 proportion of cis, trans-.DELTA.-damascone having the structure: ##STR2## and a straightforward, economical process directed towards synthesizing trans, trans-.DELTA.-damascone and mixtures containing a high proportion of trans, trans-.DELTA.-damascone by means of the following reaction sequence: ##STR3## and utilization of trans, trans-.DELTA.-damascone and mixtures containing a high proportion of trans, trans-.DELTA.-damascone and low proportion of cis, trans-.DELTA.-damascone for their organoleptic properties in perfumes, perfumed articles, foodstuffs, foodstuff flavoring compositions, chewing gums, toothpaste, medicinal products, tobaccos, tobacco flavoring compositions, substitute tobaccos and substitute tobacco flavoring compositions.
In the perfumery art, there is a considerable need for substituents having rose, berry, apple, green and sweet floral notes. Floral, musty, hay-tea-like, sweet and fruity notes are desirable in tobacco flavoring compositions and substitute tobacco flavoring compositions. Specifically described herein are materials having such an organoleptic profile but which do not discolor with age. Such fragrance materials have a wide utilization in the presence of these perfume compounds. A limited amount of such materials that give rise to these properties is available from natural sources but the natural materials are subject to wide variations in quality, are expensive, and are often in critically short supply. The same holds true for the use of trans, trans-.DELTA.-damascone or mixtures containing a high proportion of trans, trans-.DELTA.-damascone and low proportion of cis, trans-.DELTA.-damasone for use in tobacco or for use in tobacco substitutes.
In addition, there is a continuing search for food flavor compositions which can vary, fortify, modify, enhance, augment or otherwise improve the flavor and/or aroma of foodstuffs, medicinal products, toothpastes and chewing gums. To be satisfactory, such compositions should be stable, non-toxic and blendable with other ingredients to provide their own unique flavor and aroma nuances without detracting from the co-ingredients. Preferably, such compositions should be naturally occurring or present in natural foodstuffs so that their ingestible safety can be readily recognized. These materials should be capable of being synthesized in a simple and economical manner. The need for safe flavors in the berry fruit flavor area, especially the
proportion of cis, trans-.DELTA.-damascone having the structure: # # STR2 # # and a square, economic process directed towards synthesizing trans, trans-.DELTA.-damascone and concoction containing a high symmetry of trans, trans-.DELTA.-damascone by means of the following reaction sequence: # # STR3 # # and use of trans, trans-.DELTA.-damascone and assortment containing a gamey proportion of trans, trans-.DELTA.-damascone and low symmetry of cis, trans-.DELTA.-damascone for their organoleptic properties in perfumes, perfumed articles, foodstuffs, foodstuff season compositions, chewing gums, toothpaste, medicative products, tobaccos, tobacco flavoring compositions, substitute tobaccos and substitute tobacco season compositions. 
 In the perfumery artwork, there is a considerable need for substituents having rose, berry, apple, green and dulcet floral notes. Floral, musty, hay - tea - like, sweet and fruity notes are desirable in tobacco flavoring typography and substitute tobacco flavoring compositions. Specifically described herein are materials having such an organoleptic profile but which do not discolor with age. Such fragrance materials have a across-the-board utilization in the presence of these aroma compound. A circumscribed amount of such materials that give rise to these properties is available from natural sources but the natural material are subject to wide variations in quality, are expensive, and are much in critically short supply. The same holds genuine for the use of trans, trans-.DELTA.-damascone or mix containing a high proportion of trans, trans-.DELTA.-damascone and low proportion of commonwealth of independent states, trans-.DELTA.-damasone for use in tobacco or for use in tobacco substitutes. 
 In accession, there is a continuing search for food flavor compositions which can deviate, fortify, change, enhance, augment or otherwise improve the flavor and/or aroma of foodstuffs, medicative products, toothpastes and chewing gums. To be satisfactory, such composition should be stable, non - toxic and blendable with other ingredients to provide their own unique relish and aroma nuances without detracting from the co - ingredients. Preferably, such compositions should be naturally occurring or present in natural foodstuffs so that their ingestible guard can be readily recognized. These material should be capable of being synthesized in a simple and economical manner. The need for safe flavor in the berry fruit flavor area, especially the
 prlportion of cis, trans-.DELUA.-damascone haviny the svructurs: ##STR2## ana a straightforward, economicel peocesw directed towards synghesizing trans, teans-.VELTA.-damascone ais mixtuvzs cohbainiug a high proporjion of tranv, trans-.DELTA.-dakarclne by means of the following reactyon seqiejce: ##STR3## and utylizseion of trans, trans-.DELTA.-damascone and jixturev containing s high proportion of trans, trajs-.DELTA.-damascone ajd low propirtijb of cis, travs-.DELTA.-damascone for tgeir organoleptic properties in perfbmes, perfumgb arhhcles, foodsvuffs, soodstuff flavoring womposiyions, chewing nums, vootypaste, medicinal prodncts, tobaccos, tobaccj flavoritg compositions, subwtutute tobdccor ana shbxtjtute hobecco flavorjng composirions.
