Liquid watermelon essence as well as preparation method and application thereof

Abstract

The invention relates to liquid watermelon essence as well as a preparation method and application thereof. The liquid watermelon essence comprises the following raw materials in percentage by mass: 10-15% of melonal propylene glycol acetal; 60 to 70 percent of propylene glycol; 10-15% of an alcohol raw material; 1-5% of an aldehyde raw material; 1-5% of a ketone raw material; 0.5-3% of an ester raw material; 0.5-1% of maltol or a derivative thereof; wherein the alcohol raw material is a mixture of leaf alcohol, cis-6-nonenol and nonanol; the aldehyde raw material is a mixture of vanillin, melonal and cyclamen aldehyde; the ketone raw material is a mixture of raspberry ketone, beta-ionone and dihydrojasmonone; the ester raw material is a mixture of ethyl hexanoate, leaf alcohol acetate, diethyl sebacate, ethyl acetoacetate, methyl octyne carboxylate and benzyl cinnamate; the maltol or the derivative thereof is at least one of ethyl maltol and maltol. The essence is resistant to high temperature, and can maintain a strong watermelon fragrance in a high-temperature food processing process.

Description

Technical Field

[0001] The present invention relates to the field of liquid flavors, and particularly relates to a liquid watermelon flavor and its preparation method and application. Background Art

[0002] Edible flavors are food additives used to impart specific aromas and flavors to foods, capable of mimicking the aromas of natural foods or creating new flavors to enhance the sensory qualities of foods. For example, watermelon flavor can impart a watermelon flavor to foods. Edible flavors are usually prepared by blending and mixing various spices and excipients. According to the form of edible flavors, they can be divided into liquid flavors, solid flavors, paste flavors, etc. Among them, liquid flavors are usually based on solvents, have fluidity, are convenient for blending and use, and can be widely used in baked foods, candies, ice creams, beverages, etc. However, flavors used in baked foods usually need to be baked at 150 - 200°C for 10 - 30 minutes, and currently some commonly used flavors will decompose and volatilize under baking, affecting the aroma. Summary of the Invention

[0003] Aiming at the deficiencies of the prior art, the first object of the present invention is to provide a liquid watermelon flavor that is heat-resistant and can maintain its fragrance during high-temperature food processing.

[0004] The second object of the present invention is to provide a preparation method of the above heat-resistant liquid watermelon flavor.

[0005] The third object of the present invention is to provide an application of the above heat-resistant liquid watermelon flavor.

[0006] To achieve the first object of the present invention, the present invention provides a liquid watermelon flavor, which comprises the following raw materials by mass percentage: 10 - 15% of melonal propylene glycol acetal; 60 - 70% of propylene glycol; 10 - 15% of alcohol raw materials; 1 - 5% of aldehyde raw materials; 1 - 5% of ketone raw materials; 0.5 - 3% of ester raw materials; 0.5 - 1% of maltol or its derivatives; wherein, the alcohol raw materials are a mixture of leaf alcohol, cis-6-nonenol, and nonanol; the aldehyde raw materials are a mixture of vanillin, melonal, and galaxolide; the ketone raw materials are a mixture of raspberry ketone, beta-ionone, and dihydrojasmone; the ester raw materials are a mixture of ethyl hexanoate, leaf alcohol acetate, diethyl sebacate, ethyl acetoacetate, methyl octynoate, and benzyl cinnamate; the maltol or its derivatives are at least one of ethyl maltol and maltol.

[0007] In some embodiments of the present invention, the mass percentages of each raw material are: 10 - 12% of melonal propylene glycol acetal; 60 - 70% of propylene glycol; 12 - 15% of alcohol raw materials; 3 - 5% of aldehyde raw materials; 1 - 3% of ketone raw materials; 1 - 2% of ester raw materials; 0.5 - 0.8% of maltol or its derivatives.

[0008] In some embodiments of the present invention, the mass ratio of cis-3-hexen-1-ol, cis-6-nonen-1-ol and nonanol in the alcohol raw material is (3-4):(2-3):(5-8).

[0009] In some embodiments of the present invention, the mass ratio of cis-3-hexen-1-ol, cis-6-nonen-1-ol and nonanol in the alcohol raw material is (3-4):(2-3):(7-8).

[0010] In some embodiments of the present invention, the mass ratio of vanillin, melonal and cyclamen aldehyde in the aldehyde raw material is (0.3-2):(0.4-2):(0.3-1).

