CN1142263C - Strawberry essence - Google Patents
Strawberry essence Download PDFInfo
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- CN1142263C CN1142263C CNB001276980A CN00127698A CN1142263C CN 1142263 C CN1142263 C CN 1142263C CN B001276980 A CNB001276980 A CN B001276980A CN 00127698 A CN00127698 A CN 00127698A CN 1142263 C CN1142263 C CN 1142263C
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- ethyl
- acetate
- leaf
- alcohol ester
- acid
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Abstract
The present invention provides a strawberry essence. The strawberry essence of the present invention takes ethyl acetate, furantone, ethyl maltol and ethyl isovalerate as main raw materials and has the advantages of last and stable fragrance, strong imitation and wide raw material source. The present invention can be used for perfuming candies and ice cream, and common addition amount thereof is from 0.15 to 0.25 % in the candies and from 0.08 to 0.15% in the ice cream.
Description
The present invention relates to a kind of essence, relate in particular to a kind of essence with strawberry aroma.
Strawberry flavour is a kind of essence that is applied in strawberry odor type candy, the ice-creams, and plays the main fragrant effect of sending out therein.At present, widely used fruit flavour type essence (comprising strawberry flavour) is main raw material with ethyl acetate, veltol plus etc. generally, is equipped with other auxiliary substance and forms.As the trade mark of being produced by Hangzhou spices company is the apple flavour of the West Lake and to produce the trade mark by Guangzhou pot-pourri company be the banana flavour of all sorts of flowers.
Above-mentioned essence finds all that in use its fragrance is perfect not enough.Along with growth in the living standard, people wish that relevant branch of industry can constantly provide new, more perfect fruit flavour type essence.
The objective of the invention is to disclose a kind of new strawberry type essence,, satisfy people's demand with the defective that the essence fragrance that overcomes with prior art preparation lacks perfection.
The said strawberry flavour of the present invention is a main raw material with ethyl acetate, furanone, veltol plus and Ethylisovalerate, and its component and weight percent content comprise:
Edible ice acetate 0.096～0.168%
Acetate leaf-alcohol ester 0.08～0.14%
Leaf-alcohol 0.72～1.26%
2-Methyl Butyric Acid 0.6～1.05%
Ethyl 2-methylbutyrate 0.096～0.168%
Ethyl butyrate 1.36～2.38%
Ethyl propionate 0.12～0.21%
Butyric acid 0.176～0.308%
Ethyl acetate 0.348～0.672%
Ethylisovalerate 0.72～1.26%
Ethyl hexanoate 0.044～0.077%
Three diethylpropanediol ketals 0.16～0.28%
Ethyl lactate 0.096～0.168%
Methyl aceto acetate 0.176～0.308%
Isoamyl Acetate FCC 0.04～0.07%
Caproic acid 0.216～0.378%
Peach aldehyde (third undecalactone) 0.016～0.028%
Strawberriff 0.016～0.028%
Propionic acid leaf-alcohol ester 0.02～0.035%
Raspberry ketone 0.024～0.042%
Caproic acid leaf-alcohol ester 0.044～0.077%
Propionic acid 0.032～0.056%
Third decalactone 0.032～0.056%
Ethyl maltol 0.8～1.4%
10% fluorine is reined in sodium that propylene glycol solution 3.2～5.6%
The propylene glycol surplus.
Preferred ingredients and content comprise:
Edible ice acetate 0.108～0.156%
Acetate leaf-alcohol ester 0.09～0.13%
Leaf-alcohol 0.81～1.17%
2-Methyl Butyric Acid 0.675～0.975%
Ethyl 2-methylbutyrate 0.108～0.156%
Ethyl butyrate 1.53～2.21%
Ethyl propionate 0.135～0.195%
Butyric acid 0.198～0.286%
Ethyl acetate 0.432～0.624%
Ethylisovalerate 0.81～1.17%
Ethyl hexanoate 0.0495～0.0715%
Three diethylpropanediol ketals 0.18～0.26%
Ethyl lactate 0.108～0.156%
Methyl aceto acetate 0.198～0.286%
Isoamyl Acetate FCC 0.045～0.065%
Caproic acid 0.243～0.351%
Peach aldehyde (third undecalactone) 0.018～0.026%
Strawberriff 0.018～0.026%
Propionic acid leaf-alcohol ester 0.0225～0.0325%
Raspberry ketone 0.027～0.039%
Caproic acid leaf-alcohol ester 0.0495～0.0715%
Propionic acid 0.036～0.052%
Third decalactone 0.036～0.052%
Ethyl maltol 0.9～1.3%
10% fluorine is reined in sodium that propylene glycol solution 3.6～5.2%
The propylene glycol surplus.
