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US 10,941,419 B2Granted
Process for making flavor and fragrant compounds
AssigneeFirmenich SA
InventorsFredi Bruhlmann, Rebecca Buller
Life of this patent
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Abstract
The present invention relates to the production of aromatic hexanols and compositions containing them. In particular provided herein are methods of producing hexenols comprising: a) contacting a hydroperoxide of a polyunsaturated fatty acid with a modified hydroperoxide lyase to form a hexenal; and b) reducing the hexenal to a hexenol in the presence of a hydride donor, a ketoreductase, and a co-factor wherein the contacting and reducing steps are carried out at essentially the same time in the substantial absence of baker's yeast.
Claims8
A method of producing an alcohol comprising:
- a) contacting a 9- or 13-hydroperoxide of a polyunsaturated fatty acid selected from linoleic acid and alpha linolenic acid with the respective hydroperoxide lyase to form an aldehyde;
- and b) reducing the aldehyde to form the alcohol in the presence of a hydride donor, a ketoreductase, and a co-factor wherein the contacting and reducing steps are carried out concomitantly:
- wherein
- the hydride donor is selected from the group consisting of a secondary alcohol, a primary alcohol, an alkandiol and a hydroxy acid or one of its esters;
- the cofactor is selected from NADH and NADPH;
- the hydroperoxide lyase is stable in the presence of the hydride donor, thus allowing for the concomitant hydroperoxide cleavage and aldehyde reduction;
- and
- the method is performed in the absence of intact cells.
5 more elements
Dependencies are inferred from the claim text.