Pericarpium citri reticulatae essence and preparation method thereof

Abstract

The invention discloses pericarpium citri reticulatae essence and a preparation method thereof. The essence comprises a citrus aroma main body, a terpene auxiliary agent, a medicinal aroma modifier, a flavor regulator, ethanol and the balance of a solvent, wherein the citrus fruity flavor main body comprises sweet orange oil, 5-fold sweet orange oil, lemon oil and white lemon oil, the medicinal stale flavor modifier comprises anise oil, terpilenol and beta-ionone, and ethyl enanthate, acetic acid, hexanoic acid or noottanone can be selectively added as a flavor enhancer. According to the essence, through the synergistic effect of all functional components, the compound fragrance of fresh fruit fragrance, mellow medicine fragrance and deep charring of Xinhui pericarpium citri reticulatae is precisely restored, and bad tastes such as rancidity, fuel consumption and scorched bitter taste generated by oxidation or coking of roasted nuts can be effectively covered. The preparation method comprises the steps of raw material pretreatment, step-by-step mixing and temperature-controlled aging, and the product is good in stability and suitable for high-temperature processing of nut products such as melon seeds, peanuts and cashew nuts.

Description

Technical Field

[0001] This invention belongs to the field of food flavoring technology, specifically relating to a tangerine peel flavoring and its preparation method, and in particular to a tangerine peel flavoring that simulates the typical "citrus fruit aroma-medicinal aroma-aged aroma" complex flavor of Xinhui tangerine peel by compounding natural and synthetic flavoring components, which can be widely used in beverages, baked goods, condiments and health foods. Background Technology

[0002] Dried tangerine peel (Citrus reticulata Blanco) is the dried, mature peel of the tangerine fruit and its cultivated varieties, belonging to the Rutaceae family. The peel from Xinhui, Guangdong, is considered the authentic medicinal material, possessing the effects of "regulating qi and strengthening the spleen, drying dampness and resolving phlegm." After natural aging for more than three years, Xinhui dried tangerine peel gradually transforms its aroma from the simple citrus scent of fresh fruit into a complex, mellow, and uniquely compound fragrance with distinct medicinal and woody notes. This "aged aroma" is the core indicator of its quality and value.

[0003] In the food industry, dried tangerine peel is often used to blend herbal teas, dried fruits, pastries and seasonings to give products unique flavors and health benefits. However, natural dried tangerine peel has the following significant limitations: (1) High cost, high-quality Xinhui dried tangerine peel is expensive and limited by the year and place of origin; (2) Poor batch stability, affected by climate and storage conditions, the aroma intensity and composition of different batches of dried tangerine peel vary greatly; (3) Inconvenient application, it requires pretreatment such as soaking and boiling, and is difficult to use directly in modern liquid or ready-to-eat food systems.

[0004] To overcome these problems, the industry has attempted to develop artificial tangerine peel flavorings. Current tangerine peel flavorings primarily use single or small amounts of citrus essential oils (such as sweet orange oil and lemon oil), supplemented with small amounts of aldehydes or esters for simple blending. While these flavorings provide a basic citrus aroma, they severely lack the unique medicinal, woody, and rich "fleshly" notes of tangerine peel. The aroma is thin and superficial, failing to truly reproduce the complex flavor layers of high-quality tangerine peel. Furthermore, some existing formulas are prone to aroma volatilization or deterioration during high-temperature processing (such as beverage pasteurization and roasting), leading to flavor distortion in the final product.

[0005] Therefore, there is an urgent need to develop a new type of tangerine peel flavoring that can not only accurately simulate the complex aroma characteristics of Xinhui tangerine peel, which integrates "fruity aroma, medicinal aroma, and aged aroma," but also possesses good temperature stability and application adaptability to meet the comprehensive requirements of modern food industry for flavor consistency, cost-effectiveness, and processing stability. This invention is made for this purpose. Summary of the Invention

[0006] The purpose of this invention is to provide a tangerine peel flavoring with high aroma fidelity, rich flavor layers, good stability, and controllable preparation process, as well as its preparation method, so as to accurately simulate the complex flavor of tangerine peel's "fruit aroma-medicinal aroma-aged aroma" and meet the requirements of the food industry for cost, stability and processing adaptability.