Most preferred component and content comprise:
Edible ice acetate 0.114～0.144%
Acetate leaf-alcohol ester 0.095～0.12%
Leaf-alcohol 0.855～1.08%
2-Methyl Butyric Acid 0.7125～0.90%
Ethyl 2-methylbutyrate 0.114～0.144%
Ethyl butyrate 1.615～2.04%
Ethyl propionate 0.1425～0.18%
Butyric acid 0.209～0.264%
Ethyl acetate 0.456～0.576%
Ethylisovalerate 0.855～1.08%
Ethyl hexanoate 0.05225～0.066%
Three diethylpropanediol ketals 0.19～0.24%
Ethyl lactate 0.114～0.144%
Methyl aceto acetate 0.209～0.264%
Isoamyl Acetate FCC 0.0475～0.06%
Caproic acid 0.2565～0.324%
Peach aldehyde (third undecalactone) 0.019～0.024%
Strawberriff 0.019～0.024%
Propionic acid leaf-alcohol ester 0.02375～0.03%
Raspberry ketone 0.0285～0.036%
Caproic acid leaf-alcohol ester 0.0525～0.066%
Propionic acid 0.038～0.048%
Third decalactone 0.038～0.048%
Ethyl maltol 0.95～1.2%
10% fluorine is reined in sodium that propylene glycol solution 3.8～4.8%
The propylene glycol surplus.
The process that mixes that is prepared as a kind of routine of above-mentioned strawberry flavour.
The said strawberry flavour of the present invention, fragrance is lasting, stable, and emulation is strong, and raw material sources are convenient, can be used for candy, ice-cream perfuming, and general addition is a candy 1.5/1000ths～2.5, ice-creams 0.8/1000th～1.5.
Embodiment 1
With 0.12 gram edible ice acetate, 0.1 gram acetate leaf-alcohol ester, 0.9 gram leaf-alcohol, 0.75 gram 2-Methyl Butyric Acid, 0.12 gram ethyl 2-methylbutyrate, 1.7 gram ethyl butyrate, 0.15 gram ethyl propionate, 0.22 gram butyric acid, 0.48 gram ethyl acetate, 0.9 gram Ethylisovalerate, the acetoacetic ester 0.055 restrain oneself, 0.2 restrain three diethylpropanediol ketals, 0.12 gram ethyl lactate, 0.22 gram methyl aceto acetate, 0.05 gram Isoamyl Acetate FCC, the acid 0.27 restrain oneself, 0.02 gram peach aldehyde (third undecalactone), 0.02 gram strawberriff, 0.025 gram propionic acid leaf-alcohol ester, 0.03 gram raspberry ketone, the sour leaf-alcohol ester 0.055 restrain oneself, 0.04 gram propionic acid, 0.04 restrain third decalactone, 1 gram ethyl maltol, 4 grams, 10% fluorine reins in sodium that propylene glycol solution and 88.415 gram propylene glycol mix in agitation vat, promptly obtains strawberry flavour of the present invention.
Claims (3)
1 one kinds of strawberry flavours is characterized in that, component and weight percent content comprise:
Edible ice acetate 0.096～0.168%
Acetate leaf-alcohol ester 0.08～0.14%
Leaf-alcohol 0.72～1.26%
2-Methyl Butyric Acid 0.6～1.05%
Ethyl 2-methylbutyrate 0.096～0.168%
Ethyl butyrate 1.36～2.38%
Ethyl propionate 0.12～0.21%
Butyric acid 0.176～0.308%
Ethyl acetate 0.348～0.672%
Ethylisovalerate 0.72～1.26%
Ethyl hexanoate 0.044～0.077%
Three diethylpropanediol ketals 0.16～0.28%
Ethyl lactate 0.096～0.168%
Methyl aceto acetate 0.176～0.308%
Isoamyl Acetate FCC 0.04～0.07%
Caproic acid 0.216～0.378%
Peach aldehyde 0.016～0.028%
Strawberriff 0.016～0.028%
Propionic acid leaf-alcohol ester 0.02～0.035%
Raspberry ketone 0.024～0.042%
Caproic acid leaf-alcohol ester 0.044～0.077%
Propionic acid 0.032～0.056%
Third decalactone 0.032～0.056%
Ethyl maltol 0.8～1.4%
10% fluorine is reined in sodium that propylene glycol solution 3.2～5.6%
The propylene glycol surplus.
