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125 results about "Acetylpyrazine" patented technology
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Acetylpyrazine is an organic compound with the chemical formula C 6H 6N 2O. It is a yellow-brown powder at room temperature. Chemically, acetylpyrazine is a pyrazine and a ketone. Acetylpyrazine is found in foods such as seeds, nuts and meats. It is used in frozen dairy products such as ice cream. It is considered generally recognized as safe by the U.S. Food and Drug Administration.
Barbecue essence and production process thereof
The invention discloses a barbecue essence, which is prepared from the following raw materials: ethyl maltol, 4-hydroxyl-2,5-dimethyl-3(2H)-furanone, 2,5-dimethyl-2,5-diyhydroxyl-1,4-dithiacyclo-hexane, methyl cyclopentenotone, 2-acetylpyrazine, 2-methyl tetrahydrofuran-3-mercaptan, bis(2-methyl-3-furyl) disulfide, propyl2-methyl-3-furyl disulfide, 4-methyl-5- hydroxyethyl-thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 3-methylmercaptopropionaldehyde, difurfuryl disulfide, 4-methyl-4-furfurylthio-2-pentanone, 2,4,5-trimethylthiazole, 2,4,6-triisobutyl-1,3,5-dithiazine, beta-phenylethylmercaptan, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienealdehyde, trans,trans-2,4- nonadienal, anisic aldehyde, butanoic acid, acetic acid, black pepper essential oil ginger essential oil, clove oil, cassia oil and an oil-soluble solvent. The invention also discloses a barbecue essence production process.
Owner:厦门市顶味兴业香料发展有限公司
Nucleic acid encoding a haplotype of human T2R receptor hT2R50
InactiveUS7811788B2Suppress bitternessCell receptors/surface-antigens/surface-determinantsBacteriaTaste receptor ligandBitter tastes
The present invention relates to the discovery of a novel haplotype of the human taste receptor hT2R50 in the T2R taste receptor family that responds to particular bitter ligands, i.e., 2-acetylpyrazine and ethylpyrazine. The present invention also relates to the use of this novel haplotype in assays for identifying ligands that modulate the activation of the hT2R50 taste receptor. These compounds potentially may be used as additives in foods, beverages and medicinals for modifying (blocking) hT2R50-associated bitter taste.
Owner:SENOMYX INC
Mixed stewed pork essence and making method thereof
InactiveCN104026546AHigh concentration of fragranceRealistic aromaFood preparation2-methyl-3-furanthiolFuran
The invention discloses mixed stewed pork essence which consists of furanone, ethyl maltol, 2-acetylpyrazine, methyl cyclopentenolone, difurfuryl sulfide, 3-sulfydryl-2-butanol, 2-methyl-3-furan mercaptan, di(2-methyl-3-furan mercaptan)-disulfide, methyl(2-methyl-3-furan mercaptan)-disulfide, acetic acid, 3-sulfydryl-2-butanone, 3-propionaldehyde, thiophane-3-acetone, 2,3,5-trimethyl pyrazine, counter,counter-2,4-decadiene aldehyde, furfuryl disulfide, furfurylmercaptan, anise camphor, anisic aldehyde, pepper essential oil, 2-acetyl thiazole, delta-dodecalactone, 4-methyl-5(beta)-hydroxyethyl thiazole acetate, onion oil alcohol, 4-methyl-4-bran sulfenyl-2-pentanone and glycerol triacetate. The mixed stewed pork essence is high in biofidelity and mellow and fine in fragrance, has a good application effect and is economical and practical.
Owner:SHANGHAI INST OF TECH
Essence for cigarette bead blasting and application thereof
InactiveCN106047486AImprove aroma qualityQuality improvementTobacco smoke filtersEssential-oils/perfumesMedium-chain triglycerideAcetylpyrazine
The invention discloses essence for cigarette bead blasting and application thereof. The essence is composed of acetylpyrazine, cocoa tincture, lactic acid, 5-methyl furfural, methyl cyclopentenolone, maple extract, 4-vinyl guaiacol and medium chain triglyceride (MCT). 15-20 uL of the essence is wrapped in a capsule by means of injection flavoring, and then the capsule is placed in the middle of a filter tip of a cigarette. The essence has baked, burnt, sweet and spicy aroma quite coordinated with smoke aroma features of the cigarette, and can improve smoke aroma quality remarkably when being used in cigarette bead blasting, fullness sense of smoke can be improved, and sensory stimulation of the smoke can be reduced.
