International Flavors & Fragrances Inc.

Chi-Kuen Shu

Braja D Mookherjee

Manfred H Vock

Frederick L Schmitt

John B Hall

William L Schreiber

Wilhelmus J Wiegers

Ira D Hill

Cynthia J Mussinan

Robert M Novak

Described is the use in augmenting or enhancing the leather aroma of perfume compositions, perfumed polymers, colognes and perfumed articles of the diethyl ester of 2-isopropyl-3-oxosuccinic acid having the structure: ##STR1##

Augmenting or enhancing the leather aroma of perfume compositions,

3,5-di-(2-methylpropyl)-1,2,4-trithiolane having the formula: ##STR1## and its 'cis' and 'trans' isomers represented by the structures: ##STR2## are described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

Flavoring with 3,5-di-(2-methylpropyl)-1,2,4-trithiolane

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.

Flavoring with mixture of 2,5-dimethyl-3-acetyl-furan and

3,5-di-(2-methylpropyl)-1,2,4-trithiolane having the formula: ##STR1## and its 'cis' and 'trans' isomers represented by the structures: ##STR2## and described as being useful in augmenting or enhancing the organoleptic properties (taste and aroma) of foodstuffs.

3,5-Di-(2-methylpropyl)-1,2,4-trithiolane and uses thereof for

A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon, caramel, roasted meat, roasted nut or fowl flavor and aroma.

Flavoring with crystalline pure 2,4,6-tri-isobutyl

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.

Flavoring with mixtures of 2,5-dialkyl dihydrofuranones and

Preparation of 2,4,6-tri-isobutyl dihydro-1,3,5-dithiazine

Crystalline pure 2,4,6-tri-isobutyl dihydro-1,3,5-dithiazine

A small but effective amount of a pure crystalline or substantially pure compound represented by the formula: ##STR1## is used to alter, modify or enhance the flavor and aroma characteristics of a foodstuff having a bacon flavor and aroma.

Use of crystalline pure or substantially pure

A process is described for providing clear extended compositions of synthetic and/or natural essential oils and/or perfumery chemicals which comprises admixing a composition of a synthetic and/or natural essential oil and/or perfumery chemical and an extender material miscible with said synthetic and/or natural essential oil and/or perfumery chemical which does not appreciably alter the aroma of the synthetic and/or natural essential oil and/or perfumery chemical insofar as its quality or strength is concerned, the proportion of synthetic and/or natural essential oil and/or perfumery chemical in extender material being from about 70% up to about 99%, said extender material being one or more 'dimerization' (or 'coupling') products of one or more terpenes which are monocyclic and have two carbon-carbon double bonds or which are bicyclic and have one carbon-carbon double bond or one or more hydrogenated derivatives thereof or mixtures of same.

Growing community of inventors

Cliffwood, NJ, United States of America

Chi-Kuen Shu