Lemon flavor and its preparation method and application

Abstract

The application discloses a lemon essence, a preparation method and application thereof, and belongs to the field of essence preparation. The lemon essence comprises the following raw materials: lemon fruit fragrance 10-15%, green fragrance 1-2%, sweet agent 1-3%, enhancer 5-10%, stabilizer 1-3%, and the rest is an alcohol solvent. The lemon fruit fragrance comprises lemon oil, sweet orange oil and D-limonene; the green fragrance comprises orange flower alcohol, leaf alcohol, linalool, oxidized linalool, alpha-terpineol, beta-terpinene, isopinocamphone and lemon aldehyde; the sweet agent comprises ethyl maltol and vanillin propylene glycol acetal; the enhancer comprises ethyl butyrate, ethyl 2-methyl butyrate, ethyl acetoacetate, leaf alcohol acetate, linalyl acetate and geranyl acetate; and the stabilizer comprises a low-carboxylic acid, a heat-resistant agent and an antioxidant. The application can inhibit the oxidation and thermal decomposition of the easily-oxidized components from the molecular level by synergistically compounding the components, significantly improves the aroma stability of the essence under long-term storage and high-temperature processing conditions, and can be widely applied in the fields of beverages, foods and the like.

Description

Technical Field

[0001] This invention relates to the field of liquid flavorings, and particularly to a lemon flavoring, its preparation method, and its application. Background Technology

[0002] Lemon flavoring is a type of fruit flavoring widely used in food, beverages, and daily chemical products. Its fresh and bright aroma is loved by consumers. Currently, several lemon flavorings or related fruit flavorings have been publicly available.

[0003] For example, Chinese patent CN112391233A discloses a citron-lemon flavoring, using lemon oil, sweet orange oil, cold-pressed citrus oil, citron oil, and bergamot oil as main raw materials, and adding limonene, leaf alcohol, nerol, linalool oxide, thiomenthone, geraniol, and various esters to create a flavoring with the characteristic aromas of citron and lemon. However, its formula contains few antioxidants and does not address specific designs for high-temperature processing or long-term storage stability. Chinese patent CN114468267A discloses a lemon-flavored liquid flavoring, with citral and lemon oil as its core ingredients. It is highly susceptible to oxidation and deterioration during storage and use, and the formula does not contain effective antioxidants and heat-resistant agents, resulting in insufficient shelf life and thermal stability of the flavoring.

[0004] In summary, existing lemon flavoring technologies generally have the following shortcomings: (1) Key aroma components such as citral, D-limonene, and terpenes are easily oxidized or thermally decomposed during transportation or storage, leading to aroma deterioration, off-odors, and a short retention time of the lemon base aroma. (2) The lack of effective heat-resistant and antioxidant systems limits the stability and shelf life of the flavoring.

[0005] Therefore, there is an urgent need to develop a lemon flavoring, its preparation method, and its application to solve the technical problems that urgently need to be addressed in this field. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the primary objective is to provide a lemon flavoring that possesses antioxidant properties and a certain degree of thermal stability, enabling it to maintain a pure and lasting lemon aroma even under long-term storage and high-temperature processing conditions.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A lemon flavoring comprises the following raw materials by mass fraction: 10%~15% lemon fruit flavoring agent, 1%~2% green flavoring agent, 1%~3% sweetener, 5%~10% enhancer, 1%~3% stabilizer, and the balance being an alcohol solvent.

[0009] The lemon flavoring agent comprises a mixture of lemon oil, sweet orange oil, and D-limonene.

[0010] The green fragrance agent includes a mixture of nerol, leaf alcohol, linalool, linalool oxide, methylterpineol, propylterpinene, isoterpinene, and citral.

[0011] The sweetener comprises a mixture of ethyl maltol and vanillin propylene glycol acetal.

[0012] The reinforcing agent comprises a mixture of ethyl butyrate, 2-methylbutyrate, ethyl acetoacetate, leaf ester acetate, linalool acetate, and geranyol acetate.

[0013] The stabilizers include lower carboxylic acids, heat stabilizers, and antioxidants.

[0014] As a preferred technical solution, the alcohol solvent is a mixture of ethanol and propylene glycol, and the mass ratio of ethanol to propylene glycol in the lemon flavor is 4:(3~4).

