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1645 results about "Aroma aroma" patented technology

Aroma is the word for a fragrant scent, one that pleases the nose in a way that makes you lick your lips. Unlike its foul-smelling cousin the odor, an aroma smells but never stinks.

Coordinated emission of frangrance, light, and sound

A novel apparatus for producing combined presentation of light and aroma to produce a desired overall sensory effect. The includes a fragrance dispenser (31), a light source (42), an audio system (52), and a microprocessor (99). The fragrance dispenser (31) is refillable and controllable, so as to adjust the rate at which the fragrance dispenser dispenses a fragrance. The light source (42) comprises a plurality of LEDs (40a-40c) of at least two different colors and is controllable so as to adjust the operation of the plurality of LEDs (40a-40c). The audio system (52) controls sounds to be emitted from the apparatus. The microprocessor (99) controls the rate at which the fragrance dispenser (31) dispenses fragrance and the operation of the light source (42) and audio system (52).
Owner:SC JOHNSON & SON INC

Combined Multifunctional Electronic Simulated Cigarette

ActiveUS20120204889A1Intake amount is reducedMeet needsTobacco treatmentTobacco devicesEngineeringSmoke Emission
The invention claims a combined multifunctional electronic simulated cigarette, comprising an indicator, wherein the indicator is provided with a air inlet hole; one end of the indicator is connected with one end of an aroma generator; a first switch and a first battery are arranged between the indicator and the aroma generator; a solid aromatic substance is arranged in the aroma generator and is provided with electric heating wires; the other end of the aroma generator is connected with one end of a smoke capsule; solid adsorption cotton adsorbed with nicotine is arranged in the smoke capsule; the other end of the smoke capsule is connected with a suction nozzle which is provided with a suction hole. The invention can provide users with aromatic gases, nicotine component and simulated smoke simultaneously; and the users can respectively choose to inhale the aromatic gases, the nicotine component and the simulated smoke according to the needs, and the invention can meet the needs of the users or the smoking quitters in different stages, help the users to gradually reduce the suction amount of nicotine, and finally achieve the purpose of not taking in nicotine.
Owner:XIU YUNQIANG

Method of hydration; infusion packet system(s), support member(s), delivery system(s), and method(s); with business model(s) and Method(s)

Liquid activated infusion packet(s) / system, promoting hydration, containing active and / or inactive ingredients and / or a support member(s). Infusion Packet(s) / System is one or more individual compartments, and / or group(s), whereby the enveloping material(s) may be totally or partially dissolvable, edible, transparent, opaque, decorated, etc. Further, including of one or more: color(s), flavor(s), aroma(s), pharmaceutical(s), nutraceutical(s), dietary supplement(s), enzyme(s), pre / pro-biotic(s), amino-acid(s), soluble-fiber(s), diagnostic agent(s) etc. regardless of form, + / - effervescence, + / - uniform / controlled-release encapsulations into liquid for humans and / or animals. Enveloping material may be in whole and / or in combination; non-synthetic / porous, and / or synthetic porous / non-porous with deliberate perforations. Infusion Packet(s) / System + / - tag, support member for assistance, consumer compliance: promotion, advertising, education, entertainment, (toy / game), etc. Manual and / or power operated parts, lights, noise, etc. Additionally incorporated; unique business modalities with test market opportunities and / or the ability to provide income and / or esteem for the health challenged.
Owner:STILLMAN SUZANNE JAFFE

System, method and compositions for dispensing a liquid beverage concentrate

A beverage system for providing a beverage, methods of making the beverage and the resulting beverage are disclosed herein. The system includes a beverage-forming concentrate and an aroma or aroma-providing component separated from the concentrate; wherein the concentrate and aroma are combinable upon reconstitution for providing the beverage. One method includes delivering a fresh beverage taste to an on-premise beverage at a point of dispensation, by delivering at least one aroma or aroma-providing component in an amount sufficient to enhance the organoleptic properties of a beverage separately from a beverage concentrate prior to when the beverage is dispensed, and mixing the aroma or aroma-providing compound with a liquid and the beverage concentrate or with a mixture of a beverage concentrate and a liquid when the beverage is being dispensed. The resulting beverage may be coffee, tea, carbonation, a juice, milk, or a non-dairy creamer-based component; or a combination thereof, while the aroma or aroma-providing component is coffee aroma, tea aroma, chocolate or cocoa aroma, malt, Maillard reaction flavor, or a combination thereof.
Owner:NESTEC SA

