Bergamot essence as well as preparation method and application thereof

Abstract

The invention belongs to the field of edible essences, and discloses a bergamot-flavored essence, which is mainly prepared from an aroma module: citrus aroma mainly comprises limonene, terpinene, citral and the like, and accounts for 30-40%; the radix aucklandiae mainly comprises beta-pinene, beta-myrcene and the like and accounts for 15%-20%; the flower fragrance mainly comprises geraniol, citronellal and the like and accounts for 5%-10%; fruity flavors mainly comprise ethyl acetate, ethyl butyrate, ethyl propionate and the like and account for 8-10%; the green note mainly comprises caryophyllene and phellandrene, and accounts for 7%-10% and the like; the spicy note mainly comprises ocimene and p-cymene, and accounts for 5%-10% and the like. The method is easy and convenient to operate and high in extraction rate, the extraction agent is saved, meanwhile, more aroma components of the bergamot can be extracted, the aroma of the bergamot can be more completely reserved, and the simulation property, coordination and integrity of the bergamot essence are improved.

Description

Technical Field

[0001] The invention belongs to the field of food additives, relates to an edible chemical composition, and in particular to a food flavor. Background Art

[0002] Bergamot is the dried fruit of the Rutaceae plant Buddha's hand. It is rich in chemical components, including polysaccharides, flavonoids, coumarins, amino acids and inorganic elements. Bergamot is mainly used for medicine and food supplements. The aromatic oil extracted from the pulp, peel and leaves of bergamot can be used as an important raw material for high-end tobacco flavors. Because it contains limonene, hesperidin, diosmin, etc., it has a fresh smell similar to citrus, and is often used for viewing and accompanying meals. Adding some to food can make the food smell fresher.

[0003] At present, the commonly used method in the industry is to slice bergamot and dry it into dry slices for storage. This method will result in the loss of a large amount of aroma components, which not only affects the taste but also reduces the user's sense of pleasure. Summary of the invention

[0004] Since fresh bergamot is not resistant to storage, my country usually slices it and dries it to make dried slices for storage. However, during the drying process, many aroma components will be lost. Therefore, the present invention mainly studies the natural components of bergamot to develop bergamot essence that meets market demand.

[0005] The invention separates and identifies the volatile oil in the outer peel, the inner peel and the whole fruit dry powder of bergamot, obtains the natural flavor components of bergamot, so as to understand the main flavor substances thereof, provide a reference for the development and utilization of bergamot, and make up for the loss of aroma in the processing process of bergamot products.

[0006] The present invention provides a bergamot flavor essence, which is mainly made of the following aroma modules: a combination of citrus aroma, woody aroma, floral aroma, fruity aroma, green aroma, and spicy aroma. According to the combination of these aroma modules, a bergamot flavor similar to the natural bergamot flavor can be formulated.

[0007] (1) Citrus aroma: mainly limonene, terpinolene, citral, etc., accounting for 30%-40%;

[0008] (2) Woody aroma: mainly β-pinene, β-myrcene, etc., accounting for 15%-20%;

[0009] (3) Floral aroma: mainly geraniol, citronellal, etc., accounting for 5%-10%;

[0010] (4) Fruity aroma: mainly ethyl acetate, ethyl butyrate, ethyl propionate, etc., accounting for 8%-10%;

[0011] (5) Green aroma: mainly caryophyllene, phellandrene, etc., accounting for 7%-10%;

[0012] (6) Spicy aroma: mainly ocimene, para-cymene, etc., accounting for 5%-10%.

[0013] This study analyzed and identified the volatile oil components of the outer peel, inner peel and whole fruit powder of bergamot produced in Jinhua, Zhejiang Province. The results showed that the volatile oil of the outer peel was mainly terpenes. This study separated and identified the volatile oils in the outer peel, inner peel and whole fruit powder of bergamot, and obtained the natural flavor components of bergamot to understand its main flavor substances.

