Hami melon-flavored essence formula

Abstract

The invention discloses a Hami melon-flavored essence formula. The Hami melon-flavored essence formula comprises the following components by weight: 0.30%-0.50% of melonal, 0.30%-0.50% of ethyl vanillin, 1.15%-1.35% of ethyl acetate, 0.60%-0.80% of ethyl butyrate, and 0.60%-0.80% of ethyl isovalerate. The formula adopts sweet osmanthus essential oil, peppermint essential oil and cinnamon oil, andthe sweet osmanthus essential oil has light fragrance of sweet osmanthus, which is very suitable for matching with the fragrance of Hami melon, has functions for dispelling cold and expelling wind-damp, and has good effect on toothache and cough, the added cinnamon oil has the effect of expelling wind-damp, and warming the spleen and stomach, the added peppermint essential oil is the fragrant andrefreshing essential oil, and enhances the aroma of the essence, the peppermint is the best essential oil for treating cold, which can suppress fever and mucous membrane inflammation, promotes perspiration, clears lungs and moistens throat, alleviates bad breath, is capable of refreshing and easing pain, relieves headache, hemicrania and toothache, and has the good effects on a respiratory system,a digestive system and an endocrine system.

Description

technical field

[0001] The invention relates to the field of essence, in particular to a formula of cantaloupe flavor essence. Background technique

[0002] Flavors can be divided into three categories: daily flavors, food flavors, and other flavors according to their uses. Flavors can be divided into floral, non-floral, fruity, wine, tobacco, and food flavors There are six categories of flavor types. Flavors can be divided into two categories: liquid flavors and powder flavors according to their forms. Liquid flavors can be divided into three types: water-soluble flavors, oil-soluble flavors and emulsified flavors. Water-soluble flavors refer to spices and synthetic flavors. The blended flavor base is dissolved in ethanol or ethanol aqueous solution, and sometimes other solvents such as glycerin and propylene glycol are added. Water-soluble flavors are mainly used in soft drinks, iced foods and wines. Oil-soluble flavors are spices and synthetic flavors. Dissolved in oily ...

Examples

Embodiment 1

[0023] The specific steps of the production method are as follows:

[0024] 1).Melon aldehyde 0.30%, ethyl vanillin 0.30%, ethyl acetate 1.15%, ethyl butyrate 0.60%, ethyl isovalerate 0.60%, ethyl strawberry acid 0.60%, allyl hexanoate 2.00%, isoamyl acetate 0.40%, isoamyl butyrate 0.40%, phyllyl acetate 0.40%, ethyl maltol 0.60%, leaf aldehyde 0.40%, edible alcohol 92.25%, osmanthus essential oil 0.60%, cinnamon oil 0.20 %, peppermint essential oil 0.30% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0025] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.

Embodiment 2

[0027] The specific steps of the production method are as follows:

[0028] 1).Melon aldehyde 0.40%, ethyl vanillin 0.40%, ethyl acetate 1.25%, ethyl butyrate 0.70%, ethyl isovalerate 0.70%, ethyl strawberry acid 0.70%, allyl hexanoate 2.10%, isoamyl acetate 0.50%, isoamyl butyrate 0.50%, leaf alcohol acetate 0.50%, ethyl maltol 0.70%, leaf aldehyde 0.50%, edible alcohol 92.35%, osmanthus essential oil 0.70%, cinnamon oil 0.30 %, peppermint essential oil 0.40% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0029] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.

Embodiment 3

[0031] The specific steps of the production method are as follows:

[0032] 1).Melon aldehyde 0.50%, ethyl vanillin 0.50%, ethyl acetate 1.35%, ethyl butyrate 0.80%, ethyl isovalerate 0.80%, ethyl strawberry acid 0.80%, allyl hexanoate 2.20%, 0.60% isoamyl acetate, 0.60% isoamyl butyrate, 0.60% leaf acetate, 0.80% ethyl maltol, 0.60% leaf aldehyde, 92.45% edible alcohol, 0.80% osmanthus essential oil, 0.40 cinnamon oil %, peppermint essential oil 0.50% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0033] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.

technical field

[0001] The invention relates to the field of essence, in particular to a formula of cantaloupe flavor essence. Background technique

[0002] Flavors can be divided into three categories: daily flavors, food flavors, and other flavors according to their uses. Flavors can be divided into floral, non-floral, fruity, wine, tobacco, and food flavors There are six categories of flavor types. Flavors can be divided into two categories: liquid flavors and powder flavors according to their forms. Liquid flavors can be divided into three types: water-soluble flavors, oil-soluble flavors and emulsified flavors. Water-soluble flavors refer to spices and synthetic flavors. The blended flavor base is dissolved in ethanol or ethanol aqueous solution, and sometimes other solvents such as glycerin and propylene glycol are added. Water-soluble flavors are mainly used in soft drinks, iced foods and wines. Oil-soluble flavors are spices and synthetic flavors. Dissolved in oily ...

Examples

Embodiment 1

[0023] The specific steps of the production method are as follows:

[0024] 1).Melon aldehyde 0.30%, ethyl vanillin 0.30%, ethyl acetate 1.15%, ethyl butyrate 0.60%, ethyl isovalerate 0.60%, ethyl strawberry acid 0.60%, allyl hexanoate 2.00%, isoamyl acetate 0.40%, isoamyl butyrate 0.40%, phyllyl acetate 0.40%, ethyl maltol 0.60%, leaf aldehyde 0.40%, edible alcohol 92.25%, osmanthus essential oil 0.60%, cinnamon oil 0.20 %, peppermint essential oil 0.30% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0025] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.

Embodiment 2

[0027] The specific steps of the production method are as follows:

[0028] 1).Melon aldehyde 0.40%, ethyl vanillin 0.40%, ethyl acetate 1.25%, ethyl butyrate 0.70%, ethyl isovalerate 0.70%, ethyl strawberry acid 0.70%, allyl hexanoate 2.10%, isoamyl acetate 0.50%, isoamyl butyrate 0.50%, leaf alcohol acetate 0.50%, ethyl maltol 0.70%, leaf aldehyde 0.50%, edible alcohol 92.35%, osmanthus essential oil 0.70%, cinnamon oil 0.30 %, peppermint essential oil 0.40% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0029] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.

Embodiment 3

[0031] The specific steps of the production method are as follows:

[0032] 1).Melon aldehyde 0.50%, ethyl vanillin 0.50%, ethyl acetate 1.35%, ethyl butyrate 0.80%, ethyl isovalerate 0.80%, ethyl strawberry acid 0.80%, allyl hexanoate 2.20%, 0.60% isoamyl acetate, 0.60% isoamyl butyrate, 0.60% leaf acetate, 0.80% ethyl maltol, 0.60% leaf aldehyde, 92.45% edible alcohol, 0.80% osmanthus essential oil, 0.40 cinnamon oil %, peppermint essential oil 0.50% is placed in the agitator according to a certain ratio, and the mixing and stirring are completed;

[0033] 2).Use a homogenizer to homogenize the kneaded object, so that the flavor substances are fully mixed without stratification.