Fruit-flavored essence and preparation method thereof

Abstract

The invention relates to the technical field of spices and essences, in particular to a fruity essence and a preparation method thereof. The fruity essence has an accurate and scientific formula composition, can present rich and vivid natural strawberry fragrance, and can well restore the fruit fragrance, sweet fragrance and specific fresh feeling of natural strawberries. By adding the ultrasonic treatment step in the specific steps, reasonably selecting the ultrasonic frequency and adopting the specific material adding sequence, the perfume product with excellent stability is obtained, the product quality problem caused by fragrance change is reduced, and the shelf life and the service life of the product are prolonged.

Description

Technical Field

[0001] The invention relates to the technical field of spices and flavors, and in particular to a fruit-flavored flavor and a preparation method thereof. Background Art

[0002] Currently, many fruit-flavored flavors on the market have relatively simple ingredient selection, mainly including ethyl butyrate, ethyl caproate, strawberry aldehyde, etc. Although these ingredients can simulate the aroma of fruits to a certain extent, they are far from the complexity and richness of natural fruit aroma.

[0003] In the preparation process of existing fruit flavors, the quality of the produced flavors is unstable due to differences in raw material quality and insufficient precision in production process control. Some flavors are prone to chemical reactions such as oxidation and polymerization during storage, which gradually deteriorates the aroma. Poor stability leads to a short shelf life and usage period.

[0004] CN115363195A discloses a strawberry flavor. The raw materials of the strawberry flavor include 4.1 parts of food flavoring agent, 0.015 parts of natural extract flavoring agent, 0.1395 parts of methyl ester, 2.7 parts of ethyl ester, 0.2 parts of lactone, 0.22 parts of furanone, 0.07 parts of acidic substance and 91.2685 parts of solvent by weight. The natural extract flavoring agent is iris root gel. The food flavoring agent includes maltol and ethyl maltol in a weight ratio of 0.1:4. The methyl ester includes benzyl acetate, methyl cinnamate, methyl dihydrojasmonate and methyl thiobutyrate in a weight ratio of 0.01:0.13:0.008:0.0015. Ethyl esters include ethyl acetate, ethyl 2-methylbutyrate, ethyl butyrate, ethyl caproate, ethyl acetoacetate and ethyl lactate, with a weight ratio of 0.1:0.15:1.2:0.15:0.9:0.2. Lactone is γ-caprolactone. Furanone includes 2,5-dimethyl-4-methoxy-3(2H)furanone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, with a weight ratio of 0.02:0.2. Acidic substances include acetic acid and caproic acid, with a weight ratio of 0.03:0.04. The solvent is propylene glycol. Fruity flavors also include 0.12 parts of hexyl acetate, 0.12 parts of leaf acetate, 0.1 parts of decerebrate linalool, 0.8 parts of leaf alcohol, 0.02 parts of cinnamyl acetate, 0.007 parts of benzyl butyrate, 0.07 parts of hexyl caproate and 0.04 parts of peach aldehyde. The strawberry flavor has numerous components and an extremely complex formula, making it difficult to obtain an excellent and stable aroma. In addition, the stability test conditions of the patent are relatively loose and cannot indicate that the strawberry flavor has excellent storage stability.

[0005] CN105368577A discloses a strawberry flavor, characterized in that it is composed of a flavor raw material and an organic solvent, wherein the mass ratio of the flavor raw material to the organic solvent is 4-8:95; the composition and content of the flavor raw material are classified by flavor, and the mass percentage is: fruit flavor 30%-36%; green flavor 11%-15%; sweet flavor 21%-29%; sour flavor 13%-21%; milk flavor 6%-10%; flower flavor 0.4%-0.6%; animal flavor 0%-0.001%. The above-mentioned flavor raw materials are composed of multiple raw materials, and the overall formula of the flavor is also very complicated, with high requirements on preparation conditions and processes, and great difficulty in preparation.

