CN117343798A - Jasmine essence and preparation method thereof - Google Patents
Jasmine essence and preparation method thereof Download PDFInfo
- Publication number
- CN117343798A CN117343798A CN202311382993.9A CN202311382993A CN117343798A CN 117343798 A CN117343798 A CN 117343798A CN 202311382993 A CN202311382993 A CN 202311382993A CN 117343798 A CN117343798 A CN 117343798A
- Authority
- CN
- China
- Prior art keywords
- jasmine
- essence
- percent
- base
- fragrance
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 289
- 238000002360 preparation method Methods 0.000 title claims abstract description 53
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 288
- 239000003205 fragrance Substances 0.000 claims abstract description 79
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 56
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 51
- 239000000284 extract Substances 0.000 claims abstract description 49
- 150000004676 glycans Chemical class 0.000 claims abstract description 40
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 40
- 239000005017 polysaccharide Substances 0.000 claims abstract description 40
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 claims abstract description 29
- QUKGYYKBILRGFE-UHFFFAOYSA-N benzyl acetate Chemical compound CC(=O)OCC1=CC=CC=C1 QUKGYYKBILRGFE-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000009508 confectionery Nutrition 0.000 claims abstract description 24
- KVWWIYGFBYDJQC-UHFFFAOYSA-N methyl dihydrojasmonate Chemical compound CCCCCC1C(CC(=O)OC)CCC1=O KVWWIYGFBYDJQC-UHFFFAOYSA-N 0.000 claims abstract description 22
- PSQYTAPXSHCGMF-BQYQJAHWSA-N β-ionone Chemical compound CC(=O)\C=C\C1=C(C)CCCC1(C)C PSQYTAPXSHCGMF-BQYQJAHWSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- FQTLCLSUCSAZDY-UHFFFAOYSA-N (+) E(S) nerolidol Natural products CC(C)=CCCC(C)=CCCC(C)(O)C=C FQTLCLSUCSAZDY-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 claims abstract description 12
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 claims abstract description 12
- XMLSXPIVAXONDL-PLNGDYQASA-N Jasmone Chemical compound CC\C=C/CC1=C(C)CCC1=O XMLSXPIVAXONDL-PLNGDYQASA-N 0.000 claims abstract description 12
- FQTLCLSUCSAZDY-ATGUSINASA-N Nerolidol Chemical compound CC(C)=CCC\C(C)=C\CC[C@](C)(O)C=C FQTLCLSUCSAZDY-ATGUSINASA-N 0.000 claims abstract description 12
- 229940007550 benzyl acetate Drugs 0.000 claims abstract description 12
- 229930007744 linalool Natural products 0.000 claims abstract description 12
- WASNIKZYIWZQIP-AWEZNQCLSA-N nerolidol Natural products CC(=CCCC(=CCC[C@@H](O)C=C)C)C WASNIKZYIWZQIP-AWEZNQCLSA-N 0.000 claims abstract description 12
- XMLSXPIVAXONDL-UHFFFAOYSA-N trans-jasmone Natural products CCC=CCC1=C(C)CCC1=O XMLSXPIVAXONDL-UHFFFAOYSA-N 0.000 claims abstract description 12
- SFEOKXHPFMOVRM-UHFFFAOYSA-N (+)-(S)-gamma-ionone Natural products CC(=O)C=CC1C(=C)CCCC1(C)C SFEOKXHPFMOVRM-UHFFFAOYSA-N 0.000 claims abstract description 11
- QGLVWTFUWVTDEQ-UHFFFAOYSA-N 2-chloro-3-methoxyphenol Chemical compound COC1=CC=CC(O)=C1Cl QGLVWTFUWVTDEQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- IVLCENBZDYVJPA-ARJAWSKDSA-N cis-Jasmone Natural products C\C=C/CC1=C(C)CCC1=O IVLCENBZDYVJPA-ARJAWSKDSA-N 0.000 claims abstract description 11
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims description 53
- 241000209140 Triticum Species 0.000 claims description 33
- 235000021307 Triticum Nutrition 0.000 claims description 33
- 239000002904 solvent Substances 0.000 claims description 32
- 102000004169 proteins and genes Human genes 0.000 claims description 31
- 108090000623 proteins and genes Proteins 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 26
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 claims description 16
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 15
- 239000002245 particle Substances 0.000 claims description 15
- MTZQAGJQAFMTAQ-UHFFFAOYSA-N ethyl benzoate Chemical compound CCOC(=O)C1=CC=CC=C1 MTZQAGJQAFMTAQ-UHFFFAOYSA-N 0.000 claims description 13
- 239000011265 semifinished product Substances 0.000 claims description 12
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 claims description 11
- ZCHHRLHTBGRGOT-SNAWJCMRSA-N (E)-hex-2-en-1-ol Chemical compound CCC\C=C\CO ZCHHRLHTBGRGOT-SNAWJCMRSA-N 0.000 claims description 10
- SIKJAQJRHWYJAI-UHFFFAOYSA-N Indole Chemical compound C1=CC=C2NC=CC2=C1 SIKJAQJRHWYJAI-UHFFFAOYSA-N 0.000 claims description 10
- SESFRYSPDFLNCH-UHFFFAOYSA-N benzyl benzoate Chemical compound C=1C=CC=CC=1C(=O)OCC1=CC=CC=C1 SESFRYSPDFLNCH-UHFFFAOYSA-N 0.000 claims description 10
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 241000628997 Flos Species 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 7
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 claims description 6
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 claims description 6
- UWKAYLJWKGQEPM-LBPRGKRZSA-N linalyl acetate Chemical compound CC(C)=CCC[C@](C)(C=C)OC(C)=O UWKAYLJWKGQEPM-LBPRGKRZSA-N 0.000 claims description 6
- VAMXMNNIEUEQDV-UHFFFAOYSA-N methyl anthranilate Chemical compound COC(=O)C1=CC=CC=C1N VAMXMNNIEUEQDV-UHFFFAOYSA-N 0.000 claims description 6
- QPJVMBTYPHYUOC-UHFFFAOYSA-N methyl benzoate Chemical compound COC(=O)C1=CC=CC=C1 QPJVMBTYPHYUOC-UHFFFAOYSA-N 0.000 claims description 6
- OSWPMRLSEDHDFF-UHFFFAOYSA-N methyl salicylate Chemical compound COC(=O)C1=CC=CC=C1O OSWPMRLSEDHDFF-UHFFFAOYSA-N 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000007873 sieving Methods 0.000 claims description 6
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims description 5
- CRDAMVZIKSXKFV-FBXUGWQNSA-N (2-cis,6-cis)-farnesol Chemical compound CC(C)=CCC\C(C)=C/CC\C(C)=C/CO CRDAMVZIKSXKFV-FBXUGWQNSA-N 0.000 claims description 5
- 239000001414 (2E)-2-(phenylmethylidene)octanal Substances 0.000 claims description 5
- 239000000260 (2E,6E)-3,7,11-trimethyldodeca-2,6,10-trien-1-ol Substances 0.000 claims description 5
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 5
- 240000002319 Citrus sinensis Species 0.000 claims description 5
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 5
- 235000019501 Lemon oil Nutrition 0.000 claims description 5
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 claims description 5
- GUUHFMWKWLOQMM-NTCAYCPXSA-N alpha-hexylcinnamaldehyde Chemical compound CCCCCC\C(C=O)=C/C1=CC=CC=C1 GUUHFMWKWLOQMM-NTCAYCPXSA-N 0.000 claims description 5
