Abstract: Use of bicyclic 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 bicyclic compounds.

Abstract: 3-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES AND 3,5-DI-(LOWER ALKYL)-1,2-CYCLOPENTANEDIONES WHEN USED AT LOW LEVELS IN UNCURED MEATS PROVIDE AN IMPROVED METHOD OF INHIBITION OF WARMED-OVER FLAVOR IN SAID MEATS.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound having the general formula ##SPC1##Wherein R is hydrogen or methyl or ethyl and at least one R is methyl or ethyl.

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: 1-CROTONOYL-2,2,6-TRIMETHYLCYCLOHEXANE OCCURS IN FOUR STEREOISOMERIC FORMS. In particular the trans, E isomer has interesting organoleptic properties and is useful in the preparation of perfume and flavoring compositions. Processes for preparing the stereoisomers, in a pure form or as mixtures, are described.

Abstract: Processes are described for the preparation of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde (hereinafter referred to as "beta-cyclohomocitral" which either (A) comprises the steps of:I. Oxidizing beta-ionone having the formula: ##SPC1##with a peralkanoic acid having the formula: ##EQU1## (wherein R is H, methyl or ethyl) in the presence of buffer and in the absence of dimethyl formamide, to form 2,2,6-trimethyl-1-cyclohexen-1-ylvinylacetate (hereinafter referred to as beta-ionone enol ester) having the formula: ##SPC2##Ii. hydrolyzing said beta-ionone enol ester using a basic hydrolysis agent to form beta-cyclohomocitral having the structure: ##SPC3##Or (B) oxidizing beta-ionone with hydrogen peroxide in the presence of inorganic base to form beta-cyclohomocitral, directly.

Abstract: Process for the preparation of cycloaliphatic compounds useful as perfuming and odour-modifying agents in the manufacture of perfumes and perfumed products, and as flavouring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavours for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Composition of matter relating to some of said cycloaliphatic compounds which are new and perfume- and flavouring compositions containing same.

Abstract: Enhancement of the flavor of foodstuffs is achieved by the addition of an effective flavor-modifying amount of 4-vinyl-1, 2-dimethoxy-benzene.

Abstract: The enhancement of foodstuffs is effected by the addition of a small but effective flavor-modifying amount of a compound from the group of compounds having the general formulae ##SPC1##Wherein R.sub.1 is an alkyl or acetyl group and R.sub.2 is hydrogen or a methyl group, with the proviso that R.sub.1 and R.sub.2 together comprise at least 2 carbon atoms; and ##SPC2##Wherein R is an alkyl group.

Abstract: A coumarin-like aroma and flavor is imparted to tobacco, foods and drinks by adding the 2- and/or 3-alkyl-substituted indanone compound, such as, 3,4-dimethyl-7-methoxyindan-1-one and 2,4-dimethyl-7-ethoxyindan-1-one. Such a aroma and flavor is further imparted by adding an aromatic composition comprizing said indanone compound, heliotropin and the alkyllactone, such as .gamma.-hexalactone and .beta.,.delta.-dimethyl-.delta.-valerolactone. The favourable examples of foods and drinks in this process are oil and fat product such as margarin and shortening; dairy product such as butter, cheese and yoghurt; meat product such as ham, sausage and bacon; confectionary such as cake and candy, fermentation product such as wine and brandy; drink such as cocoa, coffee, cocacola and soft drinks.

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: New cycloaliphatic compounds useful as perfuming and odour-modifying agents in the manufacture of perfumes and perfumed products, and as flavouring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavours for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products.Novel process for the preparation of said cycloaliphatic compounds and compositions of matter relating to mixtures containing same.