1844 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.

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.

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.

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.

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 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.

The invention relates to an aroma durability improving agent and a preparation method thereof, an essence and a shampoo product, and the aroma durability improving agent comprises the following components in percentage by weight: 40%-60% of a component A, 1%-0.5% of a component B, 10%-20% of a component C, 10%-20% of a component D, 5%-10% of isooctyl salicylate, 10%-20% of a perfume component and the balance of a solvent, wherein the component A is prepared from 2-[[3-[2-methyl-4-(2-methylpropyl) phenyl] propylidene] amino] methyl benzoate; the long-lasting fragrance can be effectively improved, the preparation process is simple, the production cost is low, the compatibility is good, and the long-lasting fragrance is suitable for various essences or hair washing products.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The present invention discloses a scent container and a drinking device head. The scent container comprises a sealing shell and a suction nozzle. One end of the suction nozzle is arranged in the sealing shell, and other end protrudes upward from upper surface of the sealing shell; inner side wall of the sealing shell and outer side wall of the suction nozzle surround and form an aromatic space for placing aromatic substances; at least one first opening is arranged on the sealing shell for air to flow into the aromatic space; and at least one second opening is arranged inside the sealing shell and located on the suction nozzle for air to flow out. It increases the taste experience, and when replacing the scent container, the suction nozzle can be replaced at the same time, which is safer and more hygienic.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention discloses a production method of tribute white tea with rose fragrance and belongs to the technical field of tea processing, fresh tribute white tea leaves and fresh edible roses are used as raw materials, and the tribute white tea with the rose fragrance is prepared through the steps of picking, screening, airing, withering, aromatherapy scenting, drying, screening, packaging and the like. According to the present invention, the original tea aroma of the tribute brow white tea is retained, the aroma of the rose is added, the market competitiveness of the product and the drinking experience of consumers are substantially improved, and the preparation method has advantages of simple operation, high repeatability, low cost and the like, and is suitable for large-scale industrial production.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

At present, main fragrance products in the market comprise three types of fragrance candles, liquid fragrance and traditional burning incense. In the prior art, fire accidents are easy to occur, negative risks of PM2.5 to respiratory tracts of human bodies exist, articles are greatly wasted, degradation is not easy, fragile container products have potential harm to human and animals, and resources are wasted. The acceptability of people is lower than that of natural products. The inventor finds that the extracted remains and residues of plants have a large amount of aromatic substances for a long time, and the remains and residues of the plants are often directly discarded in the industry and are not wasted. Through six years of exploration, pure fragrance of a single plant without an adhesive acts on people, so that the people are benefited. And the product has the functions of a natural fragrance diffuser and an art ornament, and can be naturally degraded. The problem of treatment of plant residues and remains in an extraction factory is solved, and the plant residues and remains are effectively converted into high-added-value products.

The invention provides a production method of a spicy red oil seasoning, which comprises the following steps: acquiring real-time data of spicy aroma components from spice raw materials through a sensor array in combination with a spectral analysis technology to obtain quantitative data of quality fluctuation of the raw materials; according to the quantitative data of the quality fluctuation of the raw materials, analyzing the relevance between the spicy aroma components and the quality fluctuation by adopting a machine learning model, and determining key parameters of formula adjustment; aiming at the initial parameters for dynamically adjusting the formula, simulating a formula execution effect under consistency constraint in a production process by adopting a digital twinning technology to obtain adjustment parameters for optimizing the formula in real time; if the deviation data of the actual component change exceeds a preset deviation threshold value, adjusting the optimized formula data by adopting a feedback control algorithm, and generating dynamically adjusted formula data; according to the dynamically adjusted formula data, the complete process of formula adjustment is recorded through the data analysis platform, and a digitalized long-term data record of formula management is generated.

The utility model discloses a tearing open type perfume diffusion container and device, which comprises a container shell, a sealing tearing sheet and a diffusion film, the container shell is provided with at least one containing cavity groove, the containing cavity groove is provided with a notch, the groove bottom of the containing cavity groove is convexly provided with at least one tearing limiting table which is arranged in the same direction as the notch, and the tearing limiting table is provided with a sealing opening. The bottom of the tearing limiting table is flexibly connected with the containing cavity groove so that the tearing limiting table can move relative to the container shell. The sealing tearing sheet is arranged in the notch in a sealing and covering mode, and the bottom face of the sealing tearing sheet is provided with an attaching tearing area fixedly connected with the top face of the tearing limiting table. The diffusion film covers the notch in a sealing mode and is overlapped on the outer side of the sealing tearing sheet. When the perfume diffusion container needs to be opened for fragrance volatilization and diffusion, the limiting table is torn to drive the attaching and tearing area on the sealing and tearing sheet to move, so that the sealing and tearing sheet is torn and opened, and the risk of perfume overflow caused by damage to the diffusion film can be effectively reduced.

