CN1544594A - Perfume compositions - Google Patents
Perfume compositions Download PDFInfo
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- CN1544594A CN1544594A CNA2003101086514A CN200310108651A CN1544594A CN 1544594 A CN1544594 A CN 1544594A CN A2003101086514 A CNA2003101086514 A CN A2003101086514A CN 200310108651 A CN200310108651 A CN 200310108651A CN 1544594 A CN1544594 A CN 1544594A
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Abstract
The invention relates to a perfume composition comprising the constituents (by weight proportion) of the following raw materials, delta-dodecalactone 1, enhancing compounds 0.005-10, which is selected from one or combination of more than one of butanedione, n-Butyric acid, dodecanic acid, delta-docalactone, 4-methyl-5(bata- ethoxyl) thiazole. The raw materials can be added by carrier based on requirement, wherein the carrier is one or combination of more than one of glucose, starch, maltodextrin, 95% ethanol, distilled water and propylene glycol.
Description
Technical field
The present invention relates to spices and essence field, mainly is a kind of flavor compositions.
Background technology
At cold drink, roasted seeds and nuts, candy, cure, use in the food such as food, milk-product and can give milk fragrance, give a kind of milk sense in order to give these spices, generally all be used fourth position dodecalactone.
Though fourth position dodecalactone can be given milk sense to a certain degree in spices, but, for this milk sense further being strengthened and being improved it thoroughly to send out property and when cooperating the fourth position dodecalactone of more amount, exist to cause a kind of offending milk fragrance or the impure problem of milk flavor.
So, be purpose with the milk fragrance that strengthens fourth position dodecalactone with improving its saturating property, we have carried out various tests, and the result uses the milk fragrance that strengthens compound and fourth position dodecalactone and a property, fragrance retention effect obviously improve thoroughly.
Summary of the invention
The objective of the invention is in order to overcome above-mentioned deficiency, and provide a kind of flavor compositions, this flavor compositions can strengthen the milk fragrance that fourth position dodecalactone has in the flavor compositions that is combined with fourth position dodecalactone etc., and can improve sense, the property sent out thoroughly naturally of this milk fragrance, and can strengthen its fragrance and mouthfeel.
The technical solution adopted for the present invention to solve the technical problems.This flavor compositions, it is made by the following weight proportion raw material:
Fourth position dodecalactone 1 strengthens uses compound 0.005-10
Above-mentioned enhancing is selected from one or more combination of following compounds, i.e. dimethyl diketone, butanic acid, laurostearic acid, fourth position decalactone, 4-methyl-5 (beta-hydroxyethyl) thiazole with compound;
The molecular formula of above-mentioned fourth position dodecalactone is:
Above-mentioned enhancing is followed successively by with the compound molecule formula:
Flavor compositions of the present invention, used enhancing does not have great restriction with the usage quantity of compound, but fourth position dodecalactone with strengthen with compound cooperate ratio be preferably 1: 0.2 by weight～2, when proportioning during less than 1: 0.2, the effect that the milk sense improves is strong inadequately, when proportioning during,, also can produce nature and inharmonious of milk fragrance sometimes even can obtain enough milk senses greater than 1: 2.
