Bitter gourd essence and preparation method and application thereof

A technology of balsam pear and essence, applied in applications, food preparation, essential oils/spices, etc., can solve the problem of not perfect aroma, etc., and achieve the effect of vivid aroma, long-lasting fragrance and remarkable effect

Inactive Publication Date: 2009-10-14
广州市凯虹香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The authenticity of aroma and taste is a basic evaluation criterion for the success of food. Flavor additives can give food a unique aroma, an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of balsam pear essence (100g), comprises head fragrance, body fragrance, base fragrance and solvent;

[0043] The top fragrance includes the following components:

[0044] Ethyl butyrate 0.5g

[0045] Linalool 0.05g

[0046] Leaf alcohol 0.6g

[0047] Follyl Acetate 0.05g

[0048] The body fragrance includes the following components:

[0049] Blended bitter melon aldehyde 23g

[0050] cis-4-heptenal 3g

[0051] Acetaldehyde 1.5g

[0052] The base fragrance includes the following components:

[0053] Gamma Decalactone 1.6g

[0054] Butyl laurolactone 2g

[0055] Dodecanoic acid 0.03g

[0056] Described solvent comprises following component, by weight percentage:

[0057] Propylene glycol 67.67g

[0058] The preparation method of the above-mentioned bitter gourd essence: first weigh each component, then place each component in a stirring device, and stir evenly.

[0059] The above-mentioned balsam pear essence is applied to flavoring health food or con...

Embodiment 2

[0061] Another kind of balsam pear essence (100g), including head fragrance, body fragrance, base fragrance and solvent;

[0062] The top fragrance includes the following components:

[0063] Ethyl butyrate 0.3g

[0064] Linalool 0.03g

[0065] Leaf alcohol 0.4g

[0066] Folate acetate 0.02g

[0067] The body fragrance includes the following components:

[0068] Blended bitter melon aldehyde 20g

[0069] cis-4-heptenal 5g

[0070] Acetaldehyde 2g

[0071] The base fragrance includes the following components:

[0072] Gamma Decalactone 2g

[0073] Butyl laurolactone 1g

[0074] Dodecanoic acid 0.03g

[0075] Described solvent comprises following component, by weight percentage:

[0076] Propylene glycol 69.22g

[0077] The preparation method of the above-mentioned bitter gourd essence: first weigh each component, then place each component in a stirring device, and stir evenly.

[0078] The above-mentioned balsam pear essence is applied to flavoring health food or c...

Embodiment 3

[0080] Another kind of balsam pear essence (100g), comprises head fragrance, body fragrance, base fragrance and solvent;

[0081] The top fragrance includes the following components:

[0082] Ethyl butyrate 0.6g

[0083] Linalool 0.06g

[0084] Leaf alcohol 0.5g

[0085] Follyl Acetate 0.04g

[0086] The body fragrance includes the following components:

[0087] Blended bitter melon aldehyde 25g

[0088] cis-4-heptenal 4g

[0089] Acetaldehyde 1g

[0090] The base fragrance includes the following components:

[0091] Gamma Decalactone 1.5g

[0092] Butyl laurolactone 2g

[0093] Dodecanoic acid 0.02g

[0094] Described solvent comprises following component, by weight percentage:

[0095] Propylene glycol 65.28g

[0096] The preparation method of the above-mentioned bitter gourd essence: first weigh each component, then place each component in a stirring device, and stir evenly.

[0097] The above-mentioned balsam pear essence is applied to flavoring health food or c...

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PUM

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Abstract

The invention discloses a bitter gourd essence, comprising a top note, a body note, a bottom note and a solvent; the top note comprises the following components based on weight percentage: 0.3-0.6% of ethyl butyrate, 0.03-0.06% of linalool, 0.4-0.6% of leaf alcohol and 0.02-0.05% of hexenyl acetate; the body note comprises the following components based on weight percentage: 20-25% of prepared bitter gourd aldehyde, 3-5% of cis-4-heptenal and 1-2% of aldehyde; the bottom note comprises the following components based on weight percentage: 1.5-2% of gamma-decalactone, 1-2% of Delta-dodecalactone and 0.02-0.03% of dodecanoic acid; the solvent comprises the following component based on weight percentage: 62.66-72.73% of propanediol. The invention also discloses a preparation method and application of the bitter gourd essence.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a bitter gourd essence, a preparation method and application thereof. Background technique [0002] The bitter gourd essence of the prior art is widely known in the application of health food or confectionary food, and the consumer's acceptance of this type of food not only depends on the mouthfeel brought by these foods, but also depends on the fragrance brought by it , so the flavor component is an important factor for the success of this type of food. The authenticity of aroma and taste is a basic evaluation criterion for the success of food. Flavor additives can give food a unique aroma, and in some cases can better please consumers. The current bitter melon flavor is used in health food or confectionery. The aroma is not perfect. Contents of the invention [0003] In order to overcome the deficiencies in the prior art above, the present invention provides a bit...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L1/30A23G3/36
Inventor 陶垒
Owner 广州市凯虹香精香料有限公司
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