CN110367507A - A kind of durian essence and preparation method thereof - Google Patents
A kind of durian essence and preparation method thereof Download PDFInfo
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- CN110367507A CN110367507A CN201910814377.3A CN201910814377A CN110367507A CN 110367507 A CN110367507 A CN 110367507A CN 201910814377 A CN201910814377 A CN 201910814377A CN 110367507 A CN110367507 A CN 110367507A
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- disulfide
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- methyl
- durian
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 53
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims abstract description 58
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 48
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 48
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 claims abstract description 32
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 32
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 32
- SUVIGLJNEAMWEG-UHFFFAOYSA-N propane-1-thiol Chemical compound CCCS SUVIGLJNEAMWEG-UHFFFAOYSA-N 0.000 claims abstract description 32
- ALVPFGSHPUPROW-UHFFFAOYSA-N dipropyl disulfide Chemical compound CCCSSCCC ALVPFGSHPUPROW-UHFFFAOYSA-N 0.000 claims abstract description 31
- PUCHCUYBORIUSM-UHFFFAOYSA-N Methyl propyl disulfide Chemical compound CCCSSC PUCHCUYBORIUSM-UHFFFAOYSA-N 0.000 claims abstract description 28
- GHBSPIPJMLAMEP-UHFFFAOYSA-N 6-pentyloxan-2-one Chemical compound CCCCCC1CCCC(=O)O1 GHBSPIPJMLAMEP-UHFFFAOYSA-N 0.000 claims abstract description 26
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 claims abstract description 24
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 17
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 17
- LZAZXBXPKRULLB-UHFFFAOYSA-N Diisopropyl disulfide Chemical compound CC(C)SSC(C)C LZAZXBXPKRULLB-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001068 allium cepa oil Substances 0.000 claims abstract description 16
- WQAQPCDUOCURKW-UHFFFAOYSA-N butanethiol Chemical compound CCCCS WQAQPCDUOCURKW-UHFFFAOYSA-N 0.000 claims abstract description 16
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 16
- SLNPSLWTEUJUGY-UHFFFAOYSA-N 1-(cyclopenten-1-yl)ethanone Chemical compound CC(=O)C1=CCCC1 SLNPSLWTEUJUGY-UHFFFAOYSA-N 0.000 claims abstract description 15
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001731 (E)-1-propyldisulfanylprop-1-ene Substances 0.000 claims abstract description 14
- AAPBYIVJOWCMGH-HWKANZROSA-N 1-[[(e)-prop-1-enyl]disulfanyl]propane Chemical compound CCCSS\C=C\C AAPBYIVJOWCMGH-HWKANZROSA-N 0.000 claims abstract description 14
- YWHLKYXPLRWGSE-UHFFFAOYSA-N Dimethyl trisulfide Chemical compound CSSSC YWHLKYXPLRWGSE-UHFFFAOYSA-N 0.000 claims abstract description 14
- AAPBYIVJOWCMGH-UHFFFAOYSA-N cis-propenyl-propyl-disulfane Natural products CCCSSC=CC AAPBYIVJOWCMGH-UHFFFAOYSA-N 0.000 claims abstract description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- APTGPWJUOYMUCE-UHFFFAOYSA-N S-Ethyl thioacetate Chemical compound CCSC(C)=O APTGPWJUOYMUCE-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 claims abstract description 12
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 claims abstract description 12
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 2
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims 2
- ATQUFXWBVZUTKO-UHFFFAOYSA-N 1-methylcyclopentene Chemical compound CC1=CCCC1 ATQUFXWBVZUTKO-UHFFFAOYSA-N 0.000 claims 1
- -1 alcohol ketone Chemical class 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 16
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 238000000034 method Methods 0.000 description 6
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 4
- 239000013068 control sample Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 2
- HABNNYNSJFKZFE-UHFFFAOYSA-N 3-Mercapto-2-methylpentanol Chemical compound CCC(S)C(C)CO HABNNYNSJFKZFE-UHFFFAOYSA-N 0.000 description 2
