Ligusticum wallichii essence as well as preparation method and application thereof

Abstract

The invention discloses rhizoma chuanxiong essence and a preparation method and application thereof, the rhizoma chuanxiong essence comprises herbal spice, spicy spice and radix aucklandiae spice, the herbal spice comprises 3-butylidene phthalide, alpha-phellandrene, synthetic borneol and bornyl acetate; the spicy spice is prepared from terpinenol-4 and eugenol; the radix aucklandiae perfume is prepared from alpha-terpilenol and alpha-terpinene. As a food additive, the szechuan lovage rhizome essence can be widely applied to application occasions requiring natural szechuan lovage rhizome fragrance, such as medicated diet flavor products and seasonings, can be used for enhancing the fragrance, and can be used as an innovation point of introducing the unique fragrance of szechuan lovage rhizome into other products to produce excellent products with unique flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of flavors, and particularly relates to a chuanxiong flavor and a preparation method and application thereof. Background Art

[0002] As a traditional medicinal plant, Chuanxiong has rich pharmacological components, including phenols, terpenes and other bioactive ingredients, which can provide unique aroma and potential health benefits. In recent years, Chuanxiong has gradually attracted the attention of the food industry for its unique flavor and health functions. However, Chuanxiong is currently only recognized as a health food raw material and is not included in the catalog of medicine and food. This regulatory restriction has hindered the direct application of Chuanxiong in the food field to a certain extent. On the one hand, since Chuanxiong is not included in the catalog of medicine and food, it cannot be used directly as a food ingredient and can only be declared and applied as a health food ingredient or auxiliary raw material, which makes its application in the food industry relatively limited and has not yet formed a mature market application. On the other hand, the existing Chuanxiong extraction technology is mainly concentrated in the fields of medicine and health products, and the relevant extracts of Chuanxiong are not included in the list of natural flavors for food in the "GB 2760-2014 Food Additives Usage Standard". Therefore, although the existing extraction technology can obtain some aroma components of Chuanxiong, it lacks technical routes and process optimization methods specifically for food applications, making it difficult to achieve the safe and compliant application of Chuanxiong aroma in food.

[0003] Therefore, the development of Chuanxiong for food flavors needs to be based on food safety and regulatory requirements, select aromatic raw materials that comply with food-related laws and regulations, and optimize their aroma and conversion processes to ensure that the unique aroma of Chuanxiong can be safely and effectively used in food under the premise of complying with regulations. Summary of the invention

[0004] In order to overcome the problem that Chuanxiong and its extracts cannot be used directly as food ingredients in food applications, by selecting synthetic food flavors and natural food flavors, scientifically blending and optimizing their matching ratio, simulating and reproducing the unique aroma of Chuanxiong with high quality, a Chuanxiong essence and its preparation method and application are provided.

[0005] The present invention solves the technical problem by adopting the following technical solutions:

[0006] The first object of the present invention is to provide a Chuanxiong essence, including herbal fragrance, spicy fragrance and woody fragrance. The herbal fragrance includes 3-butylidenephthalide, α-phellandrene, synthetic borneol and borneol acetate; the spicy fragrance includes terpineol-4 and eugenol; the woody fragrance includes α-terpineol and α-terpinene.

[0007] Through the above technical scheme, 3-butylidenephthalide, α-phellandrene, synthetic borneol, and borneol acetate are used to form herbal fragrance, terpineol-4 and eugenol are used to form spicy fragrance, and α-terpineol and α-terpinene are used to form woody fragrance. The herbal fragrance, spicy fragrance, and woody fragrance are coordinated with each other to simulate the main aroma of Chuanxiong, and the characteristic aroma of Chuanxiong is highlighted, making the essence closer to the unique flavor of natural Chuanxiong.

[0008] Furthermore, the mass ratio of 3-butylidenephthalide, α-phellandrene, synthetic borneol and borneol acetate is 1-3:2-6:0.2-0.6:0.2-0.6.

[0009] Furthermore, the herbal fragrance also includes angelica root oil. By adding angelica root oil, the naturalness and complexity of the aroma of Chuanxiong essence are enhanced, ensuring the natural layering of the essence.

