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1. 发明授权

US06458569B1 Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof 有权
标题翻译：用于高产量生产食品香料可接受的茉莉酸和茉莉酸甲酯的生物工艺，由此产生的新颖茉莉酸异构体及其用途
公开(公告)号：US06458569B1
公开(公告)日：2002-10-01
申请号：US09935320
申请日：2001-08-22
申请人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
发明人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
IPC分类号： C12P1702
CPC分类号： C07C69/738 , A23L27/203 , A23L27/24 , A24B15/34 , C07C59/82 , C07C2601/08 , C11B9/003 , C12N1/14 , C12P7/40 , C12P7/62
摘要： Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel. The process of our invention comprises the cultivation under aerobic condition of one or more specific strain of Diplodia gossypina in a nutrient medium followed either by (1) isolation of the jasmonic acid product or (2) esterification of the jasmonic acid to form methyl jasmonate followed by the isolation of the methyl jasmonate and novel products produced by such process.
摘要翻译：描述了用于高产量生产食用香料可接受的茉莉酸和茉莉酮酸甲酯的生物过程，以及由此产生的新型茉莉酸异构体及其感官应用。该方法得到根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）或根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（αD20）是新颖的。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（αD20）也是新颖的。本发明的方法包括在营养培养基中培养一种或多种特异性棉花Diplodia gossypina菌株的好氧条件，然后通过（1）分离茉莉酸产物或（2）茉莉酸酯化形成茉莉酸甲酯，随后通过分离这种方法生产的茉莉酸甲酯和新产品。

2. 发明授权

US07250160B2 Jasmonic acid and jasmonic acid ester stereoisomers and compositions 有权
标题翻译：茉莉酸和茉莉酸酯立体异构体和组合物
公开(公告)号：US07250160B2
公开(公告)日：2007-07-31
申请号：US10233924
申请日：2002-09-03
申请人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
发明人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
IPC分类号： A61K8/00 , A01N37/00 , A23L1/226
CPC分类号： C07C69/738 , A23L27/203 , A23L27/24 , A24B15/34 , C07C59/82 , C07C2601/08 , C11B9/003 , C12N1/14 , C12P7/40 , C12P7/62
摘要： Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (αD20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (αD20) of +58° are also novel. The process of our invention comprises the cultivation under aerobic condition of one or more specific strain of Diplodia gossypina in a nutrient medium followed either by (1) isolation of the jasmonic acid product or (2) esterification of the jasmonic acid to form methyl jasmonate followed by the isolation of the methyl jasmonate and novel products produced by such process.
摘要翻译：描述了用于高产量生产食用香料可接受的茉莉酸和茉莉酮酸甲酯的生物过程，以及由此产生的新型茉莉酸异构体及其感官应用。该方法得到根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）或根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（α→20℃）是新颖的。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（α→20°）也是新颖的。本发明的方法包括在营养培养基中培养一种或多种特异性棉花Diplodia gossypina菌株的好氧条件，然后通过（1）分离茉莉酸产物或（2）茉莉酸酯化形成茉莉酸甲酯，随后通过分离这种方法生产的茉莉酸甲酯和新产品。

3. 发明授权

US06333180B1 Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate 有权
标题翻译：用于高产量生产食用香料可接受的茉莉酸和茉莉酸甲酯的生物工艺
公开(公告)号：US06333180B1
公开(公告)日：2001-12-25
申请号：US09468134
申请日：1999-12-21
申请人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
发明人： Mohamad I. Farbood , Robert W. Blocker , Lynda B. McLean , Mark A. Sprecker , Michael P. McLean , Nicolas Kossiakoff , Augustine Yonghwi Kim , Myrna Hagedorn
IPC分类号： C12P1702
CPC分类号： C07C69/738 , A23L27/203 , A23L27/24 , A24B15/34 , C07C59/82 , C07C2601/08 , C11B9/003 , C12N1/14 , C12P7/40 , C12P7/62
摘要： Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses thereof. The process yields at least 5% of the “cis” isomer defined according the structure: (wherein R is hydrogen or methyl) or at least 5% of the “cis” isomer defined according to the structure: (wherein R is hydrogen or methyl). Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are novel. Compositions containing at least 98% of the isomer having the structure: with an optical rotation (&agr;D20) of +58° are also novel. The process of our invention comprises the cultivation under aerobic condition of one or more specific strain of Diplodia gossypina in a nutrient medium followed either by (1) isolation of the jasmonic acid product or (2) esterification of the jasmonic acid to form methyl jasmonate followed by the isolation of the methyl jasmonate and novel products produced by such process.
摘要翻译：描述了用于高产量生产食用香料可接受的茉莉酸和茉莉酮酸甲酯的生物过程，以及由此产生的新型茉莉酸异构体及其感官应用。该方法得到根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）或根据以下结构定义的至少5％的“顺式”异构体：（其中R是氢或甲基）。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（αD20）是新颖的。含有至少98％具有以下结构的异构体的组合物：具有+ 58°的旋光度（αD20）也是新颖的。本发明的方法包括在营养培养基中培养一种或多种特异性棉花Diplodia gossypina菌株的好氧条件，然后通过（1）分离茉莉酸产物或（2）茉莉酸酯化形成茉莉酸甲酯，随后通过分离这种方法生产的茉莉酸甲酯和新产品。