[0011] In some embodiments of the present invention, the mass ratio of raspberry ketone, beta-ionone and dihydrojasmone in the ketone raw material is (0.3-3):(0.4-1):(0.3-1).

[0012] In some embodiments of the present invention, the mass ratio of ethyl hexanoate, cis-3-hexen-1-yl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynecarboxylate and benzyl cinnamate in the ester raw material is (0.1-0.5):(0.05-0.5):(0.1-0.5):(0.05-0.5):(0.1-0.5):(0.1-0.5).

[0013] In some embodiments of the present invention, the mass ratio of vanillin, melonal and cyclamen aldehyde in the aldehyde raw material is (1.5-2):(1-2):(0.5-1).

[0014] In some embodiments of the present invention, the mass ratio of raspberry ketone, beta-ionone and dihydrojasmone in the ketone raw material is (0.3-2):(0.4-0.5):(0.3-0.5).

[0015] In some embodiments of the present invention, the mass ratio of ethyl hexanoate, cis-3-hexen-1-yl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynecarboxylate and benzyl cinnamate in the ester raw material is (0.3-0.5):(0.1-0.3):(0.3-0.5):(0.1-0.2):(0.1-0.2):(0.1-0.3).

[0016] To achieve the second object of the present invention, the present invention provides a method for preparing the above liquid watermelon essence, which comprises the following steps: Step 1: First mix melonal propylene glycol acetal, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives and the first part of alcohol raw materials to obtain a first mixture; Step 2: Second mix the second part of alcohol raw materials with propylene glycol, and then add the first mixture for a third mixing to obtain a second mixture; Step 3: Let the second mixture stand still and then package it separately.

[0017] In some embodiments of the present invention, the first part of alcohol raw materials and the second part of alcohol raw materials are obtained by mixing all leaf alcohol, cis-6-nonenol and nonanol and then separating them.

[0018] In some embodiments of the present invention, the mass ratio of the first part of alcohol raw materials to the second part of alcohol raw materials is (2-3):1.

[0019] In some embodiments of the present invention, the stirring speed of the first mixing is 100-120 rpm, and the stirring time is 20-30 min.

[0020] In some embodiments of the present invention, the stirring speed of the second mixing is 150-200 rpm, and the stirring time is 10-20 min.

[0021] In some embodiments of the present invention, the stirring speed of the third mixing is 50-80 rpm, and the stirring time is 40-50 min.

[0022] In some embodiments of the present invention, the standing time is 6-12 h.

[0023] To achieve the third object of the present invention, the present invention provides the application of the above liquid watermelon essence in food. The food includes beverages, candies or baked foods, and is characterized in that the addition amount of the liquid watermelon essence in the raw materials of the food is 0.001-0.01 wt%.

[0024] Compared with the prior art, the present invention can achieve the following technical effects:

[0025] The present invention uses melonal propylene glycol acetal as the main essence raw material, and is combined with a variety of alcohol raw materials, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives, which can provide a fresh, natural and realistic watermelon flavor. Moreover, melonal propylene glycol acetal itself has good high-temperature resistance. Nonanol in the alcohol raw materials not only has the functions of increasing sweetness and fragrance, but also plays the role of raw material dispersion and cooperating with other raw materials to improve the high-temperature resistance of the liquid essence, so that the liquid watermelon essence can experience high-temperature food processing processes and maintain its fragrance, broadening the use range of the liquid watermelon essence. Detailed Embodiments

[0026] Embodiments of the present invention provide a heat-resistant liquid watermelon essence. This liquid watermelon essence can withstand high temperatures. Even after a high-temperature processing process, foods mixed with this liquid watermelon essence can still maintain a strong watermelon fragrance. The liquid watermelon essence of this embodiment is particularly suitable for baked foods and can also be used in beverages, candies, dairy products, etc.

[0027] Specifically, the liquid watermelon essence of this embodiment includes the following raw materials in mass percentages: melonal propylene glycol acetal 10 - 15%; propylene glycol 60 - 70%; alcohol raw materials 10 - 15%; aldehyde raw materials 1 - 5%; ketone raw materials 1 - 5%; ester raw materials 0.5 - 3%; maltol or its derivatives 0.5 - 1%. The sum of the mass percentages of all raw materials including the above raw materials in the liquid watermelon essence is 100%.

