Guava essence and preparation method thereof

Abstract

The invention relates to the technical field of edible essence. The invention discloses guava essence and a preparation method thereof. The guava essence is prepared from the following raw materials: ethyl maltol, methyl cinnamate, trans-2-hexenal, beta-dihydrodamascenone, benzaldehyde, phenethyl alcohol, gamma-decalactone, eugenol, peach aldehyde, styryl propionate, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, sec-octyl alcohol, leaf acetate, styryl acetate, leaf butyrate and phenethyl acetate. The invention relates to an anti-aging coating which is prepared from lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, an antioxidant and soyabean lecithin. The guava essence prepared by the invention not only has natural guava flavor, but also can improve the taste of a product, and is relatively high in thermal stability and relatively long in shelf life.

Description

Technical Field

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

[0002] As people's living standards continue to improve, consumers have higher and higher requirements for food, and pay more attention to its taste and flavor. As an important food additive, flavors play an indispensable role in improving product flavor. Flavors can not only simulate the aroma of natural fruits and foods to create a unique aroma, but also improve the taste of food and enhance the attractiveness of products, thereby increasing consumers' willingness to buy. Among them, guava flavor, as an additive used to enhance or give food a specific guava flavor, has been widely used in many fields such as candy and beverages.

[0003] Compared with directly using guava fruit, the application of flavors is more convenient and not restricted by seasons. It can achieve large-scale industrial production while ensuring product quality. In addition, manufacturers can flexibly adjust the proportion and type of flavors according to different market demands, thereby ensuring that different batches of products have a stable and consistent flavor experience.

[0004] However, despite the many advantages that guava flavor has shown in the market, it still faces some challenges in practical applications. On the one hand, the flavor of guava flavor currently on the market is not realistic enough and lacks a natural feel, which directly affects the overall flavor of the final product. On the other hand, during food processing, especially in high-temperature processing, some guava flavors are prone to degradation, resulting in aroma loss, which in turn affects product quality. These problems not only limit the application of guava flavor in a wider range of fields, but also weaken its competitive advantage in the market.

[0005] Therefore, there is an urgent need to develop a guava flavor that not only has a natural guava flavor, but also can improve the taste of the product, has high thermal stability and a long shelf life. Summary of the invention

[0006] In order to solve at least one of the above technical problems, a guava flavor is developed which not only has a natural guava flavor but also can improve the taste of the product, has high thermal stability and a long shelf life. The present application provides a guava flavor and a preparation method thereof.

[0007] On the one hand, the present application provides a guava flavor, whose raw material composition includes, by weight: 0.8-1.2 parts of ethyl maltol, 0.4-0.6 parts of methyl cinnamate, 0.01-0.03 parts of trans-2-hexenal, 0.2-0.4 parts of ethyl dihydrodamascone, 0.1-0.3 parts of benzaldehyde, 0.04-0.08 parts of phenylethyl alcohol, 0.2-0.4 parts of propyl decalactone, 0.06-0.08 parts of eugenol, 0.04-0.06 parts of peach aldehyde, 0.05-0.25 parts of styroyl propionate, 0.2-0.4 parts of methyl benzoate, 0.01-0.03 parts of hexyl acetate, 0.06-0.08 parts of hexanal propylene glycol acetal. .025-0.045 parts, 2-octanol 0.24-0.30 parts, leaf acetate 0.5-1.5 parts, styryl acetate 1.2-2.0 parts, leaf butyrate 0.6-1.0 parts, phenylethyl acetate 0.4-0.8 parts, lauryl acetate 0.2-0.4 parts, ethyl acetate 0.2-0.4 parts, ethyl butyrate 0.2-0.4 parts, trans-2-hexenal propylene glycol acetal 0.22-0.30 parts, thiomenthone 0.05-0.13 parts, propylene glycol 90-95 parts, antioxidant 0.06-0.1 parts, soybean lecithin 0.4-0.6 parts.

