Green grape essence and green grape beverage food containing same

Abstract

The invention provides a green grape essence. Comprising one or more of ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf alcohol acetate, ethyl propionate, methyl anthranilate, phenethyl alcohol, furanone 10% propylene glycol, styralyl acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate and isovaleric acid. The invention also provides a green grape beverage food containing the green grape essence. According to the green extract essence provided by the invention, aroma filling is carried out on the lacked green extract meat feeling, juice feeling, freshness feeling, thickness and peel feeling of green extract juice in the aspect of taste, the aroma is greatly improved, and the green extract essence is combined with sugar substitutes to improve the taste naturalness, so that the green extract beverage is natural in taste and aroma, and has the advantages of no side effects and no toxic or side effects. And the green grape essence also can meet the requirements of 0-calorie sugar green grape beverage products.

Description

Technical Field

[0001] The invention belongs to the technical field of edible flavors and fragrances, and particularly relates to a green grape flavor and a green grape beverage food comprising the green grape flavor. Background Art

[0002] The pressing, centrifugation and high-temperature sterilization steps in the green grape processing process cause the low-boiling point aromatic compounds in the fruit to volatilize, double bonds to oxidize, and the spatial structure of the protein to be destroyed, resulting in unpleasant flavors. The resulting products mostly have weak characteristic aroma, unfull taste, loss of flavor, lack of typical product style, large flavor differences, low yield and quality, and high prices. Summary of the invention

[0003] In view of the defects of the prior art, the object of the present invention is to provide a green grape flavor that is natural and authentic, has a transparent aroma, is sweet and juicy, and is close to the natural green grape flavor.

[0004] Another object of the present invention is to provide a green grape beverage food comprising the green grape essence.

[0005] Another object of the present invention is to provide a method for flavoring a fruit juice beverage.

[0006] To achieve the above purpose, the solution adopted by the present invention is as follows:

[0007] In the first aspect, the present invention provides a green grape flavor, including one or more of ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate, methyl anthranilate, phenylethyl alcohol, furanone 10% propylene glycol, styraldehyde acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate and isovaleric acid, wherein at least ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate and methyl anthranilate are contained.

[0008] Preferably, the following components are included in weight percentage:

[0009]

[0010] Preferably, the following components are included in weight percentage:

[0011]

[0012]

[0013] In a second aspect, the present invention further provides an application of the above-mentioned green grape flavor in a green grape beverage food, wherein the green grape flavor fills the green grape beverage food with the aroma of green grape meatiness, juice, freshness, thickness, and peel.

[0014] In a third aspect, the present invention further provides a green grape beverage food, comprising the green grape essence as described above.

[0015] Preferably, a green grape juice base is also included.

[0016] Preferably, the green grape juice base comprises the following components in thousandths by weight:

[0017]

[0018] Preferably, the green grape juice base comprises the following components in thousandths by weight:

[0019]

[0020] In a third aspect, the present invention further provides a method for flavoring a fruit juice beverage, comprising the following steps:

[0021] Step (1), crushing the fruit pulp and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles in the pulp extract by headspace solid phase microextraction-gas chromatography-mass spectrometry;

[0022] Step (2), combining the trace volatile component analysis report obtained in step (1), screening the flavor compounds in the pulp extract to obtain an initial formula for the flavoring essence;

[0023] Step (3), applying the initial formula of the flavoring essence obtained in step (2) to the juice base for aroma and taste test, and the tasters score the eight elements of the obtained juice drink, namely, meatiness, juiceiness, freshness, thickness, peel feeling, bitterness, sourness and overall feeling, with the score range set to 1-10 points, with the lowest score being 1 point and the highest score being 10 points. The higher the score, the more obvious the element tasted by the taster. Then, the tasters' scores on the eight elements are averaged, and the average score is made into a radar chart to determine the optimal composition and optimal dosage of the flavoring essence.

