Olive essence as well as preparation method and application thereof

Abstract

The invention belongs to the field of edible essence, and relates to edible olive essence which is rich in nutritional ingredients and has market development potential. The essence disclosed by the invention contains the following components in percentage by mass: 20-30% of green note components including but not limited to leaf alcohol, leaf alcohol acetate and leaf alcohol hexanoate; the sweet aroma component comprises but is not limited to maltol, ethyl maltol and vanillin, and accounts for 10-15% of the total mass of the essence; the fruity flavor component comprises ethyl butyrate and ethyl acetate and accounts for 30-40% of the total mass of the essence; the costus charm components comprise but are not limited to eugenol, ionone and terpilenol, and account for 5-10% of the total mass of the essence. The olive essence disclosed by the invention has natural and fresh olive fragrance, and shows fuller and more natural green olive fruit fragrance after being added into food, so that the fragrance and the taste of a processed product are improved to a great extent.

Description

Technical Field

[0001] The invention belongs to the field of edible flavors and relates to an edible flavor, which is an edible olive flavor rich in nutritional ingredients. Background Art

[0002] Olive (scientific name: Canarium album (Lour.) Raeusch.) is a tree plant of the genus Olive in the family Oleaceae. Olive is a good windbreak tree and street tree. The wood can be used to build ships and sleepers. It can also be used to make furniture, farm tools and building materials. The fruit can be eaten raw or pickled; it is used as medicine to treat laryngitis, hemoptysis, thirst, enteritis and diarrhea. The kernel can be carved and used as medicine, and is effective in treating fish bones stuck in the throat. The kernel is edible and can also be used to press oil, which is used to make soap or as lubricant.

[0003] The scent of olives is similar to the sweet citrus smell, which can make people feel safe and happy, and help calm nerves. There is a tree from the Philippines that naturally exudes resin, and this resin can be distilled into essential oils full of exotic flavors. Elemis only produces its light yellow resin when the leaves sprout. The resin solidifies when it comes into contact with air, and when the leaves fall off, the resin will no longer flow. Locals call it "Pili" or "Manila Elemis". In addition to the elemis from the Philippines, Protum Heptaphyllum from Brazil and Amyris Plumerrii from Mexico can also produce olive balsam.

[0004] Olive fragrance contains terpineol, elemenol, elemene, absinthene, limonene, water anise terpene, etc. It can also be matched with essential oils such as cardamom, frankincense, white rosin, geranium, ginger, lavender, wild pepper, lemon balm, sweet orange, rosewood, etc. Nowadays, the olive flavors on the market are uneven and have different flavors and aromas. Natural olive flavors will lose a lot of aroma during the olive processing process and have an unpleasant taste. The research and development of natural fresh green olive flavors to improve the problems in the olive food processing market and improve the quality and sales of olive products is an important topic in this field. Summary of the invention

[0005] Another technical problem to be solved by the present invention is to provide a natural and fresh olive flavor.

[0006] Another technical problem to be solved by the present invention is to provide a method for preparing the above-mentioned olive essence, so as to standardize the aroma and flavor of olive products, consolidate the quality of olive products, and improve the processing technology of olive products.

[0007] On the one hand, the present invention provides an olive flavor, which contains a green aroma component, a sweet aroma component, a fruity aroma component, and a woody aroma component.

[0008] Green aroma components include but are not limited to leaf alcohol, leaf acetate, and leaf caproate, accounting for 20%-30% of the total amount of the essence. For example, ocimene and caryophyllene are characteristic aromas of olives and belong to green aroma.

[0009] Sweet aroma components include but are not limited to maltol, ethyl maltol, and vanillin, accounting for 10%-15% of the total flavor by mass;

[0010] The fruity aroma components include ethyl butyrate and ethyl acetate, which account for 30%-40% of the total amount of the essence.

[0011] Woody aroma components include, but are not limited to, eugenol, ionone, and terpineol, which account for 5%-10% of the total amount of the essence.

