Mixed berry essence and preparation method thereof
By combining a variety of aromas and solvents in the berry flavor, a mixed berry flavor was created, solving the problem of single aroma of existing berry flavors and achieving a richer and more authentic berry flavor experience.
Patent Information
- Application Number
- CN202510035764.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-08
- Publication Date
- 2025-04-22
AI Technical Summary
The existing berry flavors have a single aroma, which is difficult to meet the diverse taste needs of users.
A formula that combines berry essences, including keto sweet aroma, green aroma, milk aroma, sour aroma, fruit aroma, flower aroma, mint cool aroma and solvent, is used to simulate the aroma of various berries through the combination of these components.
The mixed berry essence has a fresh and rich berry flavor, and has the natural sweet fragrance of the berry flesh, which enhances the authenticity of the berry flavor and solves the problem of single aroma.
Smart Images
Figure CN119856772A_ABST
Abstract
Description
Technical Field
[0001] The present application relates to the field of flavor technology, and more specifically, to a mixed berry flavor and a preparation method thereof. Background Art
[0002] At present, most berry flavors on the market are single strawberry flavors or blueberry flavors, which have a single aroma and are difficult to meet the various taste needs of users. Therefore, a mixed berry flavor is needed to fill the gap in mixed aromas on the market. Summary of the invention
[0003] The embodiment of the present application is to provide a mixed berry flavor and a preparation method thereof, so as to solve the problem of single aroma of berry flavor in the prior art.
[0004] In order to solve the above technical problems, the embodiment of the present application provides a mixed berry flavor, which adopts the following technical solution:
[0005] A mixed berry flavor comprises, by weight, 0.03-0.085 parts of ketone sweet aroma, 0.228-0.286 parts of green aroma, 0.63-0.766 parts of milk aroma, 1.298-1.593 parts of sour aroma, 4.019-5.108 parts of fruit aroma, 0.078-0.208 parts of floral aroma, 0.229-0.28 parts of mint cool aroma and 92.137-93.273 parts of solvent.
[0006] Furthermore, in parts by weight, the fruity aroma includes: 0.025 to 0.08 parts of propyl acetate, 0.081 to 0.12 parts of isobutyl acetate, 0.085 to 0.15 parts of isoamyl butyrate, 0.34 to 0.38 parts of ethyl acetate, 0.45 to 0.52 parts of isoamyl acetate, 2.508 to 3.218 parts of ethyl butyrate, 0.42 to 0.46 parts of D-limonene, 0.01 to 0.05 parts of methyl cinnamate, and 0.1 to 0.13 parts of raspberry ketone.
[0007] Furthermore, the ketone sweet aroma comprises, by weight, 0.01 to 0.04 parts of damascena and 0.02 to 0.045 parts of ethyl damascena.
[0008] Furthermore, in parts by weight, the green fragrance comprises: 0.03 to 0.049 parts of leaf acetate, 0.063 to 0.08 parts of linalool, and 0.135 to 0.157 parts of leaf alcohol.
[0009] Furthermore, in parts by weight, the milk flavor includes: 0.088 to 0.1 parts of ethyl lactate, 0.022 to 0.04 parts of γ-decanoic acid, 0.451 to 0.528 parts of vanillin, and 0.069 to 0.098 parts of methyl maltol.
[0010] Furthermore, in parts by weight, the acid aroma includes: 0.032 to 0.06 parts of butyric acid, 0.054 to 0.07 parts of caproic acid, 0.608 to 0.72 parts of acetic acid, 0.58 to 0.703 parts of propionic acid, and 0.024 to 0.04 parts of 2-methylbutyric acid.
[0011] Furthermore, the floral fragrance comprises, by weight: 0.028 to 0.045 parts of benzyl acetate and 0.05 to 0.085 parts of ethylionone.
[0012] Furthermore, the minty cool aroma includes, by weight, 0.229 to 0.28 parts of menthol.
[0013] Furthermore, in parts by weight, the solvent includes: 0.67 to 0.68 parts of ethanol and 91.467 to 92.593 parts of propylene glycol.