- AMQJEAYHLZJPGS-UHFFFAOYSA-N N-Pentanol Chemical compound CCCCCO AMQJEAYHLZJPGS-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 2
- HUAZGNHGCJGYNP-UHFFFAOYSA-N propyl butyrate Chemical compound CCCOC(=O)CCC HUAZGNHGCJGYNP-UHFFFAOYSA-N 0.000 description 2
- KOUKXHPPRFNWPP-UHFFFAOYSA-N pyrazine-2,5-dicarboxylic acid;hydrate Chemical compound O.OC(=O)C1=CN=C(C(O)=O)C=N1 KOUKXHPPRFNWPP-UHFFFAOYSA-N 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 125000000446 sulfanediyl group Chemical group *S* 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 125000000118 dimethyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical group CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- 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
- A23L27/204—Aromatic 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)
- Medicines Containing Plant Substances (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a kind of durian essence and preparation method thereof.Durian essence, including following components: propanethiol, dimethyl disulfide, dipropyl disulfide, methyl propyl disulfide, 3- hydroxyl-butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, methyl cyclopentenyl ketone, vanillic aldehyde, ethyl thioacetate, delta-decalactone, NSC 97324, diisopropyl disulfide ether, 3- sulfydryl -2- methyl anyl alcohol, butanethiol, caproic acid, onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate and propylene glycol.The subjective appreciation of durian essence of the invention is close to natural durian fragrance, and its smell coordination is stable, fidelity is high, characteristic is strong, can be obviously improved flavor quality using durian essence of the invention.The present invention also provides a kind of durian essence preparation methods.
Description
Technical field
The present invention relates to edible essence fields, more particularly to a kind of durian essence and preparation method thereof.
Background technique
Currently, using predominantly direct processing and eating or preparing extract for durian.Since durian growing environment is severe
It carves, and is difficult to ensure and deposits after maturation, loss late of rotting in storing and sales process is high, and direct processing and eating unavoidably faces raw material
Storage period short, perishable drawback, and extract has application effect difference because the missing of ingredient leads to its flavor serious distortion
Disadvantage.
Some durian essence in the market naturally feel poor, and fidelity is insufficient, and lasting is poor.
Summary of the invention
Based on this, the object of the present invention is to provide a kind of durian essence and preparation method thereof.
Durian essence of the invention, including following components: propanethiol, dimethyl disulfide, dipropyl disulfide, methyl-prop
Base disulfide, 3- hydroxyl-butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, methyl cyclopentenyl ketone, vanillic aldehyde, thio second
Acetoacetic ester, delta-decalactone, NSC 97324, diisopropyl disulfide ether, 3- sulfydryl -2- methyl anyl alcohol, butanethiol, caproic acid,
Onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate and propylene glycol.
It is further preferred that by weight percentage, comprising: propanethiol 0.1%-1%, dimethyl disulfide 0.01%-
0.1%, dipropyl disulfide 0.02%-0.2%, methyl propyl disulfide 0.05%-0.5%, 3- hydroxyl-butanone 0.15%-
1.5%, ethyl butyrate 0.5%-5%, ethyl acetate 0.1%-1%, ethyl hexanoate 0.3%-3%, methyl cyclopentenyl ketone
0.1%-1%, vanillic aldehyde 0.2%-2%, ethyl thioacetate 0.05%-0.5%, delta-decalactone 0.2%-2%, dimethyl
Trithioether 0.01%-0.1%, diisopropyl disulfide ether 0.02%-0.2%, 3- sulfydryl -2- methyl anyl alcohol 0.01%-0.1%,
Butanethiol 0.02%-0.2%, caproic acid 0.05%-0.5%, onion oil 0.02%-0.2%, propenyl propyl disulfide ether
0.01%-0.1%, ethyl 2-methylbutyrate 0.2%-2% and propylene glycol 78.8%-97.88%.