[0006] It can be seen that existing fruit-flavored flavors generally have defects such as numerous components, complex formulas, and poor stability. It is still difficult for technical researchers to obtain fruit-flavored flavors with strong and lasting aroma and stable storage. Therefore, it is urgent to study a fruit-flavored flavor product with a simple formula and excellent performance to meet the market demand for this type of flavor. Summary of the invention

[0007] The object of the present invention is to provide a fruit-flavored essence, which can accurately simulate the aroma characteristics of natural strawberry by scientifically blending the components of the essence and their specific proportions, and has a full, rich and mellow aroma, and has excellent stability at room temperature, low temperature and high temperature environments.

[0008] To achieve the above object, the present invention adopts the following technical solutions: A fruit-flavored flavor comprises the following ingredients by weight: 40-70 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 5-10 parts of geraniol, 10-20 parts of furanone, 10-20 parts of hydroxymethyl furanone, 30-50 parts of ethyl butyrate and / or ethyl caproate in total, 5-10 parts of nerol, 60-80 parts of propylene glycol, and 20-50 parts of glycerol.

[0009] Furthermore, the fruit-flavored essence also contains 20-32 parts of ethyl 2-methylbutyrate.

[0010] Furthermore, the fruity flavor essence also contains 5-10 parts of allyl caproate.

[0011] In the fruity flavor of the present invention, (E)-2-methyl-2-pentenoic acid ethyl ester has a typical strawberry fruity aroma and is one of the main sources of the fruity flavor of the flavor of the present invention. Geraniol and nerol are terpene alcohol compounds, which can give the flavor a fresh and natural floral aroma, blend with the strawberry aroma, and enhance the naturalness, complexity and elegance of the aroma. Ethyl butyrate can increase the richness and freshness of the fruity aroma, while ethyl caproate helps to enrich the aroma level. Furanone substances can give the fruity flavor a unique caramel-like sweet aroma, enhance the depth and complexity of the aroma, and make the strawberry aroma more mellow. Ethyl 2-methylbutyrate helps to enhance the richness and authenticity of the strawberry aroma. Allyl caproate can bring fruity and slightly sweet aroma to the flavor, making the fruity flavor aroma fuller. Propylene glycol and glycerol are used as solvents to effectively dissolve the fragrance ingredients, ensure the uniformity of the flavor system, and improve the stability of the flavor.

[0012] Preferably, the present invention provides a fruit-flavored flavor, which comprises the following ingredients in parts by weight: 55-70 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 6-8 parts of geraniol, 16-20 parts of furanone, 10-12 parts of hydroxymethyl furanone, 40-45 parts of ethyl butyrate and / or ethyl caproate in total, 6-10 parts of nerol, 65-80 parts of propylene glycol, 35-50 parts of glycerol, 25-32 parts of ethyl 2-methylbutyrate, and 5-8 parts of allyl caproate.

[0013] More preferably, the mass ratio of furanone to hydroxymethyl furanone is 1.5-2:1.

[0014] More preferably, the mass ratio of (E)-2-methyl-2-pentenoic acid ethyl ester to 2-methylbutyric acid ethyl ester is 1.8-2.2:1.

[0015] On the other hand, the present application also provides a method for preparing the above-mentioned fruit-flavored essence, comprising the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and / or ethyl caproate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: If ethyl 2-methylbutyrate and / or allyl hexanoate are contained, stir and mix them with propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material A, material B, and material C into a reaction kettle, stir evenly, then add glycerin, stir evenly, and obtain the fruit-flavored essence.

[0016] It is understandable that the boiling points of spice raw materials are usually low and are not suitable for operation at higher temperatures. Therefore, the stirring described in the present invention is carried out at room temperature, and the temperature in the reactor is controlled not to exceed 28° C. during the stirring process.

[0017] Furthermore, in the above step S4, the stirring after adding glycerol is ultrasonic stirring, and the ultrasonic frequency is 100-150kHz.

[0018] Furthermore, in step S4, material C, material A, and material B are added to the reactor in sequence.

[0019] In addition, the present invention also provides an application of a fruit-flavor essence in preparing food, wherein the fruit-flavor essence is used to enhance the intensity and persistence of the fruit flavor of the food.