- 229940072717 alpha-hexylcinnamaldehyde Drugs 0.000 claims description 5
- GUUHFMWKWLOQMM-UHFFFAOYSA-N alpha-n-hexylcinnamic aldehyde Natural products CCCCCCC(C=O)=CC1=CC=CC=C1 GUUHFMWKWLOQMM-UHFFFAOYSA-N 0.000 claims description 5
- 229960002903 benzyl benzoate Drugs 0.000 claims description 5
- 235000013532 brandy Nutrition 0.000 claims description 5
- 229930002886 farnesol Natural products 0.000 claims description 5
- 229940043259 farnesol Drugs 0.000 claims description 5
- PZOUSPYUWWUPPK-UHFFFAOYSA-N indole Natural products CC1=CC=CC2=C1C=CN2 PZOUSPYUWWUPPK-UHFFFAOYSA-N 0.000 claims description 5
- RKJUIXBNRJVNHR-UHFFFAOYSA-N indolenine Natural products C1=CC=C2CC=NC2=C1 RKJUIXBNRJVNHR-UHFFFAOYSA-N 0.000 claims description 5
- 239000010501 lemon oil Substances 0.000 claims description 5
- 229940041616 menthol Drugs 0.000 claims description 5
- JPTOCTSNXXKSSN-UHFFFAOYSA-N methylheptenone Chemical compound CCCC=CC(=O)CC JPTOCTSNXXKSSN-UHFFFAOYSA-N 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 239000010502 orange oil Substances 0.000 claims description 5
- 239000010666 rose oil Substances 0.000 claims description 5
- 235000019719 rose oil Nutrition 0.000 claims description 5
- CRDAMVZIKSXKFV-UHFFFAOYSA-N trans-Farnesol Natural products CC(C)=CCCC(C)=CCCC(C)=CCO CRDAMVZIKSXKFV-UHFFFAOYSA-N 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 claims description 3
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 claims description 3
- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 claims description 3
- 239000005792 Geraniol Substances 0.000 claims description 3
- BRHDDEIRQPDPMG-UHFFFAOYSA-N Linalyl oxide Chemical compound CC(C)(O)C1CCC(C)(C=C)O1 BRHDDEIRQPDPMG-UHFFFAOYSA-N 0.000 claims description 3
- 229940022663 acetate Drugs 0.000 claims description 3
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 claims description 3
- 229940088601 alpha-terpineol Drugs 0.000 claims description 3
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 claims description 3
- 229940113087 geraniol Drugs 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- UWKAYLJWKGQEPM-UHFFFAOYSA-N linalool acetate Natural products CC(C)=CCCC(C)(C=C)OC(C)=O UWKAYLJWKGQEPM-UHFFFAOYSA-N 0.000 claims description 3
- 229940102398 methyl anthranilate Drugs 0.000 claims description 3
- 229940095102 methyl benzoate Drugs 0.000 claims description 3
- 229960001047 methyl salicylate Drugs 0.000 claims description 3
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 claims description 3
- 238000013268 sustained release Methods 0.000 claims description 3
- 239000012730 sustained-release form Substances 0.000 claims description 3
- BGTBFNDXYDYBEY-FNORWQNLSA-N 4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one Chemical compound C\C=C\C(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-FNORWQNLSA-N 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 24
- 230000000694 effects Effects 0.000 abstract description 11
- 230000002045 lasting effect Effects 0.000 abstract description 11
- 230000005923 long-lasting effect Effects 0.000 abstract description 9
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 230000000052 comparative effect Effects 0.000 description 25
- 239000007788 liquid Substances 0.000 description 10
- 230000015556 catabolic process Effects 0.000 description 8
- 238000006731 degradation reaction Methods 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 239000004480 active ingredient Substances 0.000 description 4
- 230000007423 decrease Effects 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 3
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 description 3
- 235000019504 cigarettes Nutrition 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 229930007850 β-damascenone Natural products 0.000 description 3
- JZQKTMZYLHNFPL-BLHCBFLLSA-N (2E,4E)-deca-2,4-dienal Chemical compound CCCCC\C=C\C=C\C=O JZQKTMZYLHNFPL-BLHCBFLLSA-N 0.000 description 2
- JZQKTMZYLHNFPL-UHFFFAOYSA-N 2-trans-4-trans-decadienal Natural products CCCCCC=CC=CC=O JZQKTMZYLHNFPL-UHFFFAOYSA-N 0.000 description 2
- 241001313857 Bletilla striata Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000005445 natural material Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 description 1
- WWZKQHOCKIZLMA-UHFFFAOYSA-N Caprylic acid Natural products CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000019445 benzyl alcohol Nutrition 0.000 description 1
- GONOPSZTUGRENK-UHFFFAOYSA-N benzyl(trichloro)silane Chemical compound Cl[Si](Cl)(Cl)CC1=CC=CC=C1 GONOPSZTUGRENK-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010668 complexation reaction Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- ZNJFBWYDHIGLCU-HWKXXFMVSA-N jasmonic acid Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(O)=O)CCC1=O ZNJFBWYDHIGLCU-HWKXXFMVSA-N 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 description 1
- 239000010446 mirabilite Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/003—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing less than six carbon atoms
-
- 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
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/0034—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing six carbon atoms
-
- 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
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
-
- 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
- C11B9/02—Recovery or refining of essential oils from raw materials
Landscapes
- 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)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
Abstract
The invention discloses jasmine essence and a preparation method thereof, and relates to the technical field of essence for food. The jasmine essence comprises: linalool, benzyl propionate, methyl dihydrojasmonate, nerolidol, beta-ionone, cis-jasmone, benzyl acetate, jasmine base, jasmine sweet base, jasmine extract, supercritical jasmine extract, ethanol, water, propylene glycol and a slow release carrier, wherein the slow release carrier is plant polysaccharide with a multilayer structure appearance. The jasmine essence has a slow release effect, and is beneficial to improving the lasting fragrance of the jasmine essence for food; in addition, the jasmine essence for food can improve the taste plumpness, smoothness and sense, and is beneficial to improving the long-lasting and rich jasmine flavor of food.
