11 results about "Ethyl octanoate" 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 present application relates to the field of microbial technology, and particularly to a Pichia kudriavzevii (Pichia kudriavzevii) strain ZB448 and application thereof. Pichia kudriavzevi The Pichia kudriavzevii strain ZB448 provided by the present application has rich ester aroma, especially high content of phenylacetic acid ethyl ester, phenylacetic acid ethyl ester, ethyl acetate and isobutyl acetate, and significantly reduced content of ethyl octanoate; the aroma characteristics generated are strong fruit aroma and honey aroma and weak wine aroma, and the overall aroma is more pleasant and coordinated. The strain is used for fermentation of wheat protein seasoning juice, can effectively increase the content of ester aroma components in the product, weaken the adverse odor of bran koji, increase the content of umami amino acids, so that the product achieves the effect of rich ester aroma, rich aroma, and improved umami, and significantly improves the overall flavor and quality of the product.

The invention discloses a method for preparing high-purity ethyl lipoate by using ionic liquid. The method comprises the following steps: by taking 6, 8-dichloro ethyl caprylate as a raw material, carrying out cyclization reaction on the 6, 8-dichloro ethyl caprylate and a vulcanizing reagent consisting of sodium sulfide and sulfur by utilizing an ionic liquid, so as to obtain ethyl lipoate; and optionally adding sodium sulfite to remove trisulfide by-products. By adding the ionic liquid, the use of an organic solvent can be thoroughly avoided, the product is easy to separate, and the ionic liquid is a catalyst and a reagent stabilizer and can be recycled. The method has the advantages of mild reaction conditions, simple operation, high product purity (HPLC purity > = 95%), yield > = 95%, and substantial reduction of the discharge amount of three wastes. Meanwhile, the method can meet the requirements of large-scale industrial production, and has remarkable economic and environmental benefits.

The application discloses a Pediococcus pentosaceus strain derived from high-temperature Daqu and application thereof, the strain is named Pediococcus pentosaceus zqw75, and the preservation number is CGMCC NO.25146.The strain can produce aroma substances such as lauryl acetate, n-heptanol, butyl dodecalactone, benzene acetaldehyde, methyl heptenone and pyrazine, and when the strain is used in combination with commercial sweet wine starter, the relative content of phenylethanol is increased from 8.562% to 10.455%, the relative content of ethyl butyrate is increased from 0.460% to 1.473%, the relative content of ethyl octanoate is increased from 0.754% to 1.672%, the relative content of ethyl n-hexanoate is increased from 0.832% to 3.446%, and the relative content of isoamyl acetate is increased from 0.832% to 2.155%; and the strain can produce aroma substances that are not produced by the commercial sweet wine starter, such as hexanoic acid, butyric acid, octanoic acid, ethyl hexanoate and lauryl acetate.The strain can be applied in the field of liquor making, including pit mud making and liquor flavor substance improvement, and has great industrial application value.

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 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.

This invention provides characteristic compounds, quality control materials, reconstructing solutions, and applications of deer antler wine flavor, belonging to the fields of food flavoring and chemical engineering technology. Through experimental research, this invention has discovered six characteristic compounds in deer antler wine: hexanal, octanal, nonanal, myristal, ethyl benzoate, and ethyl octanoate. These six compounds are highly correlated with the flavor of deer antler wine, and the flavor can be reconstructed using these characteristic compounds, such as in the preparation of deer antler-flavored beverages. Furthermore, the flavor of deer antler wine can be altered by controlling the content of these characteristic compounds. Based on the content of these six compounds, this invention can determine the flavor of deer antler wine, enabling its grading and evaluation, reducing the influence of subjective factors in human evaluation, and facilitating industrialization and standardization.

The invention belongs to the technical field of microbial fermentation, and particularly relates to a novel Pichia manshurica strain as well as a microbial agent and application thereof. In order to develop more pichia pastoris new strains and enrich microbial resources in fermented food, a pichia pastoris new strain 2J17 is separated, screened and identified from Maotai-flavor fermented grains, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.39013. The strain not only can grow under high acidity, but also can generate a plurality of volatile aroma compounds, such as ethyl phenylpropionate, ethyl caprylate, isopropyl phenylpropionate, 2-methylbutyric acid-2-phenethyl ester, amyl-gamma-butyrolactone and the like. Therefore, when the strain is applied to fermented food, the flavor of the product can be more prominent, the flower and fruit fragrance and the nut fragrance can be provided at the same time, and the strain has important practical significance for improving the flavor of the fermented food, especially white spirit in production.

This invention discloses an alcohol dehydrogenase mutant and its application in the asymmetric synthesis of optically pure (S)-6-hydroxy-8-chlorooctanoate ethyl ester. The alcohol dehydrogenase or its mutant in this invention exhibits extremely high conversion rates and effectively improves the optical purity of the product. Furthermore, based on this mutant, low-cost, efficient, and rapid production of a single configuration of 6-hydroxy-8-chlorooctanoate ethyl ester is achieved, avoiding the generation of multi-configuration mixtures and the problems of cumbersome steps and contamination associated with conventional chemical synthesis methods.

The present application relates to the technical field of industrial microorganism, and particularly discloses a yeast strain and application thereof. The present application provides a Clavispora lusitaniae YJHT233, which is obtained by spaceflight mutagenesis breeding, can tolerate 9% alcohol, the minimum tolerance pH is 2.5 of acidic environment, can tolerate 12% high NaCl system, 55% high glucose system and 44℃ high temperature environment, and has excellent ester production capacity. The strain is used for brewing rice-flavor liquor or yellow rice wine, the total content of ester substances in the obtained product is greatly improved, the content of main volatile ester substances such as ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl octanoate and ethyl lactate is significantly improved, the overall flavor is harmonious and pleasant, the fruity aroma is rich and the levels are rich.

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.