Peach flavor essence and preparation method thereof
By preparing peach flavor essence with a specific ratio of solvents and aromatic raw materials, the problem of aroma loss of Yangshan peaches after deep processing is solved, and realistic flavor restoration and fragrance enhancement effects are achieved.
Patent Information
- Application Number
- CN202410005302.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-03
- Publication Date
- 2025-09-30
- Estimated Expiration
- 2044-01-03
AI Technical Summary
It is difficult with existing technologies to fully preserve the aroma characteristics of Yangshan peaches after deep processing, and traditional peach essence cannot realistically restore its flavor.
A peach-flavored essence is prepared by stirring and mixing solvents and aroma raw materials in a specific proportion, including 95° edible alcohol, natural aroma raw materials and synthetic aroma raw materials. 3-Methyl-2,4-nonanedione is used in combination with lactone raw materials to reduce bitterness, natural apple extract increases the juiciness, and lemon oil and anethole enhance the aroma's richness.
The prepared peach essence has high fidelity and rich taste, can enhance the flavor and taste of food, and stabilize the flavor of the product.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of edible flavors, and particularly relates to a peach flavor and a preparation method thereof. Background Art
[0002] Yangshan peaches, a specialty of Wuxi City, Jiangsu Province, are known for their beautiful shape, vibrant color, delicious flavor, and fine flesh. Their high water content and smooth texture have earned them the nickname "water-based flesh." They are also rich in iron, which can increase hemoglobin levels. In recent years, products with national geographical indications, such as Yangshan peaches, have gained increasing attention and popularity in the food and beverage industry for their health, delicious taste, and regional appeal. However, due to restrictions on harvesting seasons and transportation, fresh Yangshan peaches are generally not used directly in food and beverages. They typically require extensive processing before they can be used. However, processing techniques and time constraints can lead to significant loss of flavor compounds in processed Yangshan peaches, ultimately failing to fully preserve their characteristic sweet, juicy aroma. Furthermore, traditional peach flavorings currently available cannot fully reproduce the authentic Yangshan peach flavor profile. Summary of the Invention
[0003] In view of this, the present invention proposes a peach flavor essence, which can fully restore the flavor characteristics of Yangshan peaches and make up for the problem of flavor loss of Yangshan peaches after deep processing. The product has stable properties and can enhance the flavor and stabilize the flavor of food.
[0004] To achieve the above object, the technical solution of the present invention is achieved as follows:
[0005] A peach flavor essence, comprising a solvent and flavor raw materials, wherein the solvent is 9953.4355-9962.068 parts of 95° edible alcohol, the flavor raw materials comprise natural flavor raw materials and synthetic flavor raw materials, the natural flavor raw materials comprise 0.3-0.5 parts of apple extract and 0.01-0.02 parts of lemon oil, the synthetic flavor raw materials comprise 0.85-0.9 parts of 40% acetaldehyde alcohol, 0.3-0.4 parts of trans-2-hexenal, 1.9-2 parts of leaf acetate, 0.015-0.02 parts of leaf alcohol, 1.7-2 parts of linalool, 5-6.82 parts of ethyl acetate, 0.02-0.03 parts of octyl acetate, 4.5-5 parts of isoamyl acetate, and γ-caprolactone 6-8.7 parts, γ-octanolactone 1.7-2 parts, γ-nonanolactone 0.4-0.43 parts, γ-decanolactone 7-8.8 parts, δ-decanolactone 7.5-8 parts, acetoin 0.4-0.5 parts, ethyl maltol 0.03-0.05 parts, anethole 0.0005-0.001 parts, damascena 0.043-0.05 parts, butyric acid 0.0025-0.005 parts, isovaleric acid 0.05-0.06 parts, phenylethyl alcohol 0.004-0.005 parts, geraniol 0.002-0.0035 parts, 3-methyl-2,4-nonanedione 0.005-0.02 parts, thiomenthone 0.01% alcohol 0.2-0.25 parts.
