Abstract: 3-Furyl alkyl sulfides having the formula: ##STR1## wherein R.sub.1 is C.sub.1 -C.sub.5 lower alkyl and R.sub.2 is selected from the group consisting of hydrogen and methyl, are described as being useful in altering, modifying or enhancing the organoleptic properties of foodstuffs.

Abstract: One or more five or six membered oxathio heterocyclic compounds having one sulfur atom and one oxygen atom, such as an oxathiolane or an oxathiane, is used to alter, modify or enhance the flavor or aroma of a foodstuff, chewing gum or medicinal product. Among said oxathio heterocyclic compounds are the seven novel compounds:2,6-dimethyl-2-phenyl-1,3-oxathiane2-isobutyl-6-methyl-1,3-oxathianeEthyl-2,6-dimethyl-1,3-oxathiane-2-acetate2,6-dimethyl-2-acetyl-1,3-oxathiane2-n-nonyl-6-methyl-1,3-oxathiane2-isobutyl-1,3-oxathiolane7-methyl(6-oxa-10-thiaspiro) 4.

Abstract: Process for improving, enhancing or modifying the organoleptic properties of a tobacco product, which comprises adding thereto about 1 to about 1000 parts per million based on the weight of tobacco of 3-isopropyl-cyclopent-2-en-1-one.

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: Novel sulphur containing food flavor substances are provided containing an oxygen or sulphur atom in a five or six membered ring structure, one alkyl or hydroxy alkyl substituent at at least either of the carbon atoms adjacent to the hetero atom and having at least one sulphur or oxygen atom attached to another carbon atom of the ring structure.

Abstract: A process for the preparation of a foodstuff having a ripe cheese flavor, which process includes admixing a food composition with a mixture of volatile cheese flavor ingredients having incorporated therein alkyl amines having 3-5 carbon atoms. The ripe cheese flavor is further improved by the addition of a mixture of amino acids to the volatile cheese flavor ingredients. An improved ripe Cheddar cheese flavor is obtaind by admixing said alkyl amines with alkanoic acids having 2-10 carbon atoms, containing 40-60% by weight hexanoic acid, not more than 40% by weight of alkanoic acids having 7-10 carbon atoms, and not more than 4% by weight of branched chain alkanoic acids having 4-5 carbon atoms. An improved ripe Emmental cheese flavor is obtained by admixing said alkyl amines with aldehydes having 7-9 carbon atoms and containing a phenyl group.

Abstract: The flavor intensity of acetaldehyde and dimethyl sulfide is potentiated by combining the same with a small but effective amount of alginate.

Abstract: Novel thiazolidines, a process for their manufacture, and odorant and/or flavorant compositions containing the novel compounds are disclosed.

Abstract: Novel 3-furyl sulfides having the formula: ##STR1## wherein R.sub.1 is selected from the group consisting of aralkyl, alkenyl and alkylthioalkyl; and 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, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g., taste and/or aroma).

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##STR1## wherein n is 0 or 1, R.sub.1 is hydrogen or methyl and R.sub.2 is methyl, ethyl, or propyl and ##STR2## wherein n is 0 or 1.

Abstract: Nonnutritive flavor imparting compounds of the general formula (F--Z).sub.n C wherein F is an active flavor imparting agent, C is a controlling agent for transporting and essentially restricting absorption of the compound (F--Z).sub.n C in a biological environment, Z is a covalent bond for bonding F to C and n is at least one. The nonnutritive flavor imparting compounds are useful for imparting flavor and taste to foods, beverages, confections and medicinals without any substantial absorption of the flavor imparting compounds in the environment of use.

Abstract: The preparation and use of the novel 3,7-dimethyl-octa-2,6-dienyl-mercaptan as a new odorant and flavorant is disclosed.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective amount of a flavor modifying compound from those compounds having the formula: ##SPC1##Wherein R is hydrogen, methyl, ethyl, propyl, butenyl, propenyl and n is 1 or 2; and ##SPC2##Wherein R.sub.1 is hydrogen or methyl; R.sub.2 is methyl, propyl, isopropyl or furfuryl; and n is 0, 1, or 2 with the provision that if R.sub.1 is hydrogen and n is 1, R.sub.2 is neither methyl nor furfuryl; and ##SPC3##Wherein R is methyl or acetyl.

Abstract: 3-Furyl beta-oxoalkyl sulfides having the structure: ##SPC1##Wherein R.sub.4 is C.sub.3 alkyl and R.sub.5 is C.sub.4 alkyl with R.sub.4 being 2-propyl when R.sub.5 is 2-methyl-1-propyl; and R.sub.4 being 1-propyl when R.sub.5 is 1-butyl, such 3-furyl beta-oxoalkyl sulfides taken alone or in admixture being useful in altering or modifying or enhancing the organoleptic properties of foodstuffs, foodstuffs containing same, and foodstuff flavoring compositions containing such 3-furyl beta-oxoalkyl sulfides.

