CN111876252A - Lemon oil essence and preparation method thereof - Google Patents
Lemon oil essence and preparation method thereof Download PDFInfo
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- CN111876252A CN111876252A CN202010765308.0A CN202010765308A CN111876252A CN 111876252 A CN111876252 A CN 111876252A CN 202010765308 A CN202010765308 A CN 202010765308A CN 111876252 A CN111876252 A CN 111876252A
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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
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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
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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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
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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
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Abstract
The invention belongs to the technical field of food additives, and particularly relates to lemon oil essence and a preparation method thereof. The lemon oil essence comprises the following raw materials in parts by weight: 10-20 parts of plant essential oil, 45-65 parts of a fixative, 20-30 parts of aromatic alcohol, 3-5 parts of limonene, 1-2 parts of aldehyde component, 0.3-0.7 part of ester component, 0.04-0.07 part of vanillyl alcohol, 0.4-0.6 part of enol component and 0.01-0.03 part of antioxidant; the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil. The lemon oil essence provided by the invention is added into soft sweets, has fresh and sweet lemon fragrance, pleasant fragrance, good temperature resistance and lasting fragrance, lemon juice is not required to be added when the lemon oil essence is added into the soft sweets, and meanwhile, the lemon oil essence prepared by the invention has excellent stability, can keep lasting fragrance, and is not oxidized, discolored and flocculated.
Description
Technical Field
The invention belongs to the technical field of food additives, and particularly relates to lemon oil essence and a preparation method thereof.
Background
The essence is a concentrated aromatic oil which is synthesized by people and imitates the smell of fruits and natural spices. It is an artificial perfume. It is used for preparing food, cosmetics and cigarette. The edible essence is prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food. Including various essences of water and oil of fruits, milk, poultry, meat, vegetables, nuts, preserves, emulsion, wine and the like, and is suitable for foods such as beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, cans, wine and the like. The edible essence can be in the form of liquid, powder, microcapsule, slurry, etc.
Lemon (scientific name: Citrus limon (L.) burm. f.) is a plant of genus Citrus of family rutaceae, and is also known as lemon fruit, bergamot, motherwort fruit, etc. The main chemical components of lemon oil in different producing areas are different, and the fragrance of the lemon oil is also different. The main fragrance components of American lemon oil and Argentina lemon oil are 39 and 41 respectively. Both the american lemon oil and the argentine lemon oil contain higher limonene. The American lemon oil and the Argentina lemon oil contain common aroma components as follows: alpha-phellandrene, beta-sesquiphellandrene, bisabolene, beta-curcumene, gamma-terpinene, alpha-terpinolene, alpha-pinene, beta-pinene, limonene, trans-ocimene, camphene, alpha-bergamotene, sabinene, myrcene, p-cymene, linalool, citronellal, terpinen-4-ol, alpha-terpineol, decanal, geranial, alpha-terpinene, neryl acetate, geranyl acetate, elenol (brain), neral diacetal, trans-caryophyllene, citral diacetal, alpha-bisabolol, 5, 7-dimethoxycoumarin. Comparing the unique aroma components of Argentina lemon oil, American lemon oil: geraniol, nerol, myristyl aldehyde, citronellyl butyrate, n-tetradecane, trans-bergamotene, valencene, dicyclopentadiene, and steviol; comparing the unique aroma components of the American lemon oil, Argentina lemon oil: nonanal, cis-limonene oxide, neral, alpha-lupinene, beta-santalol, juniper-1, 4-diene, alpha-cineole, farnesene, caryophyllene epoxide, and isoanisic lactone.
Lemon essence belongs to one of edible essences, but most of the lemon essences sold in the market at present mainly use artificially synthesized raw materials, so unsafe factors exist during eating, and the aroma is not vivid and attractive enough. At present, the traditional lemon essence is not vivid in flavor and weak in natural sense in the application process, so that the flavor quality of lemon products is reduced and the lemon essence is not loved by consumers. In addition, when the corresponding perfume is added, the strong fragrance is ensured, the problems of instability of the essence such as easy oxidation, discoloration and flocculation when the essence is exposed in the air are brought, the temperature resistance is poor, and the fragrance can not be kept for a long time.
Disclosure of Invention
In order to solve the technical problems, the invention provides a lemon oil essence in a first aspect, which comprises the following raw materials in parts by weight: 10-20 parts of plant essential oil, 45-65 parts of a fixative, 20-30 parts of aromatic alcohol, 3-5 parts of limonene, 1-2 parts of an aldehyde component and 0.3-0.7 part of an ester component; the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil.
