12 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.

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 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 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 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 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 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 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%.