It is further preferred that by weight percentage, comprising: propanethiol 0.25%, dimethyl disulfide 0.05%, dipropyl
Base disulfide 0.02%, methyl propyl disulfide 0.15%, 3- hydroxyl-butanone 0.75%, ethyl butyrate 2%, ethyl acetate
0.75%, ethyl hexanoate 1.2%, methyl cyclopentenyl ketone 0.25%, vanillic aldehyde 0.6%, ethyl thioacetate 0.15%, Ding Wei
Decalactone 0.65%, NSC 97324 0.05%, diisopropyl disulfide ether 0.1%, 3- sulfydryl -2- methyl anyl alcohol 0.02%,
Butanethiol 0.05%, caproic acid 0.2%, onion oil 0.08%, propenyl propyl disulfide ether 0.05%, ethyl 2-methylbutyrate
1.8% and propylene glycol 90.83%.
The subjective appreciation of durian essence of the invention is close to natural durian fragrance, and its smell coordination is stable, true to nature
Degree is high, characteristic is strong, can be obviously improved flavor quality using durian essence of the invention.
The present invention still further provides a kind of durian essence preparation method, comprising: with propylene glycol dissolve by heating vanillic aldehyde,
After methyl cyclopentenyl ketone, propanethiol, dimethyl disulfide, dipropyl disulfide, methyl propyl disulfide, 3- hydroxyl-is added
Butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, ethyl thioacetate, delta-decalactone, NSC 97324, diisopropyl
Disulfide, 3- sulfydryl -2- methyl anyl alcohol, butanethiol, caproic acid, onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate,
It stirs evenly, obtains durian essence.
Durian 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 durian 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.
Durian essence of the invention, including following components: propanethiol, dimethyl disulfide, dipropyl disulfide, methyl-prop
Base disulfide, 3- hydroxyl-butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, methyl cyclopentenyl ketone, vanillic aldehyde, thio second
Acetoacetic ester, delta-decalactone, NSC 97324, diisopropyl disulfide ether, 3- sulfydryl -2- methyl anyl alcohol, butanethiol, caproic acid,
Onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate and propylene glycol.
Durian 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 8 to durian fragrance than more sensitive sensory evaluation person, for all sensory evaluation people
Member provides the top durian essence (obtaining by commercially available mode) of one kind as control sample, asks sensory evaluation personnel according to each reality
The fragrance degree of closeness of the durian essence and control sample of applying example offer scores within the scope of 1-9 points, and calculates average mark,
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 durian essence of the invention.
Embodiment one
The durian essence of the present embodiment, by weight percentage, comprising: propanethiol 0.1%, dimethyl disulfide
0.01%, dipropyl disulfide 0.02%, methyl propyl disulfide 0.05%, 3- hydroxyl-butanone 0.15%, ethyl butyrate
0.5%, ethyl acetate 0.1%, ethyl hexanoate 0.3%, methyl cyclopentenyl ketone 0.1%, vanillic aldehyde 0.2%, thioacetic acid second
Ester 0.05%, delta-decalactone 0.2%, NSC 97324 0.01%, diisopropyl disulfide ether 0.02%, 3- sulfydryl -2- first
Base amylalcohol 0.01%, butanethiol 0.02%, caproic acid 0.05%, onion oil 0.02%, propenyl propyl disulfide ether 0.01%, 2- first
Base ethyl butyrate 0.2% and propylene glycol 97.88%.
The durian essence sensory evaluation scoring of the present embodiment is 8.425 points.
Embodiment two
The durian essence of the present embodiment, by weight percentage, comprising: propanethiol 1%, dimethyl disulfide 0.1%, two
Dipropyl disulfide 0.2%, methyl propyl disulfide 0.5%, 3- hydroxyl-butanone 1.5%, ethyl butyrate 5%, ethyl acetate 1%,
Ethyl hexanoate 3%, methyl cyclopentenyl ketone 1%, vanillic aldehyde 2%, ethyl thioacetate 0.5%, delta-decalactone 2%, diformazan
Base trithioether 0.1%, diisopropyl disulfide ether 0.2%, 3- sulfydryl -2- methyl anyl alcohol 0.1%, butanethiol 0.2%, caproic acid
0.5%, onion oil 0.2%, propenyl propyl disulfide ether 0.1%, ethyl 2-methylbutyrate 2% and propylene glycol 78.8%.