[0014] (1) Analyze the aroma characteristics based on the statistical results and sensory analysis;

[0015] (2) Modify the dosage of some raw materials and formulate an initial test formula for bergamot essence;

[0016] (3) The proportion of each aroma module is then increased or decreased through sensory evaluation, and the amount of raw materials is adjusted to obtain the final formula, which becomes a bergamot flavor that can be perfectly integrated with bergamot beverages.

[0017] The bergamot essence of the present invention can be made into liquid and powder. The solvent used in the liquid includes but is not limited to one or more of ethanol, propylene glycol, and soybean oil, and the carrier used in the powder includes but is not limited to one or more of silicon dioxide and maltodextrin.

[0018] From the perspective of specific compounds, the bergamot essence contains:

[0019] Limonene, the content of which accounts for 2%-20% of the total weight of the flavor, is composed of limonene. Limonene, also known as limonene, is a type of hydrocarbon flavor, CAS number: 138-86-3.

[0020] Citral, the content accounts for 0.2%-5.0% of the total weight of the flavor; the molecular formula of citral is C 10 H 16 O, CAS No. 5392-40-5, exists in maple oil and litsea cubeba oil. Natural citral is a mixture of two geometric isomers.

[0021] β-pinene, the content accounts for 0.2%-1.0% of the total weight of the flavor; β-pinene, the English name is beta-pinene, the CAS registration number is 127-91-3; 19902-08-0.

[0022] β-Myrcene, content accounts for 0.2%-1.0% of the total weight of the flavor; β-Myrcene (β-Myrcene), also known as "β-Myrcene", CAS number: 123-35-3, chemical formula C 10 H 16 .

[0023] Geraniol, content accounts for 0.3%-2.0% of the total weight of the flavor; CAS number: 106-24-1, English name: Geraniol, molecular formula: C 10 H 18 O, molecular weight: 154.25.

[0024] Citronellal, the content accounts for 0.03%-0.2% of the total weight of the flavor; the Chinese alias of citronellal is 3,7-dimethyl-6-octenal; androstenal.

[0025] Citronellol, the content accounts for 0.2%-1.0% of the total weight of the flavor, mass percentage. Citronellol is a terpene with a molecular formula of C 10 H 20 O, natural essential oil containing right or left citronellol and its racemate, CAS registration number 106-22-9; 7540-51-4.

[0026] Preferably, the bergamot essence further contains one or more of caryophyllene, phellandrene, ocimene, p-cymene, ethyl acetate, ethyl butyrate and ethyl propionate.

[0027] Accordingly, the bergamot essence of the present invention contains:

[0028] Limonene, content accounts for 5%-10% of the total weight of the flavor.

[0029] Citral, content accounts for 0.2%-2.0% of the total weight of the flavor.

[0030] β-pinene, content accounts for 0.3%-0.5% of the total weight of the flavor.

[0031] β-Myrcene, content is 0.3%-0.5% of the total weight of the flavor.

[0032] Geraniol, content accounts for 0.5%-1.0% of the total weight of the flavor.

[0033] Citronellal, content accounts for 0.05%-0.1% of the total weight of the flavor.

[0034] Caryophyllene, the content accounts for 0.1%-2.0% of the total weight of the essence. Caryophyllene has three isomers: α-, β-, and γ-. The caryophyllene mentioned in the perfume industry mainly refers to β-caryophyllene. The double-bond cis isomer of β-caryophyllene is called isocarophyllene.

[0035] Phellandrene, content accounts for 0.03%-0.2% of the total weight of the flavor, CAS: 4221-98-1, molecular formula: C10H16, molecular weight: 136.23404, aliases: (-)-α-Phellandrene; (-)-a-Phellandrene; (-)-alpha-Phellandrene(-)-α-Phellandrene; (-)-P-terpinen-1,5-diene; (-)-Phellandrene; (R)-5-isopropyl-2-methyl-1,3-cyclohexadiene; R-(-)-α-Phellandrene; Phellandrene; -Phellandrene; (-)-1,5-p-Menadiene; (R)-(-)-α-Phellandrene.

