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43results about How to "Outstanding characteristic aroma" patented technology

Vacuum freeze drying fruit and vegetable powder sour milk and preparation method thereof

The invention discloses a vacuum freeze drying fruit and vegetable powder sour milk and a preparation method. The vacuum freeze drying fruit and vegetable powder sour milk comprises the following components by weight: 40-60 parts of sour milk, 15-25 parts of freeze-drying fruit and vegetable powder, 5-15 parts of butter and 10-20 parts of milk powder. The vacuum freeze drying fruit and vegetable powder sour milk changes an eating mode of sour milk and fruit and vegetable powder, popularization scope is increased, mouthfeel and local flavor are increased, the nutrition structure of the product is enriched, various shapes can be molded, the vacuum freeze drying fruit and vegetable powder sour milk just melts in the mouth, is suitable for being eaten by middle and old age people as well as infant, and the vacuum freeze drying fruit and vegetable powder sour milk is convenient for eating and carrying.
Owner:福建欧瑞园食品有限公司

Method for refining and concentrating citrus essential oil

InactiveCN102559386AProtect heat sensitive ingredientsReduce lossesEssential-oils/perfumesDistillationHeat sensitive
The invention discloses a method for refining and concentrating citrus essential oil, which belongs to the technical field of natural plant essential oil refining and includes 1 preparation of crude essential oil; 2 degassification of the crude essential oil; 3 molecular distillation of the crude essential oil; 4 quality inspection of concentrated essential oil and other steps. The molecular distillation technology is used for refining and concentrating the citrus essential oil, heat-sensitive components in the essential oil can be protected effectively, no additive is added, and solvent is free of residue. The method achieves efficient separation of terpene compounds and terpene oxides in the citrus essential oil, enables relative content of residual oxides after distillation to be increased to 5-20 times of that of original oxides, and remarkably improves aroma value of the essential oil. Product aroma is strong and fresh, and characteristic aroma is remarkable. The method can be popularized and applied in citrus production places and related enterprises.
Owner:ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES

Functional hard candy and preparation method thereof

The invention relates to a tobacco product, in particular to a functional hard candy and a preparation method thereof. The functional hard candy adds tobacco materials and maca combinations into hard candy substrates, can slowly dissolve in oral cavities to steadily release nicotine and maca combination components, is low in content of the nicotine and irritation, supplies appropriate physical satisfaction and comfort feeling for consumers, has the effects of resisting fatigue and improving mental states, reduces dependency to nicotine, and can play the effect of improving smoking habits for long-term use. The functional hard candy is a novel no-smoke tobacco product which can be used in public places.
Owner:CHINA TOBACCO GUIZHOU IND

Preparation method of thermal reaction pork essence with obvious characteristic aroma

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.
Owner:SHANGHAI INST OF TECH

Preparation method of lipid natural meat flavor

The invention discloses a preparation method of lipid natural meat flavor. According to the method, meat and fat of the meat are used as raw materials, an oxidized enzymolysis liquid is obtained through enzymolysis and moderate oxidization, and the natural meat flavor is prepared from the oxidized enzymolysis liquid, meat paste subjected to enzymolysis and other reaction raw materials through a Maillard reaction, blending and homogenization. The method is combined with a fat enzymolysis and oxidization control technology and a protein enzymolysis technology, so that the fat oxidization is controlled, protein is fully hydrolyzed, a product is higher in volatility and characteristic feature, the nutritional value and the flavor of the product are improved, and the taste is fuller and more real. The meat flavor prepared from the raw materials with the process is simple in process, low in cost, suitable for industrial production, mellow, full, strong and natural in aroma and capable of being widely applied to seasoning and aroma enhancement of instant noodle seasoning packets, meat products, seasonings, snack food, puffed food, quick-frozen prepared food as well as salty food such as animal feed, pet food and the like.
Owner:APPLE FLAVOR & FRAGRANCE GRP