[0008] By adopting the above technical scheme, the present application adopts specific raw materials and formulas, and the guava essence prepared not only has natural guava flavor, but also can improve the taste of the product, has high thermal stability and long shelf life. The addition of ethyl maltol in this application can increase the sweetness and fruity aroma and strengthen the overall flavor of guava flavor; methyl cinnamate can provide a cinnamon-like aroma, increasing the complexity and depth of the aroma; trans-2-hexenal can give the flavor the aroma characteristics of grass or green leaves; ethyl dihydrodamascone can add a warm, woody aroma and enhance the layering of the aroma; benzaldehyde can provide an aroma similar to bitter almonds or cherries, increasing the complexity of the aroma; phenylethanol can add a rose fragrance to make the flavor softer; propyl decalactone can increase peach or peach fragrance, making the flavor have a richer fruity aroma; eugenol can provide clove fragrance and enhance the warmth of the flavor; peach aldehyde can enhance the aroma of peach or similar fruits, making the flavor closer to the natural fruit flavor; styrax propionate can provide a special aroma, increasing the uniqueness and complexity of the flavor; methyl benzoate can enhance the floral fragrance of the flavor; acetic acid Hexyl ester can increase the fruity aroma of the flavor; hexanal propanediol acetal can provide a fresh green aroma, enhancing the natural and fresh feeling of the flavor; 2-octanol can increase the fruity aroma of the flavor; leaf acetate can provide a fruity aroma, increasing the refreshing feeling of the flavor; styrax acetate can add a special aroma, enhancing the overall coordination of the flavor; leaf butyrate can add a banana-like aroma, enriching the flavor of the flavor; phenylethyl acetate can enhance the floral fragrance of the flavor; lauryl acetate can add a coconut aroma, making the flavor richer; ethyl acetate can provide a fruity aroma, increasing the freshness of the flavor; ethyl butyrate can increase the fruity aroma of the flavor; trans-2-hexenal propanediol acetal can provide a fresh green aroma, increasing the natural feeling of the flavor; benzaldehyde propanediol acetal can enhance the floral or fruity aroma of the flavor; thiomenthone can add a cool feeling, making the flavor fresher.

[0009] In the present application, propylene glycol is used as a solvent to help dissolve other ingredients and as a carrier to ensure the stability and fluidity of the flavor; the antioxidant can prevent the easily oxidized components in the flavor from undergoing oxidation reactions at high temperatures and maintain the stability of the flavor; soybean lecithin can help the mixed system remain stable, prevent the occurrence of stratification, and delay the degradation of the easily oxidized components in the flavor.

[0010] The various ingredients in the formula of this application work together to improve the overall quality of the flavor, effectively solve the problems existing in traditional guava flavor, and provide consumers with a better product experience.

[0011] Optionally, the raw material composition includes, by weight: 1.0 part of ethyl maltol, 0.5 part of methyl cinnamate, 0.02 part of trans-2-hexenal, 0.3 part of ethyl dihydrodamascone, 0.2 part of benzaldehyde, 0.06 part of phenylethyl alcohol, 0.3 part of propyl decalactone, 0.07 part of eugenol, 0.05 part of peach aldehyde, 0.15 part of styroyl propionate, 0.3 part of methyl benzoate, 0.02 part of hexyl acetate, 0.03 part of hexanal propylene glycol acetal. 5 parts, 0.27 parts of secondary octanol, 1.0 parts of leaf acetate, 1.6 parts of styryl acetate, 0.8 parts of leaf butyrate, 0.6 parts of phenylethyl acetate, 0.3 parts of lauryl acetate, 0.3 parts of ethyl acetate, 0.3 parts of ethyl butyrate, 0.3 parts of trans-2-hexenal propylene glycol acetal, 0.26 parts of benzaldehyde propylene glycol acetal, 0.09 parts of thiomenthone, 92.5 parts of propylene glycol, 0.08 parts of antioxidant, and 0.5 parts of soybean lecithin.

[0012] Optionally, the weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is 1:7-10.

[0013] By adopting the above technical scheme, the hexanal propanediol acetal and trans-2-hexenal propanediol acetal in the present application work together to enhance the freshness of the guava flavor, which is similar to the smell of fresh fruit skin, making it closer to the natural guava fruit aroma, improving the taste of the food, and making the product more refreshing and natural.

[0014] Optionally, the antioxidant is selected from at least one of vitamin E and ascorbic acid.

[0015] By adopting the above technical solution, the antioxidant of the present application can improve the thermal stability of the flavor, ensure that it maintains good aroma and quality during the processing, and can also extend the shelf life of the flavor, making it less likely to deteriorate during storage.

