71 results about "Gamma-decalactone" patented technology

A method of promoting activated, pleasant moods through the inhalation of energising, non-stressing fragrances (invigorating fragrances) comprising at least 75% by weight, preferably 85% by weight of perfume materials drawn from the following groups:A) At least 10% by weight in total of at least three materials drawn from Group ‘IMP’ comprising: allyl amyl glycolate; benzyl salicylate; bergamot oil; coriander oil; cyclamen aldehyde; 1-(2,6,10-trimethylcyclododeca-2,5,9-trien-1-yl)ethanone; allyl (cyclohexyloxy)acetate; Damascenia 185 SAE; 2,4-dimethylheptan-1-ol; fir balsam; fir needle oil; 3-(4-ethylphenyl)-2,2-dimethylpropanal; ginger oil; guaiacwood; linalyl acetate; litsea cubeba oil; methyl 2,4-dihydroxy-3,6-dimethylbenzoate; nutmeg oil; olibanum oil; orange flower oil; Ozonal AB 7203C; patchouli oil; rose oxide; rosemary oil; sage clary oil; spearmint oil; Tamarine AB 8212E; tarragon oil;B) Optionally up to 90% of materials from the following groups:Group ‘HMR’ comprising:allyl ionone; benzyl acetate; cis-jasmone; citronellol; ethyl linalol; ethylene brassylate; 4-methyl-2-(2-methylpropyl)tetrahydro-2H-pyran-4-ol; geraniol; geranium oil; isoeugenol; lemon oil; 2,4-dimethylcyclohex-3-ene-1-carbaldehyde; 3-(4-hydroxy-4-methylpentyl)cyclohex-3-ene-1-carbaldehyde; 4-(4-hydroxy-4-methylpentyl)cyclohex-3-ene-1-carbaldehyde; alpha-iso-methyl ionone; 3-methylcyclopentadec-2-en-1-one; cyclopentadecanone; cyclohexadecanolide; gamma-undecalactone.Group ‘HMI’ comprising:1-{[2-(1,1 -dimethylethyl)cyclohexyl]oxy}butan-2-ol; 3a,6,6,9a-tetramethyldodecahydronaphtho[2,1 -{b}]furan; alpha-damascone; dihydromyrcenol; eugenol; 3-(1,3-benzodioxol-5-yl)-2-methylpropanal; 2,4-dimethylcyclohex-3-ene-1-carbaldehyde; mandarin oil; orange oil; 2-(1,1-dimethylethyl)cyclohexyl acetate.Group ‘HMP’ comprising:1-(2,6,6,8-tetramethyltricyclo[5.3.1.0 {1,5}]undec-8-en-9-yl)ethanone; allyl cyclohexyl propionate; allyl heptanoate; Apple Oliffac S pcmf; 7-methyl-2H-1,5-benzodioxepin-3(4H)-one; cassis base; cis-3-hexenyl salicylate; damascenone; gamma-decalactone; ethyl acetoacetate; ethyl maltol; ethyl methyl phenylglycidate; hexyl acetate; (3E)-4-methyldec-3-en-5-ol; 2,5,5-trimethyl-6,6-bis(methyloxy)hex-2-ene; 4-(4-hydroxyphenyl)butan-2-one; styrallyl acetate; 2,2,5-trimethyl-5-pentylcyclopentanone; ylang oil. Group ‘RMP’ comprising: anisic aldehyde; (2Z)-2-ethyl-4-(2,2,3-trimethylcyclopent-3-en-1-yl)but-2-en-1-ol; benzoin siam resinoid; ethyl vanillin; oxacyclohexadec-12(13)-en-2-one; hexyl salicylate; hydroxycitronellal; jasmin oil; 3-methyl-5-phenylpentan-1-ol; 2-(phenyloxy)ethyl 2-methylpropanoate; alpha-terpineol; vanillin;Group ‘GEN’ comprising:cyclopentadecanolide; oxacyclohexadecan-2-one; hexyl cinnamic aldehyde; ionone beta; isobornyl cyclohexanol; 1-(2,3,8,8-tetramethyl-1,2,3,4,5,6,7(8),8(8a)-octahydronaphthalen-2-yl)ethanone; 4-(1,1-dimethylethyl)phenyl]-2-methylpropanal; linalol; methyl dihydrojasmonate; 2-phenylethanol;provided the following conditions are met:(a) IMPs>=HMPs+HMRs(b) IMPs+HMIs+GENs>=70%(c) (IMP+HMI) / (IMP+HMI+RMP+HMR)>=0.7(d) IMPs / (HMPs+RMPs+IMPs)>=0.5(e) IMPs / [(HMPs+RMPs+IMPs)+(100−TOTAL)]>=0.3wherein ‘IMPs’ indicates the sum of the percentages of materials within Group IMP, and similarly for the remaining groups, the symbol ‘>=’ indicates ‘at least equal to’, and ‘TOTAL’ is the sum of HMPs, HMRs, HMIs, IMPs, RMPs and GENs, provided also that low odour or no odour solvents are excluded from the calculation of these sums is provided which have an invigorating effect when inhaled by a subject.

