香精香料化学选修课教学模式探讨与实践

文章结合教学实践经验,从教学内容、教学方式及课程评价方面探讨了香精香料化学选修课程的教学模式。构建教学内容时着重强调嗅辨测试、实验配备及科研成果的引入;教学中采用多媒体技术、增加香气嗅辨实践、促进课堂中学生的参与度等灵活的教学方式;课程成绩的评定由平时成绩、实验成绩和期末论文成绩三部分组成。实践表明,该教学模式有益地提高了学生的积极性和主动性,促进了课堂教学效果。     

香精香料行业ERP实施的管理困扰及解决方案

本文介绍了香精香料行业的基本知识，并结合该行业的ERP实施经验，总结了香精香料行业ERP实施中常见的管理困扰和解决方案，以抛砖引玉请大家共同研讨该行业信息化过程中碰到的问题和困扰，以提高该行业ERP实施的成功率和质量。     

外源性雄激素连续三年生理诱导雄麝二次泌香的研究

本文报道了应用外源性雄激素连续三年生理诱导雄麝二次泌香实验过程中,雄麝诱导泌香期的生理特征及诱导产香量的变化规律,探讨了雄激素生理诱导技术对雄麝自然泌香量的影响。实验结果表明:应用外源性雄激素连续三年诱导雄麝均可使其产生诱导香,提高麝香年产量,雄麝诱导泌香期的行为及体征和自然泌香期一样:雄麝连续三年诱导产香量呈逐年下降趋势。实验中还发现:雄激素连续三年诱导雄麝产香实验不影响雄麝自然产香量。     

Evaporation from a Three‐Phase Emulsion

The evaporation path was determined for the emulsion system water, linalool and 5% Laureth 4, (L4), from the phase diagram of the components. The initial part of the evaporation took place in a two‐phase region of the emulsion and the path, expressed as fractions of the compounds, was non‐linear reflecting the changed vapour pressure of the linalool. The latter part of the evaporation, on the other hand, occurred through a three‐phase region and the path now formed a straight line. The recently introduced algebraic approach to extracting information from phase diagrams enabled presenting quantitative changes in composition, phase fractions and total content of the emulsion, as well as the vapour pressure versus different variables; including time.     

Selective Enzymatic Transformation to Aldehydes in vivo by Fungal Carboxylate Reductase from Neurospora crassa

The enzymatic reduction of carboxylic acids is in its infancy with only a handful of biocatalysts available to this end. We have increased the spectrum of carboxylate‐reducing enzymes (CARs) with the sequence of a fungal CAR from Neurospora crassa OR74A (NcCAR). NcCAR was efficiently expressed in E. coli using an autoinduction protocol at low temperature. It was purified and characterized in vitro, revealing a broad substrate acceptance, a pH optimum at pH 5.5–6.0, a T_m of 45 °C and inhibition by the co‐product pyrophosphate which can be alleviated by the addition of pyrophosphatase. The synthetic utility of NcCAR was demonstrated in a whole‐cell biotransformation using the Escherichia coli K‐12 MG1655 RARE strain in order to suppress overreduction to undesired alcohol. The fragrance compound piperonal was prepared from piperonylic acid (30 mM) on gram scale in 92 % isolated yield in >98% purity. This corresponds to a productivity of 1.5 g/L/h.

     

Vapour pressure of a fragrance ingredient during evaporation in a simple emulsion

The phase diagram water, phenethyl alcohol and laureth 4 was determined and the variation of the vapour pressure of the alcohol was determined during evaporation using gas chromatographic head-space analysis. The phase changes during evaporation were estimated from the phase diagram and compared to the appearance of the emulsion using optical microscopy. The transfer of the fragrance ingredient between different phases during the process was estimated and its measured vapour pressures compared to those calculated from values of earlier determination in different phases in the system. The agreement was good.     

Physiological and biochemical characteristics of the ethyl tiglate production pathway in the yeast Saprochaete suaveolens

A yeast identified as Saprochaete suaveolens was investigated for its capacity to produce a large panel of flavouring molecules. With a production of 32 compounds including 28 esters, S. suaveolens seems to be a good producer of fruity flavours and fragrances and especially of unsaturated esters, such as ethyl tiglate. Physiological and biochemical analyses were performed in this study in an attempt to comprehend the metabolic route to the formation of this compound. We show that the accumulation of ethyl tiglate by S. suaveolens is specifically induced by isoleucine. However, and contrary to S. cerevisiae, which harbours a classical Ehrlich pathway leading to the production of 2‐methylbutanol from isoleucine, our results provide phenotypic and enzymological evidence of ethyl tiglate biosynthesis in S. suaveolens through the catabolism of this amino acid by the β‐oxidation pathway, which generates tiglyl‐CoA as a probable intermediate. A kinetic analysis of this flavour molecule during growth of S. suaveolens on glucose and isoleucine showed a phase of production of ethyl tiglate that culminated concurrently with isoleucine exhaustion, followed by a disappearance of this compound, likely due to reassimilation by the yeast. Copyright © 2014 John Wiley & Sons, Ltd.     

Encapsulation and controlled release of fragrances from functionalized porous metal–organic frameworks

In the fragrance and perfume industry, the encapsulation and controlled release of fragrance is important to appeal to consumers and promote the quality of products. Here, we demonstrate that porous metal–organic frameworks (MOFs) can effectively encapsulate and release fragrant molecules in a controlled manner. The incorporation of functional groups into MOFs can improve the adsorption and release behavior of fragrant molecules. We find that polar ester-type fragrances exhibit higher adsorption on polar hydroxyl-functionalized MOF [UiO-66-(OH)₂] than on nonpolar MOF (UiO-66), while nonpolar terpenoid-type fragrances show no adsorption difference between these two MOFs. The release profiles show that UiO-66-(OH)₂ can prolong the release of polar fragrances compared with nonpolar fragrances. Both the experimental results and computer molecular modeling demonstrate that the hydroxyl groups in UiO-66-(OH)₂ can form strong hydrogen binding with different ester fragrances. The releasing kinetics indicates that pore diffusion is the rate-limiting step of fragrance release from MOFs. © 2018 American Institute of Chemical Engineers AIChE J, 65: 491–499, 2019     

Chemoenzymatic Synthesis of Fragrance Compounds from Stearic Acid

Fatty acids are versatile precursors for fuels, fine chemicals, polymers, perfumes, etc. The properties and applications of fatty acid derivatives depend on chain length and on functional groups and their positions. To tailor fatty acids for desired properties, an engineered P450 monooxygenase has been employed here for enhanced selective hydroxylation of fatty acids. After oxidation of the hydroxy groups to the corresponding ketones, Baeyer–Villiger oxidation could be applied to introduce an oxygen atom into the hydrocarbon chains to form esters, which were finally hydrolyzed to afford either hydroxylated fatty acids or dicarboxylic fatty acids. Using this strategy, we have demonstrated that the high-value-added flavors exaltolide and silvanone supra can be synthesized from stearic acid through a hydroxylation/carbonylation/esterification/hydrolysis/lactonization reaction sequence with isolated yields of about 36 % (for ω−1 hydroxylated stearic acid; 100, 60, 80, 75 % yields for the individual reactions, respectively) or 24 % (for ω−2 hydroxylated stearic acid). Ultimately, we obtained 7.91 mg of exaltolide and 13.71 mg of silvanone supra from 284.48 mg stearic acid.     

麝香M合成工艺探讨

针对合成麝香M工艺进行了改进,使麝香M的酯化产率由以前的80%提高到88%,产品质量有明显改观,同时对解聚用催化剂的选择进行了探讨.