95 results about "Ionone" patented technology

The invention relates to the technical field of carotenoid cleavage dioxygenase, and discloses a carotenoid cleavage dioxygenase mutant and application thereof. In order to improve the efficiency of converting carotenoid in tobacco into aroma molecule beta-ionone, specific mutation of characteristic sites is carried out on carotenoid cleavage dioxygenase (PhCCD1) from petunia, that is, serine (S) at the 428 site of the carotenoid cleavage dioxygenase is mutated into cysteine (C) or tyrosine (Y) to obtain a mutant S428C or S428Y, and the mutant S428C or S428Y is converted into beta-ionone. The yield of the beta-ionone converted from the carotenoid is greatly improved. Experiments prove that the yields of beta-ionone of S428C and S428Y respectively reach 54.2 mg / L and 50.6 mg / L, which are respectively increased by 69.7% and 58.5% compared with those of a wild strain WT.

An antifungal composition including a first essential oil, and a second essential oil, where the composition is configured to reduce disease onset, pathogen spread, or a combination thereof. Further, an antifungal compound including one or more aroma compounds selected from 4-(4-hydroxyphenyl)-2-butanone, furaneol, ethyl methylphenylglycidate, ethyl hexanoate, ethyl butanoate, beta-ionone, alpha-ionone, (R)-(+)-limonene, (S)-(-)-limonene, cis-3-Hexen-1-ol, nerol, linalool, 2-heptanone, alpha-terpineol, beta-damascenone, β-caryophyllene, ethyl 2-methylbutanoate, β-myrcene, gamma-octalactone, alpha-humulene, nerolidol, (E,E)-2,4-decadienal, (E,E)-α-farnesene, vanillin, phenylethyl acetate, citral, 3-methylbutan-1-ol, or a combination thereof.

The invention provides a method for regulating and controlling aroma of grape fruits through an exogenous plant growth regulator, which comprises the following steps of: spraying three exogenous plant hormones, namely methyl jasmonate, phenylalanine and strigolactones, on 'Hanxiangmi' grape fruits with strong rose aroma, and analyzing the aroma composition and content of the treated grape fruits. The result shows that the rose fragrance intensity of the'Hanxiangmi 'grapes is enhanced after the jasmonic acid methyl ester treatment; after strigolactones treatment, components such as alpha-terpilenol, beta-ionone, nonanoic acid, geraniol and the like in grape fruits are prominent, so that the treated grapes are converted into mixed fragrance type grapes with flower fragrance, fruit fragrance and grass fragrance, and the fragrance layers are rich; and the treatment effect of phenylalanine is not obvious. The invention provides a reference for the research of strigolactone in fruit quality.

The invention discloses a transcription factor OfMYB187 for regulating synthesis of beta-ionone of a sweet osmanthus fragrance component, an interaction protein OfCLpP of the transcription factor OfMYB187 as well as coding genes and application of the transcription factor OfMYB187 and the interaction protein OfCLpP, and belongs to the field of plant molecular biology. The amino acid sequence of the transcription factor OfMYB187 provided by the invention is as shown in SEQ ID NO. 2, and the amino acid sequence of the interaction protein OfCLpP of the transcription factor OfMYB187 is as shown in SEQ ID NO. 4. According to the application disclosed by the invention, a carrier constructed by promoters of OfMYB187, OfCLpP and OfCCD4 is jointly injected into a Ben's tobacco leaf, firefly and renilla determination is carried out, and a result shows that the OfMYB187 has an inhibition effect on a synthetase gene OfCCD4 of beta-ionone, but after interaction of the OfMYB187 and the OfCLpP, the OfMYB187 protein can be hydrolyzed, and the inhibition effect of the OfMYB187 protein on the OfCCD4 is relieved. The gene provided by the invention can directly or indirectly regulate and control the content of beta-ionone in osmanthus fragrans fragrance, and has a good application prospect.