[0036] Ocimene, the content accounts for 0.03%-0.2% of the total weight of the flavor. Ocimene, also known as 3,7-dimethyl-1,3,6-octatriene, English name: Ocimene, 3,7-dimethyl-1,3,6-octatriene, molecular formula: C10H16, molecular weight: 136.24, CAS: 13877-91-3.

[0037] p-Cymene, content accounts for 0.03%-0.2% of the total weight of the flavor, Chinese name p-isopropyl toluene, molecular formula C 10 H 14 , molecular weight 134.22116, CAS number 99-87-6.

[0038] Ethyl acetate, content of 0.2%-5.0% of the total weight of the flavor,

[0039] Ethyl butyrate, content of 0.3%-2.0% of the total weight of the flavor,

[0040] Ethyl propionate, content of 0.3%-2.0% of the total weight of the flavor,

[0041] Citronellol, content accounts for 0.3%-0.5% of the total weight of the flavor, mass percentage.

[0042] The present invention also provides a method for preparing bergamot essence, wherein each component in the formula is added and mixed evenly. If the bergamot essence is finally made into a liquid, the method comprises the following steps:

[0043] (1) First, take a non-transparent glass container and add geraniol and citronellol;

[0044] (2) then adding one or more of ethyl acetate, ethyl propionate, and ethyl butyrate;

[0045] (3) then adding one or more of limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene or p-cymene;

[0046] (4) then adding citral and citronellal;

[0047] (5) Finally, add the solvent, cover the bottle and shake well.

[0048] Preferably, the non-transparent glass container is a glass bottle, a brown glass bottle, a beaker or a flask, with a volume of 50-1000 ml.

[0049] The present invention provides a design and screening idea for the bergamot flavor essence, which specifically includes the following steps:

[0050] 1. According to the statistical analysis results, combine sensory analysis to analyze its aroma characteristics;

[0051] 2. Modify the dosage of some raw materials and formulate the initial test formula of bergamot essence;

[0052] 3. Then adjust the proportion of each aroma module through sensory evaluation and adjust the amount of raw materials.

[0053] The final formula is a bergamot essence that blends perfectly with bergamot drinks.

[0054] Based on the above statistical analysis results, combined with sensory analysis of its aroma characteristics, the dosage of some raw materials is modified to formulate the initial test formula of bergamot flavor. Then, the proportion of each aroma module is increased or decreased through sensory evaluation, and the dosage of raw materials is adjusted to obtain the final formula, which becomes a bergamot flavor that can be perfectly integrated with bergamot beverages.

[0055] The invention adopts a volatile oil simultaneous distillation-solvent extraction device to extract the essential oil components of the bergamot outer and inner peels, separates and identifies the volatile oils in the bergamot outer peel, inner peel and whole fruit dry powder, obtains the natural flavor components of bergamot, and understands its main flavor substances.

[0056] Compared with the common extraction method, this device is easy to operate, has a high extraction rate, and saves extraction agent. At the same time, it can also extract more aroma components of bergamot. After GCM S analysis and identification, more aroma components can be obtained, and the aroma of bergamot can be more completely retained. It provides more technical support for the preparation of bergamot essence, and improves the simulation, coordination and integrity of bergamot essence. This project mainly obtains more complete natural ingredients of bergamot through research, so as to develop bergamot essence that better meets market demand.

[0057] In the bergamot flavor formula, the mass ratio of terpenes to the sum of all components is not less than 20%, preferably not less than 40%, more preferably not less than 70%, by mass percentage. The main process parameters for preparing the bergamot flavor formula are as follows:

[0058] In this study, the volatile oil components of the exocarp, endocarp and whole fruit dry powder of bergamot produced in Jinhua, Zhejiang Province were analyzed and identified. The results showed that the volatile oil of the exocarp was mainly terpenes, with limonene accounting for 26.97%, terpinolene accounting for 18.15%, β-pinene accounting for 7.58%, and β-myrcene accounting for 6.88%.

