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Essence for blueberry fruit wine

A technology of blueberry fruit wine and essence, which is applied in the field of food additives, can solve the problems affecting consumers' perception, lack of formula of blueberry fruit wine essence, etc., and achieve the effect of stable overall effect, easy access and strong fruity taste

Inactive Publication Date: 2020-07-14
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no flavor formula of blueberry fruit wine on the market
If blueberry fruit flavor is simply added, the smell of blueberry wine will become more similar to fruit juice rather than fruit wine, which will affect consumers' feelings

Method used

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  • Essence for blueberry fruit wine
  • Essence for blueberry fruit wine
  • Essence for blueberry fruit wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A blueberry-flavored essence for fruit wine, comprising the following components according to mass concentration: 0.4% ethyl butyrate, 0.1% isoamyl acetate, 0.1% methyl benzoate, 0.5% ethyl caproate, 0.2% ethyl caprylate %, eucalyptol 0.05%, linalool 0.3%, α-terpineol 0.6%, myrtenol 0.2%, E-carveol 0.2%, β-citronellol 0.15%, eugenol 0.1%, ethanol 97.1%.

Embodiment 2

[0024] A blueberry fruit wine essence, comprising the following components according to mass concentration: 0.3% ethyl butyrate, 0.1% isoamyl acetate, 0.1% methyl benzoate, 0.4% ethyl caproate, 0.15% ethyl caprylate, eucalyptus Olein 0.02%, Linalool 0.2%, α-Terpineol 0.4%, Myrtenol 0.1%, E-Carveol 0.1%, β-citronellol 0.1%, Eugenol 0.05%, Ethanol 97.98%.

Embodiment 3

[0026] A blueberry fruit wine essence, comprising the following components according to mass concentration: 0.5% ethyl butyrate, 0.15% isoamyl acetate, 0.15% methyl benzoate, 0.6% ethyl caproate, 0.25% ethyl caprylate, eucalyptus 0.08% olein, 0.5% linalool, 0.8% α-terpineol, 0.3% myrtenol, 0.3% E-carveol, 0.2% β-citronellol, 0.15% eugenol, propylene glycol 96.02%.

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Abstract

The invention discloses essence for blueberry fruit wine. The essence for blueberry fruit wine comprises the following components in mass concentrations: 0.3-0.5% of ethyl butyrate, 0.1-0.15% of isoamyl acetate, 0.1-0.15% of methyl benzoate, 0.4-0.6% of ethyl caproate, 0.15-0.25% of ethyl caprylate, 0.02-0.08% of eucalyptol, 0.2-0.5% of linalool, 0.4-0.8% of alpha-terpineol, 0.1-0.3% of myrtenol,0.1-0.3% of E-carveol, 0.1-0.2% of beta-citronellol and 0.05-0.15% of eugenic acid, with the balance being solvents. The essence disclosed by the invention has a flavor of fresh blueberry fruit wine and a stable fragrance at normal temperature, and can be used for increasing the fragrance of the blueberry fruit wine.

Description

technical field [0001] The invention belongs to the technical field of food additives, in particular to a blueberry fruit wine essence. Background technique [0002] In recent years, the astonishing progress in material separation technology, refining methods and instrumental analysis and detection capabilities has accelerated the development of the spice industry. The flavor and fragrance industry is an industry with broad development prospects. Many domestic companies are committed to the research and development of flavors and fragrances such as food, tobacco and daily cosmetics. At present, the market prospect of flavors and fragrances is very promising. Edible flavors play an important role in food, such as stabilizing aroma, supplementing aroma, endowing food with unique aroma, correcting unacceptable aroma of food, and replacing high-cost natural flavors and fragrances. They are an indispensable part of food production. It is generally added in beverages, candies, b...

Claims

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 袁方刘方恬范刚谢定源潘思轶徐晓云
Owner HUAZHONG AGRI UNIV
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