Abstract: Described are the compounds 1-(2-propenyl)-3-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde and 1-(2-propenyl)-4-(4-methyl-3-pentenyl)-.DELTA..sup.3 -cyclohexene-1-carboxaldehyde; and a process for preparing same and, processes for adding such aldehydes to consumable materials whereby:I. In foodstuffs and medicinal products, sweet, fatty, cocoa butter-like, green/grassy, dairy, diacetyl-like, apricot-like and carrot-like aroma characteristics and fatty, cocoa butter-like, green/grassy, dairy-like, diacetyl-like, peach and coconut flavor characteristics are augmented or enhanced;Ii. In perfumes and perfumed articles, sweet, fruity, lavender notes with citrus, floral and balsam nuances are imparted, augmented and/or enhanced; andIii.

Abstract: Processes and compositions are described for the use in perfume aroma imparting, augmenting, modifying, altering or enhancing compositions and as perfume and perfumed article aroma imparting, modifying, altering and enhancing materials of 2,2,6-trimethyl-1-cyclohexene-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") produced by a process which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##STR1## with a peralkanoic acid having the formula: ##STR2## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexene-1-ylvinylacetate (hereinafter referred to as "beta-ionone enol ester") having the formula: ##STR3## and II. Hydrolyzing said beta-ionone enol ester using a basic hydrolysis agent to form beta-cyclo-homocitral having the structure: ##STR4## or (B) oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclohomocitral, directly.

Abstract: Described are processes for preparing enol esters having the generic structure: ##STR1## (which structure is intended to cover both the "cis" and the "trans" isomers thereof) wherein R.sub.1 is C.sub.1 -C.sub.11 alkyl, and R.sub.4 is hydrogen or methyl, produced by one of the following processes:I. Reacting beta-ionone or a homologue thereof with a peracid;Ii. Reacting an enol acetate formed by process (i) (when R.sub.1 is methyl and R.sub.4 is hydrogen) with an alkanoic acid anhydride or an acyl halide, to form another enol ester;Iii. Reacting beta-cyclohomocitral having the formula: ##STR2## with a lower alkanoic acid anhydride or an acyl halide.

Abstract: Processes and compositions are 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 of one or more alkyl side chain methyl substituted or unsubstituted 2,2,6-trimethyl-1-cyclohexen-1-vinyl alkanoates (hereinafter referred to as "enol esters") having the generic structure: ##STR1## (which structure is intended to cover both the "cis" and the "trans" isomers thereof) wherein R.sub.1 is C.sub.1 -C.sub.11 alkyl and R.sub.4 is hydrogen or methyl.

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: Processes and compositions are described for the use in perfume aroma imparting, augmenting, modifying, altering or enhancing compositions and as perfume and perfumed article aroma imparting, modifying, altering and enhancing materials of 2,2,6-trimethyl-1-cyclohexene-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") produced by a process which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##STR1## with a peralkanoic acid having the formula: ##STR2## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexene-1-ylvinylacetate (hereinafter referred to as "beta-ionone enol ester") having the formula: ##STR3## II. Hydrolyzing said beta-ionone enol ester using a basic hydrolysis agent to form beta-cyclo-homocitral having the structure: ##STR4## or (B) oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclohomocitral, directly.

Abstract: Processes and compositions are described for the use in tobacco flavor and aroma and as tobacco flavor and aroma imparting, altering, modifying, or enhancing materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") produced by a process which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##STR1## with a peralkanoic acid having the formula: ##STR2## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexen-1-ylvinylacetate (hereinafter referred to as "beta-ionone enol ester") having the formula: ##STR3## II.

Abstract: Described is the use in berry fruit flavors of a synthetically-produced 6-carbon carboxylic acid ester-containing composition comprising as its major constituent a cis ester of 2-methyl-3-pentenoic acid having the structure: ##STR1## wherein R is one of ethyl, isobutyl or n-hexyl.

Abstract: Processes and compositions are 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 of one or more alkyl side chain methyl substituted or unsubstituted 2,2,6-trimethyl-1-cyclohexen-1-vinyl alkanoates (hereinafter referred to as "enol esters") having the generic structure: ##STR1## (which structure is intended to cover both the "cis" and the "trans" isomers thereof) wherein R.sub.1 is C.sub.1 -C.sub.11 alkyl and R.sub.4 is hydrogen or methyl.

