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Cherry essence and essence microcapsules

A technology of essence microcapsule and cherry essence, applied in the field of essence, can solve the problems of easy loss of aroma components, complex aroma of cherry, loss of flavor, etc., and achieves maintaining excellent flavor quality, no discoloration and limiting factors, strong coordination and modification effects Effect

Active Publication Date: 2020-05-29
宁波芬畅凝科香精香料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Cherry has a special aroma and is loved by consumers. However, the aroma of cherry is relatively complex, and it is difficult to obtain a cherry flavor with a strong cherry aroma, natural softness and high coordination through artificial blending.
Moreover, due to the complex composition of artificially synthesized cherry essence, the aroma components are easily lost and lose the original flavor.

Method used

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  • Cherry essence and essence microcapsules
  • Cherry essence and essence microcapsules
  • Cherry essence and essence microcapsules

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of cherry essence, comprises the raw material of following weight portion:

[0030] Musk T 5, ambrette lactone 0.05, methyl dihydrojasmonate 1.5, triethyl citrate 0.08, gamma undecalactone 0.4, phenylhexanol 1, myricaldehyde 0.4, phenoxyethyl isobutyrate 0.4, dimethylbenzyl orthobutyrate 1.6, ethyl ionone 0.6, natural anisyl acetone 0.15, fructose ester 0.1, ethyl vanillin 0.3, tricyclodecenyl acetate 10, damascenone 0.03, Methyl laurate 0.4, phenethyl acetate 0.5, black currant base 0.1, high cis o-tert-butylcyclohexyl acetate 20, anisaldehyde 0.8, phenoxyethanol 0.01, ethyl maltol 0.4, styroyl acetate 0.6, Liguinal aldehyde 1.8, isononyl acetate 10, benzyl acetate 9, benzaldehyde 8.5, hexyl acetate 1, mamethrin 0.15, 2-methyl butyl acetate 0.04, isoamyl acetate 0.8, ethyl butyrate 1.5 , 2-methylbutyrate ethyl 1.5, isopropyl myristate 10, antioxidant BHT 1.1.

[0031] A preparation method of cherry essence, comprising the following steps:

[0032] (1) Weigh r...

Embodiment 2

[0035] A kind of cherry essence, comprises the raw material of following weight portion:

[0036] Musk T 7, ambrette lactone 0.15, methyl dihydrojasmonate 2.5, triethyl citrate 0.12, gamma undecalactone 0.8, phenylhexanol 2, myricaldehyde 0.6, phenoxyethyl isobutyrate 0.6, dimethylbenzyl orthobutyrate 2.2, ethyl ionone 0.8, natural anisyl acetone 0.25, fructose ester 0.2, ethyl vanillin 0.5, tricyclodecenyl acetate 12, damascenone 0.06, Methyl laurate 0.6, phenethyl acetate 1.5, black currant 0.3, high cis-tert-butylcyclohexyl acetate 24, anisaldehyde 1, phenoxyethanol-0.02, ethyl maltol 0.6, styroyl acetate 0.8 , privetal 2.2, isononyl acetate 12, benzyl acetate 10, benzaldehyde 10, hexyl acetate 1.5, mamethrin 0.25, 2-methyl butyl acetate 0.08, isoamyl acetate 1.2, ethyl butyrate 1.8, ethyl 2-methylbutyrate 1.8, isopropyl myristate 15, antioxidant BHT 1.4.

[0037] A preparation method of cherry essence, comprising the following steps:

[0038] (1) Weigh raw materials by ...

Embodiment 3

[0041] A cherry essence, comprising the following raw materials in parts by weight: musk T 6, ambrette lactone 0.1, methyl dihydrojasmonate 2, triethyl citrate 0.1, 3-position undecalactone 0.5, phenylhexanol 1.5, myricetin 0.5, phenoxyethyl isobutyrate 0.5, dimethylbenzyl orthobutyrate 1.85, ethyl ionone 0.75, natural anisyl acetone 0.2, fructose ester 0.15, ethyl vanillin 0.4, acetic acid Tricyclodecenyl 10.5, Damascenone 0.05, Methyl Cinnamate 0.5, Phenylethyl Acetate 1, Black Currant 0.2, High Cis O-tert-Butylcyclohexyl Acetate 21, Anisaldehyde 0.82, Phenoxyethanol 0.015, ethyl maltol 0.5, styroyl acetate 0.7, privetal 2, isononyl acetate 10.85, benzyl acetate 9.4, benzaldehyde 9, hexyl acetate 1.3, mamethrin 0.2, 2-methylbutyl acetate 0.05, isoamyl acetate 1, ethyl butyrate 1.68, ethyl 2-methylbutyrate 1.6, isopropyl myristate 12, antioxidant BHT 1.19.

[0042] A preparation method of cherry essence, comprising the following steps:

[0043] (1) Weigh raw materials by we...

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Abstract

The invention discloses cherry essence and essence microcapsules. The cherry essence comprises musk, abelmoschus esculentus lactone, methyl dihydrojasmonate, triethyl citrate, gamma-undecalactone, phenyl-1-hexanol, 3-Methyl-3-phenylglycidic acid ethyl ester, phenoxyethyl isobutyrate, dimethyl benzyl carbinyl butyrate, beta-ionone, natural anisylacetone, fructose ester, ethyl vanillin, tricyclodecenyl acetate, damascenone, methyl cinnamate, phenylethyl acetate, blackcurrant essence, high-cis o-tert-butyl cyclohexyl acetate, anisic aldehyde, phenoxyethanol, ethyl maltol, styrallyl acetate, ligustral, isononyl acetate, benzyl acetate, benzaldehyde, hexyl acetate, ethyl 2-methylvalerate, 2-methyl butyl acetate and the like. The cherry essence prepared by the invention not only has strong cherry fragrance, but also has natural soft feeling and high harmony, and the cherry essence microcapsules prepared by taking the cherry essence as a raw material can keep excellent flavor quality of the cherry essence in long-term storage.

Description

technical field [0001] The invention relates to the technical field of essence, in particular to a cherry essence and essence microcapsules. Background technique [0002] Essence is a blended spice with a certain aroma or flavor type made by blending several or even dozens of spices in a certain proportion. This blended spice mainly plays the role of imparting fragrance to the product, and is widely used in food and daily necessities. . With the improvement of people's living standards, the requirements for flavors have also increased, especially for artificial flavors, the strength of the fragrance, the overall coordination of the fragrance and the naturalness are crucial evaluation indicators. Cherries have a special aroma and are loved by consumers. However, the aroma of cherries is relatively complex, and it is difficult to obtain a cherry essence with a strong cherry aroma, natural softness and high coordination through artificial blending. And, because the synthetic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00B01J13/02
CPCC11B9/00C11B9/0015C11B9/0034B01J13/02
Inventor 杨禄邬奕岑靓祎胡永生
Owner 宁波芬畅凝科香精香料有限公司
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