22 results about "Nonanal" patented technology

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 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 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 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.

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 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.

The present invention provides novel compositions that can improve the flavor of food and beverages, as well as food and beverages containing such compositions. [Solution] According to one aspect of the present invention, a food or beverage is provided that comprises a sweetener, 1,2-propanediol, and at least one compound selected from the group consisting of acetic acid, nonanal, propionic acid, and triacetin, wherein the content of 1,2-propanediol is 50 to 20,000 ppm, and the ratio of the content of 1,2-propanediol to the content of the above at least one compound is within a predetermined range.

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.

The invention provides a perfume composition based on aldehyde perfume and costustoot synergism and application of the perfume composition. The perfume composition is prepared from the following components: 3.0 to 5.0 weight percent of nonanal, 0.1 to 0.3 weight percent of capraldehyde, 0.3 to 0.5 weight percent of phenylacetaldehyde, 0.5 to 1.0 weight percent of benzaldehyde, 0.1 to 0.3 weight percent of melonal, 1.0 to 2.0 weight percent of peppermint oil, 20 to 30 weight percent of methyl dihydrojasmonate, 30 to 40 weight percent of Opmisinone and the balance of water. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The perfume composition provided by the invention is used in daily chemical products, not only can present the unique olfactory image of'the moment of collision between a sword and a historical reel ', but also breaks through the fragrance framework of the traditional perfume through the ingenious proportion of the aldehyde compound and the wood essential oil, and creates the breath with deep cultural image and characteristic neutral temperament.

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.