Firmenich Sa

University of Iowa Research Foundation

Wilhelm Pickenhagen

Paul Dietrich

Alain Velluz

Alistair Y Smith

Robert J Linhardt

Anthony F Morris

Lacy Daniels

Regula Naf

Barbara A Bryan

Borivoj Keil

Edgar Lederer

Friedrich Mayerl

A method for large-scale production of rhamnose and 3-hydroxydecanoic acid is disclosed comprising the steps of growing microorganisms of Pseudomonas sp. capable of production of high levels of rhamnolipid in a defined culture medium containing vegetable oil. Additional steps include isolating the rhamnolipid from the culture medium, hydrolyzing the rhamnolipid to produce rhamnose and 3-hydroxydecanoic acid, and separating the rhamnose from the acid. Corn oil is the preferred vegetable oil and Pseudomonas aeruginosa is the preferred Pseudomonas sp. Non-limiting concentrations of nitrogen compounds and magnesium compounds and limiting concentrations of iron compounds are additionally preferably included in the culture medium.

Method for producing rhamnose

Furanic esters of formula ##STR1## wherein R designates a linear or branched, saturated or unsaturated C.sub.2 -C.sub.6 alkyl radical, are novel compounds having useful organoleptic properties and, consequently, can be used advantageously in the manufacture of flavor compositions, and in the aromatization of foodstuffs, beverages, pharmaceutical preparations and tobacco products.

Furanic esters and their utilization as flavor ingredients

Use of certain .alpha.,.beta.-unsaturated aldehydes as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products. Some of the disclosed aldehydes are new chemical entities.

.alpha.,.beta.-Unsaturated aldehydes and use of same as flavoring

Certain pyridine derivatives have been found to possess particularly useful odorous properties. They develop green and herbaceous fragrance notes and have a specific utility for the reconstitution of the essential oil of Artemesia Vulgaris.

Utilization of nitrogen containing heterocyclic derivatives as perfume

Flavoring with 7-methyl-oct-3-en-2-one

Use of certain .alpha.,.beta.-unsaturated adlehydes as flavoring and taste-modifying agents in the aromatization of foodstuffs in general and imitation flavors for foodstuffs, beverages, animal feeds, pharmaceutical preparations and tobacco products. Some of the disclosed aldehydes are new chemical entities.

Flavoring with .alpha., .beta.-unsaturated aldehydes

Use of .alpha.,.beta.-unsaturated aldehydes selected from the group consisting of 2,6-dimethyl-oct-2-en-1-al, 2,5-dimethyl-oct-2-en-1-al, 2,5-dimethyl-hept-2-en-1-al and 2-ethyl-7-methyl-oct-2-en-1-al as flavor-modifying ingredients in the aromatization of foodstuffs, animal feeds or beverages.

Flavoring with .alpha.,.beta.-unsaturated aldehydes

The invention relates to the utilization of a mixture of .alpha.-dihydroionone, a compound of formula ##STR1## in combination with .alpha.- and .beta.-ionone as flavouring agent in foodstuffs and beverages in general. Typically, the said compound enables the reconstitution of fruity type flavours, namely of raspberry character.

Flavoring with mixtures of ionones

A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(Asn--Phe); the typical 'mouth-feel' character is thus developed. A new process for the preparation of the said ingredient is also disclosed.

Process for preparing a diketo-piperazine

A cheese flavor is improved or enhanced by the addition to food-products of a diketo-piperazine, defined as cyclo-(asparagyl-phenylalanyl); the typical 'mouth-feel' character is thus developed. A new process for the preparation of the said ingredient is also disclosed.

Enhancing cheese flavor in foods with a diketo-piperazine

Compositions useful in the flavoring of foodstuffs and the like to impart bitterness and astringent flavor thereto wherein said composition comprises compounds A and B, said A compound being a cyclic dipeptide and said B compound being a purine derivative.

Growing community of inventors

Chavannes-des-Bois, Switzerland

Wilhelm Pickenhagen