[0010] Furthermore, the woody fragrance also includes linalool, benzaldehyde, p-methylacetophenone and geranyl acetone.

[0011] Furthermore, the Chuanxiong essence also includes 2,3,5-trimethylpyrazine, 2-acetylpyrrole, furfuryl alcohol, butyric acid, isovaleric acid, butyraldehyde, hexanal, nonanal and caprylic acid glyceride. By adding a variety of heterocyclic compounds, acids and aldehydes and other spices to supplement the unique sweet, sour and oily aromas, the herbal, spicy and woody aromas of the prepared Chuanxiong essence are matched to bring out the best in each other. The coordination of the various raw materials of the Chuanxiong essence can not only ensure the main flavors of the prepared Chuanxiong essence, which are herbal, spicy and woody, but also have the unique sweet, sour and oily feeling after the Chuanxiong soup is boiled, ensuring that the unique aroma of Chuanxiong can be simulated and reproduced with high quality when the Chuanxiong extract cannot be directly used in food ingredients.

[0012] Further, a Chuanxiong essence comprises the following raw materials in parts by weight:

[0013] Herbal fragrance: 6 to 10 parts of angelica root oil, 0.1 to 0.3 parts of 3-butylidenephthalide, 0.2 to 0.6 parts of α-phellandrene, 0.02 to 0.06 parts of synthetic borneol, and 0.02 to 0.06 parts of borneol acetate;

[0014] Spicy spices: 0.3 to 0.7 parts of terpinenol-4, 0.02 to 0.03 parts of eugenol;

[0015] Wood fragrance: 0.1 to 0.3 parts of α-terpinene, 0.05 to 0.08 parts of α-terpineol, 0.1 to 0.3 parts of linalool, 0.02 to 0.04 parts of benzaldehyde, 0.06 to 0.1 parts of p-methylacetophenone, and 0.04 to 0.08 parts of geranyl acetone;

[0016] It also includes 0.006 to 0.01 parts of 2,3,5-trimethylpyrazine, 0.005 to 0.015 parts of 2-acetylpyrrole, 0.04 to 0.08 parts of furfuryl alcohol, 0.05 to 0.15 parts of butyric acid, 0.01 to 0.02 parts of isovaleric acid, 0.05 to 0.15 parts of butyraldehyde, 0.025 to 0.05 parts of hexanal, 0.01 to 0.03 parts of nonanal, and 86.845 to 92.774 parts of caprylic and capric glycerides.

[0017] Further, a Chuanxiong essence comprises the following raw materials in parts by weight:

[0018] Herbal fragrance: 8 parts of angelica root oil, 0.2 parts of 3-butylidenephthalide, 0.4 parts of α-phellandrene, 0.04 parts of synthetic borneol, and 0.04 parts of borneol acetate;

[0019] Spicy spices: 0.5 parts of terpineol-4, 0.024 parts of eugenol;

[0020] Woody fragrance: 0.2 parts of α-terpinene, 0.064 parts of α-terpineol, 0.2 parts of linalool, 0.032 parts of benzaldehyde, 0.08 parts of p-methylacetophenone, and 0.06 parts of geranyl acetone;

[0021] It also includes 0.008 parts of 2,3,5-trimethylpyrazine, 0.01 parts of 2-acetylpyrrole, 0.06 parts of furfuryl alcohol, 0.1 parts of butyric acid, 0.015 parts of isovaleric acid, 0.1 parts of butyraldehyde, 0.036 parts of hexanal, 0.02 parts of nonanal, and 89.711 parts of caprylic and capric glycerides.

[0022] The second object of the present invention is to provide a method for preparing Chuanxiong essence, comprising weighing any of the raw materials of the aforementioned Chuanxiong essence, stirring and dissolving synthetic borneol, borneol acetate, α-terpineol, geranyl acetone, 2-acetyl pyrrole and caprylic and capric glyceride by heating in a water bath, and then cooling to 10-30° C., adding the remaining raw materials into a closed container and mixing and stirring evenly to obtain the Chuanxiong essence.

