A passion fruit aroma compound and preparation method thereof, and passion fruit flavor essence

Abstract

The invention relates to the technical field of spices, and in particular to a passion fruit aroma compound and a preparation method thereof and a passion fruit flavor essence. The passion fruit aroma compound has the following structural formula: The passion fruit aroma compound of the invention has a significant passion fruit-like aroma and a certain fruity sweet aroma, has a distinct aroma, and lasts for a long time, and has important market value in the field of flavor formulation of daily chemical products; and the preparation method of the passion fruit aroma compound is simple and efficient, and the operation and control are convenient, the product quality is high, the cost is low, and it is conducive to industrial production. At the same time, the prepared passion fruit aroma compound has a significant passion fruit-like aroma, and can effectively overcome the disadvantages of conventional fruit essences as flavor additives in the past; the essence prepared by using the passion fruit aroma compound has a passion fruit-like aroma and a certain fruity sweet aroma, and has good practicality.

Description

Technical Field

[0001] The invention relates to the technical field of spices, and in particular to a passion fruit aroma compound and a preparation method thereof, and a passion fruit flavor essence. Background Art

[0002] Passion fruit is a tropical fruit that combines multiple fruit aromas, so it is named passion fruit. Although the aroma components of passion fruit include a series of small molecule compounds such as fatty acids, fatty acid esters, aldehydes, ketones, and olefins, the characteristic aroma of passion fruit is highly recognizable. Its characteristic aroma is similar to the aroma of the compound tricyclodecenyl acetate, so tricyclodecenyl acetate is often used to prepare passion fruit-flavored daily chemical flavors. However, similar aroma compounds are rare. Perfumers often use furanone, strawberry acid, maltol, caryophyllene, and thiocarpone to prepare the aroma of passion fruit, which brings great difficulty to the perfume work. Therefore, the development of compounds with the characteristic aroma of passion fruit has important market value in the field of daily chemical flavor preparation. Summary of the invention

[0003] In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a passion fruit aroma compound, which has a significant passion fruit-like aroma and a certain fruity sweet aroma, has a distinct aroma, lasts for a long time, and has important market value in the field of daily chemical flavor formulation.

[0004] Another object of the present invention is to provide a method for preparing a passion fruit aroma compound, which is simple and efficient, easy to operate and control, has high product quality, low cost, and is conducive to industrial production. At the same time, the prepared passion fruit aroma compound has a significant passion fruit-like aroma, which can effectively overcome the disadvantages of conventional fruit flavors as flavor additives.

[0005] Another object of the present invention is to provide a passion fruit flavor essence, which is added with passion fruit aroma compounds so that the final essence has a passion fruit-like aroma and a certain fruity sweet aroma, and has good practicality.

[0006] The purpose of the present invention is achieved through the following technical solution: A passion fruit aroma compound has the following structural formula:

[0007]

[0008] The compound of the invention has a significant passion fruit-like aroma and a certain fruity sweet aroma, and the aroma is obvious and lasts for a long time, and has important market value in the field of daily chemical flavor preparation.

[0009] The present invention also provides a method for preparing passion fruit aroma compounds, comprising the following steps:

[0010]

[0011] S1, taking anthranilic acid, thionyl chloride and toluene, adding the anthranilic acid and toluene into a reaction kettle and mixing them evenly, cooling to -(0-2)°C, adding thionyl chloride into the reaction kettle, and then returning the temperature of the reaction kettle to room temperature, continuing to stir for 3-6h, to obtain an anthranilic acid chloride toluene solution, which is set aside;

[0012]

[0013] S2, take phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide with a mass concentration of 10%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 5-9 hours, then add sodium carbonate solution to the reaction system, continue the reaction for 1-3 hours, let stand and stratify, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 10-16 hours, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat to 75-85°C, reflux for 10-14 hours, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use;

[0014]

[0015] S3, take n-hexanal and glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well and then add glacial acetic acid, reduce the pressure to 500-600Pa, raise the temperature to 75-85°C, react for 10-14h, use a water separator to synchronously separate the reacted water during the reaction, then continue to heat to 100-120°C, distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

[0016] The passion fruit aroma compound of the present invention is prepared by adopting the method, and the passion fruit aroma compound prepared by the method has a significant passion fruit-like aroma, which can effectively overcome the disadvantages of conventional fruit flavors as flavor additives in the past; the preparation method is simple and efficient, easy to operate and control, the product quality is high, the cost is low, and it is conducive to industrial production.

