The structure and synthesis of novel irregular C,, terpenoids isolated from quince fruit (Cydoniu oblonga MILL.) are described: quince oxepine ( = (E)-2,3,6,7-tetrahydro-4-methyl-2-(3-methylbuta-1,3-dienyl)oxepine; 3) and the quince oxepanes as a 1:l mixture of cis-and trans-isomers ( = c i s -and trans-(E)-4-methyl-2-(3-methylbuta-l,3-dienyl)oxepane; 4 and 5, resp.). The absolute configurations of the natural compounds have not been determined due to the minute amounts available, but both relative and absolute configurations of synthetic 4 and 5 were established by chemial correlation with (R)-pulegone.Introduction. -The ripe fruit of quince (Cydoniu oblongu MILL.) imparts a powerful and characteristic flavor and is appreciated for preparing marmalade, candied fruit, sweets, and brandy. The volatile constituents have been extensively analyzed and investigated [I]. The list of compounds identified includes saturated and unsaturated esters and C,, constituents from carotene degradation. A series of C,, constituents of irregular