Coconut essence with scorch aroma flavor and preparation method thereof

Abstract

The invention relates to a coconut essence with empyreumatique flavor and a preparation method thereof, and relates to the technical field of food essences, the essence is composed of a coconut fermentation extract, coconut aldehyde or gamma-nonanolactone, vanillin, methyl cyclopentenolone, ethyl maltol, propylene glycol and purified water according to a specific proportion. The preparation method comprises the following steps: inoculating a coconut milk base material with saccharomyces cerevisiae and lactobacillus plantarum for symbiotic fermentation to obtain a coconut fermentation extracting solution; then, the fermentation extracting solution is subjected to heating reflux treatment at 103-107 DEG C, and a coconut fermentation extracting solution is prepared; and finally, compounding the scorch aroma type extracting solution with other spices and solvents, and filtering to obtain a finished product. According to the present invention, the biological fermentation and the thermal reaction are combined, such that the product has the coconut fragrance, the fermentation mellow fragrance and the mellow scorch aroma, the flavor layers are rich, harmonious and natural, the physical property of the product is stable, and the technical problems that the existing coconut essence has the single flavor and lacks the scorch aroma layering sense are solved.

Description

Technical Field

[0001] The present application relates to the technical field of food flavors, and in particular to a coconut flavor containing a caramelized flavor and a preparation method thereof. Background Art

[0002] Coconut flavor is one of the edible flavors widely used in the food industry. It is used to give typical coconut flavor to dairy products, beverages, baked goods, etc.

[0003] In the prior art, the preparation of coconut flavoring typically relies on physically mixing monomeric flavorings with a characteristic coconut aroma, such as coconut aldehyde, with solvents such as propylene glycol. Some approaches supplement the product with ingredients such as natural coconut extract or coconut powder to enhance the product's naturalness. However, flavor products prepared using these methods often have a relatively simple flavor profile, primarily exhibiting a direct, linear coconut aroma that lacks layering and richness.

[0004] When it comes to achieving a toasted or burnt coconut flavor, existing technologies typically involve directly adding caramel pigment or synthetic caramel flavorings to a base coconut flavor. This exogenous addition lacks an inherent organic connection between the caramel flavor and the main coconut aroma. The two aroma molecules originate from different sources, resulting in a weak blend and a harsh, unbalanced flavor. It's difficult to replicate the natural, complex caramel flavor characteristic of the coconut itself after heating.

[0005] In view of the above-mentioned related technologies, a coconut flavor with a caramel flavor and a preparation method thereof are provided. Summary of the Invention

[0006] The purpose of this application is to provide a coconut flavor containing a caramel flavor and a preparation method thereof, aiming to improve the problem that the existing technology mainly prepares coconut flavor by physically mixing monomer spices or adding caramel substances, and it is difficult to obtain a composite product with a natural fusion of caramel and coconut flavors and rich flavor layers.

[0007] By adopting the above technical solution, a coconut flavor with a burnt aroma is prepared from the following raw materials in parts by weight: Coconut fermentation extract: 3-20 parts; Coconut aldehyde or gamma-nonalactone: 1-5 parts; Vanillin: 1-3 parts; Methylcyclopentenolone: ​​0.1-0.5 parts; Ethyl maltol: 0.1-1 part; Propylene glycol: 50.5-79.8 parts; Purified water: 15-20 parts.

[0008] In this recipe, coconut fermentation extract is the foundation for creating a complex caramelized and fermented flavor. Coconut aldehyde or gamma-nonalactone provides a characteristic coconut aroma. Vanillin provides a powdery sweet aroma. Methylcyclopentenolone contributes a toasted aroma. Ethyl maltol balances the overall aroma. Propylene glycol acts as a flavor carrier, dissolving oil-soluble flavor components and carrying water-soluble components.

[0009] Preferably, the coconut fermentation extract is prepared by heating the coconut fermentation extract at 103-107° C. and reflux for 2-4 hours to enhance aroma. This thermal reaction converts the specific precursors contained in the coconut fermentation extract into compounds with caramelized and toasted aroma characteristics.

