Abstract: Described are furyl and phenyl mercaptals defined according to the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or no bond; wherein R.sub.1 and R.sub.2 are the same or different and each represents hydrogen, methyl or ethyl; wherein p is 0 or 1; and wherein X represents a phenyl moiety having the structure: ##STR2## or a furyl moiety having the structure: ##STR3## and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described are methyl substituted 2-(2,6-dimethyl-1,5-heptadienyl)-1,3-dithiolanes defined according to the structure: ##STR1## wherein R.sub.1 and R.sub.2 are the same or different and each represents methyl or hydrogen with the proviso that at least one of R.sub.1 and R.sub.2 is methyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: Described for use in augmenting or enhancing the aroma or taste of consumable materials including perfume compositions, colognes and perfumed articles, foodstuffs, chewing gums, toothpastes and medicinal products are the cis and/or trans isomers of the macrocyclic lactone defined according to the structure: ##STR1## produced according to the process of first reacting the ester defined according to the structure: ##STR2## with the alkenol having the structure: ##STR3## in order to produce the di-unsaturated ester having the structure: ##STR4## and then causing the said diester to undergo an internal metathesis to form the compound having the structure: ##STR5##

Abstract: The novel odorants and/or flavorants have the formulae: ##STR1##

Abstract: Described is the use of the compound having the structure: ##STR1## in augmenting or enhancing the aroma or taste of foodstuffs.

Abstract: A process for enhancing the flavor impact and mouthfeel characteristics of foodstuffs, particularly citrus-flavored beverages and desserts, is disclosed which comprises adding an effective amount of a bittering agent selected from the group consisting of naringin, limonin, nomilin and combinations thereof.

Abstract: Novel thioether compounds are disclosed which are useful as flavoring materials to enhance or impart meat-like flavors to foodstuffs. These compounds have the general formula ##STR1## where X can be, under specified conditions, --CH.sub.2 --, oxygen, or sulfur, Y can be oxygen or sulfur and R.sub.1, R.sub.2, R.sub.3, and R.sub.4 are hydrogen or 1 to 3 carbon alkyl groups.

Abstract: Described are mono-oxomethyl substituted polyhydrodimethanonaphthalene derivatives having the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '", R.sub.1 "", R.sub.3, R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '", R.sub.5 "" and R.sub.6 represent hydrogen or methyl with the provisos:(i) at least four of R.sub.1, R.sub.1 ', R.sub.1 ", R.sub.1 '" and R.sub.1 "" are hydrogen; and (ii) at least four of R.sub.5, R.sub.5 ', R.sub.5 ", R.sub.5 '" and R.sub.5 "" represent hydrogen;and wherein Z represents one of the moieties:(i) carboxaldehyde having the structure: ##STR2## (ii) alkylene dioxy or dialkoxy methyl having the structure: ##STR3## (iii) hydroxy methyl having the structure: ##STR4## (iv) acetoxymethyl having the structure: ##STR5## and wherein R.sub.7 and R.sub.8 taken separately represent C.sub.1 -C.sub.4 lower alkyl or R.sub.7 and R.sub.8 taken together represent C.sub.2 -C.sub.

Abstract: Described is the mixture of compounds:(a) The compounds defined according to the structure: ##STR1## wherein the wavy lines represent the "cis" or "trans" juxtaposition of the methyl, cyclohexenyl, hydrogen and carboxaldehyde moieties around the carbon-carbon double bond; and(b) the structure: ##STR2## wherein n is 2 or 3 and uses thereof in augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes and perfumed articles.

Abstract: 4-Hydroxy-5-methyl-2,3-dihydrofuranone-3 is obtained by heating a solution with pH between 1 and 7 of a 5-keto-aldohexonic acid or a derivative thereof in a polar solvent at a temperature of 70.degree. C. to 150.degree. C. The 5-keto-aldohexonic acid is preferably 5-ketogluconic acid.Meat flavors are obtained by heating the 5-keto-aldohexonic acid under the same conditions in the presence of a hydrogen sulphide donor like e.g. cysteine. This reaction product may be incorporated into foodstuffs. Also a process of modifying the organoleptic properties of a foodstuff or an ingredient for a foodstuff having a pH between 5 and 7 before consumption and which has to be heated at least 15 minutes to at least 70.degree. C. by incorporating from 30 to 2000 ppm of a 5-keto-aldohexonic acid is described.

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuffs, chewing gums, toothpastes and medicinal product aroma imparting materials of prenyl methyl carbonate defined according to the structure: ##STR1## Also described are uses of said prenyl methyl carbonate in conjunction with cyclic acetals of 2-methyl-2-pentenal defined according to the structures: ##STR2##

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## (Z) represents one of the moieties ##STR2## as well as the substantially pure compound defined according to the structure: ##STR3## and the use thereof for augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, 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, perfumed articles, hair preparations and the like.

