Symrise Ag

Dragoco Gerberding & Co. Ag

Axel Schöning

Oskar Koch

Günter Kindel

Hubert Loges

Wilhelm Pickenhagen

Andreas Martin

Sabine Widder

Ingo Wöhrle

Angela Köckritz

Rita Lages

Michael Kant

Sigrid Evert

Helmut Frieden

Regina Bienert

Bernd Wiedwald

Dirk Lauven

Pasqual Jahns

Udo Armbruster

Michael Bartoszek

Lena Müller

Brigitte Lange

Suggested is a method for identifying fragrance compounds with low environmental impact and high degree of sustainability encompassing the following steps: (a) providing a fragrance compound or a fragrance composition of interest; (b) calculating scores for each of the following parameters (b1) biodegradability; (b2) biodiversity; (b3) carbon dioxide impact; (b4) process safety with regard to ecological toxicity; (b5) process safety with regard to human toxicity; (b6) land use; (b7) renewability; (b8) traceability; (b9) waste generation; and (b10) water consumption and/or pollution, (c) summing up all scores and calculate the average product sustainability score (PSC); and (d) proceed with those candidates showing a PSC of at least 70.

Product sustainability scorecard

A process for the preparation of 1,2-pentanediol by reaction of a starting material comprising one or both compounds from the group consisting of furfuryl alcohol and furfural with hydrogen in the presence of a first heterogeneous catalyst is described.

Method for producing 1,2-pentanediol

The present invention relates to the use of 4-methyl-delta-hexylactone for imparting, modifying and/or intensifying one or more smell or flavor impressions from the group consisting of hay, coumarin, lactone and richness in the mouth.

Uses of 4-methyl-5-hydroxy-hexanoic acid lactone

There is described the utilization of thiocarbonic acid or carbothioic acid of the general formula ##STR1## R=Methyl, Ethyl, Propyl, Phenyl as an aroma and/or flavor substance. Further, aroma and/or flavor substance compositions are described, which have a content of thiocarbonic acid or carbothioic acids of the general formula I. It is preferred that the content of the thiocarbonic acid or carbothioic acids are between 10.sup.-6 and 5.times.10.sup.-4. Tropical aromas and scent substances in particular can be positively influenced olfactorily and sensorily.

Aromatic and/or flavor substances

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Holzminden, Germany

Axel Schöning