[0010] Preferably, the coconut fermentation extract is prepared by inoculating a coconut milk base with a strain of Saccharomyces cerevisiae and a strain of Lactobacillus plantarum, symbiotically fermenting the mixture at a temperature of 28-32°C for 48-72 hours, and then centrifuging the supernatant. Through the symbiotic fermentation of the specific bacterial species, sugars and proteins in the coconut milk base are converted into specific flavor precursors required for subsequent thermal reactions, including alcohols, esters, organic acids, and amino acids.

[0011] Preferably, the propylene glycol in the components is used as a flavor carrier to dissolve the coconut aldehyde or gamma nonanolide, vanillin, methylcyclopentenolone and ethyl maltol, and to carry the coconut fermentation extract. The propylene glycol in the components is used as a flavor carrier. In the system, coconut aldehyde or gamma nonanolide, vanillin, methylcyclopentenolone and ethyl maltol are dissolved in propylene glycol and together with the water-soluble coconut fermentation extract and purified water, form a stable liquid flavor system.

[0012] A method for preparing a coconut essence with a burnt aroma comprises the following steps:

[0013] S1, providing a coconut fermentation extract, the preparation process of which is: heating the coconut fermentation extract at a temperature of 103-107° C. and reflux for 2 to 4 hours;

[0014] S2, dissolving the coconut aldehyde or gamma-nonalactone, vanillin, methylcyclopentenolone, and ethyl maltol in propylene glycol to obtain a mixed solution;

[0015] S3, uniformly mixing the coconut fermentation extract obtained in step S1 and the mixed solution in step S2, then adding purified water and mixing, finally obtaining the coconut flavor containing the burnt aroma.

[0016] Preferably, the preparation method of the coconut fermentation extract in step S1 is: Blending and filtering the coconut meat and coconut water to obtain a coconut milk base and sterilizing the base; inoculating the activated Saccharomyces cerevisiae strain and Lactobacillus plantarum strain into the cooled coconut milk base; The mixture is sealed and fermented at a temperature of 28-32° C. for 48 to 72 hours. After the fermentation is completed, the supernatant is collected by centrifugation to obtain the coconut fermentation extract.

[0017] Preferably, the inoculation is carried out at an inoculation amount of 1.5% to 3.0% of the total volume of the coconut milk base.

[0018] Preferably, propylene glycol is first placed in a container, and then the coconut aldehyde or γ-nonalactone, vanillin, methylcyclopentenolone, and ethyl maltol are added in sequence, and stirred for 15 to 30 minutes until the solid raw materials are completely dissolved.

[0019] Preferably, after adding purified water, stirring is required for another 15 to 20 minutes to ensure that the system is evenly mixed.

[0020] Preferably, the method further comprises a final filtration step: filtering the mixed material obtained in step S3 through a filter element with a pore size of 1-5 μm.

[0021] In summary, this application includes at least one of the following beneficial technical effects:

[0022] 1. This application uses specific strains of bacteria to carry out directed symbiotic fermentation on a coconut milk base to produce a variety of flavor precursors such as alcohols, esters, organic acids, and amino acids. The fermentation broth is then heated and refluxed to induce the Maillard reaction of the precursors to produce a caramel flavor. The resulting flavor product has a flavor composed of the natural fragrance of coconut, the alcohol and ester aroma produced by biological fermentation, and the caramel aroma produced by the thermal reaction, thereby forming a complex aroma structure with multiple flavor layers.

[0023] 2. In the preparation method of the present application, the core source of the caramel flavor is the heat reaction treatment of the coconut fermentation extract, which converts the sugars, amino acids, and other substances contained in the coconut itself and newly generated by fermentation into caramel flavor components. Compared with the technical means of directly adding caramel pigment or synthetic caramel flavor, the caramel flavor substances generated by the present invention are homologous to the coconut base, making the caramel flavor more integrated with the main coconut aroma, and the overall flavor is more harmonious and natural.

