5 results about "Menthyl acetate" patented technology

This invention provides a flavoring agent for enhancing the honey-sweet aroma of tobacco, comprising the following raw materials and their mass percentages: 0.2-0.3% 2,3-pentanedione, 0.45-0.55% phenylacetic acid, 0.45-0.55% phenethyl acetate, 0.25-0.4% phenylethanol, 0.45-0.6% methyl phenylacetate, 0.45-0.6% ethyl phenylacetate, 0.5-0.6% menthyl acetate, 0.15-0.25% geraniol, and the balance being propylene glycol. This invention belongs to the field of tobacco flavoring technology. By combining 2,3-pentanedione, phenylacetic acid, and phenethyl acetate in a specific mass ratio and conducting testing and evaluation, a flavoring agent suitable for enhancing the honey-sweet aroma of tobacco has been successfully developed. The composition is clearly defined, significantly improving the honey-sweet aroma of tobacco products, with a rich and long-lasting aroma, and good taste harmony.

The invention discloses a water-soluble minty essence, a buccal product, an atomization matrix and an electronic atomization device. The water-soluble minty essence is prepared from the following components in parts by mass: 26.1 to 42.3 parts of a characteristic aroma substance, 0.06 to 0.1 part of a flower aroma substance, 0.1 to 0.3 part of a green sesame aroma substance, 0.9 to 1.5 parts of a fruit aroma substance, 14 to 16 parts of a cooling factor, 0.9 to 1.8 parts of a fresh factor and 0.01 to 0.03 part of a softening factor. Wherein the characteristic aroma substances comprise at least one of the following substances: L-menthone, menthyl acetate, cineole and L-carvone. The water-soluble mint-flavored essence disclosed by the invention is high in flavor reduction degree, easy to prepare and relatively good in water solubility.

To provide acetic acid-containing food and beverages that allow the aroma and sweetness of fruit juice to be fully appreciated. [Solution] An acetic acid-containing food or beverage containing fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.

To provide a beverage that maintains the desirable flavor characteristic of citrus-flavored alcoholic beverages while suppressing the off-flavors associated with spoilage. [Solution] The citrus-flavored alcoholic beverage of the present invention contains one or more selected from carvone, menthyl acetate, and menthone.

Suggested is a composition for masking, inhibiting and / or reducing malodor, the composition comprising (a) menthyl acetate, (b) 5-(3-methylphenyl)pentan-1-ol (rosaphen), and (c) 1-(2,2,6-Trimethylcyclohexyl)hexan-3-ol (timberol).