CN110643430A - Mushroom flavor essence formula - Google Patents
Mushroom flavor essence formula Download PDFInfo
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- CN110643430A CN110643430A CN201910929318.0A CN201910929318A CN110643430A CN 110643430 A CN110643430 A CN 110643430A CN 201910929318 A CN201910929318 A CN 201910929318A CN 110643430 A CN110643430 A CN 110643430A
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- CN
- China
- Prior art keywords
- parts
- fragrance
- essence
- mushroom
- heptenal
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- 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
-
- 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
- A23L27/206—Dairy flavours
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0011—Aliphatic compounds containing S
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0096—Heterocyclic compounds containing at least two different heteroatoms, at least one being nitrogen
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses a mushroom flavor essence formula which comprises the following components in parts by weight: 5-10 parts of butyl butyrate, 10-15 parts of isoamyl butyrate, 2-8 parts of dimethyl sulfide, 3-9 parts of dimethyl disulfide, 2-10 parts of 1-octene-3-alcohol, 1-4 parts of 2-propionyl thiazole, 3-8 parts of butyl lactate, 2-9 parts of oleic acid, 6-15 parts of medium-chain triglyceride, 2-9 parts of cis-4-heptenal, 5-14 parts of farnesene, 3-8 parts of ethyl caproate, 3-6 parts of phenethyl alcohol, 3-10 parts of tetradecanoic acid and 4-10 parts of geranium oil. The cis-4-heptenal, the farnesene, the ethyl caproate and the cis-4-heptenal are added to have green grass and grease fragrance and are in cream fragrance after being diluted, so that the fragrance of the mushroom in the mushroom essence is increased, the farnesene has the fragrance of green fragrance and flower fragrance, natural fragrance can be provided, the fragrance of the mushroom in the mushroom essence is more natural, the ethyl caproate naturally exists in fruits such as pineapples, the pineapple fragrance is achieved, and the fragrance richness of the mushroom essence is improved.
Description
Technical Field
The invention relates to the field of essence, in particular to a formula of a mushroom essence.
Background
The production process of the essence comprises formulation preparation and batch production preparation. The determination of the flavor type is mainly solved by the formulation, and the form of the flavor is mainly realized by a specific process in batch production. The essence can be divided into three types of essence for daily use, edible essence and essence for other uses according to the application, the essence can be divided into six types of flower fragrance type, non-flower fragrance type, fruit fragrance type, wine fragrance type, cigarette fragrance type and food fragrance type according to the fragrance type, the essence can be divided into two types of liquid essence and powder essence according to the form, the liquid essence can be divided into three types of water-soluble essence, oil-soluble essence and emulsified essence, the water-soluble essence is formed by dissolving a fragrance base formed by blending natural spice and synthetic spice with ethanol or ethanol water solution, and other solvents such as glycerol, propylene glycol and the like are added sometimes, the water-soluble essence is mainly used for soft drinks, ice foods and wines, the oil-soluble essence is formed by dissolving the natural spice and the synthetic spice in an oil solvent or directly blending the natural spice and the synthetic spice, and the surfactant for emulsification in the emulsified essence is glyceryl monostearate, Soybean lecithin, sorbitan fatty acid ester, polyoxyethylene xylitol anhydride stearate, pectin, gelatin, gum arabic, agar, starch, sodium alginate, sodium caseinate, sodium carboxymethylcellulose and the like can play a role of an emulsion stabilizer and a thickening agent in the emulsion essence, and the essence with mushroom flavor is one of the essence.
According to the formula of the mushroom essence, the fragrance of the mushrooms is insufficient, the fragrance of the mushroom essence is not natural enough, and the fragrance richness of the mushroom essence is insufficient.
Disclosure of Invention
The invention aims to provide a shiitake essence formula, and solves the problems of insufficient shiitake aroma, unnatural aroma and insufficient aroma richness of shiitake essence.
In order to achieve the purpose, the invention is realized by the following technical scheme:
the invention provides a mushroom flavor essence formula which comprises the following components in parts by weight: 5-10 parts of butyl butyrate, 10-15 parts of isoamyl butyrate, 2-8 parts of dimethyl sulfide, 3-9 parts of dimethyl disulfide, 2-10 parts of 1-octene-3-alcohol, 1-4 parts of 2-propionyl thiazole, 3-8 parts of butyl lactate, 2-9 parts of oleic acid, 6-15 parts of medium-chain triglyceride, 2-9 parts of cis-4-heptenal, 5-14 parts of farnesene, 3-8 parts of ethyl caproate, 3-6 parts of phenethyl alcohol, 3-10 parts of tetradecanoic acid and 4-10 parts of geranium oil.
