The invention belongs to the field of food additives, and particularly discloses a blended
houttuynia cordata
flavor essence and a preparation method thereof.The blended
houttuynia cordata
flavor essence comprises, by
mass, 3%-6% of 2-decenal, 2%-5% of 2-nonenal, 2%-6% of 2, 4-dihydroxy-2-methyl-1, 3-pentanedione, 1%-3% of 2, 4-dihydroxy-2, 4-pentanedione, 1%-3% of The formula comprises the following components in percentage by weight: 1%-3% of 1, 4-decadienal, 3%-5% of 2-decanone, 1%-3% of lauric
aldehyde, 1%-2% of
myrcene, 4%-7% of beta-
caryophyllene, 0.5%-1.5% of cis-3-
hexene-1-ol, 2%-3% of 2-hexenal, 2%-5% of
linalool, 0.5%-1.5% of 1-octylene-3-ol, 0.5%-1.5% of
perillaldehyde, 2%-3% of 2-amyl
furan, 1%-3% of
eucalyptus oil, 1%-2% of
eugenol and the balance of water. The composition is prepared from 0.5%-1.5% of
methyl dihydrojasmonate, 3%-5% of cis-6-
nonene-1-ol, 1%-3% of 2-acetylpyridine, 1%-3% of cis-6-
nonene-1-ol, 1%-3% of 2-acetylpyridine, 1%-3% of cis-6-
nonene-1-ol, 1%-3% of
vetiver oil and the balance of caprylic capric
triglyceride. The blended
houttuynia cordata
flavor essence is prepared from the
monomer spice for food, and has the characteristics of obvious characteristic fragrance, strong natural feeling, long fragrance
retention time and high
temperature resistance.