Flavor compositions of the present invention can also add carrier in above-mentioned raw material, described carrier is one or more combination of following compounds, glucose, starch, maltodextrin, 95% ethanol, distilled water, propylene glycol; The weight proportion of its raw material is:
Fourth position dodecalactone 1 strengthens with compound 0.2-2 carrier 0.5-10
Flavor compositions of the present invention, can also add monomer synthetic flavour or other natural equivalent spices in above-mentioned raw material, described monomer synthetic flavour or other natural equivalent spices are one or more the combinations of following spices: ethyl butyrate, ethyl levulinate, n-Butyl lactate, prunolide, peach aldehyde, third caprylolactone, vanillin food grade,1000.000000ine mesh, vanirone, furanone, third decalactone, phenyl aldehyde, the milk lactone, methyl nonyl ketone, 3.4 hexanedione, fourth position nonalactone, 2.3. diacetylmethane, 14 acid, octanal, capric acid, ethyl hexanoate, fourth position undecalactone, capric acid, butyl butyryl lactate, acetoin, 4-methyl-5 (2-acetyl oxygen ethyl) thiazole, veltol plus, sad, third valerolactone, third caprolactone, fourth position tetradecalactone, milk aldehyde, ethyl laurate etc. and other natural equivalent spices and natural perfume.Do not having under the situation of carrier, the weight proportion of its raw material is: fourth position dodecalactone 1 strengthens and uses compound 0.2-2, natural equivalent spices or monomer synthetic flavour 0.2-2.Having under the situation of carrier, the weight proportion of raw material is: fourth position dodecalactone 1 strengthens and uses compound 0.2-2, carrier 0.5-10, natural equivalent spices or monomer synthetic flavour 0.2-2.
Advantage of the present invention is: the flavor compositions that is suitable as cold drink, candy, roasted seeds and nuts, cures, gives in the food such as food, milk-product strong milk fragrance.To strengthen compound and fourth position dodecalactone and time spent, can strengthen the milk fragrance of fourth position dodecalactone, and can improve it and feel naturally and saturating send out property and can strengthen its fragrance and mouthfeel all sidedly.
Embodiment:
Below in conjunction with embodiment the present invention is further described.
Embodiment 1-embodiment 24:
According to table 1-3 institute use level fourth position dodecalactone is carried out different content with enhancing with compound 2.3 dimethyl diketone, butanic acid, fourth position decalactone and cooperate, obtain 24 kinds of different compositions, carry out the sense evaluation according to 5 grades of evaluation assessments, the result is shown in the table 4.Table-1
| ????NO： | ????1 | ????2 | ????3 | ????4 | ????5 | ????6 | ????7 | ????8 |
| Fourth position dodecalactone | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 |
| 2.3 dimethyl diketone | ????0.02 | ????0.2 | ????0.6 | ????1 | ????1.5 | ????2 | ????2.5 | ????3 |
| Glucose | ????1.7 | ????1.7 | ????1.7 | ????1.7 | ????1.7 | ????1.7 | ????1.7 | ????1.7 |
| Add up to |
Table-2
| ??NO： | ????1 | ????2 | ????3 | ????4 | ????5 | ????6 | ????7 | ????8 |
| Fourth position dodecalactone | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 |
| Fourth position decalactone | ????0.01 | ????0.3 | ????0.6 | ????1 | ????1.5 | ????2 | ????2.5 | ????3 |
| Glucose+maltodextrin | ????2 | ????2 | ????2 | ????2 | ????2 | ????2 | ????2 | ????2 |
| Add up to |
Table-3
| ????NO： | ????1 | ????2 | ????3 | ????4 | ????5 | ????6 | ????7 | ????8 |
| Fourth position dodecalactone | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ????1 |
| Butanic acid | ????0.008 | ????0.2 | ????0.6 | ????1 | ????1.5 | ????2 | ????2.5 | ????3 |
| Glucose+propylene glycol | ????2.5 | ????2.5 | ????2.5 | ????2.5 | ????2.5 | ????2.5 | ????2.5 | ????2.5 |
| Add up to |
Table-4
| ??NO： | ????1 | ????2 | ????3 | ????4 | ????5 | ????6 | ????7 | ????8 |
| Milk fragrance improves effect | ????2 | ????3 | ????4 | ????5 | ????5 | ????4 | ????3 | ????2 |
| The saturating property sent out, fragrance retention | ????3 | ????5 | ????5 | ????5 | ????5 | ????4 | ????2 | ????2 |
| Comprehensive evaluation | ????2 | ????3 | ????4 | ????5 | ????5 | ????4 | ????2 | ????2 |
Estimate main points:
5; Feel very strong fiting effect
4: feel stronger fiting effect relatively
3: feel fiting effect
2; Feel more weak fiting effect
1; Do not feel fiting effect
From the result of table 2 as can be seen, when fourth position dodecalactone be can obtain good fiting effect in 1: 0.2～1: 2 the scope time by weight with the ratio that cooperates that strengthens with compound.
