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 and medicinal product flavors. The cyclohexenemethanols are useful as precursors for the oxabicyclooctanes.

Abstract: Described are 2,6,6-trimethyl-alpha-propenyl-1,3-cyclohexadiene-1-methanol substances having the structures: ##STR1## which are useful for augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, perfumes, colognes, perfumed articles, smoking tobaccos and smoking tobacco flavors.

Abstract: Described is the use of 1,3,5,5-tetramethyl-2-oxabicyclo[2.2.2]octane for augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: A process for preparing a mixture of isomers of caryophyllene alcohol and dihydrocaryophyllene alcohol including 10,10-dimethyl-2,6-dimethylene bicyclo[7.2.0]undecan-5-ol by isomerizing caryophyllene oxide or dihydrocaryophyllene oxide using an aluminum isopropylate catalyst in a toluene solvent at temperatures in the range of from about 100.degree. C. up to about 150.degree. C. is described.

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 anionic, cationic or nonionic detergent base an aroma augmenting or enhancing quantity of 1,3,5,5-tetramethyl-2-oxabicyclo[2.2.2]octane.

Abstract: Described is a process for augmenting or enhancing the aroma of solid or liquid anionic, cationic or nonionic detergent comprising the step of intimately admixing with a solid or liquid anionic, cationic or nonionic detergent base an aroma augmenting or enhancing quantity of at least one substrate selected from the group consisting of:A. A composition of matter consisting essentially of cis-3-hexenal, cis-3-hexenyl-cis-3-hexenoate, trans-2-hexenal, and cis-3-hexenol;B. A composition of matter consisting essentially of cis-3-hexenal, cis-3-hexenyl-cis-3-hexenoate, cis-3-hexenyl formate and trans-2-hexenal;C. A composition of matter consisting essentially of cis-3-hexenal, cis-3-hexenyl-cis-3-hexenoate, cis-3-hexenol, cis-3-hexenyl formate and trans-2-hexenal; andD. Cis-3-hexenyl methyl ether.

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 alklanols 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: Described are the cyclohexenemethanols:(i) alpha-allyl-4-methyl-3-cyclohexenemethanol,(ii) 2,4-dimethyl-alpha-allyl-3-cyclohexenemethanol,(iii) 2,4-dimethyl-alpha-isopropyl-3-cyclohexene-1-methanol,(iv) 4,6-dimethyl-alpha-allyl-3-cyclohexenemethanol,in augmenting or enhancing the aroma or taste of foodstuffs or the taste of toothpaste and chewing tobacco.

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: Mixtures of 3,5-Di-(2-Methylpropyl)-1,2,4-Trithiolane having the formula: ##STR1## and its "cis" and "trans" isomers represented by the structures: ##STR2## together with one or more 3-Acetyl-2,5-Dialkyl Furan or Thiophene compounds having the generic formula: ##STR3## wherein X is sulfur or oxygen and R and R.sub.1 is lower alkyl of 1 to 5 carbon atoms are described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

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 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: Described is a process for preparing .beta.-damascone starting with 2,6,6-trimethyl cyclohex-2-enone and its use in augmenting or enhancing the perfume and cologne.

Abstract: Described for use in augmenting or enhancing the aroma of solid or liquid anionic, cationic or nonionic detergents are acetyl hydrindacenes and acetyl indanes and mixtures of same.

Abstract: Described is the use of Nor-Methyl Jasmonate having the structure: ##STR1## in augmenting or enhancing the aroma of a solid or liquid anionic, cationic, nonionic or zwitterionic detergent comprising the step of adding to a solid or liquid anionic, cationic, nonionic or zwitterionic detergent base from 0.01% up to 0.9% by weight of Nor-Methyl Jasmonate.

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: Described is the use for augmenting or enhancing the aroma or taste of smoking tobacco by adding thereto 6-hydroxy-2,6-dimethyl-heptanal.

Abstract: 3,5-di-(2-methylpropyl)-1,2,4-trithiolane having the formula: ##STR1## and its "cis" and "trans" isomers represented by the structures: ##STR2## and described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

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: Described is a process for augmenting or enhancing the aroma or taste of a smoking tobacco comprising the step of intimately admixing with a smoking tobacco, an aroma or taste augmenting or enhancing quantity of an oxabicyclo chemical compound having the structure: ##STR1## wherein R.sub.2 is C.sub.2 -C.sub.5 alkyl or alkenyl; R.sub.4 is hydrogen, methyl or ethyl; R.sub.7 is hydrogen or methyl; and R.sub.8 is hydrogen or methyl with the proviso that when R.sub.4 is methyl or ethyl R.sub.7 and R.sub.8 are not both hydrogen and that at least one of R.sub.7 and R.sub.8 is methyl.Also described is a smoking tobacco article comprising a cylindrical shaped mass of smoking tobacco encased in a wrapper, said wrapper and said smoking tobacco being in contact with a porous filter, and being in intimate contact with either said filter, said wrapper or said shaped tobacco mass, at least one oxabicyclo chemical compound having the structure: ##STR2## wherein R.sub.2 is C.sub.2 -C.sub.5 alkyl or alkenyl; R.sub.