Haarmann & Reimer Gmbh

Symrise Ag

Symrise Gmbh & Co Kg

Ian Lucas Gatfield

Jakob Peter Ley

Gerhard Krammer

Arnold Machinek

Theodor Sand

Ingo Reiss

Günter Kindel

Heinz-Jurgen Bertram

Jens-Michael Hilmer

Ilse Loenneker

Petra Hoffmann-Lücke

J&uuml;rgen Rabenhorst

Berthold Weber

Heinz-Jürgen Bertram

Heinz-Juergen Bertram

Ilse Lönneker

The invention relates to the use of 2,5-diacetyl-3a,5,6,6a-tetrahydro-6a-hydroxy-2,3a,5-trimethylfuro[2,3-d]-1,3-dioxole (diacetyl trimer) of the formula in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two or more of the stereoisomers (i) as an odoriferous or aromatic substance, (ii) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (iii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor, and/or (iv) for masking a bitter flavor. The invention furthermore relates to corresponding aromatic compositions as well as compositions which serve for nutrition, oral hygiene, consumption for pleasure or for oral pharmaceutical use.

Use of diacetyl trimer as an aromatic and flavouring substance

The invention relates to the use of 5-acetyl-2,5-dimethyl-2-hydroxy-tetrahydrofuran-3-one (diacetyl dimer of formula (I)) in the form of one of its stereoisomers or in the form of a mixture consisting of or containing two, three or four of its stereoisomers  The invention furthermore relates to a process (i) for imparting, intensifying and/or modifying a creamy and/or fatty sensation in the mouth, (ii) for imparting, intensifying and/or modifying a sweet, buttery, cream-like and/or creamy flavor, to corresponding aromatic compositions, to formulations selected from a nutrition formulation (foodstuff), an oral hygiene formulation, a luxury product formulation, a formulation for oral pharmaceutical use or a semi-finished good formulation for the preparation of nutrition formulations or luxury product formulations, as well as preparations comprising one or more of said compositions and/or formulations.

Use of diacetyl dimer as an aromatic and/or flavouring substance

The invention concerns the use of 2E,4E-decadienoic acid-N-isobutylamide (trans-pellitorin) as flavorant, in particular as salivation inducing flavor substance, preferably in a foodstuff or nutrient, an oral hygienic preparation or a gourmet or snack preparation. Further, the invention concerns preparations, semi-finished preparations as well as fragrance, aroma and taste compositions, containing trans-pelletorin as well as a processes for the production of trans-pelletorin.

Use of trans-pellitorin as flavor substance

A process is provided for producing &ggr;-decalactone using HR 145 (DSM 12397). The process includes preparing the product in a bioreactor by culturing the pure strain of in a culture medium containing carbon compounds, nitrogen compounds, inorganic salts, trace elements, vitamins, etc. Other ingredients of the culture medium include glycerol, glucose, mannitol, citric acid, malt extract, yeast extract, casein hydrolysate, castor oil, cotton seed meal or corn steep liquor. Also sulphates, nitrates, chlorides, carbonates or phosphates of metals sodium, potassium magnesium, manganese, calcium, zinc, and mixtures thereof can be used in the culture medium. Further, a pure strain of HR 145 (DSM 12397) is provided.

Method of producing &ggr;-decalactone using Yarrowia lipolytica strain HR 145 (DSM 12397)

Trans-2,cis-4-decadienoic acid ethyl ester can be prepared from Stillingia oil by enzymatic transesterification with lipase from Candida antarctica in the presence of ethanol.

Process for the preparation of trans-2, cis-4-decadienoic acid ethyl

Disclosed is a process for the preparation of aliphatic carboxylic acids by microbial oxidation of alcohols with relatively long, optionally branched C chains by means of atmospheric oxygen, in which the bacteria species Gluconobacter roseus is used as the microorganism. Contemplated is the use of Gluconobacter roseus strain IAM 1841 to oxidize n-butanol, isobutanol, 2-methylbutanol and 3-methylbutanol to the corresponding acids. Also contemplated is the use of Gluconobacter roseus strain IFO 3990 to oxidize isobutanol, 2-methylbutanol and 3-methylbutanol to the corresponding acids.

Process of preparing butyric acid or 2- or 3-methylbutyric acid by

In the enzyme-mediated synthesis of an ester or lactone from at least one carboxylic acid of the formula

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Hoexter, Germany

Ian Lucas Gatfield