55 results about "Phenethyl acetate" patented technology

The present invention provides: a fermented beer-like sparkling beverage having a real fermentation degree of 60% or less and a value of ([real extract (w / v%)]-[real final extract (w / v%)]) / [real extract (w / v%)] × 100 of 20% or less; the fermented beer-like sparkling beverage having a value of [original wort extract (w / v%)] × [malt ratio (w / w%)] of 1200 or less; and any one of the above-mentioned fermented beer-like sparkling beverages, in which the ratio (Es / HA) of the total concentration (mg / L) (HA) of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and β-phenethyl acetate to the total concentration (mg / L) (Es) of isobutanol, isoamyl alcohol, and β-phenethyl alcohol in the beverage is 15% or less.

The invention relates to a fungus strain with a broad-spectrum antibacterial effect, preparation of antibacterial products of the fungus strain and application of the fungus strain in control of postharvest diseases of fruits and vegetables. According to the present invention, the classification name of the fungus is Pichia kluyveri, the Latin literature name is Pichia kluyveri, and the VOCs produced by the strain can inhibit a variety of pathogenic bacteria. The antibacterial product contains at least one compound of phenethyl acetate, ethyl acetate or phenethyl alcohol.

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

The invention belongs to the technical field of saccharomycetes and wine fermentation, and discloses saccharomycetes and application thereof in wine fermentation, an aroma enhancement mutant strain (S.cerevisiae AE-43) with high yield of phenethyl alcohol and phenethyl acetate is obtained through laboratory adaptive evolution, and the obtained mutant strain (S.cerevisiae AE-43) can be applied to aroma enhancement of acacia grape wine and can be used for improving the aroma of the acacia grape wine. The mutant strain is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC NO.31678. The saccharomyces cerevisiae strain capable of remarkably enhancing aroma is obtained, a saccharomyces cerevisiae strain resource library is enriched, the application range of saccharomyces cerevisiae in the field of wine aroma enhancement is widened, and a new solution is provided for wine aroma enhancement.

[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 belongs to the technical field of microorganisms, and relates to saccharomyces cerevisiae with high yield of flower and fruit fragrance and application thereof. The strain is preserved in the China Center for Type Culture Collection, the preservation number is CCTCC M 20242771, the preservation time is December 10, 2024, the strain is separated from the natural fermentation process of blueberries in Danzhai region of Guizhou province, and the strain has excellent brewing characteristics including high ethanol (13.6% vol) and glycerol (7.48 g / L) yield, low hydrogen sulfide yield, positive killing and the like. When the strain is used for blueberry wine fermentation, the flower fragrance of an obtained blueberry wine sample is richer, the anthocyanin content exceeds that of a wine sample fermented by commercial yeast CECA, flavor analysis shows that the strain has obvious advantages in the aspect of producing key aroma compounds such as methyl benzoate, ethyl propionate, phenethyl acetate and beta-damascenone, and the strain has good application prospects. The OAV value of methyl benzoate in a wine sample fermented by the strain is 306.16, the wine can be endowed with more flower fragrance and fruit fragrance such as cherries, and richer fragrance levels are brought to a wine body.

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.

An object of the invention is to provide a soy sauce which can be manufactured by a brewing process and which does not easily deteriorate by heating and has an excellent aroma-maintaining property and an excellent shelf life while having a flavor inherent in a soy sauce. The object is achieved by a pasteurized soy sauce containing 30 ppb or more of phenethyl acetate, a pasteurized soy sauce which contains 30 ppb or more of phenethyl acetate and in which the decrease rate of the phenethyl acetate after aging at 25° C. for one week is 5% or less, brewed pasteurized soy sauces thereof and the like.

The object of the present invention is to provide a soy sauce which can be produced by the present brewing method and which has the original flavor of soy sauce and is not easily deteriorated by heat and has excellent aroma retention and storage properties. The above object can be achieved by a heat-sterilized soy sauce containing 30 ppb or more of phenethyl acetate, a heat-sterilized soy sauce containing 30 ppb or more of phenethyl acetate and having a reduction rate of phenethyl acetate of 5% or less after aging at 25°C for one week, and the present brewed heat-sterilized soy sauce.

A cosmetic preparation containing a) xanthan gum (INCI: xanthan gum) and b) (2-methyl-1-phenylpropanol-2-yl) acetate (INCI: dimethyl phenethyl acetate) and / or benzyl acetate (INCI: benzyl acetate).

The invention belongs to the technical field of microbial spice preparation, and particularly relates to a preparation method and application of biological apricot spice. Saccharomyces cerevisiae HS-1 is used as a fermentation strain Saccharomyces cerevisiae and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30677. The biological apricot spice is prepared by fermentation, so that the content of aromatic substances such as 3-hydroxy-2-butanone and lauric acid in the spice can be remarkably increased, and the flavor of the biological apricot spice is improved. The biological apricot spice can generate new flavor substances such as isoamyl alcohol, isoamyl acetate, phenethyl alcohol, phenethyl acetate and the like, is applied to cigarettes, and can obviously improve the sweet aroma and fruity aroma of the cigarettes, increase the sweet and moist feeling of smoke and reduce irritation.

