Peach blossom essence for food and preparation method thereof

Abstract

The invention discloses a peach blossom essence for food and a preparation method of the peach blossom essence. The peach blossom essence for food is prepared from the following raw materials in percentage by mass: 0.1-1% of a fruit aroma component, 0.4-1.5% of a sweet aroma component, 0.8-2% of a fresh aroma component, 0.4-1.5% of a flower aroma component, 0.3-1% of a milk aroma component, 0.1-0.3% of an acid aroma component and the balance of a solvent. The peach blossom essence for food provided by the invention is fresh and natural in fragrance, can be applied to the food fields of beverages, candies, ice creams and the like, and provides a new thought for diversity of market categories.

Description

Technical Field

[0001] This invention relates to the field of flavor and fragrance technology, and in particular to a peach blossom flavoring for food and its preparation method. Background Technology

[0002] Peach blossoms are the flowers of the peach tree, a perennial tree belonging to the genus Prunus in the family Rosaceae. The tree has a grayish-brown trunk, elliptic-lanceolate leaves that are simple, alternate, and have finely serrated edges. The flowers are solitary and bloom before the leaves. The drupe is nearly spherical. The flowering period is from March to April, and the fruiting period is from June to September.

[0003] Peach blossoms have significant practical value, serving both as food and medicine. The *Lingnan Caiyao Lu* records that "when used with the stem intact, it can cool the blood and detoxify, and is commonly used for smallpox and measles." Furthermore, peach blossoms are believed to have beautifying effects; the *Shennong Baicao Jing* mentions that peach blossoms "improve complexion." In addition, the vibrant colors of peach blossoms make them an important flowering tree in early spring, symbolizing the arrival of spring.

[0004] Currently, there is considerable research on the aroma of peaches, including white peaches, nectarines, and yellow peaches. However, there are no literature reports on how to create an edible peach blossom flavoring with a natural floral aroma and a pleasant taste, which warrants further investigation. Summary of the Invention

[0005] The purpose of this invention is to provide a fresh, sweet, and naturally fragrant peach blossom flavoring for food and its preparation method, which can be applied in the fields of beverages, candies, ice cream and other food products, providing a new idea for market diversification and solving the problem that there is no edible peach blossom flavoring with a natural floral fragrance and pleasant taste in the existing technology.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a peach flavoring for food, comprising the following raw materials in weight percentages: 0.1%~1% fruity aroma component, 0.4%~1.5% sweet aroma component, 0.8%~2% fresh aroma component, 0.4%~1.5% floral aroma component, 0.3%~1% milky aroma component, 0.1%~0.3% sour aroma component, and the balance being solvent.

[0008] As a specific technical solution of the present invention, the fruity aroma components are composed of 2-hexenyl acetate, 2-methylbutyl acetate, octyl acetate, butyl acetate, and isoamyl acetate. These five fruity aroma components enhance the freshness and add layers to the peach blossom fragrance, making the floral scent more rounded and realistic.

[0009] As a specific technical solution of the present invention, the sweet fragrance components consist of daumarenone, geraniol acetate, phenylacetic acid, phenylethanol, methyl phenylacetate, and benzyl alcohol. These six sweet fragrance components mimic the natural honey-sweetness of peach blossoms, providing a warm base and increasing the longevity of the fragrance.

[0010] As a specific technical solution of the present invention, the fragrance components are composed of trans-2-hexenol, α-terpineol, n-hexanol, linalool, leaf alcohol, linalool oxide, and leaf alcohol acetate. These seven fragrance components balance the sweetness and heaviness of peach blossom fragrance, making the transition of the aroma more natural and smooth.

[0011] As a specific technical solution of the present invention, the floral fragrance components consist of jasmine absolute oil, rose ether, methyl jasmonate, benzyl acetate, citronellol, and geraniol. These six floral fragrance components provide the main aroma of peach blossom essence and determine the body of the aroma.

[0012] As a specific technical solution of the present invention, the milky aroma components are composed of γ-octyl lactone, γ-nonyl lactone, δ-decyl lactone, and γ-dodecalactone. These four milky aroma components enhance the richness, soften the sharpness, and create a sense of sophistication of the peach blossom fragrance.

