CN103564405B - Pear essence and preparation method thereof - Google Patents
Pear essence and preparation method thereof Download PDFInfo
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- CN103564405B CN103564405B CN201210279218.6A CN201210279218A CN103564405B CN 103564405 B CN103564405 B CN 103564405B CN 201210279218 A CN201210279218 A CN 201210279218A CN 103564405 B CN103564405 B CN 103564405B
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- ethyl
- acetate
- alcohol
- pear essence
- propionate
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title abstract description 13
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims abstract description 64
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 claims abstract description 44
- FKRCODPIKNYEAC-UHFFFAOYSA-N ethyl propionate Chemical compound CCOC(=O)CC FKRCODPIKNYEAC-UHFFFAOYSA-N 0.000 claims abstract description 44
- MLFHJEHSLIIPHL-UHFFFAOYSA-N isoamyl acetate Chemical compound CC(C)CCOC(C)=O MLFHJEHSLIIPHL-UHFFFAOYSA-N 0.000 claims abstract description 44
- HCRBXQFHJMCTLF-ZCFIWIBFSA-N ethyl (2r)-2-methylbutanoate Chemical compound CCOC(=O)[C@H](C)CC HCRBXQFHJMCTLF-ZCFIWIBFSA-N 0.000 claims abstract description 40
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 37
- DKPFZGUDAPQIHT-UHFFFAOYSA-N Butyl acetate Natural products CCCCOC(C)=O DKPFZGUDAPQIHT-UHFFFAOYSA-N 0.000 claims abstract description 24
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims abstract description 24
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000001813 ethyl (2R)-2-methylbutanoate Substances 0.000 claims abstract description 20
- 229940090910 ethyl 2-methylbutyrate Drugs 0.000 claims abstract description 20
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims abstract description 20
- 229940117955 isoamyl acetate Drugs 0.000 claims abstract description 20
- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 claims description 34
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 claims description 34
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 claims description 34
- ZSIAUFGUXNUGDI-UHFFFAOYSA-N hexan-1-ol Chemical compound CCCCCCO ZSIAUFGUXNUGDI-UHFFFAOYSA-N 0.000 claims description 34
- AOGQPLXWSUTHQB-UHFFFAOYSA-N hexyl acetate Chemical compound CCCCCCOC(C)=O AOGQPLXWSUTHQB-UHFFFAOYSA-N 0.000 claims description 34
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 34
- NUKZAGXMHTUAFE-UHFFFAOYSA-N methyl hexanoate Chemical compound CCCCCC(=O)OC NUKZAGXMHTUAFE-UHFFFAOYSA-N 0.000 claims description 34
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 30
- YLYBTZIQSIBWLI-UHFFFAOYSA-N octyl acetate Chemical compound CCCCCCCCOC(C)=O YLYBTZIQSIBWLI-UHFFFAOYSA-N 0.000 claims description 30
- NPFVOOAXDOBMCE-PLNGDYQASA-N (3Z)-hex-3-en-1-yl acetate Chemical compound CC\C=C/CCOC(C)=O NPFVOOAXDOBMCE-PLNGDYQASA-N 0.000 claims description 23
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 19
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 19
- ICMAFTSLXCXHRK-UHFFFAOYSA-N Ethyl pentanoate Chemical compound CCCCC(=O)OCC ICMAFTSLXCXHRK-UHFFFAOYSA-N 0.000 claims description 19
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 19
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 claims description 19
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 19
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims description 15
- LTMRRSWNXVJMBA-UHFFFAOYSA-L 2,2-diethylpropanedioate Chemical compound CCC(CC)(C([O-])=O)C([O-])=O LTMRRSWNXVJMBA-UHFFFAOYSA-L 0.000 claims description 15
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 claims description 15
- 239000005770 Eugenol Substances 0.000 claims description 15
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 claims description 15
- 150000001299 aldehydes Chemical class 0.000 claims description 15
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 claims description 15
- 229940088601 alpha-terpineol Drugs 0.000 claims description 15
- 235000020057 cognac Nutrition 0.000 claims description 15
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 claims description 15
- 229960002217 eugenol Drugs 0.000 claims description 15
- 125000001972 isopentyl group Chemical group [H]C([H])([H])C([H])(C([H])([H])[H])C([H])([H])C([H])([H])* 0.000 claims description 15
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 15
- HNEVHBHRLCAKKQ-UHFFFAOYSA-N thiopropionic acid S-ethyl ester Natural products CCSC(=O)CC HNEVHBHRLCAKKQ-UHFFFAOYSA-N 0.000 claims description 15
- IAQRGUVFOMOMEM-ONEGZZNKSA-N trans-but-2-ene Chemical compound C\C=C\C IAQRGUVFOMOMEM-ONEGZZNKSA-N 0.000 claims description 15
