A peach flavour for beverages and a process for its preparation

Abstract

The present application relates to the technical field of essence, in particular to a peach essence for beverage and a preparation method thereof, the peach essence for beverage comprises the following components in parts by weight: lactones, ketones, alcohols, esters, aldehydes, natural oil raw materials, limonene, organic acids, heterocyclic flavorings, pure water, propylene glycol and ethanol; wherein the ketones comprise 2,3-octanedione; the esters comprise 5-hydroxyethyl decanoate. The peach essence of the present application has a synergistic effect of 2,3-octanedione and 5-hydroxyethyl decanoate, and has a fresh and juicy aroma, a full fruit pulp feeling and a natural and realistic taste, and is suitable for beverage flavoring; the preparation method of the peach essence adopts a nitrogen protection process, which can effectively delay the aging and attenuation of the aroma and improve the stability of the product.

Description

Technical Field

[0001] This invention relates to the field of flavoring technology, specifically to a peach flavoring for beverages and its preparation method. Background Technology

[0002] Peach-flavored products are currently very popular among consumers due to their complex aroma composition. Research shows that the volatile aroma components of peaches mainly include esters, alcohols, aldehydes, and lactones. Among these, lactones (such as γ-decyl lactone, δ-decyl lactone, and γ-dodecalactone) are key components contributing to the characteristic fruity aroma of peaches, while C6 aldehydes and C6 alcohols impart a distinctive green aroma. Significant differences in aroma components exist between peach varieties and from different origins.

[0003] Currently, commercially available peach flavorings are mainly prepared through artificial blending, consisting of a mixture of various flavoring ingredients such as benzaldehyde, vanillin, linalool, peach aldehyde, and γ-decyl lactone in specific proportions. While such blended flavorings can mimic the aroma characteristics of peaches to some extent, they suffer from issues such as insufficient realism, lack of complexity, inadequate expression of fruity texture, and weak juiciness.

[0004] The shortcomings of existing technology: (1) Lack of realistic aroma: Most existing peach flavorings are made by directly using flavorings such as peach aldehyde, which makes it difficult to reproduce the complex and harmonious aroma profile of natural peaches. Beverages have high requirements for the harmony of flavorings.

[0005] (2) Aroma components are easily oxidized, resulting in significant aroma changes: Unsaturated aldehydes, alkenes, and other aroma components in peach flavoring are easily oxidized by oxygen during storage and use, leading to aroma aging and decay. Existing technologies lack effective antioxidant protection methods, making it difficult to guarantee the shelf life and stability of the flavoring.

[0006] (3) The preparation process is crude: the existing preparation process of peach flavoring is mostly simple mixing and stirring, lacking protective process measures for key aroma components. Summary of the Invention

[0007] The purpose of this invention is to address the shortcomings of the prior art by providing a peach flavoring for beverages and its preparation method. The peach flavoring for beverages of this invention introduces 2,3-octanedione as a core ingredient into the peach flavoring formulation system, which works synergistically with ethyl 5-hydroxydecanoate to significantly enhance the fruity texture and sweetness of the peach flavoring.

[0008] Another objective of this invention is to provide a method for preparing peach flavoring, which uses a nitrogen-protected process to prepare the peach flavoring product. This method can effectively delay the aging and decay of the aroma, enhance the stability of the product, and the process is controllable, resulting in a peach flavoring product with stable quality.

[0009] The objective of this invention is achieved through the following technical solution: a peach flavoring for beverages, comprising the following components in parts by weight: 0.235-1.09 parts of lactones, 0.026-0.07 parts of ketones, 0.172-0.671 parts of alcohols, 0.355-1.631 parts of esters, 0.112-0.235 parts of aldehydes, 0.001-0.01 parts of natural oil raw materials, 0.001-0.005 parts of limonene, 0.052-0.106 parts of organic acids, 0.002-0.005 parts of heterocyclic flavorings, 10 parts of purified water, 15 parts of propylene glycol, and ethanol to make up to 100 parts; wherein the ketones include 2,3-octanedione; and the esters include ethyl 5-hydroxydecanoate.