[0020] Beneficial effects of the present invention: The fruit-flavored flavor of the present invention has a precise and scientific formula composition, and the flavor can present a rich and realistic natural strawberry aroma, and can well restore the fruity aroma, sweet aroma, and unique freshness of natural strawberries. After professional olfactory flavor evaluation, the fruit-flavored flavor of the present invention has excellent strawberry flavor intensity, flavor mellowness, and flavor richness, and the flavor of the flavor is long-lasting. After being placed for 12 hours, the flavor retention rate can reach more than 93%. The flavor of the present invention can meet the high-quality requirements of high-end food products for strawberry aroma, and give the product a more attractive aroma feature.

[0021] On the basis of scientific formula, the present invention also explores the specific preparation steps of the flavor, and obtains a flavor product with excellent stability by adding an ultrasonic treatment step in a specific step and reasonably selecting the ultrasonic frequency, as well as adopting a specific material addition sequence. This high stability enables the fruit flavor of the present invention to maintain good quality during storage and transportation, reduces product quality problems caused by aroma changes, and prolongs the shelf life and service life of the product. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0023] Example 1 A fruit-flavored flavor comprises the following ingredients in parts by weight: 50 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 5 parts of geraniol, 12 parts of furanone, 18 parts of hydroxymethyl furanone, 30 parts of ethyl butyrate, 7 parts of nerol, 60 parts of propylene glycol, 25 parts of glycerol, 20 parts of ethyl 2-methylbutyrate and 10 parts of allyl hexanoate.

[0024] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester and ethyl butyrate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; S4: Add material C, material A, and material B into the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 130 kHz ultrasound to obtain the fruit-flavored essence.

[0025] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0026] Example 2 A fruit-flavored flavor comprises the following ingredients by weight: 60 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 8 parts of geraniol, 10 parts of furanone, 20 parts of hydroxymethyl furanone, 35 parts of ethyl caproate, 5 parts of nerol, 75 parts of propylene glycol, 35 parts of glycerol and 25 parts of ethyl 2-methylbutyrate.

[0027] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester and ethyl hexanoate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate and propylene glycol to obtain material C; S4: Add material C, material A, and material B into the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 120 kHz ultrasound to obtain the fruit-flavored essence.

[0028] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0029] Example 3 A fruit-flavored flavor comprises the following ingredients in parts by weight: 55 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 10 parts of geraniol, 16 parts of furanone, 10 parts of hydroxymethyl furanone, 30 parts of ethyl butyrate, 10 parts of ethyl caproate, 10 parts of nerol, 65 parts of propylene glycol, 50 parts of glycerol, 26 parts of ethyl 2-methylbutyrate and 5 parts of allyl caproate.

[0030] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and ethyl caproate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone and nerol are stirred evenly to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0031] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0032] Example 4 A fruit-flavored flavor comprises the following ingredients in parts by weight: 70 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 6 parts of geraniol, 20 parts of furanone, 10 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 25 parts of ethyl caproate, 6 parts of nerol, 80 parts of propylene glycol, 38 parts of glycerol, 32 parts of ethyl 2-methylbutyrate and 6 parts of allyl caproate.

[0033] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and ethyl caproate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone and nerol are stirred evenly to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0034] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0035] Example 5 A fruit-flavored flavor comprises the following ingredients by weight: 40 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 7 parts of geraniol, 18 parts of furanone, 12 parts of hydroxymethyl furanone, 50 parts of ethyl butyrate, 9 parts of nerol, 67 parts of propylene glycol, 20 parts of glycerol, 22 parts of ethyl 2-methylbutyrate and 8 parts of allyl hexanoate.

[0036] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester and ethyl butyrate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0037] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0038] Comparative Example 1 A fruit-flavored flavor comprises the following ingredients in parts by weight: 90 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 10 parts of geraniol, 30 parts of furanone, 20 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 25 parts of ethyl caproate, 3 parts of nerol, 50 parts of propylene glycol, 20 parts of glycerol, 38 parts of ethyl 2-methylbutyrate and 7 parts of allyl caproate.

