Cherry essence and preparation method thereof

Abstract

The invention discloses cherry essence and a preparation method thereof. The cherry essence is prepared from the following raw materials in parts by mass: 8 to 10 parts of benzaldehyde, 4 to 8 parts of hexanal, 1 to 3 parts of 2-hexenal, 0.5 to 2 parts of (E)-2-hexene-1-ol, 3 to 7 parts of ethyl hexanoate, 1.5 to 3.5 parts of geraniol, 2.4 to 4.2 parts of heliotropin, 0.4 to 0.9 part of ionone, 0.8 to 1.2 parts of anisyl acetate, 0.2 to 0.6 part of iris congealed fat, 1.3 to 3.2 parts of rose oil, 3.2 to 5.6 parts of ethyl maltol and 2.3 to 4.8 parts of cinnamyl aldehyde. The cinnamyl aldehyde is added into the cherry essence, so that the problem of bitter apricot kernel taste in the cherry essence is solved.

Description

Technical Field

[0001] The present invention belongs to the technical field of food flavors, and particularly relates to a cherry flavor and a preparation method thereof. Background Art

[0002] Edible flavors refer to substances that can be used to formulate food flavors and enhance the aroma of foods. Food flavors can not only stimulate appetite, facilitate digestion and absorption, but also play an important role in increasing the variety of food colors and improving food quality.

[0003] Cherry flavor is one of the food flavors. Cherries have a special aroma and are loved by consumers. The main components of cherry flavor are volatile aroma components in cherry fruits, such as benzaldehyde, phenethyl acetate, ethyl citrate, etc. Although existing cherry flavors have a certain cherry aroma, they often have a bitter almond taste. Due to the complex composition of cherry flavor, the aroma components are also prone to dissipation, losing their original flavor.

[0004] In addition, in the cherry flavor mainly composed of benzaldehyde and a small amount of other raw materials, the harsh chemical smell in the cherry flavor is very strong, making the natural taste of the produced cherry flavor not strong enough, the aroma not natural, and the market acceptance not good. Summary of the Invention

[0005] In view of the above deficiencies in the prior art, a cherry flavor is provided. By adding cinnamaldehyde to the cherry flavor, the problem of bitter almond taste in the cherry flavor is solved; by adding ethyl lactate to the cherry flavor, the problem of weak natural taste of the cherry flavor is solved; by adding polyethylene glycol and gellan gum to the cherry flavor, the problem of easy dissipation of the aroma components of the cherry flavor is solved, so that the cherry flavor can maintain a long-lasting aroma release time.

[0006] The purpose of the present invention is to provide a cherry flavor, which comprises the following raw materials in parts by mass: 8 - 10 parts of benzaldehyde, 4 - 8 parts of hexanal, 1 - 3 parts of 2 - hexenal, 0.5 - 2 parts of (E)-2 - hexen - 1 - ol, 3 - 7 parts of ethyl hexanoate, 1.5 - 3.5 parts of geraniol, 2.4 - 4.2 parts of heliotropin, 0.4 - 0.9 parts of ionone, 0.8 - 1.2 parts of anisyl acetate, 0.2 - 0.6 parts of iris butter, 1.3 - 3.2 parts of rose oil, 3.2 - 5.6 parts of ethyl maltol, 2.3 - 4.8 parts of cinnamaldehyde.

[0007] In some embodiments of the present invention, the ionone is selected from at least one of α - ionone, β - ionone, and γ - ionone.

[0008] In some embodiments of the present invention, the cherry flavor further comprises 1.1 - 3.6 parts of ethyl lactate.

[0009] In some embodiments of the present invention, the cherry essence further comprises 0.5 - 2 parts of polyethylene glycol, 0.05 - 0.2 parts of gellan gum, and 100 - 200 parts of water.

[0010] In some embodiments of the present invention, the polyethylene glycol is selected from at least one of polyethylene glycol - 200, polyethylene glycol - 400, polyethylene glycol - 600, polyethylene glycol - 800, and polyethylene glycol - 1000.

[0011] In some embodiments of the present invention, the relative molecular weight of the gellan gum is not less than 10,000.

[0012] In some embodiments of the present invention, the cherry essence further comprises 0.01 - 0.05 parts of preservative, 0.1 - 0.5 parts of antioxidant, and 50 - 70 parts of propylene glycol.

[0013] In some embodiments of the present invention, the preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, sorbic acid, and ethyl p - hydroxybenzoate.

[0014] In some embodiments of the present invention, the antioxidant is selected from 2,6 - di - tert - butyl - 4 - methylphenol.

