Ginseng essence

Abstract

The invention relates to the technical field of food flavors used as food additives, and discloses a ginseng flavor, which consists of the following components: ginseng tincture, benzaldehyde, 5-methylfurfural, 2-ethyl-3-methylpyrazine, d ‑Limonene, 1‑Methylcyclopropene, Benzyl Alcohol, 2‑Isopropyl‑3‑Methoxypyrazine, Linalool, Maltol, Benzyl Acetate, Menthol, Linalyl Acetate, Alpha‑Gold Farnesene, Cinnamaldehyde, Glyceryl Triacetate, Eugenol, Vanillin%, Myrcene%, Beta-Caryophyllene, Ethyl Vanillin, Valenciarene, Patchouli Alcohol, Benzyl Benzoate, Propylene Glycol composition. The ginseng essence has the characteristics of stable quality and natural flavor.

Description

technical field [0001] The invention relates to the technical field of food flavor as a food additive, in particular to ginseng flavor. Background technique [0002] Ginseng (Panax ginseng C.A.Mey) is a perennial herb that likes shade. The leaves have no pores and palisade tissue, and cannot retain water. The leaves will burn when the temperature is higher than 32 degrees. The canopy density is 0.7-0.8. It grows in coniferous and broad-leaved mixed forests or deciduous broad-leaved forests dominated by Korean pine at an altitude of several hundred meters between 33 degrees and 48 degrees north latitude. It is produced in Northeast China, North Korea, South Korea, Japan, and eastern Russia. Ginseng is also known as yellow ginseng, goblin, god grass, and king of herbs. It is one of the famous "Three Treasures of Northeast China". [0003] Ginseng has been known as the "King of Herbs" since ancient times. It is the best product for "nourishing yin and nourishing health, streng...

AI Technical Summary

Problems solved by technology

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

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