42 results about "Nonanal" patented technology

The invention relates to the technical field of fish meat source identification, in particular to a method for identifying different sources of fish meat by combining an electronic tongue with HS-SPME-GC / MS. The method comprises the following steps: obtaining a fish meat sample; performing taste detection on the fish meat sample by adopting an electronic tongue to obtain a taste detection result; after the fish meat sample is extracted, volatile odor substance detection is conducted through chromatography and mass spectrometry, volatile odor substances comprise one or more of dimethyl phthalate, nonanal, n-hexyl alcohol, naphthalene, octanol, 1-octylene-3-alcohol and alpha-platylene, and a volatile odor substance detection result is obtained; and identifying the fish meat source in combination with the taste detection result and the volatile odor substance detection result. According to the method, an electronic tongue technology and a headspace solid phase microextraction-gas chromatography-mass spectrometry technology are combined for use, and the taste and the smell are detected at the same time so as to distinguish fish meat from different sources, so that a more reliable quality evaluation system can be established, accurate traceability and grading are supported, and different user requirements are met.

The invention discloses a botanical attractant for thymus fasciatus as well as a preparation method and application of the botanical attractant. The botanical attractant comprises hexyl acetate, nonanal, capraldehyde and beta-ocimene. The preparation method of the attractant specifically comprises the following step: uniformly mixing hexyl acetate, nonanal, capraldehyde and beta-ocimene to obtain the attractant. The four compounds are all volatile components generated by induction when the thymus theophyllus eats oil tea leaves, and each compound has an attraction effect on thymus theophyllus adults when being independently used, has a synergistic effect when being compounded for use, has a more remarkable attraction effect on thymus theophyllus, and can be used as an attractant for thymus theophyllus. The compound can be added into a conventional trap or used in cooperation with an environment-friendly red and yellow plate to be used for green prevention and control of the thoracic leaflet beetles. In addition, the botanical attractant for the sternum theobratum is low in cost, harmless to people and livestock, environmentally friendly and not prone to generating drug resistance.

The invention discloses a method for removing the fishy smell of chicken gizzards through multi-bacterium combined fermentation, and belongs to the technical field of poultry byproduct processing. According to the method disclosed by the invention, the chicken gizzards are subjected to fishy smell removal treatment by compounding the saccharomycetes Y4-1 and the bacillus SB. After fishy smell removal treatment, the content of key fishy smell substances including 1-octylene-3-alcohol, octanol, hexanal, nonanal and heptanal is greatly reduced, the total content is reduced from 25.15 mu g / g to 6.02 mu g / g and is reduced by 76.06%, heptanol, geranyl acetone, methyl heptanoate, methyl caprylate, glycerol monooleate, trans-2-decenal, 2-undecenal and other substances are completely removed, and the content of the key fishy smell substances is reduced by 76.06%. Meanwhile, elegant aroma components such as benzaldehyde and phenylacetaldehyde are generated. In conclusion, the saccharomycetes Y4-1 and the bacillus SB are compounded to remove fishy smell, so that the fishy smell substances of the chicken gizzards can be effectively removed, the flavor of the chicken gizzards can be further improved, and the edible value of the chicken gizzards is improved.

This invention discloses an attractant that simultaneously targets two types of mushroom gnats and its preparation method, specifically relating to the field of mushroom pest control technology. The attractant comprises nonanal and dextrorotatory borneol, both selected from volatile small-molecule compounds with attraction activity against mushroom gnats. This invention, by combining nonanal and dextrorotatory borneol in a specific ratio, produces a significant synergistic effect. This composite attractant achieves a trapping rate exceeding 75% for both *Amanita muscaria* and *Pleistocene spp.*, and its effectiveness is significantly superior to that of a single component, demonstrating a significantly enhanced synergistic effect. This invention effectively solves the industry problem in existing technologies where single attractants cannot simultaneously and efficiently control two pests occurring in a combined population.

