Abstract: Described is a process for augmenting or enhancing the aroma or taste of raspberry flavored foodstuffs comprising the step of adding to a foodstuff, an aroma augmenting or enhancing quantity of certain 2,6,6-trimethylcyclohexene derivatives.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering, and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein R.sub.1 is hydrogen or methyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent hydrogen, methyl or isopropyl; the dashed line represents a carbon-carbon single bond or no bond; X represents --CH.sub.2 --, CH.sub.3 or hydrogen; with the proviso (i) that R.sub.2 and R.sub.3 represent methyl when R.sub.4 is hydrogen and R.sub.5 is isopropyl and R.sub.4 and R.sub.5 represent methyl when R.sub.2 is hydrogen and R.sub.3 is isopropyl; and the dashed line represents a carbon-carbon single bond when X is --CH.sub.2 -- and the dashed line represents no bond when X is hydrogen or CH.sub.3.

Abstract: Described is a process for preparing hydrogenated derivatives of 2,6,6-trimethyl cyclohexene derivatives by means of treating said derivatives with hydrogen in the presence of a supported palladium catalyst such as palladium-on-calcium carbonate or palladium-on-barium sulfate in the presence of a quinoline activator. The resulting products are useful for their organoleptic properties as foodstuff flavorants and flavor enhancers, perfume composition ingredients, perfumed article ingredients and tobacco flavorants and flavor enhancers.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff or chewing gum comprising the step of adding to a foodstuff or chewing gum an aroma augmenting or enhancing quantity of a product comprising a major proportion of compounds defined according to the structure: ##STR1## wherein the dashed line is either a carbon-carbon single bond or a carbon-carbon double bond and each of the R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.6 and R.sub.7 represents hydrogen or methyl with the proviso that one of R.sub.1, R.sub.2, R.sub.6 and R.sub.7 is methyl and each of the other of R.sub.1, R.sub.2, R.sub.6 and R.sub.7 is hydrogen and R.sub.3 and R.sub.4 are not both methyl; wherein R.sub.5 represents C.sub.1 -C.sub.

Abstract: Described are cis-3-hexenyl derivatives having the generic structure: ##STR1## wherein R is one of the moieties: ##STR2## which are useful in foodstuffs, flavorings, fragrances, perfumed articles (e.g. anionic, cationic or nonionic detergents, dryer-added fabric softener articles and cosmetic powders) and smoking tobacco flavorings; processes for producing such cis-3-hexenyl derivatives and products produced according to such processes which include chemical compounds in addition to said cis-3-hexenyl derivatives.

Abstract: Described is a process for augmenting or enhancing the aroma of a dryer-added fabric softener article comprising the step of intimately admixing with any component of said dryer-added fabric softener article prior to forming said article an aroma augmenting or enhancing quantity of at least one compound defined according to the structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and R is hydrogen or acetyl.

Abstract: Described is a process for preparing hydrogenated derivatives of 2,6,6-trimethyl cyclohexene derivatives by means of treating said derivatives with hydrogen in the presence of a supported palladium catalyst such as palladium-on-calcium carbonate or palladium-on-barium sulfate in the presence of a quinoline activator. The resulting products are useful for their organoleptic properties as foodstuff flavorants and flavor enhancers, perfume composition ingredients, perfumed article ingredients and tobacco flavorants and flavor enhancers.

Abstract: Described are compounds having the generic structure: ##STR1## wherein each of the lines ++++ and the wavy line represent single or carbon-carbon double bonds; wherein each of R.sub.2, R.sub.3 and R.sub.4 represents hydrogen or methyl and R.sub.1 ' represents hydrogen, methyl or methylene; wherein R.sub.5 represents C.sub.1 -C.sub.4 alkyl; with the proviso that when R.sub.2 is CH.sub.3, R.sub.1 ' is hydrogen and ++++ represents a single bond and the wavy line represents a carbon-carbon single bond or a carbon-carbon double bond; and with the further proviso that when R.sub.2 is hydrogen, R.sub.1 ' is methyl and ++++ represents a carbon-carbon single bond and the wavy line represents a carbon-carbon double bond or a carbon-carbon single bond or R.sub.1 ' is methylene (CH.sub.2) and ++++ is a carbon-carbon double bond and the wavy line is a carbon-carbon single bond are disclosed.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of certain indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is C.sub.2 H.sub.5 and the remaining R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represents methyl; wherein X is --CH.sub.2 -- or hydrogen and wherein the dashed line represents a carbon-carbon single bond or no bond with the proviso that when X is --CH.sub.2 --, then the dashed line is a carbon-carbon single bond and when X is hydrogen, the dashed line represents no bond.Addition of said indane alkanols or said tricyclic isochromans or mixtures thereof is indicated to produce:A.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of acetyl hydrindacenes and acetyl indanes and mixtures of same, said acetyl indanes and acetyl hydrindacenes having the structures: ##STR1## and existing in the liquid phase at ambient temperature and pressure.

