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Citron-lemon essence and preparation method thereof

A technology of lemon essence and bergamot oil, applied in the direction of essential oil/spice, fat production, etc., can solve the problems of difference, influence, biological toxicity, photosensitivity and the like

Pending Publication Date: 2021-02-23
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some aroma components will inevitably be lost during the extraction of essential oils, and sometimes the aroma of the essential oil and the extracted product will be significantly different.
At the same time, naturally extracted essential oils may contain components such as biotoxicity and photosensitivity, which will adversely affect the health of consumers

Method used

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  • Citron-lemon essence and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019]A citron-lemon flavor, calculated by mass percentage, its raw material composition and content are shown in Table 1.

[0020]Table 1

[0021]

[0022]Mix all the raw materials uniformly according to the proportion, and let stand for 48 hours to obtain citron-lemon flavor.

[0023]Eight trained perfumers dipped the obtained citron-lemon essence with smelling paper, and judged the scent within 1 minute, 10 minutes, 30 minutes, and 60 minutes after dipping. The citron-lemon flavor obtained in Example 1 has the characteristic aroma of citron and lemon, the aroma is coordinated and natural, and has a certain similarity with the aroma of citron fruit.

Embodiment 2

[0025]A citron-lemon flavor, calculated by mass percentage, its raw material composition and content are shown in Table 2.

[0026]Table 2

[0027] raw material name Adding amount (%) Lemon oil 0.05 Orange oil 0.02 Cold pressed orange oil 0.01 Citron oil 0.08 Bergamot oil 0.6 Orange leaf oil 0.01 Limonene 15 Leaf alcohol 0.01 Nerol 0.15 Cis-6-nonenol 0.3 Linalool Oxide 0.2 Thiomenthone 0.02 Citron 0.2 Phytol acetate 0.02 Folate propionate 0.015 Folate 2-methylbutyrate 0.12 Geranyl Acetate 0.15 Citronellyl acetate 0.25 Neryl Acetate 0.5 Ethanol 62.295 Triethyl Citrate20

[0028]Mix all the raw materials uniformly according to the proportion, and let stand for 48 hours to obtain citron-lemon flavor.

[0029]Eight trained perfumers dipped the obtained citron-lemon essence with smelling paper, and judged the scent within 1 minute, 10 minutes, 30 minutes, and 60 minutes after dipping. The citron-lemon flavor obtained in Example 2 has the characteristic aroma of citron and lemon. The aroma is sof...

Embodiment 3

[0031]A citron-lemon flavor, calculated by mass percentage, its raw material composition and content are shown in Table 3.

[0032]table 3

[0033] raw material name Adding amount (%) Lemon oil 0.12 Orange oil 0.03 Cold pressed orange oil 0.025 Citron oil 0.09 Bergamot oil 0.83 Orange leaf oil 0.01 Limonene 15.5 Leaf alcohol 0.01 Nerol 0.15 Cis-6-nonenol 0.3 Linalool Oxide 0.15 Thiomenthone 0.02 Citron 0.25 Phytol acetate 0.02 Folate propionate 0.01 Folate 2-methylbutyrate 0.12 Geranyl Acetate 0.1 Citronellyl acetate 0.1 Neryl Acetate 0.5 Ethanol 81.665

[0034]Mix all the raw materials uniformly according to the proportion, and let stand for 48 hours to obtain citron-lemon flavor.

[0035]Eight trained perfumers dipped the obtained citron-lemon essence with smelling paper, and judged the scent within 1 minute, 10 minutes, 30 minutes, and 60 minutes after dipping. The citron-lemon flavor obtained in Example 3 has a strong citron characteristic aroma, and the aromas of citron and lemon are c...

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Abstract

The invention discloses citron-lemon essence and a preparation method thereof. Raw materials comprise lemon oil, sweet orange oil, cold-pressed orange oil, citron oil, lemon oil, orange leaf oil, limonene, leaf alcohol, nerol, cis-6-nonene, alcohol, linalool oxide, menthone sulfide, nootkatone, leaf alcohol acetate, geranyl propionate, 2-methylbutyrate leaf alcohol ester, geranyl acetate, citronellyl acetate, nerol acetate and a solvent. The preparation method comprises the steps: uniformly mixing all the raw materials in proportion, and standing for 48 hours to obtain the citron-lemon essence. The citron-lemon essence disclosed by the invention is harmonious and vivid in fragrance and has certain thermal stability. The citron-lemon essence can be used as an additive for daily use chemicals and foods, and is added into beverages, cosmetics and detergents.

Description

Technical field[0001]The invention relates to a flavor, in particular to a citron-lemon flavor and a preparation method thereof, and belongs to the processing technical field of food, cosmetics and the like.Background technique[0002]Citron (Citrus medic L.) is an irregularly branched shrub or small tree, also known as citron or citron. South of China's Taiwan, Fujian, Guangdong, Guangxi, Yunnan and other provinces. Flowering period from April to May, fruit period from October to November. The fruit has a strong citrus aroma and special smell. It is a new citrus essential oil product and has a broad market prospect. However, in the process of extracting essential oils, some aroma components are bound to be lost, and sometimes the aromas of essential oils and the extracts are significantly different. At the same time, the naturally extracted essential oils may have biological toxicity, photosensitivity and other ingredients, which will have an adverse effect on the health of consumers...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/00
Inventor 易封萍吴恺文亢玉烜
Owner SHANGHAI INST OF TECH
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