Jasmine tea flavor essence and jasmine tea beverage food containing same

Abstract

The invention provides an essence with a jasmine tea flavor. Comprising leaf alcohol, linalool, phenethyl alcohol, alpha-amyl cinnamic aldehyde, hexanal, benzyl acetate, jasmine absolute oil, neroli oil, leaf alcohol acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnerol, alpha terpilenol, damascenone B, ionone B, benzyl acetate, benzyl alcohol, leaf alcohol benzoate and ethyl maltol. The compound is one or more of methyl anthranilate, methyl benzoate and methyl salicylate. The jasmine tea beverage food added with the jasmine tea flavor essence disclosed by the invention can effectively modify and improve the flavor of the jasmine tea beverage, increase the tea fragrance and flower fragrance of the jasmine tea beverage, and enable the fragrance and taste to be richer and fuller.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors and spices, and in particular relates to a jasmine tea flavor essence and a jasmine tea beverage food comprising the jasmine tea flavor essence. Background Art

[0002] Scented tea is made from refined tea leaves (also known as tea blanks) scented with fragrant flowers. The principle of scented tea is to utilize the two characteristics of fresh flowers exhaling fragrance and tea leaves absorbing fragrance, one exhaling and one absorbing, to blend the tea flavor, floral fragrance and water emulsion. The scenting method is to mix fresh flowers with tea leaves, allow the tea leaves to slowly absorb the floral fragrance in a static state, then remove the flower residue and dry the tea leaves to become scented tea.

[0003] Jasmine tea is the most popular type of scented tea on the market. The fragrance of jasmine has always been loved by the majority of people who drink scented tea. It is known as the crown of all living things that can be scented with scented tea, such as roses, roses, orchids, etc. The Song Dynasty poet Jiang Kui praised "Jasmine" in his poem "Jasmine": "If I am a flower envoy in the future, I will rank it as the best fragrance in the world." The main consumption areas of jasmine tea are Northeast and North China in my country, with the largest sales in cities such as Beijing, Tianjin, Jinan, Shijiazhuang, and Chengdu. Jasmine tea loses a lot of aroma during the scenting process, and the subsequent high-temperature sterilization process makes the aroma of jasmine tea soup further dissipate, and makes the tea soup have a cooked soup taste, missing the dry tea aroma of fresh tea leaves.

[0004] Moreover, the pace of work and life of modern people is getting faster and faster. Drinking tea slowly can no longer meet the needs of modern people. Various natural flavored tea beverages have emerged. The main ingredients of general tea beverages are: sugar, tea base, scented tea essence and preservatives. Among them, sugar can cover up the astringency in tea and increase the taste, but the sugar content cannot be too high, otherwise it will feel greasy; tea base is usually made by soaking tea leaves in hot water, or appropriate solvents can be used to extract tea leaves so that the flavor substances in the tea leaves are dissolved in the solvent. The amount of tea base added can be higher, which will make the taste purer. Tea beverages without scented tea essence already have the aroma and taste of tea, but the aroma is still not strong enough, so a small amount of scented tea essence needs to be added to make the aroma of tea beverages more rich and realistic.

[0005] In view of this, the present invention aims to provide a jasmine tea flavor essence with real and natural aroma. Summary of the invention

[0006] In view of the defects of the prior art, the purpose of the present invention is to provide a jasmine tea flavor essence, which overcomes the aroma loss of existing scented tea products during the processing process, improves the flavor of jasmine tea, and can also enhance the aroma of tea.

[0007] Another object of the present invention is to provide a jasmine tea beverage food comprising the jasmine tea flavor essence.

[0008] To achieve the above purpose, the solution adopted by the present invention is as follows:

[0009] In a first aspect, the present invention provides a jasmine tea flavor essence, comprising one or more of leaf alcohol, linalool, phenylethyl alcohol, alpha-amylcinnamaldehyde, hexanal, benzyl acetate, jasmine absolute, neroli oil, leaf acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnesol, alpha-terpineol, ethyl-damascone, ethyl-ionone, benzyl acetate, benzyl alcohol, leaf benzoate, ethyl maltol, methyl anthranilate, methyl benzoate and methyl salicylate.

[0010] Preferably, the dosage form of the jasmine tea flavor essence includes liquid, powder or microcapsule.

[0011] Preferably, the following components are included in weight percentage:

[0012]

[0013]

[0014] Preferably, when the jasmine tea flavor is an aqueous flavor, the solvent is selected from one or a mixture of propylene glycol and ethanol; when the jasmine tea flavor is an oily flavor, the solvent is selected from one or a mixture of soybean oil, salad oil and glyceryl caprylate (ODO); when the jasmine tea flavor is an emulsified flavor, the solvent is a mixture of water and an emulsifier, and the emulsifier is selected from one or a mixture of sucrose fatty acid esters, ester gum (rosin glyceride), hydrogenated ester gum (hydrogenated rosin glyceride), glyceryl caprylate (ODO), sucrose acetate isobutyrate (SAIB), Span series lipophilic emulsifiers, Tween series hydrophilic emulsifiers, octenyl succinate starch ester (SSOS) and Xinyuan gum; when the jasmine tea flavor is a powdered flavor, the excipient includes a silicon dioxide desiccant and a carrier component including maltodextrin or modified starch.

[0015] In a second aspect, the present invention further provides a jasmine tea beverage food, comprising the jasmine tea flavor essence as described above.

[0016] Preferably, the added amount of the jasmine tea flavor essence is 0.001-1.0wt%.

[0017] In a third aspect, the present invention further provides a method for adjusting the flavor of tea beverage, comprising the following steps:

[0018] Step (1), crushing the tea sample and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles of the tea sample by headspace solid phase microextraction-gas chromatography-mass spectrometry;

[0019] Step (2), combining the trace volatile component analysis report obtained in step (1), screening the combination of aroma modules such as flower aroma, tea aroma, honey aroma, green aroma, and sweet aroma of the tea sample to obtain an initial formula of tea beverage flavor essence that is similar to the flavor of natural tea beverage;

[0020] Step (3), applying the initial formula of the tea beverage flavor obtained in step (2) to tea beverage food for aroma and taste test, and the tasters evaluate and score the aroma, taste and odor of the obtained tea beverage, and the scores are evaluated on a 9-level scale from high to low, with 1 point to 3 points indicating "pungent, unnatural aroma, unclear taste, and a foreign body sensation", 4 points to 6 points indicating "unharmonious aroma, fuller taste, and a slight foreign body sensation", and 7 points to 9 points indicating "natural and coordinated aroma, rich and full taste, and no foreign body sensation". The higher the score, the more obvious the element tasted by the taster. The tasters' scores are then averaged to determine the optimal composition and optimal dosage of the tea beverage flavor.

