47 results about "Ethyl butyrate" patented technology

The invention relates to the field of batteries, in particular to a battery. The battery comprises a diaphragm and an electrolyte, the diaphragm comprises a base material layer and a ceramic layer on at least one side surface of the base material layer, the ceramic layer comprises inorganic particles, the inorganic particles comprise an element Al, based on the total weight of the diaphragm, the content a of the element Al is greater than or equal to 12% and less than or equal to 32%; the electrolyte comprises ethyl butyrate, the content of the ethyl butyrate is c1 on the basis of the total weight of the electrolyte, and c1 is larger than or equal to 5% and smaller than or equal to 35%; and a and c1 satisfy 0.2 < = c1 / a < = 2.5. The battery provided by the invention can improve self discharge, and has excellent thermal stability and mechanical properties.

The invention provides hansenula polymorpha YC-C-16 capable of producing lactic acid and application of the hansenula polymorpha YC-C-16, and belongs to the technical field of microorganisms and wine brewing. The hansenula polymorpha YC-C-16 is characterized in that the hansenula polymorpha YC-C-16 is named as hanseniaspora uvarum in taxonomy, is preserved in the China Center for Type Culture Collection, has the preservation number of CTCC M 20252302, is preserved in Wuhan University on October 22, 2025, and is named as hanseniaspora uvarum in Wuhan University. The grape juice hansenula polymorpha YC-C-16 disclosed by the invention can be used for fermenting grape wine independently or together with saccharomyces cerevisiae, the content of lactic acid in the grape wine can be increased, and flavor substances such as ethyl butyrate, alpha-terpilenol, ethyl salicylate, ethyl myristate and trans-2-heptenal are added, so that the flavor level of the grape wine is increased. The hansenula polymorpha YC-C-16 provided by the invention can be widely applied to the field of wine fermentation.

According to the multi-solvent low-temperature high-voltage electrolyte for the supercapacitor, the method and the application, EA (ethyl acetate) and EB (ethyl butyrate) are added into a common solvent AN (acetonitrile) to serve as organic cosolvents, and the viscosity and the melting point of the electrolyte can be effectively reduced by mixing high-voltage-resistant and low-temperature-resistant imidazole ionic liquid; meanwhile, the stability of the electrolyte at high voltage is improved, the ionic conductivity of the electrolyte at low temperature is remarkably improved, and it is guaranteed that a supercapacitor using the electrolyte has excellent rate capability and cycling stability at the low temperature of-60 DEG C and the high voltage of 3.5 V.

The invention relates to the technical field of daily chemical essence, in particular to non-discoloring milk essence as well as a preparation method and application thereof. The invention relates to a non-discoloring milk essence, which is prepared from the following raw materials: 8 to 12 percent of ethyl myristate, 14 to 16 percent of delta-dodecalactone, 0.8 to 1.2 percent of ethyl butyrate, 1.5 to 2.5 percent of butyl butyryl lactate, 0.8 to 1.2 percent of furanone, 0.05 to 0.08 percent of oat beta-glucan, 0.3 to 0.6 percent of aloe polysaccharide, 0.8 to 1.2 percent of yeast extract, 0.39 to 0.65 percent of modifier, 6.16 to 7.08 percent of flavoring agent, 6.8 to 9.2 percent of fixative, 8 to 10 percent of antioxidant and the balance of solvent. The milk essence not prone to discoloration can meet the requirements of the market for white daily chemical products with high quality and good stability.

The invention provides litchi essence as well as a preparation method and a preparation device thereof. According to the technical scheme, the preparation method of the litchi essence comprises the following steps: S1, putting linalool, ethyl butyrate and other raw materials into the same container, and sealing and stirring to prepare first premixed essence; s2, putting geraniol, ethyl acetate and other raw materials into the same container, and sealing and stirring to prepare a second premixed essence; s3, adding trans-2-hexenal, gamma-decalactone and other raw materials into the same container, and sealing and stirring to prepare third premixed essence; s4, putting the first premixed essence and the second premixed essence into the same container, and sealing and stirring; and adding the third premixed essence, sealing and stirring to obtain the litchi essence. The lychee essence prepared by the invention has lasting and natural lychee fragrance, and has penetrating power and layering sense. In addition, the invention further provides a preparation device of the litchi essence.

