CN112029582A - Passion fruit essence and preparation method thereof - Google Patents

Passion fruit essence and preparation method thereof Download PDF

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Publication number
CN112029582A
CN112029582A CN202010962998.9A CN202010962998A CN112029582A CN 112029582 A CN112029582 A CN 112029582A CN 202010962998 A CN202010962998 A CN 202010962998A CN 112029582 A CN112029582 A CN 112029582A
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ethyl
parts
butyrate
passion fruit
leaf alcohol
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娄兰兰
傅鸣岗
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Zhejiang Lvjing Biotechnology Co ltd
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Zhejiang Lvjing Biotechnology Co ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L27/202—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
    • A23L27/204—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
    • A23L27/29—Fruit flavours

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Cosmetics (AREA)

Abstract

The invention discloses passion fruit essence which comprises the following components: 98.016 parts of propylene glycol, 0.001 part of ethyl acetate, 0.009 parts of ethyl propionate, 0.022 parts of methyl 2-methyl butyrate, 0.068 parts of ethyl butyrate, 0.02 part of ethyl maltol, 0.036 part of ethyl isovalerate, 0.083 parts of leaf alcohol, 0.025 parts of hexanol, 0.037 part of isoamyl acetate, 0.806 parts of ethyl acetoacetate, 0.007 part of benzaldehyde, 0.005 part of hexanoic acid, 0.041 part of ethyl hexanoate and 0.094 part of leaf alcohol acetate. The prepared passion fruit essence has the advantages of soft, full and mellow fragrance, stable quality, natural flavor and natural fragrance close to the natural fragrance of passion fruits, and is popular with consumers, the sales volume of products is increased, the market is expanded, and the prepared passion fruit essence has the advantages of soft fragrance, fullness and mellowness.