The invention discloses natural banana essence. The natural banana essence is characterized by comprising the following components in weight percentages: 12-15% of isoamyl acetate, 6-9% of isoamyl butyrate, 0.10-0.15% of benzyl propionate, 0.01-0.02% of methyl heptine carbonate, 0.035-0.05% of gamma-decalactone, 0.05-0.08% of isobutyric acid cinnamyl ester, 0.1-0.15% of hexenyl acetate, 0.03-0.05% of isoamyl hexanoate, 0.5-1% of banana concentrate, 0.01-0.03% of acetal and 80.385-73.19% of propylene glycol. The natural banana essence overcomes a shortcoming of unnatural and impure flavor of the traditional banana essence formulation, and the banana essence also has more natural flavor by adding raw materials such as the banana concentrate, the gamma-decalactone, the methyl heptine carbonate and the like.

The invention discloses a cream enzymolysis composition. The composition is characterized by comprising, by weight, 0.3-0.8 part of acetic acid, 4-6 parts of butyric acid, 2-3 parts of caprylic acid, 6-8 parts of decylic acid, 4-7 parts of dodecanoic acid, 3-5 parts of myristic acid, 6-8 parts of palmitic acid, 0.1-0.2 part of s-methyl butyrate, 1-2 parts of ethyl lactate, 0.3-0.6 part of ethyl caprate, 1-3 parts of ethyl laurate, 1-3 parts of gamma-decalactone, 1-2.4 parts of gamma-onalactone, 6-8 parts of delta-decalactone, 1-3 parts of gamma-unsecalactone, 0.3-1 part of butanedione, 1-2 parts of butanone alcohol, 6-8 parts of MHT, 3-4 parts of methyl-5-thiazoleethanol acetate, 2-3 parts of vanillin, 1-2 parts of ethyl vanillin and 20-50 parts of propylene glycol. According to the composition and a preparation method thereof, an alternative solution is provided for equipment and conditions required by producing natural enzymolysis cream products, the problem of unstable aroma of the natural enzymolysis cream products is solved, the production process is simple, the raw materials are easy to acquire, batch production can be achieved, requirements for mass production are satisfied, and the applicability is high.

The invention relates to a high temperature resistance chocolate essence and a preparation method thereof. The present invention discloses a high temperature resistance chocolate essence, which comprises a chocolate essence base material and a whole chocolate modifying fragrance group, wherein the chocolate essence base material is prepared from the following raw materials: amino acids, a yeast extract, glucose, D-xylose, D-ribose, vanillin, ethyl vanillin, ethyl maltol, a cocoa extract, and the balance of propylene glycol, and the whole chocolate modifying fragrance group comprises the following raw materials: furanone, vanillin, ethyl vanillin, ethyl maltol, 2,3,5-trimethyl pyrazine, 2-acetyl furan, 5-methyl-2-acetyl furan, gamma-decalactone, isovaleraldehyde, 4,5-dimethyl-2-isobutyl-3-thiazoline, 5-methyl furfural, phenethyl alcohol and dimethyl sulfide. According to the present invention, the high temperature resistance chocolate essence has characteristics of natural, rich, pure and mellow aroma, and good high-temperature resistance, and the preparation method is simple.