[0059] The volatile oil from the outer peel, inner peel and dry powder of bergamot was extracted by "simultaneous distillation-extraction method". The following results were obtained by GC-MS analysis and identification:

[0060] (1) A total of 160 peaks were separated from the fresh bergamot exocarp oil, and 45 components were identified, of which terpenes accounted for 72%, and limonene, terpinolene, β-pinene and β-myrcene accounted for more than 5% respectively.

[0061] (2) A total of 151 peaks were separated from the fleshy endocarp oil, and 47 components were identified, of which alkanes accounted for 67%. The terpenes that accounted for more than 5% included limonene and γ-terpinene.

[0062] (3) A total of 192 peaks were separated from the bergamot dry powder extract, and 56 components were identified, of which terpenes were still the main component, accounting for 72%, among which limonene, β-myrcene and terpinolene were abundant.

[0063] The bergamot flavor of the present invention can be used as an edible flavor, and specific effective ingredients include but are not limited to: limonene, terpinolene, β-pinene, β-myrcene, β-phellandrene, caryophyllene, ocimene, citral, p-cymene, geraniol, diethoxyethane, β-bisabolol, citronellal, 4,5-dimethyl-1-hexene, ethyl acetate, ethyl butyrate, ethyl propionate, and citronellol.

[0064] The bergamot flavor essence of the present invention has the function of supplementing the aroma substances lost in the processing of bergamot products. It is mainly used in tea and fruit juice beverage products to give the products the flavor and aroma of bergamot, and improve and enrich the taste and quality of the products. The addition of limonene, β-pinene and β-myrcene can significantly improve the juice feeling of the beverage and more completely present the flavor characteristics of bergamot. The addition of citral, ethyl acetate and ethyl butyrate can highlight the citrus flavor of bergamot and supplement the bergamot fruit aroma lost in the product processing process. BRIEF DESCRIPTION OF THE DRAWINGS

[0065] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0066] Figure 1This is the TIC chart of volatile oil from bergamot exocarp.

[0067] Figure 2 This is the T IC diagram of volatile oil from bergamot endocarp.

[0068] Figure 3 It is the T IC diagram of volatile oil from whole dried fruit powder of bergamot.

[0069] Figure 4 This is a schematic diagram of a volatile oil simultaneous distillation-solvent extraction device. A is an extractor, B is a condenser, 1 is a material flask, and 2 is a pear-shaped bottle. DETAILED DESCRIPTION

[0070] The present invention provides a bergamot flavor essence, which is mainly made of the following aroma modules: a combination of citrus aroma, woody aroma, floral aroma, fruity aroma, green aroma, and spicy aroma. According to the combination of these aroma modules, a bergamot flavor similar to the natural bergamot flavor can be formulated.

[0071] (1) Citrus aroma: mainly limonene, terpinolene, citral, etc., accounting for 30%-40%;

[0072] (2) Woody aroma: mainly β-pinene, β-myrcene, etc., accounting for 15%-20%;

[0073] (3) Floral aroma: mainly geraniol, citronellal, etc., accounting for 5%-10%;

[0074] (4) Fruity aroma: mainly ethyl acetate, ethyl butyrate, ethyl propionate, etc., accounting for 8%-10%;

[0075] (5) Green aroma: mainly caryophyllene, phellandrene, etc., accounting for 7%-10%;

[0076] (6) Spicy aroma: mainly ocimene, para-cymene, etc., accounting for 5%-10%.

[0077] Bergamot essence blending principles:

[0078] (1) The selected raw materials must comply with GB2760 standards to ensure stable sources and quality.

[0079] (2) The price of the selected raw materials is determined according to the needs of the customers, and the blended essence achieves the ideal effect.

[0080] (3) In the selection of raw materials for each fragrance, the blending of flavors takes into account the connection between the top note, body note, and base note, making them closely connected and naturally exuding. Focus on the taste effect produced by the flavor, and improve the flavor formula through aroma identification and taste tests until a satisfactory effect is achieved and the final draft is formed.

