Roxburgh rose essence and preparation method thereof

Abstract

The invention discloses roxburgh rose essence and a preparation method thereof, and belongs to the technical field of edible essence. The invention discloses roxburgh rose essence. The invention relates to a disinfectant which is prepared from the following components in percentage by mass: dimethyl sulfide, eugenol methyl ether, eugenol, 1% of limonene, strawberry acid, ethyl acetoacetate, 1% of ethyl butyrate, acetic acid, furanone, 1% of leaf alcohol, 1% of leaf acetate, hexanol, 1% of eucalyptus oil, 1% of theaspirane, 1% of 4-methyl-5-(beta-ethoxyl)-thiazole and 1% of watermelon aldehyde. And mixing the enzymolysis fruit juice freeze-dried substance and a solvent, and uniformly stirring to obtain the roxburgh rose essence. The rosa roxburghii essence is prepared according to the flavor characteristics of the natural rosa roxburghii, the used fragrant raw materials are convenient to obtain, and the obtained rosa roxburghii essence is strong in fragrance, natural, vivid, coordinated and stable, has the characteristic fruit fragrance and the food tasty feeling of the natural rosa roxburghii, and can be used as a food additive to be applied to flavoring of foods such as beverages, dairy products, cakes, ice cream, candies, preserved fruits and cans.

Description

Technical Field

[0001] The present invention relates to the technical field of edible flavors, and particularly to a Rosa roxburghii Tratt flavor and a preparation method thereof. Background Art

[0002] Rosa roxburghii Tratt is the fruit of the sericea Lindl plant of the Rosaceae family, also known as Franc fruit, rose hip, spring-sending fruit, etc. It grows mostly on sunny slopes at an altitude of 500 - 2500 meters and is a characteristic fruit widely distributed in the regions of Yunnan, Guizhou, and Sichuan in China. Rosa roxburghii Tratt is rich in bioactive substances such as ascorbic acid (VC), superoxide dismutase (SOD), rutin, etc., and has various physiological functions such as antioxidant, immune enhancement, anti-aging, and anti-tumor, with extremely high nutritional and medicinal values.

[0003] Fresh Rosa roxburghii Tratt has a unique fresh, sweet, and sour characteristic aroma, which is pleasant. Rosa roxburghii Tratt flavor can not only be applied to Rosa roxburghii Tratt juice, but also to other various foods such as sour milk, candies, pastries, preserved fruits, fruit wines, canned foods, etc., which can effectively enhance the characteristic fruit aroma of Rosa roxburghii Tratt and effectively improve its sour and astringent taste, and increase the added value of products. Therefore, the creation of Rosa roxburghii Tratt flavor is of great significance.

[0004] However, there has been no report on the preparation of Rosa roxburghii Tratt flavor at present. To create a flavor with novel aroma or fragrance, it is necessary to master the application range of spices, and then select appropriate varieties to prepare the flavor. When preparing, use the aroma characteristics of the spices, master the formula pattern according to the aroma style, and master the application technical knowledge to make a prescription. After repeated modification and improvement, and after the test of the flavored product, it can be finalized until it is satisfactory. Therefore, it is very difficult to imitate the natural and vivid Rosa roxburghii Tratt aroma.

[0005] With the continuous improvement of people's living standards, the development of Rosa roxburghii Tratt flavor with strong aroma, natural and vivid, coordinated and stable has broad market application prospects. To solve this problem, the present invention provides a formula of Rosa roxburghii Tratt flavor with strong aroma and natural and vivid, and a preparation method thereof. Summary of the Invention

[0006] In view of this, the main purpose of the present invention is to provide a formula of Rosa roxburghii Tratt flavor with strong aroma and natural and vivid, and a preparation method thereof.

[0007] The first object of the present invention is to provide a modulated Rosa roxburghii Tratt flavor. Calculated by mass fraction, its raw material composition and content are as follows:

[0008] Dimethyl sulfide 0.01 - 0.3%, methyl eugenol 0.025 - 1%, eugenol 0.025 - 0.5%, 1% limonene 0.25 - 5%, strawberry acid 0.005 - 0.5%, ethyl acetoacetate 0.5 - 5%, 1% ethyl butyrate 0.05 - 5%, acetic acid 0.05 - 2%, furanone 0.005 - 0.25%, 1% leaf alcohol 0.05 - 2.5%, 1% leaf acetate 0.005 - 0.25%, hexanol 0.005 - 0.5%, 1% eucalyptus oil 0.005 - 0.3%, 1% theaspirane 0.05 - 5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05 - 5%, 1% watermelon aldehyde 0.05 - 5%, enzymatically hydrolyzed fruit juice lyophilized product 1 - 50%;

[0009] The balance is solvent;

[0010] The solvent is propylene glycol, glyceryl triacetate, ethanol or salad oil;

[0011] The method for preparing the enzymatically hydrolyzed fruit juice lyophilized product: Add flavor enzyme to the original juice of Rosa roxburghii tratt, enzymatically hydrolyze it in a constant temperature shaker, then inactivate the enzyme, take the supernatant after centrifugation, and freeze-dry to obtain the enzymatically hydrolyzed fruit juice lyophilized product.