[0014] In order to solve the above technical problems, the present application also provides a method for preparing a mixed berry flavor, which adopts the following technical solution:
[0015] A method for preparing a mixed berry flavor comprises the following steps:
[0016] The ketone sweet aroma, green aroma, milk aroma, sour aroma, fruit aroma, flower aroma, mint cool aroma and solvent are placed in a sealed container and mixed to obtain a primary product;
[0017] filtering the primary product to obtain the mixed berry essence in liquid form;
[0018] Among them, the mixed berry flavor includes, by weight: 0.03-0.085 parts of ketone sweet aroma, 0.228-0.286 parts of green aroma, 0.63-0.766 parts of milk aroma, 1.298-1.593 parts of sour aroma, 4.019-5.108 parts of fruity aroma, 0.078-0.208 parts of floral aroma, 0.229-0.28 parts of mint cool aroma and 92.137-93.273 parts of solvent.
[0019] Compared with the prior art, the embodiments of the present application mainly have the following beneficial effects: the components of the mixed berry flavor include ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, and minty cool aroma. Through the coordination of the components, the mixed berry flavor has a fresh and rich berry aroma and the natural sweet aroma of berry pulp, which can enhance the authenticity of the berry flavor and solve the problem of the single aroma of existing berry flavor essences. BRIEF DESCRIPTION OF THE DRAWINGS
[0020] In order to more clearly illustrate the scheme of the present application, a brief introduction is given below to the drawings required for use in the description of the embodiments. Obviously, the drawings described below are some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.
[0021] Figure 1 It is a flow chart of a method for preparing a mixed berry flavor provided in an embodiment of the present application. DETAILED DESCRIPTION
[0022] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by technicians in the technical field of this application; the terms used in the specification of the application are only for the purpose of describing specific embodiments and are not intended to limit this application; the terms "including" and "having" and any variations thereof in the specification and claims of this application and the above-mentioned drawings are intended to cover non-exclusive inclusions. The terms "first", "second", etc. in the specification and claims of this application or the above-mentioned drawings are used to distinguish different objects, not to describe a specific order.
[0023] Reference to "embodiments" herein 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.
[0024] In order to enable those skilled in the art to better understand the solution of the present application, the technical solution in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings.
[0025] The embodiment of the present application provides a mixed berry flavor, which includes, by weight, 0.03 to 0.085 parts of ketone sweet aroma, 0.228 to 0.286 parts of green aroma, 0.63 to 0.766 parts of milk aroma, 1.298 to 1.593 parts of sour aroma, 4.019 to 5.108 parts of fruity aroma, 0.078 to 0.208 parts of floral aroma, 0.229 to 0.28 parts of mint cool aroma, and 92.137 to 93.273 parts of solvent.
[0026] In this embodiment, the components of the mixed berry flavor include ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, and minty cool aroma. Through the coordination of the components, the mixed berry flavor has a fresh and rich berry aroma and the natural sweet aroma of berry flesh, which can enhance the authenticity of the berry flavor and solve the problem of the single aroma of existing berry flavor essences.
[0027] In the present embodiment, the ketone sweet aroma provides a sweet aroma to the mixed berry flavor, the green aroma provides a fresh and natural aroma to the mixed berry flavor, the milk aroma provides a milky aroma to the mixed berry flavor, the sour aroma simulates the sour aroma of berries for the mixed berry flavor, the fruity aroma provides a fruity aroma to the mixed berry flavor, the floral aroma provides a floral aroma to the mixed berry flavor, and the minty cool aroma provides a cool feeling to the mixed berry flavor, and the solvent is used to dissolve the ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, and minty cool aroma.
[0028] Furthermore, in parts by weight, the fruity aroma includes: 0.025 to 0.08 parts of propyl acetate, 0.081 to 0.12 parts of isobutyl acetate, 0.085 to 0.15 parts of isoamyl butyrate, 0.34 to 0.38 parts of ethyl acetate, 0.45 to 0.52 parts of isoamyl acetate, 2.508 to 3.218 parts of ethyl butyrate, 0.42 to 0.46 parts of D-limonene, 0.01 to 0.05 parts of methyl cinnamate, and 0.1 to 0.13 parts of raspberry ketone.
