43 results about "1-Octen-3-ol" patented technology

A method for attracting bed bugs includes placing a climb-up pitfall trap apparatus that includes a chemical lure composition. The lure composition includes a combination of (a) L-lactic acid, and (b) at least one fatty acid or salt selected from the group consisting of (1) propionic acid, (2) butyric acid, and (3) valeric acid, and (c) 1-octen-3-ol, and (d) a suitable ketone, and (e) a suitable aliphatic sulfide. The trap may also include in conjunction with the lure composition a carbon dioxide source and / or a heat source to compose a lure arrangement.

The present invention provides a bug housing for attracting, monitoring and detecting bugs, including bed bugs. The housing 10 includes first and second layers 12 and 14 being of any shape, and being held in a spaced apart configuration by suitable spacing devices, such as corner posts. At least one of the first and second layers 12 and 14 has at least one glue and / or adhesive area 32 layer thereon. The glue and / or adhesive area 32 includes therein lactic acid 40, scents or fragrances 50, hormones, human pheromones 60, and 1-Octen-3-ol for attracting, monitoring and detecting bugs.

Various embodiments of the present invention provide a lure composition, lure arrangement, and / or method for attracting and capturing bed bugs and the like. In some embodiments, the present invention combines a collection structure with a chemical lure composition that has improved efficacy due to a synergistic combination of elements. The present invention reduces the need for sprayed or broadcast attractants. In one aspect of the invention, a lure composition for attracting bed bugs and the like is provided. The 5-chemical lure mixture comprises a combination of Nonanal, 1-octen-3-ol, L-lactic acid, spearmint oil, and coriander Egyptian oil. In another embodiment of the invention, the mixture comprises a 4-chemical lure mixture Nonanal, 1-octen-3-ol, spear mint oil, and coriander Egyptian oil.

The invention discloses a method for rapidly warning mildewing of tobacco and tobacco products and belongs to the technical field of rapid warning of mildewing of tobacco and tobacco products. The method includes performing sample injection by means of headspace solid-phase microextraction, determining a volatile organic compound 1-octene-3-alcohol featuring tobacco mildewing generation qualitatively and quantitatively rapidly by a gas chromatography / mass spectrometry external reference method, and warning tobacco mildewing in an initial stage when tobacco mildewing cannot be recognized by naked eyes so as to prevent loss caused by tobacco mildewing. Compared with an existing tobacco mildewing determining method by determining ergosterol by a gas chromatography or liquid chromatography-tandem mass spectrometry method in the tobacco industry, the method for rapidly warning mildewing of the tobacco and the tobacco products has the advantages that organic solvent extraction is not required in sample pretreatment, and accordingly, environmental friendliness is achieved; the tobacco or the tobacco products are placed in a headspace bottle directly and appropriate equilibrium temperature is set, thus, the method is rapid, convenient and high in sensitivity.

This invention relates to an isolated polynucleotide encoding a cytochrome P450 monooxygenase that in the presence of linoleic acid results in production of 1-octen-3-ol. The invention also relates to the construction of a recombinant DNA construct comprising all or a portion of the polynucleotide encoding the cytochrome P450 monooxygenases of the invention, in sense or antisense orientation, wherein expression of the recombinant DNA construct results in production of altered levels 1-octen-3-ol in a transformed host cell.

The invention relates to a fish essence and a preparation method thereof. The fish essence is prepared from the following raw materials of: a trimethylamine water solution the concentration of which is 33%, 1-octylene-3-alcohol the concentration of which is 10%, 3-methylthio-propyl alcohol the concentration of which is 10%, 3-methylthio-propionic aldehyde the concentration of which is 10%, dimethyl sulfide the concentration of which is 10%, methyl methylthio-pyrazine the concentration of which is 10%, 4-methyl-5-ethoxyl thiazole, an MCP (methyl cyclopentane enol ketone) the concentration of which is 10%, ethyl maltol the concentration of which is 10% as well as propylene glycol, wherein the concentration is mass concentration of a monomer spice which is diluted by using propylene glycol, but the trimethylamine water solution concentration of which is 33% is not included. The fish essence provided by the invention has strong, mellow and long-lasting fish flavor.

The invention discloses mosquito attractant and a preparation method thereof. The mosquito attractant consists of 1-octene-3-alcohol and beta-cyclodextrin; and the weight ratio of the 1-octene-3-alcohol to the beta-cyclodextrin is: (0.5 to 2.5):(7.5 to 24.69). The weight ratio of the 1-octene-3-alcohol to the beta-cyclodextrin is: (0.5:9.5), (0.63:9.37), (1:9), (1.5:8.5), (2:8), (2.5:7.5) or (1.66:24.69). Approved by experiment, the mosquito attractant has attractive activities for culex tritaeniorhynchus and anopheles sinensis, mosquitoes can be attracted by smell substances which are volatilized by the attractant, and the mosquito attractant can be used for the species group monitoring and attraction and prevention of the culex tritaeniorhynchus and the anopheles sinensis.

