Formula of shiitake-flavor essence

A technology of formula and essence, applied in the field of essence, can solve the problems of insufficient natural fragrance, insufficient richness of fragrance, insufficient fragrance of shiitake mushrooms, etc., and achieve the effect of improving richness of fragrance

Inactive Publication Date: 2020-01-03
武穴格莱默生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a formula of shiitake mushroom flavor essence, which solves the problems that the sh...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The invention provides a mushroom-flavored essence formula, and its formula components and parts by weight include: 5 parts of butyl butyrate, 10 parts of isopentyl butyrate, 2 parts of dimethyl sulfide, dimethyl disulfide 3 parts, 2 parts of 1-octene-3-ol, 1 part of 2-propionylthiazole, 3 parts of butyl lactate, 2 parts of oleic acid, 6 parts of medium chain triglycerides, 2 parts of cis-4-heptenal 5 parts, 5 parts of farnesene, 3 parts of ethyl caproate, 3 parts of phenylethyl alcohol, 3 parts of tetradecanoic acid, 4 parts of geranium oil.

Embodiment 2

[0015] The invention provides a mushroom-flavored essence formula, and its formula components and parts by weight include: 7 parts of butyl butyrate, 12 parts of isopentyl butyrate, 4 parts of dimethyl sulfide, dimethyl disulfide 5 parts, 4 parts of 1-octen-3-ol, 2 parts of 2-propionylthiazole, 5 parts of butyl lactate, 3 parts of oleic acid, 9 parts of medium chain triglycerides, 4 parts of cis-4-heptenal , 8 parts of farnesene, 5 parts of ethyl caproate, 4 parts of phenylethyl alcohol, 6 parts of tetradecanoic acid, and 6 parts of geranium oil.

Embodiment 3

[0017] The invention provides a mushroom-flavored essence formula, and its formula components and parts by weight include: 9 parts of butyl butyrate, 14 parts of isopentyl butyrate, 6 parts of dimethyl sulfide, dimethyl disulfide 7 parts, 8 parts of 1-octen-3-ol, 3 parts of 2-propionylthiazole, 7 parts of butyl lactate, 5 parts of oleic acid, 12 parts of medium chain triglycerides, 7 parts of cis-4-heptenal 12 parts of farnesene, 7 parts of ethyl hexanoate, 5 parts of phenylethyl alcohol, 8 parts of tetradecanoic acid, and 8 parts of geranium oil.

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PUM

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Abstract

The invention discloses a formula of a shiitake-flavor essence. The formula comprises, by weight, 5-10 parts of butyl butyrate, 10-15 parts of isoamyl butyrate, 2-8 parts of dimethyl sulfide, 3-9 parts of dimethyl disulfide, 2-10 parts of 1-octen-3-ol, 1-4 parts of 2-propionylthiazole, 3-8 parts of butyl lactate, 2-9 parts of oleic acid, 6-15 parts of medium-chain triglyceride, 2-9 parts of cis-4-heptenal, 5-14 parts of farnesene, 3-8 parts of ethyl hexanoate, 3-6 parts of phenethyl alcohol, 3-10 parts of tetradecanoic acid and 4-10 parts of bay leaf oil. The cis-4-heptenal, farnesene and ethyl hexanoate are added, the cis-4-heptenal has the fragrance of green grass and grease, and has the fragrance of cream after being diluted, so the shiitake fragrance of the shiitake essence is increased; the farnesene has fresh fragrance and floral fragrance, and can provide natural fragrance, so the shiitake fragrance of the shiitake essence is natural; and the ethyl hexanoate naturally exists infruits such as pineapples, and has the pineapple fragrance, so the fragrance richness of the shiitake essence is improved.

Description

technical field [0001] The invention relates to the field of essence, in particular to a formula of mushroom-flavored essence. Background technique [0002] The production process of flavor includes formulation of formula and preparation process of mass production. The determination of flavor type is mainly solved by formulating, while the form of flavor is mainly realized by specific process in mass production. Flavors can be divided into three categories: daily flavors, food flavors, and other flavors according to their uses. Flavors can be divided into floral, non-floral, fruity, wine, tobacco, and food flavors There are six types of flavor types. Flavors can be divided into two categories: liquid flavors and powder flavors according to their forms. Liquid flavors can be divided into three types: water-soluble flavors, oil-soluble flavors and emulsified flavors. Water-soluble flavors refer to natural flavors, synthetic flavors The fragrance base made of spices is dissol...

Claims

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Application Information

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IPC IPC(8): C11B9/00A23L27/20A23L27/29
CPCA23L27/20A23L27/202A23L27/206A23L27/29C11B9/0007C11B9/0011C11B9/0015C11B9/0096
Inventor 卓汉强
Owner 武穴格莱默生物科技有限公司
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