CN115011500A - Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester - Google Patents
Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester Download PDFInfo
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- CN115011500A CN115011500A CN202210012238.0A CN202210012238A CN115011500A CN 115011500 A CN115011500 A CN 115011500A CN 202210012238 A CN202210012238 A CN 202210012238A CN 115011500 A CN115011500 A CN 115011500A
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- burkholderia
- white spirit
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- 241001453380 Burkholderia Species 0.000 title claims abstract description 29
- 150000002148 esters Chemical class 0.000 title claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 18
- 235000019634 flavors Nutrition 0.000 title claims abstract description 18
- 238000007036 catalytic synthesis reaction Methods 0.000 title abstract description 8
- 238000012136 culture method Methods 0.000 title description 9
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 37
- RGXWDWUGBIJHDO-UHFFFAOYSA-N ethyl decanoate Chemical compound CCCCCCCCCC(=O)OCC RGXWDWUGBIJHDO-UHFFFAOYSA-N 0.000 claims abstract description 32
- YYZUSRORWSJGET-UHFFFAOYSA-N octanoic acid ethyl ester Natural products CCCCCCCC(=O)OCC YYZUSRORWSJGET-UHFFFAOYSA-N 0.000 claims abstract description 22
- WJTCHBVEUFDSIK-NWDGAFQWSA-N (2r,5s)-1-benzyl-2,5-dimethylpiperazine Chemical compound C[C@@H]1CN[C@@H](C)CN1CC1=CC=CC=C1 WJTCHBVEUFDSIK-NWDGAFQWSA-N 0.000 claims abstract description 10
- 230000002194 synthesizing effect Effects 0.000 claims abstract description 10
- 238000012258 culturing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000008346 aqueous phase Substances 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 238000003786 synthesis reaction Methods 0.000 claims description 9
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 239000001888 Peptone Substances 0.000 claims description 3
- 108010080698 Peptones Proteins 0.000 claims description 3
- 235000019319 peptone Nutrition 0.000 claims description 3
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 241000790236 Burkholderia anthina Species 0.000 abstract description 2
- 238000013124 brewing process Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 15
- 230000004151 fermentation Effects 0.000 description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 9
- 239000002609 medium Substances 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 239000012071 phase Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- -1 provide fruit aroma Chemical class 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007979 citrate buffer Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 230000007269 microbial metabolism Effects 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/62—Carboxylic acid esters
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
- C12P7/6436—Fatty acid esters
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Tropical Medicine & Parasitology (AREA)
- Virology (AREA)
- Biomedical Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention belongs to the technical field of microorganisms, and particularly relates to a method for culturing Burkholderia (Burkholderia anthina) BJQ0011 and application thereof in catalytic synthesis of flavor ester of white spirit. The Burkholderia BJQ0011 disclosed by the invention has the capability of efficiently catalyzing and synthesizing ethyl caproate, ethyl caprylate and ethyl caprate of white spirit flavor esters in an aqueous phase system, and the yield is 12.52 +/-1.20, 219.23 +/-1.38 and 309.42 +/-12.59 mg/L respectively. The invention has important significance in the aspect of culturing functional microorganisms for producing substances with white spirit flavor in the white spirit brewing process, and lays a foundation for improving the flavor and quality of the white spirit.
Description
Technical Field
The invention belongs to the technical field of microorganisms, and particularly relates to a culture method of Burkholderia BJQ0011 and application of the culture method in catalytic synthesis of ethyl caproate, ethyl caprylate and ethyl caprate serving as flavor esters of white spirit.
Background
The contents of ethanol and water in the white spirit are about 98 percent of the total amount of the white spirit, and the flavor substances account for about 2 percent of the total amount, are trace components in the white spirit, and play a decisive role in the quality of the white spirit. At present, more than 2000 kinds of the trace components comprise esters, alcohols, acids, aldehydes and ketones, heterocyclic compounds, carbonyl compounds and the like, and the current research shows that the esters have the greatest contribution degree to the flavor of the white wine in all the trace components and are the main components of the aroma. Esters mainly provide fruit aroma, flower aroma and sweet taste to the white spirit, and different white spirit products have different flavor characteristics due to different contents and proportions of the esters. The strong aromatic white spirit is white spirit with ethyl caproate as a main body and composite aroma, wherein small molecular fatty acid ethyl caproate, ethyl caprylate, ethyl caprate and the like are important ester substances determining the aroma and the quality of the white spirit. In actual production, the content of ethyl ester of micromolecular fatty acid such as ethyl caproate in the wine body is taken as an important measurement parameter of the product quality, and the industry is well-known. However, the brewing process produces ester with slow aroma, i.e. the synthesis efficiency of other esters such as ethyl hexanoate, ethyl octanoate and ethyl decanoate is low, so that the brewing aroma period is long and the yield of high-quality liquor is low, and the low content of important esters such as ethyl hexanoate and the like is one of the key reasons for poor quality of strong aromatic white liquor and low yield of high-quality liquor. Research shows that a large amount of ester substances are generated by microbial metabolism in the white spirit fermentation process. Therefore, the screening of the functional microorganisms capable of synthesizing the micromolecular fatty acid ethyl ester can reasonably regulate and control the fermentation process, promote the in-situ synthesis of the flavor ester, fundamentally ensure the quality of the fermented white spirit and enrich the microbial resources for synthesizing the white spirit ester.
