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31 results about "Ethyl decanoate" patented technology
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Ethyl decanoate, also known as ethyl caprate, is a fatty acid ester formed from capric acid and ethanol. This ester is a frequent product of fermentation during winemaking, especially at temperatures above 15 °C.
Fatty glyceride as well as preparation method and application thereof
ActiveCN103772196AEasy to useEasy to operateCosmetic preparationsHair cosmeticsOctanoic AcidsGlycerol
The invention belongs to the technical field of fine chemical engineering, and discloses fatty glyceride as well as a preparation method and an application thereof. The fatty glyceride is prepared from the following components by mole percent: 20-60mol% of glycerinum, 5-50mol% of component A, 1-50mol% of component B and 0-10mol% of component C, wherein the component A is octanoic acid, methyl caprylate or ethyl caprylate, the component B is decanoic acid, methyl decanoate or ethyl decanoate and the component C is saturated fatty acid, fatty acid methyl ester or fatty acid ethyl ester with 12-16 carbon atoms. The preparation method comprises the following steps: carrying out a reaction on the components and a catalyst at a normal pressure at 130-180 DEG C for 1-6 hours in nitrogen; then, carrying out a decompression reaction at 130-210 DEG C for 1-6 hours and dehydrating to obtain the fatty glyceride. The fatty glyceride obtained has an extremely good synergic tackifying effect and good foaming characteristic and foaming behavior and can be used as a thickener for synthesis of daily detergent products and cosmetics.
Owner:广州星业科技股份有限公司
Lactobacillus plantarum for highly producing ethyl caprate and application of lactobacillus plantarum
ActiveCN104450578AReduce manufacturing costLow costMilk preparationBacteriaBiotechnologyMicrobiology
The invention discloses a lactobacillus plantarum for highly producing ethyl caprate and an application of the lactobacillus plantarum, and belongs to the field of microbiology. The lactobacillus plantarum CGMCC No.9739 (1) disclosed by the invention has the advantages that (1) the lactobacillus plantarum has acid resistance and is good in growth in an acid environment (pH is 4.0); (2) the lactobacillus plantarum has tolerance to bile salts, and is good in growth in a 0.1-0.3%bile-salt environment; (3) the cell autolysis degree is relatively high; (4) the acid-producing capability of a bacterial strain is weak; (5) the synthetic capability of the ethyl caprate in the cell is high; and (6) the decomposing capability of the ethyl caprate in the cell is weak.
Owner:JIANGNAN UNIV
Novel method for adding decanoic acid in fermentation process of daptomycin
InactiveCN102703551AIncrease productionLow toxicityMicroorganism based processesFermentationFermentationStreptomyces roseosporus
The invention relates to a novel method for adding decanoic acid in the fermentation process of daptomycin, namly lipase and ethyl decanoate are simultaneously added in the fermentation cultivation process of streptomyces roseosporus, the ethyl decanoate is hydrolyzed by the lipase so as to add the precursor decanoic acid to produce the daptomycin, and the novel method is a method for improving the yield of the daptomycin. The method has the advantages that: the novel method for adding the decanoic acid is explored, the decanoic acid is slowly added by an enzymolysis method of the ethyl decanoate, and the toxicity of the decanoic on cells is reduced, so that the yield of the daptomycin is improved. The method comprises the following steps of: optimizing the addition amount of the ethyl decanoate and the lipase; and optimizing the addition time of the ethyl decanoate and the lipase. The yield of the daptomycin can be improved by when the novel method provided by the invention is used for producing the daptomycin.
Owner:CHINA PHARM UNIV
Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
InactiveUS20140234480A1Improve satisfactionImprove flavor profileWort preparationBeer fermentationEthyl butyrateFood flavor
In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.
