6 results about "Heptanal" patented technology

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The invention discloses a prodenia litura plant source mating interference slow-release agent as well as a preparation method and application thereof, and belongs to the technical field of biological control. The method comprises the following steps: mixing and stirring valeraldehyde or hexanal, heptanal and nonanal to obtain an interference agent mother solution; after the interference agent mother liquor is diluted with paraffin, the diluent and perlite are mixed and stirred, and the mating interference slow-release agent is obtained after the diluent is fully absorbed by the perlite. According to the mating interference sustained-release agent prepared by the invention, valeraldehyde, heptanal and nonanal are adopted as core effective components, and the valeraldehyde, heptanal and nonanal naturally and massively exist in plants, so that the mating interference sustained-release agent is green and safe, the purification and synthesis process is mature, a complex artificial synthesis process is not needed, and the cost of raw materials is remarkably reduced; when the mating interference slow-release agent is used for preventing and treating prodenia litura, the population number of the prodenia litura in the field can be remarkably reduced, the prodenia litura can be well prevented and treated, meanwhile, the interference agent can be directly spread on the surface of soil to interfere the mating of adults of the prodenia litura, and the use method is very simple and convenient.

The invention belongs to the technical field of fermentation engineering, and particularly relates to Wickerhamomyces anomalus JG-WA1 and application thereof in aroma-enhancing fruit wine. A strain of aroma-enhanced Wickerhamomyces anomalus JG-WA1 is screened from distiller's yeast, apple juice is inoculated with the strain for primary fermentation, then saccharomyces cerevisiae is inoculated for secondary fermentation, and the aroma-enhanced fruit wine is prepared. The content of unpleasant odor substances such as acetone, 4-methyl-1-pentanol, 2-butanol, dimethyl disulfide, 3-hexanone and the like with pungent smell of alcohol or mildew odor and the like in the fruit wine is obviously reduced, while the content of 2-pentanol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-pentene-2-ketone, hexyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, 2-octanone, 2, 3-pentanone, ethyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate and ethyl hexanoate is obviously reduced. The content of fruit flavor components such as 2, 3-dimethylpyrazine is greatly increased, the brewed apple wine is obvious in ester flavor and transparent and bright in color, and the flavor quality is obviously improved.

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

The present application relates to a kind of synthesis and purification method of lithium bisfluorosulfonylimide;The reaction temperature of the present application is lower, belongs to low energy consumption process, and process is simple, and less waste;Lithium bisfluorosulfonylimide prepared in the present application contains dicarboxylic acid / titanium complex, heptanal, weakly basic anion exchange resin, to absorb trace amount of chloride ion in lithium salt.The weakly basic anion exchange resin of the present application first absorbs chloride ion in solution by its weakly basic group, which is an ion exchange process, wherein the weakly basic group on the resin exchanges with chloride ion;Dicarboxylic acid / titanium complex and heptanal play a synergistic role in this process, dicarboxylic acid / titanium complex forms complex with chloride ion, thereby reducing its concentration in solution, so that it is more easily absorbed by resin;Aldehyde group is further promoted by competing with chloride ion to be absorbed on the resin, the adsorption of chloride ion.

The invention discloses a screening method of salty flavor-enhancing compounds sourced from boiled salted ducks, and belongs to the technical field of food flavoring agents. The method comprises the following steps: selecting healthy sensory evaluation participants, performing simulated oral chewing treatment on a boiled salted duck sample, and collecting chewing substances at different time points; separating and detecting aroma compounds in the collected chew powder; comparing retention indexes, database spectrograms, standard substances and literature data to preliminarily identify aroma compounds; calculating the odor activity value of each aroma compound, and screening the aroma compounds of which the OAV is greater than or equal to 1; pearson correlation analysis is adopted, and aroma compounds significantly related to Na < + > and K < + > content and salty taste sensory attributes are screened. The salty flavor enhancing compound disclosed by the invention has the best salty flavor enhancing effect in a 0.5% NaCl solution, wherein the enhancing effects of heptanal and octanal are most obvious; the salty seasoning is wide in application range and can be added into various products needing salty seasoning, such as seasonings, meat products and snack foods.