125 results about "Acetylpyrazine" patented technology

The invention discloses a barbecue essence, which is prepared from the following raw materials: ethyl maltol, 4-hydroxyl-2,5-dimethyl-3(2H)-furanone, 2,5-dimethyl-2,5-diyhydroxyl-1,4-dithiacyclo-hexane, methyl cyclopentenotone, 2-acetylpyrazine, 2-methyl tetrahydrofuran-3-mercaptan, bis(2-methyl-3-furyl) disulfide, propyl2-methyl-3-furyl disulfide, 4-methyl-5- hydroxyethyl-thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 3-methylmercaptopropionaldehyde, difurfuryl disulfide, 4-methyl-4-furfurylthio-2-pentanone, 2,4,5-trimethylthiazole, 2,4,6-triisobutyl-1,3,5-dithiazine, beta-phenylethylmercaptan, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienealdehyde, trans,trans-2,4- nonadienal, anisic aldehyde, butanoic acid, acetic acid, black pepper essential oil ginger essential oil, clove oil, cassia oil and an oil-soluble solvent. The invention also discloses a barbecue essence production process.

The invention discloses mixed stewed pork essence which consists of furanone, ethyl maltol, 2-acetylpyrazine, methyl cyclopentenolone, difurfuryl sulfide, 3-sulfydryl-2-butanol, 2-methyl-3-furan mercaptan, di(2-methyl-3-furan mercaptan)-disulfide, methyl(2-methyl-3-furan mercaptan)-disulfide, acetic acid, 3-sulfydryl-2-butanone, 3-propionaldehyde, thiophane-3-acetone, 2,3,5-trimethyl pyrazine, counter,counter-2,4-decadiene aldehyde, furfuryl disulfide, furfurylmercaptan, anise camphor, anisic aldehyde, pepper essential oil, 2-acetyl thiazole, delta-dodecalactone, 4-methyl-5(beta)-hydroxyethyl thiazole acetate, onion oil alcohol, 4-methyl-4-bran sulfenyl-2-pentanone and glycerol triacetate. The mixed stewed pork essence is high in biofidelity and mellow and fine in fragrance, has a good application effect and is economical and practical.

The invention relates to an essence with red bean fragrance. The essence with red bean fragrance is composed of: isoamyl acetate with a mass percentage concentration of 1%, ethyl butyrate with a mass percentage concentration of 1%, beta-damascone, beta-ionone with a mass percentage concentration of 1%, 2-methylpyrazine with a mass percentage concentration of 1%, 2, 5-dimethylpyrazine, 2-acetylpyrazine with a mass percentage concentration of 1%, melonal, 4-ketoisophorone, ethyl maltol, thiol, menthyl acetate, menthol with a mass percentage concentration of 1%, vanillin, ethyl vanillin with a mass percentage concentration of 1%, vanillin propylene glycol acetal, 2-methoxy-3-isobutyl pyrazine with a mass percentage concentration of 1%, and a solvent. The raw materials are added into a container in order according to the formula and are stirred evenly to obtain the essence with red bean fragrance. The essence provided by the invention has outstanding characteristic fragrance of red beans, has strong natural feel and harmonious, soft and delicate fragrance, and can be used for perfuming of drinks, pastries and other food.

The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.

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 provides pork essence for meat product, which is prepared by salad oil, furanone, 2-acetylpyrazine and liquid spices, wherein the liquid spices is selected from one or more of 2-hydrosulphonyl-3-butanol, 4-guaethol, 2-methyl-3-furanthiol, 2-hydrosulphonyl-3-butanone, anisic aldehyde, hydrosulphonyl furan acetate, 2-heptenal, 1,6-ethanthiol, isovalerate and 2-phenyl-5-methyl-2-hexenal, wherein the weight ratio of the salad oil, the furanone, the 2-acetylpyrazine and the liquid spices is 90-99:0.1-1:0.01-0.2:0.1-1.