[0007] To achieve the above-mentioned objectives, the present invention adopts the following technical solution: A type of dried tangerine peel flavoring, comprising the following functional components by weight percentage: Citrus fruit aroma predominant: 5–20%; Terpenoid adjuvants: 0.1–0.3%; Medicinal aroma modifier: 1.5–4%; Flavor modifiers: 0.4–1.2%; Ethanol: 5–10%; The remainder is solvent; The main citrus aroma components include sweet orange oil, 5x sweet orange oil, lemon oil, and white lemon oil.

[0008] Furthermore, the solvent is one or more of ethanol, ethyl triacetate, glycerol, or water. All selected solvents are food-grade and safe, effectively dissolving various polar and non-polar flavoring components and preventing turbidity, layering, or precipitation during product storage.

[0009] Furthermore, the agarwood modifier is selected from one or more of anise oil, terpineol, and β-ionone.

[0010] Furthermore, the flavor modifier is selected from one or more of linalool, linalyl acetate, decanal, and octanal.

[0011] Furthermore, it also includes a flavor enhancer, the optional flavor enhancer being selected from one or more of the following components: Ethyl heptaate: 0.5–1%; Acetic acid: 1–2%; Hexanoic acid: 0.1–0.3%; Naringin: 0.1–0.3%.

[0012] Through the above technical solution, a blend of citrus essential oils, terpenes, alcohols / esters, and characteristic modifiers is used to synergistically create a realistic "fruity-medicinal-aged" complex aroma, accurately reproducing the complex flavor of Xinhui tangerine peel. By scientifically blending multiple types of fragrances, the unique three-in-one flavor of natural Xinhui tangerine peel—"fresh fruity aroma, mellow medicinal aroma, and deep aged aroma"—is successfully simulated, solving the problem of thin and distorted aromas in existing fragrances. Citrus essential oils provide the basic fruity aroma, terpenes enhance the aroma's diffusion and naturalness, alcohols / esters regulate roundness, and characteristic modifiers (such as anise oil and decanal) impart medicinal or fruity notes respectively. The components work synergistically to form a complete and realistic tangerine peel flavor profile.

[0013] Furthermore, the fragrance, by weight percentage, comprises the following components: Sweet orange oil: 5-10%, lemon oil: 1.5-3%, white lemon oil: 0.5-2%, anise oil: 1-3%, ethyl heptanoate: 0.5-1%, acetic acid: 1-2%, hexanoic acid: 0.1-0.3%, naringin: 0.1-0.3%, linalool: 0.1-0.3%, linalyl acetate: 0.1-0.3%, decanal: 0.1-0.3%, octanal: 0.1-0.3%, terpineol: 0.1-0.3%, citrus: 0.1-0.3%, 5x sweet orange oil: 3-5%, β-ionone: 0.1-0.3%, ethanol: 5-10%, the balance being solvent.

[0014] Furthermore, the fragrance, by weight percentage, comprises the following components: Sweet orange oil: 8.1%, lemon oil: 1.9%, white lemon oil: 1.2%, anise oil: 1.5%, ethyl heptanoate: 0.5%, acetic acid: 1.0%, hexanoic acid: 0.2%, naringin: 0.2%, linalool: 0.2%, linalyl acetate: 0.2%, decanal: 0.2%, octanal: 0.1%, terpineol: 0.2%, citrus: 0.1%, 5x sweet orange oil: 3.4%, β-ionone: 0.3%, ethanol: 10%, the balance being the solvent triacetin.

[0015] The above-mentioned technical solution combines a certain medicinal and aged aroma with a refreshing fruity fragrance, making it more versatile and suitable as a general-purpose aged tangerine peel flavoring. Optimal aroma harmony and stability can be achieved within the specified proportions; exceeding these ranges may result in any particular aroma being too abrupt or an overall imbalance.

