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103 results about "Nerolidol" patented technology

Nerolidol, also known as peruviol and penetrol , is a naturally occurring sesquiterpene alcohol found in the essential oils of many types of plants and flowers. There are two isomers of nerolidol, cis and trans, which differ in the geometry about the central double bond. Nerolidol is present in neroli, ginger, jasmine, lavender, tea tree, Cannabis sativa, and lemon grass, and is a dominant scent compound in Brassavola nodosa. The aroma of nerolidol is woody and reminiscent of fresh bark. It is used as a flavoring agent and in perfumery. It is also used in non-cosmetic products such as detergents and cleansers. It is also currently under testing as a skin penetration enhancer for the transdermal delivery of therapeutic drugs. Additionally, it is known for various biological activities include antioxidant, anti fungal, anticancer, and antimicrobial activity. It is one of several organic volatiles produced by the A. lyrata ssp. petraea flower in response to insect feeding. Because of its hydrophobic nature, nerolidol is easily permeable across the plasma membrane and can interact with intracellular proteins. However it has a high cytotoxic potential and can disrupt the membrane.

Sweet functional clustering formulation approaching to tobacco sweet and capable of markedly increasing cigarette sweet rhyme

ActiveCN101406318ASolve the problem of insufficient sweet rhymeImprove usabilityTobacco preparationTobacco treatmentNerolidolDihydroactinidiolide
The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.
Owner:SHENZHEN TOBACCO IND

Method for machining flower-fragrance black tea in low-temperature compounding mode

ActiveCN103749747AAvoid damageControllable weight loss ratePre-extraction tea treatmentNerolidolBlack tea
The invention relates to a method for machining tea, and in particular relates to a method for machining flower-fragrance black tea in a low-temperature compounding mode. The method comprises the following steps: spreading to cool high-fragrance type oolong tea with two to three fresh leaves on one bud as a raw material, finely manipulating the green tea leaves, kneading, thinly spreading, fermenting at high temperature and low humidity, and drying so as to obtain coarse tea; appropriately selecting to remove peduncles and pieces, highlighting the fragrance and thus accomplishing the machining. According to the flower-fragrance black tea machined by using the method, the weight loss of the green leaves in the machining process can be controlled, and the machining time is shortened, particularly under poor weather conditions; fragrant substances such as flower and fruit fragrance of alcohols, alkenes, esters and ketones are added, and the content of benzyl cyanide with pungent odor, indole and main fragrant substances, namely, nerolidol, in oolong tea, are increased, so that the fragrance and the taste quality of the tea are improved, and then the quality of the black tea is improved. Sensory evaluation on the finished tea shows that the finished tea is fat, strong, compact, black and tender in appearance, tea tips are visible, the fragrance is strong and heavy, the fragrance of flower and fruit appears, the taste is fresh and mellow, the bottom of a cup has the flower fragrance, and the quality is superior to that of black tea manufactured by using the conventional method.
Owner:TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI +1

Processing method of orchid-flavored black tea

The invention discloses a processing method of orchid-flavored black tea. The processing method comprises the following steps: (1) picking fresh tea leaves each with one bud and three to four leaves or tea leaves each with buds on a sunny day or in a rainy-to-fine weather; (2) cooling the picked fresh tea leaves, rocking twice and spreading twice; (3) rocking for the second time and spreading for a long time; (4) rocking the fresh tea leaves for the third time in the next day; (5) rocking for the third time and continuously spreading; (6) withering the continuously spread fresh leaves by sunlight, performing fixation, and rolling while the fresh leaves are hot; (7) primarily baking the rolled leaves, spreading, sunning, and performing pile fermentation; (8) fully drying and warehousing. According to the processing method, the orchid aromas in the tea leaves are excited to the maximum extent by controlling the picking time and mastering the fresh leaf maturity, alternatively spreading and rocking for multiple times and withering by sunlight, so that substances such as amino acid and nerolidol influencing the aromas and sweet and fresh tastes of orchids in the tea leaves are brought into play to the maximum extent, and then the black tea prepared by adopting the method has remarkable orchid aromas and is fresh, sweet and honeyed in taste.
Owner:HUNAN TIEXIANG TEA

Method for synthesizing (E,E) Geranyl linalool

This invention relates to synthetic method of a ( E, E) - geranyl linalool. The invention takes (E) - nerolidol as raw material. The hydroxyl is shield by dihydropyrane, gain ( E) - nerolidol tetrahydropyrane aether; selenium dioxide and teri-butyl hydroperoxide selectively oxidize the anti-form methyl of ( E) - nerolidol tetrahydropyrane aether to gain anti-form allyl position hydroxylated oxidative product ( E, E) - 12 - hydroxy nerolidol tetrahydropyrane aether, transit halogenating reaction to gain ( E, E) - 12 - halogeno- nerolidol tetrahydropyrane aether, then take reaction with isopropyl methyl ketone that is selectively divested one proton by diisopropyl amido lithium, generate ( 6E, 10E) - 2, 6, 10, 14 - tetramethyl - 14 - ( tetrahydropyrane - 2 - oxygen) -16 - 6, 10, 15 - triene - 3 - ketone, use sodium borohydride to reduce to gain ( 6E, 10E) - 2, 6, 10, 14 - tetramethyl - 14 - ( tetrahydropyrane - 2 - oxygen) -16 - 6, 10, 15 - triene - 3 - alcohol, takes reaction with sulfonyl chloride or sulphonic acid ester with alkali presence to gain ( 6E, 10E) - 2, 6, 10, 14 - tetramethyl - 14 - ( tetrahydropyrane - 2 oxygen) -16 - 6, 10, 15 - triene - 3 - alcoholic sulphonic acid ester, then divide sulphonic acid ester group under base catalysis to gain ( E, E) - geranyl linalool tetrahydropyrane aether, and by deprotection to gain ( E, E) - geranyl linalool. ˕For the configuration of ( E) - nerolidol 3 position tertiary carbon is not influenced in the course of reaction, if use ( E) - nerolidol that has optical activity as raw material, should gain optical active ( E, E) - geranyl linalool. ((E, E)-geranyl linalool can replace Teprenone and such type medicament intermediate, natural product intermediate, insect pheromone and spice etc.
Owner:CHENGDU UNIVERSITY OF TECHNOLOGY

