90 results about "ETHYL VALERATE" patented technology

The invention provides a formula of Baijiu composite blending and flavoring liquid and relates to the technical field of production of Baijiu. The formula comprises the following components in parts by weight: 26 to 30 parts of ethyl hexanoate, 14 to 18 parts of ethyl lactate, 0.6 to 1 part of ethyl formate, 12 to 16 parts of ethyl acetate, 0.1 to 0.3 part of ethyl propionate, 2.5 to 2.9 parts ofethyl butyrate, 0.6 to 0.8 part of ethyl valerate, 3 to 4 parts of hexanoic acid, 5 to 6 parts of lactic acid, 0.2 to 0.4 part of formic acid, 10 to 11 parts of acetic acid, 0.05 to 0.15 part of propionic acid, 1 to 3 parts of butyric acid, 0.1 to 0.3 part of pentanoic acid, 0.5 to 1.5 parts of normal propyl alcohol, 0.2 to 0.4 part of normal butanol, 0.5 to 0.7 part of isobutanol, 0.15 to 0.2 part of sec-butyl alcohol, 2.5 to 3.5 parts of isoamylol, 0.1 to 0.15 part of hexyl alcohol, 4 to 6 parts of acetaldehyde, 4 to 6 parts of acetal, 0.1 to 0.3 part of 2,3-butanedione and 0.05 to 0.15 partof 3-hydroxy-2-butanone. The Baijiu with various flavors such as strong flavor, faint scent, soy sauce flavor and all flavors can be prepared by the flavoring liquid and is suitable for different groups of users.

The invention relates to biomass ester ether compounds and a preparation method thereof. The preparation method is implemented by taking gamma-valerolactone (GVL) prepared by biomass hydrolysis as a raw material through performing an esterification or etherification reaction on a molecular sieve catalyst under the condition that a micromolecular alcohol compound is simultaneously used as a solvent and a reactant, so that ester ether compounds such as 4-ethoxy ethyl valerate, 4-methoxy methyl valerate and 4-butyl valerate and the like are prepared. The preparation method disclosed by the invention has the advantages of mild reaction conditions, cheap and easily-obtained raw materials, high product selectivity, high reaction efficiency, and the like; and the ester ether compounds have good stability and oil solubility, and can be widely used as green biomass-based fuel oils or additives.

The invention provides a blueberry essence, consisting of a blueberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinnamate and the balance of propylene glycol. The blueberry essence provided by the invention has the flavor of fresh blueberries, and a beverage added with the blueberry essence has a strong fruit juice sense and a taste of the fresh blueberries.

The invention relates to an amorphous crystal form of a latest-generation cardiotonic agent valsartan ((2R, 4S)-5-biphenyl-4-group-5-(3-carboxyl-propionyl-amino)-2-methyl-ethyl valerate) trisodium and a preparation method of the cardiotonic agent.

The invention relates to a fruity note base for cigarettes, and belongs to the technical field of tobacco product blending. The fruity note base comprises the following components in percentage by weight: 0-12.0% of jujube acid; 0-12.0% of jujube tincture; 0-1.0% of acetic acid, 0-2.3% of ethyl acetate; 0-2.3% of ethyl butyrate, 0-2% of ethyl valerate, 0-2.0% of isoamyl isovalerate, 0-1.1% of cinnamon leaf oil, 0-1.9% of clove bud oil, 0-3% of sweet orange oil, 0-5.0% of lanamyl ether, 0-1.0% of Peru extract and the balance of a mixture of 95% ethanol and propylene glycol or 70% ethanol, wherein the weight percentage of the ethyl acetate, the ethyl butyrate, the ethyl valerate and the isoamyl isovalerate is not 0. When the fruity note base is added into cigarettes, the fruity aroma of thecigarettes can be increased, the aroma quality and the aroma quantity are improved, the aftertaste is clean, the comfort degree is improved, and the purpose of meeting diversified requirements of consumers on cigarette tastes is achieved.

