Edible essence as well as preparation method and application thereof

Abstract

The invention discloses an edible essence and a preparation method and application thereof, and relates to the technical field of flavors and fragrances, and the edible essence comprises the following components in parts by mass: 1-10 parts of anisic aldehyde, 21-60 parts of a solvent and 0.01-0.5 part of an acidic pH regulator. Wherein the acidic pH regulator effectively inhibits and delays the acetalation reaction of the anisic aldehyde, enhances the chemical stability of the anisic aldehyde, maintains the durability of the characteristic aroma of the anisic aldehyde, prolongs the shelf life of the edible essence, and improves the quality and market competitiveness of the edible essence. The edible essence prepared by the invention can be used in food additives or atomized liquid.

Description

Technical Field

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

[0002] Anisaldehyde is a flavoring ingredient widely used in food, beverages, cosmetics, and flavor and fragrance industries. It has a unique sweet aroma and is a key aroma component in edible flavors.

[0003] However, due to the chemical properties of anisaldehyde, it may undergo acetalization reaction in the flavor to form acetal, thereby changing the flavor and stability of the flavor. Summary of the Invention

[0004] The main purpose of the present invention is to provide an edible flavor and its preparation method and application, aiming to solve the problem of poor flavor and stability of flavors in the prior art.

[0005] To achieve the above object, the present invention provides an edible flavor, comprising the following components by mass: 1 to 10 parts of anisaldehyde, 21 to 60 parts of a solvent, and 0.01 to 0.5 parts of an acidic pH regulator, wherein the pH value of the acidic pH regulator is 3 to 5.

[0006] In one embodiment, the acidic pH adjuster comprises an aqueous solution of citric acid and phosphoric acid, wherein the mass ratio of water, citric acid and phosphoric acid is (40-60):10:1.

[0007] In one embodiment, the solvent includes ethanol and propylene glycol, the mass fraction of the ethanol is 1 to 10 parts, and the mass fraction of the propylene glycol is 20 to 50 parts.

[0008] In one embodiment, 0.01 to 0.5 parts of an antioxidant is further included.

[0009] In one embodiment, the antioxidant comprises 2,6-di-tert-butyl-p-cresol or 4-hydroxy-3-tert-butyl-anisole.

[0010] In one embodiment, the invention further comprises an additive, wherein the additive comprises ethyl acetate, benzaldehyde or a combination thereof; and the mass fraction of the additive is 5 to 15 parts.

[0011] The present invention also provides a method for preparing an edible flavor, comprising the following steps:

[0012] S10, mixing anisaldehyde, a solvent, and an acidic pH regulator to obtain a mixed solution;

[0013] S20, filtering the mixed liquid, taking the filtrate, and obtaining the edible flavor.

[0014] In one embodiment, step S10 includes:

[0015] Anisaldehyde, a solvent, an acidic pH regulator and an antioxidant are mixed to obtain a mixed solution.

[0016] In one embodiment, step S10 includes:

[0017] Anisaldehyde, a solvent, an acidic pH regulator, an antioxidant and an additive are mixed to obtain a mixed solution.

[0018] The present invention also provides an application of an edible flavor in a food additive or an atomized liquid. The edible flavor includes the aforementioned edible flavor, or an edible flavor prepared according to the aforementioned method for preparing the edible flavor.

[0019] The present invention provides a food flavoring, its preparation method, and application. The acidic pH regulator effectively inhibits and delays the acetalization reaction of anisaldehyde, enhancing the chemical stability of anisaldehyde and maintaining the persistence of its characteristic aroma. This extends the shelf life of the food flavoring, improving its quality and market competitiveness. The food flavoring prepared by the present invention can be used in food additives or atomized liquids. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the structures shown in these drawings without paying any creative work.