[0029] In this embodiment, propyl acetate, isobutyl acetate, isoamyl butyrate, ethyl acetate, isoamyl acetate, ethyl butyrate, D-limonene, methyl cinnamate, and raspberry ketone are used to simulate the natural fruit aroma of mixed berries, making the flavor closer to the aroma of real berries, while also providing additional aroma levels and complexity. In this embodiment, the number of the above components can be adjusted according to actual needs, and this application is not limited here.
[0030] Furthermore, the ketone sweet aroma comprises, by weight, 0.01 to 0.04 parts of damascena and 0.02 to 0.045 parts of ethyl damascena.
[0031] In this embodiment, damascenone and ethyl damascenone are used to improve the sweet aroma level in the mixed berry flavor. In this embodiment, the amount of the above components can be adjusted according to actual needs, and this application does not limit it here.
[0032] Furthermore, in parts by weight, the green fragrance comprises: 0.03 to 0.049 parts of leaf acetate, 0.063 to 0.08 parts of linalool, and 0.135 to 0.157 parts of leaf alcohol.
[0033] In this embodiment, the natural aroma level in the mixed berry flavor is improved by using leaf acetate, linalool, and leaf alcohol. In this embodiment, the amount of the above components can be adjusted according to actual needs, and this application is not limited here.
[0034] Furthermore, in parts by weight, the milk flavor includes: 0.088 to 0.1 parts of ethyl lactate, 0.022 to 0.04 parts of γ-decanoic acid, 0.451 to 0.528 parts of vanillin, and 0.069 to 0.098 parts of methyl maltol.
[0035] In this embodiment, ethyl lactate, γ-decanolide, vanillin, and methyl maltol are used to improve the level of milk aroma in the mixed berry flavor. In this embodiment, the amount of the above components can be adjusted according to actual needs, and this application is not limited here.
[0036] Furthermore, in parts by weight, the acid aroma includes: 0.032 to 0.06 parts of butyric acid, 0.054 to 0.07 parts of caproic acid, 0.608 to 0.72 parts of acetic acid, 0.58 to 0.703 parts of propionic acid, and 0.024 to 0.04 parts of 2-methylbutyric acid.
[0037] In this embodiment, butyric acid, caproic acid, acetic acid, propionic acid, and 2-methylbutyric acid are used to improve the level of sour aroma in the mixed berry flavor. In this embodiment, the amount of the above components can be adjusted according to actual needs, and this application is not limited here.
[0038] Furthermore, the floral fragrance comprises, by weight: 0.028 to 0.045 parts of benzyl acetate and 0.05 to 0.085 parts of ethylionone.
[0039] In this embodiment, benzyl acetate and ethyl ionone are used to improve the level of floral aroma in the mixed berry flavor. In this embodiment, the amount of the above components can be adjusted according to actual needs, and this application is not limited here.
[0040] Furthermore, the minty cool aroma includes: 0.229 to 0.28 parts of menthol.
[0041] In this example, menthol is used to provide a cooling sensation to the mixed berry flavor.
[0042] Furthermore, in parts by weight, the solvent includes: 0.67 to 0.68 parts of ethanol and 91.467 to 92.593 parts of propylene glycol.
[0043] In this embodiment, ethanol and propylene glycol are used to dissolve the ketone sweet aroma, green aroma, milk aroma, sour aroma, fruit aroma, floral aroma, and mint cool aroma. In this embodiment, the number of the above components can be adjusted according to actual needs, and this application is not limited here.
[0044] The present application also provides a method for preparing a mixed berry flavor. Figure 1 As shown, the preparation method of the mixed berry flavor comprises the following steps:
[0045] S1, placing ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, mint cool aroma and solvent in a sealed container and mixing them to obtain a primary product;
[0046] S2, filtering the primary product to obtain the mixed berry essence in liquid form;
[0047] Among them, the mixed berry flavor includes, by weight: 0.03-0.085 parts of ketone sweet aroma, 0.228-0.286 parts of green aroma, 0.63-0.766 parts of milk aroma, 1.298-1.593 parts of sour aroma, 4.019-5.108 parts of fruity aroma, 0.078-0.208 parts of floral aroma, 0.229-0.28 parts of mint cool aroma and 92.137-93.273 parts of solvent.
