CN114540119A - Fingered citron flavor enhancer and preparation method thereof - Google Patents
Fingered citron flavor enhancer and preparation method thereof Download PDFInfo
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- CN114540119A CN114540119A CN202210007830.1A CN202210007830A CN114540119A CN 114540119 A CN114540119 A CN 114540119A CN 202210007830 A CN202210007830 A CN 202210007830A CN 114540119 A CN114540119 A CN 114540119A
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- fingered citron
- essential oil
- oil
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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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- 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
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/003—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing less than six carbon atoms
-
- 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
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/0034—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing six carbon atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0092—Heterocyclic compounds containing only N as heteroatom
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention provides a fingered citron flavor enhancer and a preparation method thereof, the flavor enhancer is used for coordinating menstruation and steam distillation of fingered citron essential oil, and makes up the fragrance components of the fingered citron essential oil which are damaged and oxidized due to high-temperature distillation. The fingered citron flavoring agent comprises the following components in percentage by mass: linalool 12-14.5%, linalyl acetate 7-9%, ethyl acetoacetate 2.5-3%, d-limonene 8-20%, terpinolene 4.5-5%, bergamot oil 8.5-15.5%, lemon oil 20-35%, ocimene 3-3.5%, geranyl acetate 4.5-6%, storax 1.2-2%, and methyl octynecarboxylate 0.2-0.5%. The preparation method comprises the following steps: (1) weighing and batching; (2) stirring; (3) standing, aging and filtering; (4) testing the physical and chemical indexes; (5) and (6) filling. According to the invention, the flavoring agent is added into the fingered citron essential oil obtained by steam distillation in an amount of 10-15%, so that the damage of high-temperature distillation to aroma components in the fingered citron essential oil is compensated, the fineness and the fidelity of the fingered citron essential oil are improved, the quality of the essential oil is more excellent, and the application of the fingered citron essential oil in food and daily chemical industry is widened.
Description
Technical Field
The invention belongs to the field of daily chemicals and food industry, and particularly relates to a fingered citron flavoring agent and a preparation method thereof.
Background
Fructus Citri Sarcodactylis, also known as folium et cacumen Murrayae and fructus Citri Sarcodactylis, is a variety of Citrus limonum, and is a evergreen small arbor of Rutaceae. Mainly produced in Minyue, Chuan, Jiangzhe and other provinces, wherein Zhejiang Jinhua fingered citron is the most famous and has the reputation of being a immortal product in fruit and a miracle flower in the world. The fingered citron has rich effects, can repair gastric mucosa, treat digestive system diseases, and also can diminish inflammation, reduce phlegm, relieve cough and asthma. The root, stem, leaf, flower and fruit of the fingered citron can be used as the medicine, are pungent, bitter, sweet, warm and nontoxic, enter the liver, spleen and stomach meridians and are all precious. The fruit of the fructus citri sarcodactylis is sweet and delicious, and is appreciated by the food experts for many times, the fruit can be made into medicinal liquor and health-care tea, the essential oil in the peel can be used in the food industry and high-grade tobacco tar, and more elegant feeling is brought to the smoke; in the daily chemical industry, the fingered citron essential oil is used as a high-grade spice and is often used in essence of skin care products and washing care products, so that fresh and comfortable use experience is created for consumers.
However, the main source of the fingered citron essential oil is the oil sacs on the pericarp of the fingered citron essential oil, and although the quality of the essential oil obtained by a squeezing method is optimal, the extraction rate is low due to the limitation of the process; however, the fingered citron essential oil obtained by the most common steam distillation method at present causes oxidation, polymerization and decomposition of volatile aroma substances in the essential oil to different degrees due to inevitable heat source contact in the processing process, and the aroma quality of the essential oil is directly influenced. Secondly, the essential oil distilled by steam can not enrich all aroma volatile components in the crude oil into a collecting tank, so that part of aroma components can be weakened or disappear, the grade and aroma expressive force of the essential oil are influenced to a certain extent, and the development and application of the golden finger citron series products are limited.
Disclosure of Invention
The invention aims to overcome the defects, modifies the fingered citron essential oil obtained by steam distillation in a mode of blending fragrance, gives consideration to the practical application in production, designs a fingered citron flavoring agent and a blending mode thereof in view of reasonable use of raw materials and increase of economic benefit of the fingered citron, enables the flavoring agent to be applied to the fingered citron essential oil, improves the quality of the fingered citron essential oil, and widens the application range of the fingered citron essential oil in cosmetics, washing products and food industry.
