14 results about "Damascone" 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.

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.

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 a bacterium-enzyme synergistic microbial preparation and a preparation method and application thereof, and the bacterium-enzyme synergistic microbial preparation comprises a mixed bacterium suspension containing bacillus velezensis and bacillus altitudinis; the thallus concentration ratio of the bacillus velezensis to the bacillus altitudinis is (3: 1)-(1: 3); the mixed bacterial suspension also contains cellulase with the mass fraction of 0.5%-3%. After bacteria-enzyme synergistic fermentation treatment, the coordination of conventional chemical components of the tobacco leaves is improved. Moreover, after the bacteria-enzyme synergistic fermentation treatment, the volatile aroma components of the tobacco leaves are remarkably increased, and the content of the volatile aroma components such as megastigmatrienone, benzyl alcohol, phenethyl alcohol and damascenone is remarkably increased.

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 application relates to the technical field of daily chemicals, and particularly discloses a bacteriostatic and deodorizing fragrance composition as well as a preparation method and application thereof. The bacteriostatic and deodorizing fragrance composition is made of raw materials and comprises the following components: a chemical reaction type deodorizing fragrance base, a sensory modification and receptor blocking fragrance base and a bacteriostatic synergistic fragrance base. The chemical reaction type deodorizing fragrance base is a combination of one or more of citral, citronellal, decanal, damascone, ionone and methyl dihydrojasmonate; the sensory modification and receptor blocking fragrance base is a combination of one or more of menthol and its derivatives, linalyl acetate, dihydromyrcenol and eucalyptol; and the bacteriostatic synergistic fragrance base is a combination of one or more of farnesol, eugenol, thymol, tea tree oil and rosemary extract. The bacteriostatic and deodorizing fragrance composition can keep a better balance and coordination of the sensory modification, chemical deodorization and bacteriostatic components in the fragrance, and thus can exert excellent deodorization and bacteriostatic effects.

The invention belongs to the technical field of microorganisms, and relates to a tobacco aroma enhancement bacillus strain, a culture method and application in tobacco leaf fermentation, the preservation number of the bacillus strain S-120 is CGMCC No.35009, and the bacillus strain S-120 is preserved in China General Microbiological Culture Collection Center on June 26, 2025; the bacillus strain S-120 disclosed by the invention can be used as a fermentation strain to act on tobacco leaves to play a role; according to the bacillus disclosed by the invention, the contents of dihydroactinidiolide, 4-hydroxy-beta-dihydrodamascone, 4, 7, 9-megastigmatriene-3-ketone, farnesyl acetone, 9-hydroxy-4, 7-megastigmatriene-3-ketone, farnesyl acetone, geranyl acetone and ethyl palmitate in tobacco leaves can be increased to a certain extent, and aroma components such as sclareol, n-nonanal and the like are added after fermentation; the strain can be used as a fermentation strain to play a role in tobacco leaf fermentation. The bacillus disclosed by the invention can increase flavor substances of tobacco leaves, the flavor quality and the flavor amount of the tobacco leaves are improved, smoke is fine and elegant and has a fresh and sweet feeling, and the aftertaste is improved.

The invention belongs to the technical field of microorganisms, and relates to bacillus for redried tobacco, a culture method and application in tobacco fermentation, the bacillus strain S-209 has the preservation number of CGMCC No.35010, and is preserved in China General Microbiological Culture Collection Center on June 26, 2025; the bacillus strain S-209 disclosed by the invention can be used as a fermentation strain to act on redried tobacco leaves to play a role; according to the bacillus disclosed by the invention, the content of dihydroactinidiolide, 9-hydroxy-4, 7-megabean diene-3-ketone, 6-ethyl-5, 6-dihydro-2H-pyradine-2-ketone, ethyl palmitate, 4-cyclopentene-1, 2, 4-triazole-3-ketone, 4-cyclopentene-1, 2, 3-triazole-3-ketone, 4-cyclopentene-1, 2, 3-triazole-3-ketone, 4-cyclopentene-1, 2, 3-triazole-3-ketone, the contents of 1, 3-diketone, 4-hydroxy-beta-dihydrodamascone, farnesyl acetone and geranyl acetone are increased, and aroma components such as sclareol and geranyl aromatic alcohol are added, so that the aroma components in smoke are increased, and the smoking quality 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.