[0039] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and ethyl caproate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone and nerol are stirred evenly to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0040] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0041] Comparative Example 2 A fruit-flavored flavor comprises the following ingredients by weight: 30 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 20 parts of geraniol, 15 parts of furanone, 12 parts of hydroxymethyl furanone, 50 parts of ethyl butyrate, 9 parts of nerol, 49 parts of propylene glycol, 20 parts of glycerol, 40 parts of ethyl 2-methylbutyrate and 8 parts of allyl hexanoate.

[0042] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester and ethyl butyrate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0043] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0044] Comparative Example 3 A fruit-flavored flavor comprises the following ingredients in parts by weight: 55 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 20 parts of geraniol, 8 parts of furanone, 5 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 40 parts of ethyl caproate, 30 parts of nerol, 45 parts of propylene glycol, 33 parts of glycerol, 26 parts of ethyl 2-methylbutyrate and 5 parts of allyl caproate.

[0045] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and ethyl caproate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone and nerol are stirred evenly to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0046] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0047] Comparative Example 4 A fruit-flavored flavor comprises the following ingredients in parts by weight: 35 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 30 parts of geraniol, 25 parts of furanone, 14 parts of hydroxymethyl furanone, 30 parts of ethyl butyrate, 10 parts of ethyl caproate, 20 parts of nerol, 55 parts of propylene glycol, 37 parts of glycerol, 26 parts of ethyl 2-methylbutyrate and 5 parts of allyl caproate.

[0048] The method for preparing the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and ethyl caproate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone and nerol are stirred evenly to obtain material B; S3: stirring and mixing ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol to obtain material C; S4: Add material C, material A, and material B into the reaction kettle in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0049] The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28°C during the stirring process.

[0050] Comparative Example 5 The test sample was prepared according to Example 1 of CN115363195A as Comparative Example 5.

[0051] Flavor evaluation test: referring to GBT14454.2-2008 “Spice Aroma Evaluation Method”, 20 sensory assessors with rich testing experience and sensitive to fruit flavors, especially strawberry flavor, were selected to evaluate the flavor of each test sample. The lowest score for each test item was 0 and the highest score was 10. The highest and lowest scores of each item were removed and the average score was calculated.

[0052] Fragrance persistence test: Apply each test sample evenly on the surface of odorless filter paper, keeping the application amount and thickness consistent. Place it in an environment with a temperature of 25°C and a relative humidity of 50%. Test its flavor intensity after 12 hours. This value is the flavor persistence.

[0053] The components and content ratios of each test sample are shown in Table 1, and the test results are shown in Table 2.

[0054] Table 1 Table 2 As can be seen from the test results in Table 2, the fruit flavor essence of the present invention has excellent flavor evaluation in terms of flavor intensity, mellowness, richness, and flavor persistence. Compared with Examples 3-5, the flavor performance of Example 1-2 is slightly worse, mainly because ethyl 2-methylbutyrate has the effect of enhancing the richness and similarity of strawberry aroma, and furanone substances have the effect of enhancing the depth and complexity of aroma and giving the essence a unique caramel-like sweet aroma. In Example 1-2, the mass ratio of (E)-2-methyl-2-pentenoic acid ethyl ester to ethyl 2-methylbutyrate is greater than 2.2:1, and the mass ratio of furanone to hydroxymethyl furanone is less than 1.5:1, resulting in the flavor intensity, mellowness, and richness of Example 1-2 being lower than that of Example 3-5, which also leads to a further decrease in flavor intensity after being placed for 12 hours.

[0055] Compared with Examples 1-2, Examples 3-5 have obvious advantages in flavor performance, indicating that in the flavor system of the present invention, the mass ratio of (E)-2-methyl-2-pentenoate to ethyl 2-methylbutyrate, and the mass ratio of furanone to hydroxymethylfuranone, have an optimal ratio range, and by scientifically regulating the content of each component and the mass ratio of the above components, a fruity flavor with the best performance can be obtained.

