Loquat essence, preparation method thereof and atomization matrix

Abstract

The invention provides loquat essence, a preparation method thereof and an atomization matrix, and the loquat essence is prepared from the following components in parts by mass: 0.65 to 1.25 parts of sweet aroma substance, 0.1 to 0.25 part of taste aftertaste substance, 6.25 to 12.25 parts of fruit aroma substance, 0.9 to 7.8 parts of green aroma substance, 2 to 5.7 parts of acid aroma substance and 0.63 to 1.48 parts of characteristic aroma substance. By means of the arrangement, the sweet aroma substance, the fruit aroma substance, the green aroma substance, the acid aroma substance and the characteristic aroma substance can be used for restoring the special aroma type of the wild loquat, which is fresh, natural, vigorous in aroma and appropriate in sourness and sweetness, and the taste aftertaste substance can be used for restoring the moist taste of the wild loquat. The loquat essence with high reduction degree is applied to the atomization matrix.

Description

Technical Field

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

[0002] At present, fruit flavors can be added to electronic atomization liquid to enrich the types of electronic atomization liquid with fruit flavors. For example, loquat flavor can be added to electronic atomization liquid so that the electronic atomization liquid can have a loquat taste. However, the loquat flavor on the market is difficult to restore the aroma and taste of loquat and cannot be well applied in electronic atomization liquid. Summary of the invention

[0003] The present application provides a loquat flavor, which comprises, by weight: 0.65-1.25 parts of sweet aroma substances, 0.1-0.25 parts of mouthfeel aftertaste substances, 6.25-12.25 parts of fruity aroma substances, 0.9-7.8 parts of green aroma substances, 2-5.7 parts of sour aroma substances, and 0.63-1.48 parts of characteristic aroma substances.

[0004] In one embodiment, the sweet aroma substance includes: 0.1-0.3 parts of maltol, 0.5-0.8 parts of ethyl maltol, and 0.05-0.15 parts of phenylethyl alcohol.

[0005] In one embodiment, the mouthfeel aftertaste substance includes: 0.05-0.1 parts of menthol, and 0.05-0.15 parts of furanone.

[0006] In one embodiment, the fruity aroma substance includes: 0.5-1 part of ethyl acetate, 0.5-1 part of ethyl hexanoate, 2-3 parts of hexyl acetate, 0.05-0.15 part of isopentyl acetate, 0.1-0.8 part of ethyl isovalerate, 1-2 parts of ethyl butyrate, 2-4 parts of amyl formate, 0.05-0.15 part of benzaldehyde, and 0.05-0.15 part of p-methoxyacetophenone.

[0007] In one embodiment, the green fragrance substance includes: 0.2-6 parts of leaf acetate, 0.1-0.5 parts of geraniol, 0.5-1 parts of leaf alcohol, and 0.1-0.3 parts of linalool.

[0008] In one embodiment, the acid aroma substance includes: 1-3 parts of glacial acetic acid, 0.5-1 parts of butyric acid, 0.3-0.6 parts of caproic acid, 0.1-0.5 parts of propionic acid, and 0.1-0.6 parts of strawberry acid.

[0009] In one embodiment, the characteristic aroma substances include: 0.05-0.1 parts of sweet orange oil, 0.05-0.08 parts of limonene, 0.01-0.04 parts of hawthorn, 0.1-0.3 parts of benzaldehyde, 0.02-0.06 parts of acetophenone, 0.15-0.4 parts of α-pinene, 0.05-0.1 parts of ocimene, 0.05-0.1 parts of myrcene, 0.1-0.2 parts of allyl hexanoate, and 0.05-0.1 parts of lemon oil.

[0010] In one embodiment, the loquat essence further includes: an alcohol solvent, and the alcohol solvent includes: at least one of ethanol and propylene glycol.

[0011] On the other hand, the present application also provides a method for preparing loquat flavor, which is used to prepare the above-mentioned loquat flavor. The method for preparing the loquat flavor comprises: putting the sweet aroma substance, the mouthfeel aftertaste substance, the fruity aroma substance, the green aroma substance, the sour aroma substance, and the characteristic aroma substance into a sealed can; stirring the various substances in the sealed can, and leaving the sealed can to stand after stirring evenly.

[0012] The present application also provides an atomization matrix, which includes: an atomization matrix and the loquat essence mentioned above.