Aromatic cigarette substitute

InactiveUS20050016553A1Increased exposed surface areaAvoid inhalationTobacco pipesTobacco devicesFlavorBiomedical engineering
A look-alike substitute for a cigarette, from which a smokeless aroma of burning tobacco or other fragrances can be inhaled and a smoke-simulating aromatized powder can be emitted out, comprises a first chamber lined with a scratch-releasable, flavor-coated insert and a second chamber filled with micrometric powder. The release of the aroma is triggered by scratching the insert with a built-in wire brush. The aromatic compound is preferably deposited on the inner surface of a replaceable hollow tube. A number of different flavored tubes are provided as part of a kit. A specially designed tip gives the appearance of glowing embers.
Owner:IANNUZZI DIANE M

Complete compact

A sensor and display means useful for sensing personal appearance. The invention addresses aroma and presenting the characteristics of the aroma to the user in particular detail. The appearance sensor and display can be integrated with another device associated with determining another aspect of appearance. For example, an aroma sensor and display integrated with a mirrored compact would provide a convenient and complete means of inspecting critical aspects of personal presentation which are visual appearance and personal aroma. The display might also include an appointment book or similar functionality associated with meeting people so that the user is conveniently reminded to check their appearance as they are reminded of the meeting. Improvements in the design of the sensor based on controlling the flow and path of the aroma stream for reducing the size and cost of the aroma sensor are included in the invention.
Owner:FONTANA RICHARD REMO

Multi-compartment container for use in producing an aroma

A multi-compartment container for receiving a fragrance producing medium, such as scented wax, for use with a warmer to produce a pleasant aroma. The container may have multiple parts that may be moveable with respect to each other and configured to receive a different scented fragrance producing medium, such that custom blended aromas may be formulated. The container may be specifically configured to be received in a recess in the warmer such that the container may be held in a stable condition. The container may be formed in various different shapes and configurations, and may be provided with various different accessories. Accordingly, the container and warmer may be versatile for use with various decorative themes and occasions.
Owner:JC CANDLE

Drinking glass for containing wine and for optimizing air mixed into the wine during swirling to enhance bouquet

A drinking glass for containing wine and for optimizing air mixed into the wine during swirling to enhance bouquet of the wine. In an embodiment, the drinking glass includes a bowl that contains a physical obstacle to the wine during the swirling, which optimizes the air mixed into the wine. In another embodiment, the drinking glass further includes a stem that depends from the bowl, terminates in a base, and facilitates the swirling and observations thereof by not having the bowl visually obstructed during the swirling.
Owner:FESTA ALFRED

Protein hydrolysates produced with the use of cod proteases

The invention relates to a method for enzymatically obtaining protein hydrolysates for human consumption, animal feed and cosmetics. The process involves the use of a proteolytic composition derived from fish, such as Cod (Gadus morhua), to obtain hydrolysates which have a non-bitter taste and retain the flavor and aroma of the protein-containing material which is hydrolyzed: e.g. when hydrolyzing protein-containing material from marine organisms or parts thereof, such as fish, shrimp, lobster or other seafood according to the invention, a protein hydrolysate is produced that has a characteristic natural flavor of the organism Also provided are food products comprising the hydrolysates of the invention, such as soup, sauce, cheese, HVP, meat extract and flavoring agent, broth, paté, mousse, frying dough, orly dough, and pastries.
Owner:NORDUR EHF

