119 results about "Aroma compound" patented technology

This invention is directed to infusible and / or water soluble material in combination with aroma compounds. The aroma compounds may be carried by a carrier compound and added to a less than conventional amount of infusible and water soluble material to make a beverage precursor. Suitable to be used to make a good tasting beverage.

The invention discloses an essence with moss faint scent and applications thereof. The essence with moss faint scent comprises following ingredients: orcinol monomethyl ether, divarinol monomethyl ether, ethyl everninate, methyl divaricatinate, beta-orcinol carboxylic acid methyl ester, orcinol carboxylic acid ethyl ester, ethyl divaricatinate, pinocarveol, bata-elemene, propylene glycol, and the like. Inherent aroma compounds of natural plant essences with moss faint scent are applied in the preparation of the essence of the invention, and the essence with moss faint scent is prepared by such steps: dissolving the ingredients, and allowing the mixture to stand. Technologies are simple and are easy to operate; ingredients are easy to obtain; cost is low; operability is high; scent lasting time is long; scent quality is high; the moss faint scent is true to nature; the essence of the invention can be used as a substitute of natural moss faint scent essences so as to reduce the demand for natural essences, and possesses promising application prospect in the fields of daily use essences and cigarette essences.

The invention belongs to the technical field of tobacco, and relates to a method for analyzing and identifying the key aromatic substances in tobacco leaf. The method combines the instrument detection technology and a smelting method, wherein a GC (Gas Chromatograph) can qualitatively analyze the aroma compounds, an MS (Mass Spectrometer) can quantitatively analyze the content of each aroma compound in the tobacco leaf, and an ODP (olfactometry detection port) in combination with the smelling of the sensory organ can obtain the odor intensity and odor type of each aroma compound. The invention provides a quick and simple analysis method for identifying the key aromatic substances in the tobacco leaf; the method can quickly and accurately find the compounds in the tobacco leaf greatly contributing to the aroma of the tobacco leaf, and judges the aroma type and odor intensity of the key aromatic substances of the tobacco leaf; and the invention provides perfect technical guidance and data support for the flavoring and blending of the cigarette.

An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

An aroma delivery system comprising aroma compound entrapped in a polymeric matrix.

It is intended to disclose a fresh tea leaf powder which is obtainable by collecting a fresh leaf and / or a stem of tea plant (scientific name Camellia sinensis), followed by freeze-drying and subsequent milling the same; a processed and treated tea leaf, a treated vegetable, a treated fruit or a treated flower obtained by treating a tea leave, a vegetable, a fruit or a flower with the above-described fresh tea leaf powder; a tea extract, a vegetable extract, a fruit extract (fruit juice) or a flower extract (oil) prepared from the above-described processed and treated tea leaf, treated vegetable, treated fruit or treated flower; and tea aroma, vegetable aroma, fruit aroma or flower aroma obtained from the above-described tea extract, vegetable extract, fruit extract or flower extract by the process of collecting aroma compounds.

The present invention relates to a process for producing an enzyme-treated tea extract, which comprises allowing at least one selected from an enzyme and / or a group of enzymes capable of producing a green aroma compound to act on a tea extract, a tea slurry and / or a tea leaf; and a process for producing an enzyme-treated natural tea aroma and an enzyme-treated natural tea aroma concentrated extract, which further comprises collecting a tea aroma from the enzyme-treated tea extract.

The present invention concerns a process for enriching the aroma profile of beverages, especially beer and wine, by means of extraction, using pervaporation, of aromas from the original beverage and subsequent addition of the extracted aromas to the beverage, after total or partial dealcoholization. The original beverage (1) is fed to the membrane separation module (4) wherein the permeate side (5) is under vacuum, provided by a vacuum pump (12). The feed contacts with the membrane surface and the aromas are selectively permeated to the permeate side of the membrane, where they suffer evaporation. The vapor permeate stream (5) is condensed (10) at an appropriate temperature, which can be cryogenic. After the aroma extraction, the beverage (6) is fed to a dealcoholization unit (14) for obtaining a non-alcoholic drink (15), however depleted in aroma compounds. Finally, the extracted aromas (10) are added to the dealcoholized beverage, thus an aroma enriched product (16) being obtained without considerably increasing its alcohol content.