[0010] This invention relates to a peach flavoring product using 2,3-octanedione as the core ingredient, supplemented by products from lactone hydrolysis and ethyl 5-hydroxydecanoate as the main ingredient, to prepare a delicious, juicy, and fruity peach flavoring suitable for beverages. Lactones and esters together form the main framework of the peach flavor, alcohols provide floral and green undertones, and aldehydes, organic acids, trace amounts of ketones, heterocyclic flavorings, and natural oils act as top note modifiers and flavor rounding agents. Finally, the product is diluted to 100 parts with a compound solvent of water, propylene glycol, and ethanol, making it suitable for flavoring beverages.

[0011] Furthermore, the lactones include the following components in parts by weight: 0.005-0.01 parts of d-decyl lactone, 0.01-0.03 parts of propyloctyl lactone, 0.02-0.05 parts of propylcaprolactone, 0.1-0.5 parts of propylundecaprolactone, and 0.1-0.5 parts of propyldecyl lactone.

[0012] The lactone components form the main framework of the characteristic peach aroma of peaches: gamma-undecyl lactone (peach aldehyde) and gamma-decyl lactone have a rich and sweet peach aroma, which is the core source of the characteristic aroma of ripe peaches; gamma-decyl lactone, gamma-octyl lactone, and gamma-caprolactone provide a round and full fruity aroma and a creamy base. By combining the above lactones and controlling their respective amounts, the flavoring can present a real, full, and natural peach aroma, with a mellow but not cloying fragrance, providing the beverage with the typical characteristics of peach pulp aroma.

[0013] Furthermore, the ketones comprise the following components in parts by weight: 0.00001 to 0.00004 parts of 2,3-octanedione, 0.001 to 0.01 parts of menthone, 0.005 to 0.01 parts of daemonone, 0.01 to 0.02 parts of β-ionone, and 0.01 to 0.03 parts of maltol.

[0014] Among the ketone components, 2,3-octanedione is the core ingredient that imparts a fresh sweetness and fruity texture to peach flavoring in this invention. When synergistically combined with ethyl 5-hydroxydecanoate, it can significantly enhance the fresh and juicy flavor of the flavoring. Tufylenone and β-ionone bring a soft and sweet tone similar to ripe peaches and violets. Maltol provides a caramelized aroma and enhances the overall sweet and full-bodied feel. Menthol brings a trace of cool herbal scent, giving the flavoring a richer aroma profile.

[0015] Furthermore, the alcohol comprises the following components in parts by weight: 0.0002-0.0004 parts of n-hexanol, 0.0003-0.0005 parts of geraniol, 0.001-0.01 parts of n-octanol, 0.001-0.01 parts of linalool oxide, 0.02-0.05 parts of isoamyl alcohol, 0.05-0.1 parts of leaf alcohol, and 0.1-0.5 parts of linalool.

[0016] Among the alcohol components, leaf alcohol (cis-3-hexenol) and n-hexanol impart a fresh, green leaf aroma, which is an important component contributing to the freshly picked leafy feel of peach. Linalool, linalool oxide, and geraniol bring a soft and elegant floral fragrance, while n-octanol and isoamyl alcohol further harmonize the fruity and green notes, making the fragrance fresh, clear, and layered. These alcohols, in synergy with aldehydes such as trans-2-hexenal, present a fresh and natural peach scent in the top notes while avoiding an overly raw, green feel.

[0017] Further, the esters comprise the following components in parts by weight: 0.0003-0.0006 parts of ethyl 2-methylbutyrate, 0.001-0.01 parts of ethyl butyrate, 0.001-0.01 parts of ethyl hexanoate, 0.001-0.005 parts of isoamyl butyrate, 0.002-0.005 parts of octyl acetate, 0.05-0.1 parts of isoamyl acetate, 0.1-0.5 parts of leaf ester acetate, 0.1-0.5 parts of ethyl 5-hydroxydecanoate, and 0.1-0.5 parts of ethyl acetate.

