Honey peach essence and preparation process thereof

Abstract

The invention discloses honey peach essence and a preparation process thereof, and relates to the technical field of essence and spices. The technical problem that honey peach essence lacks in the fruity real sense and pulp juice sense, and consequently the overall application effect of the honey peach essence is poor is solved. The honey peach essence is prepared from the following components inparts by weight: 0.1-100 parts of a base, 0-99.9 parts of a solvent, 5-20 parts of a surfactant and 6-10 parts of a stabilizer; and the base is prepared from the following components in parts by weight: 0.1-2 parts of sweet orange oil, 0.05-0.2 part of peach thiazole, 0.1-0.5 part of jujube tineture, 0.3-0.5 part of gamma-decalactone, 0.01-0.02 part of para-mentha-8-thiolone, 0.02-0.05 part of maltol, 0.1-1 part of ethyl butyrate and 0.02-0.04 part of linalool. In the practical application process, the honey peach essence has the good fruity real sense and pulp juice sense, further has the very natural aroma and taste, and overall has the good application effect.

Description

technical field [0001] The invention relates to the technical field of essence and fragrance, more specifically, it relates to a peach essence and a preparation process thereof. Background technique [0002] Fragrance is a raw material that gives cosmetics a certain aroma, and it is one of the key raw materials in the manufacturing process. Proper use of incense is not only loved by consumers, but also can cover up some bad smells in the product medium. Peach has a mild taste, juicy taste, rich nutrition, and unique aroma, which is favored by consumers. [0003] In the Chinese invention patent application document with the publication number CN109135925A, the formula of peach flavor essence is disclosed. The components and weight components of the peach flavor essence formula include: ethyl butyrate 1.00%-3.00%, leaf alcohol 0.50%- 0.80%, Propyl Butyrate 0.50%-0.80%, Benzaldehyde 0.20%-0.50%, Butyl Isovalerate 1.00%-3.0%, β-Ionone 0.20%-0.50%, α-Ionone 0.20%-0.50 %, G-deca...

AI Technical Summary

Problems solved by technology

[0004] In the above application documents, by adding 8-mercaptomenthone, butyl-undecalactone and gamma-capryllactone, the aroma of the peach-flavored essence can be greatly improved; and by adding a certain proportion of 8-mercaptomenthone It can neutralize the aroma of butyl-undecalactone, making the aroma of butyl-undecalactone more natural, soft and more popular with the public; adding a certain proportion of gamma-caprylic lactone can make the peach-flavored flavor taste more It is good and mellow, but most of them are made of synthetic raw materials, so they are generally lacking in the sense of fruity aroma and fruity juice, which leads to poor overall application effect. Therefore, it is necessary to propose a new solution to solve the above problems. question

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