[0017] Preferably, in step S1, the weight ratio of the anthranilic acid, thionyl chloride and toluene when mixed is 6.5-7.5:7.0-7.8:5.4-6.4.

[0018] Preferably, the weight ratio of the amount of phenylpropanol used in step S2 to the amount of anthranilic acid used in step S1 is 5.0-6.0:6.5-7.5.

[0019] Preferably, in step S2, the weight ratio of the phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide when mixed is 5.0-6.0:13.0-13.8:1.4-2.4:0.3-0.7.

[0020] Preferably, the weight ratio of n-hexanal and glacial acetic acid in step S3 to the amount of anthranilic acid in step S1 is 4.0-4.8:0.28-0.34:6.5-7.5.

[0021] The present invention also provides a passion fruit flavor essence, which comprises the following raw materials in parts by weight: 1.0-14 parts of lemon oil, 1.8-2.2 parts of maltol acetate, 4.3-4.7 parts of tricyclodecenyl acetate, 1.4-1.8 parts of hexanal, 0.2-0.6 parts of privet aldehyde, 2.1-2.6 parts of leaf alcohol, 3.3-3.7 parts of tetrahydrolinalool, 3.0-3.5 parts of ethyl 2-methylbutyrate, 6.1-6.6 parts of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.02-0.06 parts of thiocarpone, 0.01-0.05 parts of thiomenthone, 0.008-0.012 parts of furanone acetate, 0.01-0.03 parts of caryophyllene, 0.08-0.12 parts of mango ketone and 73-77 parts of ethanol.

[0022] Preferably, the passion fruit flavor essence is prepared by the following steps:

[0023] 1) Weigh the raw materials according to weight and set aside;

[0024] 2) Add the above raw materials into a reaction device, mix, and repeatedly shake to obtain passion fruit flavor essence.

[0025] The essence of the present invention is added with passion fruit aroma compounds so that the finally prepared essence has a passion fruit-like aroma and a certain fruity sweet aroma, and has good practicality.

[0026] The beneficial effects of the present invention are as follows: the compound of the present invention has a significant passion fruit-like aroma and a certain fruity sweet aroma, the aroma is obvious, the fragrance lasts for a long time, and it has important market value in the field of daily chemical flavor formulation.

[0027] The preparation method of the passion fruit aroma compound of the present invention is simple and efficient, and the operation and control are convenient. The produced product has high quality and low cost, and is conducive to industrial production. At the same time, the prepared passion fruit aroma compound has a significant passion fruit-like aroma, and can effectively overcome the disadvantages of conventional fruit flavors as flavor additives in the past; the flavor added with the passion fruit aroma compound has a passion fruit-like aroma and a certain fruity sweet aroma, and has good practicality. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is a gas chromatogram of 4(E)-3-phenylpropyl-2-(hexylideneamino)benzoate obtained in Example 4 of the present invention. DETAILED DESCRIPTION

[0029] In order to facilitate the understanding of those skilled in the art, the following embodiments and attached Figure 1 - To further illustrate the present invention, the contents mentioned in the implementation modes are not intended to limit the present invention.

[0030] Example 1

[0031] A passion fruit aroma compound having the following structural formula:

[0032]

[0033] The passion fruit aroma compound is prepared by the following steps:

[0034] S1. Take o-aminobenzoic acid, thionyl chloride and toluene, add o-aminobenzoic acid and toluene into a reaction kettle and mix them evenly. After cooling to -2°C, add thionyl chloride into the reaction kettle, and then restore the temperature of the reaction kettle to room temperature. Continue stirring for 3 hours to obtain a toluene solution of o-aminobenzoyl chloride for standby use.

[0035] S2, take phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide with a mass concentration of 10%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 5 hours, then add sodium carbonate solution to the reaction system, continue the reaction for 1 hour, let stand and stratify, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 10 hours, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat to 75°C, reflux for 10 hours, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use;

[0036] S3. Take n-hexanal and glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well, then add glacial acetic acid, reduce the pressure to 500 Pa, raise the temperature to 75° C., react for 10 hours, use a water separator to synchronously separate the reacted water during the reaction, then continue to heat to 100° C., distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

[0037] In step S1, the weight ratio of the anthranilic acid, thionyl chloride and toluene when mixed is 6.5:7.0:5.4.

[0038] The weight ratio of the amount of phenylpropanol used in step S2 to the amount of anthranilic acid used in step S1 is 5.0:6.5.