Abstract: Novel 3-furyl sulfides having the formula: ##SPC1##Wherein R.sub.1 is selected from the group consisting of aralkyl, nitrogenheterocyclic, alkenyl and alkylthioalkyl; and 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, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g. taste and/or aroma).

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of a pyrrole sulfur compound of the formula: ##SPC1##Wherein R is methyl, ethyl, furfuryl or acetyl.

Abstract: Novel 3-furyl sulfides having the formula: ##SPC1##Wherein R.sub.2 and R.sub.2 are each selected from the group consisting of hydrogen and methyl; at least one of R.sub.2 and R.sub.3 being methyl, such 3-furyl sulfides being useful in modifying or enhancing the organoleptic properties of foodstuffs (e.g. taste and/or aroma).

Abstract: 3-Furyl beta-chalcogenalkyl sulfides having the structure: ##SPC1##Wherein n is 1 or 2; R.sub.2 and R.sub.3 are each selected from the group consisting of methyl and hydrogen, at least one of R.sub.2 and R.sub.3 being methyl; and R.sub.4 and R.sub.5 taken separately, are each lower alkyl, or R.sub.4 and R.sub.5 taken together complete a cycloalkyl or bicycloalkyl group, such 3-furyl beta-oxoalkyl sulfides taken alone or in admixture being useful in altering or modifying or enhancing the organoleptic properties of foodstuffs, and processes for preparing these 3-furyl beta-oxalkyl sulfides where n is 1 using the reaction: ##SPC2##Wherein X is halogen selected from the group consisting of chlorine and bromine; wherein M is alkali metal and R.sub.2, R.sub.3, R.sub.4 and R.sub.5 are each defined as above.

Abstract: Methods for altering the flavor of foodstuffs and flavoring compositions for foodstuffs by including therein 2-mercaptobenzoic acid and derivatives thereof to produce in the foodstuffs and flavoring compositions a Concord grape flavor.

Abstract: Methods for preparing medicinal products, chewing gums, foodstuffs, and flavoring compositions for medicinal products, chewing gums and foodstuffs by including therein bis (cyclohexyl) disulfide to produce in food flavorings chewing gum flavorings and medicinal product flavorings, incense/fruity, pungent, nutty sulfury (berry), minty, musty, and sweet notes or combinations of these, for improving the taste and aroma of artificial grape or other fruit flavoring compositions.

Abstract: A small but effective amount of a compound represented by the formula ##SPC1##Wherein R.sub.1, R.sub.3, and R.sub.5 are the same and are lower alkyl of from 1 to 5 carbon atoms and R.sub.2, R.sub.4, and R.sub.6 are the same and are hydrogen or lower alkyl of from 1 to 5 carbon atoms, is used to alter the flavor and aroma characteristics of a consumable material.

Abstract: 3-Furyl .beta.-chalcogenalkyl sulfides having the structure: ##SPC1##Wherein X is a chalcogen selected from the group consisting of oxygen and sulfur; R.sub.2 and R.sub.3 are each selected from the group consisting of methyl and hydrogen, at least one of R.sub.2 and R.sub.3 being methyl; and R.sub.4 and R.sub.5, taken separately, are each methyl, or R.sub.4 and R.sub.5 taken together are tetramethylene, and when R.sub.4 and R.sub.5 taken together are tetramethylene X and S are in a trans relationship, are indicated to be useful in altering, modifying or enhancing the taste and/or aroma of foodstuffs.

Abstract: Novel cycloaliphatic ketones, a process for making them and odorant and/or flavoring compositions containing the ketones are described.

Abstract: Foodstuffs with improved flavor properties are obtained by incorporation of a diester of monothiocarbonic acid containing radicals characteristic of a flavoring thiol, a secondary or tertiary alcohol and carbonic acid.These diesters were found to be excellent precursors of flavoring thiols, releasing the thiols at a controlled rate under mild conditions. Particularly suitable diesters have the general formula R.sup.1 --S--CO--O--R.sup.2, in whichR.sup.1 represents an optionally substituted alkyl, homo- or heterocyclic radical which contains 1-10, preferably 3-7 carbon atoms and not more than 2 hetero atoms which are either oxygen or sulphur andR.sup.2 represents a secondary or tertiary hydrocarbyl group containing 3-20 carbon atoms, preferably an alkyl group containing 3-8 carbon atoms.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of a thiophene sulfur compound of the formula: ##EQU1## wherein R is hydrogen, methyl, acetyl or thenyl and n is 1 or 2; and ##EQU2## wherein R is methyl, ethyl or furfuryl.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of an aromatic sulfur compound of the formula: ##SPC1##Wherein R.sub.1 is hydrogen, hydroxy, alkoxy or alkyl and R.sub.2 is hydrogen or alkyl; ##SPC2##Wherein R.sub.1 is hydrogen, hydroxy, alkyl or alkoxy, R.sub.2 is hydrogen or alkyl, R.sub.3 is alkyl or benzyl and n is 0, 1, Or 2; and ##SPC3##Wherein R is alkyl or phenyl.

