International Flavors & Fragrances Inc.

Lynda B McLean

Mohamad I Farbood

James A Morris

Mark A Sprecker

Robert W Blocker

Laura E Kizer

Myrna L Hagedorn

Nicolas Kossiakoff

Augustine Yonghwi Kim

Michael P McLean

Gail Harris

Henry A Bondarovich

Lewis G Scharpf, Jr

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the 'cis' isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the 'cis' isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&#x3b1;) of +58&#xb0; are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&#x3b1;) of +58&#xb0; are also novel. The process of our invention comprises the cultivation under aerobic condition of one or more specific strain ofin a nutrient medium followed either by (1) isolation of the jasmonic acid product or (2) esterification of the jasmonic acid to form methyl jasmonate followed by the isolation of the methyl jasmonate and novel products produced by such process.

Jasmonic acid and jasmonic acid ester stereoisomers and compositions

Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the &ldquo;cis&rdquo; isomer defined according the structure:

Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate

Described are optical isomers of (&plus;) &dgr;-decalactone and (&plus;) &dgr;-dodecalactone which impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softeners and hair preparations. The optical isomers are produced by means of a two-phase, environmentally friendly fermentation process for producing high yields of (&plus;) &dgr;-decalactone and (&plus;) &dgr;-dodecalactone from the corresponding unsaturated starting materials. The (&plus;) &dgr;-decalactone substantially has the structure:

Optical isomer of delta decalactone and organoleptic uses thereof

A two phase environmentally friendly fermentation process for producing high yields of &dgr;-decalactone and &dgr;-dodecalactone from the corresponding unsaturated starting materials is carried out under oxidative growth conditions using a saccharomyces species. The resulting products impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as solid or liquid, anionic, cationic, non-ionic or zwitterionic detergents, fabric softeners, and hair preparations.

Process for preparing saturated lactones, products produced therefrom and organoleptic uses of said products

A two phase environmentally friendly fermentation process for producing high yields of .delta.-decalactone and .delta.-dodecalactone from the corresponding unsaturated starting materials is carried out under oxidative growth conditions using a Saccharomyces species. The resulting products impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as solid or liquid, anionic, cationic, non-ionic or zwitterionic detergents, fabric softeners, and hair preparations.

Process for preparing saturated lactones, products produced therefrom

Described is a microbiological method for producing C.sub.9, C.sub.11 and C.sub.13 alkanols defined according to the structures: ##STR1## wherein R.sub.1 is methyl or n-propyl using ketones defined according to the generic structure: ##STR2## as a substrate and using the microorganism: Pseudomonas cepacia ATCC 55792 or mutants thereof.

Process for producing C.sub.9, C.sub.11 and C.sub.13 alkanols and

Described is a microbiological method for producing C.sub.9, C.sub.11, and C.sub.13 alkanols defined according to the structures: ##STR1## wherein R.sub.1 is methyl or n-propyl using ketones defined according to the generic structure: ##STR2## as a substrate and using the microorganism: Pseudomonas cepacia ATCC 55792 or mutants thereof.

Process for producing C.sub.9 C.sub.11 and C.sub.13 alkanols and

Described is a process for preparing phenylacetic acid using phenylalanine as a starting material by means of first culturing one or more organisms from the genus Pseudomonas or from the genus Comamanas or mutants thereof; then intimately contacting the organism culture with racemic phenylalanine or L-phenylalanine or a mixture thereof in the presence of a gaseous oxygen-containing composition such as air and in aqueous media; and finally recovering phenylacetic acid from the fermentation broth.

Fermentation process for preparing phenylacetic acid using phenylalanine

Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:

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Matawan, NJ, United States of America

Lynda B McLean