15 results about "Heptanal" patented technology

The invention relates to the technical field of alcohol preparation through aldehyde hydrogenation, in particular to a butyraldehyde, valeraldehyde and 2-propyl heptanal liquid-phase hydrogenation method and device, the device comprises a liquid-phase hydrogenation reactor, butyraldehyde, valeraldehyde and PBA, the liquid-phase hydrogenation reactor comprises an inner core pipe filled with a hydrogenation catalyst and an outer annular bed, and the outer annular bed is filled with a hydrogenation catalyst. The method is characterized in that butyraldehyde, valeraldehyde and PBA generated by an aldehyde-aldehyde condensation reaction are respectively fed into a hydrogenation system, the reactions of generating 2-propyl heptanol through PBA hydrogenation, generating butanol through butyraldehyde hydrogenation and generating pentanol through valeraldehyde hydrogenation are carried out in a liquid phase, and the pressure is about 2.4 MPa. Compared with gas-phase hydrogenation in the prior art, the liquid-phase hydrogenation adopted in the method has the advantages that the energy consumption is lower; the problem of high energy consumption of gas phase hydrogenation is solved.

The invention relates to the technical field of comprehensive treatment of agricultural pests, and particularly provides a bactrocera cucurbitae double-trapping type attractant based on optimal matching of host and intestinal bacteria volatile matters and application of the bactrocera cucurbitae double-trapping type attractant. The attractant comprises an active component and a synergistic component, the active component is derived from balsam pear and towel gourd volatile matters and bactrocera cucurbitae intestinal bacterial metabolites, and comprises 2-methyl ethyl valerate, propyl hexanoate, ethyl hexadienoate, heptanal, benzyl alcohol, 3-methyl acetic acid-1-butanol, indole and 1-undecanol; and the synergistic component is myzobenzoic ketone. Active components are quickly released in the early stage of application, so that the attraction efficiency is remarkably improved; the synergistic component prolongs the trapping lasting period through the slow release effect, and the long-term trapping effect is ensured. All the components of the attractant provided by the invention are biological sources or environment-friendly chemical substances, the attractant meets the requirement of green prevention and control, can efficiently attract male and female adults at the same time, makes up the limitation that a traditional sex attractant only induces male adults or a food attractant only induces female adults, and is beneficial to more comprehensive control of population quantity.

The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined fermentation, and belongs to the technical field of poultry byproduct processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-alcohol, octanol, hexanal, nonanal and heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%, heptanol, geranyl acetone, methyl heptanoate, methyl caprylate, glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant aroma components such as benzaldehyde and phenylacetaldehyde are generated. In conclusion, the saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.

The present application relates to the technical field of chemical essence and flavor, and particularly relates to a decenoic acid ester compound, a preparation method and application thereof, and comprises the following steps: (1) preparing 2-(4-methyl-benzylidene) heptanal: under the condition of an inorganic alkaline reagent, p-methylbenzaldehyde and n-heptanal are subjected to aldol condensation reaction to synthesize 2-(4-methyl-benzylidene) heptanal; (2) preparing 2-(4-methyl-benzylidene) heptyl alcohol: under the condition of a reducing agent, 2-(4-methyl-benzylidene) heptanal is reduced to 2-(4-methyl-benzylidene) heptyl alcohol; (3) preparing 5-decenoic acid 2-(4-methyl-benzylidene) heptyl alcohol ester: under the catalysis of an acid, 5-decenoic acid and 2-(4-methyl-benzylidene) heptyl alcohol are subjected to esterification to synthesize 5-decenoic acid 2-(4-methyl-benzylidene) heptyl alcohol ester. The compound in the present application has jasmine aroma and milk aroma, has elegant aroma, has long-lasting aroma, and has important use in the field of daily chemical flavoring.

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 invention belongs to the technical field of aquatic product processing, and discloses a method for preparing instant-cooking jewfish products by combining subacid electrolyzed water with an ultrahigh pressure technology. According to the invention, a subacid electrolyzed water process, a pickling and fishy smell removal process, a seasoning process and an ultrahigh pressure sterilization treatment process are successfully optimized. The SAEW treatment can maintain the color and texture stability of the fish meat. The content of fishy smell substances such as hexanal, heptanal and dimethyl trisulfide is remarkably reduced through pickling and cooking, aromatic substances such as limonene and alpha-terpilenol are generated, and the finished product is more harmonious in flavor and distinct in layer. The ultrahigh-pressure treatment can prolong the storage period and maintain the texture and taste of the fish meat. Results show that the process flow can significantly improve the product quality, prolong the shelf life and maintain good sensory quality, and a scientific basis is provided for industrial production of instant-cooking weever products.

