RU2077228C1 - Food aromatizer with taste and flavor of melon - Google Patents

Abstract

FIELD: food industry; may be used for preparing aromatizers for alcohol-free beverages and confection. SUBSTANCE: aromatizer contains, mass%: isoamylacetate, 1.10-1.3; isoamylbutyrate, 0.35-0.47; sweet orange oil, 0.15-0.30; maltol, 0.07-0.18; bergamot oil, 0.07-0.095; clove oil, 0.11-0.16; petitgrain oil, 0.55-0.67; melonal, 0.38-0.50; undecalactone, 0.009-0.011; folion, 1-% alcoholic solution, 0.17-0.22; ethylbutyrate, 0.80-1.25; 96.2-% alcohol up to 100.0. EFFECT: improved taste. 1 tbl

Description

 The invention relates to the food industry and can be used in the confectionery industry, the production of soft drinks.

The well-known "Simulation of the melon aroma" [1] containing anisic aldehyde, methylcinnamate, benzylcinnamate, benzyl benzoate, methylanthranilate, C ₁₆ aldehyde, vanillin, phenylacetaldehyde, lemon essential oil, ethyl formate, ethyl pelargonate, ethyl valerianate, amyl valerate.

 The disadvantage of this composition is the mild aroma of melon with a synthetic shade.

The closest in composition to the present invention is selected as a prototype melon essence [2] containing the following components (wt.):
ethyl valerianate 0.99
vanillin 0.87
lemon oil 0.59
butyric acid 0.83
ethylpelargonate 0.22
amyl acetate 0.92
ethyl acetate 0.64
amyl butyrate 0.99
amylvalerianate 1.33
neroli oil 0.003
orange oil 0.64
ethyl alcohol, 96.2% 92.97
This essence is intended for flavoring confectionery products and gives them a melon aroma.

 The disadvantage of this essence is the low characteristic aroma of melon in confectionery and soft drinks.

 The aim of the invention is the approximation of the taste and aroma of the flavoring to the taste and aroma of natural melon.

The goal is achieved in that the composition of aromatic substances, including isoamyl acetate, isoamyl butyrate, orange essential oil and ethyl alcohol, additionally contains maltol, bergamot essential oil, distilled clove essential oil, petigrene essential oil, undecalactone, 2,6 dimethylhept-5-enal melonal), folion, ethyl butyrate in the following ratios of components (wt.):
isoamyl acetate 1.10 1.30
isoamyl butyrate 0.35 0.47
maltol 0.07 0.18
sweet orange essential oil 0.15 0.30
Bergamot essential oil 0.07 0.095
distilled essential oil 0.11 0.16
essential oil 0.55 0.67
melonal 0.38 0.50
undecalactone 0.009 0.011
folion, 1% alcohol solution 0.17 0.22
ethyl butyrate 0.80 1.25
ethyl alcohol, 96.2% to 100.0
The proposed composition differs from the prototype in that it contains new components, namely melonal, maltol, undecalactone, bergamot essential oil, distilled clove essential oil, and petigrene essential oil.

 From literary sources and according to the authors, the odor characteristics of aromatic substances included in the distinctive part of the proposed composition are presented in table 1.

 The invention is explained by the examples given in table 2.

 According to the compositions shown in table 2, the following flavors were made.

 Example 1

 For flavoring 1 liter of soft drink used 0.5 g of the composition prepared according to the recipe N 2 (table. 2). The composition of the soft drink (g per 1 liter): sugar 700; citric acid 1.3; carbon dioxide - 4.0; flavoring 0.4.

 The drink flavored with the specified flavor, gets a pronounced taste and aroma of melon.

 Example 2

 For flavoring 1 l of syrup, 4.0 g of flavoring according to recipe N 3 was used (Table 2). Syrup composition (g per 1 liter): sugar 700; citric acid 10; flavoring 4.0.

 The syrup flavored with this flavor had a pronounced taste and aroma of melon.

 Example 3

 For flavoring 1 kg of marmalade, 0.6 g of flavoring according to formulation No. 4 was used (Table 2). Marmalade, flavored with this flavor, acquired the taste and aroma of melon.

 Example 4

 To flavor 1 kg of fondant sweets, 0.5 g of flavoring prepared according to recipe No. 4 was used (Table 2). Fondant sweets flavored with this flavor have acquired the taste and aroma of melon.

 The above examples of the use of the proposed flavoring show that it gives soft drinks, syrups, confectionery the characteristic taste and aroma of melon.

 Achieving the goal melon taste and aroma attached to the products, due to the new qualitative and quantitative composition of the proposed flavor. In the examples, the optimal dosage ranges of the components were used.

 A decrease in the content of components beyond the lowest values (composition N 1) leads to a sharp weakening of taste and aroma. The essence acquires a fruity aroma of banana-melon direction.

 An increase in the content of components beyond the upper values (composition N 5, table. 2) gives an unpleasant, intrusive synthetic aroma.

 Using the proposed composition will expand the range of flavors for soft drinks, syrups, confectionery. The results of the examination for toxicity and the validity of the dosages of the components, carried out by the Institute of Nutrition RAMS, are the basis for the permission of the Ministry of Health to use the composition as a food flavoring.

 The proposed composition is safe for use as a dietary supplement.

Claims (1)

1 Food flavoring with a melon flavor and aroma, including sweet orange essential oil and ethyl alcohol, characterized in that it additionally contains isoamyl acetate, isoamyl butyrate, maltol, bergamotic essential oil, distilled clove essential oil, petigrene essential oil, undecalcalone, undecalcalone, , 1% alcohol solution, ethyl butyrate in the following proportions of components, wt. 3 Isoamyl acetate 7 1.10 1.303 Isoamyl butyrate 7 0.35 0.473 Maltol 7 0.07 0.183 Orange essential oil sweet7 0.15 0.303 Bergamot essential oil No.7 0.070 0.0953 Distilled clove essential oil 7 0.11 0.163 Petigrene essential oil 7 0.55 0.673 Melonal 7 0.38 0.503 Undecalactone 7 0.009 - 0.0113 Folion, 1% alcohol solution 7 0.17 0.223 Ethyl butyrate 7 0.80 1.253 Alcohol ethyl 96.2% 7 Up to 100.0

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