42 results about "2-methyl-3-furanthiol" patented technology

The invention discloses mixed stewed pork essence which consists of furanone, ethyl maltol, 2-acetylpyrazine, methyl cyclopentenolone, difurfuryl sulfide, 3-sulfydryl-2-butanol, 2-methyl-3-furan mercaptan, di(2-methyl-3-furan mercaptan)-disulfide, methyl(2-methyl-3-furan mercaptan)-disulfide, acetic acid, 3-sulfydryl-2-butanone, 3-propionaldehyde, thiophane-3-acetone, 2,3,5-trimethyl pyrazine, counter,counter-2,4-decadiene aldehyde, furfuryl disulfide, furfurylmercaptan, anise camphor, anisic aldehyde, pepper essential oil, 2-acetyl thiazole, delta-dodecalactone, 4-methyl-5(beta)-hydroxyethyl thiazole acetate, onion oil alcohol, 4-methyl-4-bran sulfenyl-2-pentanone and glycerol triacetate. The mixed stewed pork essence is high in biofidelity and mellow and fine in fragrance, has a good application effect and is economical and practical.

The invention relates to a preparation method of meaty paste essence. The preparation method comprises the following steps of: 1). reacting glucose, xylose, pig bone stocks, pig bone oil, hydrolyzed vegetable protein, cysteine hydrochloride, glutamic acid, glycine, salt, cinnamon powder, ginger powder, shallot oil and water to prepare a Maillard reaction product; 2). evenly mixing ethyl maltol, 2-methyl-3-furan mercaptan, cassia oil, star anise oil, 4-methyl-5-(beta hydroxyethyl) thiazole, 2-methyl pyrazine, 2,5-dimethyl-3 (2H) furfuran ketone, difurfuryl sulfide and propylene glycol to obtain meat-flavor base; and 3). mixing the Maillard reaction product, the meat-flavor base, 10% furfuran ketone, the salt, monosodium glutamate, I+G, 10% sodium carboxymethyl cellulose, Tween-80 and water to be homogeneous to obtain the meaty paste essence. The meaty paste essence prepared by the preparation method is coordinative and natural in flavor, mellow in taste, strong in natural feeling and stable in state.

The invention relates to a formulated beef oily essence and a preparation method thereof. The essence comprises the following raw materials: 2-methyl-3-furanethiol, bis (2-methyl-3-furanethiol), 4-ethyloctanoic acid, furanone, octanoic acid, oleic acid, 2,3,5-trimethyl pyrazine, 5-methylfurfural, 3-(methylthio) propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-butanedithiol, 2, 4-dimethyl thiazole, difurfuryl disulfide, eugenol, mace oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, soy fouranone, 3-methylthiopropanol, butanedione, 3-sulfydryl-2-butanol and soybean oil. The prepared essence has an intense beef flavor, the flavoring effect in spicy and hot small foods is good, the stability of the fragrance and the flavor is very good and the fragrance and the flavor of the spicy and hot small foods can be kept to be very good within the quality guarantee period.

The invention discloses duck essence and a production process thereof. The duck essence is prepared from the following raw materials: 2-methylpentaldehyde, valeraldehyde, hexanal, 2-methylbutyraldehyde, 3-methylthiopropanal, octanal, heptanal, dimethyl trisulfide, 1-octylene-3-alcohol, nonanal, capraldehyde, trans-2-decenal, 2-nonenal, trans-2-cis-6-nonadienaldehyde, trans, cis-2,4-octadienal, dimethyl disulfide, anise camphor, 4-hydroxy-2,5-methyl-3(2H)-furanone, 2-acetylpyrazine, 2-methyl-3-furanthiol, di(2-methyl-3-furyl) disulfide, 4-methyl-5-ethoxy thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2-ethyl-3,5 (or 6)-dimethyl pyrazine, furfuryl disulfide, 2,4,5-trimethyl thiazole, 2,4,6-tri-isobutyl-1,3,5-dithiazine, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienal, trans, trans-2,4-nonadienaldehyde, anisic aldehyde and an oil-soluble solvent. The invention further discloses a production process of the duck essence.

