Abstract: Described are smoking tobacco compositions comprising smoking tobacco and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity of a tricyclic ether-substituted acetic acid having the structure: ##STR1##

Abstract: Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:Mortierella isabellina, ATCC 44583;Mortierella isabellina, ATCC 38063;Syncephalastrum racemosum, NRRL A-5889;Mortierella isabellina, IFO 7884;Mortierella ramanniana var. angulispora, IFO 8187;Mortierella isabellina, CBS 221.

Abstract: Described is a microbiological method for producing the cyclic ether having the chemical structure: ##STR1## using a sclareol derivative having one of the structures: ##STR2## and using the microorganism: Cryptococcus laurentii, ATCC 20920.

Abstract: Described is a process for the preparation of compositions of matter containing octalactones defined according to the structure: ##STR1## which includes the stereoisomers having the structures: ##STR2## by means of the sequential steps of (i) fermentation of caprylic acid or the ethyl ester of caprylic acid defined according to the generic structure: ##STR3## wherein R is hydrogen or ethyl using a microorganism selected from the group consisting of:Mortierella isabellina, ATCC 44583;Mortierella isabellina, ATCC 38063;Syncephalastrum racemosum, NRRL A-5889;Mortierella isabellina, IFO 7884;Mortierella ramanniana var. angulispora, IFO 8187;Mortierella isabellina, CBS 221.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: 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.

Abstract: 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.

Abstract: 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.

Abstract: Described is a microbilogical method for producing the lactone, sclareolide and a diol having the chemical structure: ##STR1## using sclareol having the structure: ##STR2## as a substrate and using one of the microorganisms: Cryptococcus albidus (saito [skinner var. albidus]), ATCC 20918Bensingtonia ciliata, ATCC 20919Cryptococcus laurentii, ATCC 20920Cryptococcus albidus, ATCC 20921.

Abstract: 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.

Abstract: 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.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: Described is a process for the preparation of compositions of matter containing unsaturated lactones defined according to the generic structure: ##STR1## wherein R represents C.sub.6 alkyl or alkenyl; and X represents C.sub.2, C.sub.4 or C.sub.6 alkylene or alkenylene; with the provisos that R is C.sub.6 alkyl when X is alkenylene and R is C.sub.6 alkenyl when X is alkylene by means of the sequential steps of (i) fermentation of castor oil or ricinoleic acid using a microorganism selected from the group consisting of:Candida petrophilum, ATCC 20226;Candida oleophila, ATCC 20177;Candida sp., ATCC 20504; andCandida sake, ATCC 28137whereby gamma hydroxydecanoic acid and a mixture of other acids defined according to the generic structure: ##STR2## is formed wherein Y represents an oxo-saturated, oxo-unsaturated or di-unsaturated C.sub.9, C.sub.11 or C.sub.

Abstract: 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.

Abstract: The invention provides a microbiological method for preparing diol and furan compounds from a variety of substrates using the microorganism Hyphozyma roseoniger, CBS 214.83 and ATCC 20624.

Abstract: Discribed is a process for the preparation of C.sub.2 -C.sub.5 alkyl esters of C.sub.4 -C.sub.5 carboxylic acids defined according to the structure: ##STR1## by means of fermentation of one or more C.sub.5 -C.sub.6 amino acids defined according to the structure: ##STR2## in the presence of a C.sub.2 -C.sub.5 alcohol according to the reaction: ##STR3## wherein R.sub.1, R.sub.2 and R.sub.3 each represent hydrogen or methyl with the proviso that at least one of R.sub.1, R.sub.2 and R.sub.3 represents methyl and wherein R represents C.sub.2 -C.sub.5 alkyl and wherein R is the same as R'. Also described are the products produced according to such process as well as their organoleptic utilities for augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, colognes, perfumed articles, foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos and smoking tobaccos.

Abstract: Described is a process for the preparation of C.sub.2 -C.sub.5 alkyl esters of C.sub.4 -C.sub.5 carboxylic acids defined according to the structure: ##STR1## by means of fermentation of one or more C.sub.5 -C.sub.6 amino acids defined according to the structure: ##STR2## in the presence of a C.sub.2 -C.sub.5 alcohol according to the reaction: ##STR3## wherein R.sub.1, R.sub.2 and R.sub.3 each represent hydrogen or methyl with the proviso that at least one of R.sub.1, R.sub.2 and R.sub.3 represents methyl and wherein R represents C.sub.2 -C.sub.5 alkyl and wherein R is the same as R'. Also described are the products produced according to such process as well as their organoleptic utilities for augmenting or enhancing the aroma or taste of consumable materials selected from the group consisting of perfume compositions, colognes, perfumed articles, foodstuffs, chewing gums, medicinal products, toothpaste, chewing tobaccos and smoking tobaccos.

Abstract: Optically active .gamma.-decalactone is produced by culturing a microorganism capable of hydrolyzing castor oil and effecting .beta.-oxidation of the resulting hydrolysate in the presence of castor oil or castor oil hydrolysate and a co-oxidant. The resulting .gamma.-hydroxydecanoic acid is lactonized to form .gamma.-decalactone.