35 results about "3-hydroxy-2-butanone" patented technology

Compositions for generating a cooked flavor in a foodstuff, comprising specified flavor precursors that react on heating to generate the flavor and maintain a reactive association after inclusion in the foodstuff. The compositions may include combination of a sulphur source, e.g. hydrogen sulphide, methane thiol, a sulfur-containing amino acid, thiamine, cystine, sodium sulphide, ammonium sulphide, ammonium polysulphide, onions, garlic, shallots, eggs, methionine, and mixtures thereof, and at least one reductone, e.g. a furanone, a ketone, a pyrone, an aldehyde, a carbonyl compound, isomaltol, maltol, pyruvaldehyde, hydroxyacetone, 3-deoxyglucosone, 5-hydroxy-5,6-dihydromaltol, 2,3-butanedione, 3-hydroxy-2-butanone, a process flavor, cooked vegetable concentrates, soy sauce, and mixtures thereof.

The invention discloses breeding of a microbial strain for producing 3-hydroxy-2-butanone by fermenting glucose serving as a substrate, and belongs to the technical field of fermentation in bioengineering. The screened strain is classified and named Baclliussubtilis JNA, which has been preserved in China center for type culturecollection with the preservation number of CCTCC M209309. The strain capable of producing 3-hydroxy-2-butanone by fermenting the substrate glucose is screened from natural soil, is identified in the aspects of morphology and genetics, and is named Baclliussubtilis JNA. The fermentation products are subjected to qualitative identification, the content of the 3-hydroxy-2-butanone in fermentation liquor is about 50g / L through the detection of gas chromatography (GC), and helpful guidance is provided for industrial production of the 3-hydroxy-2-butanone by a microbial fermentation method.

The invention discloses essence with prominent characteristics of freshness and sweetness and fragrance. The essence comprises the following components in percentage by weight: 0.08-0.14 wt% of 3-hydroxy-2-butanone, 0.13-0.28 wt% of 3-methyl-1-butanol, 2.3-3.6 wt% of benzyl alcohol, 0.12-0.26 wt% of phenylacetaldehyde, 0.10-0.18 wt% of linalool, 0.09-0.15 wt% of pelargonic aldehyde, 0.48-0.74 wt% of geranylacetone, 0.30-0.42 wt% of dihydroactinidiolide, 3.84-5.97 wt% of megastigmatrienone, 0.08-0.18 wt% of 3-oxo-alpha-ionol, 60-70 wt% of propylene glycol and 19-32 wt% of ethanol. The essence disclosed by the invention can stabilize the quality and style characteristics of cigarettes and reduces the fluctuation of product quality caused by difference of tobacco leaf quality.

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.

A process for chemically synthesizing 4,5-dimethyl-1,3-dioxyhetero pentene-2-one features that under the existance of proper assistant, the bis(trichloromethyl) sulfonate directly reacts on 3-hydroxy-2-butanone in organic solvent to obtain said product.

The disclosure relates to a lactobacillus plantarum ZF611 strain capable of significantly increasing the content of 3-hydroxy-2-butanone in fermentation products during the fermentation stage of soy sauce and / or sauce, thereby increasing the aroma of the soy sauce and / or sauce and increasing the flavor and taste of soy sauce and / or sauce. The lactobacillus plantarum ZF611 provided by the inventionhas the advantage of increasing the content of 3-hydroxy-2-butanone, and the addition does not affect the characteristics of the other ingredients in soy sauce and / or sauce, and does not require post-mixing, that is, the strong flavor of soy sauce and / or sauce is remained and raw soy sauce with overflowing aroma, fresh sweet flavor, mellow taste is provided for brewing soy sauce and / or sauce.

