34 results about "Phenylethyl Alcohol" patented technology

The invention discloses a method for treating cigar tobacco leaves, which comprises the following steps of: performing flexible moisture regaining treatment on the cigar tobacco leaves, controlling the vacuum degree of the flexible moisture regaining treatment to be-0.08 to-0.09 MPa, the time of the flexible moisture regaining treatment to be 20-25 minutes or 25-30 minutes, and the temperature of the flexible moisture regaining treatment to be 58-59 DEG C, 59-60 DEG C, 60-61 DEG C, 61-62 DEG C or 62-65 DEG C, so as to obtain a flexible moisture regaining product; carrying out stacking fermentation treatment on the flexible moisture regaining product to obtain a stacking fermentation product; the stacking fermentation product is subjected to enhanced moisture regaining treatment, the vacuum degree of the enhanced moisture regaining treatment is controlled to be-0.09 Mpa to-0.095 Mpa, the time of the enhanced moisture regaining treatment is 40-50 min or 50-60 min, the temperature of the enhanced moisture regaining treatment is 70-75 DEG C, 75-76 DEG C, 76-77 DEG C, 77-78 DEG C, 78-79 DEG C or 79-80 DEG C, an enhanced moisture regaining product is obtained, the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g, and the mould content of the enhanced moisture regaining product is smaller than 10 CFU / g. The retention rate of flavor substances of the enhanced moisture regaining product is greater than 80%, and the flavor substances comprise phenethyl alcohol and / or dihydroactinidiolide. The purposes of bacterium conservation, fermentation promotion, sterilization and mildew control are achieved.

The invention discloses a rose essential oil hyaluronic acid elastomer as well as a preparation method and application thereof, and belongs to the fields of medicine, cosmetics and reproductive health. The rose essential oil hyaluronic acid elastomer is obtained by carrying out high-pressure esterification reaction on low-molecular-weight hyaluronic acid, large-molecular-weight hyaluronic acid and rose essential oil in a high-pressure esterification reaction kettle by taking high-pressure carbon dioxide as a reaction medium, and a formed crosslinked three-dimensional network structure can envelope and be stably added into various active ingredients in a product; the release of active matters is prolonged, and the curative effect of the product is improved; the main components of the rose essential oil comprise rhodinol, citronellol, phenethyl alcohol, geraniol, linalool or nerol; the rose essential oil hyaluronic acid elastomer prepared by the invention not only retains the anti-oxidation, anti-inflammatory and emotion regulation effects of the rose essential oil, but also strengthens the layered moisturizing capacity of hyaluronic acid, and meanwhile, newly adds the clinically verified compound functions of inhibiting scars, promoting wound healing and the like.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

The present invention relates to a masking flavor material, a food product, a method for producing the food product, and a method for masking an odor or a smell of a food product. (1) A masking flavor material comprising isovaleric acid and / or phenylethyl alcohol and a lactone, the weight ratio of (lactone) / (isovaleric acid and phenylethyl alcohol) being 0.1 or more and 1000 or less. (2) The masking flavor material according to (1), wherein one or more selected from the group consisting of isovaleric acid, phenylethyl alcohol and a lactone is (A) a microbial fermentation product obtained from yeast and / or Aspergillus, or (B) a microbial fermentation product obtained from yeast and / or Aspergillus and lactic acid bacteria. (3) A food product comprising the masking flavor material according to (1) or (2), and the content of the lactone is 1 ppb or more on a weight basis. (4) The food product according to (3), wherein the food product does not contain an animal-derived raw material.

The invention relates to the technical field of separation and purification processes, and discloses a purification method of beta-phenethyl alcohol. According to the purification method, a reaction mixture containing crude beta-phenethyl alcohol and metal halide is obtained, and the reaction mixture is stirred to react to obtain solid aromatic alkoxide; after the solid aromatic alkoxide is treated by a releasing agent, purified beta-phenethyl alcohol is obtained; the releasing agent is a solution comprising a protic solvent and at least one of an alkaline component and an ion exchange resin. According to the purification method disclosed by the invention, salifying crystallization and rectification are combined, peculiar smell components are removed from crude beta-phenethyl alcohol, purified beta-phenethyl alcohol with the purity of 99.5% or above is separated, tar smell is avoided, and the aroma of beta-phenethyl alcohol cannot be influenced; and the purification method is simple in process, low in production cost and suitable for industrial popularization.

