Guava essence and a preparation method thereof

Abstract

The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.

Description

Technical Field

[0001] This application relates to the field of food flavoring technology, and in particular to a guava flavoring and its preparation method. Background Technology

[0002] As people's living standards continue to improve, consumers have increasingly higher demands for food, paying more attention to its taste and flavor. Flavorings, as an important food additive, play an indispensable role in enhancing product flavor. Flavorings can not only simulate the aromas of natural fruits and foods to create unique fragrances, but also improve the taste of food, enhance product appeal, and thus increase consumers' willingness to buy. Guava flavoring, as an additive used to enhance or impart a specific guava flavor to food, has been widely used in various fields such as confectionery and beverages.

[0003] Compared to using guava fruit directly, the application of flavorings is more convenient, not limited by season, and allows for large-scale industrial production while ensuring product quality. Furthermore, manufacturers can flexibly adjust the proportions and types of flavorings according to different market demands, thereby ensuring a consistent flavor experience across different batches of products.

[0004] However, despite the numerous advantages that guava flavoring has demonstrated in the market, it still faces some challenges in practical applications. On the one hand, the flavors of guava flavorings currently on the market are not realistic enough and lack a natural feel, which directly affects the overall flavor of the final product. On the other hand, during food processing, especially at high temperatures, some guava flavorings are prone to degradation, leading to aroma loss and consequently affecting product quality. These problems not only limit the wider application of guava flavoring 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 improves 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-mentioned technical problems, and to develop a guava flavor that not only has a natural guava flavor, but also improves the taste of the product, has high thermal stability, and a long shelf life, this application provides a guava flavor and its preparation method.

[0007] On the one hand, the guava flavoring provided in this application, by weight, comprises the following raw materials: 0.8-1.2 parts ethyl maltol, 0.4-0.6 parts methyl cinnamate, 0.01-0.03 parts trans-2-hexenal, 0.2-0.4 parts dihydrodaumaronone, 0.1-0.3 parts benzaldehyde, 0.04-0.08 parts phenethyl alcohol, 0.2-0.4 parts gamma-decyl lactone, 0.06-0.08 parts eugenol, 0.04-0.06 parts peach aldehyde, 0.05-0.25 parts styrax propionate, 0.2-0.4 parts methyl benzoate, 0.01-0.03 parts hexyl acetate, and 0.05-0.25 parts hexanal propylene glycol acetal. 0.025–0.045 parts, 0.24–0.30 parts, leaf ester acetate 0.5–1.5 parts, styrax ester acetate 1.2–2.0 parts, leaf ester butyrate 0.6–1.0 parts, phenethyl 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 0.2–0.4 parts, benzaldehyde 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 solution, this application uses specific raw materials and formulas to produce guava flavor that not only has a natural guava flavor, but also improves the taste of the product, has high thermal stability, and a long shelf life. This application incorporates ethyl maltol, which enhances sweetness and fruity aroma, strengthening the overall flavor of the guava fragrance; methyl cinnamate provides a cinnamon-like aroma, increasing its complexity and depth; trans-2-hexenal imparts a grassy or leafy aroma characteristic; dihydrodacrotone adds a warm, woody aroma, enhancing its complexity; benzaldehyde provides a bitter almond or cherry-like aroma, increasing its complexity; phenethyl alcohol adds a rose-like fragrance, making the fragrance softer; decyl lactone adds peach or peach notes, giving the fragrance a richer fruity aroma; eugenol provides a clove aroma, enhancing the fragrance's warmth; peach aldehyde enhances the peach or similar fruit aroma, making the fragrance closer to natural fruit flavors; styrax propionate provides a special aroma, increasing the fragrance's uniqueness and complexity; methyl benzoate enhances the fragrance's floral notes; acetic acid... Hexyl esters can enhance the fruity aroma of fragrances; hexanal propylene glycol acetal can provide a fresh green aroma, enhancing the naturalness and freshness of fragrances; 2-octanol can enhance the fruity aroma of fragrances; leaf ester acetate can provide a fruity aroma, enhancing the refreshing feel of fragrances; styrax ester acetate can add a special aroma, enhancing the overall harmony of fragrances; leaf ester butyrate can add a banana-like aroma, enriching the flavor of fragrances; phenethyl acetate can enhance the floral aroma of fragrances; lauryl acetate can add a coconut aroma, making fragrances richer; ethyl acetate can provide a fruity aroma, enhancing the freshness of fragrances; ethyl butyrate can enhance the fruity aroma of fragrances; trans-2-hexenal propylene glycol acetal can provide a fresh green aroma, enhancing the naturalness of fragrances; benzaldehyde propylene glycol acetal can enhance the floral or fruity aroma of fragrances; thiomenthone can add a cooling sensation, making fragrances fresher.