[0048] In this embodiment, ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, minty cool aroma and solvent are placed in a sealed container and mixed to obtain a primary product, which can reduce the volatilization of ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, minty cool aroma and solvent, and prevent impurities from contaminating the primary product; the primary product is filtered to obtain the mixed berry flavor in liquid form to reduce particulate matter in the mixed berry flavor.
[0049] In this embodiment, the components of the mixed berry flavor include ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, and minty cool aroma. Through the coordination of the components, the mixed berry flavor has a fresh and rich berry aroma and the natural sweet aroma of berry flesh, which can enhance the authenticity of the berry flavor and solve the problem of the single aroma of existing berry flavor essences.
[0050] In the present embodiment, the ketone sweet aroma provides a sweet aroma to the mixed berry flavor, the green aroma provides a fresh and natural aroma to the mixed berry flavor, the milk aroma provides a milky aroma to the mixed berry flavor, the sour aroma simulates the sour aroma of berries for the mixed berry flavor, the fruity aroma provides a fruity aroma to the mixed berry flavor, the floral aroma provides a floral aroma to the mixed berry flavor, and the minty cool aroma provides a cool feeling to the mixed berry flavor, and the solvent is used to dissolve the ketone sweet aroma, green aroma, milk aroma, sour aroma, fruity aroma, floral aroma, and minty cool aroma.
[0051] The present application is described in detail below through specific embodiments. The following embodiments are only partial embodiments of the present application and are not limitations of the present application.
[0052] Embodiment 1:
[0053] The following components were weighed in parts by weight: 0.01 part of methyl cinnamate, 0.022 part of propyl decalactone, 0.024 part of 2-methylbutyric acid, 0.028 part of benzyl acetate, 0.01 part of damascenone, 0.025 part of propyl acetate, 0.02 part of ethyl damascenone, 0.042 part of phytol acetate, 0.049 part of butyric acid, 0.054 part of caproic acid, 0.08 part of linalool, 0.05 part of ethyl ionone, 0.069 part of methyl maltol. 0.088 parts of ethyl lactate, 0.091 parts of isobutyl acetate, 0.085 parts of isoamyl butyrate, 0.1 parts of raspberry ketone, 0.135 parts of leaf alcohol, 0.229 parts of menthol, 0.38 parts of ethyl acetate, 0.42 parts of D-limonene, 0.5 parts of vanillin, 0.52 parts of isoamyl acetate, 0.608 parts of acetic acid, 0.58 parts of propionic acid, 2.508 parts of ethyl butyrate, 0.68 parts of ethanol, and 92.593 parts of propylene glycol;
[0054] The preparation method of the mixed berry flavor is as follows: the above components are weighed by weight, placed in the same sealed container, stirred in a sealed state to completely dissolve and mix evenly to obtain a primary product; and then the primary product is filtered to obtain a liquid mixed berry flavor.
[0055] Embodiment 2:
[0056] The difference from Example 1 is that the following components are weighed in parts by weight: 0.01 part of methyl cinnamate, 0.022 part of propyl decalactone, 0.024 part of 2-methylbutyric acid, 0.028 part of benzyl acetate, 0.028 part of damascenone, 0.036 part of propyl acetate, 0.037 part of ethyl damascenone, 0.03 part of phytol acetate, 0.049 part of butyric acid, 0.054 part of caproic acid, 0.063 part of linalool, 0.069 part of ethyl ionone, methyl malt 0.098 parts of phenol, 0.088 parts of ethyl lactate, 0.081 parts of isobutyl acetate, 0.092 parts of isoamyl butyrate, 0.116 parts of raspberry ketone, 0.135 parts of leaf alcohol, 0.28 parts of menthol, 0.34 parts of ethyl acetate, 0.42 parts of D-limonene, 0.451 parts of vanillin, 0.492 parts of isoamyl acetate, 0.646 parts of acetic acid, 0.6 parts of propionic acid, 2.844 parts of ethyl butyrate, 0.67 parts of ethanol, and 92.197 parts of propylene glycol.