This invention relates to the fields of microbial genetic engineering and brewing technology, and provides a PDC1 gene mutant strain resistant to 2-phenylethanol and its application in the brewing of wheat-aroma baijiu. The mutant strain is *Saccharomyces cerevisiae* PDC1_473 (HM 03), with the preservation number CCTCC M20252996. The PDC1 gene of this strain has a base mutation from T to C at position 473. When this mutant strain is applied to the solid-state fermentation of wheat-aroma baijiu, it becomes the absolutely dominant fungal community, significantly altering the microbial community structure of the fermentation system, inhibiting the growth of various conditionally pathogenic and spoilage bacteria, strengthening the fermentation environment centered on *Lactobacillus*, and significantly enhancing the rose, citrus, grassy, ​​fatty, and caramel aromas of the baijiu. It imparts a pleasant, rich ester aroma and complex aroma to the baijiu, increasing its fullness, and has broad application potential in the brewing of wheat-aroma baijiu.

To provide a novel technique capable of reducing the bitterness felt when drinking a carbonated drink containing a colorant. [Solution] A carbonated beverage containing a colorant that satisfies the following: (i) contains 1-phenylethyl acetate at a content of 5 ppb or more; (ii) contains 1-phenylethanol at a content of 1 ppb or more; or (iii) contains terpinen-4-ol at a content of 1 ppb or more.

The application discloses a Pediococcus acidilactici for improving color and flavor of low-salt solid-state soy sauce and belongs to the technical field of bioengineering. The application obtains a Pediococcus acidilactici WT1 which can grow well under higher temperature and certain salinity by being separated and screened from soy sauce mash. The P.acidilactici WT1 is strengthened to carry out low-salt solid-state soy sauce fermentation, so that the amino acid nitrogen of the soy sauce is increased by 9.43%, the contents of succinic acid and tartaric acid in the soy sauce are respectively increased by 71.87% and 5.43 times, the contents of umami and sweet amino acids are respectively increased by 35.16% and 13.44%, the total amount of volatile flavor substances is increased by 19.95%, and the color rate is increased by 21.36%. By strengthening the P.acidilactici WT1, the contents of main flavor substances, i.e., guaiacol and phenol in the soy sauce are respectively increased by 35.49% and 50.64%, and the contents of benzyl alcohol and isoamyl alcohol are respectively increased by 16.83% and 21.86%. Therefore, strengthening the P.acidilactici WT1 in the low-salt solid-state soy sauce fermentation process has important significance for improving the quality and flavor of the low-salt solid-state soy sauce.

This invention provides a superhydrophobic anti-icing coating, its preparation method, and its application. The preparation method includes the following steps: S1. Mixing anhydrous ethanol, nanoparticles, and a modifier, stirring for 3-4 hours, and then drying to obtain hydrophobic modified nanoparticles; S2. Dissolving polyphenylene alcohol resin in an organic solvent, and after complete dissolution, adding silicone resin and hydrophobic modified nanoparticles, stirring for 2-3 hours, then adding a silicone resin curing agent, and continuing to stir for 30-60 minutes to obtain a superhydrophobic anti-icing coating; S3. Applying the superhydrophobic anti-icing coating to the surface of a substrate and curing to obtain a superhydrophobic anti-icing coating. The use of polystyrene resin and silicone resin to form a composite bonding system, combined with hydrophobic modified nanoparticles to construct a micro-nano rough structure, is beneficial for simultaneously obtaining low surface energy and stable surface morphology, enabling it to function effectively at lower temperatures, providing both hydrophobic and anti-icing effects. The synergistic effect of these three components gives the coating both excellent superhydrophobic and anti-icing properties.

This application relates to the field of food fermentation technology, and particularly to a rice wine, its preparation method, and the rice vinegar prepared therefrom. This application uses fermentation mash prepared from rice and yeast, and protease hydrolysate from rice residue as fermentation materials, to prepare rice wine mash through a post-fermentation process at a suitable temperature. The rice wine prepared from this mash has high levels of ammonia nitrogen and β-phenylethanol. The rice vinegar prepared from this rice wine through acetic acid fermentation also has high levels of ammonia nitrogen and β-phenylethanol. The process of this application does not employ a koji-making method, resulting in a simple production process, stable product quality, and meeting the requirements of liquid vinegar fermentation. This process also enables the secondary utilization of rice residue, reduces post-fermentation waste, and lowers environmental pressure.

