56 results about "Hexanal" patented technology

A flavor and fragrance composition possessing an antibacterial activity effective against periodontal disease-causing bacteria and / or a halitosis-inhibition action capable of controlling production of volatile sulfides, which is safe for the human body, and containing at least one or more substances selected from food fragrance materials such as hexylaldehyde, caryophyllene alcohol, cinnamicaldehyde, dihydroeugenol, farnesol, dihydrofarnesol, hinokitiol, isoeugenol, γ-undecalactone, d-limonene, o-methoxycinnamicaldehyde, β-pinene, γ-terpinene, terpinolene, orange oil, nutmeg oil, and grapefruit oil, and an oral care composition containing the same.

Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq / kg to 3.0 meq / kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.

The invention provides a method for identifying different origins of red plum and apricot, and belongs to the technical field of food detection. In this method, the place of origin is respectively Pengyang County (PY-HM), Guyuan Pengbao Town (YZ-PP-HM-Y), Guyuan Nanping Village (YZ-NP-HM-Y); Pengyang, Guyuan The markers of red apricot plum from the county production area are: 2-methyl butanol, n-hexanol, butyl acetate; the markers of red apricot plum from the production area of ​​Pengbao Town, Guyuan are: trans-2-hexene-1-alcohol, 5 ‑Methyl‑2‑furanmethanol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate, butyl acetate; the markers for red apricot plum from Nanping Village, Guyuan are: trans‑2‑hexane En-1-alcohol, 5-methyl-2-furan methanol, benzaldehyde, n-hexanal, valeraldehyde, phenylacetaldehyde, ethyl hexanoate. The method has the advantages of convenient sample pretreatment, simple operation and high accuracy and sensitivity, which can realize rapid and accurate identification of red plum apricots from different origins, and provide a solid theoretical basis for improving the quality of red plum apricots and their counterfeit sales.

The invention discloses a formulated purple potato essence, which comprises the following raw materials in parts by weight: 0.01-2 parts of isobutyraldehyde, 0.01-2 parts of isovaleraldehyde, 0.01-2 parts of acetic acid, 0.1-5 parts of isoamyl alcohol, 0.05-2 parts of hexanal, 0.01-5 parts of 2-heptanone, 0.01-5 parts of heptanal, 0.01-0.5 parts of 4-ethylphenol, 0.01-5 parts of methyl hexanoate, 0.01-5 parts of benzaldehyde, 0.01-5 parts of acid, 0.01-5 parts of 2-octanone, 0.01-5 parts of ethyl caproate, 0.01-5 parts of ethyl caprylate, 0.005-2 parts of 2-undecanone, etc., and auxiliary materials. The essence provided by the invention has the characteristic flavor of roasted purple potatoes, and can continuously provide the unique sensory flavor of purple potatoes when added to the heat-processed products of purple potatoes.

The invention discloses a blended type thick broad-bean sauce essence. The blended type thick broad-bean sauce essence is prepared from 3-methylthio propanol, 3-(methylsulfanyl)propanal, ethyl lactate, ethyl caprylate, hexanal, benzaldehyde, acetic acid, propionic acid, butyric acid, isovaleric acid, caproic acid, octoic acid, piperonal, furanone, furfural, 5-methylfurfural, 4-ethylguaiacol, butyl alcohol, 1-octen-3-ol, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, methyl cyclopentenolone and propylene glycol. The invention further provides a preparation method of the blended type thick broad-bean sauce essence. Blending is performed according to the proportion of the formula, and the thick broad-bean sauce essence which is coordinating in aroma, vivid in flavor and mellow is obtained.

The invention provides a novel compound for detecting hexanal exhaled by a lung cancer patient and a preparation method thereof. The structural formula is represented as follows. The compound is called as bis-[5-(4-carbonyl phenyl)-10, 15, 20-triphenyl porphyrin]-1, 2-phthalimide. The compound is obtained by removing two molecules of water from 5-p-carboxyphenyl-10, 15, 20-triphenyl porphyrin and o-phenylenediamine; carboxyl porphyrin with excellent photoelectric properties and the o-phenylenediamine are subjected to condensation reaction to form a molecular tweezer compound with specific cavity sizes; and the compound can be further developed into a sensitive material for visual breath detection of the lung cancer patient. By means of the novel compound, breathing diagnosis of diseases can be performed, and problems that convention diagnosis methods of lung cancers are complicated, time-consuming and expensive and can cause damages to the patient are solved.