US4402989A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Microbiological transformation products of beta-ionone as olfactory agents
Assignee: Givaudan Roure Corp
•
Filing: 1981-08-31
•
Granted: 1983-09-06
•
Expires: 2001-08-31
Abstract
Abstract Novel odorant and/or flavorant mixtures are provided by fermentation of ionone type compounds with microorganisms of the genera Botryodiplodia, Botryosphaeria, or Lasiodiplodia.
Inventors
- 👤 Victor Krasnobajew
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 22:16
CPC Classifications
C; C07; C07D; C07D307/00; C07D307/77; C07D307/78; C07D307/79; A; A23; A23L; A23L27/00; A23L27/20; A23L27/24; A24; A24B; A24B15/00; A24B15/18; A24B15/28; A24B15/30; A24B15/34; C07C; C07C35/00; C07C35/02; C07C35/08; C07C35/18; C07C49/00; C07C49/587; C07C49/703; C07C49/713; C11; C11B; C11B9/00; C11B9/0026; C11B9/0034; C11B9/0069; C11B9/0073; C11B9/0076; C12; C12N; C12N1/00; C12N1/14; C12N1/145; C12P; C12P1/00; C12P1/02; C12P17/00; C12P17/02; C12P17/04; C12P7/00; C12P7/02; C12P7/24; C12P7/26; C12R; C12R2001/00; C12R2001/645
Claims Analysis
Total Claims: 17
Claim 1
Independent Claim
115 words
A fragrance composition comprising an olfactorily effective amount of the product obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol, and at least one other fragrance material.
Claim 2
Dependent Claim
115 words
A fragrance composition comprising an olfactorily effective amount of the product obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol, and at least one other fragrance material.
Claim 3
Dependent Claim
115 words
A flavor composition comprising a flavor imparting amount of the product obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol, and at least one other flavor material.
Claim 4
Dependent Claim
115 words
A flavor composition comprising a flavor imparting amount of the product obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol, and at least one other flavor material.
Claim 5
Independent Claim
120 words
A method for improving the flavor of foodstuffs, drinks or tobacco which comprises adding thereto a flavor imparting amount of the mixture obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, and (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol.
Claim 6
Independent Claim
120 words
A method for improving the flavor of foodstuffs, drinks or tobacco which comprises adding thereto a flavor imparting amount of the mixture obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperature is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, and (vi) the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol.
Claim 7
Independent Claim
117 words
A method for improving the odor of fragrance compositions which comprises adding thereto an olfactorily effective amount of the mixture obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperaure is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, and the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol.
Claim 8
Independent Claim
117 words
A method for improving the odor of fragrance compositions which comprises adding thereto an olfactorily effective amount of the mixture obtained by fermenting β-ionone with a fungus selected from the group consisting of the genera Botryodiplodia, Botryosphaeria and Lasiodiplodia under aerobic conditions wherein (i) the pH is between 3 and 8; (ii) the temperaure is between 15° C. and 35° C., (iii) the fermentation time is between 18 and 216 hours, (iv) the concentration of the substrate is from 0.5 grams per liter to 20 grams per liter (v) the fermentation product is separated from the culture by extraction, and the product is characterized by the presence of at least one of the compounds 2-(3-hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol or 2-(3-keto-2,6,6-trimethylcyclohex-1-en-1-yl)ethanol.
Claim 9
Dependent Claim
23 words
A composition according to claim 1 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae, Botryosphaeria rodina and Lasiodiplodia theobromae.
Claim 10
Dependent Claim
40 words
A composition according to claim 5 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae IFO-6469, Botryosphaeria rhodina CBS 356.59, Botrysphaeria rhodina CBS 175.26, Botrysphaeria rhodina CBS 306.58, Lasiodiplodia theobromae ATCC 10936 and Lasiodiplodia theobromae ATCC 28570.
Claim 11
Dependent Claim
23 words
A composition according to claim 2 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae, Botryosphaeria rhodina and Lasiodiplodia theobromae.
Claim 12
Dependent Claim
40 words
A composition according to claim 7 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae IFO-6469, Botryosphaeria rhodina CBS 356.59 Botrysphaeria rhodina CBS 175.26 Botrysphaeria rhodina CBS 306.58, Lasiodiplodia theobromae ATCC 10936 and Lasiodiplodia theobromae ATCC 28570.
Claim 13
Dependent Claim
23 words
A method according to claim 3 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae, Botryosphaeria rhodina and Lasiodiplodia theobromae.
Claim 14
Dependent Claim
40 words
A method according to claim 9 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae IFO-6469, Botryosphaeria rhodina CBS 356.59, botrysphaeria rhodina CBS 175.26, Botrysphaeria rhodina CBS 306.58, Lasiodiplodia theobromae ATCC 10936 and Lasiodiplodia theobromae ATCC 28570.
Claim 15
Dependent Claim
23 words
A method according to claim 4 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae, Botrysphaeria rhodina and Lasiodiplodia theobromae.
Claim 16
Dependent Claim
40 words
A method according to claim 11 wherein the fungus is selected from the group consisting of Botryodiplodia theobromae IFO-6469, Botryosphaeria rhodina CBS 356.59, Botrysphaeria rodina CBS 175.26, Botrysphaeria rhodina CBS 306.58, Lasiodiplodia theobromae ATCC 10936 and Lasiodiplodia theobromae ATCC 28570.
Claim 17
Independent Claim
18 words
A method according to claims 3, 9 or 10 wherein the flavor of a tobacco product is improved.
References Cited (Backward Citations)
US4311860A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1986-09-05 | 1987-03-07 | 1987-09-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1990-09-05 | 1991-03-07 | 1991-09-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1994-09-05 | 1995-03-07 | 1995-09-06 | $7700.00 | Window Closed / Lapsed |