Essence made of orange juice

Abstract

The invention discloses an orange water essence, formed by 1% butyl acetate at 0.18-0.26, 1% aldehyde group NO. 3 at 0.08-0.15, 1% alcohol at 0.01-0.02, 1% 3-hydroxy ethyl caproate at 0.015-0.023, 1% reverse-2-hexenol at 0.020-0.035, 1% ethyl caproate at 0.008-0.012, 1% fragrance at 0.016-0.025, 1% citral at 0.03-0.07, and the left is 10% orange oil. The invention can avoid the defects of presentorange soluble essence as easy volatile and bad orange simulation, with natural feeling.

Description

technical field [0001] The invention relates to an additive for food and food material, more specifically relates to a water essence with orange aroma. Background technique [0002] Orange fruit is rich in nutrition. It has been one of people's favorite fruits since ancient times. It is widely used. The deployment of orange flavor has always been the focus of research by perfumers. The quality of orange is good, the peel is medium thick, the juice cells are crisp and juicy, the flavor is sweet and fragrant, without the sour taste and bitter aftertaste of ordinary sweet oranges, and is favored by consumers, so this kind of orange has a strong taste. Flavored edible water essence has certain market significance. However, in addition to the shortcoming that the water-soluble essence is easy to volatilize, the drinks or original juices that have added orange flavor essence on the market also have defects such as insufficient fidelity of orange flavor fragrance, and their natura...

AI Technical Summary

Problems solved by technology

Of course, each perfumer of food flavor has his own understanding of the aroma of sweet orange, which will produce certain differences

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