[0015] Another object of the present invention is to provide a preparation method of the above - mentioned cherry essence, comprising the following steps:

[0016] By mass, S1. Mix 8 - 10 parts of benzaldehyde, 4 - 8 parts of hexanal, 1 - 3 parts of 2 - hexenal, 0.5 - 2 parts of (E) - 2 - hexen - 1 - ol, 3 - 7 parts of ethyl hexanoate, 1.5 - 3.5 parts of geraniol, 2.4 - 4.2 parts of heliotropin, 0.4 - 0.9 parts of ionone, 0.8 - 1.2 parts of anisyl acetate, 0.2 - 0.6 parts of iris concrete, 1.3 - 3.2 parts of rose oil, 3.2 - 5.6 parts of ethyl maltol, 2.3 - 4.8 parts of cinnamaldehyde, 1.1 - 3.6 parts of ethyl lactate, 0.01 - 0.05 parts of preservative, 0.1 - 0.5 parts of antioxidant, and 50 - 70 parts of propylene glycol to obtain a mixture A;

[0017] S2. Mix 0.5 - 2 parts of polyethylene glycol, 0.05 - 0.2 parts of gellan gum, and 100 - 200 parts of water, heat, add the mixture A, and stir evenly to obtain the cherry essence.

[0018] In some embodiments of the present invention, in S2, the heating temperature is 65 - 75 °C.

[0019] Compared with the prior art, the present invention has the following beneficial effects:

[0020] (1) By adding cinnamaldehyde to the cherry essence, the present invention solves the problem of bitter almond flavor existing in the cherry essence.

[0021] (2) The present invention solves the problem of the weak natural taste of cherry essence by adding ethyl lactate to the cherry essence.

[0022] (3) The present invention solves the problem that the aroma components of cherry essence are easily lost by adding polyethylene glycol with a small molecular weight and gellan gum with a large molecular weight to the cherry essence. There is a dense hydrogen bond interaction between the hydroxyl groups in polyethylene glycol and the hydroxyl groups, carboxyl groups and other groups in gellan gum, and a dense cross-linked network is formed between the two, which can continuously provide cherry aroma.

[0023] (4) When preparing the cherry essence, the present invention adds preservatives and antioxidants to prevent the finished product of cherry essence from deteriorating and oxidizing and changing flavor. Specific Embodiments

[0024] In order to enable those skilled in the art to better understand the technical solutions in the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present invention.

[0025] Embodiment 1

[0026] This embodiment provides a cherry essence, and the specific preparation steps are as follows:

[0027] By mass, S1. Mix 8 parts of benzaldehyde, 8 parts of hexanal, 1 part of 2-hexenal, 2 parts of (E)-2-hexen-1-ol, 3 parts of ethyl hexanoate, 3.5 parts of geraniol, 2.4 parts of heliotropin, 0.9 part of β-ionone, 0.8 part of anisyl acetate, 0.6 part of iris concrete, 1.3 parts of rose oil, 5.6 parts of ethyl maltol, 2.3 parts of cinnamaldehyde, 3.6 parts of ethyl lactate, 0.01 part of potassium sorbate, 0.5 part of 2,6-di-tert-butyl-4-methylphenol and 50 parts of propylene glycol to obtain mixture A;

[0028] S2. Mix 0.5 part of polyethylene glycol-200, 0.2 part of gellan gum with a relative molecular weight of 10,000 and 200 parts of water, heat to 65-75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0029] Embodiment 2

[0030] This embodiment provides a cherry essence, and the specific preparation steps are as follows:

[0031] By mass parts, S1. Mix 10 parts of benzaldehyde, 4 parts of hexanal, 3 parts of 2-hexenal, 0.5 part of (E)-2-hexen-1-ol, 7 parts of ethyl hexanoate, 1.5 parts of geraniol, 4.2 parts of heliotropin, 0.4 part of γ-ionone, 1.2 parts of anisyl acetate, 0.2 part of iris concrete, 3.2 parts of rose oil, 3.2 parts of ethyl maltol, 4.8 parts of cinnamaldehyde, 1.1 parts of ethyl lactate, 0.05 part of potassium sorbate, 0.1 part of 2,6-di-tert-butyl-4-methylphenol and 70 parts of propylene glycol to obtain mixture A;

[0032] S2. Mix 2 parts of polyethylene glycol-400, 0.05 part of gellan gum with a relative molecular weight of 10,000 and 100 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0033] Example 3

[0034] This example provides a cherry essence, and the specific preparation steps are as follows:

[0035] By mass parts, S1. Mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2-hexenal, 1 part of (E)-2-hexen-1-ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α-ionone, 1 part of anisyl acetate, 0.4 part of iris concrete, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 3.6 parts of cinnamaldehyde, 2.3 parts of ethyl lactate, 0.03 part of potassium sorbate, 0.3 part of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain mixture A;