[0012] The present invention first uses the sensory evaluation scientific system analysis method to perform flavor evaluation and flavor testing on the mature olives available in the market, and combines the gas spectrum-mass spectrometry technology to analyze the aroma volatiles of the olives to obtain complete volatile component data that is closer to natural olives. The aroma characteristics of olives are summarized to create a more excellent real olive flavor. The flavor compounds in the olives are scientifically screened and analyzed by the sensory evaluation scientific system analysis method again to combine the best aroma module. The aroma backfilling technology first developed in China is used, combined with the perfumer's stable flavor blending technology, so that this product has a realistic olive fruit flavor.

[0013] In the present invention, the olives are pitted, the pulp is crushed and then extracted with a solvent, and the trace volatile components of the olive extract are analyzed by chromatography-mass spectrometry to analyze the aroma compound components and grasp the aroma characteristics.

[0014] Olive extract is taken from natural olives, and the olive raw materials are pretreated by solvent extraction. The pretreatment method includes:

[0015] (1) Place the sample in a liquid nitrogen box and grind it into powder;

[0016] (2) taking the ground sample and placing it in a headspace extraction bottle, adding a saturated sodium chloride solution and an ethyl decanoate internal standard solution into the headspace bottle, then sealing the bottle mouth, and then preheating it in a magnetic stirring heater;

[0017] (3) Using an extraction fiber head of 50 / 30 μm DVB / CAR / PDMS, after aging, the extraction needle was inserted into the headspace bottle storing the sample for headspace extraction.

[0018] The flavor compounds in olive extracts are scientifically screened and analyzed using a scientific sensory evaluation system to combine the best aroma module.

[0019] By adopting the aroma backfilling technology first developed in China and combining it with the perfumer's stable flavor blending technology, this product has a real and natural olive fruit flavor.

[0020] Preferably, the essence contains ocimene, caryophyllene, leaf alcohol and terpineol.

[0021] The percentages of these four ingredients in the total weight of the fragrance are as follows:

[0022] Ocimene, Chinese name: 3,7-dimethyl-1,3,6-octatriene, English name: Ocimene, 3,7-dimethyl-1,3,6-octatriene, molecular formula: C 10 H 16 , molecular weight: 136.24, CAS: 13877-91-3. Ocimene is mainly present in basil oil, and also in essential oils such as lavender oil and tarragon oil. In the olive essence of the present invention, the content of ocimene is 0.01%-0.50%, preferably 0.03%-0.2%;

[0023] Caryophyllene has three isomers: α-, β-, and γ-. The caryophyllene mentioned in the fragrance industry mainly refers to β-caryophyllene, with the English name: β-Caryophyllene and the molecular formula: C 15 H 24 , molecular weight: 204.36, CAS: 87-44-5. In the olive flavor of the present invention, the caryophyllene content is 0.10%-0.50%, preferably 0.2%-0.3%;

[0024] Leaf alcohol, English name cis-3-Hexen-1-ol, molecular formula is C 6 H l2 O, relative molecular weight is 100.16, CAS#: 928-96-1. Leaf alcohol is a colorless oily liquid. In the olive flavor of the present invention, the leaf alcohol content is 0.10%-0.50%, preferably 0.2%-0.4%;

[0025] Terpineol, Chinese alias: terpineol; terpene glycol; 2-(4-methyl-3-cyclohexenyl)-2-propanol, English name: Terpineol, CAS number: 8000-41-7, molecular formula: C 10 H 18 O. In the olive essence of the present invention, the content of terpineol is 0.01%-0.10%, preferably 0.03%-0.08%.

[0026] In the olive essence of the present invention, the content range of leaf alcohol and terpineol is (5-50):1, mass ratio. Preferably, the mass ratio of the two is (8-40):1, and more preferably (10-30):1.

[0027] The olive flavor of the present invention may also include, but is not limited to, one or more of the following: trans-2-hexenol, ocimene, caryophyllene, leaf alcohol, methyl ionone, eugenol, ethyl acetate, ethyl butyrate, ethyl maltol, pinene alcohol, olive extract, and the rest is propylene glycol.

[0028] In the olive flavor of the present invention, trans-2-hexenol, E-2-Hexeno1, chemical formula C 6 H 12 O, the mass percentage of the total weight of the flavor is 0.01%-0.04%; preferably 0.02%-0.03%.