[0081] The steps of obtaining the bergamot essence formula of the present invention are as follows:

[0082] (1) Analyze the aroma characteristics based on the statistical results and sensory analysis;

[0083] (2) Modify the dosage of some raw materials and formulate an initial test formula for bergamot essence;

[0084] (3) The proportion of each aroma module is then increased or decreased through sensory evaluation, and the amount of raw materials is adjusted to obtain the final formula, which becomes a bergamot flavor that can be perfectly integrated with bergamot beverages.

[0085] The equipment, raw materials and methods not specifically mentioned in the present invention can adopt conventional techniques in the art.

[0086] The process equipment used in the present invention includes but is not limited to:

[0087] 1.7890 / 5975C gas chromatograph-mass spectrometer (Agilent, USA);

[0088] 2. Manual solid phase microextraction device (Supelco, USA);

[0089] 3.65 μm polydimethylsiloxane (PDMS-DVB) extraction tip (Supelco, USA);

[0090] 4. The chromatographic column is a HP-5MS 5% Phenyl Methyl Siloxane (30m x 0.25mm x 0.25μm) elastic quartz capillary column.

[0091] Structural characterization of chemicals: infrared, ultraviolet, mass spectrometry, nuclear magnetic resonance, etc. or listing of physical, chemical or biochemical property parameters.

[0092] The present invention relates to main raw materials: fresh bergamot fruit collected from Jinhua, Zhejiang, and bergamot dry powder.

[0093] The specific process steps and process conditions of the present invention are:

[0094] (1) Raw materials and processing

[0095] Fresh bergamot fruit was collected from Jinhua, Zhejiang. The washed and drained outer peel (yellow part with oil bubbles) and inner peel (white fleshy part) were separated and cut into 2-5 mm fresh slices, sealed and frozen for storage. The preparation steps of bergamot dry powder are as follows: the whole fresh fruit was cut into thin slices, taken out and cooled, crushed with a pulverizer, sealed and stored at -20℃.

[0096] (2) Reagents and volatile oil extraction device

[0097] The extractant used was ether, which was commercially available and purified by reforming twice. Volatile oil extraction device ( Figure 4 ) using a simultaneous distillation-extraction apparatus.

[0098] (3) Extraction of volatile oil

[0099] Weigh 500 g each of fresh bergamot outer peel and inner peel fragments and 100 g of bergamot dry powder and place them in a large flask of a distillation apparatus ( Figure 4 ), after adding redistilled ether, install the device, heat synchronously, heat the sample bottle to boiling, heat the extraction bottle, and circulate the extraction for 120 minutes. After the extraction is completed, the extract is quickly sealed and placed at -20℃ overnight. Perform 2 balances for each sample.

[0100] (4) Extract concentration

[0101] The dehydrated extract was filtered through a G3 funnel, and the extraction bottle and funnel were washed with redistilled ether several times. The filtrates were combined and then placed in an ice-water bath and concentrated using the headspace nitrogen blowing method with an airflow rate of 60 mL / min. After extraction, the extract was sealed and stored at -20°C for later use.

[0102] (5) Volatile oil analysis

[0103] The components of the extract were separated and identified using gas chromatography (GC-17A)-mass spectrometry (Q9-500)-computer (Compaq486) technology.

[0104] (6) Gas chromatography conditions: DB-quartz capillary exchange column, column length 28 m, inner diameter 0.25 mm, carrier gas He, heating rate 3 °C / min.

[0105] (7) Mass spectrometry conditions: resolution 500, ionization mode EI ionization voltage 70 eV, scanning relative molecular mass range 20-410.

[0106] (8) The relative content of volatile oil is calculated by computer using the normalization method. First, the peak area of ​​each component is calculated, the total peak area is added up, and then the percentage of the peak area of ​​each component to the total peak area is calculated.

[0107] (9) The qualitative analysis of volatile oil components is performed by comparing the mass spectrum of the sample with the standard spectrum in the computer.

[0108] (10) Results and analysis:

[0109] In this study, the volatile oil components of the exocarp, endocarp and whole fruit dry powder of bergamot produced in Jinhua, Zhejiang Province were analyzed and identified. The results showed that the volatile oil of the exocarp was mainly terpenes, with limonene accounting for 26.97%, terpinolene accounting for 18.15%, β-pinene accounting for 7.58%, and β-myrcene accounting for 6.88%.