Functional lavender essence and preparation method thereof

The invention provides a functional lavender essence and a preparation method thereof. The functional lavender essence contains the following components in percentage by weight: 15-25% of lavender essential oil, 10-20% of broad-leaved lavender essential oil, 5-10% of mixed lavender essential oil, 1-2% of lavender clean oil, 0.5-1.5% of sage essential oil, 0.5-1% of folium eucalypti essential oil, 0.5-1% of Mentha piperita oil, 0.3-0.8% of patchouli oil, 1-2% of geranium oil, 0.3-0.6% of spearmint oil, 2-5% of lemon oil, 2-4% of bergamot oil, 20-30% of linalool, 20-30% of linalyl acetate, 0.5-1.5% of borneol, 0.1-0.5% of camphor and 0.4-0.8% of storax oil resin. The preparation method comprises the following steps: (1) proportioning; (2) stirring; (3) standing and filtering; (4) detecting; and (5) filling. The essence has the advantages of fresh and harmonious top note, high natural sensation, plump body aroma, obvious characteristic aroma and permanent basic note; and the essence has the curative effects of resisting dejection, resisting depression, soothing the nerves, lowering the blood pressure, diminish inflammation, alleviating pain, expelling worms and resisting bacteria, and can be widely used in daily use chemical products.
Owner:广东铭康香精香料有限公司

Reed leaf essence and preparation method thereof

ActiveCN104642994ASoft and delicate aromaStrong aromaFood preparationFuranPyrazine
The invention discloses a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.
Owner:SHANGHAI INST OF TECH

Shii-take and beef flavored cream essence and preparation method thereof

The present invention discloses shii-take and beef flavored cream essence. The shii-take and beef flavored cream essence comprises the following raw materials in parts by weight: 65-80 parts of a beefenzymatic hydrolysate, 10-15 parts of a yeast extract, 1-5 parts of yeast powder, 15-20 parts of a plant protein hydrolysate solution, 4-10 parts of xylose, 2.1-5 parts of cysteine hydrochloride, 2-8parts of glycine, 0.5-5 parts of alanine, 3.1-10.5 parts of monosodium glutamate, 0.5-1 part of disodium 5'-ribonucleotide, 4-8 parts of butter, 40-60 parts of a shii-take enzymatic hydrolysate, 0.3-0.8 part of xanthan gum, 5-8 parts of corn starch, 0.1-0.5 part of ethyl maltol, and 20-30 parts of edible salt. At the same time, the present invention also provides a preparation method of the shii-take and beef flavored cream essence. Based on an enzymolysis technology and a Maillard reaction, after the shii-take and beef flavored cream essence is applied to products, the products are prominentin characteristic aroma of the shii-take and beef, harmonious and full in aroma, and mellow in mouthfeel.
Owner:LIAOCHENG XINHENGJI BIOTECH

Purple sweet potato steeping wine and production method thereof

The invention relates to purple sweet potato steeping wine and a production method thereof; the production method includes the steps of pretreatment of purple sweet potato, alcohol content dropping of base wine, pre-steeping, low temperature ultrasonic extraction, centrifugal separation and the like. The purple sweet potato steeping wine is purple red, the brightness L* reaches 26.91, the reddishness a* reaches 0.97, and the anthocyanin content reaches more than or equal to 600.0 mg / L and is higher than the anthocyanin content (546.20 mg / L) of purple sweet potato fermented wine; the superoxide anion free radical scavenging rate of the product is more than or equal to 83.0%, and the DPPH free radical scavenging rate is more than or equal to 90.0%. The DPPH free radical scavenging capacity is higher than that of commercially available dried red wine (89.30%), waxberry wine (67.91%) and Baijiu (10.11%); the reducing power is 1.26 times that of the red wine and 9.47 times that of the Baijiu. The purple sweet potato steeping wine has unique flavor, has special aroma components, and has considerable industrialized application prospects.
Owner:CHUZHOU UNIV

Efficient preparation method of Jinhua ham bone flavour components

The invention discloses an efficient preparation method of Jinhua ham bone flavour components. The efficient preparation method comprises the following steps of firstly, pretreating samples through high-pressure cooking, then performing treatment with a flash high-speed extractor, and performing enzymolysis to obtain the Jinhua ham bone flavour components. Research finds that the flavour components prepared by the technique can well express flavor characteristics, and have notable difference in organoleptic evaluation, organic acid analysis, soluble sugar analysis, free amino acid analysis andpeptide molecular weight distribution. According to the preparation method, rich Jinhua ham flavor can be generated, micro-molecule polypeptide generated by hydrolysis can improve the nutrient valueand the mouth feel of products, and nutrition and health of consumers are facilitated.
Owner:金华金字火腿有限公司

