Shallot oil flavor and preparation method thereof
By preparing scallion oil through low-temperature extraction and mixing it with specific compounds, the problem of unstable scallion flavor was solved, achieving a realistic scallion aroma suitable for food and seasonings.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- JIANGXI H&K FOOD TECH DEV CO LTD
- Filing Date
- 2026-03-16
- Publication Date
- 2026-06-12
AI Technical Summary
Existing scallion-flavored products have unstable flavors, are prone to spoilage, and are greatly affected by processing methods, seasons, and places of origin. Furthermore, the flavors of existing scallion flavorings are relatively simple and not natural enough.
Scallion oil is prepared by low-temperature natural extraction and then mixed with scallion oil in a specific ratio of compounds such as 3-mercapto-2-methylpentanol to form scallion oil flavoring. Combined with 2,4-heptadienal and leaf alcohol, it imparts a fresh aroma and enhances the base fragrance.
It effectively preserves the original fresh aroma of green onions, with a realistic and natural fragrance, and avoids the destruction of heat-sensitive components. It is suitable for food and seasonings, meeting consumer needs.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food flavoring technology, specifically relating to a scallion oil flavoring and its preparation method. Background Technology
[0002] Green onions, as an important spice, are beloved by consumers for their unique fresh, spicy, and sweet flavor, and are widely used in instant noodle seasonings, compound seasonings, meat products, puffed foods, and the catering industry. Currently, green onion-flavored products are mainly obtained through green onion powder and simply blended green onion flavorings. While green onion powder has a realistic flavor, its flavor and intensity are unstable, easily spoiled, and greatly affected by processing methods, seasons, and origins. Existing green onion flavorings have relatively simple flavor profiles and lack naturalness.
[0003] Therefore, it is imperative to develop a scallion oil flavoring that can simulate the complete flavor profile of natural scallions. Summary of the Invention
[0004] To overcome the problem of insufficient natural scallion flavor in existing food products, the primary objective of this invention is to provide a scallion oil flavoring.
[0005] The second objective of this invention is to provide a method for preparing shallot oil flavoring.
[0006] The third objective of this invention is to provide the application of shallot oil flavoring.
[0007] The fourth aspect of this invention is to provide a product.
[0008] To achieve the above-mentioned objectives of this invention, the technical solution adopted by this invention is as follows: In a first aspect, the present invention provides a shallot oil flavoring, the shallot oil flavoring comprising the following components: 3-Mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, onion oil, and soybean salad oil.
[0009] In some embodiments of the present invention, the scallion oil is prepared by the following method: When scallions are extracted using soybean oil, the oil and water separate into layers, and the upper oil phase is scallion oil.
[0010] In some embodiments of the present invention, the scallions are fresh scallions.
[0011] In some embodiments of the present invention, the mass ratio of the scallions and soybean oil is 1:1 to 2.
[0012] In some embodiments of the present invention, an antioxidant is added during the extraction.
[0013] In some embodiments of the present invention, the extraction time is 3 to 5 days.
[0014] Specifically, the preparation method of the scallion oil of the present invention is as follows: Select fresh green scallions, wash them and air dry them naturally until the surface moisture content is ≤5%. Chop the white part of the scallion into 2-3mm pieces and the green part into 1-2cm pieces. Add 1 part soybean oil and 0.02% antioxidant, stir evenly, and let it soak naturally for 4 days. Pass the mixture of green scallions and oil through a 100-mesh sieve to remove the residue. Weigh the filtrate and add 1% fine salt (40 mesh) by weight. Stir evenly and let it stand for 24 hours. Wait for the oil and water to separate. Remove the water in the lower layer and take the upper oil phase as the scallion oil.
[0015] In some embodiments of the present invention, the scallion flavoring comprises, by weight, 0.3-1.2 parts of 3-mercapto-2-methylpentanol, 0.1-1 parts of propanethiol, 0.06-0.4 parts of diallyl sulfide, 0.2-2 parts of dipropyl trisulfide, 0.1-1 parts of methylpropyl disulfide, 0.1-1 parts of dipropyl disulfide, 0.0005-0.01 parts of 2,4-heptadienal, 0.0005-0.003 parts of leaf alcohol, 0.005-0.06 parts of dibutyl sulfide, 0.01-0.1 parts of 2-mercapto-3-butanol, 0.001-0.01 parts of 2,4,5-trimethylthiazole, 0.005-0.024 parts of trimethylpyrazine, 20-60 parts of scallion oil, and 20-40 parts of soybean salad oil.