- 229930007850 β-damascenone Natural products 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 239000003205 fragrance Substances 0.000 abstract description 32
- 235000015206 pear juice Nutrition 0.000 abstract description 14
- 235000013361 beverage Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- DMMJVMYCBULSIS-UHFFFAOYSA-N Methyl 3-(methylthio)propanoate Chemical compound COC(=O)CCSC DMMJVMYCBULSIS-UHFFFAOYSA-N 0.000 abstract description 5
- 235000015203 fruit juice Nutrition 0.000 abstract description 5
- 235000019441 ethanol Nutrition 0.000 abstract 1
- YDZCHDQXPLJVBG-UHFFFAOYSA-N hex-1-enyl acetate Chemical compound CCCCC=COC(C)=O YDZCHDQXPLJVBG-UHFFFAOYSA-N 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 88
- 235000021017 pears Nutrition 0.000 description 19
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 15
- 239000000470 constituent Substances 0.000 description 8
- 230000035800 maturation Effects 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- IYXGSMUGOJNHAZ-UHFFFAOYSA-N Ethyl malonate Chemical compound CCOC(=O)CC(=O)OCC IYXGSMUGOJNHAZ-UHFFFAOYSA-N 0.000 description 4
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 4
- HCRBXQFHJMCTLF-UHFFFAOYSA-N ethyl 2-methylbutyrate Chemical compound CCOC(=O)C(C)CC HCRBXQFHJMCTLF-UHFFFAOYSA-N 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000020397 pear nectar Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/29—Fruit flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Detergent Compositions (AREA)
- Seasonings (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.
Description
Technical field
The present invention relates to essence field, particularly relate to a kind of pear essence and preparation method thereof.
Background technology
Since ancient times, pears are deeply by the welcome of consumer, and pears not only delicate mouthfeel also have very high medicinal health effect.The operatic circle is delicious, the crisp succulence of meat, sweet and sour taste, and local flavor fragrance is graceful.Be rich in sugar, protein, fat, carbohydrate and multivitamin, health is played an important role.The all right processing and fabricating pears of the operatic circle are dry, preserved pears, pear syrup, pear juice, canned pear etc., also can be used to wine brewing, vinegar processed.The operatic circle also has medical value, can aid digestion, moistening lung clear away heart-fire, effect of stopping coughing and removing phlegm, carbuncle of bringing down a fever, separate, also has diuresis, profit effect just.Therefore, make a there is pears taste, the edible essence of pears fragrance has certain market significance.
Fragrance is an important quality index of fruit, is mainly derived from the volatile materials of various trace.The fruit drink product of pears taste miscellaneous emerges in an endless stream in the market, but existing pear juice class beverage, generally use pears inspissated juices, and pears are by after the techniques such as squeezing, concentrated, enzymolysis, filtration, sterilization, substantially lost the fragrance of pears.In mouthfeel, pears inspissated juice, also can the bad smell of product after sterilization, affects the trial test of pear nectar, not by the favor of consumer.
Summary of the invention
Embodiment of the present invention technical problem to be solved is, provides a kind of fruit juice feel strong, and feature is fragrant sufficient, can retain the pear essence of the natural flavor of natural pear juice, and it obviously can promote the authenticity of beverage mouthfeel, blurt out sense and fragrance.
Meanwhile, embodiment of the present invention technical problem to be solved is also, the invention provides a kind of method preparing above-mentioned pear essence.
In order to solve the problems of the technologies described above, embodiments provide a kind of pear essence, it mainly consists of the following composition:
Alcohol 95 ~ 97.5%
Ethyl butyrate 0.5 ~ 1%
Ethyl acetate 0.2 ~ 0.7%
Ethyl propionate 0.2 ~ 0.7%
Ethyl 2-methylbutyrate 0.1 ~ 0.5%
Butyl acetate 0.1 ~ 0.5%
Isoamyl acetate 0.1 ~ 0.6%
Ethyl hexanoate 0.1 ~ 0.5%
Leaf Acetate 0.1 ~ 0.5%
3-methyl mercaptomethyl propionate 0.1 ~ 0.7%.
As the improvement of such scheme, described pear essence its mainly consist of the following composition:
Ethanol 96 ~ 96.5%
Ethyl butyrate 0.6 ~ 0.9%
Ethyl acetate 0.3 ~ 0.5%
Ethyl propionate 0.3 ~ 0.5%
Ethyl 2-methylbutyrate 0.1 ~ 0.4%
Butyl acetate 0.1 ~ 0.4%
Isoamyl acetate 0.1 ~ 0.5%
Ethyl hexanoate 0.1 ~ 0.4%
Leaf Acetate 0.1 ~ 0.4%
3-methyl mercaptomethyl propionate 0.1 ~ 0.5%.