Abstract: Processes and compositions are 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 of one or more 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde enol esters (hereinafter referred to as "beta-cyclohomocitral enol esters") having the generic structure: ##STR1## (which structure is intended to cover both the "cis" and the "trans" isomers thereof) wherein R.sub.1 is C.sub.1 -C.sub.5 lower alkyl.Addition of the one or more beta-cyclohomocitral enol esters to consumable materials is indicated to produce:A.

Abstract: Described is a process comprising adding to tobacco (for subsequent incorporation into smoking articles along with tobacco blend) an amount sufficient to alter the flavor or aroma of the tobacco of 2-methyl-4-pentenoic acid and/or ethyl-2-methyl-4-pentenoate.

Abstract: Methods are described for producing mixtures containing greater than 50% 2-methyl-cis-3-pentenoic acid as well as substantially pure 2-methyl-cis-3-pentenoic acid for preparing foodstuffs, flavoring compositions for foodstuffs, chewing gum compositions, flavoring compositions for chewing gum, medicinal product compositions and ingredients for medicinal product compositions by including therein the isomeric mixtures containing greater than 50% cis-2-methyl-3-pentenoic acid produced by the above-stated processes in order to produce in foodstuff flavorings, medicinal product flavorings and chewing gum flavorings, a sweet, fruity, strawberry, winey-cognac, butter-like, rum-like and butterscotch aroma and a sweet, strawberry, nutty-coconut, fatty, butter-like, rum-like and butterscotch-like taste with fruity, coconut-like isovaleric undertones.

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: Methods are described for adding 2-methyl-4-pentenoic acid and/or C.sub.2 -C.sub.6 alkyl esters thereof to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, winey-cognac, pineapple-like, pear, green and/or apple-like aromas and tastes; with cooked strawberry jam undertones to said foodstuffs, chewing gums or medicinal products.

Abstract: Methods are described for adding the novel compounds, isobutyl and n-hexyl esters of 2-methyl-4-pentenoic acid to foodstuffs, chewing gums or medicinal products in order to impart sweet, fruity, strawberry, pineapple-like, pear and/or green aromas and tastes.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal products, tobacco, perfume and perfumed article aroma imparting materials of mixtures of (i) 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") and (ii) 2,6,6-trimethyl-crotonyl-1,3-cyclohexadiene having the structure: ##SPC1##Hereinafter referred to as "damascenone". Addition of mixtures beta-cyclohomocitral and damascenone is indicated to produce:A. In food flavorings, a fruity, rosey, woody, tea aroma and a woody-tea, fruity-tobacco flavor;B. In tobacco, a sweet, floral, fruity, earthy, green aroma prior to smoking and a sweet, rich, tobacco-like smoke aroma augmenting effect with woody flavoring characteristics in the mainstream on smoking; andC. In perfumes, rosey, woody, camphoraceous, green and earthy notes.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma and as foodstuff aroma imparting materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde.

Abstract: A method for producing mixtures containing greater than 50% cis 2-methyl-3-pentenoic acid comprising first reacting methyl acetylene with a methyl magnesium halide to form a methylacetylene magnesium halide Grignard reagent; then reacting the methyl acetylene magnesium halide Grignard reagent with acetaldehyde to form a 3-pentyn-2-ol magnesium halide salt; then hydrolyzing the magnesium halide salt to form 3-pentyn-2-ol; then halogenating the 3-pentyn-2-ol to form a 4-halo-2-pentyne; then reacting magnesium with the 4-halo-2-pentyne to produce a 4-magnesium halo-2-pentyne Grignard reagent; then reacting the 4-magnesium halo-2-pentyne Grignard reagent with carbon dioxide to form a magnesium halo-carboxylate salt mixture of compounds having the structures: ##EQU1## (wherein X is halogen); then hydrolyzing the magnesium halo-carboxylate salt mixture to form a mixture of carboxylic acids having the structures: ##EQU2## then hydrogenating the aforementioned mixture of carboxylic acids to form a mixture containing