48 results about "Methyl butanol" patented technology

This invention describes genes, metabolic pathways, microbial strains and methods to produce methyl butanol and other compounds of interest from renewable feedstocks.

The present invention is directed to a method for preparing renewable and relatively high purity p-xylene from biomass, and from C5 molecules in particular. For example, biomass treated to provide a fermentation feedstock is fermented with a microorganism capable of producing a C5 alcohol such as 3-methyl-1-butanol, followed by dehydration to provide a C5 alkene such as 3-methyl-1-butanol, forming one or more C8 olefins such as 2,5-dimethyl-3-hexene via metathesis, then dehydrocyclizing the C8 olefins in the presence of a dehydrocyclization catalyst to selectively form renewable p-xylene with high overall yield.

An alcohol free or low alcohol fermented malt based beverage is disclosed. The malt based beverage has an alcohol content of not more than 1.0 vol. % preferably not more than 0.7 vol. % having an aroma profile close to the one of alcoholic lager beers. The beverage has 7.00-30.00 ppm ethyl acetate and 0.01-0.20 ppm ethyl butyrate. The beverage preferably has the esters 0.05-2.00 ppm isoamyl acetate; 0.01-0.10 ppm ethyl butyrate; and 0.01-0.05 ppm ethyl hexanoate. The beverage preferably has the higher alcohol 5.00-30.00 ppm (iso-)amyl alcohol. The (iso)amyl alcohol is defined as the sum of 3-methyl butanol and 2-methyl butanol.

The present invention relates to a process for preparing 4-cyclohexyl-2-methyl-2-butanol. The process comprises the following steps:a) reaction of styrene with isopropanol at elevated temperature to obtain 4-phenyl-2-methyl-2-butanol, andb) heterogeneously catalyzed hydrogenation of 4-phenyl-2-methyl-2-butanol over a catalyst suitable for ring hydrogenation of aromatics.

The invention provides a Meyerozyma guilliermondii 3-J15. The Meyerozyma guilliermondii 3-J15 realizes high yield of volatile aroma substances 2-phenylethanol and 3-methyl-1-butanol, can at least tolerate the salinity of 15%, and not only has good soy sauce aroma enhancement fermentation capacity, good adaptive capacity to environment, and great potential of application to practical soy sauce production, but also can be taken as a fermentation strain for fermentation preparation of 3-methyl-1-butanol and 2-phenylethanol in a fluid medium, thereby providing a new effective means for preparation of 3-methyl-1-butanol and 2-phenylethanol.

The invention relates, in part, to nucleic acid constructs, genetically modified host cells and methods employing such constructs and host cells to increase the production of 3-methyl-2-butenol from IPP. Thus, in some aspects, the invention provides a genetically modified host cell transformed with a nucleic acid construct encoding a fusion protein comprising a phosphatase capable of catalyzing the dephosphorylation of dimethylallyl diphosphate (DMAPP) linked to an IPP isomerase capable of converting IPP to DMAPP, wherein the nucleic acid construct is operably linked to a promoter. In some embodiments, the genetically modified host cell 5 further comprises a nucleic acid encoding a reductase that is capable of converting 3-methyl-2-butenol to 3-methyl-butanol. In some embodiments, the reductase is encoded by a nucleic acid construct introduced into the cell. In some embodiments, the IPP isomerase is a Type I isomerase. In some embodiments, the IPP isomerase is a Type II isomerase. In some embodiments, the host cell is selected from a group of taxonimcal classes consisting of 20 Escherichia, Enterobacter, Azotobacter, Erwinia, Bacillus, Pseudomonas, Klebsiella, Proteus, Salmonella, Serratia, Shigella, Rhizobia, Vitreoscilla, Synechococcus, Synechocystis, and Paracoccus taxonomical classes. In some embodiments, the host cell is an Escherichia coli cell. In some embodiments, the host cell is a fungal cell, such as a yeast cell. In some embodiments, the yeast cell is a Saccharomyces sp. cell. In some embodiments, the host cell is an algal, insect or mammalian cell line. In some embodiments, the phosphatase is nudB from E. coli. In some embodiments, the IPP isomerase is encoded by an idi gene from E. coli or idil gene from Saccharomyces cerevisiae.