[0016] This invention also discloses a method for preparing tangerine peel flavoring, comprising the following steps: S0. Raw material pretreatment: Citrus essential oils and terpene auxiliaries were dried and dehydrated with anhydrous sodium sulfate, then filtered to obtain a clear oil phase. The solid flavor modifier was dissolved in a portion of ethanol to obtain a clear liquid phase; S1. Premixing: The characteristic flavor modifier, the remaining ethanol and the clarified liquid obtained in step S0 are mixed and stirred until completely dissolved to obtain a premixed liquid; S2. Main mixing: Under stirring and at 25±2℃, the clarified oil phase obtained in step S0 is slowly added to the premixed liquid and mixed evenly; S3. Aging: Place the evenly mixed materials in a sealed, light-proof container and let them stand at 20-30℃ for 24-72 hours to obtain the tangerine peel flavoring.

[0017] Furthermore, in step S0, the amount of anhydrous sodium sulfate used is 1-3% of the total mass of citrus essential oils and terpene auxiliaries.

[0018] The above preparation method includes steps such as raw material pretreatment (drying and dehydration, solid pre-dissolving), stepwise mixing (pre-mixing + main mixing), and temperature-controlled aging. Dehydrating the essential oils with anhydrous sodium sulfate thoroughly removes trace amounts of moisture, which is crucial for obtaining a transparent, cloud-free finished product and ensuring its physical clarity. Pre-dissolving solid flavorings (such as vanillin) in ethanol before mixing with other components avoids the suspension of solid particles, ensuring uniform dispersion and batch-to-batch consistency. The temperature-controlled, light-protected aging process allows the flavoring molecules to fully associate, transforming sharp, raw flavors into a mellow, rich, and stable complex aroma, promoting aroma fusion and maturation—an effect that simple mixing cannot achieve.

[0019] A dosage of 1-3% anhydrous sodium sulfate is sufficient to effectively adsorb moisture without causing loss of excessive effective aroma components. A dosage of 5-10 times the amount of ethanol ensures complete dissolution of the solid fragrance, forming a stable solution that lays the foundation for subsequent uniform mixing. These specific parameters make the entire preparation method more operable and reproducible, facilitating industrial-scale production.

[0020] The application of a tangerine peel flavoring in food, beverages, condiments, or tobacco products.

[0021] This application successfully produced a highly accurate and stable aged tangerine peel flavoring by scientifically compounding citrus essential oils, terpene auxiliaries, alcohol ester regulators, and characteristic flavor modifiers, combined with raw material pretreatment, stepwise mixing, and temperature-controlled aging processes. This flavoring accurately presents the unique complex flavor of Xinhui tangerine peel—a refreshing fruity aroma, a mellow medicinal aroma, and a deep aged aroma—and maintains aroma stability during high-temperature processing in beverages, baking, and other applications. It effectively solves the problems of thin, distorted, and batch-inconsistent aromas in existing products, providing the food industry with a cost-effective and convenient high-quality aged tangerine peel flavoring solution. The aged tangerine peel flavoring described in this invention is particularly suitable for roasted nuts and seeds (such as sunflower seeds, peanuts, cashews, macadamia nuts, etc.). During high-temperature roasting or long-term storage, nut oils are prone to oxidation, producing rancid or stale flavors, or, due to improper heat control, a burnt or bitter flavor, severely affecting the product flavor. This invention introduces a complex aroma profile with a refreshing citrus scent and a mellow aged aroma, which not only gives the product a unique "aged tangerine peel flavor" selling point, but also effectively masks or neutralizes the aforementioned unpleasant odors, thereby enhancing the overall pleasantness and acceptability of the taste. Detailed Implementation

[0022] The present application will be further described below through specific embodiments. Example 1

[0023] This embodiment provides a tangerine peel flavoring for use in roasted nuts and seeds.

[0024] 1. Formulation composition (by weight percentage): Sweet orange oil: 8.1%; Lemon oil: 1.9%; White lemon oil: 1.2%; Fennel oil: 1.5%; Ethyl heptaate: 0.5%; Acetic acid: 1.0%; Hexanoic acid: 0.2%; Naringin: 0.2%; Linalool: 0.2%; Linaloyl acetate: 0.2%; Decanal: 0.2%; Octal: 0.1%; Terpineol: 0.2%; Citrusene: 0.1%; 5x sweet orange oil: 3.4%; β-ionone: 0.3%; Ethanol (95%): 10.0%; Triacetin: Balance 64.5%.

