2968 results about "Aroma aroma" patented technology

The invention relates to a method and a system for measuring fragrance components of essence, and relates to the technical field of essence quality identification, and the method comprises the following steps: S1, constructing a liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system, the system comprises a liquid chromatography system, a gas chromatography system and a supercritical fluid chromatography system which are connected in sequence, and S2, carrying out separation detection on essence samples from different sources or formulas by using the liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system to obtain multi-dimensional chromatographic data containing volatile and non-volatile components. According to the present invention, with the liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system, the separation problem of the aroma components with similar structures can be effectively solved, and compared with the traditional technology, the separation degree is significantly improved, and the volatile and non-volatile component information in the essence can be completely obtained.

The invention relates to the technical field of squeezed rapeseed oil processing, in particular to a strong-fragrance squeezed rapeseed oil processing device which comprises an outer frame, a stirring mechanism, a squeezing mechanism, a squeezing mechanism, a squeezing mechanism, a squeezing mechanism and a squeezing mechanism. The heating assemblies are arranged on the two sides of the heating frame; the filter screen is obliquely arranged and located below the discharging pipe, and vibration assemblies are installed on the left side wall and the right side wall of the filter screen; the driving device is fixedly installed on the outer wall of one side of the outer frame, the output end of the driving device is located in the outer frame, and multiple sets of rotating rollers are installed at the output end of the driving device; and the crushing mechanism is arranged below the filter screen. According to the device, on one hand, the rapeseeds can be rapidly cooled, aroma components of the rapeseeds are prevented from being volatilized, on the other hand, the rapeseeds with different particle sizes can be classified, subsequent single smashing is facilitated, and the quality of squeezed oil is guaranteed.

A closing structure (10) attachable to and detachable from a refillable vessel (20) for containing a liquid comprises a drinking straw (12) with an interior duct, a first end and a second end in a longitudinal direction of the drinking straw, an attachment structure (32) for attaching a replaceable aroma container (30), the aroma container having an interior aroma chamber and an air inlet opening (42) and an air outlet opening (40), a fixed element (46) which comprises an air duct (52) and a fluid guiding duct (50) in fluid communication with the interior duct (14) of the drinking straw (12). The closing structure comprises a movable element (48) attached to the fixed element (46) and rotationally movable relative to the fixed element. The movable element (48) comprising a spout section (54) and at least one stop means (78) for restricting the relative movement of the movable element (48) relative to the fixed element (46) such that the movable element is rotationally movable relative to the fixed element between a storing position and an operational position.

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

To provide a means which, in addition to aroma and taste of a heated aroma generating base material, makes cool feeling of menthol enjoyable and which can maintain menthol flavor in storage for an extended period.SOLUTION: An aroma cartridge is adjacently placed to a heated aroma generating body 20 in order of a support element which is a cylindrically shaped hollow tube, a transfer member which is a hollow tubular element, and a filter member 50. The heated aroma generating body, the support element, the transfer member, and the filter member are packaged with a packaging member 70, with a lid prepared on an upstream side of the heated aroma generating body. The packaging member has a ventilation area formed along the circumferential direction of the transfer member at a corresponding position of the transfer member. The ventilation area is a plurality of holes 50b which are formed with an even space by means of through holes penetrating the packaging member.SELECTED DRAWING: Figure 13

The invention relates to the technical field of chlorella deodorization, in particular to a method for reducing fishy smell in chlorella. By regulating the concentration of inorganic selenium in the culture medium, growth of chlorella is not inhibited, selenium-enriched biological enhancement is realized, the content of typical marker hexanal with fishy smell and grass taste of chlorella is remarkably reduced, meanwhile, the content of methyl hexanoate with sweet fragrance and fruit fragrance is increased, and the content of chlorella is increased. The fishy smell reduction and aroma enhancement of the chlorella are fundamentally realized. According to the method, the flavor characteristic of the selenium-enriched chlorella is effectively improved, the application potential of the selenium-enriched chlorella in food and related fields is greatly promoted, and the selenium-enriched chlorella is easier to accept by consumers.

