Passion fruit essence and preparation method thereof
The volatile components of passion fruit are extracted through headspace analysis and juice extraction method, and a passion fruit flavor with a specific ratio is prepared, which solves the problems of aroma loss and taste discomfort, provides a stable aroma and taste, is suitable for food and reduces the Cost and improve market competitiveness.
Patent Information
- Application Number
- CN202411273511.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-12
- Publication Date
- 2024-12-10
AI Technical Summary
Passion fruit aroma is easily lost during processing and storage. It tastes too sour when eaten directly, and excessive sugar intake may cause health problems.
Headspace analysis method (SPME) and juice extraction method to extract the volatile components of passion fruit to prepare specific ratio passion fruit flavors, including ethyl propionate, ethyl butyrate, ethyl 2-methyl butyrate, etc. Ingredients and mix them by stirring to form fragrance to prevent the aroma from evaporating.
It provides natural, authentic, sweet and sour taste, and stable quality passion fruit flavor. It is suitable for juice, beverage and other foods, reduces production costs, improves economic benefits, and is loved by consumers, significantly increasing product sales.
Smart Images
Figure CN119097073A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of edible flavors of food additives, and in particular relates to passion fruit flavor and a preparation method thereof. Background Art
[0002] Passion fruit, also known as passion fruit, is native to Brazil and is now grown in Central and South America, New Zealand, Guangdong and Guangxi, China. The most popular passion fruit varieties have two types of fruits, both of which are spherical. Purple passion fruit is sweeter, while yellow passion fruit is more sour. The latter grows year-round in tropical and subtropical regions, has the largest yield, has yellow flesh and brown seeds, and tastes best when its skin is wrinkled.
[0003] 1. Passion fruit is rich in nutrition, containing a variety of nutrients needed by the human body. The fruit contains vitamin C and B vitamins, organic acids, sugars, proteins, fats, and minerals such as calcium, phosphorus, and potassium. According to analysis, passion fruit contains 17% carbohydrates, 79% water, and 13-17% sugar. The content of vitamin C is 1-2 times higher than that of apples, while the content of fat and protein is relatively low. The fruit is mainly eaten by soaking in water.
[0004] 2. Passion fruit juice contains a variety of amino acids and trace elements, which can help digestion, resist gastric ulcers, soften blood vessels, lower blood lipids and blood sugar, lower cholesterol, etc. It can prevent coronary heart disease and high blood pressure, and can achieve the effects of invigorating the stomach, refreshing the mind, enhancing appetite, and prolonging life. It has a miraculous effect on sobering up for those who drink too much.
[0005] Aroma is an important quality indicator of fruit, mainly composed of various trace volatile substances, which play an important role in the flavor of the fruit. The unique taste of passion fruit is easy to recognize and has recently become a taste accepted by the world. The unique aroma of passion fruit is excellent in wine, which provides a juicy tropical fruit taste. Passion fruit flavor paired with other flavors is mainly used in beverages and dairy products.
[0006] Passion fruit is a natural, nutritious and healthy fruit, but fresh juice is prone to aroma loss during processing and storage; and because of its strong sour taste, it will make people feel uncomfortable if eaten directly, so it is usually mixed with water and a large amount of honey or white sugar, which has a high overall sweetness. Excessive sugar intake can easily cause serious changes in blood sugar levels in the body, leading to high blood sugar, increasing the burden on the liver, and easily inducing diseases. Summary of the invention
[0007] In order to solve the above technical problems, the present invention provides a passion fruit flavor and a preparation method thereof, the purpose of which is to provide a passion fruit flavor with natural and authentic aroma, sweet and sour taste, stable quality, and can be well used in food products such as juice and beverages.
[0008] In order to achieve the above purpose, the present invention adopts the following technical scheme to provide a passion fruit flavor, which is characterized in that: the volatile components are analyzed by headspace analysis (SPME), and the main taste components of passion fruit are analyzed by juice extraction. It includes the following components in parts by weight: 0.01-0.1 parts of ethyl propionate, 0.1-1 parts of ethyl butyrate, 0.2-1 parts of ethyl 2-methylbutyrate, 0.1-0.5 parts of leaf alcohol, 0.01-0.1 parts of isoamyl acetate, 0.5-2 parts of ethyl acetoacetate, 0.1-1 parts of leaf alcohol acetate, 0.02-0.1 parts of allyl hexanoate, 0.1-0.5 parts of maltol, 0.01-0.1 parts of phenylethyl acetate. 0.01-0.1 parts, 0.02-0.2 parts of cinnamyl alcohol, 0.01-0.1 parts of ethyl ionone, 0.05-0.5 parts of ethyl cinnamate, 0.05-0.5 parts of propyl decalactone, 0.01-0.1 parts of sweet orange oil, 0.01-0.1 parts of thiomenthone, 90-99 parts of propylene glycol, 0.05-0.5 parts of furanone, 0.01-0.1 parts of linalool and 0.01-0.1 parts of ethyl 3-methylthiopropionate.