Therefore, the invention aims to provide a culture method of a high-quality microbial resource Burkholderia BJQ0011 and application thereof in catalytic synthesis of flavor esters of liquor, which can promote production of beneficial flavor esters such as ethyl caproate, ethyl caprylate and ethyl caprate in liquor and provide a preferable microbial resource for synthesis of esters in the liquor fermentation process.
Disclosure of Invention
The invention aims to provide a culture method of Burkholderia BJQ0011 and application thereof in catalytic synthesis of ethyl caproate, ethyl caprylate and ethyl caprate in a water phase system.
The invention is realized by the following technical scheme:
the invention discloses a culture method of Burkholderia BJQ0011 and application thereof in synthesizing white spirit flavor ester. The culture medium of the culture method comprises the following components: 5.0g/L of sorghum flour; peptone 10.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0 mL/L. The culture conditions are as follows: shaking and culturing at 30 + -2 deg.C and 150 + -50 rpm for 2-5 d.
The invention also discloses application of Burkholderia BJQ0011 in catalytic synthesis of ethyl caproate, ethyl caprylate and ethyl caprate of white spirit flavor esters in an aqueous phase system.
Compared with the prior art, the invention has the following beneficial technical effects:
the invention utilizes the microbial technology to optimally culture the Burkholderia BJQ0011 and prepares a crude enzyme preparation by using the Burkholderia BJQ0011, and the crude enzyme preparation is proved to have the capability of catalyzing and synthesizing ethyl caproate, ethyl caprylate and ethyl caprate in a water phase system, and the yield is respectively 12.52 +/-1.20, 219.23 +/-1.38 and 309.42 +/-12.59 mg/L. The microorganism and the crude enzyme preparation thereof obtained by the method for culturing Burkholderia BJQ0011 provided by the invention have the capability of catalytically synthesizing important flavor esters of ethyl hexanoate, ethyl octanoate and ethyl decanoate in an aqueous phase system for brewing white spirit.
The crude enzyme solution prepared by the method for culturing Burkholderia BJQ0011 can be used for efficiently catalyzing and synthesizing ethyl caproate, ethyl caprylate and ethyl caprate in a water phase system, and provides a reference value for improving the flavor and quality of white spirit.
Deposit description
Burkholderia (Burkholderia anthina) is preserved in the common microorganism center of China Committee for culture Collection of microorganisms, the preservation place is No. 3 of Xilu No. 1 of Beijing republic of Kogyo, the North Cheng, the preservation number is CGMCC No.24187, and the preservation date is 2021, 12 months and 29 days.
Drawings
FIG. 1 shows the optimization results of nitrogen source (A) and carbon source (B) in the synthesis of ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate by Burkholderia BJQ0011
FIG. 2 is the original chromatogram of the gas chromatogram for the catalytic synthesis of ethyl valerate, ethyl hexanoate, ethyl octanoate and ethyl decanoate by Burkholderia BJQ0011
FIG. 3 shows the quantitative calculation results of Burkholderia BJQ0011 catalyzing and synthesizing ethyl valerate, ethyl caproate, ethyl caprylate and ethyl caprate
Detailed Description
The present invention will now be described in further detail with reference to the following detailed description of exemplary embodiments thereof, which are illustrated in the accompanying drawings and not in the limiting sense. The following examples are provided for the implementation of the conventional technology and conditions, not detailed in the steps or conditions.
Example 1 optimization of Nitrogen and carbon sources for fermentation culture of Burkholderia BJQ0011
Activating strains: under aseptic conditions, Burkholderia BJQ0011 is inoculated into a 30mL test tube containing 5mL fermentation medium, and is subjected to shaking culture at 30 +/-2 ℃ and 150 +/-50 rpm for 1-2 days.
