Apple flavor compound, preparation method thereof and food additive

A compound and flavor technology, applied in the field of spices, can solve the problems of limited types and low molecular weight

Active Publication Date: 2020-06-26
DONGGUAN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types of traditional apple aroma compounds are limited and their molecular weights are low

Method used

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  • Apple flavor compound, preparation method thereof and food additive
  • Apple flavor compound, preparation method thereof and food additive
  • Apple flavor compound, preparation method thereof and food additive

Examples

Experimental program
Comparison scheme
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preparation example Construction

[0025] see figure 1 , the preparation method of the apple flavor compound of one embodiment, comprises the steps:

[0026] Step S110: Esterifying malonic acid and ethanol under the conditions of catalyst and heating to obtain diethyl malonate.

[0027] In one embodiment, the catalyst is p-toluenesulfonic acid. It can be understood that in other embodiments, the catalyst can also be other catalysts, such as acid catalysts such as concentrated sulfuric acid or basic catalysts such as sodium hydroxide. In the step of the esterification reaction, the reaction temperature is 78° C., and the reaction time is 4 hours.

[0028] Specifically, the reaction process of step S110 is as follows:

[0029]

[0030] In one of the examples, step S110 is: heating malonic acid and ethanol at 78°C and catalyzed by p-toluenesulfonic acid, performing esterification reaction for 4 hours, and distilling under reduced pressure after the reaction to obtain diethyl malonate ester. It should be no...

Embodiment 1

[0060] The preparation process of the apple flavor compound of the present embodiment is specifically as follows:

[0061] (1) preparation of diethyl malonate:

[0062]

[0063] Add malonic acid (210g), absolute ethanol (460g) and p-toluenesulfonic acid (2g) into 1L reactor, then heat up to 78°C, stir and react for 4 hours, then distill under reduced pressure to obtain diethyl malonate Esters (215g).

[0064] (2) preparation of diethyl methylmalonate:

[0065]

[0066] Add benzene (500mL), diethyl malonate (215g), dimethyl sulfate (330g) and TEBA (322g) to a 1L reactor in sequence, then cool to 0°C and stir at a speed of 400r / min. Slowly add a mass concentration of 44% sodium hydroxide aqueous solution (172g), during the dropwise addition, the reaction temperature is not more than 20°C, and the dropwise addition is completed in about 1 hour, and then continue to stir and react at 15°C for 4 hours. After the reaction was completed, the layers were placed to obtain an u...

Embodiment 2

[0078] The preparation process of the apple flavor compound of the present embodiment is specifically as follows:

[0079] (1) preparation of diethyl malonate:

[0080] Add malonic acid (210g), absolute ethanol (460g) and p-toluenesulfonic acid (2g) in 1L reactor, then raise the temperature to 78°C, stir and react for 4 hours, then distill under reduced pressure to obtain diethyl malonate Esters (215g).

[0081] (2) preparation of diethyl methylmalonate:

[0082] Add benzene (500mL), diethyl malonate (215g), dimethyl sulfate (330g) and TEBA (322g) to a 1L reactor in sequence, then cool to 15°C and stir at 400r / min. Slowly add a mass concentration of 44% sodium hydroxide aqueous solution (172g), during the dropwise addition, the reaction temperature is not more than 20°C, and the dropwise addition is completed in about 1 hour, and then continue to stir and react at 15°C for 5 hours. After the reaction was completed, the layers were placed to obtain an upper organic phase and...

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PUM

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Abstract

The invention relates to an apple flavor compound, a preparation method thereof and a food additive. The apple flavor compound has a structural formula shown as the specification, the apple flavor compound can be named as 1-(1-(1-(3, 3-dimethylcyclohexyl)ethyl)3-ethyl malonic acid malonate. Experiments prove that the compound has obvious mature sweet apple fragrance, can be used in food additiveswith apple fragrance, and provides a new source for the apple flavor compound.

Description

technical field [0001] The invention relates to the field of spices, in particular to an apple flavor compound, a preparation method thereof and a food additive. Background technique [0002] At present, it is known that there are more than 250 kinds of aroma compounds that constitute apples, among which alcohols, esters, and aldehydes are characteristic aroma components. The aroma of Delicious apples in the United States is dominated by esters such as ethyl butyrate, butyl acetate, and ethyl 2-methyl butyrate. However, the types of traditional apple aroma compounds are limited and their molecular weights are low. Contents of the invention [0003] Based on this, it is necessary to provide a new type of compound with ripe and obvious apple aroma, so as to enrich the source of apple flavor compounds. [0004] In addition, a preparation method and a food additive of an apple flavor compound are also provided. [0005] An apple flavor compound has the following structural ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07C69/34C07C67/03A23L29/00C11B9/00
CPCC07C69/34A23L29/035C11B9/0034C07C2601/14
Inventor 钟能帮蔡国祥于泳飞吴奇林关俊健
Owner DONGGUAN BOTON FLAVORS & FRAGRANCES
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