[0057] Embodiment 3:
[0058] The difference from Example 1 is that the following components are weighed in parts by weight: 0.01 part of methyl cinnamate, 0.022 part of propyl decalactone, 0.024 part of 2-methylbutyric acid, 0.035 part of benzyl acetate, 0.028 part of damascenone, 0.036 part of propyl acetate, 0.037 part of ethyl damascenone, 0.04 part of phytol acetate, 0.032 part of butyric acid, 0.07 part of caproic acid, 0.063 part of linalool, 0.085 part of ethyl ionone, methyl malt 0.075 parts of phenol, 0.095 parts of ethyl lactate, 0.091 parts of isobutyl acetate, 0.092 parts of isoamyl butyrate, 0.13 parts of raspberry ketone, 0.138 parts of leaf alcohol, 0.28 parts of menthol, 0.34 parts of ethyl acetate, 0.42 parts of D-limonene, 0.47 parts of vanillin, 0.492 parts of isoamyl acetate, 0.646 parts of acetic acid, 0.68 parts of propionic acid, 3.201 parts of ethyl butyrate, 0.67 parts of ethanol, and 91.698 parts of propylene glycol.
[0059] Embodiment 4:
[0060] The difference from Example 1 is that the following components are weighed in parts by weight: 0.05 parts of methyl cinnamate, 0.04 parts of propyl decalactone, 0.024 parts of 2-methylbutyric acid, 0.038 parts of benzyl acetate, 0.04 parts of damascenone, 0.08 parts of propyl acetate, 0.037 parts of ethyl damascenone, 0.046 parts of phytol acetate, 0.051 parts of butyric acid, 0.07 parts of caproic acid, 0.063 parts of linalool, 0.074 parts of ethyl ionone, and methyl malt Phenol 0.069 parts, ethyl lactate 0.1 parts, isobutyl acetate 0.091 parts, isoamyl butyrate 0.092 parts, raspberry ketone 0.13 parts, leaf alcohol 0.157 parts, menthol 0.25 parts, ethyl acetate 0.354 parts, D-limonene 0.46 parts, vanillin 0.49 parts, isoamyl acetate 0.47 parts, acetic acid 0.646 parts, propionic acid 0.703 parts, ethyl butyrate 3.201 parts, ethanol 0.68 parts, propylene glycol 91.494 parts.
[0061] Embodiment 5:
[0062] The difference from Example 1 is that the following components are weighed in parts by weight: 0.05 parts of methyl cinnamate, 0.04 parts of propyl decalactone, 0.04 parts of 2-methylbutyric acid, 0.045 parts of benzyl acetate, 0.04 parts of damascenone, 0.066 parts of propyl acetate, 0.04 parts of ethyl damascenone, 0.049 parts of phytol acetate, 0.042 parts of butyric acid, 0.06 parts of caproic acid, 0.063 parts of linalool, 0.069 parts of ethyl ionone, and 0.066 parts of methyl maltol. .069 parts, ethyl lactate 0.095 parts, isobutyl acetate 0.091 parts, isoamyl butyrate 0.092 parts, raspberry ketone 0.13 parts, leaf alcohol 0.145 parts, menthol 0.26 parts, ethyl acetate 0.354 parts, D-limonene 0.46 parts, vanillin 0.47 parts, isoamyl acetate 0.492 parts, acetic acid 0.68 parts, propionic acid 0.703 parts, ethyl butyrate 3.218 parts, ethanol 0.67 parts, propylene glycol 91.467 parts.
[0063] Embodiment 6:
[0064] The difference from Example 1 is that the following components are weighed in parts by weight: 0.05 parts of methyl cinnamate, 0.04 parts of propyl decalactone, 0.04 parts of 2-methylbutyric acid, 0.045 parts of benzyl acetate, 0.04 parts of damascenone, 0.06 parts of propyl acetate, 0.045 parts of ethyl damascenone, 0.042 parts of phytol acetate, 0.06 parts of butyric acid, 0.065 parts of caproic acid, 0.063 parts of linalool, 0.074 parts of ethyl ionone, 0.080 parts of methyl malt 0.069 parts of maltol, 0.1 parts of ethyl lactate, 0.12 parts of isobutyl acetate, 0.15 parts of isoamyl butyrate, 0.13 parts of raspberry ketone, 0.145 parts of leaf alcohol, 0.26 parts of menthol, 0.354 parts of ethyl acetate, 0.46 parts of D-limonene, 0.528 parts of vanillin, 0.45 parts of isoamyl acetate, 0.72 parts of acetic acid, 0.703 parts of propionic acid, 2.95 parts of ethyl butyrate, 0.67 parts of ethanol, and 91.567 parts of propylene glycol.
