阅读说明：本技术 一种含有3-甲基丁酸的奶酪型食用香精 (Cheese type edible essence containing 3-methylbutyric acid ) 是由 孙翔 于 2019-11-27 设计创作，主要内容包括：本发明公开了一种含有3-甲基丁酸的奶酪型食用香精,包含乙偶姻、丁酸、丁酸乙酯、丁位癸内酯、丁位十一内酯、十四酸乙酯、十六酸乙酯、已酸、3-甲基丁酸、香兰素、硫醇、癸酸、十四酸、十六酸、丙二醇；本发明优化了配方和配比,通过添加3-甲基丁酸及其他成分,使产品具有浓郁厚重的奶酪香气,在食品中奶酪香气自然纯正,回味醇厚高雅。(The invention discloses a cheese-type edible essence containing 3-methylbutyric acid, which comprises acetoin, butyric acid, ethyl butyrate, delta decalactone, delta undecalactone, tetradecanoic acid ethyl ester, hexadecanoic acid ethyl ester, hexanoic acid, 3-methylbutyric acid, vanillin, mercaptan, decanoic acid, tetradecanoic acid, hexadecanoic acid and propylene glycol; the formula and the proportion are optimized, and the 3-methylbutyric acid and other components are added, so that the product has thick and heavy cheese fragrance, and the cheese fragrance in food is natural and pure, and the aftertaste is mellow and elegant.)

1. A cheese-type edible essence containing 3-methylbutyric acid is characterized in that: comprises acetoin, butyric acid, ethyl butyrate, delta decalactone, delta undecalactone, ethyl myristate, ethyl palmitate, hexanoic acid, 3-methylbutyric acid, vanillin, mercaptan, decanoic acid, tetradecanoic acid, hexadecanoic acid and propylene glycol.

2. 3-methylbutyric acid-containing cheese-type flavour concentrates according to claim 1, characterized in that: the constituents include acetoin 0.5-0.6%, butyric acid 2.3-2.7%, ethyl butyrate 0.2-0.4%, delta decalactone 0.5-0.6%, delta undecalactone 0.5-0.6%, ethyl myristate 0.2-0.3%, ethyl palmitate 0.3-0.6%, hexanoic acid 0.1-0.4%, 3-methyl butyric acid 0.1-0.4%, vanillin 0.1-0.39%, mercaptan 0.3-0.5%, decanoic acid 0.2-0.39%, tetradecanoic acid 0.1-0.4%, hexadecanoic acid 0.1-0.4% and propylene glycol 94.1-94.4%.

Technical Field

The invention relates to the technical field of flavors and fragrances, in particular to cheese type edible essence containing 3-methylbutyric acid.

Background

At present, cheese 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 flavor of the product is not thick and full, and the taste characteristics of cheese are lacked.

Disclosure of Invention

In view of the above technical problems, the present invention aims to: provides a cheese type edible essence containing 3-methylbutyric acid.

The technical solution of the invention is realized as follows: a cheese-type edible essence containing 3-methylbutyric acid comprises acetoin 0.5-0.6%, butyric acid 2.3-2.7%, ethyl butyrate 0.2-0.4%, delta decalactone 0.5-0.6%, delta undecalactone 0.5-0.6%, ethyl myristate 0.2-0.3%, ethyl palmitate 0.3-0.6%, hexanoic acid 0.1-0.4%, 3-methylbutyric acid 0.1-0.4%, vanillin 0.1-0.39%, mercaptan 0.3-0.5%, decanoic acid 0.2-0.39%, tetradecanoic acid 0.1-0.4%, hexadecanoic acid 0.1-0.4%, and propylene glycol 94.1-94.4%.

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 cheese-type edible essence containing 3-methylbutyric acid are optimized, and the 3-methylbutyric acid and other components are added, so that the product has thick and heavy cheese aroma, and the cheese aroma is natural and pure in food, and the aftertaste is mellow and elegant.

Detailed Description

The present invention will be described with reference to examples.

The invention relates to a cheese-type edible essence containing 3-methylbutyric acid, which comprises 0.5-0.6% of acetoin, 2.3-2.7% of butyric acid, 0.2-0.4% of ethyl butyrate, 0.5-0.6% of delta-decalactone, 0.5-0.6% of delta-undecalactone, 0.2-0.3% of ethyl myristate, 0.3-0.6% of ethyl palmitate, 0.1-0.4% of hexanoic acid, 0.1-0.4% of 3-methylbutyric acid, 0.1-0.39% of vanillin, 0.3-0.5% of mercaptan, 0.2-0.39% of capric acid, 0.1-0.4% of myristic acid, 0.1-0.4% of palmitic acid and 94.1-94.4% 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
				Acetoin	0.5	0.56	0.58
Butyric acid	2.5	2.3	2.6
				Butyric acid ethyl ester	0.2	0.25	0.36
Delta decalactone	0.5	0.55	0.58
				D-undecalactone	0.5	0.58	0.59
Tetradecanoic acid ethyl ester	0.2	0.26	0.28
				Hexadecanoic acid ethyl ester	0.3	0.35	0.55
Acetic acid	0.1	0.2	0.3
				3-methyl butyric acid	0.2	0.22	0.35
Vanillin	0.1	0.25	0.36
				Thiols	0.3	0.35	0.40
Capric acid	0.2	0.25	0.35
				Myristic acid	0.1	0.2	0.3
Hexadecanoic acid	0.1	0.2	0.3
				Propylene glycol	94.2	94.1	94.3

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.