[0013] The loquat flavor provided in the present application includes: 0.65-1.25 parts of sweet aroma substances, 0.1-0.25 parts of taste aftertaste substances, 6.25-12.25 parts of fruit aroma substances, 0.9-7.8 parts of green aroma substances, 2-5.7 parts of sour aroma substances, and 0.63-1.48 parts of characteristic aroma substances. In this way, not only can the sweet aroma substances, fruit aroma substances, green aroma substances, sour aroma substances, and characteristic aroma substances be used to restore the fresh and natural, rich aroma, and appropriate sweet and sour special aroma of wild loquats, but also the taste aftertaste substances can be used to restore the moist taste of wild loquats, so as to provide loquat flavors with a higher degree of reduction for application in the atomization matrix. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the prior art descriptions are briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative work, among which:

[0015] Figure 1 It is a flow chart of the preparation method of loquat flavor provided in the examples of the present application. DETAILED DESCRIPTION

[0016] The present application is further described in detail below in conjunction with the accompanying drawings and examples. It is particularly noted that the following examples are only used to illustrate the present application, but are not intended to limit the scope of the present application. Similarly, the following examples are only some embodiments of the present application rather than all embodiments, and all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

[0017] Reference to "embodiments" in this application means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present application. The appearance of the phrase in various locations in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0018] Loquats are common in most areas of my country. They are mainly wild in the southwest. In recent years, they have been artificially cultivated in many places. The flesh of artificially cultivated loquats is plump and full, and the color is smooth, but the taste and sweet and sour taste are far inferior to wild loquats. Among them, because the aroma characteristics of wild loquats are not obvious, and the taste is soft, sweet and sour after being crushed, the special aroma of wild loquats is difficult to restore, and the moist taste is difficult to achieve, resulting in great difficulties in the development of loquat flavors. At present, there are few loquat flavors with a high degree of restoration on the market. Most loquat flavors have a heavier almond flavor and a cherry berry and apricot aroma. After being added to the electronic atomization liquid for atomization, it will produce an unpleasant aroma and taste, resulting in most loquat flavors cannot be used in electronic atomization liquid, reducing the richness of the fruit flavor of the electronic atomization liquid.

[0019] See also Figure 1 , Figure 1 : is a flow chart of the preparation method of loquat flavor provided in the embodiment of the present application. The preparation method of loquat flavor provided in this embodiment can be used to prepare loquat flavor with aroma and taste similar to wild loquat, so as to provide loquat flavor with high reduction degree for application in atomization matrix (such as electronic atomization liquid). Figure 1 As shown, the preparation method of loquat essence may include the following steps:

[0020] S10, putting the sweet aroma substance, the mouthfeel aftertaste substance, the fruity aroma substance, the green aroma substance, the sour aroma substance, and the characteristic aroma substance into a sealed can.

[0021] S20, stirring various substances in the sealed tank, and leaving the sealed tank to stand after stirring evenly.

[0022] Specifically, in terms of mass fraction, loquat flavor can include: 0.65-1.25 parts of sweet aroma substances, 0.1-0.25 parts of mouthfeel aftertaste substances, 6.25-12.25 parts of fruit aroma substances, 0.9-7.8 parts of green aroma substances, 2-5.7 parts of sour aroma substances, and 0.63-1.48 parts of characteristic aroma substances. At the same time, after the sweet aroma substances, mouthfeel aftertaste substances, fruit aroma substances, green aroma substances, sour aroma substances, and characteristic aroma substances are placed in a sealed can according to the proportion, the various substances in the sealed can can be stirred at room temperature to fully mix the various substances in the sealed can, and after the various substances are stirred evenly, the sealed can is left to stand for precipitation, and finally a loquat flavor with a high degree of reduction is obtained.

[0023] In the above scheme, sweet aroma substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances can be used to restore the fresh and natural, rich and appropriate sweet and sour special aroma of wild loquat, while the aftertaste substances can be used to restore the moist taste of wild loquat, ultimately providing a loquat essence that can relatively restore the wild loquat in aroma and taste.

[0024] Among them, the main components and proportions of sweet aroma substances, mouthfeel aftertaste substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances are as follows:

[0025] The sweet aroma substances may include: 0.1-0.3 parts of maltol, 0.5-0.8 parts of ethyl maltol, and 0.05-0.15 parts of phenylethyl alcohol.

[0026] The mouthfeel aftertaste substances may include: 0.1-0.3 parts of maltol, 0.5-0.8 parts of ethyl maltol, and 0.05-0.15 parts of phenylethyl alcohol.

[0027] The fruity aroma substances may include: 0.5-1 parts of ethyl acetate, 0.5-1 parts of ethyl hexanoate, 2-3 parts of hexyl acetate, 0.05-0.15 parts of isopentyl acetate, 0.1-0.8 parts of ethyl isovalerate, 1-2 parts of ethyl butyrate, 2-4 parts of amyl formate, 0.05-0.15 parts of benzaldehyde, and 0.05-0.15 parts of p-methoxyacetophenone.

