Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (?-phenylethyl alcohol) or (ii) styralyl acetate (?-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Abstract: Described are processes for removing the bitter aftertaste and enhancing the sweetness of a cola beverage having dissolved therein a sweetening quantity and concentration of aspartame, which causes a bitter aftertaste on subsequent ingestion of the cola beverage. The process consists of adding to the beverage from about 1 up to about 20 ppb of damascenone and at least one of the alcohols: cis-3-hexenol; 1-octen-3-ol; or &bgr;-phenylethyl alcohol. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of &bgr;-homocyclocitral and at least one of the oxo compounds, cis-3-hexenol, acetophenone, or the pineapple compound. In the alternative, the process consists of adding to the cola beverage from about 1 up to about 20 ppb of a mixture of cis-3-hexenol and the pineapple compound.

Abstract: Described is a tastand-containing product produced from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby a tastand composition is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. The term “tastand” is intended to mean a composition of matter which: (i) effects flavor improvement; (ii) imparts flavor; (iii) effects sweetness enhancement; (iv) effects removal of bitter tastes and aftertastes; and/or (v) effects removal of metallic tastes and metallic aftertastes. Such unit operations include pressurization using hydraulic press means, steam distillation, factional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means.

Abstract: Described is a process for producing one or more tastands including food and beverage additives from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means. Also described is apparatus for carrying out such processes as well as the products produced using such processes and organoleptic uses of such products. Also described are compositions comprising (a) such tastands in admixture with (b) an eatable having a bitter and/or metallic taste.

Abstract: Described is a process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and intermediates useful in such process defined according to the structure: ##STR2## wherein one of R.sub.3 or R.sub.4 is hydrogen and the other of R.sub.3 or R.sub.4 is acetyl; and one of R.sub.1 or R.sub.2 is methyl and the other of R.sub.1 or R.sub.2 is acetoxy, said compound defined according to the structure: ##STR3## being useful in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, chewing tobaccos, toothpastes, smoking tobaccos, smoking tobacco articles, perfumes, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, fabric softener articles and perfumed polymers.

Abstract: Described are the esters of alkylthioalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.3 -C.sub.6 alkenyl or C.sub.1 -C.sub.4 alkyl; R.sub.2 represents C.sub.3 alkyl; C.sub.3 hydroxyalkyl or C.sub.3 alkenyl; N represents 0, 1 or 2 amd M represents 0 or 1 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulsifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

Abstract: Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulsifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of a smoking tobacco composition comprising the step of adding to said smoking tobacco composition, an aroma or taste augmenting or enhancing quantity of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## Smoking tobacco compositions and smoking tobacco articles containing said 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone are also described.

Abstract: Described are thioalkanoic acid esters of phenylalkanols defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.

Abstract: Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos(i) when N is 0, R.sub.5 is C.sub.1 -C.sub.3 lower alkyl; and(ii) when N=1, R.sub.5 is hydrogenand uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioionene derivatives defined according to the structure: ##STR1## wherein n is 0 or 1; wherein the dashed lines each represent a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when the dashed line at the 3'-4' position is a double bond, n represents 0 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnemaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, Cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulisifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

Abstract: Described is a process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and intermediates useful in such process defined according to the structure: ##STR2## wherein one of R.sub.3 or R.sub.4 is hydrogen and the other of R.sub.3 or R.sub.4 is acetyl; and one of R.sub.1 or R.sub.2 is methyl and the other of R.sub.1 or R.sub.2 is acetoxy, said compound defined according to the structure: ##STR3## being useful in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, chewing tobaccos, toothpastes, smoking tobaccos, smoking tobacco articles, perfumes, colognes and perfumed articles including solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, fabric softener articles and perfumed polymers.

Abstract: Described is the genus of mercapto-C.sub.2 -C.sub.3 -alkanoic acid esters of citronellol, geraniol, homologues thereof and partially saturated derivatives thereof defined according to the structure: ##STR1## wherein N represents 0 or 1; M represents 0, 1 or 2; P represents 0 or 1; and the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when N is 0 then the dashed line represents a carbon-carbon single bond and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.