69 results about "Aroma compound" patented technology

The invention discloses a method for constructing a model for evaluating the softness of Maotai-flavor liquor, which comprises the following steps: carrying out sensory evaluation on a Maotai-flavor liquor sample to obtain a softness score, and measuring the content of volatile aroma compounds in the liquor sample; correlation analysis is carried out through the softness score and the content change rate of the volatile aroma compounds, and a first group of key flavor substances influencing the softness are determined from the multiple volatile aroma compounds; selecting a matrix sample, adding one or more of the first group of key flavor substances to the matrix sample, and comparing with the matrix sample for sensory analysis so as to determine a plurality of second key flavor substances from the first group of key flavor substances; and constructing a soft degree evaluation model of the Maotai-flavor liquor through the second group of key flavor substances. According to the method for evaluating the softness of the Maotai-flavor liquor based on the key flavor substance basic quality control model, the softness of the liquor body is scientifically regulated and controlled, and the quality control level of the Maotai-flavor liquor is improved.

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 multi-dimensionally researching synergistic effect among aromas based on human sense-olfaction receptors, which comprises the following steps: firstly, measuring threshold values and interaction effects of aroma substances by using sensory experiments so as to characterize olfaction perception interaction among aroma compounds; constructing an olfactory receptor in-vitro heterologous expression cell model and an olfactory receptor expression element; carrying out olfaction receptor expression and determination; and finally, determining the activation effect of the binary aroma system on the olfactory receptor, and comparing the activation effects of the single substance and the binary system on the receptor so as to research the interaction effect of the aroma compounds at the receptor level. The method is a brand-new method for researching interaction among fragrances from multiple angles based on human sense organs and olfactory receptors, combines the advantages of high integration of human sense organs and high sensitivity of olfactory receptors, makes up for the defect that the interaction of flavor substances can be researched only through human sense organ experiments in the prior art, is intuitive and reliable in shown result, and is suitable for large-scale popularization and application. The applicability is wide.

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 present invention discloses a pattern recognition analysis method for flavor and fragrance systems based on GC-IMS, which includes: detecting various samples of the flavor and fragrance systems to obtain GC-IMS data of various types of samples; using a supervised pattern recognition method to perform feature pattern recognition of sensory omics data on the GC-IMS data of various types of samples, and establishing a classification model for the complex flavor and fragrance systems; and determining the sample category to which the unknown sample belongs according to the classification model. The pattern recognition analysis method for flavor and fragrance systems based on GC-IMS provided by the present invention performs feature pattern recognition based on GC-IMS sensory omics data in a supervised manner, conducts omics data analysis on the aroma compound information in combination with chemometrics, performs pattern recognition on volatile compounds and analyzes differential compounds, and determines the changes in the aroma components corresponding to each stage of tobacco flavor and fragrance and the influence law thereof on sensory stability.

The invention belongs to the technical field of microorganisms, and relates to saccharomyces cerevisiae with high yield of flower and fruit fragrance and application thereof. The strain is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC M 20242771, the preservation time is December 10, 2024, the strain is separated from the natural fermentation process of blueberries in Danzhai region of Guizhou province, and the strain has excellent brewing characteristics including high ethanol (13.6% vol) and glycerol (7.48 g / L) yield, low hydrogen sulfide yield, positive killing and the like. When the strain is used for blueberry wine fermentation, the flower fragrance of an obtained blueberry wine sample is richer, the anthocyanin content exceeds that of a wine sample fermented by commercial yeast CECA, flavor analysis shows that the strain has obvious advantages in the aspect of producing key aroma compounds such as methyl benzoate, ethyl propionate, phenethyl acetate and beta-damascenone, and the strain has good application prospects. The OAV value of methyl benzoate in a wine sample fermented by the strain is 306.16, the wine can be endowed with more flower fragrance and fruit fragrance such as cherries, and richer fragrance levels are brought to a wine body.

