9 results about "LINALOOL OXIDE" patented technology

The present invention belongs to the technical field of peony flower processing, and specifically relates to a method for preparing a concentrated peony flower liquid rich in aroma components and its application in flavors and fragrances. The method for preparing the concentrated peony flower liquid is as follows: the peony flowers are sequentially pre-cooled and deep-frozen, then sheared and crushed in a circulating liquid nitrogen atmosphere, followed by enzymatic hydrolysis using ultrasound-assisted biological enzymes to obtain an enzymatic hydrolyzate, and finally, a product enriched liquid with a specific molecular weight is intercepted and concentrated through an ultrafiltration membrane. The present invention pre-cools and deep-freezes the peony flowers, which not only avoids the loss of active substances such as polyphenols and browning of the material, but also helps to maximize the retention of aroma components in fresh petals, avoiding the problem of loss of volatile aroma components caused by pulverization operations at high or room temperatures. The peony flower liquid finally prepared by the present invention contains rich volatile aroma components such as linalool oxide, citronellol, and benzoic acid, and has broad application prospects in skin care products and flavors and fragrances.

The invention discloses a furan type oxidized linalool ether derivative as well as a preparation method and application thereof, and the preparation method comprises the following steps: adding furan type oxidized linalool, halogenated hydrocarbon and NaH into a solvent, and reacting at 90-144 DEG C for 1-16 hours to obtain the furan type oxidized linalool ether derivative. The invention finds that the furan type linalool oxide and the prepared furan type linalool oxide ether derivative have a good inhibition effect on the growth of annual ryegrass, and have the potential of being developed into a green plant source herbicide. According to the preparation method, the reaction conditions are mild, the reaction can be carried out under normal pressure, the technological process is simple and easy to operate, raw materials are easy to obtain, and industrial production is facilitated.

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.

The invention discloses a preparation method of a sweet osmanthus extract with high yield and high aroma retention. The method comprises the steps of sweet-scented osmanthus picking, precooling, sorting, freeze drying and subcritical n-butane extraction. The specific aroma components, namely linalool oxide, trans-linalool oxide, beta-ionol and dihydro-beta-ionol, of the osmanthus fragrans extract obtained through vacuum freeze drying are characteristic aroma components of the osmanthus fragrans extract, and the aroma substances of the osmanthus fragrans extract obtained through subcritical extraction are the highest in retention and the most abundant in quantity. According to the method, the loss of volatile components of the sweet-scented osmanthus extract is small, the overall fragrance of the sweet-scented osmanthus is good, the obtained sweet-scented osmanthus extract is rich in fragrance and good in quality, the yield of the sweet-scented osmanthus extract is greatly increased, and the method is simple in process, convenient to operate, high in economic benefit, suitable for large-scale industrial production and application and good in market prospect.

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.

The present invention discloses an application Of NAC72 A method for genetically increasing the natural aroma substances linalool and its oxides and ionones in osmanthus petals, the Of NAC72 The gene is a NAC transcription factor gene that contains the gene Of NAC72 The overexpression vector was transformed into osmanthus petals for transient expression. The results showed that Of NAC72 The gene expression level increased significantly, and the contents of linalool, trans-linalool oxide, and various ionones (α-ionone, β-ionone, and dihydro-β-ionone) in the petals increased significantly compared with the control group, indicating that Of NAC72 The gene plays an important role in promoting the synthesis of linalool, its oxides and ionone in osmanthus, and can be used in osmanthus genetic engineering to improve the aroma quality of osmanthus and breed excellent varieties.