[0110] The volatile oil from the outer peel, inner peel and dry powder of bergamot was extracted by "simultaneous distillation-extraction method". The following results were obtained by GC-MS analysis:

[0111] (1) A total of 160 peaks were separated from the fresh bergamot exocarp oil, and 45 components were identified, of which terpenes accounted for 72%, and limonene, terpinolene, β-pinene and β-myrcene accounted for more than 5% respectively.

[0112] (2) A total of 151 peaks were separated from the fleshy endocarp oil, and 47 components were identified, of which alkanes accounted for 67%. The terpenes that accounted for more than 5% included limonene and γ-terpinene.

[0113] (3) A total of 192 peaks were separated from the bergamot dry powder extract, and 56 components were identified, of which terpenes were still the main component, accounting for 72%, among which limonene, β-myrcene and terpinolene were abundant.

[0114] The present invention is further described in detail in conjunction with the following preferred embodiments and the drawings of the specification, 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, the 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.

[0115] Example 1 Preparation of Bergamot Essence (Version A - Ethanol Version)

[0116] 1. Raw materials:

[0117] Table 1 Formula of Bergamot Essence (Version A - Ethanol Version)

[0118] Serial number Raw material name Formula ratio (mass percentage, %) 1 Limonene 20 2 Citral 2 3 β-pinene 1 4 β-Myrcene 1 5 Geraniol 2 6 Citronellal 0.1 7 Caryophyllene 0.2 8 Phellandrene 0.1 9 Ocimene 0.1 10 p-Cymene 0.05 11 Ethyl acetate 2 12 Ethyl butyrate 1 13 Ethyl propionate 1 14 Citronellol 0.5 15 Ethanol 68.95 total 100

[0119] 2. Preparation process:

[0120] (1) First, take a 100 mL brown glass bottle, peel it (remove the weight of the brown glass bottle), and add geraniol and citronellol first;

[0121] (2) then adding ethyl acetate, ethyl propionate, and ethyl butyrate;

[0122] (3) then adding limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene, and p-cymene;

[0123] (4) then adding citral and citronellal;

[0124] (5) Finally, add ethanol, cover the bottle and shake well.

[0125] Example 2 Preparation of Bergamot Fragrance (Version B - Propylene Glycol Version)

[0126] 1. Raw materials

[0127] Table 2 Formulation of Bergamot Fragrance (Version B - Propylene Glycol Version)

[0128] Serial number Raw material name Formula ratio (mass percentage, %) 1 Limonene 5 2 Citral 2 3 β-pinene 0.5 4 β-Myrcene 0.5 5 Geraniol 2 6 Citronellal 0.1 7 Caryophyllene 0.2 8 Phellandrene 0.1 9 Ocimene 0.1 10 p-Cymene 0.05 11 Ethyl acetate 2 12 Ethyl butyrate 1 13 Ethyl propionate 1 14 Citronellol 0.5 15 Propylene glycol 84.95 total 100

[0129] 2. Preparation process:

[0130] (1) First, take a 100 mL brown glass bottle, peel it, and add geraniol and citronellol;

[0131] (2) then adding ethyl acetate, ethyl propionate, and ethyl butyrate;

[0132] (3) then adding limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene, and p-cymene;

[0133] (4) then adding citral and citronellal;

[0134] (5) Finally, add propylene glycol, cover the bottle and shake well.

[0135] Example 3 Preparation of Bergamot Essence (Version C - Soybean Oil Version)

[0136] 1. Raw materials

[0137] Table 3 Formula of Bergamot Fragrance (Version C - Soybean Oil Version)

[0138] Serial number Raw material name Formula ratio (mass percentage, %) 1 Limonene 2 2 Citral 2 3 β-pinene 0.2 4 β-Myrcene 0.3 5 Geraniol 2 6 Citronellal 0.1 7 Caryophyllene 0.2 8 Phellandrene 0.1 9 Ocimene 0.1 10 p-Cymene 0.05 11 Ethyl acetate 2 12 Ethyl butyrate 1 13 Ethyl propionate 1 14 Citronellol 0.5 15 Soybean Oil 88.45 total 100

[0139] 2. Preparation process:

[0140] (1) First, take a 100 mL brown glass bottle, peel it, and add geraniol and citronellol;

[0141] (2) then adding ethyl acetate, ethyl propionate, and ethyl butyrate;

[0142] (3) then adding limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene, and p-cymene;

[0143] (4) then adding citral and citronellal;

[0144] (5) Finally, add soybean oil, cover the bottle and shake well.