[0024] 3. This application utilizes a heating reflux technique during the thermal reaction flavoring step of the coconut fermentation extract. This technique not only promotes the aroma-generating reaction within the system, but also condenses and returns volatile flavor substances released during the heating process to the reaction system, effectively minimizing the loss of the delicate aroma of the coconut, both inherent and generated by fermentation. This results in a final product with a rich, burnt aroma and rich, delicate fragrance, resulting in a full-bodied aroma. DETAILED DESCRIPTION

[0025] Embodiment 1:

[0026] This embodiment provides a method for preparing a coconut flavor containing a burnt aroma, and the specific steps are as follows:

[0027] S1. Preparation of burnt-flavor coconut fermentation extract

[0028] Preparation of the coconut fermentation extract: Fresh coconut meat and coconut water were blended in a 1:2 mass ratio and pulped. Filtered to obtain a coconut milk base, sterilized at 121°C for 15 minutes, and cooled to 30°C. A 2% inoculum of an activated bacterial suspension of Saccharomyces cerevisiae and Lactobacillus plantarum, mixed in a 1:1 volume ratio, was inoculated. The mixture was sealed and fermented at 30°C for 60 hours. After fermentation, the supernatant was centrifuged to obtain the coconut fermentation extract.

[0029] S2, thermal reaction flavoring: The coconut fermentation extract obtained in step 1 is placed in a reactor equipped with a reflux condenser, heated to 105°C, and refluxed at this temperature for 3 hours. After the reaction is completed, it is cooled to room temperature to obtain a coconut fermentation extract with a burnt aroma.

[0030] S3. Preparation of coconut flavor with caramel flavor

[0031] Weigh the following components in kg: Burnt-flavored coconut fermented extract: 10.0kg Coconut aldehyde: 3.0kg Vanillin: 2.0kg Methylcyclopentenolone: ​​0.3kg Ethyl maltol: 0.5kg Propylene glycol: 66.2 kg Purified water: 18.0 kg

[0032] In a mixing tank, add 66.2 kg of propylene glycol, followed by 3.0 kg of coconut aldehyde, 2.0 kg of vanillin, 0.3 kg of methylcyclopentenolone, and 0.5 kg of ethyl maltol. Stir for 25 minutes until all solids are dissolved.

[0033] Under continuous stirring, 10.0 kg of the burnt-flavor coconut fermentation extract was slowly added and stirring was continued for 10 minutes.

[0034] Finally, slowly add 18.0 kg of purified water and stir again for 18 minutes to mix evenly.

[0035] The obtained material was filtered through a filter element with a pore size of 1 μm to obtain the coconut flavor product with a burnt aroma of Example 1.

[0036] Example 2

[0037] This embodiment provides a method for preparing a coconut flavor containing a burnt aroma, and the specific steps are as follows:

[0038] Preparation of caramel-flavored coconut fermentation extract

[0039] S1. Preparation of coconut fermentation extract:

[0040] The steps are the same as those in Example 1, except that the fermentation temperature is controlled at 28° C. and the fermentation time is 48 hours.

[0041] S2, thermal reaction fragrance enhancement:

[0042] The coconut fermentation extract obtained in step 1 was placed in a reactor equipped with a reflux condenser, heated to 103° C., and refluxed at this temperature for 2 hours. After the reaction was completed, the mixture was cooled to room temperature to obtain a burnt-flavor coconut fermentation extract.

[0043] S3. Preparation of coconut flavor with caramel flavor

[0044] Weigh the following components in kg: Burnt-flavored coconut fermented extract: 3.0kg Gamma-nonalactone: 1.0kg Vanillin: 1.0kg Methylcyclopentenolone: ​​0.1kg Ethyl maltol: 0.1kg Propylene glycol: 79.8 kg Purified water: 15.0kg

[0045] In a mixing tank, add 79.8 kg of propylene glycol, followed by 1.0 kg of gamma-nonalactone, 1.0 kg of vanillin, 0.1 kg of methylcyclopentenolone, and 0.1 kg of ethyl maltol. Stir for 15 minutes until all solids are dissolved.

