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

Claim 6:
7. The preparation method of the Lucuma nervosa essence according to claim 6, wherein when the substrate is the Lucuma nervosa extract, the Lucuma nervosa essence comprises the following components in parts by weight: 99-99.9 parts of the Lucuma nervosa extract and 0.1-1 part of the Lucuma nervosa aroma enhancer, a total amount of the Lucuma nervosa extract and the Lucuma nervosa aroma enhancer is 100 parts by weight;
the Lucuma nervosa extract is obtained by one method selected from the group consisting of a supercritical carbon dioxide (CO2) extraction method, a steam distillation method and a solvent extraction method.