Water soluble banana essence

Abstract

The invention relates to water soluble banana essence which is characterized by comprising the following components in parts by weight: 1 part of ethyl acetate, 1 part of linalool, 10 parts of isoamyl acetate, 0.6 parts of eugenol, 1 part of ethyl butyrate, 2 parts of butyraldehyde, 3 parts of amyl butyrate, 0.1 part of heliotropin, 1 part of amyl valerate, 25 parts of ethanol, 0.5 part of vanillin and 55 parts of distilled water. According to the water soluble banana essence prepared by the invention, the stability of the essence is improved, and the essence can be widely applied to the field of food or medicines.

Description

Technical field: [0001] The invention relates to the field of essence formulations, in particular to the field of water-soluble banana essence formulations. Background technique: [0002] Banana flavor, as a traditional flavor substance of sweet flavor, has been loved by people so far. However, since the spices directly extracted from fruits are limited, it is inevitable to use artificial blending to produce fruit flavors. [0003] It is currently known that the characteristic compounds that constitute the unique sweet fruity aroma of bananas are mainly low-boiling esters containing C4~C6 alcohols, such as isoamyl acetate, butyl acetate, isoamyl isovalerate, eugenol, and eugenol A ether, elemin, etc. [0004] Because the characteristics of flavors are mostly fat-soluble volatile components, it is difficult to add them to water-soluble foods or medicines, and they are easy to volatilize. Therefore, it is particularly important to open water-soluble flavors. [000...

AI Technical Summary

Problems solved by technology

[0004] Because the characteristics of flavors are mostly fat-soluble volatile components, it is not easy to add them to water-soluble foods or medicines, and they are easy to volatilize