[0012] Among them, 1% ethyl butyrate 0.05 - 5% means that a solution with a mass concentration of 1% ethyl butyrate solution is added to the essence system in a proportion of 0.05 - 5%; similarly, the other raw materials containing 1% are added in the same way (the solvent is generally propylene glycol, except for a very small number of raw materials that are insoluble in propylene glycol, such as methyl eugenol and limonene solution using glyceryl triacetate).

[0013] In one embodiment, the flavor enzyme includes one or more of β-glucosidase, pectinase, α-L-rhamnosidase or naringinase. The enzymatic hydrolysis temperature is 35 - 55°C, preferably 45°C; the enzymatic hydrolysis time is 30 - 90 min, preferably 60 min; the enzyme addition amount is 10 - 35 U / L, preferably 15 U / L.

[0014] Among them, β-glucosidase is purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd., cellulase, α-amylase and papain are purchased from Shanghai Sinopharm Chemical Reagent Co., Ltd., pectinase is purchased from Novozymes (China) Investment Co., Ltd., α-L-rhamnosidase is purchased from Shandong Fengtai Biotech Co., Ltd., and naringinase is purchased from Qingdao Youshunfa Biotechnology Co., Ltd.

[0015] In one embodiment, the specific preparation method of the original juice of Rosa roxburghii tratt is: Select ripe Rosa roxburghii tratt fruits without mildew and spoilage, crush, press and filter to obtain the original juice of Rosa roxburghii tratt, and store it in the refrigerator for later use.

[0016] In one embodiment, the enzyme is inactivated using a boiling water bath, then centrifuged using a centrifuge, and then quickly frozen, and dried using a freeze dryer to form a freeze-dried product.

[0017] In one embodiment, for the method of making the enzymatically hydrolyzed fruit juice freeze-dried product, the amount of Rosa roxburghii Tratt original juice used is 100 mL, the enzyme addition amount is 15 U / L, the enzymatic hydrolysis temperature is 45 °C, the enzymatic hydrolysis time is 60 min, the shaker speed is 60 rpm, the inactivation time is 3 min, the centrifuge speed is 8000 rpm, and the centrifugation time is 3 min.

[0018] In one embodiment, for the Rosa roxburghii Tratt essence, calculated by mass percentage, the raw material composition and content are as follows: dimethyl sulfide 0.05 - 0.2%, eugenol methyl ether 0.05 - 0.5%, eugenol 0.05 - 0.25%, 1% limonene 0.25 - 2.5%, strawberry acid 0.005 - 0.3%, ethyl acetoacetate 0.5 - 5%, 1% ethyl butyrate 0.1 - 3%, acetic acid 0.1 - 1.5%, furanone 0.005 - 0.2%, 1% leaf alcohol 0.1 - 1.5%, 1% ethyl leaf acetate 0.01 - 0.25%, hexanol 0.01 - 0.25%, 1% eucalyptus oil 0.005 - 0.15%, 1% theaspirane 0.05 - 1.5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05 - 1.5%, 1% watermelon aldehyde 0.05 - 2%, enzymatically hydrolyzed fruit juice freeze-dried product 3 - 30%; the balance is solvent; the solvent is propylene glycol, glyceryl triacetate, ethanol or salad oil.

[0019] In one embodiment, for the Rosa roxburghii Tratt essence, calculated by mass percentage, the raw material composition and content are as follows: dimethyl sulfide 0.05%, eugenol methyl ether 0.5%, eugenol 0.05%, 1% limonene 0.25%, strawberry acid 0.005%, ethyl acetoacetate 0.5%, 1% ethyl butyrate 0.1%, acetic acid 1.5%, furanone 0.005%, 1% leaf alcohol 0.1%, 1% ethyl leaf acetate 0.25%, hexanol 0.25%, 1% eucalyptus oil 0.005%, 1% theaspirane 0.05%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05%, 1% watermelon aldehyde 0.05%, enzymatically hydrolyzed fruit juice freeze-dried product 3%; the balance is solvent; the solvent is propylene glycol.

[0020] In one embodiment, the raw material composition and content of the Rosa roxburghii Tratt essence are as follows by mass percentage: dimethyl sulfide 0.2%, eugenol methyl ether 0.05%, eugenol 0.25%, limonene 2.5%, strawberry acid 0.3%, ethyl acetoacetate 5%, ethyl butyrate 3%, acetic acid 0.1%, furanone 0.2%, leaf alcohol 1.5%, leaf acetate 0.01%, hexanol 0.01%, eucalyptus oil 0.15%, sclareolide 1.5%, 4-methyl-5-(β-hydroxyethyl)-thiazole 1.5%, watermelon aldehyde 2%, enzymatically hydrolyzed juice freeze-dried product 30%; the balance is solvent; the solvent is ethanol.

