Imitated peach essence and application thereof

Abstract

The invention discloses a peach-like essence and application thereof. The inventor obtains an essence formula which is close to natural peach juice and is full and rich in fragrance through a large number of tests, and the essence formula can be applied to peach drinks to meet the requirements of people for fresh taste and health.

Description

Technical Field

[0001] The invention relates to the field of peach flavor manufacturing, in particular to an imitation peach flavor and application thereof. Background Art

[0002] Currently, water-based beverages and the still-growing tea market are formidable competitors in the juice beverage market. Functional juice drinks are also booming within the functional beverage market. A sustainable and stable functional beverage consumption model should prioritize functionality as the core benefit, while also offering a highly satisfying taste experience.

[0003] Fruit and vegetable juice beverages with certain benefits that improve human functions will also become a hot topic in the future development of juice beverages. In particular, pure juice is rich in essential vitamins and trace elements. Therefore, functional juice beverages using peaches as the main ingredient are attracting consumers with their healthy and delicious taste.

[0004] Existing peach essence has the defect of unnatural aroma, mainly because its aroma does not reflect the rich aroma of peach, so that the functional fruit juice beverage prepared is insufficient in aroma.

[0005] The inventors of the present invention have discovered through research that peaches have four major aromas: green aroma, sweet aroma, fruity aroma and characteristic aroma, which are combined with other aroma components. After a large number of experiments, the inventors have obtained a flavor formula with a full and rich aroma close to that of natural peach juice, which can be used in peach drinks to meet people's pursuit of fresh taste and health needs. Summary of the Invention

[0006] In order to overcome the above-mentioned defects of the prior art, the object of the present invention is to provide an imitation peach flavor and application thereof.

[0007] In order to achieve the purpose of the present invention, the technical solution adopted is:

[0008] An imitation peach flavor comprises the following components, the sum of each component being 100 parts:

[0009] 44-47 parts of ethanol;

[0010] 0.0008 parts of 2,3-butanedione;

[0011]

[0012]

[0013] In a preferred embodiment of the present invention, the amount of cis-3-hexenol is 0.0732 parts.

[0014] In a preferred embodiment of the present invention, the amount of maltol is 0.0108 parts.

[0015] In a preferred embodiment of the present invention, the amount of ethyl butyrate is 0.0071 parts.

[0016] In a preferred embodiment of the present invention, the amount of 3-methylbutyl acetate is 0.2 parts.

[0017] In a preferred embodiment of the present invention, the amount of 2-methylbutyl acetate is 0.0127 parts.

[0018] In a preferred embodiment of the present invention, the amount of δ-decalactone is 0.1 parts.

[0019] In a preferred embodiment of the present invention, the amount of γ-decalactone is 0.3 parts.

[0020] The invention discloses an application of an imitation peach flavor, wherein the application is for preparing a functional fruit juice beverage with peaches as a main raw material.

[0021] The invention discloses an application of an imitation peach essence, wherein the peach is a white peach.

[0022] The beneficial effects of the present invention are:

[0023] After a large number of experiments, the inventor obtained a flavor formula with a full and rich aroma close to that of natural peach juice, which can be used in peach drinks to meet people's demand for fresh taste and health needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is the analytical spectrum of peach water after solid phase microextraction as the standard sample. DETAILED DESCRIPTION

[0025] To make the objects, technical solutions, and advantages of the present invention more clearly understood, the present invention is further described in detail below with reference to the accompanying drawings and examples. However, it should be understood that the specific embodiments described herein are merely intended to illustrate the present invention and are not intended to limit the scope of the present invention. In addition, in the following structure, descriptions of well-known structures and technologies are omitted to avoid unnecessary confusion about the concepts of the present invention.

[0026] Existing peach essence has the defect of unnatural aroma, mainly because its aroma does not reflect the rich aroma of peach, so that the functional fruit juice beverage prepared is insufficient in aroma.

[0027] The juice of white peach after solid phase microextraction was used as a standard sample and analyzed by gas chromatography-mass spectrometry to obtain the following Figure 1 The mass spectra of each component in the spectrum shown are compared with computer spectrum library retrieval, and the approximate types of raw materials used and their corresponding amounts are determined through a large number of experiments.

[0028] The analytical instrument used was HP7890 / 5975C GC / MS combined instrument (Agilent Technologies, USA).

[0029] Chromatographic column conditions: HP-1MS (60 m × 0.32 mm × 0.25 μm) elastic quartz capillary column; column temperature 50°C, increased at 2°C / min to 180°C, then increased at 5°C / min to 260°C, and maintained for 27 min; inlet temperature 280°C, split ratio 20:1, carrier gas high-purity He (99.999), flow rate 2 ml / min.

[0030] The ion source was an EI source; the ion source temperature was 230°C; the quadrupole temperature was 150°C; the electron energy was 70 eV; the emission current was 34.6 μA; the multiplier voltage was 1037 V; the interface temperature was 280°C; and the mass range was 30 to 550 amu.