[0056] Comparative Examples 1 and 2 respectively change the content of each raw material on the basis of Examples 4 and 5. It can be seen that when the total amount of flavor raw materials remains unchanged, a slight change in the content of each raw material will lead to a significant decrease in flavor performance, indicating that the content of each component in the flavor system of the present invention needs to be scientifically and accurately adjusted to obtain excellent flavor performance.

[0057] The mass ratio of (E)-2-methyl-2-pentenoic acid ethyl ester to 2-methylbutyric acid ethyl ester, and the mass ratio of furanone to hydroxymethyl furanone in Comparative Examples 3 and 4 are within the scope of the present invention, but the contents of other multiple components are changed compared with Example 3 and are not within the content range of the components of the present invention. As can be seen from the test results in Table 2, the flavor performance of the flavors of Comparative Examples 3 and 4 has significantly decreased; in addition, by comparing the results of Comparative Examples 3 and 4 with those of Examples 1 and 2, it can be seen that meeting the requirements of the content range of each component is more important than meeting the mass ratio of (E)-2-methyl-2-pentenoic acid ethyl ester to 2-methylbutyric acid ethyl ester, and the mass ratio of furanone to hydroxymethyl furanone. The contents of each component meet the requirements of the content range of the present invention, which can ensure that the overall flavor performance of the flavor product is excellent, and the above-mentioned component content ratio meets the ratio of the present invention, which can further improve the performance of the flavor.

[0058] Comparative Example 6 A fruit-flavored flavor, wherein the components and contents thereof are the same as those in Example 3; the difference is that the preparation method of Comparative Example 6 does not include ultrasonic treatment, that is, the stirring after adding glycerol is simple mechanical stirring.

[0059] Comparative Example 7 A fruit-flavored flavor, wherein the components and contents thereof are the same as those in Example 3; the difference is that the ultrasonic treatment power of the preparation method of Comparative Example 7 is 200 kHz.

[0060] Comparative Example 8 A fruit-flavored flavor, wherein the components and contents thereof are the same as those in Example 3; the difference is that the ultrasonic treatment power of the preparation method of Comparative Example 8 is 80 kHz.

[0061] Comparative Example 9 A fruit-flavored flavor, wherein the components and their contents are the same as those in Example 3; the difference is that in step S4 of the preparation method of Comparative Example 9, material A, material B, and material C are added sequentially into the reactor.

[0062] Comparative Example 10 A fruit-flavored flavor, wherein the components and their contents are the same as those in Example 3; the difference is that in step S4 of the preparation method of Comparative Example 10, material A, material B, and material C are added to the reactor at the same time.

[0063] The aforementioned method was used to conduct flavor evaluation test and fragrance persistence test on comparative examples 5-9. In addition, each test sample was placed in an environment with a temperature of 5°C / 25°C / 40°C and a relative humidity of 50% for 15 days to observe whether precipitation, stratification, turbidity and other deterioration occurred, and to judge the low temperature / normal temperature / high temperature stability of the test samples.

[0064] Table 3 As can be seen from the test results in Table 3, ultrasonic treatment has an important influence on the stability of the fruit flavor of the present invention. Comparative Example 6 did not use ultrasonic treatment after adding glycerol, but simple mechanical stirring. Ultrasonic treatment can provide cavitation, that is, the process of tiny bubbles in the liquid being generated, grown and collapsed under ultrasonic action, which is one of the important physical mechanisms of ultrasonic stirring. Compared with simple mechanical stirring, ultrasonic stirring can provide enough energy to effectively stir the liquid, so that the solute is fully dissolved, or substances in different phases are uniformly mixed. The uniformity of stirring and mixing can significantly affect the stability of the system. Therefore, the uniformity of mixing in Comparative Example 6, which does not use ultrasonic stirring, is relatively low, resulting in different degrees of stratification and precipitation in the samples after being placed for 15 days at different temperatures. Comparative Example 7 has a large ultrasonic treatment power, and its stability is also relatively poor. It may be due to the excessive ultrasonic power that some molecular structures in the system are changed or destroyed to a certain extent, resulting in a decrease in the performance of the composition. Comparative Example 8 has a small ultrasonic treatment power, and the resulting cavitation is relatively weak, and the degree of raw material mixing is not high, which also leads to poor sample stability.