[0036] S2. Mix 1 part of polyethylene glycol-600, 0.1 part of gellan gum with a relative molecular weight of 10,000 and 140 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0037] Example 4

[0038] This example provides a cherry essence, which is only different from Example 3 in that it does not contain ethyl lactate, and the specific preparation steps are as follows:

[0039] By mass parts, S1. Mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2-hexenal, 1 part of (E)-2-hexen-1-ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α-ionone, 1 part of anisyl acetate, 0.4 part of iris concrete, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 3.6 parts of cinnamaldehyde, 0.03 part of potassium sorbate, 0.3 part of 2,6-di-tert-butyl-4-methylphenol and 60 parts of propylene glycol to obtain mixture A;

[0040] S2. Mix 1 part of polyethylene glycol - 600, 0.1 part of gellan gum with a relative molecular weight of 10,000, and 140 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0041] Example 5

[0042] This example provides a cherry essence, which is only different from Example 3 in that it does not contain polyethylene glycol and gellan gum. The specific preparation steps are as follows:

[0043] By mass, mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2 - hexenal, 1 part of (E) - 2 - hexen - 1 - ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α - ionone, 1 part of anisyl acetate, 0.4 part of iris butter, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 3.6 parts of cinnamaldehyde, 2.3 parts of ethyl lactate, 0.03 part of potassium sorbate, 0.3 part of 2,6 - di - tert - butyl - 4 - methylphenol, 60 parts of propylene glycol and 140 parts of water, heat to 65 - 75 °C, stir evenly, and cool to obtain cherry essence.

[0044] Example 6

[0045] This example provides a cherry essence, which is only different from Example 3 in that it does not contain gellan gum and polyethylene glycol. The specific preparation steps are as follows:

[0046] By mass, S1. Mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2 - hexenal, 1 part of (E) - 2 - hexen - 1 - ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α - ionone, 1 part of anisyl acetate, 0.4 part of iris butter, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 3.6 parts of cinnamaldehyde, 2.3 parts of ethyl lactate, 0.03 part of potassium sorbate, 0.3 part of 2,6 - di - tert - butyl - 4 - methylphenol and 60 parts of propylene glycol to obtain mixture A;

[0047] S2. Mix 1.1 parts of polyethylene glycol - 600 and 140 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0048] Example 7

[0049] This example provides a cherry essence, which is only different from Example 3 in that it does not contain polyethylene glycol. The specific preparation steps are as follows:

[0050] By mass parts, S1. Mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2 - hexenal, 1 part of (E)-2 - hexen - 1 - ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α - ionone, 1 part of anisyl acetate, 0.4 part of iris butter, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 3.6 parts of cinnamaldehyde, 2.3 parts of ethyl lactate, 0.03 part of potassium sorbate, 0.3 part of 2,6 - di - tert - butyl - 4 - methylphenol and 60 parts of propylene glycol to obtain mixture A;

[0051] S2. Mix 1.1 parts of gellan gum with a relative molecular weight of 10,000 and 140 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0052] Comparative Example 1

[0053] This comparative example provides a cherry essence, which is only different from that of Example 3 in that it does not contain cinnamaldehyde. The specific preparation steps are as follows:

[0054] By mass parts, S1. Mix 9 parts of benzaldehyde, 6 parts of hexanal, 2 parts of 2 - hexenal, 1 part of (E)-2 - hexen - 1 - ol, 5 parts of ethyl hexanoate, 2.5 parts of geraniol, 3.1 parts of heliotropin, 0.7 part of α - ionone, 1 part of anisyl acetate, 0.4 part of iris butter, 2.4 parts of rose oil, 4.4 parts of ethyl maltol, 2.3 parts of ethyl lactate, 0.03 part of potassium sorbate, 0.3 part of 2,6 - di - tert - butyl - 4 - methylphenol and 60 parts of propylene glycol to obtain mixture A;

[0055] S2. Mix 1 part of polyethylene glycol - 600, 0.1 part of gellan gum with a relative molecular weight of 10,000 and 140 parts of water, heat to 65 - 75 °C, add mixture A, stir evenly, and cool to obtain cherry essence.

[0056] Sensory evaluation:

[0057] Twenty sensory evaluation personnel each tasted and evaluated the cherry essence prepared in Examples 1 - 7 and Comparative Example 1. Among them, 10 points indicate a strong natural taste, and 0 points indicate no natural taste. The evaluation takes the average value, and the time interval between each person's two adjacent evaluations is not less than 30 minutes. The tasting results are shown in Table 1.