[0065] Comparative Example 1:
[0066] A blueberry flavor, comprising the following components, by weight: 0.021 parts of ethyl damascone, 0.026 parts of menthol, 0.032 parts of butyric acid, 0.033 parts of hexyl acetate, 0.042 parts of propionic acid, 0.059 parts of isopentyl butyrate, 0.075 parts of ethyl hexanoate, 0.081 parts of ethyl lactate, 0.1 parts of benzyl acetate, 0.128 parts of linalool, 0.157 parts of isopentyl alcohol, 0.16 parts of raspberry ketone, 0.186 parts of 2-methylbutyric acid, 0.188 parts of acetic acid, 0.196 parts of leaf acetate, 0.254 parts of leaf alcohol, 0.263 parts of methyl anthranilate, 0.3 parts of propyl acetate, 0.436 parts of methyl maltol, 0.785 parts of vanillin, 1.507 parts of isoamyl acetate, 1.677 parts of ethyl butyrate, and 93.294 parts of propylene glycol.
[0067] The preparation method of the blueberry flavor is as follows: the above components are weighed by weight, placed in the same sealed container, stirred in a sealed state to completely dissolve and mix evenly to obtain a primary product; and then the primary product is filtered to obtain a liquid blueberry flavor.
[0068] Comparative Example 2:
[0069] A strawberry flavor, the following components are weighed in parts by weight: 0.041 parts of propionic acid, 0.059 parts of benzyl acetate, 0.067 parts of phytol lactate, 0.07 parts of ethyl propionate, 0.087 parts of 2-methylbutyric acid, 0.091 parts of ethyl 2-methylbutyrate, 0.092 parts of strawberry acid, 0.092 parts of linalool, 0.1 parts of ethyl lactate, 0.191 parts of furanone, and 0.091 parts of vanillin. 0.2 parts, methyl cinnamate 0.234 parts, ethyl caproate 0.271 parts, hexyl butyrate 0.368 parts, leaf acetate 0.381 parts, isobutyl acetate 0.391 parts, acetic acid 0.512 parts, peach aldehyde 0.772 parts, leaf alcohol 0.808 parts, ethyl butyrate 1.335 parts, ethyl maltol 1.59 parts, ethanol 1.2 parts, propylene glycol 91.048 parts.
[0070] The preparation method of the strawberry flavor is as follows: the above components are weighed by weight, placed in the same sealed container, stirred in a sealed state to completely dissolve and mix evenly to obtain a primary product; and then the primary product is filtered to obtain a liquid strawberry flavor.
[0071] Comparative analysis: Examples 1 to 6, the weight portions of the specific components are shown in Table 1:
[0072] Table 1
[0073]
[0074]
[0075] Product testing:
[0076] 1. To verify the application effect of the mixed berry flavor in the present invention, nearly equal amounts of liquid flavor (1-2 cm) were dipped into fragrance paper, and then 15 evaluators evaluated the aroma; the aroma of each embodiment and comparative examples 1 and 2 was evaluated, and the flavor with high aroma coordination and reduction degree scored high, and the flavor with a single aroma and peculiar smell and mixed smell scored low.
[0077] 2. The above evaluation method refers to GB / T 14454.2-2008 "Evaluation Method for Flavor and Aroma", and the results are shown in Table 2 below.
[0078] Table 2
[0079]
[0080]
[0081] As shown in Tables 1 and 2, the weight parts of each component in Examples 1 to 6 are within the ratio range of the mixed berry flavor provided by the present invention, and the reduction degree and richness of the mixed berry flavor are higher than those of Comparative Examples 1 and 2. The scores of Comparative Examples 1 and 2 are relatively low, indicating that the flavors of Comparative Examples 1 and 2 are relatively single and lack berry flavor; while the scores of Examples 1 to 6 are relatively high, indicating that the mixed berry flavor combines the aroma of berries such as strawberries and blueberries, and is better than the aroma of single blueberry and strawberry flavors. The mixed berry flavor of the present invention has the natural sweet aroma of berry pulp, which can enhance the authenticity of the berry flavor.
