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    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products
    1.
    发明公开
    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products 失效
    一种用于容纳由此产生的化合物和感官使用这些化合物的不饱和内酯类的混合物的制备方法。

    公开(公告)号：EP0354000A2

    公开(公告)日：1990-02-07

    申请号：EP89307821.2

    申请日：1989-08-01

    申请人： INTERNATIONAL FLAVORS & FRAGRANCES INC.

    发明人： Farbood, Mohamad I. ,  Morris, James A. ,  Sprecker, Mark A. ,  Bienkowski, Lynda J. ,  Miller, Kevin P. ,  Vock, Manfred Hugo ,  Hagedorn, Myrna Lee

    IPC分类号： C12P7/42 ,  C12P7/40 ,  C07D313/00 ,  C07D313/04 ,  C11B9/00 ,  A23L1/23

    CPC分类号： C11B9/0073 ,  A24B15/403 ,  C12P7/40 ,  C12P7/42 ,  C12P17/02

    摘要： Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure:
    wherein R represents C 6 alkyl or alkenyl; and X represents C 2 , C 4 or C 6 alkylene or alkenylene; with the provisos that R is C 6 alkyl when X is alkenylene and R is C 6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of: Candida petrophilum, ATCC 20226; Candida oleophila, ATCC 20177; Candida sp., ATCC 20504; and Candida sake, ATCC 28137 whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure:
    is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C 9 , C 11 or C 13 moiety according to the reaction:
    (ii) lactonization of the resulting gamma hydroxydecanoic acid by means of simultaneous acidification and heating according to the reaction:
    and (iii) lactonization (via distillation) of one or more of the resulting acids defined according to the structure:
    to form one or more lactones defined according to the generic structure:
    according to the reaction:
    wherein the sum of the number of carbon atoms in the X moiety and in the R moiety is equal to the number of carbon atoms in the Y moiety minus 1.
    Also described are the products produced according to such process as well as their organoleptic utilities for augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, colognes, perfumed articles, perfumed polymers, foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos and smoking tobaccos.

    摘要翻译： 描述的是用于定义gemäß到通用结构物包含不饱和内酯类的组合物的制备方法： worinřdarstellt -C 6烷基或烯基; 和X darstellt C2，C4或C6亚烷基或亚烯基; 但条件做R是C6烷基当X是亚烯基，R为-C 6烯基。当X是由蓖麻油或使用选自中选择的微生物的蓖麻油酸（i）的发酵的连续步骤的装置的亚烷基：念珠菌petrophilum ，ATCC 20226; 假丝酵母菌，ATCC 20177; 假丝酵母，ATCC第二万○五百零四; 和念珠菌起见，ATCC 28137由此伽马羟基癸酸和雅丁定义的一般结构中的其他酸的混合物：形成worin氧饱和，氧代的不饱和或二不饱和C9，C11或C13部分gemäßY的darstellt 向反应：（ii）通过同时酸化和加热雅丁到反应的手段产生的伽玛羟基癸酸的内酯化：一个或多个所产生的酸的和（iii）的内酯化（通过蒸馏）中所定义 雅鼎的结构：以形成雅丁定义的一般结构中的一个或多个内酯：雅丁到反应： worin碳原子的数目的在X部分和R部分的总和 等于碳原子的在Y部分的数量减1。因此描述了雅丁对于这样的过程，以及它们用于增强或提高消耗材料selecte的气味或味道的感官公用事业生产的产品 ð选自香水组合物，古龙水，加香制品，香聚合物，食品，口香糖，药用产品，牙膏，口香糖烟草和吸烟的烟草。

    Taste agent from Saccharum Officinarum, process for preparing it, products containing it
    4.
    发明公开
    Taste agent from Saccharum Officinarum, process for preparing it, products containing it 有权
    从甘蔗相同风味，含有制剂和产品的方法

    公开(公告)号：EP0941671A2

    公开(公告)日：1999-09-15

    申请号：EP99301867.0

    申请日：1999-03-11

    申请人： INTERNATIONAL FLAVORS & FRAGRANCES INC.

    发明人： Ramirez, Carlos ,  Javes, Michael F. ,  Kiwala, Jacob ,  Grainger, Brian ,  Hawn, Regina D. ,  Kleinhenz, Robert ,  Rossy, Phillip A. ,  Davidson, Richard H. ,  Bolen, Paul L. ,  Warder, Ira T. ,  Pittet, Alan Owen ,  Miller, Kevin P. ,  Schulman, Marvin ,  Muralidhara, Ranya ,  Kinlin, William J.