[0016] Optionally, 0.4 to 0.6 parts of polyglycerol ester are also included.

[0017] By adopting the above technical solution, polyglycerol esters can help flavors mix better, prevent the flavors from stratifying during storage or processing, and better retain aroma components, prevent them from volatilizing or oxidizing at high temperatures, and extend the shelf life of the flavors. Polyglycerol esters can also improve the taste of the flavors, making them smoother and more delicate.

[0018] Optionally, 0.5 parts of polyglycerol ester is also included.

[0019] In a second aspect, the present application provides a method for preparing the above-mentioned guava flavor, comprising the following steps: S1, adding the ethyl maltol, methyl cinnamate and antioxidant into 40% of propylene glycol, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring, add other raw materials in sequence, stir and mix, and obtain the guava essence.

[0020] By adopting the above technical solution, the preparation method adopted in this application has a simple process and is easy to operate. The raw materials are processed step by step to ensure the uniform mixing and full dissolution of the flavor ingredients, while using appropriate heating and cooling processes to improve the stability and consistency of the flavor. The controllability and efficiency of the production process are ensured.

[0021] Optionally, in step S1, the water bath is heated to 60°C to 70°C.

[0022] By adopting the above technical solution, the water bath heating temperature of the present application helps the solid components to dissolve faster and more completely, avoiding the appearance of undissolved particles in the final product, thereby affecting the quality and appearance of the flavor. It also avoids the volatilization or decomposition of the aroma components due to excessive temperature.

[0023] Optionally, in step S2, the stirring speed is 85 to 90 r / min.

[0024] By adopting the above technical solution, the stirring speed of the present application can ensure that all ingredients can be fully mixed, avoiding the phenomenon of stratification or partial uneven mixing. It also ensures that the shear force during the mixing process is mild and will not cause damage to the sensitive ingredients in the flavor.

[0025] Optionally, in step S2, after all raw materials are added, stirring is continued for 30 to 60 minutes.

[0026] In summary, the present invention includes at least one of the following beneficial technical effects: 1. This application adopts specific raw materials and formulas, and the guava essence produced not only has natural guava flavor, but also can improve the taste of the product, has high thermal stability and a long shelf life.

[0027] 2. In the present application, soybean lecithin can help the mixed system to maintain stability, prevent the occurrence of stratification, and delay the degradation of easily oxidized components in the flavor.

[0028] 3. The preparation method adopted in this application has a simple process and is easy to operate. The raw materials are processed step by step to ensure the uniform mixing and full dissolution of the flavor ingredients, while using appropriate heating and cooling processes to improve the stability and consistency of the flavor. DETAILED DESCRIPTION

[0029] The present application is further described in detail below in conjunction with embodiments.

[0030] The present application designs a guava flavor, and its raw material composition includes, by weight: 0.8-1.2 parts of ethyl maltol, 0.4-0.6 parts of methyl cinnamate, 0.01-0.03 parts of trans-2-hexenal, 0.2-0.4 parts of ethyl dihydrodamascone, 0.1-0.3 parts of benzaldehyde, 0.04-0.08 parts of phenylethyl alcohol, 0.2-0.4 parts of propyl decalactone, 0.06-0.08 parts of eugenol, 0.04-0.06 parts of peach aldehyde, 0.05-0.25 parts of styroyl propionate, 0.2-0.4 parts of methyl benzoate, 0.01-0.03 parts of hexyl acetate, 0.0 25-0.045 parts, 2-octanol 0.24-0.30 parts, leaf acetate 0.5-1.5 parts, styryl acetate 1.2-2.0 parts, leaf butyrate 0.6-1.0 parts, phenylethyl acetate 0.4-0.8 parts, lauryl acetate 0.2-0.4 parts, ethyl acetate 0.2-0.4 parts, ethyl butyrate 0.2-0.4 parts, trans-2-hexenal propylene glycol acetal 0.22-0.30 parts, benzaldehyde propylene glycol acetal 0.05-0.13 parts, propylene glycol 90-95 parts, antioxidant 0.06-0.1 parts, soybean lecithin 0.4-0.6 parts.

[0031] The guava essence of the present application is prepared by the following method, comprising the following steps: S1, adding the ethyl maltol, methyl cinnamate and antioxidant into 40% of propylene glycol, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring, add other raw materials in sequence, stir and mix, and obtain the guava essence.

