50 results about "Ethyl isovalerate" patented technology

The present invention provides roasted coffee beans that can be stored in the air without experiencing damage to the inherent taste and aroma of coffee and with the change in flavor over time and the oxidative deterioration being suppressed to ensure that they retain a satisfactory flavor. Specifically, ethyl isovalerate or fermented, roasted coffee beans that have been subjected to fermentation and roasting are incorporated in roasted coffee beans.

The invention discloses a compound essence special for betelnut. The essence is characterized by including the following components according to percentage composition: 0.045 to 0.065 percent of propanol, 0.040 to 0.07 percent of acetal, 0.20 to 0.35 percent of ethyl butyrate, 0.050 to 0.85 percent of ethyl isovalerate, 0.4 to 0.65 percent of capryl aldehyde, etc. The invention not only combines characteristic fragrance of the betelnut, including orange, peppermint, sweet osmanthus, vanilline and the like, but also adopts numerous ethyl maltol as bottom note, thereby having the advantages of rich and full fragrance, long-period lasting of fragrance, coherent and consistent fragrance and no obvious phenomenon of subsection.

The invention discloses a special mix-fruit essence for composite chewing gum, which is characterized by mainly comprising the following raw materials in percentage by weight: 9.0-12.0% of ethyl butyrate, 2.0-4.0% of ethyl acetate, 8.0-11.0% of isoamyl acetate, 3.0-5.0% of allyl caproate, 3.0-5.0% of natural menthol, 4.0-7.0% of vanillin, 8.0-10.0% of cold-pressed sweet orange oil, 22.4-52.8% of glyceryl triacetate, 1.5-3.0% of ethyl isovalerate, 0.5-1.5% of methyl salicylate and the like. The essence fuses characteristic aromas of sweet orange, lemon, pineapple, banana and other popular fruits among people, and the mint aroma of natural menthol is also added, so that the fruit aromas and mint aroma are better fused together.

The invention provides a blueberry essence, consisting of a blueberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinnamate and the balance of propylene glycol. The blueberry essence provided by the invention has the flavor of fresh blueberries, and a beverage added with the blueberry essence has a strong fruit juice sense and a taste of the fresh blueberries.

The invention belongs to the technical field of production of cigarette filter sticks and in particular relates to patent application of semen sterculiae lychnophorae essence for cigarette blasting beads and application thereof to the cigarettes. The semen sterculiae lychnophorae essence is prepared from semen sterculiae lychnophorae extract, ethyl isovalerate, cortex cinnamomi oil, eugenol, myrcene, linalool and caprylic capric triglyceride. The essence provided by the invention can be used for preparing the semen sterculiae lychnophorae cigarette blasing beads and the blasting beads can be added into the filter sticks and are used for preparing blasting bead cigarettes. The specific semen sterculiae lychnophorae essence for the cigarette blasting beads is provided and a relatively complete blasting bead production process is combined, so that cigarette blasting bead products with stable and uniform molding quality can be prepared; after the blasting beads are put into the cigarette filter sticks, the irritation of the cigarettes can be weakened relatively well and the aroma of the cigarettes is improved and enriched; the aroma richness, sensory quality and smoking interestingness of the cigarettes are remarkably improved, so that the semen sterculiae lychnophorae essence has relatively good meanings on application value and popularization and application of design, development and production and sale of the blasting bead cigarettes.

The invention provides herbal tea essence for a cigarette filter capsule. The essence is prepared by mixing, by weight, 4.2-25.6 parts of 95% ethyl alcohol, 5-8 parts of alfalfa extracts, 1-2 parts ofhoneysuckle flower extracts, 3-5 parts of dandelion extracts, 0.1-0.2 part of methyl cyclopentenolone, 0.1-0.2 part of citronellol, 0.1-0.3 part of leaf alcohol, 0.2-0.3 part of ethyl vanillin, 0.3-0.4 part of angelica officinalis tincture, 0.2-0.5 part of phenethyl alcohol, 0.5-1 part of fenugreek concrete, 8-10 parts of hawthorn fruit tincture, 1-1.2 parts of ethyl hexanoate, 0.5-1 part of ethyl acetate, 0.5-1 part of ethyl isovalerate, 0.5-1 part of Peru concrete, 0.1-0.2 part of Tolu concrete, 0.3-0.5 part of 2-methyl-2-pentenoic acid, 3-5 parts of vanilla beans extracts, 5-8 parts of jujube tincture and 45-50 parts of octyl and decyl glycerate. The herbal tea essence can be added into the cigarette filter capsule, cigarette products can have the obvious herbal tea aroma style characteristics, and then people can experience special style products with the comfortable herbal tea characteristic note.