[0009] In this application, propylene glycol, as a solvent, helps dissolve other components and acts as a carrier to ensure the stability and flowability of the flavoring; antioxidants prevent easily oxidized components in the flavoring from undergoing oxidation reactions at high temperatures, thus maintaining the stability of the flavoring; soybean lecithin helps the mixed system remain stable, prevents stratification, and also slows down the degradation of easily oxidized components in the flavoring.

[0010] The various ingredients in this formula work together to improve the overall quality of the fragrance, effectively solving the problems of traditional guava fragrance and providing consumers with a better product experience.

[0011] Optionally, by weight, the raw material composition includes: 1.0 part ethyl maltol, 0.5 part methyl cinnamate, 0.02 part trans-2-hexenal, 0.3 part ethyl dihydrodaemonone, 0.2 part benzaldehyde, 0.06 part phenethyl alcohol, 0.3 part gamma-decyl lactone, 0.07 part eugenol, 0.05 part peach aldehyde, 0.15 part styrax propionate, 0.3 part methyl benzoate, 0.02 part hexyl acetate, and 0.03 part hexanal propylene glycol acetal. 5 parts, 0.27 parts of octanol, 1.0 part of leaf ester acetate, 1.6 parts of styrax ester acetate, 0.8 parts of leaf ester butyrate, 0.6 parts of phenethyl 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 to 10.

[0013] By adopting the above technical solution, the combined action of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal in this application can enhance the freshness of guava flavor, similar to the aroma of fresh fruit peel, making it closer to the natural aroma of guava fruit, improving the taste of food, and making the product fresher and more 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 this application can improve the thermal stability of fragrances, ensure that they maintain good aroma and quality during processing, and extend the shelf life of fragrances, making them less prone to deterioration during storage.

[0016] Optionally, it may also include 0.4 to 0.6 parts of polyglycerol ester.

[0017] By adopting the above technical solutions, polyglycerol esters can help flavorings mix better, prevent stratification during storage or processing, better preserve aroma components, prevent volatilization or oxidation at high temperatures, and extend the shelf life of flavorings. Polyglycerol esters can also improve the taste of flavorings, making them smoother and more delicate.

[0018] Optionally, it also includes 0.5 parts of polyglycerol ester.

[0019] Secondly, this application provides a method for preparing the above-mentioned guava flavoring, comprising the following steps:

[0020] S1. Add the ethyl maltol, methyl cinnamate and antioxidant to 40% of the formulation amount of propylene glycol, heat in a water bath, stir to dissolve, cool, and obtain a premix.

[0021] S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the guava flavoring.

[0022] By adopting the above technical solution, the preparation method used in this application is simple in process and convenient in operation. Step-by-step processing of raw materials ensures uniform mixing and full dissolution of the fragrance components, while appropriate heating and cooling processes are used to improve the stability and consistency of the fragrance. This ensures controllability and efficiency in the production process.

[0023] Optionally, in step S1, the water bath is heated to 60°C to 70°C.

[0024] By adopting the above technical solution, the water bath heating temperature of this application helps the solid components dissolve more quickly and completely, avoiding the presence of undissolved particles in the final product, which would affect the quality and appearance of the fragrance. It also prevents the volatilization or decomposition of aroma components due to excessively high temperatures.

[0025] Optionally, in step S2, the stirring speed is 85-90 r / min.

[0026] By adopting the above technical solution, the stirring speed of this application can ensure that all ingredients are fully mixed, avoiding stratification or uneven mixing in certain areas. Furthermore, it ensures that the shear force during the mixing process is gentle and will not damage the sensitive components in the fragrance.

[0027] Optionally, in step S2, after adding all the raw materials, continue stirring for 30 to 60 minutes.