[0021] Figure 1 This is a gas chromatography-mass spectrometry diagram of anisaldehyde and its acetalization product of the edible flavor prepared in Example 4 provided by the present invention on the 0th day of storage;

[0022] Figure 2 This is a gas chromatography-mass spectrometry graph of anisaldehyde and its acetalization product after the edible flavor prepared in Example 4 provided by the present invention was stored at 25° C. for 30 days;

[0023] Figure 3 This is a gas chromatography-mass spectrometry graph of anisaldehyde and its acetalization product after storage at 25° C. for 30 days in the edible flavor prepared in Example 5 of the present invention;

[0024] Figure 4 This is a gas chromatography-mass spectrometry graph of anisaldehyde and its acetalization product after storage at 25° C. for 30 days in the edible flavor prepared in Comparative Example 1 provided by the present invention;

[0025] Figure 5 This is a gas chromatography-mass spectrometry diagram of anisaldehyde and its acetalization product after the edible flavor prepared in Comparative Example 2 provided by the present invention was stored at 25° C. for 30 days.

[0026] The purpose, features and advantages of the present invention will be further described with reference to the accompanying drawings and in conjunction with the embodiments. DETAILED DESCRIPTION

[0027] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Where specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. Where the reagents or instruments used are not specified by the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes. Taking "A and / or B" as an example, it includes scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical solutions between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in this field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0028] Anisaldehyde is a flavoring ingredient widely used in food, beverages, cosmetics, and flavor and fragrance industries. It has a unique sweet aroma and is a key aroma component in edible flavors.

[0029] However, due to the chemical properties of anisaldehyde, it may undergo acetalization reaction in the flavor to form acetal, thereby changing the flavor and stability of the flavor.

[0030] In view of this, the present invention provides an edible flavor, comprising the following components in parts by mass: 1 to 10 parts of anisaldehyde, 21 to 60 parts of a solvent, and 0.01 to 0.5 parts of an acidic pH regulator, wherein the pH value of the acidic pH regulator is 3 to 5.

[0031] In the technical solution of the present invention, the acidic pH regulator effectively inhibits and delays the acetalization reaction of anisaldehyde, thereby enhancing the chemical stability of anisaldehyde and maintaining the persistence of the characteristic aroma of anisaldehyde. This extends the shelf life of the edible flavoring, thereby improving its quality and market competitiveness. The edible flavoring prepared by the present invention can be used in food additives or atomized liquids.

[0032] The anisaldehyde can be 1 part, 5 parts, or 10 parts; the solvent can be 21 parts, 30 parts, 50 parts, or 60 parts; and the acidic pH adjuster can be 0.01 part, 0.3 part, or 0.5 part. The mass proportions of the anisaldehyde, solvent, and acidic pH adjuster within a suitable range can ensure that the edible flavor has good quality and a long shelf life.

[0033] The pH value of the acidic pH regulator can be 3, 4.5 or 5. When the pH value of the acidic pH regulator is within a suitable range, the acetalization reaction of anisaldehyde in the edible flavor can be well inhibited, thereby maintaining the chemical stability of anisaldehyde.

[0034] In some embodiments of the present invention, the acidic pH adjuster comprises an aqueous solution of citric acid and phosphoric acid, wherein the mass ratio of water, citric acid, and phosphoric acid is (40-60):10:1. The mass ratio of water, citric acid, and phosphoric acid can be 40:10:1, 55:10:1, or 60:10:1. A suitable mass ratio of water, citric acid, and phosphoric acid can effectively inhibit the acetalization reaction of anisaldehyde in the flavoring, thereby maintaining the chemical stability of anisaldehyde.

[0035] In some embodiments of the present invention, the solvent includes ethanol and propylene glycol, with the ethanol present in an amount of 1 to 10 parts by weight and the propylene glycol present in an amount of 20 to 50 parts by weight. Ethanol and propylene glycol can dissolve many flavoring ingredients, help maintain the stability of the flavor, and are safe for the human body when used in certain amounts. In edible flavors, the ethanol can be present in an amount of 1, 5, or 10 parts by weight; the propylene glycol can be present in an amount of 20, 40, or 50 parts by weight. The appropriate range of ethanol and propylene glycol content ensures that the flavor is well dissolved and has a harmonious flavor.

[0036] In some embodiments of the present invention, 0.01 to 0.5 parts of an antioxidant are also included. The antioxidant can be present in 0.01, 0.3, or 0.5 parts by weight. The antioxidant and the acidic pH regulator can synergistically inhibit and delay the acetalization reaction of anisaldehyde in the flavoring, thereby improving the chemical stability of the flavoring and extending its shelf life. Furthermore, by inhibiting the acetalization reaction, which can alter the flavor of the flavoring, the present invention maintains the flavor consistency of the flavoring, ensuring product quality and consumer satisfaction.

