CN107997104A - A kind of food tomato flavour and preparation method thereof - Google Patents
A kind of food tomato flavour and preparation method thereof Download PDFInfo
- Publication number
- CN107997104A CN107997104A CN201711242678.0A CN201711242678A CN107997104A CN 107997104 A CN107997104 A CN 107997104A CN 201711242678 A CN201711242678 A CN 201711242678A CN 107997104 A CN107997104 A CN 107997104A
- Authority
- CN
- China
- Prior art keywords
- concentration
- tomato
- tomato flavour
- flavour
- salad oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 37
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 29
- 235000019634 flavors Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000013305 food Nutrition 0.000 title abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 14
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 12
- 235000012045 salad Nutrition 0.000 claims abstract description 12
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000178 monomer Substances 0.000 claims abstract description 7
- 239000002304 perfume Substances 0.000 claims abstract description 7
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 6
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 5
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 4
- XYHKNCXZYYTLRG-UHFFFAOYSA-N 1h-imidazole-2-carbaldehyde Chemical compound O=CC1=NC=CN1 XYHKNCXZYYTLRG-UHFFFAOYSA-N 0.000 claims abstract description 4
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims abstract description 4
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000005770 Eugenol Substances 0.000 claims abstract description 4
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims abstract description 4
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229960002217 eugenol Drugs 0.000 claims abstract description 4
- 150000002576 ketones Chemical class 0.000 claims abstract description 4
- 241000227653 Lycopersicon Species 0.000 claims abstract 7
- BDERNNFJNOPAEC-UHFFFAOYSA-N propan-1-ol Chemical compound CCCO BDERNNFJNOPAEC-UHFFFAOYSA-N 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 4
- 230000000996 additive effect Effects 0.000 claims description 4
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 claims description 3
- QYYAEQQRMTZUPJ-UHFFFAOYSA-N butanethial Chemical class CCCC=S QYYAEQQRMTZUPJ-UHFFFAOYSA-N 0.000 claims description 3
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims 1
- FZWLAAWBMGSTSO-UHFFFAOYSA-N Thiazole Chemical compound C1=CSC=N1 FZWLAAWBMGSTSO-UHFFFAOYSA-N 0.000 claims 1
- 229940043353 maltol Drugs 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 20
- 230000002045 lasting effect Effects 0.000 abstract description 7
- CMPVUVUNJQERIT-UHFFFAOYSA-N 2-isobutylthiazole Chemical class CC(C)CC1=NC=CS1 CMPVUVUNJQERIT-UHFFFAOYSA-N 0.000 abstract description 2
- CQSQMXIROIYTLO-UHFFFAOYSA-N 2-methylpropanethial Chemical class CC(C)C=S CQSQMXIROIYTLO-UHFFFAOYSA-N 0.000 abstract 1
- CZUGFKJYCPYHHV-UHFFFAOYSA-N 3-methylthiopropanol Chemical compound CSCCCO CZUGFKJYCPYHHV-UHFFFAOYSA-N 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 9
- 244000061458 Solanum melongena Species 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- -1 furans Ketone Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- AJAZMOFONMJGNP-WMZOPIPTSA-N n-[(2s)-4-methyl-1-oxo-1-[[(2s)-3-oxo-4-(pyridin-2-ylsulfonylamino)butan-2-yl]amino]pentan-2-yl]-1-benzofuran-2-carboxamide Chemical compound O=C([C@H](C)NC(=O)[C@@H](NC(=O)C=1OC2=CC=CC=C2C=1)CC(C)C)CNS(=O)(=O)C1=CC=CC=N1 AJAZMOFONMJGNP-WMZOPIPTSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/2028—Carboxy 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
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of food tomato flavour and preparation method thereof, which is prepared by the following raw material：Dimethyl sulfide, 2 isobutyl thiazoles, leaf-alcohol, eugenol, second position dihydro turkone, B position violet ketone, 3 methylthiopropionaldehydes, 3 methyl mercapto propyl alcohol, the furanone of concentration 1%, the ethylmaltol of concentration 1%, isovaleric acid, salad oil, the concentration refer to the diluted mass concentration of monomer perfume salad oil.Tomato flavour of the present invention has strong tomato fragrance, strong and brisk in taste, lasting is lasting.
