The invention discloses spicy chicken essence. The spicy chicken essence is prepared by the following raw materials in percentage by
mass:
ethyl maltol (0.75 to 1.50), 4-hydroxyl-2,5-dimethyl-3(2H)-furanone (0.50 to 1.00), 2-acetyl
pyrazine (0.02 to 0.04), methyl cyclopentenolone (0.50 to 1.00), 2,5-dimethyl-2,5-dihydroxyl-1,4-dithiacyclohexane (0.03 to 0.06), 2-methyl-3-sulfhydryl
furan (0.05 to0.15), 2,4-decadienal (0.02 to 0.20), 4,5-dihydro-3(2H)thienone (0.01 to 0.05), 2-methyl-
tetrahydrofuran-3-mercaptan (0.01 to 0.02), 2-sulfhydryl-3-
butanol (0.05 to 0.20), trans-2-cis-6-nonadienal (0.001 to 0.02), dipropyl disulfide (0.01 to 0.05), pricklyash peel
essential oil (0.50 to 5.0), pepper
essential oil (0.30 to 3.0), black pepper
essential oil (0.2 to 2.0), white pepper
oleoresin (0.1 to 1.0), ginger essential oil (0.02 to 0.5), star anise oil (0.04 to 1.0), garlic essential oil (0.02 to 0.2), cinnamon essential oil or
cassia oil (0.03 to 0.5), and the balance of oil dissolving
solvent. The invention also discloses the process for producing the spicy chicken essence.