[0028] In summary, the present invention has at least one of the following beneficial technical effects:

[0029] 1. This application uses specific raw materials and formulas to produce guava flavoring that not only has a natural guava flavor, but also improves the taste of the product, has high thermal stability, and a long shelf life.

[0030] 2. In this application, soybean lecithin can help the mixed system remain stable, prevent the occurrence of stratification, and delay the degradation of easily oxidized components in the flavoring.

[0031] 3. The preparation method used in this application is simple and easy to operate. The step-by-step processing of raw materials ensures the uniform mixing and full dissolution of the fragrance components, while the appropriate heating and cooling processes are used to improve the stability and consistency of the fragrance. Detailed Implementation

[0032] The present application will be further described in detail below with reference to the embodiments.

[0033] This application designs a guava flavoring, which, by weight, comprises the following raw materials: 0.8–1.2 parts ethyl maltol, 0.4–0.6 parts methyl cinnamate, 0.01–0.03 parts trans-2-hexenal, 0.2–0.4 parts ethyl dihydrodaphnetin, 0.1–0.3 parts benzaldehyde, 0.04–0.08 parts phenethyl alcohol, 0.2–0.4 parts gamma-decyl lactone, 0.06–0.08 parts eugenol, 0.04–0.06 parts peach aldehyde, 0.05–0.25 parts styrax propionate, 0.2–0.4 parts methyl benzoate, 0.01–0.03 parts hexyl acetate, and 0.0 parts hexanal propylene glycol acetal. 25–0.045 parts, 0.24–0.30 parts, leaf ester acetate 0.5–1.5 parts, styrax ester acetate 1.2–2.0 parts, leaf ester butyrate 0.6–1.0 parts, phenethyl 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 0.2–0.4 parts, benzaldehyde 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.

[0034] The guava flavoring of this application is prepared by the following method, including the following steps:

[0035] S1. Add the ethyl maltol, methyl cinnamate and antioxidant to 40% of the formulation amount of propylene glycol, heat in a water bath, stir to dissolve, cool, and obtain a premix.

[0036] S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the guava flavoring.

[0037] The applicant has designed the technical solution of this application to address the problems that existing guava flavorings are not realistic enough, lack a natural feel, and are prone to degradation at high temperatures.

[0038] The raw materials used in this application are as follows:

[0039] Ethyl maltol: CAS: 4940-11-8.

[0040] Methyl cinnamate: CAS: 103-26-4.

[0041] trans-2-hexenal: CAS: 6728-26-3.

[0042] Dihydro-Turkeyone: CAS: 23726-92-3.

[0043] Benzaldehyde: CAS: 100-52-7.

[0044] Phenylacetyl alcohol: CAS: 60-12-8.

[0045] C-decalactone: CAS: 706-14-9.

[0046] Eugenol: CAS: 97-53-0.

[0047] Peach aldehyde: CAS: 104-67-6.

[0048] Styrax ester propionate: CAS: 120-45-6.

[0049] Methyl benzoate: CAS: 93-58-3.

[0050] Hexyl acetate: CAS: 142-92-7.

[0051] Hexanal propylene glycol acetal: CAS: 1599-49-1.

[0052] 2-Octanol: CAS: 4128-31-8.

[0053] Acetyl leaf ester: CAS: 3681-71-8.

[0054] Styrax acetate: CAS: 93-92-5.

[0055] Leaf butyrate ester: CAS: 16491-36-4.

[0056] Phenylacetyl acetate: CAS: 103-45-7.

[0057] Lauryl acetate: CAS: 112-66-3.

[0058] Ethyl acetate: CAS: 141-78-6.

[0059] Ethyl butyrate: CAS: 105-54-4.

[0060] trans-2-hexenal propylene glycol acetal: CAS: 94089-21-1.

[0061] Benzaldehyde propylene glycol acetal: CAS: 2568-25-4.

[0062] Thiomenthone: CAS: 38462-22-5.

[0063] Propylene glycol: CAS: 57-55-6.

[0064] Vitamin E: CAS: 2074-53-5.

[0065] Ascorbic acid: CAS: 50-81-7.

[0066] Soybean lecithin: CAS: 69279-91-0.