[0023] Furthermore, the water bath temperature is 60-80°C.

[0024] Furthermore, the amount of caprylic and capric glycerides added during water bath heating is 10 times the total mass of synthetic borneol, borneol acetate, α-terpineol, geranylacetone, and 2-acetylpyrrole.

[0025] The third object of the present invention is to provide the application of Chuanxiong essence in the preparation of food additives.

[0026] Through the above technical scheme, the flavor can be widely used as a food additive in applications that require the natural aroma of Chuanxiong, such as medicinal food flavor products and condiments. It can be used to enhance the aroma. The unique aroma of Chuanxiong can also be introduced into other products as an innovation point to produce products with unique flavor and excellence.

[0027] Compared with the prior art, the beneficial technical effects of the present invention are:

[0028] 1. The present invention uses the characteristics of volatile aroma components of Chuanxiong to select 3-butylidenephthalide, α-phellandrene, synthetic borneol, borneol acetate, terpinenol-4, eugenol, α-terpineol, α-terpinene and other food synthetic flavors that can simulate the herbal, spicy and woody aromas in Chuanxiong to enhance the distinctive characteristics of the aroma of Chuanxiong; at the same time, angelica root oil with complementary characteristics to the aroma of Chuanxiong is selected from natural food flavors to further enhance the naturalness and complexity of the aroma of Chuanxiong, ensure the natural hierarchy of the essence, and form a harmonious odor structure with the monomeric aroma raw materials. Therefore, the unique aroma of Chuanxiong can be reproduced with high quality.

[0029] 2. The essence of the present invention uses fewer raw materials. The volatile substance composition of Chuanxiong is relatively complex. In the prior art, a total of 73 compounds were identified by HS-SPME-GC-MS (solid phase microextraction-gas chromatography-mass spectrometry), and 61 compounds were also detected by the commonly used SD-GC-MS method (steam distillation), and there are many types of substances. However, after a large number of experiments and optimized formulas, the present invention only uses 22 common natural food spices and synthetic food raw materials allowed for use to simulate the preparation of Chuanxiong essence, thereby realizing the safe and compliant application of Chuanxiong aroma in food.

[0030] 3. The flavor of the present invention has the main flavors of Chuanxiong such as herbal fragrance, spicy fragrance and woody fragrance, as well as the unique sweet fragrance, sour fragrance and oily feeling after Chuanxiong is boiled in soup. As a food additive, the flavor can be widely used in applications that require the natural aroma of Chuanxiong, such as medicinal food flavor products and condiments, etc. It can be used to enhance the aroma. The unique aroma of Chuanxiong can also be introduced into other products as an innovation point to produce products with unique flavor and excellent quality.

[0031] The above description is only an overview of the technical solution of the present invention. In order to more clearly understand the technical means of the present invention, it can be implemented according to the contents of the specification. In order to make the above contents of the present invention and its objectives, features and advantages more obvious and easy to understand, the specific implementation methods of the present invention are listed below. DETAILED DESCRIPTION

[0032] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that the following embodiments are only exemplary descriptions and explanations of the present invention, and should not be construed as limiting the scope of protection of the present invention. All technologies implemented based on the above content of the present invention are included in the scope that the present invention is intended to protect.

[0033] In addition, unless otherwise specified, various raw materials, reagents, instruments and equipment used in the present invention can be purchased from the market or prepared by existing methods.

[0034] A chuanxiong essence, comprising the following raw materials in parts by weight:

[0035] Herbal fragrance: 6 to 10 parts of angelica root oil, 0.1 to 0.3 parts of 3-butylidenephthalide, 0.2 to 0.6 parts of α-phellandrene, 0.02 to 0.06 parts of synthetic borneol, and 0.02 to 0.06 parts of borneol acetate;

[0036] Spicy spices: 0.3 to 0.7 parts of terpinenol-4, 0.02 to 0.03 parts of eugenol;

