294results about How to "Improve aroma quality" patented technology

The invention discloses an essence for a cigarette blasting bead and application thereof. The essence comprises the following components: 2,3-dimethylpyrazine, clove bud oil, lactic acid, ethyl maltol, ethyl cyclopentene alcohol ketone, vanillin, 2,6-syringol and medium chain triglyceride (MCT). The essence 15-20 mu l is wrapped in a capsule in the manner of injection perfuming and then is put into a middle part of a filter tip of a cigarette. The essence for the cigarette blasting bead has bake, coke and sweet flavor fully coordinated with the cigarette smoke flavor feature and is accompanied with slight flowery flavor. The essence applied to the cigarette blasting bead can obviously increase the smoke flavor quality, reinforce the satiated feel and richness of the smoke and reduce the sensory stimuli of the smoke.

The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.

The invention discloses a preparation method of natural spice 2-phenethyl alcohol, which is implemented by selecting Candida drusei, Saccharomyces cerevisiae, Kluyveromyces marxianus, inoculating cultivated seed liquid or active dried yeast powder into fermentation culture medium, taking L-PHE produced by fermentation method or enzyme method as substrate, performing liquid aerobic fermentation in a fermentation shake flask or a fermentation tank, adding solid phase absorption medium, L-PHE and glucose in the process of fermentation, obtaining the solid phase absorption medium in a filtration or centrifugation manner, then adopting an elution solvent to carry out elution on the absorption medium, further distilling the eluent to obtain the natural 2-phenethyl alcohol with purity of 97.5-99.5%. The invention combines the fermentation and absorption separation of 2-phenethyl alcohol, has low production cost and excellent aroma quality of the product.

The invention relates to a camellia extract composition with spicy fragrance and application of the composition serving as a cigarette additive to cigarettes. The camellia extract composition is prepared from camellia extract and spice. After the camellia extract composition with the spicy fragrance is added into the cigarettes, fragrance of the cigarettes is harmonious, unique fragrance of the cigarettes is enhanced, the spicy fragrance is enhanced, cigarette flavor is enabled to be richer and more natural, richness, sense of thickness and mellowness of the cigarette fragrance are improved, smokers smoking the cigarettes can feel nature and relaxed, offensive odor and stimulation are reduced, and overall smoking quality is improved.

The invention discloses a filtering rod capable of reducing smoke temperature and a preparation method of the filtering rod. Smokers feel obvious hot burning feeling and spicy stimulating feeling when smoking the cigarettes. In order to solve the problem, the invention adopts the following technical scheme: the filtering rod comprises a bundle core rod (1) and externally wrapped molding paper (2). The right side of the molding paper (2) is coated with a microporous aluminum layer (4) through a glue layer (3). The microporous aluminum molding paper is formed by adhering the microporous aluminum onto the the molding paper in a vacuum aluminizing way. Then the molding paper coated with the microporous aluminum is used for coiling to form the filtering rod. The filtering rod containing the microporous aluminum is used, and when high-temperature smoke of smoked cigarettes enters the filtering rod from the tail end of the cigarette, the temperature of smoke entering the mouth can be reduced to 28-32 DEG C because of condensation of the microporous aluminum, thereby enabling harmful substances of the smoke to be easily adhered to the filtering rod and obviously reducing harmful substances of the smoke, so that the hot burning feeling and spicy stimulating feeling of the mouth can be obviously lightened after people smoke.

The invention provides a preparation method of a cigarette coffee extract. The preparation method comprises the following steps of adding coffee beans into a baking machine, baking for 10 to 15min at the temperature of 160 to 220 DEG C, crushing, adding ethanol with the concentration of 40% to 70%, soaking, carrying out ultrasonic extraction for 1 to 3 times, concentrating extracting liquid by vacuum at low temperature, further filtering by ceramic film equipment with hole diameter of 30 to 50nm, and concentrating, so as to obtain the cigarette coffee extract. The preparation method has the advantages that the coffee extract can be extracted and separated at low temperature; the original flavor of the extract is furthest maintained; the smoking evaluation effect of the coffee extract in cigarette is improved; compared with a common coffee extract, the coordination between the prepared extract and the cigarette flavor is good, rich fragrance is realized, the fragrance quality is high, the irritation is low, and the residual flavor is clean.

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

The invention discloses a preparation method of tobacco-derived basic smoke flavor raw material. The technical scheme of the invention is to carry out dry distillation and pyrolysis of tobacco raw materials in a closed system at 180-365° C.; and then extract aroma substances from the tobacco raw materials after dry distillation and pyrolysis. The extracted product and its further refined product are the tobacco-derived basic smoke flavor raw materials. This raw material is applied to new tobacco products, which not only has the natural aroma of tobacco, but also can significantly increase the aroma characteristics of new tobacco products, such as smoky aroma, burnt aroma, and roasted aroma, making it closer to traditional cigarettes. The raw material can also be applied to traditional cigarettes. The invention has the advantages of simple process, economical safety, obvious application effect and broad application prospect.