Electronic cigarette tobacco juice prepared from faint scent tobacco leaves

InactiveCN103070473AAroma close toTaste closeTobacco treatmentAdditive ingredientLiquid smoke
The invention discloses electronic cigarette tobacco juice prepared from faint scent tobacco leaves. The electronic cigarette tobacco juice is prepared by uniformly mixing 10 to 30 percent of faint scent flue-cured tobacco leave extract, 5 to 10 percent of tobacco flavor, 1 to 5 percent of tobacco perfume, 5 to 10 percent of deionized water, 10 to 20 percent of glycerol and the balance of propylene glycol. The faint scent flue-cured tobacco leave extract is one of a Yunnan faint scent flue-cured tobacco leave extract and a Fujian faint scent flue-cured tobacco leave extract, or a mixture of the Yunnan faint scent flue-cured tobacco leave extract and the Fujian faint scent flue-cured tobacco leave extract. The electronic cigarette tobacco juice takes a faint scent tobacco leave extract as a main component, so that the aroma and mouthfeel of an electronic cigarette are close to those of the traditional faint scent cigarette. The electronic cigarette tobacco juice is used for atomizing the electronic cigarette and does not generate tar and CO, the harm to consumers is greatly reduced and the product cannot generate the harm of passive smoking.
Owner:HONGYUN HONGHE TOBACCO (GRP) CO LTD

Zhuangfei strawberry essence and preparation method thereof

The invention discloses zhuangfei strawberry essence and a preparation method thereof; the strawberry essence usually comprises faint aroma, sweet aroma, acid aroma, fruit aroma, flower aroma, and characteristic aroma, and the mass fractions of the components are 6-8 parts of faint aroma, 12-15 parts of sweet aroma, 15-25 parts of acid aroma, 40-45 parts of fruit aroma, 3-5 parts of flower aroma,and 5-8 parts of characteristic aroma. The method comprises the following steps: removing pedicles of fresh zhuangfei strawberries, washing, refrigerating and cooling the strawberries, triturating the strawberries by a triturator to obtain pasty strawberries; detecting the aroma components in ripe zhuangfei strawberry fruit by a solid-phase microextraction-gas chromatography / mass spectrum-automatic mass spectrum deconvolution identification system, and determining an optimal formula composition with reference to quantitative data of GC-MS. The zhuangfei strawberry essence obtained by the invention has good natural sense and native sense, and has better application effect in dairy and cold drink than other strawberry essence.
Owner:TIANNING FLAVOR JIANGSU

Nano loaded control release type perfume and its preparation method

The invention relates to nanometer loading controlled releasing essence and the method for preparing the same, belonging to essence preparation field. The microcapsule technical essence is characterized by bad stability, not good controlled releasing performance, short fragrance retention time, and great application limit; and the product with better performance is expensive and difficult to prepare. The invention is to provide an essence- loaded porous hollow silicon dioxide controlled releasing system which is characterized by simple process and long essence retention time. The process for preparation comprises: dissloving essence or perfume compounds with different flavour into proper organic solvent, putting porous hollow nanometer silicon dioxide into it for immersion or putting into self- produced device for adsorption, filtering, drying and getting essence- loaded porous hollow controlled releasing system. The nanometer loading controlled releasing essence is suitable for demostic, artifical fabrics, paper making or air cleaning for flavour fixation and prolonging effective releasing cycle of essence flavour.
Owner:BEIJING UNIV OF CHEM TECH

Microparticles which controllably release olfactorily active substances, methods of using same and processes for preparing same

InactiveUS6235274B1Increase the fragranceAugmenting and enhancing and imparting aroma and tasteCosmetic preparationsPowder deliveryParticulatesFlavor
Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of:(a) an olfactorily active component (e.g., perfume component);(b) silica; and(c) a saccharide composition which is a mixture of mannitol and maltose.The microparticles are useful in augmenting, enhancing and / or imparting aroma and / or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending / extrusion step followed by (3) at least one particularization step.
Owner:INTERNATIONAL FLAVORS & FRAGRANCES

