17 results about "Dihydroactinidiolide" patented technology

The invention discloses an Apiotrichum loubieri gene and an application of the Apiotrichum loubieri gene. Relates to the technical field of fermentation. The invention provides a specific strain and application thereof in reconstituted tobacco. According to the tobacco leaf extracting solution fermented by the bacterial strain, the content of esters such as 2, 2, 4-trimethyl-1, 3-pentanediol monoisobutyrate, dimethyl phthalate, tributyl phosphate, dihydroactinidiolide and methyl palmitate is remarkably increased, and the content of the esters such as 2, 2, 4-trimethyl-1, 3-pentanediol monoisobutyrate, dimethyl phthalate, tributyl phosphate, dihydroactinidiolide and methyl palmitate is remarkably increased; nine novel ester substances with aromatic smell, fruit fragrance, flower fragrance and other characteristic aromas are newly generated, and four phenolic aroma components are newly added. And the whole fragrance style is obviously enhanced. It is shown that the aroma-producing Apiotrichum loubieri AL-4 fermented tobacco enzyme extracting solution has good aroma-producing capacity, and through the combined effect of enzymolysis and fermentation, the aroma-producing Apiotrichum loubieri AL-4 fermented tobacco enzyme extracting solution is expected to play an important application value in the field of reconstituted tobacco raw material quality improvement.

The present application belongs to the technical field of electronic atomization, and particularly relates to a tobacco extract composition, a preparation method and application thereof. The tobacco extract composition comprises 2,6-dimethylpyrazine, 3-acetylpyridine, dihydroactinidiolide, cembranoid diol, maackiain, furfuryl alcohol and guaiacol. The mass ratio of (2,6-dimethylpyrazine+3-acetylpyridine) to dihydroactinidiolide is greater than 0.02; the dihydroactinidiolide content is greater than or equal to 0.02 mg / g in terms of dry matter mass; and the guaiacol content is 0.004-0.025 mg / g. The overall roasting characteristics are sufficient, and the smoke-like feeling is strong. The preparation method comprises the following steps: first extracting tobacco raw materials to obtain extract A, low-temperature secondary extraction of the extract A to obtain tobacco flavor, high-temperature secondary extraction of the extract A to obtain smoke flavor, and mixing the tobacco flavor and the smoke flavor in a certain proportion to obtain the tobacco extract composition.

The invention discloses a method for treating cigar tobacco leaves, which comprises the following steps of: performing flexible moisture regaining treatment on the cigar tobacco leaves, controlling the vacuum degree of the flexible moisture regaining treatment to be-0.08 to-0.09 MPa, the time of the flexible moisture regaining treatment to be 20-25 minutes or 25-30 minutes, and the temperature of the flexible moisture regaining treatment to be 58-59 DEG C, 59-60 DEG C, 60-61 DEG C, 61-62 DEG C or 62-65 DEG C, so as to obtain a flexible moisture regaining product; carrying out stacking fermentation treatment on the flexible moisture regaining product to obtain a stacking fermentation product; the stacking fermentation product is subjected to enhanced moisture regaining treatment, the vacuum degree of the enhanced moisture regaining treatment is controlled to be-0.09 Mpa to-0.095 Mpa, the time of the enhanced moisture regaining treatment is 40-50 min or 50-60 min, the temperature of the enhanced moisture regaining treatment is 70-75 DEG C, 75-76 DEG C, 76-77 DEG C, 77-78 DEG C, 78-79 DEG C or 79-80 DEG C, an enhanced moisture regaining product is obtained, the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g, and the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g. The retention rate of flavor substances of the enhanced moisture regaining product is greater than 80%, and the flavor substances comprise phenethyl alcohol and / or dihydroactinidiolide. The purposes of bacterium conservation, fermentation promotion, sterilization and mildew control are achieved.