The invention discloses a honey peach-flavored essence formulation, comprising, by weight, 1.00-3.00% of ethyl butyrate, 0.50-0.80% of leaf alcohol, 0.50-0.80% of propyl butyrate, 0.20-0.50% of benzaldehyde, 1.00-3.0% of butyl isovalerate, 0.20-0.50% of beta-ionone, 0.20-0.50% of alpha-ionone, 0.50-0.80% of gamma-decalactone, 0.50-0.80% of peach aldehyde, 0.30-0.80% of propionic acid, 0.60-0.90% of cis-3-hexenyl isobutyrate, 0.50-0.80% of 5-decanolide, 0.50-0.80% of ethyl maltol, and 93.50-98.50% of propylene glycol. By adding 8-mercaptomenthone, undecanolactone and gamma-octalactone, the aroma of the honey peach-flavored essence can be greatly improved; by adding 8-mercaptomenthone in a certain ratio, the aroma of undecanolactone can be neutralized and can be more natural, softer and morepopular with people; by adding gamma-octalactone in a certain ratio, the taste of the honey peach-flavored essence can be more mellow.

The invention relates to tobacco essence and a production method thereof, in particular to natural strawberry essence and a preparation method thereof. The tobacco essence is prepared by mixing the following raw materials by weight percent: 10-15% of strawberry concentrate, 0.1-0.3% of acetic acid, 0.5-1.5% of leaf alcohol, 0.01-0.03% of acetaldehyde, 0.1-0.3% of hexanoic acid, 0.1-0.5% of ethyl maltol, 0.8-1.2% of methyl cinnamate, 0.03-0.07% of methyl dihydrojasmonate, 0.1-0.4% of deoxy linalool, 0.1-0.5% of gamma-decalactone, 0.3-0.5% of gamma-octalactone, 0.2-0.4% of delta-dodecalactone and the balance of propylene glycol. The natural strawberry essence has stronger natural sense, is purer, has real fragrance and can improve the cigarette fragrance, reduce irritation, mellow the smoke and ensure sweet aftertaste in the oral cavity after being added to the cigarettes.

The invention discloses a skin nourishing / treating composition capable of relieving pruritus. According to a preparation method, a sweet osmanthus essential oil form extract product is taken as an active component. The skin nourishing / treating composition comprises, by weight, 0.01 to 0.2% of the sweet osmanthus essential oil form extract product, and the balance an acceptable accessory component in skin external preparations; wherein in the sweet osmanthus essential oil form extract product, the gas chromatography-mass spectrometry total chromatographic ion peak area of marking compositions, including a linalool derivative, a beta-ionone derivative, a gamma-decalactone derivative, an alpha-linolenic acid and a linolenate, in the sweet osmanthus essential oil form extract product at least accounts for 15% of the liquid chromatography total peak area of the sweet osmanthus essential oil form extract product. It is shown by experiments that drugs and / or cosmetic preparations prepared from the skin nourishing / treating composition are capable of relieving pruritus caused by different reasons obviously, and are beneficial for nourishing and treating of infected skin.

The invention discloses an osmanthus flower essence containing natural osmanthus flower fragrance and a preparation method thereof. The osmanthus flower essence mainly comprises natural osmanthus flower fragrance extract, leaf alcohol, isoamyl acetate, cis-3-hexenyl acetate, d-limonene, linalool oxide, linalool, phenethyl alcohol, benzyl acetate, ethyl maltol-1, citronellol, ethyl phenylacetate, geraniol, phenethyl acetate, eugenol, alpha-ionone, dihydro-beta-ionone, gamma-decalactone, beta-ionone, delta-dodecalactone, edible alcohol and like components. The above preparation has the following advantages: the osmanthus flower fragrance extract obtained by low-temperature vacuum distillation serves as a key raw material, and the osmanthus flower essence is prepared by means of an analog-matching formulation. The osmanthus flower essence is featured with verisimilar fragrance, rich body fragrance, strong natural feeling and lasting base fragrance, is applied to food and beverage as food additive, and can bring product natural osmanthus flower fragrance and mouth feel; and meanwhile the fragrance quality and fragrance amount of the osmanthus flower essence are higher than like essence products at home.

