CN112391233A - Citron-lemon essence and preparation method thereof - Google Patents
Citron-lemon essence and preparation method thereof Download PDFInfo
- Publication number
- CN112391233A CN112391233A CN202011244999.6A CN202011244999A CN112391233A CN 112391233 A CN112391233 A CN 112391233A CN 202011244999 A CN202011244999 A CN 202011244999A CN 112391233 A CN112391233 A CN 112391233A
- Authority
- CN
- China
- Prior art keywords
- oil
- citron
- lemon
- solution
- citrus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The invention discloses citron-lemon essence and a preparation method thereof. The raw materials comprise lemon oil, sweet orange oil, cold pressed orange oil, citron oil, lemon oil, orange leaf oil, limonene, leaf alcohol, nerol, cis-6-nonene, alcohol, linalool oxide, thiomenthone, nootkatone, leaf alcohol acetate, leaf alcohol propionate, 2-methyl leaf alcohol butyrate, geranyl acetate, citronellyl acetate, neryl acetate and a solvent. The preparation method comprises the following steps: mixing all the raw materials uniformly according to a certain proportion, standing for 48 hours to obtain the citron-lemon essence. The citron-lemon essence has harmonious and vivid fragrance and certain thermal stability. The invention can be used as additive for daily chemicals and foods, and can be added into beverages, cosmetics and detergents.
Description
Technical Field
The invention relates to essence, in particular to citron-lemon essence and a preparation method thereof, belonging to the technical field of processing of food, cosmetics and the like.
Background
Citron (Citrus media L.) belongs to an irregularly branched shrub or small tree, also known as lemon or lime. Taiwan, Fujian, Guangdong, Guangxi, Yunnan provinces. The flowering period is 4-5 months, and the fruit period is 10-11 months. The fruit has strong citrus fragrance and special smell, is a novel citrus essential oil product, and has wide market prospect. However, part of the aroma components are inevitably lost in the extraction process of the essential oil, and sometimes the aroma of the essential oil is obviously different from that of the extracted essential oil. Meanwhile, the natural extracted essential oil may have components with biological toxicity, photosensitivity and the like, which have adverse effects on the health of consumers.
As an important daily chemical and edible essence, the citrus essence is popular with consumers due to its fresh and fragrant smell, can be effectively applied to a plurality of fields such as food, cosmetics, washing and caring products and has very wide application value and market. The citron is used as a part of citrus essence, and has quite wide application prospect and market value. However, how to prepare the citron essence with natural, vivid and harmonious fragrance is an urgent technical problem to be solved.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: how to prepare the citron-lemon essence with natural, vivid and harmonious aroma by the existing aroma blending means and technology.
In order to solve the technical problem, the invention provides citron-lemon essence which is characterized in that raw materials comprise, by mass, 0.05-0.2% of lemon oil, 0.02-0.2% of sweet orange oil, 0.01-0.05% of cold-pressed orange oil, not more than 0.1% of citron oil, 0.2-0.8% of bergamot oil, 0.05-0.3% of orange leaf oil, 1-18% of limonene, 0.01-0.05% of leaf alcohol, 0.1-0.3% of nerol, cis-6-nonene, 0.2-0.9% of alcohol, 0.1-0.5% of linalool oxide, 0.02-0.05% of thiomenthone, not more than 0.5% of noone, 0.01-0.1% of leaf alcohol acetate, 0.01-0.1% of leaf alcohol propionate, 0.05-0.2% of 2-methyl leaf alcohol butyrate, 0.1-0.2% of geranyl acetate, 0.2% of citronellyl acetate and the balance of a solvent.
Preferably, the lemon oil is produced in china, the united states, italy or brazil.
Preferably, the sweet orange oil is produced in china, the united states, italy or brazil.
Preferably, the production site of the cold-pressed orange oil is china, the united states or italy.
Preferably, the bergamot oil is produced in china, the united states, italy or brazil.
Preferably, the solvent is at least one of ethanol, propylene glycol, triacetin, triethyl citrate and caprylic/capric glyceride.
The invention also provides a preparation method of the citron-lemon essence, which is characterized in that all the raw materials are uniformly mixed according to the proportion and are kept stand for 48 hours to obtain the citron-lemon essence.
Preferably, the mixing is performed uniformly by using magnetic stirring, wherein the stirring speed is 300rpm, and the stirring time is 20 min.