[0032] The applicant has designed the technical solution of the present application to address the problems that the existing guava flavor is not realistic enough, lacks a natural feel, and is easily degraded at high temperatures.

[0033] The raw materials used in this application are as follows: Ethyl maltol: CAS: 4940-11-8.

[0034] Methyl cinnamate: CAS: 103-26-4.

[0035] Trans-2-hexenal: CAS: 6728-26-3.

[0036] Ethyl dihydrodamascone: CAS: 23726-92-3.

[0037] Benzaldehyde: CAS: 100-52-7.

[0038] Phenethyl alcohol: CAS: 60-12-8.

[0039] Gamma-decanoic acid ketone: CAS: 706-14-9.

[0040] Eugenol: CAS: 97-53-0.

[0041] Peach aldehyde: CAS: 104-67-6.

[0042] Styroxyphenyl propionate: CAS: 120-45-6.

[0043] Methyl benzoate: CAS: 93-58-3.

[0044] Hexyl acetate: CAS: 142-92-7.

[0045] Hexanal Propylene Glycol Acetal: CAS: 1599-49-1.

[0046] 2-Octanol: CAS: 4128-31-8.

[0047] Leaf acetate: CAS: 3681-71-8.

[0048] Styryl acetate: CAS: 93-92-5.

[0049] Leaf butyrate: CAS: 16491-36-4.

[0050] Phenethyl acetate: CAS: 103-45-7.

[0051] Lauryl acetate: CAS: 112-66-3.

[0052] Ethyl acetate: CAS: 141-78-6.

[0053] Ethyl butyrate: CAS: 105-54-4.

[0054] Trans-2-Hexenal Propylene Glycol Acetal: CAS: 94089-21-1.

[0055] Benzaldehyde propylene glycol acetal: CAS: 2568-25-4.

[0056] Thiomenthone: CAS: 38462-22-5.

[0057] Propylene glycol: CAS: 57-55-6.

[0058] Vitamin E: CAS: 2074-53-5.

[0059] Ascorbic acid: CAS: 50-81-7.

[0060] Soybean lecithin: CAS: 69279-91-0.

[0061] Polyglycerol esters: CAS: 67784-82-1. Specific embodiments

[0062] Examples 1 to 3 Example 1 The present embodiment provides a guava flavor, and its raw material composition includes, by weight: 1.2 parts of ethyl maltol, 0.6 parts of methyl cinnamate, 0.01 parts of trans-2-hexenal, 0.4 parts of ethyl dihydrodamascone, 0.1 parts of benzaldehyde, 0.04 parts of phenylethyl alcohol, 0.4 parts of propyl decalactone, 0.06 parts of eugenol, 0.04 parts of peach aldehyde, 0.25 parts of styroyl propionate, 0.2 parts of methyl benzoate, 0.01 parts of hexyl acetate, and 0.02 parts of hexanal propylene glycol acetal. 5 parts, 0.30 parts of secondary octanol, 1.5 parts of leaf acetate, 2.0 parts of styryl acetate, 1.0 parts of leaf butyrate, 0.4 parts of phenylethyl acetate, 0.2 parts of lauryl acetate, 0.4 parts of ethyl acetate, 0.4 parts of ethyl butyrate, 0.2 parts of trans-2-hexenal propylene glycol acetal, 0.22 parts of benzaldehyde propylene glycol acetal, 0.05 parts of thiomenthone, 90 parts of propylene glycol, 0.06 parts of antioxidant, and 0.6 parts of soybean lecithin; wherein the antioxidant is vitamin E.

[0063] The preparation method comprises the following steps: S1. Add ethyl maltol, methyl cinnamate and an antioxidant into 40% of propylene glycol, heat in a water bath to 65° C., stir to dissolve, and cool to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring at a stirring speed of 87 r / min, add other raw materials in sequence, continue stirring and mixing for 45 minutes, and obtain guava flavor.

