Sweet-enhancing type composite flower fragrance compound additive and application method thereof

Abstract

The invention discloses a sweetening type composite floral compound additive and an application method thereof, and belongs to the technical field of food additives. The additive comprises erythritol, anhydrous citric acid, propylene glycol and a compound floral compound in a mass ratio of 5: 0.005: 0.01: (0.000175-0.004), wherein the compound floral compound is selected from at least three of alpha-ionone, beta-ionone, neryl acetate, nerol, nerolidol, terpinenol, farnerol and methyl dihydrojasmonate. By compounding three or more aroma substances and utilizing multiple aromas to synergistically influence taste perception, the effective sweetening effect can be realized on the premise of remarkably reducing the sugar consumption, and meanwhile, the taste comfort is improved. The method not only provides important reference for researching sweetening effects of different fragrances, has scientific research guidance value, but also provides a new strategy for realizing sugar reduction and gaining through aroma regulation and control for food industry, can respond to health requirements while maintaining flavor and taste, and has wide application prospect.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to a sweetening compound floral flavoring compound additive and its application method. Background Technology

[0002] The World Health Organization (WHO) recommends that the average daily intake of added sugar should not exceed 25 grams, and sugar reduction has become an important development direction for the global food industry. In the citrus processing sector, sweet oranges, as the largest-producing and most popular fruit in China, have aroma as a key characteristic determining their quality, especially floral components, which occupy an important position in the overall aroma spectrum.

[0003] Currently, some studies have attempted to enhance beverage flavor by adding aromatic compounds, but existing processing technologies still have significant limitations: on the one hand, directly reducing the sugar content in the product can easily lead to a deterioration in flavor and texture, reducing consumer acceptance; on the other hand, although sweet oranges are rich in natural floral aromas, these aromatic components are difficult to effectively retain and highlight during beverage processing, limiting the flavor performance of low-sugar products. Summary of the Invention

[0004] This invention provides a sweetening compound floral fragrance additive and its application method to solve the above-mentioned problems existing in the prior art.

[0005] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0006] In one aspect, the present invention provides a sweetening compound floral fragrance additive, wherein the sweetening compound floral fragrance additive comprises erythritol, anhydrous citric acid, propylene glycol and a compound floral fragrance compound in a mass ratio of 5:0.005:0.01:0.000175 to 0.004.

[0007] The compound floral fragrance is selected from at least three of the following: α-ionone, β-ionone, nerol acetate, nerol, nerolidol, terpineol, farnesol, and methyl dihydrojasmone.

[0008] As a further embodiment of the present invention: the composite floral fragrance compound includes terpinenol, nerol acetate, nerolidol and β-ionone.

[0009] As a further embodiment of the present invention, the mass ratio of terpinenol, nerol acetate, nerolidol and β-ionone is 2:5:4:1.

[0010] As a further embodiment of the present invention: the sweetening compound floral fragrance additive is composed of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and β-ionone in a mass ratio of 5:0.005:0.01:0.0004:0.001:0.0008:0.0002.

[0011] In another aspect, the present invention provides a method for applying a sweetening compound floral fragrance additive, comprising the steps of: adding the sweetening compound floral fragrance additive to an aqueous solution for uniform dispersion and dissolution, wherein the erythritol in the uniformly dispersed mixture is 5 wt%.

[0012] As a further aspect of the present invention: the aqueous solution is distilled water.

[0013] The beneficial effects of this invention are as follows:

[0014] (1) The sweetening compound floral compound additive provided by the present invention, by combining three or more aroma substances, utilizes the synergistic effect of multiple aromas on taste perception, and can achieve an effective sweetening effect while significantly reducing the amount of sugar used, and at the same time can improve the taste comfort.

[0015] (2) This invention targets the floral aroma characteristics of sweet oranges and achieves systematic regulation of aroma to reduce sugar content by selecting and compounding appropriate compounds. This method not only provides an important reference for studying the sweetening effects of different aromas and has scientific research guidance value, but also provides the food industry with a new strategy to achieve sugar reduction and gain through aroma regulation. It can respond to health needs while maintaining flavor and taste, and has broad application prospects. Detailed Implementation

[0016] The present invention will be further illustrated below with reference to specific embodiments and comparative examples. It should be understood that these embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

[0017] The following specific examples illustrate the implementation of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present invention.

[0018] The experimental materials and instruments used in the following examples were as follows: α-ionone, β-ionone, nerol acetate, nerol, terpinenol, farnesol, and methyl dihydrojasmone were purchased from Shanghai Meixin Fragrance Co., Ltd.; erythritol was purchased from Henan Wanbang Industrial Co., Ltd.; anhydrous citric acid was purchased from Weifang Yingxuan Industrial Co., Ltd.; propylene glycol was purchased from Shanghai Titan Technology Co., Ltd.; and drinking water was Watson's distilled water. All experimental raw materials were food-grade.