[0029] In the olive flavor of the present invention, alpha-ionone, Chinese name: α-ionone, English name: α-Ionone, alias name: (3E)-4-(2,6,6-trimethyl-2-cyclohexene-1-yl)-3-butene-2-one (E)-a-ionone, molecular formula: C 13 H 20 O, molecular weight: 192.30, the mass percentage of the total weight of the flavor is 0.02%-0.2%; preferably 0.05%-0.1%.

[0030] In the olive flavor of the present invention, eugenol, also known as 2-methoxy-4-(2-propenyl)phenol, English name Eugenol, chemical formula C 10 H 12 O 2 , CAS No. 97-53-0, molar mass 164.20. The mass percentage of the total weight of the flavor is 0.01%-0.2%, preferably 0.05%-0.1%.

[0031] In the olive flavor of the present invention, ethyl acetate, also known as ethyl acetate, has a chemical formula of C 4 H 8 O 2 , molecular weight 88.11 g·mol-1, CAS registration number 141-78-6. The mass percentage of ethyl acetate to the total weight of the flavor is 0.1%-0.4%; preferably 0.2-0.3.

[0032] In the olive flavor of the present invention, ethyl butyrate, also known as Butyric acid ethyl ester, has a molecular formula of C 6 H 12 O 2 The mass percentage of the total weight of the flavor is 0.1%-0.3%; preferably 0.15-0.2.

[0033] In the olive flavor of the present invention, ethyl maltol, scientific name 3-hydroxy-2-ethyl-4-pyrone, English name EthylMaltol, molecular formula C 7 H 8 O 3 , molecular weight 140.14. The mass percentage of ethyl maltol to the total weight of the flavor is 0.5%-2.0%; preferably 1.0%-1.5%.

[0034] In the olive flavor of the present invention, terpineol, also known as terpineol, has a CAS registration number of 10482-56-1 and a molecular weight of 154.2493. The mass percentage of terpineol in the total weight of the flavor is 0.01%-0.1%, preferably 0.03%-0.08%.

[0035] The olive essence of the invention contains olive extract, and the mass percentage of the olive extract to the total weight of the essence is 2.0%-5.0%, preferably 3.0%-4.0%.

[0036] In addition to the above components, the rest of the olive flavor of the present invention is propylene glycol. Propylene glycol Chinese name: 1,2-propylene glycol; 1,2-dihydroxypropane; propylene glycol; α-propylene glycol. English name

[0037] Name: 1,2-Propanediol; 1,2-Dihydroxypropane; α-Propyleneglycol; Propyleneglycol Molecular formula: CH 2 OHCHOHCH 3 (C 3 H 8 O 2 ), CAS number: 57-55-6.

[0038] On the other hand, the present invention provides a method for preparing the flavor, comprising mixing the flavor powder and a solvent, heating in a water bath until the powder is completely dissolved, and then cooling to room temperature.

[0039] The solvent used in the present invention is selected from: National Food Safety Standard GB 2760. In a preferred embodiment of the present invention, the solvent is propylene glycol.

[0040] In another aspect, the present invention provides an application of the flavor. The flavor can be used as a food-grade additive, is rich in olive aroma, and can improve the original unpleasant aroma of food.

[0041] For example, flavors can be added to the blank group green olive beverage to improve its eating experience. The preparation method of the blank group green olive beverage comprises:

[0042] S1, select high-quality green olives as raw materials, wash them and soak them in warm water with an acidic pH of 3-4 and a water temperature of 30-40 degrees Celsius for 20 minutes;

[0043] S2, after being roughly ground and then being homogenized by colloid milling for 3-4 times, the mixture is diluted into olive juice having a green olive mass volume percentage of 0.5%-2.0%;

[0044] S3, adding honey and filling with 2-4g / l carbon dioxide gas to obtain the final blank group green olive drink.

