Abstract: Described is a process for augmenting or enhancing the aroma of a solid or liquid anionic, cationic or nonionic detergent comprising the step of intimately admixing with a solid or liquid cationic, anionic or nonionic detergent base and aroma augmenting or enhancing quantity of at least oxyhydrocarbylnorbornane having the structure: ##STR1## wherein X is carbonyl or carbinyl having the structures, respectively: ##STR2## and wherein at least one of the dashed lines is a carbon-carbon single bond and the other of the dashed lines is a carbon-carbon single bond or a carbon-carbon double bond.

Abstract: Processes and compositions are described for the use in perfume aroma augmenting, enhancing, modifying and imparting compositions and as perfume and perfumed article aroma imparting and enhancing materials of oxyhydrocarbylnorbornanes having the structure: ##STR1## wherein X is carbonyl or carbinyl having the structures, respectively: ##STR2## and wherein at least one of the dashed lines is a carbon-carbon single bond and the other of the dashed lines is a carbon-carbon single bond or a carbon-carbon double bond. Addition of the said oxyhydrocarbylnorbornanes to consumable materials is indicated to produce in perfumes, colognes and perfumed articles, natural, sweet pine, incense, camphene-like, sweet, green, floral, fruity, dried fruity, ionone-like, orris-like and nasturtium-like aromas with dried, woody, piney, sweaty, geranic acid-like nuances.

Abstract: Processes and compositions are described for the use in perfume aroma augmenting, enhancing, modifying and imparting compositions and as perfume and perfumed article aroma imparting and enhancing materials of oxyhydrocarbylnorbornanes having the structure: ##STR1## wherein X is carbonyl or carbinyl having the structures, respectively: ##STR2## and wherein at least one of the dashed lines is a carbon-carbon single bond and the other of the dashed lines is a carbon-carbon single bond or a carbon-carbon double bond. Addition of the said oxyhydrocarbylnorbornanes to consumable materials is indicated to produce in perfumes, colognes and perfumed articles, natural, sweet pine, incense, camphene-like, sweet, green, floral, fruity, dried fruity, ionone-like, orris-like and nasturtium-like aromas with dried, woody, piney, sweaty, geranic acid-like nuances.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 -TERPENYL--O--R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## and R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 -TERPENYL) (O--R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## and R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.

Abstract: Described are perfume and cologne compositions containing the compound 3(2-chloroalkyloxy).sub.2 (10) pinene.This is a divisional of application Ser. No. 872,937, filed Jan. 27, 1978, now U.S. Pat. No. 4,131,687.

Abstract: The use of unsaturated bicyclooctenemethanols to augment or enhance the organoleptic properties of smoking composition, together with compositions containing such bicyclooctenemethanols and processes for preparing them, said bicyclooctenemethanols having the generic structures: ##STR1## wherein the wavy line represents exo or endo configurations of the ethanol moiety with respect to the carbon-carbon double bond of the bicyclooctene moiety; and intermediates useful in processes for preparing such bicyclooctenemethanols which intermediates have the structures: ##STR2## wherein X is a halogen selected from the group consisting of chlorine, bromine and iodine.

Abstract: The use of unsaturated bicyclooctenemethanols to augment or enhance the organoleptic properties of perfumes, tobaccos and perfumed articles and particularly the aroma of perfumes and perfumed articles and the aroma and taste of tobaccos, together with compositions containing such bicyclooctenemethanols and processes for preparing them, said bicyclooctenemethanols having the generic structures: ##STR1## wherein the wavy line represents exo or endo configurations of the ethanol moiety with respect to the carbon-carbon double bond of the bicyclooctene moiety; and intermediates useful in processes for preparing such bicyclooctenemethanols which intermediates have the structures: ##STR2## wherein X is a halogen selected from the group consisting of chlorine, bromine and iodine.

Abstract: The use of unsaturated bicyclooctenemethanols to augment or enhance the organoleptic properties of perfumes, particularly the aroma of perfumes together with compositions containing such bicyclooctenemethanols and processes for preparing them, said bicyclooctenemethanols having the generic structures: ##STR1## wherein the wavy line represents exo or endo configurations of the ethanol moiety.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 --TERPENYL)--(O--R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## AND R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.

