Fruit-flavored essence and preparation method thereof

Abstract

The present invention relates to the technical field of spices and flavors, and specifically to a fruit-flavored flavor and its preparation method. This fruit-flavored flavor has a precise and scientific formula and exhibits a rich and realistic natural strawberry aroma, recreating the fruity, sweet, and uniquely refreshing aroma of natural strawberries. By incorporating an ultrasonic treatment step into a specific process, rationally selecting the ultrasonic frequency, and employing a specific material addition sequence, a flavor product with excellent stability is achieved, reducing product quality issues caused by aroma variations and extending the product's shelf life and usability.

Description

Technical Field

[0001] The present 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] Many fruit-flavored flavors currently on the market have a relatively simple ingredient selection, primarily containing ethyl butyrate, ethyl caproate, and strawberry aldehyde. While these ingredients can simulate the aroma of fruit to a certain extent, they fall far short of the complexity and richness of natural fruit aromas.

[0003] The production process of existing fruit-flavored flavors is plagued by inconsistent aroma quality due to varying raw material quality and insufficient precision in the production process. Some flavors are prone to chemical reactions such as oxidation and polymerization during storage, which gradually degrade the aroma. This poor stability results in a shorter shelf life and shelf life.

[0004] CN115363195A discloses a strawberry flavor. The raw materials, by weight, include 4.1 parts of food flavoring agent, 0.015 parts of natural 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. The natural flavoring agent is orris root resin. The food flavoring agent includes maltol and ethyl maltol in a weight ratio of 0.1:4. The methyl esters include benzyl acetate, methyl cinnamate, methyl dihydrojasmonate, and methyl thiobutyrate in a weight ratio of 0.01:0.13:0.008:0.0015. The ethyl esters include ethyl acetate, ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, ethyl acetoacetate, and ethyl lactate, with a weight ratio of 0.1:0.15:1.2:0.15:0.9:0.2. The lactone is γ-caprolactone. The furanones include 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. The acidic substances include acetic acid and hexanoic acid, with a weight ratio of 0.03:0.04. The solvent is propylene glycol. The fruit-flavored flavor also includes 0.12 parts of hexyl acetate, 0.12 parts of leaf acetate, 0.1 parts of decerol linalool, 0.8 parts of leaf alcohol, 0.02 parts of cinnamyl acetate, 0.007 parts of benzyl butyrate, 0.07 parts of hexyl hexanoate, 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 by comprising a flavoring material and an organic solvent, wherein the mass ratio of the flavoring material to the organic solvent is 4-8:95. The composition and content of the flavoring materials are classified by aroma, with the mass percentages being: fruity aroma 30%-36%; green aroma 11%-15%; sweet aroma 21%-29%; sour aroma 13%-21%; milky aroma 6%-10%; floral aroma 0.4%-0.6%; and animal aroma 0%-0.001%. Each of these flavoring materials is composed of multiple ingredients, making the overall flavor formula very complex, demanding high production conditions and processes, and making preparation difficult.

[0006] As can be seen, existing fruit-flavored flavors generally suffer from numerous components, complex formulas, and poor stability. It remains a significant challenge for technology developers to develop fruit-flavored flavors with a rich, long-lasting aroma and stable storage. Therefore, there is an urgent need to develop a fruit-flavored flavor product with a simple formula and excellent performance to meet market demand for this type of flavor. Summary of the Invention

[0007] The purpose of the present invention is to provide a fruit-flavored essence that accurately simulates the aroma characteristics of natural strawberries through scientific formulation of the essence components and their specific proportions. The aroma is full, rich and mellow, 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:

[0009] A fruit-flavored essence comprises the following ingredients, calculated by weight: 40-70 parts of ethyl (E)-2-methyl-2-pentenoate, 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 hexanoate, 5-10 parts of nerol, 60-80 parts of propylene glycol, and 20-50 parts of glycerol.

[0010] Furthermore, the fruit-flavored essence also contains 20-32 parts of ethyl 2-methylbutyrate.

[0011] Furthermore, the fruit-flavored essence also contains 5-10 parts of allyl hexanoate.

