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

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma, smoking tobacco flavor and aroma and perfume and perfumed article aroma augmenting, enhancing and imparting compositions; and as foodstuff, chewing gum, toothpaste, medicinal product, smoking tobacco, perfume and perfumed article aroma and/or flavor imparting materials of 2,6,6-trimethyl-.alpha.-(iso)propenyl-1-cyclohexene-1-methanol and -1,3-cyclohexadiene-1-methanol derivatives or one or more of their geometric or stereoisomers as defined by the generic structure: ##STR1## wherein one of R.sub.1, R.sub.2 or R.sub.3 is methyl and the other two of R.sub.1, R.sub.2 and R.sub.3 represents hydrogen; the dashed line is a carbon-carbon double bond or a carbon-carbon single bond; with the proviso that when R.sub.1 is hydrogen, the dashed line is a carbon-carbon double bond.

Abstract: Described are processes for flavoring foodstuffs, chewing gums, medicinal products and toothpastes using as the essential ingredient 8-p-cymenyl ethyl ether which is synthetically produced and substantially pure.

Abstract: Described are 2,6,6-trimethyl-alpha-propenyl-1,3-cyclohexadiene-1-methanol substances having the structures: ##STR1## which are useful for augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, toothpastes, medicinal products, perfumes, colognes, perfumed articles, smoking tobaccos and smoking tobacco flavors.

Abstract: Described are the cyclohexenemethanols:(i) alpha-allyl-4-methyl-3-cyclohexenemethanol,(ii) 2,4-dimethyl-alpha-allyl-3-cyclohexenemethanol,(iii) 2,4-dimethyl-alpha-isopropyl-3-cyclohexene-1-methanol,(iv) 4,6-dimethyl-alpha-allyl-3-cyclohexenemethanol,in augmenting or enhancing the aroma or taste of foodstuffs or the taste of toothpaste and chewing tobacco.

Abstract: 1-Ethynyl-2,2-6-trimethyl-cyclohexanol, a compound of formula ##STR1## possesses useful perfuming and flavoring properties. Use of said hydroxy-acetylenic derivative as perfume and flavor ingredient is discussed.

Abstract: Described is a process for preparing .beta.-damascone starting with 2,6,6-trimethyl cyclohex-2-enone and its use in augmenting or enhancing the perfume and cologne.

Abstract: Described are processes and compositions for augmenting or enhancing flavor and/or aroma of foodstuffs, chewing gums, medicinal products and toothpastes using as the essential ingredient .alpha.-terpinyl methyl ether. spThis Application is a divisional of application for U.S. Letters Patent Ser. No. 012,798, filed on Feb. 16, 1979, which in turn is a divisional of application for U.S. Letters Patent Ser. No. 939,897, filed on Sept. 5, 1978, now U.S. Pat. No. 4,163,068, issued on July 31, 1979, which, in turn, is a divisional of application for U.S. Letters Patent Ser. No. 872,937, filed on Jan. 27, 1978, now U.S. Pat. No. 4,131,687, issued on Dec. 26, 1978.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of foodstuffs, chewing gums, medicinal products and toothpastes using as the essential ingredient bornyl ethyl ether, synthetically produced and substantially pure.

Abstract: New spirane derivatives useful as odor- and flavor-modifying ingredients for preparing perfumes, perfumed products, for the manufacture of artificial flavors or for flavoring foodstuffs, animal feeds, beverages, pharmaceutical preparations and tobacco products.

Abstract: Described is the use for augmenting or enhancing the flavor of foodstuffs of a product containing isomers of caryophyllene alcohol and other compounds produced by isomerizing caryophyllene oxide using an aluminum isopropylate catalyst in a toluene solvent at temperatures in the range of from about 100.degree. C. up to about 150.degree. C. and then fractionally distilling the resulting reaction product and isolating certain fractions of the reaction product.

Abstract: Described is a process for preparing .beta.-damascone starting with 2,6,6-trimethyl cyclohex-2-enone according to the reaction sequence: ##STR1## wherein Z is hydrogen, MgX', Li, Na or K; Y is MgX', Li, Na or K; X' is Cl, Br or I; R is C.sub.1 -C.sub.3 lower alkyl such as methyl, ethyl, n-propyl or i-propyl; X is Cl, Br or I. Also described are the organoleptic uses of the compound having the structure: ##STR2## in augmenting or enhancing the taste or aroma of a consumable material, e.g., foodstuff, chewing gum, medicinal product, chewing tobacco, smoking tobacco, perfume, perfumed article (e.g., drier-added fabric softener articles and solid or liquid anionic, cationic or nonionic detergents) and cologne.

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

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 invention relates to the utilization of a mixture of .alpha.-dihydroionone, a compound of formula ##STR1## in combination with .alpha.- and .beta.-ionone as flavouring agent in foodstuffs and beverages in general. Typically, the said compound enables the reconstitution of fruity type flavours, namely of raspberry character.

