CN113403141B - Cool base with flower and fruit fragrance and preparation method thereof - Google Patents
Cool base with flower and fruit fragrance and preparation method thereof Download PDFInfo
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- CN113403141B CN113403141B CN202110629764.7A CN202110629764A CN113403141B CN 113403141 B CN113403141 B CN 113403141B CN 202110629764 A CN202110629764 A CN 202110629764A CN 113403141 B CN113403141 B CN 113403141B
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- base
- fenchone
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- fragrance
- glycol ketal
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
- C11B9/0019—Aliphatic compounds containing oxygen as the only heteroatom carbocylic acids; Salts or esters thereof
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0042—Essential oils; Perfumes compounds containing condensed hydrocarbon rings
- C11B9/0046—Essential oils; Perfumes compounds containing condensed hydrocarbon rings containing only two condensed rings
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Fats And Perfumes (AREA)
- Cosmetics (AREA)
Abstract
The invention discloses a cool base with flower and fruit fragrance and a preparation method thereof. The cool fragrant base with flower and fruit fragrance comprises 50-95% of base fragrant base and 5-50% of fenchone glycol ketal ethanol solution in percentage by mass; the basic essence comprises, by mass, 2-6% of geraniol, 0-1% of galbanum aldehyde, 10-35% of methyl dihydrojasmonate, 5-15% of fructone, 2-8% of limonene, 0-2% of citral, 0-0.5% of ethyl acetate, 3-5% of methyl hexyl cinnamaldehyde and the balance of a solvent. The invention applies the novel cool spice fenchone glycol ketal into the fragrance base, prepares the fragrance base with flower and fruit fragrance and cool according to proper adding proportion, and the fragrance base has harmonious fragrance. The perfume has practical applicability, and can be used as a novel perfume in the perfume and essence industry.
Description
Technical Field
The invention relates to a cool base with flower and fruit fragrance and a preparation method thereof, belonging to the technical field of spices.
Background
The perfume is a general term for volatile aromatic substances which can be used for preparing essence, and is divided into natural perfume and artificial perfume, and is used for manufacturing and perfuming light industrial products such as cosmetics and food. Fenchone is a colorless to pale yellow oily liquid with strong sweet, green and woody aroma with fresh and fruity aroma. Fenchone glycol ketal is a novel fragrance compound having the following chemical formula:
it has a special cool fragrance like camphor, has fruity, green and woody fragrance, and is considered to be a novel cool fragrance of great value. However, this new type of perfume has not been applied to actual perfumery.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the problem of development and utilization of fenchone glycol ketal as a perfume.
In order to solve the technical problem, the invention provides a cool fragrant base with flower and fruit fragrance, which comprises 50-95% of base fragrant base and 5-50% of fenchone glycol ketal ethanol solution in percentage by mass; the base essence base comprises, by mass, 2-6% of geraniol, 0-1% of cyclamen aldehyde, 10-35% of methyl dihydrojasmonate, 5-15% of malthate, 2-8% of limonene, 0-2% of citral, 0-0.5% of ethyl acetate, 3-5% of methyl hexyl cinnamaldehyde and the balance of solvent.
Preferably, the fenchone glycol ketal is present in an ethanol solution of fenchone glycol ketal at a concentration of 0.125 to 1wt%.
Preferably, the solvent is at least one of ethanol, propylene glycol, glycerol, caprylic capric glyceride and triethyl citrate.
The invention also provides a preparation method of the cool fragrant base with flower and fruit fragrance, which comprises the following steps:
step 1): drawing up a basic perfume formula, and determining the sequence and the addition amount of the perfume;
step 2): adding spice and solvent into the same beaker in sequence, stirring and standing to obtain a basic essence base with flower and fruit fragrance;
step 3): dissolving fenchone ethylene glycol ketal in ethanol to prepare a fenchone ethylene glycol ketal ethanol solution; adding the prepared ethanol solution of fenchone glycol ketal into the basic essence base obtained in the step 2) to obtain the essence base with flower and fruit fragrance and cool feeling.
Preferably, the adding sequence of the perfume in the step 2) is determined according to the adding amount of the perfume in the formula, the adding is performed in the order of the adding amount from small to large, and finally the solvent is added.
Preferably, the stirring temperature in the step 2) is less than 30 ℃, the stirring speed is 300-500rpm, and the stirring time is 10-30min; the standing time in the step 2) is 30-120min, and the standing temperature is less than 30 ℃.
