14 results about "Maltol" patented technology

The present application belongs to the technical field of electronic atomization, and particularly relates to a tobacco extract composition, a preparation method and application thereof. The tobacco extract composition comprises methylcyclopentenolone, guaiacol, neophytadiene, cedrene diol, dihydroactinidiolide, maltol, furaneol, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one and scopoletin; the range of (methylcyclopentenolone+guaiacol) / neophytadiene is 0.01-2.5 by mass; the guaiacol content is 0.003-0.02 mg / g by dry matter mass; the tobacco roasting aroma is richer, the tobacco roasting sweet note is more obvious, and the tobacco-like feeling is better. The preparation method comprises: extracting tobacco raw materials twice at medium and low temperatures to obtain tobacco flavor substances, extracting the tobacco raw materials at high temperature to obtain smoke flavor substances, and mixing the tobacco flavor substances and the smoke flavor substances at a certain ratio to obtain the tobacco extract composition.

A fragrance composition is provided. The composition comprises mogroside selected from the group consisting of symbioside I, 1,6-α isomers of symbioside I, and combinations thereof, and aromatic components selected from the group consisting of 4-hydroxy-2H-furan-5-one, ethylfuranone, maltol, vanillin, benzaldehyde, and combinations thereof.

A flavor composition is provided. The composition includes a dihydrochalcone selected from the group consisting of hesperetin dihydrochalcone, hesperetin dihydrochalcone 4"-beta-D-glucoside, and combinations thereof, and an aromatic ingredient selected from the group consisting of 4-hydroxy-2H-furan-5-one, ethyl furanone, maltol, furfural, 5-methylfurfural, vanillin, benzaldehyde, and combinations thereof.

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.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises methyl cyclopentenolone, guaiacol, neophytadiene, a cembratriene-diol, dihydroactinidiolide, maltol, furanone, palmitic acid, 6-ethyl-5,6-dihydro-2H-pyran-2-one, and scopoletin. By weight: (methyl cyclopentenolone + guaiacol) / neophytadiene ranges from 0.01 to 2.5. By dry weight: the guaiacol content is 0.003 to 0.02 mg / g. Said tobacco has a rich roasted aroma, a pronounced sweet roasted flavor, and a more tobacco-like feel. The preparation method comprises: performing extraction on tobacco raw material twice at medium and low temperatures, and obtaining tobacco flavor compounds; performing extraction on the tobacco raw material at a high temperature, and obtaining smoke flavor compounds; and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

The utility model relates to the technical field of maltol preparation, in particular to a distillation device for preparing natural maltol, which comprises a tank body, four tower plates, a plurality of U-shaped pipes, an exhaust pipe, a turbine and a rotating shaft, the four tower plates are fixedly connected inside the tank body, the plurality of U-shaped pipes are fixedly connected to the tops of the tower plates, and the exhaust pipe is fixedly connected with the rotating shaft. One end of the U-shaped pipe is communicated with the bottom of the tower plate, the exhaust pipe is fixedly connected to the top of the tank body and communicated with the tank body, the turbine is rotationally connected into the exhaust pipe, the rotating shaft is fixedly connected to the bottom of the turbine and rotationally connected with the tower plate, and the two ends of the bottom of the rotating shaft are fixedly connected with stirring blades respectively; the steam drives the turbine to rotate so as to drive the rotating shaft and the stirring blades to rotate, so that a solution in the tank body is stirred, the flowability of the solution in the tank body is improved, and the solution in the tank body can be uniformly heated.

To provide a beer-flavored beverage with a superior aftertaste despite its low alcohol content. [Solution] A beer-flavored beverage having an alcohol content of less than 5v / v% and a maltol content of 500 μg / L or more.

The present invention generally relates to a formulation comprising at least two of compounds A, B and C, (A) maltol, (B) anisic acid, (C) an alkanediol, as well as at least one of, components D, E, and F, (D) an emulsifier, (E) an oil component, and (F) a water component.

