77 results about "Phenethyl acetate" patented technology

The present Invention relates to a preservative composition comprising:

a mixture of two to ten of well characterized fragrance raw materials with a cosmetic function, of which at least two are selected from: allyl caproate, benzyl acetate, benzaldehyde, dihydrolsojasmonate, ethyl phenethylacetal, ethyl cinnamate, ethyl methyl phenyl glycidate, ethyl vanillin, 2-heptylcyclopentanone, geranyl acetate, heliotropine, cis-hex-3-en-1-ol, ethylene brassylate, nonalactone gamma, camphylcyclohexanol, undecalactone gamma, 2-t-butylcyclohexylacetate, pentyl salicylate, 2-phenylethanol and 2-phenylethyl acetate; and are contained in at least 20% by weight of said mixture;

at least one preservative; and a sequestrant.

The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.

The invention relates to the field of gypsum building materials, and discloses a calcium sulfate retarder. The calcium sulfate retarder is prepared from the following components in percentage by mass: 20-30 percent of a protein component raw material, 3-5 percent of an alkaline substance, 7.5-15 percent of sodium dihydrogen phosphate, 3.75-7.5 percent of organic acid, anhydride or ester, 0.01-0.05 percent of phenethyl acetate, 0.05-0.1 percent of sodium benzoate, 0.2-0.8 percent of diisopropylethylamine and 50-65 percent of water. The invention further discloses a method for preparing the calcium sulfate retarder. The calcium sulfate retarder is used for regulating the coagulation of building gypsum, and has the characteristics of low cost, good delayed coagulation effect and small strength loss.

The invention discloses a lactic acid-tolerant ester-producing pichia pastoris, and belongs to the technical field of a bioengineering technology and a brewing biotechnology. The strain is preserved at the General Microbiology Center of the China Committee for Culture Collection of Microorganisms on April 24, 2017, the classification is named pichia kudriavzevii (Pichia kudriavzevii) and the preservation number is CGMCC No.14068. The pichia pastoris is high in environmental tolerance, is capable of tolerating 0-15% lactic acid, is capable of metabolizing to generate multiple ethyl ester volatile flavor substances, such as ethyl acetate, ethyl propionate, ethyl caprylate, phenethyl acetate and ethyl phenylacetate in the environment of 0-12% lactic acid, and is a brewing functional strain with excellent performance.

The invention discloses a honey essence having natural flavour of honey and a preparation method thereof; the honey essence is prepared from linalool oxide, glycerol triacetate, ethanol, propylene glycol, phenethanol, damascenone, ethyl maltol and honey base; the honey base is a composition of damascenone, rose geranium oil, 4-hydroxyl-2,5-dimethyl-3(2H) furanone, triethyl citrate, methyl anthranilate, vanillin, caproic acid, n-nonanoic acid, 2-acetylfuran, 2- methyl butyric acid, alpha-terpilenol, butyric acid, benzaldehyde, phenylethyl phenylacetate, phenethyl acetate, phenethyl butyrate and propylene glycol; the honey essence is prepared by mixing propylene glycol with ethyl maltol, heating, dissolving, cooling to room temperature and adding glycerol triacetate, ethanol, linalool oxide, phenethyl alcohol, damascenone and the honey base; and the honey essence disclosed by the invention has better honey sweet flavour.

The invention discloses a preparation method of reflux wine of longan aromatic vinegar, pertaining to food processing field. The preparation steps are that: the longan is peeled off and enucleated - beating - enzyme hydrolysis - separation of fruit and residues - liquid ethanol fermentation-second reflux wine fermentation-acetic acid fermentation- clarification filtration - aging - canning and disinfection. No additive needs to be added to the finished aromatic vinegar since flavor of the aromatic vinegar is increased by fully depending on the fermentation. The increasing effect of volatile aromatic substances of the invention is quite obvious with aromatic ingredients that are more than twice of other liquid fermentation products under the same fermentation conditions based on the analysis of high performance liquid chromatography. The color of the wine liquid is flaxen with better transparency. The analyzing result reveals that the aromatic vinegar contains over 30 volatile aromatic ingredients of phenethyl acetate, ethyl decylate, etc. that can enhance the taste and flavor, therefore, the invention has great market development prospect.

The invention discloses a hanseniaspora uvarum strain QTX22 capable of producing aroma substances at high yield and application thereof, and belongs to the technical field of microorganisms. The preservation number of the hanseniaspora uvarum strain QTX22 is CCTCCM 2021083. The yield of n-hexanol generated by fermenting grape juice by the strain is up to 461.27 [mu] g/L, and the yield of phenethyl acetate is up to 359.4 [mu] g/L.

