Patent Number: CN121714027A
Country: China
Status: Pending
Publication Date: January 19, 2026
Application Number: CN202610064898.1A
Priority Date: 2026

Inventor:

• 黄金顺 (Huang Jinshun)

Current Assignee:

• Guangdong Xinjie Biochemical Technology Co., Ltd.

Worldwide Applications: 2026

Technical Field

This invention belongs to the technical field of essences and flavorings. Specifically, it relates to a durian essence and a method for its preparation.

Background

Durian is deeply favored by consumers because of its unique and intense flavor. However, the supply of fresh durian fruit is severely limited by seasonal availability, geographical region, and transportation conditions. Consequently, the development of durian-flavored foods and derivatives is highly dependent on advancements in flavor technology.

Currently, the common durian essences available on the market primarily simulate the fragrance of durian by using synthetic compounds such as characteristic thioesters and ketones. However, these existing durian essences often suffer from two key technical bottlenecks:

1. Insufficient Fragrance Fidelity and Layering: They struggle to completely reproduce the complex, full, and variable "fragrance fingerprint" of fresh durian. In particular, key supporting notes such as clear, refreshing notes and creamy notes that contribute to the final charm are often lost, resulting in a thin and impure aroma.
2. Poor Stability: Some of the key fragrance components are chemically active. They are prone to volatilization, degradation, or undesirable reactions when exposed to factors such as light, heat, and oxygen during storage or food processing. This leads to a rapid attenuation and distortion of the fragrance intensity, and can even generate unpleasant off-odors, seriously affecting the shelf-life quality and consumer experience of the final product.

While attempts have been made in the prior art to improve stability through microencapsulation or the addition of antioxidants, these methods often sacrifice fragrance permeability and naturalness.

Therefore, the development of a durian essence that can maintain stability under long-term storage conditions while highly reproducing the pure and full aroma profile of durian remains a technical problem to be solved in the field.

Summary of the Invention

Addressing the deficiencies in the prior art, this invention provides a durian essence and its preparation method. The essence incorporates specific amounts of 3-mercaptohexyl acetate and citral into common durian essence components such as methyl 2-methylbutyrate and dipropyl disulfide. This formulation ensures storage stability while highly reproducing the pure and full aroma profile of durian.

Technical Solutions

The invention provides the following technical solutions:

Durian Essence Composition

The durian essence comprises the following raw materials, by mass percentage:

Optional Additional Components

In some embodiments, the preparation raw materials further comprise:

• 0.7 to 2.2% Vanillin acetate; and/or
• 0.7 to 2.2% Menthofuran.

In preferred embodiments, the composition further comprises:

• 0.7 to 1.5% Vanillin acetate; and
• 0.7 to 1.5% Menthofuran.

In more preferred embodiments, the composition further comprises:

• 1.0 to 1.5% Vanillin acetate; and
• 0.7 to 1.2% Menthofuran.

Solvent

In some embodiments, the solvent is selected from at least one of the following:

• Ethanol
• Propylene glycol
• Animal and vegetable oils
• Caprylic capric glyceride
• Glyceryl triacetate
• Water
• Triethyl citrate
• Glycerin

Surfactant

In some embodiments, the preparation feedstock further comprises a surfactant, preferably at 0.8 - 2.0% by mass.

The surfactant is selected from at least one of:

• Glycerol monostearate
• Sucrose ester
• Lecithin
• Soy lecithin

Preparation Method

The invention also provides a preparation method for the durian essence, comprising the following steps:

• S1: Prepare the raw materials according to the specified mass percentages.
• S2: Mix and stir the following components uniformly to obtain a perfume base:
  • Methyl 2-methylbutyrate
  • Ethyl 2-methylbutyrate
  • 3-Mercaptohexyl acetate
  • Dipropyl disulfide
  • 4-Mercapto-4-methyl-2-pentanone
  • Citral
  • Hop tincture
  • 2,6-Dimethyl-5-heptenal
  • Optionally: Vanillin acetate
  • Optionally: Menthofuran
• S3: Mix and stir the perfume base with the solvent. Optionally add the surfactant and continue stirring uniformly to obtain the durian essence.