The invention provides a formula of Baijiu composite blending and flavoring liquid and relates to the technical field of production of Baijiu. The formula comprises the following components in parts by weight: 26 to 30 parts of ethyl hexanoate, 14 to 18 parts of ethyl lactate, 0.6 to 1 part of ethyl formate, 12 to 16 parts of ethyl acetate, 0.1 to 0.3 part of ethyl propionate, 2.5 to 2.9 parts ofethyl butyrate, 0.6 to 0.8 part of ethyl valerate, 3 to 4 parts of hexanoic acid, 5 to 6 parts of lactic acid, 0.2 to 0.4 part of formic acid, 10 to 11 parts of acetic acid, 0.05 to 0.15 part of propionic acid, 1 to 3 parts of butyric acid, 0.1 to 0.3 part of pentanoic acid, 0.5 to 1.5 parts of normal propyl alcohol, 0.2 to 0.4 part of normal butanol, 0.5 to 0.7 part of isobutanol, 0.15 to 0.2 part of sec-butyl alcohol, 2.5 to 3.5 parts of isoamylol, 0.1 to 0.15 part of hexyl alcohol, 4 to 6 parts of acetaldehyde, 4 to 6 parts of acetal, 0.1 to 0.3 part of 2,3-butanedione and 0.05 to 0.15 partof 3-hydroxy-2-butanone. The Baijiu with various flavors such as strong flavor, faint scent, soy sauce flavor and all flavors can be prepared by the flavoring liquid and is suitable for different groups of users.

The invention discloses a preparation method of ligustrazine, wherein the preparation method comprises the following steps: adding 3-hydroxy-2-butanone and ammonium acetate as main materials into a reaction vessel, then adding anhydrous ethanol, introducing nitrogen, carrying out water bath heating on the reaction vessel, stirring, stropping introduction of the nitrogen, and waiting the temperature to be dropped to room temperature; adding an aromatization catalyst, then stirring, and filtering to obtain a filtrate A; concentrating the filtrate A to obtain a solution B; adding water and an extraction agent into the B solution, extracting, and taking an upper-layer solution to obtain a solution C; carrying out reduced pressure distillation on the solution C to obtain a solution D; adding water into the solution D, and carrying out cooling crystallization to obtain a mixed material E; and filtering the mixed material E to obtain ligustrazine crystals. The reaction time is greatly shortened, the purification processing is more convenient, the method has the advantages of energy conservation and environmental protection, the prepared ligustrazine is in a needle-shaped crystal form, and the yield can reach 87%.

The invention belongs to the field of food additives, and particularly relates to a preparation method of cane sugar powder essence special for betel nuts and a cane sugar base special for the cane sugar powder essence. The cane sugar base is prepared from, by weight, 2-3 parts of ethyl maltol, 3-6 parts of 10% furanone, 0.5-0.8 part of methyl cyclopentenolone, 0.3-0.7 part of 3-hydroxy-2-butanone, 0.6-0.8 part of damacscone alpha, 0.5-0.7 part of damacscone beta, 4-7 parts of 3% sugar lactone and 5-20 parts of propylene glycol. By regulating the process and the formula, the cane sugar essence integrating fragrance and sweet taste of cane sugar is produced.

The invention discloses a high yield preparation method of ligustrazine. The method comprises the following steps: S1, adding 3-hydroxy-2-butanone, ammonium acetate, 28-33wt% hydrogen peroxide and water into a reaction vessel, rising the temperature of the mixture in the reaction vessel to 80-90 DEG C, insulating for 0.8-1.2 h, cooling to room temperature to obtain a mixed solution, and keeping stirring in the heating and heat preservation process; S2, adding 1.8-2.1mol / L sodium hydroxide solution the mixed solution from the S1 until the pH value reaches 9-10, then cooling to 10-15 DEG C, stirring for 10-20 min fir crystallization, filtering to obtain a filter cake, and washing the filter cake with water to obtain ligustrazine. The method greatly shortens reaction time, is more convenient , energy saving and environment-friendly in the purification processing, and the prepared ligustrazine is white needle crystal form with final yield is up to 91%, which is superior to the prior art.

The present invention provides a formulated-type shii-take essence which consists of methyl cyclopentenolone, ethyl maltol, 2-acetyl pyrazine, acetic acid, 3-hydroxy-2-butanone, isovaleric aldehyde, isoamyl acetate, tetrahydrothiophene-3-one, 1-octen-3-ol, 2,4-heptadienal, 2-ethyl-3-methyl pyrazine, 2-acetyl thiazole, caprylic acid, 5,6,7,8-tetrahydroquinoxaline, 1,6-hexanedithiol, 4-methyl-5-thiazolylethyl acetate, gamma-decalactone, dimethyl sulfide, 2-methyl-3-furanethiol, and glyceryl triacetate. The prevent invention also provides a preparation method for the formulated-type shii-take essence. The formulated-type shii-take essence is high in simulation degree, mellow and delicate in aroma, good in application effect, and economical and affordable in price.