The invention belongs to the technical field of wine brewing microorganisms, and particularly relates to a clostridium new strain and application thereof. Aiming at the problem that the variety of functional microorganisms capable of improving aroma in the white spirit fermentation process is less, the invention provides a clostridium sp. new strain with the preservation number of CGMCC NO.19455. The new strain disclosed by the invention can simultaneously produce butyric acid, ethyl valerate, ethyl acetate and 2-pentanone at high yield, provides a new strain for aroma production in white spirit brewing, enriches the resources of brewing microorganisms, and has a very good application value.

The invention relates to a water-soluble apple essence which is characterized by comprising the following ingredients: by weight, 0.67 part of amyl formate, 0.03 part of geranium oil, 1.2 parts of ethyl acetate, 0.05 part of clove oil, 1.11 parts of pentyl butancate, 0.02 part of allyl caproate, 1.11 parts of ethyl valerate, 0.05 part of citral, 0.11 part of vanillin, 0.09 part of benzaldehyde, 30 parts of distilled water and 60 parts of 95% alcohol. According to the water-soluble apple essence prepared in the invention, stability of the essence is increased. The water-soluble apple essence can be widely applied in the field of food or medicine.

The invention provides a preparation method of sodium valproate, and belongs to the technical field of medicine synthesis. The method comprises the following steps: by taking ethyl valerate as a raw material, adding a methyl tert-butyl ether solution of a pyrrole metal reagent into an ether solution of ethyl valerate, then adding halopropane, carrying out an alkylation reaction, adding a weakly acidic solution in a dropwise manner to terminate the reaction after the reaction is finished, and washing with water to obtain an intermediate product; and adding a sodium hydroxide solution into the alcohol solvent of the intermediate product, carrying out a saponification reaction, and purifying to obtain sodium valproate after the saponification reaction is finished. The method is short in reaction route, high in total yield, easily available in raw materials, low in cost, high in operability and suitable for industrialization. The total molar yield of sodium valproate prepared by the methodis greater than or equal to 86.0%, and the purity of the final product is greater than or equal to 99.5%.

The invention provides a sweet orange essence for cigarette filter tips and a preparation method and application of the sweet orange essence for the cigarette filter tips. The sweet orange essence isprepared from, by weight, 40-70 parts of a terpeneless essence component A, 0-1 part of wintergreen oil, 0-1.2 parts of ethyl formate, 0-5.4 parts of ethyl acetate, 0-1 part of amyl acetate, 0-1.6 parts of ethyl butyrate, 0-5 parts of ethyl valerate, 0-1.4 parts of ethyl benzoate, 0-1.5 parts of linalyl acetate, 0-1.5 parts of phenethyl alcohol, 0.1-2 parts of linalool, 0-2 parts of pelargonic aldehyde, 0-1.5 parts of decyl aldehyde, 0-3 parts of orange aldehyde, 0-3 parts of citral, 0-2 parts of vanillin and 10-50 parts of a solvent. By adding of the essence in a cigarette filter tip formingprocess, sweet orange flavored cigarettes are formed; in a cigarette smoking process, aroma elegance of cigarettes endowed with the specific sweet orange aroma is promoted, rich and comfortable cigarette aroma is achieved, and the cigarette recognizability is improved.

The invention discloses a post-treatment method of a sacubitril valsartan sodium intermediate. According to the method, a proper acid-binding agent is adopted; by removing acidic substances in an intermediate 1 ((2R, 4S)-4-amino-5-biphenyl-4-yl-2-methyl ethyl valerate hydrochloride) crude product prepared by a thionyl chloride/ethanol system, a high purity intermediate 1 can be obtained; and the method is simple to operate, and overcomes the problem of corrosivity of instruments and devices caused by repeated reduced pressure concentration of n-heptane in the prior art. The post-treatment method provided by the invention is more beneficial to subsequent preparation of sacubitril valsartan sodium, and is suitable for large-scale industrial production.