The invention discloses a Yarrowia lipolytica C85#. The Yarrowia lipolytica C85# is collected by General Microorganism Center of China Committee for Culture Collection of Microorganisms; the collection number is CGMCC No.11736, and the collection time is November 25th, 2015. The invention also discloses a method for producing gamma-decalactone by using the Yarrowia lipolytica. The method optimizes the high-yield strain fermentation technique, determines the fermentation technological parameters, and enhances the yield of the gamma-decalactone.

The present invention relates to a feed fragrance agent having cream biscuit fragrance, and a preparation method thereof. The feed fragrance agent comprises the following components, by weight, 30-80 parts of enzymolysis cream, 15-30 parts of butyl butyryl lactate, 0.2-1.5 parts of acetylpyrazine, 8-15 parts of ethyl laurate, 3-8 parts of gamma-octalactone, 8-15 parts of gamma-nonanolactone, 6-15 parts of gamma-decalactone, 6-15 parts of delta-decalactone, 2-10 parts of delta-dodecalactone, 30-80 parts of ethyl vanillin, and 500-900 parts of a carrier. Compared with the feed fragrance agent in the prior art, the feed fragrance agent of the present invention has advantages of pure fragrance, good compatibility with the feed, good palatability, covering of adverse odors caused by feed raw materials and various additives, and the like.

The invention discloses temperature-resistant mango essence and a preparation technology thereof. The mango essence is characterized by comprising, by weight, 0.2-0.3% of ethyl acetate, 0.6-0.8% of ethyl butyrate, 0.4% of sweet orange oil, 0.5% of hexanoic acid, 0.2% of caprylic acid, 0.5% of gamma-decalactone, 1% of ethyl maltol, 0.5% of furanone, 0.02% of thiogeraniol, 0.25% of dimethyl sulfide,0.1% of leaf alcohol and 92.73-95.73% of benzyl alcohol. By optimizing the technology and the formula, synthetic perfume is introduced to prepare a mango essence system, and the volatility of the product is remarkably improved. Meanwhile, benzyl alcohol serves as a solvent, and on the premise that the fragrance and flavor of mangos are not influenced, the high-temperature resistance of the product is remarkably improved.

The invention provides salad flavor, which comprises the following components in percentage by weight: 1 to 2.5 percent of sweet orange oil, 0.3 to 0.5 percent of caprylic acid, 2 to 3 percent of marjoram oil, 0.5 to 1 percent of myristic acid, 2 to 3 percent of lemon oil, 0.3 to 0.8 percent of octanol, 5 to 8 percent of celery seed oil, 0.5 to 1 percent of ethyl acetate, 0.3 to 2 percent of ethyl octylate, 0.2 to 1 percent of gamma-decalactone, 0.2 to 0.5 percent of capraldehyde, 2 to 4 percent of celery seed oleoresin, 1 to 1.5 percent of mace oil, 2 to 3.5 percent of anisic aldehyde, 10 to 15 percent of dill oil, 1 to 3.5 percent of estragon oil, 1 to 2 percent of thyme oil, 2 to 2.5 percent of coriander oil, 0.3 to 0.5 percent of ginger oil, 0.5 to 1.5 percent of ginger oleoresin, 0.5 to 1.5 percent of lime oil, 1 to 3 percent of cinnamon leaf oil, 0.5 to 3.5 percent of fennel, 0.5 to 1.5 percent of allspice oil, 18 to 28 percent of corn oil, 10 to 15 percent of olive oil and 8 to 10 percent of clove oil. The product of the invention has unique flavor, lasting and stable fragrance, readily available raw materials and vast market prospect.