The invention relates to a preparation method of a salty beverage. The preparation method includes the following steps: the salty beverage comprises, by weight, 90-98 parts of water, 0.5-1 part of salt and 0.2-0.5 part of sauce-flavor essence, and the water, the salt and the sauce-flavor essence are mixed evenly, sterilized and filled to obtain the salty beverage. The sauce-flavor essence is obtained by evenly mixing ethyl acetate, 2-acetylfuran, ethyl lactate, diethyl malonate, ethyl butyrate, ethyl levulinate, ethyl pelargonate, ethyl benzoate, soy fouranone, isovaleraldehyde, furfural, 5-hydroxymethyl furfural, 3-methylmercapto-propionaldehyde, phenethyl alcohol, 2, 3-butanedione, 3-hydroxy-2-butanone, benzaldehyde, 2, 3, 5-trimethyl pyrazine, 4-guaethol, 2-acetylpyrrole, 10% difurfuryl sulfide and propylene glycol. The salty beverage manufactured by the preparation method can supplement water, salinity and nutrient substances.

The invention discloses printing ink with antibacteria and mould proofing effects. The printing ink is characterized by being prepared from the following raw materials in parts by weight: 25-30 parts of water soluble amino resin liquid, 7-9 parts of polyethylene glycol, 0.4-0.7 part of 3-hydroxy-2-butanone, 1.2-2.3 parts of p-phenylenediamine, 1-2 parts of bis imidazolidinyl urea, 2-3 parts of a chamomile extracting solution, 4-8 parts of palm oil, 5-7 parts of wax emulsion, 3-5 parts of butyl acrylate, 10-13 parts of ethyl acetate, 0.3-0.5 part of urea, 0.2-0.4 part of sodium alginate, 2.1-3.5 parts of nano silicon dioxide, 5-7 parts of sludge, 4-6 parts of organic pigment, 5-8 parts of an auxiliary, and a proper amount of water. According to the invention, as multiple effective components are added, the printing ink with environmental protection performance can be effectively prepared; the process method is simple, the use is convenient, and pollution to the environment can be avoided; the prepared printing ink further has the advantages of bacteria resistance, mould prevention, corrosion resistance, water tolerance and good adaptability in printing; in practical application, adjustment can be performed as required, so that the printing ink with a good prospect can be prepared.

The invention discloses waxberry essence. The essence consists of the following raw materials: methyl 2-nonynoate, coconut aldehyde, strawberry acid, cis-3-hexenyl hexanoate, maltol, caproic acid, 2-methylbutyric acid, undecanolactone, 3-hydroxy-2-butanone, cis-3-hexenyl butyrate, strawberry aldehyde, cis-3-hexenyl acetate, ethyl isovalerate, ethyl butyrate, ethyl propionate, sweet orange oil, 10%of lemon oil, 10% of 5-decanolide, 1% of butanedione, 10% of furanone, 10% of vanillin, 10% of propionic acid, 1% of leaf alcohol, and propylene glycol. The invention also provides a preparation method of the waxberry essence. The waxberry essence is prepared by mixing and uniformly stirring the raw materials weighed in percentage by mass. The fragrant raw materials used for the waxberry essenceare convenient in source, and the characteristic waxberry aroma is prominent, and the natural feeling is strong. The essence is added to foods such as cans, fruit wine and beverages as a food additiveso as to endow the product with a natural waxberry aroma and taste.

The invention relates to a durian-flavor essence. The durian-flavor essence is prepared from propanethiol, 3-hydroxy-2-butanone, hexadecanoic acid, octadecanoic acid, 2-methyl-ethyl butyrate, 2-methyl-methyl butyrate, ethyl propionate, ethyl acetate, ethyl butyrate, propyl hexanoate, ethyl heptanoate, ethyl octanoate, 2,5-dithiahexane, 3,5-dimethyl-1,2,4-trithiolane, methyl 3-methylthiopropionate,diethyl disulfide, propyl trisulfide, diallyl sulfide, ethanethiol, propylene glycol and a durian extract. The durian-flavor essence has a natural, rich and non-irritating durian flavor, satisfies the people's pursuit of the flavor and widens the use range of durian; meanwhile, the product is resistant to high temperature, the loss of the durian flavor during hot processing can effectively be supplemented, and therefore the durian feature flavor of food is enhanced.