[0028] Among them, melonal propylene glycol acetal is the acetal reaction product of melonal and propylene glycol. Through the acetal reaction, melonal and propylene glycol with relatively small molecular weights are reacted to obtain an acetal reaction product with a larger molecular weight, avoiding the premature volatilization of melonal and propylene glycol during the high-temperature processing of foods. Moreover, melonal propylene glycol acetal can provide fruit fragrances such as watermelon. In this embodiment, the mass percentage of melonal propylene glycol acetal can be, for example, 10%, 11%, 12%, 13%, 14%, 15%, etc.

[0029] As a solvent and carrier, propylene glycol has good solubility, making the texture of the essence more uniform, enhancing the stability and solubility of the essence. It has multiple hydroxyl groups in its molecule, which helps to improve the intermolecular force between raw materials. In this embodiment, the mass percentage of propylene glycol can be, for example, 60%, 61%, 62%, 63%, 64%, 65%, 66%, 67%, 68%, 69%, 70%, etc.

[0030] The alcohol raw materials are a mixture of leaf alcohol, cis - 6 - nonen - 1 - ol, and nonanol. Leaf alcohol has aroma characteristics such as green grass fragrance, herb fragrance, and green leaf fragrance. Cis - 6 - nonen - 1 - ol has an odor similar to floral and fruit fragrances. Nonanol has a sweet and green floral and fruit fragrance. In this embodiment, the mass percentage of the alcohol raw materials can be, for example, 10%, 11%, 12%, 13%, 14%, 15%, etc.

[0031] The aldehyde raw materials are a mixture of vanillin, melonal, and hydroxycitronellal. Vanillin has a strong vanilla fragrance, melonal has a strong and fresh melon fragrance, and hydroxycitronellal has a strong melon and floral odor. In this embodiment, the mass percentage of the aldehyde raw materials can be, for example, 1%, 2%, 3%, 4%, 5%, etc.

[0032] The ketone raw materials are a mixture of raspberry ketone, beta-ionone, and dihydrojasmone. Raspberry ketone has the aroma of berries such as raspberries and a sweet fruity taste, beta-ionone has a floral and herbal aroma, and dihydrojasmone has a strong jasmine floral aroma and a slight fruity aroma. In this embodiment, the mass percentage of the ketone raw materials can be, for example, 1%, 2%, 3%, 4%, 5%, etc.

[0033] The ester raw materials are a mixture of ethyl hexanoate, leaf acetate, diethyl sebacate, ethyl acetoacetate, methyl octyne carboxylate, and benzyl cinnamate. Ethyl hexanoate has a fruity aroma, leaf acetate has a fresh green grass, green leaf, and green fruit aroma, diethyl sebacate has a melon aroma, ethyl acetoacetate has a fruity aroma, methyl octyne carboxylate has a green aroma, and benzyl cinnamate has a light sweet aroma. In this embodiment, the mass percentage of the ester raw materials can be, for example, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, etc.

[0034] Maltol or its derivatives are at least one of ethyl maltol and maltol. Ethyl maltol and maltol have a sweet and caramel aroma and can enhance the sweetness and fragrance. In this embodiment, the mass percentage of maltol or its derivatives can be, for example, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1%, etc.

[0035] It can be seen that the liquid watermelon essence of this embodiment contains a relatively large amount of melonal propylene glycol acetal, and the melonal propylene glycol acetal cooperates with various alcohol raw materials, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives, and can provide a fresh, natural, and realistic watermelon flavor. In addition, melonal propylene glycol acetal itself has good high-temperature resistance. Nonanol in the alcohol raw materials, etc., not only has the function of enhancing sweetness and fragrance, but also cooperates with propylene glycol to disperse various raw materials, making the liquid watermelon essence more uniform, and improving the binding force with other raw materials, avoiding premature volatilization of the raw materials, and improving the high-temperature resistance function of the liquid essence, so that the liquid watermelon essence can experience high-temperature food processing processes and maintain its fragrance, broadening the scope of use of the liquid watermelon essence.

[0036] In some examples, the liquid watermelon essence of this embodiment is mainly composed of the following raw materials in mass percentages: melonal propylene glycol acetal 10 - 15%; propylene glycol 60 - 70%; alcohol raw materials 10 - 15%; aldehyde raw materials 1 - 5%; ketone raw materials 1 - 5%; ester raw materials 0.5 - 3%; maltol or its derivatives 0.5 - 1%. In addition to the above raw materials, the liquid watermelon essence of this embodiment can also contain a small amount of other raw materials, such as auxiliaries, etc.