[0021] Preferably, in step (1), the chromatographic conditions are: the chromatographic column is HP-5MS (30m×0.25mm×0.25μm), the automatic sample injection device CTC, and the solid phase microextraction fiber head (50 / 30μmDVB / CAR / PDMS type polarity); the gas phase conditions are: the injection port split mode (split ratio 5:1), the carrier gas is helium (purity>99.999%), the injection temperature is 250°C, and the column flow rate is 1mL / min. The split ratio was 5:1; the heating program was as follows: the initial temperature was maintained at 50°C for 3 min, then increased to 100°C at 3°C / min, maintained for 1 min, increased to 180°C at 5°C / min, and then increased to 230°C at 15°C / min, and maintained for 2 min; the mass spectrometry conditions were as follows: ion source EI, ion source temperature 230°C, interface temperature 230°C, EI source energy 70 eV, electron multiplier voltage 2409 V, and mass scanning range 50-550 amu.

[0022] Preferably, the tea beverage flavor essence includes jasmine tea, black tea, green tea, and oolong tea flavor essence.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The jasmine tea flavor essence provided by the present invention can effectively modify and enhance the flavor of jasmine tea beverages by adding the jasmine tea flavor essence of the present invention, increase the tea aroma and flower aroma of the jasmine tea beverage, and make the aroma and taste richer and fuller. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The present invention relates to a total ion flow diagram of volatile components of jasmine fragrance (a), jasmine essential oil (b) and jasmine absolute oil (c). DETAILED DESCRIPTION

[0026] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and specific implementation methods.

[0027] <Method for selecting jasmine tea flavor ingredients>

[0028] The present invention relates to a method for selecting a jasmine tea flavor essence component, comprising the following steps:

[0029] Step (1), crushing the jasmine tea sample and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles of the jasmine tea by headspace solid phase microextraction-gas chromatography-mass spectrometry.

[0030] In this step, the jasmine tea sample is crushed and then extracted using a solvent. The specific steps are:

[0031] Jasmine tea samples were ground and 1g of the ground tea samples were weighed and placed in a 15mL headspace bottle. A magnetic rotor and 5mL boiling water containing 0.5g NaCl and 20μL ethyl decanoate solution (8.64mg / L) were added. The bottle cap was quickly tightened and placed on a magnetic stirring heating table. After stirring at 80℃ and 600r / min for 10min, the aged PDMS / DVB extraction head was inserted into the headspace of the sample bottle and pushed out to 1cm from the liquid surface. Then, the extraction head was adsorbed at 80℃ and 600r / min for 40min to make the aroma substances in the sample bottle reach gas-liquid and gas-solid equilibrium. Finally, the extraction head was inserted into the injection port of the gas chromatograph and thermally analyzed at 250℃ for 5min for data acquisition and analysis. All samples were repeated 3 times.

[0032] In this step, the aroma volatiles of the jasmine tea sample are analyzed for trace volatile components using headspace solid phase microextraction-gas chromatography-mass spectrometry, and the specific steps are as follows:

[0033] Chromatographic conditions: chromatographic column HP-5MS (30m×0.25mm×0.25μm), automatic sample injection device CTC, solid phase microextraction fiber head (50 / 30μm DVB / CAR / PDMS type polarity); gas phase conditions: adopt the injection port split mode (split ratio 5:1), the carrier gas is helium (purity>99.999%), the injection temperature is 250℃, the column flow rate is 1mL / min, and the split ratio is 5:1; heating program: initial temperature 50℃ is maintained for 3min, increased to 100℃ at 3℃ / min, maintained for 1min, increased to 180℃ at 5℃ / min, and then increased to 230℃ at 15℃ / min, and maintained for 2min; mass spectrometry conditions: ion source EI, ion source temperature 230℃, interface temperature 230℃, EI source energy 70eV, electron multiplier voltage 2409V, mass scanning range 50-550amu.

[0034] Through GC-MS analysis, the trace volatile components of the jasmine tea samples were analyzed, that is, the aroma compound components were analyzed, so as to grasp the aroma characteristics of the jasmine tea samples.

[0035] Step (2), combining the trace volatile component analysis report obtained in step (1), screening the combination of aroma modules such as flower aroma, tea aroma, honey aroma, green aroma, and sweet aroma of jasmine tea, and obtaining a formula of jasmine tea flavor essence with a flavor similar to natural jasmine tea.

[0036] <Jasmine tea flavor essence components>

[0037] Based on this, the jasmine tea flavor essence component of the present invention is obtained. In the present invention, the jasmine tea flavor essence involved in the present invention includes one or more of leaf alcohol, linalool, phenylethyl alcohol, alpha-amylcinnamaldehyde, hexanal, benzyl acetate, jasmine absolute, neroli oil, leaf acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnesol, alpha-terpineol, ethyl-damascone, ethyl-ionone, benzyl acetate, benzyl alcohol, leaf benzoate, ethyl maltol, methyl anthranilate, methyl benzoate and methyl salicylate.

[0038] In the jasmine tea flavor essence provided by the present invention, the leaf alcohol used is (Z)-3-hexene-1-ol of cis structure, which is a colorless oily liquid, slightly soluble in water, soluble in organic solvents such as ethanol, and is a pure green fragrance type spice, with fresh green leaf fragrance, but the fragrance intensity is weaker than 3-hexenal, and has a special herbal fragrance and the smell of leaves after dilution, is fermented with high-quality natural tea leaves, and is obtained by leaching, has a strong fresh leaf grass fragrance, belongs to the fresh fragrance type precious spice, and is mainly used as the top flavor agent of various flower fragrance essences. More than 40 kinds of famous essence formulas in the world all contain leaf alcohol components, and usually only 0.5% or less leaf alcohol needs to be added to make the essence have a significant green fragrance. Natural leaf alcohol exists in the essential oils and fresh leaves of osmanthus, jasmine, violet oil, gardenia, tomato, tea, etc., but the leaf alcohol used for fragrance is all obtained by synthesis. The artificial synthesis methods of leaf alcohol include: selective hydrogenation of 3-hexyn-1-ol, selective catalytic hydrogenation of conjugated diene alcohols, reductive ring-opening of 2-ethyl-3-chlorotetrahydrofuran - tetrahydrofuran method, transformation of cis-olefin derivatives, Witting reaction - 3-chloropropanol-triphenylphosphine-propionaldehyde method, etc.

