34 results about "Ethyl octanoate" patented technology

The invention discloses a preparation technology of caprylhydroxamic acid, and belongs to the technical field of chemical synthesis. The preparation technology comprises following steps: (a) preparingethyl n-octanoate from n-octanoic acid and ethanol under the catalytic action of sulfuric acid under a heating reflux condition; and (b) under the action of a composite catalyst, carrying out hydroxyl-oximation reactions between ethyl n-octanoate and hydroxylamine for 1.5 to 4 hours at a temperature of 30 to 60 DEG C to obtain caprylhydroxamic acid; wherein the composite catalyst comprises sodiumacetate and sodium carbonate, the mole ratio of ethyl n-octanoic to the composite catalyst is 1:0.01 to 1:0.03, and the mole ratio of sodium acetate to sodium carbonate of the composite catalyst is 1:0.4 to 1:0.6. By picking and using the composite catalyst, the yield and purity of caprylhydroxamic acid are both increased, and the reaction time is shortened.

The invention discloses a method for preparing alpha-lipoic acid, comprising the following steps: preparing the sodium sulphide liquor, synthesizing lipoic acid ethyl ester, hydrolyzing the lipoic acid ethyl ester, acidizing the sodium thioctate, and purifying the crude product of the lipoic acid. The liquor adopted by the method during the preparation process has no pollution for human bodies, is safe and easy to operate, and has the performances of high lipoic acid purity, high reaction yield and gentle reaction conditions, so that the method is suitable for industrial production on large scales.

The invention discloses a beer aroma type breakable bead essence and a preparation method thereof and a breakable bead. The essence is prepared from the components in parts by weight of 0.1-2 parts ofethyl butyrate, 1-4 parts of beer essence, 4-12 parts of phenethyl alcohol, 80-84 parts of caprylic capric glyceride, 0.3-1.8 parts of acetic acid, 0.13-0.18 parts of ethyl lactate, 2.0-3.8 parts ofethyl acetate, 0.05-1 parts of furfuryl alcohol, 1-3 parts of dimethyl sulfide, 0.1-0.3 parts of isobutanol, and 0.11-0.15 parts of propionic acid, wherein the beer essence is prepared from the following components in parts by weight of 0.4 to 0.8 part of ethyl octanoate, 0.2 to 0.6 parts of phenylethyl acetate, 0.1 to 0.14 part of n-butanol, 1.0 to 2.3 parts of ethyl maltol, 0.5 to 0.8 part of methyl acetyl alcohol, 0.5 to 0.9 part of furfural and 90 to 94 parts of caprylic capric glyceride. The breakable bead prepared by the essence can endow the cigarette with the flavor of beer, so that the breakable bead has wine aroma and light fermentation acid, the drying feeling of the smoke gas can be remarkably reduced while the aroma of the cigarette is improved and enriched, and the coordination of the aroma and the smoke gas is improved.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.

Methods of attracting Drosophila suzukii, involving treating an object or area with a Drosophila suzukii attracting effective amount of a composition containing acetoin and at least one compound selected from ethyl octanoate, acetic acid, ethyl acetate, phenethyl alcohol, or mixtures thereof; wherein said composition does not contain ethanol.

The invention relates to a preparation method of silazane containing a thioester bond, and belongs to the field of organic silicon fine chemical synthesis. According to the invention, 3-octanoyl thiopropyl triethoxy silane and triethanolamine are used as raw materials, triphenyl borate is used as a catalyst, DMF is used as a solvent, ethyl n-caprylate is used as an inhibitor, novel solid sulfur-containing silane containing the thioester bond is synthesized, the yield reaches 98%, and the content reaches 98.5%. Compared with common thioester bond-containing silane, the silazane containing the thioester bond has the advantages that in the rubber mixing process, low-boiling-point alcohol substances cannot be generated, the rubber porosity is low, the product wear resistance is good, and almost no VOC is discharged; and meanwhile, the triethanolamine component in the structure can be preferentially adsorbed by carbon black, plays a role of an active dispersant, can promote uniform distribution of other amine accelerators, anti-aging agents, coloring agents and the like at the same time, and improves the vulcanization performance of the rubber material.

