http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109757700-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-29 |
| filingDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2022-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109757700-B |
| titleOfInvention | Durian-flavor essence and preparation method thereof |
| abstract | The invention relates to durian flavor essence which comprises the following components: propanethiol; 3-hydroxy-2-butanone; hexadecanoic acid; octadecanoic acid; 2-methyl-butyric acid ethyl ester; 2-methyl-butyric acid methyl ester; ethyl propionate; ethyl acetate; ethyl butyrate; propyl caproate; ethyl heptanoate; ethyl caprylate; 2, 5-dithiahexane; 3, 5-dimethyl-1, 2, 4-trithiolane; 3-methylthiopropionic acid methyl ester; diethyl disulfide; propyl trisulfide; diallyl sulfide; ethanethiol; propylene glycol; durian extract. The durian flavor essence has natural, strong and non-irritating durian flavor, meets the pursuit of people for the flavor, and enlarges the application range of the durian; meanwhile, the product is high temperature resistant, and can effectively supplement loss of durian flavor in the hot processing process, thereby enhancing the characteristic flavor of durian of food. |
| priorityDate | 2019-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.