A liquid essence of phellodendron and a preparation method and application thereof

Abstract

The present application relates to the technical field of essence, in particular to a liquid essence of Clausena lansium, a preparation method and application thereof, the liquid essence of Clausena lansium comprises the following components by mass percentage: Clausena lansium d-limonene extract 2-5%, Clausena lansium base 15-30%, propylene glycol added to 100%, compared with traditional liquid essence, the liquid essence of Clausena lansium combines Clausena lansium d-limonene extract with base raw materials, wherein d-limonene is used as a solvent for Clausena lansium d-limonene extract, and the flavoring substances of Clausena lansium pericarp are extracted by ultrasonic extraction method, so that the aroma and taste are more truly restored.

Description

Technical Field

[0001] This invention relates to the field of fragrance technology, specifically to a liquid fragrance made from yellow peel, its preparation method, and its application. Background Technology

[0002] Wampee, a specialty Rutaceae fruit from South China, possesses a unique aroma that blends fruity, herbal, and turpentine-like notes, making it a highly promising specialty flavor resource for the food and daily chemical industries. However, currently available wampee flavorings generally suffer from several industry pain points: highlighting only a single characteristic aroma, low natural aroma reproduction, and insufficient overall scent retention. This stems from the complexity of wampee's aroma components and the limitations of traditional preparation techniques. Traditional extraction techniques, primarily using steam distillation and alcohol solvent extraction, can only extract a portion of the characteristic aroma, resulting in significant loss of high-boiling-point, heat-sensitive background aromas, leading to an extraction rate of less than 30%. Furthermore, these techniques easily damage trace active ingredients, resulting in incomplete aroma. Traditional liquid flavorings, which directly mix the flavor base with solvents (ethanol, propylene glycol), also have short retention times, failing to meet the requirements of high-end foods for naturalness and longevity. Summary of the Invention

[0003] The purpose of this invention is to address the shortcomings of the prior art by providing a liquid flavoring of wampee fruit, its preparation method, and its application. Compared to traditional liquid flavorings, the liquid flavoring of wampee fruit combines wampee fruit d-limonene extract with flavor base raw materials. The wampee fruit d-limonene extract uses d-limonene as a solvent and employs ultrasonic extraction to extract the aroma substances from the wampee peel, thereby more realistically restoring the aroma and taste, and improving the overall harmony and longevity of the flavoring.

[0004] The objective of this invention is achieved through the following technical solution: a liquid fragrance for yellow peel, comprising a d-limonene extract of yellow peel.

[0005] Furthermore, the yellow peel liquid fragrance also includes yellow peel fragrance base.

[0006] Furthermore, the liquid fragrance of yellow peel comprises the following components by weight percentage: 2-5% yellow peel d-limonene extract, 15-30% yellow peel fragrance base, and propylene glycol added to 100%.

[0007] This invention, through the blending of wampee d-limonene extract and wampee flavor base, yields a wampee-flavored liquid flavoring with a realistic aroma and long-lasting fragrance, effectively solving the core problems of weak aroma and insufficient fragrance retention in wampee flavorings during processing and storage. The wampee-flavored liquid flavoring of this invention not only highly replicates the characteristic flavor of fresh wampee fruit, exhibits excellent fragrance retention, and possesses moderate aroma intensity and a natural taste without noticeable chemical off-flavors, but also demonstrates good compatibility with various food bases, making it suitable for a wide range of applications.

[0008] Furthermore, the preparation method of the d-limonene extract from *Cinnamomum villosum* includes the following steps: A1. Separate the pulp and clean the impurities from the fresh wampee fruit, then dry it and cut it into small pieces for later use.

[0009] A2. Mix dried yellow peel with d-limonene in a certain proportion and perform ultrasonic extraction at room temperature. After extraction, sieve to obtain yellow peel d-limonene extract.

