lemon zest

Abstract

The invention discloses a lemon essence, which is composed of the following components: β-pinene, myrcene, 1,8-cineole, γ-terpinene, terpinene, linalool, fennelyl alcohol, β-pinene ‑Terpineol, Eugenol, α‑Terpineol, Octylaldehyde, Neral, Nonanal, Valeraldehyde, Decylaldehyde, Citronellal, Hexanal, Lauricaldehyde, Citral, Neryl Acetate, Acetic Fragrance Leaf ester, white lemon oil, Argentinian lemon oil, American lemon oil, Chinese lemon oil, Italian lemon oil, ethanol, etc. The lemon flavor is stable in quality, natural in flavor, full in aroma, and sour and refreshing in taste.

Description

technical field [0001] The invention relates to the technical field of food flavor as a food additive, in particular lemon flavor. Background technique [0002] Lemon (scientific name: Citrus limon (L.) Burm.f.), a Rutaceae citrus plant, lemon is also called lemon fruit, lemon, and mother fruit. At present, lemon production areas in the world are mainly concentrated in Spain, Italy, Israel, California and Florida in the United States. Argentina has become the ninth largest producer of acidic fruits in the world. Its annual lemon production is 1.5 million tons, ranking first in the world, of which 84% of the production comes from the province of Turkuman. The EU is the largest export market for lemons, accounting for about 76% of the total export volume of lemons. [0003] The main chemical components of lemon oil from different origins are different, and the aroma of lemon oil will also be different. There are 39 and 41 main aroma components in American lemon oil and Arge...

AI Technical Summary

Problems solved by technology

[0008] At present, the traditional lemon flavor often has unrealistic flavor and weak natural feeling during the application process, which further affects the flavor quality of lemon products and is not liked by consumers.

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