37 results about "Hexanal" patented technology

The invention relates to a method of producing a food composition comprising microalgal biomass with reduced off-flavour, said method comprising adding at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine. The invention also relates to Food composition comprising microalgal biomass material, said material comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass, and 2-pentyl-1,3-thiazolidine-4-carboxylic acid and / or salts thereof, and optionally, water. The invention also relates to a food composition comprising microalgal biomass material, comprising at least 5 wt% of microalgal protein by weight of dry matter of the microalgal biomass; hexanal or a source of hexanal; and at least 0.001 wt.%, calculated by weight of the food product, of an aldehyde scavenger, said aldehyde scavenger containing at least 5 wt.%, calculated by weight of the aldehyde scavenger of cysteine.

The invention provides a plant lactobacillus TGL with fishy smell reducing and aroma enhancing functions and application of the plant lactobacillus TGL in smearing type soybean cheese, and belongs to the technical field of biology. The plant lactobacillus TGL provided by the invention is preserved in the Guangdong Microbial Culture Collection Center on July 11, 2025, the preservation address is the 5th floor, No. 59 building, No. 100 Courtyard, Xianlie Middle Road, Guangzhou, and the preservation number is GDMCC No: 66662. Hexanal is a key compound with beany flavor in the soybean cheese, diacetyl and acetoin are main compounds with cream flavor in traditional dairy product cheese, the strain can effectively degrade hexanal in the soybean cheese, after fermentation is conducted for 12 h, the content of hexanal is reduced to 0.00 microgram / kg from 214.67 microgram / kg, the degradation rate reaches 100%, meanwhile, diacetyl, acetoin and other substances with milk flavor and cheese flavor are generated, and the content of hexanal in the soybean cheese is reduced to 0.00 microgram / kg. The smearing type soybean cheese with various flavors and good texture is molded.

This invention discloses a method for enhancing the aroma of C6 aldehydes in cucumber fruits through artificial lighting, belonging to the field of plant cultivation technology. The method includes: when the intensity of natural light outside the facility reaches 60 μmol·m⁻¹… 2 ·s ‑1 Subsequently, cucumber seedlings in the facility were treated with red and blue light supplementation, with a red-to-blue light quality ratio of 3:1. The average photosynthetically active radiation after the LED artificial lighting tubes were accumulated was 424 μmol·m⁻¹. 2 ·s ‑1 The highest photosynthetically active radiation is 502 μmol·m⁻¹. 2 ·s ‑1 This invention discloses a method for enhancing the aroma of C6 aldehydes in cucumber fruits through artificial lighting, thereby increasing the net photosynthetic rate of cucumbers by 39.59% to 47.29% and the content of C6 aldehyde aromas by 31.1% to 37.52%, with the characteristic effect compound hexanal increasing by 38.14% to 46.17% and (E)-2-hexenal increasing by 26.76% to 41.06%.

The invention discloses a sugarcane-flavored essence, which takes alcohol as a solvent and comprises the following components in parts by mass: 0.1 to 1.0 part of hexanal, 0.1 to 1.0 part of ethyl acetate, 0.01 to 0.1 part of isoamyl acetate, 0.001 to 0.01 part of acetic acid, 0.1 to 1.0 part of damascenone B, 0.1 to 1.0 part of furanone, 0.01 to 0.1 part of furfural and 0.01 to 0.1 part of phenethyl alcohol. The sugarcane-flavored essence disclosed by the invention has the flavor and fragrance of natural sugarcane juice, is not easy to deteriorate, does not cause blood sugar rise, and is conveniently added into food.