Preferably, the concentration and the addition amount of the fenchone ethylene ketal ethanol solution in the step 3) are determined by the following method: first, fenchone ethylene ketal is diluted with ethanol in a gradient manner of 2-fold dilution to a mass concentration of 1/2 to 1/2 10 Inviting 10 professionally trained sensory evaluators to sniff the dilution to determine a threshold; then adding fenchone ethylene ketal diluents with the threshold value and 4 diluted concentrations before the threshold value into the base perfume base according to different proportions to prepare the fenchone ethylene ketal perfume baseThe mixture was sniffed by 10 trained sensory evaluators to determine the amount of fenchone glycol ketal in ethanol added to the fragrance base.
More preferably, the threshold determination method is: the three-point test method is adopted, and 9 persons in the sensory evaluator deem that the former dilution concentration is the threshold concentration when the fragrance cannot be smelled.
More preferably, the mixed solution comprises a mixed solution prepared by adding fenchone ethylene glycol ketal diluted solutions with the threshold value and 4 diluted concentrations before the threshold value to 1mL of the basic incense base according to the addition ratio of 1.
More preferably, the mixture is aged by standing at a temperature lower than room temperature for 1-5 days before smelling.
Compared with the prior art, the invention has the beneficial effects that:
1. the novel cool-feeling spice fenchone glycol ketal provided by the invention is used as a novel spice, has special cool feeling and flower and fruit fragrance, but is not yet applied in practice, and the preparation method of the cool-feeling spice base with flower and fruit fragrance provided by the invention has universality, so that the spice is proved to have practical applicability and can be used as a novel spice in the spice and essence industry;
2. the cool incense base with flower and fruit fragrance has certain representativeness, has the characteristic flower and fruit fragrance and cool feeling after being properly blended, and can be applied as an experimental incense base with universality.
Detailed Description
In order to make the invention more comprehensible, preferred embodiments are described in detail below.
Example 1
A preparation method of a cool base with flower and fruit fragrance comprises the following steps:
step 1: the formula of the basic essence base is drawn up, wherein the basic essence base with flower and fruit fragrance comprises, by mass, 4.5% of geraniol, 0.05% of cyclamen, 23% of methyl dihydrojasmonate, 8.5% of malolacte, 2.3% of limonene, 0.5% of citral, 0.02% of ethyl acetate, 4.85% of methyl hexyl cinnamaldehyde and the balance of ethanol;
step 2: according to the formulated basic perfume formula, sequentially adding perfume into the same beaker according to the sequence of the mass fractions from small to large, finally adding a solvent, and stirring for 30min at the temperature of 25 ℃ and the rpm of 300; standing for 20min to obtain basic essence.
And step 3: preparing a 1wt% solution of fenchone ethylene ketal in ethanol by diluting fenchone ethylene ketal in ethanol; adding the prepared fenchone glycol ketal ethanol solution into the basic essence base according to the addition amount of 1; the resulting scent base was sniffed by 10 professionally trained sensory evaluators and their descriptions of the scent were recorded. Among sensory evaluators, 7 persons considered that fenchone glycol ketal characteristic aroma could be smelled, and compared with the base aroma in step 2, the fenchone glycol ketal characteristic aroma was clearly distinguished, and the aroma was harmonious.
Example 2
A preparation method of a cool fragrant base with flower and fruit fragrance comprises the following steps:
step 1: the formula of the basic perfume base is drawn up: a basic essence base with flower and fruit fragrance comprises, by mass, 3.5% of geraniol, 0.25% of cyclamen aldehyde, 20% of methyl dihydrojasmonate, 6.5% of fructone, 2% of limonene, 0.05% of citral, 0.05% of ethyl acetate, 3.5% of methyl hexyl cinnamaldehyde and the balance of propylene glycol.
Step 2: according to the formulated basic perfume base formula, sequentially adding spices and finally adding a solvent into the same beaker according to the sequence of the mass fractions from small to large, and stirring for 10min at the temperature of 25 ℃ and the speed of 500 rpm; standing for 60min to obtain basic essence.
