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.
Claims3
A composition comprising (Z)-3-hexenol produced by a method of producing an alcohol comprising:
- a) contacting a 13-hydroperoxide of a polyunsaturated fatty acid selected from the group consisting of linoleic acid and alpha linolenic acid with a 13-hydroperoxide lyase to form a hexenal;
- and
- b) reducing the hexenal 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 the group consisting of NADH and NADPH;
- the hydroperoxide lyase is stable in the presence of the hydride donor, thus allowing for the concomitant hydroperoxide cleavage and hexanal reduction;
- and
- the method does not require intact cells;
- wherein the composition comprises (Z)-3-hexenol in an amount of greater than or equal to 12000 mg/L and less than or equal to 400 mg/L of the total amount of n-hexanal, (Z)-3-hexenal, (E)-2-hexenal, (E)-2-hexenol, and n-hexanol, and wherein no n-hexanal, (Z)-3-hexenal, (E)-2-hexenal, (E)-2-hexenol or n-hexanol have been removed after processing.
Dependencies are inferred from the claim text.