[0039] In the jasmine tea flavor essence provided by the present invention, the linalool used is a natural ingredient derived from plants such as camphor bark, eucalyptus or mint, also known as camphor alcohol, and has a cool and refreshing mint taste. As a flavor ingredient, linalool has a spicy and fresh smell, which is used to increase the persistence and pleasure of the aroma; the working principle of linalool is that through interaction with the human body's olfactory system, the molecules of linalool evaporate into the air and enter the olfactory nerve cells through the nasal cavity, combine with the olfactory receptors, generate signals and transmit them to the olfactory center in the brain, thereby triggering the human body's perception of the aroma of linalool. The fresh aroma of linalool can stimulate the human body's olfactory nerves, making people feel happy and relaxed, which can not only enhance the aroma of the product, but also bring people a comfortable experience. Linalool is usually obtained by distillation of camphor oil. The production steps include, for example, selecting high-quality camphor trees as raw materials for collection, then feeding the raw materials into distillation equipment, and performing an extraction process under high temperature and high pressure to separate linalool from water vapor to ensure the high purity and good aroma of linalool, and then refining and filtering the extracted linalool to remove impurities and improve the purity and transparency of the product.

[0040] In the jasmine tea flavor essence provided by the present invention, the phenylethyl alcohol used has a sweet rose-like floral fragrance, is found in natural plants such as apples, almonds, bananas, peaches, pears, strawberries, cocoa, honey, etc., is usually used in honey, bread, apples, rose-flavored essences, etc., can also be used to prepare rose-flavored flower essential oils and various flower-flavored essences, such as jasmine-flavored, clove-flavored, orange-flower-flavored, etc., can be used to prepare various flower essential oils and various edible essences, such as strawberry, peach, plum, melon, caramel, honey-flavored, cream-flavored, etc.

[0041] In the jasmine tea flavor essence provided by the present invention, the alpha-amylcinnamaldehyde used has the fragrance of jasmine, gardenia and tuberose flowers, and the fragrance is close to that of real flowers. It is an indispensable spice for preparing jasmine-type essence. The synthesis method of the alpha-amylcinnamaldehyde is mostly to prepare it by the aldol condensation reaction of benzaldehyde and n-heptanal under the catalysis of alkali.

[0042] In the jasmine tea flavor essence provided by the present invention, the hexanal used is a colorless to light yellow liquid with a special aroma similar to the smell of freshly cut grass, and is miscible in ethanol, propylene glycol and most non-volatile oils to provide a special aroma for food.

[0043] In the jasmine tea flavor essence provided by the present invention, the benzyl acetate used is also known as benzyl acetate, which is a colorless liquid with a rich jasmine fragrance, insoluble in glycerin, but miscible with alcohol, ether, ketone, aliphatic hydrocarbons, aromatic hydrocarbons, etc., and is mainly used as the main component of jasmine extracts, soap flavoring agents, and other spices and flavors. The artificial synthesis of benzyl acetate can be prepared by reacting butyric acid with ethanol, or by esterification of benzyl alcohol with glacial acetic acid, and then prepared by neutralization and fractionation.

[0044] In the jasmine tea flavor essence provided by the present invention, the jasmine absolute oil used is usually obtained by extracting jasmine flowers by "solvent direct extraction method", specifically, 0.28-0.34% jasmine extract is obtained by extracting jasmine flowers with petroleum ether (or hexane or pentane), and then treated with ethanol at a low temperature of -15°C to -20°C to remove lipid compounds and waxes, thereby obtaining 52-63% jasmine absolute oil. The main components of jasmine absolute oil include: cis-3-hexenyl acetate, cis-3-hexenol, linalool oxide II, linalool, methyl benzoate, Germcrene, benzyl acetate, farnesene, 3-hexenoic acid, γ-juniper terpene, cis-3-hexenyl benzoate, methyl anthranilate, hydroxylinalool, 3-nonadecene, indole, cinnamic acid, benzyl benzoate, 2,3-epoxygeranal, and 3-hexadecene. Jasmine absolute has the characteristic aroma of jasmine, but lacks the sweet floral scent. The ingredients with higher content include: cis-3-hexenyl acetate, linalool oxide II, linalool, methyl benzoate, benzyl acetate, farnesene, benzyl alcohol, γ-juniper terpene, cis-3-hexenyl benzoate, indole, methyl anthranilate, and methyl benzoate.

[0045] In the jasmine tea flavor essence provided by the present invention, the orange blossom oil used is an essential oil obtained from the flowers of bitter orange trees Citrus aurantium Linnaeus subsp.Aurantium grown in Italy, France and North Africa by steam distillation, and is pale yellow to amber with a slight blue fluorescence, and its fragrance reminds people of the fragrance of the flowers of bitter orange trees. One liter of orange blossom water can be obtained by steam distillation of 1 kg of orange blossom, and 1 gram of orange blossom oil can be obtained from 1 liter of orange blossom. The main components of French bitter orange oil include: β-ocimene, 1-camphene, α-pinene, diterpenes, decanal, linalool, linalyl acetate, phenylethyl alcohol, α-terpineol, orange blossom oil and neryl acetate, geraniol, jasmone, nerolidol, farnesol, acetic acid, phenylacetic acid, benzoic acid, hexadecanoic acid (trace), phenol (trace), methyl anthranilate, indole, paraffin, etc. in esterified form.

[0046] In the jasmine tea flavor essence provided by the present invention, the leaf acetate used has a strong banana smell. According to its water-based, aroma and fruity characteristics, it is often used in seasonings of fruity pears, apples or bananas. It is usually present in the aromatic components of, for example, apples or guavas, and is also present in hyacinth and jasmine essential oils. It can be extracted from these components in a small amount in its natural state. Leaf acetate is more water-based and greener than hexyl acetate.