A tobacco extract composition, a preparation method therefor, and a use thereof, relating to the technical field of electronic atomization. The tobacco extract composition comprises dihydroactinidiolide, geranyllinalool, maltol, neophytadiene, megastigmatrienone, a cembratriene-diol, guaiacol, and furanone. By weight: dihydroactinidiolide / (geranyllinalool+ maltol)≥0.1. By dry weight: the geranyllinalool content ≥0.01 mg / g; and the maltol content is 0.005–0.05 mg / g. The disclosed extract has a tobacco-like feel, with a strong sweet and natural taste, and provides a pleasant tobacco-like experience. The preparation method therefor comprises: extracting twice at a low temperature to obtain tobacco flavor compounds, extracting twice at a high temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and the smoke flavor compounds in a certain ratio to obtain a tobacco extract composition.

The present invention aims to provide a tea beverage which can be perceived as having a sugar-like sweetness. The present invention, in a tea beverage, contains at least one selected from furaneol, trigonellin, methylcyclopentenolone, vanillin and maltol, and an amino acid or a polymeric polyphenol, and adjusts the furaneol, trigonellin, methylcyclopentenolone, vanillin and maltol to a prescribed content.

This invention belongs to the field of electronic atomization technology, specifically relating to a tobacco extract composition, its preparation method, and its application. The tobacco extract composition comprises dihydroactinol, geranyl linalool, maltol, neophytadiene, megalotrienone, cephalothrix trienol, guaiacol, and furanone; by mass: dihydroactinol / (geranyl linalool + maltol) ≥ 0.1; by dry matter: geranyl linalool content ≥ 0.01 mg / g; maltol content 0.005–0.05 mg / g; it has a tobacco-like sensation, with a strong sweet and natural feel, and a pleasant tobacco experience. The preparation method includes: extracting twice at a lower temperature to obtain tobacco flavor compounds, extracting twice at a higher temperature to obtain smoke flavor compounds, and mixing the tobacco flavor compounds and smoke flavor compounds in a certain proportion to obtain the tobacco extract composition.

The present invention generally relates to a formulation comprising at least two of compounds A, B and C, (A) maltol, (B) anisic acid, (C) an alkanediol, as well as at least one of, components D, E, and F, (D) an emulsifier, (E) an oil component, and (F) a water component.

The application discloses a detection method of total iron and trivalent iron in liquor, and belongs to the technical field of liquor detection. The method comprises the following steps: adding excessive maltol into a liquor sample to make the trivalent iron in the liquor sample completely complex and derive, determining the absorbance difference of the sample at 520nm before and after the derivation, and eliminating the interference of the background color of the liquor body; combining a trivalent iron standard curve, so that the specific and accurate quantitative detection of the trivalent iron content in the liquor can be realized. On this basis, the divalent iron in the liquor sample is completely oxidized into trivalent iron by an oxidizing agent, and the total iron content in the sample can be determined. The method only needs an ordinary ultraviolet-visible spectrophotometer to complete the detection, does not need large and precise instruments, has low reagent cost, and is simple in operation steps.

The application provides a method for determining essence and flavor in oil, which comprises three main steps of sample pretreatment, purification and analysis and test, the influence of the presence of lipids and proteins in the oil on the extraction efficiency of the target essence and flavor is avoided by removing grease and impurities in the sample pretreatment stage; the determination method adopts a solid phase extraction-gas chromatography analysis method, the extract is purified through a solid phase extraction column and separated through a polar chromatographic column, has the advantages of small matrix interference and fast analysis speed, and through reasonable purification and purification path and analysis and test means, the detection sensitivity is improved, and the detection limit and the quantitative limit are reduced. The application can simultaneously determine vanillin, methyl vanillin, ethyl vanillin, ethyl maltol and 2,3,5-trimethylpyrazine, five kinds of essence and flavor in oil, realizes simple pretreatment operation, good purification effect and higher sensitivity quantitative detection, and provides technical support for oil quality evaluation and edible oil safety supervision.