The invention discloses a mosquito luring agent which comprises a component a and a component b, wherein the volume ratio of the component a to the component b is (5-15):1; the component a is prepared from the following raw materials by volume percentage: 0.05-0.15% of lactic acid, 0.8-1.2% of dilute ammonia water and the balance of water; the component b is prepared from the following raw materials by volume percentage: 0.05-0.15% of caproic acid, 0.8-1.2% of cyclopentanone, 0.5-1.5% of 3-methyl-1-butanol, 8-12% of 1-octen-3-ol, 0.00005-0.00015% of 6-methyl-5-hepten-2-one and the balance of n-hexane. The mosquito luring agent has advantages of high safety, strong attractive force, no pesticide resistance and zero environmental pollution.

The present invention provides a formulated-type shii-take essence which consists of methyl cyclopentenolone, ethyl maltol, 2-acetyl pyrazine, acetic acid, 3-hydroxy-2-butanone, isovaleric aldehyde, isoamyl acetate, tetrahydrothiophene-3-one, 1-octen-3-ol, 2,4-heptadienal, 2-ethyl-3-methyl pyrazine, 2-acetyl thiazole, caprylic acid, 5,6,7,8-tetrahydroquinoxaline, 1,6-hexanedithiol, 4-methyl-5-thiazolylethyl acetate, gamma-decalactone, dimethyl sulfide, 2-methyl-3-furanethiol, and glyceryl triacetate. The prevent invention also provides a preparation method for the formulated-type shii-take essence. The formulated-type shii-take essence is high in simulation degree, mellow and delicate in aroma, good in application effect, and economical and affordable in price.

The invention relates to a blended chicken aqueous essence and a preparation method thereof. The preparation method of the essence comprises the following steps of diluting 2-methyl-3-furathiol, bi (2-methyl-3-furathiol), trans, trans-2,4-decadienal, furanone, trans, trans-2,4-heptadienal, trans, trans-2,4-nonadienaldehyde, 2,3,5-trimethylpyrazine, 1-octylene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl-thiazole, 2,3-dimethylpyrazine, cold-compacting ginger oil, distilled ginger oil, anise oil, cinnamon oil, geranium oil, 3-sulfydryl-2-butanol, myristica oil, 2-acetylthiazole, ethyl maltol, methyl cyclopentene alcohol ketone and soy fouranone to be stipulated mass concentration through propylene glycol; mixing; and finally, using propylene glycol to be as solvent to be proportioned to 100 percent so as to prepare an essence finished product. The blended chicken aqueous essence has lifelike flavor and mellow aroma and can keep fragrance lasting.

The present invention provides a spices combination for a black tea beverage, through which although the black tea is put in a container undergone a sterilization step, the lack tea is also provided with a balanced fragrance. The spices combination comprises 2- Acetylpyrazine (a), 2- methoxy group-3- methylpyrazine (b), fusel oil (c), 1-octylene-3-alcohol (d), and vanillic aldehyde (e), wherein the content ratio of various components are specific.

The invention relates to a mosquito catching attractant and a preparation method thereof, and belongs to the field of daily chemical products. The mosquito catching attractant comprises the following components: lysine, sheep placenta, lactic acid, 1-octyl-3-alcohol, fatty acid salt, ethanol and the balance being distilled water. The preparation method of the mosquito catching attractant comprises the following steps: weighing the raw materials according to a weight ratio respectively and mixing uniformly; heating the mixture in a sol machine; sequentially adding a surfactant and biological wax; and laminating, covering and cooling to obtain a finished product. The mosquito catching attractant provided by the invention prevents toxic and side effects on the environment and is convenient to use; a production process is simple, raw materials are easily available, and the production cost is low.

The invention relates to a method for determining the organoleptic quality of a protein-rich microalgal biomass composition, comprising the determination of the content of 11 volatile organic compounds, wherein the 11 volatile organic compounds are pentanal, hexanal, 1-octen-3-ol, 2-pentylfuran, octanal, 3,5-octadien-2-ol (or 3-octen-2-one), 3,5-octadien-2-one, nonanal, 2-no-nenal, (E,E)-2,4-nonadienal and hexanoic acid.