[0047] In the jasmine tea flavor essence provided by the present invention, the indole used is a white flaky crystal, the scientific name is benzopyrrole, soluble in hot water and benzene, easily soluble in ethanol, ether and toluene, insoluble in mineral oil and glycerin, has a very unpleasant smell at high concentrations, and has an elegant fragrance after being highly diluted. The amount of indole used in the essence is very small but very important. If the essences such as lilac, jasmine, and orchid contain 0.3% indole, the floral fragrance will be stronger. In addition to directly extracting from coal tar fractionation, the method for preparing indole is usually synthesized by the reaction of o-nitrotoluene and oxalate, by catalytic dehydrogenation of o-aminoethylbenzene, by high-temperature heating of aniline and acetylene, by indirect method of o-carboxyphenylglycine, by concentrated nitric acid or chromic acid oxidation indigo reduction method, by mixing nitrocinnamic acid and potassium hydroxide and heating, etc.

[0048] In the jasmine tea flavor essence provided by the present invention, the geraniol used is a monoterpene alcohol, a cis isomer of nerol, a colorless to yellow oily liquid at room temperature, with a mild, sweet rose scent, a bitter taste, insoluble in water, soluble in organic solvents, and soluble in alcohol and ether. Geraniol is the main agent of rose essence, and is an indispensable flavoring spice in various flower fragrance essences, and can also be regarded as a sweetener.

[0049] In the jasmine tea flavor essence provided by the present invention, the geranyl acetate used is a colorless to light yellow liquid with the aroma of rose, bergamot and lavender, which is the raw material required for the essence of rose spices and the most important variety in geranyl esters. Natural geranyl acetate exists in natural aromatic oils such as camphor oil, ylang-ylang oil, orange flower oil, orange leaf oil, citronella oil, coriander seed oil, lemongrass oil, etc., from which geraniol can be extracted or extracted and then synthesized. Geranyl acetate is commonly used in the preparation of various rose, orange flower, osmanthus and other flavors to sweeten and modify, and is compounded with lily of the valley, vanilla, ylang-ylang, oriental type, even grass-scented type and other flavors to coordinate sweetening.

[0050] In the jasmine tea flavor essence provided by the present invention, the linalyl acetate used is also known as agarwood acetate, has an elegant fragrance similar to essential oils such as lily of the valley and lavender, is one of the main components of lavender oil, can be widely used in the preparation of soap essences, perfume essences, cosmetic essences, food essences and other essences, and has a wide range of uses in the perfumery of various flower fragrances. It is difficult to extract linalyl acetate from natural plants, and the output is far from meeting the demand. At present, the synthetic routes of linalyl acetate include dehydrolinalool esterification method, halogenated hydrocarbon method and linalool esterification method.

[0051] In the jasmine tea flavor essence provided by the present invention, the methyl dihydrojasmonate used is a synthetic fragrance, belongs to the jasmine fragrance type, is a colorless and transparent oily liquid, is slightly soluble in water, can be dissolved in ethanol and other oils, has a melancholy and fresh jasmine fragrance and an elegant orchid fragrance, evaporates slowly and lasts for a long time, can be used to prepare artificial jasmine absolute oil, jasmine and tuberose fragrance base, make the fragrance become soft, comfortable and refreshing, is one of the important jasmine fragrances synthesized by artificial chemical synthesis, and so far no relevant reports on its extraction from natural products have been found. In the artificial synthesis method of methyl dihydrojasmonate, the mixed isomer synthesis of the intermediate 2-pentyl-2-cyclopentenone obtained by using cyclopentanone and n-valeraldehyde as raw materials is the first choice for industrial application.

[0052] In the jasmine tea flavor essence provided by the present invention, the farnesol, also known as farnesol, is an important chain sesquiterpenoid high-grade spice, has a mild and delicate floral fragrance with lily of the valley characteristics, has a good fragrance fixing effect, and is often used as an important component of high-grade floral fragrance essence. Farnesol exists in the essential oils of flowers, leaves, and seeds of various plants, such as the essential oils extracted from Encyclia vespa (Vell) Dressler & G.E. Pollard and E. fragrans (Sw.) Lemee flowers, the farnesol content is as high as 15.4%, the essential oils of the leaves of two Myrtaceae plants (L. myrtifolium), the farnesol content is as high as 26.5%, the spice plant farnesol-type fine hair camphor essential oil contains a large amount of farnesol, depending on the season, its content is about 54% to 70%, and the GC-MS analysis of the volatile oil of magnolia bud shows that the farnesol content is 6% to 24%. Although farnesol is abundant in nature, the resources with high content are still limited. It is difficult to meet the large demand for industrial utilization by directly isolating it from natural raw materials. The artificial synthesis methods of farnesol include the catalytic isomerization synthesis of nerolidol and the synthesis of geranyl derivatives.

[0053] In the jasmine tea flavor essence provided by the present invention, the alpha-terpineol (α-terpineol) used is a colorless and thick liquid, soluble in organic solvents such as ethanol, insoluble in water, and has a stable lilac aroma. Its aroma has the scent of trees and flowers, which can give people a feeling of being in a secluded forest. It is widely present in nature. Alpha-terpineol has been found in more than 200 kinds of essential oils, and its main sources are pine oil and lavender oil. The artificial synthesis route of terpineol includes, for example: (1) a one-step method, that is, turpentine oil is directly hydrated under the action of acid catalysis to produce terpineol; (2) a two-step method, that is, turpentine oil is first hydrated to produce terpene diols under the action of an acid catalyst, and then dehydrated to produce terpineol by olefinic acid catalysis.

[0054] In the jasmine tea flavor essence provided by the present invention, the ethyl-damascena used is a colorless to yellow liquid, insoluble in water, soluble in organic solvents such as ethanol, and exists in Bulgarian roses, various tobaccos, grapes and their wines, buchu leaves, honey, mead, chamomile and black tea. It is a natural equivalent flavoring, has a mellow and sweet fruity aroma, green aroma, floral aroma, woody aroma and berry aroma, can be used to prepare flavors such as berries, apricots, dried fruits, etc., and is also used in tobacco flavors.

[0055] In the jasmine tea flavor essence provided by the present invention, the ethyl-ionone used is a precious spice with woody and violet fragrance, and has a fruity and sweet paste fragrance, and can be used to prepare essences with heavy woody or fruity fragrance. The artificial synthesis route is, for example: using litsea cubeba seed oil and lemongrass oil as starting materials, obtaining isolated citral as a synthetic raw material through vacuum distillation, condensing citral with acetone to obtain pseudo-ionone, and then cyclizing the pseudo-ionone under strong acidic conditions to obtain.