[0015] As a preferred technical solution, the lemon flavoring contains the following raw materials in the following mass fractions: lemon oil 10%~14%, sweet orange oil 1%~2%, and D-limonene 1%~2%.

[0016] As a preferred technical solution, the lemon flavoring contains the following raw materials in the following mass fractions: nerol 0.2%~0.4%, leaf alcohol 0.05%~0.2%, linalool 0.05%~0.2%, linalool oxide 0.05%~0.2%, methylterpineol 0.1%~0.3%, propylterpinene 0.1%~0.3%, isoterpinene 0.1%~0.3%, and citral 0.2%~0.4%.

[0017] As a preferred technical solution, the lemon flavoring contains the following raw materials in the following mass fractions: ethyl butyrate 3%~5%, 2-methylbutyrate 1%~3%, ethyl acetoacetate 0.1%~1%, geraniol acetate 0.1%~1%, linalool acetate 0.1%~0.3%, and geraniol acetate 0.1%~0.3%.

[0018] As a preferred technical solution, the heat resistant agent is benzyl alcohol, and the mass fraction of the heat resistant agent in the lemon flavor is 1%~2%.

[0019] As a preferred technical solution, the antioxidant in the lemon flavoring has a mass fraction of 0.01% to 0.05%, and the antioxidant is at least one of rosemary extract and vitamin E.

[0020] In view of the shortcomings of the existing technology, the second objective is to provide a preparation method for preparing the above-mentioned lemon flavoring.

[0021] A method for preparing lemon flavoring includes the following steps:

[0022] (1) Take a portion of the alcohol solvent and add it to the sweetener, stir and mix well until completely dissolved;

[0023] (2) Add the remaining alcohol solvent to enhancers, green fragrance agents, lemon fruit fragrance agents, and stabilizers;

[0024] (3) Add the sweetening solution from step 1 to the mixed solution from step 2 and stir well;

[0025] (4) Let the mixed solution from step 3 stand at 20~25℃ for 6~48 hours to obtain the lemon flavoring.

[0026] To address the shortcomings of existing technologies, a third objective is to provide an application of lemon flavoring: the lemon flavoring is added to food or beverages in an amount of 0.001–0.1 wt%.

[0027] Compared with the prior art, the beneficial effects of the present invention are:

[0028] 1. This invention uses a compound of lemon fruit flavoring agent, green flavoring agent, sweetener, and enhancer to form a complete and three-dimensional aroma framework, combined with a stabilizer system composed of lower carboxylic acids, heat-resistant agents, and antioxidants. This system inhibits the oxidation and thermal decomposition of easily oxidized components such as citral, D-limonene, and terpenes at the molecular level, reducing aroma deterioration and off-odors during storage and heating, and significantly improving the stability of the fragrance under long-term storage and high-temperature conditions.

[0029] 2. This invention uses ethanol and propylene glycol in a specific ratio as an alcohol solvent, combined with benzyl alcohol as a heat-resistant fixative component. These components form strong intermolecular forces with esters, alcohols, and aldehydes in the system. While ensuring a rich top note and instant release of a fresh lemon scent, this invention significantly reduces the volatilization rate of low-boiling-point aroma components. This allows the fragrance to maintain its characteristic lemon base scent for a long time even when left open, effectively solving the problem of rapid aroma decay and short scent retention time in existing products after being exposed to air.

[0030] 3. The sweetener is a combination of ethyl maltol and vanillin propylene glycol acetal, which not only enhances the sweetness and fruitiness of lemon flavor, but also helps to capture free radicals and delay oxidative degradation, while vanillin propylene glycol acetal has excellent heat resistance and aroma fixing effect. Detailed Implementation

[0031] The following examples further illustrate the features of the present invention and other related features in detail, so as to facilitate understanding by those skilled in the art.

[0032] An embodiment of the present invention provides a lemon flavoring, characterized in that it comprises the following raw materials by mass fraction: 10%~15% lemon fruit flavoring agent, 1%~2% green flavoring agent, 1%~3% sweetener, 5%~10% enhancer, 1%~3% stabilizer, and the balance being an alcohol solvent.