[0025] Preparation method: S0. Raw material pretreatment: a) Mix sweet orange oil, lemon oil, white lemon oil, 5 times the amount of sweet orange oil, and citrus terpene, add 2% of the total mass of anhydrous sodium sulfate, let stand for 30 minutes to remove trace amounts of moisture, and then filter through filter paper or microporous membrane to remove solid desiccant, to obtain a clear oil phase; b) Add anise oil, linalool, linalyl acetate, decanal, octanal, terpineol, β-ionone, ethyl heptaate, acetic acid, hexanoic acid, and terpineone to 5.0% ethanol and stir until completely dissolved to obtain a clear liquid phase; S1. Premixing: Mix the remaining 5.0% ethanol with the above clear liquid phase and stir at 300 rpm for 20 minutes to obtain a premixed solution; S2. Main mixing: Under stirring at 25℃ and 400rpm, the clarified oil phase obtained in step S0a is slowly added dropwise to the premixed liquid. After the addition is complete, stirring is continued for 30 minutes. S3. Aging: Transfer the mixture to a brown glass bottle, seal it and protect it from light, and age it at a constant temperature of 25°C for 48 hours to obtain the finished product.

[0026] Effect verification: Take 500g of roasted cashews (which have developed a slight rancid smell), and while they are still hot (about 60°C), spray them with 1.5g of the flavoring from this example (0.3% added), mix well, and then cool.

[0027] Sensory evaluation results: The finished product has a distinct complex aroma of dried tangerine peel, which blends naturally with the base aroma of nuts. It effectively masks the rancid taste of the raw materials caused by oil oxidation, resulting in a clean taste and a slightly sweet aftertaste; It has a smooth texture, without any sharp or irritating sensation, and a lingering, slightly sweet, and aged aftertaste. In the control group (without added fragrance), an unpleasant odor of oxidized oils could be clearly detected. Example 2

[0028] 1. Formulation composition (percentage by mass): Sweet orange oil 9.5%, 5x sweet orange oil 4.8%, lemon oil 1.8%, white lemon oil 0.8%, anise oil 2.5%, ethyl heptanoate 0.6%, acetic acid 1.2%, hexanoic acid 0.15%, naringin 0.15%, linalool 0.25%, linalyl acetate 0.25%, decanal 0.25%, octanal 0.15%, terpineol 0.25%, citrus 0.25%, β-ionone 0.25%, ethanol 9.0%, with the balance being triacetin.

[0029] 2. The preparation method is the same as in Example 1. Example 3

[0030] 1. Formulation composition (percentage by mass): Sweet orange oil 5.5%, 5x sweet orange oil 3.2%, lemon oil 2.8%, white lemon oil 1.8%, anise oil 1.8%, ethyl heptanoate 0.9%, acetic acid 1.8%, hexanoic acid 0.25%, naringin 0.25%, linalool 0.15%, linalyl acetate 0.15%, decanal 0.15%, octanal 0.25%, terpineol 0.15%, citrus 0.15%, β-ionone 0.15%, ethanol 6.0%, with the balance being triacetin.

[0031] Comparative Example 1: (lacking the main citrus aroma) Modifications: Remove sweet orange oil, 5 times sweet orange oil, lemon oil, and white lemon oil; replenish the solvent; the preparation method is the same as in Example 1.

[0032] Effect (cashew, 0.25%): Flavor 3.0 points, Masking 2.8 points.

[0033] Conclusion: Without a fruity aroma framework, it is impossible to construct the flavor of dried tangerine peel.

[0034] Comparative Example 2: (Missing drug, aged aroma modifier) Modifications: Remove anise oil, terpineol, and β-ionone; replenish solvent; preparation method is the same as in Example 1.

[0035] Results: Flavor 4.5 points, Masking 4.2 points.

[0036] Conclusion: Lacking the necessary medicinal essence, it cannot combat the rancid smell.

[0037] Comparative Example 3: (lacking terpene adjuvants) Modification: Citrusene was removed. The preparation method is the same as in Example 1.

[0038] Effect (Bitter and burnt pumpkin seeds): Flavor 6.2 points, Masking 5.8 points.

[0039] Conclusion: The aroma is dull, lacking in diffusion and naturalness.

