25 results about "Octanal" patented technology

This invention discloses a method for improving the distinctive fishy odor of frozen duck meat, belonging to the field of food processing technology. The method involves dissolving NY50C protease in water to form an enzyme treatment solution, uniformly injecting it into the duck meat, allowing it to stand at 4°C for 12-24 hours, and then freezing it. This method effectively reduces the content of typical fishy odor substances such as 1-octen-3-ol, 1-octen-3-one, and octanoic acid produced during the freezing process of duck meat without damaging the integrity of the myofibrillar protein gel network. It also shows a good inhibitory effect on rancid substances such as (E,E)-2,4-decadienal, and moderately retains oily aroma substances such as heptanal and octanal, thereby significantly optimizing the flavor profile of frozen duck meat. Furthermore, it improves the textural properties of frozen duck meat, maintaining suitable elasticity and chewiness, and preserving good color stability.

The present invention discloses a fruit juice beverage for reducing blood sugar and increasing sweetness by using sweet orange aroma substances and a preparation method thereof. The fruit juice beverage contains linalool at a mass percentage of 0.05% - 0.3%, geraniol at a mass percentage of 0.025% - 0.3%, limonene at a mass percentage of 0.025% - 0.3%, neral at a mass percentage of 0.025% - 0.3%, citronellal at a mass percentage of 0.025% - 0.3%, octanal at a mass percentage of 0.025% - 0.3%, citral at a mass percentage of 0.025% - 0.3%, caryophyllene at a mass percentage of 0.01% - 0.3%, and sucrose at a mass percentage of 1% - 10%. By studying the interaction between eight spices such as limonene, linalool, neral, geraniol, octanal, citral, caryophyllene, and citronellal and sucrose, the present invention controls the concentrations of the spice substances and sucrose in the beverage, achieving the effect of reducing blood sugar and increasing sweetness. Compared with the prior art, the spices used in the present invention are natural and healthy, and the prepared beverage has a moderate sweetness and high comfort level.

The present invention addresses the problem of: providing an aroma chemical comprising a substance secreted characteristically in the ovulatory period, the aroma chemical, as a result of smelling the fragrance thereof, evoking a pleasant feeling, inducing a tranquil effect in men, and increasing allure in women; as well as providing substances (menstrual cycle markers) for specifying each period of the menstrual cycle, and a method for estimating menstrual cycles using said substances. Specifically, the present invention is an aroma chemical composition comprising one or more compounds selected from the group of compounds consisting of geranylacetone, 9-hexadecenoic acid, and tetradecanoic acid. The present invention also is a method for estimating the menstrual cycle of a subject, the method comprising the detection, in secreted substances from the axilla of the subject, of at least one compound selected from the group of compounds consisting of: octanal; 1-tetradecanol; 1,3-butanediol; 1-hexadecanol; hexanoic acid; dodecanal; propionic acid; 2,6,10,14-tetramethyl-pentadecane; heptadecane; 1-pentadecanol; (Z)-9-octadecenoic acid; 1-dodecanol, 1-octanol; hexahydro-2H-azepin-2-one; 1-tridecanol; tetradecane; octadecane; tetradecanoic acid; (E)-geranylacetone; (Z)-9-hexadecenoic acid; hydrogen sulfide; and 2-pyrrolidone.

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.

This invention provides a citrus-flavored beverage that can reduce off-odors while improving flavor, and a technology that can suppress the odor caused by photodegradation of beverages. [Solution] The citrus-flavored beverage of the present invention contains 0.001 ppm to 1 ppm of o-cymene, and 0.001 ppm to 0.6 ppm of octanal, and / or 0.001 ppm to 0.2 ppm of decanal.

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 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.

This invention discloses a method for identifying tamarind maturity based on aroma markers. Through systematic research, this invention, for the first time, discovers the correlation between eight characteristic aroma markers and tamarind maturity: for unripe tamarind, phenylacetaldehyde, sec-butylamine, 5-acetoxymethyl-2-furfural, and tea spiroane; for ripe tamarind, 5-hydroxymethylfurfural, octanal, p-cymene, and styrene. This method is simple to operate, has an accuracy rate of ≥98%, and is suitable for tamarind harvesting and grading, quality evaluation, and processing quality control.

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.