The invention discloses kluyveromyces marxianus SWU-392 and application thereof, and belongs to the technical field of microorganisms. In order to solve the problems that gastrodia elata is limited to be foodstuff due to the fact that the gastrodia elata contains p-methylphenol, hexanal and other bad flavor substances, and flavor improvement and active ingredient retention are difficult to consider in the prior art, yeast with the preservation number of GDMCC No: 67309 is applied to gastrodia elata fermentation, and the gastrodia elata is fermented in a solid state at the constant temperature of 30 DEG C for 4 days. Poor substances such as p-methylphenol and aldehydes in gastrodia elata are effectively degraded, the content of flower and fruit fragrance type flavor substances such as esters is remarkably increased, and meanwhile the content of gastrodin and p-hydroxybenzyl alcohol is slightly increased. The process is mild, safe, free of chemical additives, high in strain adaptability and easy to industrially amplify, collaborative optimization of flavor and efficacy of the gastrodia elata is achieved, and a green and efficient technical scheme is provided for food application of the gastrodia elata.

The invention discloses a prodenia litura plant source mating interference slow-release agent as well as a preparation method and application thereof, and belongs to the technical field of biological control. The method comprises the following steps: mixing and stirring valeraldehyde or hexanal, heptanal and nonanal to obtain an interference agent mother solution; after the interference agent mother liquor is diluted with paraffin, the diluent and perlite are mixed and stirred, and the mating interference slow-release agent is obtained after the diluent is fully absorbed by the perlite. According to the mating interference sustained-release agent prepared by the invention, valeraldehyde, heptanal and nonanal are adopted as core effective components, and the valeraldehyde, heptanal and nonanal naturally and massively exist in plants, so that the mating interference sustained-release agent is green and safe, the purification and synthesis process is mature, a complex artificial synthesis process is not needed, and the cost of raw materials is remarkably reduced; when the mating interference slow-release agent is used for preventing and treating prodenia litura, the population number of the prodenia litura in the field can be remarkably reduced, the prodenia litura can be well prevented and treated, meanwhile, the interference agent can be directly spread on the surface of soil to interfere the mating of adults of the prodenia litura, and the use method is very simple and convenient.

The invention provides application of protein glutaminase to preparation of salt-reduced, fresh-increased and fishy-smell-removed fish protein gel products, and belongs to the field of food processing. A large amount of protein glutaminase PG3 derived from Chryseobacterium is prepared through a heterologous expression technology, the protein glutaminase PG3 is used for carrying out enzymatic deamidation modification on spotted silver carp MP, and finally, a spotted silver carp MP solution obtained after deamidation is heated and refrigerated to prepare the salt-free thermally-induced MP gel. In addition, the contents of substances with fishy smell, such as hexanal, nonanal and 1-octylene-3-alcohol, in the salt-free heat-induced MP gel are remarkably reduced, and the delicate flavor perception is improved. The method not only plays an important role in fishy smell removal and freshness enhancement of the fish protein gel, but also provides scientific basis and technical support for healthy and sustainable development of high-quality salt-reduced MP gel products.

The invention relates to chilli sauce flavor essence as well as a preparation method and application thereof. The essence is prepared from the following raw material components: acetic acid, dimethyl disulfide, ethyl lactate, diallyl disulfide, diallyl trisulfide, allyl methyl disulfide, dimethyl trisulfide, 2-methylbutyric acid, alpha-terpilenol, phenethyl alcohol, phenylpropanol, ethyl caprate, fenugreek lactone, 2-methyl-2-pentenoic acid, linalool, hexanal, eugenol and ethyl caprylate. The chilli sauce is prepared from ethyl maltol, methyl cyclopentenolone, capsicum oleoresin, a chilli sauce Maillard reactant and caprylic capric triglyceride. The chilli sauce flavor essence prepared by the invention not only has the flavor characteristic of chilli sauce, but also has the taste of chilli sauce, and is full and pure in fragrance, high in simulation degree and stable in quality.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The application discloses a preparation method of high-functionality ingredient content and strong palatability Bazhen powder and belongs to the technical field of food and medicine homologous food processing. Eight food and medicine homologous materials, namely, yam, job's tears, lotus seeds, hawthorn, gordon euryale seeds, white kidney beans, fomes japonicus, and malt, are used as raw materials; the yam, fomes japonicus, gordon euryale seeds, lotus seeds, and hawthorn are subjected to exclusive enzymolysis-fermentation combined treatment; the job's tears are subjected to nutrient-rich germination treatment; the white kidney beans are subjected to complex fermentation treatment of aspergillus oryzae and lactic acid bacteria; and the malt is subjected to directional high-temperature processing treatment; after the raw materials are subjected to low-temperature ultrafine grinding, the optimal proportioning is obtained by simultaneously optimizing effective ingredient content, sensory palatability, and comprehensive cost through desirability function method. The application can increase total polysaccharide, flavone, and gamma-aminobutyric acid, significantly reduce tannin and hexanal content, and increase sensory score, thereby effectively solving the problems of heavy powder feeling, outstanding bean smell, bitter taste, and poor dissolution of traditional Bazhen powder, and the process batch stability is high, and the application is suitable for large-scale industrial production.

