Citrus fruit fly food attractant
A technology of fruit fly and food, which is applied in the field of fruit fly food attractants, can solve the problems of reducing the mating rate of fruit fly females and the like, and achieve the effect of reducing the harm of egg laying
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Embodiment 1
[0019] The weight percentage (%) of fruit aroma substances is: 4.93. Its constituents and weight percentages (%) are: folate caproate 1.178, folate isovalerate 0.437, pine oil propionate 0.232, butyl butyrate 0.015, α-hexylcinnamaldehyde 0.011, ocimene 0.002, Hexanol 0.023, ethyl cinnamate 1.653, cinnamyl cinnamate 0.855, isoamyl acetate 0.228, benzyl propionate 0.023, cyclohexyl isovalerate 0.106, furfural 0.023, vanillin 0.001, ethyl maltol 0.001, Dimethyl sulfide 0.005, methyl thiobutyrate 0.010, ethyl caproate 0.038, ethyl caprylate 0.034, diacetyl 0.015, ethyl caprylate 0.001, phenethyl acetate 0.019, geraniol 0.001, rose oil 0.004 , Α-ionone 0.015.
[0020] The weight percentage (%) of the solvent is: propylene glycol 14.07.
[0021] The weight percentage (%) of the nutrient is: 21.6 casein, 21.5 fructose, 25.8 red granulated sugar, and 3.2 of six-column Enterobacter agglomerans.
[0022] The weight percentage (%) of the preservative is: potassium sorbate 3.5 and butyl p-hyd...
Embodiment 2
[0025] The weight percentage (%) of fruit aroma substances is: 3.41. Its composition and weight percentage (%) are: hexyl acetate 0.754, folic acid propionate 0.601, trans-2-hexenal 0.18, citronellol 0.001, 2-methyl hexyl butyrate 0.194, ethyl heptanoate Ester 0.027, methyl cinnamate 1.132, cinnamyl cinnamate 0.284, cyclohexyl propionate 0.018, furanone 0.002, isoamyl butyrate 0.052, α-pinene 0.003, ethyl vanillin 0.001, acetol 0.001 , Benzyl propionate 0.034, dimethyl sulfide 0.007, methyl thiobutyrate 0.059, ethyl isobutyrate 0.007, methyl caprylate 0.020, phenethyl propionate 0.027, rose oil 0.005, geraniol 0.001.
[0026] The weight percentage (%) of the solvent is: propylene glycol 4.612 and ethanol 14.478.
[0027] The weight percentage (%) of the nutrient is: honey 16.4, red sugar 35.5, gelatin 12, and Enterobacter cloacae 8.1
[0028] The weight percentage (%) of the preservative is: 3.2 methyl paraben and 2.3 sorbic acid.
[0029] Preparation method: the same as in Exampl...
Embodiment 3
[0031] The weight percentage (%) of the fruit aroma substance is: 6.694. Its composition and weight percentage (%) are: hexyl acetate 1.656, folate isovalerate 1.224, folate propionate 0.288, 2-methyl hexyl butyrate 0.054, ethyl valerate 0.029, hexanal 0.032 , Trans-2-hexenal 0.001, lemon oil 0.001, citronellol 0.002, methyl cinnamate 1.871, ethyl cinnamate 0.565, cyclohexyl propionate 0.288, isoamyl butyrate 0.36, d-limonene 0.115, Furfural 0.002, Vanillin 0.002, Clove Oil 0.005, Furanone 0.018, Ethyl Acetate 0.043, Etokin 0.029, Butyl Isovalerate 0.005, Methyl Caproate 0.018, Dimethyl Sulfide 0.011, Dimethyl Di Thioether 0.054, linalool 0.003, isoamyl alcohol 0.001, benzyl acetate 0.004, ethyl ionone 0.001, phenethyl propionate 0.005, and phenethyl alcohol 0.007.
[0032] The weight percentage (%) of the solvent is: ethanol 29.306.
[0033] The weight percentage (%) of the nutrient is: red granulated sugar 50.6, baker's yeast 5.32, marine bacteria 1.5, and Citrobacter farhenii 2.6...
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