This invention relates to the field of tobacco technology, specifically to a flavored tobacco extract, its preparation method, and its application. The flavored tobacco extract provided by this invention comprises: ceftazidimetrienol, megastigmatrienone, nicotine, β-ionone, 4-hydroxy-β-dihydrodamascone, isovaleric acid, 2-methylbutyric acid, and perillaldehyde; the mass ratio of ceftazidimetrienol, megastigmatrienone, nicotine, β-ionone, 4-hydroxy-β-dihydrodamascone, isovaleric acid, 2-methylbutyric acid, and perillaldehyde in the flavored tobacco extract is (1.5-3.3):(0.1-0.25):(3.5-15):(0.0015-0.01):(0.01-0.1):(0.05-0.5):(0.005-0.02):(0.05-0.4). The aromatic tobacco extract provided by this invention has high safety, while the extract has a distinct aroma, good overall harmony, and a good overall sensory experience.

This invention provides a coffee flavoring and its preparation method, comprising 0.1 parts of furanone, 2-acetylpyrazine, vanillin, ethanol, 3-methylthiopropional, 2-methoxy-4-vinylphenol, 2-ethyl-3-methylpyrazine, 2-ethyl-3,5-dimethylpyrazine, furfuryl mercaptan, β-damascone, p-cresol, hexanoic acid, 2-methylbutyric acid, 2,3-pentanedione, methyl furfuryl disulfide, 3-mercapto-3-methylbutyl formate, terpineol, 1-octen-3-ol, isobutyraldehyde, furfural, 5-methylfurfural, isovaleraldehyde, linalool, 2-methoxy-3-isobutylpyrazine, phenylacetaldehyde, eugenol, 2,3,5-trimethylpyridinium, guaiacol, 4-ethylguaiacol, an amino acid composition, glycerol, water, and coffee extract. The coffee flavoring of this invention has a strong three-dimensional aroma, rich layers, and high overall aroma realism and harmony.

The invention relates to the technical field of biology, in particular to a yeast Papiliotrema lauretii strain P1 capable of increasing tobacco aroma components and application of the yeast Papiliotrema lauretii strain P1, the strain is obtained by being separated from tobacco rhizosphere soil and preserved in the China General Microbiological Culture Collection Center on June 16, 2025, and the preservation number of the strain is CGMCC No.34913. The invention further discloses a preparation method of the yeast Papiliotrema lauretii strain P1 capable of increasing tobacco aroma components and application of the yeast Papiliotrema lauretii strain P1 capable of increasing tobacco aroma components. The strain disclosed by the invention is derived from a tobacco planting environment and is not externally added, so that the safety risk of a traditional exogenous enzyme preparation / fungicide is avoided, aroma components are increased in a natural growth period of tobacco through root irrigation treatment, and later manual intervention is not needed; the strain has a broad-spectrum synergistic effect, and the contents of 26 aroma components in lower, middle and upper tobacco leaves are all increased; specifically, in the lower tobacco leaf species, the content of 47 aroma components is increased, the content of 41 aroma components in the middle tobacco leaf species is increased, the content of 51 aroma components in the upper tobacco leaf species is increased, and the amplification of key aroma substances such as neophytadiene and beta-dihydrodamascone and partial components exceeds 40%.

One embodiment of the present invention provides a cat urine odor receptor inhibitor that is suitable for eliminating cat urine odor by suppressing the response of a cat urine odor receptor exhibiting specific responsiveness to cat urine odor.　In a preferred example, the cat urine odor receptor inhibitor includes at least one selected from the group consisting of trans-2-hexenal, trans-cinnamaldehyde, α-methyl-1,3-benzodioxol-5-propanal, citral, α-damascone, ethyl dehydrocyclogeranate, and 3-(4-tert-butylphenyl)propanal. The cat urine odor receptor is at least one selected from the group consisting of TAAR5 and polypeptides functionally equivalent to TAAR5.

The present invention relates to an off-flavor inhibitor and an off-flavor-inhibiting perfume composition for shielding off-flavor contained in foods and drinks, and foods and drinks in which off-flavor contained in foods and drinks is inhibited. The odor inhibitor of the present invention is an odor inhibitor that shields the odor contained in foods and drinks, and the odor is derived from an olfactory receptor polypeptide-responsive substance. The olfactory receptor polypeptide is at least one type selected from the group consisting of an olfactory receptor OR2AG2 and a polypeptide which contains an amino acid sequence having 80% or more identity with the amino acid sequence of the olfactory receptor and which is responsive to an odor-derived substance. The odor inhibitor contains, as a shielding component, one or more substances selected from the group consisting of isoamyl cinnamate, cinnamyl cinnamate, delta-damascone, 2, 3-heptanedione, carvacrol, Vanitol, and 5-methyl-2-phenyl-2-hexenal.