[0046] Under continuous stirring, 3.0 kg of the burnt-flavor coconut fermentation extract was slowly added and stirring was continued for 10 minutes.

[0047] Finally, slowly add 15.0 kg of purified water and stir again for 15 minutes to mix evenly.

[0048] The obtained material was filtered through a filter element with a pore size of 5 μm to obtain the coconut flavor product with a burnt aroma of Example 2.

[0049] Example 3

[0050] This embodiment provides a method for preparing a coconut flavor containing a burnt aroma, and the specific steps are as follows:

[0051] S1. Preparation of burnt-flavor coconut fermentation extract

[0052] Preparation of coconut fermentation extract: The steps are the same as those in Example 1, except that the fermentation temperature is controlled at 32° C. and the fermentation time is 72 hours.

[0053] S2, thermal reaction flavoring: The coconut fermentation extract obtained in step 1 is placed in a reactor equipped with a reflux condenser, heated to 107°C, and refluxed at this temperature for 4 hours. After the reaction is completed, it is cooled to room temperature to obtain a coconut fermentation extract with a burnt aroma.

[0054] S3. Preparation of coconut flavor with caramel flavor

[0055] Weigh the following components in kg: Burnt-flavored coconut fermented extract: 20.0kg Coconut aldehyde: 5.0kg Vanillin: 3.0kg Methylcyclopentenolone: ​​0.5kg Ethyl maltol: 1.0kg Propylene glycol: 50.5kg Purified water: 20.0kg

[0056] In a mixing tank, add 50.5 kg of propylene glycol, followed by 5.0 kg of coconut aldehyde, 3.0 kg of vanillin, 0.5 kg of methylcyclopentenolone, and 1.0 kg of ethyl maltol. Stir for 30 minutes until all solids are dissolved.

[0057] Under continuous stirring, 20.0 kg of the burnt-flavor coconut fermentation extract was slowly added and stirring was continued for 10 minutes.

[0058] Finally, slowly add 20.0 kg of purified water and stir again for 20 minutes to mix evenly.

[0059] The obtained material was filtered through a filter element with a pore size of 1 μm to obtain the coconut flavor product with a burnt aroma of Example 3.

[0060] Comparative Example 1

[0061] Compared with Example 1, the difference is that the core flavor raw material uses coconut fermentation extract that has not been heated and refluxed, replacing the burnt-flavor coconut fermentation extract that has been heated and refluxed in Example 1. The remaining component proportions and preparation steps are the same.

[0062] Comparative Example 2

[0063] Compared with Example 1, the difference is that: in the preparation process of its core flavor raw material, the fermentation step of brewer's yeast and Lactobacillus plantarum is not carried out. Instead, the sterilized coconut milk base is directly heated and refluxed to obtain thermal reaction coconut liquid, which replaces the burnt-flavor coconut fermentation extract in Example 1. The remaining component proportions and preparation steps are the same.

[0064] Comparative Example 3

[0065] Compared with Example 1, the difference is that during the fermentation preparation of the core flavor raw material, only the cerevisiae strain is inoculated for fermentation, and the Lactobacillus plantarum strain is not inoculated. The other fermentation conditions, thermal reaction treatment, component ratio and preparation steps are the same.

[0066] Comparative Example 4

[0067] Compared with Example 1, the difference is that during the fermentation preparation of the core flavor raw material, only the plant lactobacillus strain is inoculated for fermentation, and the cerevisiae strain is not inoculated. The other fermentation conditions, thermal reaction treatment, component ratio and preparation steps are the same.

[0068] Comparative Example 5

[0069] Compared with Example 1, the difference is that: in the preparation process of the final flavor, methylcyclopentenolone is not added, and its mass fraction is replaced by an equal amount of propylene glycol, and the other components and preparation steps are the same.

[0070] Test Example 1: Sensory Evaluation

[0071] Experimental procedures

[0072] In order to evaluate the aroma characteristics of samples obtained by different preparation methods, the following sensory evaluation experiment was organized.