The invention relates to the technical field of tobacco flavors and fragrances, in particular to frankincense-style tobacco flavors and application of the frankincense-style tobacco flavors in cigarette perfuming. The tobacco essence comprises the following components in parts by mass: 0.1-25 parts of a main aroma component, wherein the main aroma component comprises a frankincense extract and frankincense essential oil; 2.01-37.2 parts of a head incense component, wherein the head incense component is prepared from acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl caprylate, ethyl caprate, gamma-heptanolactone, gamma-octanolactone, delta-octanolactone, gamma-nonanolactone, delta-decalactone, gamma-undecalactone, heliotropin, furfural, caprylic aldehyde, capric aldehyde, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of a modification component, wherein the modification component comprises a lactic acid propylene glycol reaction mixture; and 40-80 parts of a solvent. The tobacco essence perfume is applied to tobacco products, can endow frankincense fragrance, increase sweet fragrance, cover offensive odor and reduce irritation.

The attractant comprises 3-8 parts by mass of octanal, 0.3-1 part by mass of capraldehyde and 0.03-0.1 part by mass of n-hexyl alcohol, the attractant is loaded on a porous carrier and then placed in a box body, the box body is sealed with a sealing film, vent holes are formed in the sealing film, and the bait box is formed. The attractant has a good luring effect on the sand flies, the release rate is controlled through the porous carrier and the bait box, the slow release effect is good, the slow release requirement is met, and the attractant can be used for monitoring the density of the sand flies and can also be used for trapping and killing the sand flies so as to control the density of the sand flies, so that control over black fever is facilitated.

A fruit juice beverage capable of reducing sugar and enhancing sweetness by utilizing sweet orange aroma substances, and a preparation method therefor. The fruit juice beverage comprises, in percentage by mass, 0.05%-0.3% of linalool, 0.025%-0.3% of geraniol, 0.025%-0.3% of limonene, 0.025%-0.3% of sinensal, 0.025%-0.3% of citronellal, 0.025%-0.3% of octanal, 0.025%-0.3% of citral, 0.01%-0.3% of caryophyllene, and 1%-10% of sucrose. By controlling the concentration of sucrose and the concentrations of eight flavoring substances, i.e., limonene, linalool, sinensal, geraniol, octanal, citral, caryophyllene, and citronellal in the beverage, the effects of reducing sugar and enhancing sweetness are achieved.

The invention relates to the technical field of octanal preparation, and discloses a method for preparing octanal, which comprises the following steps: in the presence of a solvent and a catalyst, octenal is contacted with hydrogen; the catalyst comprises a carrier and an active component loaded on the carrier, the carrier is aluminum oxide microspheres modified by a nitrogen-containing high-molecular polymer, the active component is at least one of Ni and Co, and the content of the active component in the catalyst is 5-30wt% in terms of metal elements. According to the present invention, with the catalyst and the method, the octenal can be selectively hydrogenated into the octanal under the liquid phase reaction condition, and the conversion rate of the octenal and the selectivity of the octanal are high.

The invention belongs to the field of tobacco flavors, and discloses a tobacco rice essence, a preparation method and application of the tobacco rice essence. The rose essence comprises the following components in parts by weight: 0.50 to 1.20 parts of ethyl vanillin, 1.00 to 2.00 parts of vanillin, 0.03 to 0.10 part of caprylic aldehyde, 0.10 to 0.30 part of ethyl palmitate, 0.005 to 0.03 part of mushroom alcohol, 0.001 to 0.005 part of rose essential oil, 0.01 to 0.05 part of ethyl phenylacetate, 3.50 to 7.00 parts of 2-acetylthiazole, 3.00 to 6.00 parts of 2-methylpyrazine, 1.00 to 2.50 parts of 2-acetylpyrazine, 0.10 to 0.40 part of thiothiazole, 0.10 to 0.50 part of 2, 3-dimethylpyrazine, 0.10 to 0.50 part of 2, 3-dimethylpyrazine, 0.10 to 0.50 part of 2, 3, 4-trimethyl-1, 3-pentanediol, 0.10 to 0.50 part of 2, 3, 4- The composition is prepared from the following components in parts by weight: 0.02 to 0.10 part of 1, 3, 5-trimethylpyrazine, 0.05 to 0.10 part of isophorone, 0.55 to 1.20 parts of alpha-damascone, 0.06 to 0.15 part of beta-damascone and the balance of solvent. The tobacco rice essence provided by the invention can endow cigarettes with special rice flavor and improve the smoking quality of cigarette products.