Palmleaf raspberry fruit essence

Palmleaf raspberry fruit essence is disclosed. The essence includes, by mass, 8-10 parts of raspberry ketone, 0.1-0.5 part of vanillin, 1-2 parts of ethyl maltol, 2-3 parts of beta-ionone, 0.5-1 part of ethylionone, 4-5 parts of cinnamyl cinnamate, 8-10 parts of ethyl butyrate, 8-10 parts of piperonyl acetate, 0.1-0.5 part of butanedione, 0.1-0.5 part of ethyl acetoacetate, 0.1-0.5 part of ethyl acetate, 5-8 parts of ethyl laurate, 1-3 parts of ethyl isovalerate, 1-3 parts of ethyl methyl-3-pentenoate, 25-30 parts of strawberry aldehyde, 1-3 parts of isoamyl acetate, 5-10 parts of butyl acetate, 5-8 parts of amyl butyrate and 8-10 parts of amyl valerate. The essence has distinct palmleaf raspberry fruit fragrance, full fragrance, long duration time, obvious characteristic fragrance and good dissolvability, and can be widely applied in various products.
Owner:安徽香杰香精科技有限公司

Method for preparing meat flavor essence by using fermented sesame meal

The invention relates to the field of food additives, in particular to a method for preparing meat flavor essence by using fermented sesame meal. The method comprises the following steps: removing impurities from sesame meal, pulverizing the sesame meal, adding auxiliary materials, and conducting uniform mixing and steaming; inoculating the obtained materials with microorganisms for fermentation after the materials are cooled, adding fresh meat, brine and protease, conducting uniform mixing, and fully performing enzymolysis and enzyme deactivation; cooling the obtained mixture to room temperature to obtain an enzymolysis liquid; adding reducing sugar, amino acid and thiamin into the enzymolysis liquid, and conducting uniform mixing; and performing Maillard reaction at 80-100 DEG C for 2-6hto obtain the meat flavor essence. The meat flavor essence prepared by the method has strong fragrance, full mouth feel, long aftertaste and certain nutrition health-care effects. Besides, the methodpartially or fully replaces commercial enzyme preparations with a protease preparation generated in the microorganism fermentation process so as to prepare protein hydrolysate with cost reduced. In addition, the method for preparing the meat flavor essence is simple in process and suitable for industrial production.
Owner:APPLE FLAVOR & FRAGRANCE GRP

Magnolia essence and preparation method thereof

The invention discloses a magnolia essence and a preparation method thereof. The magnolia essence is composed of, by weight part, 3-5 parts of allyl hexanoate, 1-3 parts of geranyl formate, 1-3 parts of geranyl acetate, 1-3 parts of butyl acetate, 18-20 parts of benzyl acetate, 8-10 parts of amyl cinnamic aldehyde, 3-5 parts of cinnamic alcohol, 3-5 parts of clove oil, 3-5 parts of terpinyl acetate, 3-5 parts of phenylacetaldehyde dimethyl acetal, 8-10 parts of linalool, 3-5 parts of dihydromyrcenol, 3-5 parts of terpilenol, 2-3 parts of phenethyl alcohol, 3-5 parts of nonanediiol acetate, 8-10 parts of Superfix(1,1,3-Trimethyl-3-phenylindan), 2-3 parts of ethyl butyrate, 2-3 parts of aurantiol, 1-2 parts of o-tert-butyl phenol, 5-6 parts of benzyl salicylate, 5-6 parts of rhodinol, 2-3 parts of benzpyrole, 2-3 parts of fructone, 1-3 parts of amyl acetate and 1-3 parts of allyl amyl glycolate. The preparation method of the magnolia essence comprises the following steps of (1) placing, (2), stirring, (3) standing, (4) filtering, (5) detection and (6) filling. The magnolia essence has fresh and pleasant magnolia flavor and can substitute for magnolia essence oil for being widely applied to products.
Owner:安徽香杰香精科技有限公司

Preparation and application of fuming matrix raw material of heat-not-burn cigarette

The invention relates to preparation and an application of a fuming matrix raw material of a heat-not-burn cigarette. A tobacco raw material is subjected to synergic expansion through steam microwave,and then an extraction material liquid is added uniformly; the mixture is stored in a constant-temperature and constant-humidity environment for a period of time, and the to-be-extracted material liquid is uniformly absorbed by the tobacco raw material; the tobacco raw material is crushed to the particle size of 100-200 meshes through a low-temperature crushing technology to obtain a raw materialof a fuming matrix; and then a heat-not-burn fuming matrix is prepared from the raw material of the fuming matrix, and shredding is carried out to prepare the heat-not-burn cigarette. According to the heat-not-burn cigarette prepared from the tobacco shred material, the cigarette is high in smoke gas concentration, strong in physiological satisfaction and prominent in characteristic aroma, the attenuation of smoke gas in the smoking process is reduced, and the smoking quality is improved.
Owner:CHINA TOBACCO HENAN IND

