47 results about "LINALOOL OXIDE" patented technology

The invention discloses a honey essence having natural flavour of honey and a preparation method thereof; the honey essence is prepared from linalool oxide, glycerol triacetate, ethanol, propylene glycol, phenethanol, damascenone, ethyl maltol and honey base; the honey base is a composition of damascenone, rose geranium oil, 4-hydroxyl-2,5-dimethyl-3(2H) furanone, triethyl citrate, methyl anthranilate, vanillin, caproic acid, n-nonanoic acid, 2-acetylfuran, 2- methyl butyric acid, alpha-terpilenol, butyric acid, benzaldehyde, phenylethyl phenylacetate, phenethyl acetate, phenethyl butyrate and propylene glycol; the honey essence is prepared by mixing propylene glycol with ethyl maltol, heating, dissolving, cooling to room temperature and adding glycerol triacetate, ethanol, linalool oxide, phenethyl alcohol, damascenone and the honey base; and the honey essence disclosed by the invention has better honey sweet flavour.

The invention discloses a method for directly detecting tea glucoside combined state aroma precursor substances. According to the invention, fresh tea leaves, a tea product being processed or a tea finished product are used as a to-be-measured sample, the method comprises the following steps: 1) extracting a glucoside combined state aroma precursor from the to-be-measured sample, 2) performing a UPLC-MS/MS analysis on the glucoside combined state aroma precursor in an extract, and 3) calculating the content of the tea glucoside combined state aroma precursor substances: by taking a 4-nitrophenyl-beta-D-glucoside internal standard as a reference, obtaining 9 glucoside combined state aroma precursor substances of benzyl alcohol primrose gluocoside, methyl salicylate primrose glucoside, phenylethyl alcohol primrose glucoside, cis 3-hexenol primrose glucoside, linalool oxide I primrose glucoside, linalool oxide II primrose glucoside, linalool oxide primrose glucoside III, linalool primroseglucoside, and geraniol primrose glucoside. The method has high detection efficiency on the glucoside combined state aroma precursor substances.

The invention relates to strawberry essence for oil-based ink. The strawberry essence consists of strawberry essence, maltodextrin and starch sodium octenylsuccinate, wherein the strawberry essence consists of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl butyrate, allyl hexanoate, leaf alcohol, cis-3-hexenyl acetate, decalactone, peach aldehyde, ethyl benzoate, geranyl acetate, citronellyl acetate, dihydrojasmonic acid methyl ester, hexyl salicylate, linalool oxide, trans-2-hexenol, eugenol, cinnamyl alcohol, cinnamyl acetate, beta-Ionone, vanillin, methyl cyclopentenolone, furanone, raspberry ketone, ethyl methylphenylglycidate, ethyl palmitate, benzyl benzoate and glycerol triacetate. The invention also provides a preparation method of the strawberry essence for the oil-based ink. The strawberry essence, the maltodextrin, the starch sodium octenylsuccinate and water are mixed; homogenizing and emulsification are performed; then, spray drying is carried out; particular strawberry essence is formed, so that the aroma retaining effect and the oil solubility of the essence are improved; the strawberry essence is applicable to perfuming of the oil-based ink.

Provided is a perfume composition for expressing the fragrance of silk tree flower. The perfume composition includes the fragrance components of silk tree flower, linalool, cis-linalool oxide (furanoid), cis-linalool oxide (pyranoid) and 2-phenylethyl alcohol, and an artificially synthesized material, 3-methylbutanal oxime, and is capable of expressing the characteristic fragrance of silk tree flower and of providing improved preference of fragrance.

The invention belongs to the technical field of cigarette flavor and essence and particularly relates to milk flavor-tea flavor combined essence for recombinant tobacco leaf wrapping and a preparation method thereof. The milk flavor-tea flavor combined essence comprises, by mass, 0.001 to 0.005 parts of cis-3-hexenyl acetate, 0.08 to 0.4 parts of linalool, 0.05 to 0.25 parts of linalool oxide and 2 to 7 parts of geraniol. The milk flavor-tea flavor combined essence has compound milk flavor and tea flavor, is suitable for the field of manufacture of cigarettes and is particularly suitable for being used in recombinant tobacco leaf wrapping. In all flavor ingredients, cis-3-hexenyl acetate, linalool, linalool oxide, geraniol, geranyl acetate, linalyl acetate, beta-ionone, beta-damascone, ethyl acetate and ethyl butyrate can produce a milk flavor. The milk flavor-tea flavor combined essence has layering of a milk flavor and a tea flavor, realizes flavor smooth transition, is conducive to improvement of a cigarette flavor and improves cigarette flavor harmony.