In order to solve the technical problems, the invention adopts the technical scheme that: the fingered citron flavoring agent is characterized by comprising the following components in percentage by mass: linalool 12-14.5%, linalyl acetate 7-9%, ethyl acetoacetate 2.5-3%, d-limonene 8-20%, terpinolene 4.5-5%, bergamot oil 8.5-15.5%, lemon oil 20-35%, ocimene 3-3.5%, geranyl acetate 4.5-6%, storax 1.2-2%, and methyl octynecarboxylate 0.2-0.5%.
The preparation method of the fingered citron flavoring agent comprises the following steps:
1) weighing the components according to different molecular weights and addition amounts, and putting the components into a container in an adding order from heavy to light and from more to less;
2) covering the container, and stirring at a medium speed for about 30min by using a stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is determined to be qualified.
The significant effect analysis of the invention is as follows: the combination of linalool and linalyl acetate increases the freshness and the hair penetration degree of the fingered citron essential oil, and the bergamot oil is used for creating the refreshing and hair-penetrating full citrus fruit fragrance; the skin feeling of the citrus medica var citrifolia with the fruit-green aroma is simulated by using ethyl acetoacetate, and the fruit aroma of the citrus medica citrifolia peel in the citrus medica aurantiaca essential oil is expressed by adding basil alkene. A small amount of terpinene is used for increasing the intensity of the whole aroma, and d-limonene is used for increasing the fullness degree and the juice feeling of the fruit aroma, so that the integral freshness of the essential oil is improved; the combination of styrol and methyl octynecarboxylate was designed to simulate the characteristic slight bitterness and a slight odor similar to that of bergamot essential oil (but different from that exhibited by butyric acid). The flavoring agent is added into the fingered citron essential oil distilled by steam in an adding amount of 10-15%, so that the essential oil is full in head fragrance, full in body fragrance, vivid in fruit juice and pulp, and the fragrance retention time of the essential oil is prolonged. The fingered citron essential oil added with the flavoring agent can meet the requirements of people on the diversification trend of fragrance and flavor in various daily chemical products (such as cosmetics, washing and nursing products, travel products and the like) and foods (beverages, baked foods, jam, scented tea and the like).
Detailed Description
The invention is further illustrated, but not limited, by the following specific examples.
Example 1
A fingered citron flavoring agent comprises the following components by mass: 13g of linalool, 7g of linalyl acetate, 2.5g of ethyl acetoacetate, 30g of d-limonene, 5g of terpinolene, 12g of bergamot oil, 20g of lemon oil, 3g of ocimene, 4.5g of geranyl acetate, 1.2g of styrol and 0.3g of methyl octynecarboxylate.
The preparation method of the fingered citron flavoring agent comprises the following steps:
1) weighing the components according to different molecular weights and addition amounts, wherein the components are added from heavy to light in an adding order from more to less, and placing the components into a 150ml beaker;
2) sealing the beaker by using a sealing film, and stirring at medium speed for about 30min by using a magnetic stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is confirmed to be qualified.
Physical and chemical properties: appearance: a light yellow oily transparent liquid; refractive index (20 ℃): 1.4520, respectively; relative density (25 ℃/4 ℃): 0.9308.
example 2
A fingered citron flavoring agent comprises the following components by mass: linalool 12.5g, linalyl acetate 9g, ethyl acetoacetate 2g, d-limonene 26g, terpinolene 5g, bergamot oil 13g, lemon oil 27g, ocimene 3g, geranyl acetate 4.5g, storax 1g, and methyl octynecarboxylate 0.3 g.
The preparation method of the fingered citron flavoring agent comprises the following steps:
1) weighing the components according to different molecular weights and addition amounts, wherein the components are added from heavy to light in an adding order from more to less, and placing the components into a 150ml beaker;
2) sealing the beaker by using a sealing film, and stirring at medium speed for about 30min by using a magnetic stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is determined to be qualified.
Physical and chemical properties: appearance: a light yellow oily transparent liquid; refractive index (20 ℃): 1.4344, respectively; relative density (25 ℃/4 ℃): 0.9319.
example 3
A fingered citron flavoring agent comprises the following components by mass: 14g of linalool, 8g of linalyl acetate, 2g of ethyl acetoacetate, 20g of d-limonene, 5g of terpinolene, 15.5g of bergamot oil, 30g of lemon oil, 2.5g of ocimene, 5g of geranyl acetate, 1g of styrol and 0.3g of methyl octynecarboxylate.