Extraction method of special plant perfume for heat-not-burn cigarettes

The invention discloses an extraction method of a special plant perfume for heat-not-burn cigarettes. A plant raw material is crushed and then uniformly mixed with pure water and placed in dry distillation equipment, then the continuous heating cracking is performed in four temperature sections of room temperature-130 DEG C, 131-240 DEG C, 241-350 DEG C, and 351-500 DEG C, finally a gas and a liquid are collected at a material outlet end of the dry distillation equipment, and the needed special perfume is obtained after condensation. The method has simple process, is environment-friendly, andis suitable for industrialized production. The obtained plant perfume has pure aroma, does not contain any chemical breath, and is particularly suitable for use in the heat-not-burn cigarettes. Compared with the control, the heat-not-burn cigarettes using the special plant perfume have great improvement in improving aroma and suppressing offensive odors, and have rich aroma layers of cigarettes, obvious characteristic aroma, comfortable taste, and beautiful aroma, and the special plant perfume has high reduction degree of plant aroma, and can significantly improve the smoking quality of the heating non-burning cigarettes.
Owner:CHINA TOBACCO YUNNAN IND

Black-bone chicken paste essence and preparation method thereof

The present invention discloses black-bone chicken paste essence. The black-bone chicken paste essence comprises the following raw materials in parts by weight: 40-60 parts of black-bone chicken meat,3-8 parts of green Chinese onions, 2-5 parts of fresh gingers, 0.3-0.7 part of cassia barks, 0.5-1 part of nutmeg, 0.3-0.7 part of flavourzyme, 0.3-0.7 part of compound protease, 3-8 parts of xylose,4-8 parts of glucose, 12-25 parts of plant hydrolyzed protein solution, 2-5 parts of cysteine, 3-8 parts of glycine, 1-3 parts of leucine, 0.5-1 part of valine, 10-15 parts of chicken fat, 0.8-1.6 parts of disodium 5'-ribonucleotide, 25-35 parts of salt, 20-30 parts of monosodium glutamate, 5-10 parts of corn starch, 0.5-1.5 parts of xanthan gum, 0.5-1 part of modified starch RJ-S308 and 80-125 parts of pure water. The present invention also provides a preparation method of the black-bone chicken paste essence. The black-bone chicken paste essence has fragrance and taste very close to those of the cooked black-bone chickens.
Owner:LIAOCHENG XINHENGJI BIOTECH

Method for improving aroma quality of reconstituted tobacco in papermaking forming section

The invention discloses a method for improving the aroma quality of reconstituted tobacco in a papermaking forming section. The method comprises the following steps: dispersing a fragrant substance with the particle size of 15-200 microns into a retention and drainage aid aqueous solution with the mass concentration of 0.05-1.00% in the papermaking forming section of reconstituted tobacco production, adding the retention and drainage aid aqueous solution in which the fragrant substances are dispersed into the slurry for preparing the reconstituted tobacco, carrying out papermaking forming on the slurry to obtain a reconstituted tobacco substrate, and drying, coating, re-drying and slitting the reconstituted tobacco substrate to obtain a target fragrant reconstituted tobacco product. According to the method, the aroma substances are mixed with the net forming slurry to directly prepare the substrate aroma substances which are uniformly distributed in the interwoven fibers, so that the substrate has target aroma components and is relatively good in uniformity, the prepared reconstituted tobacco product is obvious in characteristic aroma, lasting in aroma and convenient to store, andthe aroma quality of the reconstituted tobacco product can be further improved.
Owner:JILIN TOBACCO IND +1

Jasmine-flower milk tea and preparation method thereof

The invention provides jasmine-flower milk tea and a preparation method thereof. The jasmine-flower milk tea at least comprises the following ingredient: matcha, a jasmine flower tea extract, milk, carbohydrates, an antioxidant, an acidity adjusting agent, a stabilizer, an emulsifier and water. By adopting the raw materials, the jasmine-flower milk tea prepared by the preparation method provided by the invention has the characteristics of being distinctive in flavor, obvious in tea sense, mellow in milk aroma, full and coordinated in taste, good in stability and free of precipitate.
Owner:康师傅饮品控股有限公司