[0073] Evaluation team: 10 professional perfumers who have received GB / T14467.1-2008 standard training and are familiar with the sensory analysis methods of flavors and fragrances will be selected to form the evaluation team.

[0074] Sample preparation: Take the flavor samples prepared in Example 1, Example 2, Example 3 and Comparative Examples 1 to Comparative Examples 5, add them to 50°C pure water at a ratio of 0.1%, stir evenly, cool the solution to 25°C, and pack it into odorless glass tasting cups of uniform specifications and randomly code them.

[0075] Evaluation Environment and Methodology: Evaluations were conducted in an independent, odor-free sensory evaluation room. Panelists used a blind evaluation method and rinsed their mouths with warm water between tastings to remove any residual taste.

[0076] Evaluation Indicators and Standards: The evaluation panel will score each sample based on the following four indicators. The scoring will be based on a 9-point scale, with 1 representing a very weak or imperceptible sensory characteristic and 9 representing an extremely strong sensory characteristic.

[0077] Coconut aroma intensity: Evaluate the intensity of the sweet aroma characteristic of fresh coconut in the sample.

[0078] Caramel flavor intensity: Evaluates the intensity of the caramel and roasted aroma characteristics produced by thermal reactions in the sample.

[0079] Flavor harmony: Evaluate the integrity and naturalness of the fusion of various aromas in the sample.

[0080] Overall aroma fullness: Evaluate the richness and complexity of the sample's aroma levels.

[0081] Data processing: Collect the scores of all evaluation team members for each sample, eliminate extreme values, and calculate the arithmetic mean of each sample in each indicator.

[0082] Experimental data

[0083] Sensory evaluation results

[0084] Sample number Coconut fragrance intensity (average score) Caramel flavor intensity (average score) Flavor harmony (average score) Overall aroma richness (average score) Example 1 7.3 8.2 8.5 8.4 Example 2 7.8 6.5 7.2 7 Example 3 6.7 8.8 8.1 8.7 Comparative Example 1 7.5 1.8 3.1 4.2 Comparative Example 2 5.2 4.5 3.8 4.1 Comparative Example 3 6.9 6.1 5.5 5.8 Comparative Example 4 7.1 5.9 5.2 5.5 Comparative Example 5 7.4 6.2 7.9 7.5

[0085] Result Analysis

[0086] The sensory evaluation data of Example 1 were compared with the data of Comparative Examples 1 and 2. The results showed that the sample of Example 1 scored significantly higher than those of Comparative Examples 1 and 2 in terms of the three indicators of burnt flavor intensity, flavor coordination, and overall aroma fullness. The core raw material of Comparative Example 1 was not subjected to heating and reflux treatment, and its burnt flavor intensity score was extremely low, indicating that the thermal reaction step is the key to forming the burnt aroma characteristic. The core raw material of Comparative Example 2 was not subjected to biological fermentation and was directly subjected to thermal reaction. Although a certain burnt flavor intensity was obtained, its flavor coordination and overall aroma fullness scores were both low. The diversified flavor precursors produced during the fermentation process are the basis for the subsequent thermal reaction to generate a rich and coordinated burnt flavor. Therefore, the process of combining biological fermentation with subsequent thermal reaction is a necessary technical component for obtaining the target flavor characteristics.

[0087] Comparing the data from Example 1 with those from Comparative Examples 3 and 4 revealed that Example 1 scored higher in both flavor harmony and overall aroma richness than the single-strain fermentations of Comparative Examples 3 and 4. Symbiotic fermentation using Saccharomyces cerevisiae and Lactobacillus plantarum produces a broader spectrum of flavor precursors with a more balanced ratio than single-species fermentation. The synergistic metabolism of the two strains generates the complex substrates required for subsequent thermal reactions, allowing for the harmonious coexistence of distinct flavors in the final product, including fresh, fermented, and burnt aromas, thereby enhancing the overall aroma's harmony and layering.

