previously mentioned four substances; the non-confined fragrance substance, the entrapped fragrance oil and the suspension agent being premixed prior to the subsequent creation of the liquid or solid fabric softener compositions of matter.

Abstract: Described are liquid or solid fabric softener compositions of matter which effect a continuously high fragrance intensity release from the cloth or fabric treated with same, evenly and uniformly over an extended period of time and which can be adapted to yield differing aromas from a qualitative and quantitative standpoint in a controllable manner containing a mixture of (i) a non-confined fragrance composition; (ii) one or more fragrance oils which are physically entrapped in one or more types of solid particles and (iii) a suspending agent such as hydroxypropyl cellulose, silica, xanthan gum, ethyl cellulose or combinations of the previously mentioned four substances; the non-confined fragrance substance, the entrapped fragrance oil and the suspension agent being premixed prior to the subsequent creation of the liquid or solid fabric softener compositions of matter.

Abstract: Described are hydro-alcohol compositions of matter including, but not limited to, colognes, after-shave lotions, after-bath preparations and splash lotions, which yield continuously high fragrance intensity release, evenly and uniformly over an extended period of time and which can be adapted to yield differing aromas from a qualitative and quantitative standpoint in a controllable manner containing a mixture of (i) a non-confined fragrance composition; (ii) one or more fragrance oils which are physically entrapped in one or more types of solid particles and (iii) a suspending agent such as hydroxypropyl cellulose, silica, xanthan gum, ethyl cellulose or combinations of the previously mentioned four substances; the non-confined fragrance substance, the entrapped fragrance oil and the suspension agent being premixed prior to the subsequent creation of the hydro-alcohol compositions of matter.

Abstract: Described is the use of 2(2'-methylthiopropyl)-4,5-dimethyl-.DELTA..sup.3 -thiazoline to augment or enhance the aroma or taste of mashed potato flavor or mashed potato flavored foodstuffs.

Abstract: Foodstuff flavor and aroma augmenting and enhancing compositions are described containing compositions of matter which include a mixture of (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) two 2-isobutyl dialkyloxazolines having the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs produces chocolate-like, nutty, green, burnt, roasted aromas and tastes. The above-mentioned mixture can only properly be defined by its process for producing same. That is, admixing aqueous ammonia with isovaleraldehyde at a temperature in the range of from about 0.degree. C. up to about 10.degree. C. whereby the reaction of aqueous ammonia with isovaleraldehyde is carried out, using a mole ratio of isovaleraldehyde: ammonia of from 0.5:1 up to 2:1 thereby producing an imine; then reacting the resulting imine with 2-hydroxy-3-pentanone 3-hydroxy-2-pentanone or a mixture thereof at a temperature in the range of from about 30.degree. C.

Abstract: The nutty, bready, hydrolyzed vegetable protein, meat extract or vegetable flavor or aroma of foodstuffs is augmented or enhanced by the use of one or more 2-alkylthioalkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines having the formula: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and are either hydrogen or methyl. These compounds augment or enhance the sweet, meaty, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, bread crust-like, potato-like, sulfury, roasted, roasted meat, vegetable and tomato aroma nuances, and the bread crust-like, sweet, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, salty, bloody, metallic, sweet/meaty, potato, vegetable, and cooked tomato flavor nuances of foodstuff flavors.

Abstract: The nutty, bready, hydrolyzed vegetable protein, meat extract or vegetable flavor or aroma of foodstuffs is augmented or enhanced by the use of one or more 2-alkylthioalkyl-4,5-dialkyl-.DELTA..sup.3 -thiazolines having the formula: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and are either hydrogen or methyl. These compounds augment or enhance the sweet, meaty, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, bread crust-like, potato-like, sulfury, roasted, roasted meat, vegetable and tomato aroma nuances, and the bread crust-like, sweet, meat extract-like, beef broth-like, hydrolyzed vegetable protein-like, salty, bloody, metallic, sweet/meaty, potato, vegetable, and cooked tomato flavor nuances of foodstuff flavors.

Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one 2-substituted-4,5-dimethyl.DELTA..sup.3 -thiazolines having the structure: ##STR1## wherein one of R.sub.1, R.sub.2 and R.sub.3 is methyl and each of the other of R.sub.1, R.sub.2 and R.sub.3 is hydrogen. The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable, spice, nutty, chocolate and black pepper flavors.

Abstract: Processes and compositions are described for the use in smoking tobacco flavor and aroma augmenting, modifying, enhancing and imparting compositions and as smoking tobacco aroma or flavor imparting, augmenting or enhancing materials of a mixture of compounds having the generic structure: ##STR1## wherein X is a moiety selected from the group consisting of: ##STR2## and wherein R.sub.1 and R.sub.2 are different, one of R.sub.1 or R.sub.2 being methyl, and the other of R.sub.1 or R.sub.2 being ethyl, or mixtures of same, including (i) 2,4,6-triisobutyl-1,3,5-trioxane and (ii) 2-isobutyl dialkyloxazolines.

Abstract: Processes and compositions are described for the use in foodstuffs, chewing gums, toothpastes and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste and medicinal product imparting, augmenting or enhancing materials of a mixture of compounds having the structures: ##STR1## wherein R.sub.1 and R.sub.2 are different and each represents ethyl or methyl. Addition of such mixtures to foodstuffs, foodstuff flavorings, chewing gums, toothpastes and medicinal products produces therein sweet, dark chocolate and cocoa powder-like aroma characteristics with dark chocolate, cocoa powder-like, and spicey flavor characteristics and bitter chocolate aftertastes.

Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one alpha-substituted alkylidene methionals having the structure: ##STR1## wherein R.sub.1 or R.sub.2 is one of the moieties: ##STR2## and the other is hydrogen or methyl. Addition of one or more alpha-substituted alkylidene methionals to foodstuff flavorings or to foodstuffs is indicated to produce the following aroma and flavor characteristics, in the alternative taken together:AromaPotato;Methional-like;Green;Hydrolyzed vegetable protein-like;Chicken-like;Cabbage;Green potato;Green weedy;Broccoli-like; andGreen bean-like.FlavorPotato;Metallic;Sulfury-green;Cabbage-like;Chicken;Mushroom-like;Green-weedy;Broccoli-like; andGreen bean-like.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of vegetable (including potato and cabbage) and chicken flavors.

Abstract: Process and product for use in augmenting or enhancing the aroma and taste of smoking compositions comprising the addition of 2,4,6-triisobutyl-1,3,5-trioxane.