[0064] Example 2 The present embodiment provides a guava flavor, and its raw material composition includes, by weight: 1 part of ethyl maltol, 0.5 part of methyl cinnamate, 0.02 part of trans-2-hexenal, 0.3 part of ethyl dihydrodamascone, 0.2 part of benzaldehyde, 0.06 part of phenylethyl alcohol, 0.3 part of propyl decalactone, 0.07 part of eugenol, 0.05 part of peach aldehyde, 0.15 part of styroyl propionate, 0.3 part of methyl benzoate, 0.02 part of hexyl acetate, and 0.035 part of hexanal propylene glycol acetal. 0.27 parts of secondary octanol, 1 part of leaf acetate, 1.6 parts of styryl acetate, 0.8 parts of leaf butyrate, 0.6 parts of phenylethyl acetate, 0.3 parts of lauryl acetate, 0.3 parts of ethyl acetate, 0.3 parts of ethyl butyrate, 0.3 parts of trans-2-hexenal propylene glycol acetal, 0.26 parts of benzaldehyde propylene glycol acetal, 0.09 parts of thiomenthone, 92.5 parts of propylene glycol, 0.08 parts of antioxidant, and 0.5 parts of soybean lecithin; wherein the antioxidant is vitamin E.

[0065] The preparation method comprises the following steps: S1. Add ethyl maltol, methyl cinnamate and antioxidant into 40% of propylene glycol, heat to 65° C. in a water bath, stir to dissolve, and cool to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring at a stirring speed of 87 r / min, add other raw materials in sequence, continue stirring and mixing for 45 minutes, and obtain guava flavor.

[0066] Example 3 The present embodiment provides a guava flavor, and its raw material composition includes, by weight: 0.8 parts of ethyl maltol, 0.4 parts of methyl cinnamate, 0.03 parts of trans-2-hexenal, 0.2 parts of ethyl dihydrodamascone, 0.3 parts of benzaldehyde, 0.08 parts of phenylethyl alcohol, 0.2 parts of propyl decalactone, 0.08 parts of eugenol, 0.06 parts of peach aldehyde, 0.05 parts of styroyl propionate, 0.4 parts of methyl benzoate, 0.03 parts of hexyl acetate, 0.06 parts of hexanal propylene glycol acetal, and 0.0 45 parts, 0.24 parts of secondary octanol, 0.5 parts of leaf acetate, 1.2 parts of styryl acetate, 0.6 parts of leaf butyrate, 0.8 parts of phenylethyl acetate, 0.4 parts of lauryl acetate, 0.2 parts of ethyl acetate, 0.2 parts of ethyl butyrate, 0.4 parts of trans-2-hexenal propylene glycol acetal, 0.30 parts of benzaldehyde propylene glycol acetal, 0.13 parts of thiomenthone, 95 parts of propylene glycol, 0.1 parts of antioxidant, and 0.4 parts of soybean lecithin; wherein the antioxidant is vitamin E.

[0067] The preparation method comprises the following steps: S1. Add ethyl maltol, methyl cinnamate and antioxidant into 40% of propylene glycol, heat to 65° C. in a water bath, stir to dissolve, and cool to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring at a stirring speed of 87 r / min, add other raw materials in sequence, continue stirring and mixing for 45 minutes, and obtain guava flavor.

[0068] Comparative Examples 1 to 4 Comparative Example 1 The difference between Comparative Example 1 and Example 2 is that hexanal propylene glycol acetal is not added in Comparative Example 1.

[0069] Comparative Example 2 The difference between Comparative Example 2 and Example 2 is that no trans-2-hexenal propanediol acetal is added in Comparative Example 2.

[0070] Comparative Example 3 The difference between Comparative Example 3 and Example 2 is that, in Comparative Example 3, hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal are not added.

[0071] Comparative Example 4 The difference between Comparative Example 4 and Example 2 is that soybean lecithin is not added in Comparative Example 4.

[0072] Experimental testing Test items and test methods Sensory evaluation of natural guava flavor: Based on GB / T 14454.2-2008 “Evaluation Method for Fragrance Aroma”, perfumers are invited to conduct sensory evaluation and give scores; The specific method is: select 10 evaluators who are sensitive to the aroma of guava, conduct simulation evaluation in the early stage, and show that these sensory evaluators can distinguish the differences between samples with different degrees of guava aroma. At the same time, provide fruit guava to all sensory evaluators, and ask the sensory evaluators to score the aroma of the embodiment and the comparative sample according to the degree of closeness to the aroma of fruit guava (the full score is 40 points); the closer to the aroma of fruit guava, the higher the score, and the lower the score if there is peculiar smell, sharp aroma or bland aroma. Finally, the evaluation scores of the same embodiment or comparative sample given by the 10 evaluators are statistically analyzed, and the outliers are analyzed and eliminated by the Q test method, and the evaluation scores are averaged to obtain the initial sensory evaluation score.