[0040] Comparative Example 4: (without flavor enhancers) Modifications: Ethyl heptaate, acetic acid, hexanoic acid, and naringin were removed. The preparation method is the same as in Example 1. Results: Flavor 8.5 points, Masking 8.3 points.

[0041] Conclusion: The core functions are complete.

[0042] Comparative Example 5: (Missing sweet orange oil) Modifications: Removed sweet orange oil and 5x sweet orange oil. Preparation method is the same as in Example 1. Results: Flavor 6.5, Masking 6.0.

[0043] Problem: The fruity aroma is sharp and thin, lacking the mellow orange flavor unique to dried tangerine peel.

[0044] Comparative Example 6: (Lack of lemon oil) Modifications: Lemon oil and white lemon oil have been removed. The preparation method is the same as in Example 1. Results: Flavor 6.8, Masking 6.2.

[0045] Problem: The aroma is dull, lacking a fresh top note, and the flavor is "old-fashioned".

[0046] Comparative Example 7: (using only single citrus oil) Modification: Use only 12% sweet orange oil, removing the remaining citrus oils. The preparation method is the same as in Example 1.

[0047] Results: Flavor 7.0, Masking 7.0.

[0048] Problem: The aroma is monotonous, lacks depth, and is not authentic enough.

[0049] Experimental Example 1: Verification of the Application Effect of Tangerine Peel Flavoring in Roasted Nuts and Seeds To objectively evaluate the technical effects of the tangerine peel flavoring of this invention, the following comparative experiment was designed. The experiment used roasted nuts and seeds that had already developed typical unpleasant flavors as a base, and added the flavoring of this invention and a comparative flavoring. A trained sensory evaluation team (10 people) conducted a blind test and scored the samples (out of 10 points), focusing on two indicators: the degree of tangerine peel flavor reproduction and the ability to modify unpleasant flavors.

[0050] 1. Test materials Substrate sample: Category A: Slightly oxidized cashews (with a distinct rancid or stale smell) Category B: Locally overcooked pumpkin seeds (with a burnt and bitter taste) Fragrance testing: Examples 1–9, Comparative Examples 1–9 (prepared according to the aforementioned formulations) Addition amount: 0.25–0.30% (by weight of nuts), spray evenly while hot (60–65℃).

[0051] 2. Evaluation Criteria Evaluation Dimensions Scoring Criteria Authenticity of aged tangerine peel flavor 10 points: The aroma is realistic and fully presents the complex characteristics of "fresh fruity aroma - mellow medicinal aroma - deep aged aroma"; 6-8 points: It has the characteristics of dried tangerine peel, but a certain part is missing or uncoordinated; ≤5 points: It has no characteristics of dried tangerine peel and only has ordinary citrus aroma or artificial fragrance. Undesirable taste modification ability 10 points: Completely masks unpleasant odors, with a clean and pleasant taste; 6-8 points: Significantly reduces odors, generally acceptable; ≤5 points: Odors are still prominent, or clash with flavorings to produce a worse flavor. 3. Test Results Fragrance Number Base type The degree of reproduction of the flavor of dried tangerine peel (average score) Ability to modify unpleasant tastes (average score) Overall evaluation Example 1 Cashews (rancid taste) 9.1 8.9 Excellent: The aroma is realistic and rich in layers, the rancid taste is completely masked, the taste is clean and smooth, and the stability is good. Example 2 Pumpkin seeds (bitter, burnt taste) 8.9 8.8 Good: Highlights a rich, mellow orange aroma, suitable for creamy nuts, and effectively masks off-flavors from oxidation. Example 3 Cashews (rancid taste) 9.0 9.1 Good: The refreshing top notes are prominent and significantly neutralize the burnt and bitter taste, making it suitable for refreshing flavored products. Comparative Example 1 Various nuts 3.0 2.8 Ineffective: It has almost no characteristics of dried tangerine peel, only a faint medicinal aroma, and cannot impart fragrance or mask the taste. Comparative Example 2 Various nuts 4.5 4.2 Poor: It only has a fruity aroma, lacks the unique flavor of dried tangerine peel, the off-flavor is still obvious, and the flavor is thin. Comparative Example 3 Various nuts 6.2 5.8 Generally speaking: The aroma is dull, the diffusion is weak, the naturalness is insufficient, and the masking effect is limited. Comparative Example 4 Various nuts 8.5 8.3 Good: The core complex aroma is intact and the masking effect is effective, proving that these four components are optional optimization items. Comparative Example 5 Various nuts 6.5 6.0 Weaknesses: The fruity aroma is sharp and thin, lacking a rounded orange flavor, and the tangerine peel flavor is not authentic. Comparative Example 6 Various nuts 6.8 6.2 Shortcomings: The aroma is dull and stale, lacking freshness and overall vitality. Comparative Example 7 Various nuts 7.0 7.0 It's basically usable but mediocre: the aroma is monotonous and lacks depth, failing to capture the complexity of Xinhui tangerine peel. 4. Conclusion The experimental results show that: The embodiments (1–3) of this invention can successfully construct a realistic tangerine peel complex aroma in roasted nuts and seeds. The flavoring of this invention can stably achieve a realistic tangerine peel complex aroma and a highly efficient ability to modify undesirable flavors, with an overall score far higher than the comparative example.