[0033] In some examples, the lemon flavoring agent comprises a mixture of lemon oil, sweet orange oil, and D-limonene. Lemon oil provides a genuine, natural lemon peel aroma and characteristic fruity notes, serving as the base fragrance of the essence. Sweet orange oil complements the soft, sweet orange base, neutralizing the sharpness of the lemon oil and creating a more rounded and harmonious aroma. D-limonene enhances the fresh and vibrant citrus top notes, improving the aroma's diffusion and freshness. The combination of these three ingredients creates a complete fragrance close to that of a natural lemon, resulting in a natural, realistic, and highly recognizable aroma. The lemon flavoring agent content in the essence is 10%–15%, ensuring a rich and abundant lemon aroma and forming the basis for its long-lasting base fragrance.

[0034] In some examples, the green fragrance agent comprises a mixture of nerol, leaf alcohol, linalool, linalool oxide, methylterpineol, propylterpinene, isoterpinene, and citral. Leaf alcohol and linalool oxide provide a fresh, green, leafy aroma, replicating the freshness of natural lemon peel and pulp. Linalool and nerol bring a soft floral scent, making the green fragrance less sharp and pungent. Methylterpineol, propylterpinene, and isoterpinene supplement the terpene green fragrance and woody base notes; citral further enhances the aroma of lemon oil. The eight ingredients work synergistically to create a simulated fresh green leaf and citrus blossom fragrance. The green fragrance agent in the lemon flavoring is 1%–2%, making the overall lemon aroma fresher, more realistic, and more three-dimensional, without masking the effect of the lemon fruit fragrance agent.

[0035] In some examples, the sweetener includes a mixture of ethyl maltol and vanillin propylene glycol acetal. Ethyl maltol has a strong sweetening, aroma-enhancing, and fruity effect, significantly enhancing the sweetness and fullness of lemon; vanillin propylene glycol acetal provides a soft, lingering vanilla sweetness. The combination of the two makes the lemon aroma less sharp and irritating, and the overall fragrance closer to the sweet and sour taste of natural lemons. Controlling the total amount of sweetener to 1%~3% can fully exert the functions of sweetening, modifying, rounding, and flavoring without causing problems such as excessive sweetness or masking the main lemon aroma, resulting in a fresh, natural, balanced, and highly recognizable overall aroma. At the same time, the phenolic hydroxyl structure of ethyl maltol gives the formulation a certain antioxidant capacity, which can delay the deterioration of easily oxidized components such as citral and D-limonene, extending the shelf life of the flavoring. Vanillin propylene glycol acetal has extremely high thermal stability. With a boiling point greater than 300℃, vanillin propylene glycol acetal does not decompose or volatilize during high-temperature processes, allowing the final flavoring and food to retain their sweet aroma even after high-temperature heating.

[0036] The enhancers include a mixture of ethyl butyrate, 2-methylbutyrate, ethyl acetoacetate, leaf alcohol acetate, linalool acetate, and geraniol acetate. Ethyl butyrate and 2-methylbutyrate possess strong, refreshing citrus and sweet fruit aromas, quickly enhancing the freshness and diffusion of the fragrance's top notes, making the lemon aroma brighter and more impactful, with a rich fruity sensation upon entry. Leaf alcohol acetate provides a natural, fresh green leaf aroma, synergistically enhancing the fresh, green quality of natural lemon with leaf alcohol and linalool in the green fragrance agent; linalool acetate and geraniol acetate bring a soft floral and fruity undertone, making the lemon aroma less monotonous and less sharp, but rounder and fuller, with an overall fragrance closer to the natural fruit.

[0037] The stabilizers include lower carboxylic acids, heat stabilizers, and antioxidants.

[0038] Lower carboxylic acids provide a weakly acidic environment for lemon flavoring, which can inhibit the oxidation, condensation and polymerization side reactions of citral and fatty aldehydes, reduce aldehyde deterioration, and significantly improve the stability of lemon flavoring under long-term storage and heating conditions.

