Abstract Described are compounds having the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein X represents the moieties: ##STR2## wherein R 1 , R 2 , R 3 , R 4 , R 8 and R 9 represent hydrogen or methyl with the proviso that (i) at least three of R 1 , R 2 , R 3 and R 4 represent hydrogen and (ii) when the dashed line is a carbon-carbon single bond and X is: ##STR3## then one of R 1 , R 2 , R 3 or R 4 is methyl and the other represents hydrogen; wherein R 5 represents hydrogen, MgZ or Li; wherein Z represents chloro, bromo or iodo and wherein R 6 represents hydrogen or methyl; and uses thereof as chemical reaction intermediates and/or for their organoleptic properties in augmenting or enhancing the aromas or tastes of perfumes, perfumed articles, foodstuffs, chewing gums, smoking tobaccos, toothpastes, medicinal products, chewing tobaccos and smoking tobacco articles, as well as processes for preparing same.
A process for augmenting or enhancing the peppery aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of the compound defined according to the structure: ##STR368##
Claim 2
Dependent Claim
38 words
A process for augmenting or enhancing the peppery aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of the compound defined according to the structure: ##STR368##
Claim 3
Dependent Claim
40 words
A process for augmenting or enhancing the peppery aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of a mixture of compounds defined according to the structures: ##STR369##
Claim 4
Dependent Claim
40 words
A process for augmenting or enhancing the peppery aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of a mixture of compounds defined according to the structures: ##STR369##
Claim 5
Dependent Claim
38 words
A process for augmenting or enhancing the walnut aroma or taste of a foodstuff comprising the steps of adding to said foodstuff 0.01 ppm up to about 100 ppm of the compound defined according to the structure: ##STR370##
Claim 6
Dependent Claim
38 words
A process for augmenting or enhancing the walnut aroma or taste of a foodstuff comprising the steps of adding to said foodstuff 0.01 ppm up to about 100 ppm of the compound defined according to the structure: ##STR370##
Claim 7
Dependent Claim
40 words
A process for augmenting or enhancing the walnut aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of a mixture of compounds defined according to the structures: ##STR371##
Claim 8
Dependent Claim
40 words
A process for augmenting or enhancing the walnut aroma or taste of a foodstuff comprising the step of adding to said foodstuff 0.01 ppm up to about 100 ppm of a mixture of compounds defined according to the structures: ##STR371##