As a preferable technical scheme, the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is (1-1.4): 1: (10-15).
As a preferable technical scheme, the sweet orange oil is selected from one or more of single sweet orange oil, quintuple sweet orange oil and tenfold sweet orange oil.
As a preferred technical solution, the aldehyde component is selected from one or more of n-octyl aldehyde, citral, sinal, benzaldehyde, n-nonyl aldehyde, decanal, vanillin, butyraldehyde, heliotropin, 5-methylfurfural, phenylacetaldehyde, isobutyraldehyde, and isovaleraldehyde.
As a preferred technical scheme, the ester component is selected from one or more of butyl acetate, ethyl 2-methyl butyrate, geranyl acetate, allyl caproate, ethyl butyrate, hexyl butyrate, allyl caproate, geranyl acetate, methyl dihydrojasmonate, isoamyl isovalerate, isoamyl acetate and allyl cyclohexylpropionate.
As a preferable technical scheme, the lemon oil essence also comprises the following raw materials in parts by weight: 0.4-0.6 part of enol component and 0.01-0.03 part of antioxidant.
As a preferred technical scheme, the enol component comprises linalool, nerol and alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: (1.5-2.5): (1.5-2.5).
As a preferred technical scheme, the enol component comprises linalool, nerol and alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: (1.5-2.5): (1.5-2.5).
As a preferable technical scheme, the fragrance fixative is selected from one or more of phenoxyisobutyrate, phenoxyethanol, triacetin, propylene glycol, glycerol and sorbitol.
The second aspect of the invention provides a preparation method of the lemon oil essence, which comprises the following steps: uniformly stirring plant essential oil, a fixative, aromatic alcohol, limonene, an aldehyde component, an ester component, an enol component and an antioxidant to obtain the lemon oil essence.
The invention also provides the application of the lemon oil essence in soft sweets.
Has the advantages that: the lemon oil essence provided by the invention is added into soft sweets, has fresh and sweet lemon fragrance, pleasant fragrance and lasting fragrance, lemon juice is not required to be added when the lemon oil essence is added into the soft sweets, and meanwhile, the lemon oil essence prepared by the invention has excellent stability, keeps the fragrance lasting, and is not oxidized, discolored and flocculated.
Detailed Description
The technical features of the technical solutions provided by the present invention are further clearly and completely described below with reference to the specific embodiments, and the scope of protection is not limited thereto.
The words "preferred", "more preferred", and the like, in the present invention refer to embodiments of the invention that may provide certain benefits, under certain circumstances. However, other embodiments may be preferred, under the same or other circumstances. Furthermore, the recitation of one or more preferred embodiments does not imply that other embodiments are not useful, nor is it intended to exclude other embodiments from the scope of the invention.
In order to solve the technical problems, the invention provides a lemon oil essence in a first aspect, which comprises the following raw materials in parts by weight: 10-20 parts of plant essential oil, 45-65 parts of a fixative, 20-30 parts of aromatic alcohol, 3-5 parts of limonene, 1-2 parts of an aldehyde component and 0.3-0.7 part of an ester component.
In one embodiment, the lemon oil essence comprises the following raw materials in parts by weight: 15 parts of plant essential oil, 55 parts of fixative, 25 parts of aromatic alcohol, 4 parts of limonene, 1.4 parts of aldehyde component and 0.6 part of ester component.
Plant essential oil
In one embodiment, the plant essential oils include sweet orange oil, lime oil, lemon oil.
In one embodiment, the mass ratio of the sweet orange oil, the lime oil and the lemon oil is (1-1.4): 1: (10-15); preferably, the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is 1.2: 1: 12.
in one embodiment, the sweet orange oil is selected from one or more of single sweet orange oil, quintuple sweet orange oil, tenfold sweet orange oil; preferably, the sweet orange oil is single sweet orange oil, and the single sweet orange oil is purchased from Shanghai field industry Co.
In one embodiment, the lime oil is distilled lime oil, which is purchased from ajar (shanghai) flavors, inc.
In one embodiment, the lemon oil is purchased from yijia (shanghai) spices, inc.