Description
Technical Field
The invention relates to the technical field of essence for food, in particular to jasmine essence and a preparation method thereof.
Background
The jasmine essence is essence with jasmine fragrance. However, the use fields thereof are classified into a jasmine essence for daily chemicals, a jasmine essence for foods, and the like. The jasmine essence for food has more strict requirements on safety.
In the related art, the jasmine essence comprises the following components in percentage by mass: 10-20 parts of benzyl acetate, 2-10 parts of methyl jasmonate, 10-20 parts of jasmonate, 3-6 parts of nerolidol, 15-25 parts of linalool, 10-20 parts of jasmone and 10-15 parts of benzyl alcohol. The jasmine essence is used for preparing cigarette explosion beads, can be quickly blended into smoke, reduces the irritation of the smoke, covers the smoke miscellaneous gas, improves the comfort level of cigarettes and can endow the cigarettes with the characteristic fragrance of jasmine flower fragrance.
However, when the above-mentioned jasmine essence is added to foods such as beverages and desserts, the dissipation of the jasmine fragrance of the foods is too fast, whereas when a large amount of jasmine essence is added to lengthen the jasmine fragrance of the foods, the overall flavor of the foods is poor, and thus improvement of the long-lasting fragrance retention of the jasmine essence for the foods is required.
Disclosure of Invention
In order to improve the lasting fragrance of the jasmine essence for food, the application provides the jasmine essence and a preparation method thereof.
In a first aspect, the present application provides a jasmine essence, which adopts the following technical scheme:
the jasmine essence comprises the following components in parts by weight: 0.05-0.10 part of linalool, 0.02-0.05 part of benzyl propionate, 0.01-0.05 part of methyl dihydrojasmonate, 0.01-0.06 part of nerolidol, 0.01-0.03 part of beta-ionone, 0.04-0.08 part of cis-jasmone, 0.20-0.50 part of benzyl acetate, 1-5 parts of jasmine fragrance base, 0.5-1.0 part of jasmine sweet fragrance base, 8-15 parts of jasmine extract, 10-20 parts of supercritical jasmine extract, 20-40 parts of ethanol, 3-8 parts of water, 26-30 parts of propylene glycol and 2-4 parts of slow release carrier, wherein the slow release carrier is plant polysaccharide with a multilayer structure appearance.
By adopting the technical scheme, the jasmine extract and the supercritical jasmine extract are natural substances with jasmine fragrance, which are extracted or extracted from jasmine flowers, and the fragrance of the natural substances is fresh, warm, thick, fine and transparent and similar to that of fresh flowers. The jasmine fragrance base can promote the body fragrance of the jasmine essence, promote the lasting fragrance of the jasmine essence, and promote the sweet fragrance and the floral fragrance of the jasmine essence, and simultaneously promote the fullness and smooth feeling of the taste. The jasmine extract liquid, the supercritical jasmine extract liquid, the jasmine fragrance base and the jasmine sweet fragrance base are different in adding proportion, and finally the obtained essence has different fragrance. The compound fragrance formed by mixing the flower fragrance, the sweet fragrance and the body fragrance can be obtained by adopting the component proportions, and the fragrance is long-lasting. The plant polysaccharide with the multilayer structure morphology is harmless to human health, can be added into food, has no special taste, and can still keep the original flavor and taste after being added into jasmine essence.
As the plant polysaccharide adopted by the application has a multilayer structure morphology, the effective components capable of emitting jasmine fragrance in the jasmine fragrance base, the jasmine sweet fragrance base, the jasmine extract extracting solution and the supercritical jasmine extract extracting solution can be attached to the surface of the plant polysaccharide and can enter the interior of the plant polysaccharide. Thus, there are two slow release processes for the jasmine essence of the present application after addition to food products: firstly, the active ingredients capable of emitting jasmine fragrance on the surface of a slow-release carrier are emitted into the air, so that the jasmine fragrance is released; and secondly, the effective components in the slow release carrier, which can emit jasmine fragrance, are emitted into the air, so that the jasmine fragrance is released. Therefore, the jasmine essence has a slow release effect, and is beneficial to improving the lasting fragrance of the jasmine essence for food; in addition, the jasmine essence for food can improve the taste plumpness, smoothness and sense, and is beneficial to improving the long-lasting and rich jasmine flavor of food.
In a specific embodiment, the slow release carrier is a jasmine polysaccharide.
By adopting the technical scheme, the jasmine polysaccharide can be extracted from the jasmine residues, the jasmine diameter and the jasmine roots, so that resources can be saved, and the influence on the fragrance and the aroma of the jasmine essence can be further reduced because the jasmine polysaccharide is homologous to components such as the jasmine extract, the supercritical jasmine extract and the like. In addition, the effective components capable of emitting jasmine fragrance in the jasmine extract liquid and the supercritical jasmine extract liquid can better permeate into the jasmine polysaccharide, so that the slow release effect of the jasmine essence is further improved.
In a specific embodiment, the preparation method of the supercritical jasmine extract liquid li flower extract liquid comprises the following steps:
preparing a solvent: uniformly mixing water and ethanol according to the weight ratio of 1 (0.9-1.1) to obtain an extraction solvent;
extraction: mixing the extraction solvent and jasmine flower according to the weight ratio of 1 (0.55-0.75), standing for 0.8-1.0h, and extracting under 20-22Mpa at 43-48 ℃ for 4-5h to obtain semi-finished product;
removing impurities: standing the semi-finished product at-7 to-5 ℃ for 14-16h, and filtering to remove residues with the particle size of more than 350-450 meshes to obtain the supercritical jasmine flower extract.
By adopting the technical scheme and adopting the raw material proportion and the supercritical extraction condition, the strong jasmine flower fragrance extract liquid can be obtained, more jasmine flower fragrance components are extracted by controlling the extraction temperature, and the fresh jasmine flower fragrance components are effectively stored at low temperature, so that fragrance is more fresh, more natural and strong in sense of reality.
In a specific embodiment, the extraction steps are as follows: pulverizing wheat protein, sieving to obtain 600-800 mesh wheat protein, mixing extraction solvent, flos Jasmini sambac and 600-800 mesh wheat protein at a weight ratio of 1 (0.55-0.75) (0.05-0.08), standing for 0.8-1.0 hr, extracting at 20-22Mpa and 43-48deg.C for 4-5 hr to obtain semi-product.