Description
Technical field
The present invention relates to a kind of flavouring, more particularly to a kind of food tomato flavour and preparation method thereof.
Background technology
As the improvement of people's living standards, the eating habit of people also is occurring to change, to various food and seasoning
The consumption of product also constantly increases.Tomato based food is all the time all very popular.In order to make the fragrance of these products fragrant
Taste can keep the fragrance fragrance as newly doing product within the shelf-life, and taste is assigned this requires good tomato flavour carrys out flavouring, and
And solve the fragrance stability problem of essence used in food.The present inventor, which attempts to allocate repeatedly by raw material monomer, is made one kind
It is adapted to the tomato flavour used in food, assigns food certain tomato perfume (or spice) feature.
The content of the invention
The technical problems to be solved by the invention be to provide one kind give off a strong fragrance, be strong and brisk in taste, fragrance lasting allotment type
Tomato flavour, while solve the problems, such as fragrance lasting stability and heat resistance of the tomato flavour in food.
The technical solution adopted by the present invention is：
A kind of tomato flavour, the tomato flavour are prepared by the following raw material：Dimethyl sulfide, 2- isobutyl thiazoles, leaf
Alcohol, eugenol, second position dihydro turkone, B position violet ketone, 3- methylthiopropionaldehydes, 3 methylthiol propyl alcohol, the furans of concentration 1%
Ketone, 1% ethylmaltol of concentration, isovaleric acid, salad oil, the concentration refer to that the diluted quality of monomer perfume salad oil is dense
Degree.
Preferably, which is prepared by the raw material of following percentage by weight：
The sum of mass percent of above-mentioned raw materials is 100%；
Above-mentioned concentration refers to the diluted mass concentration of monomer perfume salad oil.
Present invention also offers the preparation method of above-mentioned tomato flavour, include the following steps：
Furanone, ethylmaltol are diluted to the concentration with salad oil first, then according to the weight percent of raw material
The additive amount of ratio is mixed, and tomato flavour is made.
Raw material in the present invention can be bought by the market.And meet the requirement of GB2760-2014 standards.
Dimethyl sulfide provides ripe tomato fragrance in the present invention；2- isobutyl thiazoles, leaf-alcohol provide uncivilized nation eggplant and kind
The delicate fragrance of eggplant leaf；Eugenol, second position dihydro turkone, B position violet ketone, 3- methylthiopropionaldehydes, 3 methylthiol propyl alcohol, furans
Ketone, ethylmaltol provide the fragrant and sweet and husky glutinous smell of border tribes who are assimilated to Han Chinese eggplant；Isovaleric acid provides the tart flavour of tomato.Various raw materials are assisted mutually
Together and set off so as to form pure tomato fragrance.
Beneficial effect possessed by the present invention：
Tomato flavour of the present invention has strong tomato fragrance, strong and brisk in taste, lasting is lasting.
Embodiment
With reference to specific embodiment, the present invention will be further described, but does not limit the present invention.
Embodiment 1
A kind of tomato flavour, the tomato flavour are prepared by the raw material of following percentage by weight：
Above-mentioned concentration refers to the diluted mass concentration of monomer perfume salad oil.
The preparation method of above-mentioned tomato flavour, includes the following steps：It is first that furanone, ethylmaltol salad oil is dilute
Release to the concentration, then mixed according to the additive amount of the percentage by weight of raw material, tomato flavour is made.
Tomato flavour of the present invention is taken to carry out perfuming evaluation in catsup, it turns out that additive amount is 0.1% or so, so that it may
To play preferable effect, fragrance lasting stability and heat resistance are all preferably (being shown in Table 1).
