16 results about "Damascenone" patented technology

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 application discloses a brewing method for improving the quality of a light-flavor type base liquor by using medicinal and edible Chinese herbal medicines, four kinds of medicinal and edible Chinese herbal medicines, namely, clove, mulberry leaf, lophatherum gracile and osmanthus, are adopted, and the suitable adding link and adding proportion of the medicinal and edible Chinese herbal medicines in the brewing process are determined. Compared with the traditional brewing process, the content of fusel oil (defect component) in the base liquor produced by the application is reduced by 13.89%, the content of ethyl acetate (important flavor component) is increased by 71.14%, the content of beta-damascenone is increased by 240.36%, and the contents of defect components such as acetaldehyde, methanol, n-propanol and fusel oil are all significantly reduced.

A liquid tobacco extract is provided, including: a non-aqueous solvent; at least 0.2 percent by weight of nicotine based on a weight of the liquid tobacco extract; and a ratio by weight of (β-ionone+β-damascenone) to (phenol) of greater than 0.25.

The application discloses a natural tobacco flavor characteristic spice suitable for low-temperature cigarettes, and has the following weight parts: a smoking agent 40-70, a taste improver 5-20, and a tobacco flavor characteristic spice base 10-30; wherein the tobacco flavor characteristic spice base is composed of extracts of medlar, sea buckthorn and hyssop, and further comprises 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, beta-damascenone and guaiacol as main spices, and further comprises a blending agent, a fixative, a flavor enhancer and a diluent; the natural tobacco flavor characteristic spice suitable for low-temperature cigarettes and the preparation method have the following advantages: different natural extracts, such as medlar, sea buckthorn and hyssop, can be used to provide unique tobacco flavors for cigarettes, and can increase the sour and sweet aroma of low-temperature cigarettes, so that the low-temperature cigarettes are more in line with the taste preferences of consumers; other auxiliary spices and chemicals, such as the blending agent, the fixative, the flavor enhancer and the diluent, are added to provide more rich levels and tastes.

The invention relates to a damascenone synthetase which can catalyze grasshopper ketone to be converted into a damascenone precursor and can have a unique two-way catalytic function. The enzyme and the coding gene thereof can be used for efficiently producing beta-damascenone in microorganisms or plants, and have wide application prospects in flavor improvement and perfume industry.

To suppress fading of food and drink colored with an anthocyanin-based pigment.SOLUTION: An effective amount of at least one kind selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methyl butyrate, ethyl 3-hydroxyhexanoate, alpha-ionone and damascenone is added to food and drink colored with an anthocyanin-based pigment. In addition, a pigment preparation and a food and drink composition containing the same components are provided.SELECTED DRAWING: None

The invention discloses hansenula polymorpha strain hanseniaspora sp. MF1 and application of the hanseniaspora polymorpha strain hanseniaspora sp. MF1 in fermentation of mulberry wine, and belongs to the technical field of food biology. According to the invention, a strain of hanseniaspora uvarum sp.MF1 is screened from mulberry fermentation liquor, and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the hanseniaspora uvarum sp.MF1 is CCTCC NO: M 20232181. According to the compound fermentation method, after main fermentation of saccharomyces cerevisiae is completed, the MF1 strain is sequentially inoculated for secondary fermentation, so that aroma components of the mulberry fruit wine can be remarkably optimized, the proportion of alcohols and esters is generally increased, and the flavor of the mulberry fruit wine is improved; damascenone, 4-terpene alcohol, 2-undecylenal and other high-value characteristic aroma substances are more specifically increased, and the content of n-valeric acid, isovaleric acid and other bad flavor acids is reduced, so that the mulberry wine presents unique and harmonious composite flower and fruit aroma.

The invention relates to the technical field of non-alcoholic beverages, in particular to a zero-alcohol cocktail beverage with slight alcoholic flavor and a preparation method thereof, the beverage contains the following characteristic flavor compounds: 80-150 mg / L of ethyl hexanoate, 180-250 mg / L of phenethyl alcohol, 180-280 mg / L of isoamyl alcohol, 2.5-4.0 mg / L of beta-damascenone, and the balance of water. The alcohol content of the beverage is less than 0.05 volume percent, and accurate construction of complex flavor levels is realized by taking ethyl hexanoate as a fruit aroma main body, phenethyl alcohol as a wine aroma carrier and beta-damascenone as passion fruit characteristic aroma.

Offering bottled alcoholic beverages that are low in alcohol and sweetness, yet have an enhanced alcoholic flavor. [Solution] A packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v%, a sweetness value of 6.0 g / 100 mL or less, and a β-damascenone concentration of 1000 to 2000 ppb; a method for producing a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 or less, including a step of adjusting the β-damascenone concentration to 1000 to 2000 ppb; and a method for improving the flavor of a packaged alcoholic beverage, characterized by adjusting the β-damascenone concentration to 1000 to 2000 ppb in a packaged alcoholic beverage having an alcohol concentration of 0.1 to 3.5 v / v% and a sweetness value of 6.0 g / 100 mL or less.