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuffs, chewing gums, toothpastes and medicinal product aroma imparting materials of prenyl methyl carbonate defined according to the structure: ##STR1## Also described are uses of said prenyl methyl carbonate in conjunction with cyclic acetals of 2-methyl-2-pentenal defined according to the structures: ##STR2##

Abstract: Described are mixtures of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and benzodioxanones having the generic structure: ##STR2## wherein Z is benzo or cyclohexano and uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs and fragrances.

Abstract: Described are the organoleptic uses of the genus of compounds defined according to the structure: ##STR1## wherein the wavy lines represent the "cis" or "trans" juxtaposition of the methyl, cyclohexenyl, hydrogen and carboxaldehyde moieties around the carbon-carbon double bond, for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes and perfumed articles.

Abstract: Di- and tetrahydrobenzofuranone of the formula ##STR1## are useful in scenting and/or flavoring agents for imparting thereto a coumarin and coconut note.

Abstract: Described for use in augmenting or enhancing the aroma or taste of foodstuffs and chewing gums is the cyclic carbonate, 4-isopropyl-5,5-dimethyl-m-dioxane-2-one defined according to the structure: ##STR1##

Abstract: Described is cyclic carbonate, 4-isopropyl-5,5-dimethyl-m-dioxan-2-one and organoleptic uses thereof in augmenting or enhancing the aroma or taste of consumable materials, foodstuffs, chewing gums, toothpastes, medicinal products, smoking tobaccos, perfume compositions, colognes, perfumed articles (e.g., solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners, perfumed polymers and cosmetic powders) smoking tobaccos and smoking tobacco articles.

Abstract: Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.

Abstract: Described for use in augmenting or enhancing the aroma or taste of foodstuffs is the genus of compounds defined according to the structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds; wherein the wavy line represents a carbon-carbon single bond or no bond; wherein when the wavy line represents a carbon-carbon single bond, Z represents methylene and when the wavy line represents no bond, Z represents hydrogen or C.sub.2 -C.sub.4 acyl prepared according to a Prins reaction between diisoamylene defined according to the structure: ##STR2## wherein one of the dashed lines represents a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds or one of the structures: ##STR3## formaldehyde of a formaldehyde source such as trioxane or paraformaldehyde in the presence of an acyl anhydride and an acid catalyst.

Abstract: Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botyrodiplodia, Botryosphaeria, or Lasiodiplodia.

Abstract: Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.

Abstract: Described for use in augmenting or enhancing the aroma or taste of foodstuffs, chewing gums, toothpastes and medicinal products are mixtures of (a) 1-n-butoxy-1-ethanol acetate having the structure: ##STR1## and (b) 2-phenyl-3-carboethoxyfuran having the structure: ##STR2## and/or (c) bis (cyclohexyl) disulfide having the structure: ##STR3##

Abstract: The flavoring compositions and flavored comestibles of this invention include alkyl 2,3-dihydro-3(1'-hydroxyalkylidene)-2-oxo-5-alkylfuran-4-carboxylates in amounts capable of significantly enhancing the flavor of the flavoring compositions or flavored comestibles. For example, butterscotch flavors are materially improved in smoothness and certain fruit flavors are given greater richness and ripeness when the carboxylates of this invention are incorporated therein. Similarly, fruit flavored carbonated soft drinks which include the carboxylates possess enhanced flavors.

Abstract: Described is a process for preparing several substituted or unsubstituted cycloalkyl acyl alkanoates defined according to the generic structure: ##STR1## wherein R.sub.1 and R.sub.2 taken together complete a cycloalkyl moiety or methyl, dimethyl or trimethyl substituted cycloalkyl moiety containing five or six carbon atoms in the ring and wherein R.sub.3 is C.sub.1 -C.sub.3 lower alkyl and R.sub.4 is methyl or hydrogen by reacting a compound having the generic structure: ##STR2## in an aqueous silver-ion containing solution having a weakly acidic pH at elevated temperatures.

Abstract: Described is the genus of compounds defined according to the structure: ##STR1## wherein one of the dashed lines represents a carbon-carbon double bond and each of the other of the dashed lines represent carbon-carbon single bonds; wherein the wavy line represents a carbon-carbon single bond or no bond; wherein when the wavy line represents a carbon-carbon single bond, Z represents methylene and when the wavy line represents no bond, Z represents hydrogen or C.sub.2 -C.sub.

Abstract: Isomaltulose is produced by a process in which at least the isomaltulose-forming enzyme system of an isomaltulose-forming micro-organism genus Erwinia is immobilized on calcium alginate gel and then the immobilized enzyme system is contacted with a sucrose solution to convert at least part of the sucrose to isomaltulose.

Abstract: New spiranic compound, viz. 6-ethyl-2,10,10-trimethyl-1-oxa-spiro[4.5]deca-3,6-diene, its preparation and use of same as perfume or flavor-modifying ingredient.

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 alkanols 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 is the genus of compound having the structure: ##STR1## wherein R.sub.1 represents C.sub.1 -C.sub.3 lower alkyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent the same or different hydrogen or C.sub.1 -C.sub.3 lower alkyl; X and Y represent the same or different oxygen or sulfur; and one of the dashed lines represents a carbon-carbon double bond and the other of the dashed lines represent carbon-carbon single bonds as well as methods for augmenting or enhancing the aroma and/or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, perfume compositions, perfumed articles, smoking tobaccos and smoking tobacco articles using such dioxolanes, oxathiolanes and dithiolanes. The perfumed articles include solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions dryer-added fabric softener articles, hair preparations, deodorant compositions, as well as bleaching compositions containing the same.