[0013] As a specific technical solution of the present invention, the sour aroma component is composed of acetic acid and 2-methylbutyric acid. These two sour aroma components provide the peach blossom fragrance with the natural acidity of flowers, creating a fermented and mature feel, increasing the depth of the aroma, and enhancing the diffusion and recognizability of the aroma.

[0014] As a specific technical solution of the present invention, the solvent is propylene glycol.

[0015] As a specific technical solution of the present invention, the peach flavoring for food is composed of the following raw materials in the following mass percentages: 0.01%~0.05% 2-hexenyl acetate, 0.02%~0.06% 2-methylbutyl acetate, 0.04%~0.1% octyl acetate, 0.04%~0.1% butyl acetate, 0.07%~0.2% isoamyl acetate, 0.002%~0.01% dafuronone, 0.01%~0.05% geraniol acetate, 0.04%~0.15% phenylacetic acid, 0.09%~0.4% phenylethanol, 0.05%~0.3% methyl phenylacetate, 0.2%~0.6% benzyl alcohol, 0.01%~0.04% trans-2-hexenol, 0.02%~0.08% α-terpineol, and 0.05% n-hexanol. The following are the ingredients: 0.2%~2%, linalool 0.1%~0.2%, leaf alcohol 0.1%~0.3%, linalool oxide 0.1%~0.5%, leaf alcohol acetate 0.2%~0.6%, jasmine absolute 0.001%~0.01%, rose ether 0.005%~0.03%, methyl jasmonate 0.01%~0.1%, benzyl acetate 0.01%~0.05%, citronellol 0.1%~0.5%, geraniol 0.1%~0.6%, γ-octyl lactone 0.01%~0.1%, γ-nonanolactone 0.01%~0.1%, δ-decyl lactone 0.1%~0.5%, γ-dodecyl lactone 0.1%~0.5%, acetic acid 0.01%~0.1%, 2-methylbutyric acid 0.01%~0.2%, and the balance being solvent.

[0016] As a preferred embodiment of the present invention, the peach blossom flavoring for food is composed of the following raw materials in the indicated weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.3% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, and n- Hexanol 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, Jasminum sambac absolute 0.004%, rose ether 0.02%, methyl jasmonate 0.02%, benzyl acetate 0.04%, citronellol 0.4%, geraniol 0.6%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.4%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being solvent.

[0017] As a preferred embodiment of the present invention, the peach flavoring for food is composed of the following raw materials in the indicated weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.3% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, and n-... Hexanol 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, Jasminum sambac absolute 0.002%, rose ether 0.01%, methyl jasmonate 0.02%, benzyl acetate 0.03%, citronellol 0.4%, geraniol 0.5%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.4%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being solvent.

[0018] As a more preferred technical solution of the present invention, the peach flavoring for food is composed of the following raw materials in the following weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.2% phenylethanol, 0.2% methyl phenylacetate, 0.47% benzyl alcohol, 0.04% trans-2-hexenol, and 0.07% α-terpineol. Hexanol 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, Jasminum sambac absolute 0.002%, rose ether 0.01%, methyl jasmonate 0.02%, benzyl acetate 0.03%, citronellol 0.4%, geraniol 0.5%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.3%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being solvent.

[0019] Secondly, the present invention provides a method for preparing the above-mentioned peach blossom flavoring for food, comprising the following steps: weighing each raw material of the peach blossom flavoring for food according to the proportion, and then placing them in a mixer and mixing them evenly to obtain the product.

[0020] Compared with the prior art, the present invention provides a peach blossom flavoring for food and its preparation method, which has the following beneficial effects:

[0021] This invention creates a peach blossom aroma using benzyl acetate, δ-decyl lactone, benzyl alcohol, and other raw materials; adds moisture and freshness using butyl acetate, 2-hexenyl acetate, isoamyl acetate, and other raw materials, making the peach blossom smell fresh and juicy, rather than sweet and cloying; creates a delicate and powdery floral scent using geraniol, citronellol, phenethyl alcohol, methyl jasmine ketone, and jasmine absolute, making the aroma truly floral, not just fruity; and refines the overall aroma structure using leaf alcohol, leaf alcohol acetate, linalool, phenylacetic acid, damascenone, and other raw materials, making the peach blossom aroma more lasting and realistic.

