阅读说明：本技术 一种含有乙酸硫酯的蛋糕型食用香精 (Cake-type edible essence containing thioester acetate ) 是由 孙翔 于 2019-11-29 设计创作，主要内容包括：本发明公开了一种含有乙酸硫酯的蛋糕型食用香精,包含乙酸、丁二酮、乙酸乙酯、已醛丙二缩醛、丙酸乙酯、乙偶姻、糠醛、甲基甲氧基吡嗪、已酸、已酸乙酯、甲基环戊烯醇酮、麦芽酚、甲基甲硫基吡嗪、乙基麦芽酚、大茴香醛、硫醇、洋茉莉醛、椰子醛、乙酸硫酯、香兰素、乙基香兰素、丙位癸内酯、丁位癸内酯、丙二醇；本发明优化了配方和配比,通过添加乙酸硫酯及其他组分,使蛋香突出,并具有适量的鸡蛋的蛋腥味,加入食品中增强蛋香味,使得口感更加完整真实。(The invention discloses cake-type edible essence containing thioester acetate, which comprises acetic acid, butanedione, ethyl acetate, hexanal propanediacetal, ethyl propionate, acetoin, furfural, methyl methoxy pyrazine, hexanoic acid, ethyl hexanoate, methyl cyclopentenolone, maltol, methyl methylthiopyrazine, ethyl maltol, anisic aldehyde, mercaptan, heliotropin, cocoaldehyde, thioester acetate, vanillin, ethyl vanillin, propane decalactone, butane decalactone and propylene glycol; the invention optimizes the formula and the proportion, ensures that the egg fragrance is outstanding by adding the thioester acetate and other components, has a proper amount of egg fishy smell of eggs, and enhances the egg fragrance by adding the thioester acetate and other components into food, thereby ensuring that the taste is more complete and real.)

1. A cake-type flavoring essence containing thioester acetate is characterized in that: comprises acetic acid, butanedione, ethyl acetate, hexanal-propanediacetal, ethyl propionate, acetoin, furfural, methyl methoxy-pyrazine, hexanoic acid, ethyl hexanoate, methyl cyclopentenolone, maltol, methyl methylthiopyrazine, ethyl maltol, anisic aldehyde, mercaptan, heliotropin, coconut aldehyde, thioester acetate, vanillin, ethyl vanillin, propyl decalactone, butyl decalactone, propylene glycol.

2. The cake flavor containing thioester acetate according to claim 1, wherein: the constituents include acetic acid 0.1-0.4%, butanedione 0.5-0.8%, ethyl acetate 0.1-0.6%, hexanal propanediacetal 0.1-0.7%, ethyl propionate 0.1-0.7%, acetoin 0.3-0.8%, furfural 0.1-0.4%, methyl methoxy pyrazine 0.08-0.4%, hexanoic acid 0.02-0.2%, ethyl hexanoate 0.1-0.7%, methyl cyclopentenolone 0.2-0.6%, maltol 0.1-0.4%, methyl methylthio pyrazine 0.03-0.25%, ethyl maltol 3-8%, anisic aldehyde 0.07-0.3%, mercaptan 0.5-4%, heliotropine 0.2-0.5%, coconut aldehyde 0.5-0.8%, thioester acetate 0.1-0.3%, vanillin 1.1-3%, ethyl vanillin 1.5-4%, propyl lactone 0.1-0.4%, propyl butyrolactone 0.1-0.4%, butyl lactone 0.1-0.4%, etc, 72-91% of propylene glycol.

Technical Field

The invention relates to the technical field of flavors and fragrances, in particular to cake type edible essence containing thioester acetate.

Background

The cake type edible essence in the current market is basically prepared by blending synthetic spices, and the ingredients and the proportion are relatively original, so that the baking aroma of the product is not prominent enough, and the egg aroma is not enough.

Disclosure of Invention

In view of the above technical problems, the present invention aims to: a cake-type flavor containing thioester acetate is provided.

The technical solution of the invention is realized as follows: a cake-type edible essence containing thioester acetate comprises acetic acid 0.1-0.4%, butanedione 0.5-0.8%, ethyl acetate 0.1-0.6%, hexanal diacetal 0.1-0.7%, ethyl propionate 0.1-0.7%, acetoin 0.3-0.8%, furfural 0.1-0.4%, methyl methoxy pyrazine 0.08-0.4%, hexanoic acid 0.02-0.2%, ethyl hexanoate 0.1-0.7%, methyl cyclopentenolone 0.2-0.6%, maltol 0.1-0.4%, methyl methylthiopyrazine 0.03-0.25%, ethyl maltol 3-8%, anisic aldehyde 0.07-0.3%, mercaptan 0.5-4%, heliotropin 0.2-0.5%, coconut aldehyde 0.5-0.8%, thioester acetate 0.1-0.3%, vanillin 1.1-3%, ethyl propiolactone 0.1-4%, and ethyl propiolactone 0.1-0.5-0.4%, 0.1-0.4% of delta-decalactone and 72-91% of propylene glycol.

Due to the application of the technical scheme, compared with the prior art, the invention has the following advantages:

the cake-type edible essence containing thioester acetate optimizes the formula and the proportion, and the cake-type edible essence containing thioester acetate and other components has prominent egg fragrance and a proper amount of egg fishy smell of eggs, and is added into food to enhance the egg fragrance and ensure more complete and real mouthfeel.

Detailed Description

The present invention will be described with reference to examples.

The cake-type edible essence containing thioester acetate comprises 0.1-0.4% of acetic acid, 0.5-0.8% of butanedione, 0.1-0.6% of ethyl acetate, 0.1-0.7% of hexanal propanediacetal, 0.1-0.7% of ethyl propionate, 0.3-0.8% of acetoin, 0.1-0.4% of furfural, 0.08-0.4% of methyl methoxy pyrazine, 0.02-0.2% of hexanoic acid, 0.1-0.7% of ethyl hexanoate, 0.2-0.6% of methyl cyclopentenolone, 0.1-0.4% of maltol, 0.03-0.25% of methyl methylthiopyrazine, 3-8% of ethyl maltol, 0.07-0.3% of anisic aldehyde, 0.5-4% of mercaptan, 0.2-0.5% of heliotropin, 0.5-0.8% of coconut aldehyde, 0.1-0.3% of thioester acetate, 1.1-0.1.1.4% of ethyl propiolactone, 0.5-1.4% of lansoprolactone, 0.5% of ethyl propionate and 0.4% of methyl jasminolide, 0.1-0.4% of delta-decalactone and 72-91% of propylene glycol.

The sum of the components is 100%, and three specific embodiments of the proportion of the components are shown in the following table:

the above-mentioned embodiments are merely illustrative of the technical idea and features of the present invention, and the purpose thereof is to enable those skilled in the art to understand the contents of the present invention and implement the present invention, and not to limit the scope of the present invention, and all equivalent changes or modifications made according to the spirit of the present invention should be covered in the scope of the present invention.