Owner:HONGTA LIAONING TOBACCO
Essence with red bean fragrance and preparation method thereof
InactiveCN106490574ASoft and delicate aromaOutstanding characteristic aromaFood scienceEthyl butyrateDamascone
The invention relates to an essence with red bean fragrance. The essence with red bean fragrance is composed of: isoamyl acetate with a mass percentage concentration of 1%, ethyl butyrate with a mass percentage concentration of 1%, beta-damascone, beta-ionone with a mass percentage concentration of 1%, 2-methylpyrazine with a mass percentage concentration of 1%, 2, 5-dimethylpyrazine, 2-acetylpyrazine with a mass percentage concentration of 1%, melonal, 4-ketoisophorone, ethyl maltol, thiol, menthyl acetate, menthol with a mass percentage concentration of 1%, vanillin, ethyl vanillin with a mass percentage concentration of 1%, vanillin propylene glycol acetal, 2-methoxy-3-isobutyl pyrazine with a mass percentage concentration of 1%, and a solvent. The raw materials are added into a container in order according to the formula and are stirred evenly to obtain the essence with red bean fragrance. The essence provided by the invention has outstanding characteristic fragrance of red beans, has strong natural feel and harmonious, soft and delicate fragrance, and can be used for perfuming of drinks, pastries and other food.
Owner:SHANGHAI INSTITUTE OF TECHNOLOGY
Spicy chicken essence and process for producing same
The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by mass: ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel essential oil (0.50 to 5.0), pepper essential oil (0.30 to 3.0), black pepper essential oil (0.2 to 2.0), white pepper oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or cassia oil (0.03 to 0.5), and the balance of oil dissolving solvent. The invention also discloses the process for producing the spicy chicken essence.
Owner:厦门市顶味兴业香料发展有限公司
Chicken meat essence
ActiveCN101288459AKeep natural propertiesImprove temperature resistanceFood preparationChicken FlavorAdditive ingredient
The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.
Owner:GUANGZHOU TIANHUI FOOD
Preparation method of meat-flavor essence
The invention relates to a preparation method of a meat-flavor essence. The method comprises the following steps: in a reactive kettle, successively adding a sulfocompound, an amino acid mixture, reducing sugar, hydrolyzed plant protein, enzyme-dispersed animal protein and yeast extract for maillard reaction to obtain a reaction essence base; with salad oil as the solvent, successively adding zanthoxylum oil, anise oil, cinnamon oil, geranium oil and ginger oil to obtain spicy essence base; with trimethylene glycol as the solvent, successively adding 4-methyl-4-sulfydryl-2-pentanone, 4-methyl-5-ethoxyl thiazole, 2-acetylpyrazine, ethyl maltol and vanillin to obtain a meat-flavor essence base; taking the reaction essence base, the spicy essence base and the meat-flavor essence, and adding table salt, monosodium glutamate, white granulated sugar and a thickening agent, uniformly mixing, and using a homogenizer and a colloid mill to prepare a pasty essence; and stirring the prepared pasty essence under the constant temperature of 50-100 DEG C for 10-60min to obtain the finished product. The essence is more plump in flavor and more natural, and has more cooking sensation.