The application discloses cherry essence, and a preparation method thereof. The cherry essence comprises the following components in parts by weight: 80-98 parts of propylene glycol; 0.5-3 parts of benzaldehyde; 0.5-3 parts of ethyl acetate; 0.1-1 part of acetic acid; 0.1-1 part of gamma-decalactone; 0.1-0.8 part of ethyl butyrate; 0.01-0.2 part of butyric acid; 0.005-0.03 part of isoamyl alcohol; and 0.005-0.03 part of butanol. The preparation method comprises the following steps: taking all components of the cherry essence according to the proportion requirements, stirring all components of the cherry essence in a stirring container for 10-15 minutes, and then storing the mixture in a storage container. The cherry essence can be used as a food additive, and can be used in various foods to enhance the natural cherry aroma and natural taste of the foods. The aroma quality and stability of the cherry essence are superior to those of the same kind of essence in China.

The invention relates to a method for preparing bio-oil and biochar from waste cotton, which comprises the following steps: by taking polar aprotic solvents including tetrahydrofuran, 4-methyltetrahydrofuran, ethyl acetate and ethyl butyrate as reaction solvents and sulfuric acid, phosphoric acid and the like as catalysts, synthesizing bio-oil and biochar from waste cotton under mild and low-energy-consumption conditions; the acid catalyst and the polar aprotic solvent effectively depolymerize cellulose in the waste cotton and catalyze pyrolysis of intermediate products to directionally dehydrate the intermediate products into high-value platform compounds such as levoglucosenone and furfural, and the solid-phase byproduct charcoal has a hierarchical porous structure and a high specific surface area and has a wide application prospect. The process provides a novel sustainable method for recycling, harmlessness and greenization of the waste cotton, and has both environmental benefits and economic benefits.

The invention relates to the technical field of cigarette perfuming, in particular to a cellulose core wire for cigarette perfuming and a preparation method of the cellulose core wire. The preparation method comprises the following steps: dipping a core wire in an essence solution, taking out the core wire after dipping, and drying to obtain the cellulose core wire for cigarette perfuming, the core yarn is made of pure viscose yarn with the linear density of 110-120 tex, the S twist and the twist degree of 60-110 twists per meter. In the essence solution, essence components comprise isoamyl isovalerate, ethyl butyrate and farnesol, and a solvent is ethanol. According to the preparation method, the stability and uniformity of the incense line in subsequent use are remarkably improved, and the consistency of essence loading and releasing is guaranteed; in addition, the prepared cellulose core wire has excellent performance and good on-machine applicability, and the situation that the cellulose core wire is seriously deformed or broken or the like is not prone to occurring in the process of being implanted into cigarette components.

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 present application relates to the technical field of liquor quality. The present application utilizes the same fungus Eurotium cristatum SXHBTBU1934 CGMCC NO.21026 as yeast to independently ferment wheat, and then utilizes the fermented wheat as "microbial filter material" to filter distilled liquor. The specific method for improving liquor quality by utilizing microbial fermentation material comprises the following steps: filtering liquor body by adsorption material to obtain filtered liquor body; mixing the filtered liquor body with washing-removing material to obtain washing-removed liquor body; and performing fine filtration on the washing-removed liquor body to obtain product liquor body. By utilizing the method of the present application, the compounds such as ethyl oleate and ethyl linoleate, which have negative influence on the flavor of liquor and have viscosity, can be reduced in the liquor body; meanwhile, the acid ester compounds such as ethyl octanoate are increased, which adds fruit flavor to the liquor body, but does not destroy the flavor balance of the four flavoring substances such as ethyl acetate, ethyl lactate, ethyl butyrate and ethyl hexanoate, and does not affect the main taste of the liquor body.

