258 results about "Aroma aroma" patented technology

The application provides a fragrance for improving the aroma quality of low-quality cigar tobacco leaves. Compared with the prior art, the fragrance provided by the application can make the low-quality tobacco leaves form stable style characteristics, has a compound aroma characteristic of pepper and cocoa after treatment, improves the smoke quality, softens the delicate smoke, improves the aftertaste, reduces the bitterness, improves the tobacco leaf quality and homogeneity, realizes upgrading of low-grade raw materials, widens the applicable range of raw material formula, and also makes the tobacco raw materials unnecessary to be fermented, effectively shortens the raw material treatment period, saves the labor, time and space cost in the material flow process in the production process, improves the raw material treatment effect and efficiency, and optimizes the process after the raw material treatment.

The present application relates to the technical field of fragrance diffusion, and particularly relates to an article with controllable directional fragrance diffusion function and a preparation method thereof, comprising: at least part of the surface of the substrate has a micro-texture pattern area formed by laser processing or micro-blasting processing, the micro-texture pattern area is composed of a plurality of micro-texture units with a preset interval and a preset depth according to a preset arrangement mode, the contact angle of the micro-texture pattern area to the fragrance liquid is less than 10 degrees, or the contact angle of the micro-texture pattern area to the fragrance liquid is greater than 150 degrees, so as to guide the directional diffusion and controllable release of the fragrance liquid along the micro-texture pattern area. In the present application, a new degree of freedom of appearance design of the fragrance diffusion product and stable and controllable fragrance release are realized, and the problems of limited types of traditional fragrance diffusion materials, single product appearance design and unstable fragrance release rate are solved.

The application discloses a multi-cavity intelligent fragrance system based on emotion recognition and a control method thereof, and belongs to the technical field of smart home. The system comprises a base, a capsule bin, a fixed top cover, a flow guide structure, a plurality of fragrance oil consumable capsules, an emotion acquisition module and a control unit. The capsule bin is provided with a plurality of capsule accommodating cavities, and each cavity is provided with an independent heating element and a physical foolproof structure at the bottom. The top cover is internally provided with a flow guide structure, including a plurality of independent flow guide channels, each channel is in sealed communication with the top of the corresponding capsule cavity, and converges to the fragrance outlet at the center of the top cover. The bottom of the capsule is provided with a foolproof groove and a fragrance type identification part (color ring or NFC tag). The control unit matches the target fragrance type according to the user emotion obtained by the emotion acquisition module, starts the heating element of the corresponding capsule cavity, and the fragrance is released from the fragrance outlet through the flow guide channel. The application does not need rotating parts, has a simple and reliable structure, supports composite fragrance type release, and can be widely applied to home, office and other scenes.

Disclosed in the present invention are a ketone aroma-type Lacticaseibacillus paracasei and use thereof in the preparation of a fermented dairy product, belonging to the technical field of microorganisms. Provided in the present invention is a strain of ketone aroma-type Lacticaseibacillus paracasei TGK, with a deposit number of CCTCC NO: M20242380. The Lacticaseibacillus paracasei TGK is used as a starter culture to prepare fermented milk, and the obtained fermented milk has a relatively high sensory score. Compared with conventional fermented milk, the fermented milk contains a large amount of ketone compounds, with diacetyl and acetoin contents reaching 3.2 mg / kg and 2.7 mg / kg, respectively. Diacetyl and acetoin are two important ketone compounds in the fermented milk, giving the fermented milk a strong milk aroma. Therefore, the ketone aroma-type Lacticaseibacillus paracasei TGK of the present invention has great application value in improving the aroma quality of the fermented milk.

