1. The main volatile components of peaches
Peaches are native to my country, and are currently cultivated in East China, North China, and Northwest China. There are many varieties of peaches, including many famous ones, such as sweet peaches from Fenghua in Zhejiang, Wuxi in Jiangsu and Fengxian in Shanghai, big fat peaches from Feicheng in Shandong, and yellow peaches which are mostly used for canned food, as well as pan peach and nectarine.
Peach flavor is one of the favorite fruit flavors, and peach flavor is widely used in sweet wine or pastry. The types and relative proportions of natural peach fruit flavor components often vary with different peach varieties. For example, Red Globe peach contains acetaldehyde, benzaldehyde, ethanol, trans-2-hexenol, benzyl alcohol, isovaleric acid, caproic acid, and acetic acid. Methyl ester, ethyl acetate, hexyl formate, hexyl acetate, ethyl benzoate, benzyl acetate, hexyl benzoate, gamma-caprolactone, alpha-enantholactone, delta-caprylactone, gamma-nonyl Fragrance components such as lactones, delta-decalactone and gamma-decalactone.
At present, hundreds of volatile components have been identified from peach extracts by gas chromatography and other instruments, and these components are as follows.
Hydrocarbons: Ethylene, nonene, decene, hexadecene, heptadecene, octadecene, nonadene, eicosene, docosatriene, 1,8-terpene, juniperene, 1 ,3,5-undecatriene, 1,3,5,8-undecatetraene, styrene, 1,1,6-trimethyl-1,2-dihydronaphthalene, 1,1, 6-Trimethyl-1,2,3,4-tetrahydronaphthalene, D-limonene, basilene.
Alcohols: methanol, ethanol, propanol, butanol, isobutanol, amyl alcohol, isoamyl alcohol, cis-2-pentenol, hexanol, trans-2-hexenol, cis-3-hexene Alcohol, heptanol, octanol, 1-octen-3-ol, 2-octanol, nonanol, decanol, benzyl alcohol, phenethyl alcohol, linalool, 4-terpineol (terpineol), incense malol, nerol, geraniol, linalool oxide, etc.
Carbonyl compounds: acetaldehyde, butyraldehyde, isovaleral, 2-furfural, hexanal, trans-2-hexenal, trans-2-trans-4-hexadienal, heptanal, cis-2-heptene Aldehyde, octanal, nonanal, trans-2-nonenal, decanal, undecal, benzaldehyde, phenylacetaldehyde, cinnamaldehyde, carvageenal, 1-penten-3-one, 2- Heptanone, 1-octen-3-one, 3-nonen-2-one, 2-undecanone, alpha-ionone, beta-ionone, geranylacetone, 6-methyl-5-heptane En-2-one, etc.
Esters: methyl formate, methyl acetate, methyl isovalerate, methyl salicylate, ethyl formate, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, isovaleric acid ethyl ester, ethyl caproate, ethyl heptanoate, ethyl caprylate, ethyl nonanoate, ethyl caprate, ethyl laurate, ethyl benzoate, ethyl phenylacetate, ethyl cinnamate, propyl acetate ester, butyl acetate, amyl acetate, 2-methylbutyl acetate, isoamyl acetate, hexyl formate, hexyl acetate, trans-2-hexenyl acetate, cis-3-hexenyl acetate, Trans-2-hexenyl butyrate, hexyl benzoate, octyl acetate, nonyl acetate, benzyl acetate, linalyl formate, linalyl acetate, linalyl valerate, linalyl caprylate, etc.
Lactone compounds: gamma-valerolactone, gamma-caprolactone, gamma-enantholactone, gamma-octanolactone, gamma-nononolactone, gamma-decalactone, delta-caprolactone, delta-decanolide Esters, γ-undecalactone, δ-undecalactone, γ-dodecalactone, δ-dodecalactone, dihydrocoumarin, etc.
Carboxylic acid compounds: formic acid, acetic acid, butyric acid, isovaleric acid, valeric acid, caproic acid, hexenoic acid, caprylic acid, capric acid, etc.
Other compounds: α-pyrone, 6-pentyl-α-pyrone, etc.
2. Commonly used spices for peach flavor
Ester flavors commonly used in formulating peach flavor include: ethyl formate, amyl formate, isoamyl formate, geranyl formate, citronellyl formate, ethyl acetate, amyl acetate, 2-methylbutyl acetate, Benzyl acetate, linalyl acetate, terpineyl acetate, octyl acetate, ethyl propionate, 3-octyl propionate, butyl propionate, benzyl propionate, ethyl butyrate, amyl butyrate , geranyl butyrate, anisyl butyrate, ethyl valerate, amyl valerate, butyl isovalerate, phenethyl isovalerate, ethyl heptanoate, capryllactone, ethyl phenylacetate, benzene Amyl acetate, isoamyl phenylacetate, geranyl phenylacetate, allyl cyclohexylhexanoate, allyl cyclohexylvalerate, ethyl octanoate, methyl octynecarboxylate, benzyl cinnamate, cinnamic acid Phenylethyl ester, methyl laurate, ethyl laurate, propyl laurate, phenyl salicylate, ethyl tridecanoate, methyl anthranilate, methyl anthranilate, γ-hexyl lactone, gamma-enantholactone, gamma-octanolactone, delta-octanolactone, gamma-nonanolactone, gamma-decalactone, delta-decalactone, gamma-undecalactone, delta-undecanolactone Lactone etc.
