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4 results about "Allyl isothiocyanate" patented technology

Allyl isothiocyanate (AITC) is the organosulfur compound with the formula CH₂CHCH₂NCS. This colorless oil is responsible for the pungent taste of mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. It is slightly soluble in water, but more soluble in most organic solvents.

A natural plant essential oil insecticide composition, its preparation method and application

PendingCN122350113APhellandreneAllyl thiocyanate
This invention relates to the field of grain storage technology, and in particular to a natural plant essential oil insecticide composition, its preparation method, and its application. The natural plant essential oil insecticide composition comprises a main active ingredient and co-active ingredients. The main active ingredient includes cinnamaldehyde, allyl isothiocyanate, and cuminaldehyde. The co-active ingredients include 1,8-cineole, β-phellandrene, γ-terpinene, p-cymene, eugenol, α-pinene, linalool, and limonene. By volume percentage, the insecticide composition contains: cinnamaldehyde 15-40%, allyl isothiocyanate 20-40%, and cuminaldehyde 0.5-16.5%. The insecticide composition provided by this invention is made from natural plant essential oils, is stable, safe, environmentally friendly, does not pollute grains, and has an aromatic odor. It has a strong insecticidal effect on pests such as rice weevils in grains and has good application prospects in the field of grain storage.
Owner:GUANGDONG UNIV OF TECH

Food composition and method for masking off-flavor in food composition

PCT designated stageWO2026105542A1Edible oils/fats ingredientsBiotechnologyOff-flavour
The present invention addresses the problem of providing technology that can reduce off-flavors derived from free medium-chain fatty acids in aqueous-phase-containing foods containing triglycerides that contain medium-chain fatty acids as constituent fatty acids. The present invention provides a food composition, said food composition comprising an oil phase and aqueous phase and comprising a prescribed amount of one or more components selected from the group consisting of allyl isothiocyanate, 1-hexanol, 2-heptanone, and butyric acid, wherein the oil phase contains a medium-chain fatty acid, and the medium-chain fatty acid is in the form of a triglyceride constituent fatty acid and / or in the form of a free medium-chain fatty acid.
Owner:THE NISSHIN OILLIO GRP LTD

Composition for enhancing adrenomedullin gene expression

PendingUS20260144780A1Hormone peptidesHydroxy compound active ingredientsAllyl thiocyanateCapsaicin
The present invention provides a composition having an action to enhance adrenomedullin gene expression. One or more embodiments of the present invention relate to a composition for enhancing adrenomedullin gene expression containing a TRPV1 agonist and a TRPA1 agonist as active ingredients. The TRPV1 agonist can be, for example, at least one selected from capsaicin, 6-shogaol, 6-gingerol and piperine. The TRPA1 agonist can be, for example, at least one selected from allyl isothiocyanate, cinnamaldehyde, diallyl disulfide, ASP7663 and oxylipin.
Owner:HOUSE WELLNESS FOODS