Cherry flavour and process for its preparation

Abstract

The application discloses cherry essence and a preparation method thereof, and the cherry essence comprises the following raw materials in mass parts: benzaldehyde 8-10 parts, hexanal 4-8 parts, 2-hexenal 1-3 parts, (E)-2-hexen-1-ol 0.5-2 parts, ethyl hexanoate 3-7 parts, geraniol 1.5-3.5 parts, heliotropin 2.4-4.2 parts, ionone 0.4-0.9 parts, anisic acid ethyl ester 0.8-1.2 parts, irisone 0.2-0.6 parts, rose oil 1.3-3.2 parts, ethyl maltol 3.2-5.6 parts, and cinnamyl aldehyde 2.3-4.8 parts. The application adds cinnamyl aldehyde into the cherry essence, and solves the problem of bitter almond taste existing in the cherry essence.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food essence, and particularly relates to a cherry essence and a preparation method thereof. BACKGROUND

[0002] Food essence refers to a substance capable of being used for blending food essence and making food fragrant. Food essence not only can stimulate appetite, but also is beneficial to digestion and absorption, and plays a very important role in increasing the variety of food and improving the quality of food.

[0003] Cherry essence is one of food essences, and cherry essence is loved by consumers due to its special aroma. The main components of cherry essence are volatile aroma components in cherry fruits, such as benzaldehyde, phenethyl acetate, ethyl citrate and the like. Although the existing cherry essence has certain cherry aroma, bitter almond flavor often exists. Since the components of cherry essence are complex, the aroma components are easy to be lost, and the original flavor is lost.

[0004] In addition, the cherry essence mainly composed of benzaldehyde and a small amount of other raw materials has heavy chemical smell, so that the natural taste of the produced cherry essence is not strong, the aroma is not natural, and the market acceptance is not good. SUMMARY

[0005] In view of the above problems in the prior art, the present application provides a cherry essence, which adds cinnamyl aldehyde to solve the problem of bitter almond flavor in cherry essence, adds ethyl lactate to solve the problem of not strong natural taste of cherry essence, and adds polyethylene glycol and gellan gum to solve the problem of easy loss of aroma components in cherry essence, so that the cherry essence can maintain a long-lasting aroma release time.

[0006] The present application aims to provide a cherry essence, which comprises the following raw materials in mass parts: benzaldehyde 8-10 parts, hexanal 4-8 parts, 2-hexenal 1-3 parts, (E)-2-hexen-1-ol 0.5-2 parts, ethyl hexanoate 3-7 parts, geraniol 1.5-3.5 parts, heliotropin 2.4-4.2 parts, ionone 0.4-0.9 parts, anise acetate 0.8-1.2 parts, irisone 0.2-0.6 parts, rose oil 1.3-3.2 parts, ethyl maltol 3.2-5.6 parts, cinnamyl aldehyde 2.3-4.8 parts.

[0007] In some embodiments of the present application, the ionone is at least one selected from alpha-ionone, beta-ionone and gamma-ionone.

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

[0009] In some embodiments of the present application, 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 application, 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 application, the gellan gum has a relative molecular weight of no less than 10,000.

[0012] In some embodiments of the present application, 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 application, 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 application, the antioxidant is selected from 2,6-di-tert-butyl-4-methylphenol.

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

[0016] In parts by mass, S1. 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 anisic acid ethyl ester, 0.2-0.6 parts of irisone, 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 are mixed to obtain a mixture A;

[0017] S2. 0.5-2 parts of polyethylene glycol and 0.05-0.2 parts of gellan gum, 100-200 parts of water are mixed, heated, the mixture A is added and stirred uniformly to obtain the cherry essence.

[0018] In some embodiments of the present application, in S2, the heating temperature is 65-75℃.

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

[0020] (1) The present application solves the problem of bitter almond taste in cherry essence by adding cinnamaldehyde in the cherry essence.

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

[0022] (3) The application solves the problem of easy loss of cherry aroma components by adding polyethylene glycol with small molecular weight and gellan gum with large molecular weight in the cherry essence, and the dense crosslinking network is formed between the hydroxyl groups in the polyethylene glycol and the hydroxyl groups, carboxyl groups and other groups in the gellan gum, which can provide cherry aroma for a long time.

[0023] (4) The application adds preservatives and antioxidants when preparing cherry essence, which prevents the finished cherry essence from deteriorating and oxidizing. DETAILED DESCRIPTION

[0024] In order to make the person skilled in the art better understand the technical solutions in the application, the technical solutions of the application will be described clearly and completely in combination with the embodiments of the application. Obviously, the described embodiments are only part of the embodiments of the application, not all. Based on the embodiments in the application, all other embodiments obtained by the person skilled in the art without creative labor shall fall within the scope of protection of the application.