Owner:CHR HANSEN AS
Saccharomyces cerevisiae highly producing C6-C10 ethyl esters and construction method and purpose of saccharomyces cerevisiae
ActiveCN110804561AHigh yieldGood yieldFungiMicroorganism based processesEthyl groupAcyl CoA dehydrogenase
The invention discloses saccharomyces cerevisiae highly producing C6-C10 ethyl esters and a construction method and purpose of the saccharomyces cerevisiae, and belongs to the technical field of bioengineering. Through overexpressing acetaldehyde dehydrogenase ALD6 and acetyl-CoA synthase ASC1 in an original strain, synthesis of acetyl-CoA is strengthened, through overexpressing acetyl-CoA carboxylase ACC1**, malonyl CoA is strengthened, through overexpressing fatty acid synthetase FAS1 and fatty acid synthetase FAS2, medium-chain acyl-CoA is strengthened, more metabolism flows flow to medium-chain acyl groups CoA, alcohol acyl-transferase genes SAAT in strawberries are further exogenously introduced, and a reformed strain C-ald6acs1A*F1F2S is obtained. Under the condition of fermentation,the yield of ethyl caproate is 7.53mg / L which is 2.72 times of that of an original strain C-ald6acs1A*F1F2, and 26.89 times of that (only 0.27mg / L) of an original strain CA, the yield of ethyl caprylate is 13.65mg / L which is 9.11 times of that of the original strain CA, the yield of ethyl decanoate is 13.89mg / L which is 7.27 times of that of the original strain, and the saccharomyces cerevisiae has potential application prospects in improving flavor of wine and improving the quality of the wine.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Culture method of burkholderia multivorans strain and applications of burkholderia multivorans in catalyzing synthesis of baijiu flavor esters and degradation of baijiu harmful esters
The present invention belongs to the technical field of microorganisms and particularly relates to a culture method of burkholderia multivorans CGMCCCY 1.3829 and applications of burkholderia multivorans in catalyzing synthesis of baijiu flavor esters and degradation of baijiu harmful esters. The bacterium cultured by the method has high ability to catalyze the synthesis of the baijiu flavor esters of ethyl hexanoate, ethyl octoate, and ethyl decanoate in water phase systems. Experiments show that yield of the ethyl hexanoate can reach 61.90 plus or minus 8.04 mg / L, yield of the ethyl octoatecan reach 746.27 plus or minus 82.45 mg / L and yield of the ethyl decanoate can reach 783.91 plus or minus 76.60 mg / L, respectively. At the same time, according to the culture method, the burkholderiamultivorans also has ability to degrade the baijiu harmful esters of dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) and di-(2-ethylhexyl) phthalate (DEHP). Experiments showthat a degradation rate of the dimethyl phthalate can reach 19.07% plus or minus 0.58%, a degradation rate of the diethyl phthalate can reach 18.95% plus or minus 0.41%, a degradation rate of the dibutyl phthalate can reach 36.33% plus or minus 16.85%, and a degradation rate of the di-(2-ethylhexyl) phthalate can reach 53.76% plus or minus 17.60%.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Culture method of burkholderia cepacia and application thereof in catalytic synthesis of flavor esters of baijiu and degradation of harmful esters of baijiu
ActiveCN110484574APromote degradationAlcoholic beverage preparationMicroorganism based processesMicroorganismEthyl butyrate
The invention belongs to the technical field of microbes and particularly discloses a culture method of burkholderia cepacia CGMCC1.3055 and application thereof in catalytic synthesis of a flavor esters of baijiu and degradation of harmful esters of baijiu. The burkholderia cepacia CGMCC1.3055 has the capacity of efficiently catalyzing and synthesizing baijiu flavor esters ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate in a water phase system and degrading harmful baijiu esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) andphthalic acid bis(2-ethylhexanoic) ester (DEHP), the yields of the flavor esters are 4.26+ / -1.21, 14.42+ / -2.42, 148.91+ / -15.60, 1331.34+ / -75.33 and 1610.89+ / -90.31 mg / L respectively, and the degradation rates of the harmful esters are 18.56%+ / -1.46%, 20.62%+ / -1.00%, 21.76%+ / -2.89% and 37.52%+ / -4.65% respectively.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Enhancement of beer flavor by a combination of pichia yeast and different hop varieties
ActiveUS20170183612A1Improve satisfactionImprove flavor profileWort preparationBeer fermentationPichia garciniaeEthyl butyrate
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
Owner:CHR HANSEN AS
Method for increasing the content of flavor substances in blueberry juice
The present invention discloses a method for increasing the content of flavor substances in blueberry juice, and the method includes the following steps: after thawed naturally at room temperature, the frozen blueberries are crushed, the blueberry pulp and residue separation is conducted to obtain the raw blueberry pulp, and then the raw blueberry pulp is inoculated into the previously activated saccharomyces cerevisiae Y19 seed liquid in accordance with a volume ratio of 1-5%, and after mixed evenly, the mixture is fermented at 15-25 DEG C for 2-5 days. After fermentation, the content of the representative blueberry juice aroma substances such as 3-methyl-1-butanol, benzyl ethanol, citronellol, ethyl caprylate, ethyl decanoate, etc. are significantly improved, and two more important aroma substances are also added. The sensory testing confirms that the blueberry characteristic aroma of the fermented fruit pulp is stronger, and the aroma is more delicate and harmonious, and thus the flavor of the blueberry pulp is improved.