Description

Passion fruit essence and preparation method thereof
Technical Field
The invention belongs to the technical field of edible essence of food additives, and particularly relates to passion fruit essence and a preparation method thereof.
Background
The passion fruit is mainly used for juice, and the mature fruit contains more than 30% of juice. The fruit juice is bright in color, natural color is between lemon yellow and orange yellow, the full-bodied flavor integrates the flavors of various tropical and subtropical fruits such as guava, pineapple, mango, banana and the like, the fruit juice is a name of fruit juice king, and the passion fruit can be used as a raw material to be made into processed products such as fruit juice, ice cream, jam, jelly, fruit wine and the like. The passion fruit is rich in seventeen amino acids, multiple vitamins, carotenoid and various trace elements required by a human body, the soluble solid content is 15-16%, the total acid content is 3.8-4%, and the sweetness and acidity are moderate. The passion fruit and processed products thereof have the effects of helping digestion, reducing phlegm, treating kidney deficiency, refreshing, activating blood circulation, strengthening the body, tranquilizing, relieving pain, reducing pressure, reducing fat and the like. The passion fruit juice has excellent color, fragrance, taste and nutrition, is rich in more than 160 beneficial components such as 17 amino acids, multiple vitamins and trace elements which are necessary for a human body, is suitable for producing products such as fruit juice, jelly, fruit juice, jam and the like, and has the magical effects of eliminating fatigue, refreshing, sobering up, reducing blood fat and pressure, diminishing inflammation, removing speckles, protecting skin, beautifying and the like.
At present, the traditional passion fruit essence is not vivid in flavor and weak in natural sense in the application process, so that the flavor quality of the passion fruit product is reduced, and the passion fruit essence is not loved by consumers.
In the invention process, the inventor finds that the required essence can be obtained only by blending 37 raw materials in a simulated manner according to the result of the aroma analysis of the passion fruit, which causes the defects of high cost, complex raw material purchase and the like.
Disclosure of Invention
The invention provides the passion fruit essence with stable quality and natural flavor to overcome the defects of the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme that the passion fruit essence comprises the following components in parts by weight: 60-99 parts of propylene glycol, 0.001-0.1 part of ethyl acetate, 0.001-0.1 part of ethyl propionate, 0.001-0.1 part of methyl 2-methylbutyrate, 0.001-0.1 part of ethyl butyrate, 0.001-1 part of ethyl maltol, 0.001-1 part of ethyl isovalerate, 0.001-1 part of leaf alcohol, 0.001-0.1 part of hexanol, 0.001-1 part of isoamyl acetate, 0.001-1 part of ethyl acetoacetate, 0.001-0.1 part of benzaldehyde and 0.001-0.1 part of hexanoic acid.
Further, the passion fruit essence also comprises the following components in parts by weight: 0.001-1 part of ethyl hexanoate, 0.001-1 part of folic alcohol acetate, 0.001-1 part of limonene, 0.001-1 part of butyl isovalerate, 0.001-1 part of isoamyl butyrate, 0.001-1 part of acetophenone, 0.001-1 part of diethyl malonate, 0.001-0.1 part of camphor, 0.001-1 part of folic alcohol butyrate, 0.001-1 part of nerol, 0.001-1 part of phenylpropanol and 0.001-1 part of 8-mercaptomenthone; 0.001-1 part of octyl butyrate, 0.001-0.1 part of capric acid, 0.001-1 part of hexanoic acid leaf alcohol ester, 0.001-1 part of caryophyllene and 0.001-1 part of ethyl cinnamate.
Further, the passion fruit essence comprises the following components in parts by weight: 50-90 parts of propylene glycol; 0.010-0.1 part of ethyl acetate; 0.007-0.1 part of ethyl propionate; 0.0018-0.1 part of methyl 2-methylbutyrate; 0.005-0.1 part of ethyl butyrate; 0.01-1 part of ethyl maltol; 0.02-1 part of ethyl isovalerate and 0.05-1 part of leaf alcohol; 0.01-0.1 part of hexanol; 0.02-1 part of isoamyl acetate; 0.5-1 part of ethyl acetoacetate; 0.002-0.1 part of benzaldehyde; 0.002-0.1 portion of caproic acid.
Further, the passion fruit essence comprises the following components in parts by weight: 0.03-1 part of ethyl caproate; 0.07-1 part of acetic acid leaf alcohol ester; 0.05-1 part of limonene; 0.01-1 part of butyl isovalerate; 0.008-1 part of isoamyl butyrate; 0.029-1 part of acetophenone; 0.1-1 part of diethyl malonate; 0.0015 to 0.1 portion of camphor; 0.05-1 part of butyrate leaf alcohol ester; 0.02-1 part of nerol; 0.008-1 part of phenylpropanol; 0.018-1 part of 8-mercaptomenthone; 0.01-1 part of octyl butyrate; 0.004-0.1 part of capric acid; 0.002-1 part of hexanoic acid leaf alcohol ester; 0.002-1 part of caryophyllene; 0.002-1 part of ethyl cinnamate.
Further, the passion fruit essence comprises the following components in parts by weight: 98.016 parts of propylene glycol, 0.001 part of ethyl acetate, 0.009 parts of ethyl propionate, 0.022 parts of methyl 2-methyl butyrate, 0.068 parts of ethyl butyrate, 0.02 part of ethyl maltol, 0.036 part of ethyl isovalerate, 0.083 parts of leaf alcohol, 0.025 parts of hexanol, 0.037 part of isoamyl acetate, 0.806 parts of ethyl acetoacetate, 0.007 part of benzaldehyde and 0.005 part of hexanoic acid.