Pair added respectively by ten food organoleptic evaluation persons 1 essence of embodiment and without perfuming essence catsup fragrance and
Fragrance carries out sensory evaluation scoring, takes ten food organoleptic evaluation persons, as final result, to the results are shown in Table 1 to the average value divided
The evaluation criteria of tomato fragrance：Give off a strong fragrance, naturally pure, free from extraneous odour.(full marks are 10 points)
The evaluation criteria of tomato flavor：Taste is mellow, pure, aftertaste, free from extraneous odour.(full marks are 10 points)
1 tomato flavour perfuming evaluation result of table：
| Test event | Sterling catsup | 1 perfuming of embodiment, 0.1% catsup |
| Tomato fragrance | 7 | 9.5 |
| Tomato flavor | 7.5 | 9.5 |
As shown in Table 1, the evaluation through food organoleptic evaluation person, has added the fragrance and fragrance of the catsup of 0.1% embodiment 1
It is superior to the sterling catsup of contrast.
The above described is only a preferred embodiment of the present invention, not make any form to technical scheme
On limitation.Any simply modification, the equivalent variations that every technical spirit according to the present invention makees above example are with repairing
Decorations, in the range of still falling within technical scheme.
Claims (3)
- A kind of 1. tomato flavour, it is characterised in that：The tomato flavour is prepared by the following raw material：Dimethyl sulfide, 2- isobutyls Base thiazole, leaf-alcohol, eugenol, second position dihydro turkone, B position violet ketone, 3- methylthiopropionaldehydes, 3 methylthiol propyl alcohol, concentration 1% furanone, ethylmaltol, isovaleric acid, the salad oil of concentration 1%, the concentration refer to monomer perfume salad oil Diluted mass concentration.
- A kind of 2. tomato flavour according to claim 1, it is characterised in that：The tomato flavour is by following percentage by weight Raw material is prepared：The sum of mass percent of above-mentioned raw materials is 100%；Above-mentioned concentration refers to the diluted mass concentration of monomer perfume salad oil.
- 3. the preparation method of tomato flavour described in claim 2, it is characterised in that：Include the following steps：First by furanone, second Base maltol is diluted to the concentration with salad oil, is then mixed according to the additive amount of the percentage by weight of raw material, is made Tomato flavour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711242678.0A CN107997104A (en) | 2017-11-30 | 2017-11-30 | A kind of food tomato flavour and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711242678.0A CN107997104A (en) | 2017-11-30 | 2017-11-30 | A kind of food tomato flavour and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997104A true CN107997104A (en) | 2018-05-08 |
Family
ID=62055749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711242678.0A Pending CN107997104A (en) | 2017-11-30 | 2017-11-30 | A kind of food tomato flavour and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107997104A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3826851A (en) * | 1972-08-11 | 1974-07-30 | Western Regional Res Labor | Process for enhancing fresh tomato flavor in tomato products |
| CN103555424A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Tomato essence |
| CN106616832A (en) * | 2016-10-29 | 2017-05-10 | 增城华栋调味品有限公司 | Tomato base and micro-encapsulated embedded tomato essence |
-
2017
- 2017-11-30 CN CN201711242678.0A patent/CN107997104A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3826851A (en) * | 1972-08-11 | 1974-07-30 | Western Regional Res Labor | Process for enhancing fresh tomato flavor in tomato products |
| CN103555424A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Tomato essence |
| CN106616832A (en) * | 2016-10-29 | 2017-05-10 | 增城华栋调味品有限公司 | Tomato base and micro-encapsulated embedded tomato essence |
Non-Patent Citations (1)
| Title |
|---|
| 季大伟等: "番茄香精的调配", 《香料香精化妆品》 * |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180508 |
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| RJ01 | Rejection of invention patent application after publication |