[0009] As a further improvement of the present invention, a passion fruit flavor also includes the following components in parts by weight: 0.001-0.01 parts of methyl thiobutyrate, 0.001-0.01 parts of 3-(acetylmercapto)hexyl acetate (passion fruit ester), 0.005-0.02 parts of 3-methylmercaptohexanol, 0.01-0.05 parts of menthyl acetate, 0.001-0.01 parts of benzaldehyde, 0.01-0.1 parts of propionic acid, and 0.01-0.1 parts of styraxyl acetate.
[0010] As a further improvement of the present invention, a passion fruit passion fruit essence, the weight proportions of each component are: 0.02-0.1 parts of ethyl propionate, 0.4-1 parts of ethyl butyrate, 0.3-1 parts of ethyl 2-methylbutyrate, 0.2-0.5 parts of leaf alcohol, 0.03-0.1 parts of isoamyl acetate, 1-2 parts of ethyl acetoacetate, 0.15-1 parts of leaf alcohol acetate, 0.05-0.1 parts of allyl hexanoate, 0.2-0.5 parts of maltol, 0.05-0.1 parts of benzyl acetate, 0.06-0.1 parts of ethyl acetate, 0.10-0.1 parts of ethyl acetate, 0.10-0.1 parts of ethyl acetate, 0.15-0.1 parts of ethyl acetate, 0.10 ... Ethyl ester 0.04-0.1 parts, cinnamyl alcohol 0.05-0.2 parts, ethyl ionone 0.03-0.1 parts, ethyl cinnamate 0.1-0.5 parts, propyl decalactone 0.07-0.5 parts, sweet orange oil 0.02-0.1 parts, thiomenthone 0.02-0.1 parts, propylene glycol 90-98 parts, furanone 0.08-0.5 parts, linalool 0.02-0.1 parts, ethyl 3-methylthiopropionate 0.015-0.1 parts.
[0011] As a further improvement of the present invention, a passion fruit flavor is provided, wherein the weight proportions of the components are: 0.003-0.01 parts of methyl thiobutyrate, 0.0012-0.01 parts of 3-(acetylmercapto)hexyl acetate (passion fruit ester), 0.009-0.02 parts of 3-methylmercaptohexanol, 0.015-0.05 parts of menthyl acetate, 0.0015-0.01 parts of benzaldehyde, 0.012-0.1 parts of propionic acid, and 0.012-0.1 parts of styraldehyde acetate.
[0012] As a further improvement of the present invention, a passion fruit flavor, wherein the weight proportions of the components are: 0.04 parts of ethyl propionate, 0.62 parts of ethyl butyrate, 0.43 parts of ethyl 2-methylbutyrate, 0.22 parts of leaf alcohol, 0.05 parts of isoamyl acetate, 1.2 parts of ethyl acetoacetate, 0.2 parts of leaf acetate, 0.075 parts of allyl caproate, 0.28 parts of maltol, 0.05 parts of phenylethyl acetate, 0.06 parts of cinnamyl alcohol, 0.04 parts of ethyl ionone, 0.15 parts of ethyl cinnamate, 0.09 parts of propyl decalactone, 0.03 parts of sweet orange oil, 0.02 parts of thiomenthone, 96.2425 parts of propylene glycol, 0.1 parts of furanone, 0.02 parts of linalool, and 0.02 parts of ethyl 3-methylthiopropionate.
[0013] As a further improvement of the present invention, a passion fruit flavor, the weight parts of each component are: 0.005 parts of methyl thiobutyrate, 0.0015 parts of 3-(acetylmercapto)hexyl acetate (passion fruit ester), 0.01 parts of 3-methylmercaptohexanol, 0.015 parts of menthyl acetate, 0.002 parts of benzaldehyde, 0.015 parts of propionic acid, and 0.014 parts of styraxyl acetate.
[0014] As a further improvement of the present invention, a method for making passion fruit essence is provided, which is used for making the essence: the ingredients in the above proportion are uniformly stirred and mixed in a stirring tank in a sealed state.
[0015] The preparation method of the present invention comprises the following steps: uniformly stirring and mixing the components in the above proportions in a stirring tank in a sealed state.