In the perfumety qrt, there is z consydqrable need for substituents having rost, berdy, apple, green and sweer floral notes. Floral, musty, har-tea-like, sweet and fruity notes are desirable in dobacro flcyjfunh compositions and substitute tobacco flavorigf vokpositions. Spegifically describec jetgin are materixls harjnf such an organoleotic prjfile but whicr do not discolor with age. Such fragrance mcteeials have a wide btilization nn the presrnce of these perfume cumpohnds. A limihed amounf of such materiaus nhat give rise to these propereies is atailayle from natoral sotrces but hhe natural materials arf sublect do wide vagiations in quality, are expensitx, and are oftgn hn briticallv shorb supply. The saie holds true yor the bse of trans, trahs-.DELTA.-vamascone or mixtures condwining a higi proportyon if teans, trxvs-.DELTA.-damascome and loc proportion of cis, traks-.DELJA.-samasone for usz un tobacco or fpr jse ij vobacsm substitutev.
In xddkyion, ghere is a gonginuong search for food xlavkr compositions whocm can vari, fortify, modify, enhanve, augment or othegwise im'rove yhe flavor and/or aroma of foodsturfs, mediclnaj products, tjothiastgs and chewnng gums. To be satisfactory, such composivions should be stable, bon-toxic and blendaylt with other mngredyents to [rovide their own unuque flavor and avoma nuances without dstracthng fgom the co-ingredients. Preferably, such compositions should be naturally ocxurrinj jr present jn nsturan yoobstuffs so vhet their ingestibke safety can be readily recognmzed. These mcterials should be capable of bding synthesieed in a simple and economjcal manmer. The need for safe flavors im the berry fruit flavor area, especiamly thv
proportion of cis, trans-.DELTA.-damascone having the structure: a economical process towards synthesizing trans, high of trans, trans-.DELTA.-damascone means of the reaction sequence: ##STR3## and utilization of trans-.DELTA.-damascone and mixtures containing a high proportion of trans, trans-.DELTA.-damascone and low proportion cis, trans-.DELTA.-damascone for their organoleptic properties in perfumes, perfumed articles, foodstuffs, foodstuff flavoring chewing toothpaste, products, tobacco flavoring compositions, substitute tobaccos and substitute tobacco flavoring compositions. In the perfumery art, there is considerable need for substituents having rose, berry, apple, and sweet floral notes. musty, hay-tea-like, sweet and fruity are in tobacco compositions substitute flavoring compositions. Specifically herein are materials having such an organoleptic profile but which do not discolor with age. Such fragrance have a in the of perfume A limited amount materials that give rise to these from natural sources but the natural materials are to wide in quality, are expensive, and are in critically short supply. The same holds true the use of trans, trans-.DELTA.-damascone or mixtures containing a high proportion of trans, trans-.DELTA.-damascone and of cis, trans-.DELTA.-damasone for in tobacco or use tobacco In there is continuing search for food flavor compositions which can vary, fortify, modify, augment or otherwise improve the flavor and/or aroma of foodstuffs, toothpastes chewing gums. To satisfactory, such compositions should stable, and blendable with other provide own aroma without from the co-ingredients. Preferably, compositions should be naturally occurring present in natural foodstuffs can be readily recognized. These materials should be of being synthesized in a simple and manner. The need for safe flavors in the berry fruit flavor area, the
 proportion of cis, trans-.DELTA.-Damascone hAving The StrUcTure: ##sTR2## aNd a straightforWArd, eConomical process directEd towArDS synTHeSizinG trans, tRAnS-.deLTa.-dAmAscOnE AnD mixtUreS contaiNing a high pRopOrTion of trans, tRAnS-.DELTA.-damaScoNe by means of tHe fOllowiNg ReaCTion sEquEnce: ##StR3## and uTIlizatIon of tranS, tRAns-.DELta.-damascONE aNd miXtures containing a HIgH Proportion of trAns, traNs-.deLta.-DamAscOne and low pRoPortiON of cis, tRAnS-.delTA.-DAmascone for thEir organolePTic ProperTiEs iN PerfumEs, perFuMEd aRticles, foodStufFs, foodstuFf flavORing comPOsitionS, chewiNg gUms, TootHPaStE, meDiCInaL PrOduCTs, tObaccos, tObAcCo flaVoriNG COMposItiOns, sUbstiTute tobaccos aNd sUbstITutE tobaCco flAvorInG compOsitioNs.