In the invention, the lemon oil is obtained by squeezing fresh peel of lemon. A yellow liquid. Has strong lemon fragrance. The density is 0.857-0.862. The refractive index is 1.472 to 1.475(20 ℃). The specific rotation is +57 DEG to +65 deg. The main component is ramie, and the content is about 80-90%. The fragrance is mainly due to the fact that the fragrance contains 3% -5.5% of citral. Can be used for preparing beverage (such as fruit juice, soda water, etc.) essence, fruit-flavored toothpaste essence, etc. Processing to obtain the final product. Lemon oil is the essence of lemon, extracted from the fresh peel of lemon by advanced cold-grinding processing technology, and is yellow and green. Can be used as food additive for flavoring; the aromatic agent can remove the peculiar smell of cars, high-grade clothes and rooms and habitable rooms; the product can be used as massage oil for refreshing; can be used for caring skin, fumigating body, washing face, and removing mottle. Lemon oil is used as an important cigarette flavor and is mainly used for increasing the fresh and sweet fruity flavor of products. Limonene has a pleasant citrus scent, but is chemically unstable and susceptible to oxidative deterioration when exposed to air.
Perfume fixative
In one embodiment, the fixative is selected from one or more of phenoxyisobutyrate, phenoxyethanol, triacetin, propylene glycol, glycerol, sorbitol; preferably, the fixative is glycerol triacetate (CAS number 102-76-1).
In the present invention, the molecular formula of the triacetin is C9H14O6CAS number 102-76-1, colorless oily liquid, weak fruity and meaty sweet taste, and bitter taste at low concentration.
Aromatic alcohol
In one embodiment, the aromatic alcohol is selected from one or more of benzyl alcohol, phenethyl alcohol, vanillyl alcohol; preferably, the aromatic alcohol is a mixture of benzyl alcohol and vanillyl alcohol.
In one embodiment, the mass ratio of benzyl alcohol to vanillyl alcohol is (450-): 1; preferably, the mass ratio of the benzyl alcohol to the vanillyl alcohol is 500: 1.
in the present invention, the benzyl alcohol is one of the simplest aromatic alcohols and can be regarded as phenyl-substituted carbinols. Most of the essential oils in nature exist in the form of esters, such as jasmine oil, hyacinth oil and peru balsam. Is a very useful fixative, and is an essential spice for blending essence such as jasmine, evening primrose, ylang-ylang, etc. The soap is used for preparing the soap; daily cosmetic essence. But benzyl alcohol can slowly and naturally oxidize, and a part of benzyl alcohol generates benzaldehyde and benzyl ether, so that the commercial product always has almond fragrance, and is not suitable for long-term storage.
In the invention, the vanillyl alcohol is named as Chinese: 4-hydroxy-3-methoxybenzyl alcohol, 3-methoxy-4-hydroxybenzyl alcohol, 4-hydroxy-3-methoxybenzyl alcohol, vanillin, vanillyl alcohol with CAS number of 498-00-0, extracted from tuber of Gastrodia elata Bl.
Limonene
In the invention, the limonene is a natural monoterpene and is widely used as an essence and flavor additive in food, namely limonene and monoterpene compounds, and a colorless oily liquid has a lemon-like fragrance.
In one embodiment, the limonene is D-limonene.
In the present invention, the D-limonene is presentThe relative molecular mass of the lemon grass oil, the pine needle oil, the vanilla oil and the turpentine is 136.24, and the component C is10H16The CAS number is 5989-27-5, is lemon liquid, is insoluble in water and can be easily mixed with ethanol.
Aldehyde component
In one embodiment, the aldehyde component is selected from one or more of n-octanal, citral, sinal, benzaldehyde, n-nonanal, decanal, vanillin, butyraldehyde, heliotropin, 5-methylfurfural, phenylacetaldehyde, isobutyraldehyde, isovaleraldehyde; preferably, the aldehyde component is selected from one or more of n-octanal, citral, sinal, benzaldehyde, and n-nonanal; more preferably, the aldehyde component is a mixture of n-octanal, citral, sinal, benzaldehyde, and n-nonanal.
In one embodiment, the mass ratio of n-octanal, citral, sinal, benzaldehyde, and n-nonanal is (1.5-2.5): (110-140): 1: (8-12): (2.5-3.5); preferably, the mass ratio of the n-octanal, the citral, the sinal, the benzaldehyde and the n-nonanal is 2: 130: 1: 10: 3.
in the invention, the n-octanal is used for preparing essence of roses, carnation, orange flowers, orange colognes and the like in the flavor industry, is used for generating sweet orange fragrance in the food industry, has the CAS number of 124-13-0, has fragrance similar to roses and orange peels under extreme dilution, and is easily oxidized into caprylic acid in exposed air.
