阅读说明：本技术 一种含有硫代薄荷酮的芒果型食用香精 (Mango-type edible essence containing sulfo-menthone ) 是由 孙翔 于 2019-11-28 设计创作，主要内容包括：本发明公开了一种含有硫代薄荷酮的芒果型食用香精,包含乙酸、乙酸乙酯、丁酸乙酯、叶醇、己酸、乙酸叶醇脂、乙酸己酯、苯甲醇、己酸烯丙酯、芳樟醇、玫瑰醚、辛酸甲酯、乙酸苄酯、乙基麦芽酚、乙酸芳樟酯、己酸己脂、二苯醚、香兰素、石竹烯、菠萝酯、丙位癸内酯、桃醛、二甲基硫醚、硫代薄荷酮、丙二醇；本发明优化了配方和配比,通过添加硫代薄荷酮及其他组分,使芒果特征香气突出,增强特征香气成熟度,在食品中起增强芒果香味,并使口感更加逼真的作用。(The invention discloses a mango-type edible essence containing sulfo-menthone, which comprises acetic acid, ethyl acetate, ethyl butyrate, leaf alcohol, caproic acid, leaf alcohol ester acetate, hexyl acetate, benzyl alcohol, allyl caproate, linalool, rose ether, methyl caprylate, benzyl acetate, ethyl maltol, linalyl acetate, hexyl caproate, diphenyl ether, vanillin, caryophyllene, pineapple ester, propyl decalactone, peach aldehyde, dimethyl sulfide, sulfo-menthone and propylene glycol; the formula and the proportion are optimized, and the thiomenthone and other components are added, so that the mango characteristic aroma is prominent, the maturity of the characteristic aroma is enhanced, the mango aroma is enhanced in food, and the mouthfeel is more vivid.)

1. A mango-type edible essence containing sulfo-menthone is characterized in that: comprises acetic acid, ethyl acetate, ethyl butyrate, folic alcohol, caproic acid, folic alcohol acetate, hexyl acetate, benzyl alcohol, allyl caproate, linalool, rose ether, methyl caprylate, benzyl acetate, ethyl maltol, linalyl acetate, hexyl caproate, diphenyl ether, vanillin, caryophyllene, pineapple ester, propyl decalactone, peach aldehyde, dimethyl sulfide, thiommenthone and propylene glycol.

2. The thiomenthone-containing mango-type flavor according to claim 1, characterized in that: the constituents include acetic acid 1.5-3%, ethyl acetate 0.6-2%, ethyl butyrate 2.5-5%, leaf alcohol 1-3%, caproic acid 0.2-0.5%, folic alcohol ester acetate 1.5-4%, hexyl acetate 0.7-2%, benzyl alcohol 6-8%, allyl caproate 0.3-0.6%, linalool 2-3%, rose ether 0.1-0.4%, methyl caprylate 0.1-0.4%, benzyl acetate 0.2-0.5%, ethyl maltol 12-15%, linalyl acetate 0.2-0.6%, hexyl caproate 0.2-0.6%, diphenyl ether 1.1-2%, vanillin 0.05-2%, caryophyllene 0.02-0.1%, pineapple ester 0.3-0.7%, propyl decalactone 0.3-0.7%, peach aldehyde 0.2-0.6%, dimethyl sulfide 0.1-0.3%, menthone 0.05-0.2%, menthone, 47-68% of propylene glycol.

Technical Field

The invention relates to the technical field of flavors and fragrances, in particular to a mango type edible essence containing sulfo-menthone.

Background

At present, the mango type edible essence in the market is basically prepared by blending synthetic spices, and the ingredients and the proportion are relatively original, so that the taste of the product is not vivid enough, and the characteristic aroma of the mango is not obvious.

Disclosure of Invention

In view of the above technical problems, the present invention aims to: provides a mango type edible essence containing sulfo-menthone.

