3 results about "Ethyl butyrate" patented technology

A strain of *Lactiplantibacillus plantarum*, FBEL010, was deposited at the China General Microbiological Culture Collection Center (CGMCC) on November 25, 2025, with accession number CGMCC No. 36687. Its 16S rDNA nucleotide sequence is shown in SEQ ID NO. 1. The genome of strain FBEL010 contains a gene encoding the alcohol-acyltransferase AAT, the nucleotide sequence of which is shown in SEQ ID NO. 2. This strain is used in the preparation of fermented fruit and vegetable juices. The prepared fermented fruit and vegetable juices have a total ester content ≥150 μg / L, and significantly increased levels of hexyl acetate and ethyl butyrate fruit aroma components. Testing according to national standards showed no pathogenic bacteria, and the content of contaminating bacteria was within acceptable limits. The content of heavy metals (lead, arsenic, mercury) and additives meets national standards, making it suitable for use as a beverage. This strain can also be used to prepare fermented fruit and vegetable juices such as strawberry, lychee, pineapple, and cucumber.

The present invention provides a beverage that can suppress deterioration of flavor, a method for manufacturing the beverage, and a method for suppressing deterioration of the beverage. [Solution] The beverage of the present invention contains ethyl butyrate and / or methyl anthranilate, anthocyanin pigment, and milk, and has a color value of 0.10 or higher calculated by the following formula. (Formula) Color value = Color value of the anthocyanin pigment × Concentration of the anthocyanin pigment (mass %)

The application discloses a lemon essence, a preparation method and application thereof, and belongs to the field of essence preparation. The lemon essence comprises the following raw materials: lemon fruit fragrance 10-15%, green fragrance 1-2%, sweet agent 1-3%, enhancer 5-10%, stabilizer 1-3%, and the rest is an alcohol solvent. The lemon fruit fragrance comprises lemon oil, sweet orange oil and D-limonene; the green fragrance comprises orange flower alcohol, leaf alcohol, linalool, oxidized linalool, alpha-terpineol, beta-terpinene, isopinocamphone and lemon aldehyde; the sweet agent comprises ethyl maltol and vanillin propylene glycol acetal; the enhancer comprises ethyl butyrate, ethyl 2-methyl butyrate, ethyl acetoacetate, leaf alcohol acetate, linalyl acetate and geranyl acetate; and the stabilizer comprises a low-carboxylic acid, a heat-resistant agent and an antioxidant. The application can inhibit the oxidation and thermal decomposition of the easily-oxidized components from the molecular level by synergistically compounding the components, significantly improves the aroma stability of the essence under long-term storage and high-temperature processing conditions, and can be widely applied in the fields of beverages, foods and the like.