[0037] Wood fragrance: 0.1 to 0.3 parts of α-terpinene, 0.05 to 0.08 parts of α-terpineol, 0.1 to 0.3 parts of linalool, 0.02 to 0.04 parts of benzaldehyde, 0.06 to 0.1 parts of p-methylacetophenone, and 0.04 to 0.08 parts of geranyl acetone;

[0038] It also includes 0.006 to 0.01 parts of 2,3,5-trimethylpyrazine, 0.005 to 0.015 parts of 2-acetylpyrrole, 0.04 to 0.08 parts of furfuryl alcohol, 0.05 to 0.15 parts of butyric acid, 0.01 to 0.02 parts of isovaleric acid, 0.05 to 0.15 parts of butyraldehyde, 0.025 to 0.05 parts of hexanal, 0.01 to 0.03 parts of nonanal, and 86.845 to 92.774 parts of caprylic and capric glycerides.

[0039] Example 1

[0040] This embodiment is described by taking 100 parts of Chuanxiong essence by total weight as an example. The raw material components of a Chuanxiong essence are as follows:

[0041] 6 parts of angelica root oil, 0.1 parts of 3-butylidenephthalide, 0.2 parts of α-phellandrene, 0.02 parts of synthetic borneol, 0.02 parts of borneol acetate, 0.3 parts of terpineol-4, 0.02 parts of eugenol, 0.1 parts of α-terpinene, 0.05 parts of α-terpineol, 0.1 parts of linalool, 0.02 parts of benzaldehyde, 0.06 parts of p-methylacetophenone, 0.04 parts of geranyl acetone, 0.006 parts of 2,3,5-trimethylpyrazine, 0.005 parts of 2-acetylpyrrole, 0.04 parts of furfuryl alcohol, 0.05 parts of butyric acid, 0.01 parts of isovaleric acid, 0.05 parts of butyraldehyde, 0.025 parts of hexanal, 0.01 parts of nonanal, and 92.774 parts of caprylic and capric acid glycerides.

[0042] A preparation method of Chuanxiong essence comprises the following steps: weighing raw materials according to the above weight ratio, stirring and dissolving synthetic borneol, borneol acetate, α-terpineol, geranylacetone, 2-acetylpyrrole, and 1.35 parts of caprylic and capric glycerides at 60-80°C by water bath heating, then cooling to 10-30°C, adding the remaining raw materials into a closed container, mixing and stirring evenly, and obtaining Chuanxiong essence.

[0043] Example 2

[0044] This embodiment is described by taking 100 parts of Chuanxiong essence as an example. The raw material components of a Chuanxiong essence are weighed as follows:

[0045] 10 parts of angelica root oil, 0.3 parts of 3-butylidenephthalide, 0.6 parts of α-phellandrene, 0.06 parts of synthetic borneol, 0.06 parts of borneol acetate, 0.7 parts of terpineol-4, 0.03 parts of eugenol, 0.3 parts of α-terpinene, 0.08 parts of α-terpineol, 0.3 parts of linalool, 0.04 parts of benzaldehyde, 0.1 parts of p-methylacetophenone, 0.08 parts of geranyl acetone, 0.01 parts of 2,3,5-trimethylpyrazine, 0.015 parts of 2-acetylpyrrole, 0.08 parts of furfuryl alcohol, 0.15 parts of butyric acid, 0.02 parts of isovaleric acid, 0.15 parts of butyraldehyde, 0.05 parts of hexanal, 0.03 parts of nonanal, 86.845 parts of caprylic and capric acid glycerides.

[0046] A preparation method of Chuanxiong essence comprises the following steps: weighing raw materials according to the above weight ratio, stirring and dissolving synthetic borneol, borneol acetate, α-terpineol, geranylacetone, 2-acetylpyrrole, and 2.95 parts of caprylic and capric glycerides at 60-80°C by water bath heating, then cooling to 10-30°C, adding the remaining raw materials into a closed container, mixing and stirring evenly, and obtaining Chuanxiong essence.