Owner:TIANJIN CHUNFA BIO TECH GRP
Duck essence and production process thereof
The invention discloses duck essence and a production process thereof. The duck essence is prepared from the following raw materials: 2-methylpentaldehyde, valeraldehyde, hexanal, 2-methylbutyraldehyde, 3-methylthiopropanal, octanal, heptanal, dimethyl trisulfide, 1-octylene-3-alcohol, nonanal, capraldehyde, trans-2-decenal, 2-nonenal, trans-2-cis-6-nonadienaldehyde, trans, cis-2,4-octadienal, dimethyl disulfide, anise camphor, 4-hydroxy-2,5-methyl-3(2H)-furanone, 2-acetylpyrazine, 2-methyl-3-furanthiol, di(2-methyl-3-furyl) disulfide, 4-methyl-5-ethoxy thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 (or 6)-dimethyl pyrazine, furfuryl disulfide, 2,4,5-trimethyl thiazole, 2,4,6-tri-isobutyl-1,3,5-dithiazine, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienal, trans, trans-2,4-nonadienaldehyde, anisic aldehyde and an oil-soluble solvent. The invention further discloses a production process of the duck essence.
Owner:厦门市顶味兴业香料发展有限公司
Pork essence for meat product
InactiveCN101664155AEasy to useFull-bodied and full-bodiedFood preparation2-heptenal2-methyl-3-furanthiol
The invention provides pork essence for meat product, which is prepared by salad oil, furanone, 2-acetylpyrazine and liquid spices, wherein the liquid spices is selected from one or more of 2-hydrosulphonyl-3-butanol, 4-guaethol, 2-methyl-3-furanthiol, 2-hydrosulphonyl-3-butanone, anisic aldehyde, hydrosulphonyl furan acetate, 2-heptenal, 1,6-ethanthiol, isovalerate and 2-phenyl-5-methyl-2-hexenal, wherein the weight ratio of the salad oil, the furanone, the 2-acetylpyrazine and the liquid spices is 90-99:0.1-1:0.01-0.2:0.1-1.
Owner:TIANJIN CHUNFA BIO TECH GRP
Fishy flavor agent for feed and preparation method of fishy flavor agent
The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.
Owner:成都大帝汉克生物科技有限公司
Beef oily essence and preparation method thereof
The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.
Owner:TIANJIN CHUNFA BIO TECH GRP
Chicken oily essence and preparation method thereof
InactiveCN104256499ARealistic fragranceNatural aromaFood preparation2-methyl-3-furanthiol4-methyl-5-thiazoleethanol
The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from 2-mercapto-3-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 3-(methylthio)propionaldehyde, 2,3,5-trimethylpyrazine, 2-methyl-3-furanethiol, 2-amylthiophene, trans-2-trans-4-decadienal, trans-2-trans-4-nonadienal, trans-2-decenal, 4-methyl-5-thiazoleethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl maltol, 2-acetylpyrazine, Chinese prickly ash essential oil, cold-pressed ginger oil, geranium oil and soybean salad oil. The chicken oily essence has a natural chicken local flavor, a lifelike, natural and lasting fragrance and good heat stability. The chicken oily essence is irreplaceable in the fields of flavorings, chickens' extract and instant noodles.
Owner:TIANJIN CHUNFA BIO TECH GRP
Salted egg yolk essence
ActiveCN108618097AFragrance aroma is pure and fullIncrease the fragranceFood scienceFood additiveFurfural
The invention discloses salted egg yolk essence which is composed of caprylic capric glyceride, dimethyl sulfide, 3-hydroxy-2-butanone, dimethyl disulfide, 1-octylene-3-alcohol, furfural, 5-methyl furfural, 3-methylthiopropanal, 2-acetylpyridine, 3-methyl methylthiopropionate, 2-acetylthiazole, methyl(2-methyl-3-furyl)disulfide, isovaleric acid, 2, 4-decadiene aldehyde, ethyl maltol, 3-methylthiopropanol, caprylic acid, 2, 4-dimethyl-5-acetylthiazole, heliotropin, vanillin, capric acid, 2-pentylfuran, isovaleraldehyde, furanone and 2-acetylpyrazine. The salted egg yolk essence is authentic andfull in fragrance, low in cost, good in fragrance lasting and penetrating in fragrance, has the advantage of being delicious, fragrant and oily and can serve as a food additive to be applied in producing food like bake and beverages.
