Patents
Literature
Patsnap Eureka AI that helps you search prior art, draft patents, and assess FTO risks, powered by patent and scientific literature data.

4 results about "Ethyl-phenol" patented technology

Ethyl phenol is the characteristic odour of Brettanomyces contamination of wine. It occurs in combination with other Brettanomyces end-products including acetic acid, ethyl acetate, isovaleric acid, and ethyl guaiacol, which smells of smoked bacon or smoked cheese.

Fermentation method for improving the aged and woody flavor of fuzhuan tea

PendingCN122350198ABiotechnologyFood safety
This invention provides a fermentation method to enhance the aged and woody aroma of Fu brick tea, belonging to the field of Fu brick tea processing technology. Based on *Aspergillus chevaleri*, a strain deposited at the China General Microbiological Culture Collection Center (CGMCC No. 42256), the method involves adding plant-derived methyl selenide, such as selenium-enriched freeze-dried rapeseed powder, to black tea to adjust the total selenium content. After inoculation, fermentation is carried out, followed by drying. The resulting Fu brick tea exhibits significantly increased levels of characteristic aged and woody aroma substances, such as 4-ethylphenol and 1,2,3-methoxybenzene, exhibiting a mellow and robust aged and woody aroma. This invention uses plant-derived methyl selenide instead of chemical selenium additives, eliminating the need to change the fermentation strain and process parameters. The intensity of the aged and woody aroma can be precisely controlled simply by adjusting the amount of naturally selenium-enriched raw materials. The process is simple, controllable, and the product is natural and safe, fully meeting the food safety requirements for tea, making it highly suitable for large-scale industrial production.
Owner:ANKANG SELENIUM-ENRICHED PROD R&D CENT

High-fruit-flavor low-acid-sensation flavored beer and its brewing method

PendingCN122427754ABiotechnologyAlcohol content
The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.
Owner:TSINGTAO BREWERY CO LTD

Method for extracting methyl ethyl phenol from crude phenol refining residue and synthesizing tertiary butyl phenol

The application discloses a method for extracting methyl ethyl phenol from crude phenol refining residues and synthesizing tertiary butyl phenol. The method directly produces linear methyl ethyl phenol aldehyde resin by utilizing the difference in reactivity of 3,4-methyl ethyl phenol mixture and formaldehyde; unreacted 3,4-methyl ethyl phenol / para-tertiary butyl phenol mixture and the like are evaporated out, and then the 3,4-methyl ethyl phenol / para-tertiary butyl phenol mixture is subjected to a tertiary butylation reaction, rectification, a de-tertiary butylation reaction and rectification to obtain high-quality products 3,4-methyl ethyl phenol, mono-tertiary butyl phenol and di-tertiary butyl phenol, so that the method is simple in process, convenient in operation, high in added value and capable of comprehensively utilizing waste.
Owner:CCTEG CHINA COAL RES INST

Preparation of nitrogen-doped carbon-coated feconi alloy catalyst and its application in oxidative cleavage of sugarcane bagasse-based lignin into phenols

The application provides a preparation of a nitrogen-doped carbon-coated FeCoNi alloy catalyst, which comprises the following steps: (1) synthesis of a nitrogen-doped carbon material carrier; (2) synthesis of the nitrogen-doped carbon-coated FeCoNi alloy catalyst: (2.1) drying and dehydrating treatment of 0.5-1.0 g of the nitrogen-doped carbon material carrier for 12 h, and then cooling for standby; (2.2) dissolving nickel nitrate, cobalt nitrate and iron nitrate in water according to a mass ratio of 1:1:1 to prepare an impregnation solution, loading the impregnation solution on the surface of the nitrogen-doped carbon material carrier through ultrasonic vibration, and then placing the nitrogen-doped carbon material carrier in a vacuum drying box with a temperature of 80-100 DEG C for drying for 3-5 h; (2.3) after drying, cooling to room temperature, grinding into a powder, and then raising the temperature of a tube furnace to 600-800 DEG C at a speed of 3 DEG C / min under the condition of nitrogen, keeping calcination for 5-6 h, and then cooling, and the catalyst prepared by the application can convert lignin into phenols under mild conditions, the main product is 4-ethylphenol, the conversion rate is higher than 99%, and the selectivity is 68.6%.
Owner:GUANGDONG UNIV OF PETROCHEMICAL TECH +1