Owner:大兴安岭林班生物工程有限公司
A kind of Lactobacillus plantarum with high yield of ethyl caprate and application thereof
ActiveCN104450578BReduce manufacturing costLow costMilk preparationBacteriaBiotechnologyLactobacillus
The invention discloses a plant lactobacillus capable of high-yielding ethyl caprate and application thereof, belonging to the field of microbiology. The Lactobacillus plantarum CGMCC No.9739 provided by the present invention (1) has acid resistance and grows well in an acidic (pH 4.0) environment; (2) has bile salt tolerance and grows well in a 1-3‰ bile salt environment; (3) The cell autosolubility is high; (4) The acid production ability of the strain is not strong; (5) The synthesis ability of ethyl caprate in the cell is high; (6) The ability of decomposing ethyl caprate in the cell is weak.
Owner:JIANGNAN UNIV
Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
PendingCN111278299AEasy to manufacturePromote fermentationFood ingredient as taste affecting agentFood ingredient as flavour affecting agentBiotechnologyEthyl ester
The first purpose of the present invention is to provide: a liquid concentrate for a seasoning, said liquid concentrate being usable in easily performing yeast fermentation even at home so as to givea highly preferable seasoning with a rich aroma; a fermentation control index; a set of members including the liquid concentrate and the index; and a method for manufacturing a seasoning. The second purpose of the present invention is to provide a seasoning which sustains the inherent flavor of soy sauce and yet has a fruity aroma scarcely noticeable in conventional soy sauces. The first purpose can be achieved by: a liquid concentrate for a seasoning, said liquid concentrate having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less; a compressed wood piece characterized by having a volume less than 20 cm3; a kit for manufacturing a seasoning, said kit including the liquid concentrate, the wood piece, a yeast-containing solution and a container for yeastfermentation; and a method for manufacturing a seasoning with the use of the kit. The second purpose can be achieved by a soy sauce, a soy sauce-like seasoning, etc., containing ethyl octanoate and / orethyl decanoate.
Owner:KIKKOMAN CORP
A kind of coconut essence for food and preparation method thereof
The invention provides a coconut essence for food and a preparation method thereof. The coconut essence mainly comprises the following components: heptanolide, octalactone, octanolide, cocoanut aldehyde, decanolide, 6-methyl coumarin, milk lactone, ethyl butyrate, ethyl hexanoate, ethyl oenanthate, heptyl acetate, ethyl caprylate, octyl acetate, ethyl caprate, methyl salicylate, delta-Nonalactone, edible alcohol, and propylene glycol. The coconut essence is obtained by reasonably matching various spices so that the whole coconut essence is fresh and sweet, strong in natural feeling, full in body flavor, good in flesh feeling, smooth in mouth feel and lasting in basic flavor. The coconut essence can be applied to various food products with coconut flavor to meet the life requirement of people.
Owner:广东铭康香精香料有限公司
Phlomis betonicoides rhizome essence for cigarette blasting beads, blasting bead prepared from the same and cigarette
PendingCN111635825AGuaranteed stabilityLess discomfortTobacco treatmentEssential-oils/perfumesBiotechnologyPhenethyl acetate
The invention relates to a phlomis betonicoides rhizome essence for cigarette blasting beads, blasting beads prepared from the same and a cigarette, and belongs to the technical field of tobacco essence. The phlomis betonicoides rhizome essence comprises a phlomis betonicoides rhizome extract, a loquat extract, a snow pear extract, ethyl vanillin, perillartine, 2-methylbutyric acid, 2-methylbutyric acid-2-phenethyl ester, 2, 3, 5-trimethylpyrazine, sweet orange oil terpene, phenethyl acetate, caprolactone, ethyl maltol, isoamyl acetate, isovaleric acid, butyl butyrate, ethyl caprate, ethyl heptanoate, beta-caryophyllene and the like. According to the invention, the nature, taste and efficacy of phlomis betonicoides rhizome are applied to the tobacco blasting bead essence, the tobacco blasting bead with the effect of relieving throat discomfort is developed, the smoking comfort of cigarettes is improved through the blasting bead, the smoking sweetness and moistening feeling of cigarettes are improved, the piercing and choking feeling in cigarette smoke is reduced, the effect of engendering liquid is achieved, and the phlomis betonicoides rhizome essence has high application value and popularization significance.
