1
Farbood Mohamad I, Mclean Lynda B, Morris James A, Bondarovich Henry A: Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof.. Int Flavors & Fragrances, December 23, 1992: EP0519481-A2 (7 worldwide citation)

The present invention is directed to a microbiological process for the production of compositions containing a major proportion of gamma octalactone generically defined according to the structure: containing the stereoisomers having the structures: r


2
Farbood Mohamad I, Morris James A, Mclean Lynda B: Fermentation process for preparing 10-hydroxy-c18-carboxylic acid and gamma-dodecalactone derivatives.. Int Flavors & Fragrances, January 12, 1994: EP0578388-A2 (5 worldwide citation)

Described is a fermentation process for preparing 10-hydroxy-C18-carboxylic acid derivative containing compositions containing compounds defined according to the structure: and gamma-dodecalactone derivative-containing compositions containing compounds defined according to the structure: wherein the ...


3
Farbood Mohamad I, Kizer Laura E, Morris James A, Harris Gail, Mclean Lynda B: Process for preparing saturated lactones, products produced therefrom and organoleptic uses of said products. Int Flavors & Fragrances, October 27, 1999: EP0952226-A1 (3 worldwide citation)

A two phase environmentally friendly fermentation process for producing high yields of delta -decalactone and delta -dodecalactone from the corresponding unsaturated starting materials is carried out under oxidative growth conditions using a Saccharomyces species. The resulting products impart, augm ...


4
Farbood Mohamad I, Willis Brian J, Christenson Philip A: Process for producing diol and furan and microorganism capable of same.. Fritzsche Dodge & Olcott, December 10, 1986: EP0204009-A1 (3 worldwide citation)

The invention provides a microbiological method for preparing do and furan compounds from a variety of substrates using the microorganism Hyphozyma roseoniger, CBS 214.83 and ATCC 20624.


5
Farbood Mohamad I, Blocker Robert W, Mclean Lynda B, Mclean Michael P, Kim Augustine Younghwi, Sprecker Mark A, Kossiakoff Nicolas, Hagedorn Myrna: Production of food flavor-acceptable jasmonic acid and methyl jasmonate by diplodia gossypina. Int Flavors & Fragrances, July 25, 2001: EP1118672-A2 (2 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: (wherein R ...


6
Buckholz Jr Lawrence L, Farbood Mohamad I, Kossiakoff Nicolas, Scharpf Lewis G, Seitz Eugene W: Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs.. Int Flavors & Fragrances, April 3, 1991: EP0420402-A2 (2 worldwide citation)

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) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, ...


7
Farbood Mohamad I, Morris James A, Sprecker Mark A, Bienkowski Lynda J, Miller Kevin P, Vock Manfred Hugo, Hagedorn Myrna Lee: Process for preparing compositions containing unsaturated lactones, products produced thereby and organoleptic uses of said products.. Int Flavors & Fragrances, February 7, 1990: EP0354000-A2 (1 worldwide citation)

Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: wherein R represents C6 alkyl or alkenyl; and X represents C2, C4 or C6 alkylene or alkenylene; with the provisos that R is C6 alkyl when X is alkenylene a ...


8
Farbood Mohamad I, Morris James A, Downey Arthur E: Process and means for producing diol and lactone.. Int Flavors & Fragrances, March 27, 1991: EP0419026-A1 (1 worldwide citation)

There is provided processes and means for producing diol and lactone. The means essentially comprises a microorganism selected from the group consisting of (i) Cryptococcus albidus (Saito [Skinner var. albidus], ATCC 20918; (ii) Bensingtonia ciliata, ATCC 20919; (iii) Cryptococcus laurentii, ATCC 20 ...


9
Farbood Mohamad I, Kizer Laura E, Mclean Lynda B, Sprecker Mark A: Process for producing c9, c11 and c13 alkanols and microorganism capable of same. Int Flavors & Fragrances, March 10, 1999: EP0900840-A2

Described is a microbiological method for producing C9, C11 and C13 alkanols defined according to the structures: wherein R1 is methyl or n-propyl using ketones defined according to the generic structure: as a substrate and using the novel microorganism: Pseudomonas cepacia ATCC 55792 or mutants the ...


10
Mclean Lynda B, Scharpf Lewis G, Farbood Mohamad I, Blocker Robert W: Fermentation process for preparing phenylacetic acid using phenylalanine as a starting material.. Int Flavors & Fragrances, September 20, 1995: EP0672755-A2

Prodn. of phenylacetic acid (I) comprises culturing - 1 Pseudomonas and/or Comamanas spp., contacting the culture with DL- and/or L-phenylalanine and an O2-contg. gas and recovering (I) from the broth.