19 results about "Phenethyl acetate" patented technology

The invention discloses breeding of a pichia kluyverovii strain with high yield of beta-lyase and application of the pichia kluyverovii strain in beer fermentation, and belongs to the technical field of bioengineering. The pichia kluyveri B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the pichia kluyveri B21 is CGMCC (China General Microbiological Culture Collection Center) No.34028. The strain can produce high-yield beta-lyase, and the beta-lyase is catalyzed to produce volatile mercaptan and endows beer with fruity flavor. The contents of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl caprate, phenethyl acetate, linalool and nerol generated by the pichia kluyveri B21 in a hops simulated culture medium are relatively high, and the volatile substances can increase the fruit fragrance and flower fragrance of beer and enrich the flavor of the beer. The pichia kluyveri B21 is expected to be added into production of other food and beverages so as to enrich flavor substance components.

This invention provides a flavoring agent for enhancing the honey-sweet aroma of tobacco, comprising the following raw materials and their mass percentages: 0.2-0.3% 2,3-pentanedione, 0.45-0.55% phenylacetic acid, 0.45-0.55% phenethyl acetate, 0.25-0.4% phenylethanol, 0.45-0.6% methyl phenylacetate, 0.45-0.6% ethyl phenylacetate, 0.5-0.6% menthyl acetate, 0.15-0.25% geraniol, and the balance being propylene glycol. This invention belongs to the field of tobacco flavoring technology. By combining 2,3-pentanedione, phenylacetic acid, and phenethyl acetate in a specific mass ratio and conducting testing and evaluation, a flavoring agent suitable for enhancing the honey-sweet aroma of tobacco has been successfully developed. The composition is clearly defined, significantly improving the honey-sweet aroma of tobacco products, with a rich and long-lasting aroma, and good taste harmony.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The application discloses a high-yield beta-lyase Pichia kluyveri strain breeding and application in beer fermentation, belonging to the field of bioengineering technology. Pichia kluyveri The Pichia kluyveri (Pichia kluyveri) B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 34028. The strain can produce high-yield beta-lyase, the enzyme catalyzes the production of volatile mercaptans, and can impart beer fruity aroma. The Pichia kluyveri B21 produces high content of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl decanoate, phenethyl acetate, linalool and nerol in hop simulation culture medium, and these volatile substances can increase beer fruity aroma, floral aroma and rich beer flavor. The Pichia kluyveri B21 is expected to be added to the production of other food and beverage to enrich flavor substance components.

The invention discloses a method for enhancing fragrant and sweet rose flavor of Chinese style cigarettes, and belongs to the technical field of tobacco product processing. According to the method, Damascus rose essential oil is taken as a core, and a composite formula design of'head incense-body incense-base incense 'three-dimensional coordination and functional aid regulation is adopted to construct the composite essence for the cigarette, the head incense is endowed with elegant feeling by phenethyl acetate, menthol and the like, and the body incense lays a rose main regulation by matching rose essential oil with phenethyl alcohol; the base incense is endowed with deep deposits through the oak moss extract and the like, and maltol, cocoa tincture and the like are supplemented to optimize the smoke taste. Physical and chemical detection and sensory evaluation prove that the method can obviously enhance the rose fragrant and sweet flavor of the cigarette, reduce the irritation of smoke and realize the balance of progressive aroma level and soft taste.

The invention relates to the technical field of microorganisms, in particular to pichia kudriavzevii ZB448 and application of the pichia kudriavzevii ZB448. The pichia kudriavzevii ZB448 strain provided by the invention is rich in produced ester fragrance, especially the content of ethyl phenylacetate, phenethyl acetate, ethyl acetate, isobutyl acetate and other substances is relatively high, the content of ethyl caprylate is remarkably reduced, the produced fragrance has the characteristics of strong fruit fragrance and honey fragrance and weak wine fragrance, and the whole fragrance is more pleasant and harmonious when smelled. The strain is used for fermentation of wheat protein sauce, can effectively improve the content of ester aroma components in a product, weaken bad smells such as mouldy bran taste and increase the content of flavor amino acids, so that the product achieves the effects of being rich in ester aroma, rich in aroma and improved in flavor, and the overall flavor and quality of the product are remarkably improved.

This invention discloses an aroma fitter for fenugreek tincture based on key aroma components and synergistic aroma characteristics, and its applications. Based on analytical studies of the aroma components and aroma characteristics of high-quality fenugreek tincture, the aroma fitter identifies key aroma characteristics such as caramel sweetness, freshness, fruitiness, nutty aroma, roasting aroma, and sourness, and determines the contributing characteristic compounds and their synergistic proportions within each aroma characteristic. The composition contains key components such as acetic acid, trans-2-pentenal, propyl butyrate, phenethyl acetate, 2-hexanone, ethyl palmitate, benzaldehyde, 2,5-dimethylpyrazine, and 3-hydroxy-4,5-dimethyl-2(5H)furanone, which are precisely formulated to achieve a high degree of consistency with natural fenugreek tincture in aroma structure and olfactory characteristics. This invention not only provides a realistic and layered aroma fitter formulation but can also be applied to the food and daily chemical industries, providing stable and harmonious fenugreek characteristic aromas, thus possessing significant practical application value.