[0037] In some embodiments of the present invention, the antioxidant includes 2,6-di-tert-butyl-p-cresol or 4-hydroxy-3-tert-butyl-anisole. The above antioxidants can synergistically inhibit the acetalization reaction of anisaldehyde in food flavors with an acidic pH regulator.

[0038] Some embodiments of the present invention further include an additive comprising ethyl acetate, benzaldehyde, or a combination thereof; the additive is present in an amount of 5 to 15 parts by weight. Ethyl acetate has a fruity aroma, and benzaldehyde has a distinct almond aroma. These can be used as ingredients in flavorings to provide a specific aroma profile. In flavorings, the additive can be present in an amount of 5, 10, or 15 parts by weight. These additives are used to enrich the flavor of the flavoring.

[0039] In some embodiments of the present invention, preferably, the mass ratio of anisaldehyde, ethanol, propylene glycol, antioxidant, acidic pH regulator and additive is (1-2): (2-4): (16-35): (0.02-0.04): (0.2-0.4): (1-2).

[0040] The present invention also provides a method for preparing an edible flavor, comprising the following steps:

[0041] S10, mixing anisaldehyde, a solvent, and an acidic pH regulator to obtain a mixed solution;

[0042] S20, filtering the mixed liquid, taking the filtrate, and obtaining the edible flavor.

[0043] The method of the present invention is simple to operate and easy to implement, does not require complicated equipment and processes, is suitable for large-scale production, and is conducive to reducing production costs.

[0044] In some embodiments of the present invention, step S10 includes: mixing anisaldehyde, a solvent, an acidic pH regulator, and an antioxidant to obtain a mixed solution, and adding the antioxidant to synergistically inhibit the acetalization reaction of anisaldehyde with the acidic pH regulator.

[0045] In some embodiments of the present invention, step S10 includes: mixing anisaldehyde, a solvent, an acidic pH regulator, an antioxidant, and an additive to obtain a mixed solution. Adding the additive can enhance the flavor of the edible flavor.

[0046] The present invention also provides an application of an edible flavor in a food additive or an atomized liquid. The edible flavor includes the aforementioned edible flavor, or an edible flavor prepared according to the aforementioned method for preparing the edible flavor.

[0047] The application has all the technical solutions of the edible flavor or its preparation method, and therefore also has all the beneficial effects brought by the above technical solutions, which will not be described one by one here.

[0048] The invention is not only applicable to edible flavors, but can also be promoted and applied to other foods, atomized liquids or beverage flavors containing anisaldehyde, and has broad application prospects.

[0049] The technical solutions of the present invention are further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0050] Example 1

[0051] An edible flavoring comprises the following components in parts by mass: 1 part of anisaldehyde, 1 part of ethanol, 20 parts of propylene glycol, 0.01 part of 2,6-di-tert-butyl-p-cresol, 0.01 part of an acidic pH regulator (the mass ratio of water, citric acid and phosphoric acid is 40:10:1), and 10 parts of benzaldehyde.

[0052] Example 2

[0053] An edible flavoring comprises the following components in parts by mass: 10 parts of anisaldehyde, 10 parts of ethanol, 50 parts of propylene glycol, 0.5 parts of 2,6-di-tert-butyl-p-cresol, 0.5 parts of an acidic pH regulator (the mass ratio of water, citric acid and phosphoric acid is 60:10:1), and 15 parts of benzaldehyde.

[0054] Example 3

[0055] An edible flavoring comprises the following components in parts by mass: 5 parts of anisaldehyde, 2 parts of ethanol, 16.76 parts of propylene glycol, 0.02 parts of 2,6-di-tert-butyl-p-cresol, 0.02 parts of an acidic pH regulator (the mass ratio of water, citric acid and phosphoric acid is 50:10:1), and 5 parts of benzaldehyde.

[0056] Example 4

[0057] A method for preparing an edible flavor comprises the following steps:

[0058] Mix 8.38 g of propylene glycol and 1 g of ethanol; add 0.5 g of benzaldehyde and stir thoroughly; add 0.5 g of anisaldehyde and continue stirring; add 0.01 g of 2,6-di-tert-butyl-p-cresol and 0.1 g of an acidic pH adjuster (water, citric acid, and phosphoric acid in a mass ratio of 50:10:1) and stir until completely dissolved; remove insoluble impurities by filtration; and divide into portions and seal to protect from light.