[0021] In one embodiment, the raw material composition and content of the Rosa roxburghii Tratt essence are as follows by mass percentage: dimethyl sulfide 0.1%, eugenol methyl ether 0.25%, eugenol 0.1%, limonene 1.2%, strawberry acid 0.15%, ethyl acetoacetate 2.5%, ethyl butyrate 1.5%, acetic acid 0.5%, furanone 0.1%, leaf alcohol 0.7%, leaf acetate 0.1%, hexanol 0.1%, eucalyptus oil 0.05%, sclareolide 0.5%, 4-methyl-5-(β-hydroxyethyl)-thiazole 0.5%, watermelon aldehyde 1.0%, enzymatically hydrolyzed juice freeze-dried product 15%; the balance is solvent; the solvent is propylene glycol.

[0022] The present invention also provides a preparation method of the Rosa roxburghii Tratt essence, which mainly includes:

[0023] Mix dimethyl sulfide, eugenol methyl ether, eugenol, limonene, strawberry acid, ethyl acetoacetate, ethyl butyrate, acetic acid, furanone, leaf alcohol, leaf acetate, hexanol, eucalyptus oil, sclareolide, 4-methyl-5-(β-hydroxyethyl)-thiazole, watermelon aldehyde, enzymatically hydrolyzed juice freeze-dried product and solvent and stir evenly to obtain the Rosa roxburghii Tratt essence.

[0024] Among them, the production method of the enzymatically hydrolyzed juice freeze-dried product: add flavor enzyme to the original juice of Rosa roxburghii Tratt, enzymatically hydrolyze it in a constant temperature shaker, inactivate the enzyme using a boiling water bath, then centrifuge it using a centrifuge, then take the supernatant and quickly freeze it, and dry it using a freeze dryer to form a freeze-dried product.

[0025] The flavor enzyme includes one or more of β-glucosidase, pectinase, α-L-rhamnosidase or naringinase. The enzymatic hydrolysis temperature is 35-55°C, preferably 45°C; the enzymatic hydrolysis time is 30-90 min, preferably 60 min; the enzyme addition amount is 10-35 U / L, preferably 15 U / L.

[0026] Among them, β-glucosidase was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd., pectinase was purchased from Novozymes (China) Investment Co., Ltd., α-L-rhamnosidase was purchased from Shandong Fengtai Biotechnology Co., Ltd., and naringinase was purchased from Qingdao Youshunfa Biotechnology Co., Ltd.

[0027] The present invention also provides foods containing the above-mentioned Rosa roxburghii Tratt essence, such as yogurt, candies, pastries, preserved fruits, fruit wines, canned foods and other various foods.

[0028] In one embodiment, the food is Rosa roxburghii Tratt juice.

[0029] The present invention also provides a method for improving the flavor of foods, which includes using the Rosa roxburghii Tratt essence of the present invention.

[0030] Advantages and effects of the present invention:

[0031] (1) The Rosa roxburghii Tratt essence of the present invention is prepared according to the natural Rosa roxburghii Tratt flavor characteristics. The fragrance raw materials used are convenient in source, with rich, natural, vivid, coordinated and stable aroma, and having the characteristic fruit aroma and appetizing feeling of natural Rosa roxburghii Tratt.

[0032] (2) The Rosa roxburghii Tratt essence of the present invention has a wide application range and can be used as a food additive for flavoring beverages, dairy products, pastries, ice creams, candies, preserved fruits, canned foods and other foods. Specific embodiments

[0033] The following examples are used to further illustrate the present invention, but the present invention is not limited thereto.

[0034] The specifications and information of the production manufacturers of various raw materials or reagents used in the embodiments of the present invention are shown in Table 1:

[0035] Table 1

[0036] Raw material name Specification Manufacturer Dimethyl sulfide Fragrance grade Shanghai Jiulin Industry Co., Ltd. Eugenol methyl ether Fragrance grade Beida Zhengyuan Technology Co., Ltd. Eugenol Fragrance grade Beida Zhengyuan Technology Co., Ltd. Limonene Fragrance grade Beida Zhengyuan Technology Co., Ltd. Strawberry acid Fragrance grade Shanghai Jiulin Industry Co., Ltd. Ethyl acetoacetate Fragrance grade Beida Zhengyuan Technology Co., Ltd. Ethyl butyrate Fragrance grade Beida Zhengyuan Technology Co., Ltd. Eucalyptus oil Fragrance grade Beida Zhengyuan Technology Co., Ltd. Furaneol Fragrance grade Beida Zhengyuan Technology Co., Ltd. Leaf alcohol Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. Ethyl leaf acetate Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. Hexanol Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. Theaspirane Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. 4-Methyl-5-(β-hydroxyethyl)-thiazole Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. Watermelon aldehyde Fragrance grade Shanghai Meixin Chemical Technology Co., Ltd. Propylene glycol Food grade Shanghai Meixin Chemical Technology Co., Ltd. Triacetin Food grade Shanghai Meixin Chemical Technology Co., Ltd. Ethanol Food grade Guangzhou Suixin Chemical Industry Co., Ltd. Acetic acid Food grade Henan Runcheng Chemical Products Co., Ltd.

[0037] Example 1: Enzymatic hydrolysis process of Rosa roxburghii Tratt juice with different enzymes

[0038] The enzymatic hydrolysis process of Rosa roxburghii Tratt juice is as follows:

[0039] Preparation of Rosa roxburghii Tratt original juice: Select ripe Rosa roxburghii Tratt fresh fruits without mildew or spoilage, crush, press and filter to obtain Rosa roxburghii Tratt original juice.

