Durian essence and preparation method thereof

A technology of essence and durian, which is applied in the field of durian essence and its preparation, can solve the problems of harsh durian growth environment, poor natural taste of durian essence, and short storage period of raw materials, so as to improve flavor quality, retain aroma components, and simplify the preparation process Effect

Pending Publication Date: 2019-10-25
广东馨杰生化科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the harsh growth environment of durian, and it is difficult to preserve after maturity, the rot loss rate is high in the process of storage, transportation and sales. Direct processing and eating inevitably face the...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The durian essence of the present embodiment, by weight percentage, comprises: propanethiol 0.1%, dimethyl disulfide 0.01%, dipropyl disulfide 0.02%, methyl propyl disulfide 0.05%, 3- Hydroxy-butanone 0.15%, ethyl butyrate 0.5%, ethyl acetate 0.1%, ethyl caproate 0.3%, methylcyclopentenolone 0.1%, vanillin 0.2%, ethyl thioacetate 0.05% , butyl decalactone 0.2%, dimethyl trisulfide 0.01%, diisopropyl disulfide 0.02%, 3-mercapto-2-methylpentanol 0.01%, butanthiol 0.02%, caproic acid 0.05 %, onion oil 0.02%, propenyl propyl disulfide 0.01%, 2-methyl ethyl butyrate 0.2% and propylene glycol 97.88%.

[0019] The sensory evaluation score of the durian essence of the present embodiment is 8.425 points.

Embodiment 2

[0021] The durian essence of the present embodiment, by weight percentage, comprises: propanethiol 1%, dimethyl disulfide 0.1%, dipropyl disulfide 0.2%, methyl propyl disulfide 0.5%, 3- Hydroxy-butanone 1.5%, ethyl butyrate 5%, ethyl acetate 1%, ethyl caproate 3%, methylcyclopentenolone 1%, vanillin 2%, ethyl thioacetate 0.5% , butyl decalactone 2%, dimethyl trisulfide 0.1%, diisopropyl disulfide 0.2%, 3-mercapto-2-methylpentanol 0.1%, butanthiol 0.2%, caproic acid 0.5 %, onion oil 0.2%, propenyl propyl disulfide 0.1%, 2-methyl ethyl butyrate 2% and propylene glycol 78.8%.

[0022] The sensory evaluation score of the durian flavor of the present embodiment is 8.675 points.

Embodiment 3

[0024] The durian essence of the present embodiment, by weight percentage, comprises: propanethiol 0.3%, dimethyl disulfide 0.04%, dipropyl disulfide 0.12%, methyl propyl disulfide 0.32%, 3- Hydroxy-butanone 1.1%, ethyl butyrate 2%, ethyl acetate 0.8%, ethyl caproate 2.2%, methylcyclopentenolone 0.7%, vanillin 0.15%, ethyl thioacetate 0.33% , butyl decanolactone 1.6%, dimethyl trisulfide 0.09%, diisopropyl disulfide 0.08%, 3-mercapto-2-methylpentanol 0.08%, butanthiol 0.17%, hexanoic acid 0.42 %, onion oil 0.11%, propenyl propyl disulfide 0.04%, ethyl 2-methylbutyrate 0.17% and propylene glycol 89.18%.

[0025] The sensory evaluation score of durian essence of the present embodiment is 8.725 points.

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Abstract

The invention discloses durian essence and a preparation method thereof. The durian essence comprises propanethiol, dimethyl disulfide, dipropyl disulfide, methyl propyl disulfide, 3-hydroxy-butanone,ethyl butyrate, ethyl acetate, ethyl hexanoate, methyl cyclopentenolone, vanillin, ethyl thioacetate, delta-decanolactone, dimethyl trisulfide, diisopropyl disulfide, 3-sulfydryl-2-methylpentanol, butyl mercaptan, hexanoic acid, onion oil, propenyl propyl disulfide, 2-methyl ethyl butyrate and propylene glycol. Sensory evaluation of the durian essence shows that the durian essence is close to natural durian aroma, coordinated and stable in fragrance and high in naturalness and characteristic performance; flavor quality can be improved obviously by using the durian essence.

Description

technical field [0001] The invention relates to the field of edible essence, in particular to a durian essence and a preparation method thereof. Background technique [0002] At present, the application of durian is mainly for direct processing and consumption or preparation of extracts. Due to the harsh growth environment of durian, and it is difficult to preserve after maturity, the rot loss rate is high in the process of storage, transportation and sales. Direct processing and eating inevitably face the disadvantages of short storage period and easy deterioration of raw materials. Severe distortion, has the disadvantage of poor application effect. [0003] Some durian essences on the market have poor natural feeling, insufficient fidelity and poor fragrance retention. Contents of the invention [0004] Based on this, the object of the present invention is to provide a kind of durian essence and preparation method thereof. [0005] The durian essence of the present in...

Claims

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Application Information

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IPC IPC(8): A23L27/20A23L27/10
CPCA23L27/2026A23L27/2022A23L27/2028A23L27/2052A23L27/204A23L27/105A23V2002/00
Inventor 关宇龙
Owner 广东馨杰生化科技有限公司
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