The present invention relates to the technical field of microorganisms. Disclosed are a composite microbial agent for enhancing the production of β-phenylethyl alcohol in a Baijiu brewing process, and a preparation method therefor and a use thereof. The composite microbial agent consists of Aspergillus niger, Pichia membranifaciens, Kazachstania unispora, Saccharomyces cerevisiae, and Torulaspora delbrueckii. In the composite microbial agent, the final concentrations OD600 of Aspergillus niger, Pichia membranifaciens, Kazachstania unispora, Saccharomyces cerevisiae, and Torulaspora delbrueckii are 0.8-1.5, 0.8-1.5, 0.5-1, 0.8-1.5 and 0.5-1, respectively. After the composite microbial agent provided by the present invention is applied to a solid-state fermentation system of Luzhou-flavor Baijiu, the yield of the aroma substance β-phenylethyl alcohol can be significantly increased by adjusting the eukaryotic microbial community structure of the fermentation system, thereby effectively solving the problem of poor stability of a method for enhancing the production of β-phenylethyl alcohol in a Baijiu fermentation process by a single strain.

The invention discloses a bacterium-enzyme synergistic microbial preparation and a preparation method and application thereof, and the bacterium-enzyme synergistic microbial preparation comprises a mixed bacterium suspension containing bacillus velezensis and bacillus altitudinis; the thallus concentration ratio of the bacillus velezensis to the bacillus altitudinis is (3: 1)-(1: 3); the mixed bacterial suspension also contains cellulase with the mass fraction of 0.5%-3%. After bacteria-enzyme synergistic fermentation treatment, the coordination of conventional chemical components of the tobacco leaves is improved. Moreover, after the bacteria-enzyme synergistic fermentation treatment, the volatile aroma components of the tobacco leaves are remarkably increased, and the content of the volatile aroma components such as megastigmatrienone, benzyl alcohol, phenethyl alcohol and damascenone is remarkably increased.

This invention relates to the field of chemical separation and purification technology, and discloses a method for preparing high-purity 2-phenylethanol using membrane separation coupled with molecular distillation. The method includes clarifying yeast fermentation broth using a cross-flow microfiltration system to obtain a clarified microfiltration permeate; placing the permeate in a conditioning tank and adding an aqueous solution of sodium hexametaphosphate or trisodium citrate, stirring, and then adding an aqueous solution of sodium carbonate to adjust the pH value to obtain a pre-conditioned solution; pumping this solution into a nanofiltration system to obtain a concentrated 2-phenylethanol solution; adding an aqueous solution of citric acid to a neutralization tank to adjust the pH value to obtain a neutralized concentrated 2-phenylethanol solution; and finally pumping this solution into a short-path molecular distillation apparatus to obtain high-purity 2-phenylethanol. This invention prevents inorganic salt scaling and slows down the deposition of organic matter on the nanofiltration membrane surface through two-step chemical conditioning operations, maintaining a stable permeate flux in the nanofiltration system; and avoids thermal degradation of the material during distillation, ensuring the total recovery rate and product purity of 2-phenylethanol.

The present application relates to a kind of process for recovering beta-phenylethanol from propylene oxide / styrene plant waste liquid;PO / SM device waste liquid contains 40-80% beta-phenylethanol, the byproduct is subjected to heavy removal, washing, phenol removal, rectification, stripping, i.e. high-purity beta-phenylethanol can be obtained, product purity >99.95%, total impurities of organic matter <200ppm, single impurity <50ppm, key impurity ethyl phenol content is not detected;Product smell is soft, can be used in downstream flavor field;Purification process flow is simple, conducive to the value of industrial chain.

The high intensity sweetener-containing beverage of the present invention has a methyl anthranilate concentration of 0.01 to 40 ppm and / or an α-phenylethyl alcohol concentration of 0.01 to 40 ppm.

The present invention provides a delicious chocolate composition having a coffee flavor with good balance of bitterness, fruitiness, and astringency, and a method for producing the same. The content of ethyl acetate in the chocolate composition is adjusted to 5 to 1500 ppb, and / or the content of phenylethyl alcohol is adjusted to 5 to 1500 ppb, and the total content of coffee alcohol palmitate and coffee alcohol palmitate is adjusted to 700 to 7800 mg / kg.