[0016] By adding these ingredients to a blending jar and storing it in an airtight container, the aroma can be prevented from evaporating.
[0017] In summary, the present invention has the following advantages: after repeated selection of ingredients, effective proportioning of ingredients and continuous improvement by the food flavor application department and the chromatography analysis laboratory, a passion fruit flavor with a natural and authentic aroma was finally prepared, which can be well used in food products such as juices and beverages.
[0018] 1. The present invention is based on the original main aroma volatile substances in natural passion fruit juice, formulates a formula according to the characteristic ratio of the present invention and adds important auxiliary ingredients, thereby preparing a flavor with natural passion fruit aroma and special sweet and sour taste---passion fruit flavor, and can obviously reduce production costs, thereby significantly improving economic benefits and having a good sales market.
[0019] 2. The passion fruit essence is added as a food additive to juice, beverages, dairy products, jams, baked fillings and other products, giving the products a natural passion fruit aroma and a natural and refreshing taste, which is loved by consumers, increases product sales and expands the market.
[0020] 3. The passion fruit essence prepared by the present invention has a soft aroma, good coordination, natural mellowness, stable taste, quality, and real and natural flavor, which is close to the natural aroma of passion fruit and naturally refreshing, with a sweet and sour taste.
[0021] 4. The usage and dosage of the passion fruit flavor of the present invention can refer to the usage and dosage of conventional food flavors. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] Figure 1 The following is a table range of the component parts of the passion fruit flavor of the present invention.
[0023] Figure 2 The range of the number of components of the passion fruit flavor of the present invention is shown in Table 1.
[0024] Figure 3 It is the component value of passion fruit flavor of the present invention.
[0025] Figure 4 It is the component value of passion fruit flavor of the present invention.
[0026] Figure 5 This is a numerical table of Experiment 1 of the passion fruit flavor of the present invention.
[0027] Figure 6 This is a numerical table of Experiment 2 of the passion fruit flavor of the present invention. DETAILED DESCRIPTION
[0028] A passion fruit flavor comprises the following parts by weight: 0.04 parts of ethyl propionate, 0.62 parts of ethyl butyrate, 0.43 parts of ethyl 2-methylbutyrate, 0.22 parts of leaf alcohol, 0.05 parts of isoamyl acetate, 1.2 parts of ethyl acetoacetate, 0.2 parts of leaf acetate, 0.075 parts of allyl caproate, 0.28 parts of maltol, 0.05 parts of phenylethyl acetate, 0.06 parts of cinnamyl alcohol, 0.04 parts of ethyl ionone, 0.15 parts of ethyl cinnamate, 0.09 parts of propyl decalactone, 0.03 parts of sweet orange oil, 0.02 parts of thiomenthone, 96.2425 parts of propylene glycol, 0.1 parts of furanone, 0.02 parts of linalool and 0.02 parts of ethyl 3-methylthiopropionate.
[0029] A passion fruit flavor, which also includes the following weight parts: 0.005 parts of methyl thiobutyrate, 0.0015 parts of 3-(acetylmercapto)hexyl acetate (passion fruit ester), 0.01 parts of 3-methylmercaptohexanol, 0.015 parts of menthyl acetate, 0.002 parts of benzaldehyde, 0.015 parts of propionic acid, and 0.014 parts of styraxyl acetate.
[0030] like Figure 1-6 As shown, a passion fruit essence, a preparation method and an evaluation result are further described below by taking the production of 100g passion fruit essence as an example.
[0031] Example 1 Raw material composition: ethyl propionate 0.04g, ethyl butyrate 0.62g, ethyl 2-methylbutyrate 0.43g, leaf alcohol 0.22g, isoamyl acetate 0.05g, ethyl acetoacetate 1.2g, leaf alcohol acetate 0.2g, allyl caproate 0.075g, maltol 0.28g, phenylethyl acetate 0.05g, cinnamyl alcohol 0.06g, ethyl ionone 0.04g, ethyl cinnamate 0.15g, propyl decalactone 0.09g, Sweet orange oil 0.03g, thiomenthone 0.02g, propylene glycol 96.2425g, furanone 0.1g, linalool 0.02g, ethyl 3-methylmercaptopropionate 0.02g, methyl thiobutyrate 0.005g, 3-(acetylmercapto)hexyl acetate (passion ester) 0.0015g, 3-methylmercaptohexanol 0.01g, menthyl acetate 0.015g, benzaldehyde 0.002g, propionic acid 0.015g, styryl acetate 0.014g.