[0016] By weight, the scallion flavoring comprises 0.5-1.2 parts of 3-mercapto-2-methylpentanol, 0.2-1 parts of propanethiol, 0.08-0.4 parts of diallyl sulfide, 0.4-2 parts of dipropyl trisulfide, 0.2-1 parts of methylpropyl disulfide, 0.2-1 parts of dipropyl disulfide, 0.001-0.01 parts of 2,4-heptadienal, 0.001-0.003 parts of leaf alcohol, 0.01-0.06 parts of dibutyl sulfide, 0.03-0.1 parts of 2-mercapto-3-butanol, 0.002-0.01 parts of 2,4,5-trimethylthiazole, 0.008-0.024 parts of trimethylpyrazine, 30-60 parts of scallion oil, and 30-40 parts of soybean salad oil.
[0017] A second aspect of the present invention provides a method for preparing the scallion oil flavoring described in the first aspect of the present invention, comprising the following steps: Mix all ingredients thoroughly to obtain the final product.
[0018] A third aspect of the present invention provides the application of the scallion oil flavoring described in the first aspect of the present invention in the preparation of products.
[0019] In some embodiments of the present invention, the product includes food, food additives, or seasonings.
[0020] In some embodiments of the present invention, the product further includes other acceptable excipients.
[0021] In some embodiments of the present invention, the excipients include a carrier and a preservative.
[0022] In some embodiments of the present invention, the scallion oil flavoring is present in the food, food additive or seasoning at a mass percentage of 0.1% to 5%.
[0023] In a fourth aspect, the present invention provides a product comprising the scallion oil flavoring described in the first aspect of the present invention.
[0024] In some embodiments of the present invention, the scallion oil flavoring accounts for 0.1% to 5% of the product by mass.
[0025] In some embodiments of the present invention, the product is food, food additive, or seasoning.
[0026] The beneficial effects of this invention are: 1) Green onions are extracted naturally at low temperature using vegetable oil, which can effectively avoid the destruction of heat-sensitive components, retain the original fragrance of fresh green onions, and eliminate any burnt or off-flavors.
[0027] 2) This invention uses a combination of 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, and dipropyl disulfide to form the main aroma of scallions. At the same time, 2,4-heptadienal and leaf alcohol are added to give scallions a fresh aroma, and scallion oil is added to enhance the base aroma. Other excipients such as dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, and trimethylpyrazine are also added, which not only makes the aroma of the fragrance more coherent, but also more realistic and natural. Detailed Implementation
[0028] The following will describe the concept and technical effects of the present invention clearly and completely with reference to embodiments, so as to fully understand the purpose, features and effects of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are all within the scope of protection of the present invention.
[0029] In the following embodiments, the method for making scallion oil is as follows: Select fresh scallions, wash them, and let them air dry naturally until the surface moisture content is ≤5%. Chop the white part of the scallion into 2-3mm pieces and the green part into 1-2cm pieces. Add 1 part soybean oil and 0.02% antioxidant (VC), stir well, and let it soak naturally for 4 days. Pass the mixture of scallions and oil through a 100-mesh sieve to remove the residue. Weigh the filtrate and add 1% fine salt (40 mesh) by weight. Stir well and let it stand for 24 hours to allow the oil and water to separate. Remove the lower layer of water and take the upper oil phase as scallion oil.
[0030] Example 1 A scallion oil flavoring, comprising, by weight parts: 0.5 parts 3-mercapto-2-methylpentanol, 0.2 parts propanethiol, 0.08 parts diallyl sulfide, 0.4 parts dipropyl trisulfide, 0.2 parts methylpropyl disulfide, 0.2 parts dipropyl disulfide, 0.001 parts 2,4-heptadienal, 0.001 parts leaf alcohol, 0.01 parts dibutyl sulfide, 0.03 parts 2-mercapto-3-butanol, 0.002 parts 2,4,5-trimethylthiazole, 0.008 parts trimethylpyrazine, 30 parts scallion oil, and 30 parts soybean salad oil; The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain scallion oil flavoring.
[0031] Example 2 A scallion oil flavoring, by weight, comprises the following components: 0.7 parts of 3-mercapto-2-methylpentanol, 0.5 parts of propanethiol, 0.15 parts of diallyl sulfide, 0.8 parts of dipropyl trisulfide, 0.5 parts of methylpropyl disulfide, 0.5 parts of dipropyl disulfide, 0.006 parts of 2,4-heptadienal, 0.002 parts of leaf alcohol, 0.03 parts of dibutyl sulfide, 0.04 parts of 2-mercapto-3-butanol, 0.005 parts of 2,4,5-trimethylthiazole, 0.01 parts of trimethylpyrazine, 40 parts of scallion oil, and 35 parts of soybean salad oil; The method for preparing scallion flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain scallion oil flavoring.
