The invention discloses a
pineapple flavor essence. The raw materials of the
pineapple flavor essence comprise 300.0 weight permillage of allyl caproate, 200.0 weight permillage of cyclohexyl allyl
propionate, 30.0 weight permillage of
ethyl acetate, 50.0 weight permillage of cyclohexyl
allyl acetate, 30.0 weight permillage of geranyl hexanoate, 10.0 weight permillage of benzyl
propionate, 5.0 weight permillage of petit grain oil, 2.0 weight permillage of acetic leaf
alcohol ester, 10.0 weight permillage of vanillic
aldehyde, 3.5 weight permillage of
cinnamyl acetate, 100.0 weight permillage of
ethyl butyrate, 20.0 weight permillage of ethyl oenanthate, 30.0 weight permillage of
pentyl acetate, 30.0 weight permillage of cyclohexyl allyl
butyrate,10.0 weight permillage of geranyl
butyrate, 10.0 weight permillage of
linalool, 10.0 weight permillage of
citral dimethyl acetal, 0.5 weight permillage of dimethyl hydroxyl furanone, and 150.0 weight permillage of
diethyl phthalate. The
pineapple flavor essence of the invention is fit for perfuming products such as
grease,
emulsion,
shampoo, and the like, and has the advantages of pure
flavor, strong endurance, less dosage, and the like.