78 results about "Hexanal" patented technology

The invention discloses application of bacillus albordowii in cultivation for improving the flavor of fragrant rice, and relates to the field of fragrant rice cultivation and planting. According to the application, it is found for the first time that bacillus albordowii has the effect of improving flavor substances of fragrant rice, and when fragrant rice seedlings grow to the three-leaf and one-core stage, the roots of the seedlings are soaked with bacillus albordowii liquid; after the seedlings are transplanted to a field, the bacillus albopastoris bacterial liquid is sprayed to the soil at the roots of the seedlings, 24 main aroma components in the fragrant rice can be increased by 5.56%-12036.00%, the content of 2-ethyl-1-hexanol with rose fragrance is increased by 120 times or above, the content of 2-butyl-1-octanol with flower fragrance is increased by 235.71%, the content of 6, 10-dimethyl-(E)-5, 6-dimethyl-2, 6, 6-tetramethyl-1, 3-pentanedione with fruit fragrance is increased by 235.71%, and the content of 6, 10-dimethyl-(E)-5, 6-tetramethyl-1, 3-pentanedione with fruit fragrance is increased by 235.71%. The content of 2, 9-undecylene-2-ketone is increased by 132.50%, the content of limonene, the content of hexanal, the content of 2-heptanone, the content of 2-tridecanone and the content of 2-pentadecanone are increased by 50% or above, and the content of 2-acetyl-1-pyrroline (2-AP) is increased by 30% or above; the application method is more convenient to operate, and the overall flavor of the rice is improved more remarkably.

The invention relates to a method of producing a food composition comprising microalgal biomass with reduced off-flavour, said method comprising adding at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine. The invention also relates to Food composition comprising microalgal biomass material, said material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, and 2-pentyl-1,3-thiazolidine-4-carboxylic acid and / or salts thereof, and optionally, water. The invention also relates to a food composition comprising microalgal biomass material, comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass; hexanal or a source of hexanal; and at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine.

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

This invention discloses a method for enhancing the aroma of C6 aldehydes in cucumber fruits through artificial lighting, belonging to the field of plant cultivation technology. The method includes: when the intensity of natural light outside the facility reaches 60 μmol·m⁻¹… 2 ·s ‑1 Subsequently, cucumber seedlings in the facility were treated with red and blue light supplementation, with a red-to-blue light quality ratio of 3:1. The average photosynthetically active radiation after the LED artificial lighting tubes were accumulated was 424 μmol·m⁻¹. 2 ·s ‑1 The highest photosynthetically active radiation is 502 μmol·m⁻¹. 2 ·s ‑1 This invention discloses a method for enhancing the aroma of C6 aldehydes in cucumber fruits through artificial lighting, thereby increasing the net photosynthetic rate of cucumbers by 39.59% to 47.29% and the content of C6 aldehyde aromas by 31.1% to 37.52%, with the characteristic effect compound hexanal increasing by 38.14% to 46.17% and (E)-2-hexenal increasing by 26.76% to 41.06%.

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 invention discloses a Priesteria gigantea GD0038 and an application thereof in improving the flavor of weed crab sauce. The strain is deposited in the China Center for Type Culture Collection with a deposit number of CCTCC NO: M 20242548 and a deposit date of November 13, 2024. The strain is applied to the preparation of weed crab sauce, can significantly improve the flavor of the weed crab sauce, increase the content of volatile substances in the fermented weed crab sauce, and increase the content of characteristic flavor substances such as 1-penten-3-ol, 1-nonanol, isovaleraldehyde, n-hexanol, n-octanol, 3-n-decanol, 2-heptanone, and other alcohols, pyrazines, and ketones, while reducing the content of unpleasant flavor substances such as butylamine, trimethylamine, and n-hexanal. The invention has very good application prospects.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