Abstract: This invention relates to novel chemical compounds and their use as flavor and odor agents. More specifically this invention relates to substituted cyclohexenones and cyclohexanones, which are valuable flavor and fragrance materials.

Abstract: Described is a process for augmenting or enhancing the lemon flavored and/or aroma of foodstuffs and chewing gums comprising the step of adding to such foodstuffs an aroma or taste augmenting or enhancing quantity of fenchyl ethyl ether.

Abstract: Processes and compositions are described for the use as detergent aroma imparting, augmenting or enhancing materials of 3-hydroxy-1-(2,6,6-trimethyl-1,3-cyclohexadien-1-yl)-1-butanone having the structure: ##STR1## and perfume compositions containing same.

Abstract: New tricyclic carbonyl derivative, viz. cis-10,10-dimethyl-tricyclo[7.1.1.0.sup.2,7 ]undec-2-en-4-one, and its use as flavoring and perfuming material.

Abstract: New cycloaliphatic unsaturated ketones and their use as perfuming and odor-modifying agents in the manufacture of perfumes and perfumed products, and as flavoring and taste-modifying agents in the preparation of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Methods for the preparation of said cycloaliphatic unsaturated ketones.

Abstract: Described is a pear flavoring containing isomer mixtures of 2- and 3-cyclotetradecen-1-ones having the structures: ##STR1##

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of foodstuffs, chewing gums, medicinal products and toothpastes using as the essential ingredient at least one carvyl alkyl ether selected from the group consisting of carvyl ethyl ether and carvyl methyl ether.

Abstract: Bicyclic aldehyde derivatives of formula ##STR1## containing a single or a double bond in the position indicated by the dotted lines and wherein symbol R.sup.1 represents a hydrogen atom or a methyl radical and R.sup.2 defines a linear or branched alkyl radical containing 1 to 6 carbon atoms.Compounds (I) find specific utility as perfuming and flavoring agents.Process for the preparation of said compounds (I) starting from cyclopentadiene or a methyl substituted cyclopentadiene and an alkyl 4-oxo-butenoate.

Abstract: Novel cyclopentanone derivatives are found to be useful as flavor and odor modifying ingredients. The new compounds are particularly useful in the preparation of perfumes and perfumed products as well as for the aromatization of foodstuffs and beverages.

Abstract: Described is a process for augmenting or enhancing the aroma of a perfume composition as well as perfume and cologne compositions containing a mixture consisting essentially of compounds having the structures: ##STR1## and wherein the mixture contains 30% of the compounds having the structures; ##STR2## and 60% of the compound having the structure: ##STR3##

Abstract: Described are lower alkyl esters of cyclohexene methanols and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs and medicinal products.

Abstract: Processes and compositions are described for the use in foodstuff flavor and aroma, tobacco flavor and aroma and perfume and perfumed article aroma augmenting, modifying, altering and enhancing compositions and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of acetyl hydrindacenes and acetyl indanes and mixtures of same, said acetyl indanes and acetyl hydrindacenes having the structures: ##STR1## and existing in the liquid phase at ambient temperature and pressure.

Abstract: Described is a process for augmenting or enhancing the aroma or taste of a foodstuff by adding to said foodstuff a mixture of compounds having the structures: ##STR1## wherein said mixture contains 30% of the compounds having the structures: ##STR2## and 60% of the compound having the structure: ##STR3##

Abstract: Sustained flavor release compositions are disclosed which comprise polymer backbones having pendant flavor groups thereon. Such compositions can be used, for example, in chewing gums. Release of the flavor can be accomplished by hydrolysis upon mastication of the chewing gum.In one embodiment, aldehyde flavors are reacted with polymers having hydroxy groups thereon to produce a polymer backbone with pendant acetal or hemi-acetal flavor groups. An example is the reaction product of cinnamic aldehyde and partially hydrolyzed polyvinyl acetate. In a like manner, ketone flavors can be reacted with similar polymers to form pendant ketal flavor groups. Also, alcohol flavors can be reacted with polymers having aldehyde or ketone groups to provide polymer backbones with pendant acetal or ketal moieties thereon.

Abstract: The flavor compositions of this invention include certain dialkyl-.alpha.,.beta.-diacyl succinates which significantly enhance the flavor component or components of flavor compositions. For example, butterscotch flavors are materially improved in smoothness and certain fruit flavors are given greater richness and ripeness.