This invention relates to a compound fragrance essential oil, belonging to the field of fragrance technology, and solves the technical problems of existing fragrance essential oils, such as single aroma layers, poor fragrance retention, and easy component separation. This fragrance essential oil, by weight percentage, consists of 0.05wt%~0.10wt% polyethylene glycol, 9.00wt%~10.00wt% linalool, 0.50wt%~1.00wt% violet essential oil, and the balance being glyceryl acetate. The components are scientifically proportioned and compounded to produce a synergistic effect. Polyethylene glycol emulsifies and solubilizes, ensuring uniform mixing without separation. The sweet camphor floral scent of linalool blends harmoniously with the rich floral scent of violet essential oil. Glyceryl acetate acts as a carrier to enhance the fragrance retention stability of the essential oil. The final fragrance essential oil has a fresh, natural, rich, and long-lasting aroma. The formulation of this invention has been verified by professional testing institutions, confirming the authenticity and effectiveness of the components, the reasonable proportioning design, and the readily available raw materials. It can be directly compounded and used, applicable to multiple fields such as daily chemicals, food, and aromatherapy, with broad application prospects.

This invention discloses a fermented wine made from Gastrodia elata, its preparation method, and its applications, belonging to the field of fermented wine preparation technology. This invention discovered that *Saccharomyces cerevisiae* SY exhibits faster fermentation speed, the lowest proportion of bitter amino acids, a higher proportion of umami amino acids, and a higher sensory score when preparing fermented wine from Gastrodia elata. It also retains the characteristic volatile substances of Gastrodia elata in moderate amounts, has minimal impact on the aroma of the wine, and produces a richer aroma profile, making it more suitable for producing fermented wine from Gastrodia elata. Furthermore, the fermentation process was optimized through single-factor experiments and response surface methodology. Finally, based on actual conditions, the optimal fermentation process was determined to be a fermentation temperature of 26.3℃, an initial sugar content of 21.5 °Bx, and a yeast addition of 0.14%. Under these fermentation conditions, the resulting fermented wine from Gastrodia elata has a bright yellow color, a strong fruity aroma, and a well-integrated flavor between the Gastrodia elata and the wine aroma, resulting in a distinct flavor profile. This invention provides technical support for developing fermented wines from Gastrodia elata with unique flavor and stable quality, promoting the application of Gastrodia elata in the field of deep processing.

The utility model discloses a kind of vinegar processing sterilization equipment, it is related to vinegar processing technical field, including base and cooling component, the upper end of the base is provided with round seat, the upper end of the round seat is fixedly installed with outer bucket, the inside of the outer bucket is provided with inner bag, the inside of the base is provided with heating control mechanism, the inside of the inner bag is provided with mixing mechanism;The heating control mechanism includes support seat, one end of the support seat is fixedly installed with temperature input panel, the inside top of the inner bag is fixedly installed with temperature sensor, the outer wall of the inner bag is sleeved with spiral heating wire.The utility model can prevent the excessive volatilization of volatile aroma components in vinegar caused by excessive temperature of heating, maintain the unique flavor of vinegar, prevent the damage to the nutritional components of vinegar, improve the nutritional value of vinegar, and also do not affect its competitiveness in market.

This invention provides a flavoring agent for enhancing the honey-sweet aroma of tobacco, comprising the following raw materials and their mass percentages: 0.2-0.3% 2,3-pentanedione, 0.45-0.55% phenylacetic acid, 0.45-0.55% phenethyl acetate, 0.25-0.4% phenylethanol, 0.45-0.6% methyl phenylacetate, 0.45-0.6% ethyl phenylacetate, 0.5-0.6% menthyl acetate, 0.15-0.25% geraniol, and the balance being propylene glycol. This invention belongs to the field of tobacco flavoring technology. By combining 2,3-pentanedione, phenylacetic acid, and phenethyl acetate in a specific mass ratio and conducting testing and evaluation, a flavoring agent suitable for enhancing the honey-sweet aroma of tobacco has been successfully developed. The composition is clearly defined, significantly improving the honey-sweet aroma of tobacco products, with a rich and long-lasting aroma, and good taste harmony.

The application belongs to the technical field of food processing, and particularly relates to a processing method for improving aroma components of sweet potato stem and leaf powder. In the application, a traditional preparation process of sweet potato stem and leaf powder is improved, that is, a combination of ultra-low temperature crushing and superheated steam treatment is adopted to prepare a kind of sweet potato stem and leaf powder. In the obtained sweet potato stem and leaf powder, the total amount of volatile aroma substances is increased by 21.95% compared with that of the sweet potato stem and leaf powder prepared by the traditional method, wherein the relative content of 2-methyl butyric acid ethyl ester is increased from 0.35% to 2.17%, the relative content of terpinolene is increased from 0.12% to 2.15%, and the relative content of 1-pentene-3-ketone is increased from 0.21% to 1.52%. These aroma components endow the sweet potato stem and leaf powder with unique and strong original aroma of sweet potato, and significantly improve the quality of the sweet potato stem and leaf powder.