[0065] During the research and development process, the inventors found that the order of adding raw materials during preparation had a significant impact on the performance of the product, such as flavor and stability. In comparative examples 9 and 10, the order of adding materials A, B, and C in step S4 was different from that in Example 3. The stability test results at room temperature were not significantly different from those in Example 3, but the low-temperature stability and high-temperature stability were slightly worse than those in Example 3. There was no stratification and precipitation after being placed for 15 days, but there was a slight turbidity, indicating that under low-temperature and high-temperature environments, the sample components were slightly precipitated and had a tendency to deteriorate. It may be because material C contains the organic solvent propylene glycol, which is added to the reactor before adding other materials, so that other materials can be well dispersed at the first time when entering the system, preventing the material from agglomerating due to the lack of solvent dispersion, resulting in a decrease in system performance. As can be seen from Table 4, Examples 1-5 of the present invention all have excellent stability.

[0066] Table 4 The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A fruity flavor, characterized in that: The invention comprises the following components in parts by weight: 40-70 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 5-10 parts of geraniol, 10-20 parts of furanone, 10-20 parts of hydroxymethyl furanone, 30-50 parts in total of ethyl butyrate and / or ethyl caproate, 5-10 parts of nerol, 60-80 parts of propylene glycol and 20-50 parts of glycerol.

2. The fruit flavor essence according to claim 1, characterized in that: The fruity flavor also contains 20-32 parts of ethyl 2-methylbutyrate.

3. The fruit flavor essence according to claim 1, characterized in that: The fruity flavor also contains 5-10 parts of allyl caproate.

4. The fruit flavor essence according to any one of claims 1 to 3, characterized in that: The invention comprises the following ingredients in parts by weight: 55-70 parts of (E)-2-methyl-2-pentenoic acid ethyl ester, 6-8 parts of geraniol, 16-20 parts of furanone, 10-12 parts of hydroxymethyl furanone, 40-45 parts in total of ethyl butyrate and / or ethyl caproate, 6-10 parts of nerol, 65-80 parts of propylene glycol, 35-50 parts of glycerol, 25-32 parts of ethyl 2-methylbutyrate and 5-8 parts of allyl caproate.

5. The fruit flavor essence according to any one of claims 1 to 3, characterized in that: The mass ratio of furanone to hydroxymethyl furanone is 1.5-2:

1.

6. The fruit flavor essence according to claim 5, characterized in that: The mass ratio of (E)-2-methyl-2-pentenoic acid ethyl ester to 2-methylbutyric acid ethyl ester is 1.8-2.2:

1.

7. The method for preparing the fruit flavor essence according to any one of claims 1 to 6, characterized in that: The steps include: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor and set it aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and / or ethyl caproate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone and nerol to obtain material B; S3: If ethyl 2-methylbutyrate and / or allyl hexanoate are contained, stir and mix them with propylene glycol to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C; S4: Add material A, material B, and material C into a reaction kettle, stir evenly, then add glycerin, stir evenly, and obtain the fruit-flavored essence.

8. The preparation method according to claim 7, characterized in that: The stirring was carried out at room temperature, and the temperature in the reactor was controlled not to exceed 28° C. during the stirring process.

9. The preparation method according to claim 7, characterized in that: The stirring after adding glycerol is ultrasonic stirring, and the ultrasonic frequency is 100-150kHz.

10. The preparation method according to claim 7, characterized in that: In step S4, material C, material A, and material B are added to the reactor in sequence.

11. Use of the fruit flavor essence according to any one of claims 1 to 6 in preparing food, characterized in that: The fruity flavor essence is used to enhance the intensity and persistence of the fruity flavor of food.

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