[0010] This invention utilizes ultrasonic extraction with d-limonene as a solvent to extract aroma compounds from dried wampee. d-Limonene, as a flavoring agent, possesses a distinctive citrus flavor, contributing a sweet and rich aroma, and also acts as a preservative in food flavorings. Simultaneously, d-limonene exhibits strong permeability and solubility, effectively extracting aroma compounds from wampee, especially volatile aromatic components from the peel, thus improving extraction efficiency and aroma purity. Ultrasonic-assisted extraction can be performed at room temperature, avoiding the loss of heat-sensitive aroma components and preserving the original flavor of the wampee fruit.

[0011] Furthermore, in step A1, the drying temperature is 40-50℃ and the drying time is 15-25 min.

[0012] Furthermore, in step A2, the mass ratio of the dried yellow peel to d-limonene is 1:1 to 1:2.

[0013] Furthermore, in step A2, the ultrasonic power is 800-1200w, and the ultrasonic time is 1-2h.

[0014] Furthermore, the yellow peel fragrance base comprises the following components in weight percentage: ethyl acetate 0.01-0.02%, α-pinene 1-3%, β-pinene 0.04-0.06%, 3-carene 0.03-0.06%, α-phellandrene 1-4%, β-phellandrene 1-4%, γ-terpinene 0.1-0.4%, linalool 0.1-0.3%, menthyl acetate 0.05-0.1%, β-caryophyllene 1-2%, α-terpineol 0.5-1%, phenethyl alcohol 0.1-3%, α-sweet hesperidin 2-3%, ethanol 60-70%, and propylene glycol added to 100%.

[0015] The present invention also provides a method for preparing a liquid fragrance of yellow peel, comprising the following steps: weighing yellow peel d-limonene extract, yellow peel fragrance base and propylene glycol by mass percentage, mixing them evenly to obtain yellow peel liquid fragrance.

[0016] The preparation method of this invention is simple to operate, easy to control, suitable for industrial production, requires no complex equipment, and has controllable costs. Uniform and stable fragrance can be achieved through a simple mixing step, exhibiting good repeatability and batch consistency.

[0017] The present invention also provides the application of the above-mentioned yellow peel liquid flavoring in food additives.

[0018] The yellow peel liquid flavoring of the present invention can be widely used as a food additive in beverages, candies, baked goods, dairy products, jellies, ice cream and other foods. It can significantly enhance the yellow peel flavor characteristics of the products, enhance the sensory experience of consumers, and has good market application prospects and economic benefits.

[0019] The beneficial effects of this invention are as follows: 1. A liquid fragrance of yellow peel with a realistic aroma and long-lasting fragrance is provided, which overcomes the problems of the existing yellow peel fragrances having a single aroma and poor fragrance retention; 2. Using d-limonene as a solvent, the aroma substances in the peel of wampee are extracted by ultrasonic extraction, which has high extraction efficiency, complete aroma components, and strong natural flavor. 3. The fragrance preparation process is simple, suitable for industrial production, low in cost, and has good stability; 4. Wide range of applications; can be widely used in a variety of foods to enhance product flavor and quality. 5. It fills the market gap for high-simulation yellow peel fragrance, and has significant economic and social benefits. Detailed Implementation

[0020] To facilitate understanding by those skilled in the art, the present invention will be further described below with reference to embodiments. The content mentioned in the embodiments is not intended to limit the present invention.

[0021] Example 1 This embodiment provides a d-limonene extract from *Scutellaria baicalensis*, the preparation method of which includes the following steps: A1. Separate the pulp and clean the impurities from the fresh wampee fruit, then dry it and cut it into small pieces for later use.

[0022] A2. Mix dried yellow peel with d-limonene in a certain proportion and perform ultrasonic extraction at room temperature. After extraction, filter through a 200-mesh sieve to obtain yellow peel d-limonene extract.

[0023] Furthermore, in step A1, the drying temperature is 45°C and the drying time is 20 min.

