Lemon-flavor powder essence and preparation method thereof
By introducing specific compounds and wall materials into lemon powder flavoring, a stable encapsulation structure is formed, which solves the problem of easy volatility and oxidation of lemon aroma at high temperature, and achieves aroma purity and high temperature stability.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-23
- Publication Date
- 2026-04-10
AI Technical Summary
Traditional lemon powder flavorings are prone to volatile and oxidized lemon aromas during processing and storage, resulting in an impure and unfulfilling aroma, and poor stability under high temperature conditions.
The main aroma components are terpenoids such as lemon oil and D-limonene, alcohols such as α-terpineol, and aldehydes such as citral. Ethyl propionate and terpineol acetate are introduced, and gum arabic and hydroxypropyl methylcellulose are combined as wall materials to form a stable encapsulation structure and improve high-temperature storage stability.
It maintains the purity and fullness of the lemon aroma, improves the high-temperature storage stability of the fragrance, reduces costs, and minimizes the artificial feel.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of fragrance technology, and particularly relates to a lemon-flavored powdered fragrance and its preparation method. Background Technology
[0002] Lemon flavoring is a widely used food additive with important applications in the beverage, baking, and confectionery industries. Traditional lemon flavoring is primarily in liquid form, which presents problems such as inconvenience in use, high transportation costs, and susceptibility to volatility and spoilage. Therefore, powdered flavorings are gradually gaining market favor due to their superior stability and ease of storage and transportation.
[0003] Currently, most lemon powder flavorings are blended flavorings, meaning they are powdered products made by simply mixing flavoring ingredients with other solid carriers (glucose, starch, and anti-caking agents) through a physical mixing process. However, this type of blended flavoring has the following drawbacks: during processing or storage, the volatile components in lemon aroma (such as limonene and citral) are easily lost or oxidized by heat, resulting in an impure and less full aroma in the final product, often with an "artificial" or distorted fragrance, or even off-odors, seriously affecting the product's application stability.
[0004] Therefore, how to develop a lemon powder flavoring that can both highly preserve the natural aroma characteristics of lemon to ensure the purity and fullness of lemon aroma, and maintain long-term stability under high temperature conditions has become a technical problem that urgently needs to be solved in this field. Summary of the Invention
[0005] To address the shortcomings of the existing technology, a lemon-flavored powdered flavoring and its preparation method are provided. The core material of the lemon-flavored powdered flavoring uses lemon oil, terpenes such as D-limonene, alcohols such as α-terpineol, and aldehydes such as citral as the main components, and introduces a certain amount of ethyl propionate and terpineol acetate. The wall material uses gum arabic and hydroxypropyl methylcellulose as the main film-forming components. While highly restoring the pure and full lemon aroma profile of the lemon-flavored powdered flavoring, it can also improve its high-temperature storage stability.
[0006] The first objective of this invention is to provide a lemon-flavored powdered fragrance, comprising a core material and a wall material. The core material is prepared from the following raw materials in parts by weight: 20-30 parts lemon oil, 40-50 parts D-limonene, 2.0-4.0 parts α-terpinene, 5.0-8.0 parts γ-terpinene, 0.4-1.2 parts α-pinene, 2.0-3.6 parts β-pinene, 0.5-1.5 parts linalool, 10-12 parts α-terpineol, 0.1-0.5 parts nerol, 0.2-0.6 parts tetrahydrogeraniol, 1.0-3.0 parts citral, 0.1-0.5 parts nonanal, 0.1-2 parts ethyl propionate, and 0.1-2 parts terpineyl acetate. The wall material is prepared from the following raw materials: 60-80 parts gum arabic and 20-40 parts hydroxypropyl methylcellulose.