The invention provides a blueberry essence, consisting of a blueberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinnamate and the balance of propylene glycol. The blueberry essence provided by the invention has the flavor of fresh blueberries, and a beverage added with the blueberry essence has a strong fruit juice sense and a taste of the fresh blueberries.

The invention discloses a new manufacturing technique of linalool oxide as organic perfume in the chemical technical domain, which comprises the following steps: (2) adopting linalool as raw material and inorganic peroxide as epoxidised agent; (2) adding epoxidised product in the isomerizing catalyst to obtain the product; improving the selectivity of furan-typed product over 80%.

The invention relates to cherry flavoring essence for oily printing ink. The cherry flavoring essence is prepared from the raw materials in percentage by weight: 5 to 20 percent of cherry essence, 50 to 80 percent of maltodextrin and 5 to 30 percent of starch sodium octenylsuccinate, wherein the cherry essence is prepared from butyl acetate, ethyl acetate, geranyl acetate, butanol, hexanol, benzaldehyde, hexanal, maltol, trans-2-hexenoic aldehyde, linalool oxide, vanillin, beta-ionone, orange oil Brasil and glyceryl triacetate. The invention also provides a preparation method for the cherry flavoring essence for the oily printing ink. According to the preparation method, the granular cherry flavoring essence is prepared through uniformly mixing the cherry essence with maltodextrin, starch sodium octenylsuccinate and deionized water, carrying out homogenizing emulsification, and then, carrying out spray drying, thus, the perfume retaining effect and oil solubility of the flavoring essence are improved, and the flavoring essence can be applicable to the perfuming of the oily printing ink. The cherry flavoring essence for the oily printing ink, prepared by the preparation method, is rich and vivid in perfume, high in natural feeling and lasting in perfume retaining.

The invention relates to application of linalool oxide in inducing spodoptera frugiperda and a composition containing the linalool oxide. The composition comprises the linalool oxide, a solvent, a light stabilizer and an antioxidant.

The invention discloses tobacco essence capable of remarkably improving incense and taste of tobacco leaf regenerated by a paper-making process and relates to a tobacco additive. In order to overcome the defects of the existing domestic paper-making process in the quality level of the tobacco leaf regenerated and improve the integrated quality of the tobacco leaf regenerated by the paper-making process, the invention provides a tobacco essence capable of remarkably improving incense and taste of tobacco leaf regenerated by the paper-making process. The tobacco essence is characterized in that the materials of the tobacco essence include the base material prepared from the following components in percentage by weight: 0.15%-0.4% of lysimachia foenum-graecum extract, 0.2%-0.7% of fenugreek seed extract, 0.15%-0.4% of plum extract, 0.04%-0.14% of phenethyl alcohol, 0.04%-0.14% of linalool oxide, 0.04%-0.14% of phenylacetic acid, 0.06%-0.21% of angelica lactone, 0.02%-0.07% of benzpyrole and the balance of 95% of alcohol. The tobacco essence can be popularized and used in all cigarettes factory of China.

The invention discloses juicy peach essence for oil-based ink. The juicy peach essence for oil-based ink is composed of juicy peach essence, maltodextrin and starch sodium octenylsuccinate. The juicy peach essence is composed of ethyl acetate, ethyl butyrate, butyl butyrate, ethyl 2-methyl-butanoate, leaf alcohol, ethyl acetoacetate, benzaldehyde, 2-isopropyl-4-methyl thiazole, benzyl alcohol, linalool oxide, linalool, ethyl benzoate, gamma-octanoic lactone, linalyl acetate, gamma-decalactone, delta-decalactone, benzyl benzoate, benzyl formate, benzyl butyrate, 8-mercaptomenthone, damacscone beta, Brazil sweet orange oil, raspberry ketone and glycerol triacetate. The invention further provides a preparation method of the juicy peach essence for oil-based ink. The juicy peach essence, maltodextrin, starch sodium octenylsuccinate and deionized water are evenly mixed and subjected to homogeneous emulsification, spraying and drying are then performed, the granulated juicy peach essence is formed, and therefore the aroma retaining effect and the oil solubility of the essence are improved, and the juicy peach essence for oil-based ink is suitable for adding the aroma of the oil-based link.

The invention discloses a black tea type edible essence and a production technology thereof. The black tea type edible essence comprises 70-90% of concentrated black tea liquid and 10-30% of a black tea essence base. The black tea essence base contains leaf alcohol, alcohol, linalool, linalool oxide, menthol, cis-jasmonone, nerol, beta-ionone, oxoisophorone, terpilenol, geraniol and propylene glycol. Ingredients, the proportioning and the preparation process flow are optimized, and the concentrated and extracted black tea liquid is added, so that the fragrance of the black tea essence is moreattractive, the fragrance intensity is increased, and the realistic degree of the fragrance is improved.

