Lychee essence

Abstract

The invention discloses litchi essence which comprises the following components in percentage by weight: 65-95% of propylene glycol, 0.01-2% of dimethyl sulfide, 0.01-4.5% of ethyl acetate, 0.01-0.5% of alpha-terpilenol, 0.01-3% of d-limonene, 0.01-0.5% of ocimene, 0.01-1.5% of beta-caryophyllene, 0.01-0.5% of bisabolene, 0.01-2.3% of ethyl butyrate, 0.01-1.7% of linalool, 0.01-2.5% of beta-pinene, 0.01-4% of acetoin, 0.01-3% of phenethyl alcohol, 0.01-3% of nerol, 0.01-1.5% of geraniol, 0.01-1.8% of vanillyl alcohol, 0.01-0.2% of bitter orange flower oil, 0.01-0.5% of geranium oil, 0.01-1% of benzyl benzoate and 0.01-1% of 2-phenethyl phenylacetate.

Description

technical field [0001] The invention relates to the technical field of food flavors used as food additives, in particular to lychee flavors, in particular to Nuomi lychee flavors. Background technique [0002] Litchi is a subtropical fruit. Litchi is rich in sugar, vitamin C and protein. It has a unique and sweet fragrance and taste. Few fruit varieties in the world can match it. Among them, the three varieties of "guiwei", "gluomi" and "hanging green" are the best. Litchi is mainly distributed in Guangxi, Guangdong, Fujian, and Hainan. The distribution range is relatively narrow, and the lychees are thick and juicy, so it is difficult to achieve long-distance storage and transportation. After lychees are processed, the unique aroma of fresh fruit almost disappears, making it difficult for consumers to taste the flavor of fresh lychees. my country's litchi production accounts for more than 80% of the world's litchi production. In order to improve the commodity quality and...

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional lychee essence often has unrealistic flavor and weak natural feeling in the application process, which affects the flavor quality of lychee products and is not liked by consumers.

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