[0052] Comparative Examples 1–3, due to the absence of the citrus fruit aroma main component, the medicinal aroma modifier, or the terpene adjuvant, respectively, had their flavor score and masking score significantly reduced to below 6.2 points, indicating that these three functional modules are necessary and irreplaceable elements constituting the technical effect of this invention.

[0053] Comparative studies 5–7 show that even though they all belong to the “citrus fruit aroma body”, sweet orange oil, lemon oil and white lemon oil each play a unique role – the former provides a mellow base, the latter gives a fresh brightness, and the three work together to restore the true complex aroma of Xinhui tangerine peel; any omission or simple replacement will lead to flavor imbalance and insufficient layering.

[0054] In summary, this invention provides a high-performance tangerine peel flavoring solution that is truly suitable for the nut and roasted seed industry, combining flavor innovation with quality improvement.

[0055] Experimental Example 2: Stability Verification of the Tangerine Peel Flavoring of the Present Invention To verify the stability of the tangerine peel flavoring of the present invention during the processing and storage of nuts and seeds, the following accelerated aging and heat treatment tests were conducted.

[0056] 1. Test sample Test group: Take 500g of plain cashews and spray 1.35g of tangerine peel flavoring prepared in Example 1 (addition amount 0.27%) evenly while hot (65℃). After cooling, package them into aluminum foil composite bags (nitrogen-filled and sealed).

[0057] Control group: Another batch of cashews was treated with a commercially available brand of "tangerine peel flavoring" (main ingredients are sweet orange oil and vanillin) at the same addition amount (0.27%).

[0058] 2. Stability Test Items (1) High-temperature processing simulation test The two groups of samples were placed in an 80℃ oven and heated for 30 minutes to simulate high-temperature frying or pasteurization.

[0059] Evaluation method: The sensory panel scored the intensity of the tangerine peel aroma and the occurrence of off-odors in the samples before and after heating (out of 10 points). Conclusion: The fragrance of this invention exhibits minimal aroma loss at high temperatures and does not undergo significant oxidation or decomposition reactions, demonstrating significantly better thermal stability than commercially available products.

[0060] (2) Accelerated storage stability test Sealed samples were placed in a constant temperature and humidity chamber at 45°C and 75% relative humidity to simulate long-term shelf storage (equivalent to 6 months at room temperature). Samples were taken and tested at 0, 30, 60, and 90 days.

[0061] Evaluation indicators: Sensory evaluation (integrity of tangerine peel flavor, presence or absence of rancidity); Peroxide value (POV, meq / kg, measures the degree of oxidation of oils and fats). in conclusion: The flavoring of this invention retains a good tangerine peel flavor (≥8.2 points) after 90 days of accelerated storage, while the flavor of the control group is severely degraded; More importantly, the peroxide value of the nuts in this invention group was consistently significantly lower than that in the control group, indicating that they are not only stable on their own, but may also delay the oil oxidation process of the nut matrix through aroma masking or antioxidant synergistic effects.