The invention relates to a pickled pod pepper flavor essence, including: propylene glycol, alpha-pinene, butyl caproate, a pod pepper extract, beta-pinene, hexyl butyrate, acetic acid, 1-octene-3-ol, ethyl acetate, pentanal, 3-methylmercapto-propyl alcohol, alpha-terpineol, isopentyl alcohol, ethyl caproate, methyl salicylate, 2-methyl butanol, hexyl acetate, hexyl 2-methylbutyrate, ethyl 2-methylbutyrate, linalool, anisic aldehyde, allyl isothiocyanide, isopentyl isovalerate, mercaptan, 2-methyl butyric acid, 2-methoxy-3-isobutyl pyrazine and 3-methylthio propylaldehyde. The pickled pod pepper flavor essence has strong fermented sense and has a full and durable fragrance, is stable in quality and has pure and natural fragrance, which is approximate to the fragrance of naturally fermented pickled Capsicum frutescens (pod pepper). The pickled pod pepper flavor essence has better effects than other pod pepper flavor essences in meat products and spices, and is well received among customers in practical application and market promotion.

The invention discloses a preparation method of 3,3-methyl butyraldehyde, which comprises the following steps: (1) reacting to generating ester: putting 3,3-dimethyl butyric acid, ethanol and concentrated sulfuric acid into an enamel still for reacting, separating concentrated sulfuric acid at the lower layer after finishing the reaction, then performing a decompression distillation; (2) reacting to generating alcohol: putting tetrahydrofuran, potassium borohydride, anhydrous lithium chloride and anhydrous aluminium chloride, heating and dropping 3,3-dimethyl ethyl butyrate, refluxing, cooling and stirring by adding water, distilling once again; (3) reacting to generating aldehyde: putting dichloromethane, water, potassium bromide and 3,3-dimethylbutyrate, cooling, then dropping sodium hypochlorite and water, separating a crude 3,3-methyl butyraldehyde solution at the lower layer; (4) purifying aldehyde: putting water and sodium bisulfite into the enamel still, putting the crude 3,3-dimethylutyraldehyde solution, dichloromethane extract and sodium bicarbonate after stirring and dissolving, distilling to obtain the product. The invention has the advantages of simple reaction mechanism, easy control, easy raw material acquisition and low preparation cost.

The invention discloses a die-casting aluminum housing spraying cleaning agent applied to ultrahigh pressure. The die-casting aluminum housing spraying cleaning agent applied to ultrahigh pressure comprises the following components in percentage by weight: 1-2% of sodium citrate, 2-4% of sodium gluconate, 3-5% of 3-methoxy-3-methyl-butanol, 1.5-3% of aluminum corrosion inhibitor, 1-2% of ethyl alcohol, 3-5% of polyethylene glycol, 0.5-1% of sodium polyacrylate, 3-5% of alkyl glycoside, 5-8% of EO-PO segmented copolymer, 1-2% of fatty alcohol EO-PO segmented copolymer, 0.1-0.2% of antifoaming agent, and 65-75% of water. The cleaning agent can remain a low-bubble and even non-bubble state while removing burr at the spraying pressure of 2-15MPa under the temperature of 20 to 40 DEG C, and the residue level is low after cleaning.

The present invention discloses apparatus for separating 2-methyl butanol and 3-methyl butanol from isoamyl alcohol product and its application method. The apparatus includes one continuous rectifying tower, which has re-boiler, automatic draining device, top discharge port with cooler, lateral line outlet, and parallel spiral stuffing of height over 10 m. The apparatus has simple structure, convenient operation, low cost, high yield and capacity of further amplification, and may be used in producing 2-methyl butanol and 3-methyl butanol or their mixture of purity over 99.5 % for use as edible perfume and essence.