[0018] Among the ester components, low-boiling-point esters such as isoamyl acetate, leaf ester acetate, and ethyl acetate impart a bright fruity sweetness and fresh fruity aroma, while ethyl butyrate, ethyl hexanoate, and ethyl 2-methylbutyrate provide the sweet aroma of ripe fruit. Octyl acetate and isoamyl butyrate enhance the layers and thickness of the fruity aroma. Ethyl 5-hydroxydecanoate is the corresponding product of lactone hydrolysis (alcoholization), and its aroma is more transparent and juicy than that of cyclic lactones. It works synergistically with 2,3-octanedione to significantly enhance the fleshy, juicy, and sweet taste of peach flavoring, making the aroma closer to that of natural peaches.

[0019] Furthermore, the aldehydes include the following components in parts by weight: 0.002 to 0.005 parts of trans-2-hexenal, 0.01 to 0.03 parts of benzaldehyde, 0.05 to 0.1 parts of acetal, and 0.05 to 0.1 parts of acetaldehyde.

[0020] Among the aldehyde components, trans-2-hexenal has a strong green leafy aroma and is a key component in simulating the fresh scent of peach peel; benzaldehyde provides a sweet aroma similar to peach pit and almond, giving the peach fragrance a unique stone fruit note; acetal and acetaldehyde have low boiling points and a bright aroma, which can present a fresh and lively feeling of freshly picked fruit in the top notes. The above aldehydes work together and are controlled in extremely low amounts to make the fragrance fresh and lively without being astringent, enhancing the explosiveness of the top notes and the realism of a peach.

[0021] Furthermore, the organic acid comprises the following components in parts by weight: 0.0002 to 0.0005 parts of octanoic acid, 0.002 to 0.005 parts of benzoic acid, and 0.05 to 0.1 parts of acetic acid.

[0022] Of the organic acid components, caprylic acid, benzoic acid, and acetic acid are all food-grade organic acids, which impart a natural fruity tartness and freshness to the peach flavoring. Acetic acid brings a bright and refreshing fruity acidity, caprylic acid provides a delicate waxy fruit aroma and the texture of the fruit peel, and benzoic acid, in addition to contributing a mellow tartness, also plays a role in antibacterial preservation and flavor stabilization in the beverage system. Within a defined range, the organic acids synergize with the sweet peach aroma to balance the overall sweet and sour taste, enhance the juiciness and realism, prevent the flavoring from becoming overly sweet and cloying, and extend the shelf life of the flavored beverage.

[0023] Furthermore, the natural oil raw material comprises the following components in parts by weight: 0.00001~0.00003 parts of bufo leaf oil and 0.001~0.01 parts of sweet orange oil.

[0024] The bhujicaria leaf oil contains characteristic components such as bhujicaria camphor and sulfides, possessing a complex aroma similar to blackcurrant, herbs, and green notes, which can impart a natural, fresh, and juicy fruit peel fragrance to peach essence. Sweet orange oil is rich in terpenes such as limonene, providing a fresh, sweet citrus aroma, significantly enhancing the clarity and freshness of the peach essence's top notes. Both are natural essential oils used in extremely small quantities, serving only to modify and enhance the flavor; they will not overpower the main fragrance. When used in conjunction with other fragrance ingredients, they can enhance the overall harmony and natural fruity quality of the fragrance.

[0025] Furthermore, the heterocyclic fragrance is 2-isopropyl-4-methylthiazole.

[0026] The 2-isopropyl-4-methylthiazole has aromas of roasted nuts, cocoa, and tropical fruits. It belongs to the thiazole class of sulfur-containing heterocyclic flavorings. It has an extremely low aroma threshold and high intensity. With a trace amount, it can supplement the peach flavoring with the rich aroma of ripe fruit and subtle roasted notes, enhance the three-dimensionality and realism of the aroma, and make the flavoring more full-bodied and mellow. At the same time, it avoids the unpleasant smells such as sulfur and burnt smell caused by excessive use of heterocyclic flavorings.

[0027] The present invention also provides a method for preparing peach flavoring for beverages, comprising the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 10 to 30 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen (purity ≥99.99%) and sealed immediately after filling.