The application discloses a strain of apple-flavor Saccharomyces dielmannii and application thereof in fermented drinks, and belongs to the fields of microorganisms, biotechnology and food. The Saccharomyces dielmannii with a preservation number of CCTCCM2022046 is screened and separated from apples, and is preserved in the China Center for Type Culture Collection on January 10, 2022. The strain can produce phenyl ethyl acetate with apple-like fruit aroma, rose flower aroma and honey-like bottom aroma when fermented alone. When the strain is mixed with Angelus yeast to ferment apple drinks, the content of phenyl ethyl acetate, a representative component of apple aroma, in the drinks also increases with the increase of the inoculation amount of the Saccharomyces dielmannii. The strain can be used as a typical apple-flavor strain to ferment drinks, and has a wide prospect in the fields of fruit wine, fruit vinegar and other food.

An object of the present invention is to provide a composition in which the characteristic odor of meat is suppressed regardless of the type of meat and the flavor of meat is improved so that the deliciousness of meat can be felt.SOLUTION: The above-described object is achieved by a packaged composition comprising an animal meat and phenethyl acetate of 1 ppb or more and less than 1,500 ppb; a method for producing a processed food comprising a step of obtaining a processed food by mixing the composition with a food material; and a method for producing a heat-cooked food comprising a step of obtaining a heat-cooked food by heat-cooking a mixture of the composition and a food material.SELECTED DRAWING: None

The present application belongs to the technical field of industrial microorganisms, and particularly relates to an acid-tolerant high-ester-aroma-producing Zygoascus sieboldii and application thereof. Cyberlindnera jadinii The Zygoascus sieboldii provided by the present application is classified and named as GJLJ20, has been preserved in the China Center for Type Culture Collection (CCTCC) on November 19, 2025, and has a preservation number of CCTCC NO: M 20252589. The Zygoascus sieboldii of the present application has excellent acid tolerance and high flavor synthesis capacity. In a high-acid stress environment with a lactic acid volume concentration of up to 4% and a pH as low as 3.0, the Zygoascus sieboldii can still grow well (OD600 reaches 2.27±0.4), and can efficiently synthesize key flavor esters of wine, including phenethyl acetate, isoamyl acetate and ethyl acetate, thereby significantly enhancing the richness and level of wine aroma.

The invention discloses a pichia pastoris strain FL2 and application thereof. The preservation number of the pichia pastoris strain FL2 is CCTCC (China Center For Type Culture Collection) NO: M20252099. The pichia pastoris strain which is resistant to acid and cholate and can produce acetic acid-2-phenethyl ester at high yield in situ through a specific metabolic pathway is screened out, and the flavor of the fermented milk is naturally improved. According to the invention, the pichia pastoris with the characteristics is systematically applied to a fermented milk system for the first time, the aroma contribution (ACI) of the substance in the fermented milk can exceed 55%, and the natural flower and fruit aroma of the product is remarkably improved. According to the invention, the technical problems that the application of the existing aroma-producing yeast is limited by precursor addition, the cost is high, the process is complicated, and the flavor of the traditional fermented milk is single are solved, and a core strain resource is provided for developing a functional fermented milk product with outstanding natural flavor.

To provide a beer-flavored beverage with an enhanced refreshing bitterness, a method for producing a beer-flavored beverage, and a method for improving the flavor of a beer-flavored beverage.SOLUTION: The beer-taste beverage of the present invention has a bitterness value of 5.0 or more and a phenethyl acetate content of 0.5 ppm or more. The method for producing a beer-taste beverage of the present invention includes a step of adjusting the bitterness value to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more. The method for enhancing the flavor of a beer-taste beverage of the present invention includes a step of adjusting the bitterness value of a beer-taste beverage to 5.0 or more and the phenethyl acetate content to 0.5 ppm or more.SELECTED DRAWING: None

The application discloses a strain of Rhodotorula mucilaginosa and application of the strain in cider fermentation, and belongs to the technical field of microbial fermentation. The Rhodotorula mucilaginosa CXY1113 is obtained by separation from natural fermentation cider, the strain can tolerate low-pH acidic environment, can utilize malic acid as a carbon source, and reduce the content of malic acid. Compared with single fermentation of Saccharomyces cerevisiae, the application of the Rhodotorula mucilaginosa CXY1113 in cider production can improve the brightness of fruit wine, enhance the antioxidant activity, reduce the content of malic acid, acetic acid and succinic acid in the cider, improve the content of flavor compounds such as ethyl phenylacetate and isoamyl alcohol, the obtained cider has rich and mellow aroma, high quality, coordinated taste, and gives the cider more mellow floral and fruity aroma. The application has important significance for improving the taste and flavor of fruit wine and improving the quality of fruit wine.