Abstract: Norbornane derivatives are used in soaps. Specifically, mixture of 2-(2-butenoyl)-3,3-dimethylnorbornane; 2-(3-butenoyl)-3,3-dimethylnorbornane and .alpha.-allyl-3,3-dimethyl-2-norbornanemethanol are used.

Abstract: Described for use in augmenting or enhancing the organoleptic properties of foodstuffs, chewing gums, toothpastes, medicinal products, tobaccos, perfumes and perfumed articles are one or more hydroxy alkenyl norbornane derivatives having one of the structures: ##STR1##

Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste and medicinal product aroma imparting materials of one or more substituted norbornane derivatives or mixtures of the same as follows:______________________________________ STRUCTURE OF COMPOUND NAME OF COMPOUND ______________________________________ Mixture of "cis" and "trans" isomers of ##STR1## 2(2-butenoyl)-3,3-dimethyl- norbornane ##STR2## 2-(3'-butenoyl)-3,3-di- methyl-norbornane Mixture of "cis" and "trans" isomers of ##STR3## endo-2(2'-butenoyl)-3,3- dimethyl-5-norbornene ##STR4## 3,3-dimethyl-2-(4'- pentenoyl)-norbornane Mixture of ##STR5## Mixture of 3,3-dimethyl- 2(4'-methyl-4'-pentenoyl)- norbornane and 3,3- dimethyl-2-acetyl- 2(2'-methyl-2'- pro- penyl)-norbornane and ##STR6## Mixture of ##STR7## Mixture of 3,3-dimethyl-2- (4'-methyl -2'-pentenoyl)- orbornane; 3,3-dime

Abstract: Described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials are one or more alkenyl or alkylidene norbornyl ketone derivatives having the generic structure: ##STR1## wherein R is C.sub.3 -C.sub.5 alkenyl or C.sub.3 -C.sub.5 alkylidene and the dashed lie is a carbon-carbon single bond or a carbon-carbon double bond, specifically the compounds having the structures: ##STR2## and products produced according to the process of reacting 2-acetyl-3,3-dimethyl-5-norbornene with a complex of N-methylaniline and an alkyl magnesium halide to form a grinard salt of 2-acetyl-3,3-dimethyl-5-norbornene having the structure: ##STR3## said reacting being carried out from -5.degree. C. up to about 40.degree. C.

Abstract: 1-BUTENOYL-3,3-DIMETHYLCYCLOHEXANE MIXTURES HAVING A SWEET ROOTBEER-LIKE, CEDARWOOD FLAVOR USEFUL AS FLAVORANTS IN FOODSTUFFS ARE DESCRIBED.

Abstract: Compounds of the formula ##STR1## wherein R is ethyl, n-propyl or n-butyl, having organoleptic properties are disclosed.

Abstract: The use of unsaturated bicyclooctenemethanols to augment or enhance the organoleptic properties of perfumes, tobaccos and perfumed articles and particularly the aroma of perfumes and perfumed articles and the aroma and taste of tobaccos, together with compositions containing such bicyclooctenemethanols and processes for preparing them, said bicyclooctenemethanols having the generic structures: ##STR1## wherein the wavy line represents exo or endo configurations of the ethanol moiety with respect to the carbon-carbon double bond of the bicyclooctene moiety; and intermediates useful in processes for preparing such bicyclooctenemethanols which intermediates have the structures: ##STR2## wherein X is a halogen selected from the group consisting of chlorine, bromine and iodine.

Abstract: Norbornane Derivatives are used in foodstuffs and flavorings. Specifically, 3,3-dimethyl-2-pentanoylnorbornane and 2-butyrl-3,3-dimethylnorbornane are used.

Abstract: A process is disclosed comprising adding a compound, 2-acetyl-3,3-dimethyl-5-norbornene having the structure: ##STR1## to acetaldehyde according to the reaction sequence: ##STR2## whereby a compound having the structure: ##STR3## is formed useful as an organoleptic.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 -TERPENYL) (O-R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## AND R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.