[0039] In some examples, the alcohol solvent is a mixture of ethanol and propylene glycol. The lemon fruit flavoring agent, green flavoring agent, sweetener, and enhancer in the lemon flavoring are miscible with ethanol and propylene glycol to form a stable and homogeneous liquid flavoring. Simultaneously, the hydroxyl groups of ethanol and propylene glycol can form hydrogen bonds with esters and aldehydes in the lemon flavoring, inhibiting and slowly evaporating at the molecular level, thus improving the overall thermal stability of the lemon flavoring. The mass ratio of ethanol to propylene glycol is 4:(3~4). Because propylene glycol has a high hydroxyl content, if the proportion of propylene glycol is too low, the thermal stability is insufficient; if the proportion of propylene glycol is too high, the viscosity is too high and the aroma diffusion is poor. This ratio range achieves the optimal balance between top note release, thermal stability, and storage stability.

[0040] In some examples, the lemon flavoring contains the following ingredients in the following mass fractions: lemon oil 10%–14%, sweet orange oil 1%–2%, and D-limonene 1%–2%. Lemon oil provides the core lemon characteristics but its aroma is relatively sharp; sweet orange oil provides a sweet and smooth finish, but excessive use can mask the lemon's main characteristics; D-limonene enhances the diffusion of the top notes, but excessive use can produce a turpentine aroma and increase the risk of oxidation. Too little lemon oil results in insufficient lemon characteristics, while too much results in a sharp aroma and excessive cost. Too little sweet orange oil has an insignificant modifying effect, while too much results in an overly strong sweet orange characteristic, deviating from the pure lemon flavoring positioning. Too little D-limonene provides limited improvement in diffusion, while too much results in a pronounced turpentine aroma and a significantly increased risk of oxidation. This formulation range achieves an optimal balance between lemon characteristic intensity, aroma roundness, and top note diffusion, while simultaneously achieving an optimal balance between aroma quality and production cost through a gradient cost combination of the three ingredients.

[0041] In some examples, the lemon flavoring contains the following raw materials in the following mass fractions: nerol 0.2%~0.4%, leaf alcohol 0.05%~0.2%, linalool 0.05%~0.2%, linalool oxide 0.05%~0.2%, methylterpineol 0.1%~0.3%, propylterpinene 0.1%~0.3%, isoterpinene 0.1%~0.3%, and citral 0.2%~0.4%. Nerol provides a sweet floral aroma, leaf alcohol provides a green leafy aroma, linalool provides a fresh woody aroma, linalool oxide provides an aged woody aroma, methylterpineol provides a lilac floral aroma, propylterpinene provides a citrus peel green aroma, isoterpinene provides a pine wood aroma, and citral provides the core citral aroma. The aroma characteristics of each component are complementary, but their volatilization rates and thermal stability differ significantly. Too little nerol results in insufficient floral aroma, while too much results in an overly sweet taste. When the amount of leaf alcohol is too low, the freshness is lacking; when the amount is too high, the grassy aroma is overpowering. When the amount of citral is too low, the lemon characteristics are insufficient; when the amount is too high, the risk of oxidation and thermal decomposition increases significantly. When the amounts of propylterpinene and isotenarene are too low, the citrus peel aroma is insufficient; when the amounts are too high, the risk of terpene oxidation and polymerization increases. This formulation achieves an optimal balance between floral, green, woody, and citral aromas. At the same time, through the complex layering of multiple green aroma components, it simulates the complete green aroma layers of a fresh lemon from peel to pulp, significantly enhancing the naturalness and realism of the aroma.

[0042] In some examples, the lemon flavoring contains the following raw materials in the following mass fractions: ethyl butyrate 3%~5%, 2-methylbutyrate 1%~3%, ethyl acetoacetate 0.1%~1%, leaf ester acetate 0.1%~1%, linaloate acetate 0.1%~0.3%, and geraniol acetate 0.1%~0.3%. Ethyl butyrate and 2-methylbutyrate provide an explosive fruity sweetness but have low boiling points and evaporate quickly; ethyl acetoacetate provides a connecting effect between the fruity and ethereal aromas; leaf ester acetate provides a green aroma, but excessive amounts can produce a grassy note; linaloate and geraniol acetate provide a floral base and prolong the finish, but have high boiling points. If the amounts of ethyl butyrate and 2-methylbutyrate are too low, the initial burst of aroma is insufficient; if the amounts are too high, the fruity sweetness becomes too strong and masks the lemon characteristics. When the amount of geraniol acetate is too low, the freshness is lacking; when the amount is too high, the grassy aroma is overpowering. When the amounts of linalool acetate and geraniol acetate are too low, the floral base is insufficient; when the amounts are too high, the floral aroma overshadows the lemon main body. This formulation achieves the optimal balance between the explosiveness of the top notes, the fullness of the fruity aroma, the freshness, and the floral base. At the same time, through a three-level gradient combination of low-boiling-point esters (ethyl butyrate, ethyl 2-methylbutyrate), medium-boiling-point esters (ethyl acetoacetate, geraniol acetate), and high-boiling-point esters (linalool acetate, geraniol acetate), a layered release system of "top notes, body notes, and fixative" is formed, which significantly enhances the three-dimensionality and persistence of the aroma.