An aerosol generating material comprising at least two non-tobacco botanical materials, the aerosol generating material produces an aerosol when heated, the aerosol comprising: a first compound selected from the list consisting of: 2-methoxy- phenol, 2-methoxy-4-vinylphenol, vanillin, benzeneacetic acid, phenylethyl alcohol, maltol, and combinations thereof; and a second compound selected from the list consisting of: D-limonene, alpha-terpineol, levomenthol, menthol, 3-methyl butanoic acid, 2-methoxy phenol, terpinene-4-ol, 6-methyl-5-hepten-2-one, 1H-pyrrole-2- carboxaldehyde, alpha-methyl-benzenemethanol, theobromine, octadecanoic acid, n- hexadecanoic acid, methyl-ester-hexadecanoic acid, butyrolactone, caffeine, 9- octadecenoic acid, furfural, 2-methyl butanoic acid, 2,3-dihydrobenzofuran, 2- heptadecanone, and combinations thereof.

The invention discloses a method for preparing high phenylethanoid glycoside liqueur by utilizing cistanche processing byproducts. The preparation method comprises the following steps: by taking desert cistanche processing by-product squamous epidermis as a raw material, performing freeze drying and preliminary crushing, and performing airflow crushing to obtain ultrafine powder of 80-100 meshes; then adopting a three-section gradient extraction process, sequentially performing static high-pressure extraction, ultrasonic-assisted extraction and constant-temperature stirring extraction, and fully enriching phenylethanoid glycoside substances with different polarities; mixing the three sections of extracting solutions according to a specific ratio, compounding with white spirit or yellow wine base, and filtering and clarifying through a filter membrane to obtain a finished product. According to the method, high-valued utilization of cistanche processing byproducts is achieved, loss of active ingredients in the processing process is remarkably reduced, the content of phenylethanoid glycoside substances in the obtained liqueur is high, the processing period is greatly shortened, the liqueur has high extraction rate, high clarity and excellent health-care effects, the process is scientific and controllable, industrial production is facilitated, and the method is suitable for industrial production. The requirements of consumers on the healthy liqueur are met.

This invention relates to the field of plant extraction technology and discloses a process for extracting rose petals. The process includes: slurrying fresh rose petals and adjusting the pH; suspending a mesh cage filled with macroporous adsorption resin in the slurry; adding a compound enzyme preparation for isothermal enzymatic hydrolysis; utilizing the difference between the mesh cage pore size and the material particle size to achieve physical phase isolation between the resin and the petal residue; and utilizing the resin to adsorb the released aroma components in situ during enzymatic hydrolysis. After enzymatic hydrolysis, keeping the mesh cage in place, inorganic salt electrolytes are directly added to the slurry, and the temperature is raised to boiling for steam distillation. Desorption is achieved through the synergistic effect of thermal field and salting-out, and the distillate is collected to obtain rose essential oil. This invention relieves the inhibition of enzymatic hydrolysis products through in-situ adsorption, improving the conversion rate of bound glycosides. The use of inorganic salt-assisted steam distillation instead of organic solvent elution significantly improves the essential oil yield while retaining key aroma components such as phenylethyl alcohol, avoiding solvent residue.

The invention belongs to the field of microbial metabolic engineering and synthetic biology, and particularly discloses a novel application of Uli1 protein or a coding gene thereof in improving the yield of aromatic alcohol of saccharomyces cerevisiae and a method for increasing the yield by improving the expression level of the Uli1 protein. The invention breaks through the limitation that only aromatic alcohol synthetic pathway enzyme is strengthened traditionally, and finds and verifies that the endoplasmic reticulum stress response protein Uli1 can be used as a brand new metabolic engineering target for the first time. Experiments show that the yield of 2-phenethyl alcohol and tryptophol can be remarkably reduced by knocking out the uli1 gene; on the contrary, the yield of the two aromatic alcohols can be effectively increased by integrating the uli1 gene in chromosomes or overexpressing the uli1 gene in plasmids, and the effect is verified in different saccharomyces cerevisiae strains such as KMLY1-6 and BY4741. The invention provides a brand-new strategy and engineering target for efficiently and stably synthesizing aromatic alcohol by a biological method.