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.

The invention discloses lipolytic enzyme MfLPE and application of the lipolytic enzyme MfLPE to synthesis of ester spices, and belongs to the technical fields of enzyme engineering, new enzyme resource mining, biological catalysis and green chemical engineering. According to the method disclosed by the invention, lipolytic enzyme MfLPE obtained by heterologous expression and purification is used as a biocatalyst, and cheap and easily available acyl donors (methyl p-nitrobenzoate, methyl p-nitrobenzene butyrate or methyl p-nitrobenzene caprylate) and common aromatic alcohols (benzyl alcohol and phenethyl alcohol) are subjected to catalytic reaction in pure water or a small amount of organic solvent; typical ester perfumes such as benzyl acetate, phenethyl acetate and phenethyl caprylate can be efficiently synthesized, the conversion rate reaches 75% or above, the product selectivity is high, the technological conditions are mild, environment friendliness is achieved, amplification to a continuous flow reaction is easy, and organic solvent dependence and production cost are remarkably reduced. The invention provides a new enzyme source and process scheme for green biosynthesis of ester spices, and has a good industrial application prospect.

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 invention belongs to the technical field of preparation of organic framework materials, and particularly relates to a magnetic covalent organic framework material as well as a preparation method and application thereof. The magnetic covalent organic framework material is spherical particles and comprises Fe3O4 and COF, the COF wraps the Fe3O4 nanoparticles to form a shell layer, and the shell layer formed by the COF is obtained by connecting a first construction monomer and a second construction monomer through a covalent bond. The magnetic covalent organic framework material has strong adsorption capacity on ester compounds such as ethyl benzoate, ethyl phenylacetate, phenethyl acetate or ethyl phenylpropionate, and the maximum adsorption capacity can be 55.56 mg / g, 52.63 mg / g, 56.18 mg / g and 58.82 mg / g respectively.

Cosmetic preparation containing a) Xanthan gum (INCI: Xanthan Gum) and b) (2-Methyl-1-phenylpropan-2-yl) acetate (INCI: Dimethyl Phenethyl Acetate) and / or benzyl acetate (INCI: Benzyl Acetate).

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 which has a high carbon dioxide content but does not seem to have a monotonous flavor. [Solution] The first form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and a total concentration of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 30.0 mg / L or less. The second form is a packaged beer-taste beverage containing carbon dioxide gas, with an internal container pressure of 0.25 MPa or more at 20°C, and an ethyl acetate concentration of 25.0 mg / L or less.

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 present invention provides a new style of beer-flavored beverage that has a rich alcohol concentration and a rich aroma due to fermentation, despite having a unique true extract that is comparable to that of a typical pilsner-style beer. [Solution] A beer-flavored beverage containing a malt fermentation product, having a true extract concentration of 6.0% by weight or less, an alcohol concentration of 10.0% by weight or more, and a total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate of 40.0 mg / L or more.

The present invention relates to cosmetic cleaning preparations containing benzyl acetate and / or dimethyl phenethyl acetate.

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 present application relates to the field of flavors and fragrances, and specifically discloses a long-lasting fragrance for microcapsules and a preparation method thereof. A long-lasting fragrance for microcapsules, comprising the following components in parts by weight: 0.1-1 parts of ethyl 2-methylbutyrate; 1-5 parts of geraniol; 1-5 parts of nerol; 1-5 parts of fresh alcohol; 1-5 parts of diphenyl ether; 1-5 parts of privet aldehyde; 1-5 parts of hexyl salicylate; 1-5 parts of methyl nonane acetaldehyde; 5-10 parts of dihydromyrcenol; 5-10 parts of hexyl acetate; 5-10 parts of phenylethyl acetate; 25-30 parts of tricyclodecenyl acetate; 25-30 parts of solvent; 2-6 parts of a stabilizing mixing aid; the stabilizing mixing aid comprises the following components in parts by weight: carboxymethyl cellulose, xanthan gum and modified starch, and the mass ratio of carboxymethyl cellulose, xanthan gum and modified starch is (1.7-2.3):1:(14-19). The microcapsule-based long-lasting fragrance essence of the present application will not release fragrance so violently in the early stage when it is affected by friction heat in later applications, and will show an excellent long-lasting fragrance effect as a whole.

To provide a beer-taste beverage with enhanced robust flavor and reduced bitterness.SOLUTION: Provided is a beer-taste beverage having a bitterness index of less than 10 and satisfying either of the following conditions: (a) a 2-phenethyl acetate content of 0.02 ppm or more; and (b) a caproic acid content of 0.01 ppm or more.SELECTED DRAWING: None