[0047] Example 3

[0048] This embodiment is described by taking 100 parts of Chuanxiong essence as an example. The raw material components of a Chuanxiong essence are weighed as follows:

[0049] 8 parts of angelica root oil, 0.2 parts of 3-butylidenephthalide, 0.4 parts of α-phellandrene, 0.04 parts of synthetic borneol, 0.04 parts of borneol acetate, 0.5 parts of terpineol-4, 0.024 parts of eugenol, 0.2 parts of α-terpinene, 0.064 parts of α-terpineol, 0.2 parts of linalool, 0.032 parts of benzaldehyde, 0.08 parts of p-methylacetophenone, 0.06 parts of geranyl acetone, 0.008 parts of 2,3,5-trimethylpyrazine, 0.01 parts of 2-acetylpyrrole, 0.06 parts of furfuryl alcohol, 0.1 parts of butyric acid, 0.015 parts of isovaleric acid, 0.1 parts of butyraldehyde, 0.036 parts of hexanal, 0.02 parts of nonanal, and 89.711 parts of caprylic and capric acid glycerides.

[0050] A preparation method of Chuanxiong essence comprises the following steps: weighing raw materials according to the above weight ratio, stirring and dissolving synthetic borneol, borneol acetate, α-terpineol, geranylacetone, 2-acetylpyrrole, and 2.14 parts of caprylic and capric glycerides at 60-80°C by water bath heating, then cooling to 10-30°C, adding the remaining raw materials into a closed container, mixing and stirring evenly, and obtaining Chuanxiong essence.

[0051] Comparative Example 1

[0052] The difference from Example 3 is that Comparative Example 1 does not contain terpinenol-4, α-terpinene, and α-terpineol, and the preparation method is the same as that of Example 3.

[0053] A chuanxiong essence, the raw material components are as follows:

[0054] 8 parts of angelica root oil, 0.2 parts of 3-butylidenephthalide, 0.4 parts of α-phellandrene, 0.04 parts of synthetic borneol, 0.04 parts of borneol acetate, 0.024 parts of eugenol, 0.2 parts of linalool, 0.032 parts of benzaldehyde, 0.08 parts of p-methylacetophenone, 0.06 parts of geranyl acetone, 0.008 parts of 2,3,5-trimethylpyrazine, 0.01 parts of 2-acetylpyrrole, 0.06 parts of furfuryl alcohol, 0.1 parts of butyric acid, 0.015 parts of isovaleric acid, 0.1 parts of butyraldehyde, 0.036 parts of hexanal, 0.02 parts of nonanal, 90.475 parts of caprylic and capric acid glycerides.

[0055] Comparative Example 2

[0056] The difference from Example 3 is that Comparative Example 2 does not contain 3-butylidenephthalide, α-phellandrene, butyric acid and isovaleric acid, and the preparation method is the same as that of Example 3.

[0057] A chuanxiong essence, the raw materials are formulated as follows:

[0058] 8 parts of angelica root oil, 0.04 parts of synthetic borneol, 0.04 parts of borneol acetate, 0.5 parts of terpineol-4, 0.024 parts of eugenol, 0.2 parts of α-terpinene, 0.064 parts of α-terpineol, 0.2 parts of linalool, 0.032 parts of benzaldehyde, 0.08 parts of p-methylacetophenone, 0.06 parts of geranyl acetone, 0.008 parts of 2,3,5-trimethylpyrazine, 0.01 parts of 2-acetylpyrrole, 0.06 parts of furfuryl alcohol, 0.1 parts of butyraldehyde, 0.036 parts of hexanal, 0.02 parts of nonanal, 90.426 parts of caprylic and capric acid glycerides.