Nitrogen source optimization fermentation culture: under aseptic conditions, activated Burkholderia BJQ0011 was inoculated into a 300mL Erlenmeyer flask containing 100mL of fermentation medium at 30. + -. 2 ℃ and 150. + -. 50rpm, and cultured with shaking for 2-5 days. The cultured fermentation broth was subjected to the preparation of a crude enzyme solution according to example 2, the ester synthesis ability of the obtained crude enzyme solution was measured according to example 3, and an optimum nitrogen source was determined according to the amount of ester synthesis.
The fermentation medium comprises the following components: sucrose 5.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0mL/L, different nitrogen sources (shown in FIG. 1A) 20.0g/L, and autoclaving at 115 deg.C for 20 min.
Carbon source optimization fermentation culture: under aseptic conditions, activated Burkholderia BJQ0011 was inoculated into a 300mL Erlenmeyer flask containing 100mL of fermentation medium at 30. + -. 2 ℃ and 150. + -. 50rpm, and cultured with shaking for 2-5 days. The cultured fermentation broth was subjected to ester synthesis capacity measurement in example 3 to prepare a crude enzyme solution in accordance with example 2, and the optimum carbon source was determined in accordance with the amount of ester synthesized.
The fermentation medium comprises the following components: peptone 20.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0mL/L, carbon sources of different types (shown in FIG. 1B) 5.0g/L, and autoclaving at 115 deg.C for 20 min.
EXAMPLE 2 preparation of crude enzyme preparation of Burkholderia BJQ0011
Taking 10-30mL of fermentation medium in a 50mL centrifuge tube, disrupting the bacterial cells with an ultrasonic cell disruptor, 6000 Xg, centrifuging for 10min, and taking the supernatant as a crude enzyme preparation.
Example 3 determination of the ability of crude enzyme preparation of Burkholderia BJQ0011 to catalyze ester synthesis in aqueous system simulating fermentation of white spirit
10mL of reaction system: 1mL of a Burkholderia BJQ0011 crude enzyme solution; citrate buffer (pH 4.0), 9mL (ethanol added to 1M); caproic acid, caprylic acid and capric acid, all at a final concentration of 10 mM. Culturing at 37 + -1 deg.C and 150 + -10 rpm for 24 h. Extraction was performed using 3mL of n-hexane, and the amount of ester synthesized was quantitatively determined by gas chromatography.
The chromatographic column is Agilent 19091N-213I. The detection condition is 40 deg.C, and maintaining for 5 min; heating to 170 deg.C at a speed of 8 deg.C/min, and maintaining for 10 min; the temperature is increased to 240 ℃ at a speed of 8 ℃/min and kept for 5 min. The sample size was 1 μ L, without splitting. The carrier gas was nitrogen, the flow rate was 1mL/min, and the detector was FID.
As a result, the culture method of Burkholderia BJQ0011 and the crude enzyme preparation prepared from the Burkholderia BJQ0011 cultured by the method have the capability of catalyzing and synthesizing ethyl hexanoate, ethyl octanoate and ethyl decanoate in an aqueous phase system (shown in figure 2), and the yields are respectively 12.52 +/-1.20, 219.23 +/-1.38 and 309.42 +/-12.59 mg/L (shown in figure 3).
Claims (3)
1. The method for culturing Burkholderia BJQ0011 is characterized in that the Burkholderia is cultured to prepare a crude enzyme solution, and the crude enzyme solution has the characteristic of catalytically synthesizing ethyl caproate, ethyl caprylate and ethyl caprate which are flavor esters of white spirit in an aqueous phase system.
2. The method of claim 1, wherein the medium comprises: 5.0g/L of sorghum flour; peptone 10.0g/L, K 2 HPO 4 1.0g/L，(NH 4 ) 2 SO 4 1.0g/L，MgSO 4 0.8g/L, olive oil 10.0 mL/L. Culturing at 30 + -2 deg.C and 150 + -50 rpm for 2-5 days.
3. The Burkholderia BJQ0011 as claimed in claim 1, having the ability to catalyze the synthesis of ethyl hexanoate, ethyl octanoate and ethyl decanoate in an aqueous system with yields of 12.52 ± 1.20, 219.23 ± 1.38, 309.42 ± 12.59mg/L, respectively.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210012238.0A CN115011500A (en) | 2022-01-06 | 2022-01-06 | Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210012238.0A CN115011500A (en) | 2022-01-06 | 2022-01-06 | Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester |
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| CN115011500A true CN115011500A (en) | 2022-09-06 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210012238.0A Pending CN115011500A (en) | 2022-01-06 | 2022-01-06 | Burkholderia BJQ0011 culture method and application thereof in catalytic synthesis of white spirit flavor ester |
Country Status (1)
| Country | Link |
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| CN (1) | CN115011500A (en) |
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2022
- 2022-01-06 CN CN202210012238.0A patent/CN115011500A/en active Pending
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