Further, the passion fruit essence comprises the following components in parts by weight: 0.041 part of ethyl hexanoate, 0.094 part of leaf alcohol acetate, 0.076 part of limonene, 0.029 part of butyl isovalerate, 0.012 part of isoamyl butyrate, 0.039 part of acetophenone, 0.137 part of diethyl malonate, 0.002 part of camphor, 0.064 part of leaf alcohol butyrate, 0.035 part of nerol, 0.01 part of phenylpropanol, 0.002 part of 8-mercaptomenthone, 0.024 part of octyl butyrate, 0.005 part of capric acid, 0.024 part of leaf alcohol hexanoate, 0.035 part of caryophyllene and 0.226 part of ethyl cinnamate.
Further, a manufacturing method of the passion fruit essence is used for manufacturing the essence and comprises the following steps: the components in the proportion are uniformly stirred and mixed in a sandwich tank in a sealed state.
The preparation method comprises the following steps of; the components in the proportion are uniformly stirred and mixed in a sandwich tank in a sealed state.
By adding these components to the jacketed tank and hermetically storing, volatilization of the aroma can be prevented.
In conclusion, the invention has the following advantages: through a large number of experiments, on the premise of repeatedly selecting components and effectively proportioning the components, the passion fruit essence prepared by only 30 raw materials is obtained.
1. The passion fruit essence with natural passion fruit fragrance, namely the passion fruit essence, is prepared by drawing up a formula according to the characteristic proportion of the natural passion fruit juice and adding important auxiliary components, and can obviously reduce the production cost and has a good sale market.
2. The passion fruit essence is added into products such as food, beverage and the like as a food additive, so that the products have natural passion fruit fragrance and taste, are favored by consumers, improve the sales volume of the products and expand the market.
3. The blended passion fruit essence is soft in fragrance, full and mellow, stable in quality and natural in flavor, and is close to the natural fragrance of passion fruits.
Drawings
FIG. 1 is a table of parts of ingredients for the present invention.
FIG. 2 shows the component parts values of the present invention.
FIG. 3 is a table of values for experiment 1 of the present invention.
FIG. 4 is a table of values for experiment 2 of the present invention.
Detailed Description
The passion fruit essence comprises the following numerical values in parts by weight: 98.016 parts of propylene glycol, 0.001 part of ethyl acetate, 0.009 parts of ethyl propionate, 0.022 parts of methyl 2-methyl butyrate, 0.068 parts of ethyl butyrate, 0.02 part of ethyl maltol, 0.036 part of ethyl isovalerate, 0.083 parts of leaf alcohol, 0.025 parts of hexanol, 0.037 part of isoamyl acetate, 0.806 parts of ethyl acetoacetate, 0.007 part of benzaldehyde and 0.005 part of hexanoic acid.
The passion fruit essence also comprises the following numerical values in parts by weight: 0.041 part of ethyl hexanoate, 0.094 part of leaf alcohol acetate, 0.076 part of limonene, 0.029 part of butyl isovalerate, 0.012 part of isoamyl butyrate, 0.039 part of acetophenone, 0.137 part of diethyl malonate, 0.002 part of camphor, 0.064 part of leaf alcohol butyrate, 0.035 part of nerol, 0.01 part of phenylpropanol, 0.002 part of 8-mercaptomenthone, 0.024 part of octyl butyrate, 0.005 part of capric acid, 0.024 part of leaf alcohol hexanoate, 0.035 part of caryophyllene and 0.226 part of ethyl cinnamate.
As shown in fig. 1-4, a passion fruit essence and a manufacturing method thereof, the invention is further described by taking 100Kg of passion fruit essence as an example:
98.016kg of propylene glycol, 0.001kg of ethyl acetate, 0.009kg of ethyl propionate, 0.022kg of methyl 2-methylbutyrate, 0.068kg of ethyl butyrate, 0.02kg of ethyl maltol, 0.036kg of ethyl isovalerate, 0.083kg of leaf alcohol, 0.025kg of hexanol, 0.037kg of isoamyl acetate, 0.806kg of ethyl acetoacetate, 0.007kg of benzaldehyde, 0.005kg of hexanoic acid, 0.041kg of ethyl hexanoate, 0.094kg of leaf alcohol acetate, 0.076kg of limonene, 0.029kg of butyl isovalerate, 0.012kg of isoamyl butyrate, 0.039kg of acetophenone, 0.137kg of diethyl malonate, 0.002kg of camphor, 0.064kg of leaf alcohol butyrate, 0.035kg of nerol, 0.01kg of phenylpropanol, 0.002kg of 8-mercaptomenthone, 0.035kg of octyl butyrate, 0.005kg of decanoic acid, 0.024 leaf alcohol cinnamate, 0.024 0.226kg of phyllostanol and 0.226kg of ethyl Zhu.
Comparative example 1-1, the amount of ethyl acetate used in example 1 was changed from 0.011KG to 0.007KG, the amount of leaf alcohol used in example 1 was changed from 0.083 to 0.053KG, and correspondingly the amount of propylene glycol used in example 1 was changed from 98.016KG to 98.05 KG; the rest is equivalent to embodiment 1.