[0012] In the fruit-flavored flavor of the present invention, (E)-2-methyl-2-pentenoic acid ethyl ester has a typical strawberry fruit aroma and is one of the main sources of the fruit flavor of the flavor of the present invention. Geraniol and nerol are terpene alcohol compounds that can give the flavor a fresh and natural floral aroma, blending with the strawberry aroma to enhance the naturalness, complexity and elegance of the aroma. Ethyl butyrate can increase the richness and freshness of the fruit aroma, while ethyl hexanoate helps to enrich the aroma layer. Furanone substances can give the fruit-flavored 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 hexanoate can bring fruity aroma and a slight sweet fragrance to the flavor, making the fruit-flavored flavor more full-bodied. Propylene glycol and glycerin, as solvents, can effectively dissolve the fragrance ingredients, ensure the uniformity of the flavor system, and improve the stability of the flavor.

[0013] Preferably, the present invention provides a fruit-flavored essence, 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 in total of ethyl butyrate and / or ethyl hexanoate, 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 hexanoate.

[0014] More preferably, the mass ratio of furanone to hydroxymethylfuranone is 1.5-2:1.

[0015] More preferably, the mass ratio of (E)-ethyl 2-methyl-2-pentenoate to ethyl 2-methylbutyrate is 1.8-2.2:1.

[0016] On the other hand, the present application also provides a method for preparing the above-mentioned fruit-flavored essence, comprising the following steps:

[0017] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0018] S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and / or ethyl hexanoate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone, and nerol to obtain material B;

[0019] 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, use propylene glycol as material C;

[0020] S4: Add material A, material B, and material C into the reactor, stir evenly, then add glycerin, and stir evenly to obtain the fruit-flavored essence.

[0021] It is understood that spice raw materials usually have a low boiling point 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.

[0022] Furthermore, in the above step S4, the stirring after adding glycerol is ultrasonic stirring, and the ultrasonic frequency is 100-150 kHz.

[0023] Furthermore, in step S4, material C, material A, and material B are added to the reactor in sequence.

[0024] In addition, the present invention also provides an application of a fruit-flavored essence in preparing food, wherein the fruit-flavored essence is used to enhance the intensity and persistence of the fruit flavor of the food.

[0025] Beneficial effects of the present invention:

[0026] The fruit-flavored flavor of this invention boasts a precise and scientifically formulated composition, resulting in a rich and realistic natural strawberry aroma that perfectly reproduces the fruity, sweet, and uniquely refreshing aroma of natural strawberries. Professional olfactory evaluations have shown that the fruit-flavored flavor of this invention exhibits excellent strawberry flavor intensity, body, and richness, and also maintains a long-lasting flavor, with a flavor retention rate exceeding 93% after 12 hours. This flavor can meet the high-quality strawberry aroma requirements of high-end food products, imparting a more appealing aroma profile to these products.

[0027] Based on a scientific formula, the present invention also explores the specific preparation steps of the flavor. By adding an ultrasonic treatment step, selecting the appropriate ultrasonic frequency, and adopting a specific material addition sequence, a fragrance product with excellent stability is obtained. This high stability ensures that the fruit-flavored flavor of the present invention maintains good quality during storage and transportation, reducing product quality issues caused by aroma changes and extending the product's shelf life and usable life. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention. The following specific embodiments further describe the present invention.

[0029] Example 1

[0030] A fruit-flavored essence comprises the following ingredients in parts by weight: 50 parts of ethyl (E)-2-methyl-2-pentenoate, 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.

[0031] The method for preparing the fruit-flavor essence comprises the following steps:

[0032] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0033] S2: Ethyl (E)-2-methyl-2-pentenoate and ethyl butyrate were stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol were stirred evenly to obtain material B;

[0034] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C;

[0035] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 130 kHz ultrasound to obtain the fruit-flavored essence.

[0036] 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.

[0037] Example 2

[0038] A fruit-flavored essence comprises the following ingredients, calculated by weight: 60 parts of ethyl (E)-2-methyl-2-pentenoate, 8 parts of geraniol, 10 parts of furanone, 20 parts of hydroxymethyl furanone, 35 parts of ethyl hexanoate, 5 parts of nerol, 75 parts of propylene glycol, 35 parts of glycerol, and 25 parts of ethyl 2-methylbutyrate.

[0039] The method for preparing the fruit-flavor essence comprises the following steps:

[0040] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0041] S2: Ethyl (E)-2-methyl-2-pentenoate and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0042] S3: Ethyl 2-methylbutyrate and propylene glycol are stirred and mixed to obtain material C;

[0043] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 120 kHz ultrasound to obtain the fruit-flavored essence.

[0044] 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.