As the improvement of such scheme, described pear essence its mainly consist of the following composition:
Ethanol 96.2600%
Ethyl butyrate 0.7016%
Ethyl acetate 0.4000%
Ethyl propionate 0.4000%
Ethyl 2-methylbutyrate 0.2565%
Butyl acetate 0.2506%
Isoamyl acetate 0.2934%
Ethyl hexanoate 0.2376%
Leaf Acetate 0.2048%
3-methyl mercaptomethyl propionate 0.3276%.
As the improvement of such scheme, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde (leaf aldehyde) 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
As the improvement of such scheme, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.0625%; Ethyl n-valerate 0.0067%; N-butanol 0.0250%; Trans-2-butene acetoacetic ester 0.0059%; Methyl caproate 0.0053%; Isoamyl alcohol 0.0162%; 2-hexenoic aldehyde (leaf aldehyde) 0.0150%; Hexyl acetate 0.1400%; 2-hydroxyl-Ding-3-ketone 0.0026%; Iso-amyl iso-valeriate 0.0014%; Cognac oil 0.0209%; N-hexyl alcohol 0.0700%; Leaf-alcohol 0.0163%; Furfural 0.0230%; Octyl acetate 0.0447%; N-octyl alcohol 0.0060%; 3-methyl mercapto ethyl propionate 0.0331%; Diethyl malonate 0.0417%; Propane diols 0.0513%; Alpha-terpineol 0.0085%; Damascenone 0.0054%; Benzyl carbinol 0.0697%; Eugenol 0.0403 %; Vanillic aldehyde 0.0050%.
Correspondingly, embodiments provide a kind of preparation method of pear essence, the main component of described pear essence is added successively according to proportioning, mixes, after the main component maturation of described pear essence, obtain pear essence product;
The main component of described pear essence is as follows:
Alcohol 95 ~ 97.5%
Ethyl butyrate 0.5 ~ 1%
Ethyl acetate 0.2 ~ 0.7%
Ethyl propionate 0.2 ~ 0.7%
Ethyl 2-methylbutyrate 0.1 ~ 0.5%
Butyl acetate 0.1 ~ 0.5%
Isoamyl acetate 0.1 ~ 0.6%
Ethyl hexanoate 0.1 ~ 0.5%
Leaf Acetate 0.1 ~ 0.5%
3-methyl mercaptomethyl propionate 0.1 ~ 0.7%.
As the improvement of such scheme, described pear essence its mainly consist of the following composition:
Ethanol 96 ~ 96.5%
Ethyl butyrate 0.6 ~ 0.9%
Ethyl acetate 0.3 ~ 0.5%
Ethyl propionate 0.3 ~ 0.5%
Ethyl 2-methylbutyrate 0.1 ~ 0.4%
Butyl acetate 0.1 ~ 0.4%
Isoamyl acetate 0.1 ~ 0.5%
Ethyl hexanoate 0.1 ~ 0.4%
Leaf Acetate 0.1 ~ 0.4%
3-methyl mercaptomethyl propionate 0.1 ~ 0.5%.
As the improvement of such scheme, described pear essence its mainly consist of the following composition:
Ethanol 96.2600%
Ethyl butyrate 0.7016%
Ethyl acetate 0.4000%
Ethyl propionate 0.4000%
Ethyl 2-methylbutyrate 0.2565%
Butyl acetate 0.2506%
Isoamyl acetate 0.2934%
Ethyl hexanoate 0.2376%
Leaf Acetate 0.2048%
3-methyl mercaptomethyl propionate 0.3276%.
As the improvement of such scheme, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde (leaf aldehyde) 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
As the improvement of such scheme, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.0625%; Ethyl n-valerate 0.0067%; N-butanol 0.0250%; Trans-2-butene acetoacetic ester 0.0059%; Methyl caproate 0.0053%; Isoamyl alcohol 0.0162%; 2-hexenoic aldehyde (leaf aldehyde) 0.0150%; Hexyl acetate 0.1400%; 2-hydroxyl-Ding-3-ketone 0.0026%; Iso-amyl iso-valeriate 0.0014%; Cognac oil 0.0209%; N-hexyl alcohol 0.0700%; Leaf-alcohol 0.0163%; Furfural 0.0230%; Octyl acetate 0.0447%; N-octyl alcohol 0.0060%; 3-methyl mercapto ethyl propionate 0.0331%; Diethyl malonate 0.0417%; Propane diols 0.0513%; Alpha-terpineol 0.0085%; Damascenone 0.0054%; Benzyl carbinol 0.0697%; Eugenol 0.0403 %; Vanillic aldehyde 0.0050%.