[0058] Table 1. Sensory evaluation.

[0059] Cherry essence With a bitter almond flavor (noun) Without a bitter almond flavor (noun) Natural taste (category) Example 1 1 19 9.7 Example 2 0 20 9.6 Example 3 0 20 9.8 Example 4 1 19 5.3 Example 5 1 19 9.6 Example 6 0 20 9.5 Example 7 0 20 9.8 Comparative Example 1 18 2 9.7

[0060] As can be seen from Table 1, the cherry essence prepared in Examples 1 - 7 of the present invention has no bitter almond taste, while the cherry essence of Comparative Example 1 does not contain cinnamaldehyde and has a bitter almond taste; the cherry essence of Example 4 does not contain ethyl lactate and has a weak natural taste.

[0061] The cherry flavorings prepared in Examples 1 to 7 and Comparative Example 1 were added to the same bread in the same dosage. The shelf life of the bread was not less than 30 days. 20 sensory evaluation personnel were invited to conduct evaluations respectively at 0 day and 30 days after the bread was prepared. A score of 10 was given for strong fragrance and 0 for no fragrance, and the average value of the evaluations was taken. The time interval between two adjacent evaluations by each person was not less than 30 minutes. The tasting results are shown in Table 2.

[0062] Table 2. Sensory evaluation.

[0063] Cherry essence Fragrance (category) Example 1 9.4 Example 2 9.3 Example 3 9.5 Example 4 9.6 Example 5 5.2 Example 6 6.1 Example 7 7.7 Comparative Example 1 9.4

[0064] As can be seen from Table 2, the cherry flavorings prepared in Examples 1 to 4 and Comparative Example 1 of the present invention had strong fragrance, while the cherry flavorings of Examples 5 to 7 did not contain polyethylene glycol and / or gellan gum, and the fragrance was lost to varying degrees.

[0065] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the above embodiments, those of ordinary skill in the art should understand that after reading the specification of this application, they can still modify the specific implementation manners of the present invention or make equivalent replacements. However, these modifications or changes are all within the protection scope of the pending claims of this invention application.

Claims

1. A cherry essence, characterized in that, It comprises the following raw materials in parts by mass: 8-10 parts of benzaldehyde, 4-8 parts of hexanal, 1-3 parts of 2-hexenal, 0.5-2 parts of (E)-2-hexen-1-ol, 3-7 parts of ethyl hexanoate, 1.5-3.5 parts of geraniol, 2.4-4.2 parts of heliotropin, 0.4-0.9 parts of ionone, 0.8-1.2 parts of anisyl acetate, 0.2-0.6 parts of iris concrete, 1.3-3.2 parts of rose oil, 3.2-5.6 parts of ethyl maltol, 2.3-4.8 parts of cinnamaldehyde.

2. The cherry essence according to claim 1, characterized in that, The ionone is selected from at least one of α-ionone, β-ionone, and γ-ionone.

3. The cherry essence according to claim 1, characterized in that It further comprises 1.1-3.6 parts of ethyl lactate.

4. The cherry essence according to any one of claims 1 to 3, characterized in that, It further comprises 0.5-2 parts of polyethylene glycol, 0.05-0.2 parts of gellan gum, and 100-200 parts of water.

5. The cherry essence according to claim 4, characterized in that, The polyethylene glycol is selected from at least one of polyethylene glycol-200, polyethylene glycol-400, polyethylene glycol-600, polyethylene glycol-800, and polyethylene glycol-1000.

6. The cherry essence according to claim 4, wherein The relative molecular weight of the gellan gum is not less than 10,000.

7. The cherry essence according to claim 1, characterized in that, It further comprises 0.01-0.05 parts of preservative, 0.1-0.5 parts of antioxidant, and 50-70 parts of propylene glycol.

8. The cherry essence according to claim 7, characterized in that, The preservative is selected from at least one of potassium sorbate, sodium benzoate, benzoic acid, sorbic acid, and ethyl p-hydroxybenzoate.

9. The cherry essence according to claim 7, characterized in that, The antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

10. A method for preparing the cherry essence according to any one of claims 1 to 9, characterized in that, It comprises the following steps: S1. Mix benzaldehyde, hexanal, 2-hexenal, (E)-2-hexen-1-ol, ethyl hexanoate, geraniol, heliotropin, ionone, anisyl acetate, iris concrete, rose oil, ethyl maltol, cinnamaldehyde, ethyl lactate, preservative, antioxidant, and propylene glycol to obtain mixture A; S2. Mix polyethylene glycol, gellan gum, and water, heat, add mixture A, and stir evenly to obtain cherry essence.