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Kyoho grape essence as well as preparation method and application thereof

A Kyoho grape and grape essence technology, which is applied in the direction of essential oil/fragrance, fat production, etc., can solve the problems of lack of coordination and fidelity of aroma, and achieve the effect of realistic aroma, high safety, and harmonious aroma

Inactive Publication Date: 2021-03-30
CHINA TOBACCO YUNNAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are few reports on the development of flavors with the aroma of Kyoho grapes. The existing related grape flavors have problems such as aroma coordination and lack of fidelity.

Method used

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  • Kyoho grape essence as well as preparation method and application thereof
  • Kyoho grape essence as well as preparation method and application thereof
  • Kyoho grape essence as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022]

[0023]

[0024] The preparation method of above-mentioned a kind of kyoho grape essence, total weight is 1000g calculation, at first N-acetyl anthranilate 1.06g, ethyl maltol 3.4g, furanone 6.95g are added in 200g propylene glycol, heat to 80°C, wait for the solid to dissolve completely, and cool to room temperature.

[0025] Then 38g of ethyl acetate, 66g of ethyl propionate, 30.6g of propyl acetate, 44g of ethyl butyrate, 0.86g of ethyl crotonate, 0.17g of cinnamyl propionate, 2g of cinnamyl alcohol, 0.35g of phenylethyl isobutyrate g, ethyl phenylacetate 0.33g, β-turkone 0.66g, isovaleric acid-cis-3-hexenyl 1.84g, styrol 0.1g, citronellyl acetate 2.66g, citronellol 0.28g, styroyl acetate 1.78g, geranyl acetate 0.1g, linalyl acetate 0.1g, methyl anthranilate 3.38g, ethyl caproate 0.42g, ethyl caprylate 0.12g, ethyl caprate 0.15 g, 5.8g acetic acid, 4g propionic acid, 2.1g caproic acid, 5.3g butyric acid, 1.54g linalool, 1.4g leaf alcohol acetate, 1g leaf alco...

Embodiment 2

[0028]

[0029]

[0030] The preparation method of above-mentioned a kind of Kyoho grape flavor, total weight is 1000g calculation, at first N-acetyl anthranilate 1.2g, ethyl maltol 3.4g, furanone 6.95g are added in 200g propylene glycol, heat to 80°C, wait for the solid to dissolve completely, and cool to room temperature.

[0031] Then 40g of ethyl acetate, 64g of ethyl propionate, 30.6g of propyl acetate, 44g of ethyl butyrate, 0.86g of ethyl crotonate, 0.2g of cinnamyl propionate, 2g of cinnamyl alcohol, 0.35g of phenylethyl isobutyrate g, ethyl phenylacetate 0.35g, β-turkone 0.66g, isovaleric acid-cis-3-hexenyl ester 1.85g, strawberry aldehyde 0.6g, styrol 0.1g, citronellyl acetate 2.66g, B-citronellol 0.28g, styryl acetate 1.78g, geranyl acetate 0.1g, linalyl acetate 0.1g, methyl anthranilate 3.4g, ethyl caproate 0.42g, ethyl caprylate 0.12g, Ethyl caprate 0.15g, acetic acid 5.8g, propionic acid 4g, caproic acid 2.1g, butyric acid 5g, linalool 1.54g, leaf alcohol ...

Embodiment 3

[0034]

[0035]

[0036] The preparation method of above-mentioned a kind of Kyoho grape flavor, total weight is 1000g calculation, at first N-acetyl anthranilate 1.2g, ethyl maltol 3.5g, furanone 6.92g are added in 200g propylene glycol, heat to 80°C, wait for the solid to dissolve completely, and cool to room temperature.

[0037] Then 40g of ethyl acetate, 64g of ethyl propionate, 30.8g of propyl acetate, 44g of ethyl butyrate, 1g of ethyl crotonate, 0.2g of cinnamyl propionate, 2g of cinnamyl alcohol, 0.35g of phenylethyl isobutyrate , ethyl phenylacetate 0.35g, β-turkone 0.66g, isovaleric acid-cis-3-hexenyl 1.85g, strawberry aldehyde 1g, styrol 0.1g, citronellyl acetate 2.8g, Citronellol 0.3g, styroyl acetate 1.78g, geranyl acetate 0.1g, linalyl acetate 0.1g, methyl anthranilate 3.5g, ethyl caproate 0.42g, ethyl caprylate 0.12g, capric acid Ethyl ester 0.15g, acetic acid 5.8g, propionic acid 4g, caproic acid 2g, butyric acid 5g, linalool 1.55g, acetate 1.4g, leaf a...

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Abstract

The invention discloses a Kyoho grape essence, which is prepared from ethyl acetate, ethyl propionate, propyl acetate, ethyl butyrate, ethyl crotonate, cinnamyl propionate, cinnamyl alcohol, phenethylisobutyrate, ethyl phenylacetate, beta-damascenone, cis-3-hexenyl isovalerate, storax alcohol, beta-citronellol acetate, beta-citronellol, styrallyl acetate, beta-geranyl acetate, beta-linalyl acetate and methyl anthranilate, N-acetyl anthranilate, ethyl caproate, ethyl caprylate, ethyl caprate, acetic acid, propionic acid, hexanoic acid, butyric acid, linalool, leaf alcohol acetate, leaf alcohol, hexanoic acid leaf alcohol ester, isobutyrate leaf alcohol ester, trans-2-hexenal, butanol, ethyl maltol, furanone, 3-hydroxy-2-butanone, ethanol and propylene glycol. The Kyoho grape essence disclosed by the invention is mellow and full in grape characteristic aroma and strong in natural feeling, and can enable a product to have natural Kyoho grape aroma and taste after being added into foods such as beverages, jam and pastries as a food additive.

Description

technical field [0001] The invention belongs to the field of food, and relates to a food essence, in particular to a Kyoho grape essence and its preparation method and application. [0002] technical background [0003] Kyoho grapes are purple-black, with many fruit powders, juicy and fleshy, sweet and sour taste, and strawberry aroma. The size of the fruit is uniform, the appearance of coloring is basically the same, and the weight of a single fruit is about 10 grams. Kyoho grape is a special type of grape, and its efficacy and function are roughly the same as grapes. Its effect is to replenish qi and blood, whet the appetite and promote body fluid. Grapes are rich in vitamin E, vitamin C and other trace elements, which can effectively prevent thrombosis, lower cholesterol, and prevent the occurrence of cardiovascular and cerebrovascular diseases. Grapes can also play a role in blood. [0004] At present, there are few reports on the development of flavors with the aroma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0073C11B9/0015
Inventor 蔡炳彪熊文卢婷蔡昊城王明敬
Owner CHINA TOBACCO YUNNAN IND
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