[0045] Specifically, the formula of the flavor is selected from any one of the following:

[0046] Formula 1: 0.02kg trans-2-hexenol, 0.03kg ocimene, 0.2kg caryophyllene, 0.2kg leaf alcohol, 0.02kg methyl ionone, 0.1kg eugenol, 0.2kg ethyl acetate, 0.1kg ethyl butyrate, 1.0kg ethyl maltol, 0.03kg pineneol, 2kg olive extract, 96.1kg propylene glycol;

[0047] Formula 2: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.2kg of caryophyllene, 0.2kg of leaf alcohol, 0.05kg of methyl ionone, 0.1kg of eugenol, 0.3kg of ethyl acetate, 0.15kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.02kg of pineneol, 4kg of olive extract, and 93.26kg of propylene glycol;

[0048] Formula 3: 0.04kg trans-2-hexenol, 0.1kg ocimene, 0.4kg caryophyllene, 0.3kg leaf alcohol, 0.02kg methyl ionone, 0.1kg eugenol, 0.2kg ethyl acetate, 0.1kg ethyl butyrate, 1.0kg ethyl maltol, 0.05kg pineneol, 3kg olive extract, 94.69kg propylene glycol;

[0049] Formula 4: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.3kg of caryophyllene, 0.35kg of leaf alcohol, 0.1kg of methyl ionone, 0.05kg of eugenol, 0.3kg of ethyl acetate, 0.2kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.08kg of pineneol, 5kg of olive extract, and 91.9kg of propylene glycol.

[0050] The present invention provides an edible olive flavor that is rich in nutrients and has market development potential. The olive flavor of the present invention has a natural and fresh olive aroma, and after being added to food, it exhibits a fuller and more natural green olive fruit aroma, greatly improving the aroma and taste of processed products. The blending of the flavor is gradually corrected in a large number of experiments. After the main aroma is determined, the corresponding aroma combination is identified and blended, and the addition amount is controlled to achieve the best effect. DETAILED DESCRIPTION

[0051] The invention provides a natural, fresh olive essence and a preparation process thereof. The process raw materials used in the invention include: fresh olive pulp, saturated sodium chloride solution, ethyl caprate internal standard solution and the like.

[0052] The equipment used in the invention comprises: a sample grinder, a magnetic stirring heater and a GC-MS gas chromatography-mass spectrometer.

[0053] Specific examples include but are not limited to:

[0054] 1.7890 / 5975C gas chromatograph-mass spectrometer (Agilent, USA);

[0055] 2. Manual solid phase microextraction device (Supelco, USA);

[0056] 3.65 μm polydimethylsiloxane (PDMS-DVB) extraction tip (Supelco, USA);

[0057] 4. The chromatographic column is a HP-5MS 5% Phenyl Methyl Siloxane (30m x 0.25mm x 0.25μm) elastic quartz capillary column.

[0058] The structural characterization of chemicals uses infrared, ultraviolet, mass spectrometry, nuclear magnetic resonance, etc. or a list of physical, chemical or biochemical property parameters.

[0059] The above process raw materials and equipment are all commercially available, and the testing methods all adopt conventional methods and parameters in the field.

[0060] The present invention is further described in detail in conjunction with the following preferred embodiments, and the protection content of the present invention is not limited to the following embodiments. Without departing from the spirit and scope of the inventive concept, changes and advantages that can be thought of by those skilled in the art are included in the present invention, and the attached claims are the scope of protection. The process, conditions, reagents, experimental methods, etc. for implementing the present invention, except for the contents specifically mentioned below, are all common knowledge and common common sense in the art, and the present invention has no special restrictions.

[0061] Example 1

[0062] The invention processes and analyzes olive pulp, grasps the aroma characteristics thereof, and obtains the basic formula of olive essence.

[0063] Process conditions: Scientifically pre-treat the olive pulp in the market so that the extracted components retain the aroma components of the natural pulp to the maximum extent, reduce the loss of aroma chemical components in the chromatography-mass spectrometry, and thus obtain more accurate aroma component data. By improving the pre-treatment method and screening the injection conditions, it is more conducive to the enrichment of non-volatile substances and easily lost substances in the olive pulp, and obtain an aroma analysis report that is closer to natural fresh fruit.