The invention relates to a toffee-flavored flavoring agent and a preparation method thereof. The flavoring agent consists of the following components in parts by weight, totaling 100 parts: 0.05-3 parts of butyric acid, 0.2-0.8 part of butyryl butyl lactate, 0.1-0.5 part of ethyl lactate, 0.05-0.5 part of ethyl butyrate, 0.5-3 parts of ethyl laurate, 0.8-2 parts of gamma-nonalactone, 0.1-1 part of gamma-decalactone, 0.2-3 parts of delta-decalactone, 0.5-5 parts of ethyl vanillin, 0.5-5 parts of lauric acid, 0.05-5 parts of linalool, 20-30 parts of an adsorbent, namely, silicon dioxide and 60-70 parts of a carrier. In comparison with the prior art, the flavoring agent is unique and unadulterated in toffee flavor, high and comfortable in aroma recognition degree, the food calling effect can be improved, the compatibility with feeds is good, the original bitterness of the feeds can be covered up, and the palatability of feeds is improved so as to promote ingestion of animals.

The invention provides beef oily essence and a preparation method thereof. The beef oily essence is prepared by the following raw materials: 3-mercapto-2-butanol, Methyl(2-methyl-3-furyl)disulfide, 3-mercapto-2-butanone, 2,3-butanedithiol, 3-(Methylthio)propionaldehyde, ethyl 3-methylthiopropionate, 4-ethyl guaiacol, butyric acid, isopropylacetic acid, 4-hydroxy-2,5-dimethyl-3(2H)furanone, ethyl maltol, 2,3-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, gamma-decalactone, vanilline, butanedione and soybean salad oil. The prepared essence product adopts flavor volatile substances contained in roast beef, and formulation is drafted according to reasonable proportion, so that the beef oily essence product has a natural flavor of roast beef, the flavor is true to life, the fragrance is natural and reserved for long time, and the heat stability is good. The beef oily essence is applied to the fields of flavoring products, pot food and instant noodles and has an irreplaceable function.

The invention provides lemon essence used in oil-based ink. The lemon essence is prepared from a lemon essence body, maltodextrin and starch sodium octenylsuccinate, wherein the lemon essence body is prepared from triethyl citrate, methyl dihydrojasmonate, peach aldehyde, beta-naphthol ethyl ether, dodecanenitrile, beta-ionone, gamma-decalactone,floropai, allyl cyclohexanepropionate, verdyl acetate, damacscone alpha, vanillin acetate, neryl acetate, undecanal, lauraldehyde, citronellyl formate, geranyl formate, geraniol, citronellol, nerol, citral, capraldehyde, styralyl acetate, citriodora oil, isocyclocitral, triplal, dihydromyrcenol, linalool, allyl hexanoate, ethyl-2-methylbutyrate, terpinolene, Brazil orange oil, lemon oil terpene, octyl aldehyde, paracymene, tangerine aldehyde, vanillic aldehyde, grapefruit oil and glyceryl triacetate. The invention further provides a preparation method of the lemon essence used in the oil-based ink. By means of the lemon essence used in the oil-based ink and the preparation method of the lemon essence, the fragrance retention effect and oil solubility of the essence are improved.

The invention discloses an active component for inducing german cockroach. The active component comprises the following constituents in parts by weight: 0.1 to 5 parts of acetic acid, 0.1 to 1 part of isobutyric acid, 0.1 to 1 part of propionic acid, 0.1 to 5 parts of butyric acid, 0.1 to 10 parts of 3-methylbutanoic acid, 0.1 to 10 parts of n-pentanoic acid, 0.1 to 10 parts of n-hexylic acid, 0.1 to 10 parts of 4-methylpentanoic acid, 0.1 to 10 parts of sorbic acid, 0.1 to 10 parts of L-sorbic acid, 0.1 to 10 parts of gamma-decalactone, 0.1 to 10 parts of delta-decalactone, and 0.1 to 5 parts of 3-methylbutanoic acid-beta-benzoquinone ethyl ester. The active component has the inducing effect on both german cockroach imago and larvas of all ages, and specifically has the inducing effect on adult female, therefore, the inducing range is greatly expanded, and good inducing effect is achieved.

