Lucuma nervosa essence, preparation method and application thereof, enhancer and application of enhancer

Abstract

The invention discloses lucuma nervosa essence, preparation method and application thereof, an enhancer, and an application of the enhancer. The invention relates to a methyl 3, 7-dimethyl-6-octenoate and / or 3-(methylthio) propyl butyrate. When the lucuma nervosa aroma enhancer provided by the invention is mixed with a lucuma nervosa extract for use or mixed with a composition matched with other essence raw materials for use, the prepared lucuma nervosa essence has full fruity flavor and strong sulfide aroma, the aroma and mouth feel of a terminal product are effectively improved, the aroma is vivid, harmonious and stable, and the essence is suitable for industrial production.

Description

technical field [0001] The invention relates to a lucuma essence, an enhancer and a preparation method and application thereof. Background technique [0002] Lucuma nervosa A.DC is an important tropical fruit with high nutritional value. In addition to a large amount of starch, sugar, fat, carbohydrate and protein in the pulp, it also contains a variety of vitamins and rich minerals. substance. In addition, the unique sulfide aroma of lucuma is deeply loved by consumers, and it is widely used in tropical fruit-flavored foods or condiments. [0003] At present, there have been related reports that the aroma substances are directly extracted from lucuma as essence, but during the process of preparing lucuma essence, the flavor of lucuma is easily lost, which affects the aroma and taste of the end product. [0004] If the aroma simulation blending technology is used to prepare the lucuma flavor, there are problems such as poor natural lifelikeness and low aroma comfort. The m...

AI Technical Summary

Problems solved by technology

[0006] The technical problem to be solved by the present invention is to overcome the method of directly extracting and preparing natural lucuma flavor from lucuma in the prior art, which will destroy the flavor of lucuma and affect the aroma and mouthfeel of the end product; use aroma simulation blending technology to prepare lucuma flavor At that time, due to the deficiency of analytical techniques such as gas chromatography-mass spectrometry, the key trace components in lucuma could not be detected, and the detected components could not meet technical problems such as FEMA and national standards, and a kind of lucuma essence, enhanced Agents and their preparation methods and applications

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