[0056] In the jasmine tea flavor essence provided by the present invention, benzyl acetate is used, which is also known as benzyl acetate.

[0057] In the jasmine tea flavor essence provided by the present invention, benzyl alcohol, also known as benzyl alcohol, is a very useful directing agent and an indispensable spice for the preparation of jasmine, moonflower, ylang-ylang and other essences. In nature, most of them exist in essential oils in the form of esters. For example, jasmine oil, hyacinth oil and Peru balsam all contain this ingredient.

[0058] In the jasmine tea flavor essence provided by the present invention, the leaf benzoate used is a colorless to light yellow liquid, slightly soluble in water and ethanol, naturally present in jasmine, gardenia and tea, has a gentle grass fragrance, a fresh grass fragrance, a long-lasting fragrance, and also has a green fragrance, a herbal fragrance, a sweet fragrance, a floral fragrance, a spicy fragrance and a fruity fragrance, and has a characteristic smell similar to that of salicylic acid ester.

[0059] In the jasmine tea flavor essence provided by the present invention, the ethyl maltol used is a derivative of γ-pyrone, which is white or slightly yellow crystals, soluble in hot water, ethanol and chloroform, has caramel flavor, has the functions of flavor enhancement, sweetening, fragrance preservation, "garden ripeness", antiseptic and masking peculiar smell, and is a well-known flavor enhancer. The flavor enhancement effect of ethyl maltol is about 6 times that of maltol (i.e. methyl maltol), and one part of ethyl maltol can replace 24 parts of coumarin. Ethyl maltol can be extracted from natural products, or obtained by semi-synthesis or synthesis methods. The synthesis methods include fermentation, furfuryl alcohol method, acetone and propionaldehyde condensation method, for example, the furfuryl alcohol method includes the following steps: first, ethyl Grignard reagent is reacted with furfural to obtain an intermediate ethyl furfuryl alcohol, then ethyl furfuryl alcohol is oxidized and ring-expanded with chlorine at low temperature, then hydrolyzed in an acidic solution to obtain a crude ethyl maltol product, and finally refined to obtain the product. Pfizer and Monsanto in the United States, Otsuka Chemicals in Japan, etc. are the main manufacturers of ethyl maltol.

[0060] In the jasmine tea flavor essence provided by the present invention, the methyl anthranilate used has a grape-like smell and is usually used to prepare grape, citrus loganberry, strawberry or watermelon flavor essences, and is also an essential raw material for preparing artificial orange oil. In nature, methyl anthranilate exists in pagoda flower oil, orange flower oil, ylang ylang, jasmine oil, tuberose oil, etc., and anthranilate compounds are found in many natural plants such as orange, lemon jasmine, ylang ylang, gardenia, etc. Anthranilate is both an ester and an aromatic primary amine, and thus has the dual characteristics of an ester and an amine. When added to an essence containing other aldehydes, it can undergo a condensation reaction with the aldehyde to generate a Schiff base with more stable properties and a stronger aroma.

[0061] In the jasmine tea flavor essence provided by the present invention, the methyl benzoate used has a strong aroma of wintergreen oil and unanga oil, is a colorless transparent oily liquid, is insoluble in water, can be miscible with methanol, ethanol and ether, is used to prepare perfume essences and artificial essential oils, and can be used in particular to prepare rose-type essences. It is usually prepared by esterification of benzoic acid and methanol in industry.

[0062] In the jasmine tea flavor essence provided by the present invention, the methyl salicylate used is also known as methyl o-hydroxybenzoate, which is a colorless to light yellow transparent liquid with a strong wintergreen oil aroma. The natural product exists in essential oils such as sedge oil, wintergreen oil, birch oil, green tea seed oil, clove oil, church oil, tuberose oil, tea oil, ylang-ylang oil and cherry, apple and strawberry juices. It is slightly soluble in water and soluble in general organic solvents such as ethanol, ether, chloroform and acetic acid. It is mainly used to prepare flavor essences such as ylang-ylang, tuberose, chypre, acacia, fugu, and jasmine. For example, natural methyl salicylate can be extracted from wintergreen leaves. Methyl salicylate is prepared industrially by heating salicylic acid and methanol in the presence of concentrated sulfuric acid.

[0063] According to the scheme of the present invention, the aroma of jasmine tea is mainly composed of a combination of aroma modules of flower aroma, tea aroma, honey aroma, green aroma and sweet aroma. The present invention combines the trace volatile component analysis report obtained in step (1) to match the combination of flower aroma, tea aroma, honey aroma, green aroma, sweet aroma and other aroma modules of jasmine tea, and screens out the above-mentioned aroma substances. The aroma classification of each aroma substance and the expected mass percentage of each aroma module are listed in Table 1.

[0064] Table 1

[0065]

[0066]

[0067] Figure 1 The total ion chromatograms of the volatile components of jasmine aroma (a), jasmine essential oil (b), and jasmine absolute (c) are shown.

[0068] Among them, the jasmine essential oil is the jasmine essential oil obtained by extracting the jasmine aroma by the well-known "cold fat absorption method", specifically, the oil is allowed to absorb the aroma of jasmine at room temperature, usually a wooden frame and a flat glass plate are used, the glass plate is coated with oil, the jasmine is replaced every day until the oil is saturated, and the oil containing jasmine essential oil is scraped off to obtain the jasmine essential oil.

[0069] Jasmine absolute is obtained by extracting jasmine flowers through the "solvent direct extraction method". Specifically, jasmine flowers are extracted with petroleum ether (or hexane or pentane) to obtain 0.28-0.34% jasmine extract, which is then treated with ethanol at a low temperature of -15°C to -20°C to remove lipid compounds and waxes, thereby obtaining 52-63% jasmine absolute.

[0070] from Figure 1 It can be seen that the volatile components of jasmine aroma, jasmine essential oil and jasmine absolute are all different.