[0037] In some examples, the liquid watermelon essence of this embodiment is composed of raw materials in the following mass percentages: melonal propylene glycol acetal 10 - 15%; propylene glycol 60 - 70%; alcohol raw materials 10 - 15%; aldehyde raw materials 1 - 5%; ketone raw materials 1 - 5%; ester raw materials 0.5 - 3%; maltol or its derivatives 0.5 - 1%. The liquid watermelon essence of this embodiment contains no other raw materials except the above-mentioned raw materials and inevitable impurities, and the formula is simpler.

[0038] In some examples, the mass percentages of each raw material are: melonal propylene glycol acetal 10 - 12%; propylene glycol 60 - 70%; alcohol raw materials 12 - 15%; aldehyde raw materials 3 - 5%; ketone raw materials 1 - 3%; ester raw materials 1 - 2%; maltol or its derivatives 0.5 - 0.8%. When each raw material adopts the above mass percentages, the watermelon fragrance of the obtained liquid watermelon essence is closer to the real watermelon fragrance, and the high-temperature resistance of the watermelon fragrance is better.

[0039] In some examples, the mass ratio of leaf alcohol, cis-6-nonenol and nonanol in the alcohol raw materials is (3 - 4):(2 - 3):(5 - 8). When each component in the alcohol raw materials adopts the above mass ratio, the watermelon fragrance can be optimized and the high-temperature resistance of the essence can be improved.

[0040] In some examples, the mass ratio of leaf alcohol, cis-6-nonenol and nonanol in the alcohol raw materials is (3 - 4):(2 - 3):(7 - 8). When each component in the alcohol raw materials adopts the above mass ratio, the watermelon fragrance can be further optimized and the high-temperature resistance of the essence can be improved.

[0041] In some examples, the mass ratio of vanillin, melonal and cyclamen aldehyde in the aldehyde raw materials is (0.3 - 2):(0.4 - 2):(0.3 - 1). When each component in the aldehyde raw materials adopts the above ratio, the watermelon fragrance can be optimized.

[0042] In some examples, the mass ratio of vanillin, melonal and cyclamen aldehyde in the aldehyde raw materials is (1.5 - 2):(1 - 2):(0.5 - 1). When each component in the aldehyde raw materials adopts the above ratio, the watermelon fragrance can be further optimized.

[0043] In some examples, the mass ratio of raspberry ketone, beta-ionone and dihydrojasmone in the ketone raw materials is (0.3 - 3):(0.4 - 1):(0.3 - 1). When each component in the ketone raw materials adopts the above ratio, the watermelon fragrance can be optimized.

[0044] In some examples, the mass ratio of raspberry ketone, beta-ionone and dihydrojasmone in the ketone raw materials is (0.3 - 2):(0.4 - 0.5):(0.3 - 0.5). When each component in the ketone raw materials adopts the above ratio, the watermelon fragrance can be further optimized.

[0045] In some examples, when the mass ratio of ethyl hexanoate, cis-3-hexenyl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynoate and benzyl cinnamate in the ester raw materials is (0.1 - 0.5):(0.05 - 0.5):(0.1 - 0.5):(0.05 - 0.5):(0.1 - 0.5):(0.1 - 0.5), the watermelon fragrance can be optimized.

[0046] In some examples, when the mass ratio of ethyl hexanoate, cis-3-hexenyl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynoate and benzyl cinnamate in the ester raw materials is (0.3 - 0.5):(0.1 - 0.3):(0.3 - 0.5):(0.1 - 0.2):(0.1 - 0.2):(0.1 - 0.3), the watermelon fragrance can be further optimized.

[0047] This embodiment also provides a method for preparing a liquid watermelon essence, which includes the following steps:

[0048] Step 1: Mix melonal propylene glycol acetal, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives and the first part of alcohol raw materials for the first time to obtain a first mixture. Through the first mixing, melonal propylene glycol acetal, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives and the first part of alcohol raw materials are evenly mixed with each other, which helps to form intermolecular forces such as hydrogen bonds between the molecules of melonal propylene glycol acetal, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives and the first part of alcohol raw materials.

[0049] Step 2: Mix the second part of alcohol raw materials with propylene glycol for the second time to make the second part of alcohol raw materials and propylene glycol evenly dispersed, and then add the first mixture for the third mixing to make all the raw materials evenly mixed, obtaining a second mixture.

[0050] Step 3: Let the second mixture stand still to reduce bubbles in the mixture, etc., and then package the liquid watermelon essence to obtain a product that can be sold.

[0051] As can be seen from the above, the method for preparing the liquid watermelon essence in this embodiment is simple and convenient to operate, and an evenly distributed essence can be obtained, which is beneficial to large-scale batch production.