[0064] Process steps: aroma analysis of olives, pitting of olives, crushing of the pulp and extraction with solvents, analysis of trace volatile components of olive extracts using chromatography-mass spectrometry, analysis of aroma compound components, and understanding of aroma characteristics. Scientific data screening and analysis of flavor compounds in olive extracts using sensory evaluation scientific system analysis methods to combine the best aroma module. The aroma backfilling technology developed first in China, combined with the perfumer's stable flavor blending technology, gives this product a real and natural olive fresh fruit flavor.

[0065] (I) Pretreatment of raw materials by solvent extraction

[0066] (1) Place the sample in a liquid nitrogen box and grind it into powder using a sample grinder (60 Hz, 60 s);

[0067] (2) Take 1 g of the ground sample and put it into a headspace extraction bottle. Add 1 mL of saturated sodium chloride solution and 6 μL (100 μg mL-1) of ethyl decanoate internal standard solution into the headspace bottle. Seal the bottle mouth and then preheat it in a 50 °C magnetic stirring heater for 8 min.

[0068] (3) Using an extraction fiber head of 50 / 30 μm DVB / CAR / PDMS, after aging the extraction head at 250°C for 60 min, the extraction needle was inserted into the headspace bottle storing the sample, the extraction temperature was set to 50°C, the headspace extraction was performed for 45 min, and the analysis was performed at 250°C for 4 min, and GC-MS separation and identification was performed.

[0069] (II) GC-MS aroma measurement technology

[0070] Chromatography-mass spectrometry was used to analyze the trace volatile components of olive extracts, analyze their aroma compound components, and understand their aroma characteristics.

[0071] Example 2

[0072] Through the GC-MS analysis of olive pulp experiment, the data were integrated and screened to obtain a quantitative report.

[0073] Olive essence was formulated with reference to the results of GC-MS and sensory analysis. In order to facilitate operation and experiment, the formula was divided into several flavor modules to obtain the basic formula of olive essence.

[0074] Fragrance Module Proportion Characteristic raw materials Green Fragrance 20％-30％ Leaf alcohol, leaf acetate, leaf caproate, etc. Sweet fragrance 10％-15％ Maltol, ethyl maltol, vanillin, etc. Fruity aroma 30％-40％ Ethyl butyrate, ethyl acetate, etc. Woody scent 5％-10％ Eugenol, ionone, pinene alcohol, etc.

[0075] Example 3

[0076] Weigh and mix the powder and solvent propylene glycol, heat in a water bath until the powder is completely dissolved, then cool to room temperature, add other raw materials, mix and stir evenly.

[0077] The aroma volatiles of olives were analyzed by combining gas spectroscopy and mass spectrometry. After sensory evaluation by perfumers, the formula was analyzed and optimized scientifically and systematically. After a large number of experiments, the following four formulas were provided:

[0078] Formula 1: 0.02kg of trans-2-hexenol, 0.3kg of ocimene, 0.2kg of caryophyllene, 0.2kg of leaf alcohol, 0.02kg of methyl ionone, 0.1kg of eugenol, 0.2kg of ethyl acetate, 0.1kg of ethyl butyrate, 1.0kg of ethyl maltol, 0.03kg of pineneol, 2kg of olive extract, and 96.1kg of propylene glycol.

[0079] Formula 2: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.2kg of caryophyllene, 0.2kg of leaf alcohol, 0.05kg of methyl ionone, 0.1kg of eugenol, 0.3kg of ethyl acetate, 0.15kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.02kg of pineneol, 4kg of olive extract, and 93.26kg of propylene glycol.

[0080] Formula three: 0.04kg of trans-2-hexenol, 0.1kg of ocimene, 0.4kg of caryophyllene, 0.3kg of leaf alcohol, 0.02kg of methyl ionone, 0.1kg of eugenol, 0.2kg of ethyl acetate, 0.1kg of ethyl butyrate, 1.0kg of ethyl maltol, 0.05kg of pineneol, 3kg of olive extract, and 94.69kg of propylene glycol.

[0081] Formula 4: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.3kg of caryophyllene, 0.35kg of leaf alcohol, 0.1kg of methyl ionone, 0.05kg of eugenol, 0.3kg of ethyl acetate, 0.2kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.08kg of pineneol, 5kg of olive extract, and 91.9kg of propylene glycol.