The invention discloses a complex microbial inoculant for increasing the content of phenethyl alcohol and isobutanol in a liquor fermentation process, and belongs to the technical field of liquor fermentation. According to the invention, pichia kudriavzevii CCTCC NO: M 20252385 is compounded with a plurality of strains of Witzia ciliaris, so that the complex microbial inoculant capable of simultaneously increasing the content of isobutanol and phenethyl alcohol in the fermentation process of Baijiu is obtained. The obtained mixed microbial inoculum can increase the content of isobutanol and phenethyl alcohol, and compared with only using the same amount of pichia kudriavzevii CCTCC NO: M 20252385, the content of isobutanol and the content of phenethyl alcohol are increased by 62.5% and 45.5% respectively.

To provide a pharmaceutical composition excellent in solubility of an azole-based antifungal agent and permeability to nails.SOLUTION: (C) 1 to 18% by mass of water, and (D) 54% by mass or more of ethanol, wherein the components (B) are solvents whose Hansen solubility parameter is located within a Hansen solubility sphere with a radius of 12.6 centered on (δ D = 17.5, δ P = 15.9, δ H = 6.9), and the solvents include at least one or more selected from the group consisting of (B1) benzyl alcohol, 1-phenylethanol, and 2-phenylethanol.SELECTED DRAWING: None

The application discloses a method for improving volatile flavor compounds of kiwi fruit wine and belongs to the field of fruit wine brewing. 127 strains are obtained through TTC culture medium screening, and one Pichia kudriavzevii FPW7-6 is obtained through screening of the 127 strains. The fruit wine prepared by fermentation of kiwi fruit by using the Pichia kudriavzevii FPW7-6 exhibits higher fruitiness, sweetness, sourness and floral aroma than AQ. In the kiwi fruit wine, the content of beta-damascenone reaches 3.4 mu / g / L, the content of linalool is 338.3 mu / g / L, the content of 2-methyl butyric acid ethyl ester is 117.7 mu / g / L, the content of gamma-butyrolactone is 254.0 ug / L, and the content of phenylethanol is 63265.6 mu / g / L. The Pichia kudriavzevii FPW7-6 is suitable for kiwi fruit wine fermentation and can make the kiwi fruit wine produce more excellent flavor.

The invention relates to the technical field of traditional Chinese medicine processing, and particularly discloses wine desert cistanche traditional Chinese medicine decoction pieces and a preparation method thereof. The preparation method comprises the following steps: pretreating and spreading cistanche tubulosa, cooling to (-40)-(-30) DEG C at a cooling rate of 10-15 DEG C / min, freezing for 7-9 hours, heating to (-6)-(-4) DEG C at a heating rate of 0.1-0.5 DEG C / min, unfreezing for 7-9 hours, vacuumizing until the vacuum degree is (-0.07)-(-0.05) MPa, and heating to (-10)-(-20) DEG C under the saturated vapor pressure at the temperature of 60-80 DEG C, thereby obtaining the cistanche tubulosa traditional Chinese medicine decoction piece. And carrying out vacuum steam treatment for 10-20 minutes, slicing, spreading and drying, moistening with yellow wine, spreading, steaming, and spreading and drying to obtain the wine desert cistanche traditional Chinese medicine decoction piece. According to the wine cistanche deserticola traditional Chinese medicine decoction pieces obtained through the preparation method, the total phenylethanoid glycoside content is larger than 11 mg / g, the medicine effect is higher, and the market requirement is met.

This invention discloses a method for deep scenting Liubao tea with roses to induce the formation of a carmine aroma, belonging to the field of dark tea reprocessing technology. This method achieves the transformation of rose aroma into a carmine aroma and deep integration with Liubao tea through steps such as evenly piling dried flowers, moisture control, pile temperature fermentation, secondary steam fermentation, and drying. Specifically, dried Yunnan double-petal roses with a moisture content ≤10% are mixed with Liubao tea at a weight ratio of 5-8:92-95, and 18%±1% water is added. The mixture is piled for fermentation until the core temperature reaches 50±1℃, then immediately cooled. Subsequently, a secondary fermentation is carried out under saturated steam at 85-95℃ for 30-50 minutes, and the tea is dried until the moisture content is ≤7%. This method is based on a "moisture-temperature-rose chemistry" triangular control model, which reduces the 2-phenylethanol content by 40% and increases geraniol acetate by 220%, solving the problems of aroma dispersion and flavor conflict in traditional processes, generating a unique carmine aroma, and producing a product with stable flavor and patent barriers.

