Abstract:
A process of preparing a compound of formula (I) wherein R represents a linear or branched C5 alkyl group, as well as the use of such compounds in a fragrant and/or flavouring composition.
Abstract:
A compound of general formula (I) with or without the double bond illustrated by the dotted line. In formula (I), X is a CHO, CH2OH, CH2OC(O)R or CH(OR)2 group, and R represents a linear or branched C1-C5 alkyl or alkenyl chain. The synthesis method for the compound, and especially the 6,8-dimethyl-non-7-enal (1) prepared by the hydroformylation of the 5,7-dimethyl-octa-1,6-diene is also disclosed, as well as compositions containing the compounds of formula (I). Due to the odorant properties thereof, the compounds are highly useful in perfumery, especially for cosmetic products and household products.
Abstract:
A method for masking or modifying the olfactory or gustatory sensation generated in a user by a base product (7) includes releasing an aromatic or fragrant composition over time in a sequenced manner in relation to the release of the base product (7), the aromatic or fragrant composition being housed in at least one rupturable container (5). A device used to implement the method is also disclosed.
Abstract:
The invention relates to a gamma-undecenolactone of formula (I), wherein a lactonic cycle can carry an unsaturation between carbon No2 and carbon No3 and is preferably saturated, RI is a possibly substituted C7 alkenyl or alkynyl group comprising at least one unsaturation, and preferably RI is an CH2═CH—CH2—CH2—CH2—CH2—CH2 group, said gamma-undecenolactone contains an asymmetric carbon in position 4 having (R) or (S) configuration. The biosynthesis of said gamma-undecenolactone and the use thereon for perfumery and for a food flavouring agent are also disclosed.
Abstract:
A process of preparing a compound of formula (I) wherein R represents a linear or branched C5 alkyl group, as well as the use of such compounds in a fragrant and/or flavoring composition.
Abstract:
A method for masking or modifying the olfactory or gustatory sensation generated in a user by a base product (7) includes releasing an aromatic or fragrant composition over time in a sequenced manner in relation to the release of the base product (7), the aromatic or fragrant composition being housed in at least one rupturable container (5). A device used to implement the method is also disclosed.
Abstract:
The invention is directed to the use of compounds of formula (I), as fragrant agents. In this formula: —R3 and R4 are independently a hydrogen atom, a C1-C6 alkyl group or a C2-C6 alkenyl group, R5 is a C1-C6 alkyl group, a C2-C6 alkenyl group or a (CH2)0-2-aryl group, R6 is a C1-C6 alkyl group, a C2-C6 alkenyl group, a (CH2)0-2-aryl group or a C5-C6 cycloalkyl or cycloalkenyl group, and R7 is a hydrogen atom, a C1-C6 alkyl group or a C2-C6 alkenyl group; or R3, R4 and R5 are as above defined, and R6 and R7 together with the carbon atom to which they are attached form a C5-C6 cycloalkyl or cycloalkenyl group.
Abstract:
The present invention relates to a process for producing 9-decen-2-one, characterized by the bioconversion of undecylenic acid using a mold, and to its use in perfumery, cosmetics and food flavoring.
Abstract:
Yeast comprising at least one gene encoding vanillyl alcohol oxidase, the sequence of which is the sequence SEQ ID No. 1 or any sequence at least 70%, preferably 80%, very preferably 90% homologous to the sequence SEQ ID No. 1, and methods for producing coniferyl alcohol, ferulic acid and vanillin.
Abstract translation:包含至少一种编码香草醇氧化酶的基因的酵母,其序列是序列SEQ ID No.1,或与SEQ ID No.1序列至少70%,优选80%,非常优选90%同源的任何序列,和 生产松柏醇,阿魏酸和香草醛的方法。
Abstract:
The present invention relates to compounds of general formula (I): having a physiological effect, and to the preparation thereof and to the use of same.