The present invention provides genes, polypeptides and expression constructs therefor, recombinant photosynthetic microorganisms, and method of use thereof, such as for the production of branched-chain alcohols (including 2-methyl-1-butanol, 3-methyl-1-butanol, and isobutanol) and derivatives thereof for a variety of uses.

The invention discloses a high-temperature-resistant, low-volatilization, insect-proof, halogen-free and flame-retardant PP material and a preparation method thereof. The material is composed of 60-80% of polypropylene resin, 20-30% of a halogen-free flame retardant and 5-15% of a high-temperature-resistant low-volatilization insect-proof master batch, wherein the insect-resistant master batch iscomposed of 89% of homo-polypropylene resin, 10% of insect-proof modified magnesium-aluminum hydrotalcite, 0.5% of an antioxidant and 0.5% of a lubricant. High-temperature-resistant magnesium-aluminumhydrotalcite with a layered structure is introduced and subjected to modification treatment, 2-methyl butanol, isobornyl acetate and D-borneol are introduced, and small molecular substances with certain pungent smell can be volatilized to stimulate mosquitoes, so that emergency reaction is generated, and the effect of repelling the mosquitoes is achieved; the magnesium-aluminum hydrotalcite is equivalent to a temperature-resistant protective layer, and small molecular substances in the magnesium-aluminum hydrotalcite cannot be decomposed due to hot working, so that the problem of high-temperature decomposition of easily volatile substances is effectively solved.

Disclosed is a method for quantifying the taste of wine, comprising the following steps: S1: selecting a sample of the wine; S2: selecting the alcoholic strength, total acidity, total sugar, glycerol, dimethyl butanol, esters and resveratrol as the quantitative indexes of the taste of the wine; S3: detecting the quantitative indexes selected in S2; S4: standardizing the detection results obtained in S3 by using a Max−Min standardized method, and classifying and assigning values to the standardized data by grade, with the value assignment results being associated with a good or a bad taste; and S5: creating a chart according to the standardized detection results from S4, and describing the taste of the wine according to the chart.

The invention discloses a method for extracting, separating and identifying volatile bitter and astringent taste substances in Baijiu, and belongs to the technical field of food. The method for extracting, separating and identifying the volatile bitter and astringent taste substances in Baijiu is built for the first time; through gradient reduced pressure distillation, half preparation separation,solvent extraction and TDA combination GC-MS, the volatile bitter and astringent taste compounds in Baijiu are identified. By using the method, the conditions that 2-phenethyl alcohol and ethyl lactate show astringent taste in Baijiu, and furfural, 2-methyl propanol, 3-methyl butanol, 1-butanol and 1-propyl alcohol simultaneously show the astringent and bitter taste are discovered; the taste feature of 2-phenylethanol is reported for the first time.

This invention provides a method for preparing 3,3-dimethylbutyraldehyde comprising the step of contacting 3,3-dimethylbutanol with an oxidizing metal oxide for a time and at a temperature sufficient for said metal oxide to oxidize 3,3-dimethylbutanol to form said 3,3-dimethylbutyraldehyde. The method of this invention provides a commercially practicable means of preparing 3,3-dimethylbutyraldehyde.

The invention discloses a preparation method of a 25-hydroxy vitamin D3 intermediate, wherein the 25-hydroxy vitamin D3 intermediate is 2-methyl-4-(phenylsulfonyl)-2-butanol, and is prepared from 3-methyl-3-butanol-p-toluenesulfonate, a halide and sodium benzenesulfinate in a solvent. According to the invention, the synthesis route of the 25-hydroxyvitamin D3 intermediate is short, raw materials are easy to obtain, separation is simple, anhydrous conditions are not needed in synthesis operation, and a new and safe C5-fragment is provided for synthesis of 25-hydroxyvitamin D3.

