Green grape flavor and green grape beverage and food comprising green grape flavor

This is the translation from the Chinese patent: CN119867282A (In Chinese)

Patent Application Number: 202510140608.2
Patent Application Date: 2025.02.08

Invention Title: A Green Grape Flavoring and Green Grape Beverage and Food Products Containing the Green Grape Flavoring

Abstract
This invention provides a green grape flavoring comprising one or more of ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf alcohol acetate, ethyl propionate, methyl anthranilate, phenethyl alcohol, furfural 10% propylene glycol, styrax acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate, and isovaleric acid. The invention also provides a green grape beverage and food product containing the green grape flavoring described above. The green grape flavoring provided by this invention fills in the missing green grape pulp texture, juiciness, freshness, richness, and peel characteristics in green grape juice, significantly improving the aroma while simultaneously combining with artificial sweeteners to perfect the natural taste. This results in a green grape flavoring that provides both a natural taste and aroma for green grape beverages and meets the requirements of zero-calorie green grape beverage products.

1. A green grape flavor, characterized in that it comprises one or more of the following components: ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf alcohol acetate, ethyl propionate, methyl anthranilate, phenethyl alcohol, furfural 10% propylene glycol, styrax acetate 1% propylene glycol, acetaldehyde 40% ethanol, ethyl heptanoate, octanol, linalool oxide, diethyl malonate, citronellyl acetate, ethyl acetoacetate, and isovaleric acid, wherein it contains at least ethyl acetate, leaf alcohol, ethyl maltol, ethyl butyrate, leaf alcohol acetate, ethyl propionate, and methyl anthranilate.
2. The green grape flavor according to claim 1, characterized in that it comprises the following components in weight percentages:

Ethyl acetate (0.1-1.0%), leaf alcohol (0.1-1.0%), ethyl maltol (0.1-1.5%), ethyl butyrate (0.10-0.15%), leaf alcohol acetate (0.1-0.5%), ethyl propionate (0.1-0.5%), methyl anthranilate (0.1-0.5%), phenethyl alcohol (0.1-0.5%), furfural 10% propylene glycol (0.1-0.5%), styrax acetate 1% propylene glycol (0.10-1.5%), acetaldehyde 40% ethanol (0.001-0.015%), ethyl heptanoate (0.05-0.07%), octanol (0.01-0.03%), linalool oxide (0.01-0.20%), diethyl malonate (0.01-0.30%), citronellyl acetate (0.03-0.05%), ethyl acetoacetate(0.01-0.05%), and isovaleric acid (0.01-0.10%), ethanol (the remaining portion %).

3. The green grape flavorings according to claim 2 are characterized by comprising the following components in weight percentages:

(The rest omitted. Interested readers may read the whole patent in the PDF file)