[0045] Example 3

[0046] A fruit-flavored essence comprises the following ingredients in parts by weight: 55 parts of ethyl (E)-2-methyl-2-pentenoate, 10 parts of geraniol, 16 parts of furanone, 10 parts of hydroxymethyl furanone, 30 parts of ethyl butyrate, 10 parts of ethyl hexanoate, 10 parts of nerol, 65 parts of propylene glycol, 50 parts of glycerol, 26 parts of ethyl 2-methylbutyrate, and 5 parts of allyl hexanoate.

[0047] The method for preparing the fruit-flavor essence comprises the following steps:

[0048] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0049] S2: Ethyl (E)-2-methyl-2-pentenoate, ethyl butyrate, and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0050] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C;

[0051] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0052] 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.

[0053] Example 4

[0054] A fruit-flavored essence comprises the following ingredients in parts by weight: 70 parts of ethyl (E)-2-methyl-2-pentenoate, 6 parts of geraniol, 20 parts of furanone, 10 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 25 parts of ethyl hexanoate, 6 parts of nerol, 80 parts of propylene glycol, 38 parts of glycerol, 32 parts of ethyl 2-methylbutyrate, and 6 parts of allyl hexanoate.

[0055] The method for preparing the fruit-flavor essence comprises the following steps:

[0056] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0057] S2: Ethyl (E)-2-methyl-2-pentenoate, ethyl butyrate, and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0058] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C;

[0059] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0060] 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.

[0061] Example 5

[0062] A fruit-flavored essence comprises the following ingredients, measured by weight: 40 parts of ethyl (E)-2-methyl-2-pentenoate, 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.

[0063] The method for preparing the fruit-flavor essence comprises the following steps:

[0064] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0065] S2: Ethyl (E)-2-methyl-2-pentenoate and ethyl butyrate were stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol were stirred evenly to obtain material B;

[0066] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C;

[0067] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0068] 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.

[0069] Comparative Example 1

[0070] A fruit-flavored essence comprises the following ingredients in parts by weight: 90 parts of (E)-ethyl 2-methyl-2-pentenoate, 10 parts of geraniol, 30 parts of furanone, 20 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 25 parts of ethyl hexanoate, 3 parts of nerol, 50 parts of propylene glycol, 20 parts of glycerol, 38 parts of ethyl 2-methylbutyrate, and 7 parts of allyl hexanoate.

[0071] The method for preparing the fruit-flavor essence comprises the following steps:

[0072] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0073] S2: Ethyl (E)-2-methyl-2-pentenoate, ethyl butyrate, and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0074] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C;

[0075] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0076] 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.

[0077] Comparative Example 2

[0078] A fruit-flavored essence comprises the following ingredients, calculated by weight: 30 parts of ethyl (E)-2-methyl-2-pentenoate, 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.

[0079] The method for preparing the fruit-flavor essence comprises the following steps:

[0080] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0081] S2: Ethyl (E)-2-methyl-2-pentenoate and ethyl butyrate were stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol were stirred evenly to obtain material B;

[0082] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; if ethyl 2-methylbutyrate and allyl hexanoate are not contained, propylene glycol is used as material C;

[0083] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0084] 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.

[0085] Comparative Example 3

[0086] A fruit-flavored essence comprises the following ingredients, calculated by weight: 55 parts of ethyl (E)-2-methyl-2-pentenoate, 20 parts of geraniol, 8 parts of furanone, 5 parts of hydroxymethyl furanone, 20 parts of ethyl butyrate, 40 parts of ethyl hexanoate, 30 parts of nerol, 45 parts of propylene glycol, 33 parts of glycerol, 26 parts of ethyl 2-methylbutyrate, and 5 parts of allyl hexanoate.

[0087] The method for preparing the fruit-flavor essence comprises the following steps:

[0088] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0089] S2: Ethyl (E)-2-methyl-2-pentenoate, ethyl butyrate, and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0090] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C;

[0091] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0092] 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.

[0093] Comparative Example 4

[0094] A fruit-flavored essence comprises the following ingredients, measured by weight: 35 parts of ethyl (E)-2-methyl-2-pentenoate, 30 parts of geraniol, 25 parts of furanone, 14 parts of hydroxymethyl furanone, 30 parts of ethyl butyrate, 10 parts of ethyl hexanoate, 20 parts of nerol, 55 parts of propylene glycol, 37 parts of glycerol, 26 parts of ethyl 2-methylbutyrate, and 5 parts of allyl hexanoate.

