CN107549765A - Natural flavoring pineapple essence - Google Patents
Natural flavoring pineapple essence Download PDFInfo
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- CN107549765A CN107549765A CN201610503778.3A CN201610503778A CN107549765A CN 107549765 A CN107549765 A CN 107549765A CN 201610503778 A CN201610503778 A CN 201610503778A CN 107549765 A CN107549765 A CN 107549765A
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- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 72
- 244000099147 Ananas comosus Species 0.000 title 1
- 241000234671 Ananas Species 0.000 claims abstract description 72
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 claims abstract description 48
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 47
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 26
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 25
- 229940013712 pineapple extract Drugs 0.000 claims abstract description 21
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 20
- RCSBILYQLVXLJG-UHFFFAOYSA-N 2-Propenyl hexanoate Chemical compound CCCCCC(=O)OCC=C RCSBILYQLVXLJG-UHFFFAOYSA-N 0.000 claims abstract description 16
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims abstract description 16
- 150000004702 methyl esters Chemical class 0.000 claims abstract description 16
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229960000583 acetic acid Drugs 0.000 claims abstract description 15
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 15
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 8
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 8
- 125000004494 ethyl ester group Chemical group 0.000 claims description 3
- 230000000052 comparative effect Effects 0.000 description 55
- 238000011156 evaluation Methods 0.000 description 24
- 239000003205 fragrance Substances 0.000 description 22
- 230000001953 sensory effect Effects 0.000 description 16
- 239000002994 raw material Substances 0.000 description 13
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 8
- WDAXFOBOLVPGLV-UHFFFAOYSA-N ethyl isobutyrate Chemical compound CCOC(=O)C(C)C WDAXFOBOLVPGLV-UHFFFAOYSA-N 0.000 description 8
- 239000013068 control sample Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000013475 authorization Methods 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 229940043353 maltol Drugs 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Chemical compound CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- KQNPFQTWMSNSAP-UHFFFAOYSA-N isobutyric acid Chemical compound CC(C)C(O)=O KQNPFQTWMSNSAP-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004088 simulation Methods 0.000 description 2
- WLAMNBDJUVNPJU-UHFFFAOYSA-N 2-methylbutyric acid Chemical compound CCC(C)C(O)=O WLAMNBDJUVNPJU-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 description 1
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 235000019541 flavored milk drink Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 235000013997 pineapple juice Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- UAXOELSVPTZZQG-UHFFFAOYSA-N tiglic acid Natural products CC(C)=C(C)C(O)=O UAXOELSVPTZZQG-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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- Confectionery (AREA)
Abstract
The invention discloses a kind of natural flavoring pineapple essence, is made up of the component of following parts by weight content：0.01~0.09 part of pineapple methyl esters, 0.01~0.1 part of appetate E, 90~95.95 parts of propane diols, 0.1~0.5 part of ethyl acetate, 0.1~0.5 part of ethyl butyrate, 0.1~0.39 part of ethyl hexanoate, 1~5 part of allyl hexanoate, 0.1~0.5 part of glacial acetic acid, 0.51~1 part of furanone, 1~5 part of ethylmaltol, 0.1~1 part of ethyl isovalerate, 1~6.95 part of pineapple extract.Its flavouring essence quality is stable.
Description
Technical field
The present invention relates to the flavoring essence technical field as food additives, more specifically, it relates to a kind of natural
Flavoring pineapple essence.
Background technology
Pineapple scientific name pineapple, belong to pineapple family Ananas, the perennial evergreen draft fruit tree of unifacial leaf, be international large tropical water
One of fruit trade kind.It is well known that the preservation storage of tropical fruit (tree) is always the bottleneck problem for influenceing its development, also, spinach
After trailing plants is processed, the distinctive fragrance of fresh fruit is unstable, or even disappears, and causes consumer to be difficult to the flavor for tasting fresh pineapple,
Therefore, in order to improve the marketing quality of pineapple product and sales volume, increase the income of orchard worker, flavoring pineapple essence can be properly added
Modified.
Existing authorized announcement date is the patent document (contrast that May 23, Authorization Notice No. in 2012 are CN101785549B
File) a kind of flavoring pineapple essence formula is disclosed, the flavoring pineapple essence is added to pineapple juice, acidified milk, flavored milk drink as additive
In material, other food and drinks, the fruit juice sense of final products can be strengthened, and natural fragrance and mouthfeel are brought for product.Meanwhile
Fragrance is one of important indicator for weighing flavoring pineapple essence, but due to the growth of storage time, the fragrance of the flavoring pineapple essence
Quality can be greatly affected.