[0071] Accordingly, in a specific embodiment of the present invention, the weight percentage content of the above aroma components of the jasmine tea flavor essence provided by the present invention is as follows:

[0072]

[0073]

[0074] In the above-mentioned aroma components of the jasmine tea flavor essence provided by the present invention, the main aroma raw materials are leaf alcohol, linalool, phenylethyl alcohol, alpha-amylcinnamaldehyde, indole, geraniol, linalyl acetate, methyl dihydrojasmonate, leaf alcohol benzoate, and methyl anthranilate, and hexanal, leaf alcohol acetate, alpha-pinene alcohol, and methyl salicylate are used to provide green fragrance, so that the green fragrance in the floral fragrance can be expressed from the top fragrance to the base fragrance. At the same time, leaf alcohol acetate, ethyl damascena, and leaf alcohol benzoate are used to increase the fresh tea fragrance and honey fragrance. Geranyl acetate, leaf alcohol benzoate, ethyl ionone, and ethyl maltol give sweet fragrance. A small amount of jasmine absolute and neroli oil are used to increase the natural sense of the fragrance. Benzyl acetate, farnesol, and methyl benzoate are used as fixatives to continue the fragrance of jasmine. The present invention utilizes the synergistic effect of the aroma substances to prepare a jasmine tea flavor essence with a flavor similar to that of natural jasmine tea.

[0075] Among the above aroma components of the jasmine tea flavor essence provided by the present invention, two naturally extracted spices, jasmine absolute oil and orange blossom oil, are used, and the rest are artificial synthetic spices, and the mass proportion of the naturally extracted spices is 5%-20%. The present invention fills the floral fragrance, tea fragrance, honey fragrance, green fragrance and sweet fragrance missing from the naturally extracted spices by matching the naturally extracted spices, jasmine absolute oil and orange blossom oil, with artificial synthetic spices.

[0076] In the above-mentioned aroma components of the jasmine tea flavor essence provided by the present invention, two naturally extracted spices, jasmine absolute oil and orange blossom oil, are used to synergize the natural floral fragrance of the aroma. The usage ratio of jasmine absolute oil to orange blossom oil is in the range of (5-20):1, and the synergistic effect of the two can achieve the best effect.

[0077] Among the above aroma components of the jasmine tea flavor essence provided by the present invention, phenylethyl alcohol and 1-amylcinnamaldehyde are used to further synergistically enhance the floral fragrance of the aroma, making the aroma closer to the floral fragrance of real jasmine flowers.

[0078] Among the above aroma components of the jasmine tea flavor essence provided by the present invention, the combination of hexanal, terpineol alpha and amylcinnamaldehyde alpha can synergistically enhance the smell of fragrant trees and flowers, making the aroma closer to the tea grass aroma of jasmine tea.

[0079] Among the above aroma components of the jasmine tea flavor essence provided by the present invention, the combination of alpha-pinene alcohol and ethyl-damascena can synergistically enhance the sweetness and fruitiness of the aroma, making the aroma closer to the fruity sweetness and floral aroma of jasmine flowers in jasmine tea.

[0080] The jasmine tea flavor essence provided by the invention can be in liquid dosage form, powder dosage form or microcapsule dosage form. When the jasmine tea flavor essence is in liquid dosage form, it is further divided into water flavor essence, oil flavor essence or emulsified flavor essence. In a specific embodiment of the present invention, when the jasmine tea flavor is an aqueous flavor, the solvent is selected from one or a mixture of propylene glycol and ethanol; when the jasmine tea flavor is an oily flavor, the solvent is selected from one or a mixture of soybean oil, salad oil and glyceryl caprylate (ODO); when the jasmine tea flavor is an emulsified flavor, the solvent is a mixture of water and an emulsifier, and the emulsifier is selected from one or a mixture of sucrose fatty acid esters, ester gum (rosin glyceride), hydrogenated ester gum (hydrogenated rosin glyceride), glyceryl caprylate (ODO), sucrose acetate isobutyrate (SAIB), Span series lipophilic emulsifiers, Tween series hydrophilic emulsifiers, octenyl succinate starch ester (SSOS) and Xinyuan gum; when the jasmine tea flavor is a powdered flavor, the excipient includes a silicon dioxide desiccant and a carrier component including maltodextrin or modified starch.

[0081] <Jasmine tea beverage food>

[0082] The present invention further provides a jasmine tea beverage food, comprising the jasmine tea flavor essence as described above, wherein the added amount of the jasmine tea flavor essence is 0.001-1.0wt%.

[0083] In the present invention, the jasmine tea flavor essence of the present invention is added to a jasmine tea beverage, for example, a jasmine tea beverage food containing conventional ingredients such as sugar, tea base and preservatives. It is confirmed by the embodiments of the present invention that the addition of the jasmine tea flavor essence of the present invention can effectively modify and enhance the flavor of the jasmine tea beverage, increase the tea aroma and floral aroma of the jasmine tea beverage, and make the aroma and taste richer and fuller.

[0084] The present invention is further described below in conjunction with the embodiments, the purpose of which is to better understand the content of the present invention and embody the essential characteristics of the present invention, so the examples given should not be regarded as limiting the scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the enlightenment of the present invention or by combining the features of the present invention with other prior arts falls within the scope of protection of the present invention.

[0085] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0086] Example 1: Preparation of Jasmine Tea Flavor A (Liquid Flavor Propylene Glycol Version)

[0087] 1. Raw materials:

[0088] As shown in Table 2.

[0089] Table 2

[0090]

[0091]

[0092] 2. Preparation process:

[0093] 2.1. Principles of blending jasmine tea essence:

[0094] (1) The selected raw materials must comply with GB2760 standards to ensure stable sources and quality.

[0095] (2) The price of the selected raw materials is determined according to the needs of the customers, and the blended essence achieves the ideal effect.

[0096] (3) In the selection of raw materials for each fragrance, the blending of flavors takes into account the connection between the top note, body note, and base note, making them closely connected and naturally exuding. Focus on the taste effect produced by the flavor, and improve the flavor formula through aroma identification and taste tests until a satisfactory effect is achieved and the final draft is formed.

[0097] 2.2. Jasmine tea essence preparation steps:

[0098] (1) First, take a 100 mL brown glass bottle, peel it, add propylene glycol, indole and ethyl maltol, heat it in a 60°C water bath to completely dissolve the indole, and then cool it to room temperature. Propylene glycol is the solvent of the liquid flavor;

[0099] (2) then adding leaf alcohol, linalool, phenylethyl alcohol, geraniol, farnesol, terpineol, and benzyl alcohol;

[0100] (3) then adding benzyl acetate, leaf acetate, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, leaf benzoate, methyl anthranilate, methyl benzoate, and methyl salicylate;

[0101] (4) then adding ethyl damascena, ethyl ionone, methyl amyl cinnamaldehyde and hexanal;

[0102] (5) Finally, add jasmine absolute and neroli oil, close the bottle cap and shake well.