The invention relates to the technical field of microcapsules, in particular to watermelon essence and a preparation method thereof. The watermelon essence is composed of a composite core material and a wall material, the composite core material comprises a watermelon aldehyde pre-clathration core material, cis-3-hexenol, trans-2-hexenal, beta-ionone, leaf acetate and other flavor substances, and the wall material is coated with a pre-clathration layer and a composite nano layer from inside to outside in sequence. The three-stage process of reducing high-temperature volatilization loss in the preparation process through watermelon aldehyde pre-clathration, realizing precise cladding through nano-emulsification and preparing micro powder through spray drying and curing is adopted, so that the three problems of thermal instability, poor slow release property and high cost existing in the field of watermelon essence for a long time are solved, and the watermelon essence has the advantages of high embedding rate, uniform particle size distribution, low cost and the like. The effects of resisting high-temperature processing and prolonging the slow release property are achieved.

The invention discloses a composition for enhancing Chinese chestnut fragrance of a tea beverage as well as a preparation method and application of the composition, and belongs to the technical field of food additives. The composition is prepared from the following raw materials in parts by weight: 0.1 to 0.9 part of furanone, 0.01 to 0.2 part of linalool, 0.001 to 0.5 part of 2, 5-dimethylpyrazine, 0.02 to 0.1 part of geraniol, 0.03 to 0.05 part of beta-ionone and 0.01 to 0.25 part of geranyl acetone. According to the invention, through a unique ratio design, the scorched nut smell of pyrazine compounds, the rich caramel sweet taste of furanone, the stir-fried smoke and fire smell of 2-acetylthiazole and the freshness of geraniol and other terpene alcohols are ingeniously fused, and the complex level of Chinese chestnut fragrance is accurately reproduced. According to the present invention, the edible-grade propylene glycol is adopted as the solvent, such that the solubility, the dispersibility and the stability of the aroma composition in the tea beverage can be effectively improved, the persistence and the uniformity of the aroma release can be significantly improved, the shelf life of the tea beverage product can be easily prolonged, and the market competitiveness of the product can be enhanced.

The application belongs to the technical field of biological medicine, and particularly relates to a lactobacillus paracasei and application thereof. The lactobacillus paracasei ZY101 is preserved in the China General Microbiological Culture Collection Center, has a preservation number of CGMCC No. 32360, a preservation date of October 25, 2024, and an address of No. 3, Beichen West Road, Chaoyang District, Beijing. Compared with a commercial bacillus acidophilus, the apricot vinegar prepared by using the lactobacillus paracasei ZY101 has new substances including linalool, alpha-farnesene, 2-phenylacetic acid ethyl ester and geranylgeraniol, and further promotes the aroma of the apricot vinegar. Compared with the commercial bacillus acidophilus, the existing substances are obviously improved, and specifically include ethyl acetate, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetoin, methyl palmitate, gamma-deca-lactone, ethyl dodecanoate, delta-deca-lactone, trans-nerolidol and dihydro-beta-ionone.

The invention relates to the technical field of genetic engineering, and discloses a genetically engineered bacterium for producing beta-ionone at high yield and application of the genetically engineered bacterium. A synthetic biological plasmid modularization technology is adopted, coding genes of carotenoid cleavage dioxygenase NtCCD1 in tobacco are excavated, and specific soluble protein tags including a thioredoxin tag, a maltose binding protein tag and a glutathione transferase tag are screened, so that the content of the carotenoid cleavage dioxygenase NtCCD1 in the tobacco is determined. The NtCCD1 is subjected to single-point mutation modification of mutation of 431st-site histidine into tyrosine, lysine or glutamine, and the fermentation enzyme and the gene engineering bacterium which can efficiently catalyze splitting decomposition of beta-carotene in tobacco to produce beta-ionone are constructed. The biosynthesis of the tobacco aroma component beta-ionone is realized, and the method has high efficiency.

