16 results about "Ethyl decanoate" patented technology

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, and excellent in easiness to drink and flavor like Brown spirits.SOLUTION: An alcoholic beverage comprising Brown spirits, a water-soluble dietary fiber, and one or more selected from the group consisting of ethylcaprate and furfurals; the alcoholic beverage described above, wherein the concentration of ethylcaprate is 0.02 to 0. 20ppm or the concentration of furfurals is 0.05 to 0. 50ppm; and a method for improving the taste of an alcoholic beverage comprising Brown spirits and a water-soluble dietary fiber, the method comprising adding one or more selected from the group consisting of ethylcaprate and furfurals.SELECTED DRAWING: None

The invention discloses breeding of a pichia kluyverovii strain with high yield of beta-lyase and application of the pichia kluyverovii strain in beer fermentation, and belongs to the technical field of bioengineering. The pichia kluyveri B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the pichia kluyveri B21 is CGMCC (China General Microbiological Culture Collection Center) No.34028. The strain can produce high-yield beta-lyase, and the beta-lyase is catalyzed to produce volatile mercaptan and endows beer with fruity flavor. The contents of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl caprate, phenethyl acetate, linalool and nerol generated by the pichia kluyveri B21 in a hops simulated culture medium are relatively high, and the volatile substances can increase the fruit fragrance and flower fragrance of beer and enrich the flavor of the beer. The pichia kluyveri B21 is expected to be added into production of other food and beverages so as to enrich flavor substance components.

The application discloses a high-yield beta-lyase Pichia kluyveri strain breeding and application in beer fermentation, belonging to the field of bioengineering technology. Pichia kluyveri The Pichia kluyveri (Pichia kluyveri) B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 34028. The strain can produce high-yield beta-lyase, the enzyme catalyzes the production of volatile mercaptans, and can impart beer fruity aroma. The Pichia kluyveri B21 produces high content of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl decanoate, phenethyl acetate, linalool and nerol in hop simulation culture medium, and these volatile substances can increase beer fruity aroma, floral aroma and rich beer flavor. The Pichia kluyveri B21 is expected to be added to the production of other food and beverage to enrich flavor substance components.

The present invention provides a food product that is provided in a solid, tightly packed state that does not impair the flavor, allowing the original taste, flavor, taste, and aroma of the contained alcoholic beverage to spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Solution] This is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container. The jelly consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptide and animal placenta, and the additives include citric acid, flavorings, and sweeteners. The alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, and the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly. The volatilization of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, increases by 1.6 to 2.0 times at 37°C compared to 30°C.

The invention relates to a method for evaluating the sensory quality of a tea aroma type distilled liquor based on instrumental analysis. The method comprises the following steps: 1) preparing a mixed standard solution containing linalool, alpha-terpineol, methyl salicylate, ethyl acetate, ethyl hexanoate, ethyl caprylate, ethyl caprate, ethyl laurate, isobutanol and isoamyl alcohol by adopting an ethanol aqueous solution; (2) preparing a sec-octanol internal standard solution by adopting absolute ethyl alcohol; 3) mixing the mixed standard solution or the tea aroma type distilled liquor with ultrapure water, sodium chloride and an internal standard solution to prepare a mixed standard substance test solution or a sample test solution; (4) analyzing the standard solution to be tested and the sample solution to be tested through an HS-SPME-GC-MS method, and calculating the content of 10 key flavor substances in the sample solution; and 4) judging the sensory quality of the sample according to a certain standard. According to the method, the sensory quality of the wine body is objectively evaluated according to the contents of the 10 key flavor substances in the tea flavor type distilled wine, and a reliable basis is provided for product quality control and market promotion.

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The application discloses a kind of strawberry wine and its brewing method, adopt first Angelus yeast SY after Angelus yeast RW fermentation after the strawberry wine aroma compound content of aging is ester > alcohol > acid > other > terpene class.SY+RW fermentation of strawberry wine aroma compound content is ester > alcohol > other > acid > terpene class, it is rich in the complexity of wine aroma, give fruit wine more elegant and unique aroma;Wherein, in the fermentation of Angelus yeast SY, the highest OAV value of isoamyl acetate is given, and the main fermentation stage of wine body presents the rich banana aroma;In the fermentation stage of Angelus yeast RW, the content of ester is more, wherein the highest OAV value of ethyl decanoate and isoamyl acetate is given, and the rich pineapple, banana aroma of post-fermentation stage of wine body is given;With the progress of fermentation, the highest OAV value of ethyl cinnamate and phenylethanol is reached, and the rose flower fragrance and sweet amber paste fragrance of strawberry wine aging stage are given, and accompanied by the original aroma of strawberry fruit.

