Honey peach-flavored essence formulation

A technology of peaches and flavors, applied in the field of flavors, can solve the problems of not having enough mellow taste and not enough natural fragrance, and achieve the effect of better mellow taste and more natural aroma

Inactive Publication Date: 2019-01-04
双凯食品配料(昆山)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a peach-flavored essence formula, which solves the problem that the fragrance is not natural enough, the mouthfeel is not mellow enough, and is not liked by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The specific steps of the production method are as follows:

[0027] 1). Ethyl butyrate 2.00%, leaf alcohol 0.60%, propyl butyrate 0.60%, benzaldehyde 0.30%, butyl isovalerate 2.00%, β-ionone 0.30%, α-ionone 0.30%, C Decanolide 0.60%, peach aldehyde 0.60%, propionic acid 0.40%, folate isobutyrate 0.70%, butydecanolide 0.60%, ethyl maltol 0.60%, propylene glycol 87.90%, 8-mercaptomint Ketone 2.00%, butyl undecanolide 0.80% and propyl caprolactone 1.00% are proportioned according to a certain ratio, and then placed in a well-sealed clamping tank to complete the mixing and stirring;

[0028] 2). Put the mixed objects in a sealed tank with good airtightness for storage.

Embodiment 2

[0030] The specific steps of the production method are as follows:

[0031] 1). Combine ethyl butyrate 1.00%, leaf alcohol 0.50%, propyl butyrate 0.50%, benzaldehyde 0.20%, butyl isovalerate 1.00%, β-ionone 0.20%, α-ionone 0.20%, Propanolactone 0.50%, Peach aldehyde 0.50%, Propionic acid 0.30%, Folate isobutyrate 0.60%, Butyl decanolactone 0.50%, Ethyl maltol 0.50%, Propylene glycol 90.70%, 8-mercaptomint 1.80% of ketone, 0.90% of butyl undecanolide and 1.10% of propyl capryrolactone are proportioned according to a certain ratio, and then placed in a well-sealed clamping tank to complete the mixing and stirring;

[0032] 2). Put the mixed objects in a sealed tank with good airtightness for storage.

Embodiment 3

[0034] 1). Combine ethyl butyrate 2.00%, leaf alcohol 0.60%, propyl butyrate 0.60%, benzaldehyde 0.30%, butyl isovalerate 2.00%, β-ionone 0.30%, α-ionone 0.30%, Propyldecanolactone 0.60%, Peach aldehyde 0.60%, Propionic acid 0.40%, Folate isobutyrate 0.70%, Butyldecanolide 0.60%, Ethyl maltol 0.60%%, Propylene glycol 87.90%, 8-mercapto Menthone 2.00%, butyl-undecanolide 0.90% and propyl-caprolactone 1.20% are proportioned according to a certain ratio, and then placed in a well-sealed clamping tank to complete the mixing and stirring;

[0035] 2). Put the mixed objects in a sealed tank with good airtightness for storage.

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PUM

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Abstract

The invention discloses a honey peach-flavored essence formulation, comprising, by weight, 1.00-3.00% of ethyl butyrate, 0.50-0.80% of leaf alcohol, 0.50-0.80% of propyl butyrate, 0.20-0.50% of benzaldehyde, 1.00-3.0% of butyl isovalerate, 0.20-0.50% of beta-ionone, 0.20-0.50% of alpha-ionone, 0.50-0.80% of gamma-decalactone, 0.50-0.80% of peach aldehyde, 0.30-0.80% of propionic acid, 0.60-0.90% of cis-3-hexenyl isobutyrate, 0.50-0.80% of 5-decanolide, 0.50-0.80% of ethyl maltol, and 93.50-98.50% of propylene glycol. By adding 8-mercaptomenthone, undecanolactone and gamma-octalactone, the aroma of the honey peach-flavored essence can be greatly improved; by adding 8-mercaptomenthone in a certain ratio, the aroma of undecanolactone can be neutralized and can be more natural, softer and morepopular with people; by adding gamma-octalactone in a certain ratio, the taste of the honey peach-flavored essence can be more mellow.

Description

Technical field [0001] The invention relates to the field of flavors, in particular to a peach flavored flavor formula. Background technique [0002] Flavors can be divided into three categories: daily flavors, edible flavors, and other flavors according to their uses. According to their flavors, flavors can be divided into floral, non-floral, fruity, wine flavors, tobacco flavors, and food flavors. There are six types of flavors. Flavors can be divided into liquid flavors and powder flavors according to their forms. Liquid flavors can be further divided into three types: water-soluble flavors, oil-soluble flavors and emulsified flavors. Water-soluble flavors refer to the combination of natural flavors and synthetic flavors. The flavor base made by blending flavors is made by dissolving ethanol or ethanol aqueous solution, and sometimes other solvents such as glycerin and propylene glycol are added. Water-soluble flavors are mainly used for soft drinks, iced foods and wines. Oil-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0003C11B9/0015C11B9/0034
Inventor 赵燕
Owner 双凯食品配料(昆山)有限公司
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