Therefore, it is necessary to develop a kind of stable flavoring pineapple essence of flavouring essence quality.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the invention to provide a kind of natural flavoring pineapple essence, its fragrance product
Matter is stable.
To achieve the above object, the invention provides following technical scheme：
A kind of natural flavoring pineapple essence, it is made up of the component of following parts by weight content：0.01~0.09 part of pineapple methyl esters, pineapple second
0.01~0.1 part of ester, 90~95.95 parts of propane diols, 0.1~0.5 part of ethyl acetate, 0.1~0.5 part of ethyl butyrate, caproic acid second
0.1~0.39 part of ester, 1~5 part of allyl hexanoate, 0.1~0.5 part of glacial acetic acid, 0.51~1 part of furanone, ethylmaltol 1~
5 parts, 0.1~1 part of ethyl isovalerate, 1~6.95 part of pineapple extract.
The present invention preferably, is made up of the component of following parts by weight content：0.02~0.08 part of pineapple methyl esters, pineapple
0.02~0.08 part of ethyl ester, 91~93 parts of propane diols, 0.2~0.4 part of ethyl acetate, 0.2~0.4 part of ethyl butyrate, caproic acid second
0.2~0.3 part of ester, 1.1~4 parts of allyl hexanoate, 0.2~0.4 part of glacial acetic acid, 0.6~0.9 part of furanone, ethylmaltol
1.2~4 parts, 0.2~0.9 part of ethyl isovalerate, 2~5 parts of pineapple extract.
The present invention preferably, is made up of the component of following parts by weight content：0.05 part of pineapple methyl esters, appetate E
0.05 part, 92 parts of propane diols, 0.2 part of ethyl acetate, 0.2 part of ethyl butyrate, 0.2 part of ethyl hexanoate, 1.5 parts of allyl hexanoate,
0.2 part of glacial acetic acid, 0.7 part of furanone, 1.6 parts of ethylmaltol, 0.3 part of ethyl isovalerate, 3 parts of pineapple extract.
Compared with prior art, the present invention has the advantages that：
(1) patent document that Authorization Notice No. is CN101785549B needs 16 kinds of raw materials to carry out imitative aromatic with needed for could obtaining
Essence, this can cause the defects of cost is high, the purchasing of raw materials is cumbersome；In order to overcome drawbacks described above, the present inventor is by substantial amounts of real
Test, on the premise of in selection component repeatedly and to composition effectively match, obtain only needs 12 as described in the present invention
Kind of raw material is with regard to the flavoring pineapple essence that can be prepared.
(2) it is ethylmaltol, different in terms of the flavouring essence quality and flavouring essence quality stability for lifting flavoring pineapple essence of the present invention
Ethyl valerate and pineapple extract play synergy.
Embodiment
The embodiment of the present invention is described in detail below.It is it should be appreciated that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to limit the invention.
Embodiment one：Pineapple methyl esters 0.01Kg, appetate E 0.01Kg, propane diols 90Kg, ethyl acetate 0.11Kg, butyric acid
Ethyl ester 0.1Kg, ethyl hexanoate 0.1Kg, allyl hexanoate 1Kg, glacial acetic acid 0.1Kg, furanone 0.52Kg, ethylmaltol 1Kg,
Ethyl isovalerate 0.1Kg, pineapple extract 6.95Kg.
Embodiment two：Pineapple methyl esters 0.1Kg, appetate E 0.1Kg, propane diols 90.2Kg, ethyl acetate 0.5Kg, butyric acid
It is ethyl ester 0.5Kg, ethyl hexanoate 0.39Kg, allyl hexanoate 5Kg, glacial acetic acid 0.5Kg, furanone 1Kg, ethylmaltol 5Kg, different
Ethyl valerate 1Kg, pineapple extract 5.3Kg.
Embodiment three：Pineapple methyl esters 0.01Kg, appetate E 0.01Kg, propane diols 95.95Kg, ethyl acetate 0.1Kg, fourth
Acetoacetic ester 0.11Kg, ethyl hexanoate 0.1Kg, allyl hexanoate 1Kg, glacial acetic acid 0.1Kg, furanone 0.51Kg, ethylmaltol
1Kg, ethyl isovalerate 0.11Kg, pineapple extract 1Kg.