In the invention, the citral is named as 3,7-dimethyl-2, 6-octadiene and natural citral with a molecular formula of C10H16O, one of the most important representatives of open-chain monoterpenes, is present in citronella oil and litsea cubeba oil. Natural citral is a mixture of two geometric isomers, CAS No. 5392-40-5, soluble in oils, propylene glycol and ethanol, and insoluble in glycerol and water.
In the invention, the sweet orange aldehyde is natural sweet orange aldehyde which is purchased from Shanghai field industry Co.
In the present invention, the Benzaldehyde (British name: Benzaldehyde) is an organic compound obtained by substituting hydrogen of formaldehyde with benzeneCompound of the formula C7H6O, molecular weight of 106.12, colorless liquid, boiling point of 178-185 ℃, relative density of 1.0440 and refractive index of 1.5440-1.5460. It is found in hyacinth, citronella, cinnamon, iris, and petroselinum roseum. Has bitter almond, cherry and nut flavor; it is a colorless liquid at room temperature with a distinctive almond odor. Benzaldehyde is the main component of the bitter almond oil extract, and can also be extracted from apricot, cherry, laurel leaf and peach pit. The compound is also present in the nut and nut in a glycoside-bound form (Amygdalin) with CAS number 100-52-7.
In the invention, the n-nonanal is a chemical, is used for preparing artificial rose oil, rose essence and the like, can be used for food, and has a CAS number of 124-19-6.
Ester component
In one embodiment, the ester component is selected from one or more of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate, allyl hexanoate, ethyl butyrate, hexyl butyrate, allyl hexanoate, geranyl acetate, methyl dihydrojasmonate, isoamyl isovalerate, isoamyl acetate, and allyl cyclohexylpropionate; preferably, the ester component is selected from one or more of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate; more preferably, the ester component is a mixture of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate, allyl hexanoate.
In one embodiment, the mass ratio of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate, and allyl hexanoate is (5-8): 1: (15-25): (1.3-1.6); preferably, the mass ratio of the butyl acetate, the ethyl 2-methylbutyrate, the geranyl acetate and the allyl caproate is 6: 1: 20: 1.5.
in the invention, the butyl acetate is n-butyl acetate, and is colorless and transparent liquid with pleasant fruity odor. The lower homologues are poorly soluble in water; it is miscible with organic solvents such as alcohol, ether and ketone, and is flammable.
In the invention, the ethyl 2-methylbutyrate is a chemical substance with the molecular formula of C7H14O2CAS number 7452-79-1.
The geranyl acetate is a medicine, is colorless to light yellow liquid with the fragrance of roses and lavender, is used for preparing essence of roses, orange flowers, sweet-scented osmanthus and the like, is easy to dissolve in organic solvents such as ethanol, acetone, ethyl acetate and the like, is slightly soluble in propylene glycol, is insoluble in water and glycerol, has CAS number 105-87-3, and is also named as: geranyl acetate; 2, 6-dimethyl-2, 6-octadiene-8-acetate; 2, 6-dimethyl-2, 6-octadien-8-ol ester acid ester; trans-3, 7-dimethyl-2, 6-octadien-1-ol acetate. The esterification method is mainly adopted. Is prepared from geranium oil and glacial acetic acid through esterifying. Acetic anhydride and geraniol are used as raw materials, esterification reaction is carried out in the presence of sodium carbonate, and then neutralization, washing, drying and distillation are carried out to obtain the product. Or extracted from natural materials such as Cymbopogon Citrari, herba Rosae Rugosae, folium Citri Junoris, and YUNTU.
In the present invention, the allyl caproate is given the english name: allhexanoate, alias name: allyl hexanoate, pyrenal, 2-propenyl hexanoate, bromelain, 2-allyl hexanoate, nonadecaldehyde and bromelain, and has a molecular formula of C9H16O2Molecular weight: 156.22 CAS number 123-68-2, colorless or light yellow liquid, pineapple flavor, easy solubility in organic solvent, and water insolubility.
In one embodiment, the lemon oil essence further comprises the following raw materials in parts by weight: 0.4-0.6 part of enol component and 0.01-0.03 part of antioxidant.
In a preferred embodiment, the lemon oil essence further comprises the following raw materials in parts by weight: 0.5 part of enol component and 0.02 part of antioxidant.
Enol component
In one embodiment, the olefinic alcohol component includes linalool, nerol, alpha-terpineol.
