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Melon essence and preparation method thereof

A technology of melon and essence, which is applied in the direction of alcohol-containing food ingredients, food ingredients as odor improvers, food science, etc., can solve the problems of lack of coordination and fidelity of aroma, and achieve stable and long-lasting aroma quality, good application effect, and excellent preparation process. simple effect

Inactive Publication Date: 2018-10-09
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are few reports on the development of flavors with melon aroma at present, and the existing related melon flavors have problems such as aroma coordination and lack of fidelity.

Method used

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  • Melon essence and preparation method thereof
  • Melon essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015]

[0016] The preparation method of above-mentioned a kind of melon flavor, total raw material is calculated with 100g, is about 3.1g melon aldehyde, 1.6g cis-6-nonenal, 2.3g cucumber aldehyde, 0.3g acetic acid leaf alcohol ester, 0.6g butyric acid leaf alcohol Esters, 0.9g methyl octynecarboxylate, 0.9g methyl heptynecarboxylate, 0.7g linalool, 1.2g hexanal, 0.3g ethyl maltol, 0.5g maltol, 1.1g phenylethyl acetate, Mix 0.8g of ethyl acetate, 0.9g of isobutyl acetate, 1.1g of butyl acetate, 0.6g of 1% leaf alcohol, 1.6g of 10% furanone and 81.5g of propylene glycol in a stirring vessel to obtain the melon essence.

[0017] The melon essence obtained above was dipped with a scented paper, and smelled from the three aspects of head aroma, body aroma and tail aroma. After sensory evaluation, it had the characteristic aroma of melon, rich aroma, slightly heavy sweet rhyme, and its aroma quality Long-lasting and stable.

Embodiment 2

[0019]

[0020]

[0021] The preparation method of above-mentioned a kind of melon essence, total raw material is calculated with 100g, is about 2.8g melon aldehyde, 3.2g cis-6-nonenal, 1.8g cucumber aldehyde, 0.9g acetic acid leaf alcohol ester, 1.3g butyric acid leaf alcohol Esters, 1.2g methyl octynecarboxylate, 0.4g methyl heptynecarboxylate, 0.3g linalool, 1.8g hexanal, 0.2g ethyl maltol, 0.3g maltol, 0.3g phenylethyl acetate, 0.5g of ethyl acetate, 1.2g of isobutyl acetate, 1.5g of butyl acetate, 0.3g of 1% leaf alcohol, 2.1g of 10% furanone and 79.9g of propylene glycol were mixed uniformly in a stirring vessel to obtain the melon essence.

[0022] The melon essence obtained above was dipped with scented paper, and smelled from the three aspects of head aroma, body aroma and tail aroma. After sensory evaluation, it had the characteristic aroma of melon, strong aroma, slightly heavy fruity rhyme, and its aroma quality Long-lasting and stable.

Embodiment 3

[0024]

[0025]

[0026] The preparation method of above-mentioned a kind of melon essence, total raw material is calculated with 100g, is about 1.9g melon aldehyde, 2.5g cis-6-nonenal, 1.1g cucumber aldehyde, 1.3g phyllyl acetate, 0.9g phylloyl butyrate Esters, 1.7g methyl octynecarboxylate, 0.5g methyl heptynecarboxylate, 0.5g linalool, 1.5g hexanal, 0.4g ethyl maltol, 0.4g maltol, 0.9g phenylethyl acetate, 0.7g of ethyl acetate, 1.1g of isobutyl acetate, 1.3g of butyl acetate, 0.8g of 1% leaf alcohol, 1.8g of 10% furanone and 80.7g of propylene glycol were mixed uniformly in a stirring vessel to obtain the melon essence.

[0027] The melon flavor obtained above was dipped with a scent paper, and smelled from the three aspects of head fragrance, body fragrance and tail fragrance. After sensory evaluation, it had the characteristic fragrance of melon, rich and delicate, round and full, and the quality of the fragrance was long-lasting and stable. .

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Abstract

The invention discloses melon essence which is composed of melonal, cis-6-nonenal, cucumber aldehyde, hexenyl acetate, hexenyl butyrate, methyl octylene carboxylate, methyl heptylene carboxylate, linalool, hexanal, ethyl maltol, maltol, phenethyl acetate, ethyl acetate, isobutyl acetate, butyl acetate, leaf alcohol of 1% in mass percent concentration, furanone of 10% in mass percent concentrationand propylene glycol. The invention further provides a preparation method of the melon essence. The preparation method includes: mixing raw materials according to a certain mass percent, and well stirring to obtain the melon essence. Fragrance raw materials used in the melon essence are convenient to obtain, melon is mellow and full in feature fragrance and strong in natural sense, and products are enabled to have natural melon fragrance and taste when the melon essence serving as a food additive is added into food like beverages, jam and cakes.

Description

technical field [0001] The invention belongs to the field of food, and relates to an edible flavor, in particular to a melon flavor and a preparation method thereof. Background technique [0002] Melon is one of the most widely planted economic plants in the world, and it is a worldwide important fruit. Melon is not only delicious, but also rich in nutrients and has high medicinal value. It contains protein, carbohydrates, carotene, niacin, calcium, phosphorus, iron and other nutrients. In addition, muskmelon has an attractive aroma and unique flavor. Its aroma composition mainly includes green, sweet and fruity aromas, and is deeply loved by people. Melon essence can not only enhance the flavor of melon products, but also can be used for flavoring of melon-flavored beverages, jams, pastries and other foods. Therefore, the development of the essence with melon aroma has very important significance. [0003] However, there are few reports on the development of flavors with...

Claims

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Application Information

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IPC IPC(8): A23L27/20
CPCA23V2002/00A23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052A23V2200/15A23V2250/08
Inventor 田怀香卢卓彦史雨桦张雅敬
Owner SHANGHAI INST OF TECH
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