Method Parameters:

• S2 Mixing Speed: 200 - 500 rpm
• S2 Mixing Time: 10 - 20 minutes
• S3 Mixing and Stirring Speed: 300 - 600 rpm
• S3 Mixing and Stirring Time: 10 - 30 minutes
• S3 Continuous Stirring Speed: 300 - 600 rpm
• S3 Continuous Stirring Time: 10 - 20 minutes

Benefits and Advantages

Compared to the prior art, the present invention provides the following beneficial effects:

1. Superior Aroma Reproduction: By adding specific amounts of 3-mercaptohexyl acetate and citral to common durian essence components (such as methyl 2-methylbutyrate and dipropyl disulfide), the invention achieves a high degree of reproduction of the pure and full aroma profile of durian while ensuring storage stability.
2. Enhanced Stability: The addition of specific amounts of vanillin acetate and/or menthofuran to the durian essence composition further improves its storage stability and/or further enhances the degree of reproduction of the pure and full durian aroma profile.

Detailed Description of Embodiments

The following examples are provided to further illustrate the technical solutions of the invention. All raw materials are commercially available or can be synthesized by known methods.

Examples 1-4: Durian Essence with Core Components

Example 1

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method:

• S1: Prepare raw materials according to the percentages.
• S2: Mix and stir Methyl 2-methylbutyrate, Ethyl 2-methylbutyrate, 3-Mercaptohexyl acetate, Dipropyl disulfide, 4-Mercapto-4-methyl-2-pentanone, Citral, Hop tincture, and 2,6-Dimethyl-5-heptenal. Mixing speed: 400 ± 100 rpm; Time: 15 ± 5 minutes. Obtain the perfume base.
• S3: Mix and stir the perfume base with Propylene glycol. Mixing speed: 450 ± 150 rpm; Time: 20 ± 10 minutes. Add Glycerol monostearate. Continue stirring uniformly. Continuous stirring speed: 450 ± 150 rpm; Time: 15 ± 5 minutes. Obtain the durian essence.

Example 2

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method: Same as Example 1.

Example 3

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method: Same as Example 1.

Example 4

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method: Same as Example 1.

Examples 5-8: Durian Essence with Vanillin Acetate and/or Menthofuran

Example 5

The durian essence is prepared from the following raw materials by mass percentage (includes Vanillin acetate):

Preparation Method:

• S1: Prepare raw materials.
• S2: Mix and stir Methyl 2-methylbutyrate, Ethyl 2-methylbutyrate, 3-Mercaptohexyl acetate, Dipropyl disulfide, 4-Mercapto-4-methyl-2-pentanone, Citral, Hop tincture, 2,6-Dimethyl-5-heptenal, and Vanillin acetate. Mixing speed: 400 ± 100 rpm; Time: 15 ± 5 minutes. Obtain perfume base.
• S3: Same as Example 1.

Example 6

The durian essence is prepared from the following raw materials by mass percentage (includes Vanillin acetate at higher concentration):

Preparation Method: Same as Example 5.

Example 7

The durian essence is prepared from the following raw materials by mass percentage (includes Menthofuran):

Preparation Method:

• S1: Prepare raw materials.
• S2: Mix and stir Methyl 2-methylbutyrate, Ethyl 2-methylbutyrate, 3-Mercaptohexyl acetate, Dipropyl disulfide, 4-Mercapto-4-methyl-2-pentanone, Citral, Hop tincture, 2,6-Dimethyl-5-heptenal, and Menthofuran. Mixing speed: 400 ± 100 rpm; Time: 15 ± 5 minutes. Obtain perfume base.
• S3: Same as Example 1.

Example 8

The durian essence is prepared from the following raw materials by mass percentage (includes Menthofuran at higher concentration):

Preparation Method: Same as Example 7.

Examples 9-11: Durian Essence with Both Vanillin Acetate and Menthofuran

Example 9

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method:

• S1: Prepare raw materials.
• S2: Mix and stir Methyl 2-methylbutyrate, Ethyl 2-methylbutyrate, 3-Mercaptohexyl acetate, Dipropyl disulfide, 4-Mercapto-4-methyl-2-pentanone, Citral, Hop tincture, 2,6-Dimethyl-5-heptenal, Vanillin acetate, and Menthofuran. Mixing speed: 400 ± 100 rpm; Time: 15 ± 5 minutes. Obtain perfume base.
• S3: Same as Example 1.

Example 10

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method: Same as Example 9.

Example 11

The durian essence is prepared from the following raw materials by mass percentage:

Preparation Method: Same as Example 9.

Comparative Examples 1-5

The following comparative examples are provided to highlight the criticality of the claimed components and their concentration ranges.