Preferably, the lemon oil, the sweet orange oil, the cold-pressed orange oil, the citron oil, the bergamot oil and the nootkatone are respectively dissolved in partial solvent to prepare solution and then are evenly mixed with other raw materials.
More preferably, the lemon oil is prepared into a solution with the mass concentration of 10%; the sweet orange oil is prepared into a solution with the mass concentration of 1%; the cold-pressed orange oil is prepared into a solution with the mass concentration of 1%; the citron oil is prepared into a solution with the mass concentration of 1 percent; the bergamot oil is prepared into a solution with the mass concentration of 10%; the nootkatone is prepared into a solution with the mass concentration of 10%.
The invention adopts headspace solid phase microextraction-gas chromatography-mass spectrometry to analyze citron fruits and fruit flesh, and obtains the aroma substances according to the analysis result. The citron-lemon essence prepared according to the formula has the characteristics of the fragrance of citron fruit peel and fruit pulp, and the fragrance is natural and soft. Can be widely applied to various fields such as food and beverage, cosmetics, washing and caring products, etc.
The citron-lemon banana of the invention mainly comprises the citrus note, fruit note and green note. In the formula, lemon oil, sweet orange oil, cold pressed orange oil, citron oil, bergamot oil, limonene, nerol and nootkatone are mainly used for simulating the fragrance of the citrus. Wherein, the citron oil and nerol are characteristic raw materials of citron and citrus charm; linalool oxide, thiometone, 2-methylbutyrate leaf alcohol ester, geranyl acetate, citronellyl acetate and neryl acetate are added to increase the fruity note. Wherein the neroli acetate is a characteristic raw material of citron fruit aroma; adding cis-6-nonenol, leaf alcohol, acetic acid leaf alcohol ester and propionic acid leaf alcohol ester to increase the green fragrance. The essence with the aroma characteristics of citron-lemon is prepared.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
The citron-lemon essence comprises the raw materials with the compositions and the contents shown in the table 1 according to the mass percentage.
TABLE 1
Mixing all the raw materials uniformly according to a certain proportion, standing for 48 hours to obtain the citron-lemon essence.
8 trained evaluators dip the obtained citron-lemon essence with fragrance-smelling paper, and evaluate the fragrance within 1 minute, 10 minutes, 30 minutes and 60 minutes after dipping. The citron-lemon essence obtained in example 1 has the characteristic fragrance of citron and lemon, the fragrance is harmonious and natural, and the fragrance has certain similarity with the fragrance of citron fruit.
Example 2
The citron-lemon essence comprises the raw materials with the compositions and the contents shown in the table 2 according to the mass percentage.
TABLE 2
| Name of raw materials | Addition amount (%) |
| Lemon oil | 0.05 |
| Sweet orange oil | 0.02 |
| Cold pressed orange oil | 0.01 |
| Citron oil | 0.08 |
| Bergamot oil | 0.6 |
| Orange leaf oil | 0.01 |
| Limonene | 15 |
| Leaf alcohol | 0.01 |
| Nerol | 0.15 |
| Cis-6-nonenol | 0.3 |
| Linalool oxide | 0.2 |
| Thiomethyl ketones | 0.02 |
| Nootkatone | 0.2 |
| Acetic acid leaf alcohol ester | 0.02 |
| Propionic acid leaf alcohol ester | 0.015 |
| 2-methylbutyric acid leafAlcohol esters | 0.12 |
| Geraniyl acetate | 0.15 |
| Citronellyl acetate | 0.25 |
| Neryl acetate | 0.5 |
| Ethanol | 62.295 |
| Citric acid triethyl ester | 20 |
Mixing all the raw materials uniformly according to a certain proportion, standing for 48 hours to obtain the citron-lemon essence.
8 trained evaluators dip the obtained citron-lemon essence with fragrance-smelling paper, and evaluate the fragrance within 1 minute, 10 minutes, 30 minutes and 60 minutes after dipping. The citron-lemon essence obtained in example 2 has the characteristic aroma of citron and lemon. Has soft fragrance and special fragrance of natural citron fruit and fruit juice.
Example 3
The citron-lemon essence comprises the raw materials with the compositions and the contents shown in the table 3 according to the mass percentage.
