Abstract: Described are synthetically produced substantially pure enol ether compositions which are cis and/or trans isomers of enol ethers having the structures: wherein R1 is C4–C10 straight chain alkyl or C9 8-alkenyl; and wherein R2 is C1–C4 alkyl, C3–C4 2-alkenyl, C4 3-alkenyl or C10 non-allenic alkadienyl and uses thereof in imparting, augmenting or enhancing the aroma and/or taste of a consumable material such as a perfume composition, a cologne, a perfumed article such as a soap, cosmetic, hair preparation or detergent, a foodstuff, a chewing gum or an alcoholic or non-alcoholic beverage such as a carbonated beverage or fruit liquer. Also described is a process for synthesis of such enol ethers by means of (i) first forming an acetal having the structure: R1—CH2—CH(OR2)2 (ii) then carrying out a thermal decomposition reaction at pH<7 and then (iii) fractionally distilling the resulting reaction product to provide the enol ether.

Abstract: Described are synthetically produced substantially pure enol ether compositions which are cis and/or trans isomers of enol ethers having the structures: 1

Abstract: Described is a process for qualitatively and quantitatively substantially continuously analyzing the aroma emitted and rates of emission of the aroma components thereof from two or more different varieties and/or species of living flowers at a given point in time or over a given time period using a single enclosure to contain the living flowers and having aroma trapping means attached to the single enclosure and apparatus for carrying out such process. Also described is a process for preparing one or more perfume compositions comprising the steps of carrying out the aforementioned analysis or analyses and then, using the results of such analysis or analyses, providing and admixing at least the major components found in the analysis or analyses; apparatus for carrying out such process and perfume compositions prepared using such apparatus and process.

Abstract: A process for producing flavor and fragrance compositions by means of first quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(I) from within; and(II) from the outer surface ofa living fruit using simultaneously-operating aroma trapping devices connected to (a) the outer surface of the living fruit and (b) an internal portion of the living fruit, and then providing and admixing at least the major components found in the analysis or analyses. The living fruit may, for example, be a living pineapple or a living nectarine growing on a nectarine tree.

Abstract: A process for producing flavor and fragrance compositions by means of first quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(i) from within the pith section and/or the inner wood section; and(ii) the outer bark surface ofa living tree, simultaneously, and, optionally from within and from the outer surface of one or more fruits borne by said devices connected to the outer tree trunk surface and an inner location within the tree and, if desired, connected to the fruit surface and an internal location within the fruit and then providing at least the major aroma components found in at least one of the analyses and admixing the resulting components to form a fragrance composition and/or a flavor composition. The living tree, for example, may be a living Douglas Fir or a living Maple Tree or a living Papaya Tree or a living Mahogany Tree or a living Nectarine Tree.

Abstract: A process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(I) from within; and(II) from the outer surface of a living fruit using simultaneously-operating aroma trapping devices connected to (a) the outer surface of the living fruit and (b) an internal portion of the living fruit. Also described is apparatus for carrying out such a process. The living fruit may, for example, be a living pineapple or a living nectarine growing on a nectarine tree.

Abstract: A process for quantitatively and qualitatively substantially continuously analyzing the aroma emitted and rates of emission of the components thereof:(I) from within the pit section and/or the inner wood section; and(II) the outer bark surface ofa living tree, simultaneously, and optionally from within and from the outer surface of one or more fruits borne by said living tree using simultaneously operating aroma trapping devices connected to the outer tree trunk surface and an inner location within the tree and, if desired, connected to the fruit surface and an internal location within the fruit. Also described is apparatus for carrying out such a process. The living tree, for example, may be a living Douglas Fir or a living Maple Tree or a living Papaya Tree or a living Mahogany Tree or a living Nectarine Tree.