black pepper essence

Abstract

The invention discloses a black pepper essence, which is composed of the following components: 2-pentanone, 3-carene, trans-caryophyllene, limonene, α-pinene, β-pinene, L-phellandrene, Copaene, δ-santalene, m-cymene, 4-methyl-3-hexanol, myrcene, β-terpineol, 1-vinyl-1-methyl-2,4-cyclohexyl alkanes, β‑myrcene, α‑phellandrene, spartanol, linalool, hexanal, propylene glycol. The black pepper essence of the invention has natural black pepper aroma, has low production cost, and has a good sales market.

Description

Technical field[0001]The present invention relates to the field of edible flavor technology as a food additive, and specific to a black pepper flavor.Background technique[0002]Black pepper (learning: pipernigrum), known as PiPernigrum, a kind of floral vine, also known as Hechuan, which was originally produced in Malabarcoast, India. Its fruity is one of the earliest use of people, which may be the most widely used spices.[0003]The same fruit is still white pepper, red pepper and green pepper production materials. Black pepper is originally produced in South India and has extensive plants in local and other tropics. The fruit of the black pepper will be black and red, and contain a seed; the fruit will become a pepper nucleus of 5 mm in diameter after drying.[0004]Pharmaceutical is also used as driven devices and used to stimulate stomach secretion. Pepper has a long and widely cultivated history in the Southeast Asian tropics, which has long been seen as excellent. It is an importa...

AI Technical Summary

Problems solved by technology

At present, the traditional black pepper essence often has unrealistic flavor and weak natural feeling during the application process, which affects the flavor quality of black pepper products and is not liked by consumers.

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