By adopting the technical scheme, after the extraction temperature and the standing temperature in the impurity removal step, the wheat protein and water form a stable network structure with certain viscoelasticity, and the effective components capable of emitting jasmine fragrance in the extract are wrapped by the wheat protein network structure, so that the lasting fragrance retention of the extract is improved. In addition, a complex can be formed between the jasmine polysaccharide molecules and the wheat protein molecules through interaction, so that the release speed of internal components of the jasmine polysaccharide can be slowed down, and the slow release effect of the jasmine essence is further enhanced. In addition, the wheat protein is protein extracted from wheat, has high nutritive value and is harmless to human bodies, so that the jasmine essence of the application keeps good food safety. In the extraction process, the wheat flavor of the wheat protein added in a proper proportion can be covered by the jasmine flavor of the extract, so that the jasmine essence can retain the original flavor.
In a specific embodiment, in the step of extracting: mixing the extraction solvent, jasmine and 600-800 mesh wheat protein in the weight ratio of 1 (0.65-0.70) (0.055-0.06).
By adopting the technical scheme, the content of the wheat protein is too high, the problem that the formed network structure is too compact for wrapping the active ingredients is easy to cause, and the problem that jasmine essence is difficult to form effective release due to excessive complexation to polysaccharide is solved, moreover, the fragrance of the essence becomes bad due to the wheat fragrance formed by excessive wheat protein, the release of the active ingredients is accelerated due to the too low content of the wheat protein, the slow release effect is reduced, and the lasting reduction of the fragrance of the essence is caused. Experiments show that the sustained-release effect and fragrance of the jasmine essence are improved simultaneously by adopting the components in proportion.
In a specific embodiment, the particle size of the slow release carrier is 600-1000 mesh.
By adopting the technical scheme, the particle size of the slow-release carrier is controlled within the range, so that excessive large-particle residues are reduced, and the quality of the jasmine essence is ensured.
In a specific embodiment, the jasmine base comprises the following components in weight percent: 0.01 to 0.10 percent of leaf alcohol, 0.15 to 0.20 percent of ethyl acetate, 0.01 to 0.08 percent of damascone, 0.01 to 0.10 percent of natural linalool, 0.01 to 0.02 percent of caproic acid, 0.01 to 0.08 percent of methyl heptenone, 0.40 to 0.60 percent of natural menthol, 0.01 to 0.05 percent of trans-2, 4-decadienal, 0.04 to 0.06 percent of nerol, 0.02 to 0.10 percent of trans-2-hexene-1-ol, 0.05 to 0.09 percent of alpha-hexyl cinnamaldehyde, 0.10 to 0.15 percent of benzyl benzoate, 0.01 to 0.10 percent of farnesol, 0.10 to 0.50 percent of indole, 0.02 to 0.60 percent of ethyl benzoate, 10 to 20 percent of propylene glycol and the balance of ethanol.
By adopting the technical scheme, the jasmine fragrance base prepared by the raw material proportion is longer in fragrance, and is beneficial to improving the overall lasting fragrance of the jasmine essence.
In a specific embodiment, the jasmine base comprises the following components in weight percent: 0.01-0.05% of jasmine absolute, 0.01-0.03% of brandy oil, 0.01-0.02% of lemon oil, 0.01-0.04% of rose oil, 0.02-0.05% of sweet orange oil and the balance of ethanol.
By adopting the technical scheme, the natural components of the essential oil can achieve the effect of harmonizing the fragrance and the taste of the jasmine essence, so that the fragrance of the jasmine essence for food is more fresh, more natural, and more full and smooth in taste.
In a specific embodiment, the jasmine essence further comprises at least one of leaf alcohol acetate, benzyl alcohol, methyl salicylate, phenethyl alcohol, methyl anthranilate, geraniol, methyl benzoate, linalyl acetate, gamma-decalactone, alpha-terpineol, leaf alcohol benzoate, linalool oxide.
By adopting the technical scheme, the components can further improve the body fragrance of the jasmine essence or adjust the fragrance of the jasmine essence, and the jasmine essence with various fragrance types can be obtained by adding different components, so that more demands of consumers are met.
In a second aspect, the present application provides a preparation method of jasmine essence, which adopts the following technical scheme:
a preparation method of jasmine essence comprises the following steps:
mixing ethanol, water, propylene glycol and a sustained-release carrier uniformly according to a proportion to obtain a base fluid;
adding linalool, benzyl propionate, methyl dihydrojasmonate, nerolidol, beta-ionone, cis-jasmone, benzyl acetate, jasmine base, jasmine sweet base, jasmine extract and supercritical jasmine extract into a base fluid, stirring uniformly, filtering to remove residues with the particle size of more than 400-450 meshes, and checking and sterilizing to obtain the jasmine essence.
By adopting the technical scheme, the jasmine essence for food with lasting fragrance and full and smooth taste can be obtained by adopting the preparation method.
In summary, the present application includes at least one of the following beneficial technical effects:
1. the jasmine essence has a slow release effect, and is beneficial to improving the lasting fragrance of the jasmine essence for food; besides, the jasmine essence for food can improve the taste plumpness, smoothness and sense, and is beneficial to improving the long-lasting and rich jasmine flavor of food; 2. according to the method, the plant polysaccharide with the multilayer structure morphology is adopted, so that active ingredients capable of emitting jasmine fragrance can enter the plant polysaccharide, and the slow release effect of the jasmine essence is improved;
3. according to the preparation method, the wheat protein is added in the preparation process of the supercritical jasmine extract, so that a network structure can be formed, and a complex is formed with jasmine polysaccharide molecules, so that the release speed of internal components of the jasmine polysaccharide can be slowed down, and the slow release effect of the jasmine essence is further enhanced.
Detailed Description
The raw materials used in the preparation examples, examples and comparative examples of the present application are commercially available except for the specific descriptions.
The specification of the jasmine extract extracting solution is 1.0-1.3%; jasmine polysaccharide, number WKQ-0032451; the specification of the bletilla striata polysaccharide is 10:1.
The present application is described in further detail below in connection with examples and comparative examples.
Preparation example of jasmine fragrance base
Preparation example 1
The preparation example provides a jasmine base which adopts the following components: leaf alcohol 0.0550kg, ethyl acetate 0.1658kg, damascenone 0.0410kg, natural linalool 0.0750kg, hexanoic acid 0.0120kg, methyl heptenone 0.0432kg, natural menthol 0.5215kg, trans-2, 4-decadienal 0.0110kg, nerol 0.0580kg, trans-2-hexen-1-ol 0.0345kg, alpha-hexylcinnamaldehyde 0.0649kg, benzyl benzoate 0.1270kg, farnesol 0.0513kg, indole 0.2200kg, ethyl benzoate 0.0434kg, propylene glycol 12.7500kg, ethanol 85.7264kg. And uniformly mixing the components to obtain the jasmine fragrance base.