[0082] Olive juice obtained by directly extracting green olives is used as a blank group beverage. For example, a green olive beverage containing carbon dioxide is prepared according to the green olive beverage preparation method disclosed in CN108617898A. The green olive beverage of the blank group has the aroma of green olives. The preparation method is as follows:

[0083] (i) Preparation of green olive coconut juice: Select high-quality green olives as raw materials, wash them, and soak them in warm water with an acidic pH of 3-4 and a water temperature of 30-40 degrees Celsius for 20 minutes;

[0084] (ii) after being roughly ground, the mixture is subjected to a colloid mill cycle for 3-4 times for homogenization and then diluted into olive juice having a green olive content (W / V) of 0.5%-2.0%;

[0085] (iii) Add an appropriate amount of honey and inject 2-4g / l of carbon dioxide gas to form the final blank group green olive drink.

[0086] Example 4

[0087] Four groups of flavor formulas were added to the blank group of beverages at an amount of 0.1%, and were numbered as formula one to four. They were compared with the blank group of beverages in a sensory evaluation, and scored based on the criterion of more natural, rich and full aroma and taste compared with the blank group of beverages.

[0088] The sensory evaluation will be conducted by 8 professional evaluators on four samples. The 8 judges will score the aroma and taste of each version of the sample in comparison with the blank group in turn. The score range is set from 1 to 9 points, with the lowest score being 1 and the highest being 9. The data collected from each group will then be statistically analyzed. The higher the score, the fuller and more natural the aroma of the beverage product and the more natural the taste.

[0089] Table 1 Aroma and taste sensory evaluation standard table

[0090]

[0091] Table 2 Sensory evaluation of each formula

[0092]

[0093] The aroma and taste sensory evaluation experiment showed that formula 4 was the best, which could provide a more natural, full and natural aroma to the green olive beverage. Leaf alcohol plays a key role in the green olive flavor, and the amount needs to be adjusted to a certain balance point to well reflect the aroma characteristics of green olives. It is mainly the balance of the content of ocimene, caryophyllene, leaf alcohol and terpineol that makes the aroma present the aroma characteristics of green olives.

[0094] The green olive beverage in the blank group has a green olive aroma with a slightly unpleasant green taste. The aroma intensity is not strong, and there is a lot of room for improvement. The beverage with the addition of the four flavors in the formula has a natural and refreshing olive aroma, which improves the unpleasant aroma on the taste, making the whole beverage reflect a fuller and more natural green olive fruit aroma, greatly improving the aroma and taste of the processed product.

[0095] The blending of flavors is gradually corrected through a large number of experiments. After the main aroma is determined, the corresponding aroma combination is identified and blended, and the added amount is controlled to achieve the best effect. For example, in formula 4, the addition amount of methyl ionone is 0.1%. During the experiment, it was found that adding more than this amount would mask the characteristic aroma of olives, making the aroma tend to be woody and failing to achieve the desired effect.

[0096] Compared with natural fruit juice drinks, the products with the flavor of the present invention are obviously more popular with the public. The four formulas and the blank group were expanded to the test population for blind testing of preference, and 90% of the people chose formula 4, believing that formula 4 is a natural green olive drink that is more in line with the public's perception of green olive drinks.

Claims

1. A flavor, characterized in that: The flavor is olive flavor, which contains green aroma components, sweet aroma components, fruity aroma components, and woody aroma components; Green aroma components include but are not limited to leaf alcohol, leaf acetate, and leaf caproate, accounting for 20%-30% of the total amount of the essence; Sweet aroma components include but are not limited to maltol, ethyl maltol, and vanillin, accounting for 10%-15% of the total flavor; The fruity aroma components include ethyl butyrate and ethyl acetate, accounting for 30%-40% of the total flavor by mass; Woody aroma components include, but are not limited to, eugenol, ionone, and terpineol, which account for 5%-10% of the total amount of the essence.