[0145] Example 4 Preparation of Bergamot Essence (Version D - Powder Version)

[0146] 1. Raw materials

[0147]

[0148]

[0149] 2. Preparation process

[0150] (1) First, take a 500 mL beaker, peel it, and add geraniol and citronellol;

[0151] (2) then adding ethyl acetate, ethyl propionate, and ethyl butyrate;

[0152] (3) then adding limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene, and p-cymene;

[0153] (4) then adding citral and citronellal;

[0154] (5) Finally, add silicon dioxide and stir well to ensure that the powder is dry and has no lumps. Then add maltodextrin and stir well.

[0155] Example 5

[0156] The flavor formula was added to the blank group beverages at an amount of 0.1% by weight, and compared with the blank group beverages for sensory evaluation, and the score was scored based on the judgment standard of more natural, rich and full aroma and taste compared with the blank group beverages. The blank group is pure water, and the control group is a bergamot flavor component obtained by instrumental analysis that has been published. Based on the synchronous distillation-extraction method and chromatography-mass spectrometry identification, the present invention further optimizes the bergamot flavor formula to make it more in line with the human body's taste and taste for aroma. Please see Table 5 for details.

[0157] Table 5 Comparison of the components of the inner and outer peel of fresh bergamot

[0158]

[0159]

[0160] 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.

[0161] Table 5 Aroma and taste sensory evaluation standard table

[0162]

[0163]

[0164] Table 6 Sensory evaluation of each formula

[0165] serial number Aroma and taste sensory evaluation value Visual Effects Example 1 8.4 Clearer Example 2 8.2 Clearer Example 3 8.9 Clearer Example 4 7.7 Clearer Control group 6.8 Clearer Blank group (pure water) 0 Clear

[0166] By comparing the above data, it can be seen that the bergamot essence and preparation method of the present invention can retain the aroma components of bergamot more completely, restore the aroma components of fresh bergamot fruit as much as possible, and can better present the aroma of fresh bergamot fruit even when added to pure water. In comparison, the powder group is slightly inferior in restoration, and the liquid group has a better restoration effect. In particular, the ethanol version of bergamot essence, after blind evaluation by professional evaluators, can be comparable to the aroma and taste of fresh bergamot fruit, and even has a fuller and more natural aroma and better taste than freshly squeezed bergamot fruit.

[0167] In addition, the present invention separates and identifies the volatile oil in the bergamot exocarp, endocarp and bergamot fresh whole fruit dry powder to obtain the natural flavor components of bergamot so as to understand its main flavor substances.

[0168] (1) Analyze the aroma characteristics based on the statistical results and sensory analysis;

[0169] (2) Modify the dosage of some raw materials and formulate an initial test formula for bergamot essence;

[0170] (3) The proportion of each aroma module is then increased or decreased through sensory evaluation, and the amount of raw materials is adjusted to obtain the final formula, which becomes a bergamot flavor that can be perfectly integrated with bergamot beverages.

[0171] Compared with the results of instrumental analysis alone, the present invention can obtain more aroma characteristics, and provides a clearer direction for the subsequent acquisition of bergamot essence that can be perfectly integrated with bergamot beverages.

Claims

1. A bergamot essence, characterized in that: The bergamot essence contains: Citrus notes account for 30%-40%, including one or more of limonene, terpinolene or citral; Woody notes account for 15%-20%, including β-pinene or β-myrcene; The floral notes account for 5%-10%, including geraniol or citronellal; Fruity aroma accounts for 8%-10%, including one or more of ethyl acetate, ethyl butyrate or ethyl propionate; Green aroma accounts for 7%-10%, including caryophyllene or phellandrene; Spicy notes account for 5%-10%, including ocimene or para-cymene.