[0024] Preferably, in step (1), the chromatographic conditions are: the chromatographic column is HP-5MS (30m×0.25mm×0.25μm), the automatic sample injection device CTC, and the solid phase microextraction fiber head (50 / 30μmDVB / CAR / PDMS type polarity); the gas phase conditions are: the injection port split mode (split ratio 5:1) is adopted, and the split flow rate is 5mL·min -1 The column gas constant flow rate is 1.0 mL min -1 The initial temperature of the column box was 35°C, which was maintained for 2 min and then increased to 4°C / min. -1 The temperature was raised to 200°C at a rate of 30°C min -1The temperature was rapidly increased to 250°C and maintained for 5 min. Mass spectrometry conditions: ion source temperature was 230°C, electron bombardment source energy was 70 eV, transmission line temperature was 250°C, and scanning range was 30-300 amu.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The green grape flavor provided by the present invention fills the green grape fleshiness, juiciness, freshness, thickness and peel feeling that are missing in green grape juice in terms of taste, greatly improves the aroma and is combined with a sugar substitute to improve the natural taste. The flavor formula is modified according to the combination effect with the sugar substitute so that the flavor and the sugar substitute can be perfectly matched, and the taste, aroma and flavor are closer to natural green grapes, so as to obtain a green grape flavor that can make the green grape beverage taste natural and meet the demand for a 0-calorie sugar green grape beverage product. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 This is a radar chart showing the scores of four green grape juice samples made by applying the green grape flavors of Examples 1-4 of the present invention to the green grape juice base of Example 10 on eight elements: meatiness, juiciness, freshness, thickness, peel feeling, bitterness, sourness, and overall feeling. DETAILED DESCRIPTION

[0028] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and specific implementation methods.

[0029] <How to select green grape flavor ingredients>

[0030] The present invention relates to a method for selecting green grape flavor components, comprising the following steps:

[0031] Step (1), crushing the fruit pulp (in the present invention, green grape pulp) and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles in the pulp extract by headspace solid phase microextraction-gas chromatography-mass spectrometry.

[0032] In this step, the fruit pulp is crushed and then extracted with a solvent. The specific steps are as follows:

[0033] The green grapes were destemmed, washed with distilled water, and naturally dried, then peeled and seeded, and the pulp was cut into small pieces of 0.3-1.0 cm to obtain the green grape skin and green grape flesh, which were sealed with plastic wrap for later use; the green grape flesh was crushed by a tissue crusher, and then filtered with a filter cloth with a mesh number of 200, and the residue was removed and the juice was reserved for later use; 6% food-grade sulfurous acid was added to make its mass concentration in the grape juice reach 60 mg·L -1(Antioxidant), stir and mix, take 8 mL of the mixture and add it to a headspace bottle pre-filled with 2.4 g NaCl, then add 8 μl 2-octanol (180 mg·L -1 , diluted with anhydrous ethanol) as the internal standard and sealed with a screw cap for testing.

[0034] In this step, the aroma volatiles of the pulp extract are analyzed for trace volatile components using headspace solid phase microextraction-gas chromatography-mass spectrometry. The specific steps are as follows:

[0035] Chromatographic conditions: chromatographic column HP-5MS (30m×0.25mm×0.25μm), automatic sample injection device CTC, solid phase microextraction fiber head (50 / 30μmDVB / CAR / PDMS type polarity); gas phase conditions: the injection port split mode (split ratio 5:1) was adopted, and the split flow rate was 5mL·min -1 The column gas constant flow rate is 1.0 mL min -1 The initial temperature of the column box was 35°C, which was maintained for 2 min and then increased to 4°C / min. -1 The temperature was raised to 200°C at a rate of 30°C min -1 The temperature was rapidly increased to 250°C and maintained for 5 min. Mass spectrometry conditions: ion source temperature was 230°C, electron bombardment source energy was 70 eV, transmission line temperature was 250°C, and scanning range was 30-300 amu.

