28 results about "Aroma compound" patented technology

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 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 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.

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 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.

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.

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.

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 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.

The present disclosure generally provides substances for reducing a malodorous aroma of compositions containing plant proteins, including uses and methods of using such substances to reduce a malodorous aroma of such compositions. In certain aspects, the disclosure provides ingestible compositions comprising a plant protein, a malodorous aroma compound, and a substance for reducing perception of a malodorous aroma of the malodorous aroma compound. In some embodiments, malodorous aroma compound is an agonist of the human olfactory receptor OR5K1, and the malodorous aroma-reducing substance is an antagonist of the human olfactory receptor OR5K1. In some embodiments, malodorous aroma compound is an agonist of the human olfactory receptor OR2J3, and the malodorous aroma-reducing substance is an antagonist of the human olfactory receptor OR2J3. In certain other aspects, the disclosure provides flavored products, such as food or beverage products, that incorporate the foregoing ingestible compositions.

The invention discloses a heated cigarette controlled-release aroma control method based on a Maillard precursor and a product, and belongs to the technical field of novel tobacco products. The variety and number of volatile aroma compounds generated in the heating process can be determined in a targeted mode, and therefore controllable and directional release of aroma is achieved. The invention also provides a method for in-situ analysis of the aroma release process by using a thermogravimetry-instillation microextraction combined technology, and the method is used for optimizing a precursor formula. On the basis of the method, heating cigarette products which present different flavor gradient changes in the smoking process of a single cigarette or trigger different flavors by adjusting the heating temperature and product sets containing various random flavor cigarettes (such as a blind box mode) can be developed. The problem that heated cigarettes are single in taste is effectively solved, and richness and attraction of products are remarkably improved.

This invention belongs to the field of microbiology, and specifically relates to an endophytic bacterium producing isoamyl alcohol and 3-hydroxy-2-butanone, and its applications. The endophytic bacterium is named *Raoultella planticola* HuaYu-2, with accession number GDMCC No: 65269, and was deposited at the Guangdong Provincial Microbial Culture Collection Center on October 15, 2024. This endophytic bacterium was isolated from fragrant lemon and can produce the aroma compounds isoamyl alcohol and 3-hydroxy-2-butanone through fermentation. This invention enriches the strain library for the fermentation production of fragrance compounds and provides a basis for screening aroma-producing microorganisms from fragrance plants.

A method for determining a perfume according to physiognomic features of a person's face consists in uploading to a database information about perfumes and their constituent aroma compounds, each of which corresponds to a top, middle or base note, and information about the correlation between facial features and aroma compounds, uploading a picture of the face of a person for whom a perfume is to be selected, identifying the characteristic physiognomic features of the person's face, which are then used to find people with similar features in the database, selecting aroma compounds that correspond to the characteristic physiognomic features of the face of the person on the uploaded picture, and selecting for said person a perfume containing the chosen aroma compounds, fragrance compounds and essences, each of which corresponds to a top, middle or base note, on the basis of an image from the database which most closely matches the face of the user. The technical result consists in more accurately selecting a perfume for the user.

The invention discloses a screening method of salty flavor-enhancing compounds sourced from boiled salted ducks, and belongs to the technical field of food flavoring agents. The method comprises the following steps: selecting healthy sensory evaluation participants, performing simulated oral chewing treatment on a boiled salted duck sample, and collecting chewing substances at different time points; separating and detecting aroma compounds in the collected chew powder; comparing retention indexes, database spectrograms, standard substances and literature data to preliminarily identify aroma compounds; calculating the odor activity value of each aroma compound, and screening the aroma compounds of which the OAV is greater than or equal to 1; pearson correlation analysis is adopted, and aroma compounds significantly related to Na < + > and K < + > content and salty taste sensory attributes are screened. The salty flavor enhancing compound disclosed by the invention has the best salty flavor enhancing effect in a 0.5% NaCl solution, wherein the enhancing effects of heptanal and octanal are most obvious; the salty seasoning is wide in application range and can be added into various products needing salty seasoning, such as seasonings, meat products and snack foods.

This invention relates to a method for preparing oyster sauce, particularly a method based on the synergistic preparation of oyster sauce using bacterial-enzyme interaction and gradient temperature-variable thermal reaction. The method includes raw material pretreatment, bacterial-enzyme interaction hydrolysis, and gradient temperature-variable thermal reaction. This invention employs a process route combining bacterial-enzyme interaction with complex hydrolysis and a step-by-step gradient temperature-variable thermal reaction. During bacterial fermentation, endonucleases are responsible for efficiently cleaving peptide bonds within proteins, generating a large number of small peptides and amino acids, providing ample precursor substances for the gradient temperature-variable thermal reaction. These precursors are more readily combined with reducing sugars during the reaction. Exonucleases, on the other hand, hydrolyze hydrophobic terminal peptide bonds, reducing the production of bitter peptides and improving the product flavor. The subsequent gradient temperature-variable thermal reaction generates basic aroma substances at low temperatures, followed by a deeper reaction at high temperatures, forming complex and rich aroma compounds with flavors such as roasted meat and nuts. These two processes complement each other, jointly constructing the rich flavor and aroma profile of the oyster sauce.

The invention relates to an aroma synergistic effect prediction model training method and an aroma synergistic effect prediction method.The training method comprises the steps that the smell detection threshold value of each binary mixed system formed by 2, 3, 5-trimethylpyrazine and multiple exogenous aroma compounds is measured, and the synergistic effect category is determined; constructing a feature data set; constructing an aroma synergistic effect prediction model for predicting pyrazine compounds and exogenous aroma substances based on a random forest mechanism; and training the aroma synergistic effect prediction model by adopting a supervision algorithm based on the feature data set. According to the method, machine learning quantitative prediction of the aroma synergistic effect is realized, and traditional subjective sensory evaluation is replaced; finding the accuracy of the random forest model in a static small sample scene; theoretical guidance is provided for essence molecule design, and core technical support is provided for accurate blending of pyrazine-containing tobacco essence.

A method of protecting food and beverage material aromas comprises separating aroma compounds form a food or beverage material, protecting the separated aroma compounds with a protecting group, and st

The invention relates to the technical field of essence, and particularly discloses an amber aroma compound and a preparation method thereof. The chemical name of the compound is 2-ethoxy-2-(1, 2, 3, 4, 5, 5-hexamethylhexyloxy)-[1, 3]-dioxopentane, the compound has amber fragrance and fruity fragrance, and the amber fragrance and the fruity fragrance are integrated on the molecular level; perfume retention test paper data shows that amber aroma and fruit aroma are long in aroma retention time, and the method can be widely applied to the field of daily chemical flavor blending.