Comparative examples 1-2, the amount of leaf alcohol used in example 1 was changed from 0.083KG to 0.103KG, and the amount of hexanol was changed from 0.025KG to 0.05 KG; correspondingly, the dosage of the propylene glycol is changed from 98.016KG to 97.971 KG; the rest is equivalent to embodiment 1.
Comparative example 2, the benzyl acetate and butyl butyrate were added at 0.003KG and 0.001KG in example 1, and the amount of propylene glycol was changed from 98.016KG to 98.012 KG; the rest is equivalent to embodiment 1.
Comparative example 3, the amount of ethyl maltol in example 1 was changed from 0.02KG to 0.12KG, the amount of butanoic acid leaf alcohol ester was changed from 0.064KG to 0.084KG, and correspondingly the amount of propylene glycol was changed from 98.012KG to 97.896 KG; the rest is equivalent to embodiment 1.
Comparative example 4, the amount of hexanol used in example 1 was changed from 0.045KG to 0.025KG, and the rest was the same as in example 1;
the amount of ethyl acetoacetate was changed from 0.756KG to 0.806KG, and the rest was identical to example 1;
the amount of the hexanoic acid is changed from 0.025KG to 0.005KG, and the rest is equal to the amount in example 1;
the amount of phenylpropanol used was changed from 0.02KG to 0.01KG, and the rest was the same as in example 1.
Comparative example 5, the amount of the leaf alcohol used in example 1 is changed from 0.063KG to 0.083KG, and the rest is the same as that in example 1;
the dosage of the acetic acid leaf alcohol ester is changed from 0.073KG to 0.094KG, and the rest is equal to the dosage of the acetic acid leaf alcohol ester in the example 1;
the dosage of the butyl isovalerate is changed from 0.035KG to 0.029KG, and the rest is the same as the example 1;
the amount of nerol used was changed from 0.07KG to 0.035KG, and the rest was the same as in example 1.
Comparative example 6, the amount of isoamyl acetate used in example 1 was changed from 0.042KG to 0.037KG, and the rest was the same as in example 1;
the dosage of the ethyl caproate is changed from 0.027KG to 0.041KG, and the rest is equal to the example 1;
the dosage of the acetophenone is changed from 0.045KG to 0.039KG, and the rest is equal to that of the acetophenone in the embodiment 1;
the amount of 8-mercaptomenthone used was changed from 0.005KG to 0.002KG, and the rest was identical to example 1.
Comparative example 7, the amount of ethyl propionate used in example 1 was changed from 0.018KG to 0.009KG, and the remainder was the same as in example 1;
the dosage of the ethyl butyrate is changed from 0.054KG to 0.068KG, and the rest is equal to that of the example 1;
the amount of limonene used was changed from 0.046KG to 0.076KG, and the remainder was identical to example 1;
the amount of caryophyllene was changed from 0.07KG to 0.035KG, and the procedure was repeated as in example 1.
Comparative example 8-1, the amount of camphor used in example 1 was changed from 0.002KG to 0KG, the amount of decanoic acid was changed from 0.005KG to 0KG, and correspondingly the amount of propylene glycol was changed from 98.016KG to 98.023 KG; the rest is equivalent to embodiment 1.
Comparative example 8-2, the amount of methyl 2-methylbutyrate used in example 1 was changed from 0.022KG to 0KG, the amount of benzaldehyde was changed from 0.007KG to 0KG, and the amount of propylene glycol was changed from 98.016KG to 98.045 KG; the rest is equivalent to embodiment 1.
Experiment 1, the fragrance test was performed on example 1 and all comparative examples, and fragrance evaluation was performed by a fragrance evaluation teacher, and sensory evaluation was performed by 6 experts according to GBT14454.2-2008 "perfume fragrance evaluation method", to give a score.
The method specifically comprises the following steps: the sensory evaluation method comprises the following steps: 6 appraisers sensitive to the aroma of the passion fruit are selected, simulation evaluation is carried out in the early stage, and the difference between the passion fruit aroma samples with different degrees can be shown by the sensory appraisers. Meanwhile, a top-grade passion fruit essence (obtained in a commercially available mode) is provided for all sensory evaluators as a comparison sample, the sensory evaluators are rated within the range of 1-9 points according to the closeness degree of the fragrance of the sample and the passion fruit fragrance of the comparison sample, and the closer the fragrance to the comparison sample, the higher the score is, the higher the off-flavor and sharp fragrance are, or the flat fragrance is, the lower the score is. And finally, counting the evaluation scores of samples of the same embodiment or comparative example given by 6 evaluators, analyzing and removing abnormal values by adopting a Q test method, and then averaging the evaluation scores. The following results were obtained (see fig. 3). From fig. 3 we know that: example 1 had the obvious aroma and flavor characteristics of natural passion fruit and the highest sensory evaluation value, and the flavor was seriously lost and the sensory evaluation value was reduced by slightly changing the components in example 1. Therefore, the essence obtained in the embodiment 1 of the invention has the advantages of natural flavor and fragrance very close to that of natural passion fruit juice.