The durian essence sensory evaluation scoring of the present embodiment is 8.675 points.
Embodiment three
The durian essence of the present embodiment, by weight percentage, comprising: propanethiol 0.3%, dimethyl disulfide
0.04%, dipropyl disulfide 0.12%, methyl propyl disulfide 0.32%, 3- hydroxyl-butanone 1.1%, ethyl butyrate 2%,
Ethyl acetate 0.8%, ethyl hexanoate 2.2%, methyl cyclopentenyl ketone 0.7%, vanillic aldehyde 0.15%, ethyl thioacetate
0.33%, delta-decalactone 1.6%, NSC 97324 0.09%, diisopropyl disulfide ether 0.08%, 3- sulfydryl -2- methyl
Amylalcohol 0.08%, butanethiol 0.17%, caproic acid 0.42%, onion oil 0.11%, propenyl propyl disulfide ether 0.04%, 2- methyl
Ethyl butyrate 0.17% and propylene glycol 89.18%.
The durian essence sensory evaluation scoring of the present embodiment is 8.725 points.
Example IV
The durian essence of the present embodiment, by weight percentage, comprising: propanethiol 0.85%, dimethyl disulfide
0.05%, dipropyl disulfide 0.06%, methyl propyl disulfide 0.26%, 3- hydroxyl-butanone 1.36%, ethyl butyrate
4.3%, ethyl acetate 0.68%, ethyl hexanoate 2.6%, methyl cyclopentenyl ketone 0.3%, vanillic aldehyde 1.4%, thioacetic acid second
Ester 0.35%, delta-decalactone 1.6%, NSC 97324 0.06%, diisopropyl disulfide ether 0.17%, 3- sulfydryl -2- first
Base amylalcohol 0.09%, butanethiol 0.13%, caproic acid 0.39%, onion oil 0.18%, propenyl propyl disulfide ether 0.03%, 2- first
Base ethyl butyrate 0.9% and propylene glycol 84.24%.
The durian essence sensory evaluation scoring of the present embodiment is 8.625 points.
Embodiment five
The durian essence of the present embodiment, by weight percentage, comprising: propanethiol 0.25%, dimethyl disulfide
0.05%, dipropyl disulfide 0.02%, methyl propyl disulfide 0.15%, 3- hydroxyl-butanone 0.75%, ethyl butyrate 2%,
Ethyl acetate 0.75%, ethyl hexanoate 1.2%, methyl cyclopentenyl ketone 0.25%, vanillic aldehyde 0.6%, ethyl thioacetate
0.15%, delta-decalactone 0.65%, NSC 97324 0.05%, diisopropyl disulfide ether 0.1%, 3- sulfydryl -2- methyl
Amylalcohol 0.02%, butanethiol 0.05%, caproic acid 0.2%, onion oil 0.08%, propenyl propyl disulfide ether 0.05%, 2- methyl
Ethyl butyrate 1.8% and propylene glycol 90.83%.
The durian essence sensory evaluation scoring of the present embodiment is 8.875 points.
Embodiment one to embodiment five durian essence subjective appreciation close to natural durian fragrance, and its fragrance is assisted
It adjusts stable, fidelity height, characteristic strong, can be obviously improved flavor quality using the durian essence of each embodiment.
The sensory evaluation scoring highest of the durian essence of embodiment five, by the proportion of the above-mentioned weight percent of the embodiment
For optimal proportion mode, the fragrance of durian essence can be made naturally to feel, stability, fidelity and flavor quality reach best.
Durian essence of the invention can be used as food additives for beverage, juice production etc., can significantly improve pomegranate
The flavor and taste of beverage contg. lotus, fruit juice.