This invention provides a novel technology that allows for a more pronounced citrus fruit flavor in citrus fruit juice-flavored alcoholic beverages containing distilled spirits, where the total concentration of monosaccharides and disaccharides (excluding sugar alcohols) is less than 0.5 g / 100 mL based on the volume of the beverage. [Solution] A citrus fruit juice flavored alcoholic beverage containing distilled spirits as a raw material, wherein the total concentration of monosaccharides and disaccharides excluding sugar alcohols is less than 0.5 g / 100 mL based on the volume of the beverage, and the citrus fruit juice flavored alcoholic beverage contains linalool, nonanal, and neryl acetate.

The invention provides bacillus velezensis and an application thereof. The bacillus velezensis disclosed by the invention is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30646. According to the seed melon spice for the tobacco prepared through fermentation of the strain, the characteristic component L-citrulline can be efficiently enriched, and the content of several key flavor substances including aldehydes (such as (E)-4-nonenal, (E)-2-nonenal and nonanal) and alcohols (such as Z-3-nonene-1-ol and 1-nonanol) is increased. Cigarette flavoring sensory evaluation shows that the spice can coordinate and fuse the original fragrance of tobacco, endows the cigarette with fresh and sweet note characteristics, effectively supplements the faint scent, the fruit fragrance and the sweet fragrance, remarkably improves the richness of the smoke fragrance, improves the texture of the cigarette smoke, softens and delicate the smoke, reduces the irritation and dryness of the throat, and integrally improves the smoking experience.

The invention relates to the technical field of agricultural pest control, in particular to a potato beetle attractant composition and an application method of a trapping device matched with the potato beetle attractant composition. The invention relates to a potato beetle attractant composition, which comprises the following components: aggregation pheromone: (S)-3, 7-dimethyl-2-oxo-6-octylene-1, 3-diol, odor volatile matter: cis-acetic acid-3-hexenyl ester and nonanal, the mass ratio of which is 1: 3, and antioxidant: at least one selected from butylated hydroxytoluene and vitamin E. The invention also discloses a preparation method of the potato beetle attractant composition. Through combination of chemical ecology precise regulation and control and dynamic space management, multi-dimensional optimization of potato beetle prevention and control efficiency, environment compatibility and operation economy is realized, and a new solution is provided for green agricultural pest prevention and control.

The invention relates to the technical field of analysis and detection, in particular to a method for identifying exothermic wheat based on gas phase ion mobility spectrometry. The method comprises the following steps: obtaining volatile flavor substances of wheat which is not heated and dried after heating through a gas phase ion mobility spectrometry, determining the difference of the volatile flavor substances and key characteristic volatile flavor substances, and judging the difference between samples by combining a chemometrics method; identifying unheated wheat and heated dried wheat; the key characteristic volatile flavor substances of the non-fever wheat are n-propyl alcohol (M, D), nonanal, dipentene (M) and n-butyl alcohol (D); the key characteristic volatile flavor substances of the heated and dried wheat are 3-hydroxy-2-butanone (M), n-butyraldehyde (D), isoamyl alcohol (M, D) and isobutanol (M). The sample detected by the method does not need to be pretreated, so that interference of external solvents is avoided; compared with a traditional flavor detection method, the method has the advantages of high detection accuracy and lower cost.

The invention belongs to the field of food additives, and particularly discloses a grass essence and a preparation method and application thereof in beverages, the grass essence comprises the following components in percentage by mass: 0.8%-1.5% of leaf aldehyde, 0.8%-1.5% of leaf alcohol, 1%-2% of n-nonanal, 0.2%-0.8% of hexanal, 1%-2% of trans-2-hexenol, 3%-5% of 2, 6-nonadienal and the balance of water. 2%-4% of leaf acetate, 1%-2.5% of ethyl acetate, 1%-2.5% of gamma-decalactone, 3%-5% of beta-ionone, 2%-5% of D-limonene, 2%-6% of orange oil and the balance of caprylic capric triglyceride. The grass essence of the functional beverage is prepared by repeatedly blending the synthetic perfume and the natural perfume, and has the characteristics that the fragrance of real grass is prominent, the fragrance is fresh and cool, the fragrance is strong in natural sense, and the grass essence is almost free of bitter taste after being added into the sports beverage.