Owner:CHINA TOBACCO YUNNAN IND
Phase change energy storage material with hysteresis quality, and preparation method thereof
ActiveCN111218258AGood temperature hysteresisGood energy storageHeat-exchange elementsHeat stabilityEthyl group
The invention discloses a phase change energy storage material with hysteresis quality, wherein the phase change energy storage material is in a drop ball shape and comprises an inner core layer and an outer shell layer, the outer shell layer wraps the outer surface of the inner core layer, the inner core layer is 4-benzyl phenyl ethyl decanoate, and the outer shell layer is a high polymer material. The invention also discloses a preparation method of the phase change energy storage material with hysteresis quality. Compared with the traditional phase change material, the phase change energy storage material of the invention has the characteristics of absorbing heat at high temperature (60+ / -10 DEG C) and releasing heat at low temperature (0 DEG C), has good temperature hysteresis characteristic, and is excellent in heat storage performance, high in heat stability, simple to prepare and low in cost, and can be applied to the field of human life support as a functional additive for coating materials and textiles.
Owner:HUBEI UNIV
A kind of fatty acid glyceride and its preparation method and application
ActiveCN103772196BRenewableSo as not to damageCosmetic preparationsHair cosmeticsOctanoic AcidsGlycerol
The invention belongs to the technical field of fine chemical engineering, and discloses fatty glyceride as well as a preparation method and an application thereof. The fatty glyceride is prepared from the following components by mole percent: 20-60mol% of glycerinum, 5-50mol% of component A, 1-50mol% of component B and 0-10mol% of component C, wherein the component A is octanoic acid, methyl caprylate or ethyl caprylate, the component B is decanoic acid, methyl decanoate or ethyl decanoate and the component C is saturated fatty acid, fatty acid methyl ester or fatty acid ethyl ester with 12-16 carbon atoms. The preparation method comprises the following steps: carrying out a reaction on the components and a catalyst at a normal pressure at 130-180 DEG C for 1-6 hours in nitrogen; then, carrying out a decompression reaction at 130-210 DEG C for 1-6 hours and dehydrating to obtain the fatty glyceride. The fatty glyceride obtained has an extremely good synergic tackifying effect and good foaming characteristic and foaming behavior and can be used as a thickener for synthesis of daily detergent products and cosmetics.
Owner:广州星业科技股份有限公司
Preparation method of soybean-flavor Baijiu
ActiveCN112226327AImprove qualityReduce satietyClimate change adaptationAlcoholic beverage preparationBiotechnologyCapric Acid
The invention provides a preparation method of soybean-flavor Baijiu, and belongs to the technical field of liquor brewing. The preparation method comprises the following steps: brewing vegetarian wine with coconut meat, and conducting ageing and filtering to obtain the soybean-flavor Baijiu. The preparation method provided by the invention is mainly used for preparing the soybean-flavor Baijiu. Fat meat is replaced with the coconut meat, so that the content of unsaturated fatty acid in finished Baijiu can be remarkably reduced, and the stability of the soybean-flavor Baijiu in the storage process is improved. Meanwhile, medium-chain fatty acid in the coconut meat is brought into the Baijiu body, so that the content of medium-chain fatty acid ethyl ester such as ethyl caprate and the likecan be increased, the aroma of the Baijiu body is enriched, the finished Baijiu is endowed with elegant coconut aroma, and the quality of the soybean-flavor Baijiu is improved.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Saccharomyces cerevisiae engineering bacterium for highly yielding medium-chain fatty acid ethyl ester as well as construction method thereof
ActiveCN103571764BIncrease contentFungiMicroorganism based processesFatty acid activating enzymeBacterial strain
The invention provides a saccharomyces cerevisiae engineering bacterium for highly yielding medium-chain fatty acid ethyl ester. The saccharomyces cerevisiae engineering bacterium is realized by selecting a strong promoter PGK1 (Phosphoglycerate kinase 1) for overexpression coding of an EHT1 (Ethanol Hexanoyl Transferase 1) gene of alcohol acyltransferase and knocking out a gene FFA1 (Free Fatty Acid Receptor 1) of an exogenous fatty acid activating enzyme. The preservation number is CGMCC (China General Microbiological Culture Collection Center) No.7937. Under the condition that other fermenting properties are not affected, compared with a parent bacterial strain, the content of ethyl hexanoate can be improved to 2.23mg / L after simulating fermentation of corn raw material liquid white spirit for 15 days, wherein the content is 2.75 times the original bacteria. The contents of ethyl caprylate and ethyl caprate are respectively improved by 52% and 62%. After fermentation for 30 days, the contents of ethyl hexanoate, ethyl caprylate and ethyl caprate are respectively improved by 120%, 16.2% and 16.7%. After simulating fermentation of corn raw material liquid white spirit for 15 days, the content of ethyl hexanoate can be improved to 2.83mg / L which is 2.8 times the original bacteria, and the contents of ethyl caprylate and ethyl caprate are respectively improved by 43.3% and 40.9%.