A liquid tobacco extract is provided, including: a non-aqueous solvent; at least 0.2 percent by weight of nicotine based on a weight of the liquid tobacco extract; and a ratio by weight of (β-ionone+β-damascenone) to (phenol) of greater than 0.25.

The invention discloses a method for detecting sweet-scented osmanthus aroma components in sweet-scented osmanthus wine, which comprises the following steps: diluting a wine sample, adding salt until the wine sample is saturated, and then carrying out liquid-liquid micro-extraction by using a mixed solvent of absolute ether and ethyl acetate in a specific ratio, the volume fraction of the ethyl acetate being 3-5%; after oscillation, ultrasonic-assisted extraction and centrifugal separation, an organic phase is taken for dehydration, a gas chromatograph-mass spectrometer is used for analysis, and an internal standard method is adopted for quantification. By optimizing the polarity of the solvent, various aroma components (such as leaf alcohol, linalool oxide, linalool, ionone, tea aroma spirane and the like) from strong polarity to weak polarity can be effectively covered, and balanced and efficient extraction under a single extraction step is realized. The method is easy and convenient to operate, high in recovery rate, good in reproducibility and suitable for quality evaluation and production process control of the osmanthus fragrans wine.

The invention discloses a regulator for improving grape fruit fragrance and a preparation method thereof, and belongs to the technical field of grape cultivation, each liter of regulator comprises 50 mg-120 mg of chitosan oligosaccharide, 20 mg-50 mg of sodium selenite, 10 mg-20 mg of jasmonic acid methyl ester, 100 mg-250 mg of green tea polyphenol, 10 mg-20 mg of trehalose, 1 mL-5 mL of thymol nanoemulsion, 10 mg-20 mg of beta-cyclodextrin and 0.8 g-1. 0 g of ethyl alcohol, and water is used as a solvent. The content of strawberry ketone, ester and norisoprene compounds in the fruits to which the regulator is applied is obviously increased, nerol and beta-ionone are detected, and the variety of terpene aroma substances is enriched; after the fruit is stored in a high-temperature and high-humidity environment for 3 days, the aroma component change of the fruit to which the regulator is applied is relatively insignificant, and the aroma of the fruit is more stable than that of a reference substance and a blank reference substance.

The application discloses a method for improving the separation yield of pseudo-isomethyl ionone, which comprises the following steps: condensation reaction of butanone and citral in a solvent under the action of an alkaline catalyst; after neutralization of the reaction solution, part of the solvent and unreacted raw materials are removed through a first desolventizing tower; the material in the first desolventizing tower is mixed with water and then enters a second desolventizing tower; and the liquid in the second desolventizing tower enters an oil-water separation tank to obtain a crude pseudo-isomethyl ionone product and waste brine. The method adopts double-tower continuous separation to remove the reaction solvent of pseudo-isomethyl ionone, and water is added between the two towers, so that water washing and salt removal are realized during the separation, and the separation yield of the crude product is greater than 99%. The method is simple in operation and is an economical separation method of pseudo-isomethyl ionone.

The invention provides a method for high-selectivity synthesis of alpha-ionone, and the high-selectivity alpha-ionone can be stably obtained by controlling the ratio of cis-isomer to trans-isomer of pseudoionone to (E) / (Z) to be more than or equal to 1 and less than or equal to 4. The method is suitable for stable industrial production of alpha-ionone.

An agent containing 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 is effective for masking an unpleasant smell and for making oral products in which an unpleasant smell is masked.