Implement the embodiment of the present invention, there is following beneficial effect:
The present invention, by analyzing the fragrance component of pears, constantly allocates test, obtains the formula closest to nature, soft pear essence.Described pear essence formula is made up of 30 Multiple components, and fragrance is very natural, and fruit juice feel is strong, and feature is fragrant sufficient, can retain the natural flavor of natural pear juice, and security is good.The present invention is used for beverage series products, obviously can promote the authenticity of beverage mouthfeel, blurt out and feel and fragrance.
Accompanying drawing explanation
Fig. 1 is the flow chart of the preparation method of a kind of pear essence of the present invention.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly, below in conjunction with accompanying drawing, the present invention is described in further detail.
Embodiments provide a kind of pear essence, it mainly consists of the following composition:
Alcohol 95 ~ 97.5%
Ethyl butyrate 0.5 ~ 1%
Ethyl acetate 0.2 ~ 0.7%
Ethyl propionate 0.2 ~ 0.7%
Ethyl 2-methylbutyrate 0.1 ~ 0.5%
Butyl acetate 0.1 ~ 0.5%
Isoamyl acetate 0.1 ~ 0.6%
Ethyl hexanoate 0.1 ~ 0.5%
Leaf Acetate 0.1 ~ 0.5%
3-methyl mercaptomethyl propionate 0.1 ~ 0.7%.
Preferably, described pear essence its mainly consist of the following composition:
Ethanol 96 ~ 96.5%
Ethyl butyrate 0.6 ~ 0.9%
Ethyl acetate 0.3 ~ 0.5%
Ethyl propionate 0.3 ~ 0.5%
Ethyl 2-methylbutyrate 0.1 ~ 0.4%
Butyl acetate 0.1 ~ 0.4%
Isoamyl acetate 0.1 ~ 0.5%
Ethyl hexanoate 0.1 ~ 0.4%
Leaf Acetate 0.1 ~ 0.4%
3-methyl mercaptomethyl propionate 0.1 ~ 0.5%.
More preferably, described pear essence its mainly consist of the following composition:
Ethanol 96.2600%
Ethyl butyrate 0.7016%
Ethyl acetate 0.4000%
Ethyl propionate 0.4000%
Ethyl 2-methylbutyrate 0.2565%
Butyl acetate 0.2506%
Isoamyl acetate 0.2934%
Ethyl hexanoate 0.2376%
Leaf Acetate 0.2048%
3-methyl mercaptomethyl propionate 0.3276%.
Further, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde (leaf aldehyde) 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
Preferably, described pear essence also comprises following one-tenth and is grouped into:
Hexanal 0.0625%; Ethyl n-valerate 0.0067%; N-butanol 0.0250%; Trans-2-butene acetoacetic ester 0.0059%; Methyl caproate 0.0053%; Isoamyl alcohol 0.0162%; 2-hexenoic aldehyde (leaf aldehyde) 0.0150%; Hexyl acetate 0.1400%; 2-hydroxyl-Ding-3-ketone 0.0026%; Iso-amyl iso-valeriate 0.0014%; Cognac oil 0.0209%; N-hexyl alcohol 0.0700%; Leaf-alcohol 0.0163%; Furfural 0.0230%; Octyl acetate 0.0447%; N-octyl alcohol 0.0060%; 3-methyl mercapto ethyl propionate 0.0331%; Diethyl malonate 0.0417%; Propane diols 0.0513%; Alpha-terpineol 0.0085%; Damascenone 0.0054%; Benzyl carbinol 0.0697%; Eugenol 0.0403 %; Vanillic aldehyde 0.0050%.
Because composition spices used in pear essence formula of the present invention is in National Standard of the People's Republic of China GB2760 the spices allowing to use, therefore pear essence security of the present invention is good.
Pear essence sensory evaluation of the present invention:
1, fragrance: with distinguishing that fragrant paper picks 1cm essence, judge fragrance.
Result: can smell pure and fresh pears fragrance, fragrance is very natural.
2, taste: be added in 100g water by 0.1g essence, judges its fragrance.
Result: have strong pear juice sense and there is the natural flavor of natural pear juice.
Therefore, the present invention, by analyzing the fragrance component of pears, constantly allocates test, obtains the formula closest to nature, soft pear essence.Described pear essence formula is made up of 30 Multiple components, and fragrance is very natural, and fruit juice feel is strong, and feature is fragrant sufficient, can retain the natural flavor of natural pear juice, and security is good.The present invention is used for beverage series products, obviously can promote the authenticity of beverage mouthfeel, blurt out and feel and fragrance.
As shown in Figure 1, embodiments provide a kind of preparation method of pear essence, comprising:
S101, adds according to proportioning successively by the main component of described pear essence.