[0043] In some examples, the heat resistant agent is benzyl alcohol, and the mass fraction of the heat resistant agent in the lemon flavor is 1% to 2%. Because benzyl alcohol has a high boiling point (205°C) and good solubility, it can be used as a high-boiling-point solvent to increase the overall boiling point of the flavor system. At the same time, its hydroxyl groups can form hydrogen bonds with esters and aldehydes in the flavor, inhibiting the volatilization and thermal decomposition of low-boiling-point components.

[0044] In some examples, the antioxidant in the lemon flavoring has a mass fraction of 0.01% to 0.05%, and the antioxidant is at least one of rosemary extract and vitamin E. Since rosemary extract contains polyphenolic active ingredients such as rosmarinic acid and rosmarinicol, and vitamin E contains a tocopherol structure, both can capture free radicals and block chain oxidation reactions, effectively delaying the deterioration of easily oxidized components such as citral, D-limonene, and terpenes.

[0045] Example 1

[0046] A lemon flavoring, the preparation method of which includes the following steps:

[0047] (1) Take 16.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain sweetener premixed solution.

[0048] (2) Mix 16.5 parts of propylene glycol with 44.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 12.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir well.

[0049] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous;

[0050] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0051] Example 2

[0052] A lemon flavoring, the preparation method of which includes the following steps:

[0053] (1) Take 17.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0054] (2) Mix 17.5 parts of propylene glycol with 42.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 11.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir until well mixed.

[0055] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0056] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0057] Example 3

[0058] A lemon flavoring, the preparation method of which includes the following steps:

[0059] (1) Take 17.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0060] (2) Mix 17.5 parts of propylene glycol with 40.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 12.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, 0.03 parts of rosemary extract, and 0.02 parts of vitamin E, and stir well.

[0061] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0062] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0063] Example 4

[0064] A lemon flavoring, the preparation method of which includes the following steps:

[0065] (1) Take 18.0 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0066] (2) Mix 18.0 parts of propylene glycol with 38.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 13.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, 0.03 parts of rosemary extract, and 0.02 parts of vitamin E, and stir well.

[0067] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0068] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0069] Example 5

[0070] A lemon flavoring, the preparation method of which includes the following steps:

[0071] (1) Take 17.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0072] (2) Mix 17.5 parts of propylene glycol with 40.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 14.0 parts of lemon oil, 1.0 part of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.05 parts of vitamin E, and stir evenly.

[0073] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0074] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0075] Comparative Example 1

[0076] A lemon flavoring, the preparation method of which includes the following steps:

[0077] (1) Mix 17.5 parts of propylene glycol with 40.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 12.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir evenly.

[0078] (2) Add the remaining 17.5 parts of propylene glycol to the mixed solution in step (1) and stir until homogeneous.

[0079] (3) The mixed solution from step (2) was left to stand at 20~25°C for 48 hours to obtain the lemon flavoring.

