| 摘要 |
Pineapply aroma for use in jellies, drinks, yoghurt milk drinks, etc. comprises 0.2-5 wt.% of ethyl 3-(alpha-tetrahydrofuryl) propionate. The ester can be used either alone or in compsns. contg. other flavourings. If it is used mainly to improve the aroma 1-2 wt.% is pref. The final concn. in food prods. is 0.5-500 ppm pref. 5-50 ppm. The ester gives better reproducibility of aroma and is more economical than other flavourings. 20 pts. wt. of ester were added to a compsn. comprising 5 pts. wt. ethyl acetate 5 pts. wt. butyl acetate, 5 pts. wt. amyl acetate, 10 pts. wt. allyl caproate, 465 pts. wt. of pineapple juice concentrate, 5 pts. wt. vanillin, 5 pts. wt. maltol and 500 pts. wt. ethanol. The pineapple aroma was greatly improved. The prod. could be used for flavouring jellies. |