The invention relates to the technical field of biology, in particular to an enzyme composition and a method for producing 2-ethyl-hexanal by taking wood fibers as raw materials. The method comprises the following steps: by taking wood fiber hydrolysate as a raw material, optimizing an acid treatment reagent, optimizing the acid treatment time, optimizing the cellulase treatment dosage, screening a fermentation strain, optimizing the dosage of yeast powder in fermentation, and screening and optimizing the dosage of a catalytic enzyme; the biological catalysis method for producing the 2-ethyl-hexanal by taking the wood fiber as the raw material is relatively high; the method is high in conversion efficiency and environment-friendly, and has relatively high popularization and application values.

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The invention belongs to the field of food additives, and particularly discloses a grass essence and a preparation method and application thereof in beverages, the grass essence comprises the following components in percentage by mass: 0.8%-1.5% of leaf aldehyde, 0.8%-1.5% of leaf alcohol, 1%-2% of n-nonanal, 0.2%-0.8% of hexanal, 1%-2% of trans-2-hexenol, 3%-5% of 2, 6-nonadienal and the balance of water. 2%-4% of leaf acetate, 1%-2.5% of ethyl acetate, 1%-2.5% of gamma-decalactone, 3%-5% of beta-ionone, 2%-5% of D-limonene, 2%-6% of orange oil and the balance of caprylic capric triglyceride. The grass essence of the functional beverage is prepared by repeatedly blending the synthetic perfume and the natural perfume, and has the characteristics that the fragrance of real grass is prominent, the fragrance is fresh and cool, the fragrance is strong in natural sense, and the grass essence is almost free of bitter taste after being added into the sports beverage.

To provide soybean milk reduced in unpleasant smell derived from soybean while maintaining flavor of soybean milk.SOLUTION: In the milk, the hexanal content per 1 mass% of soybean proteins is set to 15ppb or less and the maltol / hexanal ratio is set to 100 or more, the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the maltol / 1-octen-3-ol ratio is set to 105 or more, or the 1-octen-3-ol content per 1 mass% of soybean proteins is set to 3. 0ppb or less and the vanillin / 1-octen-3-ol ratio is set to 0.45 or more.SELECTED DRAWING: None

The invention discloses a method for improving the fishy smell removal effect of freeze-thawed minced fillet by using a natural deep eutectic solvent, and belongs to the field of food processing. NADES is prepared from citric acid and trehalose according to the molar ratio of 2: 1 and added into mirror carp minced carp (w / w = 4%), and after freeze thawing treatment, the content of volatile compounds with the fishy smell characteristic of the minced carp, such as hexanal, heptanal and nonanal, is remarkably reduced, generation of lipid oxidation secondary products is inhibited, meanwhile, the binding capacity of protein to fishy smell substances is enhanced, and release of the substances is reduced. According to the invention, environment-friendly natural degradable materials are adopted, so that a new idea is provided for development of a novel green fishy smell removing agent while the fishy smell of the frozen and thawed surimi is effectively reduced, and a new insight is provided for flavor preservation of the surimi and more types of muscle foods.