2. The bergamot essence according to claim 1, characterized in that The bergamot essence also contains a solvent, which includes but is not limited to one or more of ethanol, propylene glycol, soybean oil, silicon dioxide, and maltodextrin.

3. A bergamot essence, characterized in that: The bergamot essence contains: Limonene, accounting for 2%-20% of the total weight of the flavor; Citral, content of 0.2%-5.0% of the total weight of the flavor; β-pinene, the content is 0.2%-1.0% of the total weight of the flavor; β-Myrcene, content of 0.2%-1.0% of the total weight of the flavor; Geraniol, content of 0.3%-2.0% of the total weight of the flavor; Citronellal, content of 0.03%-0.2% of the total weight of the flavor; Citronellol, content accounts for 0.2%-1.0% of the total weight of the flavor, mass percentage.

4. The bergamot essence according to claim 3, characterized in that The bergamot essence also contains one or more of caryophyllene, phellandrene, ocimene, p-cymene, ethyl acetate, ethyl butyrate and ethyl propionate.

5. The bergamot essence according to claim 3, characterized in that The bergamot essence contains: Limonene, accounting for 5%-10% of the total weight of the flavor; Citral, content of 0.2%-2.0% of the total weight of the flavor; β-pinene, accounting for 0.3%-0.5% of the total weight of the flavor; β-Myrcene, 0.3%-0.5% of the total weight of the flavor; Geraniol, content of 0.5%-1.0% of the total weight of the flavor; Citronellal, content of 0.05%-0.1% of the total weight of the flavor; Caryophyllene, content of which accounts for 0.1%-2.0% of the total weight of the essence, Phellandrene, content of which accounts for 0.03%-0.2% of the total weight of the flavor, Ocimene, content of which accounts for 0.03%-0.2% of the total weight of the flavor, p-Cymene, content of which accounts for 0.03%-0.2% of the total weight of the flavor, Ethyl acetate, content of 0.2%-5.0% of the total weight of the flavor, Ethyl butyrate, content of 0.3%-2.0% of the total weight of the flavor, Ethyl propionate, content of 0.3%-2.0% of the total weight of the flavor, Citronellol, content accounts for 0.3%-0.5% of the total weight of the flavor, mass percentage.

6. A method for preparing bergamot essence, characterized in that: The following steps are involved: (1) First, take a non-transparent glass container and add geraniol and citronellol; (2) then adding one or more of ethyl acetate, ethyl propionate, and ethyl butyrate; (3) then adding one or more of limonene, β-pinene, β-myrcene, caryophyllene, phellandrene, ocimene or p-cymene; (4) then adding citral and citronellal; (5) Finally, add the solvent, cover the bottle and shake well.

7. The preparation method according to claim 6, characterized in that: The non-transparent glass container is a glass bottle, a brown glass bottle, a beaker or a flask, and has a volume of 50-1000 ml.

8. The preparation method according to claim 6, characterized in that: The components of the added bergamot essence are based on the analysis and identification results of the volatile oil components of the bergamot exocarp, endocarp and whole fruit dry powder. The volatile oil in the bergamot exocarp, endocarp and bergamot dry powder is extracted by a synchronous distillation-extraction method. According to GC-MS analysis, the mass ratio of terpenes in the sum of all components is not less than 20%, preferably not less than 70%, by mass percentage.

9. The use of the bergamot essence according to claim 1, characterized in that: The bergamot essence is used as edible essence.

10. The use according to claim 9, characterized in that: Bergamot essence is used to restore the aroma components of fresh bergamot fruit and replenish the aroma substances lost during the processing of bergamot products; the bergamot essence is selected from any one of the following formulas: Ethanol version of bergamot essence: Propylene glycol version of bergamot fragrance: Soybean oil version of bergamot essence: Powdered Bergamot Fragrance:

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