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from 2-mercapto-3-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 3-(methylthio)propionaldehyde, 2,3,5-trimethylpyrazine, 2-methyl-3-furanethiol, 2-amylthiophene, trans-2-trans-4-decadienal, trans-2-trans-4-nonadienal, trans-2-decenal, 4-methyl-5-thiazoleethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl maltol, 2-acetylpyrazine, Chinese prickly ash essential oil, cold-pressed ginger oil, geranium oil and soybean salad oil. The chicken oily essence has a natural chicken local flavor, a lifelike, natural and lasting fragrance and good heat stability. The chicken oily essence is irreplaceable in the fields of flavorings, chickens' extract and instant noodles.

The invention discloses salted egg yolk essence which is composed of caprylic capric glyceride, dimethyl sulfide, 3-hydroxy-2-butanone, dimethyl disulfide, 1-octylene-3-alcohol, furfural, 5-methyl furfural, 3-methylthiopropanal, 2-acetylpyridine, 3-methyl methylthiopropionate, 2-acetylthiazole, methyl(2-methyl-3-furyl)disulfide, isovaleric acid, 2, 4-decadiene aldehyde, ethyl maltol, 3-methylthiopropanol, caprylic acid, 2, 4-dimethyl-5-acetylthiazole, heliotropin, vanillin, capric acid, 2-pentylfuran, isovaleraldehyde, furanone and 2-acetylpyrazine. The salted egg yolk essence is authentic andfull in fragrance, low in cost, good in fragrance lasting and penetrating in fragrance, has the advantage of being delicious, fragrant and oily and can serve as a food additive to be applied in producing food like bake and beverages.

The invention discloses a novel fried wheat essence, comprising 2-acetylthiophene, furanone, 2,3-pentanedione, 3-methyl-2-cyclohexenyl-1-one, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydrocyclopentylpyrazine, 2-acetylpyrazine, tricin, furfuryl thioacetate, biradical disulfide and propylene glycol. The invention not only has fried wheat fragrance and but also can be used in the coarse grain beverage after baking, in particular to wheat smell milk beverage. Meanwhile, the invention can better enhance the mouthfeel and cover the bilgy odour and musty taste of legume coarse grain in base materials.

The invention relates to coffee essence. The coffee essence is prepared from an essence base, solvent, surfactant, auxiliary surfactant, 10-50 parts of coffee extracts and a carrier. The essence base is prepared from benzyl alcohol, furfuryl mercaptan, acetoin, terpinen-4-ol, butyric acid, ethyl formate, ethyl acetate, isovaleraldehyde, furfural, 5-methylfurfural, butanedione, 2,3-pentanedione, 3,4-dimethyl-1,2-cyclopentanedione, 2,6-dimethoxy benzene, 3,4-xylenol, dimethyl sulfide, vanillin, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine, 2-ethyl-3,(5 or 6)-dimethyl pyrazine, 4-vinyl guaiacol, furanone and glycerol triacetate. Spices with natural equivalent components having high affinity on coffee beverages are adopted as raw materials of the coffee essence formula, so the natural feeling of beverages and other food containing the coffee essence is enhanced, and the coffee essence has natural aroma and taste.

The invention relates to chicken fatty oil essence and a preparation method thereof. The method comprises the following steps: heating soybean salad oil to 65 DEG C; adding methyl cyclopentenolone, 2-acetylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)furanone and ethyl maltol, and stirring for fully dissolving; cooling to room temperature; adding trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, furfural, 2-methyl-3-tetrahydrofuranthiol, bi(2-methyl-3-furyl)disulfide, 1-octene-3-ketone, 2-acetylthiazole, 3-propionaldehyde, ginger essential oil, star anise essential oil and cinnamon essential oil; stirring uniformly and filling. The essence product has the advantages of flavor of natural chicken fat, vivid taste, natural fragrance, long lasting of fragrance and high thermal stability.