[0080] Comparative Example 2

[0081] A lemon flavoring, the preparation method of which includes the following steps:

[0082] (1) Take 12.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0083] (2) Mix 12.5 parts of propylene glycol with 50.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 12.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir well;

[0084] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0085] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0086] Comparative Example 3

[0087] A lemon flavoring, the preparation method of which includes the following steps:

[0088] (1) Take 17.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0089] (2) Mix 17.5 parts of propylene glycol with 40.0 parts of ethanol, then add 4.0 parts of ethyl butyrate, 2.0 parts of 2-methylbutyrate, 0.5 parts of ethyl acetoacetate, 0.5 parts of leaf ester acetate, 0.2 parts of linalool acetate, 0.2 parts of geraniol acetate, 0.3 parts of nerol, 0.1 parts of leaf ester, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methyl terpineol, 0.2 parts of propyl terpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 15.0 parts of D-limonene, 1.5 parts of sweet orange oil, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir until well mixed.

[0090] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0091] (4) The mixed solution from step (3) is left to stand at 20~25℃ for 48 hours to obtain the lemon flavoring.

[0092] Comparative Example 4

[0093] A lemon flavoring, the preparation method of which includes the following steps:

[0094] (1) Take 17.5 parts of propylene glycol, add 1.5 parts of ethyl maltol and 0.5 parts of vanillin propylene glycol acetal, stir and mix evenly and completely dissolve to obtain a sweetener premix.

[0095] (2) Mix 17.5 parts of propylene glycol with 40.0 parts of ethanol, then add 0.3 parts of nerol, 0.1 parts of leaf alcohol, 0.1 parts of linalool, 0.1 parts of linalool oxide, 0.2 parts of methylterpineol, 0.2 parts of propylterpinene, 0.2 parts of isoterpinene, 0.3 parts of citral, 12.0 parts of lemon oil, 1.5 parts of sweet orange oil, 1.5 parts of D-limonene, 0.15 parts of acetic acid, 1.5 parts of benzyl alcohol, and 0.03 parts of rosemary extract, and stir well.

[0096] (3) Add the mixed solution from step (2) to the sweetener premix from step (1) and stir until homogeneous.

[0097] (4) The mixed solution from step (3) is left to stand at 20-25°C for 48 hours to obtain the lemon flavoring. Performance testing

[0098] The lemon flavorings prepared in each example and comparative example were added to the same batch of carbonated beverage base liquid at a dosage of 0.05 wt%. After thorough mixing, the mixture was filled and sealed, and the following tests were conducted:

[0099] (1) Aroma intensity and fidelity test: Take the above-mentioned carbonated beverage with added flavoring, refrigerate at 4℃ and then open the bottle. Ten flavoring technicians were asked to evaluate the aroma at four time periods: immediately after opening, 10 minutes after opening, 30 minutes after opening, and 60 minutes after opening. Evaluation criteria: 10 points indicates a strong, pure, and natural lemon aroma, and 0 points indicates no lemon aroma or a noticeable off-odor. The time interval between two consecutive evaluations by each person should not be less than 1 hour.

[0100] (2) Storage stability test: The lemon flavorings prepared in each example and comparative example were placed in transparent glass bottles, sealed, and stored in a 45°C constant temperature oven for 4 weeks (simulating 12 months of room temperature storage). The flavorings were removed before storage, after 2 weeks of storage, and after 4 weeks of storage, and added to the carbonated beverage base at a dosage of 0.05 wt%. Ten technicians were asked to evaluate the aroma. Evaluation criteria: 10 points indicates a fresh, pure aroma with no oxidized taste; 0 points indicates a completely deteriorated aroma with a noticeable oxidized taste.

[0101] (3) Taste Compatibility Test: Take the above-mentioned carbonated beverage with added flavoring and have 10 technicians taste it to comprehensively evaluate the balance of sweet and sour lemon aroma, the fullness of fruity aroma, and whether there is any off-flavor. Evaluation criteria: 10 points is a balance of sweet and sour, full fruity aroma, and no unpleasant taste; 0 points is an excessively sour or sweet taste and an off-flavor.

[0102] Table 1. Results of Beverage Aroma Intensity and Fidelity Tests

[0103]

[0104] Table 2 Storage stability test results

[0105]

[0106] Table 3 Results of Beverage Taste Compatibility Test

[0107]

[0108] As can be seen from the test data in Tables 1 to 3, the lemon flavorings prepared in Examples 1 to 5 of the present invention all exhibit excellent performance in terms of aroma intensity, realism, storage stability, and taste harmony in beverages, with Example 3 showing the best overall performance.