[0067] Polyglycerol ester: CAS: 67784-82-1. Specific Implementation

[0069] Examples 1-3

[0070] Example 1

[0071] This embodiment provides a guava flavoring, which, by weight, comprises the following raw materials: 1.2 parts ethyl maltol, 0.6 parts methyl cinnamate, 0.01 parts trans-2-hexenal, 0.4 parts dihydrodaphnetin, 0.1 parts benzaldehyde, 0.04 parts phenethyl alcohol, 0.4 parts gamma-decyl lactone, 0.06 parts eugenol, 0.04 parts valeraldehyde, 0.25 parts styrax propionate, 0.2 parts methyl benzoate, 0.01 parts hexyl acetate, and 0.02 parts hexanal propylene glycol acetal. 5 parts, 0.30 parts of 2-octanol, 1.5 parts of leaf ester acetate, 2.0 parts of styrax ester acetate, 1.0 part of leaf ester butyrate, 0.4 parts of phenethyl 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.

[0072] The preparation method includes the following steps:

[0073] S1. Add ethyl maltol, methyl cinnamate and antioxidant to 40% of propylene glycol in the formula, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0074] S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 45 min to obtain guava flavoring.

[0075] Example 2

[0076] This embodiment provides a guava flavoring, which, by weight, comprises the following raw materials: 1 part ethyl maltol, 0.5 parts methyl cinnamate, 0.02 parts trans-2-hexenal, 0.3 parts dihydrodaphnetin, 0.2 parts benzaldehyde, 0.06 parts phenethyl alcohol, 0.3 parts gamma-decyl lactone, 0.07 parts eugenol, 0.05 parts valeraldehyde, 0.15 parts styrax propionate, 0.3 parts methyl benzoate, 0.02 parts hexyl acetate, and 0.035 parts hexanal propylene glycol acetal. The ingredients include: 0.27 parts 2-octanol, 1 part leaf ester acetate, 1.6 parts styrax ester acetate, 0.8 parts leaf ester butyrate, 0.6 parts phenethyl acetate, 0.3 parts lauryl acetate, 0.3 parts ethyl acetate, 0.3 parts ethyl butyrate, 0.3 parts trans-2-hexenal propylene glycol acetal, 0.26 parts benzaldehyde propylene glycol acetal, 0.09 parts thiomenthone, 92.5 parts propylene glycol, 0.08 parts antioxidant, and 0.5 parts soybean lecithin; among which, the antioxidant is vitamin E.

[0077] The preparation method includes the following steps:

[0078] S1. Add ethyl maltol, methyl cinnamate and antioxidant to 40% of propylene glycol in the formula, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0079] S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 45 min to obtain guava flavoring.

[0080] Example 3

[0081] This embodiment provides a guava flavoring, which, by weight, comprises the following raw materials: 0.8 parts ethyl maltol, 0.4 parts methyl cinnamate, 0.03 parts trans-2-hexenal, 0.2 parts dihydrodaumaronone, 0.3 parts benzaldehyde, 0.08 parts phenethyl alcohol, 0.2 parts gamma-decyl lactone, 0.08 parts eugenol, 0.06 parts peach aldehyde, 0.05 parts styrax propionate, 0.4 parts methyl benzoate, 0.03 parts hexyl acetate, and 0.0 parts hexanal propylene glycol acetal. 45 parts, 0.24 parts of 2-octanol, 0.5 parts of leaf ester acetate, 1.2 parts of styrax ester acetate, 0.6 parts of leaf ester butyrate, 0.8 parts of phenethyl 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.

[0082] The preparation method includes the following steps:

[0083] S1. Add ethyl maltol, methyl cinnamate and antioxidant to 40% of propylene glycol in the formula, heat in a water bath to 65°C, stir to dissolve, cool, and obtain a premix.

[0084] S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and add the premix while stirring at a stirring speed of 87 r / min. Add the other raw materials in sequence and continue stirring and mixing for 45 min to obtain guava flavoring.

[0085] Comparative Examples 1-4

[0086] Comparative Example 1

[0087] The difference between Comparative Example 1 and Example 2 is that Comparative Example 1 did not contain hexanal propylene glycol acetal.

[0088] Comparative Example 2

[0089] The difference between Comparative Example 2 and Example 2 is that Comparative Example 2 did not contain trans-2-hexenal propylene glycol acetal.

