CN110367506A - A kind of sea-buckthorn essence and preparation method thereof - Google Patents
A kind of sea-buckthorn essence and preparation method thereof Download PDFInfo
- Publication number
- CN110367506A CN110367506A CN201910813937.3A CN201910813937A CN110367506A CN 110367506 A CN110367506 A CN 110367506A CN 201910813937 A CN201910813937 A CN 201910813937A CN 110367506 A CN110367506 A CN 110367506A
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- Prior art keywords
- sea
- acid
- buckthorn
- buckthorn essence
- essence
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 56
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000000950 Hippophae rhamnoides Species 0.000 title 1
- 241000229143 Hippophae Species 0.000 claims abstract description 56
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 24
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 24
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 24
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 16
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims abstract description 16
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 claims abstract description 8
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 8
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 claims abstract description 8
- 239000002253 acid Substances 0.000 claims abstract description 8
- OBETXYAYXDNJHR-UHFFFAOYSA-N alpha-ethylcaproic acid Natural products CCCCC(CC)C(O)=O OBETXYAYXDNJHR-UHFFFAOYSA-N 0.000 claims abstract description 8
- UZFLPKAIBPNNCA-BQYQJAHWSA-N alpha-ionone Chemical compound CC(=O)\C=C\C1C(C)=CCCC1(C)C UZFLPKAIBPNNCA-BQYQJAHWSA-N 0.000 claims abstract description 8
- 229940043353 maltol Drugs 0.000 claims abstract description 8
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 claims abstract description 8
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims abstract description 7
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 claims abstract description 7
- IMKHDCBNRDRUEB-UHFFFAOYSA-N Dihydroactinidiolide Natural products C1CCC(C)(C)C2=CC(=O)OC21C IMKHDCBNRDRUEB-UHFFFAOYSA-N 0.000 claims abstract description 5
- IMKHDCBNRDRUEB-LLVKDONJSA-N dihydroactinidiolide Chemical compound C1CCC(C)(C)C2=CC(=O)O[C@@]21C IMKHDCBNRDRUEB-LLVKDONJSA-N 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 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 1
- GWYFCOCPABKNJV-UHFFFAOYSA-M 3-Methylbutanoic acid Natural products CC(C)CC([O-])=O GWYFCOCPABKNJV-UHFFFAOYSA-M 0.000 claims 1
- -1 Pentyl ester Chemical class 0.000 claims 1
- GWYFCOCPABKNJV-UHFFFAOYSA-N beta-methyl-butyric acid Natural products CC(C)CC(O)=O GWYFCOCPABKNJV-UHFFFAOYSA-N 0.000 claims 1
- KQWWVLVLVYYYDT-UHFFFAOYSA-N ethyl 3-oxohexanoate Chemical compound CCCC(=O)CC(=O)OCC KQWWVLVLVYYYDT-UHFFFAOYSA-N 0.000 claims 1
- 150000002596 lactones Chemical class 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000126 substance Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 description 16
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000013068 control sample Substances 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
- 241000282693 Cercopithecidae Species 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- PHXATPHONSXBIL-UHFFFAOYSA-N xi-gamma-Undecalactone Chemical compound CCCCCCCC1CCC(=O)O1 PHXATPHONSXBIL-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 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
- A23L27/202—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
-
- 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
-
- 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)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a kind of sea-buckthorn essence and preparation method thereof.Sea-buckthorn essence of the invention, including following components: acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid, dihydroactinidiolide, maltol and propylene glycol.The problems such as sea-buckthorn essence smell coordination of the invention is stable, fidelity is high, characteristic is strong, can be obviously improved flavor quality using sea-buckthorn essence of the invention, and the sea-buckthorn essence for solving the prior art naturally feels weak, flavor is unstable, chemical breath weight.Sea-buckthorn essence preparation method of the invention, it include: after dissolving by heating maltol with propylene glycol, acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid and dihydroactinidiolide is added, and stir evenly, obtain sea-buckthorn essence.
Description
Technical field
The present invention relates to edible essence fields, more particularly to a kind of sea-buckthorn essence and preparation method thereof.