[0007] In this invention, lemon oil, terpenoids, alcohols, and aldehydes are used as the main aroma components of lemon-flavored powdered fragrance. This combination of natural essential oils and artificially synthesized / separated compounds not only solves the problems of high cost and unstable aroma / quality due to seasonal / origin influences of natural essential oils, but also addresses the issue of an "artificial feel" or aroma distortion caused by artificially synthesized / separated compounds. Furthermore, the introduction of ethyl propionate and terpineate into the core material ensures that their fruity and woody aromas do not weaken the purity and fullness of the lemon-flavored powdered fragrance. Additionally, ethyl propionate, as an excellent medium-alcohol compound, further enhances the fragrance's aroma. As a solvent, it can effectively dissolve terpenes, alcohols, and other compounds in the core material. Terpine acetate has a similar structure to terpenes and the two have good compatibility. Therefore, the addition of ethyl propionate and terpine acetate helps to form a more uniform "solution" environment for the components in the core material, which is beneficial to improving its high-temperature storage stability. In addition, ethyl propionate and terpine acetate have a certain degree of polarity and have good affinity with wall materials with gum arabic and hydroxypropyl methylcellulose as the main film-forming components, which is conducive to forming a more stable encapsulation structure, reducing the impact of high temperature on aroma components such as lemon oil and D-limonene, and further improving the high-temperature storage stability of fragrances.
[0008] In some embodiments of the present invention, the raw materials for preparing the core material further include, by weight, 0.1-2 parts of myrcene and / or 0.1-2 parts of 4-vinylphenol, preferably 0.4-1.2 parts of myrcene and 0.4-1.2 parts of 4-vinylphenol. In the present invention, the characteristic aromas of myrcene and 4-vinylphenol can harmonize the top notes of fragrances with lemon oil, D-limonene, etc., as the main aroma components, reducing their acidic and pungent smell.
[0009] In some embodiments of the present invention, the mass ratio of the core material to the wall material is 1:1 to 5. By controlling the mass ratio within the above range, it is beneficial to obtain a more stable powdered fragrance.
[0010] In some embodiments of the present invention, the raw materials for preparing the wall material further include 0.1 to 1.0 parts by weight of emulsifier.
[0011] In some embodiments of the present invention, the emulsifier is selected from at least one of glyceryl monostearate, sucrose ester, lecithin, and soybean lecithin.
[0012] In some embodiments of the present invention, the lemon oil is an essential oil obtained from lemon peel through a water extraction method. The water extraction method refers to a method of extraction by distillation using deionized water.
[0013] In some embodiments of the present invention, the method for preparing the lemon oil includes: crushing lemon peel, soaking it in deionized water, and extracting it by distillation to obtain the lemon oil.
[0014] In some embodiments of the present invention, the method for preparing the lemon oil includes: crushing lemon peel, soaking it in 3 to 10 times the weight of the peel in deionized water for 30 min to 8 h, and distilling it for 20 to 120 min to obtain the lemon oil.
[0015] A second objective of this invention is to provide a method for preparing the above-mentioned lemon-flavored powdered flavoring, comprising the following steps:
[0016] S1. Prepare the raw materials for the core material and the raw materials for the wall material according to their respective weight proportions;
[0017] S2. After dispersing / dissolving the raw materials for the wall material with water, add the raw materials for the core material, homogenize and emulsify to obtain an emulsion, and then spray dry to obtain the lemon-flavored powdered fragrance.
[0018] In some embodiments of the present invention, the mass of water used in the water dispersion / dissolution step in S2 is 10 to 100 times the mass of the raw materials for preparing the wall material.
[0019] In some embodiments of the present invention, the rotation speed of homogenization emulsification in S2 is 8000~20000 rpm and the time is 1~20 min.
[0020] In some embodiments of the present invention, the inlet air temperature of the spray drying in S2 is 160~190°C and the air flow rate is 1~10L / min.
[0021] Compared with the prior art, the present invention has the following beneficial effects:
[0022] The lemon-flavored powdered fragrance of this invention combines natural essential oils and specific synthetic / isolated compounds, featuring relatively low cost and a pure and natural aroma. At the same time, the introduction of ethyl propionate and terpineol acetate can improve its high-temperature storage stability without degrading the purity and fullness of the lemon-flavored powdered fragrance. Furthermore, the combination of gum arabic and hydroxypropyl methylcellulose as the main film-forming components of the wall material is even more conducive to improving the high-temperature storage stability of the fragrance. Detailed Implementation
[0023] To enable those skilled in the art to better understand the technical solutions of this invention, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only some embodiments of this invention, and not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this invention.