The invention provides a preparation method of a lipoic acid impurity, and the method comprises the following steps: (1) mixing ethyl 6, 8-dichlorocaprylate and sodium sulfide to react, mixing with sodium sulfite to continue the reaction, and obtaining a mixture; (2) mixing the mixture obtained in the step (1) with sulfur and sodium sulfide for reaction, and then mixing with sodium sulfite for continuous reaction to obtain the 5-thietanyl ethyl valerate. According to the preparation method, distribution and formation reasons of impurities in the lipoic acid preparation process can be known, explanation of sources and trends of the impurities in lipoic acid is facilitated, a reaction route can be better designed, reaction conditions are improved, formation of the impurities is avoided, andthe product quality is improved.

The invention provides a pear essence, consisting of the following components in parts by weight: 1-20 parts of an essence base, 1-50 parts of a solvent, 5-10 parts of a surfactant, 5-10 parts of a cosurfactant and 50-80 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 5-10 parts of ethyl acetate, 1-30 parts of ethyl butyrate, 5-15 parts of ethyl valerate, 5-20 parts of ethyl caproate and 5-20 parts of isobutyl acetate. The pear essence provided by the invention has the flavor of fresh pears, and a beverage added with the pear essence has a strong fruit juice sense and a taste of the fresh pears.

This invention relates to a process for synthesizing optically active omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid derivative, more specifically, omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid ester. The process comprises: preparing omega-arylalkyl bromide into Grignard reagent, reacting with ethyl N-tert-butyloxycarbonyl-L-pyroglutamate to obtain omega-aryl-5-one-(S)-N-tert-butyloxycarbonyl-alpha-amino acid ethyl ester, and reducing to obtain omega-aryl-(2S)-N-tert-butyloxycarbonyl-alpha-amino acid ethyl ester. The process has such advantages as reasonable reaction process, abundant raw materials, short synthesis time, and no need for expensive enzyme reagents, and is suitable for mass production.

In the beer fermentation process, Pichia spp. yeast strains can be combined with normal beer yeast strains and with different hop varieties to produce synergistic effects, including the increased production in the fermentation product of esters, e.g., increased levels of isoamyl acetate, isobutyl acetate, ethyl propionate, ethyl valerate, ethyl butyrate, ethyl decanoate, and ethyl octanoate. Additionally, the Pichia spp. strain interacts differently with different hop varieties, such that the flavor profile of beer can be tuned by employing different combinations of Pichia spp. strains and hops.

The invention discloses composition for inhibiting alcohol-based fuel for boilers from producing nitrogen oxides. The composition comprises components in percentage by mass as follows: 9.6-25.6% of (4-ethoxyphenyl)phenylmethanone, 11.8-30.3% of 2-hydroxy-3-methyl ethyl valerate, 12.9-28.1% of 1-eth-1-ynyl-4-(pentyloxy)benzene, 14.8-33.5% of 2-(4-methoxy-1,4-cyclohexadiene-1-yl)-2-propyl alcohol, 11.9-27.8% of 3-methyl-1-indanone and 10.4-21.6% of 1-iso-propenyl-4-metoxybenzene. Thecomposition is added to the alcohol-based fuel in a ratio of 0.1-0.7wt%, the nitrogen oxides produced during combustion of thealcohol-based fuel can be obviously reduced, and emission of the nitrogen oxides in combustion flue gas of the boilers is averagely reduced by 36.4%.

The invention discloses a preparation method of a bamboo wine liquor, relates to the field of wine manufacturing. The method aims to improve the taste and health care function of the liquor; and the invention also provides a method for determining the content of ethyl valerate in the liquor. According to the invention, the bamboo shoots are soaked in liquor to adsorb part of the esters in the liquor due to the strong adsorbability of the bamboo shoots, and part of the beneficial substances in the bamboo shoots dissolve in the liquor, so that the total ester declines, and the solid is appropriate high; therefore, the taste and health care function of the liquor can be enhanced.

