Haarmann & Reimer Gmbh

Skw Trostberg Aktiengesellschaft

Haarmann & Reiner

Theodor Sand

Rudolf Hopp

Roland Emberger

Jurgen Bruning

Manfred Kopsel

Ian Lucas Gatfield

Peter Werkhoff

Klaus Sandner

Heinz-Rudiger Vollbrecht

Erwin Schutz

Matthias Guntert

Erwin Sch/u/ Tz

Heinz-R/u/ Diger Vollbrecht

Peter M/u/ Hlnickel

Peter Muhlnickel

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

New hemimercaptals of the formula ##STR1## in which X represents an oxygen or sulphur atom, a process for their preparation and their use as flavorings have been found.

Hemimercaptals, processes for their preparation, and edible compositions

The invention relates to the use of oct-2-en-4-ol as a flavor, and to flavoring compositions containing this compound.

Flavoring with oct-2-en-4-ol

A perfumed or edible composition comprising an appropriate carrier and an amount of 5-methyl-hept-2-en-4-one effective to impart its fragrance or flavor to the composition. It imparts a fragrance and flavor reminiscent of hazelnut.

Use of 5-methyl-hept-2-en-4-one as a fragrance and/or flavor

Unsymmetrical dihydrodithiazines of the formula ##STR1## in which one of the substituents R.sub.1 and R.sub.2 represent a C.sub.3 -C.sub.5 -alkyl group while the other is a methyl group and R.sub.3 represents a hydrogen atom, or R.sub.1 represents a methyl group and R.sub.2 and R.sub.3 together form a C.sub.3 -C.sub.4 -alkylene radical, a process for their preparation and their use as fragrances and flavorings.

Unsymmetrical dihydrodithiazines, and their use as fragrances and

The present invention provides a process for the production of concentrated extracts from fresh plants or parts thereof by extraction with carbon dioxide at supercritical pressure, wherein the extraction is carried out at 0.degree. to 40.degree. C. and the separation of the concentrated extract is carried out at a subcritical temperature and subcritical pressure.

Process for the production of concentrated extracts from plants

Flavoring with 5-methyl-hept-2-en-4-one

A process for recovering flavoring substances from the vanilla capsule with carbon dioxide under fluid conditions is described, which consists in performing the extraction at temperatures between 10.degree. and 30.degree. C. and pressures of 80 to 350 bar, and producing the separation of the extract at temperatures of 0.degree. to 30.degree. C. and pressures of 30 to 60 bar. In this manner it is possible by a one-step process to extract all of the flavoring substances of the vanilla capsule with the recovery of a highly concentrated vanilla flavoring, and to obtain a material which is considerably superior to the products obtained by conventional extraction with organic solvents.

Method of extracting the flavoring substances from the vanilla capsule

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

Growing community of inventors

Holzminden, Germany

Theodor Sand