An aroma composition comprising a first component selected from the group consisting of 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-hydroxy-2-methyl-4H-pyran-4-one, 2-ethyl-4-hydroxy-5-methyl-3(2H)furanone, 4-hydroxy-5-methyl-3(2H)furanone, a sulfur-containing analogue of any of the foregoing, and any combination, thereof; a second component selected from the group consisting of 2-furanmethanethiol, 2-methyl-3-furanthiol, 5-methyl-2-furanmethanthiol, and any combination, thereof; and a third component selected from the group consisting of 2-(1-mercaptoethyl)furan, 2-furanethanethiol, bis-(2-furfuryl) disulfide, a furanthiol disulfide, and any combination, thereof. The aroma composition can further include at least one alkylamine or benzylamine and / or a compound selected from the group consisting of hexenol, 1,5-octadien-3-one, methylthiopropionaldehyde, 2,3-diethyl-5-methylpyrazine, (E)-2-nonenal, (E,Z)-2,6-nonadienal, butanoic acid, 2 and 3-methyl butanoic acid, 2-methyl-3-(methyldithio)furan, dimethyltetrasulfide, 4-hydroxy-2-ethyl-5-methyl-3-(2H)furanone, m-cresol, 3-hydroxy-4,5-dimethyl-2-(5H)furanone, and any combination thereof.

The invention provides pork essence for meat product, which is prepared by salad oil, furanone, 2-acetylpyrazine and liquid spices, wherein the liquid spices is selected from one or more of 2-hydrosulphonyl-3-butanol, 4-guaethol, 2-methyl-3-furanthiol, 2-hydrosulphonyl-3-butanone, anisic aldehyde, hydrosulphonyl furan acetate, 2-heptenal, 1,6-ethanthiol, isovalerate and 2-phenyl-5-methyl-2-hexenal, wherein the weight ratio of the salad oil, the furanone, the 2-acetylpyrazine and the liquid spices is 90-99:0.1-1:0.01-0.2:0.1-1.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from 2-mercapto-3-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 3-(methylthio)propionaldehyde, 2,3,5-trimethylpyrazine, 2-methyl-3-furanethiol, 2-amylthiophene, trans-2-trans-4-decadienal, trans-2-trans-4-nonadienal, trans-2-decenal, 4-methyl-5-thiazoleethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl maltol, 2-acetylpyrazine, Chinese prickly ash essential oil, cold-pressed ginger oil, geranium oil and soybean salad oil. The chicken oily essence has a natural chicken local flavor, a lifelike, natural and lasting fragrance and good heat stability. The chicken oily essence is irreplaceable in the fields of flavorings, chickens' extract and instant noodles.

The invention relates to prepared meat-flavor oily essence and a preparation method thereof. The prepared meat-flavor oily essence is prepared through the following method that: monomer fragrance raw materials such as 2-methyl-3-furathiol, dual (2-methyl-3-furathiol), trans, trans-2, 4-decadienal, 4-hydroxy-2,5-dimethyl 3(2H)-furanone, trans, trans-2,4-heptadiene aldehyde, trans, trans-2,4-nonadienal, 2,3,5-trimethyl pyrazine, 5-methyl-furfural, diallyl disulfide ether, 4-methyl-5-thiazoleethanol, 2,3-dimethyl pyrazine, difurfuryldisulfide, distilled ginger oil, green Chinese onion oil, onion oil, 2-acetyl-furan, 3-mercapto-2-butanol, cassia oil, star anise oil, 3-methylthio propyl alcohol, butanedione and soy fouranone are respectively diluted by soybean oil to a stipulated concentration, then the diluted fluid is uniformly mixed, finally the soybean oil is used as a solvent to supply the 100 percent, and an essence finished product is prepared. Note of the essence consists of meat note, butter note, burnt odor, spice, delicate green note, nut note and onion and ginger note.

The invention relates to a chicken oily essence, which consists of the following components: 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), 1,6-hexanedithiol , furanone, dimethyl trisulfide, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 2,5-dimethyl-3-furanthiol, 3-methylthiopropanal , 4-methyl-5-hydroxyethylthiazole, 2,6-dimethylpyrazine, 2,4-decadienal, 2,4-nonadienal, furfuryl mercaptan, 1-octene- 3-Keto, distilled ginger oil, clove oil, 2-acetylfuran, nonanal, 4-ethylguaiacol, soy sauce ketone, 3-methylthiopropanol, trans-2-hexenal, 3- Methyl-2-butanone and soybean oil. The final formulated essence has a strong chicken flavor, can provide good chicken aroma and fragrance to soybean products, and has good aroma and fragrance stability.

