Abstract: Described are 2-acyl-5-substituted thiatetrahydrofuran-4-ones having the generic structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.1 ' and R.sub.2 ' are the same or different and each represents hydrogen or methyl and wherein R.sub.3 represents one of C.sub.1 -C.sub.9 alkyl, benzyl, phenyl, substituted or unsubstituted allyl having the structure: ##STR2## substituted or unsubstituted 3-furyl having the structure: ##STR3## (wherein R.sub.4 and R.sub.8 are the same or different and each represents hydrogen or methyl) hydroxy alkyl, oxoalkyl, hydroxycycloalkyl or oxocycloalkyl having the structure: ##STR4## (wherein R.sub.5 and R.sub.6, taken separately, represent hydrogen or C.sub.1 -C.sub.3 alkyl or R.sub.5 and R.sub.

Abstract: The 2-acyl-5-substituted thiatetrahydrofuran-4-ones of our invention have organoleptic properties which make them useful for augmenting or enhancing the aroma or flavor of foodstuffs, tobaccos and the aroma of perfumes and perfumed articles.

Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moeities; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.

Abstract: Novel 3-furyl alkyl disulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.7 lower alkyl or C.sub.5 -C.sub.6 cycloalkyl; R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl, at least one of R.sub.2 and R.sub.3 being methyl provided that when R.sub.1 is methyl, each of R.sub.2 and R.sub.3 is methyl, such 3-furyl alkyl disulfides being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.

Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.

Abstract: Novel 3-furyl alkyl disulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.7 lower alkyl or C.sub.5 -C.sub.6 cycloalkyl; R.sub.2 and R.sub.3 are each selected from the group consisting of hydrogen and methyl, at least one of R.sub.2 or R.sub.3 being methyl provided that when R.sub.1 is methy, each of R.sub.2 and R.sub.3 is methyl, such 3-furyl alkyl disulfides being useful in altering the organoleptic properties of foodstuffs.

Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.

Abstract: Processes and compositions are described for the use in foodstuff flavors and as foodstuff aroma and taste augmenting and enhancing materials of 3-propylthio-4-heptanol having the structure: ##STR1##

Abstract: Perfumed articles which are soaps or detergents containing alpha oxo sulfides having the structure: ##STR1## wherein R is methyl or hydrogen and X is a ketone having the structure: ##STR2## and Y is one of methyl, methallyl having the structure: ##STR3## 1-propyl, 2-methyl-1-propyl and acetyl which have imparted thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous aromas with yara, neroli and/or verdima-like nuances.

Abstract: Perfume and fragrance compositions and perfumed articles including soaps, detergents, powders as well as colognes containing .alpha.-oxy(oxo) sulfides having the structure: ##STR1## wherein R is methyl or hydrogen; X is one of ##STR2## and Y is one of methyl, methallyl (having the structure: ##STR3## 1-propyl, 2-methyl-1-propyl and acetyl which impart thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous aromas with yara, neroli and/or verdima-like nuances.

Abstract: Described are 2-acyl-5-substituted thiatetrahydrofuran-4-ones having the generic structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.1 ' and R.sub.2 ' are the same or different and each represents hydrogen or methyl and wherein R.sub.3 represents one of C.sub.1 -C.sub.9 alkyl, benzyl, phenyl, substituted or unsubstituted allyl having the structure: ##STR2## substituted or unsubstituted 3-furyl having the structure: (wherein R.sub.4 and R.sub.8 are the same or different and each represents hydrogen or methyl) hydroxy alkyl, oxoalkyl, hydroxycycloalkyl or oxocycloalkyl having the structure: ##STR3## (wherein R.sub.5 and R.sub.6, taken separately, represent hydrogen or C.sub.1 -C.sub.3 alkyl or R.sub.5 and R.sub.

Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.

Abstract: Described are .alpha.-oxy(oxo) sulfides and ethers having the generic structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.Addition of one or more .alpha.