[0006] The present invention also provides a preparation method of peach flavor essence. The above-mentioned solvent and flavor raw materials are accurately weighed according to corresponding proportions in the same sealed can, stirred in a sealed state until the flavor raw materials and the solvent are completely dissolved and mixed evenly, and filtered to obtain the peach flavor essence.
[0007] The beneficial effects of the present invention are as follows:
[0008] 1) The present invention uses a small amount of 3-methyl-2,4-nonanedione. The combination of 3-methyl-2,4-nonanedione and lactone raw materials can effectively reduce the bitterness and astringency brought by the lactone raw materials. At the same time, the fragrance of 3-methyl-2,4-nonanedione can give the essence a sweet juice characteristic, thereby improving the realism.
[0009] 2) The present invention uses natural apple extract to increase the natural juiciness of peaches, making the taste of peach essence more authentic and richer in layers.
[0010] 3) The present invention uses lemon oil and anethole, which are used in combination with other ester raw materials to round out the entire aroma, making the aroma more mellow and rich, and closer to the characteristics of natural Yangshan peaches. DETAILED DESCRIPTION
[0011] Example 1
[0012] An embodiment of the peach flavor for food and beverages and its preparation method according to the present invention, the flavor raw material components are as follows: 962.068 parts of 95° edible alcohol; 0.85 parts of 40% acetaldehyde, 0.3 parts of trans-2-hexenal, 1.9 parts of leaf acetate, 0.015 parts of leaf alcohol, 1.7 parts of linalool, 5 parts of ethyl acetate, 0.02 parts of octyl acetate, 4.5 parts of isoamyl acetate, 0.3 parts of apple extract, 0.01 parts of lemon oil, γ-hexane 6 parts of lactone, 1.7 parts of γ-octalactone, 0.4 parts of γ-nonalactone, 7 parts of γ-decanoic acid, 7.5 parts of δ-decanoic acid, 0.4 parts of acetoin, 0.03 parts of ethyl maltol, 0.0005 parts of anethole, 0.043 parts of damascena, 0.0025 parts of butyric acid, 0.05 parts of isovaleric acid, 0.004 parts of phenylethyl alcohol, 0.002 parts of geraniol, 0.005 parts of 3-methyl-2,4-nonanedione, 0.01 parts of thiomenthone, and 0.2 parts of alcohol.
[0013] The preparation method of the peach essence is:
[0014] Accurately weigh the above raw materials according to the corresponding ratio in the same sealed jar, stir them in a sealed state until the fragrant raw materials are completely dissolved and mixed evenly, with a stirring speed of 150-450rpm and a time of 15-25min. After filtering, you can get the peach flavor essence.
[0015] Example 2
[0016] The difference between this embodiment and embodiment 1 is that the weight parts of the incense raw material components are: 957.6604 parts of 95° edible alcohol, 0.88 parts of 40% acetaldehyde, 0.35 parts of trans-2-hexenal, 1.8 parts of leaf acetate, 0.018 parts of leaf alcohol, 1.7 parts of linalool, 6.52 parts of ethyl acetate, 0.025 parts of octyl acetate, 4.6 parts of isoamyl acetate, 0.4 parts of apple extract, 0.014 parts of lemon oil, 7 parts of γ-caprolactone, γ- 1.8 parts of octanolactone, 0.42 parts of γ-nonalactone, 8.4 parts of γ-decanoic acid, 7.6 parts of δ-decanoic acid, 0.4 parts of acetoin, 0.045 parts of ethyl maltol, 0.0006 parts of anethole, 0.047 parts of damascena, 0.003 parts of butyric acid, 0.055 parts of isovaleric acid, 0.0045 parts of phenylethyl alcohol, 0.0025 parts of geraniol, 0.01 parts of 3-methyl-2,4-nonanedione, 0.01 parts of thiomenthone, and 0.25 parts of alcohol.