The invention belongs to the technical field of aquatic product processing, and discloses a method for preparing instant-cooking jewfish products by combining subacid electrolyzed water with an ultrahigh pressure technology. According to the invention, a subacid electrolyzed water process, a pickling and fishy smell removal process, a seasoning process and an ultrahigh pressure sterilization treatment process are successfully optimized. The SAEW treatment can maintain the color and texture stability of the fish meat. The content of fishy smell substances such as hexanal, heptanal and dimethyl trisulfide is remarkably reduced through pickling and cooking, aromatic substances such as limonene and alpha-terpilenol are generated, and the finished product is more harmonious in flavor and distinct in layer. The ultrahigh-pressure treatment can prolong the storage period and maintain the texture and taste of the fish meat. Results show that the process flow can significantly improve the product quality, prolong the shelf life and maintain good sensory quality, and a scientific basis is provided for industrial production of instant-cooking weever products.

Provided are: a method for producing soy milk that is capable of producing soy milk with a higher concentration of soybean solids than conventional methods from a blending amount of soybeans equivalent to conventional methods, and that can also reduce unpleasant odors originating from the soybeans; and a soy milk that has a reduced amount of unpleasant odors originating from soybeans while maintaining the flavor of the soy milk.　In the present invention, a soy milk with a soy protein content of at least 3% by mass and a hexanal content per 1% by mass of soy protein of 15 ppb or less is obtained by performing, in sequence: a step S3 in which an unsterilized soy milk, obtained by milling soybeans or defatted soybeans and then subjecting same to solid / liquid separation, is preliminarily heated to a liquid temperature of 90°C or higher by indirect heating or electrical heating; a step S4 in which the preliminarily heated unsterilized soy milk is subjected to sterilization treatment using direct steam heating such as steam injection, steam infusion, or the like; and a step S5 in which the sterilized soy milk resulting from the sterilization treatment is subjected to reduced-pressure cooling to a liquid temperature of 85°C or below, the difference between the liquid temperature at the time of preliminary heating and the liquid temperature at the time of reduced-pressure cooling being 5–35°C.

The invention discloses a full-automatic online extraction-post-column derivatization combined device for aldehydes and application of the full-automatic online extraction-post-column derivatization combined device. The device integrates on-line in-tube solid-phase microextraction, liquid chromatographic separation, post-column derivatization reaction and mass spectrometry detection modules, and realizes on-line rapid reaction of chromatographic eluent and a derivatization reagent by using a three-way mixer. The method is mainly used for full-automatic accurate analysis of endogenous aldehyde metabolic markers such as hexanal and heptanal in body fluid such as human urine and plasma, biological matrix interference is effectively removed through on-line enrichment, and the detection sensitivity is remarkably improved; meanwhile, the device can be extensively applied to rapid screening and quantification of trace aldehydes in complex samples such as traditional Chinese medicines, foods, environments and plants. The method provided by the invention realizes automation of the whole process from sample pretreatment to detection, solves the problems of tedious and time-consuming traditional off-line derivation operation and poor reproducibility, and has the advantages of high flux, low cost, no pollution to mass spectrum and the like.

The application discloses a kind of mixed lactic acid bacteria fermented sour pomegranate juice and preparation method thereof, belong to food processing technical field.The application uses sour pomegranate juice as raw material, adopts Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus fermentum three kinds of lactic acid bacteria according to optimized proportion mixed fermentation, is made into fermented juice after deployment, concentration, sterilization and the like process.The application significantly improves the polyphenol content and antioxidant activity of sour pomegranate juice by specific strain combination and its fermentation process optimization, improves flavor quality, electronic tongue analysis shows that umami is increased by 32%, and alcohol thickness is enhanced by 6%, GC-IMS analysis shows that characteristic aroma components such as hexanal and limonene are increased by 1.95 times and 1.45 times respectively.The application uses erythritol to replace sucrose to prepare low-sugar juice, and the product has bright color, sour and sweet taste, unique aroma, good nutritional value and market application prospect.

