1
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate. International Flavors & Fragrances, Joseph P Leightner, December 25, 2001: US06333180 (22 worldwide citation)

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure:


2
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof. International Flavors & Fragrances, Joseph F Leightner, October 1, 2002: US06458569 (3 worldwide citation)

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure:


3
Mohamad I Farbood, Augustine Yonghwi Kim, Robert W Blocker: Process for preparing acetophenone, products produced therefrom and organoleptic uses of said products. International Flavors & Fragrances, Arthur L Liberman, December 26, 2000: US06165517 (1 worldwide citation)

A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compound.


4
Mohamad I Farbood, Augustine Yonghwi Kim, Robert W Blocker: Process for preparing acetophenone, products produced therefrom and organoletpic uses of said products. International Flavors & Fragrances, Arthur L Liberman, November 19, 2002: US06482794 (1 worldwide citation)

A process for producing acetephenone from a source of cinnamic acid is carried out with high amounts of oxygen and sugar in the presence of a bacteria species. Fragrance compositions and foodstuff compositions are augmented and enhanced by the presence of the product compound.


5
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Jasmonic acid and jasmonic acid ester stereoisomers and compositions. International Flavors & Fragrances, Elizabeth M Quirk, Joseph F Leightner, July 31, 2007: US07250160

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R ...


6
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof. Joseph F Leightner Esq, International Flavors & Fragrances, August 15, 2002: US20020110881-A1

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: 1 (wherein ...


7
Mohamad I Farbood, Robert W Blocker, Lynda B McLean, Mark A Sprecker, Michael P McLean, Nicolas Kossiakoff, Augustine Yonghwi Kim, Myrna Hagedorn: Bioprocess for the high-yield production of food flavor-accaptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof. Joseph F Leightner Esq, International Flavors & Fragrances, October 2, 2003: US20030186399-A1

Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: 1 (wherein ...