The invention provides a method for preparing caffeic acid phenethyl ester. The method comprises steps that 3, 4-dihydroxy benzaldehyde and phenylethyl acetate are subjected to microwave irradiation for 1 to 2 hours under catalysis of an organic base in a protic organic solvent to synthesize the caffeic acid phenethyl ester. According to invention, the method has advantages of simple technology, one-step synthesis, cheap and easily-available raw materials, non-toxic sodium alkoxide catalyst and low synthesis cost, the reaction can be carried out at room temperature, a yield is more than 85%, and the method is suitable for industrial production.

The invention discloses essence of pickled Chinese cabbage and a preparation method and an application thereof. The method comprises the following steps: first, adding 60wt% of edible vegetable oil or glycerol triacetate as a solvent, heating to 60 DEG C, adding 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, acetyl pyrazine, stirring till the components are completely dissolved, and cooling to below 30 DEG C; then, sequentially adding ethyl acetate, ethyl hexanoate, ethyl lactate, butyl caproate, 2-methyl butyric acid hexylester, phenethyl acetate, trans-2-heptenal, phenethyl alcohol, p-ethyl phenol, dimethyl disulfide, acetic acid, propionic acid, butyric acid, 2-methyl butyric acid, garlic oil or galic essential oil, fennel oil or fennel oil resin, ginger oil or ginger essential oil or distilled ginger oil and a pepper extract or pepper essential oil or pepper oil resin; and adding 40wt% of residual edible vegetable oil or glycerol triacetate, uniformly stirring and filling to obtain the essence. The essence of of pickled Chinese cabbage produced by the invention is vivid in frangrance compared with that of common fermented flavor essence, stable in quality, good in temperature resistance and unique in flavor.

The invention discloses a waterproof drosophila melanogaster attractant controlled release formulation, a preparation method and application. The controlled release formulation comprises paraffin, liquid paraffin, cis-9-tricosene, methyleugenol, cuelure, isoamyl acetate, phenethyl acetate and hexanal. The provided attractant controlled release formulation can be used in a smearing way, can also beused by being mixed with a poison bait, or is used as a lure material matched with a sticky coloured card or a fly-killer lamp. The method effectively prolongs the effective life of a drosophila melanogaster attractant, and the satisfactory attraction effect is maintained for more than one month even under the severe rainy condition in the South.

The invention discloses a tobacco feed liquid additive with anti-bacterial activity and application thereof. The tobacco feed liquid additive is prepared after glycerol, phenethyl alcohol, phenethyl acetate, vanillin, farnesol, phenylethyl propionate and rose flavone-S are uniformly and proportionally mixed. The rose flavone-S is a new flavonoid separated form waste residues which are obtained after rose essential oil is produced. The rose flavone-S is named as 2'-hydroxy-6-hydroxymethyl-7-methoxyflavone and has the structure shown in the description. When 5%-8% of the tobacco feed liquid additive is added into tobacco feed liquid, decomposition of the tobacco feed liquid is effectively inhibited, and the guarantee period of the tobacco feed liquid can be significantly prolonged. The throat comfort degree of cigarette smoking can be also improved, and the stimulation of smoking on the throat is reduced. The exquisite property and sweet sense of smoke are improved, and the smoke becomes smoother when passing through the throat and entering the nasal cavity. According to the tobacco feed liquid additive, the production technology is simple, sources of the raw materials are broad, the cost is low, additional values of rose processing are improved, waste resources are in comprehensive utilization, and the tobacco feed liquid additive has good application prospects.

The invention provides a novel Torulaspora delbrueckii strain and an application. The preservation number of Torulaspora delbrueckii is CGMCC NO.13125. The Torulaspora delbrueckii can be used for producing aroma substances, especially one or more of phenethyl acetate, 2-phenylethyl propionate and beta-phenethyl butyrate.

The invention provides an araecerus fasciculatus attractant and application thereof. The araecerus fasciculatus attractant comprises the following components in percentage by weight: 3 to 15 percent of benzyl alcohol, 30 to 42 percent of 2-phenethyl alcohol, 15 to 20 percent of benzyl acetate and 32 to 43 percent of phenethyl acetate. The attractant is prepared from secondary metabolic products of microorganisms, is simple in structure, is wide in sources, and is low in price; an induced cell manufacturing method is simple and convenient; an application method is simple, and labor strength is low; a trap device containing the induced cell can be suspended above a stored good, and is extremely suitable for controlling the pests in storing environment.

