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, Lynda B McLean, James A Morris, Henry A Bondarovich: Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof. International Flavors & Fragrances, Arthur L Liberman, December 28, 1993: US05274128 (5 worldwide citation)

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 capry ...


3
Mohamad I Farbood, Lynda B McLean, James A Morris, Henry A Bondarovich: Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof. International Flavors & Fragrances, Arthur L Liberman, May 12, 1992: US05112803 (4 worldwide citation)

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 capry ...


4
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:


5
Mohamad I Farbood, Lynda B McLean, James A Morris, Henry A Bondarovich: Octalactone-containing composition, fermentation process for producing same and organoleptic uses thereof. International Flavors & Fragrances, Arthur L Liberman, November 24, 1992: US05166366 (2 worldwide citation)

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 capry ...


6
Mohamad I Farbood, Laura E Kizer, James A Morris, Gail Harris, Lynda B McLean: Process for preparing saturated lactones, products produced therefrom and organoleptic uses of said products. International Flavors & Fragrances, September 12, 2000: US06117835 (1 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, au ...


7
Mohamad I Farbood, Laura E Kizer, James Morris, Gail Harris, Lynda B McLean: Process for preparing saturated lactones, products produced therefrom and organoleptic uses of said products. International Flavors & Fragrances, Arthur L Liberman, February 13, 2001: US06187741 (1 worldwide citation)

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


8
Mohamad I Farbood, Laura E Kizer, Lynda B McLean, Mark A Sprecker: Process for producing C.sub.9 C.sub.11 and C.sub.13 alkanols and microorganism capable of the same. International Flavors & Fragrances, Arthur L Liberman, November 17, 1998: US05837659 (1 worldwide citation)

Described is a microbiological method for producing C.sub.9, C.sub.11, and C.sub.13 alkanols defined according to the structures: ##STR1## wherein R.sub.1 is methyl or n-propyl using ketones defined according to the generic structure: ##STR2## as a substrate and using the microorganism: Pseudomonas ...


9
Mohamad I Farbood, Laura E Kizer, James A Morris, Gail Harris, Lynda B McLean, Robert W Blocker: Optical isomer of delta decalactone and organoleptic uses thereof. International Flavors & Fragrances, Joseph F Leightner, August 7, 2001: US06271194

Described are optical isomers of (+) &dgr;-decalactone and (+) &dgr;-dodecalactone which impart, augment and/or enhance the aroma and/or taste of consumable materials including foodstuffs, chewing gums, toothpastes, beverages, fragrance compositions, colognes and perfumed articles such as ...


10
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 ...