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    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products
    5.
    发明授权
    Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products 失效

    公开(公告)号：US5110953A

    公开(公告)日：1992-05-05

    申请号：US623522

    申请日：1990-12-07

    申请人： Mohamad I. Farbood ,  James A. Morris ,  Mark A. Sprecker ,  Lynda J. Bienkowski ,  Kevin P. Miller ,  Manfred H. Vock ,  Myrna L. Hagedorn

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

    IPC分类号： A24B15/40 ,  C11B9/00 ,  C12P7/40 ,  C12P7/42 ,  C12P17/02

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

    摘要： Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.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; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.13 moiety according to the reaction: ##STR3## (ii) lactonization of the resulting gamma hydroxydecanoic acid by means of simultaneous acidification and heating according to the reaction: ##STR4## and (iii) lactonization (via distillation) of one or more of the resulting acids defined according to the structure: ##STR5## to form one or more lactones defined according to the generic structure: ##STR6## according to the reaction: ##STR7## 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.

    Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs
    6.
    发明授权
    Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
    使用香紫苏内酯来增强或增强食品的感官特性

    公开(公告)号：US4960603A

    公开(公告)日：1990-10-02

    申请号：US534880

    申请日：1990-06-08

    申请人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

    发明人： Lawrence L. Buckholz, Jr. ,  Mohamad I. Farbood ,  Nicolas Kossiakoff ,  Lewis G. Scharpf ,  Eugene W. Seitz

    IPC分类号： A23L27/20 ,  A23L27/30 ,  C11B9/00

    CPC分类号： C11B9/0076 ,  A23L27/2052 ,  A23L27/30

    摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage of foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

    Flavoring with mixtures of lactones
    7.
    发明授权
    Flavoring with mixtures of lactones 失效
    用内酯混合调味

    公开(公告)号：US4960597A

    公开(公告)日：1990-10-02

    申请号：US279065

    申请日：1988-12-02

    申请人： Mohamad I. Farbood ,  James A. Morris ,  Mark A. Sprecker ,  Lynda J. Bienkowski ,  Kevin P. Miller ,  Manfred H. Vock ,  Myrna L. Hagedorn

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

    IPC分类号： A24B15/40 ,  C11B9/00 ,  C12P7/40 ,  C12P7/42 ,  C12P17/02

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

    摘要： Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.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; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.13 moiety according to the reaction: ##STR3## (ii) lactonization of the resulting gamma hydroxydecanoic acid by means of simultaneous acidification and heating according to the reaction: ##STR4## and (iii) lactonization (via distillation) of one or more of the resulting acids defined according to the structure: ##STR5## to form one or more lactones defined according to the generic structure: ##STR6## according to the reaction: ##STR7## 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.

    Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof
    9.
    发明授权
    Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof 失效
    含有八聚内酯的组合物，用于生产其的发酵方法及其感官用途

    公开(公告)号：US5274128A

    公开(公告)日：1993-12-28

    申请号：US887144

    申请日：1992-05-22

    申请人： Mohamad I. Farbood ,  Lynda B. McLean ,  James A. Morris ,  Henry A. Bondarovich

    发明人： Mohamad I. Farbood ,  Lynda B. McLean ,  James A. Morris ,  Henry A. Bondarovich

    IPC分类号： A23L27/24 ,  A24B15/40 ,  C11B9/00 ,  C11D3/50 ,  C12P7/42 ,  C12P17/04 ,  C07D307/02

    CPC分类号： C12P17/04 ,  A23L27/24 ,  A24B15/403 ,  A24B15/406 ,  C11B9/0076 ,  C11D3/50 ,  C12P7/42 ,  Y10S435/911

    摘要： Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:Mortierella ramanniana var. ramanniana--CBS 112.08Mortierella ramanniana var. ramanniana--CBS 478.63Choanephora cucurbitarum--NRRL 2744Mortierella isabellina--IFO 8183Mortierella isabellina--IFO 8309Mortierella nana--IFO 8794Mortierella isabellina--IFO 7824Mortierella vinacea--IFO 6738whereby a gamma hydroxy octanoic acid defined according to the structure: ##STR4## is formed; and (ii) lactonization of the resulting gamma hydroxy octanoic acid by means of simultaneous acidification and heating according to the reaction sequence: ##STR5##

    摘要翻译： 描述了根据以下结构定义的含有八聚核苷酸的物质组合物的方法：其包括具有以下结构的立体异构体：其中包括具有以下结构的顺式步骤：（i）辛酸发酵 酸或根据通用结构定义的辛酸的乙酯：其中R是氢或乙基，使用选自以下的微生物：高山被孢霉（Mortierella ramanniana var。 ramanniana-CBS 112.08 Mortierella ramanniana var。 苎麻 - CBS 478.63葫芦巴-RNRL 2744高山被孢霉-IFO 8183高山被孢霉-IFO 8309高山被孢霉nana-IFO 8794被孢霉被孢霉-IFO 7824高山被孢霉Vinacea-IFO 6738，由此根据以下结构定义的γ-羟基辛酸： 形成 和（ii）通过根据反应顺序的同时酸化和加热来对所得的γ-羟基辛酸进行内酯化：和

    Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof
    10.
    发明授权
    Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof 失效
    含有八聚内酯的组合物，用于生产其的发酵方法及其感官用途

    公开(公告)号：US5112803A

    公开(公告)日：1992-05-12

    申请号：US719154

    申请日：1991-06-21

    申请人： Mohamad I. Farbood ,  Lynda B. McLean ,  James A. Morris ,  Henry A. Bondarovich

    发明人： Mohamad I. Farbood ,  Lynda B. McLean ,  James A. Morris ,  Henry A. Bondarovich

    IPC分类号： A24B15/40 ,  C11B9/00 ,  C11D3/50 ,  C12P17/04

    CPC分类号： C11B9/0076 ,  A24B15/406 ,  C11D3/50 ,  C12P17/04

    摘要： Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:Mortierella isabellina, ATCC 44583;Mortierella isabellina, ATCC 38063;Syncephalastrum racemosum, NRRL A-5889;Mortierella isabellina, IFO 7884;Mortierella ramanniana var. angulispora, IFO 8187;Mortierella isabellina, CBS 221.29; andMortierella isabellina, IFO 7873whereby gamma hydroxy octanoic acid or ester thereof defined according to the structure: ##STR4## is formed; and (ii) lactonization of the resulting gamma hydroxy octanoic acid by means of simultaneous acidification and heating according to the reaction sequence:

    摘要翻译： 描述了根据以下结构定义的含有八聚核苷酸的物质组合物的方法：其包括具有以下结构的立体异构体：其中包括具有以下结构的顺式步骤：（i）辛酸发酵 酸或根据通用结构定义的辛酸乙酯：其中R是氢或乙基，使用选自以下的微生物：高山被孢霉（Mortierella isabellina），ATCC 44583; 被孢霉（Mortierella isabellina），ATCC 38063; 沙门氏菌，NRRL A-5889; 高山被孢霉，IFO 7884; 高山被孢霉 angulispora，IFO 8187; 高山被孢霉，CBS 221.29; 和高山被孢霉（Mortierella isabellina），IFO 7873，由此形成根据以下结构定义的γ羟基辛酸或其酯： 和（ii）通过根据反应顺序的同时酸化和加热来对所得的γ-羟基辛酸进行内酯化：和