71 results about "Ionone" patented technology

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.

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.

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.

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 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.

The invention discloses sweet plum essence and a preparation method thereof. The sweet plum essence is prepared from the following components in parts by mass: 0.01 to 0.05 part of eugenol, 0.02 to 0.10 part of alpha damascenone, 0.05 to 0.20 part of beta damascenone, 0.20 to 1.00 part of guaiacol, 0.20 to 1.00 part of myricetin, 0.30 to 1.50 part of ethyl maltol, 5 to 20 parts of dark plum tincture, 5 to 20 parts of jujube tincture and 50 to 90 parts of propylene glycol. The preparation method comprises the following steps: carrying out clarification pretreatment on dark plum tincture and jujube tincture, dissolving ethyl maltol, eugenol, guaiacol, alpha-damascenone and beta-damascenone in propylene glycol at 35-45 DEG C, cooling to not higher than 30 DEG C, adding myricetin, uniformly mixing, adding a clarified tincture, curing for 12-72 hours, and carrying out 0.22-0.45 mu m microfiltration to obtain a finished product. The obtained essence is clear and stable, good in batch consistency, harmonious in sweet plum style level and lasting in aftertaste, and is suitable for aroma enhancement of foods or beverages.

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 a method for improving fruit quality and aroma component content of Rotai white apricots, and belongs to the technical field of fruit tree cultivation. The method comprises the following steps: uniformly spraying a methyl jasmonate solution on a whole tree in a fruit expansion period of the Huazi white apricot until liquid drops are uniformly distributed on leaves and fruits; the concentration of the jasmonic acid methyl ester solution is 3-7 mmol / L. The fruit quality, such as the weight of a single fruit, the content of soluble solids, the content of soluble sugar and the content of vitamin C, of the Huantai white apricots can be remarkably improved, fruit texture parameters are improved, aroma components are enriched, the variety and the content of volatile metabolites are increased, and the characteristic aroma components are determined by substances with the odor activity value (rOAV) larger than 1, such as 4-(2, 6, 7, 8-tetramethyl-4-piperidine). According to the preparation method, 2, 3, 6-trimethylcyclohexenyl)-3-butene-2-ketone and beta-ionone are added, so that the fruit flavor quality and commercial value of the Ningtai white apricots are effectively enhanced.

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.

This invention belongs to the field of plant molecular biology technology, and specifically relates to a species of Cymbidium goeringii. CsCCD4 Genes and their role in regulating aroma. This invention provides a method for enhancing the synthesis of aroma compounds in orchids. CsCCD4 The gene, whose nucleotide sequence is shown in SEQ ID NO.1, was cloned to obtain the full-length gene sequence. Based on this, an overexpression vector was constructed and transient transformation of Phalaenopsis orchid petals and stable transformation of Nicotiana benthamiana were performed. The results showed that the content of the aroma compound β-ionone in the transiently transformed Phalaenopsis orchid petals and the stably transformed Nicotiana benthamiana petals was significantly increased compared to the control group (CK), indicating that... CsCCD4 It plays an important role in enhancing the fragrance compounds of orchids. As an important component in the synthesis of fragrance compounds in orchids... CsCCD4 Genes can be used in orchid genetic engineering to improve ornamental traits and create genetic varieties.

This invention discloses a strain of *Alcaligenes* HHR-1-1 and its application in the degradation of carotenoids and the preparation of flavorings, relating to the field of microbial fermentation technology. The *Alcaligenes* strain of this invention (… Pseudomonas alcaligenes The HHR-1-1 strain has the accession number CCTCC NO: M 20252745, and the *Alcaligenes* HHR-1-1 strain was deposited at the China Center for Type Culture Collection on December 1, 2025. The *Alcaligenes* HHR-1-1 strain can degrade carotenoids with a degradation rate of 80%–97%, and its main degradation products are β-ionone and its oxides, and dihydroactinolone. Furthermore, the fermentation broth of *Alcaligenes* HHR-1-1 strain and carotenoids can be used in flavor preparation, effectively improving the quality of the flavors.

The invention belongs to the field of organic synthesis and catalysis, and particularly relates to a method for synthesizing damascenone B. According to the method, narrow-pore sulfonic acid type polystyrene-divinylbenzene supported acid resin A1-M1 is adopted as a catalyst, beta-ionone isomerization rearrangement is catalyzed in a mixed solvent of ethyl alcohol and 2-methyltetrahydrofuran, the content of water in a reaction system is accurately controlled to be 0.01-0.10 wt%, generated water is continuously removed, and the content of the water in the reaction system is accurately controlled to be 0.01-0.10 wt% in combination with the narrow-pore confinement effect of the catalyst, so that beta-ionone isomerization rearrangement is achieved. The high-selectivity synthesis of the damascenone B is realized. The organic purity of the product is 99.2-99.9 wt%, the isomer selectivity is 97.0-99.5 wt%, the residual solvent is less than or equal to 1000mg / kg, and the heavy metal content meets the essence raw material standard. The problems that in the prior art, mechanical stability and multi-cycle usability of a catalyst are difficult to consider, extremely low water content control and catalytic activity are kept contradictory, deep purification of products and mild operation conditions conflict and the like are solved, and the industrial application value of flavors and fragrances is wide.

The invention relates to the technical field of microorganisms, and particularly provides xylaria T-1 capable of efficiently degrading carotenoid, a screening method and application of the xylaria T-1 in Baijiu brewing. The xylaria T-1 disclosed by the invention is separated and screened from wine brewing fermented grains and is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number is CCTCC NO: M 20251662. The strain can effectively degrade carotenoid to generate various terpenoid derivatives with special fragrance or functions such as beta-ionone and dihydroactinidiolide, the content and types of terpenoid substances in fermented grains can be remarkably increased by adding the strain into the fermented grains, and the quality of white spirit is improved.

A deodorant aerosol composition comprising an activated aluminium sesquichlorohydrate, a C10-C14 branched-chain hydrocarbon and a fragrance comprising one or more components selected from dihydromyrcenol, linalool, benzyl acetate, citronellol, linalyl acetate, alpha-methyl ionone and gamma undecalactone.