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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:


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Mohamad I Farbood, Brian J Willis: Production of .gamma.-decalactone. Fritzsche Dodge & Olcott, Cooper Dunham Clark Griffin & Moran, December 24, 1985: US04560656 (19 worldwide citation)

Optically active .gamma.-decalactone is produced by culturing a microorganism capable of hydrolyzing castor oil and effecting .beta.-oxidation of the resulting hydrolysate in the presence of castor oil or castor oil hydrolysate and a co-oxidant. The resulting .gamma.-hydroxydecanoic acid is lactoniz ...


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Fenjin He, Mohamad I Farbood, Laura E Kizer: Process for preparing GAMM-hexalactone, products produced therefrom dan organoleptic uses of said products. International Flavors & Fragrances, Arthur L Liberman, August 29, 2000: US06110520 (14 worldwide citation)

A process for producing high yields of .gamma.-hexalactone and 2-pentanone from the corresponding hexanoic acid starting material is carried out with high amounts of oxygen and sugar in the presence of a mold microorganism. Fragrance compositions and foodstuff compositions are augmented and enhanced ...


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Mohamad I Farbood, James A Morris, Arthur E Downey: Process for producing diol and lactone and microorganisms capable of same. International Flavors & Fragrances, Arthur L Liberman, November 13, 1990: US04970163 (13 worldwide citation)

Described is a microbilogical method for producing the lactone, sclareolide and a diol having the chemical structure: ##STR1## using sclareol having the structure: ##STR2## as a substrate and using one of the microorganisms: Cryptococcus albidus (saito [skinner var. albidus]), ATCC 20918


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Mohamad I Farbood, Brian J Willis: Process for producing diol and furan and microorganism capable of same. Fritzsche Dodge & Olcott, Cooper & Dunham, January 17, 1989: US04798799 (13 worldwide citation)

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


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Mohamad I Farbood, James A Morris, Mark A Sprecker, Lynda J Bienkowski, Kevin P Miller, Manfred H Vock, Myrna L Hagedorn: Flavoring with mixtures of lactones. International Flavors & Fragrances, Arthur L Liberman, October 2, 1990: US04960597 (12 worldwide citation)

Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C. ...


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Mohamad I Farbood, James A Morris, Arthur E Downey: Process for producing a lactone. International Flavors and Fragrances, May 18, 1993: US05212078 (11 worldwide citation)

Described is a microbiological method for producing the lactone, sclareolide having the structure: ##STR1## and a diol having the chemical structure: ##STR2## using a sclareol derivative having one of the structures: ##STR3## wherein a combination of two or more of the compounds as a substrate and u ...


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