The invention discloses a method for quantitative analysis of main pyrazine flavor substances in cigarette mainstream smoke and relates to a method for gas chromatography-tandem mass spectrometer-based determination of eight main pyrazine flavor substances such as 2-methylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2-methoxypyrazine, 2, 3, 5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and 2-acetylpyrazine in cigarette mainstream smoke. The method comprises internal standard solution, standard work solution and sample solution preparation, gas chromatography-tandem mass spectrometry analysis and determination result calculation. The improved detection method can be operated simply, has response sensitivity and quantitative analysis accuracy, effectively reduces complex sample matrix-caused interference and is suitable for quantitative analysis of a trace quantity of a target object in a complex flue gas matrix.

The invention discloses essence of pickled Chinese cabbage and a preparation method and an application thereof. The method comprises the following steps: first, adding 60wt% of edible vegetable oil or glycerol triacetate as a solvent, heating to 60 DEG C, adding 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, acetyl pyrazine, stirring till the components are completely dissolved, and cooling to below 30 DEG C; then, sequentially adding ethyl acetate, ethyl hexanoate, ethyl lactate, butyl caproate, 2-methyl butyric acid hexylester, phenethyl acetate, trans-2-heptenal, phenethyl alcohol, p-ethyl phenol, dimethyl disulfide, acetic acid, propionic acid, butyric acid, 2-methyl butyric acid, garlic oil or galic essential oil, fennel oil or fennel oil resin, ginger oil or ginger essential oil or distilled ginger oil and a pepper extract or pepper essential oil or pepper oil resin; and adding 40wt% of residual edible vegetable oil or glycerol triacetate, uniformly stirring and filling to obtain the essence. The essence of of pickled Chinese cabbage produced by the invention is vivid in frangrance compared with that of common fermented flavor essence, stable in quality, good in temperature resistance and unique in flavor.

The invention discloses purple yam essence, and a preparation method and application thereof. The purple yam essence is prepared from 2,3,5-trimethyl pyrazine, 2,3-dimethylpyrazine, dimethyl sulfide, butanedione, 3-hydroxy-2-butanone, 3-methylthiopropanal, 2-acetylpyrazine, 3-methylthio-propanol, butyryl butyl lactate, gamma-heptalactone, gamma-caprylolactone, ethyl maltol, maltol, anisic aldehyde, gamma-nonalactone, ethyl myristate, gamma-decalactone, delta-decalactone, mercaptan, delta-dodecalactone, ethyl vanillin, vanillin, trans-2-ethoxy-5-phenol and vanilla bean tincture are used as the main raw materials. the purple yam essence is prepared by adding all the raw materials into a container and uniformly agitating and mixing to obtain the purple yam essence. According to the purple yam essence, the raw materials are rich in source, so that the purple yam essence is coordinated and soft in aroma, has the natural featured aroma of prepared henry steudnera, and is rich in aroma, long in lasting time and stable. The purple yam essence can be used for adding the aroma of cakes, ice cream, milk products, drink and other products.

The invention relates to a polyacid complex. The chemical formula of the polyacid complex is [Ni(HL)2]2H2[P2Mo5O23].2H2O, wherein HL is 2-acetylpyrazine thiosemicarbazone. The polyacid complex belongsto the monoclinic crystal system, and has a C2/c space group, and cell parameters are as follows: a = 3.0575(7) nm, b = 1.3276(3) nm, c = 1.7009(4) nm, alpha = 90 DEG, beta = 113.837 (5) DEG, and gamma = 90 DEG. The invention also provides a nanocomposite material containing the polyacid complex. The polyacid complex POMs with a good adsorption function is combined with magnetic Fe3O4 nanoparticles to form the magnetic nanocomposite material. The combination of the POMs and Fe3O4 nanoparticles makes the material have an increased adsorption efficiency and well achieve recycling under the action of an external magnetic field.

