Patent ID: 11864571
Assignee: SHANGHAI INSTITUTE OF TECHNOLOGY
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 7:
8. The preparation method of the Lucuma nervosa essence according to claim 6, wherein when the substrate is the Lucuma nervosa aroma composition, the Lucuma nervosa essence comprises the following components in parts by weight: 1-10 parts of 2-methylpropanol, 0.1-1 part of 3-methylbutyraldehyde, 0.1-1 part of valeraldehyde, 1-6 parts of 2-methyl-1-butanol, 0.1-2 parts of hexaldehyde, 0.2-1 part of 3-mercapto-3-methyl-1-butanol, 0.02-0.5 parts of 2-methylthio ethanol, 0.05-1 part of hexanol, 0.05-1 part of trans-2-octenal, 0.05-1 part of dimethyl trisulfide, 0.1-2 parts of octylaldehyde, 0.05-1 part of 2-ethylhexanol, 0.05-1 part of cis-4-decenal, 0.05-1 part of nonanal, 0.02-1 part of (E,Z)-2,6-nonadienal, 0.01-0.3 parts of (Z,Z)-3,6-nonadienol, 0.01-1 part of decanal, 0.01-0.5 parts of trans-2-decenal, 0.05-1 part of ethyl decanoate and 0.1-1 part of the Lucuma nervosa aroma enhancer;
the Lucuma nervosa essence further comprises at least one selected from the group consisting of butyraldehyde, trans-2-pentenal, benzaldehyde and limonene; an amount of the butyraldehyde is 0.01-0.5 parts by weight; an amount of the trans-2-pentenal is 0.05-0.5 parts by weight; an amount of the benzaldehyde is 0.1-1 part by weight; an amount of the limonene is 0.05-0.5 parts by weight;
when the Lucuma nervosa essence comprises the solvent, and the solvent comprises at least one selected from the group consisting of an alcohol solvent, an ester solvent and edible oil; the alcohol solvent is at least one selected from the group consisting of ethanol, propylene glycol and glycerol; the ester solvent is glyceryl triacetate; the edible oil is salad oil; and an amount of the solvent is 80-93 parts by weight.