[0036] Through GC-MS analysis, the trace volatile components of green grapes were analyzed, that is, the aroma compound components were analyzed, so as to understand the aroma characteristics of green grapes.

[0037] Step (2), combining the trace volatile component analysis report obtained in step (1), screening the flavor compounds in the pulp extract to obtain the initial formula of the flavoring essence.

[0038] <Perfume making method>

[0039] The initial formula of the flavoring essence obtained in step (2) is applied to the juice base for an aroma and taste test. The tasters score the eight elements of the obtained juice drink, namely, meatiness, juiceiness, freshness, thickness, peel feeling, bitterness, sourness and overall feeling. The score range is set to 1-10 points, with the lowest score being 1 point and the highest score being 10 points. The higher the score, the more obvious the element tasted by the taster. The tasters' scores on the eight elements are then averaged, and the average score is made into a radar chart to determine the optimal composition and optimal dosage of the flavoring essence.

[0040] In the present invention, after the initial formula of the green grape flavor is obtained through the above step (2), it is necessary to apply it to a specific product to test the flavor for aroma and taste. In the present invention, the initial formula of the green grape flavor is combined with a green grape juice base having 0 calorie sugar (sugar substitute) to prepare a green grape juice beverage product, and the flavor and aroma components of the green grape flavor are determined through an aroma and taste test of the green grape flavor and the green grape juice base with sugar substitute. The test result can provide feedback on whether the green grape flavor provided by the present invention can be combined with the sugar substitute to produce a good effect, increase the thick and juicy taste that the green grape pulp itself lacks, and make the overall flavor more real, natural and full.

[0041] <Green Grape Essence Components>

[0042] Based on this, the green grape flavor components of the present invention are obtained. In the present invention, the green grape flavor involved in the present invention includes one or more of ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate, methyl anthranilate, phenylethyl alcohol, furanone 10% propylene glycol, styraldehyde acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate and isovaleric acid.

[0043] In the green grape flavor provided by the present invention, ethyl acetate is often used for adding top notes of fruity or citrus flavors, and is used to reproduce the liquid fragrance of green fruits such as pears. It can be extracted from many fruits, and its content in mangrove essential oil found in ocean swamps is as high as 11%.

[0044] In the green grape flavor provided by the present invention, the leaf alcohol used is obtained by fermenting high-quality natural tea leaves and adopting an immersion method. It has a strong fresh leaf aroma and is a precious fragrance. It is mainly used as a top flavor agent for various floral flavors.

[0045] In the green grape flavor provided by the present invention, ethyl maltol is used, kojic acid is obtained by starch fermentation, and then ethyl maltol is obtained by etherification, oxidation, debenzylation, decarboxylation, hydroxylation and reduction. A trace amount of ethyl maltol can neutralize the odor of benzaldehyde, make the overall odor more peaceful, and improve the taste.

[0046] In the green grape flavor provided by the present invention, ethyl butyrate is used for "reddening" fruity aroma, such as the aroma combination of pineapple and kiwifruit. Ethyl butyrate is present in apples, bananas, marigold EO, kiwifruit, pineapple and many other vegetables. It can be obtained in its natural state only from plants from which extracts can be obtained. Ethyl butyrate often reproduces as the aroma of ripe fruits, while hexanoate is more likely to cause food and cheese-like odors, which is usually the difference between ethyl butyrate and ethyl hexanoate.

[0047] In the green grape flavor provided by the present invention, the leaf acetate used has a strong banana smell. According to its water-based, aroma and fruity characteristics, it is often used in seasonings of fruity pears, apples or bananas. It is usually present in the aromatic components of, for example, apples or guava, and also in hyacinth and jasmine essential oils. It can be extracted from these components in a small amount in its natural state. Leaf acetate is more water-based and greener than hexyl acetate.

[0048] In the green grape flavor provided by the present invention, the ethyl propionate used has a pineapple aroma and is often used to prepare edible flavors such as banana, pineapple, cream, raw pear, bubble gum, jackfruit, rum, apple, grape, peach, tropical fruit, etc., and can also be used in tobacco and wine flavors.