Owner:TIANJIN UNIV OF SCI & TECH
A kind of cultivation method of new gerbera chrysanthemum variety
ActiveCN109362524BShort training periodImprove qualityFlowers cultivationGrowth substratesSodium-p-toluenesulfinateShoot
The invention discloses a culturing method of a gerbera jamesonii novel variety. The method comprises the steps that after lateral buds of the gerbera jamesonii novel variety are taken and sterilized,bud tip parts are taken to be grafted to a culture medium, and culturing is conducted to obtain a callus; the callus is grafted to a propagation culture medium to by cultured to obtain a clump shoot;after the clump shoot is segmented, the clump shoot is grafted to a rooting culture medium, and a rooting seedling is obtained; the rooting seedling is hardened and taken out, sterilized and transplanted to a nutritious culture medium to be cultured, and a gerbera jamesonii novel variety young seedling is obtained; the propagation culturing medium contains sodium p-toluenesulfonate and ethyl decanoate. The invention provides a culturing method of the gerbera jamesonii novel variety, the method is simple, the implementation is easy, the operability is high, the repeatability is high, the emergence rate of vitrification seedlings in tissue culturing is reduced, the culturing efficiency is effectively improved, the purposes of efficient and rapid propagation are achieved, and the gerbera jamesonii novel variety young seedling has the advantages of stable hereditary character, low variation, excellent quality, strong root system and the increasing number of tiller.
Owner:云南喜迎春科技有限公司
Artificial induced spawning method for loach cultivation
ActiveCN109699530AImprove palatabilityGood storage stabilityClimate change adaptationPisciculture and aquariaSexual maturityExtreme temperature
The invention provides an artificial induced spawning method for loach culture, and belongs to the field of artificial induced spawning; the method comprises a premature induced spawning process of sexual maturity of parent loaches, an artificial induced spawning process and a fertilized egg hatching process; the fertilized egg hatching process comprises the following steps: placing the fertilizedegg into an extreme temperature or an extreme acidification environment for intervention, and culturing and hatching the fertilized egg; in the prophase maturation promoting process of the sexual maturity of the loach, using the traditional Chinese medicine extract dispersed in the matrix as a gonadal maturation promoting medicament, wherein the traditional Chinese medicine extract is prepared bymagnetizing and leaching traditional Chinese medicine raw materials in the presence of a magnetizing medium containing laurocapram and ethyl decanoate. The artificial induced spawning method for loach culture has the advantages of high efficiency, short spawning and hatching period, high biological activity of the fertilized eggs, low adhesion, no pollution by external germs, high loach seedlingoutput and survival rate and high uniformity; the gonad maturation promoting agent can reduce loach excretion, reduce water body pollution, increase spawning number, improve fertilized egg quality, and reduce death and death amount of parent loach after spawning.