The invention discloses citron-lemon essence and a preparation method thereof. Raw materials comprise lemon oil, sweet orange oil, cold-pressed orange oil, citron oil, lemon oil, orange leaf oil, limonene, leaf alcohol, nerol, cis-6-nonene, alcohol, linalool oxide, menthone sulfide, nootkatone, leaf alcohol acetate, geranyl propionate, 2-methylbutyrate leaf alcohol ester, geranyl acetate, citronellyl acetate, nerol acetate and a solvent. The preparation method comprises the steps: uniformly mixing all the raw materials in proportion, and standing for 48 hours to obtain the citron-lemon essence. The citron-lemon essence disclosed by the invention is harmonious and vivid in fragrance and has certain thermal stability. The citron-lemon essence can be used as an additive for daily use chemicals and foods, and is added into beverages, cosmetics and detergents.

The invention discloses an attractant composition using an apolygus lucorum attractant synergist as well as application and an attractant core of the attractant composition. The adelphocoris suturalisattractant composition comprises adelphocoris suturalis aggregation pheromone and a synergist, and the weight ratio of the adelphocoris suturalis aggregation pheromone to the synergist is 0.25-4: 1.The synergist is selected from three of benzaldehyde, linalool and linalool oxide in different proportions. The attractant composition provided by the invention can be prepared into an attractant coreso as to be matched with the existing apolygus lucorum aggregation pheromone for use. The invention provides an attractant core containing an apolygus lucorum attractant composition component. The attractant core is used for preventing, controlling and detecting the occurrence of apolygus lucorum. According to the invention, the defects of high cost and difficulty in popularization of imported and domestic apolygus lucorum aggregation pheromone lure cores in the prior art are overcome, the cost is low, the use is flexible, and the trapping efficiency is higher.

The invention discloses a degradable disposable tableware material.The material is prepared from the following raw materials in parts by weight. 35 to 55 parts of hyperbranched polylactic acid; 5-10 parts of puffed rice flour; 3 to 6 parts of a molecular sieve, 8 to 12 parts of plant fiber powder, 15 to 20 parts of cinnamic acid/linalool oxide/tetrahydrofurfuryl acrylate/polyethylene glycol monoallyl ether copolymer, 0.5 to 1.5 parts of a plasticizer, 0.03 to 0.05 part of non-butyltin esterification catalyst KR-4100A and 0.5 to 1.5 parts of a coupling agent. The invention also discloses a preparation method of the degradable disposable tableware material. The degradable disposable tableware material disclosed by the invention is good in degradability, high in mechanical strength, good in plasticity and heat resistance, and safe and environment-friendly to use.

The invention relates to a fermenting method of Pu-er ripe tea with aromas of caramel and flowers and fruits. The fermenting method comprises the following steps: taking first-grade, third-grade and fifth-grade Mengku large-leaf camellia sinensis as raw materials according to the weight ratio of 2:2:3; sprinkling mountain spring water sterilized by ultraviolet light, mixing and stacking a tea pilefor fermenting; inserting intelligent temperature recorders capable of monitoring and recording temperature in different positions of the tea pile, controlling the temperature and the water content of the tea pile, and performing spreading, sprinkling, mixing and stacking every 5 to 7 days; and stopping fermenting when dried tea leaves are rufous, the brewed tea water is rufous and the taste is pure and mild, and spreading the tea leaves to dry naturally. The Pu-er ripe tea prepared according to the method is rich in 2,2,6-trimethyl-vinyl tetralin-2H-furan-3-alcohol, phenethyl alcohol, linalool oxide, terpilenol and other aroma compounds of alcohol and has the aromas of caramel and flowers and fruits.

The present invention relates to a process for the preparation of linalool oxide or of linalool oxide-containing mixtures, in which linalool or linalool-containing mixtures are oxidized in the presence of enzymes.

The invention discloses a method for processing black tea containing high theaflavin by utilizing fresh summer-autumn tea leaves. The method is realized through the procedures of withering, twisting,fermenting, drying and preserving. The black tea prepared by the invention is the black tea containing high theaflavin; through the procedures of natural withering, twisting, tea frying and the like,the relative total content of aroma quality components such as linalool oxide, beta-linalool, dehydrolinalool and nerolidol carried in the tea leaves is greater than or equal to 18 percent, the theaflavin content is greater than or equal to 2 percent, and the product quality is high.

