Indane alkanols and tricyclic isochromans and organoleptic uses thereof

摘要

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 certain indane alkanols and tricyclic isochromans defined according to the generic structure: ##STR1## wherein one of R.sub. 1, R.sub.2, R.sub.3 or R.sub.4 is C.sub.2 H.sub.5 and the remaining R.sub. 1, R.sub.2, R.sub.3 and R.sub.4 represents methyl; wherein X is --CH.sub. 2 -- or hydrogen and wherein the dashed line represents a carbon-carbon single bond or no bond with the proviso that when X is --CH.sub.2 --, then the dashed line is a carbon-carbon single bond and when X is hydrogen, the dashed line represents no bond.PP Addition of said indane alkanols or said tricyclic isochromans or mixtures thereof is indicated to produce:PP A. In food flavorings, a sweet, musky, patchouli-like, and ionone-like aroma and flavor characteristic; (useful for flavor augmentation or enhancement in pear, apricot and peach flavors) ;PPB. In perfumes and perfumed articles, a sweet, musky aroma with earthy, minty and sweet nuances.