[0022] This invention develops a fresh and natural peach blossom flavoring for food, which can be used in beverages, candies, ice cream and other food products, providing a new approach to market product diversification. Detailed Implementation

[0023] The technical solution of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0024] Unless otherwise specified, the experimental methods used in the examples and comparative examples are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0025] Example 1

[0026] This embodiment provides a peach blossom flavoring for food use, composed of the following raw materials in the indicated weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.3% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, and n-hexanol. 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, jasmine absolute oil 0.004%, rose ether 0.02%, methyl jasmonate 0.02%, benzyl acetate 0.04%, citronellol 0.4%, geraniol 0.6%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.4%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being propylene glycol.

[0027] The preparation method of peach blossom flavoring for food in this embodiment includes the following steps: weigh each raw material according to the ratio, and then place them in a mixer and stir to mix evenly.

[0028] Example 2

[0029] This embodiment provides a peach blossom flavoring for food use, composed of the following raw materials in the indicated weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.3% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, and n-hexanol. 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, jasmine absolute oil 0.002%, rose ether 0.01%, methyl jasmonate 0.02%, benzyl acetate 0.03%, citronellol 0.4%, geraniol 0.5%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.4%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being propylene glycol.

[0030] The preparation method of peach blossom flavoring for food in this embodiment includes the following steps: weigh each raw material according to the ratio, and then place them in a mixer and stir to mix evenly.

[0031] Example 3

[0032] This embodiment provides a peach blossom flavoring for food use, composed of the following raw materials in the indicated weight percentages: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.2% phenylethanol, 0.2% methyl phenylacetate, 0.47% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, and n-hexanol. 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, jasmine absolute oil 0.002%, rose ether 0.01%, methyl jasmonate 0.02%, benzyl acetate 0.03%, citronellol 0.4%, geraniol 0.5%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.3%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance being propylene glycol.

[0033] The preparation method of peach blossom flavoring for food in this embodiment includes the following steps: weigh each raw material according to the ratio, and then place them in a mixer and stir to mix evenly.

[0034] Comparative Example 1

[0035] This comparative example provides a peach blossom flavoring for food use, which differs from Example 3 in that it removes four raw materials: rose ether, benzyl acetate, geraniol, and jasmine absolute.

[0036] Specifically, the peach flavoring for food use in this comparative example is composed of the following raw materials by mass percentage: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.2% phenylethanol, 0.2% methyl phenylacetate, 0.47% benzyl alcohol, and trans-2-hexenol. 0.04%, α-terpineol 0.07%, n-hexanol 0.14%, linalool 0.2%, leaf alcohol 0.26%, linalool oxide 0.4%, leaf alcohol acetate 0.5%, methyl jasmonic acid 0.02%, citronellol 0.4%, γ-octyl lactone 0.02%, γ-nonalactone 0.1%, δ-decyl lactone 0.3%, γ-dodecyl lactone 0.3%, acetic acid 0.07%, 2-methylbutyric acid 0.17%, and the balance propylene glycol.

[0037] The preparation method of this comparative example of peach flavoring for food includes the following steps: weigh each raw material according to the proportion, and then place them in a mixer and stir until evenly mixed.

[0038] Comparative Example 2

[0039] This comparative example provides a peach flavoring for food use, which differs from Example 3 in that it removes four raw materials: benzyl alcohol, phenylethanol, methyl phenylacetate, and δ-decyl lactone.

[0040] Specifically, the peach flavoring for food use in this comparative example is composed of the following raw materials by mass percentage: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.18% isoamyl acetate, 0.008% dafuronone, 0.03% geraniol acetate, 0.1% phenylacetic acid, 0.04% trans-2-hexenol, 0.07% α-terpineol, 0.14% n-hexanol, and linalool. 0.2%, 0.26%, 0.4%, 0.5%, 0.002%, 0.01%, 0.02%, 0.03%, 0.4%, 0.5%, 0.02%, 0.02%, 0.02%, 0.03%, 0.4%, 0.5%, 0.02%, 0.1%, 0.3%, 0.07%, 0.17%, and the balance being propylene glycol.

[0041] The preparation method of this comparative example of peach flavoring for food includes the following steps: weigh each raw material according to the proportion, and then place them in a mixer and stir until evenly mixed.