[0103] Example 2: Preparation of Jasmine Tea Flavor Essence B (Liquid Essence Alcohol Version)

[0104] 1. Raw materials:

[0105] As shown in Table 3.

[0106] Table 3

[0107]

[0108] 2. Preparation process:

[0109] 2.1. Principles of blending jasmine tea essence:

[0110] (1) The selected raw materials must comply with GB2760 standards to ensure stable sources and quality.

[0111] (2) The price of the selected raw materials is determined according to the needs of the customers, and the blended essence achieves the ideal effect.

[0112] (3) In the selection of raw materials for each fragrance, the blending of flavors takes into account the connection between the top note, body note, and base note, making them closely connected and naturally exuding. Focus on the taste effect produced by the flavor, and improve the flavor formula through aroma identification and taste tests until a satisfactory effect is achieved and the final draft is formed.

[0113] 2.2. Jasmine tea essence preparation steps:

[0114] (1) First, take a 100 mL brown glass bottle, peel it, add alcohol, indole and ethyl maltol, shake well, and completely dissolve the indole and ethyl maltol. Alcohol is the solvent of the liquid flavor.

[0115] (2) then adding leaf alcohol, linalool, phenylethyl alcohol, geraniol, farnesol, terpineol, and benzyl alcohol;

[0116] (3) then adding benzyl acetate, leaf acetate, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, leaf benzoate, methyl anthranilate, methyl benzoate, and methyl salicylate;

[0117] (4) then adding ethyl damascena, ethyl ionone, methyl amyl cinnamaldehyde and hexanal;

[0118] (5) Finally, add jasmine absolute and neroli oil, close the bottle cap and shake well.

[0119] Example 3: Preparation of Jasmine Tea Flavor Essence C (Liquid Essence Soybean Oil Version)

[0120] 1. Raw materials:

[0121] As shown in Table 4.

[0122] Table 4

[0123]

[0124] 2. Preparation process:

[0125] 2.1. Principles of blending jasmine tea essence:

[0126] (1) The selected raw materials must comply with GB2760 standards to ensure stable sources and quality.

[0127] (2) The price of the selected raw materials is determined according to the needs of the customers, and the blended essence achieves the ideal effect.

[0128] (3) In the selection of raw materials for each fragrance, the blending of flavors takes into account the connection between the top note, body note, and base note, making them closely connected and naturally exuding. Focus on the taste effect produced by the flavor, and improve the flavor formula through aroma identification and taste tests until a satisfactory effect is achieved and the final draft is formed.

[0129] 2.2. Jasmine tea essence preparation steps:

[0130] (1) First, take a 100 mL brown glass bottle, peel it, add soybean oil, indole and ethyl maltol, heat it in a 60°C water bath to completely dissolve indole and ethyl maltol, and then cool it to room temperature. Soybean oil is the solvent of the liquid flavor;

[0131] (2) then adding leaf alcohol, linalool, phenylethyl alcohol, geraniol, farnesol, terpineol, and benzyl alcohol;

[0132] (3) then adding benzyl acetate, leaf acetate, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, leaf benzoate, methyl anthranilate, methyl benzoate, and methyl salicylate;

[0133] (4) then adding ethyl damascena, ethyl ionone, methyl amyl cinnamaldehyde and hexanal;

[0134] (5) Finally, add jasmine absolute and neroli oil, close the bottle cap and shake well.

[0135] Example 4: Preparation of Jasmine Tea Flavor Essence D (Powder Version)

[0136] 1. Raw materials:

[0137] As shown in Table 5.

[0138] Table 5

[0139]

[0140]

[0141] 2. Preparation process:

[0142] 2.1. Principles of blending jasmine tea essence:

[0143] (1) The selected raw materials must comply with GB2760 standards to ensure stable sources and quality.

[0144] (2) The price of the selected raw materials is determined according to the needs of the customers, and the blended essence achieves the ideal effect.

[0145] (3) In the selection of raw materials for each fragrance, the blending of flavors takes into account the connection between the top note, body note, and base note, making them closely connected and naturally exuding. Focus on the taste effect produced by the flavor, and improve the flavor formula through aroma identification and taste tests until a satisfactory effect is achieved and the final draft is formed.

[0146] 2.2. Jasmine tea essence preparation steps:

[0147] (1) First, take a 500 mL beaker and peel it;

[0148] (2) then adding leaf alcohol, linalool, phenylethyl alcohol, geraniol, farnesol, terpineol, and benzyl alcohol;

[0149] (3) then adding benzyl acetate, leaf acetate, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, leaf benzoate, methyl anthranilate, methyl benzoate, and methyl salicylate;

[0150] (4) then adding ethyl damascena, ethyl ionone, methyl amyl cinnamaldehyde and hexanal;

[0151] (5) Then add jasmine absolute and neroli oil;

[0152] (6) Then, indole and ethyl maltol are added, and the liquid in the beaker is stirred to completely dissolve the indole and ethyl maltol;

[0153] (7) Finally, add silicon dioxide and stir evenly to ensure that the powder is dry and has no lumps. Then add maltodextrin and stir evenly. Silicon dioxide is a desiccant for the powder flavor, and maltodextrin is a carrier for the powder flavor.

[0154] Product efficacy test:

[0155] After the final formula is determined, the flavor needs to be tested. The evaluation results can provide feedback on whether the jasmine tea flavor developed in this study can increase the jasmine tea flavor of jasmine tea beverages to a certain extent, making the overall flavor more real, natural and full, and popular with the public. The following are the specific test steps:

[0156] (1) Sample preparation:

[0157] Prepare five samples:

[0158] Sample A is a jasmine tea beverage added with the jasmine tea flavor A developed by the present invention, and the amount of the flavor added is 0.1%;

[0159] Sample B is a jasmine tea beverage added with the jasmine tea flavor B developed by the present invention, and the flavor addition amount is 0.1%;

[0160] Sample C is a jasmine tea beverage added with the jasmine tea flavor C developed by the present invention, and the flavor addition amount is 0.1%;

[0161] Sample D is a jasmine tea beverage added with the jasmine tea flavor D developed by the present invention, and the amount of the flavor added is 0.1%;

[0162] Sample E is a blank sample, which is a commercially available jasmine tea beverage without flavoring.

