4 results about "LINALOOL OXIDE" patented technology

This invention discloses a method for promoting the synthesis of linalool, a natural aroma compound in osmanthus. OfWRKY33 Genes and their applications, as described OfWRKY33 The gene is a WRKY transcription factor gene, which will contain the gene OfWRKY33 The overexpression vector was transformed into osmanthus petals for transient expression. The results showed that the transiently transformed osmanthus petals contained... OfWRKY33 Gene expression levels were significantly increased, and the content of linalool in the petals was significantly higher than that in the control group. The content of linalool oxide was also increased, indicating that... OfWRKY33 The gene plays an important role in promoting the synthesis of linalool and its oxides in osmanthus, and can be used in osmanthus genetic engineering to improve the aroma quality of natural osmanthus extracts and to select superior varieties.

We aim to provide a beverage that balances the characteristics of red grapes with a strong astringency. [Solution] The red grape-flavored beverage of the present invention has a trans-linalool oxide concentration of 150 to 8000 ppb.

The application discloses a preparation for influencing the tropotaxis behavior of leafhoppers and application of the preparation in leafhopper attraction or avoidance, and belongs to the technical field of pest control. The preparation for influencing the tropotaxis behavior of leafhoppers has effective components containing at least one of phenylacetone, pinene, linalool, ocimene, linalool oxide, alpha-pinene, sabinene, eucalyptol, heptadecane and p-cymene. The combined and screened attractants have a significant attraction effect on leafhoppers, and after the attractants are prepared into the preparation, the preparation can be applied to leafhopper attraction in a field, and the effect is remarkable.

This invention relates to the field of high-natural-content honey flavoring, specifically to a high-natural-content honey flavoring and its preparation method, which addresses the problems of low naturalness, weak aroma intensity, poor flavor simulation, and significant difference from natural honey flavor in existing honey flavorings. The method involves placing propylene glycol and 4-hydroxy-2,5-dimethyl-3(2H)furanone in a jacketed, temperature-controlled food-grade stainless steel mixing container, stirring, then cooling while maintaining stirring. Honey flavor base, dehydrolinalool, linalool oxide, linalool, phenylethanol, and flavor-modifying flavor base are added sequentially, stirred, and then transferred to an ultrasonic-resistant, food-grade sealed container. The container is then placed in an ultrasonic treatment device for ultrasonic treatment, filtered, and the filtrate is collected and allowed to mature to obtain a high-natural-content honey flavoring. The prepared high-natural-content honey flavoring significantly improves the simulation and intensity of honey aroma in food systems and results in a more harmonious taste.