CN108618103A - A kind of shaddock essence and preparation method thereof - Google Patents
A kind of shaddock essence and preparation method thereof Download PDFInfo
- Publication number
- CN108618103A CN108618103A CN201810445599.8A CN201810445599A CN108618103A CN 108618103 A CN108618103 A CN 108618103A CN 201810445599 A CN201810445599 A CN 201810445599A CN 108618103 A CN108618103 A CN 108618103A
- Authority
- CN
- China
- Prior art keywords
- shaddock
- mass percent
- essence
- percent concentration
- propylene glycol
- 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.)
- Granted
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 48
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 39
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims abstract description 22
- HIGQPQRQIQDZMP-DHZHZOJOSA-N Neryl acetate Natural products CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 claims abstract description 14
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 claims abstract description 14
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000019502 Orange oil Nutrition 0.000 claims abstract description 9
- 239000010502 orange oil Substances 0.000 claims abstract description 9
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 8
- 239000005973 Carvone Substances 0.000 claims abstract description 7
- 229940043350 citral Drugs 0.000 claims abstract description 7
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 claims abstract description 7
- HIGQPQRQIQDZMP-FLIBITNWSA-N neryl acetate Chemical compound CC(C)=CCC\C(C)=C/COC(C)=O HIGQPQRQIQDZMP-FLIBITNWSA-N 0.000 claims abstract description 7
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 6
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims description 4
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 claims description 4
- 229940088601 alpha-terpineol Drugs 0.000 claims description 4
- 235000005976 Citrus sinensis Nutrition 0.000 claims 1
- 240000002319 Citrus sinensis Species 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 6
- 239000002304 perfume Substances 0.000 abstract description 6
- 230000002045 lasting effect Effects 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 235000019990 fruit wine Nutrition 0.000 abstract description 4
- 235000021419 vinegar Nutrition 0.000 abstract description 4
- 239000000052 vinegar Substances 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000002904 solvent Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 150000001242 acetic acid derivatives Chemical class 0.000 description 3
- 150000001299 aldehydes Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- -1 geranyl acetates Chemical class 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- WUOACPNHFRMFPN-VIFPVBQESA-N (R)-(+)-alpha-terpineol Chemical compound CC1=CC[C@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-VIFPVBQESA-N 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Substances N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- 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)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of shaddock essence, orange oil, peach aldehyde, α terpinols, neryl acetate, D-CARVONE, citral, octanal, the leaf-alcohol that mass percent concentration is 1%, the propionic acid that mass percent concentration is 10%, geranyl acetate and the propylene glycol composition that mass percent concentration is 10%, the present invention also provides the preparation methods of above-mentioned shaddock essence, it will be by the orange oil of certain mass percentage composition, peach aldehyde, α terpinols, neryl acetate, D-CARVONE, citral, octanal, 1% leaf-alcohol, 10% propionic acid, it is stirred evenly after 10% geranyl acetate and mixed with propylene glycol up to shaddock essence.The perfume material convenient sources that shaddock essence of the present invention uses, and shaddock characteristic perfume is true to nature, natural sense is strong, lasting stability.The present invention is added to as food additives in the food such as beverage, can, fruit wine, fruit vinegar so that these products have natural pomelo fragrance and mouthfeel.
Description
Technical field
The invention belongs to field of food, are related to a kind of food flavor, specifically a kind of shaddock essence and its preparation side
Method.
Background technology
Shaddock contains very abundant vitamin C, pectin, para-insulin and a large amount of mineral composition etc., simultaneously also
There are 16 kinds of necessary amino acid, there is invigorating the spleen of enriching blood, moistening lung gut purge, regulating qi-flowing for eliminating phlegm, skin makeup to support appearance and other effects.In addition, shaddock has
Unique fragrance and flavor, note composition include mainly that green fragrant, fruity and acid are fragrant, hear and give people a kind of pure and fresh feeling up,
It is very popular.Shaddock essence not only can help taste by flavouring in shaddock product, can be also used for grapefruit flavor beverage,
The flavoring of the food such as can, fruit wine, fruit vinegar.Therefore, the development of shaddock essence, has very important significance.
However, the development about the essence with shaddock fragrance is rarely reported at present, relevant shaddock essence exists now
The problems such as fragrance harmony and fidelity are short of.As the improvement of people's living standards, fragrance is coordinated, soft, natural tool
There is the essence of shaddock fragrance that there is very wide application prospect.
Invention content
For above-mentioned technical problem in the prior art, the present invention provides a kind of shaddock essence and preparation method thereof, institutes
This shaddock essence stated and preparation method thereof will solve shaddock essence in the prior art, and there are fragrance harmonies and true to nature
The technical issues of degree shortcoming.
The present invention provides a kind of shaddock essence, are made of the raw material of following mass percent：
The present invention also provides a kind of preparation method of above-mentioned shaddock essence, according to mass percent weigh orange oil,
Peach aldehyde, alpha-terpineol, neryl acetate, D-CARVONE, citral, octanal, mass percent concentration are 1% leaf-alcohol, quality
Percent concentration is 10% propionic acid, mass percent concentration is 10% geranyl acetate and propylene glycol, by orange oil, peach aldehyde, α-
Terpinol, neryl acetate, D-CARVONE, citral, octanal, mass percent concentration are 1% leaf-alcohol, mass percent is dense
Degree be 10% propionic acid, mass percent concentration be stir evenly after 10% geranyl acetate and mixed with propylene glycol it is fragrant up to shaddock
Essence.
