CN104273504A - Fish essence - Google Patents
Fish essence Download PDFInfo
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- CN104273504A CN104273504A CN201410571483.0A CN201410571483A CN104273504A CN 104273504 A CN104273504 A CN 104273504A CN 201410571483 A CN201410571483 A CN 201410571483A CN 104273504 A CN104273504 A CN 104273504A
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- Prior art keywords
- methyl
- ethyl
- dimethyl
- disulfide
- ketone
- Prior art date
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 33
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 33
- JZBCTZLGKSYRSF-UHFFFAOYSA-N 2-Ethyl-3,5-dimethylpyrazine Chemical compound CCC1=NC=C(C)N=C1C JZBCTZLGKSYRSF-UHFFFAOYSA-N 0.000 claims abstract description 22
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 claims abstract description 22
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims abstract description 22
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims abstract description 22
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 claims abstract description 22
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- -1 2-acraldehyde Chemical compound 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- IAZDPXIOMUYVGZ-UHFFFAOYSA-N Dimethylsulphoxide Chemical compound CS(C)=O IAZDPXIOMUYVGZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000001363 2-ethyl-3,5-dimethylpyrazine Substances 0.000 claims abstract description 11
- APTGPWJUOYMUCE-UHFFFAOYSA-N S-Ethyl thioacetate Chemical compound CCSC(C)=O APTGPWJUOYMUCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- OHDFENKFSKIFBJ-UHFFFAOYSA-N bis(2-methyl-3-furyl)disulfide Chemical compound O1C=CC(SSC2=C(OC=C2)C)=C1C OHDFENKFSKIFBJ-UHFFFAOYSA-N 0.000 claims abstract description 11
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000019260 propionic acid Nutrition 0.000 claims abstract description 11
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims abstract description 11
- LNIMMWYNSBZESE-UHFFFAOYSA-N 2-Ethyl-3-methylpyrazine, 9CI Chemical compound CCC1=NC=CN=C1C LNIMMWYNSBZESE-UHFFFAOYSA-N 0.000 claims description 20
- NUPSHWCALHZGOV-UHFFFAOYSA-N Decyl acetate Chemical compound CCCCCCCCCCOC(C)=O NUPSHWCALHZGOV-UHFFFAOYSA-N 0.000 claims description 20
- YTPLMLYBLZKORZ-UHFFFAOYSA-N Thiophene Chemical compound C=1C=CSC=1 YTPLMLYBLZKORZ-UHFFFAOYSA-N 0.000 claims description 20
- MMKRHZKQPFCLLS-UHFFFAOYSA-N ethyl myristate Chemical compound CCCCCCCCCCCCCC(=O)OCC MMKRHZKQPFCLLS-UHFFFAOYSA-N 0.000 claims description 20
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 20
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 20
- 235000009508 confectionery Nutrition 0.000 claims description 18
- 239000002304 perfume Substances 0.000 claims description 17
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims description 15
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical compound CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims description 10
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims description 10
- SRUTWBWLFKSTIS-UHFFFAOYSA-N 2-methyl-3-methyldisulfanylfuran Chemical compound CSSC=1C=COC=1C SRUTWBWLFKSTIS-UHFFFAOYSA-N 0.000 claims description 10
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 10
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims description 10
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims description 10
- 229960001760 dimethyl sulfoxide Drugs 0.000 claims description 10
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 claims description 10
- XJNUECKWDBNFJV-UHFFFAOYSA-N hexadecyl 2-ethylhexanoate Chemical compound CCCCCCCCCCCCCCCCOC(=O)C(CC)CCCC XJNUECKWDBNFJV-UHFFFAOYSA-N 0.000 claims description 10
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 10
- 229930192474 thiophene Natural products 0.000 claims description 10
- 235000019445 benzyl alcohol Nutrition 0.000 claims description 5
- 229960004217 benzyl alcohol Drugs 0.000 claims description 5
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 claims description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 abstract 3
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 abstract 2
- NOYVOSGVFSEKPR-UHFFFAOYSA-N 2-Pentylthiophene Chemical compound CCCCCC1=CC=CS1 NOYVOSGVFSEKPR-UHFFFAOYSA-N 0.000 abstract 1
- XHHMVQXSYJHOSJ-UHFFFAOYSA-N 2-ethyl-3-methylpiperazine Chemical compound CCC1NCCNC1C XHHMVQXSYJHOSJ-UHFFFAOYSA-N 0.000 abstract 1