Five-grain fen-flavor liquor and preparation method thereof

The invention discloses a five-grain fen-flavor liquor and a preparation method thereof. The five-grain fen-flavor liquor is prepared through diastatic fermentation of brewing raw materials consisting of sorghum, rice, glutinous rice, wheat and corn by using Qingcha Daqu. The preparation method for the liquor comprises the following steps: preparing the Qingcha Daqu; mixing the brewing raw materials with the Qingcha Daqu; carrying out diastatic fermentation; and carrying out distillation. The liquor provided by the invention has pure, mild and mellow taste and satisfies current requirements for taste and health care by drinkers; the flavor of sorghum, sweetness of corn, pureness of rice, sweetness of glutinous rice and unique fragrance generated by fermentation of wheat collagen and glutenin in wheat are combined in the liquor, and deficiency in brewing with only a grain is substantially improved; and the liquor has no special odor, can be used as a base wine for medicinal liquor and functional liquor, is applicable as a flavoring liquor for development of a high-grade liquor and has a good application prospect.
Owner:内蒙古响沙湾酒业有限责任公司

Production method of jasmine black tea

A production method of jasmine black tea comprises withering, rolling, shaping, fermentation, and scenting, and the process comprises the following steps: firstly selecting high-quality fresh tea, then performing withering, rolling, shaping, fermentation, and scenting to obtain the product. The jasmine black tea prepared by the invention maintains the characteristic of fragrant, sweet and mellow taste of black tea, and has the delicate fragrance of jasmine tea; the product has elegant appearance, good taste and fragrance, lasting infused water, a spherical and distinct shape, a dark brown andoily color, a reddish soup color, heavy and natural fragrance, and mellow and refreshing taste, can leave fragrance in teeth and mouth after drunk, has strong fragrant aftertaste, has better aftertaste after infusion for several times, and is a superfine product pursued by tea ceremony enthusiasts.
Owner:廖银龙 +2

Coffee aroma with improved stability

Process, in order to impart to foodstuffs an aroma of fresh ground and fresh brewed coffee, wherein the aroma substances necessary for imparting the aroma impression of fresh brewed or fresh ground coffee are produced in separate formulations and recombined for use in food stuffs or perfumery products.
Owner:SYMRISE GMBH & CO KG

Vegetable oil type tobacco humectant and preparation method thereof

The invention relates to the field of tobacco processing, in particular to vegetable oil type tobacco humectant and a preparation method thereof. The vegetable oil type tobacco humectant disclosed by the invention comprises the following ingredients in percentage by weight: 10-40% of plant oil, 1.2-6% of emulsifying agent and 54-88% of water, wherein the emulsifying agent is food-grade non-ionic surfactant or natural emulsifying agent. The vegetable oil type tobacco humectant disclosed by the invention has the advantages of simple method, low cost and convenience in adding, is safe and nontoxic after being added into the tobacco without affecting the aroma of a cigarette, and has two efficacies on moisturizing and preventing damp, and the quality of the tobacco is greatly improved.
Owner:SHANGHAI TOBACCO GRP CO LTD

Electronic tobacco juice with baking aroma

ActiveCN104026728AImproves intrinsic suction qualityFeel the sameTobacco treatmentTobacco devicesBiotechnologyLiquid smoke
The invention discloses electronic tobacco juice with baking aroma. A preparation method for the electronic tobacco juice with the baking aroma comprises the following steps of mixing tobacco powder, tobacco shreds or tobacco ash and solvent according to mass-to-volume ratio of 1:5-10; distilling the mixture for 1-4 hours at the temperature of 120-200 DEG C; and feeding inert gas to blow distilled matters in a distilling process until an absorbing liquid is formed so as to obtain the electronic tobacco juice. The tobacco powder, the tobacco shreds or the tobacco ash serve as raw materials; matters with the baking aroma in the tobacco powder, the tobacco shreds or the tobacco ash are extracted and separated from the tobacco powder, the tobacco shreds or the tobacco ash by using a distilling device at certain temperature; the aroma matters of the aroma are quite similar to ingredients of materials of baking aroma generated in the traditional cigarette burning process; after the electronic tobacco juice with the baking aroma is atomized by an atomizer, the feeling of a smoker smoking the electronic tobacco juice is consistent with the feeling of the smoker smoking the traditional cigarettes; and the electronic tobacco juice has the baking aroma generated in the cigarette burning process.
Owner:CHINA TOBACCO HUNAN INDAL CORP