[0024] Unless otherwise specified, all raw materials used in this invention are commercially available.
[0025] Preparation Example 1
[0026] This preparation example provides a lemon oil A, the preparation method of which includes the following steps:
[0027] Take fresh lemon peel, crush it, add 6 times the weight of the peel in deionized water and soak for 1 hour, then distill and extract for 60 minutes, and obtain lemon oil A after separation.
[0028] Preparation Example 2
[0029] This preparation example provides a lemon oil B, the preparation method of which includes the following steps:
[0030] Fresh lemon peel was crushed, soaked in deionized water at 3 times its weight for 5 hours, and then extracted by distillation for 30 minutes. The resulting lemon oil B was obtained by separation.
[0031] Preparation Example 3
[0032] This preparation example provides a lemon oil C, the preparation method of which includes the following steps:
[0033] Fresh lemon peel was crushed, soaked in deionized water at 8 times its weight for 8 hours, and then extracted by distillation for 100 minutes. The lemon oil C was obtained by separation.
[0034] Example 1
[0035] This embodiment provides a lemon-flavored powdered fragrance. The core material is prepared from the following raw materials by weight: 25 parts lemon oil A, 45 parts D-limonene, 3.0 parts α-terpinene, 5.5 parts γ-terpinene, 0.7 parts α-pinene, 2.8 parts β-pinene, 1.0 part linalool, 11 parts α-terpineol, 0.3 parts nerol, 0.4 parts tetrahydrogeraniol, 2.0 parts citral, 0.3 parts nonanal, 0.5 parts ethyl propionate, and 1.0 part terpineyl acetate. The wall material is prepared from the following raw materials: 70 parts gum arabic, 30 parts hydroxypropyl methylcellulose, and 0.5 parts lecithin. The mass ratio of the core material raw materials to the wall material raw materials is 1:3.
[0036] The preparation method of this lemon-flavored powdered flavoring includes the following steps:
[0037] S1. Prepare the raw materials for the core material and the raw materials for the wall material according to the mass fractions;
[0038] S2. Dissolve gum arabic and hydroxypropyl methylcellulose in 20 times their weight of deionized water, add lecithin and disperse evenly, then add all the raw materials for the core material preparation, stir evenly, and then homogenize and emulsify the emulsion at a speed of 10000±1000 rpm for 10 min. Spray dry the emulsion in a spray dryer with an inlet air temperature of 175±2℃ and an air flow rate of 5L / min to obtain the lemon-flavored powdered fragrance.
[0039] Example 2
[0040] This embodiment provides a lemon-flavored powdered fragrance. The core material is prepared from the following raw materials by weight: 20 parts lemon oil B obtained in Preparation Example 2, 50 parts D-limonene, 4.0 parts α-terpinene, 6.5 parts γ-terpinene, 0.4 parts α-pinene, 3.6 parts β-pinene, 0.5 parts linalool, 10 parts α-terpineol, 0.1 parts nerol, 0.2 parts tetrahydrogeraniol, 1.2 parts citral, 0.5 parts nonanal, 0.2 parts ethyl propionate, and 1.3 parts terpineyl acetate. The wall material is prepared from the following raw materials: 60 parts gum arabic, 40 parts hydroxypropyl methylcellulose, and 0.2 parts lecithin. The mass ratio of the core material raw materials to the wall material raw materials is 1:3.
