Natural orange essence formula

Abstract

The invention discloses a natural orange essence formula. The orange essence which is produced by the proportion of the formula has the advantages that: natural capraldehyde and natural nonanal of natural ingredients which have strong compatibility with sweet orange inspissated juice are used as key perfumes to prepare the natural orange essence product, and orange juice, mixed fruit juice, flavored emulsion beverage, other food and other beverages with different fruit juice contents adopt the orange essence as the additive, so the natural flavor and taste of the orange juice, the mixed fruitjuice, the flavored emulsion beverage, other food and other beverages containing different fruit juice contents can be improved, and natural perfume and taste can be brought to the product; and at the same time, the heat resistance and the perfume quality of the product can be higher than that of the similar domestic essence.

Description

1. Technical field: [0001] The invention relates to a natural orange essence formula, which relates to the technical field of fine chemicals, in particular to the technical field of edible essence, and is used as a food additive. 2. Background technology: [0002] The application of traditional orange flavor is often due to the addition of a large amount of synthetic decanal, synthetic nonanal, synthetic citral and other spices. The aroma of these raw materials is very different from natural products, which affects the natural flavor of fruit juice products. . The flavor quality of the final fruit juice product is reduced, the flavor is single, lacks the natural flavor of natural fruit juice, and the shortcoming of its lack of natural feeling is particularly easy to occur in high-content fruit juice. Moreover, the traditionally used main fragrance raw materials are often chemical synthetic products, which lack naturalness and are prone to produce chemical gas, resulting in ...

AI Technical Summary

Problems solved by technology

[0002] The application of traditional orange flavor is often due to the addition of a large amount of synthetic decanal, synthetic nonanal, synthetic citral and other spices. The aroma of these raw materials is very different from natural products, which affects the natural flavor of fruit juice products.

The flavor quality of the final fruit juice product is reduced, the flavor is single, and it lacks the natural flavor of natural juice, and its shortcoming of insufficient natural feeling is particularly prone to occur in high-content fruit juice

Moreover, the traditionally used main fragrance raw materials are often chemical synthetic products, which lack naturalness and are prone to produce chemical gas, resulting in bad flavor and not being welcomed by consumers.