[0040] Place the Rosa roxburghii Tratt original juice in a 250 ml conical flask, add flavor enzyme, enzymatically hydrolyze in a constant temperature shaker, inactivate the enzyme using a boiling water bath, then centrifuge using a centrifuge, and then take the supernatant and quick-freeze it, and dry it using a freeze dryer to form a freeze-dried product.

[0041] Among them, the dosage of Rosa roxburghii Tratt original juice is 100 mL, the total enzyme addition is 15 U / L (when using a complex enzyme for enzymatic hydrolysis, the addition amount of each enzyme is the same), the enzymatic hydrolysis temperature is 45 °C, the enzymatic hydrolysis time is 60 min, the shaker rotation speed is 60 rpm, the inactivation time is 3 min, the centrifuge rotation speed is 8000 rpm, and the centrifugation time is 3 min.

[0042] Rosa roxburghii Tratt original juice was enzymatically hydrolyzed using different enzymes. Among them, β-glucosidase was purchased from Sigma-Aldrich (Shanghai) Trading Co., Ltd., pectinase was purchased from Novozymes (China) Investment Co., Ltd., α-L-rhamnosidase was purchased from Shandong Fengtai Biotechnology Co., Ltd., and naringinase was purchased from Qingdao Youshunfa Biotechnology Co., Ltd.

[0043] The aroma of the enzymatically hydrolyzed juice was evaluated sensorially, and the results are shown in Table 2 below.

[0044] Table 2 Enzymatic hydrolysis effects of different enzymes on Rosa roxburghii Tratt juice

[0045]

[0046] As can be seen from Table 2, compared with the Rosa roxburghii Tratt original juice without enzymatic hydrolysis treatment, Enzymes No. 1-5 all have a good effect on clarifying the juice; moreover, Enzymes No. 1, 2, 4, and 5 have a more obvious aroma-enhancing effect on Rosa roxburghii Tratt juice. After the original juice is treated with enzymes, the characteristic aroma of Rosa roxburghii Tratt is enhanced, the bitterness is reduced, and the overall aroma is softer and more beautiful; however, the aroma-enhancing effect of Enzyme No. 3 on Rosa roxburghii Tratt original juice is weak, and there is no obvious improvement in aroma and taste.

[0047] However, adding in the form of juice cannot guarantee the quantitative use of this enzymatic hydrolysis product in the Rosa roxburghii Tratt essence formula. Therefore, in order to enable its quantitative addition to the Rosa roxburghii Tratt essence formula, the enzymatically hydrolyzed juices of Enzymes No. 1, 2, 4, and 5 were freeze-dried. Through sensory evaluation, the aroma of the freeze-dried product is strong, soft, rich in sour aroma and appetizing, the green aroma is full but not light and floating, the sweet aroma is not greasy, and it has very good Rosa roxburghii Tratt fruit aroma characteristics, indicating that using the freeze-drying method to treat the enzymatically hydrolyzed juice can better retain the aroma of the enzymatically hydrolyzed Rosa roxburghii Tratt juice, and Enzyme No. 5 is preferred.

[0048] Example 2: Identification of key aroma components of Rosa roxburghii Tratt fruit

[0049] The solid-phase microextraction method was used to extract the volatile aroma substances of Rosa roxburghii Tratt fruit, and the key aroma components of Rosa roxburghii Tratt fruit were identified by combining gas chromatography-olfactometry-mass spectrometry (SPME-GC-MS-O). Among them, solid-phase microextraction integrates extraction, concentration, and desorption, and is a new solvent-free sample treatment technology. The GC-MS-O coupling technology can not only use GC-MS to qualitatively analyze compounds and obtain their structural information, but also use an olfactometer to identify whether they have olfactory sensations (aroma activity) at the same time. The olfactory panelists record the aroma of the substances they smell in the olfactory detection port and qualitatively describe the aroma.

[0050] SPME extraction of volatile aroma substances from Rosa roxburghii Tratt: After removing the calyx, pedicel, and seeds from fresh Rosa roxburghii Tratt fruit, it was crushed in a mortar. The pulp was poured into a 20 mL headspace vial to half its volume, 1 g of NaCl was added, and after covering the vial, it was placed in a 40 °C water bath for 35 min of extraction. The extraction head was inserted into the GC injection port for 2 min of desorption.

[0051] GC conditions: Chromatographic column: DB-5ms capillary column (30 m × 0.25 mm, 0.25 μm); Temperature programming: Hold at 50 °C for 2 min, increase to 230 °C at 5 °C / min, and hold for 5 min; Carrier gas (He) pressure 117.6 kPa; Total flow rate 23.0 mL / min; Column flow rate 2 mL / min; Linear velocity 51.3 cm / sec; Purge flow rate 3 mL / min; Injection port temperature: 250 °C; Splitless.

[0052] MS conditions: Ionization mode is EI source; Electron energy is 70 eV; Ion source temperature: 200 °C; Mass spectrometry interface temperature: 240 °C; Mass scanning range m / z: 33 - 400.

