225 results about "Volatile flavor" patented technology

A cigarette having a multi-component filter wherein an upstream sorbent removes at least one constituent from mainstream tobacco smoke passing through the filter and a downstream flavor segment compensates for taste lost to the sorbent. The flavor component includes cellulosic flavor bearing granules which release volatile flavor constituents into the mainstream smoke under ambient conditions. The cellulosic granules include microcrystalline cellulose or other cellulosic material which can be formed into a paste with the flavor additive, extruded and spheronized to form the flavor granules.

Various oral products coated with a saliva soluble coating containing: emulsions, film formers, and/or sialagogue and emulsion mixtures are post-treated with absorbable, stable, volatile flavors released from a reservoir under flavor-sealed conditions, such that, during use, a series of flavor signals are released from said oral products which collectively impart a clean perception.

A method for preparing a tobacco flavor extract from cured tobacco materials. The tobacco flavor extract has reduced level of tobacco specific nitrosamines (TSNAs) and/or nicotine. The tobacco flavor extract is suitable for use in an electronic smoking device to provide a tobacco taste for a user of the electronic smoking device. The method preserves volatile and semi-volatile flavor components that can be released during a low-temperature vaporization process occurring in the electronic smoking device.

Coated, disposable, one-handed, dental devices, including dental flossers, dental picks and dental stimulators, having dry-to-the-touch, flavor-absorbing, saliva soluble coatings that are suitable for subsequently absorbing volatile flavors from a flavor reservoir, while maintained under flavor-sealed conditions, wherein tumbling motion is imparted to said devices while simultaneously coating said tumbling devices with multiple coatings of the dry-to-the-touch-coatings, wherein said multiple coatings comprise from between about 0.25 and about 6% by weight of said multicoated devices.

The invention, pertaining to a field of food brewing technology, particularly relates to a kidney bean sauce and a brewing method thereof. According to the invention, white kidney beans are used as the main raw material, flour and preserved fruit syrup are used as auxiliary materials, a plurality of strains such as aspergillus oryzae, aspergillus niger, lactic acid bacteria, yeast and the like are used as fermentation microorganisms, and the product is obtained after three stages of temperature-controlled fermentation, that is, flavor-generating fresh fermentation, chromophore-generating fermentation, and aroma-generating fermentation. The method of the invention, by adopting a band temperature-controlled method, controls growth of the aspergillus, maintains high activity and quantity of the protease, carries out enzymolysis on the kidney bean protein, and produces large amounts of amino acid and peptide. By using the lactic acid bacteria and the yeast for fermentation, and an insulation reaction, the final product has unique and rich sauce flavor and color. The sauce of the invention tastes fresh and delicious, has a total ammonia nitrogen content of 1.64% which increases by 26% compared with that of traditional methods, and has abundant volatile flavor substance.

The invention discloses a method for distinguishing a flavor substance in an edible mushroom through combination of a headspace gas chromatography-mass spectrometer and an electronic nose. According to the method, the headspace gas chromatography-mass spectrometer and the electronic nose are combined to collect volatile flavor substances of different edible mushrooms, and the similarity of the edible mushrooms is judged according to principal component analysis and a radar map so as to distinguish different mushrooms. The method can be used to rapidly and accurately distinguish the different edible mushrooms to improve the accuracy, the scientificity and the authority of distinguishing the edible mushrooms.

A process for shaping into a granular form a delivery system for the controlled release of flavor or fragrance compounds. This process includes the steps of preparing a mixture of a continuous phase carrier containing a volatile flavor or fragrance compound or composition finely divided therein and having a low water content. This guarantees that the glass transition temperature of the mixture is the glass transition temperature of the final product. The mixture is then heated within a screw extruder to a temperature of between 90 and 130° C. to form a molten mass, the molten mass is extruded through a die and then chopped as it exits the die. The latter step is performed at a temperature above the glass transition temperature of the carrier.

The present invention provides a method for preparing a composition for preparing a beverage having improved aroma release characteristics and compositions for use therein. A method is provided for preparing a composition for preparing a beverage having enhanced aroma release and reduced residual flavor comprising providing a first component comprising an aroma source comprising a fat-soluble, volatile flavor ingredient, wherein the first component is substantially free of fat; providing a second component comprising a fat-containing ingredient; and configuring and arranging the first and second components to inhibit the dissolution of the fat-soluble, volatile flavor ingredient in the fat-containing ingredient when the beverage is prepared and to thereby promote the release of the fat-soluble, volatile flavor ingredient into a headspace above the beverage when the beverage is prepared to provide enhanced aroma release with reduced residual flavor in the beverage due to the fat-soluble, volatile flavor ingredient.