The invention discloses ester-synthesized clostridium aerovorans as well as a construction method and application thereof, and belongs to the technical field of genetically engineered bacterium, genetically engineered clostridium aerovorans capable of synthesizing ester is constructed, a clostridium Yangtinctorii engineering strain synthesized by butanol is taken as a host, and alcohol acyltransferase ATF1 gene from saccharomyces cerevisiae is over-expressed, so that the ester-synthesized clostridium aerovorans is obtained. The clostridium Yangtsangensis genetic engineering strain capable of producing various esters is obtained; 1.4 g / L of butyl acetate can be obtained from the genetic engineering strain in serum bottle fermentation; the fermentation yield can be further increased in a 3L fermentation tank, 12.5 g / L of butyl acetate is obtained, and meanwhile, a small amount of ester compounds such as ethyl acetate, ethyl butyrate and butyl butyrate are obtained; the genetic engineering clostridium aerovorans disclosed by the invention is suitable for fermenting green gases such as synthesis gas serving as raw materials to synthesize green butyl acetate.

The present invention relates to a flavor oil manufacturing method that involves: mixing a seasoning stock solution and an edible oil or fat to obtain a mixture; and fermenting the mixture. The present invention also relates to a flavor oil that satisfies at least one of (1) and (2) below. (1) A flavor oil containing a total of 2 ppb or more of at least two component selected from the group consisting of ethyl 2-methylpropanoate (component i), ethyl 2-methylbutanoate (component iii), and ethyl 3-methylbutanoate (component iv); (2) a flavor oil containing a total of 2 ppb or more of at least one component selected from the group consisting of ethyl 2-methylpropanoate (component i), ethyl 2-methylbutanoate (component iii), and ethyl 3-methylbutanoate (component iv), and containing 10 ppb or more of ethyl butanoate (component ii).

The application discloses a Pediococcus pentosaceus strain derived from high-temperature Daqu and application thereof, the strain is named Pediococcus pentosaceus zqw75, and the preservation number is CGMCC NO.25146.The strain can produce aroma substances such as lauryl acetate, n-heptanol, butyl dodecalactone, benzene acetaldehyde, methyl heptenone and pyrazine, and when the strain is used in combination with commercial sweet wine starter, the relative content of phenylethanol is increased from 8.562% to 10.455%, the relative content of ethyl butyrate is increased from 0.460% to 1.473%, the relative content of ethyl octanoate is increased from 0.754% to 1.672%, the relative content of ethyl n-hexanoate is increased from 0.832% to 3.446%, and the relative content of isoamyl acetate is increased from 0.832% to 2.155%; and the strain can produce aroma substances that are not produced by the commercial sweet wine starter, such as hexanoic acid, butyric acid, octanoic acid, ethyl hexanoate and lauryl acetate.The strain can be applied in the field of liquor making, including pit mud making and liquor flavor substance improvement, and has great industrial application value.

The present application relates to the technical field of brewing, and particularly provides a preparation method of cider with high ethyl butyrate content. The method is to brew cider by mixed fermentation of Saccharomyces cerevisiae and Torulaspora delbrueckii. The Torulaspora delbrueckii is preferably Torulaspora delbrueckii SN-6, which was preserved in the China General Microbiological Culture Collection Center on November 7, 2022, and the preservation number is CGMCC No. 26064. The total ester content and ethyl butyrate content of the cider prepared by the method are significantly improved, the total sugar content is significantly reduced, the taste and aroma quality are both good, and the market prospect is broad.