The invention belongs to the technical field of microbes and particularly discloses a culture method of burkholderia cepacia CGMCC1.3055 and application thereof in catalytic synthesis of a flavor esters of baijiu and degradation of harmful esters of baijiu. The burkholderia cepacia CGMCC1.3055 has the capacity of efficiently catalyzing and synthesizing baijiu flavor esters ethyl butyrate, ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate in a water phase system and degrading harmful baijiu esters dimethyl phthalate (DMP), diethyl phthalate (DEP), dibutyl phthalate (DBP) andphthalic acid bis(2-ethylhexanoic) ester (DEHP), the yields of the flavor esters are 4.26+/-1.21, 14.42+/-2.42, 148.91+/-15.60, 1331.34+/-75.33 and 1610.89+/-90.31 mg/L respectively, and the degradation rates of the harmful esters are 18.56%+/-1.46%, 20.62%+/-1.00%, 21.76%+/-2.89% and 37.52%+/-4.65% respectively.

The invention provides hami melon essence which consists of the following components in parts by weight: 1-20 parts of base, 1-50 parts of solvent, 5-10 parts of surfactant, 5-10 parts of cosurfactant and 50-80 parts of carrier, wherein the base consists of the following components in parts by weight: 5-10 parts of palmitic acid, 1-30 parts of benzoic acid, 5-15 parts of ethyl valerate, 5-20 parts of ethyl caproate, 5-20 parts of isobutyl acetate, 1-5 parts of methyl salicylate, 1-3 parts of palmitic acid and 5-10 parts of isoamyl acetate. The hami melon essence provided by the invention has the flavor of fresh roxburgh rose, and the drink added with the hami melon essence has strong juice sensation as well as the taste of fresh roxburgh rose.

The invention discloses a strain HSCY 2073 as well as separation and screening thereof and an application of the strain HSCY 2073 in improvement of the flavor and quality of table vinegar. The strain HSCY 2073 is identified as lactobacillus and is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation time is November 21, 2019, and the preservation number is CGMCC No.18982. The strain HSCY 2073 is the lactobacillus which is high in acetic acid and ethanol tolerance, excellent in effect of producing non-volatile acid and high in content of five fruity aroma substances such as acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate, can adapt to severe environments such as high-acid, high-alcohol and oligotrophic environments for table vinegar brewing, is high in high-acid resistance.The non-volatile acid can be produced to improve the softness of the taste of the table vinegar, meanwhile, the aroma substances such as aldehydes and esters with good aroma can be improved, and finally the overall flavor quality of a table vinegar product is greatly improved.

The invention discloses a preparation method of pigskin antibacterial polypeptide. The method specifically comprises the steps that fresh pigskin is cut and put into an aqueous solution containing sodium carbonate and ethyl valerate, then degreasing is carried out, an alkali solution is discarded, washing is carried out until the solution is near neutral, then water is added for homogenate, boiling, filtering and drying are carried out to obtain degreased pigskin; the degreased pigskin is utilized to prepare a fermentation medium, aspergillus niger is inoculated for fermentation, and liquid supernatant is centrifuged to obtain a fermentation broth; the fermentation broth is ultra-filtered to obtain a crude antibacterial peptide extract; the crude antibacterial peptide extract is subjectedto gel chromatography, after sample loading is carried out, elution is carried out by using double distilled water, components with higher antibacterial activity are collected, and freeze-dried to obtain the pigskin antibacterial peptide. The preparation method of the pigskin antibacterial polypeptide has the advantages that the extraction method is simple and feasible, the extraction efficiency,the yield and the purity are high, and the prepared antimicrobial peptide has high quality and high activity, can quickly kill bacteria, and has broad-spectrum antibacterial properties.