Abstract: The invention includes (6E)- and (6Z)-isomers of 3,6-dimethyloct-6-en-1-ols and 6-ethyl-3-methyloct-6-en-1-ols and their mixtures. The mixtures are free from their corresponding oct-5-ene double bond isomers. Processes of preparing odorant compositions containing these compositions are also provided.

Abstract: Novel proteins of microorganism E-396 (FERM BP-4283) and the DNA sequences which encode these proteins have been discovered to provide an improved biosynthetic pathway from farnesyl pyrophosphate and isopentyl pyrophosphate to various carotenoids, especially zeaxanthin, astaxanthin, adonixanthin and canthaxanthin.

Abstract: A process for separating L-ascorbyl 2-monophosphate from a mixture of the products of the desalting of the product mixture obtained from the phosphorylation under basic conditions of an L-ascorbic acid salt is described. This process is characterized by passing an aqueous solution of the desalted mixture containing among other components the desired L-ascorbyl 2-monophosphate through a column of a basic anion exchange resin, with resulting adsorption of the components onto the resin, desorbing among other adsorbed components the L-ascorbyl 2-monophosphate from the resin using as the eluent an aqueous alkali hydroxide solution, and collecting from the eluate the fraction which contains as its principal dissolved component the desired L-ascorbyl 2-monophosphate in the form of the appropriate mono-alkali metal salt.

Abstract: A method of processing bivalve molluscs comprises filling a basket-like container (11) with the bivalve molluscs and vibrating the bivalve molluscs within the container (11), thereby inducing them to close tightly under stress and compacting them together. A lid (12) is closed to maintain the compact configuration of the bivalve molluscs, which are cooked by immersing the container into boiling seawater, before being removed and plunged into chilled water to halt the cooking process. The bivalve molluscs are then blast frozen. Because the shells of the bivalve molluscs are tightly closed and better compaction is achieved by vibrating the bivalve molluscs than by compressing them into the container (11), the shells are unable to open and the internal juices are retained within the shells throughout the cooking, chilling and freezing steps, thereby resulting in processed bivalve molluscs having greatly improved organoleptic qualities upon thawing.