The invention relates to a meat analogue comprising 7-36 wt.% of plant protein and 40-88 wt.% of water, said meat analogue further comprising 2-pentyl-1,3-thiazolidine-4-carboxylic acid and / or salts thereof. The inventors have discovered that the off-flavour note in plant-based meat analogues that is caused by the presence of aldehydes, such as hexanal, can be reduced by adding cysteine during the production of these meat analogues. Cysteine is capable of reacting with off-flavour-generating aldehydes under the formation of a reaction product that does not adversely affect the flavour of the meat analogue. An important example of such a reaction product is 2-pentyl-1,3-thiazolidine-4-carboxylic acid, which is formed by the reaction between cysteine and hexanal. The invention also relates to a method of producing a plant-based meat analogue with reduced off-flavour, said method comprising adding at least 0.001 wt.%, calculated by weight of the meat analogue, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger, of cysteine.

The present invention addresses the problem of providing, inter alia, a packaged tea beverage containing milk protein and having suppressed gamey odor that is generated from milk protein in sugar-free tea beverages, and a method for producing the same.　The packaged tea beverage has a milk protein content concentration of 0.3 mass% or more, a tannin content concentration of 10 mg / 100 mL or more, and a saccharide content concentration of less than 0.5 g / 100 mL. The packaged tea beverage is further prepared so as to satisfy any of the following conditions (a) to (c). (a) The hexanal content concentration is 5-2,000 ppb; (b) the geraniol content concentration is 5 ppb or more; and (c) the hexanal content concentration is 5-2,000 ppb, and the geraniol content concentration is 2-2,000 ppb.

To provide a container-packed black tea beverage that contains milk protein, and suppresses the animal-like odor generated from the milk protein in sugar-free black tea beverages, and its manufacturing method.SOLUTION: In a container-packed black tea beverage, the concentration of milk protein is 0.3 wt.% or more, the concentration of tannin is 10 mg / 100 mL or more, and the concentration of sugars is less than 0.5 g / 100 mL. The container-packed black tea beverage is further prepared to satisfy at least one of the following conditions: (a) the concentration of hexanal is 5 to 2000 ppb; (b) the concentration of geraniol is 5 ppb or more; and (c) the concentration of hexanal is 5 to 2000 ppb, and the concentration of geraniol is 2 to 2000 ppb.SELECTED DRAWING: None

The invention relates to the technical field of microbial fermentation, in particular to lactobacillus plantarum TLP03, a preparation, application and a product, the lactobacillus plantarum TLP03 is preserved in the China Center for Type Culture Collection, the preservation name of the lactobacillus plantarum TLP03 is TLP03, and the preservation number of the lactobacillus plantarum TLP03 is CCTCC NO: M20242276. The plant lactobacillus TLP03 not only has low pH resistance and salt resistance, but also has high yield of lactic acid, acetic acid, glutamic acid and hexanal, and when the plant lactobacillus TLP03 is applied to the fermentation process of pickled Chinese cabbages, the taste of the prepared pickled Chinese cabbages can be improved.

The invention relates to the technical field of tobacco flavors and fragrances, in particular to a reed leaf extract-containing tobacco flavor and a preparation method thereof. Comprising the following raw materials in parts by weight: 10-20 parts of a reed leaf extract, 7-10 parts of leaf alcohol, 3-5 parts of hexanal, 7-10 parts of linalool, 5-8 parts of leaf acetate, 2-5 parts of benzaldehyde, 4-8 parts of eucalyptus oil, 18-27 parts of propylene glycol and 16-35 parts of ethanol. The reed leaf extract is prepared by adopting an ultrasonic-assisted organic solvent extraction method; the reed leaf extract contains various natural aromatic components, so that natural and fresh reed leaf fragrance can be added to tobacco, the fragrance level of the tobacco is enriched, and the smell and smoking quality of the tobacco are improved; the antioxidant components such as flavonoids in the reed leaf extract can help to reduce free radicals generated by oxidation reaction in the storage and combustion processes of the tobacco, so that the deterioration and aging processes of the tobacco are delayed, and the quality stability of the tobacco is kept.