The invention provides a processing method for improving flavor of braised chicken by using microbial metabolites. The method comprises the following steps: respectively carrying out amplification culture on lactobacillus plantarum and saccharomyces cerevisiae by using an improved culture medium, carrying out centrifugal filtration and sterilization to obtain a metabolite stock solution, mixing, and embedding by using beta-cyclodextrin to obtain a stabilized composite metabolite; the chicken is slaughtered, cleaned, blanched and drained, then the chicken is coated with the compound metabolite and the caramel, then the chicken is braised in marinade, and the chicken is braised with residual heat to obtain a finished product. Through the technology of improving a microbial culture medium formula, regulating and controlling metabolic conditions and directionally enriching lactic acid bacteria and saccharomycetes composite metabolites, a channel for synthesizing hexaldehyde, phenethyl alcohol, ethyl acetate and other core volatile flavor substances by microorganisms is activated, and the effects of enriching the flavor substance types of the braised chicken and enhancing the content of characteristic aroma components are achieved; and a distinct-level flavor system is constructed on the basis of materials.

The invention discloses a method for improving flavor and color quality of braised pork in brown sauce through cooperation of a soybean peptide Maillard reaction intermediate product and pressure cooker cooking, and belongs to the field of food ingredient processing and food flavor chemistry. The soybean peptide Maillard reaction intermediate product is prepared from the soybean protein and is used for preparing the braised pork in brown sauce. Compared with bouilli cooked by a commercial pressure cooker, the bouilli prepared by the method has the advantages that the hexanal content is reduced by more than 20%, the overall aroma profile is more coordinated, the meat loaf is brownish red and has deeper color, and the aroma and color quality are closer to those of bouilli cooked by traditional open fire.

The rate of rancidity development in oil-based sauces and dressings can be slowed by adding a mixture containing sequestering agents for dissolved oxygen and heavy metal ions, obtained from vinegar and fruit juices. The types and proportions of the mixture's components are chosen to promote a balanced flavor and neutral color, and to ensure adequate sequestration of both heavy metal ions and dissolved oxygen. The mixture is effective at delaying the development of rancidity from hydroperoxides and hexanal, similar to the commonly used chemical sequestering agent ethylenediaminetetraacetate (EDTA).

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

The present invention relates to: an agent for improving the flavor of an oats-containing food / beverage, said agent containing, as an active ingredient, one or more selected from the group consisting of cinnamyl cinnamate, nootkatone, 5-methyl-2-phenyl-2-hexanal, caryophyllene oxide, cinnamaldehyde, 15-pentadecanolide, 3-l-menthoxypropane-1,2-diol, and l-menthyl-3-hydroxybutyrate; and a method for improving the flavor of an oats-containing food / beverage, said method comprising adding or blending the aforementioned agent to an oats-containing food / beverage.

The application relates to the technical field of edible essence. The application discloses a guava essence and a preparation method thereof. Raw material composition of the guava essence comprises the following components: ethyl maltol, methyl cinnamate, trans-2-hexenal, ethyl dihydro mairetin, benzaldehyde, phenethyl alcohol, propyl decanolactone, eugenol, peach aldehyde, propionic syriac wood ester, methyl benzoate, hexyl acetate, hexanal propylene glycol acetal, secondary octanol, acetic leaf alcohol ester, syriac wood acetate, butyric acid leaf alcohol ester, phenethyl acetate, lauryl acetate, ethyl acetate, ethyl butyrate, trans-2-hexenal propylene glycol acetal, benzaldehyde propylene glycol acetal, thiomenthone, propylene glycol, antioxidant, and soybean phospholipid. The prepared guava essence not only has natural guava flavor, but also can improve the taste of products, has high thermal stability, and has a long shelf life.