It has unexpectedly been found that a low alcohol or alcohol-free beverage, with a flavor profile very close to a beer of at least 4% (vol / vol) alcohol, can be produced by using Pichia kluyveri yeast strains. In particular, Pichia kluyveri yeast strains only use the glucose in the wort, and have the ability of converting this substrate into a high concentration of specific flavor compounds, which are normally produced by Saccharomyces ssp. yeast strains used for the brewing of beer. In this way the Pichia kluyveri yeast strains can be used to produce either a low alcohol or alcohol-free beverage, depending on the glucose levels in the wort. The main flavor compounds produced by Pichia kluyveri in the fermentation of wort are isoamyl acetate, isoamyl alcohol, ethyl butyrate, ethyl hexanoate and ethyl octanoate.

The first purpose of the present invention is to provide: a liquid concentrate for a seasoning, said liquid concentrate being usable in easily performing yeast fermentation even at home so as to givea highly preferable seasoning with a rich aroma; a fermentation control index; a set of members including the liquid concentrate and the index; and a method for manufacturing a seasoning. The second purpose of the present invention is to provide a seasoning which sustains the inherent flavor of soy sauce and yet has a fruity aroma scarcely noticeable in conventional soy sauces. The first purpose can be achieved by: a liquid concentrate for a seasoning, said liquid concentrate having a reducing sugar content of 4.5 wt% or more and an ethanol content of 1.5 wt% or less; a compressed wood piece characterized by having a volume less than 20 cm3; a kit for manufacturing a seasoning, said kit including the liquid concentrate, the wood piece, a yeast-containing solution and a container for yeastfermentation; and a method for manufacturing a seasoning with the use of the kit. The second purpose can be achieved by a soy sauce, a soy sauce-like seasoning, etc., containing ethyl octanoate and / orethyl decanoate.

The invention provides a coconut essence for food and a preparation method thereof. The coconut essence mainly comprises the following components: heptanolide, octalactone, octanolide, cocoanut aldehyde, decanolide, 6-methyl coumarin, milk lactone, ethyl butyrate, ethyl hexanoate, ethyl oenanthate, heptyl acetate, ethyl caprylate, octyl acetate, ethyl caprate, methyl salicylate, delta-Nonalactone, edible alcohol, and propylene glycol. The coconut essence is obtained by reasonably matching various spices so that the whole coconut essence is fresh and sweet, strong in natural feeling, full in body flavor, good in flesh feeling, smooth in mouth feel and lasting in basic flavor. The coconut essence can be applied to various food products with coconut flavor to meet the life requirement of people.

The invention discloses a formulated purple potato essence, which comprises the following raw materials in parts by weight: 0.01-2 parts of isobutyraldehyde, 0.01-2 parts of isovaleraldehyde, 0.01-2 parts of acetic acid, 0.1-5 parts of isoamyl alcohol, 0.05-2 parts of hexanal, 0.01-5 parts of 2-heptanone, 0.01-5 parts of heptanal, 0.01-0.5 parts of 4-ethylphenol, 0.01-5 parts of methyl hexanoate, 0.01-5 parts of benzaldehyde, 0.01-5 parts of acid, 0.01-5 parts of 2-octanone, 0.01-5 parts of ethyl caproate, 0.01-5 parts of ethyl caprylate, 0.005-2 parts of 2-undecanone, etc., and auxiliary materials. The essence provided by the invention has the characteristic flavor of roasted purple potatoes, and can continuously provide the unique sensory flavor of purple potatoes when added to the heat-processed products of purple potatoes.

The invention relates to a durian flavor essence, which is composed of the following components: propanethiol; 3-hydroxy-2-butanone; hexadecanoic acid; octadecanoic acid; 2-methyl-ethyl butyrate; 2-methyl-butyric acid methyl butyrate; ethyl propionate; ethyl acetate; ethyl butyrate; propyl caproate; ethyl heptanoate; ethyl octanoate; -1,2,4-Trithiolane; Methyl 3-Methylthiopropionate; Diethyldisulfide; Propyl Trisulfide; Diallyl Sulfide; Ethanethiol; Propylene Glycol; Durian Extract. Durian flavor essence has a natural, rich and non-irritating durian flavor, which satisfies people's pursuit of flavor and expands the use range of durian; at the same time, the product is resistant to high temperature and can effectively supplement the loss of durian flavor during thermal processing, thereby enhancing the food's quality. Durian characteristic flavor.