The main component of described pear essence is as follows:
Alcohol 95 ~ 97.5%
Ethyl butyrate 0.5 ~ 1%
Ethyl acetate 0.2 ~ 0.7%
Ethyl propionate 0.2 ~ 0.7%
Ethyl 2-methylbutyrate 0.1 ~ 0.5%
Butyl acetate 0.1 ~ 0.5%
Isoamyl acetate 0.1 ~ 0.6%
Ethyl hexanoate 0.1 ~ 0.5%
Leaf Acetate 0.1 ~ 0.5%
3-methyl mercaptomethyl propionate 0.1 ~ 0.7%.
Preferably, in S101, all the components of described pear essence is added successively according to proportioning.
The all the components of described pear essence is as follows:
Alcohol 95 ~ 97.5%; Ethyl butyrate 0.5 ~ 1%; Ethyl acetate 0.2 ~ 0.7%; Ethyl propionate 0.2 ~ 0.7%; Ethyl 2-methylbutyrate 0.1 ~ 0.5%; Butyl acetate 0.1 ~ 0.5%; Isoamyl acetate 0.1 ~ 0.6%; Ethyl hexanoate 0.1 ~ 0.5%; Leaf Acetate 0.1 ~ 0.5%; 3-methyl mercaptomethyl propionate 0.1 ~ 0.7%; Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde (leaf aldehyde) 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
S102, mixes the main component of described pear essence.
Preferably, all the components of described pear essence is mixed.
S103, after the main component maturation of described pear essence, obtains pear essence product.
Preferably, after all the components maturation of described pear essence, obtain pear essence product.
The present invention is set forth further below with specific embodiment
Embodiment 1
One, the formula of pear essence
Table one
| CAS | Chinese name | Proportioning |
| 141-78-6 | Ethyl acetate | 0.4000 |
| 64-17-5 | Ethanol | 96.2600 |
| 105-37-3 | Ethyl propionate | 0.4000 |
| 105-54-4 | Ethyl butyrate | 0.7016 |
| 7452-79-1 | Ethyl 2-methylbutyrate | 0.2565 |
| 123-86-4 | Butyl acetate | 0.2506 |
| 66-25-1 | Hexanal | 0.0625 |
| 123-92-2 | Isoamyl acetate | 0.2934 |
| 539-82-2 | Ethyl n-valerate | 0.0067 |
| 71-36-3 | N-butanol | 0.0250 |
| 10544-63-5 | Trans-2-butene acetoacetic ester | 0.0059 |
| 106-70-7 | Methyl caproate | 0.0053 |
| 123-51-3 | Isoamyl alcohol | 0.0162 |
| 6728-26-3 | 2-hexenoic aldehyde (leaf aldehyde) | 0.0150 |
| 123-66-0 | Ethyl hexanoate | 0.2376 |
| 142-92-7 | Hexyl acetate | 0.1400 |
| 513-86-0 | 2-hydroxyl-Ding-3-ketone | 0.0026 |
| 659-70-1 | Iso-amyl iso-valeriate | 0.0014 |
| 3681-71-8 | Leaf Acetate | 0.2048 |
| 106-30-9 | Cognac oil | 0.0209 |
| 111-27-3 | N-hexyl alcohol | 0.0700 |
| 928-96-1 | Leaf-alcohol | 0.0163 |
| 98-01-1 | Furfural | 0.0230 |
| 112-14-1 | Octyl acetate | 0.0447 |
| 13532-18-8 | 3-methyl mercaptomethyl propionate | 0.3276 |
| 111-87-5 | N-octyl alcohol | 0.0060 |
| 13327-56-5 | 3-methyl mercapto ethyl propionate | 0.0331 |
| 105-53-3 | Diethyl malonate | 0.0417 |
| 57-55-6 | Propane diols | 0.0513 |
| 98-55-5 | Alpha-terpineol | 0.0085 |
| 23696-85-7 | Damascenone | 0.0054 |
| 60-12-8 | Benzyl carbinol | 0.0697 |
| 97-53-0 | Eugenol | 0.0403 |
| 121-33-5 | Vanillic aldehyde | 0.0050 |
| Amount to | 100.0000 |
It should be noted that, CAS(Chemical Abstracts Service, American Chemical Society divides into digest society of histochemistry).
Two, the preparation of pear essence
By the formula of table one, each constituent of pear essence is added successively according to proportioning, mixes, after the constituent maturation of described pear essence, obtain pear essence product.