The present technology relates generally to compositions, methods and systems entailing one or more microbial species or microbe derivatives therefrom or combinations of a microbial species pins at least one microbe derivative, in combination with one or more agricultural chemicals such as a fungicide, an insecticide, a nematicide, a bacteriocide, an herbicide or a mixture thereof for application to crops for enhanced growth and performance. The microbial species are preferably selected from the group consisting of Trichoderma virens, Trichoderma atroviride, Trichoderma afroharzianum, Trichoderma strain K1, Trichoderma strain K2, Trichoderma strain K3: Trichoderma strain K4, Trichoderma strain K5 and mixtures thereof. The microbe derivatives are preferably microbial metabolites selected from the group consisting of 6-pentyl pyrone, harzianic acid, hydtra 1, harzinolide, 1-octene-3-ol and mixtures thereof. The compositions are preferably applied to seeds of the crop or by any of the common methods onto the crop in the field.

The invention discloses a method for preparing a mosquito slow-release attractant. The method comprises the following steps: dissolving the following components by weight: 7-10 parts of 1-octen-3-ol, 2-5 parts of heptyl acetate and 6-9 parts of nonylacetate in an organic solvent with 100 parts in volume for later use; stirring 1000-7500 parts of polyatomic alcohol of which the molecular weight is less than 5000 for 60 minutes under the conditions that the temperature is 40-75 DEG C and the vacuum degree is -0.1Mpa; adding the solution for later use into the polyatomic alcohol; continuously stirring to be uniform under the conditions that the temperature is 40-75 DEG C and the vacuum degree is -0.1Mpa; adding 2500-10000 parts of isocyanate by weight; continuously stirring for 120 minutes; stopping stirring and vacuumizing to obtain the pasty mosquito slow-release attractant. With the adoption of the prepared mosquito slow-release attractant, culex pipiens pallens, aedes albopictus and other mosquitoes can be continuously effectively attracted with high attraction efficiency; the method is simple; the environment cannot be polluted by the raw materials; and the release speed is stable.

The invention relates to blended braised beef oily essence and a preparation method thereof. The blended braised beef oily essence is composed of 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), furfurylmercaptan, furanone, methyl cyclopentenolone, 2,6-dimethytpyrazine, 2,3,5-trimethylpyrazine, hexanal, isovaleraldehyde, 1-octen-3-ol, anisic aldehyde, 4-methyl-5-thiazoleethanol, 2,3-dimethylpyrazine, leaf alcohol, linalool, 4-methyloctanoic acid, octanoic acid, butyric acid, 3-mercapto-2-butanol, acetic acid, ethyl maltol, 4-ethylguaiacol, anise oil, cinnamon oil and first-grade soybean oil. The blended braised beef oily essence mainly has the lean beef aroma, the beef fat aroma, the scorching aroma, the spicy aroma, the tomato aroma and the nut aroma.

The invention discloses use of 1-octen-3-ol in curculionidae prevention and treatment, and belongs to the technical field of pest control by using pesticides. According to the use of the 1-octen-3-olin the curculionidae prevention and treatment, the 1-octen-3-ol can be used, alone or with other drugs at arbitrary ratio, at any concentration for preventing and treating insects those specifically invade rice-type and bean-type foods during warehousing processes, such as insects of bruchidae, curculionidae, bostrychidae, ostomatidae and tenebrionidae. According to an optimized technical scheme of the use of the 1-octen-3-ol in the curculionidae prevention and treatment, 1-octen-3-ol fumigation is performed for preventing and treating the curculionidae; and preferably, the concentration of the 1-octen-3-ol fumigation is 16-25 mg / cubic meter. However, the prevention and treatment methods by using the 1-octen-3-ol are not limited to the fumigation way. Compared with the prior art, the use of the 1-octen-3-ol in the curculionidae prevention and treatment has the advantages of being safer in medicaments, more effective and more stable in medicament sources.

The invention discloses a mosquito trapping composition and application thereof. The mosquito trapping composition is composed of a component A and a component B, wherein the component A is selected from one of lactic acid, acetic acid, propionic acid, octanoic acid and 1-octen-3-ol, the component B is urea, and the mass ratio of the component A to the component B is (1-5):(1-5). According to themosquito trapping composition, through the synergistic effect of all the components and simulation of the smell of a human body at the same time, an optimal culex trapping effect can be achieved.

The invention relates to a preparation method of a paddy rice injurious insect slow-release attractant, which belongs to the technical field of injurious insect prevention and control. The preparation method comprises the following steps: firstly soaking rice, then adding an alpha-amylase preparation and lactose to perform the culture, adding sodium alginate into a culture solution to obtain a viscous solution for standby use, then heating and pressurizing rice husk, swelling and softening the rice husk, drying and crushing the rice husk to obtain processed rice husk powder, separately adding 1-octen-3-ol, pentanal, maltol and vanilla phenol into tetrachloromethane, diluting and dissolving to obtain an attractive solution, and mixing the attractive solution, the processed rice husk powder and the standby viscous solution, thus obtaining the paddy rice injurious insect slow-release attractant. The attractant prepared by the preparation method is long in release time and uniform to release; by adopting the paddy rice as a slow-release base material and adding the attractant, the attractant has good attractive effect for various stored-grain injurious insects such as tribolium castaneum, rice weevil and sawtoothed grain beetle; and the process is novel, and the cost is low.

The present invention addresses the problem of providing a composition which can impart a rich and long-lasting body taste to a food or drink while neither masking the top aroma and / or flavor of the food or drink nor cutting off the last aroma and / or flavor thereof. A composition for imparting a body taste to foods and drinks which comprises a body taste-imparting substance and 1-octen-3-ol and / or 1-octen-3-one.

The invention relates to heat-resistant Acai berry essence and a preparation method thereof. The heat-resistant Acai berry essence is prepared from the following raw materials in parts by weight: 80-85 parts of Acai berry zymolyte, 7-9 parts of beta-cyclodextrin, 2-5 parts of an Acai berry flavoring base, and 1-1.5 parts of sodium tripolyphosphate, wherein the Acai berry flavoring base consists ofthe following raw materials in parts by weight: 1-1.2 parts of strawberry aldehyde, 0.7-0.8 part of acetic acid, 0.1-0.2 part of benzaldehyde, 0.1-0.2 part of benzyl benzoate, 0.3-0.45 part of isovaleric acid, 0.11-0.13 part of methyl cinnamate, 0.6-1 part of sweet orange oil, 0.02-0.04 part of 1-octen-3-ol, 0.10-0.12 part of beta-damascone, 0.04-0.07 part of linalool, 0.12-0.17 part of strawberry acid, 0.60-0.75 part of vanillin, 0.2-0.3 part of ethyl lactate and 63-70 parts of propylene glycol. The Acai berry essence is good in aroma increasing effect, and long in aroma duration.

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.

The invention relates to blended roast chicken meat oil essence and a making method thereof. The blended roast chicken meat oil essence consists of the following components of 2-ethyl-3-methylpyrazine, acetylpyrazine, 1-Octen-3-ol, 1-Octen-3-ketone, ethyl maltol, furaneol, dual(2-Methyl-3-furanthiol), 4-Methyl-5-thiazoleethanol, distilled ginger oil, semen myristicae oil, 4-guaethol, gamma-amylbutyrolactone, trans, trans-2.4-nonadienal, Cocal, 5-Methylfurfural, 4-mercapto-4-methylpentan-2-one, 4-Methylthio-2-butanone, furfurylmercaptan, 2,3,5-Trimethylpyrazine, difurfurylsulfide, difurfuryldisulfide, dimethyltrisulfide, 2-Mercapto-3-butanol, and first-class soybean oil. The finally-made essence has rich roast chicken meat flavor, and has good fragrance stability.

The present invention addresses the problem of providing: a composition capable of imparting to a foodstuff a desirable aroma and / or flavor inherent in a brewed or fermented food or in a seafood extract; a foodstuff having the aroma and / or flavor inherent in a brewed or fermented food or in a seafood extract; and a production method for said foodstuff. The production method for the foodstuff includes a step in which a 1-octen-3-ol and / or a 1-octen-3-one, a lower fatty acid, and a methional are added to the foodstuff, such that the additive concentration of the 1-octen-3-ol and / or a 1-octen-3-one is 0.00006-0.065 ppm by weight, the additive concentration of the lower fatty acid is 0.0006-0.7 ppm by weight, and the additive concentration of the methional is 0.2-230 ppm by weight.

The invention discloses a synthesis method of 1-octylene-3-alcohol. The method comprises the following steps: (1) generating a Grignard reagent by virtue of reaction of bromopentane and maganesium; (2) generating 1-octylene-3-alcohol by virtue of reaction of the Grignard reagent and acrolein; and (3) carrying out after-treatment, namely stirring and hydrolyzing the 1-octylene-3-alcohol at the temperature of -2 to 3 DEG C, adjusting the pH value to be 1-5, carrying out vapor distillation, collecting distilled products at a boiling range of 60 to 65 DEG C under the pressure of 800Pa, and collecting the distilled products in different phases, thereby obtaining the 1-octylene-3-alcohol. The method is simple in process and high in yield, and waste water can be partially recycled.

The present invention provides a spices combination for a black tea beverage, through which although the black tea is put in a container undergone a sterilization step, the lack tea is also provided with a balanced fragrance. The spices combination comprises 2- Acetylpyrazine (a), 2- methoxy group-3- methylpyrazine (b), fusel oil (c), 1-octylene-3-alcohol (d), and vanillic aldehyde (e), wherein the content ratio of various components are specific.