[0032] Comparative Example 1-1, in Example 1, the amount of benzaldehyde was changed from 0.002g to 0.004g, the amount of ethyl propionate was changed from 0.04g to 0.06g, the amount of linalool was changed from 0.02g to 0.01g, and the amount of propylene glycol was changed from 96.2425g to 96.2305g accordingly, and the rest was the same as in Example 1.
[0033] Comparative Example 2: The amount of ethylionone in Example 1 was changed from 0.04 g to 0.05 g, and the amount of propylene glycol was correspondingly changed from 96.2425 g to 96.2325 g, and the rest was the same as Example 1.
[0034] Comparative Example 3: The amount of ethyl acetoacetate in Example 1 was changed from 1.2 g to 1 g, the amount of sweet orange oil was changed from 0.03 g to 0.02 g, and the amount of propylene glycol was changed from 96.2425 g to 96.4525 g, and the rest was the same as in Example 1.
[0035] Comparative Example 4: In Example 1, the amount of cinnamyl alcohol was changed from 0.06 g to 0.05 g, the amount of propionic acid was changed from 0.015 g to 0.02 g, and the amount of propylene glycol was changed from 96.2425 g to 96.2475 g. The rest was the same as in Example 1.
[0036] Comparative Example 5: The amount of ethyl 2-methylbutyrate in Example 1 was changed from 0.43 g to 0.6 g, and the amount of propylene glycol was correspondingly changed from 96.2425 g to 96.2255 g, and the rest was the same as in Example 1.
[0037] Comparative Example 6, in Example 1, the amount of leaf alcohol was changed from 0.22g to 0.3g, the amount of leaf acetate was changed from 0.2g to 0.3g, the amount of menthyl acetate was changed from 0.015g to 0.03g, the amount of styryl acetate was changed from 0.014g to 0.01g, and the amount of propylene glycol was changed from 96.2425g to 96.0515g, and the rest was the same as in Example 1.
[0038] Comparative Example 7: In Example 1, the amount of furanone was changed from 0.1 g to 0.05 g, and the amount of propylene glycol was correspondingly changed from 96.2425 g to 96.2925 g, and the rest was the same as in Example 1.
[0039] Comparative Example 8: In Example 1, the amount of allyl caproate was changed from 0.075 g to 0.06 g, and the amount of propylene glycol was correspondingly changed from 96.2425 g to 96.2575 g, and the rest was the same as in Example 1.
[0040] Comparative Example 9, the amount of 3-(acetylmercapto)hexyl acetate (passion ester) in Example 1 was changed from 0.0015g to 0.002g, the amount of thiomenthone was changed from 0.02g to 0.01g, the amount of methyl thiobutyrate was changed from 0.005g to 0g, and the amount of propylene glycol was changed from 96.2425g to 96.257g accordingly, and the rest was the same as in Example 1.
[0041] The above Example 1 and all the comparative examples were subjected to aroma detection and aroma evaluation by perfumers. According to GBT14454.2-2008 “Fragrance Aroma Evaluation Method”, 9 experts were invited to conduct sensory evaluation and give scores.
[0042] Specifically: The method of sensory evaluation is: select 9 evaluators who are sensitive to the aroma of passion fruit, conduct simulated evaluation in the early stage, and show that these sensory evaluators can distinguish the differences between samples with different degrees of passion fruit aroma. At the same time, provide all sensory evaluators with a best-selling passion fruit essence (obtained through commercial means) as a control sample, and let the sensory evaluators score in the range of 1 to 9 points according to the degree of proximity between the aroma and fragrance of the embodiment sample and the passion fruit aroma and fragrance of the control sample. The closer it is to the control sample, the higher the score, and the score is low if there is an odor, sharp aroma, or bland aroma. Finally, the evaluation scores of the same embodiment or comparative sample given by the 9 evaluators are statistically analyzed, and the outliers are analyzed and eliminated using the Q test method, and then the evaluation scores are averaged. The following results are obtained (see Figure 5 , Figure 6 ).
[0043] according to Figure 5 , Figure 6 We know that Example 1 has obvious natural passion fruit aroma and flavor characteristics, and has the highest sensory evaluation value. If the ingredients in Example 1 are slightly changed, its flavor will be seriously lost and the sensory evaluation value will be reduced. Therefore, the flavor obtained in Example 1 of the present invention has the advantages of natural flavor, unique and refreshing taste, and a fragrance very close to natural passion fruit juice. Secondly, the present invention also provides a method for preparing passion fruit flavor, which is not limited by natural raw materials, is simple to operate, safe, and efficient.