Embodiment 2
One, the formula of pear essence
Table two
| CAS | Chinese name | Proportioning |
| 141-78-6 | Ethyl acetate | 0.7000 |
| 64-17-5 | Ethanol | 95.2000 |
| 105-37-3 | Ethyl propionate | 0.7000 |
| 105-54-4 | Ethyl butyrate | 0.9016 |
| 7452-79-1 | Ethyl 2-methylbutyrate | 0.3965 |
| 123-86-4 | Butyl acetate | 0.3647 |
| 66-25-1 | Hexanal | 0.0725 |
| 123-92-2 | Isoamyl acetate | 0.3934 |
| 539-82-2 | Ethyl n-valerate | 0.0009 |
| 71-36-3 | N-butanol | 0.0500 |
| 10544-63-5 | Trans-2-butene acetoacetic ester | 0.0080 |
| 106-70-7 | Methyl caproate | 0.0080 |
| 123-51-3 | Isoamyl alcohol | 0.0300 |
| 6728-26-3 | 2-hexenoic aldehyde (leaf aldehyde) | 0.0300 |
| 123-66-0 | Ethyl hexanoate | 0.1376 |
| 142-92-7 | Hexyl acetate | 0.1300 |
| 513-86-0 | 2-hydroxyl-Ding-3-ketone | 0.0050 |
| 659-70-1 | Iso-amyl iso-valeriate | 0.0030 |
| 3681-71-8 | Leaf Acetate | 0.1048 |
| 106-30-9 | Cognac oil | 0.0309 |
| 111-27-3 | N-hexyl alcohol | 0.1000 |
| 928-96-1 | Leaf-alcohol | 0.0300 |
| 98-01-1 | Furfural | 0.0300 |
| 112-14-1 | Octyl acetate | 0.0600 |
| 13532-18-8 | 3-methyl mercaptomethyl propionate | 0.1276 |
| 111-87-5 | N-octyl alcohol | 0.0080 |
| 13327-56-5 | 3-methyl mercapto ethyl propionate | 0.0631 |
| 105-53-3 | Diethyl malonate | 0.0517 |
| 57-55-6 | Propane diols | 0.0713 |
| 98-55-5 | Alpha-terpineol | 0.0100 |
| 23696-85-7 | Damascenone | 0.0080 |
| 60-12-8 | Benzyl carbinol | 0.0997 |
| 97-53-0 | Eugenol | 0.0657 |
| 121-33-5 | Vanillic aldehyde | 0.0080 |
| Amount to | 100.0000 |
Two, the preparation of pear essence
By the formula of table two, each constituent of pear essence is added successively according to proportioning, mixes, after the constituent maturation of described pear essence, obtain pear essence product.
Embodiment 3
One, the formula of pear essence
Table three
| CAS | Chinese name | Proportioning |
| 141-78-6 | Ethyl acetate | 0.2000 |
| 64-17-5 | Ethanol | 97.2600 |
| 105-37-3 | Ethyl propionate | 0.2000 |
| 105-54-4 | Ethyl butyrate | 0.5016 |
| 7452-79-1 | Ethyl 2-methylbutyrate | 0.1565 |
| 123-86-4 | Butyl acetate | 0.1506 |
| 66-25-1 | Hexanal | 0.0625 |
| 123-92-2 | Isoamyl acetate | 0.1934 |
| 539-82-2 | Ethyl n-valerate | 0.0067 |
| 71-36-3 | N-butanol | 0.0250 |
| 10544-63-5 | Trans-2-butene acetoacetic ester | 0.0059 |
| 106-70-7 | Methyl caproate | 0.0053 |
| 123-51-3 | Isoamyl alcohol | 0.0162 |
| 6728-26-3 | 2-hexenoic aldehyde (leaf aldehyde) | 0.0150 |
| 123-66-0 | Ethyl hexanoate | 0.1376 |
| 142-92-7 | Hexyl acetate | 0.1400 |
| 513-86-0 | 2-hydroxyl-Ding-3-ketone | 0.0026 |
| 659-70-1 | Iso-amyl iso-valeriate | 0.0014 |
| 3681-71-8 | Leaf Acetate | 0.1562 |
| 106-30-9 | Cognac oil | 0.0209 |
| 111-27-3 | N-hexyl alcohol | 0.0700 |
| 928-96-1 | Leaf-alcohol | 0.0163 |
| 98-01-1 | Furfural | 0.0230 |
| 112-14-1 | Octyl acetate | 0.0447 |
| 13532-18-8 | 3-methyl mercaptomethyl propionate | 0.3222 |
| 111-87-5 | N-octyl alcohol | 0.0060 |
| 13327-56-5 | 3-methyl mercapto ethyl propionate | 0.0331 |
| 105-53-3 | Diethyl malonate | 0.0417 |
| 57-55-6 | Propane diols | 0.0513 |
| 98-55-5 | Alpha-terpineol | 0.0085 |
| 23696-85-7 | Damascenone | 0.0054 |
| 60-12-8 | Benzyl carbinol | 0.0697 |
| 97-53-0 | Eugenol | 0.0457 |
| 121-33-5 | Vanillic aldehyde | 0.0050 |
| Amount to | 100.0000 |
Two, the preparation of pear essence
By the formula of table three, each constituent of pear essence is added successively according to proportioning, mixes, after the constituent maturation of described pear essence, obtain pear essence product.