Embodiment 25:
The flavor compositions 1 and 2 for preparing following composition fits in the flavouring agent (cream) of composition as follows with them
Flavor compositions 1 (composition of present embodiment)
Fourth position dodecalactone 23
Ethyl table bud phenol 16
Ethyl lactate 6
Vanillin food grade,1000.000000ine mesh 5
Capric acid 6
Strengthen with compound (A-E) 3
The glucose surplus
Add up to 100.0 (weight %)
Strengthen with compound (A-E)
A: dimethyl diketone 0.6
B: butanic acid 0.6
C: laurostearic acid 0.6
D:4-methyl-5 (beta-hydroxyethyl) thiazole 0.6
E: fourth position decalactone 0.6
Flavor compositions 2 (contrast composition)
Fourth position dodecalactone 23
Ethyl maltol 16
Ethyl lactate 6
Capric acid 6
Vanillin food grade,1000.000000ine mesh 5
The glucose surplus
Add up to 100.0 (weight %)
Above-mentioned two kinds of flavor compositions 1 or 2 are made toffee and cold drink by following proportioning respectively:
Food-1 (toffee)
White sugar 20
Gelatin 2
Flavor compositions 1 or 2 0.2
Milk powder 3
Syrup 70
The pure water surplus
Add up to 100.0 (weight %)
Food-2 (cold drinks)
White sugar 12
Gelatin 2
Flavor compositions 1 or 2 0.15
Milk powder 20
Syrup 8
The pure water surplus
Add up to 100.0 (weight %)
Then by 8 comment fragrant group member for by flavor compositions 1 (contain strengthen with compd A～E) and flavor compositions 2 (do not contain to strengthen and use compound) cooperate each food of forming with composition (toffee) carry out about the strong sense of fragrance of suckling, feel naturally, the fragrance evaluation of the property sent out intensity and fragrance retention thoroughly, the results are shown in the table 5.
Table-5
| Flavor compositions | The sense evaluation result | Fresh, pure, soften | The saturating property sent out and the fragrance retention of milk | The strong degree of fragrance and sense naturally |
| ????A | Use a side of flavor compositions 1 more excellent | ????8 | ????6 | ????7 |
| Both do not have difference | ????0 | ????2 | ????1 | |
| ????B | Use a side of flavor compositions 1 more excellent | ????6 | ????7 | ????7 |
| Both do not have difference | ????2 | ????1 | ????1 | |
| ????C | Use a side of flavor compositions 1 more excellent | ????7 | ????8 | ????8 |
| Both do not have difference | ????1 | ????0 | ????0 | |
| ????D | Use a side of flavor compositions 1 more excellent | ????8 | ????8 | ????7 |
| Both do not have difference | ????0 | ????0 | ????1 | |
| ????E | Use a side of flavor compositions 1 more excellent | ????7 | ????8 | ????7 |
| Both do not have difference | ????1 | ????0 | ????1 |
Compare with the food of compound with not using enhancing as can be seen from the result of last table, be combined with to merge and use enhancing of the present invention tangible difference being arranged aspect the sense test, and can confirm that it has the fresh, pure, soft of milk fragrance and sense naturally with the food of compound.