The invention belongs to the technical field of agricultural microorganisms, and discloses aroma-producing heterologous candida and application thereof in tobacco products. The strain can meet the requirements of different tobacco products, the stress resistance of the strain is excellent, a strain fermentation solution can generate 54 characteristic aroma substances with higher content, a propylene glycol extracting solution can generate 52 characteristic aroma substances, and after flue-cured tobacco leaves are fermented, compared with untreated tobacco leaves, the aroma quality and the aroma quantity are increased, the irritation is reduced, and the sweet feeling is increased; the cigar tobacco leaves are fermented for 30 days, the comfort is improved, the aired cigar tobacco leaves can reach the smoking standard after being intensively fermented for 30 days, the agricultural fermentation time is shortened, the fragrance such as honey sweet fragrance, fresh sweet fragrance and flower fragrance of the fermented cigar tobacco leaves is improved, and the cigar style is manifested. The heterologous candida provided by the invention is an aroma-producing strain, can directionally improve the flavor quality of tobacco products, and has a very good application prospect in aroma enhancement and quality improvement of products such as cigarettes and cigars.

The invention relates to the technical field of linalool synthesis, in particular to a decoloring and aroma-keeping method for synthesizing linalool, which comprises the following specific steps: S1, cracking generation: heating beta-pinene to high temperature, and cracking the beta-pinene to generate myrcene; s2, rapid cooling: rapidly cooling the split product myrcene to avoid side reaction; s3, crude sample generation: in the presence of an acid catalyst, myrcene reacts with water to generate linalool, the reaction temperature is 40-80 DEG C, and the reaction time is 4-12 hours; s4, neutralizing the crude sample: after the reaction is finished, neutralizing residual acid by using a sodium bicarbonate solution, and separating an organic phase by using a separating funnel; s5, washing the crude sample: washing the organic layer to be neutral, and removing water-soluble impurities at the same time; s6, purifying the crude sample: adding anhydrous sodium sulfate to dry an organic layer. According to the decoloring and fragrance-keeping method used in the invention, the synthesized linalool is easy to decolor and natural in fragrance, can easily meet the standards of food additives and spice supplies, and has a wide application prospect.

The invention relates to the technical field of dairy products, in particular to liquid milk for children and a sterilization and preparation method thereof. When the liquid milk for children is prepared, the pressure of the dynamic ultrahigh-pressure microjet is 150-200MPa, the holding time is 12-15s, an emulsifier used in the liquid milk for children comprises mono-and diglycerol fatty acid ester, polyglycerol fatty acid ester and propylene glycol fatty acid ester, and the emulsifier accounts for 0.06-0.12% of the liquid milk for children by mass. The liquid milk obtained by adopting the compound emulsifier and the microjet treatment condition provided by the invention is uniform in color and luster; the tissue state is a uniform fluid, and the phenomena of precipitation, clots, impurities, viscosity and thickness are avoided; the beverage has the fragrance of cow milk, is delicious and sweet in taste, and does not have any other abnormal taste.

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention discloses a fragrance device and a vehicle. The fragrance device comprises a containing piece and a heating piece. A containing cavity is formed by the containing piece and used for containing fragrance, and the heating piece is used for heating the fragrance. Therefore, in the operation process of the fragrance device, the heating piece can heat the fragrance so as to accelerate volatilization of the fragrance, so that the fragrance device can quickly diffuse a large amount of fragrance to the outside in a short time, more efficient fragrance emission is achieved, and the effect of the fragrance atmosphere created by the fragrance device is improved; and the satisfaction degree of a user to the fragrance device is improved.

The invention belongs to the technical field of tea quality regulation and control, and particularly relates to a key sniffing substance for improving white tea pekoe flavor and a screening method and application thereof, the screening method comprises the following steps: firstly collecting typical pekoe white tea samples and preparing mixed samples, and identifying 77 sniffing substances by adopting stirring rod adsorption extraction in combination with a gas chromatography-sniffing / mass spectrometry technology; the method comprises the following steps: determining phenethyl alcohol and epi-piper cubeba alcohol as key pekoe aroma substances through aroma dilution analysis and quantitative analysis by a standard addition method in combination with aroma recombination and deletion experiments; the screened key substances are added into a tea blank matrix according to the concentration and proportion in a tea sample, and the pekoe flavor characteristic flavor (Plt; 0.05) can be remarkably improved. According to the invention, the key substance basis of white tea pekoe fragrance is determined for the first time, and the screened pekoe fragrance key smelly substance can be directly applied to quality regulation and control of white tea production and deep processing product development.

The invention provides a one-time stem-carrying curing method for middle-upper tobacco leaves of flue-cured tobacco, and relates to the technical field of tobacco. According to the one-time stem-carrying curing method for the middle-upper tobacco leaves of the flue-cured tobaccos, the relative humidity of air in the curing barn is regulated and controlled by adjusting the heating rate and the temperature stabilizing time of five stages of brewing fragrance, producing fragrance, increasing fragrance, increasing fragrance and fixing fragrance according to the quality of fresh tobacco leaves of the tobacco leaves harvested with the stems, the tobacco leaves are promoted to be fully yellowed, the proportion and the quality of the whole group of tobacco leaves are improved, and the tobacco leaves are cured. One-time baking of all middle and upper tobacco leaves with stems is realized; the modulated tobacco leaves have the advantages of obvious style characteristics, moderate strength, strong smoke concentration, clear and full aroma, sufficient aroma amount, obvious sweetness, small offensive odor and irritation and comfortable aftertaste.