Flavoring with carboalkoxy alkyl norbornanes

摘要

Described is a process for augmenting or enhancing the aroma or taste of a foodstuff or chewing gum comprising the step of adding to a foodstuff or chewing gum an aroma augmenting or enhancing quantity of a product comprising a major proportion of compounds defined according to the structure: <IMAGE> wherein the dashed line is either a carbon-carbon single bond or a carbon-carbon double bond and each of the R1, R2, R3, R4, R6 and R7 represents hydrogen or methyl with the proviso that one of R1, R2, R6 and R7 is methyl and each of the other of R1, R2, R6 and R7 is hydrogen and R3 and R4 are not both methyl; wherein R5 represents C1-C4 produced according to the process of reacting an alkyl acrylate compound with a methyl cyclopentadiene in the presence of or in the absence of catalyst to form a norbornane carboxylate ester-containing mixture and using the resulting mixture for its organoleptic properties or further reacting the mixture with hydrogen to produce a norbornane carboxylate-containing mixture and using that mixture for its organoleptic properties in augmenting or enhancing the aroma or taste of footstuffs or chewing gums.