[0073] Thermal stability: Place the fragrance identification paper dipped in essence at 60℃ for accelerated destruction test, let it stand for 2 hours, re-score, remove the highest and lowest scores and take the average value, record it as the score after 2 hours, and calculate the aroma reduction degree; Aroma reduction degree = (initial sensory evaluation score - score after 2 hours) / initial sensory evaluation score × 100%.

[0074] The guava essences prepared in Examples 1 to 3 and Comparative Examples 1 to 4 were subjected to natural guava flavor sensory evaluation, thermal stability test, and shelf life test. The test results are shown in Table 1.

[0075] Table 1 From the test results in Table 1, it can be seen that the guava essences prepared in Examples 1 to 3 have obvious natural guava flavors, high sensory evaluation scores, low aroma decline, high thermal stability, and long shelf life.

[0076] In Comparative Example 1, hexanal propylene glycol acetal was not added, and the natural flavor of the guava essence obtained was reduced, the sensory evaluation score was reduced, the aroma decline degree was increased, and the thermal stability was reduced.

[0077] In Comparative Example 2, trans-2-hexenal propanediol acetal was not added, and the natural flavor of the guava essence obtained was reduced, the sensory evaluation score was reduced, the aroma decline degree was increased, and the thermal stability was reduced.

[0078] In Comparative Example 3, hexanal propanediol acetal and trans-2-hexenal propanediol acetal were not added, and the sensory evaluation score of the guava flavor obtained was significantly reduced, the aroma decline degree was significantly increased, and the thermal stability was reduced.

[0079] In Comparative Example 4, soybean lecithin was not added, and the aroma decline degree of the prepared guava flavor was significantly increased, the thermal stability was reduced, and the shelf life was shortened.

[0080] Embodiments 4 to 11 Example 4 The difference between Example 4 and Example 2 is that in Example 4, the weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is 1:7, and the total weight of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal is 0.335.

[0081] Example 5 The difference between Example 5 and Example 2 is that in Example 5, the weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is 1:10, and the total weight of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal is 0.335.

[0082] Example 6 The difference between Example 6 and Example 2 is that in Example 6, the antioxidant is ascorbic acid.

[0083] Example 7 The difference between Example 7 and Example 2 is that in Example 7, the raw material composition of guava flavor also includes 0.4 parts of polyglycerol ester.

[0084] Example 8 The difference between Example 8 and Example 7 is that in Example 8, the amount of polyglycerol ester is 0.5 parts.

[0085] Example 9 The difference between Example 9 and Example 7 is that in Example 9, the amount of polyglycerol ester is 0.6 parts.

[0086] Example 10 The difference between Example 10 and Example 2 is that in step S2 of Example 10, the stirring speed is 85 r / min.

[0087] Embodiment 11 The difference between Example 11 and Example 2 is that in step S2 of Example 11, the stirring speed is 90 r / min.

[0088] The guava essences prepared in Examples 4 to 11 were subjected to natural guava flavor sensory evaluation, thermal stability test, and shelf life test. The test results are shown in Table 2.

[0089] Table 2 From the test results in Table 2, it can be seen that the difference between Example 4 and Example 5 and Example 2 is that the weight ratios of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal are different. Among them, the guava flavor prepared in Example 2 has the best natural flavor, sensory evaluation score and thermal stability.

[0090] The natural flavor, sensory evaluation score, thermal stability and shelf life of the guava essence prepared in Example 6 are similar to those in Example 2.

[0091] In Example 7, polyglycerol ester was also added, and the aroma decline of the prepared guava flavor was reduced, the thermal stability was significantly improved, and the shelf life was extended.

[0092] The difference between Example 8 and Example 9 and Example 7 is that the dosage of polyglycerol ester is different. Among them, the guava flavor prepared in Example 8 has the best thermal stability and the longest shelf life.

[0093] The difference between Example 10 and Example 11 and Example 2 is that the stirring speed in step S2 is different. Among them, the guava flavor prepared in Example 2 has the best thermal stability and the longest shelf life.

