Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Green apple type edible essence containing trans-2-hexenal propyleneglycol acetal

A technology of enaldehyde malondiacetal and food flavor, which is applied in the field of flavors and fragrances, can solve the problems of lack of fleshy feeling and affect the product sensory, etc., and achieve the effect of strengthening the sense of fleshy and pure aroma

Inactive Publication Date: 2019-07-26
苏州禾田香料有限公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, green apple flavors on the market are basically blended with synthetic spices. The ingredients and formulas are relatively primitive, resulting in a product with a strong aroma and a lack of pulp, which directly affects people's perception of the product.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Green apple type edible essence containing trans-2-hexenal propyleneglycol acetal
  • Green apple type edible essence containing trans-2-hexenal propyleneglycol acetal

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] Hereinafter, the present invention will be explained in conjunction with the embodiments.

[0008] The green apple type food flavor containing trans-2-hexenal malondiacetal according to the present invention contains 0.1-0.6% acetic acid, 0.2-1.5% ethyl acetate, 0.05-0.2% butanol, and propionic acid Ethyl acetate 0.01-0.07%, acetal 0.005-0.07%, isoamyl alcohol 0.01-0.1%, isobutyl acetate 0.1-0.5%, butyric acid 0.01-0.01%, ethyl butyrate 1-3%, hexanal 0.05-0.5%, 2-3.5% butyl acetate, 2-4% ethyl 2.-42-methylbutyrate, 0.1-1% ethyl isovalerate, 0.1-1% trans-2-hexenal , Leaf alcohol 0.2-0.8%, Hexanol 0.2-0.8%, Acetic acid isovaleraldehyde 1-2%, Acetic acid 2-methylbutyl ester 0.1-0.5%, Trans-2-hexenal malonal 1 -2%, phytol acetate 0.5-1.5%, hexyl acetate 0.5-1.5%, 0.1-0.5 strawberry acid 0.05-0.5%, trans-2-hexenoic acid ethyl 0.1-0.8%, ethyl levulinate 0.1-0.6%, hexanal malondiacetal 0.7-2%, 2-methylbutyrate isoamyl ester 0.1-0.6%, 2-methylbutyric acid-2-methylbutyl ester 0.0...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a green apple type edible essence containing trans-2-hexenal propyleneglycol acetal. The edible essence comprises acetic acid, ethyl acetate, butanol, ethyl propionate, acetal,isoamyl alcohol, acetic acid isobutyl ester, butyric acid, ethyl butyrate, hexanal, butyl acetate, 2.-42-methyl ethyl butyrate, ethyl isovalerate, trans-2-hexenal, leaf alcohol, hexanol, isovaleraldehyde acetate, acetic acid-2-methylbutyl 2-methylbutyrate, trans-2-hexenal propyleneglycol acetal, leaf acetate, hexyl acetate, 0.1-0.5 strawberry acid, trans-2-ethyl-3-hexenoate, ethyl levulinate, hexanal propylene diacetal, 2-isoamyl methyl butyrate, 2-methylbutyric acid-2-methylbutyl 2-methylbutyrate, isoamyl isovalerate, hexyl butyrate, ethyl maltol, vanillin acetate, damascone, vanillin and propylene glycol. The essence optimizes the formula and the ratio, makes the green apple aroma more pure, strengthens the pulp feeling and makes products have a fresh attractive green apple feeling.

Description

Technical field [0001] The invention relates to the technical field of flavors and fragrances, in particular to a green apple type edible flavor containing trans-2-hexenal malondiacetal. Background technique [0002] At present, the green apple flavor on the market is basically blended with synthetic flavors, and the ingredients and formulations are relatively primitive, resulting in a product with sufficient aroma and lack of fleshiness, which directly affects people's perception of the product. Summary of the invention [0003] In view of the above-mentioned technical problems, the purpose of the present invention is to propose a green apple-type food flavor containing trans-2-hexenal malondiacetal. [0004] The technical solution of the present invention is realized as follows: a green apple type food flavor containing trans-2-hexenal malondiacetal, containing 0.1-0.6% acetic acid, 0.2-1.5% ethyl acetate, and 0.05% butanol -0.2%, ethyl propionate 0.01-0.07%, acetal 0.005-0.07%, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L27/20
CPCA23L27/2024A23L27/2026A23L27/2028A23L27/204A23L27/2052
Inventor 孙翔
Owner 苏州禾田香料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com