The invention provides a sauted meat perfume compound for meat products and a preparation method thereof. The sauted meat perfume compound comprises the following components in parts by weight: 70 to 80 parts of caprylic capric triglycerride, 0.5 to 2 parts of furanone, 0.02 to 0.1 part of 2-acetyl-methylpyrazine, 0.5 to 3 parts of ethyl maltol and 10 to 30 parts of liquid perfume base. When the perfume compound is applied to the high-low-temperature meat product, the sauted meat fragrance of the meat product can be achieved, the perfume is lasting, the fragrance fidelity is high, and the high temperature resistance is good.

The invention relates to a chicken flavor for food and a preparation method of the chicken flavor. The chicken flavor is prepared from the following raw materials: 10% 2,4-nonadienal, 10% 2,4-nonadienaldehyde, 10% 2,4-heptadienal, 10% furfural, 10% anisic aldehyde, 10% cinnamyl aldehyde, 10% mercaptobutanone, 10% tetrahydrothio thiophenone, 10% furanone, 4-methyl-5-hydroxyethyl thiazole, 10% 2-methyl-3-thiol furan, 10% disulfide, 1% MCP, 1% ethyl maltol, 1% 2-acetylpyrazine, 10% distilled ginger oil, and salad oil, wherein the concentration is the mass concentration of a monomer spice diluted by the salad oil. The chicken flavor disclosed by the invention has strong and fresh chicken aroma, mellow smell, and lasting fragrance.

The invention relates to a beef oily essence and a preparation method thereof. The essence is prepared by using the following raw materials: butanedione, 2-methyl-3-tetrahydrofuranthiol, 2-methyl-3-furanthiol, 4-methyloctanoic acid, oleic acid, furanthiol acetate, cinnamon oil, aniseed oil, clove oil, Cocal, furanone, 2-acetylpyrazine and salad oil. The invention additionally provides the preparation method of the essence. The essence product prepared by adopting the method has an obvious beef flavor, the fragrance of beef is full and rich and the aftertaste is long-lasting.

The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.

The invention provides lignum aquilariae resinatum essence for lignum aquilariae resinatum type cigarette lap adhesive, a method for preparing the lignum aquilariae resinatum essence and application thereof. The lignum aquilariae resinatum essence for the lignum aquilariae resinatum type cigarette lap adhesive comprises, by weight, 0.001-0.002% of East Indian white lignum santali albi oil, 2-5% of Zimbabwean tobacco leaf extract, 0.2-0.8% of ambroxide, 3-10% of oak chip extract, 0.2-0.8% of vanillin, 0.5-0.9% of 5-methylfurfural, 0.05-0.08% of 2-acetylpyrazine and the balance solvents. The lignum aquilariae resinatum essence, the method and the application have the advantages that cigarettes can have lignum aquilariae resinatum note owing to the lignum aquilariae resinatum essence and have obvious smell fragrance, the fragrance can be persistently retained, lignum aquilariae resinatum aroma is elegant when smokers smoke the cigarettes, smoke is good in soft, fine and smooth degree, the smokers feel comfortable in the oral cavities, and the sense experience can be improved.

The invention relates to a pork flavor for food, and a preparation method thereof. The pork flavor is prepared from the following raw materials: 2-mercapto-3-butanol with the concentration of 10%, cinnamon oil with the concentration of 10%, anise oil with the concentration of 10%, distilled ginger oil with the concentration of 10%, anisic aldehyde with the concentration of 10%, mercapto butanone with the concentration of 10%, furanone with the concentration of 1%, 4-methyl-5-thiazoleethanol, 2-methyl-3-furanthiol with the concentration of 10%, bis (2-methyl-3-furyl) disulphide with the concentration of 10%, MCP with the concentration of 1%, ethyl maltol with the concentration of 1%, 2-acetyl pyrazine with the concentration of 1%, and salad oil, wherein the concentration of each raw material refers to the mass concentration of the each spice diluted with salad spice. The pork flavor prepared by the invention has rich pork aroma, and is mellow, fragrant and lasting in flavor.