Described is a method for augmenting or enhancing the aroma or taste of a mango, guava or papaya flavored foodstuff or chewing gum comprising the step of intimately admixing with said foodstuff or chewing gum from 0.02 parts per million up to about 300 parts per million based on total composition of a mixture of compounds prepared according to the process consisting essentially of the steps of:1. reacting alpha pinene with an equimolar mixture of carbon monoxide and hydrogen at a pressure of 4,000 psig and a temperature in the range of 200.degree.-220.degree. C. whereby a mixture of aldehydes is formed;2. distilling the mixture of aldehydes at a vapor temperature in the range of from 85.degree. C. up to 93.degree. C. and a pressure of from 3 mm/Hg. up to 4 mm/Hg., thereby recovering a mixture of aldehydes;3. reacting the resulting mixture of aldehydes with methyl ethyl ketone at a temperature of about 45.degree. C. thereby forming a mixture of ketones;4. distilling the resulting mixture of ketones at a vapor temperature in the range of from 69.degree. C. up to 89.degree. C. and a pressure in the range of from 1.4 up to 1.8 mm/Hg. thereby recovering a mixture of ketones; and5. reacting the resulting mixture of ketones with lithium aluminum hydride; then6. fractionally distilling the resulting mixture at a vapor temperature in the range of from 50.degree. C. up to 122.degree. C. and a pressure in the range of from 1 up to 2 mm/Hg. and recovering the distillation product, a mixture of alcohols.

ethyl ketone/mango

Process for augmenting or enhancing the tropical fruit aroma or taste of a foodstuff or chewing gum using a mixture of alcohols

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