The invention relates to new derivatives of 2-methyl-3-furanthiol which are useful as flavoring ingredients to confer meaty, juicy taste to a large variety of edible consumer products, chewing gums and oral care products, without imparting thereto undesirable off- notes typical of prior known furanthiol derivatives. The compounds of the invention are derivatives of 2-methyl-3-furanthiol and obey the general formula (I) wherein R represents a group of formula (II) or (III).

The invention relates to a pork flavor for food, and a preparation method thereof. The pork flavor is prepared from the following raw materials: 2-mercapto-3-butanol with the concentration of 10%, cinnamon oil with the concentration of 10%, anise oil with the concentration of 10%, distilled ginger oil with the concentration of 10%, anisic aldehyde with the concentration of 10%, mercapto butanone with the concentration of 10%, furanone with the concentration of 1%, 4-methyl-5-thiazoleethanol, 2-methyl-3-furanthiol with the concentration of 10%, bis (2-methyl-3-furyl) disulphide with the concentration of 10%, MCP with the concentration of 1%, ethyl maltol with the concentration of 1%, 2-acetyl pyrazine with the concentration of 1%, and salad oil, wherein the concentration of each raw material refers to the mass concentration of the each spice diluted with salad spice. The pork flavor prepared by the invention has rich pork aroma, and is mellow, fragrant and lasting in flavor.

The invention relates to chicken meat oily essence which is prepared from the following raw materials: trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, trans-2-trans-4- undecadienal, trans-2-decenal, 2-methyl-3-thiomethylfuran, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-furanethiol, 2-methyl-3-tetrahydrofuranalcohol, 4-hydroxy-2, 5-dimethyl-3(2H)-furanone, ethyl maltol, 3-hydrosulfuryl-2-butanol, 3-methylthiopropionaldehyde, 3-(methylthio)-propanol, ginger essential oil, anise ethereal oil, cassia ethereal oil, and soybean salad oil. The chicken meat oily essence has a natural roast chicken taste, the fragrance is verisimilar, natural and lasts for long, and the thermal stability is excellent.

The invention relates to a blended chicken aqueous essence and a preparation method thereof. The preparation method of the essence comprises the following steps of diluting 2-methyl-3-furathiol, bi (2-methyl-3-furathiol), trans, trans-2,4-decadienal, furanone, trans, trans-2,4-heptadienal, trans, trans-2,4-nonadienaldehyde, 2,3,5-trimethylpyrazine, 1-octylene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl-thiazole, 2,3-dimethylpyrazine, cold-compacting ginger oil, distilled ginger oil, anise oil, cinnamon oil, geranium oil, 3-sulfydryl-2-butanol, myristica oil, 2-acetylthiazole, ethyl maltol, methyl cyclopentene alcohol ketone and soy fouranone to be stipulated mass concentration through propylene glycol; mixing; and finally, using propylene glycol to be as solvent to be proportioned to 100 percent so as to prepare an essence finished product. The blended chicken aqueous essence has lifelike flavor and mellow aroma and can keep fragrance lasting.

The invention relates to a beef essence and a preparation method thereof. The beef essence is prepared from the following raw materials: furanone of which the concentration is 1%, ethyl maltol of which the concentration is 1%, MCP (Methyl Cyclopentenolone) of which the concentration is 1%, 3-methylthiopropanol of which the concentration is 10%, 3-(methylthio)propionaldehyde of which the concentration is 10%, 2-methyl-3-furanthiol of which the concentration is 10%, bis(2-methyl-3-funranthiol)disulfide of which the concentration is 10%, 4-methyl-5-thiazoleethanol, anise oil, cassia oil, 1,6-hexanedithiol of which the concentration is 10% and salad oil, wherein the concentration is the mass concentration of a single condiment diluted by the salad oil. The beef flavor disclosed by the invention is heavy and fresh in beef flavor, mellow in fragrance and lasting in aftertaste.