Owner:GUANGZHOU HUABAO FOOD CO LTD
Novel fried wheat essence
InactiveCN101602983ACover up moldy smellGreat tasteEssential-oils/perfumesFood scienceTetramethyl pyrazine2-acetylthiophene
The invention discloses a novel fried wheat essence, comprising 2-acetylthiophene, furanone, 2,3-pentanedione, 3-methyl-2-cyclohexenyl-1-one, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydrocyclopentylpyrazine, 2-acetylpyrazine, tricin, furfuryl thioacetate, biradical disulfide and propylene glycol. The invention not only has fried wheat fragrance and but also can be used in the coarse grain beverage after baking, in particular to wheat smell milk beverage. Meanwhile, the invention can better enhance the mouthfeel and cover the bilgy odour and musty taste of legume coarse grain in base materials.
Owner:广州市凯虹香精香料有限公司
Coffee essence
The invention relates to coffee essence. The coffee essence is prepared from an essence base, solvent, surfactant, auxiliary surfactant, 10-50 parts of coffee extracts and a carrier. The essence base is prepared from benzyl alcohol, furfuryl mercaptan, acetoin, terpinen-4-ol, butyric acid, ethyl formate, ethyl acetate, isovaleraldehyde, furfural, 5-methylfurfural, butanedione, 2,3-pentanedione, 3,4-dimethyl-1,2-cyclopentanedione, 2,6-dimethoxy benzene, 3,4-xylenol, dimethyl sulfide, vanillin, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine, 2-ethyl-3,(5 or 6)-dimethyl pyrazine, 4-vinyl guaiacol, furanone and glycerol triacetate. Spices with natural equivalent components having high affinity on coffee beverages are adopted as raw materials of the coffee essence formula, so the natural feeling of beverages and other food containing the coffee essence is enhanced, and the coffee essence has natural aroma and taste.
Owner:SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
Chicken fatty oil essence and preparation method thereof
The invention relates to chicken fatty oil essence and a preparation method thereof. The method comprises the following steps: heating soybean salad oil to 65 DEG C; adding methyl cyclopentenolone, 2-acetylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)furanone and ethyl maltol, and stirring for fully dissolving; cooling to room temperature; adding trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, furfural, 2-methyl-3-tetrahydrofuranthiol, bi(2-methyl-3-furyl)disulfide, 1-octene-3-ketone, 2-acetylthiazole, 3-propionaldehyde, ginger essential oil, star anise essential oil and cinnamon essential oil; stirring uniformly and filling. The essence product has the advantages of flavor of natural chicken fat, vivid taste, natural fragrance, long lasting of fragrance and high thermal stability.
Owner:TIANJIN CHUNFA BIO TECH GRP
Method for quantitative analysis of main pyrazine flavor substances in cigarette mainstream smoke
ActiveCN105842374AGood effectSolve the impact of factors such as serious interference analysisComponent separationResponse sensitivityTetramethyl pyrazine
The invention discloses a method for quantitative analysis of main pyrazine flavor substances in cigarette mainstream smoke and relates to a method for gas chromatography-tandem mass spectrometer-based determination of eight main pyrazine flavor substances such as 2-methylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, 2-methoxypyrazine, 2, 3, 5-trimethylpyrazine, 2-ethyl-3-methylpyrazine, 2, 3, 5, 6-tetramethylpyrazine and 2-acetylpyrazine in cigarette mainstream smoke. The method comprises internal standard solution, standard work solution and sample solution preparation, gas chromatography-tandem mass spectrometry analysis and determination result calculation. The improved detection method can be operated simply, has response sensitivity and quantitative analysis accuracy, effectively reduces complex sample matrix-caused interference and is suitable for quantitative analysis of a trace quantity of a target object in a complex flue gas matrix.