Preparation example 2
The preparation example provides a jasmine base which adopts the following components: 0.01kg of leaf alcohol, 0.15kg of ethyl acetate, 0.01kg of damascenone, 0.01kg of natural linalool, 0.01kg of caproic acid, 0.01kg of methyl heptenone, 0.4kg of natural menthol, 0.01kg of trans, trans-2, 4-decadienal, 0.04kg of nerol, 0.02kg of trans-2-hexen-1-ol, 0.05kg of alpha-hexyl cinnamaldehyde, 0.1kg of benzyl benzoate, 0.01kg of farnesol, 0.1kg of indole, 0.02kg of ethyl benzoate, 10kg of propylene glycol and 89.05kg of ethanol. And uniformly mixing the components to obtain the jasmine fragrance base.
Preparation example 3
The preparation example provides a jasmine base which adopts the following components: 0.1kg of leaf alcohol, 0.2kg of ethyl acetate, 0.08kg of damascenone, 0.1kg of natural linalool, 0.02kg of caproic acid, 0.08kg of methyl heptenone, 0.6kg of natural menthol, 0.05kg of trans, trans-2, 4-decadienal, 0.06kg of nerol, 0.1kg of trans-2-hexen-1-ol, 0.09kg of alpha-hexylcinnamaldehyde, 0.15kg of benzyl benzoate, 0.1kg of farnesol, 0.5kg of indole, 0.6kg of ethyl benzoate, 20kg of propylene glycol and 77.17kg of ethanol. And uniformly mixing the components to obtain the jasmine fragrance base.
Preparation example of jasmine sweet fragrance base
Preparation example 4
The preparation example provides a jasmine flower sweet fragrance base which comprises the following components: jasmine absolute 0.025kg, brandy oil 0.014kg, lemon oil 0.0125kg, rose oil 0.0189kg, sweet orange oil 0.0365kg, ethanol 99.8931kg. And uniformly mixing the components to obtain the jasmine flower sweet fragrance base.
Preparation example 5
The preparation example provides a jasmine flower sweet fragrance base which comprises the following components: jasmine absolute 0.01kg, brandy oil 0.01kg, lemon oil 0.01kg, rose oil 0.01kg, sweet orange oil 0.02kg and ethanol 99.94kg. And uniformly mixing the components to obtain the jasmine flower sweet fragrance base.
Preparation example 6
The preparation example provides a jasmine flower sweet fragrance base which comprises the following components: jasmine absolute 0.05kg, brandy oil 0.03kg, lemon oil 0.02kg, rose oil 0.04kg, sweet orange oil 0.05kg, ethanol 99.81kg. And uniformly mixing the components to obtain the jasmine flower sweet fragrance base.
Examples
Example 1
The embodiment provides a supercritical jasmine flower extract, which is prepared according to the following preparation method:
mixing 1kg of pure water and 1kg of ethanol uniformly to obtain an extraction solvent.
Mixing the extraction solvent and the jasmine flower green buds according to the weight ratio of 1:0.65, stirring uniformly, standing for 0.8h, fully adsorbing the extraction solvent by the jasmine flower green buds, then putting the mixed materials into an extraction kettle, adjusting the extraction pressure in the extraction kettle to 20Mpa, adjusting the extraction temperature to 45 ℃ and extracting for 4.5h to obtain a semi-finished product. Standing the semi-finished product in a freezer at-5deg.C for 16h to obtain liquid-residue separation, filtering with 6 μm precision filter, collecting filtrate, and filtering with 400 mesh filter screen to remove residues with particle diameter greater than 400 mesh to obtain supercritical flos Jasmini sambac extractive solution.
The embodiment provides jasmine essence, which comprises the following components: 0.083kg of linalool, 0.032kg of benzyl propionate, 0.0133kg of methyl dihydrojasmonate, 0.0455kg of nerolidol, 0.022kg of beta-ionone, 0.0674kg of cis-jasmone, 0.3581kg of benzyl acetate, 2.0kg of jasmine base of preparation example 1, 0.65kg of jasmine sweet base of preparation example 4, 10.5kg of jasmine extract, 15.82kg of supercritical jasmine extract, 35kg of ethanol, 5.0kg of pure water, 27.4087kg of propylene glycol and 3.0kg of 600-1000 mesh jasmine polysaccharide.
The preparation method of the jasmine essence comprises the following steps:
pulverizing jasmine polysaccharide, and sieving to obtain 600-1000 mesh jasmine polysaccharide.
Mixing ethanol, water, propylene glycol and jasmine polysaccharide according to a proportion to obtain a base fluid. Adding linalool, benzyl propionate, methyl dihydrojasmonate, nerolidol, beta-ionone, cis-jasmone, benzyl acetate, jasmine base, jasmine sweet base, jasmine extract and supercritical jasmine extract into a base liquid, stirring uniformly, filtering with a 400-mesh filter screen, removing residues with the particle size of more than 400 meshes, and checking to obtain the jasmine essence.
Example 2
The present embodiment provides a jasmine essence, which is different from embodiment 1 only in that the jasmine essence adopts the following components: 0.05kg of linalool, 0.02kg of benzyl propionate, 0.01kg of methyl dihydrojasmonate, 0.01kg of nerolidol, 0.01kg of beta-ionone, 0.04kg of cis-jasmone, 0.2kg of benzyl acetate, 1.0kg of jasmine base of preparation example 1, 0.5kg of jasmine sweet base of preparation example 4, 8kg of jasmine extract, 10kg of supercritical jasmine extract, 20kg of ethanol, 3.0kg of pure water, 55.16kg of propylene glycol and 2.0kg of 600-1000 mesh jasmine polysaccharide.
Example 3
The present embodiment provides a jasmine essence, which is different from embodiment 1 only in that the jasmine essence adopts the following components: 0.1kg of linalool, 0.05kg of benzyl propionate, 0.05kg of methyl dihydrojasmonate, 0.06kg of nerolidol, 0.03kg of beta-ionone, 0.08kg of cis-jasmone, 0.5kg of benzyl acetate, 5.0kg of jasmine base of preparation example 1, 1kg of jasmine sweet base of preparation example 4, 15kg of jasmine extract, 20kg of supercritical jasmine extract, 40kg of ethanol, 8.0kg of pure water, 6.13kg of propylene glycol and 4.0kg of 600-1000 mesh jasmine polysaccharide.
Example 4
This example provides a jasmine essence, which differs from example 1 only in that the jasmine base of preparation 1 is replaced with an equivalent amount of the jasmine base of preparation 2.
Example 5
This example provides a jasmine essence, which differs from example 1 only in that the jasmine base of preparation 1 is replaced with an equivalent amount of the jasmine base of preparation 3.
Example 6
This example provides a jasmine essence, which differs from example 1 only in that the jasmine base of preparation 1 is replaced with an equivalent amount of the mirabilite base.