[0090] Comparative Example 3

[0091] The difference between Comparative Example 3 and Example 2 is that Comparative Example 3 did not contain hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal.

[0092] Comparative Example 4

[0093] The difference between Comparative Example 4 and Example 2 is that Comparative Example 4 did not contain soybean lecithin.

[0094] Experimental testing

[0095] Testing items and testing methods

[0096] Sensory evaluation of natural guava flavor: According to GB / T 14454.2-2008 "Fragrance Aroma Evaluation Method", please ask the fragrance taster to conduct a sensory evaluation and give a score;

[0097] The specific method is as follows: Ten sensory evaluators with high sensitivity to guava aroma were selected. A preliminary simulated evaluation was conducted, demonstrating that these evaluators could distinguish differences between guava aroma samples of varying degrees. Simultaneously, fruit guava was provided to all sensory evaluators, who were asked to score the similarity between the aroma of the example and comparative samples and the aroma of the fruit guava (maximum score 40 points). Higher scores were awarded for closer similarity to the fruit guava aroma, while lower scores were awarded for off-odors, sharp aromas, or bland aromas. Finally, the evaluation scores of the same example or comparative samples given by the 10 evaluators were statistically analyzed. Outliers were analyzed and removed using the Q-test, and the average score was taken as the initial sensory evaluation score.

[0098] Thermal stability: The fragrance identification paper dipped in fragrance was placed in an accelerated degradation test at 60℃ and left to stand for 2 hours. The scores were re-evaluated, and the highest and lowest scores were removed. The average score was recorded as the score after 2 hours. The fragrance degradation rate was calculated as follows: Fragrance degradation rate = (Initial sensory evaluation score - Score after 2 hours) / Initial sensory evaluation score × 100%.

[0099] The guava flavorings prepared in Examples 1-3 and Comparative Examples 1-4 were subjected to sensory evaluation of natural guava flavor, thermal stability testing, and shelf life testing. The test results are shown in Table 1.

[0100] Table 1

[0101]

[0102] As can be seen from the test results in Table 1, the guava flavorings prepared in Examples 1 to 3 have obvious natural guava flavor, high sensory evaluation scores, low aroma degradation, high thermal stability, and long shelf life.

[0103] In Comparative Example 1, without the addition of hexanal and propylene glycol acetal, the natural flavor of the guava flavor was reduced, the sensory evaluation score was lowered, the aroma degradation was increased, and the thermal stability was reduced.

[0104] In Comparative Example 2, without the addition of trans-2-hexenal propylene glycol acetal, the natural flavor of the guava flavor was reduced, the sensory evaluation score was lowered, the aroma degradation was increased, and the thermal stability was reduced.

[0105] Comparative Example 3, without the addition of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal, yielded guava flavor with significantly lower sensory evaluation scores, significantly higher aroma degradation, and reduced thermal stability.

[0106] In Comparative Example 4, without the addition of soybean lecithin, the aroma degradation of the guava flavor was significantly increased, the thermal stability was reduced, and the shelf life was shortened.

[0107] Examples 4-11

[0108] Example 4

[0109] 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.

[0110] Example 5

[0111] 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.

[0112] Example 6

[0113] The difference between Example 6 and Example 2 is that in Example 6, the antioxidant is ascorbic acid.

[0114] Example 7

[0115] 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.

[0116] Example 8

[0117] The difference between Example 8 and Example 7 is that in Example 8, the amount of polyglycerol ester is 0.5 parts.

[0118] Example 9

[0119] The difference between Example 9 and Example 7 is that in Example 9, the amount of polyglycerol ester is 0.6 parts.

[0120] Example 10

[0121] The difference between Example 10 and Example 2 is that in step S2 of Example 10, the stirring speed is 85 r / min.

[0122] Example 11

[0123] The difference between Example 11 and Example 2 is that in step S2 of Example 11, the stirring speed is 90 r / min.

[0124] The guava flavorings obtained in Examples 4 to 11 were subjected to sensory evaluation of natural guava flavor, thermal stability testing, and shelf life testing. The test results are shown in Table 2.

[0125] Table 2

[0126]

[0127] As can be seen from the test results in Table 2, the difference between Example 4, Example 5 and Example 2 is that the weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is different. Among them, the guava flavor prepared in Example 2 has the best natural flavor, sensory evaluation score and thermal stability.

