8 results about "Ethyl maltol" patented technology

The invention discloses a preparation method of composite roasted peanut essence, which belongs to the technical field of essence, and comprises the following steps: preheating peanut oil and caprylic / capric triglyceride; the preparation method comprises the following steps: dissolving ethyl maltol, vanillin, methyl cyclopentenolone, 2, 3, 5-trimethylpyrazine and 2-acetylpyrazine; vanillin propylene glycol acetal, isovaleraldehyde propylene glycol acetal, triethyl citrate, delta-decalactone, delta-dodecalactone and 5-hydroxyethyl-4-methylthiazole are fused to obtain a mixture; dispersing the roasted peanut extract; 2, 3-dimethylpyrazine, 2-methoxyl-5-methylpyrazine and 4-methylthiazole are fused, and then the mixture is subjected to a reaction; the preparation method comprises the following steps: fusing cocaal, dimethyl sulfide, 2-ethyl-3, 5, 6-dimethylpyrazine, 2, 3, 5, 6-tetramethylpyrazine, 2-methylpyrazine, 2-acetylpyridine, 2-methoxy-3. 5. 6-isopropyl pyrazine, 2-methylthio-3-methylpyrazine, isovaleric acid, 1-octylene-3-alcohol, 5-methylfurfural and 3, 4-dimethyl-1, 2-cyclopentanedione; standing is performed; filtering is performed; the fragrance of the roasted peanuts is closer to that of the roasted peanuts which are just taken out of a furnace, and the natural flavor of the roasted peanut essence is increased.

This invention discloses a tobacco flavoring, its preparation method, and its application, belonging to the field of tobacco processing technology. The flavoring comprises a cigar tobacco extract prepared by hot reflux extraction of cigar tobacco leaves with ethanol, followed by LX-8 macroporous adsorption resin column chromatography and precise collection and concentration of the 90% volume fraction of ethanol eluent. It preferably contains specific modifying components such as coffee extract, methyl ionone, and ethyl maltol, as well as propylene glycol. The key to its preparation method lies in mixing the components under an inert atmosphere, followed by dynamic aging and static aging treatments, with pH stability as the aging endpoint criterion. Applying this flavoring to reconstituted tobacco leaves and cigarettes can specifically enhance the natural tobacco aroma weakened by the tar reduction process, and significantly improve the harmony, purity, and aftertaste comfort of the aroma, effectively solving the technical problem of poor integration between traditional added flavorings and the tobacco matrix.

The invention discloses a fried bean sauce flavor essence and a preparation method and application thereof, and the fried bean sauce flavor essence is composed of the following components by weight: soybean salad oil, 2-methyltetrahydrofuran-3-mercaptan, 2-methyl-3-mercaptofuran, methyl cyclopentenolone, 2, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, 5-trimethyl-1, 3, the ointment is prepared from 2, 5-trimethylpyrazine, hexadecanoic acid, octadecanal, allyl disulfide, 2-acetylfuran, isoamyl acetate, soy ketones, anethole, sesame oil, ethyl maltol, ethyl enanthate, 4-ethyl guaiacol, furanone, glacial acetic acid and isovaleric acid. The fried bean sauce flavor essence disclosed by the invention has the characteristics of classic fried bean sauce flavor, strong sauce flavor and mellow meat flavor.

The invention discloses walnut essence and a preparation method thereof. The essence comprises furanone, methyl cyclopentenolone, 2-acetylpyrazine and benzaldehyde acetal compounds as core components, and the four components synergistically provide vivid and stable roasted walnut characteristic aroma; preferably, the formula also contains auxiliary materials such as butanedione, ethyl maltol, ethyl 2-methylbutyrate, dimethyl sulfide and the like, and ethanol and propylene glycol are used as solvents. According to the invention, benzaldehyde acetal (such as benzaldehyde PGA) is adopted to replace free benzaldehyde, so that the stability of the essence in high-temperature processing is remarkably improved. The prepared essence is rich in fragrance level and lasting in fragrance, and can be widely applied to foods, beverages and daily chemical products.

The invention belongs to the field of food additive essence. The invention discloses pot gas essence and a preparation method and application thereof, and the pot gas essence comprises the following components: caprylic / capric triglyceride, benzyl alcohol, black pepper oil, 2-acetylpyrazine, methylcyclopentenolone, ethyl maltol, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2-tridecanone, acetic acid, 2, 5-dimethylpyrazine, furfuryl mercaptan, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3-pentanediol, 1, 3, 4-trimethyl-1, 3- The invention relates to an anti-rust oil which is prepared from 1, 8-cineole, 3-(methylthio) propionaldehyde, oleic acid, phenethyl alcohol, sesame oil, 2-decenal, 2, 4-undecadienal, phenylacetaldehyde, 3-(methylthio) butyraldehyde, 3-(methylthio) propanol, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-mercaptofuran and 2, 3-pentanedione. The pot gas essence can simulate real pot gas flavor, and prepared food is good in temperature resistance, high in verisimilitude, lasting and stable in flavor, small in dosage and low in cost and has high application value.

The invention relates to a consolation capsule placebo capable of effectively solving the preparation problem of the consolation capsule placebo capable of reinforcing vital essence and dredging brain. The black rice cake is prepared from fried flour, dextrin, fried black rice flour, fried wheat bran, liquid caramel color, 60-mesh cane sugar, table salt, ginger oil, star anise oil, ethyl maltol, DL-malic acid, talcum powder and 80-mesh cane sugar. The preparation method comprises the following steps: taking fried flour, dextrin, fried black rice flour and fried wheat bran as matrixes, taking liquid caramel color as a pigment, adding 60-mesh cane sugar, table salt and DL-malic acid into ethanol to prepare a solution, boiling, granulating, and sieving for later use; the preparation method comprises the following steps: adding the ginger oil, the star anise oil and the ethyl maltol into 80-mesh cane sugar, grinding into powder, adding the ground powder and the residual 80-mesh cane sugar into boiling granulation, adding the talcum powder, mixing, and filling into capsules, thereby obtaining the product. Any medicinal material in the vigor-reinforcing and brain-dredging capsule is not adopted, so that the capsule has no pharmacological activity and does not exert the drug effect, the simulation of the drug is realized, and the clinical test blindness is effectively avoided; the preparation process is simple, convenient to operate and high in practical value.

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.

The application provides a method for determining essence and flavor in oil, which comprises three main steps of sample pretreatment, purification and analysis and test, the influence of the presence of lipids and proteins in the oil on the extraction efficiency of the target essence and flavor is avoided by removing grease and impurities in the sample pretreatment stage; the determination method adopts a solid phase extraction-gas chromatography analysis method, the extract is purified through a solid phase extraction column and separated through a polar chromatographic column, has the advantages of small matrix interference and fast analysis speed, and through reasonable purification and purification path and analysis and test means, the detection sensitivity is improved, and the detection limit and the quantitative limit are reduced. The application can simultaneously determine vanillin, methyl vanillin, ethyl vanillin, ethyl maltol and 2,3,5-trimethylpyrazine, five kinds of essence and flavor in oil, realizes simple pretreatment operation, good purification effect and higher sensitivity quantitative detection, and provides technical support for oil quality evaluation and edible oil safety supervision.