The invention discloses a spraying cleaning agent for a die-casting aluminum shell, which is applied under ultrahigh pressure. The spraying cleaning agent comprises the following components by weightpercent: 5% of sodium citrate, 10% of 3-methoxyl-3-methyl-butanol, 5% of an aluminum corrosion inhibitor, 3% of ethanol, 10% of polyethylene glycol, 2% of sodium hydroxide, 2% of sodium nitrate, 2% ofsodium molybdate, 4% of sodium thiosulfate, 5% of aluminium chloride, 1% of titanium dioxide, 2% of silicon dioxide, 1% of anbydrous borax and 1% of an antifoaming agent, and the balance being water.When the cleaning agent is utilized to remove burrs at 20 DEG C to 40 DEG C and at spraying pressure of 2 MPa to 15 MPa, a low-foam and non-foam state can be still maintained, and the residue degreeafter cleaning is low.

The invention discloses a melon essence and a preparation method thereof. The melon essence comprises the following raw materials: ethyl acetate, isobutyl acetate, benzyl acetate, methyl acetate, 2-methyl-butyl acetate, propyl acetate, butyl acetate, isopropyl acetate, 2-methyl butyrate, methyl butyrate, n-hexyl alcohol, ethyl propionate, methyl octanoate, hexyl acetate, acetaldehyde, acetic acid,ethyl butyrate, 2-methyl butanol, n-hexanal, isovaleraldehyde, benzaldehyde, leaf alcohol, methyl hexanoate, n-pentanol, benzyl alcohol, 2-methyl butyraldehyde, 2,6-nonadienol, amyl acetate, butyraldehyde, leaf acetate, cis-6-nonenal, isobutyl alcohol, methyl benzoate, 2-octanone, trans-2-hexenal, and cis-6-nonene-1-ol. The preparation method of the melon essence comprises a step of mixing all the raw materials. The melon essence prepared by the preparation method is mellow and full in aroma, and strong in sense of nature. Being added as a food additive into foods, including beverages, jams,pastries and the like, the melon essence is capable of endowing the foods with natural aroma and taste of Minqin honeydew melons.

The invention relates to a holographic optical storage polymer and a manufacturing method thereof. The holographic optical storage polymer is a pseudo-stilbenes type azo polymer material containing chiral groups. The manufacturing method of the holographic optical storage polymer comprises the following steps: using S-2-methyl-1-butanol as a chiral source to react with 4-aminobenzoic acid to obtain an aniline derivative with chiral groups, then preparing a pseudo-stilbenes type azo monomer containing chiral groups through a diazo coupling reaction, and finally, polymerizing the synthesized azomonomer by polymerization to obtain the corresponding polymer. The flexible spacer groups between the azo group of the holographic optical storage polymer and the polymer main chain are 2-16 methylene groups. The molecular weight of the holographic optical storage polymer can be adjusted, and under the irradiation of a 532-nanometer interference laser, the surface quasi-crystal structure of 12 times or more can be processed on the surface of the holographic optical storage polymer, holographic optical storage can be performed on the film surface of the holographic optical storage polymer in 1minute, and the formed holographic pattern can be erased and rewritten.

The invention relates to a pickled pod pepper flavor essence, including: propylene glycol, alpha-pinene, butyl caproate, a pod pepper extract, beta-pinene, hexyl butyrate, acetic acid, 1-octene-3-ol, ethyl acetate, pentanal, 3-methylmercapto-propyl alcohol, alpha-terpineol, isopentyl alcohol, ethyl caproate, methyl salicylate, 2-methyl butanol, hexyl acetate, hexyl 2-methylbutyrate, ethyl 2-methylbutyrate, linalool, anisic aldehyde, allyl isothiocyanide, isopentyl isovalerate, mercaptan, 2-methyl butyric acid, 2-methoxy-3-isobutyl pyrazine and 3-methylthio propylaldehyde. The pickled pod pepper flavor essence has strong fermented sense and has a full and durable fragrance, is stable in quality and has pure and natural fragrance, which is approximate to the fragrance of naturally fermented pickled Capsicum frutescens (pod pepper). The pickled pod pepper flavor essence has better effects than other pod pepper flavor essences in meat products and spices, and is well received among customers in practical application and market promotion.