In one embodiment, the mass ratio of linalool, nerol and alpha-terpineol is 1: (1.5-2.5): (1.5-2.5); preferably, the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: 2: 2.
in the invention, the molecular formula of the linalool is C10H18O, belongs to chain terpene alcohols, is colorless liquid, has lily of the valley fragrance, but has different fragrances according to sources, and has CAS number of 78-70-6, alias 3, 7-dimethyl-1, 6-octadiene-3-ol, linalool and linalool. Linalool has good fragrance and low boiling point. The high content of the oil comprises linaloe leaf oil, linaloe oil, galois oil, rosewood oil, coriander seed oil, cabbage leaf oil, lavender oil, bitter orange leaf oil, bergamot oil, clary sage oil and a plurality of flower (jasmine, rose, bitter orange, orange flower, orchids and the like) oil. Linalool is also ranked first among the aroma components of green tea.
In the invention, the nerol, cis-3,7-Dimethyl-2,6-octadienol and cis-3,7-Dimethyl-2,6-octadienol have a molecular formula C10H18O, molecular weight 154.25, has pleasant rose and orange fragrance, a relatively flat and lemon-like fruity fragrance, nerol is an isomer of geraniol, which is softer and more elegant than geraniol, relatively cleaner, and has a fresh scent and a citrus note, CAS number 106-25-2, source: citrus sinensis, fructus Citri Sarcodactylis, and Lonicera Japonica.
In the invention, the chemical formula of the alpha-terpineol is C10H18O, molecular weight is 154.25, colorless liquid or low-melting-point transparent crystal, has clove flavor, is combustible, has melting point of 12-14 ℃, boiling point of 214-. 1 part terpineol is soluble in 2 parts by volume of 70% ethanol solution and slightly soluble in water and glycerol. Has camphor smell and pungent taste; the main agent of lilac essence has strong alkali resistance, is suitable for soap essence, and the acetate has citron and lavender fragrance, and is used for preparing essence. The alpha-terpineol is purchased from Chongqing Zhengyuan commercial Co., Ltd.
Antioxidant agent
In one embodiment, the antioxidant is selected from one or more of 4-hydroxy-3-tert-butyl methyl ether, butylated hydroxytoluene, gallic acid ester, citric acid, ascorbic acid, rosemary extract, oryzanol, sesamolin, tocopherol, squalene; preferably, the antioxidant is 4-hydroxy-3-tert-butyl methyl ether.
In the invention, the 4-hydroxy-3-tert-butyl anisole has the CAS number of 121-00-6 and the molecular formula: c11H16O2Molecular weight: 180.2435.
in the research process, the inventor finds that the addition of n-octanal, lemon oil, citral and benzyl alcohol into the lemon oil essence can have fresh and sweet lemon fragrance, but the lemon oil essence is easy to oxidize and deteriorate after being exposed in the air for 6 months. The antioxidant can improve the stability of the chemical structure of limonene in the lemon oil, prevent n-octyl aldehyde from being oxidized into octanoic acid, prevent benzyl alcohol from being oxidized into benzaldehyde and benzyl ether, and prevent citral from being oxidized. In addition, the inventor unexpectedly finds in the further research process that when the antioxidant is 4-hydroxy-3-tert-butyl methyl ether and the fixative is glycerol triacetate, the addition of linalool, nerol and alpha-terpineol can improve the temperature resistance and stability of the essence, and simultaneously maintain the lasting fragrance, the inventor guesses that the reason is probably because linalool, nerol and alpha-terpineol are isomers each other and contain hydroxy and carbon double bonds, linalool and nerol are chain-shaped, alpha-terpineol is annular, and interacts with glycerol triacetate to maintain the fragrance of lemon for a long time, and the fragrance of the lemon can be reduced by the interaction with 4-hydroxy-3-tert-butyl methyl ether, butyl acetate, ethyl 2-methylbutyrate, geranyl acetate, allyl caproate and the like, the temperature resistance and stability of the essence are improved, and the phenomena of color change and flocculation can not occur even if the essence is stored for 1 month at 60 ℃ or under the illumination condition.
The second aspect of the invention provides a preparation method of the lemon oil essence, which comprises the following steps: uniformly stirring plant essential oil, a fixative, aromatic alcohol, limonene, an aldehyde component, an ester component, an enol component and an antioxidant to obtain the lemon oil essence.
The invention also provides the application of the lemon oil essence in soft sweets.
The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.
In addition, the starting materials used are all commercially available, unless otherwise specified.