The present invention relates to the use of various ferulic acid amides as pungent compounds and aroma compounds having a heat-generating effect in preparations used in nutrition, oral hygiene or consumed for pleasure.

Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aroma-laden vapours; and condensing the aroma-laden vapours to recover an aroma condensate comprising volatile aroma compounds. The tea material is subjected to a step of extraction of soluble solids prior to step (a) and the aqueous medium in step (a) comprises an enzyme selected from cellulase, pectinase, β-glucosidase, primeverosidase or a mixture thereof.

The invention discloses an aroma compound. By employing multiple aroma component-containing materials as raw materials, by utilizing biological target separation and aroma producing technologies such as specific enzymatic degradation, aroma microbial conversion and the like, combined with manners of modern membrane separation technology and the like, the aroma compound is extracted and obtained. The aroma efficiency of the aroma compound is raised greatly. The aroma is strong and natural. The aroma compound has good market application values.

The invention relates to a method for rapidly analyzing a key aroma compound of yellow rice wine. The method comprises the steps of: (1), extracting an aroma compound in yellow rice wine; (2), performing qualitative and quantitative analysis on the aroma compound in the yellow rice wine by using a gas chromatography and mass spectrometry combination technology; (3), by utilizing a sensory evaluation method, performing descriptive analysis on the yellow rice wine by selecting eight sensory attributes; (4), inspecting the correlation relations between the aroma compound and the eight sensory attributes by utilizing a partial least square method, and determining a characteristic aroma component in the yellow rice wine according to the correlation between the aroma component and the sensory attribute; (5), analyzing an aroma active compound in the yellow rice wine by utilizing a gas chromatography and olfactory combination technology; (6), recombining the aroma of the yellow rice wine by utilizing an aroma model established by the key aroma compound; and (7), further verifying and determining the key aroma compound of the yellow rice wine by utilizing an omission experiment. The methodin the invention is simple to operate and intuitional and reliable in result, and can be used for identifying aroma compounds in different kinds of yellow rice wine; and thus, the applicability is wide.

The invention discloses a quantitative detection method for aroma compounds in Baijiu and belongs to the technical field of detection. According to the method, an SPME Arrow technology and a GC-MS technology are combined, so that the SPME Arrow extraction technology can be optimized; and 82 aroma compounds (such as esters, alcohols, fatty acids, aldehydes, ketones, furans, pyrazines, sulfur-containing compounds, phenols, terpenes and lactones) in Baijiu are subjected to qualitative and quantitative analysis by using the optimized extraction method and gas chromatography-mass spectrometry (GC-MS). It has been verified that the quantitative method has high repeatability, intra-day and inter-day precision and accuracy. SPME Arrow is a method capable of effectively extracting volatile components of Baijiu and other distilled liquors, and can be used for researching the compositions of volatile compounds in different types of Baijiu.

The invention discloses a method for extraction of aroma compounds from aroma materials. The method employs multiple aroma component-containing materials as raw materials, utilizes biological target separation and aroma producing technologies such as specific enzymatic degradation, aroma microbial conversion and the like, and combines with manners of modern membrane separation technology and the like to extract aroma compound products. Compared to traditional extraction technologies, the method can extract aroma compounds more efficiently and faster. The extraction separation efficiency and the aroma efficiency are raised greatly. The method has good market application values.

Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours, and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weight entrained liquid.

The invention concerns a cultured savoury base with increased umami power comprising: up to 80 % of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds.

The invention discloses a method for extracting basic smoke smell raw material of tobacco source for electronic cigarettes. The raw material can solve the problems that the suction frequency, the amount of smoke and the state of the smoke of electronic cigarettes are affected since the traditional tobacco extract is used in electronic cigarettes. The method is specific by reducing sugar content in the tobacco juice of cigarettes with tobacco extract to 1% and below and removing insoluble substances in the tobacco juice. The extracting method comprises following steps: (1) extracting as many aroma compounds as possible from tobacco raw material by wet extrusion or solvent immersion to obtain the initial product of tobacco source basic smoke smell raw material; (2) extraction or dissolution of the obtained initial product of tobacco source basic smoke smell raw material using a solvent (system) that is (almost) insoluble for sugar but as soluble as possible for flavor substances; the extraction or solution is concentrated and then dissolved in another solvent ( system ) to remove the insoluble matter to obtain the tobacco source basic smoke smell raw material for the electronic cigarettes.