The invention belongs to the field of feed additives, and particularly relates to a functional feed additive capable of improving the production performance of laying hens and improving the quality and flavor of eggs and an application method of the functional feed additive. On the principle of safety and health, the additive composed of the yeast culture, the bacillus coagulans and the aspergillus oryzae fermentation product is selected and added into the feed, all the components are coordinated and synergistic, beneficial influences are generated on the laying performance of laying hens, the eggshell thickness, the eggshell strength, the yolk color, serum biochemical indexes and flavor substances in eggs, and the laying hens can be effectively prevented from being damaged. The egg quality is remarkably improved, the content of nonanal, valeraldehyde and hexanoic anhydride which can enable the eggs to generate strong rancidity is reduced, and the production performance of the laying hens and the high nutritive value of the eggs are comprehensively improved.

The invention provides a silica gel foam sealing material capable of preventing termite gnawing and a preparation method of the silica gel foam sealing material, and belongs to the technical field of polymer sealing materials. The raw material formula of the silica gel foam sealing material is as follows: vinyl silicone oil, a reinforcing filler, a flame-retardant filler, a contact insecticide, a bait, an odorant, a structure control agent, an inhibitor, a platinum catalyst, a foaming agent, hydroxyl silicone oil and hydrogen-containing silicone oil. Wherein the contact insecticide is one or more of pyrethroids, neonicotinoids, phenyl pyrazoles, boric acid, glycine, erythritol and fipronil; the bait agent is one or more of diatomite, talcum powder, capsaicin, dihydrocapsaicin and denatonium benzoate; the odorant is one or more of camphor oil, peppermint oil, limonin, limonene, citral, capraldehyde, octanal and nonanal. The silica gel foam sealing material disclosed by the invention has excellent flame retardant property, mechanical property and ant gnawing resistance, and the integrity of the sealing material can be well protected.

The present invention provides an odorant composition having good palatability allowing peoples to feel comfortable using a small number of chemical compounds. An odorant composition according to an embodiment of the present invention consists of: when the total mass of ingredients contained in the odorant composition is 100.0% by mass, 40.0% by mass or more and 97.5% by mass or less of an ingredient (A) composed of aldehydes; 1.0% by mass or more and 20.0% by mass or less of an ingredient (B) composed of a ketone(s); and the balance being an ingredient (C) composed of a chemical compound(s) other than the ingredient (A) and the ingredient (B). The aldehydes of the ingredient (A) are: an essential ingredient (A1) composed of nonanal; and an optional ingredient (A2) selected from the group consisting of decanal, heptanal, octanal, benzaldehyde, undecanal, hexanal, and combinations thereof. The ketone(s) of the ingredient (B) is selected from the group consisting of 6-methyl-5-hepten-2-one, cyclohexanone, 1-phenylethanone, 2-decanone, 2-undecanone, and combinations thereof. The chemical compound(s) of the ingredient (C) is selected from the group consisting of limonene, 1,8-cineole, menthol, 1-octanol, 3-hexyn-1-ol, 2-nonen-1-ol, dodecane, hexanoic acid, octanoic acid, nonanoic acid, 2(5H)-furanone, p-cymene, sotolon, and combinations thereof.

The present disclosure provides a method. In one embodiment, the method includes providing a first blend consisting of nonanal, C8 olefins, and C7-C9 alkanes. The method includes adding a component selected from C4 aldehydes, C5 aldehydes, and combinations thereof to the first blend to form a non-aqueous reaction mixture having an initial water content of 0 wt% to 10 wt% water. The method includes introducing an organic base catalyst into the non-aqueous reaction mixture, heating the non-aqueous reaction mixture to a temperature from 30 °C to 100 °C, and subjecting the non-aqueous reaction mixture to a crossed aldol condensation reaction. The method includes forming a crossed aldol product consisting of components selected from C8 alkenals, C 10 alkenals, C 13 alkenals, C 14 alkenals, and C 18 alkenals, and combinations thereof.