The preparation method of the fingered citron flavoring agent comprises the following steps:
1) weighing the components according to different molecular weights and addition amounts, wherein the components are added from heavy to light in an adding order from more to less, and placing the components into a 150ml beaker;
2) sealing the beaker by using a sealing film, and stirring at medium speed for about 30min by using a magnetic stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is determined to be qualified.
Physical and chemical properties: appearance: a light yellow oily transparent liquid; refractive index (20 ℃): 1.4602, respectively; relative density (25 ℃/4 ℃): 0.9301.
example 4
A fingered citron flavoring agent comprises the following components by mass: 13g of linalool, 8.5g of linalyl acetate, 3g of ethyl acetoacetate, 25g of d-limonene, 4.5g of terpinolene, 13g of bergamot oil, 26g of lemon oil, 3g of ocimene, 5g of geranyl acetate, 1g of styrol and 0.3g of methyl octynecarboxylate.
The preparation method of the fingered citron flavoring agent comprises the following steps:
1) weighing the components according to different molecular weights and adding amounts, wherein the adding order is from heavy to light and from more to less, and placing the components into a 150ml beaker;
2) sealing the beaker by using a sealing film, and stirring at medium speed for about 30min by using a magnetic stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is determined to be qualified.
Physical and chemical properties: appearance: a light yellow oily transparent liquid; refractive index (20 ℃): 1.4629, respectively; relative density (25 ℃/4 ℃): 0.9355.
in conclusion, the fingered citron flavor enhancer and the preparation method thereof can effectively modify the fingered citron essential oil subjected to steam distillation, so that the essential oil is full in head aroma and body aroma, and vivid in fruit juice feeling and pulp feeling, the aroma retention time of the essential oil can be prolonged, the quality of the fingered citron essential oil is improved, and the application range of the fingered citron essential oil in cosmetics, washing products and food industry is widened.
The above description is only a basic description of the present invention, and any equivalent changes made according to the technical solution of the present invention should fall within the protection scope of the present invention.
Claims (2)
1. The fingered citron flavoring agent is characterized by comprising the following components in percentage by mass: linalool 12-14.5%, linalyl acetate 7-9%, ethyl acetoacetate 2.5-3%, d-limonene 8-20%, terpinolene 4.5-5%, bergamot oil 8.5-15.5%, lemon oil 20-35%, ocimene 3-3.5%, geranyl acetate 4.5-6%, storax 1.2-2%, and methyl octynecarboxylate 0.2-0.5%.
2. A preparation method of a fingered citron flavoring agent is characterized by comprising the following steps:
1) weighing the components according to different molecular weights and addition amounts, and putting the components into a container in an adding order from heavy to light and from more to less;
2) covering the container, and stirring at a medium speed for about 30min by using a stirrer;
3) sealing the container, standing, aging for one week, and filtering to obtain filtrate;
4) detecting its physical and chemical indexes, such as appearance, density, refractive index, etc
5) And (5) filling after the quality is determined to be qualified.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210007830.1A CN114540119A (en) | 2022-01-06 | 2022-01-06 | Fingered citron flavor enhancer and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210007830.1A CN114540119A (en) | 2022-01-06 | 2022-01-06 | Fingered citron flavor enhancer and preparation method thereof |
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| CN114540119A true CN114540119A (en) | 2022-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210007830.1A Pending CN114540119A (en) | 2022-01-06 | 2022-01-06 | Fingered citron flavor enhancer and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101851557A (en) * | 2009-04-01 | 2010-10-06 | 徐德彬 | Preparation method for fingered citron osmanthus fragrance |
| CN102171321A (en) * | 2008-09-30 | 2011-08-31 | 小林制药株式会社 | Aromatic composition |
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
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2022
- 2022-01-06 CN CN202210007830.1A patent/CN114540119A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102171321A (en) * | 2008-09-30 | 2011-08-31 | 小林制药株式会社 | Aromatic composition |
| CN101851557A (en) * | 2009-04-01 | 2010-10-06 | 徐德彬 | Preparation method for fingered citron osmanthus fragrance |
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨君;郜海燕;储国海;李泽桦;牛云蔚;蔡铭;胡安福;蒋健;: "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, pages 194 - 196 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
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