Durian essence preparation method of the present invention can be used for preparing the durian essence of embodiment one to embodiment five, comprising:
Dissolve by heating vanillic aldehyde, after methyl cyclopentenyl ketone with propylene glycol, be added propanethiol, dimethyl disulfide, dipropyl disulfide,
Methyl propyl disulfide, 3- hydroxyl-butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, ethyl thioacetate, in the last of the ten Heavenly stems of fourth position
Ester, NSC 97324, diisopropyl disulfide ether, 3- sulfydryl -2- methyl anyl alcohol, butanethiol, caproic acid, onion oil, acrylic third
Base disulfide, ethyl 2-methylbutyrate, stir evenly, and obtain durian essence.
Durian 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 durian 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 durian essence, which is characterized in that including following components: propanethiol, dimethyl disulfide, dipropyl disulfide,
Methyl propyl disulfide, 3- hydroxyl-butanone, ethyl butyrate, ethyl acetate, ethyl hexanoate, methyl cyclopentenyl ketone, vanillic aldehyde,
Ethyl thioacetate, delta-decalactone, NSC 97324, diisopropyl disulfide ether, 3- sulfydryl -2- methyl anyl alcohol, butanethiol,
Caproic acid, onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate and propylene glycol.
2. durian essence according to claim 1, which is characterized in that by weight percentage, comprising: propanethiol 0.1%-
1%, dimethyl disulfide 0.01%-0.1%, dipropyl disulfide 0.02%-0.2%, methyl propyl disulfide 0.05%-
0.5%, 3- hydroxyl-butanone 0.15%-1.5%, ethyl butyrate 0.5%-5%, ethyl acetate 0.1%-1%, ethyl hexanoate
0.3%-3%, methyl cyclopentenyl ketone 0.1%-1%, vanillic aldehyde 0.2%-2%, ethyl thioacetate 0.05%-0.5%, fourth
Position decalactone 0.2%-2%, NSC 97324 0.01%-0.1%, diisopropyl disulfide ether 0.02%-0.2%, 3- sulfydryl-
2- methyl anyl alcohol 0.01%-0.1%, butanethiol 0.02%-0.2%, caproic acid 0.05%-0.5%, onion oil 0.02%-
0.2%, propenyl propyl disulfide ether 0.01%-0.1%, ethyl 2-methylbutyrate 0.2%-2% and propylene glycol 78.8%-
97.88%.
3. durian essence according to claim 2, which is characterized in that by weight percentage, comprising: propanethiol
0.25%, dimethyl disulfide 0.05%, dipropyl disulfide 0.02%, methyl propyl disulfide 0.15%, 3- hydroxyl-butanone
0.75%, ethyl butyrate 2%, ethyl acetate 0.75%, ethyl hexanoate 1.2%, methyl cyclopentenyl ketone 0.25%, vanillic aldehyde
0.6%, ethyl thioacetate 0.15%, delta-decalactone 0.65%, NSC 97324 0.05%, diisopropyl disulfide ether
0.1%, 3- sulfydryl -2- methyl anyl alcohol 0.02%, butanethiol 0.05%, caproic acid 0.2%, onion oil 0.08%, acrylic propyl
Disulfide 0.05%, ethyl 2-methylbutyrate 1.8% and propylene glycol 90.83%.
4. a kind of durian essence preparation method characterized by comprising dissolve by heating vanillic aldehyde, methyl cyclopentene with propylene glycol
After alcohol ketone, propanethiol, dimethyl disulfide, dipropyl disulfide, methyl propyl disulfide, 3- hydroxyl-butanone, butyric acid second is added
Ester, ethyl acetate, ethyl hexanoate, ethyl thioacetate, delta-decalactone, NSC 97324, diisopropyl disulfide ether, 3- mercapto
Base -2- methyl anyl alcohol, butanethiol, caproic acid, onion oil, propenyl propyl disulfide ether, ethyl 2-methylbutyrate, stir evenly, obtain
To durian essence.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110897141A (en) * | 2019-11-27 | 2020-03-24 | 苏州禾田香料有限公司 | Durian type edible essence containing 2-propanethiol |
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