The present invention provides a Bacillus subtilis BS-TS1 and its application in preparing distiller's yeast and wine products, belonging to the technical field of brewing microorganisms. The deposit number of the Bacillus subtilis BS-TS1 provided by the present invention is CGMCC No.32285. The Bacillus subtilis BS-TS1 provided by the present invention has the advantages of high resistance to Penicillium and high production of aroma substances. The Daqu prepared using Bacillus subtilis BS-TS1 has significant anti-Penicillium properties and is not easily contaminated during the production process of Daqu. The lees juice prepared from the Daqu obtained by using Bacillus subtilis BS-TS1 is rich in volatile aroma substances, among which the content of acetoin reaches 150.944 mg / L, the content of pyrazine reaches 301.353 mg / L, and the content of 2,3-butanediol reaches 21.319 mg / L; in addition, other aroma components such as ethyl butyrate and phenylethanol are also detected.

A problem addressed by this invention is to provide a novel yogurt-flavored food having reduced oiliness.　A solution for solving said problem is a yogurt-flavored food that contains 20-80 mass% of oil / fat, 0.3-10 ppm of ethyl butyrate, 1-25 ppm of isoamyl acetate, and 2-50 ppm of limonene.

The invention relates to the technical field of pesticide preparation, and particularly discloses a novel preparation method of a key intermediate 1-(2, 4, 6-trichlorophenyl)-propyl-2-ketone of a bactericide pydiflumetofen. The method comprises the following steps: by taking 3, 5-dichloro-4-fluoronitrobenzene as a starting raw material, sequentially carrying out four-step unit reactions: reacting with ethyl acetoacetate under an alkaline condition to prepare 2-(2, 6-dichloro-4-nitrophenyl)-3-oxobutyric acid ethyl ester, and reacting with ethyl acetoacetate under an alkaline condition to prepare 2-(2, 6-dichloro-4-nitrophenyl)-3-oxobutyric acid ethyl ester; carrying out degreasing under an acidic condition, so as to obtain 1-(2, 6-dichloro-4-nitrophenyl)-propyl-2-ketone; reducing the nitro group to obtain 1-(4-amino-2, 6-dichlorophenyl)-propyl-2-ketone; and performing Sandmeyer reaction to obtain a target product. The preparation method is novel in synthetic route, few in side reaction and high in total yield, the content of a target product is larger than 99%, the preparation method is suitable for industrial production, and a key support is provided for industrialization of pydiflumetofen.

The application discloses a local high-concentration lithium metal battery electrolyte and a preparation method and application thereof. The electrolyte comprises a lithium salt, an organic solvent, an additive and a diluent; the organic solvent comprises at least one of methyl formate, methyl acetate, methyl propionate, methyl butyrate, ethyl propionate, ethyl acetate, ethyl butyrate, methyl trifluoroacetate and ethyl trifluoroacetate; the additive comprises at least one of fluoroethylene carbonate, lithium difluorobisoxalate phosphate and lithium difluorophosphate; and the diluent is a fluorine-containing ether compound. The local high-concentration electrolyte has the advantages of high-voltage resistance of high-concentration electrolyte and inhibition of corrosion of sulfonimide-based electrolyte on aluminum foil, meanwhile, the problems of high viscosity, low conductivity and poor impregnation with a separator of high-concentration electrolyte are overcome, the cycle performance and low-temperature performance of the lithium metal battery are significantly improved, and the local high-concentration electrolyte is particularly suitable for application in a low-temperature high-voltage lithium battery. The preparation method is simple, the cost is low, and the method is suitable for industrial production.

The invention discloses a drosophila okadaiensis imago attractant based on plant volatile matters and application thereof, and belongs to the field of insect control, the drosophila okadaiensis imago attractant comprises a female imago attractant: 0.2% of ethyl butyrate, 20% of n-hexyl alcohol and 20% of (2R, 3R)-(-)-2, 3-butanediol are mixed according to the volume ratio of 1: 1: 1; the male adult attractant is formed by mixing 20% of n-hexyl alcohol, 20% of (2R, 3R)-(-)-2, 3-butanediol and 0.2% of isoamyl alcohol according to the volume ratio of 1: 1: 1; the solvent is liquid paraffin. The botanical attractant which has high efficiency and species specificity for the vector and agricultural pest okadaioma drosophila is invented for the first time, and compared with a traditional attractant, the botanical attractant has the advantages that the trapping rate is increased, the botanical attractant has certain species specificity, and the botanical attractant has specific attraction capacity for sex. The method not only can be applied to pest control of the species in the field, but also has positive significance on dynamic monitoring and distribution of the vector insects, has an important effect on predicting the conjunctival sucking nematode disease propagated by the vector insects, and has a better application prospect.