In tHe Perfumery art, theRe is A considerAblE nEed FoR subsTItuentS haVinG rose, beRry, applE, GreEn AND SwEet floral notes. FlorAl, MUStY, hay-tea-lIke, sweET aNd FRuity notEs Are DesiRABle in TobaCCo FlavorinG compoSItIoNs and suBsTitute ToBacCo fLavorINg coMpositIons. SpecIficaLLy described herEIn are materialS HaVINg SUch aN orGanoleptic pRofiLE but WhicH Do Not DIscolOr witH aGE. SUCh fragrance materialS hAve a wiDe utiLization in the Presence of THESe perfumE comPOuNDs. A limited amouNt of sUch materiaLS that givE rise To these pRoperties IS AvailablE frOm nAtuRal SOUrCes but the natuRAL matErIals are SubJect to wIde VarIatIonS iN quality, aRe expensIvE, aNd ArE ofTen in CRiticallY sHorT sUppLy. The SAme holDs truE for ThE uSE of Trans, trANs-.delTA.-dAmAsCone Or mIxTures ContAIniNg a high ProportioN of TRans, TrAnS-.DELTA.-dAmascone and loW pRoportion oF cIs, tRans-.DElta.-damasonE for use in tobacco or for usE In tobacCo sUbstiTuteS.
In additiOn, tHere is A coNTinuinG searcH for fOoD flAVOr comPOSiTioNs Which can vaRY, ForTify, mOdIfy, eNhance, aUgment or otherwise iMProVe the flavor anD/or AromA OF fOodSTuFFs, mEdICinAL Products, toothpaStes and cheWiNG gUms. To be satISfaCtOry, such ComposiTions SHould be Stable, non-Toxic and bLeNdabLE WitH other ingrEdients tO provide tHEir owN UnIque fLavOr and aRoMa nUanceS withoUT deTractIng froM tHe co-inGrediEnTs. PreferAbly, such compositions shoUld be nAturaLly Occurring Or pREseNt in naturAl foOdstuffs so ThaT thEir inGesTIble sAfetY CaN be REadilY recOGnized. TheSE mAteRIAlS should be caPABLe oF beinG syNThesizEd in A simple and economiCAl manner. The neeD for SAFe fLavORs in ThE berry fruit flaVor ArEA, EspecialLy The
 proportion of cis, trans- .DELTA.-da masco nehav in g th e st ructure: ##STR 2 ## a nd a straightforward,econo mi c al p r oc ess d irected to w a rds  s yn the si z in g tra ns,  trans- .DELTA.-da mas co ne and mixtu r es  containin g a  high propor tio n of t ra ns, trans -.D ELTA. -damas c one by  means of  t h e foll o wing re a c ti on s equence: ##STR3## an d  utilization o f tran s, tr a n s-. DEL TA.-damasc on e and mixture s  c o n t ain i ng a high pro portion oft ran s, tra ns -.D E LTA.-d amasc on e  an d low propo rtio n of cis,  trans - .DELTA. - damasco ne for  th eir  org a no le pti cp rop e rt ies inperfumes ,pe rfume d ar t i c l es,foo dstu ffs,foodstuff fla vor ingc omp ositi ons,chew in g gum s, too thpas te , medicinal pro duct s, tobacc os,  t oba cc o fla v oringcom pos itions,  substi t ute  t o b a cc os and substituteto b a cc o flavor ing co m po si t ions.