- CFAKWWQIUFSQFU-UHFFFAOYSA-N 2-hydroxy-3-methylcyclopent-2-en-1-one Chemical compound CC1=C(O)C(=O)CC1 CFAKWWQIUFSQFU-UHFFFAOYSA-N 0.000 abstract 1
- FCWYQRVIQDNGBI-UHFFFAOYSA-N Dihydro-2-methyl-3(2H)-furanone Chemical compound CC1OCCC1=O FCWYQRVIQDNGBI-UHFFFAOYSA-N 0.000 abstract 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 abstract 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2022—Aliphatic compounds containing sulfur
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/203—Alicyclic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/204—Aromatic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention provides fish essence with outstanding smell and strong fish flavor. The fish essence is characterized by consisting of trimethylamine, dimethyl sulfide, 2-acraldehyde, ethanol, dimethyl disulfide, ethanethioic acid S-ethyl ester, 2-methyltetrahydrofuran-3-one, 2-methyl-3-ethylpiperazine, allyl hexanoate, 3-methylthiopropanol, 2-ethyl-3,5-dimethylpyrazine, acetic acid, 2-pentylthiophene, 3-ethyl-2-5-dimethylpyrazine, benzaldehyde, propionic acid, dimethyl sulfoxide, propylene glycol, butyric acid, octyl base, methyl cyclopentenolone, fish flavor base, octylic acid, bis(2-methyl-3-furyl)disulfide and mercaptan, wherein the mass ratio of the components is (30-40):(45-55):(1-4):(800-1200):(6-10):(8-12):(3-7):(3-7):(8-12):(10-20):(3-7):(30-50):(3-7):(3-7):(3-7):(30-50):(10-20):(80000-100000):(150-250):(400-600):(8-12):(6000-8000):(6-10):(3-7):(600-700). The fish essence prepared by adopting the ratio has the original taste and flavor and is prominent in taste and easy to distinguish.
Description
Technical field
The present invention relates to a kind of essence, particularly relate to a kind of fish essence.
Background technology
Most fish essence in the market belongs to the edible monomer perfume compound allotment of employing and forms, mouth
Sense is poor and very large to people's stimulus to the sense organ, has larger distance with the taste with sweet and sour flavor of genuineness.The smell of domestic like product is not given prominence to, and with sweet and sour flavor and shrimp perfume, fragrant being very easy to of crab are mixed, and are not easy to distinguish.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of smell and giving prominence to, the fish essence of fish thick flavor, is characterized in that it is by trimethylamine, dimethyl sulfide, 2-methacrylaldehyde, ethanol, dimethyl disulfide, ethyl thioacetate, 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-ethyl pyrazine, allyl hexanoate, 3 methylthiol propyl alcohol, 2-ethyl-3,5-dimethyl pyrazine, acetic acid, 2-amylic thiophene, 3-ethyl-2-5-dimethyl pyrazine, benzaldehyde, propionic acid, methyl-sulfoxide, propane diols, butyric acid, pungent perfume base, methyl cyclopentenyl ketone, base with sweet and sour flavor, sad, two (2-methyl-3-furyl) disulfide, mercaptan is made, their mass fraction ratio is: trimethylamine: dimethyl sulfide: 2-methacrylaldehyde: ethanol: dimethyl disulfide: ethyl thioacetate: 2-methyltetrahydrofuran-3-ketone: 2-methyl-3-ethyl pyrazine: allyl hexanoate: 3 methylthiol propyl alcohol: 2-ethyl-3, 5-dimethyl pyrazine: acetic acid: 2-amylic thiophene: 3-ethyl-2-5-dimethyl pyrazine: benzaldehyde: propionic acid: methyl-sulfoxide: propane diols: butyric acid: pungent perfume base: methyl cyclopentenyl ketone: base with sweet and sour flavor: sad: two (2-methyl-3-furyl) disulfide: mercaptan=30-40:45-55:1-4:800-1200:6-10: 8-12:3-7:3-7:8-12:10-20:3-7:30-50:3-7:3-7:3-7:30-50:10-2 0:80000-100000:150-250:400-600:8-12:6000-8000:6-10:3-7:6 00-700, described pungent perfume base is by certain herbaceous plants with big flowers acetoacetic ester, methyl-2-methyl-3-furyl disulfide, isovaleric acid, decyl acetate is made, and their mass fraction ratio is: certain herbaceous plants with big flowers acetoacetic ester: methyl-2-methyl-3-furyl disulfide: isovaleric acid: decyl acetate=40-60:3-8:400-600:20-40, and described base with sweet and sour flavor is by benzaldehyde propylene glycol acetal, benzylalcohol, benzyl carbinol, dihydrofuran ketone, triacetyl glycerine, ethyl myristate is made, and their mass fraction ratio is: benzaldehyde propylene glycol acetal: benzylalcohol: benzyl carbinol: dihydrofuran ketone: triacetyl glycerine: ethyl myristate=3-8:1000-2000:5-20:50-100:400-600:10-20.