[0028] The preparation method of this invention employs a nitrogen-protected process to prepare this peach flavoring product, effectively delaying aroma aging and decay. Step S1, which involves nitrogen pretreatment of the solvent, aims to remove dissolved oxygen, creating a low-oxygen environment for subsequent blending. The amount of solvent prepared in step S1, exceeding the prescribed amount, is to account for potential losses from direct removal from the sealed container during use. Step S2 involves pre-dissolving the total amount of maltol, total amount of benzoic acid, and 1 / 3 of the prescribed amount of propylene glycol at 60°C. This utilizes the excellent solubility of propylene glycol in maltol and benzoic acid, combined with moderate heating, to ensure complete dissolution. Furthermore, adding and dissolving all maltol and benzoic acid at once eliminates the need for multiple dissolutions and repeated heating, shortening the preparation time and reducing the loss of aroma components due to prolonged heating and stirring. Step S3, which involves nitrogen pretreatment of the blending tank, aims to remove oxygen from the tank, creating a low-oxygen environment for subsequent blending. Step S4 involves first adding lactone raw materials, then ketone and alcohol raw materials, followed by ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids, and natural oil raw materials. Finally, highly volatile organic acid raw materials, ester raw materials, and aldehyde raw materials are added. This order of addition is based on the boiling point, volatility, and aroma layers of each fragrance raw material: first, lactone and other main fragrance raw materials with high boiling points and stable properties are added and stirred evenly to ensure full dispersion in the solvent and establish a stable aroma matrix; then, ketones, alcohols, and modifying raw materials such as esters, aldehydes, and heterocyclic fragrances are added sequentially to create a progressively layered and harmonious aroma; finally, low-boiling-point and highly volatile raw materials such as acetic acid, ethyl acetate, and acetaldehyde are added to minimize their residence time during the mixing process. Furthermore, because the fragrance raw materials are in a low-oxygen environment after nitrogen pretreatment in the mixing tank, they are less prone to oxidation, and the addition of volatile raw materials last reduces their loss. Compared to traditional blending processes, the nitrogen protection process in this preparation method can increase the stability of the product in the fragrance preparation stage without introducing any off-odors, and with simple operation and extremely low cost.

[0029] The beneficial effects of this invention are as follows: (1) The aroma is natural and realistic, fresh and juicy: The present invention uses 2,3-octanedione and ethyl 5-hydroxydecanoate as dual core advantageous raw materials. The two work together to enhance the effect. Combined with a specific ratio of lactones, esters, alcohols, aldehydes and other flavor raw materials, the peach flavoring is fresh and juicy, with a full sense of fruit pulp and juice, and a harmonious green and sweet aroma. It can highly restore the aroma profile of ripe peaches. When applied to beverages, the aroma is natural, harmonious and without artificial flavor, and the taste is fresh and pleasant. (2) Good aroma stability and long-lasting aroma quality: The preparation method of the present invention uses nitrogen protection in the entire process of solvent pretreatment, deoxygenation of blending tank, feeding and filling and sealing. Combined with the optimization of the order of feeding easily oxidized and volatile components later, it can effectively inhibit the oxidation and deterioration of aroma components such as unsaturated aldehydes and olefins, delay the aging and decay of aroma, and enable peach essence to maintain good aroma intensity, harmony and characteristic sense after long-term storage, and significantly extend the shelf life of the product. (3) Simple process, low cost and easy to industrialize: The preparation method of the present invention only requires conventional flavor blending equipment and high-purity nitrogen. It can be achieved by solvent pre-deoxygenation, blending tank deoxygenation and full nitrogen protection. It is easy to operate, has strong process controllability, has a wide range of nitrogen sources and low cost, does not introduce off-flavors and impurities in the preparation process, and the aroma quality of the product is stable between batches. It is easy to promote and apply on a large scale in the beverage flavor industry. Detailed Implementation

[0030] 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.

[0031] In some embodiments, a peach flavoring for beverages comprises the following components in parts by weight: 0.235-1.09 parts lactones, 0.026-0.07 parts ketones, 0.172-0.671 parts alcohols, 0.355-1.631 parts esters, 0.112-0.235 parts aldehydes, 0.001-0.01 parts natural oil raw materials, 0.001-0.005 parts limonene, 0.052-0.106 parts organic acids, 0.002-0.005 parts heterocyclic flavorings, 10 parts purified water, 15 parts propylene glycol, and ethanol to make up to 100 parts; wherein the ketones include 2,3-octanedione; and the esters include ethyl 5-hydroxydecanoate.