The invention discloses a coding gene of cutinase CutBJB6 for synthesizing a plurality of fatty acid ethyl esters from a Lacnella arida source and an application of the coding gene of cutinase CutBJB6. The amino acid sequence of the cutinase CutBJB6 is as shown in SEQ ID NO. 1, and the nucleotide sequence of the coding gene of the cutinase CutBJB6 is as shown in SEQ ID NO. 2. The invention belongs to the technical field of biosynthesis, and particularly discloses a coding gene of the Lacnellada-derived cutinase CutBJB6 and construction of an escherichia coli expression vector carrying the gene, and also discloses application of the Lacnellada-derived cutinase CutBJB6 in catalytic synthesis of ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl caprylate and ethyl caprate in a water-phase system. The invention further discloses a preparation method of the Lacnellada-derived cutinase CutBJB6 and application of the Lacnellada-derived cutinase CutBJB6 in the field of biosynthesis of the Lacnellada-derived cutinase CutBJB6. The invention firstly provides the cutinase CutBJB6 which has the capability of synthesizing fatty acid ethyl ester in a water phase system and is derived from the Lacnella arida and the coding gene of the cutinase CutBJB6.

The invention discloses rhodotorula mucilaginosa and application of the rhodotorula mucilaginosa in kiwi fruit wine, and belongs to the technical field of microorganisms. The rhodotorula mucilaginosa M07 disclosed by the invention is preserved in the China General Microbiological Culture Collection Center on October 24, 2024, and the preservation number is CGMCC No.32331. The rhodotorula mucilaginosa M07 disclosed by the invention has the advantages that the rhodotorula mucilaginosa In a strain tolerance determination result, the strain M07 can tolerate the pH value of 3.0, the sugar concentration of 450 g / L and the alcohol concentration of 4%. The concentration of ethyl acetate, ethyl hexanoate, ethyl caprylate, phenethyl alcohol and ethyl caprate in kiwi fruit wine brewed by the rhodotorula mucilaginosa strain is improved compared with that of Angel fruit wine yeast, and the relative content of ethyl acetate can reach 20.033%; in the kiwi fruit wine fermented by the composite yeast, the two yeasts can interact with each other to adjust the content of each substance in the wine; the rhodotorula mucilaginosa fermented kiwi fruit wine has a certain positive effect on the flavor of the kiwi fruit wine.

The application provides a kind of water-resistant lightweight gypsum mortar and preparation method thereof, belong to building material technical field, including the following steps: sodium silicate and sodium aluminate are treated with glucosyl rutin respectively, aging, freeze-drying, high-temperature calcination, then 4-benzyloxy phenyl ethyl decanoate is added, to obtain inorganic water-resistant lightweight aggregate;Polyoxyethyl polyoxpropyl glycerol ether, poly (styrene-divinyl benzene) and water are homogenized, sodium bicarbonate, C16-18-fatty acid and polyethylene oxide sulfosuccinic acid lauryl sodium are added, stirring, aging, heat treatment, drying, to obtain organic water-resistant lightweight aggregate;Modified heavy calcium powder is obtained by modifying heavy calcium powder with bis (2-ethylhexyl) cyclohexane-1,2-dicarboxylic acid ester;Gypsum, water, inorganic and organic water-resistant lightweight aggregate, modified heavy calcium powder and other additives are mixed to obtain water-resistant lightweight gypsum mortar. The technical scheme provided by the application not only has excellent water resistance, lightweight performance, but also has good environmental protection and cost effectiveness.