[0019] Example 1

[0020] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and β-ionone;

[0021] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and β-ionone was 5:0.005:0.01:0.0004:0.001:0.0008:0.0002.

[0022] Example 2

[0023] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, and nerolidol;

[0024] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, and nerolidol is 5:0.005:0.01:0.0004:0.001:0.0008.

[0025] Example 3

[0026] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, and nerolidol;

[0027] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, and nerolidol is 5:0.005:0.01:0.0007:0.0014:0.0012.

[0028] Example 4

[0029] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and linalool;

[0030] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and gentianol is 5:0.005:0.01:0.0004:0.001:0.0008:0.0003.

[0031] Example 5

[0032] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, β-ionone, and nerol;

[0033] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, β-ionone, and nerol is 5:0.005:0.01:0.0004:0.001:0.0008:0.0002:0.0007.

[0034] Example 6

[0035] A sweetening compound floral fragrance additive includes erythritol, anhydrous citric acid, propylene glycol, terpinene alcohol, nerol acetate, nerolidol, β-ionone, nerol, gentianol, dihydrojasmonic acid methyl ester, and α-ionone.

[0036] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, β-ionone, nerol, gentianol, dihydrojasmonic acid methyl ester, and α-ionone is 5:0.005:0.01:0.0004:0.001:0.0008:0.0002:0.0007:0.0003:0.0002:0.00015.

[0037] Example 7

[0038] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and methyl dihydrojasmonic acid;

[0039] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and methyl dihydrojasmonic acid is 5:0.005:0.01:0.0004:0.001:0.0008:0.0002.

[0040] Example 8

[0041] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and α-ionone.

[0042] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and α-ionone was 5:0.005:0.01:0.0004:0.001:0.0008:0.00015.

[0043] Example 9

[0044] A sweetening compound floral fragrance additive comprising erythritol, anhydrous citric acid, propylene glycol, α-ionone, β-ionone, and terpinenol.

[0045] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, α-ionone, β-ionone and terpinenol was 5:0.005:0.01:0.00015:0.0002:0.0004.

[0046] Example 10

[0047] A sweetening compound floral fragrance additive, comprising erythritol, anhydrous citric acid, propylene glycol, neroliyl acetate, nerolidol, and nerol;

[0048] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, nerol acetate, nerolidol, and nerol is 5:0.005:0.01:0.001:0.0008:0.0007.

[0049] Examples 1-10 were dissolved in distilled water, and the components and their mass percentages (wt%) in Examples 1-10 are shown in Tables 1 and 2.

[0050] Table 1

[0051] Formula composition Example 1 Example 2 Example 3 Example 4 Example 5 Erythritol 5 5 5 5 5 Anhydrous citric acid 0.005 0.005 0.005 0.005 0.005 Propylene glycol 0.01 0.01 0.01 0.01 0.01 terpinenol 0.0004 0.0004 0.0007 0.0004 0.0004 Neroli acetate 0.001 0.001 0.0014 0.001 0.001 Neroli tertrol 0.0008 0.0008 0.0012 0.0008 0.0008 β-ionone 0.0002 - - - 0.0002 Farnesol - - - 0.0003 - Neroli - - - - 0.0007

[0052] Table 2

[0053]

[0054]

[0055] Comparative Example 1

[0056] One compound additive includes erythritol, anhydrous citric acid, propylene glycol, α-ionone, and β-ionone.

[0057] The mass ratio of erythritol, anhydrous citric acid, propylene glycol, α-ionone, and β-ionone was 5:0.005:0.01:0.00015:0.0002.

[0058] Comparative Example 1 was dissolved in distilled water. The components and their mass percentages were as follows: erythritol 5%, anhydrous citric acid 0.005%, propylene glycol 0.01%, α-ionone 0.00015%, and β-ionone 0.0002%.

[0059] Blank example

[0060] Erythritol, a compound additive. Erythritol is dissolved in distilled water at a mass percentage of 5%.

[0061] Effect Example

[0062] The sweetness test method includes the following steps:

[0063] (1) Sensory sweetness test: The sensory team consisted of 10 people (6 men and 4 women, aged 20-30). The sensory personnel underwent prior sensory training to familiarize themselves with the use of the 10 cm linear scale. The sensory experiment used a 10-point scoring system (0-10) to evaluate the sweetness of a series of solutions with varying concentrations. That is, 0 represents no sweetness, and 10 represents extremely high sweetness; the sweetness increases from 0 to 5. The evaluation results were rounded to one decimal place.

[0064] (2) Comfort level was assessed using the following methods:

[0065] Ten sensory personnel, free from sensory impairments, were able to make certain judgments about the comfort of the solution (including odor, taste, and mouthfeel). Participants were required to rate the solution based on their genuine feelings, taking into account multiple aspects such as taste, smell, and psychological sensations. A comfort test was also conducted using a 1-10 scale (1- represents dislike, meaning the subject had an extremely negative feeling about the sample, possibly due to a poor taste or smell experience; 10- represents strong liking, meaning the subject had an extremely positive feeling about the sample, even exceeding their expectations).