[0032] Example 3 A scallion oil flavoring, by weight, comprises the following components: 1 part 3-mercapto-2-methylpentanol, 0.7 parts propanethiol, 0.3 parts diallyl sulfide, 1 part dipropyl trisulfide, 0.8 parts methylpropyl disulfide, 0.7 parts dipropyl disulfide, 0.007 parts 2,4-heptadienal, 0.002 parts leaf alcohol, 0.04 parts dibutyl sulfide, 0.08 parts 2-mercapto-3-butanol, 0.008 parts 2,4,5-trimethylthiazole, 0.015 parts trimethylpyrazine, 50 parts scallion oil, and 35 parts soybean salad oil; The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain scallion oil flavoring.
[0033] Example 4 A scallion oil flavoring, by weight, comprises the following components: 1 part 3-mercapto-2-methylpentanol, 1 part propanethiol, 0.3 parts diallyl sulfide, 1.5 parts dipropyl trisulfide, 1 part methylpropyl disulfide, 0.9 parts dipropyl disulfide, 0.008 parts 2,4-heptadienal, 0.002 parts leaf alcohol, 0.05 parts dibutyl sulfide, 0.08 parts 2-mercapto-3-butanol, 0.01 parts 2,4,5-trimethylthiazole, 0.02 parts trimethylpyrazine, 55 parts scallion oil, and 40 parts soybean salad oil.
[0034] The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain scallion oil flavoring.
[0035] Example 5 A scallion oil flavoring, by weight, comprises the following components: 1.2 parts of 3-mercapto-2-methylpentanol, 1 part of propanethiol, 0.4 parts of diallyl sulfide, 2 parts of dipropyl trisulfide, 1 part of methylpropyl disulfide, 1 part of dipropyl disulfide, 0.01 parts of 2,4-heptadienal, 0.003 parts of leaf alcohol, 0.06 parts of dibutyl sulfide, 0.1 parts of 2-mercapto-3-butanol, 0.01 parts of 2,4,5-trimethylthiazole, 0.024 parts of trimethylpyrazine, 60 parts of scallion oil, and 40 parts of soybean salad oil.
[0036] The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain scallion oil flavoring.
[0037] Comparative Example 1 A scallion oil flavoring, comprising, by weight parts: 0.001 parts of 2,4-heptadienal, 0.001 parts of leaf alcohol, 0.01 parts of dibutyl sulfide, 0.03 parts of 2-mercapto-3-butanol, 0.002 parts of 2,4,5-trimethylthiazole, 0.008 parts of trimethylpyrazine, 30 parts of scallion oil, and 30 parts of soybean salad oil; The preparation method of the scallion oil flavoring includes the following steps: mixing 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil and soybean salad oil evenly to obtain scallion oil flavoring.
[0038] Comparative Example 2 A scallion oil flavoring, comprising, by weight parts: 0.5 parts 3-mercapto-2-methylpentanol, 0.2 parts propanethiol, 0.08 parts diallyl sulfide, 0.4 parts dipropyl trisulfide, 0.2 parts methylpropyl disulfide, 0.2 parts dipropyl disulfide, 0.01 parts dibutyl sulfide, 0.03 parts 2-mercapto-3-butanol, 0.002 parts 2,4,5-trimethylthiazole, 0.008 parts trimethylpyrazine, 30 parts scallion oil, and 30 parts soybean salad oil; The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, scallion oil, and soybean salad oil evenly to obtain the scallion oil flavoring.
[0039] Comparative Example 3 A scallion oil flavoring, comprising, by weight parts: 0.5 parts 3-mercapto-2-methylpentanol, 0.2 parts propanethiol, 0.08 parts diallyl sulfide, 0.4 parts dipropyl trisulfide, 0.2 parts methylpropyl disulfide, 0.2 parts dipropyl disulfide, 0.001 parts 2,4-heptadienal, 0.001 parts leaf alcohol, 0.01 parts dibutyl sulfide, 0.03 parts 2-mercapto-3-butanol, 0.002 parts 2,4,5-trimethylthiazole, 0.008 parts trimethylpyrazine, and 60 parts soybean salad oil; The preparation method of the scallion oil flavoring includes the following steps: mixing 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine and soybean salad oil evenly to obtain scallion oil flavoring.
[0040] Application Example 1: Scallion Flavoring Seasoning The scallion oil flavoring from Example 1 was applied to scallion-flavored seasonings, and the formula is shown in Table 1.
[0041] Table 1. Scallion-flavored seasoning recipe
[0042] To prepare the scallion-flavored seasoning, simply mix all the ingredients in the recipe thoroughly.