The invention belongs to the technical field of natural product identification, and particularly relates to fresh flower fragrance type Jinguanyin hydrolat as well as a preparation method and an identification method thereof. The preparation method of the tea hydrolat comprises the following steps: S.1, sample pretreatment; and S.2, hydrolat extraction. The identification method of the tea hydrolat comprises the following steps: S.1, evaluating the overall aroma profile; s.2, separation and identification of aroma substances: separating the hydrolat sample A obtained in the step S.2 by using SPME, then identifying the substances by using Ma ssHunter workstation software-unknown substance analysis software, performing qualitative work on the aroma substances in the sample by using RI, GC-O and an aroma standard substance, and performing quantitative work on the aroma substances by using an internal standard method (ethyl caprate) and an external standard method; s.3, smelling fragrance; and S.4, performing aroma recombination and deletion. According to the technology provided by the invention, the Jinguanyin hydrolat can be prepared, aroma extraction is carried out through HS-SPME extraction, identification is carried out through a DB-5MS chromatographic column, meanwhile, aroma analysis technologies such as DFA, OMSE and the like are adopted, and the collection of key fresh flower fragrance components and the accuracy of identification results are guaranteed.

The object of the present invention is to provide a composition that can be used to improve the flavor of food and beverages containing dashi (broth) components, while being relatively easy to obtain, so that the flavor derived from the dashi components is strongly perceived. [Solution] The above objectives can be achieved by a composition for improving the flavor of food and beverages containing dashi components, which includes ethyl decanoate; food and beverages containing ethyl decanoate and dashi components; and a method for improving the flavor of food and beverages containing dashi components, which includes using ethyl decanoate to improve the flavor of food and beverages containing dashi components.

To provide an alcoholic beverage imparted with or improved in spicy or herb-like refreshing feeling.SOLUTION: The alcoholic beverage has an extract content of 5. 0w / v% and an acid value of ≥ 0. 01g / 100ml and contains ≥ 0. 1mg / L phenethyl alcohol and ≥ 0. 1mg / L ethyl decanoate.SELECTED DRAWING: None

The present application belongs to the technical field of essence, and particularly relates to a red sour soup essence and application thereof, wherein the red sour soup essence comprises fermented jar spices, cooked tomato spices and chili spices, and further comprises propionic acid, hexanoic acid, octanoic acid, ethyl propionate, litsea cubeba essential oil, garlic essential oil, isovaleric acid, ethyl decanoate, decanal and octyl decanoate glyceride; the fermented jar spices comprise butyric acid, ethyl lactate, guaiacol and benzaldehyde. The red sour soup essence of the present application can be widely applied to red sour soup hot pot, Yunnan-Guizhou-Sichuan-Hunan cuisine and pre-prepared dishes as a food additive, and can be used for enhancing the aroma of products, introducing the unique aroma of red sour soup into other products as an innovation point, producing products with unique flavor and excellent quality, obviously reducing production cost, shortening production process, not being limited by the fermentation time of red sour soup, and ensuring product quality.

The application provides a non-Saccharomyces cerevisiae strain and application thereof, the strain SIVE8901 has been preserved in China Center for Type Culture Collection (CCTCC) on May 31, 2023; address: Wuhan, China, Wuhan University, the preservation number is CCTCC NO:M 2023882, and the Latin name is Starmerella bacillaris The strain SIVE8901 is Candida zeylane, the strain SIVE8901 has good flavone tolerance, after non-Saccharomyces cerevisiae and Saccharomyces cerevisiae mixed fermentation, characteristic aroma components such as ethyl decanoate and ethyl palmitate are produced, coconut aroma and butter aroma are given to fruit wine, and it is of great significance to improve the flavor of fruit wine and improve the quality of fruit wine.

The present application relates to the technical field of yellow rice wine brewing and flavor control, and discloses a brewing method for realizing yellow rice wine flavor enhancement and odor control based on compound wheat starter.The method realizes the brewing method of "flavor enhancement and odor control" by using single or compound of block starter, inoculated raw wheat starter and explosive wheat starter under the condition of constant total starter amount.The results show that under the condition of the same total starter amount, the compound of inoculated raw wheat starter and explosive wheat starter at a ratio of 1:1 can significantly increase key aroma substances such as ethyl acetate, ethyl octanoate, ethyl decanoate and phenethyl alcohol;the compound of block starter, inoculated raw wheat starter and explosive wheat starter at a ratio of 1:1:1 can inhibit characteristic substances such as 2-methyltetrahydrothiophene and 4-vinylguaiacol.The method has clear process window and good repeatability, and is suitable for flavor optimization and targeted development of yellow rice wine products.