Background technique
Northwest China largely plants sea-buckthorn, is used for desert afforestation.Vitamin C content is high in sea buckthorn fruit, is known as dimension life
The laudatory title of the king of plain C.But by sea-buckthorn extract process in fragrance loss it is big, the beverage flavor mouthfeel of production is not good enough.
The odor characteristic of some sea-buckthorn essence currently on the market is unobvious, stability is not high and chemical breath weight, influences
Mouthfeel is drunk in the flavor of the products such as beverage, fruit juice, influence.
Summary of the invention
Based on this, the object of the present invention is to provide a kind of sea-buckthorn essence and preparation method thereof.
The present invention provides a kind of sea-buckthorn essence, including following components: acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- amylene
Acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid, dihydro Mi
Monkey peach lactone, maltol and propylene glycol.
It is further preferred that by weight percentage, comprising:
It is further preferred that by weight percentage, comprising:
The subjective appreciation of sea-buckthorn essence of the invention is close to natural sea-buckthorn fragrance, and its smell coordination is stable, true to nature
Degree is high, characteristic is strong, can be obviously improved flavor quality using sea-buckthorn essence of the invention, and the sea-buckthorn for solving the prior art is fragrant
The problems such as essence naturally feels weak, flavor is unstable, chemical breath weight.
The present invention still further provides a kind of sea-buckthorn essence preparation method, comprising: dissolves by heating maltol with propylene glycol
Afterwards, acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf is added
Alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid and dihydroactinidiolide, and stir evenly, obtain sea-buckthorn essence.
Sea-buckthorn essence preparation method preparation process of the invention is simple, and raw material is simple and easy to get, and production cost is low, is preparing
Fragrance component can utmostly be retained in the process, avoid fragrance loss, be adapted for the popularization and application of sea-buckthorn essence preparation.
Specific embodiment
Embodiment described in following exemplary embodiment does not represent all embodiment party consistent with this disclosure
Formula.On the contrary, they are only the examples of the method consistent with some aspects as detailed in the attached claim, the disclosure
Son.
It is only to be not intended to be limiting the disclosure merely for for the purpose of describing particular embodiments in the term that the disclosure uses.
The "an" of the singular used in disclosure and the accompanying claims book, " described " and "the" are also intended to including majority
Form, unless the context clearly indicates other meaning.It is also understood that term "and/or" used herein refers to and wraps
It may be combined containing one or more associated any or all of project listed.
The present invention provides a kind of sea-buckthorn essence, including following components: acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- amylene
Acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid, dihydro Mi
Monkey peach lactone, maltol and propylene glycol.
Sea-buckthorn essence of the invention carries out fragrance sense organ according to GBT14454.2-2008 " fragrance aroma assessment method " and comments
Valence.
Sensory evaluation method are as follows: invite 10 to sea-buckthorn fragrance than more sensitive sensory evaluation person, for all sensory evaluations
Personnel provide the top sea-buckthorn essence (obtaining by commercially available mode) of one kind as control sample, ask sensory evaluation personnel according to each
The fragrance degree of closeness of sea-buckthorn essence and control sample that embodiment provides scores within the scope of 1-9 points, and calculates average
Point, it is higher closer to score with the fragrance of control sample, have that peculiar smell, fragrance are sharp or the flat then score of fragrance is low.
Lower mask body combines five embodiments to illustrate sea-buckthorn essence of the invention.
Embodiment one
The sea-buckthorn essence of the present embodiment, by weight percentage, comprising:
The sensory evaluation scoring of the sea-buckthorn essence of the present embodiment is 8.525 points.
Embodiment two
The sea-buckthorn essence of the present embodiment, by weight percentage, comprising:
The sensory evaluation scoring of the sea-buckthorn essence of the present embodiment is 8.615 points.
Embodiment three
The sea-buckthorn essence of the present embodiment, by weight percentage, comprising:
The sensory evaluation scoring of the sea-buckthorn essence of the present embodiment is 8.825 points.
Example IV
The sea-buckthorn essence of the present embodiment, by weight percentage, comprising:
The sensory evaluation scoring of the sea-buckthorn essence of the present embodiment is 8.745 points.