The invention belongs to the technical field of cigarette filter stick production and particularly relates to a cigarette blast bead red date-flavored essence and application of the same to cigarettes. The cigarette blast bead red date-flavored essence is composed of 3-hydroxy-2-butanone, fenugreek absolute oil, ethyl laurate, ethyl maltol, red date absolute oil and glyceryl caprylate-caprate. The cigarette blast bead red date-flavored essence can be applied to preparing a red date-flavored cigarette blast bead. The red date-flavored cigarette blast bead can be applied to a filter stick to prepare blast bead cigarettes. According to the cigarette blast bead red date-flavored essence and the application of the same to the cigarettes and through combination with a relatively complete blast bead production process, cigarette blast bead products stable and uniform in quality can be obtained. When arranged inside a cigarette filter tip, the cigarette blast bead can well weaken irritancy of the cigarettes, improve and enrich the flavor of the cigarettes, and significantly improve the flavor richness, the sensory quality and the smoking enjoyment of the cigarettes. Therefore, the cigarette blast bead red date-flavored essence and the application of the same to the cigarettes are high in application value and generalization and application significance to design, development, production and marketing of blast bead cigarettes.

The invention belongs to the field of medicinal chemistry and in particular relates to a method for preparing lansoprazole. The method disclosed by the invention comprises the following reaction steps: carrying out an addition reaction on acraldehyde and trifluoroethanol to produce a compound IV, chlorinating 2-mercapto benzimidazole to condense with 3-hydroxy-2-butanone, performing rearrangementto produce a compound VI, performing condensation on the compounds IV and VI and ammonia to produce a compound VII, and further oxidizing the compound VII, thereby obtaining the lansoprazole I. The method disclosed by the invention has the advantages that the reaction does not involve strong acids such as sulfuric acid and nitric acid, and emission of three wastes is reduced while convenience is brought to after-treatment; and the reaction step is short, and the total yield is high and can reach 41-62%. The cost per kilogram is one half that of the conventional process, and cheap and high-quality bulk drugs are provided for the preparation.

The invention discloses a preparation method of 2, 3, 5-trimethylpyrazine. In the invention, low-cost chemical raw materials (3-hydroxy-2-butanone and 1, 2-propane diamine) are used for synthesizing the product of 2, 3, 5-trimethylpyrazine by controlling reaction conditions with high selectivity. The preparation method of 2, 3, 5-trimethylpyrazine is characterized by comprising the following steps of: reducing the temperature of a low-temperature bath to -5-0 DEG C, adding 150ml of water and 220g of 1,2 propane diamine, controlling the temperature in a bottle to be 0-15 DEG C, dropwise adding 250g of 3-hydroxy-2-butanone, and stirring to react for 0.5h. The product of 2, 3, 5-trimethylpyrazine can be synthesized with high selectivity by controlling the reaction conditions.

The invention discloses a sound-insulation and heat-insulation hollow-glass spacing bar. The sound-insulation and heat-insulation hollow-glass spacing bar is prepared from, by weight, 14-18 parts of polydimethylsiloxane, 5-10 parts of hexamethyldisiloxane, 4-9 parts of ring methyl siloxane, 4-9 parts of vinyltriethoxysilane, 4-7 parts of sodium acrylate, 3-6 parts of butyl nitrite, 2-7 parts of ethyl chloroformate, 5-11 parts of white carbon black, 4-6 parts of isoamyl chloride, 5-7 parts of 3-hydroxy-2-butanone, 2-3 parts of sodium hydrogen sulfite, 4-8 parts of maleic anhydride, 1-3 parts of benzoyl chloride, 2-3 parts of copper chloride, 1-4 parts of sulfamic acid, 3-5 parts of sodium ethoxide, 5-8 parts of a crosslinking agent and 4-6 parts of a thickening agent. The sound-insulation and heat-insulation hollow-glass spacing bar is good in sound insulation and heat insulation. In addition, the invention further discloses a relevant preparation method.

The invention relates to lactobacillus plantarum ZF611. The strain can obviously increase the content of 3-hydroxy-2-butanone in a fermentation product at the soy sauce and / or sauce fermentation stage, thus fragrance of soy sauce and / or sauce is increased, and the flavor and the taste of the soy sauce and / or the sauce can beare improved. The lactobacillus plantarum ZF611 has the advantage that thecontent of the 3-hydroxy-2-butanone can be improvedincreased, and has the characteristic that after adding, other components in the soy sauce and / or the sauce are not influenced, later-period deploying is not needed, richness and the flavor of the soy sauce and / or the sauce are retained, no security risk exists, and crude oil with the suffusive fragrance, fresh and sweet flavor and mellow and fragrant taste is provided for brewing of the soy sauce and / or the sauce.