The invention relates to pork-flavored essence and a preparation method thereof. The essence is prepared from the following raw materials in part by weight: 20 to 50 parts of tenebrio molitor larva enzymatic hydrolysate, 2 to 6 parts of amino acid, 4 to 10 parts of reducing sugar, 40 to 70 parts of pork enzymatic hydrolysate, 0 to 8 parts of refined lard, 0 to 2 parts of yeast extract, 0 to 2 parts of hydrolyzed vegetable protein (HVP), 0.5 to 1 part of vitamin B (VB)1, 0.5 to 1 part of I+G, 0 to 3 parts of green onion paste and 0 to 3 parts of ginger paste, wherein the tenebrio molitor larva enzymatic hydrolysate is prepared by performing enzymolysis on tenebrio molitor larva by using protease, and the pork enzymatic hydrolysate is prepared by performing enzymolysis on pork by using papain. According to the method, tenebrio molitor larva is used as a protein source for enzymolysis, and the protein enzymatic hydrolysate which is high in concentration of amino acid and peptide can be obtained; and compared with the common protein source pork, the tenebrio molitor larva is high in protein content and low in cost; and when the tenebrio molitor larva is applied to a formula of the essence, thermal reaction is promoted, and more aroma compounds are produced.

The present invention relates to a method for the manufacture of a product comprising aroma compounds, the product obtained by this method and the use of such a product. The method according to the invention comprises printing at least one or more aroma compounds on at least one surface of a base material (2) of a product (1) during screen printing by means of a screen printing process, said aroma compounds being Add to printing inks (3), varnishes (4) and / or adhesives (5).

Gelatin capsules encapsulating an aroma material including at least one aroma compound may be applied to product packaging, such as food packaging, container (100) etc., with a secondary protective coating, e.g., at the interface of a container and its closure device. The gelatin capsules can be ruptured or broken when the container is opened, thereby releasing the aroma compound and causing a favorable aroma for the consumer. The secondary protective coating can reduce or prevent degradation of the gelatin capsules during product packaging, transport, and storage, thereby enhancing their performance.

The invention relates to the field of agricultural foods and particularly relates to a medicinal herb sheep feed and a breeding method thereof as well as medicinal herb mutton. The medicinal herb sheep feed is composed of following components in parts by weight: 2-5 parts of fennels, 2-5 parts of cynomorium songaricum, 20-50 parts of grass meal and 20-50 parts of bran. With the adoption of the technical scheme, compared with the prior art, the medicinal herb sheep feed has the beneficial effects that in the aspect of the quality of produced meat, cynomorium songaricum mutton is red in color and luster, tender in texture and juicy; the processing property is good and the yield is high; in the aspect of nutrition quality, the cynomorium songaricum mutton is enriched with proteins and mineral substances; the varieties of amino acids are complete; the content is rich and the mode ratio of the amino acids is reasonable, so that the cynomorium songaricum mutton is a good-quality animal protein source of a human body. In the aspect of flavor, the varieties of volatile compounds in the cynomorium songaricum mutton are rich; the content of a characteristic aroma compound is higher than that of common meat and the content of substances including myrcene, alpha-caryophyllene, citronellyl propionate, gamma-nonalactone and the like is rich; the meat perfume is prominent and the mutton smell is slight and is easily accepted by consumers.

The invention discloses a fermentation technology for improving the aroma quality of iced grape wine by utilizing non-saccharomyces. A preservation number of metschnikowia puleherrima CVE-MP20 protected by the invention is CGMCC (China General Microbiological Culture Collection Center) No. 13713. The fermentation technology is characterized by mixing preferred local non-saccharomyces and saccharomyces, inoculating Vidal iced grape juice for fermenting, and respectively selecting three different inoculating modes of simultaneously inoculating, inoculating in a two day interval and inoculating in a four day interval. The fermentation technology disclosed by the invention has the advantages that good characteristics of natural fermentation of grape juice are ensured while an iced grape wine national production standard is reached, contents of aroma compounds such as esters and terpene matters are remarkably increased, richer flower and fruit fragrance and richer honey fragrance are givento the iced grape wine, and the aroma quality of the iced wine is effectively improved.