[0025] Embodiment 1

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

[0027] According to mass fraction, S1. 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 parts of beta-ionone, 0.8 parts of anisic acid ethyl ester, 0.6 parts of iris condensate, 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 parts of potassium sorbate, 0.5 parts of 2,6-di-tert-butyl-4-methylphenol and 50 parts of propylene glycol are mixed to obtain a mixture A;

[0028] S2. 0.5 parts of polyethylene glycol-200 and 0.2 parts of gellan gum with a relative molecular weight of 10,000, 200 parts of water are mixed, heated to 65-75 DEG C, mixture A is added, stirred uniformly, and cooled to obtain cherry essence.

[0029] Embodiment 2

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

[0031] By mass parts, S1. Benzaldehyde 10 parts, hexanal 4 parts, 2-hexenal 3 parts, (E)-2-hexen-1-ol 0.5 parts, ethyl hexanoate 7 parts, geraniol 1.5 parts, heliotropin 4.2 parts, gamma-ionone 0.4 parts, anisic acid ethyl ester 1.2 parts, irisone 0.2 parts, rose oil 3.2 parts, ethyl maltol 3.2 parts, cinnamaldehyde 4.8 parts, ethyl lactate 1.1 parts, potassium sorbate 0.05 parts, 2,6-di-tert-butyl-4-methylphenol 0.1 parts and propylene glycol 70 parts are mixed to obtain mixture A;

[0032] S2. Polyethylene glycol-400 2 parts and kolloidale gum with relative molecular weight of 10,000 0.05 parts, water 100 parts are mixed, heated to 65-75℃, mixture A is added, stirred uniformly, cooled to obtain cherry flavor.

[0033] Example 3

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

[0035] By mass parts, S1. Benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, ethyl lactate 2.3 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts and propylene glycol 60 parts are mixed to obtain mixture A;

[0036] S2. Polyethylene glycol-600 1 part and kolloidale gum with relative molecular weight of 10,000 0.1 parts, water 140 parts are mixed, heated to 65-75℃, mixture A is added, stirred uniformly, cooled to obtain cherry flavor.

[0037] Example 4

[0038] The example provides a cherry flavor, and the difference from example 3 is only that it does not contain ethyl lactate, and the specific preparation steps are as follows:

[0039] By mass parts, S1. Benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts and propylene glycol 60 parts are mixed to obtain mixture A;

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

[0041] Example 5

[0042] This example provides a cherry essence, the difference from example 3 is only not containing polyethylene glycol and kolloidalcrysol, the specific preparation steps are as follows:

[0043] According to mass fraction, mix benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, ethyl lactate 2.3 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts, propylene glycol 60 parts and water 140 parts, heat to 65-75°C, stir uniformly, cool, get cherry essence.

[0044] Example 6

[0045] This example provides a cherry essence, the difference from example 3 is only not containing kolloidalcrysol polyethylene glycol, the specific preparation steps are as follows:

[0046] According to mass fraction, S1. Mix benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, ethyl lactate 2.3 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts and propylene glycol 60 parts, get mixture A;

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

[0048] Example 7

[0049] This example provides a cherry essence, the difference from example 3 is only not containing polyethylene glycol, the specific preparation steps are as follows:

[0050] By mass parts, S1. Benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, ethyl lactate 2.3 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts and propylene glycol 60 parts are mixed to obtain mixture A;

[0051] S2. The relative molecular weight of 1 million of the gel 1.1 parts, water 140 parts are mixed, heated to 65-75℃, mixture A is added, stirred uniformly, cooled, cherry flavor is obtained.

[0052] Comparative Example 1

[0053] The present comparative example provides a cherry flavor, which is only different from example 3 in that it does not contain cinnamaldehyde, and the specific preparation steps are as follows:

[0054] By mass parts, S1. Benzaldehyde 9 parts, hexanal 6 parts, 2-hexenal 2 parts, (E)-2-hexen-1-ol 1 part, ethyl hexanoate 5 parts, geraniol 2.5 parts, heliotropin 3.1 parts, alpha-ionone 0.7 parts, anisic acid ethyl ester 1 part, irisone 0.4 parts, rose oil 2.4 parts, ethyl maltol 4.4 parts, cinnamaldehyde 3.6 parts, ethyl lactate 2.3 parts, potassium sorbate 0.03 parts, 2,6-di-tert-butyl-4-methylphenol 0.3 parts and propylene glycol 60 parts are mixed to obtain mixture A;

[0055] S2. The relative molecular weight of 1 million of the gel 1.1 parts, water 140 parts are mixed, heated to 65-75℃, mixture A is added, stirred uniformly, cooled, cherry flavor is obtained.