The present invention relates to the technical field of lithium-ion batteries, and particularly relates to a non-aqueous electrolyte and a lithium-ion battery. The non-aqueous electrolyte includes a lithium salt and an organic solvent; in the non-aqueous electrolyte of the present invention, at least one carboxylic acid ester such as methyl propionate and ethyl butyrate is used as the organic solvent, two different lithium salts are adopted and one of them is lithium hexafluorophosphate, and the relationship among the mass percentage content a of the carboxylic acid ester in the non-aqueous electrolyte, the mass percentage content b of lithium hexafluorophosphate in the lithium salt, the total content n of the lithium salt in the non-aqueous electrolyte, and the thermal expansion rate d of the non-aqueous electrolyte satisfies 1.8 ≤ (10×d + n×b) / a ≤ 18, 10 ≤ a ≤ 60, 30 ≤ b ≤ 98, 0.8 ≤ n ≤ 1.5, and 3.2 ≤ d ≤ 10. When these conditions are met, the high-rate and high-safety characteristics of the battery can be balanced, the safety hazards of high-rate lithium battery products are reduced, and at the same time, it is beneficial to further improve the charging rate of existing batteries.

The present invention provides a beer-flavored beverage, which is characterized in that it contains 4-vinylguaiacol in an amount of 1000 mass ppb or less, the content of ethyl n-butyrate is 140 mass ppb or more, it contains at least one lactone selected from γ-decalactone and γ-undecalactone, and the ratio (ethyl n-butyrate / the lactones) of the content of ethyl n-butyrate (unit: mass ppb) to the total content of the lactones (unit: mass ppb) is 1100 or less.

A battery includes an electrolyte solution. The electrolyte solution includes ethyl butyrate, and a mass content of the ethyl butyrate in the electrolyte solution is c1; the battery includes an electrode assembly, the electrode assembly includes a positive electrode plate, a negative electrode plate, and a separator, and a thickness of the electrode assembly is a, in unit of mm; and a and c1 satisfy 0<c1 / a≤0.25. The battery of the present disclosure improves safety performance under fast charging conditions.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The invention relates to the field of pickled Chinese cabbage fermentation, and discloses a secondary fermentation method for improving the flavor of pickled Chinese cabbages, and the method comprises the following steps: salting leaf mustard, adding water, sealing, and carrying out primary segmented fermentation; taking out the pickled Chinese cabbages, desalting and cutting the pickled Chinese cabbages into broken sections; mixing and sealing the crushed pickled Chinese cabbages, a flavor stabilizer and a complex microbial inoculant prepared from lactobacillus plantarum, fused Weissella and ksajas yeast, then carrying out secondary segmented fermentation, and carrying out post-treatment to obtain the pickled Chinese cabbage product. Through the synergistic effect of the lactobacillus plantarum and the ksajas yeast, the contents of key flavor substances such as ethyl acetate and ethyl butyrate in the pickled Chinese cabbages are remarkably increased; nitrites are degraded through fusion of Weissella in secondary segmented fermentation, and the nitrite content of the pickled Chinese cabbages is greatly reduced; meanwhile, the complex microbial inoculant can effectively inhibit growth of spoilage microorganisms, so that harmful ingredients such as histamine and tyramine are remarkably reduced, and the quality and safety of the pickled Chinese cabbages are further improved.