[0059] Experimental example

[0060] The Chuanxiong essences prepared in Examples 1-3 and Comparative Examples 1 and 2 were subjected to sensory evaluation and comparison. The sensory evaluation was conducted by 7 sensory evaluation experts. According to GB / T14454.2-2008 "Method for Evaluation of Flavor Aroma", the sensory evaluation was conducted in a dark evaluation mode, and the scores were given within a range of 1 to 5 points. The evaluation results are shown in Tables 1 and 2 below:

[0061] Table 1 Evaluation results

[0062] Product Number Expert 1 Expert 2 Expert 3 Expert 4 Expert 5 Expert 6 Expert 7 Average score Example 1 4.2 3.9 3.9 3.6 4.0 3.8 4.0 3.91 Example 2 4.3 3.9 3.8 3.6 4.0 3.9 4.0 3.93 Example 3 4.3 4.0 4.0 3.5 4.2 4.0 4.0 4.00 Comparative Example 1 4.1 4.0 3.8 3.7 3.9 3.6 3.8 3.84 Comparative Example 2 4.1 4.2 3.5 4.5 3.9 3.5 3.5 3.88

[0063] Referring to Table 1, the expert sensory evaluation results of Examples 1-3 of the present invention, Comparative Example 1, and Comparative Example 2 are shown. It can be seen that Examples 1-3 of the present invention have obvious flavor characteristics of Chuanxiong flavor, and the sensory evaluation value is the highest. After slightly changing the ingredients of Example 3, the original flavor of the Chuanxiong flavor of Comparative Examples 1 and 2 is seriously lost, and the sensory evaluation is low.

[0064] Table 2 Sensory evaluation results

[0065]

[0066] Referring to Table 1 and Table 2, compared with the embodiment of the present invention, the overall flavor evaluation of Comparative Examples 1 and Comparative Examples 2 is poorer than that of the Chuanxiong essence obtained in the embodiment of the present invention. Comparative Example 1 lacks terpinenol-4, α-terpinene, and α-terpineol, and although it also has herbal fragrance and spicy fragrance, it lacks the base flavor of woody fragrance, resulting in the overall flavor of the fragrance being biased towards the flavor of angelica, which has a certain deviation compared with the flavor of Chuanxiong. The embodiment of the present invention has the main flavors of herbal fragrance, spicy fragrance and woody fragrance of Chuanxiong essence, and spices such as heterocyclic compounds, acids and aldehydes are used to supplement the unique sweet, sour and greasy fragrance, making the aroma of Chuanxiong realistic.

[0067] Comparative Example 2 lacks 3-butylidenephthalide, α-phellandrene, butyric acid and isovaleric acid, which makes the herbal and sour flavors in the main aroma of Chuanxiong missing, and the herbal aroma is relatively thin in the overall flavor. The flavor of Angelica root oil in the raw material constituting the herbal aroma of Comparative Example 2 is too strong, so that the Angelica and woody aromas in the Chuanxiong flavor are relatively abrupt, which is quite different from the natural flavor of Chuanxiong. Compared with Example 3 of the present invention, the sensory evaluation generally believes that the sour aroma, Chuanxiong aroma, and medicinal aroma in the flavor of Comparative Example 2 are weak. The herbal aroma and sour aroma in the Chuanxiong essence in the embodiment of the present invention can be matched with spicy aroma and woody aroma to make the aroma more rounded and closer to the real Chuanxiong. The herbal aroma and sour aroma combined with the flavor of angelica can enhance the authenticity of Chuanxiong, and the spicy aroma, sweet aroma and oily aroma can make the aroma softer and mellower. The combination of various aromas constitutes a rounded Chuanxiong aroma as a whole, and the Chuanxiong soup has a unique sweet, sour and oily feeling.

[0068] The serial numbers of the above embodiments of the present invention are only for description and do not represent the advantages or disadvantages of the embodiments.

[0069] The embodiments of the present invention are described above, but the present invention is not limited to the above-mentioned specific implementation modes. The above-mentioned specific implementation modes are merely illustrative and not restrictive. Under the guidance of the present invention, ordinary technicians in this field can also make many forms without departing from the scope of protection of the purpose of the present invention and the claims, which are all within the protection of the present invention.

Claims

1. A Chuanxiong essence, characterized in that: The invention comprises herbal fragrance, spicy fragrance and woody fragrance. The herbal fragrance comprises 3-butylidenephthalide, α-phellandrene, synthetic borneol and borneol acetate; the spicy fragrance comprises terpineol-4 and eugenol; the woody fragrance comprises α-terpineol and α-terpinene.