The invention discloses waxberry essence. The essence consists of the following raw materials: methyl 2-nonynoate, coconut aldehyde, strawberry acid, cis-3-hexenyl hexanoate, maltol, caproic acid, 2-methylbutyric acid, undecanolactone, 3-hydroxy-2-butanone, cis-3-hexenyl butyrate, strawberry aldehyde, cis-3-hexenyl acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, sweet orange oil, 10%of lemon oil, 10% of 5-decanolide, 1% of butanedione, 10% of furanone, 10% of vanillin, 10% of propionic acid, 1% of leaf alcohol, and propylene glycol. The invention also provides a preparation method of the waxberry essence. The waxberry essence is prepared by mixing and uniformly stirring the raw materials weighed in percentage by mass. The fragrant raw materials used for the waxberry essenceare convenient in source, and the characteristic waxberry aroma is prominent, and the natural feeling is strong. The essence is added to foods such as cans, fruit wine and beverages as a food additiveso as to endow the product with a natural waxberry aroma and taste.

The invention relates to a strawberry essence which is prepared by the following formula: by weight, 10 parts of ethyl acetate, 20 parts of cis-3-hexenol, 11 parts of ethyl butyrate, 4 parts of gamma-undecalactone, 9 parts of ethyl isovalerate, 10 parts of ethyl acetoacetate, 1 part of ethyl propanoate, 2 parts of benzaldehyde (10% propylene glycol), 10 parts of isoamyl alcohol, 7 parts of maltol, 10 parts of n-butyric acid, 2 parts of vanillin and 4 parts of isovaleric acid. The essence having rich natural strawberry fragrance is prepared in the invention.

Palmleaf raspberry fruit essence is disclosed. The essence includes, by mass, 8-10 parts of raspberry ketone, 0.1-0.5 part of vanillin, 1-2 parts of ethyl maltol, 2-3 parts of beta-ionone, 0.5-1 part of ethylionone, 4-5 parts of cinnamyl cinnamate, 8-10 parts of ethyl butyrate, 8-10 parts of piperonyl acetate, 0.1-0.5 part of butanedione, 0.1-0.5 part of ethyl acetoacetate, 0.1-0.5 part of ethyl acetate, 5-8 parts of ethyl laurate, 1-3 parts of ethyl isovalerate, 1-3 parts of ethyl methyl-3-pentenoate, 25-30 parts of strawberry aldehyde, 1-3 parts of isoamyl acetate, 5-10 parts of butyl acetate, 5-8 parts of amyl butyrate and 8-10 parts of amyl valerate. The essence has distinct palmleaf raspberry fruit fragrance, full fragrance, long duration time, obvious characteristic fragrance and good dissolvability, and can be widely applied in various products.

The invention relates to a watermelon essence for oil-based ink. The watermelon essence is prepared from watermelon essence, maltodextrin and starch sodium octenylsuccinate, wherein the watermelon essence is prepared from leaf alcohol, hexenyl acetate, ligustral, phenyl acetaldehyde dimethyl acetal, methyl heptenone, trans-2-hexenal, nonadienaldehyde, melonal, ethyl caprylate, ethyl isovalerate, hexyl acetate, allyl cyclohexanepropionate, benzyl alcohol, linalool, citronellol, geraniol, Alpha terpneol, phenethyl alcohol, hydroxycitronellal, lilial, heliotropin, citral, dimethylbenzylcarbinyl acetate, vanillin, alpha-damascenone, isomethyl ionone, verdyl acetate, linalyl acetate, linalyl acetate, styralyl acetate, phenethyl acetate, phenethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, n-pentyl salicylate, benzyl benzoate, benzyl salicylate and Brazil orange oil. The invention also provides a preparation method for the watermelon essence for the oil-based ink. According to the watermelon essence and the preparation method, the fragrance retention effect and the oil solubility of the essence are improved.

The invention discloses blended lucuma nervosa essence and a preparation method thereof. The essence comprises the following raw material components: 1%-3% of methyl cinnamate, 1%-3% of methyl cyclopentenolone, 1%-3% of isoamyl isovalerate, 0.1%-0.6% of isoamyl propionate, 3%-5% of ethyl butyrate, 3%-5% of ethyl acetate, 1%-3% of ethyl levulinate, 1%-5% of ethyl propionate, 0.3%-0.8% of peach aldehyde, 0.5%-2% of isoamyl alcohol, 0.5%-2% of ethyl isovalerate, 0.3%-0.8% of carrot oil, 10%-15% of 5-methylfurfural, 3%-7% of furfural, 3%-7% of ethyl vanillin and the like. The blended lucuma nervosa essence is harmonious and vivid in fragrance, good in fragrance stability, low in cost and suitable for industrial production.

