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, 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 ...


4
Kwang Pil Choi, Michael P McLean, John Lyons Buckley III, Mark L Dewis: Process for the manufacture of spiroketals. Elizabeth M Quiel, Joseph F Leightner, November 13, 2007: US07294492

The present invention is directed to the use of yeasts to produce spiroketal fragrance materials. The preferred yeasts used in the method of the invention are Bensingtonia ciliate and Cryptococcus laurentii.


5
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 ...


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-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 ...


7
Kwang Pil Choi, Michael P McLean, John Lyons Buckley, Mark L Dewis: Process for the manufacture of spiroketals. International Flavors & Fragrances, July 13, 2006: US20060154347-A1

The present invention is directed to the use of yeasts to produce spiroketal fragrance materials. The preferred yeasts used in the method of the invention are Bensingtonia ciliate and Cryptococcus laurentii.