Passion fruit essence

Passion fruit essence is disclosed. The essence includes, by mass, 10-12 parts of methyl anthranilate, 20-22 parts of hexadecanal, 5-6 parts of ethyl butyrate, 3-5 parts of amyl butyrate, 3-5 parts of amyl valerate, 2-3 parts of allyl heptanoate, 2-3 parts of ethyl heptanoate, 18-20 parts of myristyl aldehyde, 5-6 parts of sweet orange oil, 3-4 parts of phenethyl acetate, 3-4 parts of ethyl maltol, 4-5 parts of vanillin, 2-3 parts of amyl acetate, and 13-15 parts of methyl phenylacetate. The essence has fresh and pleasant passion fruit fragrance, full fragrance, a strong natural sense, long duration time and obvious characteristic fragrance, can be widely applied in daily chemical products, and can meet ever-growing material and cultural needs of the people.
Owner:安徽香杰香精科技有限公司

Preparation method of compound chicken flavor

The invention discloses a preparation method of compound chicken flavor. The preparation method includes: utilizing hexanal, heptanal, benzaldehyde, octanal, 2-methyl-undecanal, 2-octenal, nonanal, 2-hydroxynonenal, decanal, 2, 4-decadienal, 2-heptanone, 2-nonanone, 1-octylene-3-alcohol, 2-octylene alcohol, octanol, benzoic acid, capric acid and propylene glycol to prepare top note of the chicken essence; utilizing chicken zymolyte, chicken oil, cysteine, thiamine, alanine, glucose, xylose and hydrolyzed vegetable protein to prepare base note with a Maillard reaction product to be the chicken essence; compounding the top note and the base note. The compound chicken essence is strong in top note and high in real degree.
Owner:TIANNING FLAVOR JIANGSU

Essence having green grass fragrance

Essence having green grass fragrance is disclosed. The essence includes, by mass, 1-3 parts of p-methylacetophenone, 18-21 parts of butyl salicylate, 4-6 parts of isobutyl phenylacetate, 4-6 parts of bergamot oil, 19-21 parts of geranium oil, 5-6 parts of anisic aldehyde, 30-32 parts of lavandula hybrida oil, 3-5 parts of cananga odorata oil, 2-4 parts of cablin patchouli herb oil, 3-5 parts of oakmoss extract and 3-5 parts of coumarin. The essence has natural and fresh green grass fragrance, a strong natural sense, long duration time and obvious characteristic fragrance, can be widely applied in daily chemical products, and can meet ever-growing material and cultural needs of the people.
Owner:安徽香杰香精科技有限公司

Camellia japonica essence and preparation method thereof

The invention discloses camellia japonica essence and a preparation method thereof. The camellia japonica essence comprises, by mass parts, 13 to 16 parts of linalool, 3 to 6 parts of galaxolide, 9 to 10 parts of alpha-amyl cinnamic aldehyde, 13 to 15 parts of benzyl benzoate, 15 to 18 parts of amyl salicylate, 2 to 3 parts of coumarin, 5 to 8 parts of rhodinol, 1 to 3 parts of terpilenol, 8 to 10 parts of benzyl acetate, 8 to 9 parts of phenethyl alcohol, 2 to 3 parts of geraniol and 15 to 17 parts of benzyl alcohol. The essence preparation method comprises the following steps: (1) placing; (2) stirring; (3) standing; (4) filtering; (5) detecting; and (6) filling. The essence has thick camellia japonica fragrance, is rich in fragrance, high in natural property, long in duration and obvious in characteristic aroma, and can be widely applied to daily chemical products and meet people's increasingly growing material and cultural needs.
Owner:安徽香杰香精科技有限公司

Novel synthetic spice based on alpha-ionone and preparation method of novel synthetic spice