Examples
Example 1
Embodiment 1 provides a lemon oil essence, which comprises the following raw materials in parts by weight: 10 parts of plant essential oil, 45 parts of a fixative, 20 parts of aromatic alcohol, 3 parts of limonene, 1 part of aldehyde component, 0.3 part of ester component, 0.4 part of enol component and 0.01 part of antioxidant;
the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil; the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is 1: 1: 10; the sweet orange oil is single sweet orange oil and is purchased from Shanghai field industry Co., Ltd; the lime oil is distilled lime oil, purchased from ajar (Shanghai) spices, Inc.; the lemon oil was purchased from yijia (shanghai) spices, inc;
the fixative is glycerol triacetate (CAS number is 102-76-1);
the aromatic alcohol is a mixture of benzyl alcohol and vanillyl alcohol; the mass ratio of the benzyl alcohol to the vanillyl alcohol (CAS number is 498-00-0) is 450: 1;
the limonene is D-limonene (CAS number is 5989-27-5);
the aldehyde component is a mixture of n-octanal, citral, sinenseal, benzaldehyde and n-nonanal; the mass ratio of the n-octanal to the citral (CAS No. 5392-40-5), the sinealdehyde to the benzaldehyde to the n-nonanal is 1.5: 110: 1: 8: 2.5; the sweet orange aldehyde is natural sweet orange aldehyde and is purchased from Shanghai Tianbian industry Co., Ltd;
the ester component is a mixture of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate; the mass ratio of the butyl acetate to the ethyl 2-methylbutyrate (CAS number 7452-79-1), to the geranyl acetate (CAS number 105-87-3), to the allyl caproate (CAS number 123-68-2) is 5: 1: 15: 1.3;
the enol component comprises linalool (CAS number is 78-70-6), nerol (CAS number is 106-25-2), and alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: 1.5: 1.5; the alpha-terpineol is purchased from Chongqing Zhengyuan commercial and trade company Limited;
the antioxidant is 4-hydroxy-3-tert-butyl methyl ether (CAS number 121-00-6).
The preparation method of the lemon oil essence comprises the following steps: uniformly stirring plant essential oil, a fixative, aromatic alcohol, limonene, an aldehyde component, an ester component, an enol component and an antioxidant to obtain the lemon oil essence.
Example 2
Embodiment 2 provides a lemon oil essence, which comprises the following raw materials in parts by weight: 20 parts of plant essential oil, 65 parts of a fragrance fixative, 30 parts of aromatic alcohol, 5 parts of limonene, 2 parts of aldehyde components, 0.7 part of ester components, 0.6 part of enol components and 0.03 part of antioxidant;
the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil; the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is 1.4: 1: 15; the sweet orange oil is single sweet orange oil and is purchased from Shanghai field industry Co., Ltd; the lime oil is distilled lime oil, purchased from ajar (Shanghai) spices, Inc.; the lemon oil was purchased from yijia (shanghai) spices, inc;
the fixative is glycerol triacetate (CAS number is 102-76-1);
the aromatic alcohol is a mixture of benzyl alcohol and vanillyl alcohol; the mass ratio of the benzyl alcohol to the vanillyl alcohol (CAS number is 498-00-0) is 550: 1;
the limonene is D-limonene (CAS number is 5989-27-5);
the aldehyde component is a mixture of n-octanal, citral, sinenseal, benzaldehyde and n-nonanal; the mass ratio of the n-octanal to the citral (CAS No. 5392-40-5), the sinealdehyde to the benzaldehyde to the n-nonanal is 2.5: 140: 1: 12: 3.5; the sweet orange aldehyde is natural sweet orange aldehyde and is purchased from Shanghai Tianbian industry Co., Ltd;
the ester component is a mixture of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate; the mass ratio of the butyl acetate to the ethyl 2-methylbutyrate (CAS number 7452-79-1), to the geranyl acetate (CAS number 105-87-3), to the allyl caproate (CAS number 123-68-2) is 8: 1: 25: 1.6;
the enol component comprises linalool (CAS number is 78-70-6), nerol (CAS number is 106-25-2), and alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: 2.5: 2.5; the alpha-terpineol is purchased from Chongqing Zhengyuan commercial and trade company Limited;
the antioxidant is 4-hydroxy-3-tert-butyl methyl ether (CAS number 121-00-6).
The preparation method of the lemon oil essence is the same as that of the example 1.