The invention provides preparation of a modified molecular sieve catalyst. The modified molecular sieve catalyst is a polyphosphate modified molecular sieve catalyst, bentonite is added into the molecular sieve catalyst, so that the catalyst changes acid site distribution and pore channel structure, and the modified molecular sieve prepared by the invention is used as a catalyst to prepare 3-methoxy-3-methyl butanol. The method overcomes the defects of many side reactions and short service life of the catalyst under the high temperature condition in the process of continuously preparing 3-methoxy-3-methyl butanol by taking 3-methyl-3-butylene-1-alcohol and methanol as raw materials, the conversion rate and selectivity of 3-methyl-3-butylene-1-alcohol are improved, and the yield of 3-methoxy-3-methyl butanol reaches 97% or above. The method has the advantages of high continuous operability, low cost and simple process.

The invention discloses a termite feeding stimulant and a preparation method thereof, and the termite feeding stimulant comprises the following components in 1000000 parts by weight: 0-100 parts of n-butyl butyrate; 0 to 100 parts of 2-methyl-1-butanol; the balance is cellulose; n-butyl butyrate and 2-methyl-1-butanol are not 0 at the same time. The termite feeding stimulant disclosed by the invention can be widely applied to the field of termite prevention and control, and can remarkably increase the pesticide intake probability and intake of termites, so that the termite killing effect is greatly improved. The termite feeding stimulant can also be applied to the field of termite monitoring, the termite feeding stimulant is added into a termite monitoring device, the termites are attracted to enter the termite monitoring device by means of attraction, the monitoring accuracy is improved, and therefore the prevention and forecasting effect of the termites is better improved.

The invention discloses a preparation method of a C5 Grignard reagent. The preparation method comprises the following steps of: (1) carrying out a hydroxyl acetalization reaction on 2-methyl-2-butanol-4-bromine and vinyl ethyl ether in an organic solvent under the action of a catalyst to obtain 1-bromo-3-(1-ethoxyethoxy)-3-methylbutane; and (2) reacting the 1-bromo-3-(1-ethoxyethoxy)-3-methylbutane with metal magnesium in an organic solvent to generate 3-(1-ethoxyethoxy)-3-methylbutane magnesium bromide. The process route is simple, the reaction conditions are mild, and the process operation is easy to implement.

The invention provides a method for identifying different production places of red plum apricots, and belongs to the technical field of food detection. In the method, the production places are respectively Penyang county (PY-HM), Pengbao town (YZ-PP-HM-Y) and Nanping village (YZ-NP-HM-Y) of Guyuan; markers for fixing the original red apricot plums produced in Pengyang county of Guyuan are 2methylbutanol, n-hexanol and butyl acetate; markers of the red apricot plums from the original Pengbao town of Guyuan are as follows: trans-2-hexen-1 alcohol, 5-methyl-2-furfuryl alcohol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate and butyl acetate; markers for fixing the red apricot plums in the producing area of the Nanping village of Guyuan are as follows: trans-2-hexen-1 alcohol, 5-methyl-2-furfuryl alcohol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde and ethyl caproate. According to the method, sample pretreatment is convenient, operation is easy,accurate sensitivity is high, red plum apricots from different producing areas can be rapidly and accurately identified, and a solid theoretical basis is provided for improving the quality of the redplum apricots and counterfeit sales of the red plum apricots.

The invention discloses a VOC (volatile organic compound) marker for helicobacter pylori in saliva, which is characterized in that the VOC marker is a combination of acetone, 2-methyl-2-propanol, ethanol, 2-pentanone, 1-propanol, 2-methyl-1-propanol, 2-pentanol, 1-butanol, 2-methyl-1-butanol, acetoin, pyrrole and p-tolualdehyde. The diagnostic reagent is used for non-label diagnosis of helicobacter pylori infection by detecting the content of the helicobacter pylori related VOC marker in saliva of a testee, and the multiple volatile organic compounds in saliva are used as markers for diagnosis of helicobacter pylori infection. The application prospect in screening and diagnosis of the helicobacter pylori is wide.