[0041] The preparation method of this lemon-flavored powdered flavoring includes the following steps:
[0042] S1. Prepare the raw materials for the core material and the raw materials for the wall material according to the mass fractions;
[0043] S2. Dissolve gum arabic and hydroxypropyl methylcellulose in 50 times their weight of deionized water, add lecithin and disperse evenly, then add all the raw materials for the core material preparation, stir evenly, and then homogenize and emulsify the emulsion at a speed of 15000±1000 rpm for 5 min. Spray dry the emulsion in a spray dryer with an inlet air temperature of 175±2℃ and an air flow rate of 5L / min to obtain the lemon-flavored powdered fragrance.
[0044] Example 3
[0045] This embodiment provides a lemon-flavored powdered fragrance. The core material is prepared from the following raw materials obtained in Preparation Example 3: 30 parts lemon oil C, 40 parts D-limonene, 2.0 parts α-terpinene, 7.5 parts γ-terpinene, 1.0 part α-pinene, 2.0 parts β-pinene, 1.2 parts linalool, 11.8 parts α-terpineol, 0.4 parts nerol, 0.5 parts tetrahydrogeraniol, 2.5 parts citral, 0.1 parts nonanal, 0.8 parts ethyl propionate, and 0.7 parts terpineyl acetate. The wall material is prepared from the following raw materials: 80 parts gum arabic, 20 parts hydroxypropyl methylcellulose, and 1 part lecithin. The mass ratio of the core material raw materials to the wall material raw materials is 1:3.
[0046] The preparation method of this lemon-flavored powdered flavoring includes the following steps:
[0047] S1. Prepare the raw materials for the core material and the raw materials for the wall material according to the mass fractions;
[0048] S2. Dissolve gum arabic and hydroxypropyl methylcellulose in 70 times their weight of deionized water, add lecithin and disperse evenly, add all the raw materials for the core material, stir evenly, and then homogenize and emulsify the emulsion at a speed of 15000±1000 rpm for 3 min. Spray dry the emulsion in a spray dryer with an inlet air temperature of 180±2℃ and an air flow rate of 8L / min to obtain the lemon-flavored powdered fragrance.
[0049] Example 4
[0050] This embodiment provides a lemon-flavored powdered flavoring, which differs from Example 1 only in that the raw materials for preparing its core material also include 1.5 parts of myrcene, while the rest remains the same as in Example 1.
[0051] Example 5
[0052] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 1 only in that the raw materials for preparing its core material also include 1.5 parts of 4-vinylphenol, while the rest remains the same as in Example 1.
[0053] Example 6
[0054] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 1 only in that the raw materials for preparing its core material also include 1.0 part myrcene and 0.5 parts 4-vinylphenol, while the rest remains the same as in Example 1.
[0055] Example 7
[0056] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 1 only in that the raw materials for preparing its core material also include 0.5 parts myrcene and 1.0 parts 4-vinylphenol, while the rest remains the same as in Example 1.
[0057] Example 8
[0058] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 1 only in that the raw materials for preparing its core material also include 0.1 parts myrcene and 1.4 parts 4-vinylphenol, while the rest remains the same as in Example 1.
[0059] Example 9
[0060] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 1 only in that the raw materials for preparing its core material also include 1.4 parts myrcene and 0.1 parts 4-vinylphenol, while the rest remains the same as in Example 1.
[0061] Example 10
[0062] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 2 only in that the raw materials for preparing its core material also include 1.0 part myrcene and 0.5 parts 4-vinylphenol, while the rest remains the same as in Example 2.
[0063] Example 11
[0064] This embodiment provides a lemon-flavored powdered fragrance, which differs from Example 3 only in that the raw materials for preparing its core material also include 0.5 parts myrcene and 1.0 part 4-vinylphenol, while the rest remains the same as in Example 3.
[0065] Example 12
[0066] This embodiment provides a lemon-flavored powdered flavoring, which differs from Embodiment 1 only in that the mass ratio of the raw materials for the core material to the raw materials for the wall material is 1:5, while all other aspects remain the same as in Embodiment 1.
[0067] Example 13
[0068] This embodiment provides a lemon-flavored powdered fragrance, which differs from Embodiment 1 only in that the mass ratio of the raw materials for the core material to the raw materials for the wall material is 1:1, while all other aspects remain the same as in Embodiment 1.