[0062] This experiment demonstrates that the tangerine peel flavoring of this invention possesses excellent thermal and storage stability, can withstand the high-temperature processing conditions of roasted nuts and seeds, and maintains its aroma quality during long-term storage, effectively preventing the reversion of undesirable flavors. Compared to existing products, this invention exhibits significant advantages in flavor persistence and the potential to inhibit matrix oxidation, fully meeting the practical needs of industrial production and market circulation.

[0063] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A tangerine peel flavoring, characterized in that, By weight percentage, it contains the following functional components: Citrus fruit aroma predominant: 5–20%; Terpenoid adjuvants: 0.1–0.3%; Medicinal aroma modifier: 1.5–4%; Flavor modifiers: 0.4–1.2%; Ethanol: 5–10%; The remainder is solvent; The citrus fruit flavor profile described therein includes sweet orange oil, 5x sweet orange oil, lemon oil, and white lemon oil.

2. The tangerine peel flavoring according to claim 1, characterized in that, The solvent is one or more of ethanol, ethyl triacetate, glycerol, or water.

3. The tangerine peel flavoring according to claim 1, characterized in that, The medicinal agarwood modifier is selected from one or more of anise oil, terpineol, and β-ionone.

4. The tangerine peel flavoring according to claim 1, characterized in that, The flavor modifier is selected from one or more of linalool, linalyl acetate, decanal, and octanal.

5. The tangerine peel flavoring according to claim 1, characterized in that, It also includes flavor enhancers. The optional flavor enhancers are selected from one or more of the following components: Ethyl heptaate: 0.5–1%; Acetic acid: 1–2%; Hexanoic acid: 0.1–0.3%; Naringin: 0.1–0.3%.

6. The tangerine peel flavoring according to claim 5, characterized in that, The fragrance, by weight percentage, comprises the following components: Sweet orange oil: 5-10%, lemon oil: 1.5-3%, white lemon oil: 0.5-2%, anise oil: 1-3%, ethyl heptaate: 0.5-1%, acetic acid: 1-2%, hexanoic acid: 0.1-0.3%, naringin: 0.1-0.3%, linalool: 0.1-0.3%, linalyl acetate: 0.1-0.3%, decanal: 0.1-0.3%, octanal: 0.1-0.3%, terpineol: 0.1-0.3%, citrus: 0.1-0.3%, 5x sweet orange oil: 3-5%, β-ionone: 0.1-0.3%, ethanol: 5-10%, the balance being solvent.

7. The tangerine peel flavoring according to claim 6, characterized in that, The fragrance, by weight percentage, comprises the following components: Sweet orange oil: 8.1%, lemon oil: 1.9%, white lemon oil: 1.2%, anise oil: 1.5%, ethyl heptanoate: 0.5%, acetic acid: 1.0%, hexanoic acid: 0.2%, naringin: 0.2%, linalool: 0.2%, linalyl acetate: 0.2%, decanal: 0.2%, octanal: 0.1%, terpineol: 0.2%, citrus: 0.1%, 5x sweet orange oil: 3.4%, β-ionone: 0.3%, ethanol: 10%, the balance being the solvent triacetin.

8. A method for preparing tangerine peel flavoring as described in any one of claims 1-7, characterized in that, Includes the following steps: S0. Raw material pretreatment: Citrus essential oils and terpene auxiliaries were dried and dehydrated with anhydrous sodium sulfate, then filtered to obtain a clear oil phase. The solid flavor modifier was dissolved in a portion of ethanol to obtain a clear liquid phase; S1. Premixing: The characteristic flavor modifier, the remaining ethanol and the clarified liquid obtained in step S0 are mixed and stirred until completely dissolved to obtain a premixed liquid; S2. Main mixing: Under stirring and at 25±2℃, the clarified oil phase obtained in step S0 is slowly added to the premixed liquid and mixed evenly; S3. Aging: Place the evenly mixed materials in a sealed, light-proof container and let them stand at 20-30℃ for 24-72 hours to obtain the tangerine peel flavoring.

9. The preparation method according to claim 8, characterized in that, In step S0, the amount of anhydrous sodium sulfate used is 1-3% of the total mass of citrus essential oils and terpene auxiliaries.

10. The use of a tangerine peel flavoring according to any one of claims 1-7 in food, beverages, condiments or tobacco products.