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 relates to the technical field of flavors and fragrances, in particular to a hyacinth aroma compound, a preparation method thereof and a hyacinth aroma base, the hyacinth aroma compound has the following structural formula: # imgabs0 #, the hyacinth aroma compound is 4-(((3-methyl-2-butene-1-yl) oxy) methyl) phenylpropanal, and the structural formula of the hyacinth aroma compound is 4-(((3-methyl-2-butene-1-yl) oxy) methyl) phenylpropanal. The hyacinth essence has the remarkable flower fragrance characteristic of hyacinth and has the advantages of being obvious in fragrance, high in molecular weight, long in fragrance holding time, good in stability and the like. The preparation method of the hyacinth aroma compound is high in production efficiency, convenient to control and beneficial to industrial production. By adding the hyacinth aroma compound, the hyacinth aroma type essence base has the obvious hyacinth flower aroma type characteristic, the aroma is obvious, the aroma holding time is long, and the stability is good.

The invention discloses a compound fructose additive for an aroma compound in tobacco, the compound fructose additive for the aroma compound in the tobacco comprises fructose and a faint scent aroma compound, and the mass ratio of the fructose to the faint scent aroma compound is 1: (0.00008-0.0125). The faint scent aroma compound is selected from at least one of anethole, dihydroactinidiolide, alpha-terpilenol, ethyl acetoacetate, methyl salicylate, transcis-2, 6-nonadienal, hexanol, leaf alcohol, phenethyl alcohol and phenylacetaldehyde. According to the compound fructose additive for the aroma compound in the tobacco, taste perception is influenced by aroma, the sweetening effect can be achieved only on the premise that the dosage of sugar is reduced, the effect of improving the taste comfort can be achieved, and the compound fructose additive has guiding significance for studying that different aroma notes influence different sweetening effects and is worthy of popularization and application. And a new strategy is provided for the food industry.

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

A vapor delivery device comprises an enclosure having a fastener on a back side adapted for connecting to clothing and a front side with one or more openings, through which vapor of aroma compounds inside the enclosure may diffuse into the air for inhalation by a person wearing the device. The device includes a tray on which a substrate containing the aroma compound is held. The tray slides into and out of the enclosure through a pivoting or swinging motion.

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.

The invention discloses a tar-reducing, stabbing-reducing and aroma-suppressing compound as well as a preparation method, application and an application method thereof. The tar-reducing, stabbing-reducing and aroma-suppressing compound has the following general formula: # imgabs0 #. According to the technical scheme, 7-hydroxyflavone serves as a raw material, 7-isobutyryloxy-2-phenyl chromone is synthesized through esterification reaction, the precursor-aroma compound is stable in property, can release 7-hydroxyflavone and corresponding organic acid during high-temperature pyrolysis, and can reduce the tar content of cigarettes and reduce smoke irritation when being added into the cigarettes, so that the cigarette quality is improved, and the cigarette quality is improved. Meanwhile, aftertaste comfort is improved, cigarette fragrance is enriched, and potential application value is achieved.

The invention discloses an apple fruit key aroma substance identification method based on sensory omics, and relates to the technical field of aroma substance detection, and the method specifically comprises the following steps: S1, detecting volatile compounds in apple fruits through comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC * GC-QTOFMS); s2, carrying out gas chromatography-olfactory analyzer (GC-O) and odor activity value (OAV) analysis to characterize characteristic aroma compounds in the apple fruits; and S3, determining key characteristic aroma compounds in the apple fruits through aroma recombination and omission experiments. According to the present invention, the aroma substance extraction and enrichment are performed on the apple by using the solid phase micro-extraction, the organic solvent is not required, the operation is simple and easy, the comprehensive two-dimensional gas chromatography-tandem time-of-flight mass spectrometry can comprehensively analyze the volatile compounds in the apple fruit within the short time compared with the common chromatography-tandem mass spectrometry, the peak capacity is significantly improved, and the determination result is significant. The separation and analysis efficiency is obviously superior to that of a traditional gas chromatograph-mass spectrometer.

Disclosed herein are amino acid furanone ester latent aroma compounds, their synthesis methods, and applications. The compound has the general chemical formula #imgabs0#. Its synthesis method uses a substituted amino acid and furanone as starting materials. In the presence of a condensing agent and a catalyst, the carboxyl group of the amino acid and the hydroxyl group of the furanone condense to produce the amino acid furanone ester latent aroma compound. The compound prepared by the present invention exhibits low volatility and releases furanone, a sweet, burnt aroma, upon pyrolysis. Adding it to cigarettes can significantly improve the draw quality.