[0042] The peach blossom flavorings for food prepared in Examples 1-3, Comparative Examples 1 and 2 were used as samples for aroma evaluation. Ten evaluators were invited to score the peach blossom flavorings for food in the range of 1-5 points. The sensory evaluation criteria are shown in Table 1 below. The average score of the evaluation was taken and the optimal solution was selected. The results are shown in Table 2.

[0043] Table 1 Sensory Evaluation Criteria index Evaluation criteria score aroma The floral fragrance is suitable and harmonious. A slightly weak floral fragrance or a slightly strong fruity fragrance, but overall harmonious, is acceptable. A slightly weak or strong floral fragrance lacks fullness; the fragrance is either too weak or too strong, and has a chemical-like smell. 4-53-42-31-2

[0044] Table 2 Sensory rating results sample Sensory rating results / points Example 1 2 Example 2 3.8 Example 3 4.5 Comparative Example 1 1.3 Comparative Example 2 2.2

[0045] Example 1 uses phenethyl alcohol, linalool, linalool oxide, geraniol, citronellol, and jasmine absolute as the main raw materials to construct the main fragrance of peach blossom essence, and adds δ-decyl lactone, leaf ester acetate, benzyl acetate, benzyl alcohol, etc. to enhance the inherent flavor of peach blossom essence. Since the main fragrance is composed of synthetic raw materials that are mainly floral, the floral scent of this peach blossom essence is too strong, with a slight chemical smell, and the overall fragrance is unnatural.

[0046] Compared with Example 1, Example 2 reduced the amount of four raw materials, namely rose ether, benzyl acetate, geraniol, and jasmine essential oil, to weaken the floral fragrance and dilute the chemical smell of the fragrance. However, at the same time, the peach honey sweetness was too strong, making the peach fragrance not mellow enough and the harmony between the fruit and floral fragrances insufficient.

[0047] Example 3 is an adjustment based on Example 2, reducing the amount of benzyl alcohol, phenylethyl alcohol, methyl phenylacetate, and δ-decyl lactone to decrease the honey-sweet aroma of peach. Compared with Examples 1 and 2, the peach fragrance in this formula not only has a delicate peach fragrance but also blends in a sweet peach aroma, with a soft and harmonious fragrance, stable fragrance state, and no layering or sedimentation.

[0048] Furthermore, the results in Table 2 show that Example 3 is the optimal solution, with a fresh aroma and natural floral fragrance.

[0049] The above embodiments are merely illustrative of the concept and technical solution of the present invention and are not intended to limit the present 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.

[0050] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A peach blossom flavoring for food use, characterized in that, It is composed of the following raw materials by mass percentage: 0.1%~1% fruity aroma, 0.4%~1.5% sweet aroma, 0.8%~2% fresh aroma, 0.4%~1.5% floral aroma, 0.3%~1% milky aroma, 0.1%~0.3% sour aroma, and the balance being solvent.

2. The peach blossom flavoring for food use according to claim 1, characterized in that, The fruity aroma components consist of 2-hexenyl acetate, 2-methylbutyl acetate, octyl acetate, butyl acetate, and isoamyl acetate; The sweet aroma component is composed of damascenone, geraniol acetate, phenylacetic acid, phenylethanol, methyl phenylacetate, and benzyl alcohol; The aroma components consist of trans-2-hexenol, α-terpineol, n-hexanol, linalool, leaf alcohol, linalool oxide, and leaf alcohol acetate. The floral fragrance components consist of jasmine essential oil, rose ether, methyl jasmonate, benzyl acetate, citronellol, and geraniol; The milky aroma components consist of γ-octyl lactone, γ-nonanolactone, δ-decyl lactone, and γ-dodecanolone; The sour aroma component is composed of acetic acid and 2-methylbutyric acid.