[0109] Compared with the comparative examples, the aroma intensity, persistence, and antioxidant stability of the embodiments of the present invention are significantly superior. Comparative Example 1 did not contain a sweetener, Comparative Example 2 had an improper ratio of alcohol solvents, Comparative Example 3 did not contain lemon oil, and Comparative Example 4 did not contain an enhancer; all of their properties were significantly lower than those of the embodiments. Example 3, due to its more rational component combination, exhibited better aroma retention time and stability after accelerated oxidation than the other embodiments.

[0110] In summary, this invention, through the synergistic combination of various functional modules, along with an optimized stabilizer system and alcohol solvent ratio, effectively improves the aroma stability and persistence of lemon flavoring during long-term storage and beverage applications.

[0111] The above description is only a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made based on the content of the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A lemon flavoring, characterized in that, The raw materials include the following components by mass fraction: 10%~15% lemon flavoring agent, 1%~2% green flavoring agent, 1%~3% sweetener, 5%~10% enhancing agent, 1%~3% stabilizer, and the balance being alcohol solvents; The lemon flavoring agent comprises a mixture of lemon oil, sweet orange oil, and D-limonene; The green fragrance agent includes a mixture of nerol, leaf alcohol, linalool, linalool oxide, methylterpineol, propylterpinene, isoterpinene, and citral; The sweetener includes a mixture of ethyl maltol and vanillin propylene glycol acetal; The reinforcing agent comprises a mixture of ethyl butyrate, 2-methylbutyrate, ethyl acetoacetate, leaf ester acetate, linalool acetate, and geranyol acetate; The stabilizers include lower carboxylic acids, heat stabilizers, and antioxidants.

2. The lemon flavoring according to claim 1, characterized in that, The alcohol solvent is a mixture of ethanol and propylene glycol, and the mass ratio of ethanol to propylene glycol in the lemon flavor is 4:(3~4).

3. The lemon flavoring according to claim 1, characterized in that, The lemon flavoring contains the following raw materials in the following mass fractions: lemon oil 10%~14%, sweet orange oil 1%~2%, and D-limonene 1%~2%.

4. The lemon flavoring according to claim 1, characterized in that, The lemon flavoring contains the following raw materials in the following mass fractions: nerol 0.2%~0.4%, leaf alcohol 0.05%~0.2%, linalool 0.05%~0.2%, linalool oxide 0.05%~0.2%, methylterpineol 0.1%~0.3%, propylterpinene 0.1%~0.3%, isoterpinene 0.1%~0.3%, and citral 0.2%~0.4%.

5. A lemon flavoring according to claim 1, characterized in that, The lemon flavoring contains the following raw materials in the following mass fractions: ethyl butyrate 3%~5%, ethyl 2-methylbutyrate 1%~3%, ethyl acetoacetate 0.1%~1%, geraniol acetate 0.1%~1%, linalool acetate 0.1%~0.3%, and geraniol acetate 0.1%~0.3%.

6. The lemon flavoring according to claim 1, characterized in that, The heat resistant agent is benzyl alcohol, and the mass fraction of the heat resistant agent in the lemon flavor is 1%~2%.

7. A lemon flavoring according to claim 1, characterized in that, The lemon flavoring contains 0.1% to 0.2% by mass of lower carboxylic acids.

8. A lemon flavoring according to claim 1, characterized in that, The lemon flavoring contains an antioxidant with a mass fraction of 0.01% to 0.05%, and the antioxidant is at least one of rosemary extract and vitamin E.

9. A method for preparing lemon flavoring according to any one of claims 1 to 8, characterized in that, Includes the following steps: (1) Take a portion of the alcohol solvent and add it to the sweetener, stir and mix well until completely dissolved; (2) Add the remaining alcohol solvent to the enhancer, green fragrance agent, lemon fruit fragrance agent, and stabilizer; (3) Add the mixed solution from step 2 to the sweetening solution from step 1 and stir well; (4) Let the mixed solution from step 3 stand at 20~25℃ for 6~48 hours to obtain the lemon flavoring.

10. An application of the lemon flavoring according to any one of claims 1 to 8, characterized in that, The lemon flavoring is added to food or beverages in an amount of 0.001–0.1 wt%.

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