[0028] The green fragrance substance may include: 0.2-6 parts of leaf acetate, 0.1-0.5 parts of geraniol, 0.5-1 parts of leaf alcohol, and 0.1-0.3 parts of linalool.

[0029] The acid aroma substances may include: 1-3 parts of glacial acetic acid, 0.5-1 parts of butyric acid, 0.3-0.6 parts of caproic acid, 0.1-0.5 parts of propionic acid, and 0.1-0.6 parts of strawberry acid.

[0030] The characteristic aroma substances may include: 0.05-0.1 parts of sweet orange oil, 0.05-0.08 parts of limonene, 0.01-0.04 parts of hawthorn, 0.1-0.3 parts of benzaldehyde, 0.02-0.06 parts of acetophenone, 0.15-0.4 parts of α-pinene, 0.05-0.1 parts of ocimene, 0.05-0.1 parts of myrcene, 0.1-0.2 parts of allyl caproate, and 0.05-0.1 parts of lemon oil.

[0031] In order to make the sweet aroma substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances fully mixed, loquat flavor can also include: alcohol solvents, and the alcohol solvents can be added to the sealed tank and stirred together with the above-mentioned various substances to dissolve the sweet aroma substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances during the stirring process, so that the sweet aroma substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances can be fully mixed. Among them, the alcohol solvent can include: at least one of ethanol and propylene glycol, and the mass fraction of the alcohol solvent can be selected according to the concentration requirement of the loquat flavor.

[0032] In some embodiments, in addition to sweet aroma substances, mouthfeel aftertaste substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances, other additives may be added according to the taste requirements of loquat flavor. At the same time, in addition to adding alcohol solvents to dissolve sweet aroma substances, fruity aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances, other solvents with dissolving effects may also be added to dissolve the above-mentioned substances, as long as the above-mentioned substances can be fully mixed. This embodiment will not list them one by one.

[0033] The aroma and taste of loquat flavor are further described below in conjunction with specific embodiments.

[0034] The specific addition amounts of various components in Examples 1-3 and Comparative Examples 1-2 are shown in Table 1.

[0035] Table 1

[0036]

[0037]

[0038] The loquat flavor obtained by the formula provided in Example 1 mainly exhibits the honey sweetness of ripe loquats and the characteristic aroma of pulp. Example 2 adjusts the usage ratio of some individual aroma substances relative to Example 1, such as glacial acetic acid, propionic acid, strawberry acid and acetic acid in the sour aroma substances, so that the loquat flavor obtained by the formula provided in Example 2 mainly exhibits the sour and sweet taste and rich fruity aroma of loquat flavor. Example 3 adds aroma substances from different angles on the basis of Examples 1-2. The loquat flavor obtained by the formula provided in Example 3 has a slightly stronger green flavor, a better sour and sweet feeling, and a slightly mixed characteristic aroma.

[0039] Different from the formula of Examples 1-3, Comparative Example 1 focuses on reducing the characteristic aroma and sweet and sour aroma in the formula ratio of Example 1 (shown by the bold numbers in Table 1). In terms of sensory evaluation, the overall aroma of loquat essence is lighter, the mouthfeel is dry, and the moist feeling is slightly lower than that of Examples 1 and 2. Comparative Example 2 is based on Example 3, and the overall aroma of the loquat essence is increased (shown by the bold numbers in Table 1). In terms of sensory evaluation, the overall aroma of the loquat essence is inconsistent, the mouthfeel is slightly dry, and the green smell is slightly heavy. It can be seen that the loquat essence obtained by using the formula of Examples 1-3 further restores the aroma and taste of wild loquat, and can be applied to the atomized matrix to provide the atomized matrix with the fruity taste of loquat for users to choose, thereby improving the richness of the fruity taste of the atomized matrix.

[0040] The embodiment of the present application provides a loquat flavor, and the loquat flavor can be prepared by the above-mentioned preparation method. The embodiment of the present application also provides an atomization matrix, and the atomization matrix can be atomized to form an aerosol under the heating of an atomization device, and can include the aforementioned loquat flavor. Among them, the atomization device can be an electronic cigarette, and the atomization matrix can be a smoke oil containing extracts of tobacco plants, synthetic nicotine or nicotine derivatives. Alternatively, the atomization matrix can also be an atomization liquid containing other active ingredients with use value (such as medical), and the atomization device can be a handheld medical device for atomizing the atomization matrix. Of course, the types of atomization devices and atomization matrices are also not limited to this, and this embodiment is not repeated here one by one.