The present invention relates to a technique for masking unpleasant odor (off- flavor) generated from a food or beverage. One embodiment of the present invention provides an unpleasant odor (off-flavor) suppressing agent, a fragrance composition, a food or beverage in which an unpleasant odor (off-flavor) is masked, a production method of the food or beverage, and a method for masking an unpleasant odor (off-flavor). The present invention makes it possible to suppress an unpleasant odor (off-flavor) of a food or beverage by using, as active ingredient, one or more selected from the group consisting of oleic acid, β-damascenone, 4-methyl-2-phenyl-2-pentenal, menthyl 3-hydroxybutyrate, dimethyl benzyl carbinyl butyrate and methyl 4-tert-butyl phenylacetate.

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

A general modeling method of tobacco aroma components based on near-infrared spectrum is provided, and belongs to the technical field of cigarette manufacturing.The present application selects tobacco as the research object, and establishes a tobacco rapid quality analysis and evaluation method and technical system by using a near-infrared molecular vibration spectrum technology.Combined with pretreatment and variable selection, quantitative models of tobacco aroma components, such as propylene glycol, damascenone, farnesyl acetone, geranyl propyl ketone and neolignan diene, are established to realize rapid determination of the quality indexes of tobacco.The lssvm algorithm model is used to complete modeling of the aroma components, such as propylene glycol, damascenone, farnesyl acetone, geranyl propyl ketone and neolignan diene, in tobacco, so that a more optimal and chemically meaningful model is established, the model performance is improved, the model is simplified, the calculation amount is reduced, the interpretability of the model is improved, and the robustness of the model is improved.

The application discloses a method for improving volatile flavor compounds of kiwi fruit wine and belongs to the field of fruit wine brewing. 127 strains are obtained through TTC culture medium screening, and one Pichia kudriavzevii FPW7-6 is obtained through screening of the 127 strains. The fruit wine prepared by fermentation of kiwi fruit by using the Pichia kudriavzevii FPW7-6 exhibits higher fruitiness, sweetness, sourness and floral aroma than AQ. In the kiwi fruit wine, the content of beta-damascenone reaches 3.4 mu / g / L, the content of linalool is 338.3 mu / g / L, the content of 2-methyl butyric acid ethyl ester is 117.7 mu / g / L, the content of gamma-butyrolactone is 254.0 ug / L, and the content of phenylethanol is 63265.6 mu / g / L. The Pichia kudriavzevii FPW7-6 is suitable for kiwi fruit wine fermentation and can make the kiwi fruit wine produce more excellent flavor.

The invention discloses a sour and sweet composition, atomized liquid and an electronic atomization device.The sour and sweet composition comprises a first sour component, a second sour component, a first sweet component and a second sweet component, the first sour component comprises at least one of acetic acid and propionic acid, and the second sour component comprises at least one of lactic acid, citric acid and malic acid; the first sweet component comprises at least one of neotame and sucralose, and the second sweet component comprises at least one of perilla lepidium and damascenone B; wherein the sour and sweet composition is prepared from the following components in parts by mass: 12 to 18 parts of a first sour component, 4.5 to 10 parts of a second sour component, 1.5 to 2 parts of a first sweet component and 0.13 to 0.6 part of a second sweet component. The sour and sweet composition provided by the invention can enrich the sour taste and increase the sweet feeling and the juice feeling of the oral cavity at the same time, so that the user experience can be improved.

The invention belongs to the technical field of tobacco extraction, and particularly relates to a tobacco extract and a preparation method and application thereof. According to the method, the temperature parameters of the distillation process are precisely regulated and controlled, and the inert gas is adopted as the unique purging medium, so that the natural tobacco extract with harmonious aroma and outstanding fragrance is successfully prepared. The extract is rich in geranyl acetone, beta-damascone, beta-ionone, beta-dihydrodamascone and other core aroma components, and the substances have a synergistic effect, so that the extract is endowed with excellent aroma quality and sensory expression. Performance test results show that a cigarette product added with the extract shows purer and harmonious aroma quality and more abundant and full aroma amount, bad offensive odor such as wood odor and scorched odor is effectively modified and covered, the smoking strength tends to be soft and comfortable, and the unexpected technical effect is shown.

The application provides a method for synthesizing damascenone from 6-methyl-3-heptene-2-ketone, which comprises the following steps: S1, 6-methyl-3-heptene-2-ketone and a methyl metal reagent are subjected to addition reaction to obtain a 2,6-dimethyl-3-heptene-2-ol intermediate; and S2, the 2,6-dimethyl-3-heptene-2-ol is subjected to hydrogenation reaction to obtain a damascenone product. The synthesis route is short and novel, and the damascenone product is prepared in a simple and efficient manner from 6-methyl-3-heptene-2-ketone which is cheap and easy to obtain through two-step addition and reduction reaction, and the overall yield of the route is high. Compared with the traditional process using 6-methyl-5-heptene-2-ketone, the raw material cost is significantly reduced. In addition, it is found that the addition of a trace amount of tertiary carbonic acid in the hydrogenation reaction liquid can improve the selectivity of the target product damascenone.