[0049] In the green grape flavor provided by the present invention, the methyl anthranilate used has a grape-like smell and is usually used to prepare flavors such as grape, citrus loganberry, strawberry or watermelon, and is also an essential raw material for preparing artificial orange oil. In nature, methyl anthranilate exists in pagoda flower oil, orange flower oil, ylang ylang, jasmine oil, tuberose oil, etc., and anthranilate compounds are found in many natural plants such as orange, lemon jasmine, ylang ylang, gardenia, etc. Anthranilate is both an ester and an aromatic primary amine, and thus has the dual characteristics of an ester and an amine. When added to flavors containing other aldehydes, it can undergo a condensation reaction with the aldehyde to generate a Schiff base with more stable properties and a stronger aroma.

[0050] In the green grape flavor provided by the present invention, the phenylethyl alcohol used has a sweet rose-like floral fragrance, is found in natural plants such as apples, almonds, bananas, peaches, pears, strawberries, cocoa, honey, etc., is usually used in honey, bread, apples, rose-flavored flavors, etc., can also be used to prepare rose-flavored flower essential oils and various flower-flavored flavors, such as jasmine, clove, orange blossom, etc., can be used to prepare various flower essential oils and various edible flavors, such as strawberry, peach, plum, melon, caramel, honey, cream, etc.

[0051] In the green grape flavor provided by the present invention, furanone is a flavor enhancer, which has a strong roasted caramel aroma, rich fruity aroma and jam flavor, and has a raspberry aroma after dilution. The natural product exists in pineapple, strawberry, grape, mango, etc., and has an obvious flavor enhancement and modification effect when the flavor threshold is 0.04 ppb. It is usually used as a flavor enhancer for food, tobacco, and beverages. Although furanone is widely present in natural products, its content is very low and cannot meet daily needs. Most of them are synthetic products, which are prepared by condensation and cyclization of 2-butenenitrile and ethyl lactate in the presence of a base, and then removing HCN with KHSO4.

[0052] In the green grape flavor provided by the present invention, the styrax acetate used has a strong gardenia fragrance, and is mainly used as a top fragrance in daily flavors such as gardenia, tuberose, hyacinth, lilac, jasmine, lily of the valley, and the like, and can also be used in trace amounts in edible flavors such as apple, pineapple, apricot, peach, etc. There are a variety of synthesis methods for styrax acetate, mainly including: preparing the intermediate α-halogenated ethylbenzene through ethylbenzene, and then synthesizing styrax acetate; preparing α-chloroethylbenzene by the addition reaction of vinylbenzene and HCl, and then reacting with sodium acetate to synthesize carboxylic acid esters; reacting benzyl alcohol with Grignard reagent methylmagnesium bromide and then acetylation; and preparing styrax acetate by reacting methylphenyl alcohol with acetic anhydride.

[0053] The acetaldehyde used in the green grape flavor provided by the present invention can be used to prepare fruit flavors such as tangerine, orange, apple, apricot, strawberry, etc., and can also be used in wine flavors such as wine, rum, whiskey, etc.

[0054] In the green grape flavor provided by the present invention, the ethyl heptanoate used has the pineapple aroma and can be used as flower flavor, fruit flavor, tobacco and wine flavor, and is mainly used in preparing edible flavors of strawberry, banana, grape, cherry, apricot, peach, cream, cheese and other flavors and wine flavors of champagne, brandy, rum and other flavors; as a top fragrance, it can also be used in daily chemical flavors of fruit, cologne, rose and other flavors.

[0055] In the green grape flavor provided by the present invention, the octanol used has a strong grease smell and citrus smell, and exists in the essential oils of bitter orange, grapefruit, sweet orange, green tea, violet leaf, etc. in a free state, or in the form of acetate, butyrate, isovaleric acid esters. In industrial production, octanal can be reduced or prepared by using octanoic acid in coconut oil, or it can be prepared by the carbonyl synthesis method using heptene-1 as a raw material. When used as a fragrance, it can be blended with rose, lily and other floral fragrances, and as a soap fragrance, it can also be used to prepare coconut, pineapple, peach, chocolate and citrus flavors.