[0052] In some examples, the first part of alcohol raw materials and the second part of alcohol raw materials are obtained by mixing all leaf alcohol, cis-6-nonenol and nonanol and then separating them. For example, all leaf alcohol, cis-6-nonenol and nonanol raw materials can be mixed evenly, and then the first part of alcohol raw materials can be weighed or measured according to the ratio, and the remaining part is the second part of alcohol raw materials.

[0053] In some examples, the mass ratio of the first part of the alcohol raw material to the second part of the alcohol raw material is (2 - 3):1, which can make the raw materials of the first mixture dispersed evenly, so as to better improve the intermolecular force by the cooperation of the raw materials.

[0054] In some examples, the stirring speed of the first mixing is 100 - 120 rpm, and the stirring time is 20 - 30 min, which helps to disperse the first mixture evenly and does not introduce too many bubbles.

[0055] In some examples, the stirring speed of the second mixing is 150 - 200 rpm, and the stirring time is 10 - 20 min, which helps the second part of the alcohol raw material with lower viscosity to be mixed evenly with the solvent and saves the manufacturing time.

[0056] In some examples, the stirring speed of the third mixing is 50 - 80 rpm, and the stirring time is 40 - 50 min, which helps to disperse the second mixture evenly and does not introduce too many bubbles.

[0057] In some examples, the standing time is 6 - 12 h.

[0058] This embodiment also provides the application of the above liquid watermelon essence in food. Among them, the addition amount of the liquid watermelon essence in the raw materials of the baked food is 0.001 - 0.01 wt%, which can endow the food with a fresh, natural and realistic watermelon flavor. The food can be, for example, beverages, candies, or baked foods. The watermelon flavor can withstand high-temperature baking and remain strong for a long time after high-temperature baking. The baked food can be biscuits, pastries, bread, etc.

[0059] The technical solution of the present invention will be further described in detail through specific embodiments below. The types and sources of the raw material substances with the same name in the following embodiments are the same.

[0060] The raw material compositions of Examples 1 to 3 and Comparative Examples 1 to 3 are shown in Table 1 below. Each example and comparative example weighed the raw materials according to Table 1 below and prepared the liquid watermelon essence according to the following steps:

[0061] Step 1: Mix the melonal propylene glycol acetal, aldehyde raw material, ketone raw material, ester raw material, maltol or its derivative and the first part of the alcohol raw material for the first time. The first part of the alcohol raw material accounts for 1 / 3 of the mass of the alcohol raw material. The stirring speed of the first mixing is 100 rpm, and the stirring time is 30 min to obtain the first mixture;

[0062] Step 2: Mix the second part of the alcohol raw materials with propylene glycol for the second time. The second part of the alcohol raw materials accounts for 2 / 3 of the mass of the alcohol raw materials. The stirring speed for the second mixing is 150 rpm, and the stirring time is 20 min. Then add the first mixture for the third mixing. The stirring speed for the third mixing is 60 rpm, and the stirring time is 40 min to obtain the second mixture.

[0063] Step 3: Let the second mixture stand for 12 h to obtain the liquid watermelon essence.

[0064] Table 1 Raw material compositions of Examples 1 to 3 and the comparative example

[0065]

[0066]

[0067] Add 0.005 wt% of the above-mentioned essence to the doughs made by the same process respectively. After kneading evenly, bake at 200 °C for 30 min. After the bread is taken out of the oven, let it stand for 1 hour. Ask the technicians related to the essence to taste and evaluate. After the bread is placed in the environment for 1 day, ask the same technicians related to the essence to taste and evaluate again. 10 means strong watermelon fragrance, and 0 means no watermelon fragrance. The evaluation results of ten people for each sample are averaged, and the time interval between two adjacent evaluations of each person is not less than 1 h. The evaluation results are shown in Table 2 below.

[0068] Table 2 Evaluation results of watermelon fragrance

[0069]

[0070] As can be seen from the above table, the liquid watermelon essence prepared in the examples of the present invention maintains a strong watermelon fragrance during the high-temperature processing process and for some time thereafter. The liquid watermelon essence of the present invention is particularly suitable for imparting a strong and lasting watermelon fragrance to baked foods, and can also be used in beverages, candies, etc.