Embodiment 4
One, the formula of pear essence
Table four
| CAS | Chinese name | Proportioning |
| 141-78-6 | Ethyl acetate | 0.2000 |
| 64-17-5 | Ethanol | 96.5000 |
| 105-37-3 | Ethyl propionate | 0.3000 |
| 105-54-4 | Ethyl butyrate | 0.6016 |
| 7452-79-1 | Ethyl 2-methylbutyrate | 0.3565 |
| 123-86-4 | Butyl acetate | 0.2506 |
| 66-25-1 | Hexanal | 0.0625 |
| 123-92-2 | Isoamyl acetate | 0.3934 |
| 539-82-2 | Ethyl n-valerate | 0.0067 |
| 71-36-3 | N-butanol | 0.0450 |
| 10544-63-5 | Trans-2-butene acetoacetic ester | 0.0059 |
| 106-70-7 | Methyl caproate | 0.0053 |
| 123-51-3 | Isoamyl alcohol | 0.0262 |
| 6728-26-3 | 2-hexenoic aldehyde (leaf aldehyde) | 0.0250 |
| 123-66-0 | Ethyl hexanoate | 0.1376 |
| 142-92-7 | Hexyl acetate | 0.1600 |
| 513-86-0 | 2-hydroxyl-Ding-3-ketone | 0.0026 |
| 659-70-1 | Iso-amyl iso-valeriate | 0.0014 |
| 3681-71-8 | Leaf Acetate | 0.1562 |
| 106-30-9 | Cognac oil | 0.0209 |
| 111-27-3 | N-hexyl alcohol | 0.0700 |
| 928-96-1 | Leaf-alcohol | 0.0163 |
| 98-01-1 | Furfural | 0.0230 |
| 112-14-1 | Octyl acetate | 0.0447 |
| 13532-18-8 | 3-methyl mercaptomethyl propionate | 0.3222 |
| 111-87-5 | N-octyl alcohol | 0.0060 |
| 13327-56-5 | 3-methyl mercapto ethyl propionate | 0.0331 |
| 105-53-3 | Diethyl malonate | 0.0417 |
| 57-55-6 | Propane diols | 0.0513 |
| 98-55-5 | Alpha-terpineol | 0.0085 |
| 23696-85-7 | Damascenone | 0.0054 |
| 60-12-8 | Benzyl carbinol | 0.0697 |
| 97-53-0 | Eugenol | 0.0457 |
| 121-33-5 | Vanillic aldehyde | 0.0050 |
| Amount to | 100.0000 |
Two, the preparation of pear essence
By the formula of table four, each constituent of pear essence is added successively according to proportioning, mixes, after the constituent maturation of described pear essence, obtain pear essence product.
Respectively sensory evaluation is done to the pear essence of embodiment 1 to 4 below:
(1), experimental technique: described every sensory evaluation experiment is implemented by three groups, and often group has 3 ~ 5 housebroken tasters.By the pear essence of the embodiment of the present invention 1 to 4, do the sensory evaluation such as fragrance, taste with the pear essence of prior art and contrast, method is as follows:
1, fragrance: with distinguishing that fragrant paper picks 1cm essence, judge fragrance.
2, taste: be added in 100g water by 0.1g essence, judges its fragrance.
Finally, three experiment groups are carried out analysis and arrangement to the evaluation result that every sensory evaluation is tested, sums up result.
(2), experimental result:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Prior art |
| Fragrance | Pure and fresh, natural pears fragrance, and fragrance is elegant, full | Pure and fresh, natural pears fragrance | Pure and fresh, natural pears fragrance | Pure and fresh, natural pears fragrance | Fragrance is light, be mingled with bad smell |
| Taste | There is natural, strong pear juice sense | There is natural pear juice sense | There is natural pear juice sense | There is natural pear juice sense | Pear juice sense is not strong, mouthfeel is complicated |
In sum, implement the embodiment of the present invention, there is following beneficial effect:
The present invention, by analyzing the fragrance component of pears, constantly allocates test, obtains the formula closest to nature, soft pear essence.Described pear essence formula is made up of 30 Multiple components, and fragrance is very natural, and fruit juice feel is strong, and feature is fragrant sufficient, can retain the natural flavor of natural pear juice, and security is good.The present invention is used for beverage series products, obviously can promote the authenticity of beverage mouthfeel, blurt out and feel and fragrance.
Above disclosedly be only one or more preferred embodiments of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the claims in the present invention are done, still belong to the scope that the present invention is contained.