Example 7
This example provides a jasmine essence which differs from example 1 only in that the jasmine base of preparation 4 is replaced with an equivalent amount of the jasmine base of preparation 5.
Example 8
This example provides a jasmine essence which differs from example 1 only in that the jasmine base of preparation 4 is replaced with an equivalent amount of the jasmine base of preparation 6.
Example 9
This example provides a jasmine essence which differs from example 1 only in that the jasmine base of preparation 4 is replaced with an equivalent amount of jasmine absolute.
Example 10
The present example provides a jasmine essence, which differs from example 1 only in that the equivalent amount of 200-600 mesh jasmine polysaccharide is used to replace 600-1000 mesh jasmine polysaccharide.
Example 11
The present example provides a jasmine essence, which differs from example 1 only in that the equivalent amount of 600-1000 mesh bletilla striata polysaccharide is used to replace 600-1000 mesh jasmine polysaccharide.
Example 12
The present example provides a jasmine essence, which differs from example 1 only in that the supercritical jasmine extract is prepared by the following preparation method:
1kg of pure water and 0.9kg of ethanol were uniformly mixed to obtain an extraction solvent.
Mixing the extraction solvent and the jasmine green buds according to the weight ratio of 1:0.55, stirring uniformly, standing for 1h, fully adsorbing the extraction solvent by the jasmine green buds, then putting the mixed materials into an extraction kettle, adjusting the extraction pressure in the extraction kettle to 22Mpa, adjusting the extraction temperature to 43 ℃, extracting for 5h, and obtaining a semi-finished product. Placing the semi-finished product in a freezer at-7deg.C for standing for 14 hr to obtain liquid-residue separation, filtering with 6 μm precision filter, collecting filtrate, filtering with 450 mesh filter screen, and removing residue with particle diameter greater than 450 mesh to obtain supercritical flos Jasmini sambac extractive solution.
Example 13
The present example provides a jasmine essence, which differs from example 1 only in that the supercritical jasmine extract is prepared by the following preparation method:
1kg of pure water and 1.1kg of ethanol were uniformly mixed to obtain an extraction solvent.
Mixing the extraction solvent and the jasmine flower green buds according to the weight ratio of 1:0.75, stirring uniformly, standing for 0.8h, fully adsorbing the extraction solvent by the jasmine flower green buds, then putting the mixed materials into an extraction kettle, adjusting the extraction pressure in the extraction kettle to 20Mpa, adjusting the extraction temperature to 48 ℃, extracting, and extracting for 4h to obtain a semi-finished product. Standing the semi-finished product in a freezer at-5deg.C for 14h to obtain liquid-residue separation, filtering with 6 μm precision filter, collecting filtrate, and filtering with 350 mesh filter screen to remove residues with particle diameter greater than 350 mesh to obtain supercritical flos Jasmini sambac extractive solution.
Example 14
The present example provides a jasmine essence, which differs from example 1 only in that the supercritical jasmine extract is prepared by the following preparation method:
mixing 1kg of pure water and 1kg of ethanol uniformly to obtain an extraction solvent.
Pulverizing wheat protein, sieving to obtain 600-800 mesh wheat protein, mixing extraction solvent, flos Jasmini sambac green bud and 600-800 mesh wheat protein according to weight ratio of 1:0.65:0.065, stirring to uniformity, standing for 0.8 hr, fully adsorbing the extraction solvent by flos Jasmini sambac green bud, adding the mixed materials into extraction kettle, regulating extraction pressure in the extraction kettle to 20Mpa, regulating extraction temperature to 45deg.C, extracting for 4.5 hr, and obtaining semi-finished product. Standing the semi-finished product in a freezer at-5deg.C for 16h to obtain liquid-residue separation, filtering with 6 μm precision filter, collecting filtrate, and filtering with 400 mesh filter screen to remove residues with particle diameter greater than 400 mesh to obtain supercritical flos Jasmini sambac extractive solution.
Example 15
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.65:0.05.
Example 16
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.65:0.08.
Example 17
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.55:0.05.
Example 18
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.75:0.08.
Example 19
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.65:0.055.
Example 20
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.65:0.06.
Example 21
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.7:0.06.
Example 22
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.7:0.055.
Example 23
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.76:0.086.
Example 24
The present example provides a jasmine essence, which differs from example 14 only in that the extraction solvent, jasmine green buds of small flowers and 600-800 mesh wheat protein are mixed according to a weight ratio of 1:0.54:0.04.
Example 25
The present embodiment provides a jasmine essence, which is different from embodiment 1 only in that the jasmine essence adopts the following components: 0.083kg of linalool, 0.032kg of benzyl propionate, 0.0133kg of methyl dihydrojasmonate, 0.0455kg of nerolidol, 0.022kg of beta-ionone, 0.0674kg of cis-jasmone, 0.3581kg of benzyl acetate, 0.0345kg of leaf alcohol acetate, 0.3580kg of benzyl alcohol, 0.0690kg of methyl salicylate, 0.0410kg of phenethyl alcohol, 0.1175kg of methyl anthranilate, 0.0634kg of geraniol, 0.0265kg of methyl benzoate, 0.0687kg of linalyl acetate, 0.0130kg of gamma-decalactone, 0.0289kg of alpha-terpineol, 0.1147kg of leaf alcohol benzoate, 0.1256kg of linalool oxide, 2.0kg of jasmine base of preparation example 1, 0.65kg of jasmine sweet base of preparation example 4, 10.5kg of jasmine extract, 15.82kg of supercritical jasmine extract, 35kg of ethanol, 5.0kg of pure water, 7926 kg of propylene glycol, and 3.600-mesh polysaccharide.
The preparation method of the jasmine essence comprises the following steps:
pulverizing jasmine polysaccharide, and sieving to obtain 600-1000 mesh jasmine polysaccharide.
Mixing ethanol, water, propylene glycol and jasmine polysaccharide according to a proportion to obtain a base fluid. And synchronously adding all the other components into the matrix liquid, stirring until the components are uniform, filtering by using a 400-mesh filter screen, removing residues with the particle size of more than 400 meshes, and checking to obtain the jasmine essence.
Example 26
The present embodiment provides a jasmine essence, which is different from embodiment 1 only in that the preparation method of the jasmine essence adopts the following steps:
pulverizing jasmine polysaccharide, and sieving to obtain 600-1000 mesh jasmine polysaccharide.
Mixing ethanol, water, propylene glycol and jasmine polysaccharide according to a proportion to obtain a base fluid. Adding linalool, benzyl propionate, methyl dihydrojasmonate, nerolidol, beta-ionone, cis-jasmone, benzyl acetate, jasmine base, jasmine sweet base, jasmine extract and supercritical jasmine extract into a base liquid, stirring uniformly, filtering with a 450-mesh filter screen, removing residues with particle size larger than 450 meshes, and checking to obtain the jasmine essence.