[0017] Example 3
[0018] The difference between this embodiment and embodiment 1 is that the weight parts of the incense raw material components are: 955.458 parts of 95° edible alcohol, 0.87 parts of 40% acetaldehyde, 0.4 parts of trans-2-hexenal, 1.9 parts of leaf acetate, 0.019 parts of leaf alcohol, 1.8 parts of linalool, 6.7 parts of ethyl acetate, 0.025 parts of octyl acetate, 4.7 parts of isoamyl acetate, 0.5 parts of apple extract, 0.015 parts of lemon oil, 8 parts of γ-caprolactone, 8 parts of γ-octalactone, 0.4 parts of γ-nonalactone, 8.5 parts of γ-decanolactone, 7.85 parts of δ-decanolactone, 0.46 parts of acetoin, 0.05 parts of ethyl maltol, 0.001 parts of anethole, 0.05 parts of damascena, 0.004 parts of butyric acid, 0.05 parts of isovaleric acid, 0.005 parts of phenylethyl alcohol, 0.003 parts of geraniol, 0.01 parts of 3-methyl-2,4-nonanedione, 0.01 parts of thiomenthone, and 0.23 parts of alcohol.
[0019] Example 4
[0020] The difference between this embodiment and embodiment 1 is that the weight parts of the fragrance raw material components are: 9953.4355 parts of 95° edible alcohol; 0.9 parts of 40% acetaldehyde alcohol, 0.4 parts of trans-2-hexenal, 2 parts of leaf acetate, 0.02 parts of leaf alcohol, 2 parts of linalool, 6.82 parts of ethyl acetate, 0.03 parts of octyl acetate, 5 parts of isoamyl acetate, 0.5 parts of apple extract, 0.02 parts of lemon oil, 8.7 parts of γ-caprolactone, γ- 2 parts of octanolactone, 0.43 parts of γ-nonalactone, 8.8 parts of γ-decanoic acid, 8 parts of δ-decanoic acid, 0.5 parts of acetoin, 0.05 parts of ethyl maltol, 0.001 parts of anethole, 0.05 parts of damascena, 0.005 parts of butyric acid, 0.06 parts of isovaleric acid, 0.005 parts of phenylethyl alcohol, 0.0035 parts of geraniol, 0.02 parts of 3-methyl-2,4-nonanedione, 0.01 parts of thiomenthone, and 0.25 parts of alcohol.
[0021] Comprehensive Examples 1-4, the specific component quantities are shown in Table 1 below:
[0022] Table 1
[0023]
[0024] Comparative Example 1
[0025] The only difference between this comparative example and Example 1 is that the aroma raw material component does not use apple extract, 3-methyl-2,4-nonanedione, lemon oil and anethole.
[0026] Comparative Example 2
[0027] The only difference between this comparative example and Example 1 is that apple extract is not used as the fragrance raw material component.
[0028] Comparative Example 3
[0029] The only difference between this comparative example and Example 1 is that lemon oil is not used as the fragrance raw material component.
[0030] Comparative Example 4
[0031] The only difference between this comparative example and Example 1 is that 3-methyl-2,4-nonanedione is not used as the fragrance raw material component.
[0032] Comparative Example 5
[0033] The only difference between this comparative example and Example 1 is that anethole is not used as the aroma raw material component.
[0034] Comparative Example 6
[0035] The only difference between this comparative example and Example 1 is that the weight proportions of the fragrance raw material components are: 1 part of apple extract, 0.05 part of lemon oil, 0.05 part of 3-methyl-2,4-nonanedione, and 0.002 part of anethole.
[0036] Comprehensive comparative examples 1-6, the number of different components is shown in Table 2 below:
[0037] Table 2
[0038]
[0039] In order to verify the use effect of the peach flavor of the present invention, the aroma of each embodiment and comparative example product was tested according to GBT14454.2-2008 "Spice Aroma Evaluation Method".