Owner:CHINA TOBACCO JIANGSU INDAL
A spice concoction with animal liver aroma and preparation method thereof
ActiveCN102273610ADifficult to saveEasy to storeAnimal feeding stuffAccessory food factorsFuranPyrazine
The invention discloses a perfume concoction with an animal liver fragrance and a preparation method thereof. The perfume concoction comprises: by weight, 1 to 2% of ethyl maltol, 2 to 4% of 2-methyl butyraldehyde, 0.5 to 1% of furanone, 15 to 30% of 4-methyl-5-thiazoleethanol, 0.2 to 0.4% of 2-acetylpyrazine, 1 to 2% of butyric acid, 0.5 to 1% of 2,3,5-trimethylpyrazine, 0.5 to 1% of gamma-butyrolactone, 0.3 to 0.6% of 2,3,5,6-tetramethylpyrazine, 0.2 to 0.4% of 2-acetylthiophene, 0.02 to 0.05% of 2-methyl-3-mercaptofuran, 13 to 40% of glycerol triacetate, and 30 to 50% of liver extract. Theperfume concoction realizes that a substitute of a natural liver fragrance can be utilized as a feed additive to be used in pet feed. The preparation method of the perfume concoction is simple. Perfume materials composing the perfume concoction is safe and is easy for purchase. The fragrance of the perfume concoction is pleasant, stable and true to nature. The perfume concoction is preserved easily under the condition of package encapsulation.
Owner:成都大帝汉克生物科技有限公司
Purple yam essence, and preparation method and application thereof
ActiveCN104643004AAroma realism is highSoft and delicate aromaMilk preparationFrozen sweetsPyrazineIce Creams
The invention discloses purple yam essence, and a preparation method and application thereof. The purple yam essence is prepared from 2,3,5-trimethyl pyrazine, 2,3-dimethylpyrazine, dimethyl sulfide, butanedione, 3-hydroxy-2-butanone, 3-methylthiopropanal, 2-acetylpyrazine, 3-methylthio-propanol, butyryl butyl lactate, gamma-heptalactone, gamma-caprylolactone, ethyl maltol, maltol, anisic aldehyde, gamma-nonalactone, ethyl myristate, gamma-decalactone, delta-decalactone, mercaptan, delta-dodecalactone, ethyl vanillin, vanillin, trans-2-ethoxy-5-phenol and vanilla bean tincture are used as the main raw materials. the purple yam essence is prepared by adding all the raw materials into a container and uniformly agitating and mixing to obtain the purple yam essence. According to the purple yam essence, the raw materials are rich in source, so that the purple yam essence is coordinated and soft in aroma, has the natural featured aroma of prepared henry steudnera, and is rich in aroma, long in lasting time and stable. The purple yam essence can be used for adding the aroma of cakes, ice cream, milk products, drink and other products.
Owner:GUANGZHOU LEVON FLAVOUR & FRAGRANCE TECH
Polyacid complex, nanocomposite material containing same, and application of nanocomposite material in dye adsorption
InactiveCN110201640AAccurate understanding of structural featuresImprove adsorption capacityOther chemical processesWater contaminantsNanometreCell parameter
The invention relates to a polyacid complex. The chemical formula of the polyacid complex is [Ni(HL)2]2H2[P2Mo5O23].2H2O, wherein HL is 2-acetylpyrazine thiosemicarbazone. The polyacid complex belongsto the monoclinic crystal system, and has a C2 / c space group, and cell parameters are as follows: a = 3.0575(7) nm, b = 1.3276(3) nm, c = 1.7009(4) nm, alpha = 90 DEG, beta = 113.837 (5) DEG, and gamma = 90 DEG. The invention also provides a nanocomposite material containing the polyacid complex. The polyacid complex POMs with a good adsorption function is combined with magnetic Fe3O4 nanoparticles to form the magnetic nanocomposite material. The combination of the POMs and Fe3O4 nanoparticles makes the material have an increased adsorption efficiency and well achieve recycling under the action of an external magnetic field.
