Natural pineapple essence

Abstract

The invention discloses a natural pineapple essence. The natural pineapple essence is prepared from the following components in parts by weight: 0.01-0.09 part of pineapple methyl ester, 0.01-0.1 partof pineapple ethyl ester, 90-95.95 parts of propylene glycol, 0.1-0.5 part of ethyl acetate, 0.1-0.5 part of ethyl butyrate, 0.1-0.39 part of ethyl hexanoate, 1-5 parts of allyl hexanoate, 0.1-0.5 part of glacial acetic acid, 0.51-1 part of furanone, 1-5 parts of ethyl maltol, 0.1-1 part of ethyl isovalerate and 1-6.95 parts of pineapple extract. The natural pineapple essence has stable fragrancequality.

Description

technical field

[0001] The invention relates to the technical field of food flavor as a food additive, more specifically, it relates to a natural pineapple flavor. Background technique

[0002] The scientific name of pineapple is pineapple, which belongs to the genus Bromeliaceae. It is a perennial monocotyledonous evergreen herbaceous fruit tree and is one of the international bulk tropical fruit trade varieties. As we all know, the preservation and storage of tropical fruits has always been a bottleneck affecting its development, and after the pineapple is processed, the unique aroma of the fresh fruit is unstable or even disappears, making it difficult for consumers to taste the flavor of fresh pineapple. Therefore, in order to improve the quality of pineapple products The quality and sales volume of the product can be improved, and the economic income of the fruit grower can be increased. It can be modified by adding pineapple essence appropriately.

[0003] The patent ...