[0032] In some embodiments, the lactones include the following components in parts by weight: 0.005-0.01 parts of d-decyl lactone, 0.01-0.03 parts of propyloctyl lactone, 0.02-0.05 parts of propylcaprolactone, 0.1-0.5 parts of propylundecaprolactone, and 0.1-0.5 parts of propyldecyl lactone.

[0033] In some embodiments, the ketones comprise the following components in parts by weight: 0.00001 to 0.00004 parts of 2,3-octanedione, 0.001 to 0.01 parts of menthone, 0.005 to 0.01 parts of daemonone, 0.01 to 0.02 parts of β-ionone, and 0.01 to 0.03 parts of maltol.

[0034] In some embodiments, the alcohol comprises the following components in parts by weight: 0.0002-0.0004 parts of n-hexanol, 0.0003-0.0005 parts of geraniol, 0.001-0.01 parts of n-octanol, 0.001-0.01 parts of linalool oxide, 0.02-0.05 parts of isoamyl alcohol, 0.05-0.1 parts of leaf alcohol, and 0.1-0.5 parts of linalool.

[0035] In some embodiments, the esters comprise the following components in parts by weight: 0.0003-0.0006 parts of ethyl 2-methylbutyrate, 0.001-0.01 parts of ethyl butyrate, 0.001-0.01 parts of ethyl hexanoate, 0.001-0.005 parts of isoamyl butyrate, 0.002-0.005 parts of octyl acetate, 0.05-0.1 parts of isoamyl acetate, 0.1-0.5 parts of leaf ester acetate, 0.1-0.5 parts of ethyl 5-hydroxydecanoate, and 0.1-0.5 parts of ethyl acetate.

[0036] In some embodiments, the aldehydes comprise the following components in parts by weight: 0.002 to 0.005 parts of trans-2-hexenal, 0.01 to 0.03 parts of benzaldehyde, 0.05 to 0.1 parts of acetal, and 0.05 to 0.1 parts of acetaldehyde.

[0037] In some embodiments, the organic acid comprises the following components in parts by weight: 0.0002 to 0.0005 parts of octanoic acid, 0.002 to 0.005 parts of benzoic acid, and 0.05 to 0.1 parts of acetic acid.

[0038] In some embodiments, the natural oil raw material comprises the following components in parts by weight: 0.00001 to 0.00003 parts of bufo leaf oil and 0.001 to 0.01 parts of sweet orange oil.

[0039] In some embodiments, the heterocyclic fragrance is 2-isopropyl-4-methylthiazole.

[0040] In some embodiments, the method for preparing the peach flavoring for beverages described above includes the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 10 to 30 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen (purity ≥99.99%) and sealed immediately after filling.

[0041] Example 1 This embodiment provides a peach flavoring for beverages, comprising the following components in parts by weight: 0.0075 parts of decyl lactone, 0.02 parts of octyl lactone, 0.035 parts of caprolactone, 0.3 parts of undecyl lactone, 0.3 parts of decyl lactone, 0.000025 parts of 2,3-octanedione, 0.0055 parts of menthone, 0.0075 parts of damascenone, 0.015 parts of β-ionone, 0.02 parts of maltol, 0.0003 parts of n-hexanol, 0.0004 parts of geraniol, 0.0055 parts of n-octanol, 0.0055 parts of linalool oxide, 0.035 parts of isoamyl alcohol, 0.075 parts of leaf alcohol, 0.3 parts of linalool, and 0.00045 parts of ethyl 2-methylbutyrate. 0.0055 parts ethyl butyrate, 0.0055 parts ethyl hexanoate, 0.003 parts isoamyl butyrate, 0.3 parts octyl acetate, 0.3 parts leaf ester acetate, 0.075 parts isoamyl acetate, 0.3 parts ethyl 5-hydroxydecanoate, 0.3 parts ethyl acetate, 0.0035 parts trans-2-hexenal, 0.02 parts benzaldehyde, 0.075 parts acetal, 0.075 parts acetaldehyde, 0.00002 parts bufo leaf oil, 0.0055 parts sweet orange oil, 0.003 parts limonene, 0.00035 parts octanoic acid, 0.0035 parts benzoic acid, 0.075 parts acetic acid, and 0.0035 parts 2-isopropyl-4-methylthiazole, 10 parts purified water, 15 parts propylene glycol, and ethanol to a total of 100 parts.