Claims (4)
1. a pear essence, is characterized in that, it consists of the following composition:
Alcohol 95 ~ 97.5%; Ethyl butyrate 0.5 ~ 1%; Ethyl acetate 0.2 ~ 0.7%; Ethyl propionate 0.2 ~ 0.7%; Ethyl 2-methylbutyrate 0.1 ~ 0.5%; Butyl acetate 0.1 ~ 0.5%; Isoamyl acetate 0.1 ~ 0.6%; Ethyl hexanoate 0.1 ~ 0.5%; Leaf Acetate 0.1 ~ 0.5%; 3-methyl mercaptomethyl propionate 0.1 ~ 0.7%; Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
2. pear essence as claimed in claim 1, it is characterized in that, described pear essence consists of the following composition:
Ethanol 96 ~ 96.5%; Ethyl butyrate 0.6 ~ 0.9%; Ethyl acetate 0.3 ~ 0.5%; Ethyl propionate 0.3 ~ 0.5%; Ethyl 2-methylbutyrate 0.1 ~ 0.4%; Butyl acetate 0.1 ~ 0.4%; Isoamyl acetate 0.1 ~ 0.5%; Ethyl hexanoate 0.1 ~ 0.4%; Leaf Acetate 0.1 ~ 0.4%; 3-methyl mercaptomethyl propionate 0.1 ~ 0.5%; Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
3. pear essence as claimed in claim 1, it is characterized in that, described pear essence consists of the following composition:
Ethanol 96.2600%; Ethyl butyrate 0.7016%; Ethyl acetate 0.4000%; Ethyl propionate 0.4000%; Ethyl 2-methylbutyrate 0.2565%; Butyl acetate 0.2506%; Isoamyl acetate 0.2934%; Ethyl hexanoate 0.2376%; Leaf Acetate 0.2048%; 3-methyl mercaptomethyl propionate 0.3276%; Hexanal 0.04 ~ 0.08%; Ethyl n-valerate 0.004 ~ 0.009%; N-butanol 0.01 ~ 0.05%; Trans-2-butene acetoacetic ester 0.003 ~ 0.008%; Methyl caproate 0.003 ~ 0.008%; Isoamyl alcohol 0.01 ~ 0.03%; 2-hexenoic aldehyde 0.01 ~ 0.03%; Hexyl acetate 0.1 ~ 0.3%; 2-hydroxyl-Ding-3-ketone 0.001 ~ 0.005%; Iso-amyl iso-valeriate 0.001 ~ 0.003%; Cognac oil 0.01 ~ 0.04%; N-hexyl alcohol 0.05 ~ 0.1%; Leaf-alcohol 0.01 ~ 0.03%; Furfural 0.01 ~ 0.03%; Octyl acetate 0.02 ~ 0.06%; N-octyl alcohol 0.003 ~ 0.008%; 3-methyl mercapto ethyl propionate 0.01 ~ 0.05%; Diethyl malonate 0.02 ~ 0.06%; Propane diols 0.03 ~ 0.08%; Alpha-terpineol 0.005 ~ 0.01%; Damascenone 0.003 ~ 0.008%; Benzyl carbinol 0.05 ~ 0.1%; Eugenol 0.02 ~ 0.07%; Vanillic aldehyde 0.003 ~ 0.008%.
4. pear essence as claimed in claim 1, it is characterized in that, described pear essence consists of the following composition:
Alcohol 95 ~ 97.5%; Ethyl butyrate 0.5 ~ 1%; Ethyl acetate 0.2 ~ 0.7%; Ethyl propionate 0.2 ~ 0.7%; Ethyl 2-methylbutyrate 0.1 ~ 0.5%; Butyl acetate 0.1 ~ 0.5%; Isoamyl acetate 0.1 ~ 0.6%; Ethyl hexanoate 0.1 ~ 0.5%; Leaf Acetate 0.1 ~ 0.5%; 3-methyl mercaptomethyl propionate 0.1 ~ 0.7%; Hexanal 0.0625%; Ethyl n-valerate 0.0067%; N-butanol 0.0250%; Trans-2-butene acetoacetic ester 0.0059%; Methyl caproate 0.0053%; Isoamyl alcohol 0.0162%; 2-hexenoic aldehyde 0.0150%; Hexyl acetate 0.1400%; 2-hydroxyl-Ding-3-ketone 0.0026%; Iso-amyl iso-valeriate 0.0014%; Cognac oil 0.0209%; N-hexyl alcohol 0.0700%; Leaf-alcohol 0.0163%; Furfural 0.0230%; Octyl acetate 0.0447%; N-octyl alcohol 0.0060%; 3-methyl mercapto ethyl propionate 0.0331%; Diethyl malonate 0.0417%; Propane diols 0.0513%; Alpha-terpineol 0.0085%; Damascenone 0.0054%; Benzyl carbinol 0.0697%; Eugenol 0.0403 %; Vanillic aldehyde 0.0050%.
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| CN108095026A (en) * | 2017-12-11 | 2018-06-01 | 浙江绿晶香精有限公司 | Matrimony vine essence |
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