The present invention is directed to novel organoleptic compounds, a process of augmenting, enhancing or imparting taste to a material selected from the group consisting of a foodstuff, a chewing gum, a dental product, an oral hygiene product and a medicinal product comprising the step of incorporating an olfactory acceptable amount of such novel organoleptic compounds, and a process of improving, enhancing or modifying a fragrance composition through the addition of an olfactory acceptable amount of such novel organoleptic compounds.

Novel molecules and novel fragrance molecules are disclosed, with the series of related molecules all containing a cyclic acetal or dioxepane sub-structure in combination with a carbonyl sub-structure and a cyclic structure which may be a phenyl or non-phenyl substituent. The molecules may contain further substitutions or modifications. The molecules compose or modify the sensory qualities of a fragrance, flavor, or a scented or flavored product. Further information is given on the predicted olfactory receptor activity of the invention and a method for composing novel molecular structures with regard to particular receptors of interest in order to improve the pleasantness, multidimensionality, and utility of olfactory molecules.

Novel molecules and novel fragrance molecules are disclosed, with the series of related molecules all containing a cyclic acetal or dioxepane sub-structure in combination with a carbonyl sub-structure and a cyclic structure which may be a phenyl or non-phenyl substituent. The molecules may contain further substitutions or modifications. The molecules compose or modify the sensory qualities of a fragrance, flavor, or a scented or flavored product. Further information is given on the predicted olfactory receptor activity of the invention and a method for composing novel molecular structures with regard to particular receptors of interest in order to improve the pleasantness, multidimensionality, and utility of olfactory molecules.