[0041] In some embodiments, the proportion of loquat flavor in the atomized matrix can be 10-15%, specifically 10%, 11%, 12%, 13%, 14% or 15%, so as to bring the fruity taste of loquat to the atomized matrix, thereby improving the richness of the fruity taste of the atomized matrix. Of course, the specific proportion of loquat flavor can also be adaptively adjusted according to the needs of the atomized matrix, and is not limited to the aforementioned 10-15%. In addition, the loquat flavor provided in this embodiment can be used in the atomized matrix to enrich the fruity taste of the atomized matrix, and can also be added as an auxiliary raw material to the formula of other fruity flavors of the atomized matrix to enhance the taste moistness and saturation of the atomized matrix.

[0042] The loquat flavor provided in the present application includes: 0.65-1.25 parts of sweet aroma substances, 0.1-0.25 parts of taste aftertaste substances, 6.25-12.25 parts of fruit aroma substances, 0.9-7.8 parts of green aroma substances, 2-5.7 parts of sour aroma substances, and 0.63-1.48 parts of characteristic aroma substances. In this way, not only can the sweet aroma substances, fruit aroma substances, green aroma substances, sour aroma substances, and characteristic aroma substances be used to restore the fresh and natural, rich aroma, and appropriate sweet and sour special aroma of wild loquats, but also the taste aftertaste substances can be used to restore the moist taste of wild loquats, so as to provide loquat flavors with a higher degree of reduction and apply them to the atomized matrix, thereby improving the richness of the fruit flavor of the atomized matrix.

[0043] The above are only implementation methods of the present application, and are not intended to limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A loquat flavor, characterized in that: Calculated by weight, the loquat flavor includes: 0.65-1.25 parts of sweet aroma substances, 0.1-0.25 parts of mouthfeel aftertaste substances, 6.25-12.25 parts of fruity aroma substances, 0.9-7.8 parts of green aroma substances, 2-5.7 parts of sour aroma substances, and 0.63-1.48 parts of characteristic aroma substances.

2. The loquat flavor according to claim 1, characterized in that The sweet aroma substance comprises: 0.1-0.3 parts of maltol, 0.5-0.8 parts of ethyl maltol, and 0.05-0.15 parts of phenylethyl alcohol.

3. The loquat flavor according to claim 1, characterized in that The mouth-feel aftertaste substance comprises: 0.05-0.1 parts of menthol and 0.05-0.15 parts of furanone.

4. The loquat flavor according to claim 1, characterized in that The fruity aroma substance includes: 0.5-1 part of ethyl acetate, 0.5-1 part of ethyl hexanoate, 2-3 parts of hexyl acetate, 0.05-0.15 part of isopentyl acetate, 0.1-0.8 part of ethyl isovalerate, 1-2 parts of ethyl butyrate, 2-4 parts of amyl formate, 0.05-0.15 part of benzaldehyde, and 0.05-0.15 part of p-methoxyacetophenone.

5. The loquat flavor according to claim 1, characterized in that: The green fragrance substance comprises: 0.2-6 parts of leaf acetate, 0.1-0.5 parts of geraniol, 0.5-1 parts of leaf alcohol, and 0.1-0.3 parts of linalool.

6. The loquat flavor according to claim 1, characterized in that: The acid aroma substance comprises: 1-3 parts of glacial acetic acid, 0.5-1 parts of butyric acid, 0.3-0.6 parts of caproic acid, 0.1-0.5 parts of propionic acid, and 0.1-0.6 parts of strawberry acid.

7. The loquat flavor according to claim 1, characterized in that: The characteristic aroma substances include: 0.05-0.1 parts of sweet orange oil, 0.05-0.08 parts of limonene, 0.01-0.04 parts of hawthorn, 0.1-0.3 parts of benzaldehyde, 0.02-0.06 parts of acetophenone, 0.15-0.4 parts of α-pinene, 0.05-0.1 parts of ocimene, 0.05-0.1 parts of myrcene, 0.1-0.2 parts of allyl caproate, and 0.05-0.1 parts of lemon oil.

8. The loquat flavor according to claim 1, characterized in that: The loquat essence further comprises: an alcohol solvent, and the alcohol solvent comprises: at least one of ethanol and propylene glycol.

9. A method for preparing loquat flavor, for preparing the loquat flavor according to any one of claims 1 to 8, characterized in that: The preparation method of the loquat essence comprises: Put the sweet aroma substance, the mouthfeel aftertaste substance, the fruity aroma substance, the green aroma substance, the sour aroma substance, and the characteristic aroma substance into a sealed can; Stir all kinds of substances in the sealed can, and let the sealed can stand after stirring evenly.

10. An atomized substrate, characterized in that The atomized matrix includes: the loquat flavor described in any one of claims 1-8.

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