International Flavors & Fragrances Inc.

The University of Texas System

Alan O Pittet

Ranya Muralidhara

Manfred H Vock

Domenick Luccarelli, Jr

Kevin P Miller

Edward J Shuster

William L Schreiber

Thomas F Courtney, Jr

Erich Manfred Klaiber

Joaquin F Vinals

Charles Wiener

Christopher Giacino

Braja D Mookherjee

Donald A Withycombe

Myrna L Hagedorn

Anne S Hruza

William J Evers

Denis E Hruza, Sr

Arthur L Liberman

Gerard Joseph Mosciano

David R Bowen

John V Pascale

Michel Van Praag

Gary Slangan

Anne Sanderson

Frederick L Schmitt

Jacob Kiwala

Richard A Wilson

Ira Katz

Phillip G Lee

Jennifer C Ellis

Raman R Patel

Louis J Strasburger

Bernard J Rutkowsky

Michel Van Praac

Erigh Manfred Klaiber

Anne Hruza Nee Sanderson

Described is a process for determining excitants and attractants for members of the Penaeus genus of Crustacea including but not limited to Penaeus setiferus and Penaeus vannamei, as well as apparatus for carrying out such process. The apparatus for carrying out the process includes 'static' tank apparatus, 'flow through' tank apparatus and 'Y-maze' apparatus, each equipped with a camera device and each taken alone or in combination with one another. Also described is a method for exciting and/or attracting members of the Penaeus genus of Crustacea including but not limited to Penaeus setiferus and Penaeus vannamei using various solutions of molecules including but not limited to N-acetyl-alpha-D-Glucosamine which is a mixture of isomers having the structures: ##STR1##

Method and apparatus for determining excitants and attractants for the

Described is a process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and intermediates useful in such process defined according to the structure: ##STR2## wherein one of R.sub.3 or R.sub.4 is hydrogen and the other of R.sub.3 or R.sub.4 is acetyl; and one of R.sub.1 or R.sub.2 is methyl and the other of R.sub.1 or R.sub.2 is acetoxy, said compound defined according to the structure: ##STR3## being useful in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, chewing tobaccos, toothpastes, 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 and perfumed polymers. Also defined and claimed is the pure crystalline form of the compound defined according to the structure:

Process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone,

Described are the esters of alkylthioalkanoic acids defined according to the structure: ##STR1## wherein R.sub.1 represents C.sub.3 -C.sub.6 alkenyl or C.sub.1 -C.sub.4 alkyl; R.sub.2 represents C.sub.3 alkyl; C.sub.3 hydroxyalkyl or C.sub.3 alkenyl; N represents 0, 1 or 2 amd M represents 0 or 1 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Esters of alkylthioalkanoic acids and uses thereof in augmenting or

Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulsifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

Process for preparing natural benzaldehyde and acetaldehyde natural

Process for preparing natural benzaldehyde and acetaldehyde, natural

Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities therefor, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in the absence of any other reagents except inert solvent.

Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnamaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in the absence of any other reagents except inert solvent and ionic surfactant or emulsifier.

Process for preparing natural benzaldehyde and acetaldehyde

Described is a process for augmenting or enhancing the aroma or taste of a smoking tobacco composition comprising the step of adding to said smoking tobacco composition, an aroma or taste augmenting or enhancing quantity of 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## Smoking tobacco compositions and smoking tobacco articles containing said 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone are also described.

Use of 4,4A,5,6-tetrahydro-7-methyl-2-(3H) naphthalenone in augmenting

Described are thioalkanoic acid esters of phenylalkanols defined according to the structure: ##STR1## wherein M represents an integer selected from the group consisting of 1, 2 or 3; N is 0, 1 or 2; R.sub.1 represents methyl or hydrogen and R.sub.2 represents methyl or hydrogen.

Thioalkanoic acid esters of phenylalkanols

Described are gem dithioethers of phenylalkanes defined according to the structure: ##STR1## wherein R.sub.1, R.sub.2, R.sub.3, R.sub.4, R.sub.5 and R.sub.6 are each the same or different and each represents hydrogen or C.sub.1 -C.sub.3 lower alkyl; X represents 1,1-ethylidene, 1,1-propylidene or 2,2-propylidene and N represents 0 or 1 with the provisos

Flavoring with gem dithioethers of phenylalkanes

Described are methylthioionene derivatives defined according to the structure: ##STR1## wherein n is 0 or 1; wherein the dashed lines each represent a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when the dashed line at the 3'-4' position is a double bond, n represents 0 and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Methylthioionene derivatives and use thereof in augmenting or enhancing

Described are methylthioalkanoic acid esters of cis-3-hexenol and citronellol defined according to the structure: ##STR1## wherein R.sub.2 represents cis-3-hexenyl or citronellyl and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

Methylthioalkanoic acid esters of citronellol

Described is a process for preparing natural benzaldehyde and acetaldehyde and compositions of matter containing natural benzaldehyde and acetaldehyde as well as products produced thereby and organoleptic utilities thereof, which process comprises the step of contacting with base naturally occurring cinnamaldehyde or a natural product rich in cinnemaldehyde such as Ceylon oil of cinnamon, Ceylon cinnamon bark, Saigon cinnamon bark, cassia oil, Ceylon cinnamon quills, Cinnamon leaf oil, oil of cinnamon Madagascar or the like according to the reaction: ##STR1## the reaction taking place in aqueous media and in the presence of a food grade or natural nonionic emulisifier, preferably a nonionic sorbitan derivative emulsifying agent and in the absence of any other reagents.

Described is a process for preparing 4,4A,5,6-tetrahydro-7-methyl-2-(3H)-naphthalenone having the structure: ##STR1## and intermediates useful in such process defined according to the structure: ##STR2## wherein one of R.sub.3 or R.sub.4 is hydrogen and the other of R.sub.3 or R.sub.4 is acetyl; and one of R.sub.1 or R.sub.2 is methyl and the other of R.sub.1 or R.sub.2 is acetoxy, said compound defined according to the structure: ##STR3## being useful in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, chewing tobaccos, toothpastes, 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 and perfumed polymers. Also defined and claimed is the prue crystalline form of the compound defined according to the structure:

Described is the genus of mercapto-C.sub.2 -C.sub.3 -alkanoic acid esters of citronellol, geraniol, homologues thereof and partially saturated derivatives thereof defined according to the structure: ##STR1## wherein N represents 0 or 1; M represents 0, 1 or 2; P represents 0 or 1; and the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond with the proviso that when N is 0 then the dashed line represents a carbon-carbon single bond and uses thereof in augmenting or enhancing the aroma or taste of foodstuffs.

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Atlantic Highlands, NJ, United States of America

Alan O Pittet