The invention discloses a detection method for a volatile flavor substance of an edible vegetable oil. The method comprises the following steps: (1) putting samples into a headspace bottle, preheating at 55-65 DEG C for 15-20 minutes, inserting an aged solid-phase micro-extraction head into the headspace bottle, adsorbing for 40-50 minutes, and then inserting the extraction head into a gas chromatography sampling opening, analyzing at 250-260 DEG C for 3-5 minutes, carrying out volatile flavor substance extraction and enrichment on the detected samples of the edible vegetable oil; and (2) determining chromatographic conditions, wherein the chromatographic column is 30m*0.25mm*0.25mu m of J&W DB-5MS UI capillary chromatography column; the temperature of the sampling opening is 250 DEG C; the chromatographic column is splitless; a carrier gas is high-purity helium; and the flow rate is 1.0mL/min; carrying out temperature programming; according to chromatographic condition, injecting the prepared samples into a gas chromatograph-mass spectrometer to separate and detect, and obtaining components and relative content of the volatile component of the edible vegetable oil according to the determined original chromatographic data and mass spectrometric data. The method disclosed by the invention is simple in sample pretreatment, and free of a solvent, and qualitative and quantitative analysis of the volatile flavor substance of the edible vegetable oil can be rapidly achieved.

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.

Disclosed is an electrostatic spray drying process for encapsulating a core material, such as a volatile flavor oil, within a carrier or wall material. The process is achieved by atomizing a liquid emulsion comprising the core material and the wall material, applying an electrostatic charge at the site of atomization, and drying the atomized emulsion into an encapsulated, free-flowing powder. Applying an electrostatic charge at the site of atomization allows the spray drying to be accomplished at significantly reduced temperatures, in particular, inlet temperatures in the range of 25° C. to 110° C., and outlet temperatures in the range of 25° C. to 80° C. The low drying temperatures impart improvements in the resulting encapsulated powdered product, including better retention of volatile flavor components, a flavor profile comparable to that of the starting liquid formulation, and better hydration and dissolution in water-based applications.

The invention discloses a method for measuring the smell threshold of a volatile flavor compound. The method comprises the following steps of: firstly, collecting a sample for preparing a monomer containing the volatile flavor compound by using a TEDLAR (Polyvinyl Fluoride) bag; then, taking a screened panelist as a sensory evaluation group; determining the dilution multiple of the monomer containing the volatile flavor compound by the screened panelist by using a three-point forced choice method in ASTME-679; and then, taking the concentration of the compound in a sample bag or the dilution multiple of the compound as the smell threshold of the compound according to a calculation formula of the threshold. The method for measuring the smell threshold can be used for effectively improving the accuracy of an objective measurement result of the smell threshold of the volatile flavor compound in food, providing relatively objective and accurate reference basis for artificial smell identification and laying the foundation for gradually applying an artificial intelligent machine to the identification field of smell characteristic of the flavor compound in food.

The present invention discloses a preparation method of a nanometer-ginger oil emulsion, and belongs to the technical field of functional food and food additive preparation. Oleoresin and essential oil are mixed in a certain proportion to improve the stability of the emulsion, the mixture is emulsified with a simple and quick ultrasonic emulsification method, and the nanometer-ginger oil emulsion uniform in distribution and good in stability is finally obtained. The nanometer-ginger oil emulsion is relatively strong in pH and ionic strength resistance and good in stability of diluent (1000*), can be used as an emulsion flavor in food industry application, and is suitable for the development and utilization of acidic beverages. The prepared nanometer-ginger oil emulsion is more harmonious than the nanometer-emulsion prepared by using ginger essential oil or oleoresin alone, and not only retains volatile flavor substances in the ginger essential oil, but also retains non-volatile flavor substances in the ginger oleoresin.

