43 results about "Aroma compound" patented technology

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.

An antifungal composition including a first essential oil, and a second essential oil, where the composition is configured to reduce disease onset, pathogen spread, or a combination thereof. Further, an antifungal compound including one or more aroma compounds selected from 4-(4-hydroxyphenyl)-2-butanone, furaneol, ethyl methylphenylglycidate, ethyl hexanoate, ethyl butanoate, beta-ionone, alpha-ionone, (R)-(+)-limonene, (S)-(-)-limonene, cis-3-Hexen-1-ol, nerol, linalool, 2-heptanone, alpha-terpineol, beta-damascenone, β-caryophyllene, ethyl 2-methylbutanoate, β-myrcene, gamma-octalactone, alpha-humulene, nerolidol, (E,E)-2,4-decadienal, (E,E)-α-farnesene, vanillin, phenylethyl acetate, citral, 3-methylbutan-1-ol, or a combination thereof.

The invention discloses a method for analyzing aroma components of cooking wine based on molecular docking and an odor activity value and application. According to the method, cooking wine aroma is taken as a research object, volatile substances are detected by gas chromatography-mass spectrometry (GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and by combining with odor activity value (OAV) analysis, the combining capacity of aroma molecules and olfactory receptors is simulated through molecular docking, characteristic aroma compounds are screened, and the aroma of the cooking wine is detected. And finally, constructing a recombinant aroma model according to the characteristic aroma compounds, carrying out sensory evaluation, and evaluating the aroma similarity of the recombinant aroma model and the natural cooking wine sample to determine the characteristic aroma components of the cooking wine. The method can be used for analyzing aroma substances of cooking wine and performing standardized flavor management.

The invention relates to the technical field of wine brewing, in particular to hansenula polymorpha cloud-268, application of the hansenula polymorpha cloud, a fermentation method of dry red wine and a microbial agent. The hansenula polymorpha var. Uvarum cloud-268 is preserved in the China Center for Type Culture Collection on December 13, 2013, and the preservation number of the hansenula polymorpha var. Uvarum cloud-268 is CCTCC NO: M2013658. According to the invention, non-saccharomyces cerevisiae YUN-268 and saccharomyces cerevisiae are preferably selected for synergistic fermentation, and the stability of a fermentation system is maintained by using the fermentation biological protection effect of the non-saccharomyces cerevisiae. Accumulation of potential harmful organism amine is remarkably reduced, generation of aroma substances of the grape wine is promoted, and the aroma of the obtained grape wine is richer. The method provides a feasible and efficient technical scheme for green brewing of low-sulfur and high-quality wine, has the advantages of greenness, safety and high quality, and provides a technical path capable of being popularized for industrial production of the low-sulfur dry red wine.

An agent containing at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl)ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.

The application discloses a method for evaluating the sweetness of aroma based on dynamic response integral area and synergy index, so as to solve the problem that the response duration and combination synergy are easily neglected when the sweetness of aroma is evaluated by simply relying on the change rate of the fluorescence peak value. The method comprises the following steps: fluorescence kinetics detection, dynamic response integral area AUC calculation, and quantitative evaluation of the sweetness of aroma: taking the AUC of a sucrose reference stimulating solution as a reference value, comparing the AUC of a test solution of a to-be-detected aroma compound or an aroma-sucrose combination test solution with the reference value, and obtaining the relative response value of the sweetness of aroma; calculating the synergy index according to the normalized AUC corresponding to the sucrose single stimulation, the to-be-detected aroma compound single stimulation and the aroma-sucrose combination stimulation, and determining the synergistic enhancement effect between the to-be-detected aroma compound and the sucrose according to the synergy index.

This invention discloses a method for promoting the synthesis of linalool, trans-linalool oxide, and ionone, important natural aroma compounds of osmanthus. OfERF111 Genes and their applications, as described OfERF111 The gene is an ERF transcription factor gene, which will contain the gene OfERF111 The overexpression vector was transformed into osmanthus petals for transient expression. The results showed that the transiently transformed osmanthus petals contained... OfERF111 Gene expression levels were significantly increased, and the contents of linalool, trans-linalool oxide, and various ionones (α-ionone, β-ionone, and dihydro-β-ionone) in the petals were significantly higher than those in the control group, indicating that... OfERF111 It plays an important role in promoting the synthesis of linalool and its oxides as well as ionone in osmanthus, and can be used in osmanthus genetic engineering to improve the quality of the natural fragrance of osmanthus and to select superior varieties.