Comparative example
Comparative example 1
This comparative example provides a jasmine essence which differs from example 1 only in that the 600-1000 mesh jasmine polysaccharide is replaced with an equivalent amount of 600-1000 mesh chitosan.
Comparative example 2
This comparative example provides a jasmine essence, which differs from example 1 only in that no jasmine polysaccharide is included.
Comparative example 3
This comparative example provides a jasmine essence, which differs from example 1 only in that no supercritical jasmine extract is included.
Comparative example 4
This comparative example provides a jasmine essence, which differs from example 1 only in that no jasmine extract is included.
Comparative example 5
This comparative example provides a jasmine essence, which differs from example 1 only in that no jasmine base is included.
Comparative example 6
This comparative example provides a jasmine essence, which differs from example 1 only in that no jasmine sweet base is included.
Performance test
For the jasmine essence provided in examples 1-26 and comparative examples 1-6, 10 professional sensory evaluators were selected to form an evaluation panel, and a lasting fragrance retention performance test of the jasmine essence was performed:
dipping 10mL of essence with fragrance-distinguishing paper, scoring the strong sense of the essence within a range of 1-100 minutes by sensory evaluation staff, removing the highest score and the lowest score, taking an average value, and recording as an initial score; and then, placing the fragrance-distinguishing paper dipped with the essence in an environment of 55 ℃ for accelerating destruction experiments, standing for 2 hours and 4 hours, scoring again, taking an average value after removing the highest score and the lowest score, respectively marking the average value as a score after 2 hours and a score after 4 hours, and calculating the first-stage fragrance decline and the second-stage fragrance decline.
First stage aroma decline = (initial score-2 hours post score)/(initial score x 100%);
degree of fragrance decline in the second stage= (fraction after 2 hours-fraction after 4 hours)/(fraction after 2 hours×100%).
The results are shown in Table 1.
TABLE 1
It can be seen by combining example 1 and comparative examples 1-6 and by combining table 1 that the initial score was smaller for both the first stage aroma degradation and the second stage aroma degradation were greater for comparative example 2, and the initial score was greater for both the first stage aroma degradation and the second stage aroma degradation were greater for comparative example 1 and comparative examples 3-6. This illustrates that comparative example 1 and comparative examples 3-6 are not only inferior in initial fragrance to example 1, but also inferior in long-lasting fragrance retention to example 1 and comparative examples 3-6. While comparative example 2 has a stronger initial fragrance than example 1, comparative example 2 has a lower long-lasting fragrance. Therefore, under the raw material proportion and the preparation method of the embodiment 1, the lasting fragrance of the jasmine essence is improved.
As can be seen from the combination of examples 1 to 13 and examples 25 to 26 and Table 1, the first stage aroma degradation of examples 1 to 13 and examples 25 to 26 was 28% or less, the second stage aroma degradation was 19% or less, and the initial score was large, which means that the long-lasting aroma retention of jasmine essence was improved in the ranges of examples 1 to 13 and examples 25 to 26.
As can be seen from the combination of examples 1, 14-24 and table 1, the initial score changes of examples 14-22 were smaller than those of examples 1 and 23-24, but the first stage aroma degradation degree and the second stage aroma degradation degree of examples 14-22 were both significantly reduced, which means that the long-lasting fragrance retention of the jasmine essence was further improved in the range of the raw material ratios and the process conditions of examples 14-22.
The present embodiment is merely illustrative of the present application and is not intended to be limiting, and those skilled in the art, after having read the present specification, may make modifications to the present embodiment without creative contribution as required, but is protected by patent laws within the scope of the claims of the present application.
Claims (10)
1. The jasmine essence is characterized by comprising the following components in parts by weight: 0.05-0.10 part of linalool, 0.02-0.05 part of benzyl propionate, 0.01-0.05 part of methyl dihydrojasmonate, 0.01-0.06 part of nerolidol, 0.01-0.03 part of beta-ionone, 0.04-0.08 part of cis-jasmone, 0.20-0.50 part of benzyl acetate, 1-5 parts of jasmine fragrance base, 0.5-1.0 part of jasmine sweet fragrance base, 8-15 parts of jasmine extract, 10-20 parts of supercritical jasmine extract, 20-40 parts of ethanol, 3-8 parts of water, 26-30 parts of propylene glycol and 2-4 parts of slow release carrier, wherein the slow release carrier is plant polysaccharide with a multilayer structure appearance.
2. The jasmine essence according to claim 1, wherein the slow release carrier is jasmine polysaccharide.
3. The jasmine essence according to claim 2, characterized in that the preparation method of the supercritical jasmine extract comprises the following steps:
preparing a solvent: uniformly mixing water and ethanol according to the weight ratio of 1 (0.9-1.1) to obtain an extraction solvent;
extraction: mixing the extraction solvent and jasmine flower according to the weight ratio of 1 (0.55-0.75), standing for 0.8-1.0h, and extracting under 20-22Mpa at 43-48 ℃ for 4-5h to obtain semi-finished product;
removing impurities: standing the semi-finished product at-7 to-5 ℃ for 14-16h, and filtering to remove residues with the particle size of more than 350-450 meshes to obtain the supercritical jasmine flower extract.
4. A jasmine essence according to claim 3, characterized in that the extraction step is as follows: pulverizing wheat protein, sieving to obtain 600-800 mesh wheat protein, mixing extraction solvent, flos Jasmini sambac and 600-800 mesh wheat protein at a weight ratio of 1 (0.55-0.75) (0.05-0.08), standing for 0.8-1.0 hr, extracting at 20-22Mpa and 43-48deg.C for 4-5 hr to obtain semi-product.
5. The jasmine essence of claim 4, characterized in that in the step of extracting: mixing the extraction solvent, jasmine and 600-800 mesh wheat protein in the weight ratio of 1 (0.65-0.70) (0.055-0.06).
6. The jasmine essence according to claim 1, wherein the particle size of the slow release carrier is 600-1000 mesh.
7. The jasmine essence according to claim 1, characterized in that the jasmine base comprises the following components in percentage by weight: 0.01 to 0.10 percent of leaf alcohol, 0.15 to 0.20 percent of ethyl acetate, 0.01 to 0.08 percent of damascone, 0.01 to 0.10 percent of natural linalool, 0.01 to 0.02 percent of caproic acid, 0.01 to 0.08 percent of methyl heptenone, 0.40 to 0.60 percent of natural menthol, 0.01 to 0.05 percent of trans-2, 4-decadienal, 0.04 to 0.06 percent of nerol, 0.02 to 0.10 percent of trans-2-hexene-1-ol, 0.05 to 0.09 percent of alpha-hexyl cinnamaldehyde, 0.10 to 0.15 percent of benzyl benzoate, 0.01 to 0.10 percent of farnesol, 0.10 to 0.50 percent of indole, 0.02 to 0.60 percent of ethyl benzoate, 10 to 20 percent of propylene glycol and the balance of ethanol.