[0056] In the green grape flavor provided by the present invention, the oxidized linalool used has strong woody, floral, terpene and green aromas, and also has a refreshing scent. It is a multi-fragrance spice with camphor-like, citrus woody and white lemon-like aromas. It is usually obtained by heating or treating the epoxide obtained by oxidizing linalool with an organic peracid. It naturally exists in essential oils such as coriander, camphor, lavender, lavender, lily of the valley, and cassia bark. It can be used for daily flavors and the preparation of essential oils such as lavender, and a very small amount is used in edible flavors such as peach, mango, and passion fruit.

[0057] In the green grape flavor provided by the present invention, the diethyl malonate used has a sweet ether smell and is mainly used for preparing fruit flavors such as pear, apple, grape, cherry, etc.

[0058] In the green grape flavor provided by the present invention, the citronella acetate used has a fresh fruit aroma with a lemon smell, exists in citronella oil, geranium oil, rose oil, etc., is obtained by esterification of citronella oil and glacial acetic acid, and is usually used in flavors such as rake rose, gardenia, lily of the valley, carnation, lilac, lavender and carnation.

[0059] In the green grape flavor provided by the present invention, the ethyl acetoacetate used has a pleasant fruit aroma and a fresh rum aroma, which is sweet and fruity, and can be used to synthesize fruit-flavored flavors. It is widely used in fruit flavors, edible flavors, wine flavors and daily chemical flavors. After a hydrocarbon group is introduced into the methylene group to become hydrocarbon ethyl acetoacetate, the fragrance is more unique and the aroma is more lasting.

[0060] In the green grape flavor provided by the present invention, the isovaleric acid used has a sweet and mellow fruity aroma and a blueberry-like aroma after being highly diluted. It naturally exists in valerian oil, vanilla oil, hop oil, bay leaf oil, spearmint oil, and in flue-cured tobacco leaves, burley tobacco leaves, spice tobacco leaves, and flue gas. It can be oxidized by isopentanol or isovaleraldehyde, or directly obtained by fractionation of valerian, and can be used in a trace amount for fruit-type flavors.

[0061] According to the scheme of the present invention, the present invention adopts the above-mentioned green grape flavor to be applied to green grape beverage food, and utilizes the synergistic effect of the above-mentioned aroma substances. The prepared green grape flavor is confirmed by the embodiments of the present invention to be able to fill the green grape fleshiness, juiciness, freshness, thickness and peel feeling that are missing in the green grape flesh. The above-mentioned aroma substances of the present invention are classified by aroma, and are listed in Table 1.

[0062] Table 1

[0063]

[0064]

[0065] In a specific embodiment of the present invention, the weight percentage content of the above aroma components of the green grape flavor provided by the present invention is as follows:

[0066]

[0067]

[0068] Among the above aroma components of the green grape flavor provided by the present invention, at least ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate and methyl anthranilate are contained, wherein ethyl acetate, ethyl butyrate, ethyl propionate and methyl anthranilate provide sweet fruit fragrance for green grape pulp, leaf alcohol and leaf acetate provide fresh fragrance for green grape pulp, ethyl maltol provides milk fragrance for green grape pulp, wherein leaf alcohol, ethyl butyrate and leaf acetate can also provide juice feeling for green grape pulp. Among the other aroma components of the green grape flavor provided by the present invention, styrax acetate, linalool oxide and citronellyl acetate can increase the natural feeling of green grape pulp, ethyl propionate, acetaldehyde 40% ethanol, ethyl heptanoate, ethyl acetoacetate and isovaleric acid provide ripe pulp aroma, and phenylethyl alcohol and styrax acetate provide green grape flower fragrance.

