# US 5,705,372 A · Enzymatic process for the preparation of flavours, in particular the ionones and C.sub.6 to C.sub.10 aldehydes

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- Number: US 5,705,372 A
- Document ID: US5705372A
- Status: Granted
- Kind: A
- Application number: 08/406,959
- Filed: 1995-06-12
- Granted: 1998-01-06
- Earliest claimed: 1992-09-28
- Assignees: BFA Laboratories
- Inventors: Jean-Marc Belin; Benoit Dumont; Fran.cedilla.oise Ropert
- Web page: https://patentgrep.com/patent/US5705372A

## CPC

- C12P 7/04: acyclic
- C12P 7/24: containing a carbonyl group
- C12P 7/26: Ketones
- C12P: FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE {(brewing of beer C12C; producing vinegar C12J; producing specific peptides or proteins C07K; producing enzymes C12N9/00; DNA or RNA concerning genetic engineering, vectors, e.g. plasmids, or their isolation, preparation or purification C12N15/00; measuring or testing processes involving enzymes or microorganisms C12Q; measuring or testing processes involving nucleic acid amplification reactions C12Q1/6844; fermentation processes to form a food composition, A21 or A23; compounds in general, see the relevant compound class, e.g. C01, C07)}

## Abstract

The present invention relates to a novel enzymatic process for the preparation of flavors, in particular of the ionones and C.sub.6 to C.sub.10 aldehydes. The invention discloses a process for the preparation of optically active alpha ionone, beta ionone, C.sub.6 aldehydes such as n-hexanal, trans-2-hexanal, C.sub.10 aldehydes such as trans-2, cis-4-decadidienal, and trans-2, trans-4-decadienal. The invention also relates to a process for the production of alcohols, particularly C.sub.6 and C.sub.10 alcohols.

## Claims

### Claim 1

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.

### Claim 2 (depends on 1)

The process according to claim 1, wherein said reacting step (b) is conducted under a pressure between atmospheric pressure and 50 bars, and the oxygen flow rate is between 0 and 15 liters per kg of medium.

### Claim 3 (depends on 1)

The process according to claim 1, wherein said reaction medium further comprises a source of carotene.

### Claim 4 (depends on 1)

The process according to claim 1, wherein the multiphase medium comprises per 100 parts of solid phase, 3 to 120 parts of an oily phase and 20 to 250 parts of an aqueous phase, said oily phase and aqueous phase being less than 300 parts.

### Claim 5 (depends on 1)

The process according to claim 1, wherein said flavors which are prepared are selected from the group of optically active alpha-ionone, beta-ionone, n-hexanal, trans-2-hexenal, trans-2, cis-4-decadienal, trans-2, trans-4 decadienal, 5,6-epoxy-beta-ionone and dihydroactinidiolide.

### Claim 6 (depends on 1)

The process according to claim 1, wherein said stirring of said reacting step (b) is carried out by a planetary gear stirrer having a speed of rotation between 20 and 200 rev./min.