[0039] In step S2, the weight ratio of the phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide when mixed is 5.0:13.0:1.4:0.3.

[0040] The weight ratio of n-hexanal and glacial acetic acid in step S3 to the amount of anthranilic acid in step S1 is 4.0:0.28:6.5.

[0041] A passion fruit flavor essence comprises the following raw materials in parts by weight: 1.0 part of lemon oil, 1.8 parts of maltol acetate, 4.3 parts of tricyclodecenyl acetate, 1.4 parts of hexanal, 0.2 parts of privet aldehyde, 2.1 parts of leaf alcohol, 3.3 parts of tetrahydrolinalool, 3.0 parts of ethyl 2-methylbutyrate, 6.1 parts of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.02 parts of thiocarpone, 0.01 parts of thiomenthone, 0.008 parts of furanone acetate, 0.01 parts of caryophyllene, 0.08 parts of mango ketone and 73 parts of ethanol.

[0042] The passion fruit flavor essence is prepared by the following steps:

[0043] 1) Weigh the raw materials according to weight and set aside;

[0044] 2) Add the above raw materials into a reaction device, mix, and repeatedly shake to obtain passion fruit flavor essence.

[0045] Example 2

[0046] A passion fruit aroma compound having the following structural formula:

[0047]

[0048] The passion fruit aroma compound is prepared by the following steps:

[0049] S1, taking o-aminobenzoic acid, dithionyl chloride and toluene, adding o-aminobenzoic acid and toluene into a reaction kettle and mixing them evenly, cooling to -1°C, adding dithionyl chloride into the reaction kettle, and then returning the temperature of the reaction kettle to room temperature, continuing to stir for 4 hours, and obtaining a toluene solution of o-aminobenzoyl chloride for standby use;

[0050] S2, take phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide with a mass concentration of 10%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 7 hours, then add sodium carbonate solution to the reaction system, continue the reaction for 2 hours, let stand and stratify, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 13 hours, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat to 80°C, reflux for 12 hours, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use;

[0051] S3. Take n-hexanal and glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well, then add glacial acetic acid, reduce the pressure to 550Pa, raise the temperature to 80°C, react for 12h, use a water separator to synchronously separate the reacted water during the reaction, then continue to heat to 110°C, distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

[0052] In step S1, the weight ratio of the anthranilic acid, thionyl chloride and toluene when mixed is 7.0:7.4:6.0.

[0053] The weight ratio of the amount of phenylpropanol used in step S2 to the amount of anthranilic acid used in step S1 is 5.5:7.0.

[0054] In step S2, the weight ratio of the phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide when mixed is 5.5:13.4:1.9:0.5.

[0055] The weight ratio of n-hexanal and glacial acetic acid in step S3 to the amount of anthranilic acid in step S1 is 4.4:0.32:7.0.

[0056] A passion fruit flavor essence comprises the following raw materials in parts by weight: 1.2 parts of lemon oil, 2.0 parts of maltol acetate, 4.5 parts of tricyclodecenyl acetate, 1.6 parts of hexanal, 0.4 parts of privet aldehyde, 2.4 parts of leaf alcohol, 3.5 parts of tetrahydrolinalool, 3.3 parts of ethyl 2-methylbutyrate, 6.4 parts of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.04 parts of thiocarpone, 0.03 parts of thiomenthone, 0.01 parts of furanone acetate, 0.02 parts of caryophyllene, 0.1 parts of mango ketone and 75 parts of ethanol.

[0057] The passion fruit flavor essence is prepared by the following steps:

[0058] 1) Weigh the raw materials according to weight and set aside;

[0059] 2) Add the above raw materials into a reaction device, mix, and repeatedly shake to obtain passion fruit flavor essence.

[0060] Example 3

[0061] A passion fruit aroma compound having the following structural formula:

[0062]

[0063] The passion fruit aroma compound is prepared by the following steps:

[0064] S1. Take o-aminobenzoic acid, thionyl chloride and toluene, add o-aminobenzoic acid and toluene into a reactor and mix them evenly. After cooling to 0°C, add thionyl chloride into the reactor, and then return the temperature of the reactor to room temperature. Continue stirring for 6 hours to obtain a toluene solution of o-aminobenzoyl chloride for standby use.

