Natural banana essence

Abstract

The invention discloses natural banana essence. The natural banana essence is characterized by comprising the following components in weight percentages: 12-15% of isoamyl acetate, 6-9% of isoamyl butyrate, 0.10-0.15% of benzyl propionate, 0.01-0.02% of methyl heptine carbonate, 0.035-0.05% of gamma-decalactone, 0.05-0.08% of isobutyric acid cinnamyl ester, 0.1-0.15% of hexenyl acetate, 0.03-0.05% of isoamyl hexanoate, 0.5-1% of banana concentrate, 0.01-0.03% of acetal and 80.385-73.19% of propylene glycol. The natural banana essence overcomes a shortcoming of unnatural and impure flavor of the traditional banana essence formulation, and the banana essence also has more natural flavor by adding raw materials such as the banana concentrate, the gamma-decalactone, the methyl heptine carbonate and the like.

Description

technical field [0001] The invention relates to an essence, in particular to a natural banana essence used in foods such as beverages, candies, baked goods and ice cream. Background technique [0002] With the improvement of people's living standards, people's requirements for food quality are also constantly improving. With the application of flavors in food, people gradually demand natural and pure flavor of food. And banana essence, as a kind of essence, is liked by people because of its variety and taste. But because the formula of present banana essence is relatively simple, thereby also caused the fragrance of this essence to be stiff, lacks natural feeling. In order to increase the natural characteristics, the widely used method is to add sweet orange oil or lemon oil to the banana essence to increase the natural feeling. However, this method often leads to insufficient purity and cleanness of the flavor, which will seriously affect the flavoring effect in food. ...

AI Technical Summary

Problems solved by technology

But this method often leads to the essence not being pure and clean enough, which will seriously affect the flavoring effect in food