[0163] (2) Evaluation method:

[0164] 2.1. Preference Evaluation:

[0165] The sensory evaluation will be conducted by 12 tasters, who will choose the sample they like more according to their own preferences. If more than 10 of the 12 tasters choose sample B as their favorite drink, they believe that the jasmine tea essence developed by this project can effectively modify the flavor of jasmine tea drinks and increase the tea and flower aroma of jasmine tea drinks, making the aroma and taste richer and fuller, which means that the jasmine tea essence developed by this project can effectively enhance the flavor of jasmine tea drinks and enrich the taste of the drinks.

[0166] After evaluation by 12 tasters, the preference ranking was: Sample B > Sample A > Sample D > Sample C > Sample E.

[0167] 2.2 Comprehensive evaluation:

[0168] The sensory evaluation will be conducted by 12 tasters, who will evaluate and score the five samples comprehensively based on the three dimensions of aroma, taste, and odor. The scores will be rated on a 9-level scale from high to low. See Table 6 for details.

[0169] Table 6

[0170] score Reference Description 1 point-3 points The aroma is pungent and unnatural; the taste is not refreshing; there is a foreign body feeling 4 points-6 points The aroma is not harmonious; the taste is relatively full; there is a slight foreign body feeling 7 points-9 points The aroma is natural and harmonious; the taste is rich and full; there is no foreign body feeling

[0171] The scoring is detailed in Table 7.

[0172] Table 7

[0173]

[0174]

[0175] As can be seen from Table 7, more than 10 of the 12 tasters gave sample B a score of 9 or more, indicating that the addition of the jasmine tea essence of the present invention has a natural and coordinated aroma, a rich and full taste, and no foreign body sensation, and can effectively modify and enhance the flavor of jasmine tea beverages, increase the tea and floral aroma of jasmine tea beverages, and enrich the taste of the beverage.

[0176] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A jasmine tea flavor essence, characterized in that: The invention comprises one or more of leaf alcohol, linalool, phenylethyl alcohol, alpha-amylcinnamaldehyde, hexanal, benzyl acetate, jasmine absolute, neroli oil, leaf acetate, indole, geraniol, geranyl acetate, linalyl acetate, methyl dihydrojasmonate, farnesol, alpha-terpineol, ethyl-damascena, ethyl-ionone, benzyl acetate, benzyl alcohol, leaf benzoate, ethyl maltol, methyl anthranilate, methyl benzoate and methyl salicylate.

2. The jasmine tea flavor essence according to claim 1, characterized in that: The dosage form of the jasmine tea flavor essence includes liquid, powder or microcapsule.

3. The jasmine tea flavor essence according to claim 1 or 2, characterized in that: The composition includes the following weight percentages:

4. The jasmine tea flavor essence according to claim 3, characterized in that: When the jasmine tea flavor essence is a water-based flavor essence, the solvent is selected from one or a mixture of propylene glycol and ethanol; when the jasmine tea flavor essence is an oily flavor essence, the solvent is selected from one or a mixture of soybean oil, salad oil and glyceryl caprylate (ODO); when the jasmine tea flavor essence is an emulsified flavor essence, the solvent is a mixture of water and an emulsifier, and the emulsifier is selected from one or a mixture of sucrose fatty acid esters, ester gum (rosin glyceride), hydrogenated ester gum (hydrogenated rosin glyceride), glyceryl caprylate (ODO), sucrose acetate isobutyrate (SAIB), Span series lipophilic emulsifiers, Tween series hydrophilic emulsifiers, octenyl succinate starch ester (SSOS) and Xinyuan gum; when the jasmine tea flavor essence is a powdered flavor essence, the excipient includes a silicon dioxide desiccant and a carrier component including maltodextrin or modified starch.

5. A jasmine tea beverage food, characterized in that: The invention comprises the jasmine tea flavor essence as described in any one of claims 1 to 4.

6. The jasmine tea beverage food according to claim 5, characterized in that: The added amount of the jasmine tea flavor essence is 0.001-1.0wt%.

7. A method for preparing a flavoring agent for a tea beverage, characterized in that: The steps include: Step (1), crushing the tea sample and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles of the tea sample by headspace solid phase microextraction-gas chromatography-mass spectrometry; Step (2), combining the trace volatile component analysis report obtained in step (1), screening the combination of aroma modules such as flower aroma, tea aroma, honey aroma, green aroma, and sweet aroma of the tea sample to obtain an initial formula of tea beverage flavor essence that is similar to the flavor of natural tea beverage; Step (3), applying the initial formula of the tea beverage flavor obtained in step (2) to tea beverage food for aroma and taste test, and the tasters evaluate and score the aroma, taste and odor of the obtained tea beverage, and the scores are evaluated on a 9-level scale from high to low, with 1 point to 3 points indicating "pungent aroma, unnatural, unclear taste, and foreign body feeling", 4 points to 6 points indicating "unharmonious aroma, fuller taste, and slight foreign body feeling", and 7 points to 9 points indicating "natural and harmonious aroma, rich and full taste, and no foreign body feeling". The higher the score, the more obvious the element tasted by the taster. The tasters' scores are then averaged to determine the optimal composition and optimal dosage of the tea beverage flavor.

8. The method for adjusting the flavor of tea beverage according to claim 7, characterized in that: In step (1), the chromatographic conditions are: the chromatographic column is HP-5MS (30m×0.25mm×0.25μm), the automatic sample injection device CTC, and the solid phase microextraction fiber head (50 / 30μmDVB / CAR / PDMS type polarity); the gas phase conditions are: the injection port split mode (split ratio 5:1), the carrier gas is helium (purity>99.999%), the injection temperature is 250°C, the column flow rate is 1mL / min, and the split flow rate is 1:

1. The ratio is 5:1; heating program: initial temperature 50℃, hold for 3min, increase to 100℃ at 3℃ / min, hold for 1min, increase to 180℃ at 5℃ / min, then increase to 230℃ at 15℃ / min, hold for 2min; mass spectrometry conditions: ion source EI, ion source temperature 230℃, interface temperature 230℃, EI source energy 70eV, electron multiplier voltage 2409V, mass scanning range 50-550amu.

9. The method for adjusting the flavor of tea beverage according to claim 7, characterized in that: The tea beverage flavor essence includes jasmine tea, black tea, green tea and oolong tea flavor essence.

Images