[0065] S2, take phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide with a mass concentration of 10%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 9 hours, then add sodium carbonate solution to the reaction system, continue the reaction for 3 hours, let stand and stratify, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 16 hours, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat to 85°C, reflux for 14 hours, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use;

[0066] S3. Take n-hexanal and glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well, then add glacial acetic acid, reduce the pressure to 600 Pa, raise the temperature to 85° C., react for 14 hours, use a water separator to synchronously separate the reacted water during the reaction, then continue to heat to 120° C., distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

[0067] In step S1, the weight ratio of the anthranilic acid, thionyl chloride and toluene when mixed is 7.5:7.8:6.4.

[0068] The weight ratio of the amount of phenylpropanol used in step S2 to the amount of anthranilic acid used in step S1 is 6.0:7.5.

[0069] In step S2, the weight ratio of the phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide when mixed is 6.0:13.8:2.4:0.7.

[0070] The weight ratio of n-hexanal and glacial acetic acid in step S3 to the amount of anthranilic acid in step S1 is 4.8:0.34:7.5.

[0071] A passion fruit flavor essence comprises the following raw materials in parts by weight: 14 parts of lemon oil, 2.2 parts of maltol acetate, 4.7 parts of tricyclodecenyl acetate, 1.8 parts of hexanal, 0.6 parts of privet aldehyde, 2.6 parts of leaf alcohol, 3.7 parts of tetrahydrolinalool, 3.5 parts of ethyl 2-methylbutyrate, 6.6 parts of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.06 parts of thiocarpone, 0.05 parts of thiomenthone, 0.012 parts of furanone acetate, 0.03 parts of caryophyllene, 0.12 parts of mango ketone and 77 parts of ethanol.

[0072] The passion fruit flavor essence is prepared by the following steps:

[0073] 1) Weigh the raw materials according to weight and set aside;

[0074] 2) Add the above raw materials into a reaction device, mix, and repeatedly shake to obtain passion fruit flavor essence.

[0075] Example 4

[0076] A passion fruit aroma compound having the following structural formula:

[0077]

[0078] The passion fruit aroma compound is prepared by the following steps:

[0079] S1, take 6.85 kg of anthranilic acid, 3.6 L of thionyl chloride and 8.5 L of toluene, add the anthranilic acid and toluene into a reactor and mix them evenly, cool to 0°C, add thionyl chloride into the reactor, then return the temperature of the reactor to room temperature, continue stirring for 5 hours, and obtain a toluene solution of anthranilic chloride for standby use;

[0080] S2, take 5.5L of phenylpropanol, 12L of sodium carbonate solution, 1.8kg of anhydrous magnesium sulfate and 0.5kg of calcium carbide with a mass concentration of 10%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 7h, then add sodium carbonate solution to the reaction system, continue the reaction for 1.5h, let stand for stratification, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 12h, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat to 80°C, reflux for 12h, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use;

[0081] S3. Take 5 L of n-hexanal and 0.3 L of glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well, then add glacial acetic acid, reduce the pressure to 550 Pa, raise the temperature to 80° C., react for 12 hours, use a water separator to synchronously separate the reacted water during the reaction, then continue to heat to 110° C., distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

[0082] A passion fruit flavor essence comprises the following raw materials in parts by weight: 1.2 mL of lemon oil, 2 mL of maltol acetate, 4.5 mL of tricyclodecenyl acetate, 1.5 mL of hexanal, 0.3 mL of privet aldehyde, 2.3 mL of leaf alcohol, 3.5 mL of tetrahydrolinalool, 3.2 mL of ethyl 2-methylbutyrate, 6.3 mL of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.04 mL of thiocarpone, 0.03 mL of thiomenthone, 0.01 mL of furanone acetate, 0.02 mL of caryophyllene, 0.1 mL of mango ketone and 75 mL of ethanol.

[0083] The passion fruit flavor essence is prepared by the following steps:

[0084] 1) Weigh the raw materials by weight and set aside;

[0085] 2) Add the above raw materials into a reaction device, mix, and repeatedly shake to obtain passion fruit flavor essence.

[0086] The mass spectrum of the obtained 4-methoxybenzyl (E)-3-phenylpropyl-2-(hexylideneamino)benzoate is as follows Figure 1 As shown, the mass spectrometry data are as follows:

[0087] MS (ESI, m / z) 360.2 (M+Na + ); The theoretical calculation data of high-resolution electrospray ionization mass spectrometry is [C 22 H 27 NNaO2] + (M+Na + )360.1934, the actual measured value is 360.1953.