This invention relates to the field of microbial technology, specifically to a strain of *Zygosacchariformis* (…). Zygosaccharomyces rouxii ZB449 and its applications. This invention screened and obtained a Zygomyces rouxii strain ZB449, which has the ability to produce high levels of phenolic and pyrazine aroma compounds and is suitable for high-salt environments. It can be used for fermentation of high-salt foods, significantly increasing the content of phenolic and pyrazine compounds and the total amount of volatile compounds in the product. At the same time, it enhances the soy sauce aroma, smoky aroma, nutty aroma, baking aroma and the richness of the flavor, making the product aroma more balanced and rich, and comprehensively improving the flavor and overall quality of the product.

The invention relates to bacillus velezensis JT-14 with high yield of terpene flavor components as well as a screening method and application of the bacillus velezensis JT-14, and belongs to the technical field of microorganisms and fermentation. The preservation time of the bacillus velezensis JT-14 with high yield of terpene flavor components is June 26, 2025, the preservation unit is Guangdong Microbial Culture Collection Center, and the preservation number is GDMCC 66597. The bacillus velezensis JT-14 screened by the invention has good safety, and can generate monoterpenoid substances (alpha-terpilenol, linalool, citronellol, carveol and the like) with flower fragrance, elecampane and faint scent and sesquiterpenoid substances (alpha-panaxene, cubene, elemol and gamma-apigene) with herbal fragrance in a substrate fermentation experiment. When the bacillus velezensis JT-14 is applied to tobacco leaf fermentation, the aroma of the aroma raw material obtained through fermentation can be integrally improved, and the aroma is softer.

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the flavor quality of a plant-based meat product and application of the method. The polysaccharide and the cross-linking enzyme are added into the plant meat product, so that the content of aroma compounds is remarkably increased, the content of peculiar smell compounds is reduced, and the flavor quality of the plant meat product and the acceptance of consumers on the plant meat product are improved.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The present invention relates to a process for the preparation of cyclohomogeranates. The invention relates to the synthesis of cyclohomogeranates from well available esters of homogeranic acid in only one step. The cyclohomogeranates prepared according to the process of the present invention can be used in the fragrance industry as intermediates or the compounds can be used as such as aroma compound.

This invention discloses a method for identifying hypoglycemic and sweetening aroma compounds in tobacco based on electronic tongue technology. The method includes adding tartaric acid and potassium chloride to ultrapure water and then distilling water to a final volume as a reference solution for sweetness detection by the electronic tongue; dissolving fructose in distilled water by heating to obtain a fructose solution; dissolving aroma compounds in propylene glycol by heating to obtain a mixed solution; diluting the mixed solution to obtain a series of aroma compound mixtures of different concentrations; adding the fructose solution to the mixed solution and heating to obtain a series of mixed solutions of hypoglycemic and sweetening aroma compounds with fructose at different concentrations; using a sweetness sensor as a detection sensor to test the sweetness response value of a blank fructose solution and mixtures of different concentrations of hypoglycemic and sweetening aroma compound solutions; and determining whether the aroma compounds enhance the sweetness of fructose based on changes in the sweetness response value. This method improves the accuracy and efficiency of identifying hypoglycemic and sweetening effects, and the identification method is simple, accurate, and stable.

The invention relates to the technical field of flavors and fragrances, in particular to a fruity compound, a preparation method thereof and a fruity base. The fruity compound has the following structural formula: the fruity compound prepared by the invention is 1, 2-trimethylene norbornane-4 '-carboxylic acid, and the compound has sweet fruity aroma, has the fragrance of radix aucklandiae, and is elegant in aroma and long in aroma holding time. The preparation method of the compound is simple in process, convenient to operate and control, high in production efficiency and suitable for industrial production. The prepared fruity flavor base is added with the fruity compound, and compared with a fruity flavor base without the compound, the fruity flavor base has more prominent fruity flavor and slightly elegant costustoot fragrance, and the fragrance quality of the base is remarkably improved.