[0059] Example 5

[0060] Example 5 is similar to Example 4, except that 2,6-di-tert-butyl-p-cresol is not added. Other processes are the same as Example 4.

[0061] Comparative Example 1

[0062] Comparative Example 1 is the same as Example 4 except that 2,6-di-tert-butyl-p-cresol and the acidic pH regulator are not added.

[0063] Comparative Example 2

[0064] Comparative Example 2 is the same as Example 4 except that the acidic pH regulator is not added.

[0065] Performance Testing

[0066] The edible flavors prepared in Examples 4-5 and Comparative Examples 1-2 were stored at 25° C. for 30 days. The contents of anisaldehyde and its acetalization products in the edible flavor prepared in Example 4 on day 0 and the edible flavors in Examples 4-5 and Comparative Examples 1-2 after storage for 30 days were analyzed by gas chromatography (GC) and GC-MS. The specific detection method is as follows: According to the standard GB 28354-2012 "National Food Safety Standard Food Additive Anisaldehyde", the content of anisaldehyde was determined by GC-FID (detector: hydrogen flame ionization detector), and the anisaldehyde propylene glycol acetal was qualitatively and quantitatively determined by the GC-MS external standard method.

[0067] The specific method is as follows:

[0068] Sample pretreatment: Accurately weigh 1.0 g of sample (accurate to 0.1 mg) into a 10 mL volumetric flask, dilute to the mark with ethanol (chromatographic grade), vortex mix for 1 min, let stand for 1 min, and transfer an appropriate amount of sample to an injection vial for GC-FID and GC-MS analysis.

[0069] Gas phase conditions: injection volume 1.0 μL, injection port temperature 250°C, split ratio 10:1, injection mode constant flow rate, chromatographic column specifications: Agilent HP-5MS (specifications: 30 m × 250 μm × 0.25 μm), heating program: starting from 50°C, increasing to 150°C at 2°C / min, then increasing to 250°C at 4°C / min, and holding for 10 min.

[0070] Mass spectrometry conditions: ion source temperature 230℃, quadrupole temperature 150℃, scan mode: FullScan+SIM mode, FullScan scan range 33m / z~450m / z, SIM mode: anisaldehyde propylene glycol acetal, quantitative ion: 135m / z, qualitative ions: 108m / z, 193m / z, 121m / z, spectral library selection: NIST and WEILY. The results are as follows Figure 1-5 shown.

[0071] The anisaldehyde content was calculated using a retention time analysis method and a concentration curve analysis method using an external standard method. The formula is: X = C × V × f / M, where C is the test concentration (mg / mL); V is the volume after dilution (mL); f is the dilution factor (1); and M is the weight (g). The results are shown in Table 1.

[0072] Table 1 Contents of anisaldehyde and its acetalization products after storage for 30 days in Examples 4-5 and Comparative Examples 1-2

[0073] Anisaldehyde Anisaldehyde Propylene Glycol Acetal Example 4 0.43％ 0.05％ Example 5 0.30％ 0.17％ Comparative Example 1 0.16％ 0.35％ Comparative Example 2 0.19％ 0.29％

[0074] Depend on Figure 1 、 Figure 2 、 Figure 3 、 Figure 4 and Figure 5 It can be seen that after the detection of Example 4 on the 0th day of preparation, Examples 4-5 and Comparative Examples 1-2 stored at 25°C for 30 days, the five groups of edible flavors all contained ethanol, propylene glycol, benzaldehyde, anisaldehyde, benzaldehyde propylene glycol acetal and anisaldehyde propylene glycol acetal. Figure 1 It was found in the chromatogram that the content of anisaldehyde propylene glycol acetal in the edible flavoring just prepared in Example 4 was extremely low.

[0075] In the edible flavoring of Comparative Example 1 without adding antioxidants and acidic pH regulator, the test result of anisaldehyde after storage for 30 days was 0.16%, which was 0.34% lower than the prepared result, indicating that anisaldehyde showed obvious attenuation during storage. Figure 4 The chromatogram showed that anisaldehyde underwent obvious acetalization reaction in this system.