2. The Chuanxiong essence as claimed in claim 1, characterized in that: The mass ratio of 3-butylidenephthalide, α-phellandrene, synthetic borneol and borneol acetate is 1-3:2-6:0.2-0.6:0.2-0.

6.

3. The Chuanxiong essence as claimed in claim 1, characterized in that: The herbal fragrance also includes angelica root oil.

4. The Chuanxiong essence according to claim 1, characterized in that: The woody fragrance also includes linalool, benzaldehyde, p-methylacetophenone and geranyl acetone.

5. The Chuanxiong essence as claimed in claim 1, characterized in that: The Chuanxiong essence also includes 2,3,5-trimethylpyrazine, 2-acetylpyrrole, furfuryl alcohol, butyric acid, isovaleric acid, butyraldehyde, hexanal, nonanal and caprylic and capric glycerides.

6. The Chuanxiong essence according to claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: Herbal fragrance: 6 to 10 parts of angelica root oil, 0.1 to 0.3 parts of 3-butylidenephthalide, 0.2 to 0.6 parts of α-phellandrene, 0.02 to 0.06 parts of synthetic borneol, and 0.02 to 0.06 parts of borneol acetate; Spicy spices: 0.3 to 0.7 parts of terpinenol-4, 0.02 to 0.03 parts of eugenol; Wood fragrance: 0.1 to 0.3 parts of α-terpinene, 0.05 to 0.08 parts of α-terpineol, 0.1 to 0.3 parts of linalool, 0.02 to 0.04 parts of benzaldehyde, 0.06 to 0.1 parts of p-methylacetophenone, and 0.04 to 0.08 parts of geranyl acetone; It also includes 0.006 to 0.01 parts of 2,3,5-trimethylpyrazine, 0.005 to 0.015 parts of 2-acetylpyrrole, 0.04 to 0.08 parts of furfuryl alcohol, 0.05 to 0.15 parts of butyric acid, 0.01 to 0.02 parts of isovaleric acid, 0.05 to 0.15 parts of butyraldehyde, 0.025 to 0.05 parts of hexanal, 0.01 to 0.03 parts of nonanal, and 86.845 to 92.774 parts of caprylic and capric glycerides.

7. A Chuanxiong essence as claimed in claim 6, characterized in that: The invention comprises the following raw materials in parts by weight: Herbal fragrance: 8 parts of angelica root oil, 0.2 parts of 3-butylidenephthalide, 0.4 parts of α-phellandrene, 0.04 parts of synthetic borneol, and 0.04 parts of borneol acetate; Spicy spices: 0.5 parts of terpineol-4, 0.024 parts of eugenol; Woody fragrance: 0.2 parts of α-terpinene, 0.064 parts of α-terpineol, 0.2 parts of linalool, 0.032 parts of benzaldehyde, 0.08 parts of p-methylacetophenone, and 0.06 parts of geranyl acetone; It also includes 0.008 parts of 2,3,5-trimethylpyrazine, 0.01 parts of 2-acetylpyrrole, 0.06 parts of furfuryl alcohol, 0.1 parts of butyric acid, 0.015 parts of isovaleric acid, 0.1 parts of butyraldehyde, 0.036 parts of hexanal, 0.02 parts of nonanal, and 89.711 parts of caprylic and capric glycerides.

8. A method for preparing the Chuanxiong essence according to any one of claims 1 to 7, characterized in that: Weigh any of the raw materials of the aforementioned Chuanxiong essence, stir and dissolve synthetic borneol, borneol acetate, α-terpineol, geranyl acetone, 2-acetyl pyrrole and caprylic and capric glyceride by heating in a water bath, then cool to 10-30° C., add the remaining raw materials into a sealed container and mix and stir evenly to obtain the Chuanxiong essence.

9. The method for preparing the Chuanxiong essence as claimed in claim 8, characterized in that: When heating in a water bath, the amount of caprylic and capric glycerides added is 10 times the total mass of synthetic borneol, borneol acetate, α-terpineol, geranylacetone, and 2-acetylpyrrole.

10. Use of the Chuanxiong essence according to any one of claims 1 to 7 in the preparation of food additives.

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