[0082] Obviously, the embodiments described above are only some embodiments of the present application, rather than all embodiments. The preferred embodiments of the present application are given in the accompanying drawings, but they do not limit the patent scope of the present application. The present application can be implemented in many different forms. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present application more thorough and comprehensive. Although the present application is described in detail with reference to the aforementioned embodiments, for those skilled in the art, it is still possible to modify the technical solutions recorded in the aforementioned specific implementation methods, or to perform equivalent replacement of some of the technical features therein. Any equivalent structure made using the contents of the specification and drawings of this application, directly or indirectly used in other related technical fields, is similarly within the scope of patent protection of this application.
Claims
1. A mixed berry flavor, characterized in that: In parts by weight, the mixed berry flavor includes: 0.03-0.085 parts of ketone sweet aroma, 0.228-0.286 parts of green aroma, 0.63-0.766 parts of milk aroma, 1.298-1.593 parts of sour aroma, 4.019-5.108 parts of fruit aroma, 0.078-0.208 parts of floral aroma, 0.229-0.28 parts of mint cool aroma and 92.137-93.273 parts of solvent.
2. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the fruity aroma includes: 0.025 to 0.08 parts of propyl acetate, 0.081 to 0.12 parts of isobutyl acetate, 0.085 to 0.15 parts of isoamyl butyrate, 0.34 to 0.38 parts of ethyl acetate, 0.45 to 0.52 parts of isoamyl acetate, 2.508 to 3.218 parts of ethyl butyrate, 0.42 to 0.46 parts of D-limonene, 0.01 to 0.05 parts of methyl cinnamate, and 0.1 to 0.13 parts of raspberry ketone.
3. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the ketone sweet aroma includes: 0.01 to 0.04 parts of damascena and 0.02 to 0.045 parts of ethyl damascena.
4. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the green fragrance includes: 0.03 to 0.049 parts of leaf acetate, 0.063 to 0.08 parts of linalool, and 0.135 to 0.157 parts of leaf alcohol.
5. The mixed berry flavor according to claim 1, characterized in that Calculated by weight, the milk flavor includes: 0.088-0.1 parts of ethyl lactate, 0.022-0.04 parts of γ-decanoic acid, 0.451-0.528 parts of vanillin, and 0.069-0.098 parts of methyl maltol.
6. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the acid aroma includes: 0.032 to 0.06 parts of butyric acid, 0.054 to 0.07 parts of caproic acid, 0.608 to 0.72 parts of acetic acid, 0.58 to 0.703 parts of propionic acid, and 0.024 to 0.04 parts of 2-methylbutyric acid.
7. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the floral fragrance comprises: 0.028 to 0.045 parts of benzyl acetate and 0.05 to 0.085 parts of ethylionone.
8. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the minty cool aroma includes: 0.229 to 0.28 parts of menthol.
9. The mixed berry flavor according to claim 1, characterized in that In parts by weight, the solvent includes: 0.67 to 0.68 parts of ethanol and 91.467 to 92.593 parts of propylene glycol.
10. A method for preparing a mixed berry flavor, characterized in that: The following steps are involved: The ketone sweet aroma, green aroma, milk aroma, sour aroma, fruit aroma, flower aroma, mint cool aroma and solvent are placed in a sealed container and mixed to obtain a primary product; filtering the primary product to obtain the mixed berry essence in liquid form; Among them, the mixed berry flavor includes, by weight: 0.03-0.085 parts of ketone sweet aroma, 0.228-0.286 parts of green aroma, 0.63-0.766 parts of milk aroma, 1.298-1.593 parts of sour aroma, 4.019-5.108 parts of fruity aroma, 0.078-0.208 parts of floral aroma, 0.229-0.28 parts of mint cool aroma and 92.137-93.273 parts of solvent.