The invention provides a method for taking gooey as raw material for preparing floral attar, belonging to the field of food chemical industry. The method includes the following steps: diluting the gooey; adopting a hot acid method for performing acid hydrolysis; adopting concentrated acid to perform water bath to the gooey after acid hydrolysis and dilution; adding phosphoric acid, using the limecream to adjust the pH to 5.0-10.0, and then adding flocculating reagent to perform flocculation, centrifugally removing the rubber matrix sediment and ash in the gooey; adding amino acid so that themole ratio of the amino acid and the reducing sugar in the gooey is 10:1-1:15, and then adjusting the pH value to 7.0-12.0, to perform carbonylation ammine reaction; extracting the volatile flavor components with low boiling point, and then concentrating the extract to obtain the floral attar. The invention has low-cost raw material, simple process, strong practicability, capability of enhancing the recovery rate of the floral attar and the added value of the gooey, and has a broad promotion prospect. The produced floral attar is in pallide-flavens essential oil shape, has pure scent, and hasfavorable stabilizing ability and food security.

The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar cheese to be tested. The present invention aims to obtain the model of identification characteristic flavor compounds of cheddar cheese through statistical analysis, which is available for accurate judgment of cheddar cheese quality grade on this basis.

The invention discloses concentrated wine containing purple onions, brandy with an onion flavor and a preparation method of the concentrated wine and the brandy. Grapes and the purple onions are taken as raw materials, and onion pieces and a mixture of grape juice, grape skin and seed are subjected to biological fermentation. The fermentation process is performed as follows: yeast aerobic fermentation and alcohol fermentation are performed, and the concentrated wine containing the purple onions and a byproduct, the brandy with the onion flavor, are prepared after freeze concentration, reduced pressure distillation, ultra-filtration sterilization, sterile filling and other processes. With the adoption of the preparation method, the problems about onion odor elimination and effective protection of non-volatile flavor substances and nutritional ingredients are solved, the concentration of nutritional and functional materials of the purple-onion-containing concentrated wine prepared with the method is increased by 5-6 times, the onion flavor and the fragrance of the wine and the brandy are rich, the tastes are extremely good, and the health-care function is remarkable. Little residual onion odor in the byproduct, the brandy with the onion flavor, can generate a special stimulation to the taste and the smell of a drinker, and accordingly, the unique flavor and taste of the brandy with the onion flavor are formed.

The invention relates to candida mycoderma bacteria FW922-1 and an application thereof and belongs to the technical field of food fermenting processing. The candida mycoderma bacteria FW922-1 is obtained by screening, separating and identifying fermented soy sauce mash of Lijingji (Xinhui) food limited company by the inventor. The strain can increase the phenethyl alcohol content of soy sauce or fermented sauce and improve the flavor of the soy sauce or the fermented sauce. The strain can grow normally in high-salt fermented mash without adding nutritional sources additionally. Metabolic volatile flavor substances such as phenethyl alcohol can be synthesized by means of fontal precusor substances in the soy sauce mash without generating bad odors, so that the flavor and taste of the soy sauce or sauce can be improved.

The invention discloses a method for distinguishing chicken base. The method comprises the following steps: firstly preparing the chicken base by adopting chicken protein enzymatic hydrolysate through maillard reaction, acquiring and analyzing volatile flavor matters in the chicken base by utilizing a headspace gas chromatography-mass spectrometer, distinguishing the chicken base by virtue of PCA-HCA (main component-clustering analysis), and distinguishing the chicken base in a sense organ evaluation method. The method for distinguishing the chicken base is comprehensive, reasonable and capable of effectively distinguishing the chicken base.

A compound-flavor bacterial agent is mainly prepared by mixing salt-tolerant bacillus subtilis powder and salt-tolerant torulopsis powder according to a mass ratio of 1:1-1.4. The preparation method specifically includes: subjecting salt-tolerant bacillus subtilis and salt-tolerant torulopsis to thallus high-salinity high-density amplification culture to obtain bacterial liquids; adding a protection agent into each of the two bacterial liquids; spray-drying the bacterial liquids to obtain bacterial powder; mixing the bacterial powder according to the mass ratio to obtain the compound-flavor bacterial agent. The compound-flavor bacterial agent can be applied in sauce aroma enhancement, and can be directly cast into sauce fermentation mash for use without being activated during application; content of amino-acid-state nitrogen and volatile flavor ingredients in sauce can be remarkably increased after application, the sauce is enabled to be strong sauce aroma and high in quality, and application means is simple and convenient.