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

A drinking device for the retronasal perception of an aroma substance. The drinking device comprises a storage container for drinking liquid, a head part, which can be fastened on the storage container and has a mouth end, at least one exchangeable aroma container, through which air can flow and which can be fastened on the head part, and a drinking straw, which is fixed in the head part. The drinking straw includes a transport channel for drinking liquid and an air channel for transporting aromatized air. The transport channel extends from the storage container towards the mouth end of the drinking device. The air channel extends from the at least one aroma container towards the mouth end.

The present invention relates to a drinking bottle comprising a container for drinking liquid, a mouthpiece, a drinking liquid transport channel extending from a mouth end of the mouthpiece into the container, an aroma chamber for receiving an aroma substance, and an aroma transport channel for transporting air enriched with the aroma substance, i.e., aromatized air, wherein the aroma transport channel extends from the aroma chamber to the drinking liquid transport channel or to the mouth end of the mouthpiece. In order to provide a more user-friendly, flexible and alternative drinking bottle for retronasal drinking compared to the drinking bottles known from the prior art, the drinking bottle has an aroma transport actuator which can assume a locked position in which the transport of aromatized air through the aroma transport channel is prevented, and which can assume an open position in which the transport of aromatized air through the aroma transport channel is enabled.

The invention discloses application of an OfTPS7 gene in synthesis of an important terpenoid aroma substance linalool and an oxide thereof, a plant overexpression vector containing the OfTPS7 gene is used for instantaneously converting OfTPS7 gene into OfTPS7 petals and detecting volatile matters of infected petals, compared with a control group, the expression quantity of OfTPS7 is increased by 3.13 times, the content of linalool is increased from 182.25 mu g / gFW to 1851.12 mu g / gFW, and the content of linalool is increased by 3.12 mu g / gFW. And the content of linalool oxide is increased from 452.09 [mu] g / gFW to 3072.41 [mu] g / gFW. The OfTPS7 gene overexpressed in the petals can significantly improve the content of linalool and oxides thereof in the petals, which proves that the OfTPS7 is the linalool synthetase gene and can be used for improving the natural aroma quality of osmanthus fragrans, breeding excellent varieties and the like in osmanthus fragrans genetic engineering.

A pet feeding system includes a generally hollow main body having openings along the top surface for receiving a food dish and a water dish. A fan is positioned along another opening in the bottom surface of the main body that is located in line with the food dish. A heating plate having a removable tray is positioned between the fan and the food dish. The tray is constructed from a heat conducting material and imparts heat from the heating plate onto a material. Aroma produced by the scented material is moved by the fan toward air vents in the food bowl, and a pair of locking rings secure the bowls to the main body to prevent a pet from accessing the scented material.

Devices, systems, and methods for selectively emitting scent control material responsive to local conditions of a scent control device. The local conditions may dictate the effectiveness of a given set of output parameters of a scent control device. The scent control device accepts as input, one or more conditional inputs carrying information about the local conditions around the scent control device, such as weather conditions, elevation, barometric pressure, or functional status of the scent control device. Operational programs corresponding to the conditional inputs may be automatically selected based on the combination of conditional inputs to cause the output parameters of the scent control device to match or take into account the local conditions. The scent control device then outputs scent control material such as ozone at a rate effective to control one or more scents to a level that is not perceivable by animals or humans.

Methods, systems, and apparatus, including computer programs encoded on a computer storage medium, for implementing an olfaction training program by an online service executing on a server. A first object and an aroma of the first object is transmitted to the client device of a user that presents the first object in a virtual reality environment and disperses the first aroma. In response, the user interacts with the vital reality environment. The user response is transmitted back to the online service. The user response is stored in a database along with the first data and the first aroma. The online service determines a second object and an aroma of the second object based on the user response. The second object and the aroma of the second object is transmitted to the client device.