The invention discloses a blueberry flavor formula. The blueberry flavor formula is characterized by comprising the following components in parts by weight: 0.1-100 parts of a base, 0-99.9 parts of asolvent, 0-20 parts of a surfactant, 0-20 parts of a cosurfactant and 0-99.9 parts of a carrier. The base consists of the following components in parts by weight: 5-20 parts of acetic acid isobutyl ester, 10-35 parts of ethyl butyrate, 6-15 parts of 2-methylbutyrate, 10-30 parts of raspberry ketone, 0.5-5 parts of gamma-decalactone, 3-20 parts of lactic acid, 6-15 parts of acetic acid, 4-15 partsof leaf alcohol and 8-25 parts of benzyl alcohol. The blueberry flavor formula has the flavor of fresh blueberries; and a beverage added with the blueberry flavor formula is high in juice feeling, andhas aroma and taste of the fresh blueberries.

The invention discloses a method for preparing gamma-decyl inner ester and biological transforming, separating and coupling and improving the yield in the technique field of preparing the aromatic compound with biological method. The invention provides a strain Yarrowia sp. CGMCC 2.1405 with the high-effective transformation ability, which improves the yield of gamma--decyl inner ester and achieves the separation of the product with the transformation, separation and coupling technique by culturing the cell, preparing the total cell multi-enzyme system, biological transformation of the total cell multi-enzyme system, adding the macroreticular adsorbing resin in the product transformation process. The invention reduces the product influence for the bacterial, which improves the yield, and achieves the effective original position separation of the product.

The invention discloses edible mango essence. A formula comprises the following materials in parts by weight: 1.5 to 2.5 parts of vanillin, 20 to 45 parts of ethyl maltol, 800 to 900 parts of propylene glycol, 1 to 2 parts of delta-decalactone, 1 to 3 parts of gamma-decalactone, 1 to 3 parts of ethyl caprylate, 1 to 4 parts of ethyl hexanoate, 0.1 to 2 parts of 4-hydroxy-3-methoxybenzyl, 1 to 5 parts of methyl dihydrojasmonate, 1 to 3 parts of allyl hexanoate, 1 to 5 parts of caproic acid, 1 to 4 parts of ocimene, 1 to 5 parts of styralyl acetate, 0.2 to 4 parts of dimethyl sulfide, and 3 to 7parts of octanoic acid. As various fragrances or additives are adopted, the mango essence is vivid in flavor and soft and full in fragrance, has very strong nature feeling, is beneficial to improvement of mango fragrance of products, can be widely applied to various food requiring adding fragrance, and is low in production cost.

The invention discloses a bitter gourd essence, comprising a top note, a body note, a bottom note and a solvent; the top note comprises the following components based on weight percentage: 0.3-0.6% of ethyl butyrate, 0.03-0.06% of linalool, 0.4-0.6% of leaf alcohol and 0.02-0.05% of hexenyl acetate; the body note comprises the following components based on weight percentage: 20-25% of prepared bitter gourd aldehyde, 3-5% of cis-4-heptenal and 1-2% of aldehyde; the bottom note comprises the following components based on weight percentage: 1.5-2% of gamma-decalactone, 1-2% of Delta-dodecalactone and 0.02-0.03% of dodecanoic acid; the solvent comprises the following component based on weight percentage: 62.66-72.73% of propanediol. The invention also discloses a preparation method and application of the bitter gourd essence.