The invention discloses a loquat essence. The loquat essence comprises, by weight, 60-85 parts of propylene glycol, 5-10 parts of benzaldehyde, 5-15 parts of dementholized peppermint oil, 2-8 parts ofmenthol, 2 to 10 parts of p-methoxyacetophenone, 1 to 5 parts of vanillin, 0.5 to 3 parts of isoamyl acetate, 0.3 to 1 part of ethyl isovalerate, 0.1 to 1 part of benzyl acetate, 0.1 to 1 part of peach aldehyde, 0.1 to 2 parts of sweet orange oil, 0.1 to 1 part of ethyl acetyl propionate. The invention also discloses a preparation method for the loquat essence. The loquat essence of the inventionis improved in natural feeling and endowed with strong cool and refreshing effect, can be perfectly combined with the fragrance of a throat lozenge, and increases a throat clearing and moistening function for the throat lozenge; moreover, the loquat essence has novel and unique fragrance and is effectively improved in quality, heat resistance and stability.

The invention relates to passionflower essence and a preparation method thereof. The passionflower essence comprises the following ingredients: ethyl isovalerate, 2-methyl ethyl butyrate, Leaf acetate, Beta-Ionone, Para-Mentha-8-Thiolone, strawberry aldehyde, ethyl acetoacetate, sweet orange oil, ethyl cinnamate, ethyl maltol, ethyl heptanoate, ethanol and propylene glycol. The passionflower essence has strong natural fragrance, high stability and high fidelity, and can help enhance flavor quality of products such as beverages, juices and the like remarkably. The preparation method of the passionflower essence comprises the following steps: adding ethyl isovalerate, 2-methyl ethyl butyrate, Leaf acetate, Beta-Ionone, Para-Mentha-8-Thiolone, strawberry aldehyde, ethyl acetoacetate, sweet orange oil, ethyl cinnamate, ethyl maltol, ethyl heptanoate and ethanol into propylene glycol, stirring and uniformly mixing. The preparation process of the passionflower essence is simple. The raw materials for the preparation are simple and easily available. The preparation cost is low. The invention fills up the blank of passionflower preparation methods.

The invention discloses edible juicy peach flavor, as well as a preparation method and application thereof. The edible juicy peach flavor is prepared by mixing the following components in a certain mass ratio: benzaldehyde, vanillin, benzyl alcohol, linalool, peach aldehyde, gamma-decalactone, 2-methylbutyric acid, 2-isopropyl-4-methylthiazole, ethyl isovalerate, caproic acid, 10 percentleaf alcohol, citronellol, 1 percent para-mentha-8-thiolone, delta-undecanolactone, beta-ionone, cinnamon oil, 10 percent trans-2-hexenal, stearic aldehyde, ethyl acetate and propylene glycol. The finally prepared edible juicy peach flavor has the sweet fruit fragrance when juicy peach is ripe, carries flash and moisture senses in body not and emits the special sweet fragrance and peach fragrance in bottomnote, has integral synergism, permeable fragrance, stable property and long fragrance depositing which can reach 3-5 months, and can be applied to food flavoring with sweet fragrance and smooth taste.

The invention provides a polystyrene ethyl isovalerate, and a synthetic method and an application thereof. The polystyrene ethyl isovalerate is prepared through a suspension polymerization reaction of ethyl isovalerate and styrene as reaction monomers with water as a dispersion medium in the presence of a dispersant polyvinyl alcohol and an initiator benzoyl peroxide. A test result shows that the polystyrene ethyl isovalerate prepared through the synthetic method can be completely dissolved in crude oil, the concentration of polystyrene ethyl isovalerate can be accurately determined through a gas chromatograph-mass spectrometer, the use amount is small, and horizontal well oil production profile monitoring needs are met.

The invention discloses a green apple type edible essence containing trans-2-hexenal propyleneglycol acetal. The edible essence comprises acetic acid, ethyl acetate, butanol, ethyl propionate, acetal,isoamyl alcohol, acetic acid isobutyl ester, butyric acid, ethyl butyrate, hexanal, butyl acetate, 2.-42-methyl ethyl butyrate, ethyl isovalerate, trans-2-hexenal, leaf alcohol, hexanol, isovaleraldehyde acetate, acetic acid-2-methylbutyl 2-methylbutyrate, trans-2-hexenal propyleneglycol acetal, leaf acetate, hexyl acetate, 0.1-0.5 strawberry acid, trans-2-ethyl-3-hexenoate, ethyl levulinate, hexanal propylene diacetal, 2-isoamyl methyl butyrate, 2-methylbutyric acid-2-methylbutyl 2-methylbutyrate, isoamyl isovalerate, hexyl butyrate, ethyl maltol, vanillin acetate, damascone, vanillin and propylene glycol. The essence optimizes the formula and the ratio, makes the green apple aroma more pure, strengthens the pulp feeling and makes products have a fresh attractive green apple feeling.