[0043] Using the same formula and preparation method, flavorings in proportions 1 to 3 were applied to scallion-flavored seasonings.
[0044] Evaluation of effectiveness: A sensory evaluation panel of 50 people scored the scallion-flavored seasonings prepared in Example 1 and Comparative Examples 1-3 based on the aroma, taste, realism, and liking of scallions. The average evaluation results are shown in Table 2.
[0045] Table 2. Rating scores for scallion-flavored seasoning (out of 10)
[0046] As shown in Table 2, the difference between Comparative Example 1 and Example 1 is that Comparative Example 1 did not contain 3-mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, and dipropyl disulfide. This resulted in the scallion oil flavoring in Comparative Example 1 lacking a full-bodied scallion aroma, making it less flavorful when used in seasonings. The difference between Comparative Example 2 and Example 1 is that Comparative Example 2 did not contain 2,4-heptadienal and leaf alcohol, resulting in insufficient freshness when used in seasonings. The difference between Comparative Example 3 and Example 1 is that no scallion oil was added, resulting in a less desirable scallion flavor when used in seasonings. Table 2 shows that the scallion oil flavoring prepared in Example 1 of this invention is better than that prepared in the comparative examples, and it received a higher score. This indicates that the scallion oil flavoring prepared by this method has a pure and realistic scallion flavor and can be well applied to meet the needs of consumers.
[0047] The above embodiments have provided a detailed description of the embodiments of the present invention. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention. Furthermore, unless otherwise specified, the embodiments of the present invention and the features thereof can be combined with each other.
Claims
1. A scallion oil flavoring, characterized in that, The scallion oil flavoring comprises the following components: 3-Mercapto-2-methylpentanol, propanethiol, diallyl sulfide, dipropyl trisulfide, methylpropyl disulfide, dipropyl disulfide, 2,4-heptadienal, leaf alcohol, dibutyl sulfide, 2-mercapto-3-butanol, 2,4,5-trimethylthiazole, trimethylpyrazine, onion oil, and soybean salad oil.
2. The scallion oil flavoring according to claim 1, characterized in that: The scallion oil is prepared by the following method: When scallions are extracted using soybean oil, the oil and water separate into layers, and the upper oil phase is scallion oil.
3. The scallion oil flavoring according to claim 1, characterized in that: By weight, the scallion flavoring comprises 0.3-1.2 parts of 3-mercapto-2-methylpentanol, 0.1-1 parts of propanethiol, 0.06-0.4 parts of diallyl sulfide, 0.2-2 parts of dipropyl trisulfide, 0.1-1 parts of methylpropyl disulfide, 0.1-1 parts of dipropyl disulfide, 0.0005-0.01 parts of 2,4-heptadienal, 0.0005-0.003 parts of leaf alcohol, 0.005-0.06 parts of dibutyl sulfide, 0.01-0.1 parts of 2-mercapto-3-butanol, 0.001-0.01 parts of 2,4,5-trimethylthiazole, 0.005-0.024 parts of trimethylpyrazine, 20-60 parts of scallion oil, and 20-40 parts of soybean salad oil.
4. The scallion oil flavoring according to claim 3, characterized in that: By weight, the scallion flavoring comprises 0.5-1.2 parts of 3-mercapto-2-methylpentanol, 0.2-1 parts of propanethiol, 0.08-0.4 parts of diallyl sulfide, 0.4-2 parts of dipropyl trisulfide, 0.2-1 parts of methylpropyl disulfide, 0.2-1 parts of dipropyl disulfide, 0.001-0.01 parts of 2,4-heptadienal, 0.001-0.003 parts of leaf alcohol, 0.01-0.06 parts of dibutyl sulfide, 0.03-0.1 parts of 2-mercapto-3-butanol, 0.002-0.01 parts of 2,4,5-trimethylthiazole, 0.008-0.024 parts of trimethylpyrazine, 30-60 parts of scallion oil, and 30-40 parts of soybean salad oil.
5. A method for preparing the scallion oil flavoring according to any one of claims 1 to 4, comprising the following steps: Mix all ingredients thoroughly to obtain the final product.
6. The use of the shallot oil flavoring according to any one of claims 1 to 4 in the preparation of the product; The products include food, food additives, or seasonings.
7. The product according to claim 6, characterized in that: The scallion oil flavoring has a mass percentage of 0.1% to 5% in the food, food additive, or seasoning.
8. A product comprising the scallion oil flavoring according to any one of claims 1 to 3.
9. The product according to claim 8, characterized in that: The scallion oil flavoring accounts for 0.1% to 5% of the product by mass.
10. The product according to claim 8, characterized in that: The product is food, food additive, or seasoning.