A cigarette includes a tobacco rod in which a tobacco filler containing cut tobacco is wrapped with a cigarette paper, the tobacco rod being constituted by a distal end portion, a proximal end portion and a center portion, and a filter, the proximal end portion being connected to the filter. The distal end portion includes a volatile flavor-containing material incorporated in a gel of a polysaccharide, the center portion includes or does not include the volatile flavor-containing material, the proximal end portion includes or does not include the volatile flavor-containing material, and there is no case where both the center portion and the proximal end portion include the volatile flavor-containing material.

The invention relates to a preparation method for a compound with flavor of Xinyang maojian tea, which comprises the following steps: taking the Xinyang maojian tea and wastes in Xinyang maojian production as raw materials, crushing the raw materials into granules with the gain size of 30-60 meshes; adding 1-5% (v/w) of absolute ethyl alcohol as entrainer; carrying out supercritical CO2 extraction to obtain volatile flavor material of the Xinyang maojian tea, wherein after the supercritical CO2 extraction, the feed liquid ratio (w/v) of the tea-leaf to water is 1:10-1:20; adding mixed enzymic preparations of xylanase, pectinase and protease into the feed liquid after the ultrasonication for enzymolysis for 15-30min; filtering, washing and ultrafiltering, then concentrating the filter liquid and then adding 0.3-1.8% (w/v) of beta-cyclodextrin; and then carrying out freeze drying to obtain the taste components in the compound with the flavor of the Xinyang miaojian tea. The content of the main components i.e. tea polyphenol, free amino acid and soluble sugar in the compound with the flavor of the Xinyang maojian tea prepared by the method of the invention is improved; and the product of the invention has fresh and sweet taste and can keep the unique tea perfume of the Xinyang maojian tea.

The invention relates to a quantitative detection method for volatile flavor substances in fermented grains, and belongs to the technical field of fermented grain flavor analysis. The invention provides a quantitative detection method of volatile flavor substances in fermented grains. Headspace sample injection-gas chromatography-mass spectrometry is adopted for detection, and before headspace sample injection, the fermented grains are pre-treated by adding a stable isotope internal standard into the fermented grains, extracting a target substance to be detected by using an ethanol aqueous solution, and collecting the extract. The method overcomes the defects of the conventional fermented grain quantitative analysis method such as uncontrollable distillation efficiency, complicated operation steps, organic solvent pollution and inaccurate detection, is suitable for quantitative analysis of volatile flavor compounds in the fermented grains, provides a new method for quality control of the fermented grains, and has important significance for improving the quality of liquor.

The invention discloses a method for preparing broad bean sauce through synergistic fermentation of multiple bacteria. The method comprises the following steps: (1) soaking broad beans; (2) steaming the broad beans; (3) mixing the broad beans with flour, inoculating with aspergillus oryzae and aspergillus niger spore powder to obtain koji; (4) turning over the koji; (5) fermenting in brine; and (6) supplementing lactobacillus plantarum and saccharomyces rouxii, and perfomring synergistic fermentation. According to the invention, through inoculation and fermentation, the production period of the broad bean sauce is shortened, and the product quality is stabilized; and by supplementing preferred mycete, the synergistic effect of fermentation is enhanced, and the volatile flavor compounds andthe nutrient quality of the broad bean sauce are improved.

The invention discloses a saccharomyces cerevisiae strain and application thereof and belongs to the field of microbes. The saccharomyces cerevisiae WJ-03 has been collected in China Center for Type Culture Collection on September 22, 2016, and the collection number is CCTCC NO:M 2016509. The saccharomyces cerevisiae strain is high in fermenting capacity, high in fermentation speed and strong in fermentation tolerance, and the gas-holding capacity of dough can be improved to 89.5%. The saccharomyces cerevisiae WJ-03 substitutes instant dry yeasts to be used in bread making, the types of volatile flavor compounds in the made bread is increased from 33 to 42, the flavor is more unique, natural and healthy, and the human ever-increasing demands can be further met.

A method of encapsulating an amphiphilic volatile flavor or fragrance compound into a microcapsule having a hydrogel shell and an oil core. The flavor or fragrance compound in a fluid is transported into and solubilized in the core by partition coefficient equilibrium using water in the capsule wall to transport the compound into the core. Microcapsules made by the method of the invention may have a wall thickness and contain a high concentration of the flavor or fragrance compound that has not previously been feasible.