Use of carboamidoalkyl norbornanes for augmenting or enhancing t
Use of certain acyl-pyrimidines as flavouring agents
Use of cyclohexenemethanols in augmenting or enhancing the aroma
Use of cyclohexenyl-alpha-alkyl acrolein derivatives in augmenti
Use of diketone precursors in food products
Use of ferulic acid amides as flavor compounds
Use of maltol-2-methyl pentenoates for augmenting or enhancing t
Use of mixture containing caryophyllene alcohols for augmenting
Use of sclareolide in augmenting or enhancing the organoleptic p
Use of sclareolide in augmenting or enhancing the organoleptic p
Use of sclareolide in augmenting or enhancing the organoleptic p
Use of sclareolide in augmenting or enhancing the organoleptic p
Use of spirane derivatives to improve the organoleptic propertie
Use of tricyclic alcohols, ethers and esters for augmenting or e
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f
Uses of .alpha.-oxy(oxo) sulfides and ethers in foodstuffs and f