The application provides an anti-termite sealing material of silica gel foam and a preparation method thereof, and belongs to the technical field of polymer sealing materials. The raw material formula of the anti-termite sealing material of silica gel foam is as follows: vinyl silicone oil, reinforcing filler, flame-retardant filler, contact killing agent, bait agent, odor agent, structure control agent, inhibitor, platinum catalyst, foaming agent, hydroxyl silicone oil and hydrogen-containing silicone oil; wherein the contact killing agent is one or more of pyrethroid, neonicotinoid, phenylpyrazole, boric acid, glycine, erythritol and fipronil; the bait agent is one or more of diatomite, talcum powder, capsaicin, dihydrocapsaicin and denatonium benzoate; and the odor agent is one or more of camphor oil, peppermint oil, limonin, limonene, citral, decanal, octanal and nonanal. The anti-termite sealing material of silica gel foam has excellent flame-retardant performance, mechanical performance and anti-termite biting performance, and can well protect the integrity of the sealing material.

The application discloses a system and a method for preparing iso-nonyl acid by taking iso-nonyl aldehyde as raw material, and belongs to the field of chemical industry. The method for preparing iso-nonyl acid by taking iso-nonyl aldehyde as raw material is designed through a segmented oxidation process, so that the selectivity of iso-nonyl acid is preferably improved, and meanwhile, based on series connection type double rectification separation treatment and adsorption treatment, the prepared iso-nonyl acid is high in purity and does not need further purification treatment.

The invention discloses a volatile substance with attraction activity to adults of prodenia litura in soybeans. The volatile substance comprises at least any one of nonanal, leaf alcohol and hexanal. The nonanal, the leaf alcohol and the hexanal have an attraction effect on the twill night female adults; the leaf alcohol and the hexanal have an attraction effect on male adults of the twill night. When the volatile substance is used as the attractant of the adult prodenia litura, the solvent is at least any one of dichloromethane, paraffin oil or normal hexane; the concentration of solute in the attractant is (1-100) mu g / mu L. The volatile substances can be adsorbed, collected and extracted through the soybean volatile matter collecting device. It is found for the first time that nonanal, leaf alcohol and hexanal in the soybean volatile matter have the attracting effect on female adults of prodenia litura, leaf alcohol and hexanal have the attracting effect on male adults of prodenia litura, and the soybean volatile matter can be further applied to research and development of plant source pest attractants and plays a positive role in green prevention and control of prodenia litura.

An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC / MS), of 1:10 to 100:1.

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

To provide an alcoholic beverage containing Brown spirits and water-soluble dietary fiber, improved in thirst-stopping property, and enhanced in squeezed lemon-like feeling.SOLUTION: An alcoholic beverage containing Brown spirits, water-soluble dietary fiber, and one or more selected from the group consisting of ethylhexanoate and nonanal, the above-described alcoholic beverage in which the concentration of ethylhexanoate is 0.02 to 0. 20ppm or the concentration of nonanal is 2 to 200ppb, and a method for improving the taste of an alcoholic beverage containing Brown spirits and water-soluble dietary fiber and having a citric acidity of 0. 02g / 100mL or less, the method comprising adding one or more selected from the group consisting of ethylhexanoate and nonanal.SELECTED DRAWING: None

The application discloses a strain of Scheffersomyces fibuliger and a microbial agent and application thereof, and belongs to the field of biology.The Scheffersomyces fibuliger (Scheffersomyces fibuliger) Cyberlindnera fabianii ) LZLJ1-6 has a preservation number of CCTCC NO: M 2025590. Pure-strain fermentation of the strain can metabolically produce a plurality of flavor substances such as secondary octanone, nonanal and heptyl alcohol. Application of a microbial agent containing the strain to rice wine fermentation can significantly increase the richness of flavor substances in the rice wine, including a plurality of alcohol, ester, ketone, acid and phenolic compounds, and meanwhile, the content of some original flavor substances is increased. The strain provided by the application has characteristics in flavor metabolism, is particularly outstanding in synthesis of characteristic aroma components such as secondary octanone, and has important significance for enriching flavor levels and improving aroma complexity in wine production, especially rice wine fermentation, and also provides high-quality strain resources for development of new fermented foods.

This invention provides characteristic compounds, quality control materials, reconstructing solutions, and applications of deer antler wine flavor, belonging to the fields of food flavoring and chemical engineering technology. Through experimental research, this invention has discovered six characteristic compounds in deer antler wine: hexanal, octanal, nonanal, myristal, ethyl benzoate, and ethyl octanoate. These six compounds are highly correlated with the flavor of deer antler wine, and the flavor can be reconstructed using these characteristic compounds, such as in the preparation of deer antler-flavored beverages. Furthermore, the flavor of deer antler wine can be altered by controlling the content of these characteristic compounds. Based on the content of these six compounds, this invention can determine the flavor of deer antler wine, enabling its grading and evaluation, reducing the influence of subjective factors in human evaluation, and facilitating industrialization and standardization.