The invention provides a preparation method of a soysauce-like essence. The soysauce-like essence comprises faint scent spice, fruity spice, sweet spice, acid spice, baking spice, soysauce-like spice and solvents, wherein the faint scent spice comprises hexanal, nonanal and benzaldehyde; the fruity spice comprises ethyl acetate, isoamyl acetate, ethyl isovalerate and the like; the fruity spice comoprises 2-undecanone, eugenol and 3-hydroxy-2-butanone; the acid spice comprises acetic acid and valeric acid; the baking spice comprises methyl pyrazine, furfuryl alcohol and the like; the soysauce-like spice comprises 3-methylthiopropanal, 3-methylthio propanol and the like; and the solvents are propylene glycol and HVP fluid.

The invention discloses a grapefruit-flavor yoghurt essence, a preparation method and an application thereof. The grapefruit-flavor yoghurt essence is prepared by mixing the raw materials, including grapefruit essence, butyl decolactone, butyl octyl lactone, undecanoic delta-lactone, dodecalactone, capric acid, octanoic acid, dodecanoic acid, vanillin, ethyl vanillin, caproic acid, acetaldehyde, capraldehyde, lauraldehyde, heptanal, ethyl acetate, ethyl butyrate, gamma-dodecalactone, propyl octyl lactone, heptanolide, lactic acid, 2-methyl caproic acid, 3-hydroxy-2-butanone, nonanal with masspercent concentration of 1%, octanal with mass percent concentration of 0.1%, butanedione with mass percent concentration of 1%, and the like, at certain weight percent and then uniformly stirring. The grapefruit-flavor yoghurt essence is characterized in that the source of raw materials is convenient, the characteristic aroma is vivid and the natural feel is strong, long-lasting and stable. Usedas a food additive, the grapefruit-flavor yoghurt essence has a fresh grapefruit flavor, can enhance the fermenting sense of the end product and brings the taste of natural grapefruit.

There is provided the use as reducing agents of alpha-hydroxycarbonyl compounds capable of forming cyclic dimers. There is also provided corresponding methods of reducing reducible compounds, particularly reduction-activated prodrugs. Examples of the alpha-hydroxycarbonyl compounds used are dihydroxyacetone, glycolaldehyde, glyceraldehyde, erythrose, xylulose, erythrulose or 3-hydroxy-2-butanone.

The invention discloses a chocolate coffee flavor essence, which belongs to the technical field of food additives. The present invention is made from the following raw materials: deionized water, coffee bean powder, citric acid-sodium citrate buffer, cellulase, protease, arginine, leucine, glucose, propylene glycol, ethyl maltol, furanone , 2,3,5-trimethylpyrazine, isoamyl alcohol, cocoa powder tincture, butyl lauryl lactone, myristic acid, isoamyl acetate, butyryl lactate butyl ester, 3-hydroxy-2-butyl Ketones, Isovaleraldehyde, Cocalaldehyde, Dimethyl Sulfide. The invention synthesizes the chocolate coffee flavor essence through formula, cocoa aroma and coffee aroma are scientifically compatible, and the prepared essence is in a liquid state, which is convenient to add to drinks, cakes, biscuits and other foods.

The invention provides fat beef essence. The fat beef essence consists of methyl (2-methyl-3-furyl) disulfide, bis(2-methyl-3-furyl) disulfide, 2-methyl-3-furanyl mercaptan, 4-methyl-4-mercapto-2-pentanone, 12-methyltridecanal, 2-methyl-4=tetrahydrofuran-3-thiol liquid, trans-trans-2,4-decadienal, octanoic acid, 4-methyl octanoic acid, 2-acetylpyrazine, 2,3,5-trimethylpyrazine, furanone, 2,4,6-trisisobutyl-1, 3,5-dithiazine, 2-acetylthiazole, dodecalactone, 2, 3-butanedione, 3-hydroxy-2-butanone, hot ginger oil and salad oil. The invention further provides a preparation method of the fat beef essence. The fat beef essence is prominent in flavor, natural and harmonious in fragrance, mellow, vivid and layered in aroma and lasting in fragrance, and can be used for flavoring a hot pot and a food seasoning.