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from the following raw materials: 2-methyl-3-sulfydryl tetrahydrofuran, 2-methyl-3-furanthiol, 2,4-undecadienal, trans,trans-2,4-decadienal, furanthiol acetate, furfurylmercaptan, 2-sulfydryl-3-butanol, 3-methylthiopropanol, ginger oil, white pepper oil resin, trans,trans-2,4-nonadienaldehyde and salad oil. The chicken oily essence has the characteristics of remarkable flavor, excellent meat quality, natural harmony and high image trueness. Compared with the traditional product in the market, under the same concentration favoring condition, the chicken oily essence has the advantages of high flavoring strength, high cooking property, fresh lasting and remarkable cost performance. The chicken oily essence has the irreplaceable function in the fields of chicken essence, seasoning and instant noodles.

The invention provides a preparation method of pork essence, which comprises the following steps: (1) heating 90-99 parts of salad oil by weight to reach 20-70 DEG C, adding 0.1-1 part of furanone byweight and 0.01-0.2 part of the 2-acetylpyrazine by weight in the salad oil and mixing at constant speed until being completely dissolved to obtain solid dissolved solution; (2) selecting from one ormore of 2-hydrosulphonyl-3-butanol, 4-guaethol, 2-methyl-3-furanthiol, 2-hydrosulphonyl-3-butanone, anisic aldehyde, hydrosulphonyl furan acetate, 2-heptenal, 1,6-ethanthiol, isovalerate and 2-phenyl-5-methyl-2-hexenal to prepare 0.1-1 part of liquid spices by weight after the temperature of the solid dissolved solution obtained in the step (1) is reduced to room temperature, putting the liquid spices in the solid dissolved solution the temperature of which is reduced to room temperature, and mixing evenly to obtain the pork essence.

The invention relates to a preparation method of a beef oily essence. The method comprises the following steps of: heating soybean salad oil to 80 DEG C; adding furanone, MCP (Monocalcium Phosphate), ethyl maltol, 2-acetylpyrazine and vanilline; stirring till the added materials are fully dissolved; adding 3-mercapto-2-butanol, 2-methy-3-furanthiol, bi(2-methy-3-furyl)disulfide, methyl(2-methyl-3-furyl)disulfide, 3-methylthio-propanol, alpha-furfurylmercaptan, 12-methyl tridecyl aldehyde, 2,3-dimethyl pyrazine and 2,3,5-trimethylpyrazine; and stirring uniformly and filling. In the essence product prepared with the method, flavor volatile substances contained in roast beef are adopted, and a formula is designed according to a reasonable proportion. The essence has the advantages of flavor of natural roast beef, vivid smell, natural fragrance, long lasting time and high thermal stability. The product is applied to seasonings, and has an irreplaceable function in the field of instant noodles.

The invention belongs to the field of food additives, and provides stewed chicken flavor liquid essence and a preparation method thereof. The essence is prepared from, by mass, 10.0-20.0% of acetoin, 0.1-2.0% of dimethyl disulfide, 15.0-30.0% of caproaldehyole, 0.0-0.1% of 2-methylpyrazine, 1.0-5.0% of furfuryl alcohol, 0.1-1.0% of 2-methyl-3-furanthiol, 2.0-5.0% of 3-methylthiopropanal, 1.0-2.0% of furfuryl mercaptan, 5.0-15.0% of 1-octene-3-ol, 1.8-5.0% of furanone, 0.1-2.0% of 3-octen-2-one, 5.0-15.0% of nonanal, 10.0-30.0% of (E,E)-2,4-decadienal, other perfumes and a solvent; the product has the natural stewed chicken flavor, the fragrance is natural and vivid, the fragrance holding time is long, and the essence can be applied to the fields of condiments, quick-frozen food, leisure food, instant food and the like.

The invention relates to a preparation method of chicken meat oily essence, which comprises the following steps: heating soybean salad oil to 65 DEG C, adding 4-hydroxy-2, 5- dimethyl-3(2H) furanone, and ethyl maltol to stir for complete resolution, lowering the temperature to room temperature, adding trans-2-trans-4- heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, trans-2-trans-4-undecadienal, trans-2-decenal, 2-methyl-3-thiomethylfuran, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-furanethiol, 2-methyl-3-tetrahydrofuranalcohol, 3-hydrosulfuryl-2-butanol, 3-methylthiopropionaldehyde, 3-(methylthio)-propanol, ginger essential oil, anise ethereal oil and cassia ethereal oil, stirring uniformly, and then canning. The chicken meat oily essence has a natural roast chicken taste, the fragrance is verisimilar, natural and lasts for long, and the thermal stability is excellent.