[0069] <Green Grape Beverage Food>

[0070] The present invention further provides a green grape beverage food, that is, the green grape essence of the present invention is added to a green grape juice base, which is proven to be able to fill the green grape juice with the aroma of green grape meatiness, juiciness, freshness, thickness and peel.

[0071] In the present invention, the above-mentioned green grape flavor of the present invention is added to a green grape juice base with 0 calorie sugar (sugar substitute) to formulate a green grape juice beverage product, and the examples of the present invention confirm that the green grape flavor provided by the present invention can be combined with the sugar substitute to produce a good effect, thereby increasing the thick and juicy taste that the green grape pulp itself lacks.

[0072] In the green grape beverage food provided by the present invention, as a specific embodiment, the green grape juice base with 0 calorie sugar (sugar substitute) as described above, for example, includes the following components in thousandths by weight:

[0073]

[0074]

[0075] According to the solution of the present invention, the present invention adds the green grape flavor to the green grape juice base with 0-calorie sugar (sugar substitute), which can improve the problems of thin taste and lack of authenticity of the green grape flavor during the application process, and make the taste and aroma of the 0-calorie sugar product richer, the green grape aroma is fuller and thicker, and the juice is abundant, which is closer to the taste, aroma and flavor of natural green grapes.

[0076] The present invention is further described below in conjunction with the embodiments, the purpose of which is to better understand the content of the present invention and embody the essential characteristics of the present invention, so the examples given should not be regarded as limiting the scope of protection of the present invention. Any product identical or similar to the present invention obtained by anyone under the enlightenment of the present invention or by combining the features of the present invention with other prior arts falls within the scope of protection of the present invention.

[0077] If no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be obtained commercially.

[0078] Example 1-4: Green Grape Essence

[0079] Based on the GC-MS analysis results of trace volatile components in green grape pulp and the perfumer's flavor blending technology, the components and dosage of green grape flavor were selected to provide four green grape flavor formulas as shown in Table 2 below.

[0080] Table 2

[0081]

[0082] Example 5-10: Green grape juice base

[0083] On the basis of the green grape flavor formula provided in Examples 1-4, it is necessary to apply the green grape flavor of Examples 1-4 to green grape beverage products to test the aroma and taste of the green grape flavor, and especially test the use effect of the green grape flavor with a green grape beverage with 0 calorie sugar (sugar substitute). A green grape juice beverage product is formulated by combining the green grape flavor with a sugar substitute green grape beverage base, and the flavor and aroma of the flavor are determined through aroma and taste tests. The evaluation results can provide feedback on whether the green grape flavor of Examples 1-4 of the present invention can produce good results when combined with the sugar substitute green grape beverage base, and whether it can increase the thick and juicy taste of green grapes, making the overall flavor more real, natural and full.

[0084] Accordingly, six green grape juice base formulas are provided as shown in Table 3 below.

[0085] Table 3

[0086] Green grape drink Example 5 Example 6 Example 7 Example 8 Example 9 Example 10 Green Grape Juice 0 0 10 10 20 20 Sucralose 0.02 0.02 0.02 0.02 0.02 0.02 Aspartame 0.2 0.2 0.2 0.2 0.2 0.2 Sodium Citrate 0.4 0.4 0.4 0.4 0.4 0.4 Citric acid monohydrate 1.5 1.5 1.5 1.5 1.5 1.5 Stevioside 0 0.005 0 0.005 0 0.005 Potassium Sorbate 0.2 0.2 0.2 0.2 0.2 0.2 Xanthan gum 0.3 0.3 0.3 0.3 0.3 0.3 water 997.38 997.375 987.38 987.375 977.38 977.375 total 1000 1000 1000 1000 1000 1000

[0087] Before testing the flavor formula, it is necessary to determine the base of green grape juice, and use green grape juice as the blank control group to prepare the green grape juice base. After multiple tests, it was determined that the green grape sourness and sweetness of the green grape juice base of Example 10 is closest to the freshly squeezed green grape fruit flavor. Next, the missing green grape meatiness, juice, freshness, thickness, and peel feeling are filled with aroma, and the green grape flavors of Examples 1-4 are applied to the green grape juice base of Example 10 to continuously adjust the aroma, improve the preparation of the target flavor, and thus determine a better flavor formula.

