The invention discloses a
hedyotis diffusa flavored oily essence and a preparation method thereof. Comprising
acetic acid, n-
butyric acid, isovaleric acid,
decanoic acid,
isovaleraldehyde, (E)-2-decenal, trans-2, trans-2, 4-nonadienal, trans-2, trans-2, 4-decadienal, 2-tridecanone,
ethyl butyrate,
ethyl hexanoate, ethyl fenugreek
lactone, 2-methyl-3-mercaptofuran, bis (2-methyl-3-furyl) disulfide, difurfuryl disulfide, 2, 2, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol, 2, 3, 4-trimethyl-1, 3-pentanediol and the like. The hot pot
essential oil is prepared from the following raw materials: 4, 5-dimethylpyrazine, 2-acetylthiazole, 4-methyl-5-hydroxyethyl
thiazole, 4, 5-dimethyl-2-isobutyl-3-
thiazoline, 2-
acetylpyrazine,
ethyl maltol,
litsea cubeba
essential oil,
zanthoxylum armatum
essential oil,
capsicum oleoresin, hot pot essential oil,
vitamin E and salad oil. The essence disclosed by the invention has the fresh fragrance and fat fragrance of meat such as duck blood and pork intestines, and is rich in fragrance, good in cooking feeling, moderate in composite spicy
flavor and spicy taste, good in fragrance harmony and resistant to high temperature.