To suppress fading of food and drink colored with an anthocyanin-based pigment.SOLUTION: An effective amount of at least one kind selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methyl butyrate, ethyl 3-hydroxyhexanoate, alpha-ionone and damascenone is added to food and drink colored with an anthocyanin-based pigment. In addition, a pigment preparation and a food and drink composition containing the same components are provided.SELECTED DRAWING: None

The invention discloses a mushroom strain LV17 with the preservation number of CGMCC (China General Microbiological Culture Collection Center) No.42460 and an application of the mushroom strain LV17. The strain can efficiently synthesize up to 64 key aroma substances in liquid fermentation, the yield of a core flavor substance dihydro-2-methyl-3 (2H)-furanone stably reaches milligram per liter, and the relative odor activity value is up to about 3.1 * 10 < 5 >; high-valence terpenoids such as beta, beta-ionone and the like are also remarkably enriched, so that strong and pure flower fragrance-fruit fragrance-sweet fragrance composite characteristics are jointly formed. Electronic nose and GC-MS (gas chromatography-mass spectrometry) analysis show that the overall aroma intensity of the strain is obviously superior to that of a control strain, and the response values of bad sulfides and amines are not abnormal. The strain can be applied to the fields of natural spices, food aroma enhancement and the like, and an efficient microbial cell factory is provided for solving the problem of production of natural characteristic aroma substances.

The application provides a continuous preparation method of beta-ionone. By introducing steam into a desolventizing tower, the content of impure ketone can be effectively controlled, the operation flexibility of the whole process can be improved, and the purity requirement of raw material pseudoionone is reduced.

This invention discloses a method for promoting the synthesis of linalool, trans-linalool oxide, and ionone, important natural aroma compounds of osmanthus. OfERF111 Genes and their applications, as described OfERF111 The gene is an ERF transcription factor gene, which will contain the gene OfERF111 The overexpression vector was transformed into osmanthus petals for transient expression. The results showed that the transiently transformed osmanthus petals contained... OfERF111 Gene expression levels were significantly increased, and the contents of linalool, trans-linalool oxide, and various ionones (α-ionone, β-ionone, and dihydro-β-ionone) in the petals were significantly higher than those in the control group, indicating that... OfERF111 It plays an important role in promoting the synthesis of linalool and its oxides as well as ionone in osmanthus, and can be used in osmanthus genetic engineering to improve the quality of the natural fragrance of osmanthus and to select superior varieties.

To provide a bee repellent in order to prevent damage to honeybees, which are not the intended target of pesticides applied to crops or pesticides used to control carnivorous bees such as hornets and paper wasps. [Solution] A bee repellent comprising one or more components selected from tetradecane, furfuryl alcohol, cinnamyl alcohol, cinnamaldehyde, 3-methyl-2-butenal, methyl cinnamate, geranyl formate, allyl cyclohexanepropionate, isoquinoline, borneol, carvacrol, δ-dodecalactone, β-ionone, quinoline, butylamine, and citronella oil as active ingredients.

This invention discloses a tobacco flavoring, its preparation method, and its application, belonging to the field of tobacco processing technology. The flavoring comprises a cigar tobacco extract prepared by hot reflux extraction of cigar tobacco leaves with ethanol, followed by LX-8 macroporous adsorption resin column chromatography and precise collection and concentration of the 90% volume fraction of ethanol eluent. It preferably contains specific modifying components such as coffee extract, methyl ionone, and ethyl maltol, as well as propylene glycol. The key to its preparation method lies in mixing the components under an inert atmosphere, followed by dynamic aging and static aging treatments, with pH stability as the aging endpoint criterion. Applying this flavoring to reconstituted tobacco leaves and cigarettes can specifically enhance the natural tobacco aroma weakened by the tar reduction process, and significantly improve the harmony, purity, and aftertaste comfort of the aroma, effectively solving the technical problem of poor integration between traditional added flavorings and the tobacco matrix.