Method for analyzing and identifying key aromatic substances in tobacco leaf

The invention belongs to the technical field of tobacco, and relates to a method for analyzing and identifying the key aromatic substances in tobacco leaf. The method combines the instrument detection technology and a smelting method, wherein a GC (Gas Chromatograph) can qualitatively analyze the aroma compounds, an MS (Mass Spectrometer) can quantitatively analyze the content of each aroma compound in the tobacco leaf, and an ODP (olfactometry detection port) in combination with the smelling of the sensory organ can obtain the odor intensity and odor type of each aroma compound. The invention provides a quick and simple analysis method for identifying the key aromatic substances in the tobacco leaf; the method can quickly and accurately find the compounds in the tobacco leaf greatly contributing to the aroma of the tobacco leaf, and judges the aroma type and odor intensity of the key aromatic substances of the tobacco leaf; and the invention provides perfect technical guidance and data support for the flavoring and blending of the cigarette.
Owner:SHANGHAI TOBACCO GRP CO LTD +1

Pickling method of preserved meat

InactiveCN101816434AGuaranteed to be moderately saltyKeep freshFood preparationBurned skinAbsorption capacity
The invention discloses a pickling method of preserved meat, which mainly comprises the following steps: cutting into strips-smearing seasonings-pickling-smoking-burning skin-cleaning-baking; the pickling steps of the method can lead a meat product to be tasty fast and have good tasting effect, the meat product is salty moderately and can avoid fat oxidation during the pickling process and preserve the fresh flavor of meat; the smoking temperature and the time are reasonably controlled during the smoking process, thereby leading the aroma of smog to be fully absorbed in the meat product and simultaneously avoiding meat stiffening due to excessive dehydration of cells; a condensing tube is adopted for condensing benzopyrene in the smog, thereby reducing the absorption capacity of the benzopyrene on the surface of the meat product and reducing the residual rate; the skin burning step can not only remove hair roots in the meat skin, but also lead the meat skin to be soft after boiling the preserved meat and facilitate the consumption; the cleaning step can clean dust particles on the surface of the meat product and further reduce the residue of the benzopyrene; and the meat product is dried at the specific temperature till the water content reaches 20%-25%, the meat product has good elasticity and high viscosity during the consumption, a consumer can not feel dry and astringent, and the taste is more comfortable.
Owner:巫溪县红池腊鲜食品有限公司

Flavor emitting compositions, devices and packaged food products therewith

Instead of direct introduction into recipes of food products, for example, flavorant emitting compositions including at least one flavorant are in combination with a stabilizer, e.g., adsorbent or absorbent, and indirectly added to the food product via a closed environment of a package by readily releasing the flavorant from the substrate. When a device, such as a porous sachet comprising the compositions is placed in a closed environment of a food package, for example, a constant fresh aroma and / or taste is delivered to the closed atmosphere of the packaged foodstuff and deposited onto the foodstuff per se for preserving and maintaining product freshness for enhanced consumer acceptance. Representative packaged products would include snack foods, such as barbecue chips, potato chips, bakery products, to name but a few.
Owner:MULTISORB TECH INC

Preparation method and application of natural tobacco aroma enhancer

The invention relates to a preparation method of a natural tobacco aroma enhancer. The preparation method is characterized in that the natural tobacco aroma enhancer is obtained by taking albizia flowers as raw materials, extracting the albizia flowers by virtue of a solvent and concentrating the extract. Smoke irritation can be reduced after the natural tobacco aroma enhancer is added into cigarette cut tobacco, offensive odor can be masked, the aroma quality and amount of smoke can be improved, and cigarette smoke is endowed with elegant faint scent. The novel natural tobacco aroma enhancer prepared by the method has a prominent characteristic that a novel application is provided for albizia flower.
Owner:ZHENGZHOU TOBACCO RES INST OF CNTC

Tobacco fig flavor prepared by microbes as well as preparation method and application thereof