[0056] Sensory evaluation:

[0057] 20 sensory evaluation personnel, each person tastes and evaluates the cherry flavors prepared in examples 1-7 and comparative example 1, wherein 10 points are strong natural taste, 0 points are no natural taste, the average value is taken, the time interval between adjacent two evaluations of each person is not less than 30 min, and the tasting results are shown in table 1.

[0058] Table 1. Sensory evaluation.

[0059] cherry flavour having a bitter almond taste (name) not having a bitter almond taste (name) natural taste (points) 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] From table 1, it can be seen that the cherry flavors prepared in examples 1-7 of the present application have no bitter almond taste, while the cherry flavor of comparative example 1 does not contain cinnamaldehyde, and thus contains bitter almond taste; the cherry flavor of example 4 does not contain ethyl lactate, and the natural taste is not strong.

[0061] The cherry essence prepared in Examples 1-7 and Comparative Example 1 was added to the same bread in the same amount, and the shelf life of the bread was not less than 30 days. 20 sensory evaluation personnel were invited to evaluate at 0 day and 30 days after the bread was prepared, respectively, 10 points for rich flavor, 0 for no flavor, the evaluation was averaged, the time interval between adjacent two evaluations of each person was not less than 30 min, and the tasting results are shown in Table 2.

[0062] Table 2. Sensory evaluation.

[0063] cherry flavour flavour (points) 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 essence prepared in Examples 1-4 and Comparative Example 1 of the present application has rich flavor, while the cherry essence of Examples 5-7 does not contain polyethylene glycol and / or gellan gum, and the flavor is lost to varying degrees.

[0065] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present application and not to limit it. Although the present application has been described in detail with reference to the above examples, those skilled in the art should understand that the specific embodiments of the present application can still be modified or replaced by equivalents after reading the present application. However, these modifications or changes do not deviate from the scope of the present application.

Claims

1. A cherry flavouring characterised in that, The cherry flavor is prepared from the following raw materials: benzaldehyde 8-10 parts, hexanal 4-8 parts, 2-hexenal 1-3 parts, (E)-2-hexen-1-ol 0.5-2 parts, ethyl hexanoate 3-7 parts, geraniol 1.5-3.5 parts, heliotropin 2.4-4.2 parts, ionone 0.4-0.9 parts, anisic acid ethyl ester 0.8-1.2 parts, irisone 0.2-0.6 parts, rose oil 1.3-3.2 parts, ethyl maltol 3.2-5.6 parts, cinnamaldehyde 2.3-4.8 parts, ethyl lactate 1.1-3.6 parts, polyethylene glycol 0.5-2 parts, gellan gum 0.05-0.2 parts, water 100-200 parts, preservative 0.01-0.05 parts, antioxidant 0.1-0.5 parts, and propylene glycol 50-70 parts.

2. Cherry flavour according to claim 1, characterised in that The ionone is at least one selected from α-ionone, β-ionone, and γ-ionone.

3. The cherry flavouring according to claim 1, characterised in that it comprises: The polyethylene glycol is at least one selected from polyethylene glycol-200, polyethylene glycol-400, polyethylene glycol-600, polyethylene glycol-800, and polyethylene glycol-1000.

4. The cherry flavouring according to claim 1, characterised in that, The gellan gum has a relative molecular weight of not less than 10,000.

5. The cherry flavouring according to claim 1, characterised in that it comprises: The preservative is at least one selected from potassium sorbate, sodium benzoate, benzoic acid, sorbic acid, and ethyl p-hydroxybenzoate.

6. The cherry flavouring according to claim 1, characterised in that, The antioxidant is 2,6-di-tert-butyl-4-methylphenol.

7. A process for the preparation of cherry flavour according to claim 1, characterized in that, The method comprises the following steps: S1. Benzaldehyde, hexanal, 2-hexenal, (E)-2-hexen-1-ol, ethyl hexanoate, geraniol, heliotropin, ionone, anisic acid ethyl ester, irisone, rose oil, ethyl maltol, cinnamaldehyde, ethyl lactate, preservative, antioxidant, and propylene glycol are mixed to obtain a mixture A; S2. Polyethylene glycol and gellan gum, water are mixed, heated, and then the mixture A is added and stirred uniformly to obtain the cherry flavor.