TABLE 3
| Name of raw materials | Addition amount (%) |
| Lemon oil | 0.12 |
| Sweet orange oil | 0.03 |
| Cold pressed orange oil | 0.025 |
| Citron oil | 0.09 |
| Bergamot oil | 0.83 |
| Orange leaf oil | 0.01 |
| Limonene | 15.5 |
| Leaf alcohol | 0.01 |
| Nerol | 0.15 |
| Cis-6-nonenol | 0.3 |
| Linalool oxide | 0.15 |
| Thiomethyl ketones | 0.02 |
| Nootkatone | 0.25 |
| Acetic acid leaf alcohol ester | 0.02 |
| Propionic acid leaf alcohol ester | 0.01 |
| 2-Methylbutanoic acid leaf alcohol ester | 0.12 |
| Geraniyl acetate | 0.1 |
| Citronellyl acetate | 0.1 |
| Neryl acetate | 0.5 |
| Ethanol | 81.665 |
Mixing all the raw materials uniformly according to a certain proportion, standing for 48 hours to obtain the citron-lemon essence.
8 trained evaluators dip the obtained citron-lemon essence with fragrance-smelling paper, and evaluate the fragrance within 1 minute, 10 minutes, 30 minutes and 60 minutes after dipping. The citron-lemon essence obtained in the embodiment 3 has stronger citron characteristic fragrance, and the citron and the lemon have harmonious fragrance and are fresh and pleasant.
Compared with the embodiments 1 and 2, the citron in the embodiment 3 has obvious characteristic aroma, full fruit aroma and fruit juice feeling, and the aroma is the closest to the aroma of the fruit and fruit juice of the natural citron.
Claims (10)
1. The citron-lemon essence is characterized in that raw materials comprise, by mass, 0.05-0.2% of lemon oil, 0.02-0.2% of sweet orange oil, 0.01-0.05% of cold-pressed orange oil, not more than 0.1% of citron oil, 0.2-0.8% of bergamot oil, 0.05-0.3% of orange leaf oil, 1-18% of limonene, 0.01-0.05% of leaf alcohol, 0.1-0.3% of nerol, cis-6-nonene, 0.2-0.9% of alcohol, 0.1-0.5% of linalool oxide, 0.02-0.05% of thioxanthone, not more than 0.5% of nootkatone, 0.01-0.1% of leaf alcohol acetate, 0.01-0.1% of leaf alcohol propionate, 0.05-0.2% of 2-methyl leaf alcohol butyrate, 0.1-0.2% of geranyl acetate, 0.1-0.2% of citronellyl acetate and the balance of a solvent.
2. The citron-lemon flavor of claim 1, wherein the lemon oil is produced in china, the united states, italy, or brazil.
3. The citrus medica-lemon flavor of claim 1, wherein the sweet orange oil is produced in china, the united states, italy, or brazil.
4. The citrus medica-lemon flavor of claim 1 wherein the cold pressed citrus oil is produced in china, the united states, or italy.
5. The citrus-lemon flavor of claim 1 wherein the citrus oil is produced in china, the united states, italy, or brazil.
6. The citron-lemon flavor of claim 1, wherein the solvent is at least one of ethanol, propylene glycol, triacetin, triethyl citrate, and caprylic capric glyceride.
7. The process of any of claims 1-6, wherein the citrus medica-lemon essence is obtained by mixing all raw materials in proportion and standing for 48 hours.
8. The process of claim 7, wherein the mixing is performed by magnetic stirring at 300rpm for 20 min.
9. The process of claim 7, wherein the lemon oil, sweet orange oil, cold pressed citrus oil, citron oil, bergamot oil, and nootkatone are dissolved in a portion of the solvent to form a solution, which is then mixed with the other ingredients.