[0042] This embodiment also provides a method for preparing peach flavoring for beverages, comprising the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 20 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen (purity ≥99.99%) and sealed immediately after filling.

[0043] Comparative Example 1 Unlike Example 1, the peach flavoring in this comparative example does not contain 2,3-octanedione and ethyl 5-hydroxydecanoate; that is, an equal amount of ethanol is used instead of 2,3-octanedione and ethyl 5-hydroxydecanoate.

[0044] This comparative example also provides a method for preparing peach flavoring for beverages, comprising the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 20 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add peppermintone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, buchu leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and Sealing: Under nitrogen protection, the obtained peach flavoring is filled into sealed containers that have been pre-purged with high-purity nitrogen (purity ≥99.99%), and sealed immediately after filling.

[0045] Comparative Example 2 Unlike Example 1, the peach flavoring in this comparative example does not contain 2,3-octanedione; that is, an equal amount of ethanol is used instead of 2,3-octanedione.

[0046] This comparative example also provides a method for preparing peach flavoring for beverages, comprising the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 20 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add peppermintone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen (purity ≥99.99%) and sealed immediately after filling.

[0047] Comparative Example 3 Unlike Example 1, the peach flavoring in this comparative example does not contain ethyl 5-hydroxydecanoate; instead, an equal amount of ethanol is used instead.

[0048] This comparative example also provides a method for preparing peach flavoring for beverages, comprising the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water, and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas (purity ≥99.99%) through the containers for deoxygenation treatment until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen (purity ≥99.99%) into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 20 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank, leaving only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, buchu leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen (purity ≥99.99%) and sealed immediately after filling.

[0049] Comparative Example 4 Unlike Example 1, this comparative example uses a conventional preparation process to prepare peach flavoring for beverages, specifically a method for preparing peach flavoring for beverages, which includes the following steps: F1. Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. F2. Feeding: Feed the materials into the mixing tank in sequence: F2-1. Add lactone raw materials: Add d-decaprolactone, propyloctyl lactone, propylcaprolactone, propylundecaprolactone, and propyldecaprolactone, and stir until homogeneous; F2-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; F2-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; F2-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; F2-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2 to 3 portions to the container that has contained the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2 to 3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; F5. Filling and sealing: Fill the obtained peach flavoring into a sealed container and seal it immediately after filling.

[0050] Comparative Example 5 In this comparative example, the peach flavoring obtained in Example 1 was left at room temperature for 3 months.

[0051] Comparative Example 6 In this comparative example, the peach flavoring obtained from Comparative Example 4 was left at room temperature for 3 months.

[0052] Performance testing 1. Sensory evaluation Peach flavoring from Examples 1 and Comparative Examples 1-3 was added at a mass fraction of 0.5% to the beverage base to prepare flavored beverage samples. These samples were randomly numbered and placed in uniform colorless and transparent tasting cups. Fifteen experienced flavor tasters were selected to evaluate and score the beverages prepared in Examples 1 and Comparative Examples 1-3 based on aspects such as aroma, mouthfeel, fruitiness, freshness, aroma burst, fresh and sweet aroma, texture, juiciness, and harmony (out of 10). The scores were the average of the remaining scores after removing the highest and lowest scores. The results are shown in Table 1 below. Table 1

[0053] As shown in Table 1, Example 1 outperformed Comparative Examples 1-3 in all indicators, including aroma score, taste score, pulpiness, aroma burst, sweet aroma, texture, juiciness, and overall harmony. Its total score reached 90.3 points, significantly higher than Comparative Examples 1 (79.7 points), 2 (86.4 points), and 3 (83.2 points). Specifically, Comparative Example 2, which retained only ethyl 5-hydroxydecanoate, scored 6.7 points higher than Comparative Example 1; Comparative Example 3, which retained only 2,3-octanedione, scored 3.5 points higher than Comparative Example 1; and Example 1, which contained both 2,3-octanedione and ethyl 5-hydroxydecanoate, scored 10.6 points higher than Comparative Example 1, exceeding the sum of their individual increases (10.2 points). This indicates that 2,3-octanedione and ethyl 5-hydroxydecanoate do not simply add up, but exhibit a synergistic effect, significantly enhancing the pulpiness, juiciness, and overall aroma harmony of the peach flavoring.