Comparative Example 1 (Omission of 3-Mercaptohexyl acetate)

Composition (wt%):

• Methyl 2-methylbutyrate: 3.0
• Ethyl 2-methylbutyrate: 2.5
• 3-Mercaptohexyl acetate: 0 (OMITTED)
• Dipropyl disulfide: 0.8
• 4-Mercapto-4-methyl-2-pentanone: 0.05
• Citral: 2.2
• Hop tincture: 2.5
• 2,6-Dimethyl-5-heptenal: 1.6
• Glycerol monostearate: 1.2
• Propylene glycol (balance)

Preparation Method: Same as Example 1, but omitting 3-Mercaptohexyl acetate from S2.

Comparative Example 2 (Omission of Citral)

Composition (wt%):

• Methyl 2-methylbutyrate: 3.0
• Ethyl 2-methylbutyrate: 2.5
• 3-Mercaptohexyl acetate: 2.2
• Dipropyl disulfide: 0.8
• 4-Mercapto-4-methyl-2-pentanone: 0.05
• Citral: 0 (OMITTED)
• Hop tincture: 2.5
• 2,6-Dimethyl-5-heptenal: 1.6
• Glycerol monostearate: 1.2
• Propylene glycol (balance)

Preparation Method: Same as Example 1, but omitting Citral from S2.

Comparative Example 3 (Excess 3-Mercaptohexyl acetate)

Composition (wt%):

• Methyl 2-methylbutyrate: 3.0
• Ethyl 2-methylbutyrate: 2.5
• 3-Mercaptohexyl acetate: 2.0 (EXCESS)
• Dipropyl disulfide: 0.8
• 4-Mercapto-4-methyl-2-pentanone: 0.05
• Citral: 1.2
• Hop tincture: 2.5
• 2,6-Dimethyl-5-heptenal: 1.6
• Glycerol monostearate: 1.2
• Propylene glycol (balance)

Preparation Method: Same as Example 1.

Comparative Example 4 (Insufficient Citral)

Composition (wt%):

• Methyl 2-methylbutyrate: 3.0
• Ethyl 2-methylbutyrate: 2.5
• 3-Mercaptohexyl acetate: 1.0
• Dipropyl disulfide: 0.8
• 4-Mercapto-4-methyl-2-pentanone: 0.05
• Citral: 0.5 (INSUFFICIENT)
• Hop tincture: 2.5
• 2,6-Dimethyl-5-heptenal: 1.6
• Glycerol monostearate: 1.2
• Propylene glycol (balance)

Preparation Method: Same as Example 1.

Comparative Example 5 (Insufficient 3-Mercaptohexyl acetate with Vanillin/Menthofuran)

Composition (wt%):

• Methyl 2-methylbutyrate: 3.0
• Ethyl 2-methylbutyrate: 2.5
• 3-Mercaptohexyl acetate: 0.5 (INSUFFICIENT)
• Dipropyl disulfide: 0.8
• 4-Mercapto-4-methyl-2-pentanone: 0.05
• Citral: 1.2
• Hop tincture: 2.5
• 2,6-Dimethyl-5-heptenal: 1.6
• Glycerol monostearate: 1.2
• Vanillin acetate: 1.0
• Menthofuran: 1.2
• Propylene glycol (balance)

Preparation Method: Same as Example 9.

Sensory Evaluation

Protocol

1. Aroma Profile Evaluation:
   • The durian essences of Examples 1-11 and Comparative Examples 1-5 were diluted 1000 times with distilled water to obtain freshly prepared durian essence solutions (Sample A to be evaluated).
   • 20 durian lovers were randomly selected as sensory evaluation personnel.
   • The results were represented by scores of 10, 5, and 0:
     • 10: Very pure and full reproduction of the durian aroma profile.
     • 5: Pure and full reproduction of the durian aroma profile.
     • 0: Obvious difference from the durian taste/aroma.
2. Storage Stability Evaluation:
   • The durian essences of Examples 1-11 and Comparative Examples 1-5 were diluted 1000 times with distilled water to obtain freshly prepared durian essence solutions.
   • The solutions were stored under sealed conditions at room temperature without light for 180 days.
   • The stored samples were used as Sample B to be evaluated.
   • Fragrance profile evaluation was performed on Sample B using the same method as above, and average scores were calculated.

