Abstract: The present invention relates to ingredients for improving the flavour of food products. It concerns flavouring compositions with 8Z, 11Z-heptadecadional, 8Z-heptadecenal and 7Z-hexadecenal and optionally further aldehydes. Furthermore, the present invention relates to preparations with improved taste characteristics comprising an inventive flavouring composition as well as the use of an inventive flavouring composition and a method for improving at least one taste characteristic in a preparation.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention primarily relates to a process for production of one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulphuric compounds, the process comprising providing a culture medium comprising one or more components supporting growth of a fungus from the phylum Basidiomycota and being convertable to one or more flavourings selected from the group consisting of non-saturated aldehydes, non-saturated lactones and organosulfur aroma compounds; cultivating a fungus from the phylum Basidiomycota in or on the culture medium under conditions that support the growth of the fungus and formation of the one or more flavourings, and optionally recovering the one or more flavourings.

Abstract: The present invention relates to biotechnological methods for the production of saturated as well as unsaturated aldehydes, and mixtures thereof using at least one alpha-dioxygenase and at least one aldehyde dehydrogenase. The method may be carried out either fermentatively or enzymatically. Furthermore, the present invention relates to a vector system, as well as sequences and recombinant microorganisms encoding the enzymes that can be used to produce the aldehydes and mixtures according to the invention. Further, the present invention relates to compositions obtained by the methods according to the present invention.

Abstract: The invention relates to the use of terpene C1-C8-alkyl ether compositions and novel C1-C8-alkyl ethers of mono- and bicyclic terpenes as aroma chemicals, preferably as fragrances. The invention also relates to terpene C1-C8-alkyl ether compositions and novel C1-C8-alkyl ethers of mono- and bicyclic terpenes. The present invention also relates to a method for preparing C1-C8-alkyl ethers of mono- and bicyclic terpenes by electrolysis of mono- or polyunsaturated, non-aromatic, mono- or bicyclic terpene hydrocarbons.

Abstract: The present invention relates to a biocatalytic process for producing an aroma substance or a mixture of aroma substances, comprising the steps of: providing a conversion medium comprising a plant component of the gooseber-ry family, the rose family and/or the grapevine family; contacting the conversion medium with at least one fungus from the division of stander fungi capable of forming an aroma substance or a mixture of aroma sub-stances on the conversion medium; converting the plant component to the aroma substance or mixture of aroma substances with the aid of the fungus; and optionally recovering the aroma substance or mixture of aroma substances, wherein the aroma substance or mixture of aroma substances preferably com-prises at least one compound selected from the group consisting of 2-octanone, 2-nonanone, 2-undecanone, linalool oxides, benzaldehyde, geraniol, 2-octanol, methylanthranilate, 2-aminobenzaldehyde and linalool.

Abstract: A method for producing branched aldehydes is proposed, the method comprising the following steps: (a) providing a culture of one or more fungi of the genus Conidiobolus and producing biomass containing branched carboxylic acids in free and/or bound form; (b) extracting the biomass from step (a) to produce a first intermediate containing free and/or bound carboxylic acids; (c) optionally chemically, enzymatically or microbially hydrolyzing the bound carboxylic acids from the first intermediate; (d) treating the first intermediate with a reducing agent of a chemical nature to convert the free and/or bound carboxylic acids into the corresponding alcohols and optionally separating one or more alcohols from interfering by-products and producing the chemically produced second intermediate containing these alcohols as a mixture or in enriched form; (e) treating the first intermediate with a reducing agent of a biological nature to convert the free and/or bound carboxylic acids into the corresponding aldehydes havin

Abstract: A method for producing branched aldehydes is proposed, the method comprising the following steps: (a) providing a culture of one or more fungi of the genus Conidiobolus and producing biomass containing branched carboxylic acids in free and/or bound form; (b) extracting the biomass from step (a) to produce a first intermediate containing free and/or bound carboxylic acids; (c) optionally chemically, enzymatically or microbially hydrolyzing the bound carboxylic acids from the first intermediate; (d) treating the first intermediate with a reducing agent of a chemical nature to convert the free and/or bound carboxylic acids into the corresponding alcohols and optionally separating one or more alcohols from interfering by-products and producing the chemically produced second intermediate containing these alcohols as a mixture or in enriched form; (e) treating the first intermediate with a reducing agent of a biological nature to convert the free and/or bound carboxylic acids into the corresponding aldehydes havin

Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: Polypeptide with an amino acid sequence according to SEQ ID No. 1 or a variant in which up to 10% of the amino acids have been altered by insertions, deletions or substitution.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: A method for the modification of a material comprising a non-starch carbohydrate, which method comprises contacting said material comprising a non-starch carbohydrate with a polypeptide which has peroxidase activity and which is: a. a polypeptide comprising an amino acid sequence having at least 55% homology with an amino acid sequence set out in any one of: amino acids 21 to 513 of SEQ NO: 2; amino acids 20 to 510 of SEQ ID NO: 4; amino acids 1 to 493 of SEQ ID NO 6; or amino acids 1 to 491 of SEQ ID NO: 8 or b. a polypeptide encoded by a polynucleotide comprising the nucleotide sequence having at least 55% homology with a nucleotide sequence set out in any one of: nucleotides 61 to 1539 of SEQ ID NO: 1; nucleotides 58 to 1530 of SEQ ID NO: 3; nucleotides 1 to 1479 of SEQ ID NO: 5; or nucleotides 1 to 1473 of SEQ ID NO: 7.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: A microbial oxidoreductase capable of converting carotenoid substrates is provided. The oxidoreductase may be obtained from basidiomycetes, especially Lepista irina. An isolated nucleic acid encoding an open reading frame for the oxidoreductase is also provided, together with a polypeptide encoded by the nucleic acid. Carotenoids may be converted by incubation with the enzyme. Applications for the oxidoreductase include inclusion in detergent compositions for use in the treatment of stains, especially carotene-based stains.

Abstract: Enzymes active in the hydrolysis of carotenoid esters have been obtained from Pleurotus sapidus. A particularly active enzyme has been identified having an isoelectric point of about 5.7 and a molecular weight of about 101 kDA. A method of preparing carotenoid compounds from their respective esters comprises contacting the ester with the aforementioned enzyme. Carotene—comprising stains can be treated by the aforementioned enzyme, preferably followed by treatment with a conventional detergent or an enzyme active in cleaving carotenoids. A detergent comprising the aforementioned enzymes is also provided.