A foamable, liquid cleaning composition comprising: i. 0.5 to 5 wt. % C8-18 alkoxylated anoionic surfactant having 1 to 30 moles of alkylene oxide; ii. 5 to 20 wt. % nonionic surfactants; iii. 0.1 to 10 wt. % water miscible glycol ether solvent; iv. 0.1 to 10 wt % water immiscible fatty acid ester solvent selected from the group consisting of methyl laurate, ethyl laurate, ethyl octanoate or mixtures thereof; v. 0.1 to 10 wt % of sequestrant selected from the group consisting of citric, adipic, succinic, maleic, glutaric acids, mixtures thereof or salts thereof; and vi. water, wherein the composition has a viscosity of less than 100 mPa·s at 25° C. and 20 s−1, wherein ratio of the sum of alkoxylated surfactant (i) and nonionic surfactant (ii) to the solvent is in a weight ratio ranging from 0.93:1 to 20:1, and wherein the pH of the composition ranges from 2.0 to 4.5. A cleaning system comprising a spraying device and a foamable liquid cleaning composition, said spraying device forming a foam with a density of less than 0.4 g / ml when ejected from the spray device through the spray head. A method of removing oily fatty stains from fabric. Use of the composition for the removal of oily fatty stains from fabric, said use comprising applying the liquid cleaning composition in the form of a foam onto the surface of the fabric.

The invention belongs to the technical field of microorganisms, and specifically discloses a Burkholderia cepacia (Burkholderia cepacia) CGMCC 1.3055 culture method and its application in catalytically synthesizing liquor flavor esters and degrading liquor harmful esters. Burkholderia cepacia CGMCC 1.3055 disclosed by the present invention has the ability to efficiently catalyze the synthesis of liquor flavor esters ethyl butyrate, ethyl valerate, ethyl caproate, ethyl octanoate and ethyl caprate in an aqueous phase system , the yields were 4.26±1.21, 14.42±2.42, 148.91±15.60, 1331.34±75.33, 1610.89±90.31mg / L, and degraded liquor harmful esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) and bis(2-ethylhexyl) phthalate (DEHP), the degradation rates were 18.56%±1.46%, 20.62%±1.00%, 21.76% ± 2.89% and 37.52% ± 4.65%.

The invention discloses a Jinnaiwang type edible essence containing 3-methylthiopropionaldehyde. The Jinnaiwang type edible essence contains acetic acid, butanedione, acetoin, butyric acid, ethyl butyrate, ethyl lactate, 2-heptanone, 3-methylthiopropionaldehyde, caproic acid, ethyl caproate, 2, 3, 5-trimethylpyrazine, 2-acetylpyrazine, octanoic acid, ethyl caprylate, ethyl maltol, mercaptan, 2-undecanone, methyl butyryl lactate, coconut aldehyde, capric acid, butyrononyl lactone, vanillin, gamma-decalactone, delta-decalactone, undecanoic delta-lactone, delta-dodecalactone, and propanediol. According to the invention, the formula and the proportion are optimized, and 3-methylthiopropionaldehyde is added, so that the product is rich and heavy in fragrance and unique in fragrance, and plays arole in enhancing the fragrance in food, and the taste is full.

It has unexpectedly been found that Pichia spp. strains have advantageous properties useful in the beer fermentation process. In particular, Pichia spp. yeast strains can be combined with normal beer yeast strains and different hop varieties in a fermentation process to produce synergistic effects—namely, the increased production of esters in the fermentation product. More specifically, the yeast can be used to produce increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate and ethyl octanoate in beer. In addition, the Pichia spp. strain interacts differently with different hop varieties, so the flavor profile of beer can be tuned by using different combinations of Pichia spp. strains and hops. The present invention relates to a method of brewing beer using a Pichia spp. yeast strain and at least one hop variety, a beer obtainable by such a method and use of a Pichia spp. yeast strain according to the present invention.