[0069] Comparative Example 1
[0070] This comparative example provides a lemon-flavored powdered flavoring, which differs from Example 6 only in that the raw materials for preparing its core material do not include lemon oil A obtained in Preparation Example 1; otherwise, it remains the same as Example 6.
[0071] Comparative Example 2
[0072] This comparative example provides a lemon-flavored powdered fragrance, which differs from Example 6 only in that the raw materials for preparing its core material do not include ethyl propionate and terpineol acetate; otherwise, it remains the same as Example 6.
[0073] Comparative Example 3
[0074] This comparative example provides a lemon-flavored powdered fragrance, which differs from Example 6 only in that the raw materials for preparing its core material include 1.5 parts of ethyl propionate but not terpineol acetate; otherwise, it remains the same as Example 6.
[0075] Comparative Example 4
[0076] This comparative example provides a lemon-flavored powdered fragrance, which differs from Example 6 only in that the raw materials for preparing its core material do not include ethyl propionate but include 1.5 parts of terpineol acetate; otherwise, it remains the same as Example 6.
[0077] Comparative Example 5
[0078] This comparative example provides a lemon-flavored powdered fragrance, which differs from Example 6 only in that the raw materials for preparing its wall material are 70 parts of gum arabic, 30 parts of sodium carboxymethyl cellulose, and 0.5 parts of lecithin; otherwise, it remains the same as Example 6.
[0079] The following is a sensory evaluation of the lemon-flavored powdered flavorings obtained in Examples 1-13 and Comparative Examples 1-5.
[0080] 1. Evaluation of the first fragrance
[0081] For lemon powder flavoring: the lemon powder flavorings of Examples 1-13 and Comparative Examples 1-5 were used as test samples; 20 people with normal sense of smell and aged 20-45 were randomly selected as sensory evaluators. The top scent (aroma within the first 2 seconds) of the test samples was evaluated by fanning the nose (the distance was kept at 8-10cm). The results were expressed as 10, 5 and 0 points, where 10 points indicated no acidic pungent smell, 5 points indicated a slight acidic pungent smell, and 0 points indicated a significant acidic pungent smell.
[0082] For lemon powder fragrance solutions: The lemon powder fragrances of Examples 1-13 and Comparative Examples 1-5 were prepared into aqueous solutions with a mass concentration of 0.1 wt% using deionized water, and the freshly prepared aqueous solutions were used as the test samples; the top notes of the test samples were then evaluated in accordance with the aforementioned method for "for lemon powder fragrances".
[0083] The average score of each sample to be evaluated was calculated, and the results are shown in Table 1.
[0084] 2. Aroma Profile Evaluation
[0085] For lemon powder flavoring: the lemon powder flavorings of Examples 1-13 and Comparative Examples 1-5 were used as test samples; 20 people with normal sense of smell and aged 20-45 were randomly selected as sensory evaluators. The overall aroma of the test samples was evaluated by fanning (at a distance of 8-10cm) and smelling for more than 10 seconds. The results were expressed as 10, 5 and 0 points. Among them, 10 points indicates that the aroma profile of lemon flavor is very pure and full, 5 points indicates that the aroma profile of lemon flavor is generally pure and full, and 0 points indicates that it is significantly different from lemon flavor.
[0086] For lemon powder flavoring solutions: The lemon powder flavorings of Examples 1-13 and Comparative Examples 1-5 were prepared into aqueous solutions with a mass concentration of 0.1 wt% using deionized water, and the freshly prepared aqueous solutions were used as the test samples; the overall aroma of the test samples was then evaluated in accordance with the aforementioned method for "for lemon powder flavorings".
[0087] The average score of each sample to be evaluated was calculated, and the results are shown in Table 1.