The present invention provides a drinkable article prepared from an alcoholic beverage comprising 0.045% ethanol by volume or less, wherein the drinkable article is characterized by having an amount of innate volatile organic compounds (VOC); and, wherein the amount of innate VOC comprises a plurality of innate aroma compounds; and wherein MeOH contents in the drinkable article is at least one of:a. under the detection level, when measured by Procedure A;b. less than 0.01% by volume; and,wherein the ratio of EtAc to the amount of innate VOC in the drinkable article is between 1:0.2 and 1:300, when measured according to Procedure B.

The application relates to a qualitative prediction method for the flavor-enhancing effect of aroma compounds, which comprises the following steps: constructing an aroma compound database; obtaining the 3D structure of umami receptor protein T1R1 / T1R3 from a protein molecule database to obtain a receptor protein dataset, obtaining the structure of aroma compounds and monosodium glutamate from a ZINC database as a ligand molecule dataset, then performing molecular docking, and saving the binding energy data record; taking the binding energy data corresponding to each aroma compound and the molecular descriptor as characteristic variables, and taking whether the aroma compound has the flavor-enhancing effect as a target variable to construct a logistic regression model; inputting aroma compound information into the constructed logistic regression model to obtain a qualitative output result of the prediction of the flavor-enhancing effect of the aroma compound. Compared with the prior art, the application predicts whether the aroma compound has the flavor-enhancing effect by constructing a logistic regression model by using the binding energy and the molecular descriptor and other properties, the method is simple and fast, the result is intuitive and reliable, and the method is widely applicable.

This application relates to the field of tobacco processing technology, and in particular to cigar smoking compositions, cigar preparation methods, and the cigars prepared therefrom. The cigar smoking composition comprises grapevine sawdust and myrtle essential oil; this composition promotes the deep integration and transformation of aroma components; cigars smoked using this composition significantly increase the content of sweet and natural tobacco aroma compounds, significantly reduce smoke irritation, produce a smoother and more mellow taste, noticeably reduce roughness and spiciness, lessen unpleasant aromas such as protein off-flavors, and simultaneously reduce the content of bitter substances, effectively masking or transforming them, resulting in a cleaner and more comfortable aftertaste, significantly enhanced sweetness, and improved cigar quality.

This application discloses a dendritic Bacillus strain and its applications, belonging to the field of microbial technology. The strain, classified as *Paenibacillus dendritiformis* yhs-1, is deposited at the China Center for Type Culture Collection (CCTCC) on October 25, 2023, with accession number CCTCC NO: M 20232033. This strain was screened from tobacco leaves and fruit and vegetable samples and exhibits good degradation ability for lutein. When applied to tobacco fermentation, it degrades lutein in tobacco leaves and produces 18 aroma compounds, resulting in a rich aroma and aftertaste without any off-flavors or irritating tastes. The fermented tobacco products, when used in cigarettes, significantly improve the smoking quality of the cigarettes.

The present application relates to a kind of high-stable aroma microcapsule powder with sweetening effect and its preparation method and application.The present application comprises the following steps: mixing β-cyclodextrin and gum arabic, dissolving in water, heating and continuously stirring until completely dissolved, forming uniform, clear wall material composite solution, then cooling the solution;Add aroma compound to the wall material composite solution, constant temperature stirring, so that the aroma compound is fully included and emulsified by the wall material, forming stable core material-wall material composite emulsion mixture;The emulsion mixture is homogenized and freeze-dried, and the water is completely removed to obtain dry high-stable aroma microcapsule powder with sweetening effect.Compared with the prior art, the high-stable aroma system of the present application can reduce the volatility of aroma substances by 58%~78% during processing and storage.In addition, using the present application can achieve a 10%~25% increase in sweet taste perception intensity under the same sucrose addition amount.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

This invention belongs to the field of plant molecular biology technology, and specifically relates to a species of Cymbidium goeringii. CsCCD4 Genes and their role in regulating aroma. This invention provides a method for enhancing the synthesis of aroma compounds in orchids. CsCCD4 The gene, whose nucleotide sequence is shown in SEQ ID NO.1, was cloned to obtain the full-length gene sequence. Based on this, an overexpression vector was constructed and transient transformation of Phalaenopsis orchid petals and stable transformation of Nicotiana benthamiana were performed. The results showed that the content of the aroma compound β-ionone in the transiently transformed Phalaenopsis orchid petals and the stably transformed Nicotiana benthamiana petals was significantly increased compared to the control group (CK), indicating that... CsCCD4 It plays an important role in enhancing the fragrance compounds of orchids. As an important component in the synthesis of fragrance compounds in orchids... CsCCD4 Genes can be used in orchid genetic engineering to improve ornamental traits and create genetic varieties.