And step 3: preparing a 0.5wt% solution of fenchone glycol ketal in ethanol by diluting fenchone glycol ketal; adding the prepared fenchone glycol ketal ethanol solution into the basic essence base according to the addition amount of 1; the resulting scent base was sniffed by 10 professionally trained sensory evaluators and their descriptions of the scent were recorded. 8 of the sensory evaluators considered that the characteristic fragrance of fenchone glycol ketal could be smelled, was distinguishable from the base fragrance in step 2, had a distinct cool fragrance characteristic, and had a harmonious fragrance.
Example 3
Determination of the diluted concentration and addition proportion of fenchone glycol in the cool fragrant base formula with flower and fruit fragrance:
step 1: performing gradient dilution on fenchone ethylene ketal by using ethanol according to a 2-fold dilution method until the mass concentration is 1/2-1/2 10 And inviting 10 specially trained sensory evaluators to smell the diluent, and determining a threshold value by adopting a three-point test method, wherein 9 of the sensory evaluators deem that the former diluent concentration is the threshold concentration when people cannot smell the aroma. The threshold value of fenchone glycol ketal in ethanol solution is determined to be 1/2 by sniffing by sensory evaluator 4 (0.0625wt％)；
And 2, step: the fenchone glycol ketal dilutions included dilutions at the threshold and 4 dilutions before the threshold, and 5 groups were added to 1mL of the base of example 1 at a gradient addition rate of 1 to 1.
TABLE 1 fragrance evaluation results of various fenchone glycol ketal dilution concentrations and addition ratios in the fragrance group
As can be seen from the results in table 1, when the fenchone glycol ketal diluted solution is used to formulate a fragrance base, a suitable concentration of the fenchone glycol ketal in ethanol is 0.125 to 1wt%, since the addition ratio can be in a wide range according to actual needs at this diluted concentration, and when the fenchone glycol ketal diluted solution is added to the fragrance base in a mass ratio of 1. From the data in table 1, a suitable concentration of fenchone glycol ketal in the fragrance base is 0.0625wt% which matches the threshold concentration determined in step 2.
Comparative example 1
A2-fold threshold concentration (i.e., 0.125 wt%) fenchone glycol ketal ethanol dilution was prepared according to example 3, step 2, and the fenchone glycol ketal-containing fragrance group was obtained by mixing the fenchone glycol ketal ethanol dilution with the fragrance group of example 1 at a mass ratio of 1. 10 sensory evaluators were invited to sniff and their descriptions of the aroma were recorded. The characteristic fragrance of fenchone glycol ketal was not smelled in position 3 of the sensory evaluator, and no significant change from the base fragrance described in example 1 was recognized in position 7, with no characteristic fragrance.
Comparative example 2
A fenchone glycol ketal ethanol dilution of 4-fold threshold concentration (i.e., 0.25 wt%) was prepared according to example 3, step 2, and the fenchone glycol ketal-containing fragrance group was obtained by mixing the fenchone glycol ketal ethanol dilution with the fragrance group of example 1 at a mass ratio of 1. 10 sensory evaluators were invited to sniff and their descriptions of the aroma were recorded. The 8-position of the sensory evaluation person considered that the amount of fenchone glycol ketal added was too high, and the fragrance characteristic of the fragrance base described in example 1 was masked, and the fragrance was not consistent.
The above-described embodiments are only preferred embodiments of the present invention, and are not intended to limit the present invention in any way and substantially, it should be noted that those skilled in the art may make several modifications and additions without departing from the scope of the present invention, which should also be construed as a protection scope of the present invention.
Claims (9)
1. A cool base with flower and fruit fragrance is characterized by comprising 50-95% of base and 5-50% of fenchone glycol ketal in ethanol by mass percent; the basic essence group comprises, by mass, 2-6% of geraniol, 0-1% of cyclamen aldehyde, 10-35% of methyl dihydrojasmonate, 5-15% of malthate, 2-8% of limonene, 0-2% of citral, 0-0.5% of ethyl acetate, 3-5% of methyl hexyl cinnamaldehyde and the balance of a solvent;
the concentration of the fenchone glycol ketal in the ethanol solution of fenchone glycol ketal is 0.125-1 wt%;
the concentration of fenchone glycol ketal in the fragrance group is 0.0625wt%.
2. The cool aroma base with flower and fruit aroma according to claim 1, wherein said solvent is at least one of ethanol, propylene glycol, glycerin, caprylic/capric glyceride and triethyl citrate.