Further, the formula comprises the following components in parts by weight: 7 parts of butyl butyrate, 12 parts of isoamyl butyrate, 4 parts of dimethyl sulfide, 5 parts of dimethyl disulfide, 4 parts of 1-octen-3-ol, 2 parts of 2-propionyl thiazole, 5 parts of butyl lactate, 3 parts of oleic acid, 9 parts of medium-chain triglyceride, 4 parts of cis-4-heptenal, 8 parts of farnesene, 5 parts of ethyl hexanoate, 4 parts of phenethyl alcohol, 6 parts of tetradecanoic acid and 6 parts of geranium oil.
Further, the formula comprises the following components in parts by weight: 9 parts of butyl butyrate, 14 parts of isoamyl butyrate, 6 parts of dimethyl sulfide, 7 parts of dimethyl disulfide, 8 parts of 1-octen-3-ol, 3 parts of 2-propionyl thiazole, 7 parts of butyl lactate, 5 parts of oleic acid, 12 parts of medium-chain triglyceride, 7 parts of cis-4-heptenal, 12 parts of farnesene, 7 parts of ethyl hexanoate, 5 parts of phenethyl alcohol, 8 parts of tetradecanoic acid and 8 parts of geranium oil.
Further, the formula comprises the following components in parts by weight: 10 parts of butyl butyrate, 15 parts of isoamyl butyrate, 8 parts of dimethyl sulfide, 9 parts of dimethyl disulfide, 10 parts of 1-octen-3-ol, 4 parts of 2-propionyl thiazole, 8 parts of butyl lactate, 9 parts of oleic acid, 15 parts of medium-chain triglyceride, 9 parts of cis-4-heptenal, 14 parts of farnesene, 8 parts of ethyl hexanoate, 6 parts of phenethyl alcohol, 10 parts of tetradecanoic acid and 10 parts of geranium oil.
The invention has the beneficial effects that: the cis-4-heptenal, the farnesene, the ethyl caproate and the cis-4-heptenal are added to have green grass and grease fragrance and are in cream fragrance after being diluted, so that the fragrance of the mushroom in the mushroom essence is increased, the farnesene has the fragrance of green fragrance and flower fragrance, natural fragrance can be provided, the fragrance of the mushroom in the mushroom essence is more natural, the ethyl caproate naturally exists in fruits such as pineapples, the pineapple fragrance is achieved, and the fragrance richness of the mushroom essence is improved.
Detailed Description
The following further describes embodiments of the present invention with reference to examples. The following examples are only for illustrating the technical solutions of the present invention more clearly, and the protection scope of the present invention is not limited thereby.
Example 1
The invention provides a mushroom flavor essence formula which comprises the following components in parts by weight: 5 parts of butyl butyrate, 10 parts of isoamyl butyrate, 2 parts of dimethyl sulfide, 3 parts of dimethyl disulfide, 2 parts of 1-octen-3-ol, 1 part of 2-propionyl thiazole, 3 parts of butyl lactate, 2 parts of oleic acid, 6 parts of medium-chain triglyceride, 2 parts of cis-4-heptenal, 5 parts of farnesene, 3 parts of ethyl hexanoate, 3 parts of phenethyl alcohol, 3 parts of tetradecanoic acid and 4 parts of geranium oil.
Example 2
The invention provides a mushroom flavor essence formula which comprises the following components in parts by weight: 7 parts of butyl butyrate, 12 parts of isoamyl butyrate, 4 parts of dimethyl sulfide, 5 parts of dimethyl disulfide, 4 parts of 1-octen-3-ol, 2 parts of 2-propionyl thiazole, 5 parts of butyl lactate, 3 parts of oleic acid, 9 parts of medium-chain triglyceride, 4 parts of cis-4-heptenal, 8 parts of farnesene, 5 parts of ethyl hexanoate, 4 parts of phenethyl alcohol, 6 parts of tetradecanoic acid and 6 parts of geranium oil.
Example 3
The invention provides a mushroom flavor essence formula which comprises the following components in parts by weight: 9 parts of butyl butyrate, 14 parts of isoamyl butyrate, 6 parts of dimethyl sulfide, 7 parts of dimethyl disulfide, 8 parts of 1-octen-3-ol, 3 parts of 2-propionyl thiazole, 7 parts of butyl lactate, 5 parts of oleic acid, 12 parts of medium-chain triglyceride, 7 parts of cis-4-heptenal, 12 parts of farnesene, 7 parts of ethyl hexanoate, 5 parts of phenethyl alcohol, 8 parts of tetradecanoic acid and 8 parts of geranium oil.
