http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108013426-A

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filingDate 2017-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6973e5924dd2c20734e375ca0ec12dd1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_906fa49dba81aefa092cf1b78c7eeec8
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publicationDate 2018-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-108013426-A
titleOfInvention A kind of roast beef essence and preparation method thereof
abstract The present invention relates to a kind of roast beef essence and preparation method thereof.The roast beef essence is prepared by the following raw material:Furanone, methyl cyclopentenyl ketone, ethylmaltol, oil of ginger, chive oil, geranium oil, 2 acetyl group pyrazines, 2 methylpyrazines, 2; 3; 5 trimethylpyrazines, methyl (2 methyl, 3 furyl) two sulphur, methyl furfuryl disulfide, thiazole sulfur, 2; 4 dimethyl, 5 acetylthiazole, 2,5 dimethyl, 3 acetyl thiophene, cocker aldehyde, pineapple alcohol, 3 sulfydryl, 2 butanone, fourth position dodecalactone, 4 guaethols, 2 methyl of thioacetic acid, 3 furans ester, rapeseed oil.Roast beef essence characteristic perfume of the present invention is true to nature, it is strong and brisk in taste persistently, mouthfeel it is full.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115624161-A
priorityDate 2017-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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