This application discloses a control method for a cooking appliance, the cooking appliance itself, and a storage medium, relating to the field of electrical technology. The cooking appliance includes a lid and a pot body. The pot body has a cooking cavity, and the lid is configured to open or close the cooking cavity. A cooling component is disposed on the lid, and the cooling component is configured to cool the lid when it is open. The method includes: acquiring cooking state parameters, the cooking state parameters representing the steam state within the cooking cavity; and controlling the operation of the cooling component based on the cooking state parameters. This application aims to enhance the aroma of cooked food.

The utility model discloses a baby paper diaper with high supporting force, including paper diaper body, paper diaper body includes front waist area, rear waist area and intermediate absorption layer of setting up before and after, is equipped with core layer in the middle of absorption layer, is equipped with fixed paste in the middle of front waist area and rear waist area, fixed paste is equipped with fibre band to inboard side, is equipped with elastic rope between fibre band, and elastic rope is sewn in the bottom outside of absorption layer. The utility model discloses through the top of absorption layer sets up superconductive layer and core layer, urine first time through superconductive layer carries out diffusion and through core layer carries out quick diffusion absorption, avoids urine to concentrate in the middle area, when absorption layer absorbs certain amount of urine and falls down, and the elastic rope is stretched, and the elastic rope generates rebounding force simultaneously and tightens absorption layer, improves the supporting force, avoids paper diaper body and falls down, is equipped with odor removal layer between outer layer and absorption layer, can emit aroma and offset peculiar smell, the utility model discloses novel structure, and the design is ingenious, and the practicality is strong, is suitable for promotion.

This invention discloses an integrated system and method for simultaneous floral aroma extraction and tea scenting. The integrated system includes a floral aroma extraction unit, a tea scenting unit, a recovery unit, and a circulation pipeline. The floral aroma extraction unit includes an extraction container for holding raw materials and a gas input component and a gas output pipeline connected to the extraction container. The tea scenting unit includes a scenting container for holding tea leaves. The recovery unit is connected to the gas outlet and gas inlet of the tea scenting unit. The recovery and circulation unit has an adsorption mode for adsorbing aroma and a desorption mode for desorbing aroma. The circulation pipeline connects the gas outlet of the tea scenting unit and the gas input component. This invention, through the arrangement of the circulation pipeline and the recovery unit, achieves the recycling of carrier gas and the dynamic recovery and replenishment of aroma, reducing the loss of aroma components during the emission process and significantly improving the overall utilization efficiency of floral aroma components.

The present invention provides compositions comprising microbial biomass, and food products, beverage products or feedstuffs comprising microbial biomass. Described herein are the uses of said compositions and food products, beverage products or feedstuffs for producing food-like aromas and / or flavours when heated, in particular for undergoing Maillard reactions. Also provided are methods for producing food-like aromas and / or flavours.

The invention relates to the technical field of food processing, and discloses an embedding and fragrance locking process of dried orange peel flavored bread, which comprises the following steps: S1, pretreatment of dried orange peel raw materials and preparation of a characteristic fragrance base; s2, a preparation stage of a water phase and an oil phase of the compounded wall material; s3, an emulsifying and homogenizing stage; s4, a spray drying microcapsule forming stage; s5, a bread production whole-process fragrance locking adaptation application stage; through embedding and fragrance locking treatment, the problem that characteristic fragrance components are easy to volatilize and lose in the production process of the dried orange peel flavored bread is effectively solved, the natural characteristic flavor of the dried orange peel is completely reserved, the damage of a high-temperature processing link to flavor substances is avoided, the retention rate of the dried orange peel flavor in the finished bread is increased, and the fragrance retention time is prolonged; the dried tangerine or orange peel powder is added into the bread, so that the bread can present full and uniform dried tangerine or orange peel flavor in the processes of eating, chewing and aftertaste, the flavor level of the product is enriched, the bad flavors such as bitterness are prevented from being separated out, and the overall taste quality of the bread is improved.