[0053] Olfactory conditions: 3 perfume evaluators all have more than 1 year of perfume evaluation experience. When at least 2 perfume evaluators smell the same odor at the same retention time, it is determined that this component is effective at this retention time.

[0054] Aroma component evaluation: The aroma extract dilution analysis (AEDA) was used to determine the key aroma components that contribute significantly to the overall aroma of Rosa roxburghii Tratt. AEDA mainly relies on the flavor dilution factor (FD value) to determine the contribution degree of a single aroma-active component to the overall aroma. The larger the FD value, the greater the contribution to the overall aroma. The split ratio was gradually increased in a ratio of 1:3, and the diluted samples were analyzed by an olfactometer each time until this aroma substance could no longer be smelled, screening out the key aroma components and their intensities, and determining the size of their contribution to the overall aroma.

[0055] A total of 52 odoriferous aroma components were detected by GC-MS-O technology. Among them, 12 aroma compounds with an FD value of 81, including ethyl butyrate, leaf alcohol, ethyl octanoate, benzaldehyde, ethyl benzoate, valenciaene, elemicin, and 5 unknown compounds, respectively provided fruity, green, herbal, tea, floral, and caramel aromas, contributing the most to the aroma of Rosa roxburghii fruits. Another 40 aroma components were identified as contributing to the aroma of Rosa roxburghii fruits, providing citrus fruity, green, honey-sweet, sour, and fresh aromas. See Table 3 for details.

[0056] Table 3 Identification of Key Aroma Components of Rosa roxburghii by AEDA Method

[0057]

[0058]

[0059]

[0060] The key aroma components of Rosa roxburghii analyzed by GC-MS-O were classified by flavoring technology. Combining sensory evaluation, suitable compounds were selected, as shown in Table 4. With green, fruity, sweet, and spicy aromas as the main body aromas, fresh, sour, herbal, and tea aromas were used for blending and modification. Among them, green and fruity flavoring agents presented the fresh and attractive feeling of Rosa roxburghii fruits as the top note, supplemented by herbal and tea aroma raw materials to make the essence more multi-layered and full; sweet and spicy flavoring agents as the middle note could increase the fullness of the essence, and caramel-sweet aroma could provide a soft base note. The use of natural extracts could effectively increase the naturalness and vividness of the essence, improving the similarity between the essence aroma and Rosa roxburghii fruits.

[0061] Table 4 Compound Selection for Rosa roxburghii Essence Formula

[0062]

[0063]

[0064] Example 3:

[0065] A Rosa roxburghii essence, calculated by mass percentage, its raw material composition and content are shown in Table 5:

[0066] Table 5

[0067] Raw material Fragrance note Contribution degree Relative content Dimethyl sulfide Fresh fragrance 0.05％ Eugenol methyl ether Spicy-sweet, floral 0.5％ Eugenol Spicy-sweet, floral 0.05％ 1% Limonene Fruity, citrus 0.25％ Strawberry acid Fruity, sour 0.005％ Ethyl acetoacetate Fruity, green 0.5％ 1% Ethyl butyrate Fruity 81 0.1％ Acetic acid Sour 9 1.5％ Furaneol Caramel-like sweet 0.005％ 1% Leaf alcohol Green, grassy 81 0.1％ 1% Ethyl leaf acetate Green, grassy 0.25％ Hexanol Green, leafy 27 0.25％ 1% Eucalyptus oil Herbal 0.005％ 1% Theaspirane Tea-like, herbal 0.05％ 1% 4-Methyl-5-(β-hydroxyethyl)-thiazole Fresh, soy milk-like 0.05％ 1% Watermelon aldehyde Fruity, melon 0.05％ Enzymatic hydrolyzed juice freeze-dried product Fruity, rosa roxburghii tratt 3％

[0068] Among them, the enzymatically hydrolyzed juice freeze-dried product is the enzymatically hydrolyzed juice freeze-dried product prepared by Enzyme No. 5 in Example 1, and the solvent is propylene glycol.

[0069] The preparation method of the above-mentioned Rosa roxburghii Tratt essence, with the total raw materials calculated as 100 g, is to mix 0.05 g of dimethyl sulfide, 0.5 g of methyleugenol, 0.05 g of eugenol, 0.25 g of 1% limonene, 0.005 g of strawberry acid, 0.5 g of ethyl acetoacetate, 0.1 g of 1% ethyl butyrate, 1.5 g of acetic acid, 0.005 g of furanone, 0.1 g of 1% leaf alcohol, 0.25 g of 1% ethyl leaf acetate, 0.25 g of hexanol, 0.005 g of 1% eucalyptus oil, 0.05 g of 1% theaspirane, 0.05 g of 1% 4-methyl-5-(β-hydroxyethyl)-thiazole, 0.05 g of 1% watermelon aldehyde, 3 g of enzymatically hydrolyzed juice freeze-dried product and 93.285 g of propylene glycol evenly in a stirring container, and then the Rosa roxburghii Tratt essence can be obtained. Through sensory evaluation, the obtained Rosa roxburghii Tratt essence has the characteristic fruity aroma of Rosa roxburghii Tratt acid, green and sweet, with fresh and natural aroma.

