7 results about "Damascenone" patented technology

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 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.

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 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.

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 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.