Abstract: Described is a tobacco product having added thereto an amount sufficient to augment or enhance the flavor or aroma of the tobacco product particularly on smoking, of one or more sulfide compounds having the generic structure: ##STR1## wherein, when A is: ##STR2## B is: ##STR3## AND WHEN A is: ##STR4## B is: ##STR5## processes for producing such tobacco products and flavor formulations for use in conjunction with tobacco products containing one or more of such sulfide compounds.

Abstract: The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans having the formula: ##STR1## wherein X is one of: ##STR2## or ##STR3## and R.sub.1 and R.sub.2, taken separately, are the same and are either of methyl, ethyl, 1-propyl or 2-propyl, or R.sub.1 and R.sub.2 taken together, is nonylene having the structure: ##STR4## said .alpha.-oxy(oxo)mercaptan being selected from the group consisting of:3-mercapto-4-heptanol;4-mercapto-5-nonanol;4-mercapto-5-nonanone;3-mercapto-2,6-dimethyl-4-heptanone;2-mercaptocyclododecanone-1; and2-mercapto-3-pentanoneThese compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.

Abstract: Perfume and fragrance compositions and perfumed articles including soaps, detergents, powders as well as colognes containing .alpha.-oxy(oxo)mercaptans having the structure: ##STR1## wherein R is any of ethyl, 1-propyl, 2-propyl or 1-butyl; and X is one of: ##STR2## which imparts thereto grapefruit-like, green fruity, concord grape and buchu-leaf oil-like aromas.

Abstract: Perfume and fragrance compositions and perfumed articles including soaps, detergents, powders as well as colognes containing .alpha.-oxy(oxo) sulfides having the structure: ##STR1## wherein R is methyl or hydrogen; X is one of ##STR2## and Y is one of methyl, methallyl (having the structure: ##STR3## 1-propyl, 2-methyl-1-propyl and acetyl which impart thereto sweet, green, floral, herbal, vegetative, basil-like, minty, melony, grapefruit, fruity and alliaceous armoas with yara, neroli and/or verdima-like nuances.

Abstract: The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans selected from the group consisting of:3-mercapto-4-heptanol;4-mercapto-5-nonanol;4-mercapto-5-nonanone;3-mercapto-2,6-dimethyl-4-heptanone;2-mercaptocyclododecanone-1; and2-mercapto-3-pentanoneThese compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.

Abstract: The fruity flavor of a foodstuff is augmented or enhanced by the use of one or more .alpha.-oxy(oxo)mercaptans selected from the group consisting of:3-mercapto-4-heptanol;4-mercapto-5-nonanol;4-mercapto-5-nonanone;3-mercapto-2,6-dimethyl-4-heptanone;2-mercaptocyclododecanone-1; and2-mercapto-3-pentanoneThese compounds augment or enhance the green, grapefruit, fruity, buchu leaf oil-like, floral, green vegetable and/or minty aromas and grapefruit-like, green, citrus, bitter, lemon, buchu leaf oil-like, blackcurrant-like, green vegetable-like, and/or cooling notes of food flavors.

Abstract: Processes and compositions are described for use in foodstuff flavors and as foodstuff article aroma and taste augmenting and enhancing materials of at least one .alpha.-oxy(oxo) sulfide and ether having the structure: ##STR1## wherein X is one of: ##STR2## Z is one of sulfur or oxygen; when R.sub.1 and R.sub.2 are taken separately, R.sub.1 is hydrogen or methyl, and R.sub.2 is methyl; and when R.sub.1 and R.sub.2 are taken together, R.sub.1 and R.sub.2 form phenyl moieties; and Y is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, acetyl, methoxycarbonylmethyl, or 1,3-diethylacetonyl.The compounds of our invention are useful in augmenting or enhancing the flavor and aroma nuances of berry flavors, cereal-like flavors, nut flavors, broccoli flavors, onion flavors, citrus flavors (including neroli, bergamot, lime), jasmin flavors, grapefruit flavors, concord grape flavors, blackcurrant flavors, milk caramel flavors (e.g.