3. The method for preparing the cool base with flower and fruit fragrance as claimed in any one of claims 1-2, which is characterized by comprising the following steps:
step 1): drawing up a basic perfume formula, and determining the sequence and the addition amount of the perfume;
step 2): adding spice and solvent into the same beaker in sequence, stirring and standing to obtain a basic essence base with flower and fruit fragrance;
step 3): dissolving fenchone ethylene glycol ketal in ethanol to prepare a fenchone ethylene glycol ketal ethanol solution; adding the prepared fenchone glycol ketal ethanol solution into the basic essence base obtained in the step 2) to obtain the essence base with flower and fruit fragrance and cool feeling.
4. The method for preparing a cool base with flower and fruit fragrance according to claim 3, wherein the adding order of the spices in the step 2) is determined according to the adding amount of the spices in the formula, the spices are added in the order of small adding amount to large adding amount, and finally the solvent is added.
5. The method for preparing cool feeling flavor base with flower and fruit flavor according to claim 3, wherein the stirring temperature in the step 2) is less than 30 ℃, the stirring speed is 300-500rpm, and the stirring time is 10-30min; the standing time is 30-120min, and the standing temperature is less than 30 ℃.
6. The method for preparing a floral aroma base with flower and fruit aroma according to claim 3, wherein the concentration and the addition amount of the fenchone glycol ketal in ethanol in the step 3) are determined by the following method: firstly, using ethanol to dilute fenchone glycol ketal according to a 2-fold dilution method gradient until the mass concentration is 1/2-1/2 10 Inviting 10 professionally trained sensory evaluators to smell the dilution to determine a threshold; then, the fenchone glycol ketal dilutions were added to the base at the threshold and 4 dilutions prior to the threshold in different proportions to prepare mixed solutions, and 10 trained sensory evaluators were invited to sniff the mixed solutions to determine the amount of fenchone glycol ketal in ethanol added to the base.
7. The method for preparing the cool feeling flavor base with flower and fruit flavor according to claim 6, wherein the method for determining the threshold value is as follows: the three-point test method is adopted, and 9 persons in the sensory evaluator deem that the former dilution concentration is the threshold concentration when the fragrance cannot be smelled.
8. The method according to claim 6, wherein the mixed solution comprises a mixture prepared by adding fenchone glycol ketal dilutions having a threshold value and 4 dilution concentrations before the threshold value to 1mL of the base flavor base at a mass ratio of 1 to 1.
9. The method for preparing a cool base with flower and fruit fragrance according to claim 6, wherein the mixed solution is aged by standing at a temperature lower than room temperature for 1-5 days before smelling.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191126694A (en) * | 1910-12-15 | 1912-05-02 | Kurt Rulke | A Process for the Manufacture of Solutions or Emulsions of Fenchone, and the Products Produced thereby. |
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| JP2003137758A (en) * | 2001-10-29 | 2003-05-14 | Kiyomitsu Kawasaki | Masking composition for hair cosmetic and hair cosmetic containing the same and method for masking hair cosmetic |
| EP2478777B1 (en) * | 2005-12-23 | 2014-07-09 | Intercontinental Great Brands LLC | Composition providing a cooling sensation substantially similar to that provided by menthol |
| JP5603021B2 (en) * | 2008-04-01 | 2014-10-08 | 高砂香料工業株式会社 | Cooling agent composition and sensory stimulant composition |
| CN106281680B (en) * | 2016-08-27 | 2019-11-26 | 山东中烟工业有限责任公司 | A kind of quick-fried pearl of peppermint cigarette cool taste Mint Essence and the preparation method and application thereof |
| CN109342600B (en) * | 2018-10-23 | 2021-12-17 | 陕西中医药大学 | Identification method for producing area of fennel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB191126694A (en) * | 1910-12-15 | 1912-05-02 | Kurt Rulke | A Process for the Manufacture of Solutions or Emulsions of Fenchone, and the Products Produced thereby. |
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Effective date of registration: 20230714 Address after: 201612 Area B, Floor 1 and Area B, Floor 3, Building 1, No. 1506, Shuhai Road, Songjiang District, Shanghai Patentee after: Shanghai Rong Fang flavor and fragrance Co.,Ltd. Address before: 200235 No. 120, Xuhui District, Shanghai, Caobao Road Patentee before: SHANGHAI INSTITUTE OF TECHNOLOGY |