This invention discloses the application of the BnaALDH10A9 protein and its encoding gene in regulating the aroma of Brassica crops. The BnaALDH10A9 protein includes BnaA06.ALDH10A9 protein with the amino acid sequence shown in SEQ ID NO:1 and / or BnaC03.ALDH10A9 protein with the amino acid sequence shown in SEQ ID NO:3. This invention confirms that knocking out the BnaALDH10A9 gene in rapeseed can obtain new Brassica napus germplasm that produces the aroma compound 2AP in different tissues. This invention designs target sites in the exon regions of two copies of the rapeseed BnaALDH10A9 gene (BnaA06.ALDH10A9 and BnaC03.ALDH10A9) and constructs a CRISPR / Cas9 gene editing vector, obtaining knockout mutants through genetic transformation. The aroma compound 2-acetyl-1-pyrrolline (2AP) was detected in the leaves, flowers, and seeds of the mutants (including single and double mutants), and the flowers and rapeseed oil emitted a distinct sweet aroma. This method is suitable for creating new aromatic rapeseed germplasm.

The application discloses a kind of strawberry wine and its brewing method, adopt first Angelus yeast SY after Angelus yeast RW fermentation after the strawberry wine aroma compound content of aging is ester > alcohol > acid > other > terpene class.SY+RW fermentation of strawberry wine aroma compound content is ester > alcohol > other > acid > terpene class, it is rich in the complexity of wine aroma, give fruit wine more elegant and unique aroma;Wherein, in the fermentation of Angelus yeast SY, the highest OAV value of isoamyl acetate is given, and the main fermentation stage of wine body presents the rich banana aroma;In the fermentation stage of Angelus yeast RW, the content of ester is more, wherein the highest OAV value of ethyl decanoate and isoamyl acetate is given, and the rich pineapple, banana aroma of post-fermentation stage of wine body is given;With the progress of fermentation, the highest OAV value of ethyl cinnamate and phenylethanol is reached, and the rose flower fragrance and sweet amber paste fragrance of strawberry wine aging stage are given, and accompanied by the original aroma of strawberry fruit.

The invention discloses a method for constructing nutrient substances in yellow cattle meat and a characteristic fingerprint spectrum, which can be used for excavating functional nutrient substances such as sarcosine, carnitine and the like in the yellow cattle meat, screening out characteristic aroma compounds which greatly contribute to the overall flavor of a sample and establishing the characteristic flavor fingerprint spectrum of the yellow cattle meat. The construction method of the fingerprints of the nutrient substances and the characteristics in the yellow cattle meat comprises the following steps: S1, collecting a sample; S2, detecting the variety and the content of volatile flavor substances in the sample by adopting a GC-MS detection method; establishing a fingerprint spectrum of nutrient substances and characteristics in the yellow cattle meat; and S3, detecting and analyzing a detection result. By adopting the method for constructing the fingerprints of the nutrient substances and the characteristics in the yellow cattle meat, the quality characteristic and nutritional characteristic data of various yellow cattle meat can be accurately obtained, and a quality characteristic and nutritional characteristic database of the yellow cattle meat is established; accurate selection of cattle breeding varieties is realized; breeding and improvement of cattle varieties are facilitated; the economic benefits of farmers can be conveniently improved.

The invention provides a recombination method and application of a natural perfume raw material, and the recombination method comprises the following steps: (1) carrying out gas chromatography-tandem mass spectrometry detection on a natural perfume raw material extract, and analyzing to obtain a perfume compound in the natural perfume raw material extract and the content of the perfume compound; (2) grouping aroma compounds to prepare a mixed standard solution, and diluting to obtain a gradient diluent; (3) performing GC-O sniffing analysis on the mixed standard solution and the gradient diluent thereof, and recording the smell characteristics of each aroma compound and the dilution ratio of the corresponding gradient diluent when the aroma compound is just not sniffed, namely the aroma contribution degree of the aroma compound; and (4) screening the aroma compounds according to the aroma contribution degree, and compounding the key aroma active compounds obtained by screening according to the content to complete the recombination. The method provided by the invention can effectively distinguish and identify aroma compounds in the natural aroma raw materials, and realizes efficient and accurate recombination of the natural aroma raw materials.

