ginger essence

Abstract

The invention discloses a raw ginger essence, which is composed of the following components: valeraldehyde, α-pinene, α-phellandrene, d-camphor, linalool, nerol, neryl formate, neroli oil, Geraniol, Alpha-Terpineol, Beta-Caryophyllene, Bergamot Oil, Zingerone, Eucalyptus Oil, Alpha-Farnesene, Isoborneol, Isoborneol Acetate, Myrcene, Octanol, Nonyl Aldehyde, Ginger Oil, Ginger Extract, Propylene Glycol. The ginger essence has a soft, full and mellow aroma, stable quality and natural flavor, which is close to the natural aroma of ginger.

Description

technical field [0001] The invention relates to the technical field of food flavors used as food additives, in particular to ginger flavors. Background technique [0002] Ginger (scientific name: Piper nigrum), ginger is the fresh rhizome of ginger (Zingiberofficinale Roscoe), a perennial herb of the Zingiberaceae family. Aliases include ginger root, Bailayun, Gouzhuangzhi, Yindixin, Yanliang boy, fresh ginger, and honey-roasted ginger. The rhizome (dry ginger), cork (ginger skin) and leaves (ginger leaves) of ginger can be used as medicine. Ginger has the functions of divergence, anti-nausea and cough-relieving in traditional Chinese medicine. [0003] Ginger refers to the rhizome of ginger plants, warm in nature, and its unique "gingerol" can stimulate the gastrointestinal mucosa, make the gastrointestinal congestion, enhance digestion, and can effectively treat abdominal distension caused by eating too much cold food , abdominal pain, diarrhea, vomiting, etc. After ea...

AI Technical Summary

Problems solved by technology

[0005] At present, the traditional ginger flavor often has unrealistic flavor and weak natural feeling during the application process, which affects the flavor quality of ginger products and is not liked by consumers.

Moreover, there are also disadvantages of high cost

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