[0088] Example 11: Evaluation of Green Grape Essence

[0089] The green grape flavors of Examples 1-4 were applied to the green grape juice base of Example 10 to make four samples for sensory evaluation. The sensory evaluation was conducted by 12 tasters, who scored the aroma and taste of each sample in turn, with a score range of 1-10 points, with the lowest score being 1 point and the highest score being 10 points. The higher the score, the more obvious the taster tasted. The eight elements of the drink, namely, meatiness, juice, freshness, thickness, peel, bitterness, sourness, and overall feeling, were scored.

[0090] The scores of the fruit juice beverage with the green grape flavor of Example 1 are shown in Table 4 below.

[0091] Table 4

[0092] Judges Flesh Juicy Freshness Thickness Peel Bitterness Sourness Overall feeling 1 6 7 8 7 7 4 3 7 2 7 5 7 6 8 3 4 6 3 8 6 7 6 7 3 4 7 4 6 6 8 7 6 4 4 6 5 7 6 8 5 8 5 3 6 6 7 7 8 5 8 4 3 5 7 6 5 6 6 7 3 3 6 8 6 7 8 7 7 5 4 6 9 5 6 8 5 7 4 3 6 10 6 7 7 5 8 5 3 6 11 7 6 7 7 8 4 3 7 12 7 5 8 5 8 4 4 7 Average score 6.5 6.08 7.5 5.92 7.42 4 3.42 6.25

[0093] The scores of the fruit juice beverage with green grape flavor of Example 2 are shown in Table 5 below.

[0094] Table 5

[0095]

[0096]

[0097] The scores of the fruit juice beverage with green grape flavor of Example 3 are shown in Table 6 below.

[0098] Table 6

[0099] Judges Flesh Juicy Freshness Thickness Peel Bitterness Sourness Overall feeling 1 7 8 6 8 7 3 4 7 2 7 6 6 8 8 3 3 6 3 8 7 6 9 7 2 3 7 4 6 6 6 9 6 4 2 6 5 7 7 7 8 6 3 3 8 6 7 7 7 8 8 3 3 7 7 8 7 6 8 7 3 3 7 8 8 6 7 9 7 2 4 7 9 8 7 6 9 7 3 2 7 10 6 7 6 8 6 2 4 8 11 7 7 6 8 6 3 3 6 12 7 6 7 8 8 2 3 8 Average score 7.17 6.75 6.33 8.33 6.92 2.75 3.08 7

[0100] The scores of the fruit juice beverage with the green grape flavor of Example 4 are shown in Table 7 below.

[0101] Table 7

[0102] Judges Flesh Juicy Freshness Thickness Peel Bitterness Sourness Overall feeling 1 8 8 7 9 6 1 2 8 2 8 9 8 8 5 1 2 8 3 7 8 9 9 6 2 1 9 4 8 8 9 9 6 2 1 8 5 9 9 8 9 5 2 2 8 6 9 8 8 9 5 1 2 9 7 9 9 8 9 5 2 2 9 8 8 9 9 8 5 1 1 9 9 8 8 9 8 6 2 1 8 10 8 8 8 8 5 1 1 9 11 9 8 8 8 5 1 2 9 12 9 9 8 8 5 1 1 8 Average score 8.33 8.42 8.25 8.5 5.33 1.42 1.5 8.5

[0103] The average scores of the eight elements of the fruit juice drinks with green grape flavor of Examples 1-4 were calculated and shown in Table 8 below.