Abstract: Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.

Abstract: A flavoring agent is provided for a tea composition to impart various flavors. The flavoring agent is selected from the group consisting of anthranilic acid, N-methyl anthranilate and N,N-dimethyl anthranilate acid in an amount of 0.25 to 200 ppm of ester based on the weight of the soluble tea solids. The flavoring agent may also comprise geranyl acetone and .delta.-decalactone.

Abstract: A new chlorinated sucrose derivative, 2,6,1',6'-tetrachloro-2,6,1',6'-tetradeoxy-mannosucrose, is used as a bittering agent, e.g. to replace quinine sulphate, in ingestible compositions such as Indian tonic water, and in non-ingestible compositions.

Abstract: Enhancing the flavor of artificial sweetening compositions by the addition of maltol.

Abstract: The use of acetals as aldehyde generators in foodstuff applications is disclosed.

Abstract: Novel tricyclic lactones, viz. 10,10-dimethyl-4-oxa-tricyclo[7.1.1.0.sup.3,8 ]undec-3(8)-en-5-one and 10,10-dimethyl-4-oxa-tricyclo[7.1.1.0.sup.3,8 ]undecan-5-one, and use thereof as perfuming or flavor-modifying ingredients.

Abstract: New tricyclic lactones, viz. 10,10-dimethyl-3-oxa[7.1.1.0.sup.2,7 ]undec-2(7)-en-4-one and 10,10-dimethyl-3-oxa-tricyclo[7.1.1.0.sup.2,7 ]undec-4-one. These latter are useful perfuming and flavor-modifying ingredients.

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: 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: 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: 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: Flavorant compositions comprising ##STR1## wherein R represents a 2-butene-1-ylidene group, and methods for preparing same.

Abstract: The invention is concerned with odorant and/or flavoring substances, intermediates therefor, a process for the manufacture of said substances, odorant and/or flavoring compositions containing same and a process for the preparation of said compositions. The invention is also concerned with a method of imparting an odor and/or a flavor to materials using said substances or compositions.

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 indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein R.sub.1 is hydrogen or methyl; R.sub.2, R.sub.3, R.sub.4 and R.sub.5 represent hydrogen, methyl or isopropyl; the dashed line represents a carbon-carbon single bond or no bond; X represents --CH.sub.2 --, CH.sub.3 or hydrogen; with the proviso (i) that R.sub.2 and R.sub.3 represent methyl when R.sub.4 is hydrogen and R.sub.5 is isopropyl and R.sub.4 and R.sub.5 represent methyl when R.sub.2 is hydrogen and R.sub.3 is isopropyl; and the dashed line represents a carbon-carbon single bond when X is --CH.sub.2 -- and the dashed line represents no bond when X is hydrogen or CH.sub.3.

Abstract: The novel odorants and/or flavorants have the formulae: ##STR1##

Abstract: Described are the bicyclic compounds having the generic structure: ##STR1## (Z is benzo or cyclohexano) and compositions containing same for use in augmenting or enhancing the aroma and/or taste of foodstuffs, chewing gums, toothpastes and medicinal products. These compounds produce in foodstuffs, chewing gums, toothpastes and medicinal products having a sweet, green, fruity, coumarinic, marzipan-like aroma and taste.

Abstract: Described are the novel compounds having the structures: ##STR1## and mixtures of same taken together with 2-ethyl-5-methyl dihydrofuranone which has the structure: ##STR2## for use in augmenting or enhancing the sweet, brown sugar, pineapple-like, caramel, buttery, scorched butter-like, dried hazelnut and earthy aroma and sweet, brown sugar, pineapple-like, caramel, buttery, cheese-like, roasted, vanilla-like, dried hazelnut and earthy tastes of foodstuffs and of foodstuff flavoring compositions.

Abstract: The invention is concerned with odorant and/or flavoring substances, a process for the manufacture thereof, odorant and/or flavoring compositions containing same and a process for the preparation of said compositions. The invention is also concerned with a method of imparting an odor and/or a flavor to materials using said substances or compositions.

Abstract: Described are derivatives of 2-oxabicyclo[2.2.2]octanes and precursors therefor, cyclohexenemethanols as well as organometallic salts of said cyclohexenemethanols. The oxabicyclooctanes are useful in perfumery and foodstuff and medicinal product flavors. The cyclohexenemethanols and their oganometallic salts are useful as precursors for the oxabicyclooctanes.

Abstract: Described are cyclic chemical compounds useful for their organoleptic properties in flavors, fragrances, colognes, perfumed articles and smoking tobaccos defined according to the structure: ##STR1## wherein R.sub.1 is hydrogen or methyl and R.sub.2 is C.sub.4 or C.sub.5 alkyl or C.sub.