Results

Table 1: Sensory Evaluation Results of Durian Essences

Interpretation of Results

As can be seen from Table 1:

• Examples 1-4: The durian essences of the invention, prepared by adding specific amounts of 3-mercaptohexyl acetate and citral to the core components, all achieved high aroma profile scores (8.25-8.5) and storage stability scores (6.0-6.25). This demonstrates the effectiveness of the core composition.
• Examples 5-8: The addition of vanillin acetate and/or menthofuran (either alone) further improved the storage stability of the durian essence (scores of 7.0-7.25) compared to Examples 1-4.
• Examples 9-11: The combination of vanillin acetate and menthofuran provided the best overall results, with Example 10 achieving the highest scores for both aroma profile (9.5) and storage stability (9.0). This confirms that their combined use is particularly beneficial for improving both the reduction degree of the pure and full durian aroma and the storage stability.
• Comparative Examples 1-4: These examples, which omitted 3-mercaptohexyl acetate (Comp. 1), omitted citral (Comp. 2), or used them outside the claimed ranges (Comp. 3 and 4), all showed significantly lower scores for both aroma profile and storage stability, confirming that the presence and specific concentration ranges of these two components are critical to achieving the desired properties.
• Comparative Example 5: Even with the addition of vanillin acetate and menthofuran, using an insufficient amount of 3-mercaptohexyl acetate (0.5 wt%) resulted in poorer performance compared to the examples. This highlights that all components, including 3-mercaptohexyl acetate, must be within the claimed ranges for optimal synergy.

Claims

Claim 1: Durian essence, characterized by comprising the following raw materials in mass percentage:

• 2.0 - 3.8% Methyl 2-methylbutyrate
• 1.6 - 3.4% Ethyl 2-methylbutyrate
• 0.8 - 1.6% 3-Mercaptohexyl acetate
• 0.4 - 1.2% Dipropyl disulfide
• 0.01 - 0.1% 4-Mercapto-4-methyl-2-pentanone
• 0.8 - 2.0% Citral
• 1.5 - 3.0% Hop tincture
• 1.0 - 2.2% 2,6-Dimethyl-5-heptenal
• 80.0 - 88.0% Solvent

Claim 2: The durian essence according to Claim 1, characterized in that the raw materials further comprise at least one of 0.7 - 2.2% Vanillin acetate and 0.7 - 2.2% Menthofuran.

Claim 3: The durian essence according to Claim 2, characterized by further comprising 0.7 - 1.5% Vanillin acetate and 0.7 - 1.5% Menthofuran.

Claim 4: The durian essence according to Claim 3, characterized by further comprising 1.0 - 1.5% Vanillin acetate and 0.7 - 1.2% Menthofuran.

Claim 5: The durian essence according to any of Claims 1-4, characterized in that the solvent is selected from at least one of Ethanol, Propylene glycol, Animal and vegetable oils, Caprylic capric glyceride, Glyceryl triacetate, Water, Triethyl citrate, Glycerin.

Claim 6: The durian essence according to any of Claims 1-5, characterized in that the raw materials further comprise a surfactant.

Claim 7: The durian essence according to Claim 6, characterized in that the surfactant content is 0.8 - 2.0% by mass.

Claim 8: The durian essence according to Claim 6 or 7, characterized in that the surfactant is selected from at least one of Glycerol monostearate, Sucrose ester, Lecithin, Soy lecithin.

Claim 9: A method for preparing the durian essence according to any of Claims 1-8, characterized by comprising the following steps:

• S1: Preparing the raw materials according to the mass percentages;
• S2: Mixing and stirring Methyl 2-methylbutyrate, Ethyl 2-methylbutyrate, 3-Mercaptohexyl acetate, Dipropyl disulfide, 4-Mercapto-4-methyl-2-pentanone, Citral, Hop tincture, 2,6-Dimethyl-5-heptenal, and optionally Vanillin acetate and/or Menthofuran uniformly to obtain a perfume base;
• S3: Mixing and stirring the perfume base with the solvent, optionally adding the surfactant, and continuing to stir uniformly to obtain the durian essence.

Claim 10: The preparation method according to Claim 9, characterized in that:

• The mixing and stirring speed in S2 is 200 - 500 rpm, and the time is 10 - 20 min;
• The mixing and stirring speed in S3 is 300 - 600 rpm, and the time is 10 - 30 min;
• The continuous stirring speed in S3 is 300 - 600 rpm, and the time is 10 - 20 minutes.

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