Claims (5)
1, a kind of flavor compositions is characterized in that: it is made by the following weight proportion raw material:
Fourth position dodecalactone 1 strengthens uses compound 0.005-10
Above-mentioned enhancing is selected from one or more combination of following compounds, i.e. dimethyl diketone, butanic acid, laurostearic acid, fourth position decalactone, 4-methyl-5 (beta-hydroxyethyl) thiazole with compound;
The molecular formula of above-mentioned fourth position dodecalactone is:
Above-mentioned enhancing is followed successively by with the compound molecule formula:
2, flavor compositions according to claim 1 is characterized in that: the most preferred weight proportion of above-mentioned raw materials is,
Fourth position dodecalactone 1 strengthens uses compound 0.2-2
3, flavor compositions according to claim 1 and 2, it is characterized in that: in above-mentioned raw material, add carrier, described carrier is one or more combination of following compounds, glucose, starch, maltodextrin, 95% ethanol, distilled water, propylene glycol; The weight proportion of its raw material is:
Fourth position dodecalactone 1 strengthens with compound 0.2-2 carrier 0.5-10
4, flavor compositions according to claim 1 and 2, it is characterized in that: in above-mentioned raw material, add monomer synthetic flavour or other natural equivalent spices, described monomer synthetic flavour or other natural equivalent spices are one or more the combinations of following spices: ethyl butyrate, ethyl levulinate, n-Butyl lactate, prunolide, peach aldehyde, third caprylolactone, vanillin food grade,1000.000000ine mesh, vanirone, furanone, third decalactone, phenyl aldehyde, the milk lactone, methyl nonyl ketone, 3,4 hexanediones, fourth position nonalactone, 2,3 diacetylmethanes, 14 acid, octanal, capric acid, ethyl hexanoate, fourth position undecalactone, capric acid, butyl butyryl lactate, acetoin, 4-methyl-5 (2-acetyl oxygen ethyl) thiazole, veltol plus, sad, third valerolactone, third caprolactone, fourth position tetradecalactone, milk aldehyde, ethyl laurate; The weight proportion of its raw material is: fourth position+dilactone 1 strengthens and uses compound 0.2-2, monomer synthetic flavour 0.2-2.
5, flavor compositions according to claim 3, it is characterized in that: in above-mentioned raw material, add monomer synthetic flavour or other natural equivalent spices, described monomer synthetic flavour or other natural equivalent spices are one or more the combinations of following spices: ethyl butyrate, ethyl levulinate, n-Butyl lactate, prunolide, peach aldehyde, third caprylolactone, vanillin food grade,1000.000000ine mesh, vanirone, furanone, third decalactone, phenyl aldehyde, the milk lactone, methyl nonyl ketone, 3.4 hexanedione, fourth position nonalactone, 2,3, diacetylmethane, 14 acid, octanal, capric acid, ethyl hexanoate, fourth position undecalactone, capric acid, butyl butyryl lactate, acetoin, 4-methyl-5 (2-acetyl oxygen ethyl) thiazole, veltol plus, sad, third valerolactone, third caprolactone, fourth position tetradecalactone, milk aldehyde, ethyl laurate; The weight proportion of its raw material is: fourth position dodecalactone 1 strengthens and uses compound 0.2-2, carrier 0.5-10, monomer synthetic flavour 0.2-2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310108651 CN1271188C (en) | 2003-11-18 | 2003-11-18 | Perfume compositions |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310108651 CN1271188C (en) | 2003-11-18 | 2003-11-18 | Perfume compositions |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1544594A true CN1544594A (en) | 2004-11-10 |
| CN1271188C CN1271188C (en) | 2006-08-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310108651 Expired - Fee Related CN1271188C (en) | 2003-11-18 | 2003-11-18 | Perfume compositions |
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| Country | Link |
|---|---|