The invention provides a food cooking method, a cooking drawer and a refrigerator. The food cooking method comprises the steps that the initial weight of food materials to be cooked is obtained, an electric air door is controlled to be opened, and cold air is conveyed to the cooking drawer so that the temperature in the cooking drawer can be reduced to a first temperature interval; controlling the variable-frequency fan to operate at a first rotating speed; obtaining the first weight of the to-be-cooked food material; according to the weight and the moisture evaporation rate of the to-be-ripened food materials, the temperature in the ripening drawer and the air speed of the frequency conversion fan are controlled, the air drying characteristic parameters are selected to adjust the cooling capacity on the basis of moisture evaporation and weight changes in the food material ripening process, appropriate air drying logics are matched for different stages, humidity does not need to be controlled, and the energy consumption is reduced. And the cooked food not only generates cheese fragrance, but also keeps the tenderness of meat.

The invention relates to the technical field of intelligent storage operation and maintenance management, and discloses a jasmine tea intelligent storage dynamic operation and maintenance management system, which comprises an aroma modeling and acquisition module, which is used for acquiring batch information and key volatile matter concentration and determining an aroma fidelity rate; the environment quota distribution module is used for determining an environment quota based on the microclimate parameters and distributing a storage location; the risk assessment and early warning module is used for calculating an aroma risk index and generating an early warning mark; the prediction operation and maintenance management module is used for carrying out equipment trend evaluation and generating an operation and maintenance work order; the scheduling decision module is used for generating a turnover priority queue according to the aroma residual margin and the risk index; the job resource scheduling module is used for executing joint scheduling to generate a job scheduling table; and the rebalance auditing module is used for updating the environment quota and the priority queue based on the execution receipt so as to realize dynamic closed-loop management. According to the invention, dynamic monitoring, intelligent decision making and closed-loop adaptive management of the storage environment, aroma quality and operation and maintenance scheduling of the jasmine tea are realized.

The invention relates to the technical field of illicium verum wine production, in particular to fermented illicium verum wine and a preparation process thereof. Comprising the following components in parts by weight: 60-80 parts of water, 5-10 parts of acidified star anise, 0.5-2 parts of a balm extract, 0.1-0.5 part of sulfurous acid, 0.1-0.5 part of activated pectinase, 0.5-2 parts of active dry yeast, 1-3 parts of a thiamine nutritional agent, 10-20 parts of white granulated sugar, 0.5-2 parts of bentonite GB and 0.1-0.5 part of casein. In the design, after the star anise is acidified, the taste of the wine can be improved, the wine is mellower and softer, and the complexity and layering sense of aroma can be increased; carbonic anhydrase mainly acts on generation and decomposition of carbonate ions, so that the risk of acid residue can be reduced, and other beneficial components or flavor substances in illicium verum are not interfered; the melissa officinalis extract is rich in various volatile aromatic compounds, so that the wine body can be endowed with unique elegant fragrance and complex layering sense, and the overall flavor experience is enhanced.

Methods and system for detecting trace level volatile organic compounds present in an aroma are provided. The system includes a separator configured to selectively separate first components from second components of the aroma, a preconcentrator configured to selectively accumulate the trace level volatile organic compounds included in the first components, a sensor including a plurality of sensing elements, each of the sensing elements being configured to generate an electrical signal in response to an interaction with the trace level volatile organic compounds, and a processor configured to execute a machine learning model trained to detect a change in a time series of interaction between the trace level volatile organic compounds and the sensing elements and correlate the change in time series of interaction with a change in a concentration of the trace level volatile organic compounds in the aroma.

A drinking device comprises a drinking straw with an inner flow channel and a drinking end and an aroma container connected with the drinking straw for adding an aroma substance to an air flow flowing out of the aroma container. The aroma container comprises at least one air outlet opening which is in flow connection either with at least one aroma inlet opening into the inner flow channel or with an aroma channel extending up to the drinking end of the drinking straw. The aroma container is able to be coupled with the drinking straw in such a way that, when applying a negative pressure at the drinking end or at a mouthpiece connected with the drinking end, the air flow exits from the aroma container through the air outlet opening. The aroma container comprises an aroma chamber containing a carrier substance for an aroma substance, wherein the carrier substance preferably has a specific flow resistance of less than 500 Pa·s / m.