4. 发明授权

US4960603A Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
标题翻译：使用香紫苏内酯来增强或增强食品的感官特性
公开(公告)号：US4960603A
公开(公告)日：1990-10-02
申请号：US534880
申请日：1990-06-08
申请人： Lawrence L. Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf , Eugene W. Seitz
发明人： Lawrence L. Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf , Eugene W. Seitz
IPC分类号： A23L27/20 , A23L27/30 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052 , A23L27/30
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweetners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage of foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textured seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.

5. 发明授权

US4966783A Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
公开(公告)号：US4966783A
公开(公告)日：1990-10-30
申请号：US535525
申请日：1990-06-08
申请人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
发明人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
IPC分类号： A23L27/20 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.

6. 发明授权

US4999207A Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
标题翻译：使用香紫苏内酯来增强或增强食品的感官特性
公开(公告)号：US4999207A
公开(公告)日：1991-03-12
申请号：US474410
申请日：1990-01-02
申请人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
发明人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
IPC分类号： A23L27/20 , A23L27/30 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052 , A23L27/30
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imnparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing salt substitutes with sclareolide.
摘要翻译：描述了香紫苏内酯在增加或增强食品的感官特性方面的用途，其中：（i）通过与香芹素相混合，将丰富度和乳脂度加入到低脂冰淇淋中; （ii）在添加到饮料或食品中之前，与非中性甜味剂混合，例如天冬甜素可增强与非中性甜味剂（例如阿斯巴甜）甜化的食品和饮料的甜度，香茅里; 和（iii）通过在盐替代物中使用氯化钾而施加的苦涩细微差别基本上通过将盐替代物与香紫苏内酯混合来覆盖。

7. 发明授权

US4988532A Use of sclareolide to debitter a coffee beverage 失效
标题翻译：使用香紫苏醇去除咖啡饮料
公开(公告)号：US4988532A
公开(公告)日：1991-01-29
申请号：US563609
申请日：1990-08-07
申请人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
发明人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
IPC分类号： A23L27/20 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.
摘要翻译：描述了香紫苏内酯在增加或增强食品的感官特性方面的用途，其中：（i）通过与香芹素相混合，将丰富度和乳脂度加入到低脂冰淇淋中; （ii）在添加到饮料或食品中之前，与非中性甜味剂混合，例如天冬甜素可增强与非中性甜味剂（例如阿斯巴甜）甜化的食品和饮料的甜度，香茅里; 和（iii）通过在盐替代物中使用氯化钾所产生的苦味基本上通过将这种盐替代物与香紫苏醇混合来覆盖。