[0088] 3. Storage stability evaluation
[0089] The lemon powder flavorings of Examples 1-13 and Comparative Examples 1-5 were stored at 40°C in a dark environment for 180 days. The lemon powder flavorings after storage and a freshly prepared aqueous solution of the lemon powder flavorings after storage with a mass concentration of 0.1 wt% were used as test samples. The overall aroma of the test samples was evaluated according to the aforementioned "aroma profile evaluation" method. The average score of each test sample was calculated, and the results are shown in Table 1.
[0090] Table 1: Sensory evaluation results of lemon-flavored powdered flavorings obtained in Examples 1-13 and Comparative Examples 1-5
[0091]
[0092] As shown in Table 1, the lemon-flavored powdered fragrances of Examples 1-13 of the present invention combine natural essential oils and specific artificially synthesized / separated compounds, and have the characteristics of relatively low cost and pure and natural aroma. At the same time, the introduction of ethyl propionate and terpineol acetate can improve the high-temperature storage stability of the lemon-flavored powdered fragrance without degrading its purity and fullness. Furthermore, the combination of gum arabic and hydroxypropyl methylcellulose as the main film-forming components of the wall material is more conducive to improving the high-temperature storage stability of the fragrance.
[0093] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that after reading this application specification, they can still modify or make equivalent substitutions to the specific implementation of the present invention, but these modifications or changes do not depart from the protection scope of the pending claims of the present invention.
Claims
1. A lemon-flavored powdered fragrance, comprising a core material and a wall material, characterized in that, The raw materials for preparing the core material, by weight, include 20-30 parts lemon oil, 40-50 parts D-limonene, 2.0-4.0 parts α-terpinene, 5.0-8.0 parts γ-terpinene, 0.4-1.2 parts α-pinene, 2.0-3.6 parts β-pinene, 0.5-1.5 parts linalool, 10-12 parts α-terpineol, 0.1-0.5 parts nerol, 0.2-0.6 parts tetrahydrogeraniol, 1.0-3.0 parts citral, 0.1-0.5 parts nonanal, 0.1-2 parts ethyl propionate, and 0.1-2 parts terpineyl acetate; the raw materials for preparing the wall material include 60-80 parts gum arabic and 20-40 parts hydroxypropyl methylcellulose.
2. The lemon-flavored powdered flavoring as described in claim 1, characterized in that, The raw materials for preparing the core material also include 0.1 to 2 parts by weight of myrcene and / or 0.1 to 2 parts by weight of 4-vinylphenol.
3. The lemon-flavored powdered flavoring as described in claim 1, characterized in that, The raw materials for preparing the core material also include 0.4 to 1.2 parts by weight of myrcene and 0.4 to 1.2 parts by weight of 4-vinylphenol.
4. The lemon-flavored powdered flavoring as described in claim 1, characterized in that, The mass ratio of the core material to the wall material is 1:1~5.
5. The lemon-flavored powdered flavoring as described in claim 1, characterized in that, The raw materials for preparing the wall material also include 0.1 to 1.0 parts of emulsifier by weight.
6. The lemon-flavored powdered flavoring as described in claim 5, characterized in that, The emulsifier is selected from at least one of glyceryl monostearate, sucrose ester, lecithin, and soybean lecithin.
7. The lemon-flavored powdered flavoring as described in claim 1, characterized in that, The lemon oil is an essential oil obtained by water extraction of lemon peel.
8. The method for preparing lemon-flavored powdered flavoring according to any one of claims 1 to 7, characterized in that, Includes the following steps: S1. Prepare the raw materials for the core material and the raw materials for the wall material according to their respective weight proportions; S2. After dispersing / dissolving the raw materials for the wall material with water, add the raw materials for the core material, homogenize and emulsify to obtain an emulsion, and then spray dry to obtain the lemon-flavored powdered fragrance.
9. The method for preparing the lemon-flavored powdered flavoring according to claim 8, characterized in that, The homogenization emulsification speed described in S2 is 8000~20000 rpm, and the time is 1~20 min.
10. The method for preparing the lemon-flavored powdered flavoring according to claim 8, characterized in that, The inlet air temperature for spray drying described in S2 is 160~190℃ and the air flow rate is 1~10L / min.