Enzymatic process for the preparation of flavours, in particular the ionones and C.sub.6 to C.sub.10 aldehydes

An enzymatic process for preparing flavors, said process comprising the steps of:

• (a) placing at least a source of lipoxygenase and hydroperoxide in contact with a source of unsaturated fatty acids to form a first medium;
• (b) reacting said first medium in the presence of oxygen while stirring in a multiphase medium to produce a flavor, said multiphase medium comprising at least a solid phase and an oily phase, wherein said multiphase medium contains per 100 parts of solid phase, about 3 to 150 parts of oily phase, and about 0 to 250 parts of an aqueous phase, wherein said oxygen is in a gaseous phase containing at least 21% oxygen and said gaseous phase is selected from the group consisting of air, oxygen-enriched air, and pure oxygen and wherein said gaseous phase is incorporated into said reaction medium such that the final apparent density of the medium is between about 0.9 and 0.4 kg/l;
• and
• (c) recovering said flavors produced in said multiphase medium.