Example IV：Pineapple methyl esters 0.02Kg, appetate E 0.08Kg, propane diols 91Kg, ethyl acetate 0.4Kg, butyric acid
Ethyl ester 0.2Kg, ethyl hexanoate 0.3Kg, allyl hexanoate 1.1Kg, glacial acetic acid 0.4Kg, furanone 0.9Kg, ethylmaltol
4Kg, ethyl isovalerate 0.2Kg, pineapple extract 5Kg.
Embodiment five：Pineapple methyl esters 0.08Kg, appetate E 0.02Kg, propane diols 93Kg, ethyl acetate 0.2Kg, butyric acid
Ethyl ester 0.4Kg, ethyl hexanoate 0.2Kg, allyl hexanoate 4Kg, glacial acetic acid 0.2Kg, furanone 0.6Kg, ethylmaltol
1.2Kg, ethyl isovalerate 0.9Kg, pineapple extract 2Kg.
Embodiment six：Pineapple methyl esters 0.035Kg, appetate E 0.06Kg, propane diols 91Kg, ethyl acetate 0.3Kg, butyric acid
Ethyl ester 0.3Kg, ethyl hexanoate 0.3Kg, allyl hexanoate 3Kg, glacial acetic acid 0.3Kg, furanone 0.8Kg, ethylmaltol 2Kg,
Ethyl isovalerate 0.5Kg, pineapple extract 4Kg.
Embodiment seven：Pineapple methyl esters 0.06Kg, appetate E 0.04Kg, propane diols 92Kg, ethyl acetate 0.25Kg, butyric acid
Ethyl ester 0.25Kg, ethyl hexanoate 0.25Kg, allyl hexanoate 2Kg, glacial acetic acid 0.25Kg, furanone 0.65Kg, ethylmaltol
1.5Kg, ethyl isovalerate 0.4g, pineapple extract 2.5Kg.
Embodiment eight：Pineapple methyl esters 0.05Kg, appetate E 0.05Kg, propane diols 92Kg, ethyl acetate 0.2Kg, butyric acid
Ethyl ester 0.2Kg, ethyl hexanoate 0.2Kg, allyl hexanoate 1.5Kg, glacial acetic acid 0.2Kg, furanone 0.7Kg, ethylmaltol
1.6Kg, ethyl isovalerate 0.3Kg, pineapple extract 3Kg.
The production process of embodiment one to embodiment eight is：The above-mentioned raw material weighed is added separately to 40 ± 5 DEG C of insulations
In Sandwich pot under state, and stir to being completely dissolved, after the completion of, after sample examination is qualified, packing storage.
Comparative example one：Authorization Notice No. is the embodiment as a comparison case one in CN101785549B documents.
The production process of comparative example one is：Weigh pineapple methyl esters 0.5Kg, appetate E 0.4Kg, propane diols 12Kg, acetic acid
Ethyl ester 1.5Kg, ethyl butyrate 1.5Kg, ethyl 2-methylbutyrate 0.7Kg, ethyl hexanoate 0.4Kg, allyl hexanoate 4Kg, ice second
Sour 0.7Kg, 2-Methyl Butyric Acid 0.5Kg, caproic acid 0.3Kg, phenmethylol 0.7Kg, furanone 1Kg, maltol 0.5Kg, isobutyric acid second
Ester 0.4Kg, ethanol 56.46Kg are added separately in the Sandwich pot under 40 ± 5 DEG C of keeping warm modes, and are stirred to being completely dissolved, complete
Cheng Hou, after sample examination is qualified, packing storage.
Comparative example two：By the maltol in comparative example one and ethyl isobutyrate respectively by phase homogenous quantities ethylmaltol and
Ethyl isovalerate substitutes, and production process is identical with comparative example one.
Comparative example three：Ethylmaltol is removed compared with embodiment eight, production process is identical with embodiment eight.
Comparative example four：Ethyl isovalerate is removed compared with embodiment eight, production process is identical with embodiment eight.
Comparative example five：Pineapple extract is removed compared with embodiment eight, production process is identical with embodiment eight.
First, evaluation of odors is tested
By embodiment one to eight freshly prepd flavoring pineapple essence of embodiment and comparative example one to five freshly prepd flavoring pineapple essence of comparative example
Fragrance detection is carried out, using commenting fragrant Shi Jinhang fragrance to evaluate, according to GBT14454.2-2008《Spices fragrance assessment method》, please
10 experts carry out sensory evaluation, provide scoring.