The invention discloses bacillus subtilis MY-01 as well as a microbial preparation and application of the bacillus subtilis MY-01. The strain (preservation number is CCTCC NO: M 20242596) can efficiently degrade cellulose, total sugar and nicotine in tobacco stems and remarkably improve sensory indexes such as aroma quality and aroma amount, and the cellulase activity is greatly improved when the strain and sodium carboxymethyl cellulose act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco stem treatment, the technical breakthrough of reduction of the cellulose content, increase of the filling value and reduction of the tar release amount is achieved through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like. Compared with a traditional method, the technology has the advantages that the treatment period is greatly shortened, the cost is remarkably reduced, the COD value of wastewater is reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the industrial application prospect is wide.

The invention provides a method for producing fragrance through co-culture of gliocladium neurospora and lachnum brachytrichum, and relates to the technical field of microorganisms. The method for producing fragrance by co-culture of the gliocladium neurosporum and the lachnum brachytrichum comprises the following steps: S1, strain activation: respectively inoculating the gliocladium neurosporum and the lachnum brachytrichum into a PSA solid culture medium for activation culture; s2, co-culture inoculation and culture: inoculating the activated gliocladium neurospora and lachnum brachytrichum in the step S1 into a PSA solid culture medium in the same culture container by adopting a five-point confrontation method; and S3, volatile matter collection and analysis: from the second day after inoculation, collecting headspace volatile matters of the culture every 48 hours by adopting a headspace solid-phase microextraction method, and then identifying the co-culture specific volatile organic compounds. Five kinds of specific VOCs which are not cultured independently can be induced to be generated, and the fragrance diversity is enriched; the method is stable and repeatable, the product contains clear aroma components, and an efficient and green new strategy is provided for natural perfume development.

The invention relates to the technical field of white spirit aroma analysis, discloses a method and a device for evaluating aroma contribution of flavor substances in white spirit, and aims to solve the problems of poor consistency and accuracy caused by incapability of realizing quantitative evaluation in an existing aroma contribution evaluation method. According to the scheme, the method mainly comprises the following steps: pre-constructing a function relationship between compound concentration and aroma intensity score; the method comprises the following steps: acquiring the actual concentration of a compound corresponding to a flavor substance in Baijiu, calculating to obtain an aroma intensity score corresponding to the compound according to the actual concentration and based on a pre-constructed function relationship, and judging the aroma contribution degree of the corresponding flavor substance in the Baijiu according to the aroma intensity score corresponding to the compound. The method realizes quantitative analysis of aroma contribution, improves the consistency and accuracy of analysis, and is suitable for various white spirits.

A wine tasting carrier corresponding to a selected wine is disclosed. The wine tasting carrier includes: an original carrier being in a shape of human's tongue; a flavourless region arranged on the original carrier; a flavor carrying region arranged on the original carrier and providing a flavor; a producing material attached on the flavor carrying region to provide the flavor of the flavor carrying region; and a boundary line arranged on the original carrier to separate the flavor carrying region and the flavourless region. The flavor carrying region is arranged at a tip position, a middle position, a rear position, a circular area from a front to two sides, or two separated sides of the wine tasting carrier, and the flavor of the flavor carrying region is corresponding to one flavor or aroma of the selected wine according to the arranged position of the flavor carrying region.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention provides a fermentation composition with an anti-oxidation effect as well as a preparation method and application of the fermentation composition. The composition is prepared by taking ginseng powder, corn stigma and chrysanthemum as fermentation raw materials and saccharomyces cerevisiae and bacillus subtilis as fermentation strains. Experiments show that the fermentation composition has a remarkable anti-oxidation effect, also has typical aroma characteristics, and is full and harmonious in aroma.

