Givaudan S.a.

Boris Schilling

Esther Locher

Eric Eichhorn

Laurent Fourage

Denis Wahler

Fridtjof Schröder

Julie Charpentier

Andreas Goeke

Thierry Granier

A process for producing rotundone from α-guaiene, in particular by oxidation of the C(3) position, wherein the α-guaiene is produced from a precursor by a sesquiterpene synthase. The sesquiterpene synthase is produced in a microorganism.

Production of guaiene and rotundone

There is provided SHC/HAC derivatives, amino acid sequences comprising the SHC/HAC derivatives, nucleotide sequences encoding the SHC/HAC derivatives, vectors comprising nucleotide sequences encoding the SHC/HAC derivatives, recombinant host cells comprising nucleotide sequences encoding the SHC/HAC derivatives and applications of the recombinant host cells comprising either SHC/HAC derivatives or WT SHC/HAC enzymes in methods to prepare (−)-Ambrox and SHC/HAC enzymes in methods to prepare (−)-Ambrox.

Enzymes and applications thereof

A process for producing rotundone from &#x3b1;-guaiene, in particular by oxidation of the C(3) position, wherein the &#x3b1;-guaiene is produced from a precursor by a sesquiterpene synthase. The sesquiterpene synthase is produced in a microorganism.

There is provided SHC/HAC derivatives, amino acid sequences comprising the SHC/HAC derivatives, nucleotide sequences encoding the SHC/HAC derivatives, vectors comprising nucleotide sequences encoding the SHC/HAC derivatives, recombinant host cells comprising nucleotide sequences encoding the SHC/HAC derivatives and applications of the recombinant host cells comprising either SHC/HAC derivatives or WT SHC/HAC enzymes in methods to prepare (&#x2212;)-Ambrox and SHC/HAC enzymes in methods to prepare (&#x2212;)-Ambrox.

The invention is concerned with the identification of compounds as flavors or fragrances, their precursors, or as modulators of the perception of fragrances or flavors. The method comprises a reaction of a compound with a metabolic enzyme expressed in the nose, mouth or respiratory tract, followed by a method of identification of the compound or its metabolites as a fragrance or flavor, their precursor, or a modulator of their perception or of the perception of their respective leads.

Metabolic method to identify compounds having flavor or fragrance

(3S,5R)-3,8-dimethyl-5-(prop-1-en-2-yl)-octahydroazulen-1-ols, their use as flavor or fragrance ingredient, and a process of their production by oxidation in the presence of laccase.

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Knonau, Switzerland

Boris Schilling