Abstract: Described for use in augmenting or enhancing the aroma or taste of foodstuffs is a mixture of acetyl indanes and acetyl hydrindacenes containing compounds having the structures: ##STR1## Addition of said mixture of acetyl hydrindacenes and acetyl indanes is indicated to produce in food flavoring, a musky aroma and musky and sweet flavor characteristic useful in pear, peach and apricot flavors.

Abstract: Described is a process for augmenting or enhancing the aroma of a headspace above dried clothing subjected to the action of a dryer-added fabric softener article which dryer-added fabric softener article contains an aroma augmenting or enhancing quantity of 1,3,5,5-tetramethyl-2-oxabicyclo[2.2.2]octane.

Abstract: Described are derivatives of 2-oxabicyclo[2.2.2]octanes and precursors therefor, cyclohexenemethanols as well as lower alkyl esters of said cyclohexenemethanols. The oxabicyclooctanes are useful in perfumery and foodstuff, medicinal product and tobacco flavors. The cyclohexenemethanols are useful as precursors for the oxabicyclooctanes and are, themselves, useful for their organoleptic properties in perfumery and flavors as are the esters of said cyclohexenemethanols.

Abstract: Described are cyclohexenemethanols and uses thereof in augmenting or enhancing the aroma of fabric softener articles.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering, and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein R.sub.1 is hydrogen or methyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent hydrogen, methyl or isopropyl; the dashed line represents a carbon-carbon single bond or no bond; X represents --CH.sub.2 --, CH.sub.3 or hydrogen; with the proviso (i) that R.sub.2 and R.sub.3 represent methyl when R.sub.4 is hydrogen and R.sub.5 is isopropyl and R.sub.4 and R.sub.5 represent methyl when R.sub.2 is hydrogen and R.sub.3 is isopropyl; and the dashed line represents a carbon-carbon single bond when X is --CH.sub.2 -- and the dashed line represents no bond when X is hydrogen or CH.sub.3.

Abstract: Described is a process for augmenting or enhancing the aroma of a solid or liquid anionic, cationic, nonionic and zwitterionic detergent comprising the step of adding to a solid or liquid cationic, nonionic or zwitterionic detergent base an aroma augmenting or enhancing quantity of at least one compound defined according to the structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond and R is hydrogen or acetyl.

Abstract: Described are derivatives of 2-oxabicyclo[2.2.2]octanes and precursors therefor, cyclohexenemethanols as well as lower alkyl esters of said cyclohexenemethanols. The oxabicyclooctanes are useful in perfumery and foodstuff, medicinal product and tobacco flavors. The cyclohexenemethanols are useful as precursors for the oxabicyclooctanes and are, themselves, useful for their organoleptic properties in perfumery and flavors as are the esters of said cyclohexenemethanols.

Abstract: Described is a dryer-added fabric softener article comprising a substrate, a substrate coating and an outer coating, said outer coating coated on said substrate coating and said substrate coating coated on said substrate, said substrate comprising a water dissolvable paper and said outer coating comprising an aroma augmenting or enhancing quantity of at least one indane alkanol or tricyclic isochroman having the structure: ##STR1## wherein X is hydrogen, methyl or --CH.sub.2 --; the dashed line is either a carbon-carbon single bond or no bond; R.sub.1 is hydrogen or methyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent hydrogen, methyl or isopropyl; with the proviso that R.sub.2 and R.sub.3 are methyl when R.sub.4 is hydrogen and R.sub.5 is isopropyl or R.sub.4 and R.sub.5 represent methyl when R.sub.2 is hydrogen and R.sub.3 is isopropyl; and with the further proviso that the dashed line is a carbon-carbon single bond when X is --CH.sub.2 -- and the dashed line is no bond when X is hydrogen or CH.sub.3.

Abstract: Described is a method for augmenting or enhancing the aroma or taste of foodstuffs comprising adding to foodstuffs:(a) a mixture of dihydro-nor-methyl jasmonate and nor-methyl jasmonate in order to augment or enhance the aroma or taste of tropical flavored foodstuffs including guava nectar; and(b) a mixture of dihydro-nor-methyl jasmonate and methyl jasmonate in order to augment or enhance the aroma or taste of pear or peach flavored foodstuffs.

Abstract: Described is a process for augmenting or enhancing the aroma of a perfumed article selected from the group consisting of fabric softener compositions, fabric softener articles and optical brightener compositions comprising the step of intimately admixing with a fabric softener article coating, or a fabric softener composition, or an optical brightener composition, an aroma augmenting or enhancing quantity of a compound having the structure: ##STR1##