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 (α20D) of +58° are novel. Compositions containing at least 98% of the isomer having the structure:
 with an optical rotation (α20D) 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.
                            描述了一种高产生产可接受食品风味的
茉莉酸和
茉莉酸甲酯的
生物工艺,以及由此生产的一种新型
茉莉酸异构体及其感官用途。该工艺可获得至少 5%的按以下结构定义的 "顺式 "异构体:
 (其中 R 为氢或甲基)或至少 5%根据以下结构定义的 "顺式 "异构体:
 (其中 R 为氢或甲基)。含有至少 98%具有以下结构的异构体的组合物:
 旋光度 (α20D) 为 +58° 的异构体的组合物是新颖的。含有至少 98%具有以下结构的异构体的化合物
 光学旋转(α20D)为 +58° 的异构体的含量至少为 98% 的组合物也是新颖的。本发明的工艺包括在有氧条件下,在营养
培养基中培养一株或多株Diplodia gossypina的特定菌株,然后(1)分离
茉莉酸产物或(2)将
茉莉酸酯化形成
茉莉酸甲酯,然后分离
茉莉酸甲酯和由该工艺产生的新型产物。