Example 3
Embodiment 3 provides a lemon oil essence, which comprises the following raw materials in parts by weight: 15 parts of plant essential oil, 55 parts of a fixative, 25 parts of aromatic alcohol, 4 parts of limonene, 1.4 parts of aldehyde components, 0.6 part of ester components, 0.5 part of enol components and 0.02 part of antioxidants;
the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil; the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is 1.2: 1: 12; the sweet orange oil is single sweet orange oil and is purchased from Shanghai field industry Co., Ltd; the lime oil is distilled lime oil, purchased from ajar (Shanghai) spices, Inc.; the lemon oil was purchased from yijia (shanghai) spices, inc;
the fixative is glycerol triacetate (CAS number is 102-76-1);
the aromatic alcohol is a mixture of benzyl alcohol and vanillyl alcohol; the mass ratio of the benzyl alcohol to the vanillyl alcohol (CAS number is 498-00-0) is 500: 1;
the limonene is D-limonene (CAS number is 5989-27-5);
the aldehyde component is a mixture of n-octanal, citral, sinenseal, benzaldehyde and n-nonanal; the mass ratio of the n-octanal to the citral (CAS No. 5392-40-5), the sinealdehyde to the benzaldehyde to the n-nonanal is 2: 130: 1: 10: 3; the sweet orange aldehyde is natural sweet orange aldehyde and is purchased from Shanghai Tianbian industry Co., Ltd;
the ester component is a mixture of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate; the mass ratio of the butyl acetate to the ethyl 2-methylbutyrate (CAS number 7452-79-1), to the geranyl acetate (CAS number 105-87-3), to the allyl caproate (CAS number 123-68-2) is 6: 1: 20: 1.5;
the enol component comprises linalool (CAS number is 78-70-6), nerol (CAS number is 106-25-2), and alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: 2: 2; the alpha-terpineol is purchased from Chongqing Zhengyuan commercial and trade company Limited;
the antioxidant is 4-hydroxy-3-tert-butyl methyl ether (CAS number 121-00-6).
The preparation method of the lemon oil essence is the same as that of the example 1.
Example 4
Example 4 provides a lemon oil essence and a preparation method thereof, which are the same as those in example 3, except that the fixative is glycerol.
Example 5
Example 5 provides a lemon oil flavor and a method of making the same as example 3, except that the antioxidant is ascorbic acid.
Example 6
Embodiment 6 provides a lemon oil essence and a preparation method thereof, which are the same as those in embodiment 3, except that the mass ratio of linalool, nerol and alpha-terpineol is 1: 2: 0.
example 7
Example 7 provides a lemon oil essence and a preparation method thereof, which are the same as those in example 3, except that the mass ratio of linalool, nerol and alpha-terpineol is 0: 0: 2.
example 8
Embodiment 8 provides a lemon oil essence and a preparation method thereof, which are the same as those in embodiment 3, except that the mass ratio of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate is 6: 1: 0: 1.5.
example 9
Embodiment 9 provides a lemon oil essence and a preparation method thereof, which are the same as those in embodiment 3, except that the mass ratio of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate and allyl caproate is 6: 1: 20: 0.
performance testing
1. Sensory evaluation: selecting 90 evaluators sensitive to lemon fragrance, carrying out simulation evaluation in the early stage, displaying that the sensory evaluators can distinguish the difference between lemon fragrance samples with different degrees, carrying out fragrance evaluation on the lemon oil essence described in the examples 1-9 (within 24 hours), avoiding discussion in the evaluation process, and evaluating the next sample after a rest after each sample is evaluated; and analyzing and removing abnormal values by adopting a Q test method, then averaging the evaluation scores, and then grading. A: 9-10 minutes, fresh and sweet lemon fragrance and pleasant fragrance; b: 6-8 minutes, the lemon fragrance is relatively strong; c: 4-5 points, the lemon fragrance is general; d: and the fragrance of the lemon is weak after 0-3 minutes, and the test results are shown in table 1.
2. Fragrance lasting: the lemon oil essences described in examples 1 to 9 were left at 25 ℃ for one week, and the flavor of the lemon oil essences described in examples 1 to 9 after one week was measured by the above-mentioned sensory evaluation method, and the results of the measurement are shown in table 1.
TABLE 1
3. Stability: the lemon oil essences described in examples 1 to 9 were exposed to air at 25 ℃ for 6 months, and observed for discoloration and flocculation, wherein no discoloration and flocculation was recorded as a, discoloration and flocculation was recorded as B, discoloration and flocculation were recorded as C, and discoloration and flocculation were recorded as D, and the test results are shown in table 2.
4. Thermal stability: the lemon oil essences described in examples 1 to 9 were exposed to air at 60 ℃ for 1 month to observe whether discoloration or flocculation occurred, wherein no discoloration or flocculation was marked as a, discoloration or flocculation was marked as B, discoloration or flocculation was marked as C, and discoloration or flocculation was marked as D, and the test results are shown in table 2.