[0071] Finally, it should be emphasized that the above are only the preferred embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A liquid watermelon flavor, characterized in that The following raw materials are included in mass percentage: Melonaldehyde propylene glycol acetal 10-15%; Propylene glycol 60-70%; Alcohol raw materials 10-15%; Aldehyde raw materials 1-5%; Ketone raw materials 1-5%; Ester raw materials 0.5-3%; Maltol or its derivatives 0.5-1%; Wherein, the alcohol raw material is a mixture of leaf alcohol, cis-6-nonenol and nonanol; The aldehyde raw material is a mixture of vanillin, melon aldehyde and scutellaria baicalensis aldehyde; The ketone raw material is a mixture of raspberry ketone, ethylionone and dihydrojasmone; The ester raw material is a mixture of ethyl caproate, leaf acetate, diethyl sebacate, ethyl acetoacetate, methyl octyne carboxylate, and benzyl cinnamate; The maltol or its derivative is at least one of ethyl maltol and maltol.

2. The liquid watermelon flavor according to claim 1, characterized in that The mass percentage of each raw material is: Melonaldehyde propylene glycol acetal 10-12%; Propylene glycol 60-70%; Alcohol raw materials 12-15%; Aldehyde raw materials 3-5%; Ketone raw materials 1-3%; Ester raw materials 1-2%; Maltol or its derivatives 0.5-0.8%.

3. The liquid watermelon flavor according to claim 1 or 2, characterized in that The mass ratio of leaf alcohol, cis-6-nonenol and nonanol in the alcohol raw material is (3-4): (2-3): (5-8).

4. The liquid watermelon flavor according to claim 3, characterized in that The mass ratio of leaf alcohol, cis-6-nonenol and nonanol in the alcohol raw material is (3-4): (2-3): (7-8).

5. The liquid watermelon flavor according to claim 1 or 2, characterized in that The mass ratio of vanillin, melonaldehyde and sedgealdehyde in the aldehyde raw materials is (0.3-2): (0.4-2): (0.3-1); The mass ratio of raspberry ketone, ethylionone and dihydrojasmone in the ketone raw material is (0.3-3): (0.4-1): (0.3-1); The mass ratio of ethyl caproate, phytyl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynecarboxylate and benzyl cinnamate in the ester raw materials is (0.1-0.5):(0.05-0.5):(0.1-0.5):(0.05-0.5):(0.1-0.5):(0.1-0.5).

6. The liquid watermelon flavor according to claim 5, characterized in that The mass ratio of vanillin, melonaldehyde and sedgealdehyde in the aldehyde raw materials is (1.5-2): (1-2): (0.5-1); The mass ratio of raspberry ketone, ethylionone and dihydrojasmone in the ketone raw material is (0.3-2): (0.4-0.5): (0.3-0.5); The mass ratio of ethyl caproate, phytyl acetate, diethyl sebacate, ethyl acetoacetate, methyl octynecarboxylate and benzyl cinnamate in the ester raw materials is (0.3-0.5):(0.1-0.3):(0.3-0.5):(0.1-0.2):(0.1-0.2):(0.1-0.3).

7. The method for preparing the liquid watermelon flavor according to any one of claims 1 to 6, characterized in that The following steps are involved: Step 1: mixing melonaldehyde propylene glycol acetal, aldehyde raw materials, ketone raw materials, ester raw materials, maltol or its derivatives and the first part of alcohol raw materials for the first time to obtain a first mixture; Step 2: Mixing the second portion of alcohol raw material with propylene glycol for a second time, and then adding the first mixture to mix for a third time to obtain a second mixture; Step 3: Let the second mixture stand and then divide it into portions.

8. The method for preparing liquid watermelon flavor according to claim 7, characterized in that: The first part of alcohol raw material and the second part of alcohol raw material are obtained by mixing all leaf alcohol, cis-6-nonenol and nonanol and then separating them; The mass ratio of the first part of alcohol raw material to the second part of alcohol raw material is (2-3):

1.

9. The method for preparing liquid watermelon flavor according to claim 8, characterized in that: The stirring speed of the first mixing is 100-120 rpm, and the stirring time is 20-30 min; The stirring speed of the second mixing is 150-200 rpm, and the stirring time is 10-20 min; The stirring speed of the third mixing is 50-80 rpm, and the stirring time is 40-50 min; The standing time is 6 to 12 hours.

10. Use of the liquid watermelon flavor according to any one of claims 1 to 6 or the liquid watermelon flavor obtained by the preparation method according to any one of claims 7 to 9 in food, wherein the food includes beverages, candies or baked goods, characterized in that The liquid watermelon flavor is added in an amount of 0.001-0.01 wt % to the raw materials of food.

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