Embodiment five
The sea-buckthorn essence of the present embodiment, by weight percentage, comprising:
The sensory evaluation scoring of the sea-buckthorn essence of the present embodiment is 8.915 points.
Embodiment one to embodiment five sea-buckthorn essence subjective appreciation close to natural sea-buckthorn fragrance, and its fragrance is assisted
It adjusts stable, fidelity height, characteristic strong, can be obviously improved flavor quality using the sea-buckthorn essence of each embodiment, solve
The problems such as sea-buckthorn essence of the prior art naturally feels weak, flavor is unstable, chemical breath weight.
The sensory evaluation scoring highest of the sea-buckthorn essence of embodiment five, by the proportion of the above-mentioned weight percent of the embodiment
For optimal proportion mode, the fragrance of sea-buckthorn essence can be made naturally to feel, stability, fidelity and flavor quality reach best.
Sea-buckthorn essence of the invention can be used as food additives for beverage, juice production etc., can significantly improve sand
The flavor and taste of spine beverage, fruit juice.
Sea-buckthorn essence preparation method of the invention can be used for preparing the sea-buckthorn essence of embodiment one to embodiment five, packet
Include: with propylene glycol dissolve by heating maltol after, be added acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, ethyl acetoacetate,
Strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid and dihydroactinidiolide, and stir
Uniformly, sea-buckthorn essence is obtained.
Sea-buckthorn essence preparation method preparation process of the invention is simple, and raw material is simple and easy to get, and production cost is low, is preparing
Fragrance component can utmostly be retained in the process, avoid fragrance loss, be adapted for the popularization and application of sea-buckthorn essence preparation.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (4)
1. a kind of sea-buckthorn essence, which is characterized in that including following components: acetic acid, 2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, second
Ethyl acetoacetic acid ethyl ester, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, iso-amyl iso-valeriate, ethyl acetate, octanoic acid, dihydro-actinidia
Lactone, maltol and propylene glycol.
2. sea-buckthorn essence according to claim 1, which is characterized in that by weight percentage, comprising:
3. sea-buckthorn essence according to claim 2, which is characterized in that by weight percentage, comprising:
4. a kind of sea-buckthorn essence preparation method characterized by comprising after dissolving by heating maltol with propylene glycol, addition acetic acid,
2-Methyl Butyric Acid, 2- methyl -4- penetenoic acid, ethyl acetoacetate, strawberriff, alpha, beta-lonone, acetaldehyde, leaf-alcohol, isovaleric acid are different
Pentyl ester, ethyl acetate, octanoic acid and dihydroactinidiolide, and stir evenly, obtain sea-buckthorn essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910813937.3A CN110367506A (en) | 2019-08-30 | 2019-08-30 | A kind of sea-buckthorn essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910813937.3A CN110367506A (en) | 2019-08-30 | 2019-08-30 | A kind of sea-buckthorn essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110367506A true CN110367506A (en) | 2019-10-25 |
Family
ID=68261082
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910813937.3A Pending CN110367506A (en) | 2019-08-30 | 2019-08-30 | A kind of sea-buckthorn essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367506A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771196A (en) * | 2018-05-16 | 2018-11-09 | 广州馨杰添加剂有限公司 | A kind of passionflower essence and preparation method thereof |
| CN108813536A (en) * | 2018-05-16 | 2018-11-16 | 广州馨杰添加剂有限公司 | A kind of kiwi flavor and preparation method thereof |
-
2019
- 2019-08-30 CN CN201910813937.3A patent/CN110367506A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771196A (en) * | 2018-05-16 | 2018-11-09 | 广州馨杰添加剂有限公司 | A kind of passionflower essence and preparation method thereof |
| CN108813536A (en) * | 2018-05-16 | 2018-11-16 | 广州馨杰添加剂有限公司 | A kind of kiwi flavor and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 朱明明等: "巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味", 《食品工业科技》 * |
| 黄蕊，等: "超高压及热处理对中国沙棘原浆挥发性成分影响的比较", 《食品科学》 * |
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Application publication date: 20191025 |
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