[0076] In the edible flavoring of Comparative Example 2 without adding acidic pH regulator, the test result of anisaldehyde after storage for 30 days was 0.19%, which was 0.31% lower than the preparation result, indicating that anisaldehyde showed obvious attenuation. Figure 5 The chromatogram showed that anisaldehyde underwent obvious acetalization reaction in this system.

[0077] In the edible flavoring added with acidic pH regulator in Example 5, the test result of anisaldehyde after storage for 30 days was 0.30%, which was 0.20% lower than the result of the preparation. Compared with Comparative Examples 1 and 2, the attenuation of anisaldehyde in Example 5 was relatively reduced. Figure 3 It can also be found in the chromatogram that the progress of the acetalization reaction of anisaldehyde in this system tends to slow down, indicating that the acidic pH regulator has a certain effect of inhibiting the acetalization reaction of anisaldehyde.

[0078] In the edible flavoring of Example 4 with the addition of antioxidants and acidic pH regulators, the test result of anisaldehyde after storage for 30 days was 0.43%, which was 0.07% lower than the result of the preparation. The attenuation of anisaldehyde was significantly lower than that of the other three groups. Figure 2The chromatogram also shows that the degree of acetalization of anisaldehyde is relatively low, indicating that a specific amount of antioxidant and acidic pH regulator can synergistically inhibit the degree of acetalization of anisaldehyde, ensuring the stability of anisaldehyde in edible flavors.

[0079] In addition, after 30 days of storage, the relative abundance of anisaldehyde propylene glycol acetal in Comparative Examples 1-2 was at a higher level than that in Example 4. As shown in Table 1, the highest anisaldehyde content was measured in Example 4, and the lowest anisaldehyde propylene glycol acetal content was measured, which further demonstrates that the acetalization reaction of anisaldehyde in the edible flavor prepared by the formula of the present invention is significantly inhibited, thereby ensuring the stability of anisaldehyde in the edible flavor.

[0080] The above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Those skilled in the art will readily appreciate that the present invention is susceptible to various modifications and variations. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be included within the scope of the present invention.

Claims

1. An edible flavor, characterized in that: The invention comprises the following components in parts by weight: 1 to 10 parts of anisaldehyde, 21 to 60 parts of solvent and 0.01 to 0.5 parts of acidic pH regulator, wherein the pH value of the acidic pH regulator is 3 to 5.

2. The edible flavor according to claim 1, characterized in that The acidic pH regulator includes an aqueous solution of citric acid and phosphoric acid, wherein the mass ratio of water, citric acid and phosphoric acid is (40-60):10:

1.

3. The edible flavor according to claim 1, characterized in that The solvent comprises ethanol and propylene glycol, wherein the mass fraction of the ethanol is 1 to 10 parts, and the mass fraction of the propylene glycol is 20 to 50 parts.

4. The edible flavor according to claim 1, characterized in that It also includes 0.01 to 0.5 parts of antioxidant.

5. The edible flavor according to claim 4, characterized in that The antioxidant includes 2,6-di-tert-butyl-p-cresol or 4-hydroxy-3-tert-butyl-anisole.

6. The edible flavor according to claim 4, characterized in that The invention also comprises an additive, wherein the additive comprises ethyl acetate, benzaldehyde or a combination thereof; and the mass fraction of the additive is 5 to 15 parts.

7. A method for preparing an edible flavor according to any one of claims 1 to 6, characterized in that: The following steps are involved: S10, mixing anisaldehyde, a solvent and an acidic pH regulator to obtain a mixed solution; S20, filtering the mixed solution, taking the filtrate, and obtaining an edible flavor.

8. The method for preparing an edible flavor according to claim 7, characterized in that: Step S10 includes: Anisaldehyde, a solvent, an acidic pH regulator and an antioxidant are mixed to obtain a mixed solution.

9. The method for preparing an edible flavor according to claim 8, characterized in that: Step S10 includes: Anisaldehyde, a solvent, an acidic pH regulator, an antioxidant and an additive are mixed to obtain a mixed solution.

10. An application of edible flavor in food additives or atomized liquid, characterized in that: The edible flavor includes the edible flavor as described in any one of claims 1 to 6, or an edible flavor prepared by the method for preparing an edible flavor as described in any one of claims 7 to 9.

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