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 foodstuffs, chewing gum, toothpaste, medicinal product, perfume and perfumed article aroma imparting materials of specific isomer and isomer mixtures of 2- and 3-cyclotetradecen-1-ones having the structures: ##STR1## or mixtures of same or mixtures of such 2- and 3-cyclotetradecen-1-ones with cyclotetradecanone having the structure: ##STR2## or cyclododecanone having the structure: ##STR3## Addition of said 2- and 3-cyclotetradecen-1-ones or mixtures is indicated to produce:(a) In food flavorings, a sweet, brown sugar and musky aroma and sweet and musky flavor characteristics (useful for flavor augmentation or enhancement in pear, blackberry, apricot and peach flavors and as a bitterness depressant for such foodstuffs, flavor adjuvants and beverages as black coffee; and(b) In perfumes and perfumed articles, a sweet, musk aro

Abstract: Novel cyclopentanone derivatives are found to be useful as flavor and odor modifying ingredients. The new compounds are particularly useful in the preparation of perfumes and perfumed products as well as for the aromatization of foodstuffs and beverages.

Abstract: Described is a process for preparing several 1-acyl-2,6,6-trimethylcyclohexene derivatives defined by the generic structure: ##STR1## wherein R.sub.1 is hydrogen or ethylidene having the structure:[H.sub.3 C--C.dbd. ;R.sub.2 is hydrogen or no group; one of the wavy lines is a carbon-carbon double bond and the other of the wavy lines is a carbon-carbon single bond; with the proviso that when the .DELTA..sup.2,3 bond (as shown by the wavy line between the "2" and the "3" position of the ring) is a carbon-carbon double bond, then R.sub.2 is hydrogen and R.sub.

Abstract: 3-Alkoxy-4-homoisotwistanes the formula (I), ##STR1## wherein R is an alkyl group having 1 to 6 carbon atoms or a cycloalkyl group having 5 to 6 carbon atoms, are prepared by a process which comprises reacting a 3-halogeno-4-homoisotwistane of the formula (II), ##STR2## wherein X is a chlorine or bromine atom, with an alcohol of the formula (III),r--oh (iii)wherein R is as above defined. A perfume and flavor composition comprising, such a homotwistane possesses an excellent perfume.

Abstract: Described are perfume and cologne compositions containing the compound 3(2-chloroalkyloxy).sub.2 (10) pinene.This is a divisional of application Ser. No. 872,937, filed Jan. 27, 1978, now U.S. Pat. No. 4,131,687.

Abstract: Described are processes and compositions for augmenting or enhancing the flavor and/or aroma of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, perfumes, colognes, and perfumed articles using as the essential ingredient at least one C.sub.10 -terpene alkyl, alkenyl, haloalkenyl, and alkynyl ether and diether having the formula:(C.sub.10 --TERPENYL)--(O--R.sub.1).sub.nwherein n is 1 or 2; the terpene group is a moiety having one of the structures: ##STR1## AND R.sub.1 is one of C.sub.1 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl, or C.sub.3 haloalkenyl. The compounds wherein R.sub.1 is C.sub.2 -C.sub.4 alkyl, C.sub.3 or C.sub.4 alkenyl, C.sub.3 alkynyl or C.sub.3 haloalkenyl are novel compounds.

Abstract: Processes and compositions are described for use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma; tobacco flavor and aroma; perfume and perfumed article aroma augmenting, enhancing and imparting compositions; and as foodstuff, chewing gum, toothpaste, medicinal product, tobacco, perfume and perfumed article aroma imparting materials of one or more cyclohexadiene derivatives having the generic formula: ##STR1## wherein R is one of C.sub.1 -C.sub.5 alkyl, R.sub.1 is methyl when R.sub.2 is hydrogen, and R.sub.1 is hydrogen when R.sub.2 is methyl, produced by one of the following processes:(i) Reacting a 1-alkyl-3,5,5-trimethylcyclohexa-1,3-diene with oxygen in the presence of light, an ultraviolet sensitizer, and a basic catalyst; and fractionally distilling the resulting product; or(ii) Reacting a 4-alkyl-4-hydroxy-3,5,5-trimethyl-2-cyclohexen-1-one with dilute aqueous mineral acid and distilling the resulting reaction product.

Abstract: Norbornane derivatives are used in soaps. Specifically, mixture of 2-(2-butenoyl)-3,3-dimethylnorbornane; 2-(3-butenoyl)-3,3-dimethylnorbornane and .alpha.-allyl-3,3-dimethyl-2-norbornanemethanol are used.