The invention relates to a duck essence and a preparation method thereof. The duck essence are prepared from the following ingredients: furanone, ethyl maltol, bisthioether, acetic acid, 2-methyl-3-furanthiol, sulfurol, 4-methyl-4-sulfydryl-pentanone, 3-methylthiopropanol, 2,4-decadienal, 2-acetylthiazole, hexanoic acid, 2,3,5-trimethyl pyrazine, butyric acid, octylene alcohol, hexanal, furfural,furfuryl alcohol, benzaldehyde, heptanol, anisic aldehyde, 3-methylthiopropanal, furfurylmercaptan, 2,4-nonadienaldehyde, trans,trans-2,4-Undecadien-1-al, indole, octanoic acid, 4-methyloctanoic acidand salad oil. The duck essence disclosed by the invention has the advantage of natural and pure aroma and is harmonious, long-lasting, strong and mellow. The invention also provides a preparation method for the duck essence. According to the preparation method for the duck essence, the duck essence with vivid duck taste and strong aroma can be prepared. In addition, the duck essence has the advantage of natural and pure aroma and is harmonious, long-lasting, strong and mellow, so that the quality and the taste of the duck product can be obviously improved, and the preparation method has a good application prospect.

The invention relates to blended braised beef oily essence and a preparation method thereof. The blended braised beef oily essence is composed of 2-methyl-3-furanthiol, bis(2-methyl-3-furanthiol), furfurylmercaptan, furanone, methyl cyclopentenolone, 2,6-dimethytpyrazine, 2,3,5-trimethylpyrazine, hexanal, isovaleraldehyde, 1-octen-3-ol, anisic aldehyde, 4-methyl-5-thiazoleethanol, 2,3-dimethylpyrazine, leaf alcohol, linalool, 4-methyloctanoic acid, octanoic acid, butyric acid, 3-mercapto-2-butanol, acetic acid, ethyl maltol, 4-ethylguaiacol, anise oil, cinnamon oil and first-grade soybean oil. The blended braised beef oily essence mainly has the lean beef aroma, the beef fat aroma, the scorching aroma, the spicy aroma, the tomato aroma and the nut aroma.

The invention relates to a seasoning type beef aqueous essence and a preparing method thereof. The essence is prepared from the following raw materials of 2-methyl-3-furanthiol, di(2-methyl-3-furanthiol), 4-ethlycoctanoate, furanone, octanoic acid, oleic acid, 2, 3-dimethylpyrazine, 5-methylfurfural, 3-methylmercapto propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-dibutyl mercaptide, 2,4-dimethylthiazole, difurfuryl sulfide, eugenol, distilled ginger oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, 3-methylthiopropanol, 3-sulfydryl-2-butanol and propylene glycol. The fragrant note of the beef aqueous essence mainly comprise beef fragrance, fat fragrance, scorched sweet fragrance, spicy fragrance and nut fragrance.

The invention relates to preserved meat essential oil. The preserved meat essential oil is prepared from the following components in parts by mass: 30 to 50 parts of a preserved meat CO2 extract of which the mass concentration is 100 percent, 0.3 to 2.0 parts of 2-methyl-3-furanthiol of which the mass concentration is 1 percent, 0.2 to 1.8 parts of bi-(2-methyl-3-furyl) disulfide of which the mass concentration is 1 percent, 0.1 to 1.5 parts of 3-methylthio propionaldehyde of which the mass concentration is 1 percent, 0.1 to 1.0 part of 3-methylthio propanol of which the mass concentration is 1 percent, 0.1 to 2.0 parts of octanoic acid of which the mass concentration is 10 percent, 0.1 to 1.9 parts of decanoic acid of which the mass concentration is 10 percent, 0.01 to 1.0 part of acetic acid of which the mass concentration is 10 percent, 0.01 to 1.0 part of propionic acid of which the mass concentration is 10 percent, 0.01 to 2.0 parts of 2,5-dimethylpyrazine of which the mass concentration is 10 percent, 0.05 to 1.8 parts of 2-acetylpyrazine of which the mass concentration is 1 percent, 0.1 to 1.5 parts of furanone of which the mass concentration is 5 percent, 0.01 to 5.5 parts of ethyl maltol of which the mass concentration is 1 percent, 0.1 to 3.0 parts of smoke liquid of which the mass concentration is 100 percent, and first-grade bean oil of which the mass concentration is 100 percent. By combining three preserved meat flavors with the highest domestic consumption, a novel composite preserved meat flavor product is developed, and the requirements of different groups of people are met.