The application discloses a method for assisting in breeding chickens with high octanal content, a primer pair and a kit, and belongs to the technical field of poultry molecular breeding. The molecular marker is an SNP site in a chicken GADL1 gene, the physical position of which is located at chromosome 2:40031463 (SNP ID:rs739034217), and the base mutation is A>G. The different genotypes (GG, AG and AA) of the SNP site are in extremely significant correlation (P<0.01) with the content of octanal, a key aroma substance in chicken meat, and the content of octanal of the individual with the GG genotype is the highest. The application further provides a specific primer pair (SEQ ID NO:1 and 2) for detecting the SNP site and a kit containing the primer. By using the molecular marker, individuals with high flavor quality can be accurately screened in the early stage of chickens through genotyping, so that the breeding efficiency is significantly improved, the breeding cycle is shortened, and directional and efficient genetic improvement of the aroma flavor property of chicken meat is realized.

The invention discloses a screening method of salty flavor-enhancing compounds sourced from boiled salted ducks, and belongs to the technical field of food flavoring agents. The method comprises the following steps: selecting healthy sensory evaluation participants, performing simulated oral chewing treatment on a boiled salted duck sample, and collecting chewing substances at different time points; separating and detecting aroma compounds in the collected chew powder; comparing retention indexes, database spectrograms, standard substances and literature data to preliminarily identify aroma compounds; calculating the odor activity value of each aroma compound, and screening the aroma compounds of which the OAV is greater than or equal to 1; pearson correlation analysis is adopted, and aroma compounds significantly related to Na < + > and K < + > content and salty taste sensory attributes are screened. The salty flavor enhancing compound disclosed by the invention has the best salty flavor enhancing effect in a 0.5% NaCl solution, wherein the enhancing effects of heptanal and octanal are most obvious; the salty seasoning is wide in application range and can be added into various products needing salty seasoning, such as seasonings, meat products and snack foods.

The invention provides a traditional fermented chopped chilli jar fragrance flavor compound as well as a preparation method and application thereof, and belongs to the technical field of food seasonings. The traditional fermented chopped chilli jar fragrance flavor compound provided by the invention is prepared from isoamyl alcohol, 4-methyl-1-amyl alcohol, ethyl 2-methylbutyrate, hexanol, isoamyl acetate, styrene, 3-methylthiopropionaldehyde, ethyl hexanoate, octanal, hexyl acetate, limonene, ethyl 2-hexenoate, phenylacetaldehyde, guaiacol, linalool, phenethyl alcohol and 4-ethyl phenol. The perfume is prepared from perfume monomers such as 2-methoxy-3-isobutylpyrazine, alpha-terpilenol, methyl salicylate, ethyl caprylate, phenethyl acetate, ethyl salicylate, theaspirane, 2-methoxy-4-vinylphenol, trans-4-ethyl decenoate, damascenone, beta-ionone, trans-nerolidol, ethyl laurate, hexyl isovalerate and ethyl caprate, and the perfume monomers such as 2-methoxy-3-isobutylpyrazine, alpha-terpilenol, methyl salicylate, ethyl caprylate, phenethyl acetate, ethyl salicylate, theaspirane, 2-methoxy-4-vinylphenol, trans-4-ethyl decenoate, damascenone, beta-ionone, trans-nerolidol, ethyl laurate, hexyl isovalerate and ethyl caprate. The fermented chopped chilli sauce has the characteristics of jar fragrance flavor of traditional fermented chopped chilli and natural and harmonious fragrance type.

The invention discloses a deodorizing method of a regenerated polypropylene material. According to the deodorizing method of the regenerated polypropylene material, supercritical CO2 extraction treatment is carried out on the regenerated polypropylene material by adopting an extracting agent, wherein the extracting agent comprises supercritical CO2 and a cosolvent; wherein the volatile odor substance of the regenerated polypropylene material comprises one or more of isoparaffin with 10 to 20 carbon atoms, isoolefin with 10 to 20 carbon atoms, decane, n-dodecane, n-tetradecane, octanal, hexanal, limonene, isoterpinene, octanone and terpene alcohol. The odor removal method can effectively remove volatile odor substances in the regenerated polypropylene material, and the odor grade of the obtained regenerated polypropylene material can meet the application requirements of automotive interiors.

The present invention relates to a plant-based alternative milk and a method for manufacturing same, the milk comprising a processed legume product, a processed cereal product, a processed nut product, a processed coconut product, and one or more flavor ingredients selected from the group consisting of butanoic acid, 2-pentanone, octanal, benzaldehyde and δ-undecalactone.