[0088] Comparing the data from Example 1 with that from Comparative Example 5 shows a significant decrease in the burnt aroma intensity score of the sample from Comparative Example 5 without the addition of methylcyclopentenolone. While the burnt-aroma coconut fermented extract, prepared through fermentation and thermal reaction, constitutes the bulk and foundation of the product's burnt aroma, the addition of specific flavor components to the formula precisely complements and enhances this burnt aroma, resulting in a clearer and more complete flavor profile for the final product. This demonstrates the synergistic effect between the homemade core flavor base and the added flavor components.

[0089] Test Example 2: Physical stability test

[0090] Experimental procedures

[0091] In order to evaluate the physical stability of samples obtained by different preparation methods, the following accelerated storage experiment was organized.

[0092] Sample preparation: Take 50 mL of each of the flavor samples prepared in Example 1, Example 2, Example 3 and Comparative Examples 1 to Comparative Examples 5, and place them in 100 mL transparent sealed glass bottles of consistent specifications, clean and dry.

[0093] Storage conditions: Place all packaged samples in a constant temperature incubator and set the storage temperature to 40℃±1℃.

[0094] Observation and Recording: Remove samples from the incubator at the start of the experiment and on the 7th, 15th, and 30th day of storage. After standing at 25°C for 2 hours, visually observe the appearance of each sample and record any changes in clarity, stratification, or precipitation.

[0095] Experimental data

[0096] Accelerated storage stability test results

[0097] Sample number Day 0 Day 7 Day 15 Day 30 Example 1 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Example 2 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Slight turbidity Example 3 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Comparative Example 1 Clear and transparent, no stratification or precipitation Turbidity appears Increased turbidity A small amount of flocculent precipitation Comparative Example 2 Clear and transparent, no stratification or precipitation Obvious turbidity Obvious stratification and precipitation Stratification intensifies and precipitation increases Comparative Example 3 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Turbidity appears Increased turbidity Comparative Example 4 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Slight turbidity Increased turbidity Comparative Example 5 Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation Clear and transparent, no stratification or precipitation

[0098] Result Analysis

[0099] Experimental data showed that samples from Examples 1, 2, and 3 exhibited physical stability under 30-day accelerated storage conditions, with no delamination or precipitation. The samples from Examples 1 and 3 remained clear and transparent throughout. This stability is attributed to the high concentration of propylene glycol in the formulation, which effectively solubilizes the oil-soluble flavoring components with the water-soluble caramel-flavored coconut fermented extract and purified water, maintaining them in a homogeneous system. The final filtration step also removes potential micron-sized insoluble matter, reducing nucleation points that could cause instability, thereby ensuring the physical homogeneity of the final product.

[0100] Comparing Example 1 with Comparative Examples 1 and 2, Comparative Example 2 quickly experienced stratification and precipitation during storage, while Comparative Example 1 also experienced turbidity and precipitation. Macromolecules such as proteins and polysaccharides present in the coconut milk base are the primary factor contributing to system instability. The bio-fermentation step degrades these macromolecules into small molecules through microbial metabolism. The subsequent thermal reaction step, in addition to generating flavoring substances, also denatures and aggregates small amounts of heat-sensitive proteins and other colloidal substances remaining in the fermentation broth, facilitating their removal or conversion into a more stable form in subsequent processing. Therefore, the combination and order of the fermentation and thermal reaction steps are essential for eliminating unstable substances and ensuring clarity and stability of the final product.

[0101] Comparing Example 1 with Comparative Examples 3 and 4, the samples of Comparative Examples 3 and 4, which were fermented using a single strain, were less stable than the sample of Example 1, which was fermented using a dual strain symbiotic fermentation. This indicates that the symbiotic system of Saccharomyces cerevisiae and Lactobacillus plantarum is more thorough in degrading complex macromolecules in the coconut milk base than a single strain. This synergistic degradation produces a fermentation liquid with a smaller molecular weight distribution and a purer system, reducing the risk of turbidity or precipitation caused by slow aggregation of macromolecular substances during subsequent storage. At the same time, the stability of Comparative Example 5 is comparable to that of Example 1, demonstrating that the physical stability of the product depends primarily on the preparation process of the core flavor base, rather than the fine-tuning of the secondary spice components.