Abstract: A small but effective amount of a compound represented by the formula ##EQU1## wherein R.sub.1, R.sub.3, and R.sub.5 are the same and are lower alkyl of from 1 to 5 carbon atoms, R.sub.2, R.sub.4, and R.sub.6 are hydrogen, and R.sub.7 is hydrogen or lower alkyl of from 1 to 5 carbon atoms; is used to alter, modify or enhance the flavor and aroma characteristics of a consumable material, a foodstuff or a perfume or a perfumed article.

Abstract: Processes for imparting fruity flavors to foodstuffs by adding to foodstuffs a small amount of at least one sulfinate according to the formula: ##EQU1## wherein R.sub.1 is selected from the group consisting of methyl, n-hexyl and n-decyl and R.sub.2 is selected from the group consisting of methyl, n-hexyl and n-propyl, provided that when R.sub.1 is methyl, R.sub.2 is n-propyl, or n-hexyl; and provided that when R.sub.2 is methyl, R.sub.1 is n-decyl or n-hexyl, effective to alter the flavor and/or aroma of foodstuffs, together with compositions containing such sulfinates and adapted to alter the flavor and/or aroma of foodstuffs.

Abstract: Enhancement of the coffee flavor of foodstuffs is achieved by the addition of a small but effective amount of a mixture of a) 2-nonenal, and/or 2-nonenol and particular derivatives thereof; and b) a compound represented by ##SPC1##Where X is oxygen or sulfur, R is lower alkyl, and R.sub.1, R.sub.2, and R.sub.3 is hydrogen or alkyl provided at least one of R.sub.1, R.sub.2, and R.sub.3 is alkyl of two to twelve carbons.

Abstract: Methods for altering, modifying or enhancing the roasted, nutty taste and aroma of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2-methyl-3-thio-(2-methylbutyryl)-furan having the formula: ##SPC1##Together with compositions containing the 2-methyl-3-thio-(2-methylbutyryl)-furan for use in altering, modifying or enhancing such organoleptic properties.

Abstract: The flavor of a foodstuff is altered, modified or enhanced by the addition thereto of one of the four compounds, the structure of which is one of the configurations of 3((2-mercapto-1-methylpropyl) thio)-2-butanol represented by the structures: ##SPC1##Each of these configurations produced by the process described herein, of reacting either a cis or trans 2,3 butane episulfide with an "erythro" or "threo" 2-hydroxy-3-mercapto butane, represented by the structures: ##SPC2##

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal products, tobacco, perfume and perfumed article aroma imparting materials of mixtures of (i) 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral") and (ii) 2,6,6-trimethyl-crotonyl-1,3-cyclohexadiene having the structure: ##SPC1##Hereinafter referred to as "damascenone". Addition of mixtures beta-cyclohomocitral and damascenone is indicated to produce:A. In food flavorings, a fruity, rosey, woody, tea aroma and a woody-tea, fruity-tobacco flavor;B. In tobacco, a sweet, floral, fruity, earthy, green aroma prior to smoking and a sweet, rich, tobacco-like smoke aroma augmenting effect with woody flavoring characteristics in the mainstream on smoking; andC. In perfumes, rosey, woody, camphoraceous, green and earthy notes.

Abstract: Methods for altering, modifying or enhancing the creamy, cocoa aroma and/or taste of foodstuffs comprising incorporating with such foodstuffs a small but effective amount of 2,5-dimethyl-3-thioisovaleryl furan having the structure: ##SPC1##

Abstract: Flavor modifying compositions which alter or enhance naturally occurring substances are prepared by reacting a sulfur-containing compound with an alpha-hydroxy- or an alpha,beta-epoxy-substituted carbonyl compound.

Abstract: A small but effective amount of a compound represented by the formula: ##SPC1##Wherein R.sub.1, R.sub.2, and R.sub.3 are the same and represent hydrogen or methyl, is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff, chewing gum or medicinal product.

Abstract: There are provided novel mercapto- or alkylthio-substituted oxo-terpenoids having 10 carbon atoms in the terpenoid skeleton. These novel compounds may be acyclic monocyclic or bicyclic. The novel compounds are useful as odorants particularly, but also for producing aromas, e.g. of a vegetable note.

Abstract: Novel thiazolidines, a process for their manufacture, and odorant and/or flavorant compositions containing the novel compounds are disclosed.

Abstract: Enhancement of the flavor of foodstuffs, is achieved by the addition of a flavor modifying amount of a compound having the general formulae: ##SPC1##Wherein R stands for hydrogen, methyl or ethyl.

Abstract: A Fontina-cheese flavor is given to a foodstuff by the addition of a flavor composition comprising .beta.-phenyl propionic acid and non-terminal mono-methyl substituted alkanoic acids having 4 to 6 carbon atoms. Addition of the flavor composition is particularly useful when the foodstuff is a cheese-product which is prepared from young Cheddar cheese.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma and as foodstuff aroma imparting materials of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde.

Abstract: A comestible material, such as seafood, is given a scallop flavor by the addition of a compound containing a dimethylthio group, such as a S-methyl methionine salt, acceptable in foods.