1. Name of the product in this design: Fragrance Diffuser (Xiangyu SY-02). 2. Purpose of this design: A diffuser for spreading fragrance. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The application discloses a fruit and vegetable juice, a milk beverage prepared from the fruit and vegetable juice and a preparation method of the milk beverage. The application studies the production formula and processing technology of the fruit and vegetable juice and the milk, so that the fruit and vegetable juice and the milk can stably exist in a container, the fruit and vegetable juice and the milk can keep original states and aromas, in addition, the fruit and vegetable juice and the milk can be coagulated in a short time after being mixed, and the coagulated product can keep a state for a certain time, the coagulated product has a tender and smooth taste, sufficient milk aroma and fruit aroma, and a coordinated flavor. The application additionally adds prebiotics and probiotics such as pectin in the milk beverage, so that the nutritional properties are enhanced.

This invention relates to the field of microbial technology. Specifically, it relates to a highly colonizing and aroma-producing brewing yeast, CX51, and its application in red wine production. This brewing yeast, CX51, is deposited at the China General Microbiological Culture Collection Center (CGMCC) on November 19, 2025, with accession number CGMCC No. 39063. In multi-strain mixed fermentation, CX51 effectively suppresses the proliferation of native brewing yeasts and maintains a significant competitive advantage over commercial brewing yeasts, exhibiting outstanding colonization ability. Fermentation of 'Marselle' wine solely with CX51 significantly increases the content of ethanol esters and acetate esters in the wine, enhancing floral and fruity aromas and optimizing the aroma composition and sensory quality. Brewing yeast CX51 has broad prospects for industrial application in the production of specialty red wines.

The application provides a fragrance reconstruction method, device, medium and product, relates to the technical field of perfume manufacturing, and the method comprises the following steps: obtaining target sample chemical analysis data and olfactory sensory data; determining a sensory contribution weight value according to a GC-O intensity value and a flavor dilution factor value; calculating a sensory contribution value by combining an olfactory threshold, a relative concentration and the sensory contribution weight value; converting an odor description text into a digital fragrance feature vector by using a natural language processing technology, and synthesizing a fragrance profile vector by weighting; based on a raw material database, iteratively calculating a raw material combination by using a multi-objective optimization genetic algorithm according to constraint conditions and optimization objectives of maximizing a predicted fragrance profile vector and the fragrance profile vector similarity and minimizing a cost, to obtain a Pareto optimal formula set. The scheme solves the technical problem of how to stably output a fragrance formula with optimal comprehensive indexes.

This application discloses a wax melting lamp that facilitates controlled airflow diffusion of fragrance, relating to the field of wax melting lamps. The wax melting lamp includes a base for holding aromatherapy substances, a heat source assembly, and an airflow diffusion assembly. The heat source assembly contains at least one heat-generating light source, and the radiative heat transfer path of the light source covers the aromatherapy substance area, promoting phase change or volatilization of the aromatherapy substance. The airflow diffusion assembly is located below the aromatherapy substance and generates a directional airflow, thereby enhancing the spatial diffusion efficiency of the aromatherapy substance's volatilization products. This aromatherapy lamp features an airflow diffusion assembly to achieve a larger area and greater fragrance release.

1. Name of the product in this design: Scented Stone (Donut). 2. Purpose of this design: To release fragrance when used in conjunction with essential oils, etc. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. If the left view is the same as the front view, the left view is omitted; if the right view is the same as the front view, the right view is omitted.

The utility model relates to the field of ceramic artware, concretely relates to a ceramic aromatherapy ornament capable of using multiple types of essential oil, which comprises an ornament body, a heating assembly, an essential oil supply assembly and an electric control, the ornament body is made into a cavity ceramic body composed of a shell provided with an overflow hole and a partition plate placed in the shell, the partition plate divides the inner cavity of the shell into four independent compartments, different types of essential oil in different essential oil bottles of the four groups of essential oil supply assemblies connected to the shell are used, the essential oil drops on the corresponding electric heating plate of the heating assembly through the corresponding liquid outlet pipe, and the essential oil is rapidly volatilized and overflows from the corresponding overflow hole through the heating of the electric heating plate to promote the gasification of the essential oil, thereby meeting the needs of different users or the same user in different periods for aromatherapy for different improvement purposes; the artistic modeling of the ornament body is used to improve the artistic beauty of the aromatherapy ornament, thereby improving the convenience and ornamental value of the ceramic aromatherapy during use.