Abstract: Processes and compositions are described for the use in foodstuff, chewing gum, toothpaste and medicinal product flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff, chewing gum, toothpaste and medicinal product aroma imparting materials of one or more substituted norbornane derivatives or mixtures of the same as follows:______________________________________ STRUCTURE OF COMPOUND NAME OF COMPOUND ______________________________________ Mixture of "cis" and "trans" isomers of ##STR1## 2(2-butenoyl)-3,3-dimethyl- norbornane ##STR2## 2-(3'-butenoyl)-3,3-di- methyl-norbornane Mixture of "cis" and "trans" isomers of ##STR3## endo-2(2'-butenoyl)-3,3- dimethyl-5-norbornene ##STR4## 3,3-dimethyl-2-(4'- pentenoyl)-norbornane Mixture of ##STR5## Mixture of 3,3-dimethyl- 2(4'-methyl-4'-pentenoyl)- norbornane and 3,3- dimethyl-2-acetyl- 2(2'-methyl-2'- pro- penyl)-norbornane and ##STR6## Mixture of ##STR7## Mixture of 3,3-dimethyl-2- (4'-methyl -2'-pentenoyl)- orbornane; 3,3-dime

Abstract: 1-BUTENOYL-3,3-DIMETHYLCYCLOHEXANE MIXTURES HAVING A SWEET ROOTBEER-LIKE, CEDARWOOD FLAVOR USEFUL AS FLAVORANTS IN FOODSTUFFS ARE DESCRIBED.

Abstract: New oxygenated alicyclic derivatives useful as perfuming and odor modifying agents in the manufacture of perfumes or perfumed products, and as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Novel processes for the preparation of said alicyclic derivatives and compositions of matter relating to mixtures containing same.

Abstract: Safranic acid esters having the general formula ##STR1## wherein the dotted lines represent two conjugated double bonds in the positions 2 endocyclic and 4 (.alpha.-isomer), 1 and 3 (.beta.-isomer) or 2 exocyclic and 3 (.gamma.-isomer), R.sub.1 represents an alkyl group containing at least 2 carbon atoms, or, in the .gamma.isomers an alkylidene group with 2 or 3 carbon atoms and R.sub.2 represents an alkyl or alkenyl group with 3 or 4 carbon atoms in the form of a perfumed product or flavoring composition. A process for the preparation of a perfumed product or flavoring composition wherein the safranic acid esters are incorporated with other suitable constituents.

Abstract: Use of tricyclic compounds, some of which are new, as perfuming and/or flavoring ingredients in the manufacture of perfumes and perfumed products and/or in the preparation of artificial flavors for foodstuffs, animal feeds, beverages, pharmaceutical preparations and tobacco products.Process for the preparation of said tricyclic compounds.

Abstract: Compounds of the formula ##STR1## wherein R is ethyl, n-propyl or n-butyl, having organoleptic properties are disclosed.

Abstract: New polycyclic Diels-Alder adducts which are formed on reaction of 8-vinyl-tricyclo-[5,2,1,0.sup.2,6 ]-dec-8-ene or 8-hydroxy-8-vinyl-tricyclo-[5,2,1,0.sup.2,6 ]-decane with alkenes or alkynes having one or two activating substituents, e.g., --COOH, --COOCH.sub.3, --COOC.sub.2 H.sub.5, --CHO, --COCH.sub.3, --COC.sub.2 H.sub.5 or --CN. They have green, fresh, fruity and in some cases woody odors with long-lasting tenacity and/or fixing properties. They can be used as constituents of perfumes and of compositions for perfuming body care products, detergents and other consumer products.

Abstract: The flavor compositions of this invention include certain dialkyl-.alpha.,.beta. -diacyl succinates which significantly enhance the flavor component or components of flavor compositions. For example, butterscotch flavors are materially improved in smoothness and certain fruit flavors are given greater richness and ripeness.

Abstract: Compositions for altering the flavor and/or aroma of consumable products including foods, tobacco and perfumes utilizing as the essential ingredient at least one organic tricyclic alcohol having the formula: ##STR1## wherein each of R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 is selected from the group consisting of hydrogen and methyl; wherein the dashed line is a carbon-carbon single bond or a carbon-carbon double bond; and wherein when the dashed line is a carbon-carbon single bond, one of R.sub.2 or R.sub.3 is hydrogen.

Abstract: Process and compositions are described for the use in foodstuff flavor and aroma augmenting, modifying, enhancing and imparting compositions and as foodstuff aroma and flavor imparting materials of the mixture of 4-terpinenol propionate having the structure: ##STR1## (which is produced by reacting 4-terpinenol with propionic anhydride in the presence of pyridine), and 2-methyl-3-furanthiol having the structure: ##STR2## Addition of the mixture of 4-terpinenol propionate and 2-methyl-3-furanthiol to foodstuffs produces a roast beef aroma and flavor characteristic.

Abstract: 1-Crotonoyl-2,2,6-trimethylcyclohexane occurs in four stereoisomeric forms. In particular the trans, E and cis, E isomers having interesting organoleptic properties and are useful in the preparation of perfume compositions. Processes for preparing the stereoisomers, in a pure form or as mixtures, are described.

Abstract: Norbornane Derivatives are used in foodstuffs and flavorings. Specifically, 3,3-dimethyl-2-pentanoylnorbornane and 2-butyrl-3,3-dimethylnorbornane are used.