The invention discloses a fermentation and optimization method for tobacco flavors, which takes tobacco residual materials as raw materials, such as tobacco stems, tobacco dusts and secondary tobacco leaves, the tobacco residual materials are put into a fermentor, sugar and inorganic salt, tobacco flavor bottom materials, and water are added in to regulate pH value and a fermentation medium is obtained, and well-known preserving strain, micrococcus luteus ACCC11001, is selected as liquid fermentation strain and is fermented under certain fermentation conditions. The tobacco flavors after fermentation culture not only can maintain characteristic fragrance contained in original flavors, but also can ensure auxiliary fragrance obtained by fermentation to combine perfectly with the characteristic fragrance, and compared with the original flavors, the grade of the fragrance is improved obviously and the fragrance smells more elegant. The production process of the invention is simple, convenient and easy for extension, thus being provided with greater development and application value.

The invention relates to a bamboo juice essence, which has the characteristics of sweet, fragrant, lasting and stable smell, strong simulation property, good taste and the like by taking natural bamboo leaf oil and bamboo juice extracts as main raw materials and spice made from natural equal components (ethyl butyrate, trans-2-hexenal, leaf alcohol, linalool, hexyl hexanoate and the like) with strong affinity to bamboo juice as an auxiliary material. In addition, the bamboo juice essence can be also used as an additive in fermented milk, drink and other foods so that the final products of the fermented milk, the drinks and the other foods have intense fruit juice taste, the natural fragrance and the taste of the bamboo juice can be provided to the products, and the heat resistance and the fragrance quality of the products are higher than the level of the similar essence in China.

The invention relates to construction of saccharomyces cerevisiae engineering bacteria generating beta-phenethyl alcohol, a strain and application thereof, and belongs to the technical field of bioengineering and production of food spices. The prepared beta-phenethyl alcohol spice is a natural spice and can be used for preparing a plurality of food essences, and therefore, the beta-phenethyl alcohol can be widely applied to industries such as food, medicine and daily use chemicals. Engineering bacterial for coupling overexpression of an aminotransferase gene (ARO8) and decarboxylase gene (ARO10) in the anabolic way of beta-phenethyl are designed and constructed with saccharomycescerevisiae S288 as an original strain; gene copy and expression of the two key enzymes in the main synthetic way are enhanced; the bred engineering bacteria (transformants) are passaged a plurality of times and stable in inheritance; the metabolic flux and the yield of beta-phenethyl are obviously improved. With L-phenylalanine as a major raw material, the engineering bacteria are used for fermenting and converting the raw material into the beta-phenethyl alcohol spice which is single in configuration and chirality and high in fragrance quality, and therefore, a new idea and technical support are provided for preparation of the natural beta-phenethyl alcohol spice.

This invention discloses a method for synthesizing (S)-(-)-gamma-lactone. The method comprises: (1) using (R)-(+)-alpha-phenylethylamine as the chiral resolving agent, and reacting with racemic gamma-hydroxy acid to obtain a pair of diastereotopic salts; (2) separating by crystallization; (3) acidifying and cyclizing to obtain chiral (S)-(-)-gamma-lactone. (S)-(-)-gamma-lactone is (S)-(-)-gamma-decalactone, (S)-(-)-gamma-undercalactone or (S)-(-)-gamma-dodecalactone. (S)- (-)-gamma-lactone has special fragrance, and can be used to manufacture high-grade essence.

The invention discloses a formula of a plain yogurt essence, which mainly comprises ingredients of propanediol, lactic acid, butanedione, stabilizing agent, maltol, vanilline, acetyl methyl carbinol, ethyl lactate, ethyl laurate, and the like. The formula takes the yogurt zymotic fluid and the yogurt muscone that have a strong affinity to milk products and are natural ingredients as stabilizing agent. In the invention, the plain yogurt essence is used an additive, thus enhancing the fermentation of final products of acidified milk and acidified milk drinks and providing natural flavor. Heat resisting property and fragrance quality are higher than the other domestic essence products of the same kind.

The invention belongs to the field of essences for tobaccos, and relates to a preparation method of a brittle capsule. The method comprises the following steps: (1) mixing essences and an ester solvent to obtain a core material; (2) mixing a sodium alginate solution with an insoluble divalent metal salt to obtain a wall material of which the kinetic viscosity is 200-2300 cps at 25 DEG C; (3) carrying out coextrusion on the core material and wall material by concentric nozzles to obtain a capsule blank, wherein the core material and wall material are not soluble; and (4) immersing the capsule blank in an acid solution to perform curing, and separating to obtain the primary processed capsule. The invention also relates to a brittle capsule and application thereof. When being applied to tobaccos, the brittle capsule can effectively control the release of volatile components in the essences and improve the problem of poor aroma retentivity. The green tea extract is made into the brittle capsule, thereby endowing the tobaccos with the green tea characteristics, and improving the fragrance quality.