    IPC分类号： A23L1/221 ,  A23L2/56 ,  A23G3/30 ,  A23G1/00 ,  A24B15/30 ,  A61K7/16

    CPC分类号： A23G4/068 ,  A23G3/346 ,  A23L2/56 ,  A23L27/10 ,  A23L27/115 ,  A23L27/30 ,  A23L27/32 ,  A23L27/37 ,  A23L27/86 ,  A24B15/305 ,  A61K8/97 ,  A61Q11/00 ,  A23G2200/06 ,  A23G2200/14 ,  A23G2200/00

    摘要： Described is a process for producing one or more tastands including food, chewing gum, beverage (e.g., coffee, milk, cocoa and citrus/whey protein), oral care composition (e.g., toothpaste and mouthwash) and tobacco additives from Saccharum officinarum leaves (sugarcane leaves) by means of carrying out one or more physical separation unit operations on a plurality of such leaves, macerates thereof or mixtures of leaves and macerates thereof whereby one or more natural food, chewing gum, beverage, oral care composition or tobacco additives is separated and isolated from the remainder of the plurality of leaves, macerates thereof or mixtures of leaves and macerates thereof. Such unit operations include pressurization using hydraulic press means, steam distillation, fractional distillation, supercritical carbon dioxide extraction, volatile solvent extraction and/or charcoal column separation means. Also described is apparatus for carrying out such processes as well as the products produced using such processes and organoleptic uses of such products. Also described are compositions comprising (a) such tastands in admixture with (b) an eatable having a bitter and/or metallic taste. The eatable is any ingested material taken by mammals, such as foodstuffs, beverages, chewing gums, non-calorie food components or medicines including bitter chocolate or a drug such as ibuprofen. Also described are processes for augmenting, enhancing or imparting flavors in or to foodstuffs, chewing gums and beverages by adding thereto the aforementioned tastand taken alone or combined with a solid water-soluble carrier (as prepared using spray drying or freeze drying process steps) and other additives, including nutritional supplements such as calcium glycerophosphate.
    Also described are smoking tobacco compositions and articles comprising smoking tobacco and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity and concentration of one or more tastands (tobacco additive or tobacco article adjunct) (produced from Saccharum officinarum leaves (sugarcane leaves)) by means of carrying out the above-mentioned process.

    摘要翻译： 描述了一种用于生产一种或多种tastands包括食品，从甘蔗叶口香糖，饮料（例如，咖啡，牛奶，可可和柑橘/乳清蛋白），口腔护理组合物（例如，牙膏和漱口水）和烟草添加剂（ 甘蔗叶）通过对调查的多个传送出的一个或多个物理分离单元操作的手段叶，叶和macerates其由此一个或多个天然的食品，口香糖，饮料，口腔护理组合物或烟草添加剂是或其macerates混合物 分离并从叶子的多个其余部分隔离，macerates或其混合物的叶子和它们的macerates的。 搜索单元操作包括使用液压机手段，蒸汽蒸馏，分馏，超临界二氧化碳萃取，挥发性溶剂萃取和/或活性炭柱分离装置加压。 这样描述的是用于实施搜索过程，以及使用测试过程和搜索产品的感官用途生产的产品装置。 如此描述了组合物，包括（a）在求混合tastands与食用具有苦味和/或金属味（b）中。 在食用是哺乳动物，：如食品，饮料，口香糖，无热量食品成分或药物，包括黑巧克力或药物所采取的任何摄入材料：如布洛芬。 这样描述的是用于增加，提升或或食品赋予调味剂，通过向其中加入单独采用或结合牢固水溶性载体上述tastand口香糖和饮料（如使用喷雾干燥或冷冻干燥的处理步骤制备的）的过程和 其它添加剂，营养补充剂包括：诸如甘油磷酸钙。 如此描述的烟丝组合物和制品的气味或味道增广，包括吸烟烟草和紧密地混合那里，提升或赋予数量和一个或多个tastands（烟草添加剂或烟草制品辅助剂）的浓度（从甘蔗叶生产（甘蔗叶子） ）通过进行上述的处理的手段。

    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products
    6.
    发明公开
    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products 失效
    制备含有不饱和脂肪酸酯的组合物的方法，生产的产品和有机产品的有机产品

    公开(公告)号：EP0354000A3

    公开(公告)日：1991-08-14

    申请号：EP89307821.2

    申请日：1989-08-01

    申请人： INTERNATIONAL FLAVORS & FRAGRANCES INC.

    发明人： Farbood, Mohamad I. ,  Morris, James A. ,  Sprecker, Mark A. ,  Bienkowski, Lynda J. ,  Miller, Kevin P. ,  Vock, Manfred Hugo ,  Hagedorn, Myrna Lee

    IPC分类号： C12P7/42 ,  C12P7/40 ,  C07D313/00 ,  C07D313/04 ,  C11B9/00 ,  A23L1/23

    CPC分类号： C11B9/0073 ,  A24B15/403 ,  C12P7/40 ,  C12P7/42 ,  C12P17/02

    摘要： Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure:
    wherein R represents C 6 alkyl or alkenyl; and X represents C 2 , C 4 or C 6 alkylene or alkenylene; with the provisos that R is C 6 alkyl when X is alkenylene and R is C 6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of: Candida petrophilum, ATCC 20226; Candida oleophila, ATCC 20177; Candida sp., ATCC 20504; and Candida sake, ATCC 28137 whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure:
    is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C 9 , C 11 or C 13 moiety according to the reaction:
    (ii) lactonization of the resulting gamma hydroxydecanoic acid by means of simultaneous acidification and heating according to the reaction:
    and (iii) lactonization (via distillation) of one or more of the resulting acids defined according to the structure:
    to form one or more lactones defined according to the generic structure:
    according to the reaction:
    wherein the sum of the number of carbon atoms in the X moiety and in the R moiety is equal to the number of carbon atoms in the Y moiety minus 1. Also described are the products produced according to such process as well as their organoleptic utilities for augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, colognes, perfumed articles, perfumed polymers, foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos and smoking tobaccos.