[0070] Example 4:

[0071] A Rosa roxburghii Tratt essence, calculated by mass percentage, its raw material composition and content are shown in Table 6:

[0072] Table 6

[0073] Raw material Fragrance note Contribution degree Relative content Dimethyl sulfide Fresh fragrance 0.2％ Eugenol methyl ether Spicy-sweet, floral 0.05％ Eugenol Spicy-sweet, floral 0.25％ 1% Limonene Fruity, citrus 2.5％ Strawberry acid Fruity, sour 0.3％ Ethyl acetoacetate Fruity, green 5％ 1% Ethyl butyrate Fruity 81 3％ Acetic acid Sour 9 0.1％ Furaneol Caramel-like sweet 0.2％ 1% Leaf alcohol Green, grassy 81 1.5％ 1% Ethyl leaf acetate Green, grassy 0.01％ Hexanol Green, leafy 27 0.01％ 1% Eucalyptus oil Herbal 0.15％ 1% Theaspirane Tea-like, herbal 1.5％ 1% 4-Methyl-5-(β-hydroxyethyl)-thiazole Fresh, soy milk-like 1.5％ 1% Watermelon aldehyde Fruity, melon 2％ Enzymatic hydrolyzed juice freeze-dried product Fruity, rosa roxburghii tratt 30％

[0074] The enzymatically hydrolyzed juice freeze-dried product is the enzymatically hydrolyzed juice freeze-dried product made by Enzyme No. 5 in Example 1, and the solvent is ethanol.

[0075] The preparation method of the above-mentioned Rosa roxburghii Tratt essence, with the total raw materials calculated as 100 g, is to mix 0.2 g of dimethyl sulfide, 0.05 g of methyleugenol, 0.25 g of eugenol, 2.5 g of 1% limonene, 0.3 g of strawberry acid, 5 g of ethyl acetoacetate, 3 g of 1% ethyl butyrate, 0.1 g of acetic acid, 0.2 g of furanone, 1.5 g of 1% leaf alcohol, 0.01 g of 1% ethyl leaf acetate, 0.01 g of hexanol, 0.15 g of 1% eucalyptus oil, 1.5 g of 1% theaspirane, 1.5 g of 1% 4-methyl-5-(β-hydroxyethyl)-thiazole, 2 g of 1% watermelon aldehyde, 30 g of enzymatically hydrolyzed juice freeze-dried product and 51.73 g of ethanol evenly in a stirring container, and then the Rosa roxburghii Tratt essence can be obtained. Through sensory evaluation, the obtained Rosa roxburghii Tratt essence has the characteristic fruity aroma of Rosa roxburghii Tratt acid, green and sweet, with fresh and natural aroma.

[0076] Example 5:

[0077] A Rosa roxburghii Tratt essence, calculated by mass percentage, its raw material composition and content are shown in Table 7:

[0078] Table 7

[0079] Raw material Fragrance note Contribution degree Relative content Dimethyl sulfide Fresh fragrance 0.1％ Eugenol methyl ether Spicy-sweet, floral 0.25％ Eugenol Spicy-sweet, floral 0.1％ 1% Limonene Fruity, citrus 1.2％ Strawberry acid Fruity, sour 0.15％ Ethyl acetoacetate Fruity, green 2.5％ 1% Ethyl butyrate Fruity 81 1.5％ Acetic acid Sour 9 0.5％ Furaneol Caramel-like sweet 0.1％ 1% Leaf alcohol Green, grassy 81 0.7％ 1% Ethyl leaf acetate Green, grassy 0.1％ Hexanol Green, leafy 27 0.1％ 1% Eucalyptus oil Herbal 0.05％ 1% Theaspirane Tea-like, herbal 0.5％ 1% 4-Methyl-5-(β-hydroxyethyl)-thiazole Fresh, soy milk-like 0.5％ 1% Watermelon aldehyde Fruity, melon 1.0％ Enzymatic hydrolyzed juice freeze-dried product Fruity, rosa roxburghii tratt 15％

[0080] The enzymatic hydrolysis juice freeze-dried product is the one prepared by Enzyme No. 5 in Example 1, and the solvent is propylene glycol.

[0081] For the preparation method of the above-mentioned Rosa roxburghii Tratt essence, based on 100 g of the total raw materials, that is, 0.1 g of dimethyl sulfide, 0.25 g of methyleugenol, 0.1 g of eugenol, 1.2 g of 1% limonene, 0.15 g of strawberry acid, 2.5 g of ethyl acetoacetate, 1.5 g of 1% ethyl butyrate, 0.5 g of acetic acid, 0.1 g of furanone, 0.7 g of 1% leaf alcohol, 0.1 g of 1% ethyl leaf acetate, 0.1 g of hexanol, 0.05 g of 1% eucalyptus oil, 0.5 g of 1% theaspirane, 0.5 g of 1% 4-methyl-5-(β-hydroxyethyl)-thiazole, 1.0 g of 1% watermelon aldehyde, 15 g of the enzymatic hydrolysis juice freeze-dried product and 75.65 g of propylene glycol are mixed evenly in a stirring container to obtain the Rosa roxburghii Tratt essence. Through sensory evaluation, the obtained Rosa roxburghii Tratt essence has the characteristic fruity aroma of Rosa roxburghii Tratt acid, green and sweet, with a fresh and natural aroma.