The invention provides a method for identifying the producing area of radix asparagi, which is characterized in that hexanal, 1-octylene-3-ketone, 2-isopropyl-3-methoxypyrazine and (E, E)-2, 4-nonadienal are used as key odor markers of radix asparagi, and the radix asparagi of different producing areas is identified by measuring the odor activity values (OAV) of the odor markers. According to the present invention, the volatile components of the asparagus cochinchinensis produced in Yunnan, Guizhou, Sichuan and Guangxi are systematically represented and quantified through the HS-SPME / GC-QQQ-MS / MS technology, the characteristic substances with the odor contribution are screened through the odor activity value (OAV), the asparagus cochinchinensis odor intensity characteristic spectrum is established, and the chemical component-flavor characteristic-origin identification method is constructed; the subjective limitation of traditional sensory evaluation is broken through, objectiveness and standardization of origin identification are realized, and the method has important application value in origin traceability of asparagus cochinchinensis.

The invention discloses kluyveromyces marxianus SWU-392 and application thereof, and belongs to the technical field of microorganisms. In order to solve the problems that gastrodia elata is limited to be foodstuff due to the fact that the gastrodia elata contains p-methylphenol, hexanal and other bad flavor substances, and flavor improvement and active ingredient retention are difficult to consider in the prior art, yeast with the preservation number of GDMCC No: 67309 is applied to gastrodia elata fermentation, and the gastrodia elata is fermented in a solid state at the constant temperature of 30 DEG C for 4 days. Poor substances such as p-methylphenol and aldehydes in gastrodia elata are effectively degraded, the content of flower and fruit fragrance type flavor substances such as esters is remarkably increased, and meanwhile the content of gastrodin and p-hydroxybenzyl alcohol is slightly increased. The process is mild, safe, free of chemical additives, high in strain adaptability and easy to industrially amplify, collaborative optimization of flavor and efficacy of the gastrodia elata is achieved, and a green and efficient technical scheme is provided for food application of the gastrodia elata.

The present invention addresses the problem of providing a meat-like food product in which plant-based protein odor is reduced. This meat-like food product contains a plant-based protein. When an odor component of the meat-like food product, which is extracted by the dynamic headspace method, is subjected to gas chromatography-mass spectrometry, the chromatogram obtained satisfies at least one of the following conditions 1 to 5, where the peak area of 3-methylbutanal is noted as A, the peak area of hexanal is noted as B, the peak area of 1-hexanol is noted as C, the peak area of 2-pentylfuran is noted as D, the peak area of 1-pentanol is noted as E, and the peak area of an internal standard substance is noted as F. Condition 1: A / F = 1 to 7.5; Condition 2: B / F = 5 to 65; Condition 3: C / F = 0.01 to 1.9; Condition 4: D / F = 5 to 40; Condition 5: E / F = 3.5 or less

The present invention discloses a method for preparing beer having an ethanol content of 0-1.0 vol. %, comprising providing a medium having an ethanol content of 0-20 vol. %, which medium comprises restricted-fermentation beer; subjecting said medium to a distillation step, thereby reducing the quantity of one or more aldehydes selected from the group consisting of 2-methyl-propanal, 2-methylbutanal, 3-methylbutanal, 3-methylthiopropionaldehyde, phenylacetaldehyde, hexanal, trans-2-nonenal, benzaldehyde and furfural in the medium, and thereby also reducing the ethanol content, if present, to a content in the range of 0-1.0 vol. %. The invention furthermore discloses beer obtained with the said process.

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 provides application of protein glutaminase to preparation of salt-reduced, fresh-increased and fishy-smell-removed fish protein gel products, and belongs to the field of food processing. A large amount of protein glutaminase PG3 derived from Chryseobacterium is prepared through a heterologous expression technology, the protein glutaminase PG3 is used for carrying out enzymatic deamidation modification on spotted silver carp MP, and finally, a spotted silver carp MP solution obtained after deamidation is heated and refrigerated to prepare the salt-free thermally-induced MP gel. In addition, the contents of substances with fishy smell, such as hexanal, nonanal and 1-octylene-3-alcohol, in the salt-free heat-induced MP gel are remarkably reduced, and the delicate flavor perception is improved. The method not only plays an important role in fishy smell removal and freshness enhancement of the fish protein gel, but also provides scientific basis and technical support for healthy and sustainable development of high-quality salt-reduced MP gel products.

The invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

The invention discloses a preparation method of a special olfactory visual indicator card for monitoring the deterioration degree of rice, and the preparation method comprises the following steps: (1) weighing carboxymethyl cellulose, and stirring for dissolving; and (2) adding Congo red CR and hydroxylamine sulfate, stirring, and drying in an oven to obtain CMC-CR. (3) weighing chitosan, dissolving chitosan in acetic acid, stirring for 1 hour, adding glycerol, and continuously stirring for 30 minutes to obtain a chitosan solution; and (4) soaking the prepared CMC-CR in a chitosan solution, uniformly coating, and drying in an oven to obtain the CS / CMC-CR indicator card. The invention relates to the technical field of food detection. The preparation method of the special olfactory visual indicator card for monitoring the rice deterioration degree is simple and safe, can be used for large-scale production, and has the advantage of degradability. The method has significant responsiveness to the main volatile substance hexanal generated by rice deterioration, eliminates the interference of other volatile flavor substances on the responsiveness, and provides a new thought for the fields of rice packaging, intelligent detection and the like.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The application discloses a preparation method of high-functionality ingredient content and strong palatability Bazhen powder and belongs to the technical field of food and medicine homologous food processing. Eight food and medicine homologous materials, namely, yam, job's tears, lotus seeds, hawthorn, gordon euryale seeds, white kidney beans, fomes japonicus, and malt, are used as raw materials; the yam, fomes japonicus, gordon euryale seeds, lotus seeds, and hawthorn are subjected to exclusive enzymolysis-fermentation combined treatment; the job's tears are subjected to nutrient-rich germination treatment; the white kidney beans are subjected to complex fermentation treatment of aspergillus oryzae and lactic acid bacteria; and the malt is subjected to directional high-temperature processing treatment; after the raw materials are subjected to low-temperature ultrafine grinding, the optimal proportioning is obtained by simultaneously optimizing effective ingredient content, sensory palatability, and comprehensive cost through desirability function method. The application can increase total polysaccharide, flavone, and gamma-aminobutyric acid, significantly reduce tannin and hexanal content, and increase sensory score, thereby effectively solving the problems of heavy powder feeling, outstanding bean smell, bitter taste, and poor dissolution of traditional Bazhen powder, and the process batch stability is high, and the application is suitable for large-scale industrial production.

The invention discloses cherry essence and a preparation method thereof. The cherry essence is prepared from the following raw materials in parts by mass: 8 to 10 parts of benzaldehyde, 4 to 8 parts of hexanal, 1 to 3 parts of 2-hexenal, 0.5 to 2 parts of (E)-2-hexene-1-ol, 3 to 7 parts of ethyl hexanoate, 1.5 to 3.5 parts of geraniol, 2.4 to 4.2 parts of heliotropin, 0.4 to 0.9 part of ionone, 0.8 to 1.2 parts of anisyl acetate, 0.2 to 0.6 part of iris congealed fat, 1.3 to 3.2 parts of rose oil, 3.2 to 5.6 parts of ethyl maltol and 2.3 to 4.8 parts of cinnamyl aldehyde. The cinnamyl aldehyde is added into the cherry essence, so that the problem of bitter apricot kernel taste in the cherry essence is solved.

The invention relates to the technical field of biology, in particular to an enzyme composition and a method for producing 2-ethyl-hexanal by taking wood fibers as raw materials. The method comprises the following steps: by taking wood fiber hydrolysate as a raw material, optimizing an acid treatment reagent, optimizing the acid treatment time, optimizing the cellulase treatment dosage, screening a fermentation strain, optimizing the dosage of yeast powder in fermentation, and screening and optimizing the dosage of a catalytic enzyme; the biological catalysis method for producing the 2-ethyl-hexanal by taking the wood fiber as the raw material is relatively high; the method is high in conversion efficiency and environment-friendly, and has relatively high popularization and application values.