The invention discloses a method for predicting an interaction relationship between aroma substances based on a decision tree algorithm. The method comprises the following steps: constructing an aroma substance interaction relationship database; training the C5.0 decision tree prediction model based on the Booting algorithm by taking data of the aroma substance interaction relationship database as a training test data set to obtain an optimal prediction model; and utilizing the optimal prediction model to obtain the interaction relationship of the aroma substance combination to be predicted. According to the method disclosed by the invention, the decision tree model is adopted to carry out association modeling on binding energy data and sensory experiment results, and a Boosting algorithm is introduced to optimize model parameters, so that deep fusion of olfactory receptor binding energy and sensory evaluation data is realized; and through multi-dimensional data integration, the aroma substance interaction prediction precision is remarkably improved, and the method has wide applicability and good application prospects.

The invention relates to the technical field of microorganisms. The invention particularly relates to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in wine brewing. The vineyard hansenula polymorpha HV-26 is preserved in the China General Microbiological Culture Collection Center on January 14, 2025, the preservation date is January 14, 2025, and the preservation number is CGMCC No.33403. The invention further discloses a preparation method of the vineyard hansenula polymorpha HV-26. The vineyard hansenula polymorpha HV-26 and saccharomyces cerevisiae QA23 are mixed to inoculate and ferment the Guixiang wine, the content of esters and phenethyl alcohol in the wine can be greatly increased, the concentration of bad flavor volatile acid is reduced, and therefore the flower and fruit fragrance of the Guixiang wine is enhanced, the problem that the fragrance is single when commercial saccharomyces cerevisiae is inoculated and fermented independently is solved, and the wine quality is improved. The hansenula polymorpha HV-26 is more complex in fragrance and more prominent in layering sense and style, and has good industrial application potential in wine brewing.

The invention belongs to the technical field of microorganisms, and relates to an aroma-producing yeast XW2-1 and application thereof. The aroma-producing yeast XW2-1 disclosed by the invention is clavipora lusitaniae and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on June 14, 2024, and the preservation number of the aroma-producing yeast XW2-1 is CGMCC (China General Microbiological Culture Collection Center) No. 30947. The aroma-producing yeast XW2-1 disclosed by the invention is high in growth speed, relatively strong in tolerance and outstanding in aroma-producing effect, and can be used for tobacco aroma enhancement. The strain can ferment tobacco powder in a liquid state, the variety and content of aroma components in fermentation liquor are remarkably increased, and the total amount of the aroma components is increased by two times or above. The tobacco flavor produced by fermentation of the strain has typical aroma characteristics, the aroma enhancement effect is remarkable, the smokeability is high, and the smoking quality of tobacco products can be improved.

The invention discloses a cyclic dipeptide precursor aroma component as well as a preparation method and application thereof, the high-content cyclic dipeptide precursor aroma component, especially cyclic (proline-valine) dipeptide, cyclic (proline-isoleucine) dipeptide and cyclic (proline-leucine) dipeptide, is produced through bacillus velezensis, and the cyclic (proline-valine) dipeptide, the cyclic (proline-isoleucine) dipeptide and the cyclic (proline-leucine) dipeptide are used as the precursor aroma component of the cyclic dipeptide. The cyclic dipeptide precursor aroma components and the fermentation liquor biological perfume can significantly improve the milk aroma and baking aroma of cigarettes, and enhance the corresponding aroma characteristics of the cigar tobacco leaves, so that the overall quality of the cigar tobacco leaves is improved. In addition, the cyclic dipeptide precursor aroma component generated by the bacillus velezensis and the fermentation liquor biological perfume provide a new way for improving the quality of tobacco products; the application of the components not only can enrich the sensory experience of tobacco products, but also opens up a new direction for product innovation and quality improvement in the tobacco industry.

The present invention addresses the problem of providing: a beverage in which the concentrations of β-citronellol, nerol, and geraniol are improved and the aroma of a citrus fruit is enhanced; a method for producing the same; and a method for improving the concentrations of β-citronellol, nerol, and geraniol in a beverage and enhancing the aroma of a citrus fruit. Moreover, the "concentrations of β-citronellol, nerol, and geraniol" may be the "concentrations of β-citronellol, nerol, and / or geraniol" or the "concentrations of linalool, β-citronellol, nerol, and / or geraniol".　The present invention pertains to: a method for producing a beverage using a plant raw material, the method comprising a step for adding a food composition having lipase activity; and a beverage produced by said production method.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.