阅读说明：本技术 一种含有辛炔羟酸甲酯的哈蜜瓜型食用香精 (Hami melon type edible essence containing methyl octynoate ) 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辛炔羟酸甲酯的哈蜜瓜型食用香精,包含乙酸乙酯、乙酸丙酯、丁酸乙酯、丙酸丙酯、乙酸丁酯、乙酸异戊酯、乙酸-2-甲基丁酯、硫代丁酸甲酯、己酸己酯、呋喃酮、顺-6-壬烯醇、乙酸苏合香酯、辛炔羧酸甲酯、乙基麦芽酚、己酸戊酯、杨梅醛、乙位紫罗兰酮、丙位十二内酯、丙二醇；本发明优化了配方和配比,在添加了辛炔羧酸甲酯及其他组分之后,使香气自然纯正,哈密瓜青甜香突出,增强了果肉感,在食品中增强香味和口感。(The invention discloses a Hami melon type edible essence containing octynoic acid methyl ester, which comprises ethyl acetate, propyl acetate, ethyl butyrate, propyl propionate, butyl acetate, isoamyl acetate, 2-methylbutyl acetate, methyl thiobutyrate, hexyl hexanoate, furanone, cis-6-nonenol, styrallyl acetate, octynoic acid methyl ester, ethyl maltol, amyl hexanoate, myricetin, ethyl ionone, propyl dodecalactone and propylene glycol; the invention optimizes the formula and the proportion, and after the octynecarboxylic acid methyl ester and other components are added, the invention ensures that the fragrance is natural and pure, the sweet and green fragrance of the Hami melon is outstanding, the pulp feeling is enhanced, and the fragrance and the taste are enhanced in food.)

1. A Hami melon type edible essence containing octynol carboxylic acid methyl ester is characterized in that: comprises ethyl acetate, propyl acetate, ethyl butyrate, propyl propionate, butyl acetate, isoamyl acetate, 2-methylbutyl acetate, methyl thiobutyrate, hexyl hexanoate, furanone, cis-6-nonenol, styryl acetate, methyl octynecarboxylate, ethyl maltol, amyl hexanoate, myricetin, ethyl ionone, propyl dodecalactone and propylene glycol.

2. The cantaloupe-type flavor base containing methyl octynolate according to claim 1, wherein: the constituents include ethyl acetate 2-4%, propyl acetate 9%, ethyl butyrate 3%, propyl propionate 2.6-5%, butyl acetate 0.5-2%, isoamyl acetate 1.5-3%, acetic acid-2-methylbutyl ester 0.6-1.5%, methyl thiobutyrate 0.05-0.1%, hexyl hexanoate 0.15-0.3%, furanone 0.2-0.4%, cis-6-nonenol 0.05-0.2%, styryl acetate 0.05-0.2%, methyl octynecarboxylate 0.7-2%, ethyl maltol 1.5-3%, amyl hexanoate 0.2-0.4%, myricetin 0.05-0.2%, ionone B0.02-0.1%, dodecyl propyl lactone 0.01-0.1%, and propylene glycol 67-82%.

Technical Field

The invention relates to the technical field of flavors and fragrances, in particular to a Hami melon type edible flavor containing octynol carboxylic acid methyl ester.

Background

The Hami melon 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 fragrance of the product is not natural enough, the green fragrance of the melon is not prominent enough, and the taste of the fruit is lacked.

Disclosure of Invention

In view of the above technical problems, the present invention aims to: provides a Hami melon type edible essence containing octynoic acid methyl ester.

The technical solution of the invention is realized as follows: a Hami melon type edible essence containing methyl octynoate comprises ethyl acetate 2-4%, propyl acetate 9%, ethyl butyrate 3%, propyl propionate 2.6-5%, butyl acetate 0.5-2%, isoamyl acetate 1.5-3%, 2-methylbutyl acetate 0.6-1.5%, methyl thiobutyrate 0.05-0.1%, hexyl hexanoate 0.15-0.3%, furanone 0.2-0.4%, cis-6-nonenol 0.05-0.2%, storax acetate 0.05-0.2%, methyl octynoate 0.7-2%, ethyl maltol 1.5-3%, amyl hexanoate 0.2-0.4%, myricetin 0.05-0.2%, ethyl ionone 0.02-0.1%, propyl dodecanol 0.01-0.1%, and propylene glycol 67-82%.

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

the cantaloupe type edible essence containing octynoic acid methyl ester optimizes the formula and the proportion, and after the octynoic acid methyl ester and other components are added, the aroma is natural and pure, the green and sweet aroma of cantaloupe is prominent, the pulp feeling is enhanced, and the aroma and the taste are enhanced in food.

Detailed Description

The present invention will be described with reference to examples.

The invention relates to a Hami melon type edible essence containing octynoic acid methyl ester, which comprises 2 to 4 percent of ethyl acetate, 9 percent of propyl acetate, 3 percent of ethyl butyrate, 2.6 to 5 percent of propyl propionate, 0.5 to 2 percent of butyl acetate, 1.5 to 3 percent of isoamyl acetate, 0.6 to 1.5 percent of 2-methylbutyl acetate, 0.05 to 0.1 percent of methyl thiobutyrate, 0.15 to 0.3 percent of hexyl hexanoate, 0.2 to 0.4 percent of furanone, 0.05 to 0.2 percent of cis-6-nonenol, 0.05 to 0.2 percent of styryl acetate, 0.7 to 2 percent of methyl octynoate, 1.5 to 3 percent of ethyl maltol, 0.2 to 0.4 percent of amyl hexanoate, 0.05 to 0.2 percent of myricyl aldehyde, 0.02 to 0.1 percent of ethyl ionone, 0.01 to 0.1 percent of propyl dodecalactone and 67 to 82 percent 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
				Ethyl acetate	2	3.5	4
Propyl acetate	7	8.8	9
				Butyric acid ethyl ester	0.5	1.5	2.5
Propylpropionate	2.6	3.5	4.5
				Acetic acid butyl ester	0.5	0.7	1.5
Acetic acid isoamyl ester	1.5	2	2.5
				Acetic acid 2-methylbutyl ester	0.6	1	1.3
Thiobutyric acid methyl ester	0.05	0.07	0.1
				Hexanoic acid hexyl ester	0.15	0.2	0.28
Furanones	0.2	0.35	0.4
				Cis-6-nonenol	0.05	0.08	0.15
Styracin acetate	0.05	0.08	0.15
				Octylenecarboxylic acid methyl ester	0.7	1	2
Ethyl maltol	1.5	2	2.8
				Hexanoic acid amyl ester	0.1	0.23	0.35
Myriceldehyde	0.05	0.08	0.15
				Ionone B	0.02	0.05	0.1
Propyl dodecalactone	0.01	0.05	0.1
				Propylene glycol	82.42	71.74	68.17

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.