[0082] Comparative Example 1:

[0083] The difference from Example 3 is that the enzymatic hydrolysis juice freeze-dried product used is the original juice freeze-dried product in Example 1, and the rest is the same.

[0084] Comparative Example 2:

[0085] The difference from Example 3 is that the enzymatic hydrolysis juice freeze-dried product used is the one prepared by Enzyme No. 3 in Example 1, and the rest is the same.

[0086] Comparative Example 3:

[0087] The difference from Example 3 is that the eugenol substance is changed to isoeugenol (different in spicy and sweet), and the types and dosages of other substances remain unchanged.

[0088] Comparative Example 4:

[0089] The difference from Example 3 is that leaf alcohol (green fragrance) is not added, and the types and dosages of other substances remain unchanged.

[0090] Comparative Example 5:

[0091] The difference from Example 3 is that 4-methyl-5-(β-hydroxyethyl)-thiazole (fresh fragrance) is not added, and the types and dosages of other substances remain unchanged.

[0092] Sensory evaluation

[0093] The standards for sensory evaluation are shown in Table 8:

[0094] Table 8 Standards for sensory evaluation of Rosa roxburghii Tratt essence

[0095]

[0096]

[0097] Twenty sensory evaluators scored the sensory evaluation of Examples 3-5 and Comparative Examples 1-6 according to the standard. An anonymous scoring system was adopted, and the final results are shown in Table 9:

[0098] Table 9 Sensory evaluation results of Rosa roxburghii Tratt essence

[0099] Project Aroma simulation sense Aroma intensity Taste simulation degree Taste preference degree Comprehensive score Example 3 4 3.8 3.8 3.6 3.8 Example 4 4.5 4 4.5 4.2 4.3 Example 5 4 4.2 4 3.8 4 Comparative example 1 3.5 3.2 3.5 3 3.3 Comparative example 2 3.2 3.6 3 3 3.2 Comparative example 3 3.8 3.8 3.5 3.4 3.6 Comparative example 4 3.2 3 2.8 3 3 Comparative example 5 3.2 3.2 3 3 3.1

[0100] According to the sensory evaluation results, it can be seen that each fragrance note such as sour, green, sweet, and fresh in the Rosa roxburghii Tratt essence makes an important contribution to its aroma and taste. Perfumers need to fully consider the fragrance notes and combine factors such as their intensity and contribution. Through a large amount of work, continuous debugging and tasting, they can fully feel the comprehensive impact of the change in the dosage of each fragrance raw material on the aroma and taste of the Rosa roxburghii Tratt essence, so as to formulate a Rosa roxburghii Tratt essence with good aroma and taste, high simulation degree, and being liked by people.

Claims

1. A Rosa roxburghii Tratt essence, characterized in that, Calculated by mass fraction, the raw material composition and content are as follows: Dimethyl sulfide 0.01 - 0.3%, methyleugenol 0.025 - 1%, eugenol 0.025 - 0.5%, 1% limonene 0.25 - 5%, strawberry acid 0.005 - 0.5%, ethyl acetoacetate 0.5 - 5%, 1% ethyl butyrate 0.05 - 5%, acetic acid 0.05 - 2%, furanone 0.005 - 0.25%, 1% leaf alcohol 0.05 - 2.5%, 1% leaf acetate 0.005 - 0.25%, hexanol 0.005 - 0.5%, 1% eucalyptus oil 0.005 - 0.3%, 1% theaspirane 0.05 - 5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05 - 5%, 1% watermelon aldehyde 0.05 - 5%, enzymatically hydrolyzed juice freeze-dried product 1 - 50%; The balance is solvent; The solvent is propylene glycol, glyceryl triacetate, ethanol or salad oil.

2. The Rosa roxburghii Tratt essence according to claim 1, wherein The method for preparing the enzymatically hydrolyzed juice freeze-dried product includes: adding flavor enzyme to the original juice of Rosa roxburghii tratt, enzymatically hydrolyzing in a constant temperature shaker, then inactivating the enzyme, taking the supernatant after centrifugation, and freeze-drying to obtain the enzymatically hydrolyzed juice freeze-dried product; Among them, the preparation method of the original juice of Rosa roxburghii tratt is: selecting ripe Rosa roxburghii tratt fruits without mildew and spoilage, crushing, pressing and filtering to obtain the original juice of Rosa roxburghii tratt.

3. The Rosa roxburghii Tratt essence according to claim 2, characterized in that, For the method for preparing the enzymatically hydrolyzed juice freeze-dried product, the flavor enzyme includes one or more of β-glucosidase, pectinase, α-L-rhamnosidase or naringinase; the enzymolysis temperature is 35 - 55°C, preferably 45°C; the enzymolysis time is 30 - 90 min, preferably 60 min; the enzyme addition amount is 10 - 35 U / L, preferably 15 U / L.