[0128] The guava flavoring prepared in Example 6 had a similar natural flavor, sensory evaluation score, thermal stability, and shelf life to that of Example 2.

[0129] Example 7 also added polyglycerol ester, which reduced the aroma degradation of the guava flavor, significantly increased its thermal stability, and extended its shelf life.

[0130] The difference between Examples 8 and 9 and Example 7 is the amount of polyglycerol ester used. Among them, the guava flavor prepared in Example 8 has the best thermal stability and the longest shelf life.

[0131] The difference between Examples 10, 11 and Example 2 is that the stirring speed in step S2 is different. Among them, the guava flavoring prepared in Example 2 has the best thermal stability and the longest shelf life.

[0132] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A guava flavoring, characterized in that, By weight, the raw materials consist of the following components: ethyl maltol 0.8-1.2 parts, methyl cinnamate 0.4-0.6 parts, trans-2-hexenal 0.01-0.03 parts, dihydrodacrylone 0.2-0.4 parts, benzaldehyde 0.1-0.3 parts, phenethyl alcohol 0.04-0.08 parts, gamma-decyl lactone 0.2-0.4 parts, eugenol 0.06-0.08 parts, peach aldehyde 0.04-0.06 parts, styrax propionate 0.05-0.25 parts, methyl benzoate 0.2-0.4 parts, hexyl acetate 0.01-0.03 parts, hexanal propylene glycol acetal 0.025-0.045 parts, octyl ether... Alcohol 0.24~0.30 parts, leaf ester acetate 0.5~1.5 parts, styrax ester acetate 1.2~2.0 parts, leaf ester butyrate 0.6~1.0 parts, phenethyl 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 0.2~0.4 parts, benzaldehyde 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, polyglycerol ester 0.4~0.6 parts; The weight ratio of hexanal propylene glycol acetal to trans-2-hexenal propylene glycol acetal is 1:7~10, and the total weight of hexanal propylene glycol acetal and trans-2-hexenal propylene glycol acetal is 0.

335.

2. The guava flavoring according to claim 1, characterized in that, By weight, the raw materials consist of the following components: 1.0 part ethyl maltol, 0.5 part methyl cinnamate, 0.02 part trans-2-hexenal, 0.3 part dihydrodacrylone, 0.2 part benzaldehyde, 0.06 part phenethyl alcohol, 0.3 part gamma-decyl lactone, 0.07 part eugenol, 0.05 part valeraldehyde, 0.15 part styrax propionate, 0.3 part methyl benzoate, 0.02 part hexyl acetate, 0.035 part hexanal propylene glycol acetal, and 0.035 part octyl ether. The composition includes: 0.27 parts alcohol, 1.0 part leaf ester acetate, 1.6 parts styrax ester acetate, 0.8 parts leaf ester butyrate, 0.6 parts phenethyl acetate, 0.3 parts lauryl acetate, 0.3 parts ethyl acetate, 0.3 parts ethyl butyrate, 0.3 parts trans-2-hexenal propylene glycol acetal, 0.26 parts benzaldehyde propylene glycol acetal, 0.09 parts thiomenthone, 92.5 parts propylene glycol, 0.08 parts antioxidant, 0.5 parts soybean lecithin, and 0.5 parts polyglycerol ester.

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

4. A method for preparing guava flavoring according to claim 1, characterized in that, Includes the following steps: S1. Add the ethyl maltol, methyl cinnamate and antioxidant to 40% of the formulation amount of propylene glycol, heat in a water bath, stir to dissolve, cool, and obtain a premix. S2. Clean the preparation container and pipes with 10% of the formula amount of propylene glycol, add the remaining propylene glycol, and while stirring, add the premixed material, then add the other raw materials in sequence, stir and mix to obtain the guava flavoring.

5. The method for preparing guava flavoring according to claim 4, characterized in that, In step S1, the water bath is heated to 60°C~70°C.

6. The method for preparing guava flavoring according to claim 4, characterized in that, In step S2, the stirring speed is 85~90 r / min.

7. The method for preparing guava flavoring according to claim 4, characterized in that, In step S2, after adding all the raw materials, continue stirring for 30-60 minutes.

Images