The present disclosure relates generally to extruded food products that contain one or more aroma compounds. In some embodiments, the extruded food products are products that contain non-animal proteins, such as vegan analogues of meat products, dairy products, and seafood products. In some embodiments, the one or more aroma compounds are not distributed uniformly throughout the product but, instead, have a higher concentration at or near the external surfaces of the extruded food product. In certain related aspects, the disclosure provides methods of making such extruded food products. In some embodiments, the methods comprise introducing one or more aroma compounds following extrusion.

The invention provides a cigarette smoke component aroma contribution degree evaluation method and application thereof, and the evaluation method comprises the following steps: (1) capturing a to-be-detected cigarette smoke gas phase component and / or particle phase component to obtain a smoke extraction liquid, then carrying out gas chromatography-tandem mass spectrometry detection, and analyzing to obtain an aroma compound and the content thereof; (2) grouping the aroma compounds to prepare a mixed standard solution and a gradient diluent thereof; and (3) performing GC-O sniffing analysis on the mixed standard solution and the gradient diluent, and recording the smell characteristics of each aroma compound and the dilution ratio of the corresponding gradient diluent when the smell characteristics are just not sniffed, namely the aroma contribution degree of the aroma compound. The method provided by the invention can effectively avoid the co-elution problem during direct GC-O sniffing of a complex flue gas system, and improves the accuracy and repeatability of evaluation; meanwhile, the method is suitable for evaluating the contribution degree of aroma in other complex systems except smoke, and has important significance in the field of evaluation of sensory quality.

The present invention relates to a process for the preparation of mixtures comprising cocoamidopropyl betaine, at least one glycolipid, and at least one aroma compound of coconut. The mixtures are obtained in particular from coconut oil or palm oil and are characterized by a particularly neutral odor. The present invention also relates to mixtures comprising at least one glycolipid, cocoamidopropyl betaine, and at least one aroma compound of coconut. The present invention also relates to the use of glycolipids for neutralizing coconut odor, in particular in mixtures comprising at least one glycolipid, cocoamidopropyl betaine, and at least one aroma compound of coconut.

This invention discloses a method for promoting the synthesis of linalool, a natural aroma compound in osmanthus. OfWRKY33 Genes and their applications, as described OfWRKY33 The gene is a WRKY transcription factor gene, which will contain the gene OfWRKY33 The overexpression vector was transformed into osmanthus petals for transient expression. The results showed that the transiently transformed osmanthus petals contained... OfWRKY33 Gene expression levels were significantly increased, and the content of linalool in the petals was significantly higher than that in the control group. The content of linalool oxide was also increased, indicating that... OfWRKY33 The gene plays an important role in promoting the synthesis of linalool and its oxides in osmanthus, and can be used in osmanthus genetic engineering to improve the aroma quality of natural osmanthus extracts and to select superior varieties.

The invention discloses a high-temperature yeast fragrance reference sample and yeast fragrance liquid as well as a preparation method and application thereof, and belongs to the field of food flavor and chemical engineering. The reference sample is prepared by dissolving 38 key aroma compounds such as isoamyl alcohol, isovaleric acid, 2-methylbutyraldehyde, 2, 5-dimethylpyrazine and the like in a solvent according to a specific ratio, and carrying out classified premixing, standing and fusion. The reference sample is harmonious in aroma and good in stability, successfully simulates typical yeast aroma characteristics of the high-temperature yeast, and can be used for quality evaluation, quality control training and wine brewing process optimization of the high-temperature yeast. On the basis, by adjusting the content of various compounds, the yeast fragrance liquid with the characteristic notes of nuts, cocoa, flower fragrance and the like can be derived and further applied to products such as blasting beads, fragrance smelling cards, tobaccos, compound wine and the like, and diversified expansion of the yeast fragrance value is achieved.