4. The rosa roxburghii tratt essence according to claim 1, characterized in that, Calculated by mass percentage, the raw material composition and content are as follows: Dimethyl sulfide 0.05 - 0.2%, methyleugenol 0.05 - 0.5%, eugenol 0.05 - 0.25%, 1% limonene 0.25 - 2.5%, strawberry acid 0.005 - 0.3%, ethyl acetoacetate 0.5 - 5%, 1% ethyl butyrate 0.1 - 3%, acetic acid 0.1 - 1.5%, furanone 0.005 - 0.2%, 1% leaf alcohol 0.1 - 1.5%, 1% leaf acetate 0.01 - 0.25%, hexanol 0.01 - 0.25%, 1% eucalyptus oil 0.005 - 0.15%, 1% theaspirane 0.05 - 1.5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05 - 1.5%, 1% watermelon aldehyde 0.05 - 2%, enzymatically hydrolyzed juice freeze-dried product 3 - 30%; The balance is solvent; The solvent is propylene glycol, glyceryl triacetate, ethanol or salad oil.

5. The Rosa roxburghii Tratt essence according to claim 1, characterized in that, Calculated by mass percentage, the raw material composition and content are as follows: Dimethyl sulfide 0.05%, eugenol methyl ether 0.5%, eugenol 0.05%, 1% limonene 0.25%, strawberry acid 0.005%, ethyl acetoacetate 0.5%, 1% ethyl butyrate 0.1%, acetic acid 1.5%, furanone 0.005%, 1% leaf alcohol 0.1%, 1% leaf acetate 0.25%, hexanol 0.25%, 1% eucalyptus oil 0.005%, 1% tea spirulane 0.05%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.05%, 1% watermelonal 0.05%, enzymatic juice freeze-dried product 3%; The balance is solvent; The solvent is propylene glycol.

6. The rosa roxburghii tratt essence according to claim 1, characterized in that, Calculated by mass percentage, its raw material composition and content are as follows: 0.2% dimethyl sulfide, 0.05% eugenol methyl ether, 0.25% eugenol, 1% limonene 2.5%, 0.3% strawberry acid, 5% ethyl acetoacetate, 3% ethyl butyrate, 0.1% acetic acid, 0.2% furanone, 1% leaf alcohol 1.5%, 1% leaf acetate 0.01%, 0.01% hexanol, 1% eucalyptus oil 0.15%, 1% tea spirulane 1.5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 1.5%, 1% watermelonal 2%, 30% freeze-dried enzymatic juice; The balance is solvent; The solvent is ethanol.

7. The Rosa roxburghii Tratt essence according to claim 1, characterized in that, Calculated by mass percentage, its raw material composition and content are as follows: 0.1% dimethyl sulfide, 0.25% eugenol methyl ether, 0.1% eugenol, 1% limonene 1.2%, 0.15% strawberry acid, 2.5% ethyl acetoacetate, 1% ethyl butyrate 1.5%, 0.5% acetic acid, 0.1% furanone, 1% leaf alcohol 0.7%, 1% leaf acetate 0.1%, 0.1% hexanol, 1% eucalyptus oil 0.05%, 1% tea spirulane 0.5%, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole 0.5%, 1% watermelonal 1.0%, 15% freeze-dried enzymatic juice; The balance is solvent; The solvent is propylene glycol.

8. A preparation method of rosa roxburghii tratt essence, characterized in that, Mainly include: Dimethyl sulfide, eugenol methyl ether, eugenol, 1% limonene, strawberry acid, ethyl acetoacetate, 1% ethyl butyrate, acetic acid, furanone, 1% leaf alcohol, 1% leaf acetate, hexanol, 1% eucalyptus oil, 1% tea spirulane, 1% 4-methyl-5-(β-hydroxyethyl)-thiazole, 1% watermelon aldehyde, enzymatic juice freeze-dried material and solvent are mixed and stirred to obtain roxburghii essence; The preparation method of the roxburghii juice comprises the following steps: selecting ripe roxburghii fresh fruits without mildew or deterioration, crushing, squeezing and filtering to obtain the roxburghii juice; The method for preparing the enzymatic juice freeze-dried product comprises: adding flavor enzyme to the original juice of roxburghii, performing enzymolysis in a constant temperature shaker, inactivating the enzyme in a boiling water bath, centrifuging in a centrifuge, and then taking the supernatant and quick-freezing it, and drying it in a freeze dryer to form a freeze-dried product; The flavor enzyme includes one or more of β-glucosidase, pectinase, α-L-rhamnosidase or naringinase; the enzymolysis temperature is 35-55° C., preferably 45° C.; the enzymolysis time is 30-90 min, preferably 60 min; the enzyme addition amount is 10-35 U / L, preferably 15 U / L.

9. A food product, characterized in that, Comprising the Rosa roxburghii tratt essence as described in claim 1, the food includes sour milk, candies, pastries, preserved fruits, fruit wines, and canned foods.

10. A method for improving food flavor, characterized in that, Improving the flavor of food by using the Rosa roxburghii tratt essence of the present invention.

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