[0095] The method for preparing the fruit-flavor essence comprises the following steps:

[0096] S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside;

[0097] S2: Ethyl (E)-2-methyl-2-pentenoate, ethyl butyrate, and ethyl hexanoate are stirred evenly to obtain material A; geraniol, furanone, hydroxymethyl furanone, and nerol are stirred evenly to obtain material B;

[0098] S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C;

[0099] S4: Add material C, material A, and material B to the reactor in sequence, stir evenly, then add glycerin, and stir evenly under 140 kHz ultrasound to obtain the fruit-flavored essence.

[0100] 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.

[0101] Comparative Example 5

[0102] A test sample was prepared according to Example 1 of CN115363195A as Comparative Example 5.

[0103] Flavor evaluation test: With reference to GBT14454.2-2008 "Evaluation Method for Spice Aroma", 20 sensory assessors with extensive testing experience and sensitivity to fruit flavors, especially strawberry flavor, were selected to evaluate the flavor of each test sample and score it. The lowest score for each test item was 0 and the highest score was 10. The highest and lowest scores for each item were removed and the average score was calculated.

[0104] Fragrance persistence test: Apply each test sample evenly on the surface of odorless filter paper, keeping the amount and thickness of application consistent. Place the sample in an environment with a temperature of 25°C and a relative humidity of 50%. After 12 hours, test its flavor intensity. This value is the flavor persistence.

[0105] The components and content ratios of each test sample are shown in Table 1, and the test results are shown in Table 2.

[0106] Table 1

[0107]

[0108] Table 2

[0109]

[0110] As can be seen from the test results in Table 2, the fruit-flavored flavors of the present invention have excellent flavor evaluations in terms of flavor intensity, body, richness, and flavor persistence. The flavor performance of Examples 1-2 is slightly inferior to that of Examples 3-5. This is primarily due to the fact that ethyl 2-methylbutyrate enhances the richness and similarity of the strawberry aroma, while furanones enhance the depth and complexity of the aroma and impart a unique caramel-like sweet aroma to the flavor. Furthermore, in Examples 1-2, the mass ratio of (E)-2-methyl-2-pentenoate to ethyl 2-methylbutyrate is greater than 2.2:1, and the mass ratio of furanone to hydroxymethylfuranone is less than 1.5:1. This results in a decrease in the flavor intensity, body, and richness of Examples 1-2 compared to Examples 3-5, which in turn leads to a further decrease in flavor intensity after 12 hours of storage.

[0111] 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. By scientifically regulating the content of each component and the mass ratio of the above components, a fruit-flavored flavor with optimal performance can be obtained.

[0112] 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.

[0113] The mass ratio of (E)-2-methyl-2-pentenoate to ethyl 2-methylbutyrate, and the mass ratio of furanone to hydroxymethylfuranone in Comparative Examples 3 and 4 are all within the scope of the present invention, but the contents of multiple other components vary from those in Example 3 and are not within the component content range of the present invention. As shown in the test results of 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 content range requirements of each component is more important than meeting the mass ratio of (E)-2-methyl-2-pentenoate to ethyl 2-methylbutyrate, and the mass ratio of furanone to hydroxymethylfuranone. The contents of each component meet the content range requirements of the present invention, which can ensure that the overall flavor performance of the flavor product is excellent, and the above-mentioned component content ratios meet the ratios of the present invention, which can further enhance the flavor performance.

[0114] Comparative Example 6

[0115] A fruit-flavored essence, wherein the components and their contents 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.

[0116] Comparative Example 7

[0117] A fruit-flavored essence, wherein the components and contents thereof are the same as those in Example 3; except that the ultrasonic treatment power in the preparation method of Comparative Example 7 is 200 kHz.

[0118] Comparative Example 8

[0119] A fruit-flavored essence, wherein the components and contents thereof are the same as those in Example 3; except that the ultrasonic treatment power in the preparation method of Comparative Example 8 is 80 kHz.

[0120] Comparative Example 9

[0121] A fruit-flavored essence, 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 to the reactor in sequence.

[0122] Comparative Example 10

[0123] A fruit-flavored essence, 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.

[0124] The aforementioned method was used to conduct flavor evaluation tests and fragrance persistence tests 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 there was any deterioration such as precipitation, stratification, turbidity, etc., to determine the low temperature / normal temperature / high temperature stability of the test sample.

