Abstract: The present invention includes a process for enantioselective preparation of a non-racemic compound, which is either usable as a fragrance or flavor component or is convertible to a fragrance or flavor component by one or more additional reaction steps. The process includes the step of contacting either a substrate capable of forming a non-racemic compound by an enantioselective reaction and a co-reactant in the presence of a non-racemic catalyst, or a non-racemic or enantiopure substrate and a co-reactant, optionally in the presence of a racemic or non-racemic catalyst. The contacting is carried out at a temperature and length of time that is sufficient to produce the non-racemic compound with high optical purity. The process is used in stereoselective preparation of enantiomerically enriched intermediates useful in the preparation of non-racemic, chiral flavor and fragrance components.

Abstract: Garlic cloves to have their outer inedible skins removed are placed on a shake table which spreads them generally into a one-clove layer and moves them toward an exit edge. The cloves drop from shake table onto a sloped feed tray having a number of downwardly extending parallel troughs. Underneath each trough is a tube having a flexible cylinder secured to its lower end which receives cloves from its associated trough. A continuous belt driven along a path to present an upper surface has a number of openings within each of which an open-topped product cup is secured. The flexible cylinder contacts the belt surface and is closed off between product cups and released to feed cloves into the cups upon alignment therewith. A plate is spaced just above the belt and has openings through which nozzles extend to provide a timed blast of pressurized air into the cups for peeling the cloves. The outer skins are removed from the space above the belt by a suction fan.

Abstract: Garlic cloves to have their outer inedible skins removed are placed on a shake table which spreads them generally into a one-clove layer and moves them toward an exit edge. The cloves drop from shake table onto a sloped feed tray having a number of downwardly extending parallel troughs. Underneath each trough is a tube having a flexible cylinder secured to its lower end which receives cloves from its associated trough. A continuous belt driven along a path to present an upper surface has a number of openings within each of which an open-topped product cup is secured. The flexible cylinder contacts the belt surface and is closed off between product cups and released to feed cloves into the cups upon alignment therewith. A plate is spaced just above the belt and has openings through which nozzles extend to provide a timed blast of pressurized air into the cups for peeling the cloves. The outer skins are removed from the space above the belt by a suction fan.