The invention discloses a novel synthetic spice based on alpha-ionone and a preparation method of the novel synthetic spice. The structure of the synthetic spice is shown as a formula 1 and a chemicalname of the synthetic spice is 4-(2,6,6-trimethyl-2-cyclohexene-1-yl)-4-phenyl-hexyl-2-one. The preparation method comprises the following steps: carrying out high-area and stereoselective 1,4-addition reaction on phenyl grignard reagent and alpha-ionone under catalysis of an iron catalyst, and then quenching an intermediate by saturated ammonium chloride to obtain the compounds. The preparationmethod has the advantages of simple operation, easily-obtained raw materials and reagent, capability of realizing reaction of a large steric hindrance substrate under mild conditions and better industrial application prospect. (The formula is shown in the description).
Owner:ZHENGZHOU TOBACCO RES INST OF CNTC

Preparation method and application of Luo Han Guo flower in water smoke of flower and fruit burning and smoking category

The invention discloses a preparation method and application of grosvenoria grosvenori flower in water pipes of flower and fruit burning and smoking category, comprising the following steps: (a) cracking the dried fruit of grosvenoria grosvenori into pieces → loading samples → adding tap water → standing, soaking for 24-48 hours (b) Use water bath heating extraction method (extract once) → leachate → filter with 400 mesh filter cloth, seal and stand still to obtain filtrate A, (c) add 50% ethanol solution → acid precipitation extraction, fully stir → filtrate; (d) Filtrate A → Concentrate under reduced pressure at 55-60°C for 3 hours → obtain concentrated solution A (relative density ρ=1.2918), (e) add concentrated solution A to raw material 20% propylene glycol 60g → shake well → obtain concentrated solution A, the density is measured as : ρ=1.1286, (f) The obtained concentrated solution A is the natural plant Luo Han Guo extract for the preparation of Arabian hookah. The present invention can effectively improve the aroma quality, aroma quantity, fineness and / or sweetness of the hookah, reduce the irritation and / or burnt gas of the Arabian hookah, and improve the sensory quality of the hookah.
Owner:海口日岛香料有限公司

Crotalaria sessiliflora L. essence

Crotalaria sessiliflora L. essence is disclosed. The essence includes, by mass, 8-10 parts of benzyl acetate, 8-10 parts of benzyl benzoate, 1-2 parts of benzyl propionate, 1-2 parts of cinnamic alcohol, 18-20 parts of vanillyl alcohol, 1-2 parts of cyclamen aldehyde, 0.5-1 parts of diethyl phthalate, 1-2 parts of eugenol, 7-8 parts of hydroxyvanillin, 0.5-1 part of indole, 8-10 parts of linalool, 5-6 parts of linalyl acetate, 1-2 parts of methyl anthranilate, 0.5-1 part of p-cresyl acetate, 0.5-1 part of phenylacetaldehyde, 8-10 parts of phenethyl alcohol, 1-2 parts of styrallyl acetate, 1-2 parts of first-grade terpineol, 0.5-1 part of cis-jasmone, 1-2 parts of vanillyl butyrate, 1-2 parts of vanillyl formate, 1-2 parts of ethyl geranyl ether, 18-20 parts of hexylcinnamaldehyde, 0.5-1 part of p-cresol, 0.5-1 part of phenylpropyl aldehyde and 3-5 parts of nerol. The essence has fresh and pleasant crotalaria sessiliflora L. fragrance, long duration time, obvious characteristic fragrance, full fragrance and a strong natural sense, can be widely applied in daily chemical products, and can meet ever-growing material and cultural needs of the people.
Owner:安徽香杰香精科技有限公司

A kind of preparation method of high-purity citrus peel essential oil

The invention discloses a preparation method of a high-purity citrus peel essential oil. The method comprises selecting fresh citrus peel as the raw material, cutting the citrus peel into pieces at room temperature, and then soaking the citrus peel pieces into soaking fluid; taking the soaked citrus peel out of the soaking fluid and draining off liquid; squeezing the soaked citrus peel through a screw type squeezer obtain an oil-water mixture containing pigments, pectin and citrus scraps; centrifugally separating the oil-water mixture through a centrifugal separator, extracting an upper oil layer, and filtering the upper oil layer after wexes settle to obtain coarse citrus peel essential oil; refining the coarse citrus peel essential oil through a molecular distillation stepwise method, and collecting distillation residues II which are mainly composed of D-limonene and gamma-terpinolene. By means of the squeezing method and the molecular distillation technology, the preparation method of the high-purity citrus peel essential oil can effective protect thermosensitive components in the essential oil and produce the citrus peel essential oil, which is clear in color, pure and rich in fragrance and prominent in characteristic flavor, under the condition of low temperature and no organic solvent.
Owner:广州爱伯馨香料有限公司
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