A method for producing an acetic acid bacteria-containing composition is provided. The method includes culturing acetic acid bacteria of the genus Acetobacter, collecting the bacteria, and washing the bacteria. The acetic acid bacteria-containing composition includes nonanal, methylheptenone, dimethyl trisulfide, and 2-tridecanone so that the peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone) is 1:10 to 100:1, the peak area ratio of nonanal to dimethyl trisulfide (nonanal:dimethyl trisulfide) is 1:100 to 50:1, and the peak area ratio of nonanal to 2-tridecanone (nonanal:2-tridecanone) is 1:100 to 100:1.

The invention belongs to the technical field of microorganisms, and relates to a tobacco aroma enhancement bacillus strain, a culture method and application in tobacco leaf fermentation, the preservation number of the bacillus strain S-120 is CGMCC No.35009, and the bacillus strain S-120 is preserved in China General Microbiological Culture Collection Center on June 26, 2025; the bacillus strain S-120 disclosed by the invention can be used as a fermentation strain to act on tobacco leaves to play a role; according to the bacillus disclosed by the invention, the contents of dihydroactinidiolide, 4-hydroxy-beta-dihydrodamascone, 4, 7, 9-megastigmatriene-3-ketone, farnesyl acetone, 9-hydroxy-4, 7-megastigmatriene-3-ketone, farnesyl acetone, geranyl acetone and ethyl palmitate in tobacco leaves can be increased to a certain extent, and aroma components such as sclareol, n-nonanal and the like are added after fermentation; the strain can be used as a fermentation strain to play a role in tobacco leaf fermentation. The bacillus disclosed by the invention can increase flavor substances of tobacco leaves, the flavor quality and the flavor amount of the tobacco leaves are improved, smoke is fine and elegant and has a fresh and sweet feeling, and the aftertaste is improved.

The invention belongs to the technical field of agricultural planting, and particularly relates to an attractant for millettia migo in foxtail millet and a using method thereof.The attractant is prepared from, by mass, 5-10 parts of foxtail millet leaf extract, 30-40 parts of n-hexane, 1-2 parts of dispersing agent and 1-2 parts of amylodextrin; the foxtail millet leaf extract is prepared from 2-ethyl hexanol, nonanal, 1-octylene-3-ol, myrcene, tridecane, tetradecane and eudesmol. According to the attractant, the foxtail millet leaf extract is used as a main material, and other alcohol, aldehyde and alkene additives are used as auxiliary materials, so that substances with an attraction effect on the foxtail millet can be volatilized and diffused, the attraction force of the attractant on the foxtail millet is far greater than that of foxtail millet seedlings, and the foxtail millet seedlings are prevented from being damaged by the foxtail millet seedlings.

This invention discloses the application of methyl N-hydroxybenzoxime acid in the preparation of cockroach attractants, and also provides a composition for attracting American cockroaches, comprising an effective amount of methyl N-hydroxybenzoxime acid as an attractant, wherein the mass percentage of methyl N-hydroxybenzoxime acid is 0.01% to 10%. The composition may further include auxiliary attractants selected from 3-hydroxy-2-butanone, butyric acid, isovaleric acid, oleic acid, linoleic acid, nonanal, decanal, hexadecanoic acid, and stearic acid, or mixtures thereof. The composition also contains an attractant-acceptable carrier, such as at least one of food substrates, solvents, and solid inert materials, and can be formulated into liquid, gel, granule, or aerosol formulations for monitoring American cockroach population dynamics and / or trapping American cockroaches. This attractant component is derived from the insect itself, exhibiting good biocompatibility and environmental friendliness, providing a new technical means for the green control of American cockroaches.