[0094] The above are all preferred embodiments of the present application, and the protection scope of the present application is not limited thereto. Therefore, any equivalent changes made according to the structure, shape, and principle of the present application should be included in the protection scope of the present application.

Claims

1. A guava flavor, characterized in that: The raw material composition includes, by weight: 0.8-1.2 parts of ethyl maltol, 0.4-0.6 parts of methyl cinnamate, 0.01-0.03 parts of trans-2-hexenal, 0.2-0.4 parts of ethyl dihydrodamascone, 0.1-0.3 parts of benzaldehyde, 0.04-0.08 parts of phenylethyl alcohol, 0.2-0.4 parts of propyl decalactone, 0.06-0.08 parts of eugenol, 0.04-0.06 parts of peach aldehyde, 0.05-0.25 parts of styroyl propionate, 0.2-0.4 parts of methyl benzoate, 0.01-0.03 parts of hexyl acetate, and 0.025-0.04 parts of hexanal propylene glycol acetal. 5 parts, 0.24~0.30 parts of secondary octanol, 0.5~1.5 parts of leaf acetate, 1.2~2.0 parts of styryl acetate, 0.6~1.0 parts of leaf butyrate, 0.4~0.8 parts of phenylethyl acetate, 0.2~0.4 parts of lauryl acetate, 0.2~0.4 parts of ethyl acetate, 0.2~0.4 parts of ethyl butyrate, 0.2~0.4 parts of trans-2-hexenal propylene glycol acetal, 0.22~0.30 parts of benzaldehyde propylene glycol acetal, 0.05~0.13 parts of thiomenthone, 90~95 parts of propylene glycol, 0.06~0.1 parts of antioxidant, and 0.4~0.6 parts of soybean lecithin.

2. The guava essence according to claim 1, characterized in that: The raw materials include, by weight: 1.0 part of ethyl maltol, 0.5 part of methyl cinnamate, 0.02 part of trans-2-hexenal, 0.3 part of ethyl dihydrodamascone, 0.2 part of benzaldehyde, 0.06 part of phenylethyl alcohol, 0.3 part of propyl decalactone, 0.07 part of eugenol, 0.05 part of peach aldehyde, 0.15 part of styroyl propionate, 0.3 part of methyl benzoate, 0.02 part of hexyl acetate, and 0.035 part of hexanal propylene glycol acetal. , 0.27 parts of secondary octanol, 1.0 parts of leaf acetate, 1.6 parts of styryl acetate, 0.8 parts of leaf butyrate, 0.6 parts of phenylethyl acetate, 0.3 parts of lauryl acetate, 0.3 parts of ethyl acetate, 0.3 parts of ethyl butyrate, 0.3 parts of trans-2-hexenal propylene glycol acetal, 0.26 parts of benzaldehyde propylene glycol acetal, 0.09 parts of thiomenthone, 92.5 parts of propylene glycol, 0.08 parts of antioxidant, and 0.5 parts of soybean lecithin.

3. The guava essence according to claim 1, characterized in that: The weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is 1:7-10.

4. The guava essence according to claim 1, characterized in that: The antioxidant is selected from at least one of vitamin E and ascorbic acid.

5. The guava essence according to claim 1, characterized in that: It also includes 0.4 to 0.6 parts of polyglycerol ester.

6. The guava essence according to claim 1, characterized in that: It also includes 0.5 parts of polyglycerol ester.

7. A method for preparing guava essence according to claim 1, characterized in that: The following steps are involved: S1, adding the ethyl maltol, methyl cinnamate and antioxidant to 40% of propylene glycol, heating in a water bath, stirring to dissolve, and cooling to prepare a premix; S2. Clean the preparation container and pipeline with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, add the premix while stirring, add other raw materials in sequence, stir and mix, and prepare the guava essence.

8. The method for preparing guava essence according to claim 7, characterized in that: In the step S1, the water bath is heated to 60°C-70°C.

9. The method for preparing guava essence according to claim 7, characterized in that: In step S2, the stirring speed is 85-90 r / min.

10. The method for preparing guava essence according to claim 7, characterized in that: In step S2, after all the raw materials are added, stirring is continued for 30 to 60 minutes.

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