[0102] Test Example 3: Comparative Analysis of Volatile Flavor Components

[0103] Experimental procedures

[0104] In order to analyze the effects of different preparation methods on the flavor of the final product from the perspective of material composition, the following instrumental analysis experiment was organized.

[0105] Test objects: Samples of Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were selected for comparative analysis.

[0106] Instruments and methods: Headspace solid phase microextraction-gas chromatography-mass spectrometry technology was used.

[0107] Sample preparation: Accurately weigh 2.0 g of each sample, place it in a 20 ml headspace vial, add 1.0 g of sodium chloride, and seal.

[0108] Extraction conditions: The headspace vial was placed in a 60°C water bath and magnetically stirred at 500 rpm for 30 minutes. Subsequently, a 50 / 30 μm DVB / CAR / PDMS extraction tip was inserted and headspace adsorption was performed at the same temperature for 40 minutes.

[0109] Chromatographic and mass spectrometry conditions:

[0110] Gas Chromatography: After extraction, the extraction head was inserted into the gas chromatograph inlet and thermally desorbed at 250°C for 5 minutes. The chromatographic column used was a DB-5MS capillary column. The temperature program was as follows: initial temperature 40°C, hold for 3 minutes; increase to 150°C at a rate of 5°C / min; then increase to 250°C at a rate of 10°C / min and hold for 5 minutes.

[0111] Mass spectrometry: The ion source is an electron bombardment source, the electron energy is 70 eV, and the scanning range is m / z 35-500.

[0112] Data Analysis: Detected compounds were qualitatively identified using the NIST mass spectral database. Peak area normalization was used to calculate the relative content of each compound, and key flavor components were summarized and statistically analyzed.

[0113] Experimental data

[0114] Comparison of relative contents of key volatile flavor compound categories

[0115] Sample number Total relative content of fermentation characteristic esters (%) Total relative content of thermal reaction characteristic heterocyclic compounds (%) Main pyrazine compounds Example 1 12.8 4.7 2.5-Dimethylpyrazine, tetramethylpyrazine, ethylpyrazine Comparative Example 1 11.9 0.1 Not detected Comparative Example 2 1.5 1.2 Methylpyrazine Comparative Example 3 8.7 2.9 2,5-Dimethylpyrazine

[0116] Result Analysis

[0117] Instrumental analysis data revealed that the sample from Example 1 contained high relative concentrations of both fermentation-characteristic esters and thermal-reaction-characteristic heterocyclic compounds. The sample from Comparative Example 1 had similar ester content to that of Example 1, but significantly lower levels of heterocyclic compounds, with no pyrazines detected. This result confirms that the reflux heating step is the direct cause of the formation of pyrazines and other key heterocyclic compounds that contribute to the burnt aroma. Therefore, subjecting the fermentation product to a thermal reaction is essential for simultaneously obtaining both fermentation-characteristic esters and thermal-reaction-characterized burnt aromas.

[0118] Comparing Example 1 with Comparative Example 2, the relative contents of ester compounds and heterocyclic compounds in the sample from Comparative Example 2 were both extremely low. This reveals the dual role of the biofermentation step in this technical solution: first, it generates a large amount of fermentation flavor substances such as esters; second, by metabolizing the proteins and carbohydrates in the coconut milk base, it produces a rich supply of small molecules such as amino acids and reducing sugars. These substances serve as the material basis for the subsequent Maillard reaction and the production of burnt aroma flavor compounds. Without the fermentation process, the subsequent thermal reaction efficiency and product richness are significantly limited.