The invention relates to an application of cumin aldehyde, alpha-hexylcinnamaldehyde and alpha-ionone in preparation of a drug for preventing and treating peanut southern blight, can effectively solve the problems that in the prior art, chemical pesticides are easy to generate drug resistance and pollute the environment when being used for preventing and treating the peanut southern blight, and provides a brand-new, green and safe prevention and treatment drug. According to the application of cumin aldehyde, alpha-hexylcinnamaldehyde and alpha-ionone in preparation of the medicine for preventing and treating the peanut southern blight, an effective amount of active ingredients are applied to peanut plants or peanut planting soil, and the active ingredients become one of natural plant essential oil cumin aldehyde, alpha-hexylcinnamaldehyde or alpha-ionone; the active ingredient is applied in the form of a plant-derived antagonist, and the plant-derived antagonist comprises the active ingredient and agriculturally acceptable auxiliaries. The plant-derived antagonist is easy to degrade in the environment, has no persistent residue problem, is safe to non-target organisms, meets the requirements of agricultural product quality safety and ecological environment safety, and has a wide application prospect.

The present invention provides a repellent composition for mites which is excellent in mite-repelling effect against indoor mites even after a long period of time and is also excellent in safety to humans and animals. The present invention relates to a repellent composition for mites, which contains: (a) 1,8-cineol and / or 1,4-cineol and (b) a perfume ingredient, wherein the perfume ingredient contains one or two or more kinds of perfume compounds having a logP value of 2.0 to 5.5. The mixing ratio (a) / (b) of the (a) ingredient to the perfume compounds contained in the (b) ingredient is set to 5 to 100 on a mass basis. The perfume compounds contained in the (b) ingredient are at least one selected from the group consisting of ethyl cinnamate, allyl caproate, 3-methyl-5-phenyl-1-pentanol, citronellol, δ-dodecalactone, β-ionone, benzyl benzoate, linalyl acetate, geranyl acetate, tricyclo decenyl propionate, benzyl salicylate, limonene, and amyl salicylate.

To provide an oral composition that contains an azulene compound while effectively inhibiting color change of the composition itself.SOLUTION: An oral composition comprising the following components (A) and (B): (A) one or two or more azulene compounds selected from azulene, azulene sulfonic acid and a salt thereof, and guaiazulene; and (B) one or two or more fragrance components selected from thymol, terpinolene, β-ionone, nerol, carvone, anisaldehyde, vanillin, cis-3-hexenone, menthyl lactate, benzyl alcohol, diethyl malonate, isopulegol, triethyl citrate, and citronellol.SELECTED DRAWING: None

A method of treating a fabric with a washing liquid formed by diluting a laundry liquid detergent composition in water and contacting the fabric with the washing liquid for 10 to 25 minutes prior to rinsing, the detergent composition comprising at least one surfactant and a fragrance, wherein the fragrance comprises a fragrance component selected from the group consisting of phenolic fragrances, beta-ionone and mixtures thereof.

The invention discloses pericarpium citri reticulatae essence and a preparation method thereof. The essence comprises a citrus aroma main body, a terpene auxiliary agent, a medicinal aroma modifier, a flavor regulator, ethanol and the balance of a solvent, wherein the citrus fruity flavor main body comprises sweet orange oil, 5-fold sweet orange oil, lemon oil and white lemon oil, the medicinal stale flavor modifier comprises anise oil, terpilenol and beta-ionone, and ethyl enanthate, acetic acid, hexanoic acid or noottanone can be selectively added as a flavor enhancer. According to the essence, through the synergistic effect of all functional components, the compound fragrance of fresh fruit fragrance, mellow medicine fragrance and deep charring of Xinhui pericarpium citri reticulatae is precisely restored, and bad tastes such as rancidity, fuel consumption and scorched bitter taste generated by oxidation or coking of roasted nuts can be effectively covered. The preparation method comprises the steps of raw material pretreatment, step-by-step mixing and temperature-controlled aging, and the product is good in stability and suitable for high-temperature processing of nut products such as melon seeds, peanuts and cashew nuts.

