The invention discloses a barbecue essence, which is prepared from the following raw materials:
ethyl maltol, 4-hydroxyl-2,5-dimethyl-3(2H)-furanone, 2,5-dimethyl-2,5-diyhydroxyl-1,4-dithiacyclo-
hexane, methyl cyclopentenotone, 2-
acetylpyrazine, 2-methyl
tetrahydrofuran-3-mercaptan, bis(2-methyl-3-furyl) disulfide, propyl2-methyl-3-furyl disulfide, 4-methyl-5- hydroxyethyl-
thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 3-methylmercaptopropionaldehyde, difurfuryl disulfide, 4-methyl-4-furfurylthio-2-
pentanone, 2,4,5-trimethylthiazole, 2,4,6-triisobutyl-1,3,5-dithiazine, beta-phenylethylmercaptan, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-
thiazoline,
guaiacol,
delta-dodecalactone, 2,4-decadienealdehyde, trans,trans-2,4- nonadienal, anisic
aldehyde, butanoic acid,
acetic acid, black pepper
essential oil ginger
essential oil, clove oil,
cassia oil and an oil-soluble
solvent. The invention also discloses a barbecue essence production process.