2. The essence according to claim 1, characterized in that The essence contains ocimene, caryophyllene, leaf alcohol and terpineol; The percentages of these four ingredients in the total weight of the fragrance are as follows: Ocimene content is 0.01%-0.50%, The caryophyllene content is 0.10%-0.50%, The leaf alcohol content is 0.10%-0.50%, The content of terpineol is 0.01%-0.10%, by mass percent.

3. The essence according to claim 1, characterized in that Other ingredients in the flavor include, but are not limited to, one or more of the following: trans-2-hexenol, ocimene, caryophyllene, leaf alcohol, methyl ionone, eugenol, ethyl acetate, ethyl butyrate, ethyl maltol, pinene alcohol, olive extract, and propylene glycol.

4. The essence according to claim 1, characterized in that The content range of leaf alcohol and terpineol in the essence is (5-50):1, mass ratio.

5. The flavor according to claim 1, characterized in that The mass percentages of the components in the flavor to the total weight of the flavor are: trans-2-hexenol, 0.01%-0.04%; Ocimene, 0.01%-0.2%; Caryophyllene, 0.1%-0.4%; Leaf alcohol, 0.1%-0.4%; Alpha-ionone, 0.02%-0.2%; Eugenol, 0.01%-0.2%; Ethyl acetate, 0.1%-0.4%; Ethyl butyrate, 0.1%-0.3%; Ethyl maltol, 0.5%-2.0%; Terpineol, 0.01%-0.1%; Olive extract, 2.0%-5.0%; The rest is propylene glycol.

6. The method for preparing the flavor according to claim 1, characterized in that: The powder of the flavor according to claim 1 and a solvent are mixed, heated in a water bath until the powder is completely dissolved, and then cooled to room temperature: the solvent is selected from an edible solvent.

7. The preparation method according to claim 6, characterized in that: The solvent is propylene glycol.

8. The use of the essence according to claim 1, characterized in that: The essence of claim 1 is used as a food grade additive to improve unpleasant aroma with olive aroma.

9. The use according to claim 8, characterized in that: Adding the flavor of claim 1 to the blank group of green olive beverage improves its eating experience: The preparation method of the blank group green olive beverage comprises: S1, select high-quality green olives as raw materials, wash them and soak them in warm water with an acidic pH of 3-4 and a water temperature of 30-40 degrees Celsius for 20 minutes; S2, after being roughly ground and then being homogenized by colloid milling for 3-4 times, the mixture is diluted into olive juice having a green olive mass volume percentage of 0.5%-2.0%; S3, adding honey and filling with 2-4g / l carbon dioxide gas to obtain the final blank group green olive drink.

10. The use according to claim 8, characterized in that: The formula of the flavor is selected from any one of the following: Formula 1: 0.02kg trans-2-hexenol, 0.03kg ocimene, 0.2kg caryophyllene, 0.2kg leaf alcohol, 0.02kg methyl ionone, 0.1kg eugenol, 0.2kg ethyl acetate, 0.1kg ethyl butyrate, 1.0kg ethyl maltol, 0.03kg pineneol, 2kg olive extract, 96.1kg propylene glycol; Formula 2: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.2kg of caryophyllene, 0.2kg of leaf alcohol, 0.05kg of methyl ionone, 0.1kg of eugenol, 0.3kg of ethyl acetate, 0.15kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.02kg of pineneol, 4kg of olive extract, and 93.26kg of propylene glycol; Formula 3: 0.04kg trans-2-hexenol, 0.1kg ocimene, 0.4kg caryophyllene, 0.3kg leaf alcohol, 0.02kg methyl ionone, 0.1kg eugenol, 0.2kg ethyl acetate, 0.1kg ethyl butyrate, 1.0kg ethyl maltol, 0.05kg pineneol, 3kg olive extract, 94.69kg propylene glycol; Formula 4: 0.02kg of trans-2-hexenol, 0.2kg of ocimene, 0.3kg of caryophyllene, 0.35kg of leaf alcohol, 0.1kg of methyl ionone, 0.05kg of eugenol, 0.3kg of ethyl acetate, 0.2kg of ethyl butyrate, 1.5kg of ethyl maltol, 0.08kg of pineneol, 5kg of olive extract, and 91.9kg of propylene glycol.

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