8. 发明授权

US4988527A Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
标题翻译：使用香紫苏内酯来增强或增强食品的感官特性
公开(公告)号：US4988527A
公开(公告)日：1991-01-29
申请号：US563608
申请日：1990-08-07
申请人： Lawrence L. Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf , Eugene W. Seitz
发明人： Lawrence L. Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf , Eugene W. Seitz
IPC分类号： A23L27/20 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) sweetness of foodstuffs and beverages caused by non-neutrative sweeteners e.g., aspartame, is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide;(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide;(iv) saltiness of foodstuffs caused by such salts as sodium chloride is enhanced (and the required concentration of such salts in such foodstuffs from an organoleptic standpoint is thereby reduced) by means of admixing with the salt, prior to addition to the foodstuff, sclareolide; and(v) mouthfeel is imparted to, and aesthetically pleasing flavor nuances are enhanced in textures seafood products such as surimi by means of addition to either the textured seafood product itself or to a flavor enhancing or augmenting product which is then added to the seafood product, sclareolide.
摘要翻译：描述了香紫苏内酯在增加或增强食品的感官特性方面的用途，其中：（i）通过与香芹素相混合，将丰富度和乳脂度加入到低脂冰淇淋中; （ii）在添加到饮料或食品中之前，与非中性甜味剂混合时，增强了由非中性甜味剂（例如阿斯巴甜）引起的食品和饮料的甜度，香are灵; （iii）通过在盐替代品中使用氯化钾所产生的苦涩，通过将这种盐替代物与香紫苏内酯混合来实质上被覆盖; （iv）由氯化钠增加引起的食物的咸味（并且通过与盐混合，通过与食盐混合，在这种食品中从这种食品中所需的浓度从感官的角度被降低），在加入食品之前，将香紫苏内酯 ; 并且（v）赋予口感，并且在美学上令人愉快的风味细微差别通过添加到纹理海鲜产品本身或加味或增强产品的纹理海鲜产品如鱼糜中得到增强，然后加入到海产品，香紫苏醇。

9. 发明授权

US4917913A Use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs 失效
标题翻译：使用香紫苏内酯来增强或增强食品的感官特性
公开(公告)号：US4917913A
公开(公告)日：1990-04-17
申请号：US418171
申请日：1989-09-29
申请人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
发明人： Lawrence Buckholz, Jr. , Mohamad I. Farbood , Nicolas Kossiakoff , Lewis G. Scharpf
IPC分类号： A23L27/20 , C11B9/00
CPC分类号： C11B9/0076 , A23L27/2052
摘要： Described is the use of sclareolide in augmenting or enhancing the organoleptic properties of foodstuffs whereby:(i) richness and creaminess is added to low fat ice cream by admixing therewith the sclareolide;(ii) the sweetness of foodstuffs and beverages sweetened with non-neutrative sweeteners, e.g., aspartame is enhanced by admixing with the non-neutrative sweetener, prior to addition to the beverage or foodstuff, sclareolide; and(iii) bitter nuances imparted by the use of potassium chloride in salt substitutes are substantially covered by means of admixing such salt substitutes with sclareolide.
摘要翻译：描述了香紫苏内酯在增加或增强食品的感官特性方面的用途，其中：（i）通过与香芹素相混合，将丰富度和乳脂度加入到低脂冰淇淋中; （ii）在添加到饮料或食品中之前，与非中性甜味剂混合，例如天冬甜素可增强与非中性甜味剂（例如阿斯巴甜）甜化的食品和饮料的甜度，香茅里; 和（iii）通过在盐替代物中使用氯化钾所产生的苦味基本上通过将这种盐替代物与香紫苏醇混合来覆盖。

10. 发明授权

US4995407A Non-combustible artificial cigarette 失效
标题翻译：不燃性人造香烟
公开(公告)号：US4995407A
公开(公告)日：1991-02-26
申请号：US384727
申请日：1989-07-25
申请人： Nicolas Kossiakoff , Daniel Augis
发明人： Nicolas Kossiakoff , Daniel Augis
IPC分类号： A24B15/16 , A24F47/00 , A61K9/00
CPC分类号： A24F47/002 , A24B15/16 , A61K9/007
摘要： An artificial cigarette is constructed with a paper stock tube plugged at both ends by a porous body and containing a quantity of beads or pellets of a vapor emitting composition where the composition includes at least one or more stress reactivity-reducing substances selected from the group consisting of nutmeg oil, mace extract, neroli oil, valerian oil, myristicin, elemicin, and isoelemicin. The contents of the tube can be augmented by filler materials and one or more substances selected from the group consisting of flavoring materials and aromatic materials.
摘要翻译：一种人造香烟由一个多孔体在两端堵塞并含有一定数量的蒸气发射组合物的珠粒或小球构成，其中该组合物包括至少一种或多种应力反应性降低物质，肉豆蔻油，麦汁提取物，橙花油，缬草油，肉豆蔻酸，伊立麦和异亮氨酸。可以通过填充材料和选自调味材料和芳香族材料的一种或多种物质来增加管的内容物。

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