Claims (7)

1. The passion fruit essence is characterized in that: the paint comprises the following components in parts by weight:
60-99 parts of propylene glycol;
0.001-0.1 part of ethyl acetate;
0.001-0.1 part of ethyl propionate;
0.001-0.1 part of methyl 2-methylbutyrate;
0.001-0.1 part of ethyl butyrate;
0.001-1 part of ethyl maltol;
0.001-1 part of ethyl isovalerate
0.001-1 part of leaf alcohol;
0.001-0.1 part of hexanol;
0.001-1 part of isoamyl acetate;
0.001-1 part of ethyl acetoacetate;
0.001-0.1 part of benzaldehyde;
0.001-0.1 portion of caproic acid.
2. The passion fruit essence according to claim 1, characterized in that: the paint also comprises the following components in parts by weight:
0.001-1 part of ethyl caproate;
0.001-1 part of acetic acid leaf alcohol ester;
0.001-1 part of limonene;
0.001-1 part of butyl isovalerate;
0.001-1 part of isoamyl butyrate;
0.001-1 part of acetophenone;
0.001-1 part of diethyl malonate;
0.001-0.1 part of camphor;
0.001-1 part of butyrate leaf alcohol ester;
0.001-1 part of nerol;
0.001-1 part of phenylpropanol;
0.001-1 part of 8-mercaptomenthone;
0.001-1 part of octyl butyrate;
0.001-0.1 part of capric acid;
0.001-1 part of hexanoic acid leaf alcohol ester;
0.001-1 part of caryophyllene;
0.001-1 part of ethyl cinnamate.
3. The passion fruit essence according to claim 1, characterized in that: the weight parts of the components are as follows:
50-90 parts of propylene glycol;
0.010-0.1 part of ethyl acetate;
0.007-0.1 part of ethyl propionate;
0.0018-0.1 part of methyl 2-methylbutyrate;
0.005-0.1 part of ethyl butyrate;
0.01-1 part of ethyl maltol;
0.02-1 part of ethyl isovalerate
0.05-1 part of leaf alcohol;
0.01-0.1 part of hexanol;
0.02-1 part of isoamyl acetate;
0.5-1 part of ethyl acetoacetate;
0.002-0.1 part of benzaldehyde;
0.002-0.1 portion of caproic acid.
4. The passion fruit essence according to claim 2, characterized in that: the weight parts of the components are as follows:
0.03-1 part of ethyl caproate;
0.07-1 part of acetic acid leaf alcohol ester;
0.05-1 part of limonene;
0.01-1 part of butyl isovalerate;
0.008-1 part of isoamyl butyrate;
0.029-1 part of acetophenone;
0.1-1 part of diethyl malonate;
0.0015 to 0.1 portion of camphor;
0.05-1 part of butyrate leaf alcohol ester;
0.02-1 part of nerol;
0.008-1 part of phenylpropanol;
0.018-1 part of 8-mercaptomenthone;
0.01-1 part of octyl butyrate;
0.004-0.1 part of capric acid;
0.002-1 part of hexanoic acid leaf alcohol ester;
0.002-1 part of caryophyllene;
0.002-1 part of ethyl cinnamate.
5. The passion fruit essence according to claim 1, characterized in that: the weight parts of the components are as follows: 98.016 parts of propylene glycol, 0.001 part of ethyl acetate, 0.009 parts of ethyl propionate, 0.022 parts of methyl 2-methyl butyrate, 0.068 parts of ethyl butyrate, 0.02 part of ethyl maltol, 0.036 part of ethyl isovalerate, 0.083 parts of leaf alcohol, 0.025 parts of hexanol, 0.037 part of isoamyl acetate, 0.806 parts of ethyl acetoacetate, 0.007 part of benzaldehyde and 0.005 part of hexanoic acid.
6. The passion fruit essence according to claim 2, characterized in that: the weight parts of the components are as follows: 0.041 part of ethyl hexanoate, 0.094 part of leaf alcohol acetate, 0.076 part of limonene, 0.029 part of butyl isovalerate, 0.012 part of isoamyl butyrate, 0.039 part of acetophenone, 0.137 part of diethyl malonate, 0.002 part of camphor, 0.064 part of leaf alcohol butyrate, 0.035 part of nerol, 0.01 part of phenylpropanol, 0.002 part of 8-mercaptomenthone, 0.024 part of octyl butyrate, 0.005 part of capric acid, 0.024 part of leaf alcohol hexanoate, 0.035 part of caryophyllene and 0.226 part of ethyl cinnamate.
7. A manufacturing method for manufacturing the passion fruit essence of any one of claims 1-6 is characterized in that the manufacturing method for manufacturing the essence comprises the following steps: the components in the proportion are uniformly stirred and mixed in a sandwich tank in a sealed state.
CN202010962998.9A 2020-09-14 2020-09-14 Passion fruit essence and preparation method thereof Pending CN112029582A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251352A (en) * 2022-08-09 2022-11-01 浙江绿晶生物科技股份有限公司 Almond essence and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
陈庆: ""紫红百香果果汁挥发性香气分析及仿香研究"", 《现代食品科技》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115251352A (en) * 2022-08-09 2022-11-01 浙江绿晶生物科技股份有限公司 Almond essence and preparation method thereof

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Application publication date: 20201204