10. The process of claim 8, wherein the lemon oil is formulated as a 10% solution by weight; the sweet orange oil is prepared into a solution with the mass concentration of 1%; the cold-pressed orange oil is prepared into a solution with the mass concentration of 1%; the citron oil is prepared into a solution with the mass concentration of 1 percent; the bergamot oil is prepared into a solution with the mass concentration of 10%; the nootkatone is prepared into a solution with the mass concentration of 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011244999.6A CN112391233A (en) | 2020-11-10 | 2020-11-10 | Citron-lemon essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011244999.6A CN112391233A (en) | 2020-11-10 | 2020-11-10 | Citron-lemon essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112391233A true CN112391233A (en) | 2021-02-23 |
Family
ID=74599431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011244999.6A Pending CN112391233A (en) | 2020-11-10 | 2020-11-10 | Citron-lemon essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112391233A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251450A (en) * | 2022-08-22 | 2022-11-01 | 东莞市鸿馥生物科技有限公司 | Bergamot essential oil applied to electronic cigarette and preparation method thereof |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55148070A (en) * | 1979-05-02 | 1980-11-18 | Setsuo Fujiwara | Preparation of food additive having natural color and aroma of citron |
| LV10722A (en) * | 1993-09-15 | 1995-06-20 | Ilja Gercikovs | Perfume composition |
| US5527768A (en) * | 1994-11-22 | 1996-06-18 | International Flavors & Fragrances Inc. | Use of 1-benzyl cyclohexanol in augmenting, enhancing or imparting aromas in or to perfume compositions, perfumed articles and colognes and, optionally, simultaneously repelling insects |
| US5962403A (en) * | 1995-08-04 | 1999-10-05 | Kao Corporation | Perfume base composition |
| KR19990076027A (en) * | 1998-03-27 | 1999-10-15 | 이치원 | Perfume composition using citron peel extract and its preparation method |
| KR20000037001A (en) * | 2000-04-04 | 2000-07-05 | 김오정 | Essential oil extracted from Citrus junos |
| JP2003081804A (en) * | 2001-09-06 | 2003-03-19 | Kiyomitsu Kawasaki | Fragrant composition for bathing and bathing agent comprising the same fragrant composition for bathing |
| JP2003190264A (en) * | 2001-12-25 | 2003-07-08 | Kiyomitsu Kawasaki | Aromatic deodorizing composition for environment and aromatic deodorizer for environment containing the aromatic deodorizing composition for environment |
| KR20170029143A (en) * | 2015-09-07 | 2017-03-15 | 엄익현 | Cosmetic composition containing citron extraction |
| CN108485812A (en) * | 2018-04-03 | 2018-09-04 | 广东铭康香精香料有限公司 | A kind of daily use chemicals lemon orange essence and its preparation method |
| CN108969404A (en) * | 2017-05-31 | 2018-12-11 | 闫战军 | A kind of preparation method of the mixed fragrant cold-type yellow (clear) essential oil perfume of peppermint lemon bergamot |
| CN111249180A (en) * | 2019-10-11 | 2020-06-09 | 深圳市越昌科技有限公司 | Refreshing perfume and preparation method thereof |
| CN111876252A (en) * | 2020-08-03 | 2020-11-03 | 广州和泉食品有限公司 | Lemon oil essence and preparation method thereof |
-
2020
- 2020-11-10 CN CN202011244999.6A patent/CN112391233A/en active Pending
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55148070A (en) * | 1979-05-02 | 1980-11-18 | Setsuo Fujiwara | Preparation of food additive having natural color and aroma of citron |
| LV10722A (en) * | 1993-09-15 | 1995-06-20 | Ilja Gercikovs | Perfume composition |
| US5527768A (en) * | 1994-11-22 | 1996-06-18 | International Flavors & Fragrances Inc. | Use of 1-benzyl cyclohexanol in augmenting, enhancing or imparting aromas in or to perfume compositions, perfumed articles and colognes and, optionally, simultaneously repelling insects |
| US5962403A (en) * | 1995-08-04 | 1999-10-05 | Kao Corporation | Perfume base composition |
| KR19990076027A (en) * | 1998-03-27 | 1999-10-15 | 이치원 | Perfume composition using citron peel extract and its preparation method |
| KR20000037001A (en) * | 2000-04-04 | 2000-07-05 | 김오정 | Essential oil extracted from Citrus junos |
| JP2003081804A (en) * | 2001-09-06 | 2003-03-19 | Kiyomitsu Kawasaki | Fragrant composition for bathing and bathing agent comprising the same fragrant composition for bathing |