The invention relates to a preparation method for carbonic acid linalool oxide (pyran type and furan type) ester ethyl ester.The method comprises the following steps that 1, a solution composed of 3,7-dimethyl-6,7-epoxy-2-octylene-1-ol, dichloromethane and pyridine is stirred to be uniform, a dichloromethane solution of ethyl chloroformate is added into the solution dropwisely, after a stirring reaction is finished, a hydrochloric acid water solution is used for adjusting a reaction solution pH to be neutral; 2, the neutral reaction is extracted through diethyl ether, an obtained organic layer is dried through anhydrous MgSO4, filtering is performed the next day and then evaporation and concentration are performed to obtain a carbonic acid linalool oxide (pyran type and furan type) ester ethyl ester product; 3, the crude product is separated through a silica gel column, a mixed solvent composed of petroleum ether and ethyl acetate is used as an eluting agent for elution, rotary evaporation is performed to remove petroleum ether and ethyl acetate to obtain the carbonic acid linalool oxide (pyran type and furan type) ester ethyl ester.Compared with the prior art, raw materials are easy to obtain, the preparation process is simple, operation is convenient, the yield is high, and the preparation method is suitable for industrial production.

The invention belongs to the technical field of cigarette materials, and relates to tobacco essence, in particular to tobacco hawthorn essence which comprises hawthorn tincture, an acid aroma substance, a sweet aroma substance and a faint scent substance. The acid aroma substance comprises but is not limited to 2-methylbutyric acid, 2-methylpentanoic acid, strawberry acid, berry acid, acetic acid or hexanoic acid, the sweet aroma substance comprises but is not limited to rose oil, geranium oil, rhodinol, geraniol, B-damascenone, clove oil, Peru extract or iris extract, and the faint scent substance comprises but is not limited to leaf alcohol, leaf acetate, lemon oil, trans-2-hexenol, trans-2-hexenyl acetate or linalool oxide. The essence is also applied to the filter stick. The tobacco hawthorn essence disclosed by the invention is soft in fragrance, is dissolved in a filter stick plasticizer, and is applied into a filter stick together with the plasticizer during forming, so that the process is simple, the tobacco fragrance is effectively blended, the smoke quality is improved, different fragrances are highlighted, and the product identification degree is improved.

The invention discloses a preparation method of a pomegranate-flavor cigarette essence. The preparation method comprises the following steps of (1) preparing raw materials; (2) uniformly stirring and mixing the prepared 2-methylbutyric acid, ethyl isovalerate, leaf alcohol, benzaldehyde, propylene glycol, acetophenone, linalool oxide, oleum menthae, eucalyptus oil, sweet orange oil and clove bud oil; (3) adding acetic acid, hexanoic acid, ethyl hexanoate, linalool, hexaldehyde, menthyl acetate, terpinyl acetate, methyl cinnamate, vanilla tincture, glycerol triacetate, methyl benzoate and ethyl acetate, and uniformly mixing; (4) adding ethyl butyrate, ethyl-2-methylbutyrate, methyl heptenone, hexenyl acetate, geranyl butyrate, ethyl maltol, ethyl caprate and beta-damascone, and uniformly mixing; (5) aging. The preparation method of the pomegranate-flavor cigarette flavor has the advantages that the preparation technology process is simple, the special heavy fresh fragrance is realized, and a user can have fresh breath.

The invention relates to the field of fine chemical engineering, in particular to a citrus fruit skin extract and an extracting method thereof. The obtained citrus fruit skin extract comprises 1.35-2.13% of caprylic acid, 0.97-1.48% of hexadecanoic acid, 48.25-51.20% of limonene, 11.97-14.94% of myrcene, 11.49-16.15 % of linalool oxide I, 6.15-11.14% of linalool oxide II and 8.12-8.74% of germacrene D. By using the extract, the removal rate of the ammonia is 100% and the removal rate of formaldehyde is 85.09-89.55%; and coating additives for removing the ammonia and the formaldehyde can be prepared.

The invention provides a cranberry essence which comprises a cranberry concentrated solution, acetic acid, leaf alcohol, ethyl acetate, ethyl butyrate, ethyl isovalerate, furanone, ethyl maltol, ethyl valerate, linalool, linalool oxide, methyl cinanmate, butyrate, isobutyric acid, myristic acid, palmitic acid and propylene glycol. The cranberry essence disclosed by the invention has the flavor of fresh cranberries, and the drink, which is added with the cranberry essence, has a strong taste of fruit juice and the taste of fresh cranberries.