The present invention relates to a roast mutton-flavored liquid essence and a preparation method thereof. The roast mutton-flavored liquid essence is prepared by mixing 22 spices of 3-(methylthio)-propanal, 2-methyl-3-furanthiol, furfurylmercaptan, bis(2-methyl-3-furyl)disulfide, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-octenal, trans, cis-2,6-nonadienal, 2-nonenal, 4-hydroxy-2,5-dimethyl-3(2H) furanone, 4-methyloctanoic acid, etc. according to mass percentages, and adding a solvent to 100%. The obtained roast mutton-flavored liquid essence product has advantages of obvious roast mutton taste, realistic aroma and strong natural feeling, and can be used for flavoring and seasoning of various foods such as snack foods, seasoning flour products, processed meat products, etc.

The invention relates to chicken meat essence and a preparation method thereof. The chicken meat essence comprises the following raw materials of chicken meat, ox bone oil, soybean oil, composite amino acids, composite spice and flavouring essence, wherein sum of the ox bone oil and the soybean oil is at least 20 parts; the sum of the composite amino acids, the composite spice and the flavouring essence is at least 1 part; the composite spice comprises one or more of star anise, Chinese cinnamon, white peppers, bay leaves, fresh ginger, garlic and onions; and the flavouring essence comprises 2-methyl-3-furanthiol, 2-methyl-tetrahydrofuranthiol, tetrahydrothiophen-3-one, ethyl maltol and furaneol. The chicken meat essence is prepared by concentration through an enzymolysis reaction, and isrich in fragrance, high in fidelity, and good in fragrance reserving degree. The organoleptic investigation of the chicken meat essence is obviously better than that of conventional chicken meat essence in the market, and the chicken meat essence can be widely used for soup bases, condiment, leisure foods and the like. The invention further provides the preparation method of the chicken meat essence.

The invention discloses chicken essential oil and a production process thereof. The chicken essential oil is prepared from the following raw materials in parts by weight: 0.2 to 0.6 part of nonadienal, 1 to 3 parts of 2, 4-trans-decadienal, 2 to 3 parts of 4-methyl-5-hydroxyethyl thiazole, 0.4 to 0.5 part of 2-methyl-3-furanthiol, 0.4 to 0.5 part of tetrahydrothiophen-3-one, 0.7 to 0.8 part of 2-thienyl disulfide, 2 to 3 parts of 2, 3-methylpyrazine, 0.4 to 0.5 part of 2-acetylthiazole, 0.4 to 0.8 part of 1, 6-hexanedithiol with a concentration of 1%, and the like. The chicken essential oil has the characteristics of lasting and rich fragrance, good taste and long shelf life.

The invention relates to blended roast chicken meat oil essence and a making method thereof. The blended roast chicken meat oil essence consists of the following components of 2-ethyl-3-methylpyrazine, acetylpyrazine, 1-Octen-3-ol, 1-Octen-3-ketone, ethyl maltol, furaneol, dual(2-Methyl-3-furanthiol), 4-Methyl-5-thiazoleethanol, distilled ginger oil, semen myristicae oil, 4-guaethol, gamma-amylbutyrolactone, trans, trans-2.4-nonadienal, Cocal, 5-Methylfurfural, 4-mercapto-4-methylpentan-2-one, 4-Methylthio-2-butanone, furfurylmercaptan, 2,3,5-Trimethylpyrazine, difurfurylsulfide, difurfuryldisulfide, dimethyltrisulfide, 2-Mercapto-3-butanol, and first-class soybean oil. The finally-made essence has rich roast chicken meat flavor, and has good fragrance stability.