[0024] Furthermore, in step A2, the mass ratio of the dried yellow peel to d-limonene is 1:1.5. Furthermore, in step A2, the ultrasonic power is 1000W and the ultrasonic time is 1.5h.

[0025] Example 2 This embodiment provides a liquid fragrance of yellow peel, comprising the following components by mass percentage: 3% of the yellow peel d-limonene extract obtained in Example 1, 23% of yellow peel fragrance base, and the balance being propylene glycol.

[0026] Furthermore, the yellow peel fragrance base comprises the following components in weight percentage: ethyl acetate 0.02%, α-pinene 2%, β-pinene 0.05%, 3-carene 0.05%, α-phellandrene 2.5%, β-phellandrene 2.5%, γ-terpinene 0.25%, linalool 0.2%, menthyl acetate 0.07%, β-caryophyllene 1.5%, α-terpineol 0.07%, phenethyl alcohol 1.6%, α-sweet hesperidin 2.5%, ethanol 65%, and the balance being propylene glycol.

[0027] This embodiment also provides a method for preparing a liquid fragrance of yellow peel, comprising the following steps: weighing yellow peel d-limonene extract, yellow peel fragrance base and propylene glycol according to mass percentage, mixing them evenly to obtain yellow peel liquid fragrance.

[0028] This embodiment also provides the application of the above-mentioned yellow peel liquid flavoring in food additives.

[0029] Comparative Example 1 Unlike Example 2, an equal amount of d-limonene was used to replace the d-limonene extract of yellow peel, that is, this comparative example provides a yellow peel liquid fragrance, comprising the following components by mass percentage: 3% d-limonene, 23% yellow peel fragrance base, and the balance being propylene glycol.

[0030] This comparative example also provides a method for preparing yellow peel liquid fragrance, including the following steps: weighing d-limonene, yellow peel fragrance base and propylene glycol according to mass percentage, mixing them evenly to obtain yellow peel liquid fragrance.

[0031] Comparative Example 2 Unlike Example 2, this comparative example provides a liquid fragrance of yellow peel, comprising the following components by mass percentage: 3% yellow peel ethanol extract, 3% d-limonene, 23% yellow peel fragrance base, and the balance being propylene glycol.

[0032] Furthermore, the ethanol extract of *Clausena lansium* is prepared using the method described in Example 1 for preparing the d-limonene extract of *Clausena lansium*, with d-limonene replaced by ethanol. The preparation method of the ethanol extract of the yellow peel includes the following steps: B1. Separate the pulp and clean the impurities from the fresh wampee, then dry it and cut it into pieces for later use.

[0033] B2. Mix dried yellow peel with ethanol in a certain proportion and perform ultrasonic extraction at room temperature. After extraction, filter through a 200-mesh sieve to obtain the yellow peel ethanol extract.

[0034] Furthermore, in step B1, the drying temperature is 45°C and the drying time is 20 min.

[0035] Furthermore, in step B2, the mass ratio of the dried yellow peel to ethanol is 1:1.5. Furthermore, in step B2, the ultrasonic power is 1000W and the ultrasonic time is 1.5h.

[0036] This comparative example also provides a method for preparing a liquid fragrance of yellow peel, comprising the following steps: weighing yellow peel ethanol extract, yellow peel fragrance base, d-limonene and propylene glycol by mass percentage, mixing them evenly to obtain yellow peel liquid fragrance.

