7 results about "Nonanal" patented technology

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 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.

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.

This invention relates to the field of mosquito attraction technology, and particularly to a slow-release mosquito attractant and its application. The slow-release attractant comprises an active ingredient and a composite porous carrier. The active ingredient comprises the following components in parts by weight: 500-550 parts octanol, 280-350 parts lactic acid, 0.1-0.15 parts nonanal, and 0.1-0.15 parts urea. The active ingredient is uniformly adsorbed into the pores of the composite porous carrier through a loading process. This solution, by employing a specific ratio of active ingredients, forms a synergistic effect, significantly enhancing the attraction to mosquitoes. Octanol and lactic acid provide a scent background similar to human sweat, while nonanal further triggers the chemotactic behavior of mosquitoes. Urea helps regulate the solubility and stability of the mixture. This not only improves the initial attraction rate but also maintains the long-term attraction effect through the interaction between components, avoiding the adaptive decline problem that may occur with a single component, thus maintaining stable attraction performance even in complex environments.

This invention discloses a plum blossom fragrance and its artificial preparation method, belonging to the field of fragrance and flavor technology. The plum blossom fragrance is composed of the following components by mass percentage: cinnamyl alcohol 60.8%-74.4%, eugenol 4.5%-5.6%, benzyl acetate 0.2%-0.3%, 3-phenylpropanol 1.3%-1.7%, cinnamyl acetate 1.1%-1.3%, benzaldehyde 1.1%-1.3%, 4-vinylphenol 17.7%-21.6%, benzyl benzoate 3%-3.7%, nonanal 0.06%-0.1%, and hexanal 0.02%-0.05%. The obtained plum blossom fragrance has a similarity of up to 7.25 / 10 to the aroma of natural plum blossoms, and has advantages such as high aroma reproduction and controllable cost.