[0031] Sensory analysis was then used to study the peach to understand its aroma characteristics. Based on the analysis results, an initial basic formula was obtained, and the flavor was further improved based on sensory analysis.

[0032] The inventors of the present invention have found through research that peaches have four major aromas: green aroma, sweet aroma, fruity aroma and characteristic aroma, which are combined with other aroma components.

[0033] Among them, the green aroma is mainly provided by cis-3-hexenol, the sweet aroma is mainly provided by maltol, and the fruity aroma is mainly provided by the reasonable combination of ethyl butyrate, 3-methylbutyl acetate and 2-methylbutyl acetate.

[0034] The characteristic fragrance is mainly provided by the reasonable combination of δ-decalactone and γ-decalactone. The specific formula is shown in Examples 1-3 below.

[0035] γ-Octyllactone has a sweet, milky, and oily aroma, similar to coconut. γ-Undecalactone has a strong, fatty aroma, similar to peach and apricot. The combination of these two ingredients perfectly captures the soft, sweet aroma of ripe peach flesh.

[0036] Compared with the reference document, the present invention can better show the freshness of white peach, can well restore the natural feeling in industrial products such as beverages, and has obvious differentiation from other peach flavors, which increases the competitiveness of the product.

[0037]

[0038]

[0039] The results of sensory evaluation of formula 1-5 samples are as follows:

[0040] Specifically, the sensory evaluation method is to select 8 evaluators who are sensitive to flavor and conduct a simulated evaluation in the early stage, which shows that these sensory evaluators can distinguish the differences between peach flavor samples of different degrees.

[0041] At the same time, all sensory evaluators were provided with freshly squeezed white pineapple juice as a control sample. The sensory evaluators were asked to score the sample within a range of 1 to 5 based on the degree of closeness between the aroma of the sample and the sweetness of the control sample; the closer the sample was to the control sample, the higher the score; if there was an odor, a sharp aroma, or a bland aroma, the score was lower.

[0042] Finally, the evaluation scores of the same embodiment or comparative example samples given by the eight evaluators were statistically analyzed and eliminated using the Q test method, and the evaluation scores were averaged. The following results were obtained (see Table 2).

[0043] Table 2

[0044] serial number Sensory evaluation value Recipe 1 3 Recipe 2 3.2 Recipe 3 2.8 Recipe 4 3.6 Recipe 5 4.5

[0045] Sensory evaluation was conducted on the three formulations, and the results are as follows:

[0046] Formula 1: The aroma is generally consistent with the standard sample, but the fruitiness is less pronounced and the characteristic aroma is somewhat lacking. Overall, the aroma is relatively simple, with fewer layers and less intensity than the standard sample.

[0047] Formula 2: Based on Formula 1, the aroma was further improved, with a stronger green aroma. However, during tasting, the flavor lacked sweetness and a fruity, peely texture compared to the standard, and the aroma didn't last long enough.

[0048] Formula 3: Based on Formula 2, the aroma was further improved, further enhancing the green aroma. However, during the tasting process, the flavor was found to be a bit too strong and unnatural compared to the standard sample.

[0049] Formula 4: Based on Formula 3, the aroma was further improved, reducing the aroma and enhancing the sweetness. However, during the tasting process, it was found that the flavor lacked a sense of authenticity compared to the standard sample.

[0050] Formula 5: Based on Formula 2, it adds sweetness and a pulpy texture. This makes the overall fragrance more complete and distinct. The top note is strong and powerful, while the middle and back notes reflect the characteristic aroma of peach, with a slight sweetness. The overall aroma is enhanced, rounded, full, and pleasant.

[0051] The basic principles and main features of the invention and the advantages of the invention are shown and described above.

[0052] Those skilled in the art should understand that the present invention is not limited to the above-mentioned embodiments. The above-mentioned embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which shall fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An imitation peach flavor, characterized in that: It includes the following components, the sum of which is 100 parts:

2. The imitation peach flavor according to claim 1, wherein The amount of cis-3-hexenol is 0.0732 parts.

3. The imitation peach flavor according to claim 1, characterized in that: The amount of maltol is 0.0108 parts.

4. The imitation peach flavor according to claim 1, characterized in that: The amount of ethyl butyrate is 0.0071 parts.

5. The imitation peach flavor according to claim 1, characterized in that: The amount of 3-methylbutyl acetate is 0.2 parts.

6. The imitation peach flavor according to claim 1, characterized in that: The amount of 2-methylbutyl acetate was 0.0127 parts.

7. The imitation peach flavor according to claim 1, characterized in that: The amount of the δ-decalactone is 0.1 parts.

8. The imitation peach flavor according to claim 1, characterized in that: The amount of the γ-decalactone is 0.3 parts.

9. A use of the imitation peach flavor according to any one of claims 1 to 8, characterized in that: The application is to prepare a functional fruit juice beverage with peaches as the main raw material.

10. A use of the imitation peach flavor according to claim 0, characterized in that: The peach is a white peach.

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