Owner:HENAN UNIVERSITY
Walnut essence
ActiveCN103783625AImprove heat resistanceImprove aroma qualityFood ingredient as flavour affecting agentAdditive ingredientBenzaldehyde
The invention relates to a walnut essence. The walnut essence comprises 0.1-100 parts of essence base, 0-99.9 parts of solvent, 0-20 parts of a surfactant, 0-20 parts of a cosurfactant and 0-99.9 parts of a carrier, wherein the essence base consists of the following components in parts by weight: 10-30 parts of vanillin, 5-15 parts of maltol, 0.1-0.5 part of acetyl pyrazine, 0.3-1 part of 5-methyl furfural, 10-35 parts of benzaldehyde, 10-35 parts of 2,3,5-trimethylpyrazine, 3-15 parts of 4-methyl-5-ethoxyl thiazole and 1-4 parts of acetoin. According to a formula of the walnut essence, perfumes with natural equivalent components having strong affinity for a walnut beverage are used as raw materials, so that the natural sense of a beverage and other food to which the walnut essence is added is improved, and the beverage has a natural fragrance and a natural taste.
Owner:SHANGHAI BAIRUN INVESTMENT HLDG GRP CO LTD
Preparation method of sauted meat perfume compound
ActiveCN103750262ALong-lasting and stable aromaImprove high temperature resistanceFood ingredient as flavour affecting agentLipidic food ingredientsGlyceryl CaprateTemperature resistance
The invention provides a sauted meat perfume compound for meat products and a preparation method thereof. The sauted meat perfume compound comprises the following components in parts by weight: 70 to 80 parts of caprylic capric triglycerride, 0.5 to 2 parts of furanone, 0.02 to 0.1 part of 2-acetyl-methylpyrazine, 0.5 to 3 parts of ethyl maltol and 10 to 30 parts of liquid perfume base. When the perfume compound is applied to the high-low-temperature meat product, the sauted meat fragrance of the meat product can be achieved, the perfume is lasting, the fragrance fidelity is high, and the high temperature resistance is good.
Owner:LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
Chicken flavor for food and preparation method of chicken flavor
InactiveCN104207087ARich aroma of fresh chickenMellow fragranceFood preparationThiazoleChicken Flavor
The invention relates to a chicken flavor for food and a preparation method of the chicken flavor. The chicken flavor is prepared from the following raw materials: 10% 2,4-nonadienal, 10% 2,4-nonadienaldehyde, 10% 2,4-heptadienal, 10% furfural, 10% anisic aldehyde, 10% cinnamyl aldehyde, 10% mercaptobutanone, 10% tetrahydrothio thiophenone, 10% furanone, 4-methyl-5-hydroxyethyl thiazole, 10% 2-methyl-3-thiol furan, 10% disulfide, 1% MCP, 1% ethyl maltol, 1% 2-acetylpyrazine, 10% distilled ginger oil, and salad oil, wherein the concentration is the mass concentration of a monomer spice diluted by the salad oil. The chicken flavor disclosed by the invention has strong and fresh chicken aroma, mellow smell, and lasting fragrance.
Owner:TIANJIN CHUNFA BIO TECH GRP
Beef oily essence and preparation method thereof
InactiveCN102366080AAdd flavorFull-bodied and full-bodiedFood preparation2-methyl-3-furanthiolCinnamon Oil
Owner:TIANJIN CHUNFA BIO TECH GRP
Essence with taste of butter
The invention relates to essence with taste of butter. The essence with the taste of butter comprises the following components in parts by mass: 50-70 parts of butter zymolyte, 1-1.5 parts of ethyl maltol, 0.5-0.6 part of undecalactone gamma, 0.8-1 part of gamma-nonanolactone, 0.1-0.3 part of 5.6-caproleic acid, 0.05-0.1 part of dimethyl sulfide, 0.7-1 part of ethyl caprylate, 0.2-0.4 part of methyl heptenone, 1-1.5 parts of butyric butyl lactate, 3-4 parts of 5-decanolide, 5-6 parts of delta-dodecalactone, 0.1-0.3 part of delta-tetradecalactone, 0.05-0.15 part of cis-4-heptene aldehyde, 3-4 parts of capric acid, 0.5-0.6 part of ethyl butyrate, 3-4 parts of palmitic acid, 0.05-0.1 part of 2-acetylpyrazine, 0.5-1 part of vanillin, and the balance being salad oil. The essence with the taste of butter disclosed by the invention has mellow, rich, comfortable and elegant fragrance in mouth feel, pure and natural milk taste, and plump and rich afteraste, and the temperature resistance of the essence can be permanent.