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 provides an application of Oenococcus oeni in extracting aroma components from a raw material and an extraction method, belonging to the technical field of perfume processing. The application of Oenococcus oeni in extracting aroma components from a raw material and the extraction method mainly comprise preparing an enzyme preparation, enzymatically hydrolyzing a raw material with the enzyme preparation to obtain an enzymatic hydrolyzate, and then extracting aroma components from the enzymatic hydrolyzate by using a simultaneous distillation and extraction method; culturing Oenococcus oeni to prepare a cell disrupted liquid of the Oenococcus oeni, separating the cell disrupted liquid into a solid and a liquid to obtain a solid, and resuspending the solid to obtain an enzyme preparation; crushing the raw material and mixing it with a buffer solution to obtain a mixed liquid, and then adding the enzyme preparation for enzymatic hydrolysis to obtain an enzymatic hydrolyzate; and extracting aroma components from the enzymatic hydrolyzate by using a simultaneous distillation and extraction method to obtain an aroma component extract. The invention can effectively extract aroma components from the raw material, and in particular has a significant extraction effect on linalool, ionone, benzyl alcohol, and 2-phenylethanol components.

The invention relates to the technical field of beverage preparation, and particularly discloses a preparation technology of a flavor and vision synergistic sugar-reducing tea beverage. The preparation technology of the flavor and vision synergistic sugar-reducing tea beverage comprises the following steps: step 1), performing supercritical extraction on tea leaves to obtain a supercritical extracting solution; (2) adding a compound enzyme into the supercritical extracting solution for enzymolysis and inactivation to obtain a tea-flavor zymolyte; (3) soaking tea leaves in water, filtering out the tea leaves to prepare tea soup, and adding the tea flavor zymolyte into the tea soup to obtain a flavor-enhanced tea soup base; and step 4) adding a compound flavor agent and carmine pigment into the flavor-enhanced tea soup base, and uniformly mixing to obtain the flavor and vision synergistic sugar-reduced tea beverage, the compound flavor agent being a compound of erythritol, mogroside, beta-ionone, stevioside and rebaudioside M. The invention also discloses a preparation method of the flavor and vision synergistic sugar-reduced tea beverage. The method has the advantages that the addition amount of erythritol is reduced, and meanwhile the high sweetness and flavor of the tea beverage are kept.

The invention relates to the field of tobacco, in particular to an expression cassette, an expression vector and application thereof in tobacco fermentation. The invention provides an expression cassette. The expression cassette comprises a gene for coding carotenoid cleavage dioxygenase and a promoter, the gene for coding the carotenoid cleavage dioxygenase has a nucleotide sequence as shown in SEQ ID NO: 2. Probiotic escherichia coli E. coli Nissle 1917 is used as an expression host, genetically engineered bacteria for heterologously expressing carotenoid cleavage dioxygenase are constructed, endotoxin is prevented from being introduced in the tobacco leaf fermentation process, and a biological preparation capable of increasing aroma substances of tobacco leaves can be obtained through simple cell disruption. Meanwhile, the content of aroma substances such as geranyl acetone and ionone in the tobacco leaves can be remarkably increased through tobacco leaf fermentation.

The application relates to the technical field of daily chemicals, and particularly discloses a bacteriostatic and deodorizing fragrance composition as well as a preparation method and application thereof. The bacteriostatic and deodorizing fragrance composition is made of raw materials and comprises the following components: a chemical reaction type deodorizing fragrance base, a sensory modification and receptor blocking fragrance base and a bacteriostatic synergistic fragrance base. The chemical reaction type deodorizing fragrance base is a combination of one or more of citral, citronellal, decanal, damascone, ionone and methyl dihydrojasmonate; the sensory modification and receptor blocking fragrance base is a combination of one or more of menthol and its derivatives, linalyl acetate, dihydromyrcenol and eucalyptol; and the bacteriostatic synergistic fragrance base is a combination of one or more of farnesol, eugenol, thymol, tea tree oil and rosemary extract. The bacteriostatic and deodorizing fragrance composition can keep a better balance and coordination of the sensory modification, chemical deodorization and bacteriostatic components in the fragrance, and thus can exert excellent deodorization and bacteriostatic effects.