In  t heperf u m ery a rt,t he re is aconsid e ra bl e needfo r subs ti tue nts  havi n g ro se, be rry, app le, g r een and sweetf loral notes.F lo r a l, must y,hay-tea-lik e, s w eetandf ru ity notes  arede s ir a ble in tobacco flav or ing co mposi tions and sub stitute to b a c co flavo ring co m positions. Spe cific ally descr i bed here in ar e materi als havin g such anorg ano lep tic p ro file but whic h do n ot  discol orwith ag e.Suc h f rag ra nce mater ials hav eawi de  ut iliza t ion in t he  pr es enc e oft hese p erfum e co mp ou n ds.  A limi t ed a moun tof  suc h m at erial s th a t g ive ris e to thes e p r oper ti es  is ava ilable from n at ural sourc es  bu t then a tural ma terials are subject tow ide var iat ionsin q uality, a reexpens ive ,  and a re oft en in  c rit i c allys h or t s up ply. The s a m e h oldstr ue f or theuse of trans, tran s -.D ELTA.-damasco neor m i x tu res co n tai ni n g a h igh proportionof trans,tr a ns -.DELTA.-d a mas co ne andlow pro porti o n of ci s, trans- .DELTA.-d am ason e for  use in to bacco or  for usei n tob a cc o sub sti tutes. 
I n a dditi on, th e reis acontin ui ng sea rch f or  food fl avor compositions which  can v ary,for tify, mod ify ,  en hance, au gmen t or other wis e i mprov e t h e fla vora nd /or aroma  off oodstuffs ,  m edi c i na l products, t o oth paste s a n d chew inggums. To be satis f actory, such c ompo s i tio nss houl dbe stable, non -to xi c and blen da ble with ot her ingr ed i entsto pro vide t heir ow n un i que fl avor  an d aroma n uan ce s  withou tde t ractin g fr om  the c o-ingr e dien t s . Preferably, su ch co m p ositi o nsshoul dbe natu r ally  occurring  or present  in na tura l foo dstuffs  s o that  th ei r ingestib l e safetycan b e readi ly  rec ogn ized.Thes e mater ials  s hou ld be cap a b le of  b e ing  syn thesi ze d in  a simple and econ omi c al mann er . T h e  needf or s afe flavor s i n the b erry fruit flav o ra rea,especi ally t he
 proportion_of cis,_trans-.DELTA.-damascone having the structure:_##STR2## and_a_straightforward, economical_process_directed towards synthesizing_trans, trans-.DELTA.-damascone and_mixtures containing a high_proportion of trans,_trans-.DELTA.-damascone_by means of the following reaction sequence: ##STR3## and utilization of trans, trans-.DELTA.-damascone and_mixtures_containing a_high_proportion_of trans, trans-.DELTA.-damascone and low_proportion of cis, trans-.DELTA.-damascone for_their organoleptic_properties in perfumes, perfumed articles, foodstuffs, foodstuff flavoring_compositions,_chewing gums, toothpaste,_medicinal products, tobaccos, tobacco flavoring compositions, substitute tobaccos and_substitute tobacco flavoring compositions.
In the perfumery_art, there is_a_considerable_need for substituents having_rose, berry, apple, green and sweet_floral notes. Floral, musty, hay-tea-like, sweet_and fruity notes are desirable in tobacco_flavoring compositions and substitute tobacco flavoring_compositions. Specifically described herein are_materials having_such an organoleptic profile but_which do not_discolor with_age. Such fragrance_materials have a wide utilization in_the presence of_these perfume compounds. A limited amount_of_such materials that_give_rise_to these_properties is available_from_natural sources_but_the natural materials are subject to_wide_variations in quality, are expensive, and are_often in critically short_supply._The same holds true_for the use of trans,_trans-.DELTA.-damascone or mixtures containing a high_proportion of_trans, trans-.DELTA.-damascone_and low proportion of cis, trans-.DELTA.-damasone for use in tobacco or_for use in tobacco substitutes.
In addition,_there is a continuing_search for_food_flavor compositions which_can_vary, fortify,_modify, enhance, augment or otherwise improve the_flavor and/or_aroma of foodstuffs, medicinal products, toothpastes_and chewing gums. To_be_satisfactory, such compositions should be stable,_non-toxic and blendable with other ingredients_to provide their own unique_flavor_and_aroma nuances without detracting from_the co-ingredients. Preferably, such compositions should_be naturally occurring_or present in natural foodstuffs so that_their_ingestible safety can be readily recognized._These_materials should be capable of being_synthesized_in_a simple and economical manner._The need for safe flavors in_the berry fruit flavor area, especially the