The method of sensory evaluation is：Selection 10, than more sensitive evaluation personnel, carries out simulation and commented early stage to pineapple fragrance
Valency, show that these sensory evaluation persons can distinguish the difference of different degrees of pineapple fragrance sample room.Meanwhile to all sensory evaluations
Personnel provide same pineapple (being obtained by mode purchased in market) and are used as control sample, allow sensory evaluation personnel according to embodiment sample
The pineapple fragrance degree of closeness of product, the fragrance of comparative example and control sample given a mark in 1~9 point of scope, with control sample
Product are higher closer to fraction, there is that peculiar smell, fragrance are sharp or the flat then fraction of fragrance is low.Finally 6 valuation officers are provided identical
Embodiment or comparative example evaluation score are counted, and analysis rejecting is carried out using Q methods of inspection to exceptional value, then to evaluation
Fraction is averaged.So as to which the results are as follows (being shown in Table 1).
Table 1
| Numbering | Sensory evaluation |
| Embodiment one | 6.3 |
| Embodiment two | 6.2 |
| Embodiment three | 6.3 |
| Example IV | 7.5 |
| Embodiment five | 7.1 |
| Embodiment six | 8.3 |
| Embodiment seven | 8.2 |
| Embodiment eight | 9.0 |
| Comparative example one | 6.5 |
| Comparative example two | 5.5 |
| Comparative example three | 5.5 |
| Comparative example four | 5.1 |
| Comparative example five | 4.9 |
According to table 1, we learn that embodiment one to embodiment eight and comparative example one to five is respectively provided with obvious natural pineapple
Fragrance flavor characteristic.The wherein sensory evaluation highest of embodiment eight, the amount of the component in embodiment eight is slightly made and changed, sense organ
Evaluation of estimate reduces.
Embodiment eight and comparative example one are made comparisons, and embodiment eight will be substantially better than pair in terms of the flavouring essence quality of flavoring pineapple essence
Ratio one.In addition, comparative example one needs 16 kinds of raw materials to carry out imitative aromatic with essence needed for could obtaining, this can cause cost height,
The defects of purchasing of raw materials is cumbersome；And embodiment eight only need 12 kinds of raw materials just can prepare needed for flavoring pineapple essence, overcome comparative example
One drawbacks described above.
Embodiment eight and comparative example three to comparative example five are made comparisons, the sensory evaluation of embodiment eight is substantially better than contrast
Example three to comparative example five sensory evaluation, it is seen that ethylmaltol, ethyl isovalerate and pineapple extract play synergy,
Lift the flavouring essence quality of flavoring pineapple essence of the present invention.
Comparative example one and comparative example two are made comparisons, and the flavouring essence quality of the flavoring pineapple essence of comparative example one is better than the pineapple of comparative example two
The flavouring essence quality of essence.Although although maltol and ethylmaltol and ethyl isobutyrate and ethyl isovalerate are in chemical constitution
On be more or less the same, but by maltol and ethyl isobutyrate respectively by phase homogenous quantities ethylmaltol and ethyl isovalerate substitute
Afterwards, ethyl isobutyrate and ethyl isovalerate significantly reduce the flavouring essence quality of the flavoring pineapple essence of comparative example one.Therefore, furtherly
Understand that ethylmaltol, ethyl isovalerate and pineapple extract play association in terms of the flavouring essence quality of flavoring pineapple essence of the present invention is lifted
Same-action.
2nd, flavouring essence quality stability experiment
By embodiment one to eight freshly prepd flavoring pineapple essence of embodiment and comparative example one to five freshly prepd flavoring pineapple essence of comparative example
Carry out the experiment of stay in grade, experimental method：It is fragrant to it after storage 180 days in room temperature (25~35 DEG C), not under the conditions of lucifuge
Gas carries out sensory evaluation, determines that flavoring pineapple essence quality stability is tested.