This invention relates to the field of high-natural-content honey flavoring, specifically to a high-natural-content honey flavoring and its preparation method, which addresses the problems of low naturalness, weak aroma intensity, poor flavor simulation, and significant difference from natural honey flavor in existing honey flavorings. The method involves placing propylene glycol and 4-hydroxy-2,5-dimethyl-3(2H)furanone in a jacketed, temperature-controlled food-grade stainless steel mixing container, stirring, then cooling while maintaining stirring. Honey flavor base, dehydrolinalool, linalool oxide, linalool, phenylethanol, and flavor-modifying flavor base are added sequentially, stirred, and then transferred to an ultrasonic-resistant, food-grade sealed container. The container is then placed in an ultrasonic treatment device for ultrasonic treatment, filtered, and the filtrate is collected and allowed to mature to obtain a high-natural-content honey flavoring. The prepared high-natural-content honey flavoring significantly improves the simulation and intensity of honey aroma in food systems and results in a more harmonious taste.

This invention belongs to the field of yeast screening and application technology, and particularly relates to a strain of *Saccharomyces cerevisiae* HM-02 and its application in *Xanthoceras sorbifolium* malt-flavored baijiu. This invention uses HM-02 to ferment *Xanthoceras sorbifolium* cake, which significantly reduces the fat content of *Xanthoceras sorbifolium* and increases the antioxidant level and viable count of HM-02 in the fermentation broth. By adding *Xanthoceras sorbifolium* cake fermentation broth during the stacking stage of the brewing process, followed by fermentation in tanks, distillation, storage, and blending, *Xanthoceras sorbifolium* malt-flavored baijiu can be prepared. Results show that HM-02 in the *Xanthoceras sorbifolium* cake fermentation broth can survive in the mash, significantly increasing the abundance of *Saccharomyces cerevisiae* and *Weissella* species in the mash, decreasing the abundance of acid-tolerant lactic acid bacteria and *Saccharomyces cerevisiae*, increasing the content of aroma components such as β-phenylethanol in the *Xanthoceras sorbifolium* malt-flavored baijiu, increasing pleasant aroma components such as 2,3-butanediol and methyl heptanoate, and reducing the content of undesirable flavors.

The invention belongs to the technical field of organic waste liquid recovery and production of high-added-value fine chemicals, and relates to a method and a production system for recovering beta-phenethyl alcohol from waste liquid of a PO / SM device, the waste liquid generated by the PO / SM device contains 40-80% of beta-phenethyl alcohol, the waste liquid is subjected to film or short-range evaporation, melt crystallization and residual liquid concentration, high-purity beta-phenethyl alcohol is obtained, and the high-purity beta-phenethyl alcohol is obtained. The product purity is greater than or equal to 99.95%, the ethyl phenol content is less than or equal to 20ppm, and the organic impurity content is less than or equal to 500ppm; the product is colorless and transparent, and has good fragrance. The method is simple in recovery process, low in energy consumption, less in three wastes and high in purity, the byproduct waste liquid is turned into wealth, and the value of an industrial chain is improved.

The invention provides a spice composition with litchi fruit fragrance and peony flower fragrance and application of the spice composition. The perfume composition is prepared from the following components: 0.05 to 0.1 weight percent of berry ethyl ester, 2.0 to 3.0 weight percent of tropical fruit fragrance base, 1.0 to 2.0 weight percent of bitter orange essential oil, 3.0 to 5.0 weight percent of phenethyl alcohol, 0.05 to 0.1 weight percent of hydroxycitronellal, 0.05 to 0.1 weight percent of alpha-ionone, 5.0 to 10.0 weight percent of seven-flower lotus fragrance base, 5.0 to 10.0 weight percent of methyl dihydrojasmonate and the balance of water. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The spice composition disclosed by the invention can present a fresh and sweet litchi fragrance front tone and a clear and full peony fragrance middle tone, and can be used for daily chemical products to meet the technical requirements on high-grade fragrance expression.

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.