International Flavors & Fragrances Inc.

Mohamad I Farbood

James A Morris

Lynda B McLean

Robert W Blocker

Mark A Sprecker

Nicolas Kossiakoff

Myrna L Hagedorn

Lewis G Scharpf, Jr

Lawrence L Buckholz, Jr

Laura E Kizer

Augustine Yonghwi Kim

Manfred H Vock

Kevin P Miller

Lynda J Bienkowski

Eugene W Seitz

Arthur E Downey

Ranya Muralidhara

Joseph Arvizzigno

Michael P McLean

Gail Harris

Henry A Bondarovich

Jacob Kiwala

Fenjin He

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

Described are novel mixtures of optical isomers of (i) styralyl alcohol (&#x3b1;-phenylethyl alcohol) or (ii) styralyl acetate (&#x3b1;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Mixtures of optical isomers of styralyl alcohol or styralyl acetate, processes for preparing same and organoleptic uses thereof

Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (a-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

Mixtures of optical isomers of styralyl alcohol and organoleptic uses thereof

Described are novel mixtures of optical isomers of (i) styralyl alcohol (&agr;-phenylethyl alcohol) or (ii) styralyl acetate (&agr;-phenylethyl acetate), fermentation processes for preparing same and organoleptic uses for same as aroma or food flavor ingredients.

A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compound.

Process for preparing acetophenone, products produced therefrom and organoletpic uses of said products

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

Process for preparing acetophenone, products produced therefrom and

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

A process for producing high yields of .gamma.-hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compounds.

Process for preparing GAMM-hexalactone, products produced therefrom dan

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.

Growing community of inventors

Holmdel, NJ, United States of America

Mohamad I Farbood