Processing method of oolong tea

ActiveCN105341188AFacilitate decomposition, transformation and accumulationIncrease the speed of biochemical reactionsPre-extraction tea treatmentNerolidolAlcohol
The invention relates to a processing method of an oolong tea. The processing method comprises the following steps of picking fresh leaves, withering the pickled leaves at low temperature through a roller, rocking withered leaves through a comprehensive leaf rocking barrel, airing the rocked leaves, performing fixation on the aired leaves, wrapping and twisting the leaves after fixation, baking the twisted leaves, frying the baked leaves in a pot for shaping, wrapping and twisting the shaped leaves once again, and roasting the twisted leaves in the pot. Withering the pickled fresh leaves at the low temperature through a 110 type roller has the advantages of (I) promoting a series of low-boiling-point leaf alcohol and the like in the fresh leaves, which have green grass ingredients, to partly dissipate so as to facilitate the increase of fragrance components including hexenoic acid and the like; (II) promoting a series of nerolidol and the like in the fresh leaves, including aromatic substances, to accelerate a biochemical reaction so as to facilitate the decomposition, the transformation and the accumulation of fragrance components and substances and improve the fragrance of finished tea products; and (III) solving the actual difficulty that the Sun is not available on rainy days. The wrapping and twisting times, and the re-wrapping and re-twisting times decreased reduced, so that the fragrance and the brewing resistant degree of the finished tea products are improved, and the crumb rate of processed leaves is substantially reduced. The leaves are fried in the pot for shaping and are roasted in the pot, so that the color, the fragrance, the taste and the shape of the finished tea products are guaranteed, the crumb teas can be substantially decreased, and the production cost is obviously reduced.
Owner:安徽中徽茶叶科技有限公司

Ruthenium-modified ir/c catalyst, its preparation method and its application in citral hydrogenation

The invention discloses preparation of a ruthenium-modified Ir / C catalyst and application of the ruthenium-modified Ir / C catalyst to citral hydrogenization. The catalyst comprises an active carbon carrier, and an active component comprises Ir nano particles and Ru nano particles, wherein the carrying capacity of the Ir nano particles is 1.0 to 5.0 percent, and the carrying capacity of the Ru nano particles is 0 to 4.0 percent. The invention further discloses a preparation method of the ruthenium-modified Ir / C catalyst. The preparation method comprises the following steps: firstly, treating active carbon through nitric acid, then carrying the active component including iridium and auxiliary ruthenium to obtain a catalyst precursor, and carrying out drying and reducing. As Ru replaces part of Ir, the catalyst disclosed by the invention is lower in cost, and also has higher catalysis activity and selectivity; furthermore, the catalyst can be used indiscriminately for multiple times, so that the production cost is reduced. When the catalyst is applied to citral hydrogenization to synthesize nerol, the raw material conversion rate is 100 percent, and the nerol / geraniol selectivity is up to 98.0 percent; the reaction process is mild in condition, and can completely meet the industrial production requirement.
Owner:JIANGXI HANS PRECIOUS METALS CO LTD +1

Efficient and rapid lignum dalbergiae odoriferae essential oil extracting method

The invention provides an efficient and rapid lignum dalbergiae odoriferae essential oil extracting method. The method includes the steps of S1, conducting water boiling, wherein lignum dalbergiae odoriferae heartwood is pulverized into powder, and the powder is placed in a cloth bag to be boiled in water; S2, conducting fermenting, wherein after water boiling, the lignum dalbergiae odoriferae heartwood is kept in water for soaking and fermenting, fermenting is conducted for 3-12 h after the temperature is lowered to 50-60 DEG C, fermenting is conducted for 1-3 h after the temperature is lowered to 30-37 DEG C, and then fermenting is conducted for 1-3 h at the temperature of 28 DEG C; S3, conducting distilling, wherein the lignum dalbergiae odoriferae essential oil is extracted through a waterproof distilling method for 6 h or longer. The lignum dalbergiae odoriferae essential oil prepared through the method is high in yield, the extraction yield is increased by 35% or above, the content of active components is high, especially the content of trans-nerolidol is remarkably increased, it is shown that the yield and quality of the lignum dalbergiae odoriferae essential oil are remarkably increased by means of the extracting method, and the essential oil has higher value.
Owner:INST OF MEDICINAL PLANT DEV CHINESE ACADEMY OF MEDICAL SCI HAINAN BRANCH
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