The purpose of this disclosure is to provide a fragrance for use in entrances or toilets, which is dispersed in the entrance or toilet and can impart an excellent fragrance to the wallpaper of the entrance or toilet. [Solution] A fragrance for scenting wallpaper in an entrance hall or toilet, comprising at least one fragrance selected from the group consisting of lime oil, spearmint oil, peppermint oil, ethyl butyrate, isoamyl acetate, lavender oil, lavandin oil, ylang-ylang oil, lemongrass oil, hexyl acetate, and citral.

The invention discloses a compound sweetening agent for reducing sugar and increasing sweetness by utilizing sulfides as well as a preparation method and application of the compound sweetening agent, and belongs to the technical field of food additives. Aiming at the problem that the risk of obesity and non-infectious diseases is increased due to high-sugar intake of the current sugar-containing beverage, the compound sweetening agent is prepared from the following raw materials: cane sugar, sodium cyclamate, sulfide and flower and fruit type spice, the sulfides comprise any one or more of four volatile sulfides, namely dipropyl disulfide, propanethiol, ethyl thioacetate and dipropyl trisulfide; the flower and fruit type spice is citral, ethyl butyrate and nerolidol; according to the sulfide compound sweetening agent prepared by the preparation method disclosed by the invention, the sweetness is increased through the use of sulfide, the flower and fruit type spice substances can achieve the effects of covering, enhancing and improving the mouth feel, and the bitterness of sodium cyclamate is improved, so that the sweetening effect can be realized on the premise of less sugar consumption.

The invention relates to the technical field of tobacco flavors and fragrances, in particular to frankincense-style tobacco flavors and application of the frankincense-style tobacco flavors in cigarette perfuming. The tobacco essence comprises the following components in parts by mass: 0.1-25 parts of a main aroma component, wherein the main aroma component comprises a frankincense extract and frankincense essential oil; 2.01-37.2 parts of a head incense component, wherein the head incense component is prepared from acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl caprylate, ethyl caprate, gamma-heptanolactone, gamma-octanolactone, delta-octanolactone, gamma-nonanolactone, delta-decalactone, gamma-undecalactone, heliotropin, furfural, caprylic aldehyde, capric aldehyde, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of a modification component, wherein the modification component comprises a lactic acid propylene glycol reaction mixture; and 40-80 parts of a solvent. The tobacco essence perfume is applied to tobacco products, can endow frankincense fragrance, increase sweet fragrance, cover offensive odor and reduce irritation.

The invention belongs to the technical field of fermentation engineering, and particularly relates to a method for brewing grape wine through secondary treatment of a high-voltage pulsed electric field. The preparation method comprises the following steps: crushing grapes, treating the crushed grapes by using the high-voltage pulsed electric field, squeezing to obtain juice, sequentially adding potassium metabisulfite, pectinase and saccharomyces cerevisiae, fermenting, and performing secondary treatment on the fermented wine by using the high-voltage pulsed electric field. The juice yield of the grape pulp treated by the high-voltage pulsed electric field is obviously improved, the chromaticity of the grape wine subjected to secondary treatment by the high-voltage pulsed electric field is obviously improved, and active substance components such as total polyphenol and total flavone are respectively improved by 28.86% and 17.61% compared with those of a sample which is not treated by the high-voltage pulsed electric field; meanwhile, the content of aroma components such as ethyl butyrate, ethyl enanthate and ethyl hexanoate in the wine treated by the high-voltage pulse electric field is obviously increased, and pleasant aroma such as nut aroma, green leaf aroma and fruit aroma is brought to the wine.

A battery. The battery comprises a positive electrode sheet, a negative electrode sheet, a separator, and an electrolyte. The electrolyte comprises ethyl butyrate, the mass proportion of the ethyl butyrate is denoted as A% based on the total mass of the electrolyte, the redundant width of the separator is denoted as B mm, and A and B satisfy: A≥10B. When the mass proportion A of the ethyl butyrate is 5-70%, then the redundant width B of the separator is 0.5-2.5 mm. By adjusting the relationship between the mass proportion A of the ethyl butyrate in the electrolyte and the redundant width B of the separator, the battery has the advantages of a good cycling performance and reduced lithium evolution.

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.