[0040] The method of sensory evaluation is as follows: each embodiment and comparative example is used as an experimental sample and deionized water is used as a solvent to prepare a solution with a mass percentage of 0.05%. At the same time, fresh Wuxi Yangshan peaches are washed and used as control samples. 10 evaluators who are sensitive to aroma are selected to conduct simulation evaluations in the early stage, which shows that these sensory evaluators can distinguish the differences between samples with different degrees of aroma. The 10 sensory evaluators are asked to taste the aroma and fragrance with the control sample as a reference, and score in the range of 1 to 9 points according to the degree of closeness to the control sample. The closer to the control sample, the higher the score. If there is an odor, an inconsistent aroma, or a single aroma, the score is low. Finally, the evaluation scores of the same embodiment and comparative example samples given by the 10 evaluators are statistically analyzed and eliminated, and the outliers are analyzed and eliminated using the Q test method, and then the evaluation scores are averaged. The results are shown in Table 3 below:
[0041] Table 3
[0042] product Score Example 1 8.9 Example 2 9.2 Example 3 9.0 Example 4 8.8 Comparative Example 1 5.2 Comparative Example 2 4.8 Comparative Example 3 4.7 Comparative Example 4 3 Comparative Example 5 3.2 Comparative Example 6 2
[0043] As shown in Table 3, for Examples 1-4, within the ratio range of the peach flavor described herein, the peach flavors exhibited realistic flavors, harmonious and natural aromas, and received high scores. The combination of 3-methyl-2,4-nonanedione with lactones effectively mitigated the bitterness and astringency imparted by the lactones, while the refreshing fragrance of 3-methyl-2,4-nonanedione imparted a sweet, juicy character to the flavor, enhancing its realism. Natural apple extract enhanced the natural juiciness of peaches, making the peach flavor more authentic and layered. The combination of lemon oil and anethole with other esters rounded out the overall aroma, creating a richer, more robust aroma that more closely resembled the characteristics of natural Yangshan peaches. In contrast, peach flavors produced using components or ratios outside the scope of the present claims exhibited subpar flavor and received lower scores.
[0044] The specific models of the above-mentioned devices are not limited or described in detail, and the in-depth connection methods of the above-mentioned devices are not described in detail. As common knowledge, those skilled in the art can understand it.
[0045] The above description is only a preferred embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent replacements and improvements made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A peach flavor essence, characterized in that: The invention is composed of a solvent and fragrance raw materials, wherein the solvent is 9953.4355-9962.068 parts of 95° edible alcohol, and the fragrance raw materials are composed of natural fragrance raw materials and synthetic fragrance raw materials. The natural fragrance raw materials are 0.3-0.5 parts of apple extract and 0.01-0.02 parts of lemon oil. The synthetic fragrance raw materials are 0.85-0.9 parts of alcohol with an acetaldehyde content of 40%, 0.3-0.4 parts of trans-2-hexenal, 1.9-2 parts of leaf acetate, 0.015-0.02 parts of leaf alcohol, 1.7-2 parts of linalool, 5-6.82 parts of ethyl acetate, 0.02-0.03 parts of octyl acetate, 4.5-5 parts of isoamyl acetate, and 6-8.7 parts of γ-caprolactone. parts, 1.7-2 parts of γ-octylactone, 0.4-0.43 parts of γ-nonanolactone, 7-8.8 parts of γ-decanolactone, 7.5-8 parts of δ-decanolactone, 0.4-0.5 parts of acetoin, 0.03-0.05 parts of ethyl maltol, 0.0005-0.001 parts of anethole, 0.043-0.05 parts of damascena, 0.0025-0.005 parts of butyric acid, 0.05-0.06 parts of isovaleric acid, 0.004-0.005 parts of phenylethyl alcohol, 0.002-0.0035 parts of geraniol, 0.005-0.02 parts of 3-methyl-2,4-nonanedione, and 0.2-0.25 parts of alcohol having a thiomenthone content of 0.01%.
2. A method for preparing peach flavor essence, characterized in that: The solvent and the fragrance raw material described in claim 1 are accurately weighed according to the corresponding ratio in the same sealed jar, and stirred in a sealed state until the fragrance raw material and the solvent are completely dissolved and mixed evenly. The stirring speed is 150-450 rpm and the time is 15-25 minutes. After filtering, the peach flavor essence can be obtained.