Other fragrances include: beta-ionone, isojasmonone, acetaldehyde, citronellal, benzaldehyde, rosealdehyde, mulberry aldehyde, peach aldehyde, vanillin, ethyl vanillin, cinnamaldehyde; benzyl alcohol, phenylethyl alcohol, aromatic camphor, amyl alcohol, geraniol, L-citronellol, terpineol, phenylallyl alcohol; alpha-methyl butyric acid, methyl anthranilic acid; rum ether, caproic acid ether, hexyl alcohol Acid Ether Absolute, Lime Neroli, Acacia Absolute, Bergamot Leaf Oil, Cinnamon Oil, Geranium Oil, Bitter Almond Oil, Clove Oil, Allspice Oil, Bitter Orange Oil, Neroli Oil, Bergamot Oil, Sweet Orange Oil, Cold Pressed Lemon Oil, Orange Leaf Oil, Tangerine Oil Terpene, Orange Oil, Valerian Oil, Fennel Oil, Bay Laurel Oil, Bitter Almond Oil, Cognac Oil, Coriander Oil, Lemon Oil, Rose Absolute, Hops Extract, Chamomile Rosewood Extract, Guava Concentrate, Vanillin, etc.
3. Peach Flavor Recipe
Ripe peaches have a very juicy sweet and fresh fruit aroma. The strong fruity aroma, estery aroma and typical peach aroma in peaches originate from the γ-lactones they contain. Gamma-lactone has a typical aroma of peach lactone, also known as peach lactone. Esters (including lactones), alcohols and aldehydes are all important components of peach aroma. Ester compounds with fruity aroma characteristics (such as isoamyl acetate), linalool compounds with floral aroma and aldehyde compounds with green aroma (such as trans-2-hexenal) in peaches and peaches Together, the lactones make up the peach's characteristic aroma.
The aroma of peach is mainly composed of fruity, green, sweet and a little sour aroma. Its fruity aroma is mainly provided by gamma lactones and butyl lactones, plus synthetic fragrances such as esters and natural essential oils. ; Qingxiang is commonly used acetaldehyde, leaf alcohol, hexyl acetate, linalool; sweet fragrance is composed of the fruit sweetness of lemon and sweet orange coordinated with the sweet aroma of cinnamate; and a small amount of caproic acid and valeric acid. It can be used in peach essence to plump up the aroma of peach well, and then use ethyl acetate to enhance the overall aroma. Usually, a small amount of thiomenthone and 2-isopropyl-4-methylthiazole are added to the peach essence, which can cover and round the overall aroma, which has a great effect on improving the image authenticity.
The earliest formulas of peach essence formulated by early perfumers are mainly the following.
(1) Laurel essential oil, bitter almond essential oil, cinnamon essential oil, clove essential oil, coriander essential oil, bitter orange essential oil, sweet tangerine essential oil and bitter tangerine essential oil are mixed in appropriate proportions, and are used for flavoring candies and cakes. Ethyl cinnamate and methyl cinnamate can be added when used for sweet wine flavoring.
(2) A simple mixture composed of γ-undecalactone and a small amount of amyl acetate and ethyl butyrate, which can be used for flavoring of candies and cakes, and can keep the flavor of food for a long time.
(3) Between the above two formulas, consisting of γ-undecalactone, amyl acetate, amyl butyrate, amyl valerate, ethyl acetate, ethyl octanoate, ethyl cinnamate, ethyl heptanoate Esters, ethyl phenylacetate, ethyl vanillin and essential oils of Sri Lankan cinnamon, sage, lemon, allspice and sweet orange.
(4) The representative formula of the further improved peach flavor is composed of γ-undecalactone, amyl acetate, amyl butyrate, amyl formate, ethyl caproate, ethyl valerate, vanillin, bitter almond essential oil, Cinnamon essential oil, geranium essential oil, bitter orange essential oil, valerian essential oil and a small amount of gamma-nonolactone.
A rough inspection of the composition of the early formulations of peach flavor can find such a rule: in the formulation for sweet wine flavoring, a large amount of citrus flavor is used; in the formulation for baked food, the amount of volatile ester compounds is low. A very practical formulation can be obtained with a single lactone and trace amounts of ester compounds, which exhibit the desired physico-chemical compatibility between the components and whose aroma is well coordinated with the food product.
