59 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 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 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 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.

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 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 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

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.

Provided are: a method for producing soy milk that is capable of producing soy milk with a higher concentration of soybean solids than conventional methods from a blending amount of soybeans equivalent to conventional methods, and that can also reduce unpleasant odors originating from the soybeans; and a soy milk that has a reduced amount of unpleasant odors originating from soybeans while maintaining the flavor of the soy milk.　In the present invention, a soy milk with a soy protein content of at least 3% by mass and a hexanal content per 1% by mass of soy protein of 15 ppb or less is obtained by performing, in sequence: a step S3 in which an unsterilized soy milk, obtained by milling soybeans or defatted soybeans and then subjecting same to solid / liquid separation, is preliminarily heated to a liquid temperature of 90°C or higher by indirect heating or electrical heating; a step S4 in which the preliminarily heated unsterilized soy milk is subjected to sterilization treatment using direct steam heating such as steam injection, steam infusion, or the like; and a step S5 in which the sterilized soy milk resulting from the sterilization treatment is subjected to reduced-pressure cooling to a liquid temperature of 85°C or below, the difference between the liquid temperature at the time of preliminary heating and the liquid temperature at the time of reduced-pressure cooling being 5–35°C.

The invention discloses a full-automatic online extraction-post-column derivatization combined device for aldehydes and application of the full-automatic online extraction-post-column derivatization combined device. The device integrates on-line in-tube solid-phase microextraction, liquid chromatographic separation, post-column derivatization reaction and mass spectrometry detection modules, and realizes on-line rapid reaction of chromatographic eluent and a derivatization reagent by using a three-way mixer. The method is mainly used for full-automatic accurate analysis of endogenous aldehyde metabolic markers such as hexanal and heptanal in body fluid such as human urine and plasma, biological matrix interference is effectively removed through on-line enrichment, and the detection sensitivity is remarkably improved; meanwhile, the device can be extensively applied to rapid screening and quantification of trace aldehydes in complex samples such as traditional Chinese medicines, foods, environments and plants. The method provided by the invention realizes automation of the whole process from sample pretreatment to detection, solves the problems of tedious and time-consuming traditional off-line derivation operation and poor reproducibility, and has the advantages of high flux, low cost, no pollution to mass spectrum and the like.

The application discloses a kind of mixed lactic acid bacteria fermented sour pomegranate juice and preparation method thereof, belong to food processing technical field.The application uses sour pomegranate juice as raw material, adopts Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum three kinds of lactic acid bacteria according to optimized proportion mixed fermentation, is made into fermented juice after deployment, concentration, sterilization and the like process.The application significantly improves the polyphenol content and antioxidant activity of sour pomegranate juice by specific strain combination and its fermentation process optimization, improves flavor quality, electronic tongue analysis shows that umami is increased by 32%, and alcohol thickness is enhanced by 6%, GC-IMS analysis shows that characteristic aroma components such as hexanal and limonene are increased by 1.95 times and 1.45 times respectively.The application uses erythritol to replace sucrose to prepare low-sugar juice, and the product has bright color, sour and sweet taste, unique aroma, good nutritional value and market application prospect.

The invention relates to a malodor-masking mixture comprising 35% beta-ionone, 30% alpha-ionone, 30% cedrol, 4% hexanal and 1% C10 aldehyde, the percentages being by weight relative to the total weight of the mixture. The invention also relates to a scented composition comprising the mixture as described above. The mixture and the scented composition being used to mask unpleasant odors, whether body odors, environmental odors or enclosed-space odors, while being natural and free from allergenic substances.

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-methylpropanal, 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 provides a processing method for improving flavor of braised chicken by using microbial metabolites. The method comprises the following steps: respectively carrying out amplification culture on lactobacillus plantarum and saccharomyces cerevisiae by using an improved culture medium, carrying out centrifugal filtration and sterilization to obtain a metabolite stock solution, mixing, and embedding by using beta-cyclodextrin to obtain a stabilized composite metabolite; the chicken is slaughtered, cleaned, blanched and drained, then the chicken is coated with the compound metabolite and the caramel, then the chicken is braised in marinade, and the chicken is braised with residual heat to obtain a finished product. Through the technology of improving a microbial culture medium formula, regulating and controlling metabolic conditions and directionally enriching lactic acid bacteria and saccharomycetes composite metabolites, a channel for synthesizing hexaldehyde, phenethyl alcohol, ethyl acetate and other core volatile flavor substances by microorganisms is activated, and the effects of enriching the flavor substance types of the braised chicken and enhancing the content of characteristic aroma components are achieved; and a distinct-level flavor system is constructed on the basis of materials.

The invention discloses a method for improving flavor and color quality of braised pork in brown sauce through cooperation of a soybean peptide Maillard reaction intermediate product and pressure cooker cooking, and belongs to the field of food ingredient processing and food flavor chemistry. The soybean peptide Maillard reaction intermediate product is prepared from the soybean protein and is used for preparing the braised pork in brown sauce. Compared with bouilli cooked by a commercial pressure cooker, the bouilli prepared by the method has the advantages that the hexanal content is reduced by more than 20%, the overall aroma profile is more coordinated, the meat loaf is brownish red and has deeper color, and the aroma and color quality are closer to those of bouilli cooked by traditional open fire.

The rate of rancidity development in oil-based sauces and dressings can be slowed by adding a mixture containing sequestering agents for dissolved oxygen and heavy metal ions, obtained from vinegar and fruit juices. The types and proportions of the mixture's components are chosen to promote a balanced flavor and neutral color, and to ensure adequate sequestration of both heavy metal ions and dissolved oxygen. The mixture is effective at delaying the development of rancidity from hydroperoxides and hexanal, similar to the commonly used chemical sequestering agent ethylenediaminetetraacetate (EDTA).

The invention belongs to the technical field of feeds, and particularly relates to a grain-saving functional feed for improving the flavor of DHA-enriched eggs. Each ton of the grain-saving functional feed capable of improving the DHA enriched egg flavor comprises the following components: 400 to 500 kg of palm meal, 200 to 300 kg of vine tea stem, 5 to 10 kg of red yeast rice, 100 to 300 g of cellulase, 1 to 3 kg of saccharomyces cerevisiae powder, 1 to 3 kg of lactobacillus plantarum powder and the balance of water. The fermented feed disclosed by the invention has obvious sour and sweet smell, is applied to breeding of laying hens for producing DHA eggs by using schizochytrium limacinum powder, algae oil, fish meal and the like, and can be used for remarkably reducing the concentration of benzaldehyde, hexanal, capraldehyde and heptanal in the DHA eggs and improving the fishy smell of the yolk of the DHA-enriched eggs; the stability of DHA in egg yolk in the egg storage period is improved.