The invention discloses a preparation method and application of flavor-enhanced enzymolysis protein peptide, and belongs to the technical field of biology. The chicken by-product is subjected to enzymolysis through the compound enzyme, and the prepared enzymolysis product has good flavor and functionality. The prepared enzymolysis protein peptide is excellent in flavor, n-hexyl alcohol reaches 11.45 mu g / g FW or above, 1-octylene-3-alcohol reaches 18.29 mu g / g FW or above, E-2-octenal reaches 42.37 mu g / g FW or above, n-hexanal reaches 187.03 mu g / g FW or above, nonanal reaches 29.64 mu g / g FW or above, n-octanal reaches 14.73 mu g / g FW or above, and 2-amyl furan reaches 17.36 mu g / g FW or above; the stability of intestinal barriers of the mice can be maintained, digestion and absorption are promoted, liver and kidney tissue health is maintained, and support is provided for development of functional food.

The invention discloses a method, a primer pair and a kit for assisted breeding of chicken with high caprylic aldehyde content, and belongs to the technical field of poultry molecular breeding. The molecular marker is an SNP locus in a chicken GADL1 gene, the physical position of the molecular marker is located at a chromosome 2: 40031463 (SNP ID: rs739034217), and the basic group is mutated into Agt; and G. The different genotypes (GG, AG and AA) of the SNP site and the content (Plt; 0.01) of a key aroma substance caprylic aldehyde in chicken have extremely significant correlation, wherein the caprylic aldehyde content of a GG genotype individual is the highest. The invention also provides a specific primer pair (SEQ ID NO: 1 and SEQ ID NO: 2) for detecting the SNP site and a kit containing the primer pair. By utilizing the molecular marker disclosed by the invention, individuals with high flavor quality can be accurately screened out through genetic typing in the early stage of the chicken, so that the breeding efficiency is remarkably improved, the breeding period is shortened, and directional and efficient genetic improvement on the aroma flavor character of the chicken is realized.

The invention discloses melon jam and a preparation method thereof, and belongs to the technical field of food processing. The retention rate of the total content of characteristic aroma components such as (E, Z)-3, 6-nonadien-1-ol, (Z)-3-nonene-1-ol, nonanal, octanal and beta-ionone in the melon jam prepared by the preparation method is greater than 50%, no obvious cooking taste is seen, the content of soluble solids reaches 60% or more, the characteristic melon aroma is obvious, the color is golden yellow, the melon jam is convenient to coat, and the melon jam is suitable for being used in the field of food processing. And the shelf life can reach 180 days, and the produced product is widely applied to daily table food and provides a flavoring agent for products such as ice cream or yoghourt and the like.

The application discloses a kind of high-pressure pulsed electric field microperforation synergic vacuum infiltration deodorization processing sea cucumber food and its preparation method, belong to aquatic product deep processing and volatile flavor substance efficient mass transfer technical field.This method will be handled after sea cucumber is immersed in low conductivity medium and is treated by high-pressure pulsed electric field, control pulse electric field intensity is 50~70 kV / cm, pulse frequency is 2000~5000 Hz, then sea cucumber is completely immersed in compound flavor liquid system and is actively modified by synergic vacuum infiltration, finally, low-temperature static cold brine flavor reconstruction is carried out in 4 ℃ environment.The application has overcome the bottleneck of traditional sea cucumber mass transfer resistance, flavor is not even and high residual of odorous aldehyde, realizes complete targeted deodorization and efficient flavor empowerment.Product is quantified by instrument: the removal rate of key odor component octanal is greater than 90.0%, the removal rate of heptanal is greater than 85.0%.

The present invention relates to a non-animal-fat beef essence, a preparation method thereof and an application. The non-animal-fat beef essence comprises the following components: oleic acid, n-octanal, capric acid, octanoic acid, ethyl octanoate, ethyl caprate, γ-dodecalactone, milk lactone, 2-methyl-3-mercaptofuran, 2-methyl-tetrahydrofuran-3-one, 2-methyl-tetrahydrofuran-3-thiol, 5-methylfurfural, 2-mercapto-3-butanol, dithiodifurfuryl, methylcyclopentenolone, furanone and palm oil. The beef essence prepared by the present invention has the characteristics of prominent beef characteristic aroma, soft and non-split aroma type, strong natural sense of aroma and relatively long fragrance retention time.

Described is a mosquito attractant formulation having an effective amount of each of the components 3-octanone, heptanal, benzaldehyde, sulcatone, octanal, nonanal and decanal, and uses of the same. Also described is combination products, kits-of-parts and devices having the mosquito attractant formulation.