5. Light stability: the lemon oil essences described in examples 1 to 9 were exposed to light for 1 month, and observed for the occurrence of discoloration and flocculation, wherein the absence of discoloration and flocculation is marked as a, the absence of discoloration and flocculation is marked as B, the absence of discoloration and flocculation is marked as C, and the presence of discoloration and flocculation is marked as D, and the test results are shown in table 2.
TABLE 2
The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Also, where numerical ranges are used in the claims, subranges therein are included, and variations in these ranges are also to be construed as possible being covered by the appended claims.
Claims (10)
1. The lemon oil essence is characterized by comprising the following raw materials in parts by weight: 10-20 parts of plant essential oil, 45-65 parts of a fixative, 20-30 parts of aromatic alcohol, 3-5 parts of limonene, 1-2 parts of an aldehyde component and 0.3-0.7 part of an ester component; the plant essential oil comprises sweet orange oil, white lemon oil and lemon oil.
2. The lemon oil essence according to claim 1, wherein the mass ratio of the sweet orange oil to the white lemon oil to the lemon oil is (1-1.4): 1: (10-15).
3. The lemon oil flavor of claim 1 wherein the sweet orange oil is selected from one or more of single sweet orange oil, quintuple sweet orange oil, tenfold sweet orange oil.
4. The lemon oil flavor according to claim 1, wherein the aldehyde component is selected from one or more of n-octyl aldehyde, citral, sinal, benzaldehyde, n-nonyl aldehyde, decanal, vanillin, butyraldehyde, heliotropin, 5-methylfurfural, phenylacetaldehyde, isobutyraldehyde, and isovaleraldehyde.
5. The lemon oil flavor according to claim 1, wherein the ester component is selected from one or more of butyl acetate, ethyl 2-methylbutyrate, geranyl acetate, allyl caproate, ethyl butyrate, hexyl butyrate, allyl caproate, geranyl acetate, methyl dihydrojasmonate, isoamyl isovalerate, isoamyl acetate, and allyl cyclohexylpropionate.
6. The lemon oil essence according to any one of claims 1-5, wherein the lemon oil essence further comprises the following raw materials in parts by weight: 0.4-0.6 part of enol component and 0.01-0.03 part of antioxidant.
7. The lemon oil flavor of claim 6 wherein the enolic component comprises linalool, nerol, alpha-terpineol; the mass ratio of the linalool, the nerol and the alpha-terpineol is 1: (1.5-2.5): (1.5-2.5).
8. The lemon oil flavor according to claim 6, wherein the antioxidant is selected from one or more of 4-hydroxy-3-tert butyl methyl ether, butylated hydroxytoluene, gallate, citric acid, ascorbic acid, rosemary extract, oryzanol, sesamolin, tocopherol and squalene.
9. The lemon oil flavor according to claim 1, wherein the flavor fixative is one or more selected from the group consisting of phenoxyisobutyrate, phenoxyethanol, triacetin, propylene glycol, glycerin, and sorbitol.
10. A method for preparing lemon oil essence according to any one of claims 6 to 8, characterized by comprising the following steps: uniformly stirring plant essential oil, a fixative, aromatic alcohol, limonene, an aldehyde component, an ester component, an enol component and an antioxidant to obtain the lemon oil essence.
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| CN112391233A (en) * | 2020-11-10 | 2021-02-23 | 上海应用技术大学 | Citron-lemon essence and preparation method thereof |
| CN113088392A (en) * | 2021-04-26 | 2021-07-09 | 江苏省农业科学院 | Feicheng Baili essence |
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| CN112391233A (en) * | 2020-11-10 | 2021-02-23 | 上海应用技术大学 | Citron-lemon essence and preparation method thereof |
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| CN114468267A (en) * | 2022-03-09 | 2022-05-13 | 无锡市锡梅食品科技有限公司 | Lemon-flavor liquid essence |
| CN115386429A (en) * | 2022-09-07 | 2022-11-25 | 北冰洋（北京）饮料食品有限公司 | Grading refining method and application of tangerine essential oil |
| CN115386429B (en) * | 2022-09-07 | 2024-01-09 | 北冰洋（北京）饮料食品有限公司 | Classification refining method and application of tangerine essential oil |
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| CN115886117A (en) * | 2022-11-10 | 2023-04-04 | 江苏艾兰得营养品有限公司 | Fragrant lemon sandwich soft sweet capable of adjusting mood and preparation method thereof |
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