23 results about "Ethyl octanoate" patented technology

The invention discloses alcohol dehydrogenase and a method for preparing (R)-6-hydroxy-8-chloro ethyl caprylate through catalysis of the alcohol dehydrogenase, and the alcohol dehydrogenase is selected from one or more of mutants of ADH1, ADH2, ADH3, ADH4, ADH5, ADH6, ADH7, ADH8, ADH9, ADH10 and ADH10; the amino acid sequences of the ADH1-ADH10 are as shown in SEQ ID NO. 1 to SEQ ID NO. 10. According to the invention, ethyl 6-carbonyl-8-chloro caprylate can be catalyzed to generate ethyl (R)-6-hydroxy-8-chloro caprylate or ethyl (S)-6-hydroxy-8-chloro caprylate, the reaction conversion rate of the mutant ADH10-A184L / N87F / A61L of ADH10 reaches 99%, and the e.e. Value of the R type is 99.2%.

The application discloses a method for preparing 6-hydroxy-8-chlorooctanoic acid ethyl ester by hydrogenation reduction of 6-carbonyl-8-chlorooctanoic acid ethyl ester. The carbonyl group of 6-carbonyl-8-chlorooctanoic acid ethyl ester is reduced to a hydroxyl group through a catalytic hydrogenation reduction reaction under high pressure, so that 6-hydroxy-8-chlorooctanoic acid ethyl ester is obtained. In the reaction process, strong acid, strong base and toxic substances are not involved, the catalyst used can be repeatedly used, the required equipment is not high, the process is simple, the obtained product has high purity and yield, and the method is favorable for large-scale production of enterprises, and provides a new preparation method which is simple and easy to realize, safe and stable, green and environmental protection, low in production cost and high in efficiency, and is suitable for the prior art and actual production.

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 preparation method of a chestnut distilled liquor with fruity flavor, belonging to the field of chestnut distilled liquor brewing. The invention uses 100% chestnuts as raw materials, and through the Maillard reaction during baking, ketone and aldehyde flavor substances are generated. At the same time, a four-enzyme preparation three-stage saccharification process is adopted, generating abundant fermentable sugars and amino acids, providing substrates for yeast metabolism, and the content of flavor substances generated by fermentation metabolism is relatively high. No flavoring and flavor substances are added in the production process. The produced chestnut distilled liquor contains ethyl octanoate with brandy aroma, ethyl lactate with floral, fruity and sweet aroma, ethyl acetate which is the main flavor substance of light-flavor liquor with banana or apple aroma. At the same time, the furfural content is relatively high, and the liquor body also contains a faint soy sauce aroma. The complex flavor substances effectively enrich the flavor of the chestnut distilled liquor, making up for the defect of insufficient aroma of distilled liquor made from a single raw material, having the unique elegant and harmonious fruity and floral aroma of chestnuts and a strong liquor aroma, and at the same time also containing a faint soy sauce aroma.

To provide a new alcoholic beverage having various flavor attributes favorable for use as an alcoholic beverage.SOLUTION: An alcoholic beverage containing 10.0 to 180.0 mg / L of pyroglutamic acid, 12.0 to 55.0 mg / L of ethyl acetate, and a total of 130.0 to 900.0 μg / L of ethyl hexanoate and ethyl octanoate.SELECTED DRAWING: None

The present application relates to the technical field of liquor quality. The present application utilizes the same fungus Eurotium cristatum SXHBTBU1934 CGMCC NO.21026 as yeast to independently ferment wheat, and then utilizes the fermented wheat as "microbial filter material" to filter distilled liquor. The specific method for improving liquor quality by utilizing microbial fermentation material comprises the following steps: filtering liquor body by adsorption material to obtain filtered liquor body; mixing the filtered liquor body with washing-removing material to obtain washing-removed liquor body; and performing fine filtration on the washing-removed liquor body to obtain product liquor body. By utilizing the method of the present application, the compounds such as ethyl oleate and ethyl linoleate, which have negative influence on the flavor of liquor and have viscosity, can be reduced in the liquor body; meanwhile, the acid ester compounds such as ethyl octanoate are increased, which adds fruit flavor to the liquor body, but does not destroy the flavor balance of the four flavoring substances such as ethyl acetate, ethyl lactate, ethyl butyrate and ethyl hexanoate, and does not affect the main taste of the liquor body.

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 invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

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 present invention discloses a ketoreductase. The present invention also discloses its application in the in vitro biosynthesis of (R)-6-hydroxy-8-chlorooctanoic acid ethyl ester. As a biocatalyst, it converts 8-chloro-6-oxooctanoic acid ethyl ester into (R)-6-hydroxy-8-chlorooctanoic acid ethyl ester with excellent chiral selectivity, bringing the corresponding chirality into the synthesis route, greatly reducing production costs, eliminating the environmental impact generated during the by-product treatment process, and is simple to operate, mild in conditions, and short in time. The conversion rate and product purity are both above 87%, making it suitable for industrial application.