Example 4
The invention provides a mushroom flavor essence formula which comprises the following components in parts by weight: 10 parts of butyl butyrate, 15 parts of isoamyl butyrate, 8 parts of dimethyl sulfide, 9 parts of dimethyl disulfide, 10 parts of 1-octen-3-ol, 4 parts of 2-propionyl thiazole, 8 parts of butyl lactate, 9 parts of oleic acid, 15 parts of medium-chain triglyceride, 9 parts of cis-4-heptenal, 14 parts of farnesene, 8 parts of ethyl hexanoate, 6 parts of phenethyl alcohol, 10 parts of tetradecanoic acid and 10 parts of geranium oil.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (4)
1. The formula of the mushroom flavor essence is characterized by comprising the following components in parts by weight: 5-10 parts of butyl butyrate, 10-15 parts of isoamyl butyrate, 2-8 parts of dimethyl sulfide, 3-9 parts of dimethyl disulfide, 2-10 parts of 1-octene-3-alcohol, 1-4 parts of 2-propionyl thiazole, 3-8 parts of butyl lactate, 2-9 parts of oleic acid, 6-15 parts of medium-chain triglyceride, 2-9 parts of cis-4-heptenal, 5-14 parts of farnesene, 3-8 parts of ethyl caproate, 3-6 parts of phenethyl alcohol, 3-10 parts of tetradecanoic acid and 4-10 parts of geranium oil.
2. The shiitake mushroom flavor formula according to claim 1, wherein the formula comprises the following components in parts by weight: 7 parts of butyl butyrate, 12 parts of isoamyl butyrate, 4 parts of dimethyl sulfide, 5 parts of dimethyl disulfide, 4 parts of 1-octen-3-ol, 2 parts of 2-propionyl thiazole, 5 parts of butyl lactate, 3 parts of oleic acid, 9 parts of medium-chain triglyceride, 4 parts of cis-4-heptenal, 8 parts of farnesene, 5 parts of ethyl hexanoate, 4 parts of phenethyl alcohol, 6 parts of tetradecanoic acid and 6 parts of geranium oil.
3. The shiitake mushroom flavor formula according to claim 1, wherein the formula comprises the following components in parts by weight: 9 parts of butyl butyrate, 14 parts of isoamyl butyrate, 6 parts of dimethyl sulfide, 7 parts of dimethyl disulfide, 8 parts of 1-octen-3-ol, 3 parts of 2-propionyl thiazole, 7 parts of butyl lactate, 5 parts of oleic acid, 12 parts of medium-chain triglyceride, 7 parts of cis-4-heptenal, 12 parts of farnesene, 7 parts of ethyl hexanoate, 5 parts of phenethyl alcohol, 8 parts of tetradecanoic acid and 8 parts of geranium oil.
4. The shiitake mushroom flavor formula according to claim 1, wherein the formula comprises the following components in parts by weight: 10 parts of butyl butyrate, 15 parts of isoamyl butyrate, 8 parts of dimethyl sulfide, 9 parts of dimethyl disulfide, 10 parts of 1-octen-3-ol, 4 parts of 2-propionyl thiazole, 8 parts of butyl lactate, 9 parts of oleic acid, 15 parts of medium-chain triglyceride, 9 parts of cis-4-heptenal, 14 parts of farnesene, 8 parts of ethyl hexanoate, 6 parts of phenethyl alcohol, 10 parts of tetradecanoic acid and 10 parts of geranium oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910929318.0A CN110643430A (en) | 2019-09-29 | 2019-09-29 | Mushroom flavor essence formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910929318.0A CN110643430A (en) | 2019-09-29 | 2019-09-29 | Mushroom flavor essence formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110643430A true CN110643430A (en) | 2020-01-03 |
Family
ID=69011844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910929318.0A Withdrawn CN110643430A (en) | 2019-09-29 | 2019-09-29 | Mushroom flavor essence formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110643430A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113088392A (en) * | 2021-04-26 | 2021-07-09 | 江苏省农业科学院 | Feicheng Baili essence |
-
2019
- 2019-09-29 CN CN201910929318.0A patent/CN110643430A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113088392A (en) * | 2021-04-26 | 2021-07-09 | 江苏省农业科学院 | Feicheng Baili essence |
| CN113088392B (en) * | 2021-04-26 | 2024-02-09 | 江苏省农业科学院 | Essence for Feicheng Baili |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200103 |