InactiveCN101638608AImprove qualityFragrance components increasedFungiTobacco treatmentMicroorganismFood flavor
The invention discloses a tobacco perfume of ficus carica, which is prepared by microbes as well as a preparation method and application thereof, belonging to the field of flavor preparation by microbial fermentation. The tobacco perfume of ficus carica, which is sweet, faint scent, sour and balmy, is directionally produced by utilizing the mixed fermentation of a plurality of flavor producing funguses separated from naturally-aged tobacco leaves and concentrate juice of ficus carica. The invention has the advantages that: compared with the original physical method that clear paste is directlyextracted from the ficus carica, the perfume scent is richer, stronger and sweeter; the effect is better, and the side effects are reduced compared with the original ficus carica clear paste while the perfume of ficus carica is used for a flavoring experiment of tobacco leaves. The perfume of ficus carica can be used for preparing essences and directly used for tobacco charging.
Owner:HUNAN SHINEWAY ENTERPRISE

Method for preparing malts with high malt aroma and beer thereof

ActiveCN103773642AImprove foam stabilityRaise the level of freshnessMalt preparationBiotechnologyMaillard reaction
The invention relates to the field of malting and in particular relates to a method for preparing malts with high malt aroma and beer thereof. The method mainly comprises the following steps: selecting wheat, raw material pretreatment, steeping, sprouting, green malt drying, kilning and removing roots. According to the steeping and sprouting process, the sprouting uniformity is improved, lots of amino acids and reducing sugars are generated under the optimum water activity conditions, the degree of a Maillard reaction is controlled through the drying and gradient temperature rise kilning process, specific malt aroma components are generated, and due to sensory evaluation, the malt has pure and strong aroma, is clean and coordinative and does not have burnt taste and other odors. The method is used for improving the content of malt aroma substances in the malt, the defects that the malt prepared in the prior art is not obvious in aroma and partial specific malts have obvious burnt taste except certain malt aroma are overcome, the technical problem that the malt is aromatic but easily burnt is effectively solved, pure and strong malt aroma is presented, the malt can be used for preparing high-malt aroma wort or high-malt aroma beer, and the typical flavor characteristics of the malt aroma of the beer are reflected.
Owner:TSINGTAO BREWERY

Light-Emitting Smell-Altering Aroma Dispenser

A light-emitting smell-altering aroma dispenser includes a casing having a bottom opening blocked by a base member, heater members supported on trays above a control circuit board in the casing, tubular aroma containers inserted through the top wall of the casing into the heater members at the trays and holding a respective aromatic substance for heating by the heater members to release a pleasant smell subject to the control of the control circuit board, and light emitting devices controlled by the control circuit board to emit light toward the aroma containers when the aroma substance in the aroma containers is being heated to release a pleasant smell.
Owner:HSIAO MING JEN

Tobacco essence with style and features of safflower Hongda tobacco leaves

The invention relates to a tobacco essence with style and features of safflower Hongda tobacco leaves and further relates to a use of the essence. The essence can increase tobacco aroma, endow the aroma features of fresh and sweet scent, acid aroma, nut, wood scent, flower scent and the like to tobacco, significantly improve the aroma features of the safflower Hongda tobacco leaves and simultaneously play the role of softening tobacco smoke. The adding amount of the essence in a tobacco product is 0.01-0.20%.
Owner:WUXI JIAHUA FLAVOR & FRAGRANCE +1

Cold Bubble Distillation Method and Device

A cold method of heated distillation by manipulating bubbles, and cold distillate condensation is described. The continuous method introduces counter-current gas bubbles to a solution under vacuum at cold temperatures, using passive bubble manipulation. This approach accomplishes volatile evaporation at temperatures too low for thermal damage to occur, scrubs distilland mist from evaporated distillate, and condenses distillate by adding little or no heat. The method operates between freezing and ambient temperatures, but primarily near freezing, thus reducing energy consumption, and completely avoiding common thermal damage to delicate aroma, flavor, color, and nutritional distillate constituents that are characteristic of conventional aroma or essence extraction, food or drink concentrations, and chemical separation processes.
Owner:MARTIN DAVID
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