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 relates to the technical field of chemical pharmacy, and discloses a method for preparing high-purity R-lipoic acid, which comprises the following steps: S1, adding (S)-6, 8-dichloro ethyl caprylate, sulfur, water and a combined catalyst into a reaction flask; s2, dropwise adding a sodium sulfide aqueous solution for a certain time and at a certain temperature; s3, after dropwise adding is completed, heat preservation is conducted till the reaction is completed, cooling is conducted, acid water is dropwise added, the system pH is adjusted, stirring and filtering are conducted continuously, water is added into a filter cake, and heating and stirring are conducted; and S4, cooling, carrying out suction filtration, and drying to obtain the product. By adding the combined catalyst, impurities such as trisulfide and S-lipoic acid can be reduced at the same time, dozens of times of water is not needed for refining, the yield of the whole process is increased to 95% from 85%, and the optical purity of the product is increased to 99.8% from 99.5%.

The invention relates to a novel solvated ionic liquid and application thereof, and belongs to the technical field of secondary batteries, and the specific scheme is as follows: the novel solvated ionic liquid comprises an ether solvent, a lithium salt and a carboxylic ester diluent, the molar ratio of the lithium salt to the ether solvent is 1: 1-2: 1, the carboxylic ester diluent accounts for 20-60% of the total volume of the solvated ionic liquid, the molar ratio of the lithium salt to the ether solvent is 1: 1-2: 1, and the carboxylic ester diluent accounts for 20-60% of the total volume of the solvated ionic liquid. The carboxylic ester diluent comprises one or a combination of more of octyl butyrate, hexyl butyrate, amyl hexanoate, hexyl hexanoate, ethyl caprylate, hexyl caprylate and ethyl caprate. The introduced diluent is low in cost, has weak polarity, and can reduce the viscosity of the system and promote ion transmission while stabilizing the solvated structure in the solvated ionic liquid. When the novel solvated ionic liquid is applied to a sulfide solid-state battery or a halide solid-state battery, a composite positive electrode interface can be effectively wetted, the interface impedance is reduced, and the cycle performance of the solid-state battery under low voltage is improved.

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 relates to a lasioderma serricorne attractant and a use method thereof. The lasioderma serricorne attractant comprises the following components in percentage by mass: 1%-40% of a component A, 1%-35% of a component B, 1%-35% of a component C, 1%-35% of a component D, 1%-30% of a component E and 10%-50% of a component F, wherein the component A is ethyl caprylate and / or amyl caprylate, the component B is benzaldehyde and / or benzyl alcohol, the component C is selected from any one or more of gamma-nonanolactone, gamma-octanolactone and gamma-heptanolactone, the component D is ethyl caprate and / or ethyl heptanoate, the component E is limonene, and the component F is butyl butyryl lactate and / or butyl butyryl propionate. The lasioderma serricorne attractant can trap female lasioderma serricorne and male lasioderma serricorne at the same time, the trapping efficiency is improved, the insect situation monitoring sensitivity can be improved, meanwhile, the number of the female lasioderma serricorne and the number of the male lasioderma serricorne can be reduced, lasioderma serricorne population growth can be effectively controlled, and the lasioderma serricorne attractant serves as a green control technology to be used for comprehensive

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.

The invention provides soft pear tobacco essence as well as a preparation method and application thereof. The soft pear tobacco essence disclosed by the invention is prepared from the following components in parts by mass: 30 to 40 parts of soft pear fermented concentrated juice, 0.5 to 1 part of ethyl hexanoate, 0.6 to 1.2 parts of ethyl caprylate, 0.5 to 1 part of alpha-farnesene, 1 to 1.5 parts of 1-octanol, 1 to 1.5 parts of 2, 4-ethyl sebacate, 0.5 to 0.8 part of (Z)-4-methyl decanoate, 0.02 to 0.05 part of hexanal, 0.5 to 1 part of methyl hexanoate, 0.5 to 1 part of methyl decanoate, 0.2 to 0.5 part of hexyl acetate and 50 to 60 parts of propylene glycol. Wherein the soft pear fermented concentrated juice is prepared by concentrating the soft pear fermented juice. The soft pear tobacco essence has the advantages of being strong in natural sense, lasting in fragrance, highly harmonious with tobacco fragrance and the like, the fragrance characteristic and the taste characteristic are obviously improved, and quality upgrading of the pear flavor in cigarettes is achieved.

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.

The present invention relates to a non-animal-fat beef essence, a preparation method thereof and an application. The non-animal-fat beef essence comprises the following components: oleic acid, n-octanal, capric acid, octanoic acid, ethyl octanoate, ethyl caprate, γ-dodecalactone, milk lactone, 2-methyl-3-mercaptofuran, 2-methyl-tetrahydrofuran-3-one, 2-methyl-tetrahydrofuran-3-thiol, 5-methylfurfural, 2-mercapto-3-butanol, dithiodifurfuryl, methylcyclopentenolone, furanone and palm oil. The beef essence prepared by the present invention has the characteristics of prominent beef characteristic aroma, soft and non-split aroma type, strong natural sense of aroma and relatively long fragrance retention time.