Owner:宁波威龙香精香料有限公司
Lignum aquilariae resinatum essence for lignum aquilariae resinatum type cigarette lap adhesive, method for preparing lignum aquilariae resinatum essence and application thereof
ActiveCN105831802AThe PH value meets the national standardViscosity meets national standardTobacco preparationTobacco treatmentTobacco leaf extractAcetylpyrazine
The invention provides lignum aquilariae resinatum essence for lignum aquilariae resinatum type cigarette lap adhesive, a method for preparing the lignum aquilariae resinatum essence and application thereof. The lignum aquilariae resinatum essence for the lignum aquilariae resinatum type cigarette lap adhesive comprises, by weight, 0.001-0.002% of East Indian white lignum santali albi oil, 2-5% of Zimbabwean tobacco leaf extract, 0.2-0.8% of ambroxide, 3-10% of oak chip extract, 0.2-0.8% of vanillin, 0.5-0.9% of 5-methylfurfural, 0.05-0.08% of 2-acetylpyrazine and the balance solvents. The lignum aquilariae resinatum essence, the method and the application have the advantages that cigarettes can have lignum aquilariae resinatum note owing to the lignum aquilariae resinatum essence and have obvious smell fragrance, the fragrance can be persistently retained, lignum aquilariae resinatum aroma is elegant when smokers smoke the cigarettes, smoke is good in soft, fine and smooth degree, the smokers feel comfortable in the oral cavities, and the sense experience can be improved.
Owner:HUBEI CHINA TOBACCO IND
Pork flavor for food, and preparation method thereof
InactiveCN104939020AStrong pork aromaMellow fragranceFood preparation2-methyl-3-furanthiol4-methyl-5-thiazoleethanol
The invention relates to a pork flavor for food, and a preparation method thereof. The pork flavor is prepared from the following raw materials: 2-mercapto-3-butanol with the concentration of 10%, cinnamon oil with the concentration of 10%, anise oil with the concentration of 10%, distilled ginger oil with the concentration of 10%, anisic aldehyde with the concentration of 10%, mercapto butanone with the concentration of 10%, furanone with the concentration of 1%, 4-methyl-5-thiazoleethanol, 2-methyl-3-furanthiol with the concentration of 10%, bis (2-methyl-3-furyl) disulphide with the concentration of 10%, MCP with the concentration of 1%, ethyl maltol with the concentration of 1%, 2-acetyl pyrazine with the concentration of 1%, and salad oil, wherein the concentration of each raw material refers to the mass concentration of the each spice diluted with salad spice. The pork flavor prepared by the invention has rich pork aroma, and is mellow, fragrant and lasting in flavor.
Owner:TIANJIN CHUNYU FOOD INGREDIENTS
Peanut essence and preparation method thereof
InactiveCN106262579AImprove coordinationLong lasting fragranceFatty-oils/fats productionFood scienceButylated hydroxyanisoleFood additive
The invention relates to the technical field of food additives and in particular discloses peanut essence and a preparation method thereof. The peanut essence is prepared from the following raw materials in parts by weight: 20 to 50 parts of peanut oil, 0.5 to 3 parts of maltol, 0.1 to 1 part of 2-acetylpyridine, 0.05 to 0.3 part of acetylpyrazine, 0.05 to 0.5 part of sulfurol, 0.2 to 1 part of 2,3,5-trimethylpyrazine, 0.01 to 0.05 part of 2,4-decadienal, 0.2 to 1 part of vanillin, 30 to 50 parts of salad oil and 0.2 part of an antioxidant BHA (Butylated Hydroxyanisole). The essence provided by the invention has good aroma coordination, can keep the aroma for a long time and can resist high temperature better.
Owner:广州馨杰添加剂有限公司
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