The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.

The invention provides a spice composition with fermented fruit juice fragrance, flower fragrance and radix aucklandiae as well as a preparation method and application of the spice composition. The perfume composition is prepared from the following components: 0.15 to 0.35 wt% of ethyl isovalerate, 0.15 to 0.35 wt% of phenethyl acetate, 0.15 to 0.35 wt% of ethyl butyrate, 0.3 to 0.5 wt% of propionic acid, 0.5 to 0.7 wt% of ethyl propionate, 1.5 to 3.0 wt% of nodular pomelo methane, 3.0 to 5.0 wt% of methyl anthranilate, 5.0 to 10.0 wt% of citrus essential oil, 0.2 to 0.4 wt% of ethyl levulinate, 1.0 to 2.0 wt% of ethyl maltol, 0.15 to 0.35 wt% of linfanglilian base, 10.0 to 15.0 wt% of methyl dihydrojasmonate, 10.0 to 15.0 wt% of musk T and 0.15 to 0.35 wt% of ombrox. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The perfume composition realizes delicate construction of aroma levels and precise expression of olfactory images, can be used for daily chemical products and presents a complete aroma framework of front-adjusted fermented fruit juice aroma, middle-adjusted dried petal aroma and tail-adjusted quiet wood aroma.

The invention relates to the technical field of microorganisms and fermentation engineering, and particularly discloses a Pichia kluyveri strain H421, and the preservation number of the Pichia kluyveri strain H421 is CGMCC (China General Microbiological Culture Collection Center) NO.34649. The bacterial strain H421, commercial saccharomyces cerevisiae D254 and schizosaccharomyces pombe CICC 32484 are sequentially inoculated and fermented, the aroma of the brewed lonicera caerulea fruit wine is dominated by isoamyl acetate and phenethyl acetate, the brewed lonicera caerulea fruit wine is rich in various esters such as ethyl caprylate, ethyl caprate and diethyl succinate, and the characteristic flower and fruit aroma is jointly formed. The strain H421 has excellent alcohol resistance, acid resistance and SO2 resistance, and can adapt to the fermentation environment of the lonicera caerulea fruit wine. By adopting a multi-strain sequential inoculation fermentation method including the strain, the content of malic acid in the lonicera caerulea fruit wine can be remarkably reduced, and the variety and content of aroma substances are greatly increased, so that the problems of strong acerbity and single aroma of the lonicera caerulea fruit wine are effectively improved.

The invention belongs to the technical field of microbial fermentation, and particularly relates to Wickers hansenula anomala, a microbial agent of the Wickers hansenula anomala and application of the Wickers hansenula anomala and the microbial agent of the Wickers hansenula anomala. In order to screen and separate more abnormal Wickersenula polymorpha new strains and enrich the flavor of Baijiu, especially Maotai-flavor Baijiu, the abnormal Wickersenula polymorpha new strain w.a is separated, screened and identified from Maotai-flavor Baijiu fermented grains, and the preservation number of the abnormal Wickersenula polymorpha new strain w.a is CGMCC (China General Microbiological Culture Collection Center) No.39014. The strain not only can grow under high acidity, but also can generate various volatile aroma compounds, such as phenethyl acetate, isoamyl acetate, ethyl phenylacetate, isoamyl alcohol, isobutanol, linalool, phenethyl alcohol, 3, 4-dimethylbenzyl alcohol and guaiacol. Therefore, the strain is of great significance in improving the flavor of white spirit and providing the fragrance of flowers and fruits in the wine production process, especially in the fermentation process of Maotai-flavor white spirit.

This invention discloses a method for preparing liquid fermented tea that enhances the floral and fruity aroma of tea leaves, belonging to the field of fermented tea technology. This invention uses Pichia pastoris (a type of yeast). Pichia cactophila FL2 fermented tea liquor, after fermentation, shows an increase of more than 11.59 times in the content of floral and fruity aroma compounds such as terpinene, an increase of 86.58 times in the content of phenylethanol, an increase of 82.83 times in the content of phenethyl acetate, and an increase of 369.26 μg / mL in the content of 1-butanol and o-cymene from 0. In addition, the increases in cymene, α-terpineol, and nerolidol reached 5.41, 13.54, and 3.34 times, respectively. The interaction of various aroma components gives the tea liquor a unique "lemon and citrus fruity aroma" flavor, while also containing sweet and sour aroma compounds. It has a good flavor and is of industrial promotion value.