Owner:佛山市嘉沃农业科技合伙企业(有限合伙)
A culture method of Burkholderia cepacia and its application in catalytic synthesis of liquor flavor esters and degradation of liquor harmful esters
ActiveCN110484574BPromote degradationAlcoholic beverage preparationMicroorganism based processesBiotechnologyOctanoic Acids
The invention belongs to the technical field of microorganisms, and specifically discloses a Burkholderia cepacia (Burkholderia cepacia) CGMCC 1.3055 culture method and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Burkholderia cepacia CGMCC 1.3055 disclosed by the present invention has the ability to efficiently catalyze the synthesis of liquor flavor esters ethyl butyrate, ethyl valerate, ethyl caproate, ethyl octanoate and ethyl caprate in an aqueous phase system , the yields were 4.26±1.21, 14.42±2.42, 148.91±15.60, 1331.34±75.33, 1610.89±90.31mg / L, and degraded liquor harmful esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), the degradation rates were 18.56%±1.46%, 20.62%±1.00%, 21.76% ± 2.89% and 37.52% ± 4.65%.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
A method for increasing the content of flavor substances in blueberry juice
The present invention discloses a method for increasing the content of flavor substances in blueberry juice, and the method includes the following steps: after thawed naturally at room temperature, the frozen blueberries are crushed, the blueberry pulp and residue separation is conducted to obtain the raw blueberry pulp, and then the raw blueberry pulp is inoculated into the previously activated saccharomyces cerevisiae Y19 seed liquid in accordance with a volume ratio of 1-5%, and after mixed evenly, the mixture is fermented at 15-25 DEG C for 2-5 days. After fermentation, the content of the representative blueberry juice aroma substances such as 3-methyl-1-butanol, benzyl ethanol, citronellol, ethyl caprylate, ethyl decanoate, etc. are significantly improved, and two more important aroma substances are also added. The sensory testing confirms that the blueberry characteristic aroma of the fermented fruit pulp is stronger, and the aroma is more delicate and harmonious, and thus the flavor of the blueberry pulp is improved.
Owner:大兴安岭林班生物工程有限公司
Quick drying glue spray
InactiveCN106318278AImprove temperature resistanceDry fastNon-macromolecular adhesive additivesEthyl butyratePaperboard
The invention discloses a quick drying glue spray. The glue spray is prepared from, by weight, 10-24 parts of ethyl decanoate, 18-40 parts of 2-[3-(1, 3-dioxolane-2-radical)-1-hydroxypropyl phenyl]-ethyl-2-methylpropanoate, 25-37 parts of (R)-2-4-phenyl ethyl butyrate, 16-36 parts of 3, 5-dicaffeoyl-quinic acid, 5-19 parts of luteolin-7-O-malonyl glucoside, 45-57 parts of vinyl chloride-vinyl acetate plastic, and 30-45 parts of polyethylene glycol terephthalate. The quick drying glue spray has the advantages of good temperature resistance, quick drying and strong adhesion force, accordingly the quick drying glue spray is suitable for the large-area bonding of wood, fireproof board, plastic leather EVA, sponge, paperboard, cloth product and the like.
Owner:无锡万能胶粘剂有限公司
Enhancement of beer flavor by a combination of Pichia yeast and different hop varieties
ActiveUS10544385B2Improve satisfactionImprove flavor profileWort preparationBeer fermentationOctanoic AcidsPropanoic acid
It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.
Owner:CHR HANSEN AS
A culture method of Aspergillus niger and its application in catalytic synthesis of liquor flavor ester
ActiveCN110527635BGood synthesis of flavor estersFungiMicroorganism based processesAspergillus nigerCaproic Acid
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Module aroma mixture
The present invention provides a module aroma mixture capable of imparting a feeling of happiness to a user while maintaining the inherent aroma tone of a main aroma component, when added to a cosmetic, a food or a beverage. The module aroma mixture according to the present invention, which is to be used in combination with a main aroma component, comprises hexyl acetate and limonene together withone or more kinds of components selected from the group consisting of isoamyl acetate, ethyl 2-methylpentanoate, trans-2-hexen-1-ol, alpha damascone, cis-3-hexen-1-ol, linalool, ethyl acetate, ethyl2-methylacetate, nonanal, neral, neryl acetate, geranial, geranyl acetate, citronellol, nerol, geraniol, ethyl propionate, hexanal, ethyl hexanoate, rose oxide, hexanol, 3-hexenyl acetate, methyl anthranilate, diethyl malonate, ethyl decanoate, octanal, decanal, ethyl 2-methylpentanoate, 2-(tert-butyl)cyclohexyl acetate, and dimethyl phenethyl carbinyl acetate. This module aroma mixture is characterized in that the module aroma mixture is used in an amount of 0.05-5 mass% relative to the total amount of the module aroma mixture and the main aroma component.