[0037] Performance testing Fifteen experienced fragrance tasters were selected and, in a professional fragrance tasting room, used tasting sticks to pick up 10 mm of the yellow peel liquid fragrance prepared in Example 2 and Comparative Examples 1-2, smelling it from 10-15 mm in front of their noses. They evaluated and scored the fragrance based on four aspects: fragrance characteristics, realism, fragrance intensity, and longevity (out of 10). The score was the average of the remaining scores after removing the highest and lowest scores. The results are shown in the table below:

[0038] The test data above show that the liquid fragrance prepared in Example 2 performed best in all evaluation indicators, making it the optimal implementation scheme of this invention. This fragrance possesses a natural and rich characteristic fruity aroma of wampee, with long-lasting fragrance and a realistic aroma. In Comparative Example 1, no wampee d-limonene extract was added; instead, an equal amount of d-limonene was used directly. The results showed a significant decrease in aroma fidelity and naturalness, indicating that the wampee fruity aroma components in the wampee d-limonene extract play a crucial role in the overall authenticity of the aroma. In Comparative Example 2, the extraction solvent was replaced with ethanol from d-limonene, and d-limonene was added to the formula, but its aroma characteristics and simulation were still inferior to Example 2. This indicates that directly extracting wampee peel using d-limonene as a solvent can more effectively integrate the fruity aroma and citrus fragrance, enhancing the overall harmony and naturalness of the aroma.

[0039] In summary, the liquid flavoring of yellow peel prepared from the extract obtained by d-limonene as a solvent has the advantages of high aroma fidelity, rich aroma and long-lasting fragrance. It can effectively fill the gap in the food market for high-quality yellow peel flavoring and has significant market application prospects and economic benefits.

[0040] The specific embodiments described above are further illustrations of the technical solution and beneficial effects of the present invention, and are not intended to limit the implementation methods. For those skilled in the art, any obvious substitutions without departing from the concept of the present invention are within the protection scope of the present invention.

Claims

1. A liquid flavoring of yellow peel, characterized in that: Including d-limonene extract from yellow skin.

2. The liquid flavoring of yellow peel according to claim 1, characterized in that: It also includes yellow peel fragrance base.

3. A liquid fragrance made from yellow peel, characterized in that: It includes the following components by weight percentage: 2-5% d-limonene extract of safflower, 15-30% safflower fragrance base, and propylene glycol added to 100%.

4. The liquid flavoring of yellow peel according to claim 1, characterized in that: The preparation method of the d-limonene extract of the yellow peel includes the following steps: A1. Separate the pulp and clean the impurities from the fresh wampee fruit, then dry it and cut it into small pieces for later use. A2. Mix dried yellow peel with d-limonene in a certain proportion and perform ultrasonic extraction at room temperature. After extraction, sieve to obtain yellow peel d-limonene extract.

5. A liquid flavoring of yellow peel according to claim 4, characterized in that: In step A1, the drying temperature is 40-50℃ and the drying time is 15-25 min.

6. A liquid flavoring of yellow peel according to claim 4, characterized in that: In step A2, the mass ratio of the dried yellow peel to d-limonene is 1:1 to 1:

2.

7. A liquid flavoring of yellow peel according to claim 4, characterized in that: In step A2, the ultrasonic power is 800-1200w and the ultrasonic time is 1-2h.

8. A liquid flavoring of yellow peel according to claim 2, characterized in that: The yellow peel fragrance base comprises the following components in weight percentage: ethyl acetate 0.01-0.02%, α-pinene 1-3%, β-pinene 0.04-0.06%, 3-carene 0.03-0.06%, α-phellandrene 1-4%, β-phellandrene 1-4%, γ-terpinene 0.1-0.4%, linalool 0.1-0.3%, menthyl acetate 0.05-0.1%, β-caryophyllene 1-2%, α-terpineol 0.5-1%, phenethyl alcohol 0.1-3%, α-sweet hesperidin 2-3%, ethanol 60-70%, and propylene glycol added to 100%.

9. A method for preparing a liquid fragrance of yellow peel according to any one of claims 1-8, characterized in that: The process includes the following steps: Weigh out the d-limonene extract, citronella fragrance base, and propylene glycol by mass percentage, mix them evenly, and obtain citronella liquid fragrance.

10. The application of a yellow peel liquid flavoring according to any one of claims 1-8 in food additives.

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