[0054] 2. Stability Test Fifteen experienced fragrance tasters were selected and, in a professional fragrance tasting room, used tasting sticks to apply 10 mm of peach essence prepared in Example 1 and Comparative Examples 4-5 to their noses. They smelled the essence at a distance of 10-15 mm and evaluated it based on aspects such as aroma intensity, aroma harmony, aroma stability, characteristic features, and physical sensation (out of 20 points). The score was the average of the remaining scores after removing the highest and lowest scores. The test results are shown in Table 2. Table 2

[0055] As shown in Table 2, the total score of peach flavoring from Example 1 (prepared using nitrogen protection process, without storage) was 90 points, significantly higher than the 77.5 points of Comparative Example 4 (prepared using traditional process, without storage). This indicates that the initial aroma quality of the peach flavoring prepared using the nitrogen protection process is superior to that prepared using the traditional process. Comparative Example 5 (product of Example 1 stored at room temperature for 3 months) had a total score of 84 points, only 6 points lower than before storage. However, Comparative Example 6 (product of Comparative Example 4 stored at room temperature for 3 months) saw its total score drop to 67 points, a decrease of 10.5 points from before storage. Furthermore, the total score of Example 1 after 3 months of storage was still higher than that of Comparative Example 4, which was not stored. Therefore, it can be seen that the product prepared using the nitrogen protection process exhibits better aroma performance. The nitrogen protection process effectively inhibits the oxidative degradation of aroma components such as unsaturated aldehydes and olefins in the flavoring, and the product retains a significantly better aroma than the product prepared using the traditional process after 3 months of storage at room temperature.

[0056] 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 peach flavoring for use in beverages, characterized in that: The product comprises the following components in parts by weight: lactones 0.235-1.09 parts, ketones 0.026-0.07 parts, alcohols 0.172-0.671 parts, esters 0.355-1.631 parts, aldehydes 0.112-0.235 parts, natural oil raw materials 0.001-0.01 parts, limonene 0.001-0.005 parts, organic acids 0.052-0.106 parts, heterocyclic fragrances 0.002-0.005 parts, purified water 10 parts, propylene glycol 15 parts, and ethanol to make up to 100 parts; wherein the ketones include 2,3-octanedione; and the esters include ethyl 5-hydroxydecanoate.

2. The peach flavoring for beverages according to claim 1, characterized in that: The lactones comprise the following components in parts by weight: 0.005-0.01 parts of d-decyl lactone, 0.01-0.03 parts of β-octyl lactone, 0.02-0.05 parts of β-caprolactone, 0.1-0.5 parts of β-undecaprolactone, and 0.1-0.5 parts of β-decyl lactone.

3. The peach flavoring for beverages according to claim 1, characterized in that: The ketones comprise the following components in parts by weight: 0.00001 to 0.00004 parts of 2,3-octanedione, 0.001 to 0.01 parts of menthone, 0.005 to 0.01 parts of daemonone, 0.01 to 0.02 parts of β-ionone, and 0.01 to 0.03 parts of maltol.

4. A peach flavoring for beverages according to claim 1, characterized in that: The alcohols comprise the following components in parts by weight: 0.0002-0.0004 parts of n-hexanol, 0.0003-0.0005 parts of geraniol, 0.001-0.01 parts of n-octanol, 0.001-0.01 parts of linalool oxide, 0.02-0.05 parts of isoamyl alcohol, 0.05-0.1 parts of leaf alcohol, and 0.1-0.5 parts of linalool.

5. A peach flavoring for beverages according to claim 1, characterized in that: The esters comprise the following components in parts by weight: 0.0003-0.0006 parts of ethyl 2-methylbutyrate, 0.001-0.01 parts of ethyl butyrate, 0.001-0.01 parts of ethyl hexanoate, 0.001-0.005 parts of isoamyl butyrate, 0.002-0.005 parts of octyl acetate, 0.05-0.1 parts of isoamyl acetate, 0.1-0.5 parts of leaf ester acetate, 0.1-0.5 parts of ethyl 5-hydroxydecanoate, and 0.1-0.5 parts of ethyl acetate.

