1
Wilhelmus J Wiegers, Mark A Sprecker, Hugh Watkins, Manfred H Vock, Frederick L Schmitt: Uses in perfumery of ether derivatives of indanes. International Flavors & Fragrances, Arthur L Liberman, February 9, 1982: US04314915 (46 worldwide citation)

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 o ...


2
Kenneth K Light, James Milton Sanders, Manfred Hugo Vock, Edward J Shuster, Joaquin Vinals, William L Schreiber, John B Hall, Denis E Hruza Sr, Venkatesh Kamath, Braja Dulal Mookherjee, Ching Y Tseng, Mark A Sprecker: Flavoring with substituted norbornane derivatives. International Flavors & Fragrances, Arthur L Liberman, Franklin D Wolffe, February 28, 1978: US04076853 (38 worldwide citation)

Norbornane derivatives are used in foodstuffs and flavorings. Specifically, alpha-allyl-3, 3-dimethyl-2-norbornanemethanol, alpha-methallyl-3,3-dimethyl-2-norbornanemethanol, and alpha-allyl-alpha-3,3-trimethyl-2-norbornanemethanol are used.


3
Mark A Sprecker, Ernst T Theimer: Process for the production of compounds useful in perfumery. International Flavors & Fragrances, Arthur L Liberman, Franklin D Wolffe, July 24, 1979: US04162256 (24 worldwide citation)

Process for producing compounds useful in perfumery including isochromans and acylated indane hydrocarbons with an alkylene oxide or with a lower acyl halide in the presence of a hydrocarbon or hydrocarbon mixture containing C.sub.5 to C.sub.10 alkanes at a temperature of from -20.degree. C. up to - ...


4
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate. International Flavors & Fragrances, Joseph P Leightner, December 25, 2001: US06333180 (22 worldwide citation)

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure:


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Mark A Sprecker, Robert P Belko, Richard M Boden, Marie R Hanna: Beta-alkylidene phenethyl alcohol esters and ethers, organoleptic uses thereof and processes for preparing same. International Flavors & Fragrances, Arthur L Liberman, September 20, 1988: US04772583 (14 worldwide citation)

Described is the novel compound genus the beta-alkylidene phenethyl alcohol esters and ethers of our invention defined according to the generic structure: ##STR1## wherein R.sub.5 represents hydrogen or methyl; wherein R.sub.6 represents one of the moieties: ##STR2## wherein R.sub.1, R.sub.2, R.sub. ...


7
Mark A Sprecker, Richard A Weiss, Anthony T Levorse Jr, Howard H Heinsohn Jr, Charles E J Beck, Marie R Hanna: Carbon containing functional group substituted 4,5,6,7-tetrahydro-polyalkylated-4-indanes, isomers thereof, processes for preparing same and uses thereof. International Flavors & Fragrances, Joseph F Leightner, August 7, 2001: US06271193 (13 worldwide citation)

Described are carbon-containing functional groups substituted 4,5,6,7-tetrahydro-polyalkylated-4-indanes, isomers thereof, process for processes for preparing same, and uses thereof. The 4,5,6,7-tetrahydro-polyalkylated-4-indanes have the generic structure:


8
Mark A Sprecker, Wilhelmus J Wiegers, Robert P Belko, Richard M Boden: Alkyl substituted and unsubstituted para-carboalkoxy cyclohexanones and organoleptic uses thereof. International Flavors & Fragrances, Arthur L Liberman, August 27, 1985: US04537704 (13 worldwide citation)

Described are para-carboalkoxy cyclohexanones defined according to the structure: ##STR1## wherein R.sub.1 represents hydrogen or C.sub.1 -C.sub.7 alkyl and R.sub.2 represents methyl or ethyl and uses thereof in augmenting or enhancing the aroma of consumable materials including foodstuffs, chewing ...


9
Mark A Sprecker, James M Sanders, William L Schreiber, Hugh Watkins, Joaquin F Vinals, Edward J Shuster, Thomas J O Rourke, Myrna L Hagedorn, Philip Klemarczyk: Bridged ketones and process for preparing same. International Flavors & Fragrances, Arthur L Liberman, February 10, 1981: US04250338 (12 worldwide citation)

Described are compounds covered by the generic structure; ##STR1## where one, two or all of R.sub.1, R.sub.2 and R.sub.3 are the same or different and each represents hydrogen or lower alkyl of from 1 up to 3 carbon atoms; a process for preparing same using compounds having the generic structure; ## ...


10
Mohamad I Farbood, James A Morris, Mark A Sprecker, Lynda J Bienkowski, Kevin P Miller, Manfred H Vock, Myrna L Hagedorn: Flavoring with mixtures of lactones. International Flavors & Fragrances, Arthur L Liberman, October 2, 1990: US04960597 (12 worldwide citation)

Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C. ...