The invention discloses a precursor-aroma compound with sweet aroma and roasting aroma and a preparation method for the precursor-aroma compound and application of the precursor-aroma compound. The preparation method comprises: dissolving ambrox lactone in a sufficient solvent, adding alkali at (-78) DEG C to 50 DEG C, and stirring the mixture to react for over 10 minutes; then adding acryl pyrazine, continuously stirring the mixture to react for over 30 minutes at (-78) DEG C to 50 DEG C, and then carrying out a quenching reaction; and finally, carrying out post-treatment, separation and purification to obtain the target precursor-aroma compound which is added into a product, such as a cigarette, which releases aroma in a combusting or heating process in proportion of 0.00001%-10% by weight. The design, preparation and application of the precursor-aroma compound disclosed by the invention provide a good example for application of spice small molecules which are high in volatility and relatively small in threshold value, and meanwhile, the type of ambergris spice can be increased and enriched, the application of ambergris raw materials and acyl pyrazine is expanded, and the defects of ambrox lactone and acyl pyrazine can be further overcome.

The invention relates to an amora-producing Geotrichum candidum strain of high-yield exopolysaccharides, the exopolysaccharides and volatile flavor compounds. The strain is named as WGK2-1 and the catalog name of the strain is Geotrichum candidum. By a flat gradient coating separation process, the WGK2-1 strain is screened out from a traditional fermented dairy product. Cow milk is used as a medium to culture the strain at 25-35 DEG C. Therefore, a lot of exopolysaccharides can be generated and can be used as a yogurt starter culture to ferment cow milk. And a lot of volatile flavor compoundscan be generated. The screened strain WGK2-1 of the high-yield exopolysaccharides is an aroma-producing strain, which can generate a plurality of volatile aroma components. The generated volatile flavor compounds are mainly esters and acids and can effectively raise the variety and content of aroma compounds in cow milk, reduce the variety and content of aldehyde and ketone substances and improvethe flavor of fermented milk.

A process for the recovery of volatile aroma compounds from a vegetable material comprising the steps of: a. contacting the vegetable material with a gas in a dryer wherein the amount of moisture in the gas entering the dryer is less than 15 g / kg dry gas; b. contacting the dryer exhaust gas stream with water vapour or steam to obtain a gaseous mixture, and; c. condensing the gaseous mixture to recover a condensate comprising volatile aroma compounds.

The invention discloses saccharomycopsis fibuligera for preparing natural aroma fermented rice filtrate and application of the saccharomycopsis fibuligera. The saccharomycopsis fibuligera CGMCC No: 21316 is preserved in the China General Microbiological Culture Collection Center (CGMCC) and has the preservation number of CGMCC No: 21316. The strain has relatively high amylase and protease activity, and shows relatively high tyrosinase inhibitory activity during secondary screening. When the strain is used for fermenting rice, the variety of aroma compounds in the obtained fermented rice filtrate is increased, the content of the aroma compounds is increased, the flower and fruit aroma of the fermented rice filtrate is obviously enhanced, and the aroma of the fermented rice filtrate is richer and more pleasant.

The aim of the present invention is to reduce the concentration of aroma compounds in food products, without having negative taste attributes. The present invention provides such food products containing two sections, wherein the two sections are visually the same, and wherein the two sections contain aroma compounds at different concentrations in the two sections.

The invention discloses a preparation method of rose ultrafine powder. The preparation method comprises the following process methods: by using the rose as raw material, treating the rose by using coarse grinding and the ultrafine grinding to obtain the rose ultrafine powder with particle size less than 6 microns, adding water, blending the flavor, adding a stabilizing agent, homogeneously deaerating, filling, sterilizing and cooling to obtain the rose ultrafine powder beverage. Through the adoption of the rose ultrafine beverage disclosed by the invention, the problems that the traditional extraction process of flower juice beverage causes the loss of aroma compounds, the functional component cannot be completely dissolved out and the dietary fiber and other indissolvable component cannot be utilized are solved, the healthcare function and the resource utilization rate of the product are improved. The product is strong in fragrance, delicate in tissue and abundant in nutrition, and can play the healthcare effects of soothing the liver and removing blood stasis, maintaining the beauty and keeping young, and resisting oxidation in long-term drinking.