Beneficial effect of the present invention for: adopt the taste with sweet and sour flavor of the fish essence made by this proportioning more genuine, more easily give prominence to, be easy to differentiate.
Detailed description of the invention
Embodiment 1, a kind of fish essence, it is by trimethylamine, dimethyl sulfide, 2-methacrylaldehyde, ethanol, dimethyl disulfide, ethyl thioacetate, 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-ethyl pyrazine, allyl hexanoate, 3 methylthiol propyl alcohol, 2-ethyl-3,5-dimethyl pyrazine, acetic acid, 2-amylic thiophene, 3-ethyl-2-5-dimethyl pyrazine, benzaldehyde, propionic acid, methyl-sulfoxide, propane diols, butyric acid, pungent perfume base, methyl cyclopentenyl ketone, base with sweet and sour flavor, sad, two (2-methyl-3-furyl) disulfide, mercaptan is made, their mass fraction ratio is: trimethylamine: dimethyl sulfide: 2-methacrylaldehyde: ethanol: dimethyl disulfide: ethyl thioacetate: 2-methyltetrahydrofuran-3-ketone: 2-methyl-3-ethyl pyrazine: allyl hexanoate: 3 methylthiol propyl alcohol: 2-ethyl-3, 5-dimethyl pyrazine: acetic acid: 2-amylic thiophene: 3-ethyl-2-5-dimethyl pyrazine: benzaldehyde: propionic acid: methyl-sulfoxide: propane diols: butyric acid: pungent perfume base: methyl cyclopentenyl ketone: base with sweet and sour flavor: sad: two (2-methyl-3-furyl) disulfide: mercaptan=30:45:1:800:6:8:3:3:8:10:3:30:3:3:3:30:10:80000:150:400: 8:6000:6:3:600, described pungent perfume base is by certain herbaceous plants with big flowers acetoacetic ester, methyl-2-methyl-3-furyl disulfide, isovaleric acid, decyl acetate is made, and their mass fraction ratio is: certain herbaceous plants with big flowers acetoacetic ester: methyl-2-methyl-3-furyl disulfide: isovaleric acid: decyl acetate=40:3:400:20, and described base with sweet and sour flavor is by benzaldehyde propylene glycol acetal, benzylalcohol, benzyl carbinol, dihydrofuran ketone, triacetyl glycerine, ethyl myristate is made, and their mass fraction ratio is: benzaldehyde propylene glycol acetal: benzylalcohol: benzyl carbinol: dihydrofuran ketone: triacetyl glycerine: ethyl myristate=3:1000:5:50:400:10.