Specifically, the solvent in the leaf-alcohol that mass percent concentration is 1% is propylene glycol, mass percent concentration 10%
Propionic acid in solvent be propylene glycol, the solvent in the geranyl acetate that mass percent concentration is 10% is propylene glycol.
The shaddock essence made by above-mentioned formula has many characteristics, such as that fragrance is coordinated, is soft, natural, can be widely applied to
The food such as beverage, can, fruit wine, fruit vinegar assign the shaddock fragrance of these natural foods.
The shaddock essence of the present invention, note composition includes mainly green note, fruity rhythm and sour note, in above-mentioned formula
In, the characteristic perfume of shaddock is mainly drawn up with orange oil and citral, then be aided with leaf-alcohol and alpha-terpineol draw up shaddock blueness it is fragrant；
The main body fruity of shaddock is drawn up with peach aldehyde and neryl acetate；The acid that shaddock is drawn up with propionic acid is fragrant, with octanal and D-CARVONE
Draw up the feeling of freshness of shaddock, in the proper ratio mix above-mentioned raw materials and solvent propylene glycol, obtained shaddock essence have compared with
High picture is really spent.
The present invention is compared with prior art, and technological progress is significant.The shaddock essence of the present invention prepares original used
Expect convenient sources, preparation process is simple, and fragrance is coordinated, soft, natural and aroma quality is stablized persistently, and good application effect can
Flavoring for numerous foods such as beverage, can, fruit wine, fruit vinegars.
Specific implementation mode
The present invention is expanded on further below by specific embodiment, but does not limit the present invention.
Embodiment 1
A kind of preparation method of above-mentioned shaddock essence, total raw material are calculated with 100g, i.e., by 3.4g orange oils, 0.6g peaches
Aldehyde, 3.2g alpha-terpineols, 1.2g neryl acetates, 0.4g D-CARVONEs, 0.3g citrals, 0.1g octanals, 1% leaves of 0.3g
Alcohol, 10% propionic acid of 3.2g, 10% geranyl acetates of 2.1g and 85.2g propylene glycol are uniformly mixed in stirring container to get shaddock
Sub- essence.
The shaddock essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with shaddock, fragrance is pure and fresh, and green note is slightly heavy, aroma quality lasting stability.
Embodiment 2
A kind of preparation method of above-mentioned shaddock essence, total raw material are calculated with 100g, i.e., by 2.3g orange oils, 0.3g peaches
Aldehyde, 2.9g alpha-terpineols, 0.9g neryl acetates, 0.2g D-CARVONEs, 0.5g citrals, 0.08g octanals, 1% leaves of 0.2g
Alcohol, 10% propionic acid of 2.2g, 10% geranyl acetates of 1.6g and 88.82g propylene glycol are uniformly mixed in stirring container to get shaddock
Sub- essence.
The shaddock essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with shaddock, fidelity is high, and fragrance is coordinated, and lasting is lasting, stable quality.
Embodiment 3
A kind of preparation method of above-mentioned shaddock essence, total raw material are calculated with 100g, i.e., by 3.6g orange oils, 0.5g peaches
Aldehyde, 3.5g alpha-terpineols, 1.4g neryl acetates, 0.7g D-CARVONEs, 0.2g citrals, 0.09g octanals, 1% leaves of 0.1g
Alcohol, 10% propionic acid of 3.4g, 10% geranyl acetates of 2.5g and 84.01g propylene glycol are uniformly mixed in stirring container to get shaddock
Sub- essence.
The shaddock essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, the characteristic perfume with shaddock, sour note is slightly heavy, aroma quality lasting stability.
The above is only the basic explanation under present inventive concept, and any etc. made by technical solution according to the present invention
Effect transformation, is within the scope of protection of the invention.
Claims (2)
1. a kind of shaddock essence, which is characterized in that be made of the raw material of following mass percent：
2. a kind of preparation method of shaddock essence described in claim 1, which is characterized in that weigh sweet orange according to mass percent
Oil, peach aldehyde, alpha-terpineol, neryl acetate, D-CARVONE, citral, octanal, mass percent concentration are 1% leaf-alcohol, matter
Amount percent concentration is 10% propionic acid, mass percent concentration is 10% geranyl acetate and propylene glycol, by orange oil, peach aldehyde,
Alpha-terpineol, neryl acetate, D-CARVONE, citral, octanal, mass percent concentration are 1% leaf-alcohol, mass percent
A concentration of 10% propionic acid, mass percent concentration are fragrant up to shaddock to be stirred evenly after 10% geranyl acetate and mixed with propylene glycol
Essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810445599.8A CN108618103B (en) | 2018-05-10 | 2018-05-10 | Grapefruit essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810445599.8A CN108618103B (en) | 2018-05-10 | 2018-05-10 | Grapefruit essence and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108618103A true CN108618103A (en) | 2018-10-09 |
| CN108618103B CN108618103B (en) | 2021-08-17 |
Family
ID=63692591
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810445599.8A Active CN108618103B (en) | 2018-05-10 | 2018-05-10 | Grapefruit essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108618103B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973575A (en) * | 2019-12-31 | 2020-04-10 | 上海华宝孔雀香精有限公司 | Orange-flavored microcapsule powder essence and preparation method thereof |
| JP2020115821A (en) * | 2019-01-27 | 2020-08-06 | 計一 本田 | Acetic acid odor relaxing agent |
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| CN1438841A (en) * | 2000-06-05 | 2003-08-27 | 弗门尼舍有限公司 | Process for producing washed citrus oil flavors |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110973575A (en) * | 2019-12-31 | 2020-04-10 | 上海华宝孔雀香精有限公司 | Orange-flavored microcapsule powder essence and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108618103B (en) | 2021-08-17 |
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