[0088] Aroma evaluation:

[0089] Five perfumers with more than five years of work experience were invited to make the following evaluations on the aroma of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate: Among them, five perfumers believed that the compound exhibited a passion fruit-like aroma.

[0090] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A passion fruit aroma compound, characterized in that: It has the following structural formula: 。 2. A method for preparing a passion fruit aroma compound, characterized in that: The steps include: S1. Take o-aminobenzoic acid, thionyl chloride and toluene, add o-aminobenzoic acid and toluene into a reaction kettle and mix them evenly. After cooling to -(0-2)°C, add thionyl chloride into the reaction kettle, and then restore the temperature of the reaction kettle to room temperature. Continue stirring for 3-6 hours to obtain a toluene solution of o-aminobenzoyl chloride for standby use. S2, take phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide with a mass concentration of 8-12%, first add phenylpropanol to the toluene solution of o-aminobenzoyl chloride obtained in step S1 and mix evenly, continue the reaction for 5-9 hours, then add sodium carbonate solution to the reaction system, continue the reaction for 1-3 hours, let stand for stratification, collect the upper organic phase, then add anhydrous magnesium sulfate to the organic phase, stir for 10-16 hours, filter to remove solids, recover the filtrate, finally add calcium carbide to the filtrate, heat and reflux for 10-14 hours, return to room temperature, filter to remove solids, recover the filtrate, and obtain a toluene solution of phenylpropyl o-aminobenzoate for standby use; S3, take n-hexanal and glacial acetic acid, add n-hexanal to the toluene solution of phenylpropyl anthranilate obtained in step S2, mix well, then add glacial acetic acid, reduce pressure and heat, react for 10-14h, then continue to heat, distill to remove the solvent, cool to room temperature, and obtain a bright yellow liquid, which is the passion fruit aroma compound.

3. The method for preparing a passion fruit aroma compound according to claim 2, wherein: In step S1, the weight ratio of the anthranilic acid, thionyl chloride and toluene when mixed is 6.5-7.5:7.0-7.8:5.4-6.

4.

4. The method for preparing a passion fruit aroma compound according to claim 2, characterized in that: The weight ratio of the amount of phenylpropanol used in step S2 to the amount of anthranilic acid used in step S1 is 5.0-6.0:6.5-7.

5.

5. The method for preparing a passion fruit aroma compound according to claim 3, characterized in that: In step S2, the weight ratio of the phenylpropanol, sodium carbonate solution, anhydrous magnesium sulfate and calcium carbide when mixed is 5.0-6.0:13.0-13.8:1.4-2.4:0.3-0.

7.

6. The method for preparing a passion fruit aroma compound according to claim 2, characterized in that: In step S2, the temperature during reflux is raised to 75-85°C.

7. The method for preparing a passion fruit aroma compound according to claim 2, characterized in that: The weight ratio of n-hexanal and glacial acetic acid in step S3 to the amount of anthranilic acid in step S1 is 4.0-4.8:0.28-0.34:6.5-7.

5.

8. The method for preparing a passion fruit aroma compound according to claim 2, characterized in that: When reducing pressure and raising temperature in step S3, the pressure is reduced to 500-600 Pa and the temperature is raised to 75-85° C.; when continuing, the temperature is raised to 100-120° C.

9. A passion fruit flavor essence, characterized in that: The invention comprises the following raw materials in parts by weight: 1.0-14 parts of lemon oil, 1.8-2.2 parts of maltol acetate, 4.3-4.7 parts of tricyclodecenyl acetate, 1.4-1.8 parts of hexanal, 0.2-0.6 parts of privet aldehyde, 2.1-2.6 parts of leaf alcohol, 3.3-3.7 parts of tetrahydrolinalool, 3.0-3.5 parts of ethyl 2-methylbutyrate, 6.1-6.6 parts of (E)-3-phenylpropyl-2-(hexylideneamino)benzoate, 0.02-0.06 parts of thiocarpone, 0.01-0.05 parts of thiomenthone, 0.008-0.012 parts of furanone acetate, 0.01-0.03 parts of caryophyllene, 0.08-0.12 parts of mango ketone and 73-77 parts of ethanol.

10. A passion fruit flavor essence according to claim 9, characterized in that: The passion fruit flavor essence is prepared by the following steps: 1) Weigh the raw materials according to weight and set aside; 2) Add the above raw materials into the reaction device, mix, and shake repeatedly to obtain passion fruit flavor essence.

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