Embodiment 2, a kind of fish essence, it is by trimethylamine, dimethyl sulfide, 2-methacrylaldehyde, ethanol, dimethyl disulfide, ethyl thioacetate, 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-ethyl pyrazine, allyl hexanoate, 3 methylthiol propyl alcohol, 2-ethyl-3,5-dimethyl pyrazine, acetic acid, 2-amylic thiophene, 3-ethyl-2-5-dimethyl pyrazine, benzaldehyde, propionic acid, methyl-sulfoxide, propane diols, butyric acid, pungent perfume base, methyl cyclopentenyl ketone, base with sweet and sour flavor, sad, two (2-methyl-3-furyl) disulfide, mercaptan is made, their mass fraction ratio is: trimethylamine: dimethyl sulfide: 2-methacrylaldehyde: ethanol: dimethyl disulfide: ethyl thioacetate: 2-methyltetrahydrofuran-3-ketone: 2-methyl-3-ethyl pyrazine: allyl hexanoate: 3 methylthiol propyl alcohol: 2-ethyl-3, 5-dimethyl pyrazine: acetic acid: 2-amylic thiophene: 3-ethyl-2-5-dimethyl pyrazine: benzaldehyde: propionic acid: methyl-sulfoxide: propane diols: butyric acid: pungent perfume base: methyl cyclopentenyl ketone: base with sweet and sour flavor: sad: two (2-methyl-3-furyl) disulfide: mercaptan=40:55:4:1200:10: 12:7:7:12:20:7:50:7:7:7:50:20:100000:250:600:12:8000:10: 7:700, described pungent perfume base is by certain herbaceous plants with big flowers acetoacetic ester, methyl-2-methyl-3-furyl disulfide, isovaleric acid, decyl acetate is made, and their mass fraction ratio is: certain herbaceous plants with big flowers acetoacetic ester: methyl-2-methyl-3-furyl disulfide: isovaleric acid: decyl acetate=50:5:500:32, and described base with sweet and sour flavor is by benzaldehyde propylene glycol acetal, benzylalcohol, benzyl carbinol, dihydrofuran ketone, triacetyl glycerine, ethyl myristate is made, and their mass fraction ratio is: benzaldehyde propylene glycol acetal: benzylalcohol: benzyl carbinol: dihydrofuran ketone: triacetyl glycerine: ethyl myristate=5:1500:11:75:500:16.
Embodiment 3, a kind of fish essence, it is by trimethylamine, dimethyl sulfide, 2-methacrylaldehyde, ethanol, dimethyl disulfide, ethyl thioacetate, 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-ethyl pyrazine, allyl hexanoate, 3 methylthiol propyl alcohol, 2-ethyl-3,5-dimethyl pyrazine, acetic acid, 2-amylic thiophene, 3-ethyl-2-5-dimethyl pyrazine, benzaldehyde, propionic acid, methyl-sulfoxide, propane diols, butyric acid, pungent perfume base, methyl cyclopentenyl ketone, base with sweet and sour flavor, sad, two (2-methyl-3-furyl) disulfide, mercaptan is made, their mass fraction ratio is: trimethylamine: dimethyl sulfide: 2-methacrylaldehyde: ethanol: dimethyl disulfide: ethyl thioacetate: 2-methyltetrahydrofuran-3-ketone: 2-methyl-3-ethyl pyrazine: allyl hexanoate: 3 methylthiol propyl alcohol: 2-ethyl-3, 5-dimethyl pyrazine: acetic acid: 2-amylic thiophene: 3-ethyl-2-5-dimethyl pyrazine: benzaldehyde: propionic acid: methyl-sulfoxide: propane diols: butyric acid: pungent perfume base: methyl cyclopentenyl ketone: base with sweet and sour flavor: sad: two (2-methyl-3-furyl) disulfide: mercaptan=35:50:2:1000:8: 10:5:5:10:15:5:40:5:5:5:40:15:90000:200:500:10:7000:8:5: 650, described pungent perfume base is by certain herbaceous plants with big flowers acetoacetic ester, methyl-2-methyl-3-furyl disulfide, isovaleric acid, decyl acetate is made, and their mass fraction ratio is: certain herbaceous plants with big flowers acetoacetic ester: methyl-2-methyl-3-furyl disulfide: isovaleric acid: decyl acetate=60:8:600:40, and described base with sweet and sour flavor is by benzaldehyde propylene glycol acetal, benzylalcohol, benzyl carbinol, dihydrofuran ketone, triacetyl glycerine, ethyl myristate is made, and their mass fraction ratio is: benzaldehyde propylene glycol acetal: benzylalcohol: benzyl carbinol: dihydrofuran ketone: triacetyl glycerine: ethyl myristate=8:2000:20:100:600:20.