[0125] Table 3

[0126]

[0127] As can be seen from the test results in Table 3, ultrasonic treatment has an important impact on the stability of the fruit-flavored essence of the present invention. Comparative Example 6 did not use ultrasonic treatment after adding glycerol, but simple mechanical stirring. Ultrasonic treatment can provide cavitation, which is the process in which tiny bubbles in a liquid are generated, grown, and collapsed under the action of ultrasound. It 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, fully dissolve the solute, or evenly mix substances in different phases. The degree of stirring and mixing uniformity can significantly affect the stability of the system. Therefore, the degree of mixing uniformity of Comparative Example 6, which did not use ultrasonic stirring, was relatively low, resulting in different degrees of stratification and precipitation in the samples after being placed at different temperatures for 15 days. Comparative Example 7 has a larger ultrasonic treatment power, but its stability is also relatively poor. This may be because the ultrasonic power is too large, and 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 smaller ultrasonic treatment power, and the resulting cavitation is relatively weak. The degree of raw material mixing is not high, which also leads to poor sample stability.

[0128] During the research and development process, the inventors found that the order in which the raw materials are added during preparation has a significant impact on the product's flavor, stability and other properties. In comparative examples 9 and 10, the order in which materials A, B, and C are added in step S4 is different from that in example 3. The stability test results at room temperature are not significantly different from those in example 3, but the low-temperature stability and high-temperature stability are slightly worse than those in example 3. After being placed for 15 days, there is no stratification or precipitation, but there is a slight turbidity, indicating that under low-temperature and high-temperature environments, the sample components are slightly precipitated and have a tendency to deteriorate. This may be because material C contains the organic solvent propylene glycol. Adding it to the reactor first and then adding other materials can make the other materials well dispersed as soon as they enter the system, preventing the materials from agglomerating due to the lack of solvent dispersion, which leads to a decrease in system performance. As can be seen from Table 4, examples 1-5 of the present invention all have excellent stability.

[0129] Table 4

[0130]

[0131] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention can also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the scope of protection of the present invention.

Claims

1. A fruity flavor, characterized in that: The invention is prepared from the following ingredients in parts by weight: 40-70 parts of ethyl (E)-2-methyl-2-pentenoate, 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 hexanoate, 5-10 parts of nerol, 60-80 parts of propylene glycol, 20-50 parts of glycerol, 20-32 parts of ethyl 2-methylbutyrate, and 5-10 parts of allyl hexanoate; wherein the mass ratio of the ethyl (E)-2-methyl-2-pentenoate to the ethyl 2-methylbutyrate is 1.8-2.2:1; The preparation of the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and / or ethyl hexanoate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone, and nerol to obtain material B; S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; S4: Add material C, material A, and material B to the reactor in sequence, stir the materials A, B, and C evenly, then add glycerin and stir evenly to obtain the fruit-flavored essence; the stirring after adding glycerin is ultrasonic stirring, and the ultrasonic frequency is 100-150 kHz.

2. The fruit flavor essence according to claim 1, characterized in that The invention is prepared from the following ingredients in parts by weight: 55-70 parts of ethyl (E)-2-methyl-2-pentenoate, 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 hexanoate, 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 hexanoate; wherein the mass ratio of the ethyl (E)-2-methyl-2-pentenoate to the ethyl 2-methylbutyrate is 1.8-2.2:

1.

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

1.

4. The method for preparing the fruit-flavor essence according to any one of claims 1 to 3, characterized in that: The steps include: The preparation of the fruit flavor essence comprises the following steps: S1: Weigh the raw materials according to the ratio, clean and sterilize the reactor, and set aside; S2: Stir (E)-2-methyl-2-pentenoic acid ethyl ester, ethyl butyrate and / or ethyl hexanoate to obtain material A; stir geraniol, furanone, hydroxymethyl furanone, and nerol to obtain material B; S3: Ethyl 2-methylbutyrate, allyl hexanoate and propylene glycol are stirred and mixed to obtain material C; S4: Add material C, material A, and material B to the reactor in sequence, stir the materials A, B, and C evenly, then add glycerin and stir evenly to obtain the fruit-flavored essence; the stirring after adding glycerin is ultrasonic stirring, and the ultrasonic frequency is 100-150 kHz.

5. The preparation method according to claim 4, 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.

6. Use of the fruit flavor according to any one of claims 1 to 3 in preparing food, characterized in that: The fruit flavor essence is used to enhance the intensity and persistence of the fruit flavor of food.

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