9 results about "Ethyl isovalerate" patented technology

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The application provides a flavor composition for electronic cigarettes, electronic cigarette liquid and a preparation method thereof. The flavor composition for electronic cigarettes comprises 0.1-0.4 parts of ethyl isovalerate, 2.0-5.0 parts of isoamyl acetate, 0.1-0.6 parts of ethyl butyrate, 0.4-1.6 parts of ethyl acetate, 0.1-0.6 parts of propyl acetate, 0.1-0.6 parts of myric aldehyde, 0.05-0.3 parts of malic acid liquid and 0.02-0.1 parts of acetic acid liquid. By adjusting the ratio of the flavor composition, the application makes the flavor composition have strawberry flavor, can restore the pure fruit pulp aroma of strawberries, has high restoration degree of strawberry flavor, long aftertaste and good stability after high-temperature and high-humidity baking, and can be applied to electronic cigarette liquid, thereby improving the experience of users using electronic cigarettes.

To provide a beer-taste beverage in which a grassy taste is reduced and a light and brisk aftertaste is imparted, and a method for producing the same. In a beer-taste beverage, the problem of the present application can be solved if at least one of the following (A) to (C) is satisfied. (A) The containing concentration of ethyl 2-methylbutanoate is 15 ppb or more; (B) The containing concentration of ethyl 2-methylbutanoate is 45 ppb or more; (C) The containing concentration of diethyl succinate is 520 ppb or more.

To provide strawberries having an increased amount of aroma components and a method for producing the same. [Solution] The strawberry of the present invention contains, as aroma components, ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate and ethyl hexanoate, and the total content of the aroma components is 1150 ppb or more and 14100 ppb or less.

A strawberry according to one embodiment of the present invention includes ethyl acetate, ethyl butyrate, ethyl 2-methylbutyrate, ethyl isovalerate, and ethyl hexanoate as aroma components, wherein the total aroma component content is 1,150-14,100 ppb inclusive.

The invention relates to a method for separating and detecting ethyl valerate and impurities thereof, and belongs to the technical field of quality control of ethyl valerate. The invention provides a method for separating and detecting ethyl valerate and impurities thereof, which adopts a gas chromatographic method, and adopts a capillary column with nitro terephthalic acid esterified polyethylene glycol as a stationary liquid as a chromatographic column; temperature programming is adopted, and the temperature raising program is as follows: the initial temperature is 30-50 DEG C and is maintained for 5-10 minutes, and the temperature is raised to 180-220 DEG C at the speed of 10-30 DEG C per minute and is maintained for 2-10 minutes. Compared with the prior art, the method has the advantages that effective separation and detection of the ethyl valerate and impurities of the ethyl valerate such as valeric acid, ethanol, ethyl n-butyrate, ethyl isovalerate, ethyl n-hexanoate, ethyl n-propionate and ethyl acetate can be realized at the same time, the quality control efficiency is improved, the analysis cost is saved, the separation degree and the sensitivity can meet the requirements of accurate detection, and the method is suitable for large-scale popularization and application. And the possibility is provided for more comprehensive quality control of the ethyl valerate.

The object of the present invention is to provide a beer-flavored beverage with reduced grassiness and a light aftertaste, as well as a method for producing the same. [Solution] In a beer-flavored beverage, the problem of the present invention can be solved if at least one of the following conditions (A) to (C) is met. (A) The concentration of ethyl 2-methylbutyrate is 15 ppb or higher; (B) The concentration of ethyl isovalerate is 45 ppb or higher; (C) The concentration of diethyl succinate is 520 ppb or higher;

The invention provides a spice composition with fermented fruit juice fragrance, flower fragrance and radix aucklandiae as well as a preparation method and application of the spice composition. The perfume composition is prepared from the following components: 0.15 to 0.35 wt% of ethyl isovalerate, 0.15 to 0.35 wt% of phenethyl acetate, 0.15 to 0.35 wt% of ethyl butyrate, 0.3 to 0.5 wt% of propionic acid, 0.5 to 0.7 wt% of ethyl propionate, 1.5 to 3.0 wt% of nodular pomelo methane, 3.0 to 5.0 wt% of methyl anthranilate, 5.0 to 10.0 wt% of citrus essential oil, 0.2 to 0.4 wt% of ethyl levulinate, 1.0 to 2.0 wt% of ethyl maltol, 0.15 to 0.35 wt% of linfanglilian base, 10.0 to 15.0 wt% of methyl dihydrojasmonate, 10.0 to 15.0 wt% of musk T and 0.15 to 0.35 wt% of ombrox. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The perfume composition realizes delicate construction of aroma levels and precise expression of olfactory images, can be used for daily chemical products and presents a complete aroma framework of front-adjusted fermented fruit juice aroma, middle-adjusted dried petal aroma and tail-adjusted quiet wood aroma.

To provide a beer-taste beverage that gives sufficiently voluminous bitterness with a malt ratio and a carbohydrate content being reduced, and also has discomfort sourness reduced and gives a mild natural sweetness.SOLUTION: A beer-taste beverage has a malt ratio of less than 50 mass%, a carbohydrate content of 2.0 g / 100 mL or less, an ethyl acetate content of 20 mg / L or more and 65 mg / L or less, and an isoamyl acetate content of 2.5 mg / L or more and 7.0 mg / L or less.SELECTED DRAWING: None