The application relates to a wall breaking machine and a control method and device thereof and computer equipment. The method comprises the following steps: in response to a wall breaking machine starting instruction, the type of food to be processed is identified; if the type of food to be processed is beans, a blue light source irradiation function is started; if the type of food to be processed is non-beans, it is identified whether the type of food to be processed is a vitamin C-containing type; if the type of food to be processed is the vitamin C-containing type, a red light source irradiation function is started. In this way, by identifying the type of food to be processed, when the type is determined to be beans, the blue light source irradiation function is started, the blue light source is turned on to target activate the activity of fat oxidase, the content of hexanal and hexanol products is reduced, and the bean smell is removed; when the type is determined to be non-beans and judged to be the vitamin C-containing type, the red light source irradiation function is started, the red light source targets excite Cu / Zn-superoxide dismutase, the generation amount is reduced, ascorbic acid oxidase is inhibited, and then the vitamin C is protected from being destroyed.

The application discloses a strain of Kluyveromyces marxianus SWU-392 and an application thereof, and belongs to the technical field of microorganisms. In view of the fact that Gastrodia elata is limited in food application due to the presence of adverse flavor substances such as p-methylphenol and hexanal, and the prior art cannot simultaneously improve flavor and retain active ingredients, the yeast with a preservation number of GDMCC No: 67309 is applied to fermentation of Gastrodia elata, adverse substances such as p-methylphenol and aldehydes in Gastrodia elata are effectively degraded through a process of constant-temperature solid-state fermentation at 30 DEG C for 4 days, the content of ester and other floral and fruity flavor substances is significantly increased, and the contents of Gastrodia elata elements and p-hydroxybenzyl alcohol are slightly increased. The process is mild and safe, no chemical additives are added, the strain has strong adaptability, and is easy to be industrialized and enlarged, so that the flavor and efficacy of Gastrodia elata are simultaneously optimized, and a green and efficient technical scheme is provided for food application of Gastrodia elata.

To obtain a beverage that simultaneously and harmoniously offers a green, refreshing flavor, a lingering bitterness, and a fresh taste. [Solution] A beverage containing the following ingredients (a) to (c). (a) cis-3-hexenyl acetate (b) Hexanal (c) cis-3-hexenol

To provide a masking agent for unpleasant odors derived from plants, in particular a grassy odor of soybean and an unpleasant odor derived from fats and oils of processed meat products (such as a hexanal odor), a method for masking unpleasant odors using the compound, and a method for producing an oral product in which unpleasant odors are masked.SOLUTION: The present invention provides an unpleasant-odor masking agent for oral products which contains at least one aroma compound selected from the group consisting of E-beta-damascone, S-(2-methyl-3-furyl) ethanethioate, beta-caryophyllene oxide, beta-ionone, 2,5-dihydroxy-1,4-dithiane, methyl anthranilate, S-furfuryl thioformate, 1-isothiocyanate-3-(methylthio)propane, nootkatone, 1,4-dioxacycloheptadecane-5,17-dione, sclareol, and sclareolide.SELECTED DRAWING: None

The invention relates to chive liquid essence and a preparation method thereof, and belongs to the technical field of food essence. According to the essence, chive is used as a raw material, chive extract oil is prepared by adopting an ultrasonic extraction technology, and then the chive extract oil is blended with a chive fragrance module, a spicy fragrance module and a vegetable module according to a certain proportion. Wherein the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal, 3-sulfydryl-2-methyl amyl alcohol and the like; the scallion fragrance module comprises the following components: dimethyl sulfide, propanethiol, dimethyl disulfide, hexanal, dimethyl trisulfide, phenethyl alcohol, nonanal, dipropyl disulfide, dipropyl trisulfide, 2-tridecanone, 2, 4-decadienal and 3-sulfydryl-2-methyl amyl alcohol; the spicy module comprises star anise essential oil, pepper essential oil, coriander essential oil, cinnamon oil, clove essential oil, garlic oil, ginger oil and the like; the vegetable module mainly comprises celery essential oil and onion oil. The essence prepared by the invention is natural and soft in fragrance, outstanding in characteristic fragrance, high in fidelity and lasting in fragrance, and is suitable for the development of chive fragrance supplementation and related flavor foods.