This invention belongs to the field of tea processing technology, specifically a multi-mode low-temperature roasting process and dedicated equipment for tea. The process includes placement, initial roasting, re-roasting for aroma fixation, and frying stages. Initial roasting is conducted in a closed environment with periodic negative pressure, drawing moisture from the tea stems to the surface and releasing hot, humid air and aroma. The released gas is condensed and dried before being returned to the closed environment to dry the tea leaves from below. Finally, the drying gas forms a pulsed airflow, propelling the tea leaves to tumble and complete the roasting process. The dedicated equipment includes a negative pressure structure, an aroma-fixing structure, and a drying structure. The negative pressure structure changes the internal volume of the shell through the reciprocating expansion and contraction of a metal bellows, creating alternating pressure. The aroma-fixing structure includes a cooling box for condensing moisture and recovering the dried aroma. The drying structure includes an exhaust plate with vents and a disc linked to a rotating rod. This design improves the uniformity and efficiency of dehydration at low temperatures, helping to maintain the shape and aroma of the tea leaves.

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The application belongs to the field of oral products, and specifically discloses an oral product and a preparation method and application thereof. The oral product comprises the following components in percentage by mass: a curing agent 0.1-20%, a filler 5-80%, traditional Chinese medicine powder 0.2-60%, and plant essential oil 0.5-20%. The curing agent contains at least one functional group selected from a carboxyl group, an ester group and a hydroxyl group. The oral product in the application uses traditional Chinese medicine powder as a main component for refreshing the mind, and the plant essential oil is solidified by a curing agent and then mixed with the filler and the traditional Chinese medicine powder to prepare a natural, green, healthy and pleasant-smelling oral product for refreshing the mind. The oral product in the application not only solves the problem of unacceptable smell of traditional Chinese medicine, but also solves the problems of easy evaporation, yellowing and discoloration of natural plant essential oil through solidification of the plant essential oil. The prepared oral product still has a strong fragrance and a long-lasting refreshing effect after long-term storage.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

This invention discloses a fermentation method for improving the flavor and stability of old dough, belonging to the field of food technology. The method includes: mixing activated *Candida cruzi*, *Lactobacillus brevis*, *Hansenula polymorpha*, *Yarrowia lipolytica*, and *Saccharomyces cerevisiae* in a specific ratio to obtain a compound bacterial solution; and fermenting coarse grains with this compound bacterial solution to obtain coarse grain steamed buns. This invention employs the synergistic fermentation of five specific bacterial strains. *Lactobacillus brevis* and *Candida cruzi* synergistically optimize the rheological properties of the dough, *Hansenula polymorpha* and *Saccharomyces cerevisiae* synergistically produce rich aroma compounds, and *Yarrowia lipolytica* secretes phytase and cellolytic enzymes to lower the glycemic index. The coarse grain steamed buns prepared by this invention contain 55-65 flavor compounds, and the glycemic index is estimated to be reduced to 48-56, achieving a stable and controllable fermentation process, a low-GI product, and a rich flavor.

The embodiment of the application provides a personal perfume necklace with an absorbent rope, and relates to the technical field of jewelry. The perfume necklace comprises a bottle and a rope. The bottle is used for containing perfume, and the perfume in the bottle can be replaced daily or at any time. A part of the rope is connected to the bottle and extends into the bottle, and the rope has absorbency to absorb the perfume, so that the perfume volatilized through the rope can emit fragrance. By containing the perfume in the bottle, the volatilization is slower, more persistent, and the remaining amount of the perfume can be seen. Compared with the mode of opening the bottle pendant, the wearer does not need to open the bottle, the perfume can be automatically diffused and volatilized along the rope, and the use of the wearer is facilitated.