[0119] Comparing Example 1 with Comparative Example 3, although esters and heterocyclic compounds were also detected in the sample of Comparative Example 3, their relative contents were significantly lower than those in Example 1. Compared with a single-species fermentation system, the symbiotic fermentation system of Saccharomyces cerevisiae and Lactobacillus plantarum can more efficiently and comprehensively decompose the matrix and generate flavor precursors. The synergistic metabolism of the two strains produces a richer variety and higher concentration of alcohols, acids, amino acids and other substances, which not only directly constitute a more complex fermentation background aroma, but also provide a more superior substrate for subsequent thermal reactions, thereby generating a higher variety and content of heterocyclic compounds, ultimately forming a more complex flavor.

Claims

1. A coconut flavor containing a burnt aroma, characterized in that: It is prepared from the following raw materials in parts by weight: Coconut fermentation extract: 3-20 parts; Coconut aldehyde or gamma-nonalactone: 1-5 parts; Vanillin: 1-3 parts; Methylcyclopentenolone: ​​0.1-0.5 parts; Ethyl maltol: 0.1-1 part; Propylene glycol: 50.5-79.8 parts; Purified water: 15-20 parts.

2. The coconut flavor containing burnt flavor according to claim 1, characterized in that: The coconut fermentation extract is prepared by heating the coconut fermentation extract at a temperature of 103-107° C. and refluxing for 2-4 hours to enhance aroma.

3. A coconut flavor containing a burnt flavor according to claim 2, characterized in that, The coconut fermentation extract is prepared by inoculating a saccharomyces cerevisiae strain and a lactobacillus plantarum strain into a coconut milk base, symbiotically fermenting the mixture at a temperature of 28-32° C. for 48-72 hours, and then centrifuging and collecting the supernatant.

4. The coconut flavor containing burnt aroma according to claim 1, characterized in that: The propylene glycol in the components is used as a flavor carrier to dissolve the coconut aldehyde or gamma-nonalactone, vanillin, methylcyclopentenolone and ethyl maltol, and to carry the burnt-flavor coconut fermentation extract.

5. A method for preparing a coconut flavor containing a caramel aroma, the coconut flavor containing a caramel aroma according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Provide a coconut fermentation extract, the preparation process of which is: heating the coconut fermentation extract at a temperature of 103-107° C. and reflux for 2 to 4 hours; S2, dissolving the coconut aldehyde or gamma-nonalactone, vanillin, methylcyclopentenolone, and ethyl maltol in propylene glycol to obtain a mixed solution; S3, uniformly mixing the coconut fermentation extract obtained in step S1 and the mixed solution in step S2, then adding purified water and mixing, finally obtaining the coconut flavor containing the burnt aroma.

6. The method for preparing a coconut flavor containing a burnt aroma according to claim 5, wherein: The preparation method of the coconut fermentation extract described in step S1 is: Blending and filtering the coconut meat and coconut water to obtain a coconut milk base and sterilizing the base; inoculating the activated Saccharomyces cerevisiae strain and Lactobacillus plantarum strain into the cooled coconut milk base; The mixture is sealed and fermented at a temperature of 28-32° C. for 48 to 72 hours. After the fermentation is completed, the supernatant is collected by centrifugation to obtain the coconut fermentation extract.

7. The method for preparing a coconut flavor containing a burnt aroma according to claim 6, wherein: The inoculation is carried out according to an inoculation amount accounting for 1.5% to 3.0% of the total volume of the coconut milk base material.

8. The method for preparing a coconut flavor containing a burnt aroma according to claim 5, wherein: First, propylene glycol is placed in a container, and then the coconut aldehyde or γ-nonalactone, vanillin, methylcyclopentenolone, and ethyl maltol are added in sequence, and stirred for 15 to 30 minutes until the solid raw materials are completely dissolved.

9. The method for preparing a coconut flavor containing a burnt aroma according to claim 5, wherein: After adding purified water, stir for another 15 to 20 minutes to ensure that the system is evenly mixed.

10. The method for preparing a coconut flavor containing a burnt aroma according to claim 5, characterized in that: The method further comprises a final filtering step: filtering the mixed material obtained in step S3 through a filter element with a pore size of 1-5 μm.