Fruit green-fragrance compound, preparation method thereof and green apple essence

A technology of green apple essence and compound, which is applied in the directions of essential oils/spice, fat production, etc., can solve the problems that the green aroma of fruits is not realistic enough, does not have fruity aroma, and the green aroma is abrupt, and achieves the advantages of industrial production and low cost. , the effect of convenient operation and control

Pending Publication Date: 2022-03-04
DONGGUAN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, excessive use of cis-3-hexenol in apple essence will make the green fragrance of the essence abrupt and broken. Therefore, perfumers will use ester derivatives of cis-3-hexenol for blending. Such as using cis-3-hexenyl acetate (II), cis-3-hexenyl propionate (III), cis-3-hexenyl hexanoate (IV), cis-3-hexene Tiglycate (V), cis-3-hexenyl salicylate (VI), etc.
Although there are many kinds of spices of cis-3-hexenyl esters, none of the above-mentioned common leaf alcohol esters in the market has a fruity aroma. Cis-3-hexenyl ester raw materials still have the disadvantage that the green aroma of fruit is not realistic enough

Method used

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  • Fruit green-fragrance compound, preparation method thereof and green apple essence
  • Fruit green-fragrance compound, preparation method thereof and green apple essence
  • Fruit green-fragrance compound, preparation method thereof and green apple essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of fruit green fragrance compound, has following structural formula:

[0027]

[0028] The fruit green fragrance compound is prepared through the following steps:

[0029] S1. Add 2-cyano-3-methyl-2-butenoic acid into the reaction device by weight ratio, then add cyclohexane, cis-3-hexenol and p-toluenesulfonic acid and mix evenly, heat to 75 ℃ for 13 hours to obtain a mixed reaction system, set aside;

[0030] S2. Place the mixed reaction system obtained in step S1 under the condition of pressure of 200Pa and temperature of 40°C to remove cyclohexane, collect the mother liquor under the condition of pressure of 110Pa, and distill at the temperature of 96°C to obtain fruit Green aroma compounds.

[0031] The structural formula of the 2-cyano-3-methyl-2-butenoic acid is The structural formula of the cis-3-hexenol is The structural formula of the fruit green fragrance compound is

[0032] The weight ratio of the 2-cyano-3-methyl-2-butenoic acid, the cis...

Embodiment 2

[0036] A kind of fruit green fragrance compound, has following structural formula:

[0037]

[0038] The fruit green fragrance compound is prepared through the following steps:

[0039] S1. Add 2-cyano-3-methyl-2-butenoic acid into the reaction device by weight ratio, then add cyclohexane, cis-3-hexenol and p-toluenesulfonic acid and mix evenly, heat to 80 ℃ for 14 hours to obtain a mixed reaction system, set aside;

[0040] S2. Place the mixed reaction system obtained in step S1 under the condition of pressure of 210Pa and temperature of 43°C to remove cyclohexane, collect the mother liquor under the condition of pressure of 120Pa, and distillate at the temperature of 97°C to obtain fruit Green aroma compounds.

[0041] The structural formula of the 2-cyano-3-methyl-2-butenoic acid is The structural formula of the cis-3-hexenol is The structural formula of the fruit green fragrance compound is

[0042] The weight ratio of the 2-cyano-3-methyl-2-butenoic acid, the ...

Embodiment 3

[0046] A kind of fruit green fragrance compound, has following structural formula:

[0047]

[0048] The fruit green fragrance compound is prepared through the following steps:

[0049] S1. Add 2-cyano-3-methyl-2-butenoic acid into the reaction device by weight ratio, then add cyclohexane, cis-3-hexenol and p-toluenesulfonic acid and mix evenly, heat to 80 ℃ for 15 hours to obtain a mixed reaction system, set aside;

[0050] S2. Place the mixed reaction system obtained in step S1 under the condition of pressure of 220Pa and temperature of 45°C to remove cyclohexane, collect the mother liquor under the condition of pressure of 130Pa, and distillate at the temperature of 98°C to obtain the fruit Green aroma compounds.

[0051] The structural formula of the 2-cyano-3-methyl-2-butenoic acid is The structural formula of the cis-3-hexenol is The structural formula of the fruit green fragrance compound is

[0052] The weight ratio of the 2-cyano-3-methyl-2-butenoic acid, ...

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PUM

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Abstract

The invention relates to the technical field of spices, in particular to a fruit green-fragrance compound, a preparation method thereof and green apple essence, and the fruit green-fragrance compound has the following structural formula. In the green apple essence containing the fruit green-aroma compound, the green aroma of apples is harmonious, and the green apple essence has the characteristic aroma of green apples, so that when the fruit green-aroma compound is used for preparing the green apple essence, the aroma harmony degree of the essence can be improved, and the aroma quality of the essence is further improved.

Description

technical field [0001] The invention relates to the technical field of spices, in particular to a fruit green aroma compound, a preparation method thereof and a green apple essence. Background technique [0002] Apple flavor is one of the widely used flavor additives in food and daily chemicals, and is widely welcomed by consumers. Compared with red apple flavor, green apple flavor has more green aroma in olfactory experience, and consumers will have a cleaner and refreshing experience when using products added with green apple flavor. Therefore, in daily chemicals, green apple essence is more widely used. The unique green aroma characteristic in green apple is mainly endowed by cis-3-hexenol (I). However, excessive use of cis-3-hexenol in apple essence will make the green fragrance of the essence abrupt and broken. Therefore, perfumers will use ester derivatives of cis-3-hexenol for blending. Such as using cis-3-hexenyl acetate (II), cis-3-hexenyl propionate (III), cis-3...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00
CPCC11B9/0007
Inventor 于泳飞吴奇林关俊健
Owner DONGGUAN BOTON FLAVORS & FRAGRANCES
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