| JP2003190264A (en) * | 2001-12-25 | 2003-07-08 | Kiyomitsu Kawasaki | Aromatic deodorizing composition for environment and aromatic deodorizer for environment containing the aromatic deodorizing composition for environment |
| KR20170029143A (en) * | 2015-09-07 | 2017-03-15 | 엄익현 | Cosmetic composition containing citron extraction |
| CN108969404A (en) * | 2017-05-31 | 2018-12-11 | 闫战军 | A kind of preparation method of the mixed fragrant cold-type yellow (clear) essential oil perfume of peppermint lemon bergamot |
| CN108485812A (en) * | 2018-04-03 | 2018-09-04 | 广东铭康香精香料有限公司 | A kind of daily use chemicals lemon orange essence and its preparation method |
| CN111249180A (en) * | 2019-10-11 | 2020-06-09 | 深圳市越昌科技有限公司 | Refreshing perfume and preparation method thereof |
| CN111876252A (en) * | 2020-08-03 | 2020-11-03 | 广州和泉食品有限公司 | Lemon oil essence and preparation method thereof |
Non-Patent Citations (10)
| Title |
|---|
| 余珍等: ""几种芸香科柑桔类精油的化学成分与香气的研究"", 《云南植物研究》, vol. 18, no. 4, 31 December 1996 (1996-12-31), pages 469 * |
| 刘春菊等: "香橼精油微胶囊制备及应用", 《食品科技》, no. 07, 20 July 2017 (2017-07-20) * |
| 孙汉董等: "云南野香橼叶油的化学成分", 《云南植物研究》, no. 04, 23 November 1984 (1984-11-23) * |
| 易封萍等: "柠檬油微乳体系的制备和性质研究", 《化学世界》, no. 12, 31 December 2016 (2016-12-31) * |
| 李雪梅等: "香橼叶挥发性化学成分及其在卷烟加香中的应用研究", 《烟草科技》, no. 05, 20 May 2000 (2000-05-20) * |
| 杨君等: "基于GC-MS和GC-O联用法分析佛手精油关键香气成分", 《食品科学》, no. 20, 25 October 2015 (2015-10-25) * |
| 林翔云: "功能性香精――化妆品加香用的复配精油调配", 《香料香精化妆品》, no. 03, 30 June 2004 (2004-06-30) * |
| 牛丽影等: "香橼精油的组成及香气活性成分的GC-MS-O分析", 《食品与发酵工业》, no. 04, 30 April 2013 (2013-04-30) * |
| 金如月: "柑橘精油的优化提取及活性研究", 《中国优秀博硕士学位论文全文数据库（硕士） 工程科技1辑》, no. 2, 15 February 2020 (2020-02-15) * |
| 陈萌等: "香橼挥发油成分的气相色谱-质谱分析", 《时珍国医国药》, no. 02, 20 February 2018 (2018-02-20) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251450A (en) * | 2022-08-22 | 2022-11-01 | 东莞市鸿馥生物科技有限公司 | Bergamot essential oil applied to electronic cigarette and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tao et al. | Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China) | |
| CN106912886B (en) | Pod pepper pickled pepper flavor essence and preparation method thereof | |
| CN111876252A (en) | Lemon oil essence and preparation method thereof | |
| CN105166840B (en) | A kind of flavoring banana essence | |
| CN109527507A (en) | Mango composition of fermenting and its production method | |
| CN112391233A (en) | Citron-lemon essence and preparation method thereof | |
| CN105747272B (en) | A kind of cigarette shreds | |
| CN108576763A (en) | A kind of red bayberry essence and preparation method thereof | |
| WO2013080284A1 (en) | Sesame-containing acidic liquid seasoning | |
| CN109971542B (en) | Wine aroma essence for cigarette for supplementing wine aroma of cigarette and method | |
| CN111329103A (en) | Electronic cigarette spice composition with Tieguanyin tea aroma characteristics, electronic cigarette liquid and application of electronic cigarette spice composition and electronic cigarette liquid | |
| CN115261135B (en) | Composite fruit aroma base module, preparation method thereof and application thereof in cigarettes | |
| CN108618103B (en) | Grapefruit essence and preparation method thereof | |
| CN104611134A (en) | Litchi essence | |
| CN106262581B (en) | citrus characteristic aroma nanoemulsion and preparation method thereof | |
| Gou et al. | Comprehensive investigation on free and glycosidically bound volatile compounds in Ziziphus jujube cv. Huizao | |
| Güneşer et al. | Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil | |
| CN105838502B (en) | The essence and its preparation process of tree moss concrete function | |
| CN111876253A (en) | Banana oil essence and application thereof | |
| CN112410121A (en) | Blackberry essence and preparation method and application thereof | |
| Owusu et al. | Volatile profiles of tomato wine before and after ageing. | |
| CN113475649A (en) | Rose litchi essence | |
| CN111034985A (en) | Peach essence applied to fruit-flavored beverage and preparation method thereof | |
| CN113475650B (en) | Grape essence | |
| Yang et al. | Differences in Oxidative Stability, Sensory Properties, and Volatile Compounds of Pepper Aromatized Sunflower Oils Prepared by Different Methods during Accelerated Storage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210223 |
|
| WD01 | Invention patent application deemed withdrawn after publication |