The invention relates to the field of essences, and provides a honey essence for daily chemicals in order to solve the problem that the difference between the aroma of existing honey essence and nature aroma is great. The honey essence for the daily chemicals is prepared from, by mass, 0.1-1 part of phenethyl acetate, 0.1-1 part of isoamyl acetate, 0.01-0.15 part of geranyl acetate, 0.1-1 part ofethyl acetate, 0.1-1 part of ethyl pelargonate, 1-15 parts of phenylethyl isobutyrate, 0.1-1.5 parts of isoamyl isovalerate, 0.5-3 parts of ethyl lactate, 0.1-1 part of ethyl phenylacetate, 0.5-1.5 parts of butyl phenylacetate, 0.1-1 part of methyl phenylacetate, 1-10 parts of phenylethyl phenylacetate, 5-20 parts of phenethyl alcohol, 0.1-1 part of citronellol, 0.01-0.2 part of geraniol, 0.5-3 parts of artificial cognac oil, 1-10 parts of methyl cedryl ether, 0.5-3 parts of ethyl maltol, 0.1-1 part of damascenone, 0.1-1.5 parts of delta damascone, 0.1-1.5 parts of 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 50-70 parts of dipropylene glycol. By controlling the usage ratio of all the components, the aroma intensity of the honey essence for the daily chemicals is easily improved, and the aroma given off by the honey essence for the daily chemicals is closer to the natural aroma.

The invention discloses litchi essence which comprises the following components in percentage by weight: 65-95% of propylene glycol, 0.01-2% of dimethyl sulfide, 0.01-4.5% of ethyl acetate, 0.01-0.5% of alpha-terpilenol, 0.01-3% of d-limonene, 0.01-0.5% of ocimene, 0.01-1.5% of beta-caryophyllene, 0.01-0.5% of bisabolene, 0.01-2.3% of ethyl butyrate, 0.01-1.7% of linalool, 0.01-2.5% of beta-pinene, 0.01-4% of acetoin, 0.01-3% of phenethyl alcohol, 0.01-3% of nerol, 0.01-1.5% of geraniol, 0.01-1.8% of vanillyl alcohol, 0.01-0.2% of bitter orange flower oil, 0.01-0.5% of geranium oil, 0.01-1% of benzyl benzoate and 0.01-1% of 2-phenethyl phenylacetate.

The invention discloses a Sydney essence, which is composed of propylene glycol, ethyl acetate, ethyl butyrate, ethyl 2-methyl butyrate, ethyl propionate, phyllyl acetate, trans-2-hexenal, Ethyl caproate, hexanal, nonanal, n-hexanol, ethyl 3-methylthiopropionate, phenethyl acetate, ethyl trans-2-cis-4-decadienoate, eugenol, 2 ‑Octenoic acid ethyl ester, acetaldehyde, phenylethyl alcohol, heptanol, 6‑methyl‑5‑hepten‑2‑one and methyl butyrate are prepared according to a certain ratio.

The invention relates to a watermelon essence for oil-based ink. The watermelon essence is prepared from watermelon essence, maltodextrin and starch sodium octenylsuccinate, wherein the watermelon essence is prepared from leaf alcohol, hexenyl acetate, ligustral, phenyl acetaldehyde dimethyl acetal, methyl heptenone, trans-2-hexenal, nonadienaldehyde, melonal, ethyl caprylate, ethyl isovalerate, hexyl acetate, allyl cyclohexanepropionate, benzyl alcohol, linalool, citronellol, geraniol, Alpha terpneol, phenethyl alcohol, hydroxycitronellal, lilial, heliotropin, citral, dimethylbenzylcarbinyl acetate, vanillin, alpha-damascenone, isomethyl ionone, verdyl acetate, linalyl acetate, linalyl acetate, styralyl acetate, phenethyl acetate, phenethyl isobutyrate, phenoxyethyl isobutyrate, terpinyl acetate, n-pentyl salicylate, benzyl benzoate, benzyl salicylate and Brazil orange oil. The invention also provides a preparation method for the watermelon essence for the oil-based ink. According to the watermelon essence and the preparation method, the fragrance retention effect and the oil solubility of the essence are improved.