6. A peach flavoring for beverages according to claim 1, characterized in that: The aldehydes comprise the following components in parts by weight: 0.002 to 0.005 parts of trans-2-hexenal, 0.01 to 0.03 parts of benzaldehyde, 0.05 to 0.1 parts of acetal, and 0.05 to 0.1 parts of acetaldehyde.

7. A peach flavoring for beverages according to claim 1, characterized in that: The organic acid comprises the following components in parts by weight: 0.0002 to 0.0005 parts of octanoic acid, 0.002 to 0.005 parts of benzoic acid, and 0.05 to 0.1 parts of acetic acid.

8. A peach flavoring for beverages according to claim 1, characterized in that: The natural oil raw material comprises the following components in parts by weight: 0.00001 to 0.00003 parts of bufo leaf oil and 0.001 to 0.01 parts of sweet orange oil.

9. A peach flavoring for beverages according to claim 1, characterized in that: The heterocyclic fragrance is 2-isopropyl-4-methylthiazole.

10. A method for preparing peach flavoring for beverages according to any one of claims 1-9, characterized in that: Includes the following steps: S1. Solvent pretreatment: Take 110% of the respective formulation amounts of propylene glycol, pure water and ethanol and place them in three sealed containers. Pass high-purity nitrogen gas through the containers to deoxygenate them until the oxygen concentration in each container drops below 0.5%. S2, Pre-dissolution of maltol and benzoic acid: Place maltol, benzoic acid and 1 / 3 of the formula amount of propylene glycol in the same container, heat to 60°C and stir until maltol and benzoic acid are completely dissolved, then cool to room temperature to obtain benzoic acid-maltol-propylene glycol solution. S3. Deoxygenation of the mixing tank: Continuously introduce high-purity nitrogen into a sealed mixing tank equipped with a stirring device and a nitrogen introduction device for 10 to 30 minutes until the oxygen concentration in the tank drops below 0.5%. Seal the mixing tank and leave only the feeding port open. S4. Feeding: Under nitrogen protection, feed the following materials into the mixing tank sequentially: S4-1. Add lactone raw materials: Add butylated decyl lactone, propylated octyl lactone, propylated hexyl lactone, propylated undecapyl lactone and propylated decyl lactone, and stir evenly; S4-2, Add alcohol and ketone raw materials: Add 2,3-octanedione, humulone, damascenone, β-ionone, n-hexanol, geraniol, n-octanol, linalool oxide, isoamyl alcohol, leaf alcohol and linalool to the lactone raw materials, stir evenly to obtain mixture one; S4-3, Add ester raw materials, aldehyde raw materials, heterocyclic fragrances, limonene, organic acids and natural oil raw materials: Add 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, isoamyl butyrate, octyl acetate, ethyl 5-hydroxydecanoate, isoamyl acetate, leaf ester acetate, trans-2-hexenal, benzaldehyde, acetal, 2-isopropyl-4-methylthiazole, limonene, octanoic acid, bukol leaf oil and sweet orange oil, stir evenly to obtain mixture two; S4-4. Add highly volatile organic acid raw materials, ester raw materials and aldehyde raw materials: Add acetic acid, ethyl acetate and acetaldehyde to mixture two, stir evenly to obtain mixture three; S4-5. After the above-mentioned fragrance raw materials are added, add the benzoic acid-maltol-propylene glycol solution obtained in step S2 to mixture three; add the remaining propylene glycol in 2-3 portions to the container that held the benzoic acid-maltol-propylene glycol solution, wash the container walls and bottom, and add all the washing liquid to the mixing tank; take some ethanol and wash the container 2-3 times in the same way, and add the washing liquid to the mixing tank; add the remaining ethanol, and finally add the formula amount of pure water, and stir evenly under sealed conditions to obtain the finished peach fragrance essence; S5. Filling and sealing: Under nitrogen protection, the obtained peach flavoring is filled into a sealed container that has been purged with high-purity nitrogen and sealed immediately after filling.

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