8. The jasmine essence according to claim 1, characterized in that the jasmine sweet base comprises the following components in percentage by weight: 0.01-0.05% of jasmine absolute, 0.01-0.03% of brandy oil, 0.01-0.02% of lemon oil, 0.01-0.04% of rose oil, 0.02-0.05% of sweet orange oil and the balance of ethanol.
9. The jasmine essence of claim 1, further comprising at least one of leaf alcohol acetate, benzyl alcohol, methyl salicylate, phenethyl alcohol, methyl anthranilate, geraniol, methyl benzoate, linalyl acetate, gamma-decalactone, alpha-terpineol, leaf alcohol benzoate, linalool oxide.
10. A method for preparing the jasmine essence according to any one of claims 1-9, comprising the steps of:
mixing ethanol, water, propylene glycol and a sustained-release carrier uniformly according to a proportion to obtain a base fluid;
adding linalool, benzyl propionate, methyl dihydrojasmonate, nerolidol, beta-ionone, cis-jasmone, benzyl acetate, jasmine base, jasmine sweet base, jasmine extract and supercritical jasmine extract into a base fluid, stirring uniformly, filtering to remove residues with the particle size of more than 400-450 meshes, and checking and sterilizing to obtain the jasmine essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311382993.9A CN117343798A (en) | 2023-10-24 | 2023-10-24 | Jasmine essence and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311382993.9A CN117343798A (en) | 2023-10-24 | 2023-10-24 | Jasmine essence and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117343798A true CN117343798A (en) | 2024-01-05 |
Family
ID=89368904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311382993.9A Pending CN117343798A (en) | 2023-10-24 | 2023-10-24 | Jasmine essence and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117343798A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102776069A (en) * | 2012-08-15 | 2012-11-14 | 上海应用技术学院 | Paste microcapsule jasmine essence and preparation method thereof |
| CN104371830A (en) * | 2014-12-06 | 2015-02-25 | 广东顺大食品调料有限公司 | Natural-jasmine-flavored jasmine essence and preparing method thereof |
| CN104822366A (en) * | 2012-07-13 | 2015-08-05 | 塔夫茨大学 | Encapsulation of fragrance and/or flavors in silk fibroin biomaterials |
| CN108578357A (en) * | 2018-05-15 | 2018-09-28 | 北京林业大学 | A kind of protein-polysaccharide self-assembled nanometer gel and the preparation method and application thereof with nucleocapsid structure |
| CN109820243A (en) * | 2019-03-15 | 2019-05-31 | 湖北中烟工业有限责任公司 | Have effects that the scented gel of sustained release and its preparation and the application in cigarette |
| CN115232670A (en) * | 2022-06-15 | 2022-10-25 | 河北中烟工业有限责任公司 | Lotus essence and preparation method thereof |
-
2023
- 2023-10-24 CN CN202311382993.9A patent/CN117343798A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104822366A (en) * | 2012-07-13 | 2015-08-05 | 塔夫茨大学 | Encapsulation of fragrance and/or flavors in silk fibroin biomaterials |
| CN102776069A (en) * | 2012-08-15 | 2012-11-14 | 上海应用技术学院 | Paste microcapsule jasmine essence and preparation method thereof |
| CN104371830A (en) * | 2014-12-06 | 2015-02-25 | 广东顺大食品调料有限公司 | Natural-jasmine-flavored jasmine essence and preparing method thereof |
| CN108578357A (en) * | 2018-05-15 | 2018-09-28 | 北京林业大学 | A kind of protein-polysaccharide self-assembled nanometer gel and the preparation method and application thereof with nucleocapsid structure |
| CN109820243A (en) * | 2019-03-15 | 2019-05-31 | 湖北中烟工业有限责任公司 | Have effects that the scented gel of sustained release and its preparation and the application in cigarette |
| CN115232670A (en) * | 2022-06-15 | 2022-10-25 | 河北中烟工业有限责任公司 | Lotus essence and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2403831C1 (en) | Smokeless tobacco product (snus) production method (versions) | |
| CN108179066B (en) | Honeysuckle mint essential oil for cigarette bead blasting and preparation method and application thereof | |
| JP2001136931A (en) | Agent for preventing deterioration of food flavor, method for preventing deterioration of food flavor and food containing agent for preventing deterioration of food flavor | |
| KR101693361B1 (en) | Cudrania tricupspidate drinks comprising cudrania tricupspidate extract and method for manufacturing thereof | |
| CN101822418B (en) | Tea stem extract of oolong tea and preparation method and application thereof | |
| CN113046180B (en) | Red date flavor additive for electronic cigarettes and preparation method thereof | |
| CN105747272B (en) | A kind of cigarette shreds | |
| CN117343798A (en) | Jasmine essence and preparation method thereof | |
| CN115261135B (en) | Composite fruit aroma base module, preparation method thereof and application thereof in cigarettes | |
| CN106579292B (en) | Red grape essence | |
| KR101122050B1 (en) | Citrus flower scented tea leaves and manufacturing method using same | |
| WO2016157984A1 (en) | Beverage or food, fragrance composition, and method for preventing formation of degradation odor | |
| KR101290301B1 (en) | A Method for Manufacturing Bamboo Shoot Jangaji | |
| CN113862081B (en) | Composite extract for cigar spice and preparation method thereof | |
| KR101719057B1 (en) | A Beverage Containing Extract and Slice of Spend Mushroom (Flammulina Velutipes) and A Method For Preparing Thereof | |
| CN110810796A (en) | Toona sinensis essence and application thereof | |
| KR20160068014A (en) | Cudrania tricupspidate drinks comprising cudrania tricupspidate extract and method for manufacturing thereof | |
| CN115226926A (en) | Mint essence, mint essence oil for cigarettes and cigarettes | |
| RU2162644C1 (en) | Method of phytotea production, phytotea-bad | |
| CN115948200B (en) | Tobacco material with spicy flavor, preparation method and application thereof | |
| KR101481326B1 (en) | Edible film composition comprising oregano oil and preparation method thereof | |
| CN111394182B (en) | Spice composition for popping beads and base module for popping beads, popping beads for cigarettes and popping cigarettes with milk fragrance and bean fragrance | |
| CN104543930B (en) | Colophony type mango essence and application thereof | |
| KR102158998B1 (en) | Manufacturing method of mulberry soybean curd and mulberry soybean curd using the same | |
| KR101991572B1 (en) | Method for producing vinegar red pepper paste using plum and dropwort and vinegar red pepper paste produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |