39 results about "2-Nonenal" patented technology

According to the invention, there is provided null-LOX-1 barley and plant products produced thereof, such as malt manufactured by using barley kernels defective in synthesis of the fatty acid-converting enzyme lipoxygenase-1. Said enzyme accounts for the principal activity related to conversion of linoleic acid into 9-hydroperoxy octadecadienoic acid, a lipoxygenase pathway metabolite, which—through further enzymatic or spontaneous reactions—may lead to the appearance of trans-2-nonenal. The invention enables brewers to produce a beer devoid of detectable trans-2-nonenal-specific off-flavors, even after prolonged storage of the beverage.

The present invention provides a method for preventing or reducing off-flavor in a beverage. Silane-treated silica filter media are synthesized. By contacting the beverage with the silane-treated silica filter, one or more off-flavor substances or off-flavor precursors bind to the silane-treated silica filter media and are removed. Beverages that tend to develop off-flavor upon storage such as alcoholic, fruit, and vegetable beverages, are suitable for the present invention. The present invention provides a method that can reduce the level of off-flavor substances such as trans-2-nonenal, diacetyl, and cis-3-nonenal. The present invention also provides a method that can reduce the level of off-flavor precursors such as linoleic acid. The silica filter media useful for the present method include rice hull ash, oat hull ash, or diatomaceous earth.

Oxidative stress, resulting from the generation of reactive oxygen species, contributes to the development of a multitude of age-related diseases. Current methods of assessing oxidative stress levels range from the detection of lipid peroxidation products, such as F₂-isoprostanes and malondialdehyde, to monitoring the redox status of glutathione. While useful, traditional biomarkers of oxidative stress are not without their drawbacks, including low in vitro concentrations and possible artifact formation. Disclosed herein are new marker compounds, including ascorbylated 4-hydroxy-2-nonenal, that are useful as biomarkers of oxidative stress.

The invention discloses a method for evaluating the flavor stability of beer. Evaluation indexes of the flavor stability of the beer cover the expression of a series of indexes which can reflect the flavor stability of beer, namely free radicals for reflecting the aging violent degree of the beer, furfural for reflecting thermal loads in the brewing process, 3-(methylthio)propionaldehyde for reflecting the control level of amino acid in the malting process, phenylacetaldehyde for reflecting oxygen loads in the brewing process and trans-2-nonenal for reflecting the fresh degree of raw materials. Compared with single indexes, a flavor stability index (FSI) is a relatively high evaluation index for beer at different aging stages and beer of different qualities and brands. The FSI index for reflecting the flavor stability of the beer is comprehensively refined from an angle of free radical chain reactions covering most of aging reactions in the beer and an angle of a key aging substance influencing the flavor of the beer. The index avoids the one-sidedness of single detection indexes, can intuitively and effectively reflect the flavor stability of the beer, and overcomes the disadvantages of subjectivity and unavailable quantization which are caused by sensory evaluation.

The present invention discloses an internal heat clearing and depression relieving roasting fragrant seasoning powder which is made of the following raw materials in parts by weight: 4-5 parts of high protein oxidized sheep bone oil, 100-105 parts of sheep bone prime enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 8-9 parts of laminaria japonica, 4-5 parts of pickled radishes, 11-12 parts of watermelon peels, 7-8 parts of roasted sausage, 1.8-2.5 parts of maranta arundinacea, 2.8-3.2 parts of spica prunellae and 2.2-2.5 parts of herb of arthraxon hispidus. The oxidized sheep bone oil is added in the seasoning powder, which can significantly affect the types of volatile flavor compounds in the mutton flavored seasoning basic material, enhance the flavor of thermal reaction type mutton flavored seasoning basic material, such as trans-2,4-decadienal and trans-2-nonenal which are most critical volatile flavor compounds to improve the seasoning basic material, and includes sweet scent, fresh scent, burnt scent and orange and tangerine scent and other scents.

The invention relates to a method for preparing 2-nonenal by ozonization with castor methyl oleate as the raw material, ethanol and n-hexane as the solvent, comprising performing ozonization by ventilating O3/O2 gas mixture after uniformly mixing the raw material and the solvent at the low temperature, slowly dropping aqueous solution of NaHSO3 in ozonides, raising temperature for reductive decomposition, regulating the pH to 9-11 by sodium hydroxide solution, setting the mixture aside for layering, removing the water layer, rinsing the organic phase to neutrality by de-ionized water, adding dilute sulphuric acid for reflux, and recovering solution through reduced pressure distillation, and obtaining the target product, 2-nonenal, through the molecular distillation of the reaction mixture. In the method, no high pressure is needed during the reaction; the solvent of n-hexane can be recovered for repeated use; the mixed solvent system solves the serious corrosion to the devices by using acetic acid as solvent; the method has clean process, environmental protection, safe execution, simple operation and convenient mass production. The separation and purification of the products are simple.

A refined edible chicken oil used in daily life relates to an odourlessness and flavourless axunge which gradually generates a specific flavor of chicken under the high temperature cooking and frying condition; but under the high temperature condition, the chicken oil generates oxidation and fail reactions which lead the chicken oil not to be eaten. The invention utilizes a high pressure liquid chromatography to analyze the main fragrant matter in the chicken oil - the content and proportion relation of each volatile carbonyl compound in the chicken oil and is added into the refined edible chicken oil, so as to lead the chicken oil to assume full chicken oil flavor. The fragrance of the full chicken oil is generated under 22.5meq/kg of carbonyl value, 3.0mgKOH/g of acid value and 4.9meq/kg of peroxide number. The main carbonyl compounds in the chicken oil comprises 2, 4-decadienal, 2-undenal, nonanal and 2-nonenal. The refined chicken oil can reappear the full chicken oil flavor when the fragrant matters of the 2, 4-decadienal (5.946mg/kg), the 2-undenal (3.532mg/kg), the nonanal (2.863mg/kg) and the 2-nonenal (1.301mg/kg) are added.

The invention relates to a synthesis method of aggregation pheromone (E)-cis-6, 7-epoxy-2-nonenal of Aromia bungii, which belongs to the field of pharmaceutical synthesis. The synthesis method comprises the following steps: taking 1, 4-butanediol as a raw material, singly protecting diol with DHP (dihexylphthalate) and then oxidizing TEMPO (tetramethylpiperidine oxide) into 4-((tetrahydro-2H-pyran-2-base) oxy) butyraldehyde; performing a Wittig reaction, so as to obtain (Z)-2-(hepta-4- alkene-1-base-oxy) tetrahydro-2H-pyran; removing the protection of the DHP and oxidizing TEMPO, so as to obtain (Z)-4-heptenal; performing a Wittig reaction, so as to obtain (2E, 6Z)-nona-2, 6-heptadienal; finally, performing epoxidation, so as to obtain the aggregation pheromone (E)-cis-6, 7-epoxy-2-nonenalof the Aromia bungii. The total yield is 6.5%. In the synthesis method, the 1, 4-butanediol with low cost is taken as the starting raw material; the synthesis method has the advantages of being simple in operation and mild in conditions, therefore, the synthesis method is suitable for large-scale preparation.

This invention relates to a composition and procedure for manipulating the behaviour of codling moth larvae, Cydia pomonella (L.) (Lepidoptera: Olethreutidae). In particular, this invention relates to the use of specific pheromone components for manipulating the behaviour of C. pomonella larvae. A composition of chemicals for manipulating the behaviour of Cydia pomonella larvae, said composition comprising two or more chemicals in all possible combinations and ratios selected from the group consisting of: 1) heptanal; 2) 6-methyl-5-hepten-2-one (sulcatone); 3) myrcene; 4) octanal; 5) 3-carene; 6) (+)-limonene; 7) (E)-2-octenal; 8) nonanal; 9) (E)-2-nonenal; 10) decanal; 11) geranylacetone.

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 invention discloses a cucumber fermented extract and a preparation method and application of the cucumber fermented extract. The cucumber fermented extract is prepared by the following steps: fermenting cucumber serving as a raw material with lodderomyces elongisporus and extracting aroma components from a fermentation liquor, wherein the lodderomyces elongisporus is preserved at the China microbial culture Collections Management Committee for General Microbiology Centre with a preservation number of CGMCC No.6645 on October 8, 2012; the prepared cucumber fermented extract contains a plurality of aroma components, such as phenethyl alcohol, cis-2,6-nonadienaldehyde, trans-2-nonenal, trans-2-hexenal and megastigmatrienone. The flavored smoking test result shows that the cucumber fermented extract can be compatible with cigarette flavor, the cigarette flavor can be obviously improved and regulated, the smoke can be exquisite and velvety, the thrill is reduced, an offensive odor is covered, the cigarette taste is improved, and a fresh special note is generated.

The invention discloses gynostemma pentaphylla sheep-bone oil seasoning powder. The seasoning powder is prepared from, by weight, 4-5 parts of high protein oxidized sheep-bone oil, 100-105 parts of sheep-bone essence enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 5-7 parts of wheat berries, 8-9 parts of fish eggs, 4-5 parts of Chinese dates, 10-13 parts of cactus, 2-2.3 parts of gynostemma pentaphylla, 1.2-2.5 parts of apple leaves and 2-3 parts of bunge cherry seeds. According to the gynostemma pentaphylla sheep-bone oil seasoning powder and the preparation method thereof, the oxidized sheep-bone oil is added, the variety of volatile flavoring substances of a mutton flavor seasoning base material can be remarkably influenced, flavor of the thermal reaction type mutton flavor seasoning base material is enhanced, for example, trans-2, 4-decadienal and trans-2-nonenal are the key volatile flavoring substances for improving the seasoning base material, and sweet fragrance, delicate fragrance, scorch aroma, citrus fragrance and other fragrance are contained.

The invention discloses pummelo peel seasoning powder capable of regulating qi-flowing for eliminating phlegm. The pummelo peel seasoning powder is prepared from the following raw materials in parts by weight: 4-5 parts of high-protein oxidated goat bone oil, 100-105 parts of goat ossein enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 7-8 parts of yoghourt, 7-8 parts of peach blossoms, 4-5 parts of macadamia nut kernels, 5-7 parts of green bean powder, 2-2.2 parts of mukdenia rossii, 2-2.5 parts of pummelo peel, and 2.2-3 parts of large-leaved chrysosplenium. According to the pummelo peel seasoning powder disclosed by the invention, the oxidated goat bone oil is added, so that the kinds of volatile flavor substances of seasoning base materials with the flavor of mutton can be notably influenced, and the flavor of the thermal reaction type seasoning base materials with the flavor of the mutton is strengthened, for example trans-2,4-decadienal and trans-2-nonenal are key volatile flavor substances for improving the seasoning base materials, and contain sweet aroma, faint aroma, scorch aroma, citrus fragrance and the like.

The invention discloses nut seasoning powder capable of moistening the lungs and resisting senescence. The nut seasoning powder is prepared from, by weight, 4-5 parts of high-protein oxidized goat bone oil, 100-105 parts of goat ossein enzymatic hydrolysate, 0.9-1 part of cysteine, 0.9-1 part of glycine, 1.8-2 parts of alanine, 0.9-1 part of praline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 6-8 parts of wheat, 14-16 parts of cumquat, 5-6 parts of milk residues, 4-5 parts of cashew nuts, 1-3 parts of phlomis betonicoides, 1.5-2 parts of burmann cinnamon bark and 1.7-2 parts of dragon fruit flowers. The oxidized goat bone oil is added in the nut seasoning powder so that varieties of volatile flavor substances of mutton-flavor seasoning base materials can be obviously influenced, the flavor of the thermal reaction type mutton-flavor seasoning base materials is enhanced, for example, reverse-2,4-decadienal and reverse-2-hydroxynonenal are the most key volatile flavor substances for improving the seasoning base materials, and the nut seasoning powder includes sweet aroma, fresh aroma, scorch aroma, citrus aroma and other aroma.

The invention discloses pericarp seasoning powder promoting digestion and relieving stasis. The pericarp seasoning powder promoting digestion and relieving stasis is prepared from, by weight, 4-5 parts of high-protein oxidized goat bone oil, 100-105 parts of goat bone element enzymolysis liquid, 0.9-1 part of cysteine, 0.9-1 parts of glycine, 1.8-2 parts of alanine, 0.9-1 part of proline, 2.4-2.5 parts of xylose, 1.2-1.3 parts of glucose, 11.8-12 parts of VB, 10-15 parts of banana skin, 7-8 parts of Hami melons, 8-9 parts of rice, 3-4 parts of brewex's grains, 2.1-2.6 parts of Congmaoronggen, 1.5-2.2 parts of ocimum basilcum and 1.8-2.3 parts of medicated leaven. The oxidized goat bone oil is added, the kinds of mutton seasoning base material volatile flavor substances can be remarkably affected, the flavor of a thermal reaction type mutton flavor seasoning base material is enhanced, and trans-2,4-decadienal and trans-2-nonenal are most crucial volatile flavor substances improving the seasoning base material and contain sweet fragrance, green fragrance, burnt fragrance, citrus fragrance and other fragrance.

The invention discloses an oatmeal essence. The oatmeal essence is prepared from the following components: acesulfame potassium, 2-methoxy-4-methylphenol, hexanal, palmitic acid, 4-vinyl-2-metoxyphenol, 3, 5, 5-trimethyl-cyclohexanol, 2-hydroxynonenal, 2-amylfuran, ethyl oleate, oleic acid, linoleic acid, 3, 4-xylenol, isoamylol, 2, 3-butanedione, hyacinthin, nonanal, stevioside, dibutyl phthalate, n-undecane, 2-ethylpyrazine, n-decane and 1, 2-propylene glycol. The oatmeal essence disclosed by the invention has stable quality and natural flavor.

Foods and beverage products are treated to hide the odor of trans-2-nonenal which normally occurs on storage, by treating the foods or beverages, prior to storage, by contacting with toasted granulated oak wood particles.

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 present invention provides a process for producing wort with reduced content of a stale flavor-causing substance for the purpose of producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, and to provide a process for producing fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed by using the wort obtained by said process. It becomes possible to produce fermented alcoholic beverages such as beer and the like, in which the generation of a stale flavor is suppressed, as a result of reducing a stale flavor-causing substance in wort by adjusting the grist fineness of a cereal raw material that are used for producing fermented alcoholic beverages such as beer and the like, i.e. by grinding the grains of a cereal raw material more coarsely than usual. The grist fineness of a cereal raw material can be evaluated by the EBC husk fraction by applying the trans-2-nonenal-poteintial in total filtrated wort as an indicator and adjusted thereby.