Claims (1)
1. a fish essence, is characterized in that it is by trimethylamine, dimethyl sulfide, 2-methacrylaldehyde, ethanol, dimethyl disulfide, ethyl thioacetate, 2-methyltetrahydrofuran-3-ketone, 2-methyl-3-ethyl pyrazine, allyl hexanoate, 3 methylthiol propyl alcohol, 2-ethyl-3,5-dimethyl pyrazine, acetic acid, 2-amylic thiophene, 3-ethyl-2-5-dimethyl pyrazine, benzaldehyde, propionic acid, methyl-sulfoxide, propane diols, butyric acid, pungent perfume base, methyl cyclopentenyl ketone, base with sweet and sour flavor, sad, two (2-methyl-3-furyl) disulfide, mercaptan is made, their mass fraction ratio is: trimethylamine: dimethyl sulfide: 2-methacrylaldehyde: ethanol: dimethyl disulfide: ethyl thioacetate: 2-methyltetrahydrofuran-3-ketone: 2-methyl-3-ethyl pyrazine: allyl hexanoate: 3 methylthiol propyl alcohol: 2-ethyl-3, 5-dimethyl pyrazine: acetic acid: 2-amylic thiophene: 3-ethyl-2-5-dimethyl pyrazine: benzaldehyde: propionic acid: methyl-sulfoxide: propane diols: butyric acid: pungent perfume base: methyl cyclopentenyl ketone: base with sweet and sour flavor: sad: two (2-methyl-3-furyl) disulfide: mercaptan=30-40:45-55:1-4:800-1200:6-10: 8-12:3-7:3-7:8-12:10-20:3-7:30-50:3-7:3-7:3-7:30-50:10-2 0:80000-100000:150-250:400-600:8-12:6000-8000:6-10:3-7:6 00-700, described pungent perfume base is by certain herbaceous plants with big flowers acetoacetic ester, methyl-2-methyl-3-furyl disulfide, isovaleric acid, decyl acetate is made, and their mass fraction ratio is: certain herbaceous plants with big flowers acetoacetic ester: methyl-2-methyl-3-furyl disulfide: isovaleric acid: decyl acetate=40-60:3-8:400-600:20-40, and described base with sweet and sour flavor is by benzaldehyde propylene glycol acetal, benzylalcohol, benzyl carbinol, dihydrofuran ketone, triacetyl glycerine, ethyl myristate is made, and their mass fraction ratio is: benzaldehyde propylene glycol acetal: benzylalcohol: benzyl carbinol: dihydrofuran ketone: triacetyl glycerine: ethyl myristate=3-8:1000-2000:5-20:50-100:400-600:10-20.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820064A (en) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | A kind of seafood essence and its production technology |
| CN109601642A (en) * | 2018-12-29 | 2019-04-12 | 泛亚（武汉）食品科技有限公司 | A kind of novel shrimp taste flavored oils and its production method |
| CN111418814A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Salmon essence and preparation method and application thereof |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106820064A (en) * | 2017-03-01 | 2017-06-13 | 厦门市顶味兴业香料发展有限公司 | A kind of seafood essence and its production technology |
| CN109601642A (en) * | 2018-12-29 | 2019-04-12 | 泛亚（武汉）食品科技有限公司 | A kind of novel shrimp taste flavored oils and its production method |
| CN109601642B (en) * | 2018-12-29 | 2021-11-16 | 泛亚（武汉）食品科技有限公司 | Metapenaeus ensis-flavored seasoning oil and production method thereof |
| CN111418814A (en) * | 2020-04-23 | 2020-07-17 | 广州华宝食品有限公司 | Salmon essence and preparation method and application thereof |
| CN111513297A (en) * | 2020-05-08 | 2020-08-11 | 上海应用技术大学 | Formulated oyster sauce essence and preparation method thereof |
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