The invention discloses a special fresh milk flavor essence for a betel nut. The special fresh milk flavor essence is characterized by mainly comprising the following raw materials in percentage by mass: 0.005%-0.01% of palmitic acid, 0.2%-1% of rho-dodecalactone, 0.1%-1% of rho-decalactone, 0.1%-0.5% of gamma-decalactone, 0.1%-0.3% of ethyl vanillin, 0.1%-0.5% of vanillin, 0.01-0.05% of tetradecanoic acid, 0.001%-0.007% of ethyl tetradecanoate, 0.01%-0.05% of dodecanoic acid, 0.01%-0.08% of capric acid and the like. The special fresh milk flavor essence is capable of ensuring coherent aroma of the fresh milk flavor from beginning to end; and the prepared fresh milk flavor is relatively strong in aroma, and relatively full in taste, not only has the aroma of the fresh milk, but also has burnt and sweet smell and taste of coffee, so that the bitter taste of the betel nut can be suppressed, and the thick and strong taste of a betel nut product can be increased.

The invention discloses a green environmental-protection waterproof material, which comprises the following ingredients (by weight): 40-50 parts of synthetic rubber, 10-20 parts of dihydrate gypsum, 8-12 parts of sodium polypropylene, 3-6 parts of expanded perlite, 6-10 parts of elastomeric propylene, 10-13 parts of mineral oil, 3-5 parts of diatomite, 2-5 parts of triethanolamine, 9-12 parts of 2-(2-ethoxyethoxy)ethyl acetate, 1-4 parts of polyoxyethylene bis(amine), 2-6 parts of gamma-decalactone, 6-10 parts of trans-2-decenal, 4-8 parts of 3-hydroxy-2-methylpropylene and 10-15 parts of tiglic acid. The waterproof material is environment-friendly, healthy and pollution-free to the environment, has excellent waterproofness, and has a good application prospect. The waterproof material is waterproof and water-nonabsorbent after compaction of 80mm thick and 500 cm water drops for 1000 h, and surface hydrophobic rate reaches 85-90%.

The invention provides a preparation method of a natural spice gamma decalactone. The preparation method comprises the steps of smashing modified fiber with a crusher, screening with sieves of different meshes, mixing the screened modified fiber with castor oil acid, bathing in water and stirring to obtain an embedded substance; preparing a transformation medium, adding the embedded substance into the transformation medium according to a certain quantity, and performing moist-heat sterilization on the transformation medium containing the embedded substance; and adding highly active yeast powder into the transformation medium containing the embedded substance, then transforming by shaking a flask and transforming in a fermentation tank, and after transformation is completed, obtaining the gamma decalactone. Compared with a conventional oil-water two-phase fermentation system, the method can help improve the growth rate of the product and shorten the fermentation period, and can relieve suppression of the substrate castor oil acid on yeast cells, so that the cell activity reaches a higher level, and the accumulation quantity of gamma decalactone for one time is increased substantially.

The invention discloses a method for preparing gamma-decalactone. The method comprises the steps of preparing seed culture fluid with yeast CICC 32859 serving as bacteria, then inoculating the seed culture fluid to a transform culture medium, adding L-carnitine into the transform culture medium, adding a small quantity of gamma-decalactone compound into fermentation liquor in the transformation process, conducting biotransformation with ricinoleic acid serving as substrate, and preparing the gamma-decalactone. According to the method for preparing the gamma-decalactone, the product formation rate is promoted, the fermentation period is shortened, and more than that, a new method for restraining saccharomycetes to conduct open circle degradation on the product, namely the gamma-decalactone, is provided, so that the one-time cumulant of the gamma-decalactone is greatly increased.