The invention discloses an essence for regulating the shape of smoke gas of cigarettes. The essence comprises the following raw materials in percentage by weight: 30-60% of propylene glycol, 20-40% of ethanol, 1-5% of 3-hydroxy-2-butanone, 5-15% of 2-hydroxy-3, 5, 5-trimethylcyclohexyl-2-en-1-one, 0.5-3% of furfural and 10-18% of Peru balsam. The essence for regulating the shape of smoke gas of the cigarettes, disclosed by the invention, can obviously upgrade the quality of the cigarettes, has the effects of sweet taste of the smoke gas, good mellow feeling, through and elegant fragrance, clean oral cavity and the like, and can be used as a novel essence for the cigarettes.

The invention discloses an essence for regulating the shape of smoke gas of cigarettes. The essence comprises the following raw materials in percentage by weight: 30-60% of propylene glycol, 20-40% of ethanol, 1-5% of 3-hydroxy-2-butanone, 5-15% of 2-hydroxy-3, 5, 5-trimethylcyclohexyl-2-en-1-one, 0.5-3% of furfural and 10-18% of Peru balsam. The essence for regulating the shape of smoke gas of the cigarettes, disclosed by the invention, can obviously upgrade the quality of the cigarettes, has the effects of sweet taste of the smoke gas, good mellow feeling, through and elegant fragrance, clean oral cavity and the like, and can be used as a novel essence for the cigarettes.

The invention discloses blood orange flavored yoghurt essence and a preparation method and application thereof. The blood orange flavored yoghurt essence is prepared from blood orange essence, butyl azlactone, butyl octanolactone, butyl undecalactone, butyl dodecalactone, caproic acid, octanoic acid, dodecanoic acid, vanillin, ethyl vanillin, caproic acid, acetaldehyde, furfural, dodecanal, heptaldehyde, ethyl acetate, ethyl butyrate, propyl dodecalactone, propyl caprylolactone, gamma-heptanolide, lactic acid, 2-methylhexanoic acid and 3-hydroxy-2-butanone according to a certain mass percentage through mixing and uniform stirring. The blood orange flavored yoghurt essence utilizes raw materials with a wide source and has a vivid characteristic aroma, a strong natural feeling and long-lasting stability. The blood orange flavored yoghurt essence as a food additive, has a fresh blood orange flavor, improves the fermented feeling of the final product of fermented milk and fermented milk beverage and brings a natural taste.

The present invention provides a formulated-type shii-take essence which consists of methyl cyclopentenolone, ethyl maltol, 2-acetyl pyrazine, acetic acid, 3-hydroxy-2-butanone, isovaleric aldehyde, isoamyl acetate, tetrahydrothiophene-3-one, 1-octen-3-ol, 2,4-heptadienal, 2-ethyl-3-methyl pyrazine, 2-acetyl thiazole, caprylic acid, 5,6,7,8-tetrahydroquinoxaline, 1,6-hexanedithiol, 4-methyl-5-thiazolylethyl acetate, gamma-decalactone, dimethyl sulfide, 2-methyl-3-furanethiol, and glyceryl triacetate. The prevent invention also provides a preparation method for the formulated-type shii-take essence. The formulated-type shii-take essence is high in simulation degree, mellow and delicate in aroma, good in application effect, and economical and affordable in price.

A method for preparing a chiral 3-hydroxy-2-butanone comprises the following steps: biotransformation: firstly weigh 3-hydroxy-2- butanone 44.0 mg in a specification containing 5 mL of bioconversion reaction solvent In a 25 mL Erlenmeyer flask, 301.3 mg of the acyl donor involved in the reaction in the biotransformation was then pipetted into the reaction solution, and then the biocatalyst (50 mg)was weighed into the reaction solution as a biocatalyst. Finally, the reaction flask was reacted in a shaker at 250 rpm and 30 DEG C for 12 h; bioconversion results were detected: after the above bioconversion was completed, ethyl acetate was added for extraction, followed by filtration, rotary evaporation of the solvent, and separation by column chromatography to obtain chirality-3-Hydroxy-2-Butanone, the biotransformation result was detected by a GC instrument. The invention obtains high optical purity, low cost and safety and environmental protection.