2 essence as claimed in claim 1 is characterized in that, component and content comprise:
Edible ice acetate 0.108～0.156%
Acetate leaf-alcohol ester 0.09～0.13%
Leaf-alcohol 0.81～1.17%
2-Methyl Butyric Acid 0.675～0.975%
Ethyl 2-methylbutyrate 0.108～0.156%
Ethyl butyrate 1.53～2.21%
Ethyl propionate 0.135～0.195%
Butyric acid 0.198～0.286%
Ethyl acetate 0.432～0.624%
Ethylisovalerate 0.81～1.17%
Ethyl hexanoate 0.0495～0.0715%
Three diethylpropanediol ketals 0.18～0.26%
Ethyl lactate 0.108～0.156%
Methyl aceto acetate 0.198～0.286%
Isoamyl Acetate FCC 0.045～0.065%
Caproic acid 0.243～0.351%
Peach aldehyde 0.018～0.026%
Strawberriff 0.018～0.026%
Propionic acid leaf-alcohol ester 0.0225～0.0325%
Raspberry ketone 0.027～0.039%
Caproic acid leaf-alcohol ester 0.0495～0.0715%
Propionic acid 0.036～0.052%
Third decalactone 0.036～0.052%
Ethyl maltol 0.9～1.3%
10% fluorine is reined in sodium that propylene glycol solution 3.6～5.2%
The propylene glycol surplus.
3 essence as claimed in claim 2 is characterized in that, component and content comprise:
Edible ice acetate 0.114～0.144%
Acetate leaf-alcohol ester 0.095～0.12%
Leaf-alcohol 0.855～1.08%
2-Methyl Butyric Acid 0.7125～0.90%
Ethyl 2-methylbutyrate 0.114～0.144%
Ethyl butyrate 1.615～2.04%
Ethyl propionate 0.1425～0.18%
Butyric acid 0.209～0.264%
Ethyl acetate 0.456～0.576%
Ethylisovalerate 0.855～1.08%
Ethyl hexanoate 0.05225～0.066%
Three diethylpropanediol ketals 0.19～0.24%
Ethyl lactate 0.114～0.144%
Methyl aceto acetate 0.209～0.264%
Isoamyl Acetate FCC 0.0475～0.06%
Caproic acid 0.2565～0.324%
Peach aldehyde 0.019～0.024%
Strawberriff 0.019～0.024%
Propionic acid leaf-alcohol ester 0.02375～0.03%
Raspberry ketone 0.0285～0.036%
Caproic acid leaf-alcohol ester 0.0525～0.066%
Propionic acid 0.038～0.048%
Third decalactone 0.038～0.048%
Ethyl maltol 0.95～1.2%
10% fluorine is reined in sodium that propylene glycol solution 3.8～4.8%
The propylene glycol surplus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001276980A CN1142263C (en) | 2000-12-05 | 2000-12-05 | Strawberry essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB001276980A CN1142263C (en) | 2000-12-05 | 2000-12-05 | Strawberry essence |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1357611A CN1357611A (en) | 2002-07-10 |
| CN1142263C true CN1142263C (en) | 2004-03-17 |
Family
ID=4592710
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB001276980A Expired - Lifetime CN1142263C (en) | 2000-12-05 | 2000-12-05 | Strawberry essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1142263C (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513250B (en) * | 2009-03-20 | 2012-09-05 | 广州市凯虹香精香料有限公司 | Natural banana essence |
| JP2011102279A (en) * | 2009-11-12 | 2011-05-26 | Meiji Seika Kaisha Ltd | Composition for oral cavity |
| CN101785549B (en) * | 2010-01-29 | 2012-05-23 | 上海百润香精香料股份有限公司 | Flavoring pineapple essence formula |
| CN102321502B (en) * | 2011-08-29 | 2013-03-06 | 天宁香料（江苏）有限公司 | Strawberry essence |
| CN102618385B (en) * | 2012-02-22 | 2013-04-17 | 广东铭康香精香料有限公司 | Daily-used apple essence and preparation method thereof |
| CN103320227A (en) * | 2013-06-03 | 2013-09-25 | 吴江市利达上光制品有限公司 | Strawberry essence |
| CN103849465B (en) * | 2014-02-27 | 2015-05-27 | 恩施市锦华生物工程有限责任公司 | Preparation method of essence for electronic cigarette with strawberry flavor |
| CN105132175A (en) * | 2015-09-23 | 2015-12-09 | 上海应用技术学院 | Strawberry essence for oil-based ink and preparation method of strawberry essence |
| CN105368577A (en) * | 2015-11-26 | 2016-03-02 | 上海应用技术学院 | Strawberry essence and preparation method therefor |
| CN106798298A (en) * | 2016-12-20 | 2017-06-06 | 深圳昱朋科技有限公司 | Strawberry essence |
| CN108576763A (en) * | 2018-05-10 | 2018-09-28 | 上海应用技术大学 | A kind of red bayberry essence and preparation method thereof |
| CN109077281A (en) * | 2018-09-07 | 2018-12-25 | 上海百润投资控股集团股份有限公司 | A kind of blueberry flavor formula |
| CN110101057A (en) * | 2019-04-04 | 2019-08-09 | 苏州禾田香料有限公司 | A kind of strawberry type edible essence containing cis-jasmone |
-
2000
- 2000-12-05 CN CNB001276980A patent/CN1142263C/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| CN1357611A (en) | 2002-07-10 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
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Granted publication date: 20040317 |