The present application belongs to the technical field of electronic atomization, and particularly relates to a tobacco extract composition, a preparation method and application thereof. The tobacco extract composition comprises methylcyclopentenolone, guaiacol, neophytadiene, cedrene diol, dihydroactinidiolide, maltol, furaneol, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one and scopoletin; the range of (methylcyclopentenolone+guaiacol) / neophytadiene is 0.01-2.5 by mass; the guaiacol content is 0.003-0.02 mg / g by dry matter mass; the tobacco roasting aroma is richer, the tobacco roasting sweet note is more obvious, and the tobacco-like feeling is better. The preparation method comprises: extracting tobacco raw materials twice at medium and low temperatures to obtain tobacco flavor substances, extracting the tobacco raw materials at high temperature to obtain smoke flavor substances, and mixing the tobacco flavor substances and the smoke flavor substances at a certain ratio to obtain the tobacco extract composition.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises methyl cyclopentenolone, guaiacol, neophytadiene, a cembratriene-diol, dihydroactinidiolide, maltol, furanone, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one, and scopoletin. By weight: (methyl cyclopentenolone + guaiacol) / neophytadiene ranges from 0.01 to 2.5. By dry weight: the guaiacol content is 0.003 to 0.02 mg / g. Said tobacco has a rich roasted aroma, a pronounced sweet roasted flavor, and a more tobacco-like feel. The preparation method comprises: performing extraction on tobacco raw material twice at medium and low temperatures, and obtaining tobacco flavor compounds; performing extraction on the tobacco raw material at a high temperature, and obtaining smoke flavor compounds; and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises dihydroactinidiolide, geranyllinalool, maltol, neophytadiene, megastigmatrienone, a cembratriene-diol, guaiacol, and furanone. By weight: dihydroactinidiolide / (geranyllinalool+ maltol)≥0.1. By dry weight: the geranyllinalool content ≥0.01 mg / g; and the maltol content is 0.005–0.05 mg / g. The disclosed extract has a tobacco-like feel, with a strong sweet and natural taste, and provides a pleasant tobacco-like experience. The preparation method therefor comprises: extracting twice at a low temperature to obtain tobacco flavor compounds, extracting twice at a high temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

This invention discloses a strain of *Alcaligenes* HHR-1-1 and its application in the degradation of carotenoids and the preparation of flavorings, relating to the field of microbial fermentation technology. The *Alcaligenes* strain of this invention (… Pseudomonas alcaligenes The HHR-1-1 strain has the accession number CCTCC NO: M 20252745, and the *Alcaligenes* HHR-1-1 strain was deposited at the China Center for Type Culture Collection on December 1, 2025. The *Alcaligenes* HHR-1-1 strain can degrade carotenoids with a degradation rate of 80%–97%, and its main degradation products are β-ionone and its oxides, and dihydroactinolone. Furthermore, the fermentation broth of *Alcaligenes* HHR-1-1 strain and carotenoids can be used in flavor preparation, effectively improving the quality of the flavors.

The invention relates to the technical field of microorganisms, and particularly provides xylaria T-1 capable of efficiently degrading carotenoid, a screening method and application of the xylaria T-1 in Baijiu brewing. The xylaria T-1 disclosed by the invention is separated and screened from wine brewing fermented grains and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M 20251662. The strain can effectively degrade carotenoid to generate various terpenoid derivatives with special fragrance or functions such as beta-ionone and dihydroactinidiolide, the content and types of terpenoid substances in fermented grains can be remarkably increased by adding the strain into the fermented grains, and the quality of white spirit is improved.

To provide acetic acid-containing food and beverages that allow the aroma and sweetness of fruit juice to be fully appreciated. [Solution] An acetic acid-containing food or beverage containing fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.

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.

This invention belongs to the field of electronic atomization technology, specifically relating to a tobacco extract composition, its preparation method, and its application. The tobacco extract composition comprises dihydroactinol, geranyl linalool, maltol, neophytadiene, megalotrienone, cephalothrix trienol, guaiacol, and furanone; by mass: dihydroactinol / (geranyl linalool + maltol) ≥ 0.1; by dry matter: geranyl linalool content ≥ 0.01 mg / g; maltol content 0.005–0.05 mg / g; it has a tobacco-like sensation, with a strong sweet and natural feel, and a pleasant tobacco experience. The preparation method includes: extracting twice at a lower temperature to obtain tobacco flavor compounds, extracting twice at a higher temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and smoke flavor compounds in a certain proportion to obtain the tobacco extract composition.