The invention relates to whipped cream powder essence. The whipped cream powder essence comprises the following components in parts by weight: 0.1-0.3 part of butyric acid, 0.1-0.2 part of ethyl butyrate, 0.4-0.5 part of coconut aldehyde, 0.5-0.7 parts of gamma-unsecalactone, 1-1.5 parts of ethyl maltol, 0.03-0.06 part of nonanal, 0.05-0.1 part of methyl heptyl ketone, 0.1-0.15 part of diacetyl, 0.6-0.8 part of decanoic acid, 1-1.5 parts of delta-dodecalactone, 0.5-0.6 part of ethyl lactate, 0.3-0.4 part of lactic acid, 0.7-0.8 part of vanillin, 0.5-0.6 part of p gamma-decalactone, 0.03-0.05 part of propanol, 0.05-0.1 part of delta-nonalactone, 0.02-0.03 part of decanol, 0.3-0.4 part of dodecanoic acid, 0.5-2 parts of an anti-tackiness agent, and the balance of glucose, wherein the total part number is 100. The whole flavor balance of acid, ester, aldehyde, lactone and the like of the essence is taken into consideration seriously, so that the aroma of whipped cream can be more coordinated and perfect, the flavor is very rich, and the taste is smooth and delicious.

The invention discloses juicy peach essence for oil-based ink. The juicy peach essence for oil-based ink is composed of juicy peach essence, maltodextrin and starch sodium octenylsuccinate. The juicy peach essence is composed of ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methyl-butanoate, leaf alcohol, ethyl acetoacetate, benzaldehyde, 2-isopropyl-4-methyl thiazole, benzyl alcohol, linalool oxide, linalool, ethyl benzoate, gamma-octanoic lactone, linalyl acetate, gamma-decalactone, delta-decalactone, benzyl benzoate, benzyl formate, benzyl butyrate, 8-mercaptomenthone, damacscone beta, Brazil sweet orange oil, raspberry ketone and glycerol triacetate. The invention further provides a preparation method of the juicy peach essence for oil-based ink. The juicy peach essence, maltodextrin, starch sodium octenylsuccinate and deionized water are evenly mixed and subjected to homogeneous emulsification, spraying and drying are then performed, the granulated juicy peach essence is formed, and therefore the aroma retaining effect and the oil solubility of the essence are improved, and the juicy peach essence for oil-based ink is suitable for adding the aroma of the oil-based link.

The invention belongs to the field of biotechnical microorganisms, and particularly relates to a Yarrowialipolytica (named as NYL01) bacterial strain for producing gamma-decalactone through bioconversion and application thereof. The strain is preserved in China Center for Type Culture Collection (CCTCC), the preservation address is China Wuhan University, the preservation number of CCTCCNO:M2015696, and the preservation date is 24th November, 2015. The strain has the advantages of being high in natural gamma-decalactone production, high in substrate conversion rate, simple in culture condition and the like.

Belonging to the technical field of preparation of edible essence, the invention discloses a lasting mango essence and a preparation method thereof. The mango essence comprises the following raw materials: propylene glycol, dimethyl sulfide, gamma-decalactone, glyceryl triacetate, gamma-caprylolactone, nerol, 8-mercaptomenthone, nerolyl acetate, ethyl butyrate, alpha-pinene, beta-pinene, geraniol,hexanoic acid, leaf aldehyde, propyl acetate, butyric acid, delta-decalactone, ethyl 2-methylbutyrate, propyl butyrate, ocimene, terpinolene, butyl acetate, ethyl caprylate, gamma-nonalactone, xanthan gum, casein and sodium alginate. The mango essence is prepared by stepwise mixing, stirring and other steps. By adopting xanthan gum, casein and sodium alginate as the reinforcing system, the flavorpersistence of the mango essence is improved.

The invention discloses a group of aroma-producing fungi in Paphiopedilum barbigerum Tang etWang roots and application. The fungi are named as Tulasnella.sp XYDL003 and Tulasnella.sp XYDL040. The twostrains are preserved in the China Center for Type Culture Collection (CCTCC for short, Luojia hill, Wuchang, Wuhan, and postcode: 430072), and have the preservation numbers of CCTCC M 2020122 and CCTCC M 2020123. The aroma-producing fungi are separated from the root system of Paphiopedilum barbigerum Tang etWang and have rich fruity aroma; in aroma metabolites generated by the aroma-producing fungi, gamma-decalactone has strong coconut and peach fruity aroma; and the discovery of the fungi provides a new microbial resource for replacing plants to originally produce flavors and fragrances.