The present disclosure provides a process. In an embodiment, the process includes providing a first blend composed of nonanals, C8 olefins and C7-C9 alkanes. The process includes adding, to the first blend, a component selected from C4 aldehyde, C5 aldehyde, and combinations thereof to form a non-aqueous reaction mixture having an initial water content from 0 wt % to 10 wt % water. The process includes introducing an organic base catalyst to the non-aqueous reaction mixture and heating the non-aqueous reaction mixture to a temperature from 30° C. to 100° C. and cross-aldol condensing the non-aqueous reaction mixture. The process includes forming a cross-aldol product composed of a component selected from C8 enals, C10 enals, C13 enals, C14 enals, and C18 enals, and combinations thereof.

The invention provides a bee luring agent, a bee luring method and application of the bee luring agent, and belongs to the technical field of bee luring agents. The bee luring agent comprises an active component and a solvent, the active ingredients comprise diethylene glycol monobutyl ether, decane, cyclohexane, isovaleraldehyde, n-nonanal, methyl heptenone, dipropylene glycol, 3-hydroxy-2-butanone, n-hexadecane, benzothiazole, 1-octanal, phenethyl alcohol and benzyl alcohol. When the bee luring agent is sprayed to inflorescence, bees can be attracted to increase the number of flower visiting times, pollination is promoted, and then fruit setting and yield are improved. The active ingredients in the bee luring agent are easy to obtain, the dosage is trace and accurate, the attraction effect is better than that of single flower aroma component limonene with the same concentration or higher concentration, and the bee luring agent has the comprehensive advantages of cost and effect.

The invention discloses a lemon-flavored powder essence and a preparation method thereof, and the lemon-flavored powder essence comprises a core material and a wall material, the core material is prepared from the following raw materials in parts by weight: 20 to 30 parts of lemon oil, 40 to 50 parts of D-limonene, 2.0 to 4.0 parts of alpha-terpinene, 5.0 to 8.0 parts of gamma-terpinene, 0.4 to 1.2 parts of alpha-pinene, 2.0 to 3.6 parts of beta-pinene, 0.5 to 1.5 parts of linalool, 10 to 12 parts of alpha-terpinol, 0.1 to 0.5 part of nerol, 0.2 to 0.6 part of tetrahydrogeraniol, 1.0 to 3.0 parts of citral, 0.1 to 0.5 part of nonanal, 0.1 to 2 parts of ethyl propionate and 0.1 to 2 parts of terpinyl acetate; the wall material is prepared from the following raw materials in parts by weight: 60 to 79.9 parts of Arabic gum and 20 to 39.9 parts of hydroxypropyl methyl cellulose. A core material of the lemon-flavored powder essence takes lemon oil, terpene compounds such as D-limonene, alcohol compounds such as alpha-terpilenol and aldehyde compounds such as citral as main components, a certain amount of ethyl propionate and terpinyl acetate are introduced, and a wall material takes Arabic gum and hydroxypropyl methyl cellulose as main film forming components. On the basis of highly restoring the pure and full lemon fragrance profile of the lemon-flavored powder essence, the high-temperature storage stability of the lemon-flavored powder essence can also be improved.

There is a demand for a new composition capable of improving the flavor of a food / beverage, and a food / beverage containing the same. According to one embodiment of the present invention, provided is a food / beverage containing a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin. The 1,2-propanediol is included at 50-20000 ppm, and the content ratio between the 1,2-propanediol and the at least one compound falls within a prescribed range.

The invention relates to chive liquid essence and a preparation method thereof, and belongs to the technical field of food essence. According to the essence, chive is used as a raw material, chive extract oil is prepared by adopting an ultrasonic extraction technology, and then the chive extract oil is blended with a chive fragrance module, a spicy fragrance module and a vegetable module according to a certain proportion. Wherein the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal, 3-sulfydryl-2-methyl amyl alcohol and the like; the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal and 3-sulfydryl-2-methyl amyl alcohol; the spicy module comprises star anise essential oil, pepper essential oil, coriander essential oil, cinnamon oil, clove essential oil, garlic oil, ginger oil and the like; the vegetable module mainly comprises celery essential oil and onion oil. The essence prepared by the invention is natural and soft in fragrance, outstanding in characteristic fragrance, high in fidelity and lasting in fragrance, and is suitable for the development of chive fragrance supplementation and related flavor foods.