The present invention discloses a kind of bacterial enzyme synergistic debittering pea protein beverage and preparation method thereof, belong to the field of food processing technology.The method adopts pea protein as raw material, utilizes alkaline protease, flavor protease enzymolysis and plant lactobacillus, thermophilic streptococcus, Lactobacillus helveticus composite bacterial fermentation synergistic effect, compared with using lactic acid bacteria fermentation debittering time alone is shorter, overall debittering efficiency is higher, sensory evaluation is better, overall acceptance is high; The pea-related odor-related volatile compounds of the prepared product include hexanal, 2 nonanone, (E, E) 2,4 nonadienal, 2 amylfurans, (E, E) 2,4 decadienal etc. are reduced or completely eliminated.The debittering pea protein beverage provided by the present invention and preparation method thereof are conducive to broadening pea protein utilization approach and promoting the development of my country's pea protein beverage industry.

Rate of rancid flavor development in oil-based sauces and dressings can be slowed down by addition of a mixture containing sequestering agents for dissolved oxygen and heavy metal ions that are derived from vinegar and fruit juices. The types and proportions of the components of the mixture are chosen to promote a balance of flavor and color neutrality and adequacy of sequestering both heavy metal ions and dissolved oxygen. The mixture is effective in retarding development of rancid flavor moieties of hydroperoxides and hexanal, similar to a commonly-used chemical sequestrant, ethylene diamine tetra acetate (EDTA).

The present invention discloses a bionic olfactory sensor and its preparation method and application, which belongs to the field of electrochemical biosensors. The working electrode of the bionic olfactory sensor is modified by a ZIF-8@SWCNT solution, a MOR1-1 / AuNPs / PB solution and a bovine serum albumin solution. The preparation method comprises: in situ growing a metal organic framework ZIF-8 on a single-walled carbon nanotube to obtain a ZIF-8@SWCNT solution, drop-coating the solution on the surface of a glassy carbon electrode, drying it in a dust-free environment, electro-depositing the MOR1-1 / AuNPs / PB solution on the electrode surface, refrigerating it until completely dry, and finally drop-coating a bovine serum albumin solution and refrigerating it until completely dry. The bionic olfactory sensor of the present invention can be used for the detection of hexanal content in grapes, and has high sensitivity, specificity and good stability.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The invention belongs to the field of food additives, and particularly discloses a grass essence and a preparation method and application thereof in beverages, the grass essence comprises the following components in percentage by mass: 0.8%-1.5% of leaf aldehyde, 0.8%-1.5% of leaf alcohol, 1%-2% of n-nonanal, 0.2%-0.8% of hexanal, 1%-2% of trans-2-hexenol, 3%-5% of 2, 6-nonadienal and the balance of water. 2%-4% of leaf acetate, 1%-2.5% of ethyl acetate, 1%-2.5% of gamma-decalactone, 3%-5% of beta-ionone, 2%-5% of D-limonene, 2%-6% of orange oil and the balance of caprylic capric triglyceride. The grass essence of the functional beverage is prepared by repeatedly blending the synthetic perfume and the natural perfume, and has the characteristics that the fragrance of real grass is prominent, the fragrance is fresh and cool, the fragrance is strong in natural sense, and the grass essence is almost free of bitter taste after being added into the sports beverage.

To provide soybean milk reduced in unpleasant smell derived from soybean while maintaining flavor of soybean milk.SOLUTION: In the milk, the hexanal content per 1 mass% of soybean proteins is set to 15ppb or less and the maltol / hexanal ratio is set to 100 or more, the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the maltol / 1-octen-3-ol ratio is set to 105 or more, or the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the vanillin / 1-octen-3-ol ratio is set to 0.45 or more.SELECTED DRAWING: None