[0066] (3) The electronic tongue is operated using the following methods:

[0067] The Japanese-made INSENT electronic tongue is used to measure the sweetness intensity of sample solutions. In operation, the sensor array is immersed in the liquid sample. The membrane on the sensor electrode surface reacts with the chemical components in the sample, generating an electrical signal. This signal is then recorded by a signal acquisition system and transmitted to a computer. Finally, a pattern recognition system identifies the sample. Before injection, the electronic tongue needs to be pre-equilibrated. After successful pre-equilibration, injection begins. A series of solutions with varying concentrations are prepared and poured into dedicated beakers for the electronic tongue, 40 ml in each beaker. The samples are named using the sequence. After each sample is measured once, it is cleaned with a standard solution. After saving, the electronic tongue starts and begins measurement. Each sample is measured six times in parallel. The measured taste intensity data are selected, marked, and exported for processing.

[0068] The results of the samples in Examples 1 to 10 were scored, and the test results are shown in Table 3.

[0069] Table 3

[0070]

[0071]

[0072] (4) To verify the effect of the sweetening compound floral fragrance compound of the present invention on improving the product flavor when the sugar content is reduced, sensory evaluation tests were conducted on the samples of Example 1, blank example and Examples 1 to 10. A 9-point scoring method (1 is very weak and 9 is very strong) was used, and 10 trained sensory groups conducted a comprehensive evaluation of "floral fragrance intensity", "sweetness harmony" and "overall flavor pleasantness".

[0073] Table 4

[0074] Sample Name Floral intensity Sweetness balance Overall flavor pleasantness Example 1 6.7 7.1 7.3 Example 2 6.1 5.5 6.8 Example 3 5.8 6.1 7.2 Example 4 6.2 5.8 6.3 Example 5 5.7 5.2 5.8 Example 6 6.3 5.2 6.4 Example 7 5.6 5.1 5.8 Example 8 5.7 6.3 5.9 Example 9 5.7 5.9 6.5 Example 10 5.4 5.3 6.3 Comparative Example 1 5.2 4.7 4.4 Blank example 1 - 5 5

[0075] As can be seen from Examples 1-10, Comparative Example 1, and the blank example, the sensory sweetness and comfort changed when different amounts of aroma components were combined. Meanwhile, the sweetness and comfort were relatively high compared to other contents when the mass percentages of terpinenol, nerol acetate, nerolidol, and β-ionone were 0.0004 wt%, 0.001 wt%, 0.0008 wt%, and 0.0002 wt%, respectively. The complex floral aroma compounds provided by this invention effectively increased the sweetness of 5 wt% erythritol, achieving a sugar-reducing and sweetening effect while improving the overall comfort of the solution. Furthermore, the complex floral aroma compounds invented in this study significantly improved the floral aroma and flavor harmony of sweet orange beverages while reducing sugar content, with a significantly enhanced floral characteristic, compensating for the aroma loss caused by direct sugar reduction. Compared to the blank sample, the overall pleasantness and sweetness balance of the product were significantly improved.

[0076] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. A sweetening compound floral fragrance additive, characterized in that, The sweetening compound floral fragrance additive includes erythritol, anhydrous citric acid, propylene glycol, and compound floral fragrance compounds in a mass ratio of 5:0.005:0.01:0.000175 to 0.

004. The compound floral fragrance is selected from at least three of the following: α-ionone, β-ionone, nerol acetate, nerol, nerolidol, terpineol, farnesol, and methyl dihydrojasmone.

2. The sweetening compound floral fragrance additive according to claim 1, characterized in that, The complex floral fragrance compounds include terpinenol, nerol acetate, nerolidol, and β-ionone.

3. The sweetening compound floral fragrance additive according to claim 2, characterized in that, The mass ratio of terpinenol, nerol acetate, nerolidol, and β-ionone is 2:5:4:

1.

4. The sweetening compound floral fragrance additive according to claim 3, characterized in that, The sweetening compound floral fragrance additive consists of erythritol, anhydrous citric acid, propylene glycol, terpinenol, nerol acetate, nerolidol, and β-ionone in a mass ratio of 5:0.005:0.01:0.0004:0.001:0.0008:0.0002.

5. The application method of the sweetening compound floral fragrance additive according to claims 1 to 4, characterized in that, The steps include: adding the sweetening compound floral fragrance additive to an aqueous solution, dispersing and dissolving it evenly, wherein the erythritol in the mixture after uniform dispersion is 5 wt%.

6. The method of applying the sweetening compound floral fragrance additive according to claim 5, characterized in that, The aqueous solution is distilled water.

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