The method of sensory evaluation is：Selection 10, than more sensitive evaluation personnel, carries out simulation and commented early stage to pineapple fragrance
Valency, show that these sensory evaluation persons can distinguish the difference of different degrees of pineapple fragrance sample room.Meanwhile to all sensory evaluations
Personnel provide in embodiment eight freshly prepd flavoring pineapple essence as control sample, allow sensory evaluation personnel according to embodiment sample,
The fragrance of comparative example and the pineapple fragrance degree of closeness of control sample given a mark in 1~9 point of scope, are got over control sample
It is higher close to fraction, have that peculiar smell, fragrance are sharp or the flat then fraction of fragrance is low.The identical implementation that finally 10 valuation officers are provided
Example or comparative example evaluation score are counted, and analysis rejecting are carried out using Q methods of inspection to exceptional value, then to evaluation score
Averaged.So as to which the results are as follows (being shown in Table 2).
Table 2
| Numbering | Sensory evaluation |
| Embodiment one | 6.1 |
| Embodiment two | 6.0 |
| Embodiment three | 6.2 |
| Example IV | 7.3 |
| Embodiment five | 7.1 |
| Embodiment six | 8.2 |
| Embodiment seven | 8.0 |
| Embodiment eight | 9.0 |
| Comparative example one | 4.1 |
| Comparative example two | 3.5 |
| Comparative example three | 4.5 |
| Comparative example four | 4.4 |
| Comparative example five | 4.1 |
According to table 2, we can draw, the flavoring pineapple essence obtained by the formula of embodiment one to embodiment eight has good product
Matter stability；The flavouring essence quality of the flavoring pineapple essence obtained by the formula of comparative example one to comparative example five substantially reduces, but by
The flavouring essence quality for the flavoring pineapple essence that the formula of comparative example one and comparative example two is obtained, which reduces degree, will be far longer than comparative example three
The flavouring essence quality of the flavoring pineapple essence obtained to the formula of comparative example five reduces degree.
Embodiment eight and comparative example one are made comparisons, and embodiment eight is obvious in terms of the flavouring essence quality stability of flavoring pineapple essence
Better than comparative example one.In addition, comparative example one needs 16 kinds of raw materials to carry out imitative aromatic with essence needed for could obtaining, this can cause into
The defects of this height, cumbersome purchasing of raw materials；And embodiment eight only need 12 kinds of raw materials can just prepare needed for flavoring pineapple essence, overcome pair
The drawbacks described above of ratio one.
Embodiment eight and comparative example three to comparative example five are made comparisons, the flavouring essence quality stability of embodiment eight is substantially better than
Comparative example three to comparative example five flavouring essence quality stability, it is seen that ethylmaltol, ethyl isovalerate and pineapple extract play
Synergy, lift the flavouring essence quality stability of flavoring pineapple essence of the present invention.
Comparative example one and comparative example two are made comparisons, the flavouring essence quality of the flavoring pineapple essence of comparative example one and the flavoring pineapple essence of comparative example two
Stability is more or less the same.In terms of flavouring essence quality stability, ethylmaltol is combined with ethyl isovalerate can not lift contrast
The flavouring essence quality stability of example one, ethylmaltol, ethyl isovalerate and pineapple extract are further illustrated in this hair of lifting
Synergy is played in terms of the flavouring essence quality stability of bright flavoring pineapple essence.
In summary, the patent document that Authorization Notice No. is CN101785549B needs 16 kinds of raw materials to carry out imitative aromatic with
Essence needed for obtaining, this can cause the defects of cost is high, the purchasing of raw materials is cumbersome；In order to overcome drawbacks described above, the present inventor's warp
Substantial amounts of experiment is crossed, on the premise of in selection component repeatedly and to composition effectively match, is obtained as described herein
Only need 12 kinds of raw materials with regard to the flavoring pineapple essence that can be prepared.Wherein, the embodiment eight in the present invention is preferred embodiment, this
It is due to that embodiment eight not only has highest fragrance sensory evaluation, also with good quality stability.
Described above is only the preferred embodiment of the present invention, still, during the present invention is not limited to the above-described embodiments
Detail, in the range of the technology design of the present invention, a variety of simple variants can be carried out to technical scheme, these
Simple variant belongs to the protection domain of the present invention.
Claims (3)
1. a kind of natural flavoring pineapple essence, it is characterised in that be made up of the component of following parts by weight content：Pineapple methyl esters 0.01~
0.09 part, 0.01~0.1 part of appetate E, 90~95.95 parts of propane diols, 0.1~0.5 part of ethyl acetate, ethyl butyrate 0.1~
0.5 part, 0.1~0.39 part of ethyl hexanoate, 1~5 part of allyl hexanoate, 0.1~0.5 part of glacial acetic acid, 0.51~1 part of furanone,
1~5 part of ethylmaltol, 0.1~1 part of ethyl isovalerate, 1~6.95 part of pineapple extract.