[0104] Table 8

[0105] Flesh Juicy Freshness Thickness Peel Bitterness Sourness Overall feeling Example 1 6.5 6.08 7.5 5.92 7.42 4 3.42 6.25 Example 2 6.17 7.25 5.92 7.25 5.67 3.75 3.42 6.75 Example 3 7.17 6.75 6.33 8.33 6.92 2.75 3.08 7 Example 4 8.33 8.42 8.25 8.5 5.33 1.42 1.5 8.5

[0106] The average of the grape juice drinks of Examples 1-4 shown in Table 8 was prepared as follows: Figure 1 Radar chart shown.

[0107] from Figure 1 It can be seen that after professional evaluation and comparison by 12 judges, the green grape flavor of Example 4 can be used well with the green grape juice base of the sugar substitute, so that the green grape aroma of the formulated juice product is the most natural and fresh, and can greatly improve the taste and aroma of the green grape juice, improve the lack of freshly squeezed green grape pulp flavor, cover up the bad flavor, and make the green grape beverage product full-bodied, juicy and natural.

[0108] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A green grape flavor, characterized in that: The invention comprises one or more of ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate, methyl anthranilate, phenylethyl alcohol, furanone 10% propylene glycol, styraldehyde acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate and isovaleric acid, wherein at least ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf acetate, ethyl propionate and methyl anthranilate are contained.

2. The green grape flavor according to claim 1, characterized in that The composition includes the following weight percentages:

3. The green grape essence according to claim 2, characterized in that The composition includes the following weight percentages:

4. The use of the green grape flavor according to any one of claims 1 to 3 in green grape beverages and foods, characterized in that: The green grape essence fills the green grape beverage food with the aroma of green grape meatiness, juice, freshness, thickness and peel.

5. A green grape beverage food, characterized in that: The invention comprises the green grape essence as described in any one of claims 1 to 3.

6. The green grape beverage food according to claim 5, characterized in that: Also includes a green grape juice base.

7. The green grape beverage food according to claim 6, characterized in that: The green grape juice base comprises the following components in thousandths by weight:

8. The green grape beverage food according to claim 7, wherein the green grape juice base comprises the following components in thousandths by weight:

9. A method for flavoring a fruit juice beverage, characterized in that: The steps include: Step (1), crushing the fruit pulp and extracting it with a solvent, and analyzing the trace volatile components of the aroma volatiles in the pulp extract by headspace solid phase microextraction-gas chromatography-mass spectrometry; Step (2), combining the trace volatile component analysis report obtained in step (1), screening the flavor compounds in the pulp extract to obtain an initial formula for the flavoring essence; Step (3), applying the initial formula of the flavoring essence obtained in step (2) to the juice base for aroma and taste test, and the tasters score the eight elements of the obtained juice drink, namely, meatiness, juiceiness, freshness, thickness, peel feeling, bitterness, sourness and overall feeling, with the score range set to 1-10 points, with the lowest score being 1 point and the highest score being 10 points. The higher the score, the more obvious the element tasted by the taster. Then, the tasters' scores on the eight elements are averaged, and the average score is made into a radar chart to determine the optimal composition and optimal dosage of the flavoring essence.

10. The method for flavoring a fruit juice beverage according to claim 9, characterized in that: Chromatographic conditions: chromatographic column HP-5MS (30m×0.25mm×0.25μm), automatic sample injection device CTC, solid phase microextraction fiber head (50 / 30μmDVB / CAR / PDMS type polarity); gas phase conditions: the injection port split mode (split ratio 5:1) was adopted, and the split flow rate was 5mL·min -1 The column gas constant flow rate is 1.0 mL min -1 The initial temperature of the column box was 35°C, which was maintained for 2 min and then increased to 4°C / min. -1 The temperature was raised to 200°C at a rate of 30°C min -1 The temperature was rapidly increased to 250°C and maintained for 5 min. Mass spectrometry conditions: ion source temperature was 230°C, electron bombardment source energy was 70 eV, transmission line temperature was 250°C, and scanning range was 30-300 amu.

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