| CN (1) | CN1271188C (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411458B (en) * | 2008-11-17 | 2012-06-13 | 广州市名花香料有限公司 | Peanut oil essence |
| CN101411457B (en) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | Cream essence |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN102987081A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent with feeding attraction function, and preparation method thereof |
| CN102987083A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent having pig breast milk flavor, and preparation method thereof |
| CN105010907A (en) * | 2015-08-07 | 2015-11-04 | 广州市澳键丰泽生物科技有限公司 | Food additives with butter aroma and making method and application of food additives |
| CN105647642A (en) * | 2015-12-28 | 2016-06-08 | 浙江绿晶香精有限公司 | Lactic acid bacterium essence |
| CN105919014A (en) * | 2016-04-28 | 2016-09-07 | 南昌朵美生物科技有限公司 | Preparation method of soybean milk essence |
| CN106616835A (en) * | 2017-03-02 | 2017-05-10 | 山东天博食品配料有限公司 | Purple sweet potato essence and preparation method thereof |
| CN109757682A (en) * | 2019-03-22 | 2019-05-17 | 海南乐椰食品有限公司 | A kind of formula and preparation method thereof with coconut water manufacture nata de coco |
| CN110122670A (en) * | 2019-05-10 | 2019-08-16 | 味氏（广东）生物科技股份有限公司 | The preparation method of olibanum type feed addictive |
| CN113367309A (en) * | 2021-05-07 | 2021-09-10 | 云南中烟工业有限责任公司 | Method for improving sweet taste of 2,3,4,5, 6-pentahydroxyhexanal solution by adding gamma-decalactone |
-
2003
- 2003-11-18 CN CN 200310108651 patent/CN1271188C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411457B (en) * | 2008-11-17 | 2012-07-04 | 广州市名花香料有限公司 | Cream essence |
| CN101411458B (en) * | 2008-11-17 | 2012-06-13 | 广州市名花香料有限公司 | Peanut oil essence |
| CN102987081A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent with feeding attraction function, and preparation method thereof |
| CN102987083A (en) * | 2011-09-15 | 2013-03-27 | 上海美农生物科技股份有限公司 | Feed fragrance agent having pig breast milk flavor, and preparation method thereof |
| CN102987083B (en) * | 2011-09-15 | 2014-10-29 | 上海美农生物科技股份有限公司 | Feed fragrance agent having pig breast milk flavor, and preparation method thereof |
| CN102987081B (en) * | 2011-09-15 | 2014-11-19 | 上海美农生物科技股份有限公司 | Feed fragrance agent with feeding attraction function, and preparation method thereof |
| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN105010907B (en) * | 2015-08-07 | 2018-06-29 | 广州市澳键丰泽生物科技股份有限公司 | A kind of food additives with butter aroma and its preparation method and application |
| CN105010907A (en) * | 2015-08-07 | 2015-11-04 | 广州市澳键丰泽生物科技有限公司 | Food additives with butter aroma and making method and application of food additives |
| CN105647642A (en) * | 2015-12-28 | 2016-06-08 | 浙江绿晶香精有限公司 | Lactic acid bacterium essence |
| CN105647642B (en) * | 2015-12-28 | 2019-11-22 | 浙江绿晶生物科技股份有限公司 | Lactic acid bacteria essence |
| CN105919014A (en) * | 2016-04-28 | 2016-09-07 | 南昌朵美生物科技有限公司 | Preparation method of soybean milk essence |
| CN105919014B (en) * | 2016-04-28 | 2019-12-31 | 南昌馨朵美生物科技有限公司 | Preparation method of soymilk essence |
| CN106616835A (en) * | 2017-03-02 | 2017-05-10 | 山东天博食品配料有限公司 | Purple sweet potato essence and preparation method thereof |
| CN109757682A (en) * | 2019-03-22 | 2019-05-17 | 海南乐椰食品有限公司 | A kind of formula and preparation method thereof with coconut water manufacture nata de coco |
| CN110122670A (en) * | 2019-05-10 | 2019-08-16 | 味氏（广东）生物科技股份有限公司 | The preparation method of olibanum type feed addictive |
| CN113367309A (en) * | 2021-05-07 | 2021-09-10 | 云南中烟工业有限责任公司 | Method for improving sweet taste of 2,3,4,5, 6-pentahydroxyhexanal solution by adding gamma-decalactone |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1271188C (en) | 2006-08-23 |
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Granted publication date: 20060823 Termination date: 20091218 |