2. natural flavoring pineapple essence according to claim 1, it is characterised in that by the component group of following parts by weight content
Into：0.02~0.08 part of pineapple methyl esters, 0.02~0.08 part of appetate E, 91~93 parts of propane diols, ethyl acetate 0.2~0.4
Part, 0.2~0.4 part of ethyl butyrate, 0.2~0.3 part of ethyl hexanoate, 1.1~4 parts of allyl hexanoate, 0.2~0.4 part of glacial acetic acid,
0.6~0.9 part of furanone, 1.2~4 parts of ethylmaltol, 0.2~0.9 part of ethyl isovalerate, 2~5 parts of pineapple extract.
3. natural flavoring pineapple essence according to claim 1, it is characterised in that by the component group of following parts by weight content
Into：0.05 part of pineapple methyl esters, 0.05 part of appetate E, 92 parts of propane diols, 0.2 part of ethyl acetate, 0.2 part of ethyl butyrate, caproic acid
0.2 part of ethyl ester, 1.5 parts of allyl hexanoate, 0.2 part of glacial acetic acid, 0.7 part of furanone, 1.6 parts of ethylmaltol, ethyl isovalerate
0.3 part, 3 parts of pineapple extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610503778.3A CN107549765A (en) | 2016-06-30 | 2016-06-30 | Natural flavoring pineapple essence |
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| Application Number | Priority Date | Filing Date | Title |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108497441A (en) * | 2018-03-12 | 2018-09-07 | 广州市福邦食品科技有限公司 | Preserved vegetable essence and its preparation method and application |
| CN109452684A (en) * | 2019-01-03 | 2019-03-12 | 四川中烟工业有限责任公司 | A kind of electronic cigarette liquid and preparation method thereof with pineapple flavor fragrance |
| CN111034981A (en) * | 2019-10-14 | 2020-04-21 | 杭州耐雀生物科技有限公司 | Sea-buckthorn essence and preparation method thereof |
| CN112568413A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | Pineapple type edible essence containing pineapple methyl ester |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
| CN117814465A (en) * | 2024-01-19 | 2024-04-05 | 广州启云生物有限公司 | Pineapple essence and preparation method thereof |
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| CN101467739A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Fruit juice beverage and preparation method thereof |
| CN101760317A (en) * | 2008-11-26 | 2010-06-30 | 刘新光 | Pineapple flavor essence |
| CN102807919A (en) * | 2011-06-01 | 2012-12-05 | 张跟满 | Factory formula and technology of pineapple essence |
| CN103238810A (en) * | 2013-05-23 | 2013-08-14 | 天宁香料（江苏）有限公司 | Flavoring pineapple juice extract liquid and application thereof |
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| CN101760317A (en) * | 2008-11-26 | 2010-06-30 | 刘新光 | Pineapple flavor essence |
| CN102807919A (en) * | 2011-06-01 | 2012-12-05 | 张跟满 | Factory formula and technology of pineapple essence |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108497441A (en) * | 2018-03-12 | 2018-09-07 | 广州市福邦食品科技有限公司 | Preserved vegetable essence and its preparation method and application |
| CN108497441B (en) * | 2018-03-12 | 2021-06-22 | 广州丽悦香精香料有限公司 | Meicai essence and preparation method and application thereof |
| CN109452684A (en) * | 2019-01-03 | 2019-03-12 | 四川中烟工业有限责任公司 | A kind of electronic cigarette liquid and preparation method thereof with pineapple flavor fragrance |
| CN111034981A (en) * | 2019-10-14 | 2020-04-21 | 杭州耐雀生物科技有限公司 | Sea-buckthorn essence and preparation method thereof |
| CN112568413A (en) * | 2020-12-18 | 2021-03-30 | 苏州禾田香料有限公司 | Pineapple type edible essence containing pineapple methyl ester |
| CN113207966A (en) * | 2021-05-24 | 2021-08-06 | 上海应用技术大学 | Pineapple and fingered citron flavored yoghurt beverage and preparation method thereof |
| CN117814465A (en) * | 2024-01-19 | 2024-04-05 | 广州启云生物有限公司 | Pineapple essence and preparation method thereof |
| CN117814465B (en) * | 2024-01-19 | 2024-06-21 | 广州启云生物有限公司 | Pineapple essence and preparation method thereof |
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