Owner:SHISEIDO CO LTD
A culture method of Burkholderia polyphage and its application in catalytic synthesis of liquor flavor esters and degradation of liquor harmful esters
The invention belongs to the technical field of microorganisms, and in particular relates to a method for cultivating Burkholderia polyphagia CGMCC 1.3829 and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Through the cultivation method of the present invention, the bacterium has a high ability to efficiently catalyze the synthesis of liquor flavor esters ethyl caproate, ethyl caprylate and ethyl caprate in the aqueous phase system, and the experiments show that the yields can reach 61.90±8.04 mg / L, 746.27 mg / L and 746.27 mg / L respectively. ± 82.45mg / L and 783.91 ± 76.60mg / L, simultaneously according to the cultivation method of the present invention, it also has degrading liquor harmful ester dimethyl phthalate (DMP), diethyl phthalate (DEP), The ability of dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), experiments show that the degradation rate can reach 19.07%±0.58%, 18.95%±0.41%, 36.33% respectively %±16.85%, and 53.76%±17.60%.
Owner:BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
Burkholderia bidirectional ester synthase JG53625355, coding gene and application of Burkholderia bidirectional ester synthase JG53625355
The invention belongs to the technical field of genetic engineering, and particularly relates to bidirectional burkholderia derived ester synthase JG53625355, a coding gene and application of the bidirectional burkholderia derived ester synthase JG53625355. The amino acid sequence of the ester synthetase is as shown in SEQ ID NO. 1. The ester synthetase JG53625355 sourced from Burkholderia bidirectional BJQ0010 and the coding gene thereof are obtained through cloning and inducible expression, escherichia coli expression plasmids containing the coding gene of the ester synthetase are constructed, the plasmids are transferred into escherichia coli, and the enzyme is obtained through inducible expression. A catalytic system verifies that the ester synthase not only has the capability of catalytically synthesizing ethyl hexanoate and ethyl caprylate in a water phase system, but also can catalytically synthesize ethyl butyrate, ethyl valerate and ethyl caprate, so that the ester synthase can be used for catalytically synthesizing important flavor esters in the field of white spirit brewing.
Owner:WULIANGYE
Liquid concentrate for seasoning, wood piece usable as fermentation index for seasoning, kit for manufacturing seasoning, method for manufacturing seasoning, seasoning, and thickened seasoning
PendingUS20200281240A1Easy to manufactureSimply performedFood ingredient as taste affecting agentFood ingredient as flavour affecting agentProcess engineeringEthyl ester
A first object of the present invention is to provide a raw liquid for a seasoning which can be utilized for obtaining a seasoning with a mellow aroma and high palatability by simply performing yeast fermentation so as to enable the yeast fermentation even at home, an index of fermentation control, a set of members including the raw liquid and the index, and a method for manufacturing a seasoning. A second object of the present invention is to provide a seasoning that has a fruity aroma hardly noticeable in a conventional soy sauce while having a flavor inherent in a soy sauce. The first object is achieved by a raw liquid for a seasoning having a reducing sugar content of 4.5 wt % or more and an ethanol content of 1.5 wt % or less, a wood piece characterized by having been subjected to compression processing, and having a volume less than 20 cm3, a kit for manufacturing a seasoning including the raw liquid, the wood piece, a yeast-containing liquid, and a container for yeast fermentation, and a method for manufacturing a seasoning utilizing the kit. The second object is achieved by a soy sauce or a soy sauce-like seasoning containing ethyl octanoate and / or ethyl decanoate, or the like.
Owner:KIKKOMAN CORP
A kind of Saccharomyces cerevisiae with high production of c6-c10 ethyl ester and its construction method and use
Owner:TIANJIN UNIV OF SCI & TECH
A kind of hysteresis phase change energy storage material and its preparation method
ActiveCN111218258BGood temperature hysteresisGood energy storageHeat-exchange elementsPhenyl groupMaterials science
The invention discloses a phase change energy storage material with hysteresis, which is in the shape of a drop ball and includes an inner core layer and an outer shell layer, the outer shell layer wraps the outer surface of the inner core layer, and the inner core layer is 4 ‑benzylphenyl ethyl decanoate, the shell layer is a polymer material. The invention also discloses a preparation method of the phase change energy storage material with hysteresis. Compared with traditional phase change materials, the phase change energy storage material of the present invention has the characteristics of absorbing heat at high temperature (60±10°C) and releasing heat at low temperature (<0°C), and has very good temperature hysteresis characteristics; The thermal performance is excellent and the thermal stability is very high; the phase change energy storage material in the present invention is simple to prepare and low in cost, and can be used as a functional additive for coatings and textiles in the field of human life security.
Owner:HUBEI UNIV
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