The invention relates to a flavor additive for compensating aroma of cigarette based on a dilution ventilation technology. The flavor additive is prepared from the following raw materials: an aromatic tobacco extract, cinnamyl alcohol, a Zimbabwe tobacco extract, linalool, phenethyl alcohol, rhodinol, geranyl formate, decyl alcohol, citronellyl acetate, eugenol, phenylacetaldehyde dimethyl acetal, undecenal, phenethyl acetate, ethyl nonanoate, bergamot aldehyde, terpineol, dihydroactinidiolide, furfuryl alcohol, 5-methylfurfural, a cocoa extract, a passion flower extract, geranium oil, neryl acetone and lycopene. In the flavor additive, the tobacco extracts and the tobacco aroma substances are taken as the main raw materials, and a plurality of monomers and plate flavors are comprehensively combined, thus obviously improving the aroma amount of the cigarette based on the dilution ventilation technology, wherein the 'neryl acetone' has the function of increasing smoke concentration, and the 'lycopene' has the function of enhancing aroma of the cigarette.

The invention discloses a method for analyzing characteristic aroma components of a heat-not-burn cigarette. The method comprises the following steps of: mixing cut tobacco of the heat-not-burn cigarette with a microwave absorbing medium to obtain a pre-treated sample, and dividing the pre-treated sample into a first pre-treated sample, a second pre-treated sample and a third pre-treated sample; preparing a first to-be-detected sample by taking solid naphthalene as a first internal standard substance; preparing a second to-be-detected sample by taking phenethyl acetate as a second internal standard substance; taking a mixture of a dichloromethane solution of naphthalene and a dichloromethane solution of phenethyl acetate as a third internal standard substance to prepare a third to-be-detected sample; carrying out microwave pyrolysis on the to-be-detected sample to correspondingly obtain a gaseous to-be-detected object, and detecting the peak area of response by utilizing gas chromatography-mass spectrometry; respectively drawing a first standard curve and a second standard curve of the aroma components by using internal standard substances of dichloromethane solutions of naphthalene and phenethyl acetate; substituting the peak area result of the gaseous substance to be detected into the standard curve for mutual verification, and averaging to obtain the actual detection concentration of the characteristic aroma components.

The invention discloses melon essence which is composed of melonal, cis-6-nonenal, cucumber aldehyde, hexenyl acetate, hexenyl butyrate, methyl octylene carboxylate, methyl heptylene carboxylate, linalool, hexanal, ethyl maltol, maltol, phenethyl acetate, ethyl acetate, isobutyl acetate, butyl acetate, leaf alcohol of 1% in mass percent concentration, furanone of 10% in mass percent concentrationand propylene glycol. The invention further provides a preparation method of the melon essence. The preparation method includes: mixing raw materials according to a certain mass percent, and well stirring to obtain the melon essence. Fragrance raw materials used in the melon essence are convenient to obtain, melon is mellow and full in feature fragrance and strong in natural sense, and products are enabled to have natural melon fragrance and taste when the melon essence serving as a food additive is added into food like beverages, jam and cakes.

The invention provides cape jasmine flower essence. The cape jasmine flower essence is prepared from 10% leaf alcohol, 10% cis-3-hexenyl acetate, 10% methyl 2-nonynoate, 10% dihydrojasmone, 10% rose oxide, 10% indole, 10% dodecyl aldehyde, 10% undecenal, undecan-4-olide, terpineol, linalool, michelia alba leaf oil, methyl dihydrojasmonate, alpha-hexylcinnamaldehyde, benzyl acetate, ionone, methylionone, phenethyl ethanol, phenylacetaldehyde, phenylethyl acetate, styralyl acetate, 1-phenylethyl propionate, tetrahydrogeraniol, rhodinol, dihydromyrcenol, lily aldehyde, benzyl propionate, isoeugenol, eugenol, lyral, galaxolide, ylang-ylang oil, patchouli oil and propylene glycol. The cape jasmine flower essence has sweet and rich fragrance of cape jasmine flowers and coordinated and long-lasting fragrance.

The invention discloses a phenylethyl acetate synthesis method which comprises the following steps of enabling benzyl chloride serving as a raw material to react with ethyl acetoacetate under the effect of a catalyst to synthesize benzylacetone; then enabling benzylacetone to react with metachloroperbenzoic acid at room temperature to synthesize phenylethyl acetate; adding acid to a water layer to regulate the pH value to 1-2; crystallizing, filtering and recovering m-chlorobenzoic acid. In the method disclosed by the invention, since benzyl chloride is used as a raw material to synthesize phenylethyl acetate, the cost of the raw material is low, the process is simple, and the product is easy to separate; moreover, heating is not needed in a benzylacetone oxidation process, and recovered m-chlorobenzoic acid can be recycled, thus the energy consumption and production cost can be effectively reduced.