Claims
1. A passion fruit flavor, characterized in that: The invention comprises the following components in parts by weight: 0.01-0.1 parts of ethyl propionate, 0.1-1 parts of ethyl butyrate, 0.2-1 parts of ethyl 2-methylbutyrate, 0.1-0.5 parts of leaf alcohol, 0.01-0.1 parts of isoamyl acetate, 0.5-2 parts of ethyl acetoacetate, 0.1-1 parts of leaf alcohol acetate, 0.02-0.1 parts of allyl hexanoate, 0.1-0.5 parts of maltol, 0.01-0.1 parts of phenylethyl acetate. 0.01-0.1 parts, 0.02-0.2 parts of cinnamyl alcohol, 0.01-0.1 parts of ethyl ionone, 0.05-0.5 parts of ethyl cinnamate, 0.05-0.5 parts of propyl decalactone, 0.01-0.1 parts of sweet orange oil, 0.01-0.1 parts of thiomenthone, 90-99 parts of propylene glycol, 0.05-0.5 parts of furanone, 0.01-0.1 parts of linalool and 0.01-0.1 parts of ethyl 3-methylthiopropionate.
2. A passion fruit flavor according to claim 1, characterized in that The invention is composed of the following components in parts by weight: 0.001-0.01 part of methyl thiobutyrate, 0.001-0.01 part of 3-(acetylmercapto)hexyl acetate (passion ester), 0.005-0.02 part of 3-methylmercaptohexanol, 0.01-0.05 part of menthyl acetate, 0.001-0.01 part of benzaldehyde, 0.01-0.1 part of propionic acid and 0.01-0.1 part of styraxyl acetate.
3. A passion fruit flavor according to claim 1, characterized in that: The weight proportions of each component are: 0.02-0.1 part of ethyl propionate, 0.4-1 part of ethyl butyrate, 0.3-1 part of ethyl 2-methylbutyrate, 0.2-0.5 part of leaf alcohol, 0.03-0.1 part of isoamyl acetate, 1-2 parts of ethyl acetoacetate, 0.15-1 part of leaf alcohol acetate, 0.05-0.1 part of allyl hexanoate, 0.2-0.5 part of maltol, 0.04-0.1 part of phenylethyl acetate, 0.05-0.2 parts of cinnamyl alcohol, 0.03-0.1 parts of ethyl ionone, 0.1-0.5 parts of ethyl cinnamate, 0.07-0.5 parts of propyl decalactone, 0.02-0.1 parts of sweet orange oil, 0.02-0.1 parts of thiomenthone, 90-98 parts of propylene glycol, 0.08-0.5 parts of furanone, 0.02-0.1 parts of linalool, and 0.015-0.1 parts of ethyl 3-methylthiopropionate.
4. A passion fruit essence according to claim 2, characterized in that: Methyl thiobutyrate 0.003-0.01 parts, 3-(acetylmercapto)hexyl acetate (passion ester) 0.0012-0.01 parts, 3-methylmercaptohexanol 0.009-0.02 parts, menthyl acetate 0.015-0.05 parts, benzaldehyde 0.0015-0.01 parts, propionic acid 0.012-0.1 parts, styryl acetate 0.012-0.1 parts.
5. A passion fruit flavor according to claim 1, characterized in that: The weight proportions of the components are as follows: 0.04 part of ethyl propionate, 0.62 part of ethyl butyrate, 0.43 part of ethyl 2-methylbutyrate, 0.22 part of leaf alcohol, 0.05 part of isoamyl acetate, 1.2 parts of ethyl acetoacetate, 0.2 part of leaf alcohol acetate, 0.075 part of allyl caproate, 0.28 part of maltol, 0.05 part of phenylethyl acetate, 0.06 part of cinnamyl alcohol, 0.04 part of ethyl ionone, 0.15 part of ethyl cinnamate, 0.09 part of propyl decalactone, 0.03 part of sweet orange oil, 0.02 part of thiomenthone, 96.2425 parts of propylene glycol, 0.1 part of furanone, 0.02 part of linalool, and 0.02 part of ethyl 3-methylthiopropionate.
6. A passion fruit essence according to claim 2, characterized in that: The weight percentages of the components are as follows: 0.005 parts of methyl thiobutyrate, 0.0015 parts of 3-(acetylmercapto)hexyl acetate, 0.01 parts of 3-methylmercaptohexanol, 0.015 parts of menthyl acetate, 0.002 parts of benzaldehyde, 0.015 parts of propionic acid, and 0.014 parts of styroyl acetate.
7. A method for preparing the passion fruit essence according to claims 1-6, characterized in that : Preparation method for making flavor: Mix the ingredients in the above proportions evenly in a stirring tank under a sealed state.