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 present application relates to the technical field of tobacco, and specifically relates to a tobacco extract and a preparation method therefor, an aerosol-generating substrate, an electronic atomization device and a heat-not-burn cigarette. With regard to the tobacco extract provided in the present application, the components thereof comprise: cembratriene glycol, neophytadiene, dihydroactinidiolide, megastigmatrienone, palmitic acid and scopolamine, wherein the mass ratio of cembratriene glycol to the neophytadiene to the dihydroactinidiolide to the megastigmatrienone to the palmitic acid to the scopolamine is (1-5): (0.01-0.3): (0.01-0.2): (0.01-0.5): (0.01-1.0): (0.01-0.5). The tobacco extract provided in the present application retains the tobacco's own aroma to the greatest possible extent, has a strong tobacco aroma, has a strong natural coordinated feeling and has a relatively good overall sensory effect.

This invention relates to the field of tobacco technology, specifically to a tobacco extract and its preparation method, an aerosol generating matrix, an electronic atomization device, and heated tobacco products. The tobacco extract provided by this invention comprises: cephalotrimazole, neophytadiene, dihydroactinidone, megalotrienone, palmitic acid, and scopolamine; the mass ratio of cephalotrimazole, neophytadiene, dihydroactinidone, megalotrienone, palmitic acid, and scopolamine is (1-5):(0.01-0.3):(0.01-0.2):(0.01-0.5):(0.01-1.0):(0.01-0.5). The tobacco extract provided by this invention retains the aroma of tobacco to the greatest extent, exhibiting a rich, natural, and harmonious flavor, and superior overall sensory qualities.

This provides a novel technology that can add a cooling sensation to carbonated beverages and enhance the crispness of the aftertaste. [Solution] A carbonated beverage containing monomenthyl succinate and dihydroactinidiolide.

The invention discloses a solid-state fermentation method for preparing high-sweetness aged-fragrance dark green tea by utilizing aspergillus tubingensis, which comprises the following steps: step 1, selecting a tea raw material, adjusting the water content to 25-35%, and sterilizing for later use; step 2, inoculating the aspergillus tubingensis strain on the tea raw material; step 3, fermenting the inoculated tea raw material for 14-20 days under the conditions that the temperature is 35-55 DEG C and the relative humidity is 85-95% to obtain a fermented tea material; and step 4, drying the fermented tea material to obtain the high-sweetness aged fragrant dark tea. The high-quality dark green tea which is high in soluble sugar content and rich in volatile compounds such as geraniol, benzyl formate and dihydroactinidiolide is obtained by selecting the aspergillus tubingensis and the dominant strains of the aspergillus tubingensis in combination with a comprehensive process of links such as pretreatment, fermentation and drying, negative tastes such as bitter, astringent and sour taste of tea soup can be reduced, and the aroma quality of the dark green tea is improved.

This invention relates to a method for identifying the age of aged Tieguanyin tea. The method involves obtaining Tieguanyin tea from different years and detecting the content of key indicators. The content of these key indicators is then input into a storage year prediction model to predict the storage year. The storage year prediction model is: y = 6.702 - 17.142x1 - 0.021x2 - 1.242x3 + 51.878x4 - 8.012x5. The key indicators are dihydroactinolone, β-carotene, phenylacetaldehyde, tea aroma ketone, and 2,2,6-trimethylcyclohexanone. x1-x5 represent the content of the five key indicators in the Tieguanyin tea being tested, and a1-a5 represent the regression coefficients of these five key indicators. The prediction model established by this invention has high prediction accuracy and good stability, enabling effective prediction of the storage year of aged Tieguanyin tea, and providing a scientific basis for evaluating the aging quality of Tieguanyin and identifying its market age.