3. The peach blossom flavoring for food use according to claim 2, characterized in that, The raw materials are composed of the following percentages by mass: 2-hexenyl acetate 0.01%~0.05%, 2-methylbutyl acetate 0.02%~0.06%, octyl acetate 0.04%~0.1%, butyl acetate 0.04%~0.1%, isoamyl acetate 0.07%~0.2%, daphne ketone 0.002%~0.01%, geraniol acetate 0.01%~0.05%, phenylacetic acid 0.04%~0.15%, phenethyl alcohol 0.09%~0.4%, methyl phenylacetate 0.05%~0.3%, benzyl alcohol 0.2%~0.6%, trans-2-hexenol 0.01%~0.04%, α-terpineol 0.02%~0.08%, n-hexanol 0.05%~0.2%, linalool 0.1%~0.2%, leaf alcohol 0.1%~0.3%, linalool oxide 0.1%~0.5%, leaf alcohol acetate 0.2%~0.6%, Jasminum sambac absolute 0.001%~0.01%, rose ether 0.005%~0.03%, methyl jasmonate 0.01%~0.1%, benzyl acetate 0.01%~0.05%, citronellol 0.1%~0.5%, geraniol 0.1%~0.6%, γ-octyl lactone 0.01%~0.1%, γ-nonanolactone 0.01%~0.1%, δ-decyl lactone 0.1%~0.5%, γ-dodecyl lactone 0.1%~0.5%, acetic acid 0.01%~0.1%, 2-methylbutyric acid 0.01%~0.2%, and the balance being solvent.

4. The peach blossom flavoring for food use according to claim 3, characterized in that, The raw materials are composed of the following percentages by mass: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.18% dafuronone, 0.008% geraniol acetate, 0.03% phenylacetic acid, 0.1% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, 0.14% n-hexanol, and linalool. The following ingredients are present: 0.2% alcohol, 0.26% leaf alcohol, 0.4% linalool oxide, 0.5% leaf alcohol acetate, 0.004% jasmine absolute, 0.02% rose ether, 0.02% methyl jasmonate, 0.04% benzyl acetate, 0.4% citronellol, 0.6% geraniol, 0.02% γ-octyl lactone, 0.1% γ-nonanolactone, 0.4% δ-decyl lactone, 0.3% γ-dodecyl lactone, 0.07% acetic acid, 0.17% 2-methylbutyric acid, and the balance being solvent.

5. The peach blossom flavoring for food use according to claim 3, characterized in that, The raw materials are composed of the following percentages by mass: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.18% dafuronone, 0.008% geraniol acetate, 0.03% phenylacetic acid, 0.1% phenylethanol, 0.3% methyl phenylacetate, 0.6% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, 0.14% n-hexanol, and linalool. The following ingredients are present: 0.2% alcohol, 0.26% leaf alcohol, 0.4% linalool oxide, 0.5% leaf alcohol acetate, 0.002% jasmine absolute oil, 0.01% rose ether, 0.02% methyl jasmonate, 0.03% benzyl acetate, 0.4% citronellol, 0.5% geraniol, 0.02% γ-octyl lactone, 0.1% γ-nonanolactone, 0.4% δ-decyl lactone, 0.3% γ-dodecyl lactone, 0.07% acetic acid, 0.17% 2-methylbutyric acid, and the balance being solvent.

6. The peach blossom flavoring for food use according to claim 3, characterized in that, The raw materials are composed of the following percentages by mass: 0.02% hexenyl acetate, 0.06% methyl butyl acetate, 0.1% octyl acetate, 0.1% butyl acetate, 0.1% isoamyl acetate, 0.18% dafuronone, 0.008% geraniol acetate, 0.03% phenylacetic acid, 0.1% phenylethanol, 0.2% methyl phenylacetate, 0.47% benzyl alcohol, 0.04% trans-2-hexenol, 0.07% α-terpineol, 0.14% n-hexanol, and linalool. The following ingredients are present: 0.2% alcohol, 0.26% leaf alcohol, 0.4% linalool oxide, 0.5% leaf alcohol acetate, 0.002% jasmine absolute oil, 0.01% rose ether, 0.02% methyl jasmonate, 0.03% benzyl acetate, 0.4% citronellol, 0.5% geraniol, 0.02% γ-octyl lactone, 0.1% γ-nonyl lactone, 0.3% δ-decyl lactone, 0.3% γ-dodecyl lactone, 0.07% acetic acid, 0.17% 2-methylbutyric acid, and the balance being solvent.

7. The peach blossom flavoring for food use according to any one of claims 1 to 6, characterized in that, The solvent is propylene glycol.

8. A method for preparing peach blossom flavoring for food as described in any one of claims 1 to 6, characterized in that, Includes the following steps: Weigh out each ingredient of the peach blossom flavoring for food according to the specified ratio, then place them in a mixer and mix thoroughly.