The invention provides polyvinyl butyral and a preparation method and application thereof, preparation raw materials of the polyvinyl butyral comprise polyvinyl alcohol with the alcoholysis degree of 70%-85% and an aldehyde compound, and the aldehyde compound comprises any one or a combination of at least two of heptanal, nonanal and capraldehyde. The polyvinyl butyral film has the advantages of high light transmittance, low haze, high elasticity and excellent sound insulation effect, and is suitable for application scenes of automobile windshields, building sound insulation glass and the like. The whole technological process is simple, controllable and suitable for large-scale industrial production.

The invention discloses a supramolecular polymer fluorescence sensor. Fluorescence recognition is carried out on a tetraacethydrazide functionalized tetraphenylethylene derivative and a polymer of copper ions in a DMSO (Dimethylsulfoxide) solution. The sensor almost has no fluorescence in a solvent DMSO, and aqueous solutions of 2-chlorobenzaldehyde, 3-fluorobenzaldehyde, 3-chlorobenzaldehyde, 3-bromobenzaldehyde, 4-bromobenzaldehyde, crotonaldehyde, benzaldehyde, 4-fluorobenzaldehyde, p-tolualdehyde, p-nitrobenzaldehyde, heptanal, methyl glyoxal, 80% acetaldehyde and formaldehyde are respectively added into the solution; only formaldehyde can enable fluorescence of the sensor to be turned on. Besides, the sensor test paper displays blue-violet fluorescence under a 365 nm ultraviolet lamp, when the test paper is coated with formaldehyde aqueous solutions with different concentrations (10 <-1 >-10 <-8 > M), the test paper displays the change from light blue-green to dark blue under the 365 nm ultraviolet lamp according to the concentration of formaldehyde from high to low, and the sensor test paper can be used for recognizing formaldehyde solutions. In addition, the sensor can be used for adsorption of a formaldehyde solution, and the adsorption can be analyzed by a spectrophotometric method of acetylacetone. Therefore, the supramolecular polymer and the test paper thereof can be used for fluorescence recognition and formaldehyde adsorption. The fluorescence recognition and adsorption performance has important application value in the field of molecular recognition.

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 belongs to the technical field of microorganisms, and particularly relates to saccharomycetes and application thereof, and the preservation number of the saccharomycetes is CCTCC NO: M 20241483. The saccharomyces cerevisiae is high in fermentation speed, high in alcohol production capacity and relatively high in ethanol tolerance, sulfur dioxide tolerance and glucose tolerance. Compared with K yeast, the tangerine fruit wine obtained by fermentation based on the yeast provided by the invention has more unique fragrance, and specifically, in volatile components of the tangerine fruit wine obtained by fermentation based on the yeast provided by the invention, the relative contents of 2-methyl-1-butanol, heptanal, valeraldehyde and 3-methyl-2-butenal are higher; wherein the 2-methyl-1-butanol can enhance the roasted onion flavor, fruit flavor, flower flavor and wine flavor of the fruit wine; heptanal can endow the fruit wine with characteristic vanilla flavor; the valeraldehyde and the 3-methyl-2-butenal can provide certain grass smell, weak banana smell and fruit fragrance.

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.

The application discloses a kind of high-pressure pulsed electric field microperforation synergic vacuum infiltration deodorization processing sea cucumber food and its preparation method, belong to aquatic product deep processing and volatile flavor substance efficient mass transfer technical field.This method will be handled after sea cucumber is immersed in low conductivity medium and is treated by high-pressure pulsed electric field, control pulse electric field intensity is 50~70 kV / cm, pulse frequency is 2000~5000 Hz, then sea cucumber is completely immersed in compound flavor liquid system and is actively modified by synergic vacuum infiltration, finally, low-temperature static cold brine flavor reconstruction is carried out in 4 ℃ environment.The application has overcome the bottleneck of traditional sea cucumber mass transfer resistance, flavor is not even and high residual of odorous aldehyde, realizes complete targeted deodorization and efficient flavor empowerment.Product is quantified by instrument: the removal rate of key odor component octanal is greater than 90.0%, the removal rate of heptanal is greater than 85.0%.