The technical solution of the invention is realized as follows: a mango-type edible essence containing thiommenthone comprises 1.5-3% of acetic acid, 0.6-2% of ethyl acetate, 2.5-5% of ethyl butyrate, 1-3% of leaf alcohol, 0.2-0.5% of hexanoic acid, 1.5-4% of leaf alcohol ester of acetic acid, 0.7-2% of hexyl acetate, 6-8% of benzyl alcohol, 0.3-0.6% of allyl caproate, 2-3% of linalool, 0.1-0.4% of rose ether, 0.1-0.4% of methyl caprylate, 0.2-0.5% of benzyl acetate, 12-15% of ethyl maltol, 0.2-0.6% of linalyl acetate, 0.2-0.6% of hexyl caproate, 1.1-2% of diphenyl ether, 0.05-2% of vanillin, 0.02-0.1% of caryophyllene, 0.3-0.7% of pineapple ester, 0.3-0.7% of propyl decalactone, 0.2-0.6% of peach aldehyde, 0.1-0.6% of dimethyl sulfide, 0.05 to 0.2 percent of sulfo-menthone and 47 to 68 percent of propylene glycol.

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

the formula and the proportion of the mango-type edible essence containing the thio-menthone are optimized, and the thio-menthone and other components are added, so that the mango characteristic aroma is prominent, the maturity of the characteristic aroma is enhanced, the mango aroma is enhanced in food, and the mouthfeel is more vivid.

Detailed Description

The present invention will be described with reference to examples.

The mango-type edible essence containing the thiommenthone comprises, by weight, 1.5-3% of acetic acid, 0.6-2% of ethyl acetate, 2.5-5% of ethyl butyrate, 1-3% of leaf alcohol, 0.2-0.5% of hexanoic acid, 1.5-4% of leaf alcohol ester of acetic acid, 0.7-2% of hexyl acetate, 6-8% of benzyl alcohol, 0.3-0.6% of allyl caproate, 2-3% of linalool, 0.1-0.4% of rose ether, 0.1-0.4% of methyl caprylate, 0.2-0.5% of benzyl acetate, 12-15% of ethyl maltol, 0.2-0.6% of linalyl acetate, 0.2-0.6% of hexyl caproate, 1.1-2% of diphenyl ether, 0.05-2% of vanillin, 0.02-0.1% of caryophyllene, 0.3-0.7% of pineapple ester, 0.3-0.7% of propyl decalactone, 0.2-0.6% of peach aldehyde, 0.1-0.3% of dimethyl sulfide, 0.05-0.2% of thiommenthone and 47-68% 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:

name of raw materials	Ratio 1	Ratio 2	Ratio 3
				Acetic acid	1.5	2	2.8
Ethyl acetate	0.6	1	1.5
				Butyric acid ethyl ester	2.5	3	4.5
Leaf alcohol	1	1.7	2.5
				Hexanoic acid	0.2	0.35	0.45
Acetic acid leaf alcohol ester	1.5	2	3.5
				Acetic acid hexyl ester	0.7	1	2
Benzyl alcohol	6	7	8
				Allyl caproate	0.3	0.45	0.55
Linalool	2	2.5	3
				Rose ether	0.1	0.2	0.35
Octanoic acid methyl ester	0.1	0.2	0.35
				Acetic acid benzyl ester	0.2	0.35	0.45
Ethyl maltol	12	13.5	14.6
				Linalyl acetate	0.2	0.35	0.55
Hexanoic acid hexyl ester	0.2	0.35	0.55
				Diphenyl ether	1.1	1.5	2
Vanillin	0.5	0.8	1.5
				Dianthus caryophyllus alkene	0.02	0.05	0.1
Pineapple ester	0.3	0.5	0.65
				Gamma decalactone	0.3	0.5	0.65
Peach aldehyde	0.2	0.35	0.55
				Dimethyl sulfide	0.1	0.15	0.23
Thiomethyl ketones	0.05	0.1	0.2
				Propylene glycol	68.33	60.1	48.47

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.