公开(公告)号：WO2014106189A2

公开(公告)日：2014-07-03

申请号：PCT/US2013078328

申请日：2013-12-30

Applicant: CONAGEN INC ,  GIVAUDAN SA

Inventor： ZHOU RUI ,  BHUIYA MOHAMMAD WADUD ,  CAI XIANPENG ,  YU XIAODAN ,  EILERMAN ROBERT G

IPC: C12P7/24

CPC classification number: C12P7/24 ,  C12N9/1007 ,  C12P7/42 ,  C12Y201/01068

Abstract: This disclosure provides a method of making vanillin including expressing 4- hydroxyphenylacetate 3-hyrdroxylase, caffeic acid 3-O-methyltransferase, methionine synthase, feruloyl-CoA synthetase, and enoyl-CoA hydratase/aldolase in a mixture, feeding p-coumaric acid to the mixture, and collecting vanillin. It further includes an enzyme, such as caffeic acid 3-O-methyltransferase, that facilitates the increased conversion of caffeic acid to ferulic acid, wherein the enzyme has been modified at a residue that allows for increased methylation of ferulic acid, and a method of using the enzyme in the making of ferulic acid followed by vanillin.

Abstract translation: 本公开提供了制备香草醛的方法，包括在混合物中表达4-羟基苯基乙酸酯3-羟基乙酸酯，咖啡酸3-O-甲基转移酶，甲硫氨酸合成酶，阿魏酰辅酶A合成酶和烯酰辅酶A水合酶/醛缩酶，将对香豆酸 混合物，并收集香草醛。 它还包括一种酶，如咖啡酸3-O-甲基转移酶，其有助于提高咖啡酸向阿魏酸的转化率，其中该酶已经在允许增加阿魏酸甲基化的残基中被修饰，以及一种方法 使用酶制造阿魏酸，然后用香草醛。

公开(公告)号：WO2013186203A3

公开(公告)日：2014-02-06

申请号：PCT/EP2013062007

申请日：2013-06-11

Applicant: GIVAUDAN SA

Inventor： JORDAN JASON ,  BOM DAVID C ,  CHRISTENSON PHILIP A ,  EILERMAN ROBERT G ,  YANG XIAOGEN

IPC: A23L27/00 ,  A23L27/20 ,  C07C59/01 ,  C07C59/147 ,  C07C59/185 ,  C07D307/20

CPC classification number: A23L27/2026 ,  A23C9/1307 ,  A23C9/1315 ,  A23C9/1528 ,  A23C9/156 ,  A23L2/56 ,  A23L27/2028 ,  A23L27/2052 ,  A23L27/88 ,  C07C59/01 ,  C07C59/147 ,  C07C59/185 ,  C07D307/20 ,  C07D307/33

Abstract: A method of modifying the taste of a consumable, comprising adding to a consumable base at least one compound of the formula I in which (a) A is selected from the moieties (i) or (ii); (b) n is from 0-7, such that X is absent or a linear alkylene group in which n is from 1-7; and (c) Z is absent and Y is a moiety selected from the groups -CHO, or -CH2OH; or (d) Z is present and is a C1-7 linear alkane, and Y is selected from -CHOH, -CO, or -COC(CH3)O. The result is a consumable with enhanced mouthfeel and/or creaminess.

Abstract translation: 一种改变消耗品的味道的方法，包括向消耗性碱添加至少一种式（I）的化合物，其中（a）A选自部分（i）或（ii）; （b）n为0-7，使得X不存在或n为1-7的直链亚烷基; 和（c）Z不存在，Y是选自基团-CHO或-CH 2 OH的部分; 或（d）Z存在并且是C 1-7直链烷烃，Y选自-CHOH，-CO或-COC（CH 3）O。 结果是具有增强的口感和/或奶油的消耗品。

公开(公告)号：WO2009092176A3

公开(公告)日：2009-12-03

申请号：PCT/CH2009000026

申请日：2009-01-22

Applicant: GIVAUDAN SA ,  YANG XIAOGEN ,  WANG YILI ,  EILERMAN ROBERT G ,  JORDAN JASON

Inventor： YANG XIAOGEN ,  WANG YILI ,  EILERMAN ROBERT G ,  JORDAN JASON

IPC: A23L27/00 ,  A23L27/20 ,  C07C69/017

CPC classification number: A23L1/22657 ,  A23L27/204 ,  A23L27/205 ,  C07C69/017 ,  C07C69/24 ,  C07C69/533 ,  C07D309/40

Abstract: A method of providing a desirable vanilla beany flavor in an orally-receivable product, includes adding to a product base at least one compound selected from the group consisting of those according to Formulae (I) and (II) in which R' is selected from the group consisting of hydrogen, methyl and -CHO, and R is selected from the group consisting of hydrogen, C1-C10 linear alkyl, C3-C10 branched alkyl, C2-C10 linear alkenyl, C3-C10 branched alkenyl, C1-C2 hydroxyalkyl, C1-C2 alkylcarboxy, tetrahydrofuranyl and a group of the formula (VII)

Abstract translation: 一种在口服可接受产品中提供所需香草香味的方法，包括向产物基质中加入至少一种选自由式（I）和（II）组成的组的化合物，其中R'选自 由氢，甲基和-CHO组成的组，R选自氢，C1-C10直链烷基，C3-C10支链烷基，C2-C10直链烯基，C3-C10支链烯基，C1-C2羟基烷基 ，C 1 -C 2烷基羧基，四氢呋喃基和式（VII）的基团，