JP2711999B2 - Aroma enhancement method for cut flowers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for enhancing the aroma of a plant which can enhance the aroma of cut flowers. More specifically, the present invention is characterized in that a water-soluble fragrance or a water-dispersible fragrance comprising a fragrance having a hydrophilic-hydrophobic ratio of 4.0 or more is absorbed from a cut flower conduit, and the fragrance is diverged from the cut flower. To enhance the aroma of cut flowers.

[0002]

2. Description of the Related Art Water-soluble or water-dispersible fragrances have long been used as flavoring agents in the fields of cosmetics and foods. However, there is no known example in which a water-soluble flavor or a water-dispersible flavor is used for enhancing the aroma of a plant, especially a cut flower. In recent years, cultivation of cut flower plants has often been carried out in greenhouses, and the aroma of cut flowers cultivated in greenhouses is generally said to be weaker than that of alley cultivation, and is comparable to alley cultivation A cut flower having an aroma is desired. As a method for enhancing the aroma of plants, a method of absorbing fragrance from the root has been proposed (Japanese Patent Laid-Open No. 4-108317). However, fragrance is hardly absorbed from the root due to the polarity and molecular weight, and the fragrance is not absorbed. No enhancement is expected. A method of spraying a fragrance directly onto a plant has also been devised (JP-A-59-222012).
No. 5), this method not only has no persistence of aroma but also causes discoloration and browning of plants, especially flowers.

[0003]

The present inventors have made various studies to enhance the aroma of cut flowers. As a result, by adding an appropriate amount of a water-soluble fragrance or a water-dispersible fragrance composed of a fragrance having a hydrophilicity-hydrophobicity ratio of 4.0 or more to water using cut flowers, the fragrance can be drained at the same time as landing. After being absorbed by the plant, it is efficiently sent to flowers or leaves, and the fragrance of these fragrances is continually emitted from the flowers or leaves. SUMMARY OF THE INVENTION The present invention has been completed, and it is an object of the present invention to provide a method for enhancing aroma which can continuously enhance the aroma of cut flowers and is effective in preserving cut flowers.

[0004]

Means for Solving the Problems The above-mentioned object is to provide a hydrophilic compound.
It is achieved by absorbing a water-soluble or water-dispersible fragrance composed of a fragrance having a hydrophobicity ratio of 4.0 or more from a cut flower conduit, and emitting the fragrance from the cut flower.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the configuration of the present invention will be described in detail.
I do.

[0006] The water-soluble fragrance used in the present invention may be a known natural fragrance or a synthetic fragrance (for example, perfumery chemical overview 1,
2. Osamu Okuda, published by Hirokawa Shoten or Perfuma
ndFlavor Chemicals, Steffe
n Arctender) is a water-soluble fragrance made by dissolving one or more kinds of alcohols such as ethanol, glycerin, propylene glycol, carbitol, diacetin, triacetin, sorbit and polyhydric alcohols. Alcohols are usually diluted with water to control the solubility. The alcohol concentration may be appropriately selected and determined according to the purpose.

The water-dispersible fragrance used in the present invention can be obtained by adding a necessary amount of an emulsifier or the like to one or more known natural fragrances or synthetic fragrances and stirring the mixture. Examples of emulsifiers and the like include sucrose fatty acid esters, fatty acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, gum arabic, tragacanth gum, methylcellulose, casein, soy lecithin, egg yolk lecithin, starch, sodium alginate,
Locust bean gum, guar gum, carrageenan, sorbit, propylene glycol, glycerin, xanthan gum, pectin, cellulose derivatives, starch derivatives, cyclodextrins, dextrins, emulsifiers such as polyglycerin fatty acid esters, saponins, sucrose solutions, emulsion stabilizers or surfactants Are appropriately combined. Specifically, an emulsifier such as gum arabic or cyclodextrin is dissolved in a required amount of water and added to the flavor. The mixed solution can be produced by adding the above-mentioned emulsion stabilizer such as propylene glycol, sorbite (70% aqueous solution), glycerin or the like, and homogenizing with a colloid mill or a homogenizer.

The water-soluble or water-dispersible fragrance contained in the fragrance enhancer used in the present invention includes :
Hydrophilic-hydrophobic ratio calculated by the method of Davies (Proc. 2nd Intern. Congress)
of Surface Activity, Vol.
I, 1957, p426) are fragrances having a value of 4.0 or more, and these are preferable because they have no toxicity to plants.

A perfume ingredient having a hydrophilic-hydrophobic ratio of 4.0 or more.
Examples of the body include phenylethyl alcohol, phenylpropyl alcohol, eugenol, isoeugenol,
Aromatic alcohols such as cinnamyl alcohol and vanillyl alcohol; aliphatic alcohols such as geraniol, citronellol, nerol and linalool; aromatic ketones such as raspberry ketone; and aromatic aldehydes such as vanillin and benzaldehyde.

The fragrance enhancer used in the present invention is produced by dispersing a water-soluble fragrance or a water-dispersible fragrance in water as it is, and contains a fragrance glycoside, a surfactant and ethanol as necessary. It can also be implemented. Further, in the aqueous solution or dispersion of the aroma enhancer used in the present invention, conventionally used nutrients such as nitrogen, phosphoric acid, potassium, sucrose, vitamin C, iron, zinc, manganese, copper, boron, etc. Micronutrients, B-Nine,
Plant growth regulators such as benzyladenine and brassinolide can also be mixed.

A pretreatment agent such as Coat Fresh (registered trademark) can be added to the fragrance enhancer used in the present invention for the purpose of improving flower life.

Further, a suitable excipient, for example, dextrin, starch, modified starch, or the like is added to the above-mentioned water-soluble or water-dispersible flavor, and the mixture is dried and powdered by means of, for example, spray drying, vacuum drying, and the like. Powdered fragrance.

The concentration of the aqueous solution or dispersion of the aroma enhancer used in the present invention varies depending on various conditions such as the type of cut flowers to be treated and cannot be specified unconditionally. As 100, it is generally in the range of 0.01 to 10%, preferably 0.05% to 5%.

Plants used for cut flowers in the present invention include, for example, hidden flower plants, which are houseplants cultivated in alleys, houses, flowerpots, and the like, and flowering plants that appreciate flowers.

[0015] Flowering plants include gypsophila, chrysanthemums, roses, tulips, lilies, carnations, orchids, stocks, sweetpeas, freesia, starches, etc., but are not limited to these cut flowers.

[0016] Incidentally, water-soluble perfumes encompassed aroma enhancers used in the present invention, can be used as each of the water-dispersible perfume alone fragrance enhancers, also in combination <br/> blending them appropriately, It goes without saying that it can also be used as an aroma enhancer having various aromas.

As a method for enhancing the aroma of cut flowers of the present invention, it is only necessary to immerse the cut ends of the cut flowers in an aqueous solution or dispersion of the aroma enhancer of the present invention and to absorb the cut flowers through a conduit, without any special treatment. And can be easily implemented. Representative examples of the aroma enhancement of cut flowers according to the present invention include a method of enhancing aroma while being immersed in an aqueous solution or dispersion of an aroma enhancer and a method of enhancing aroma thereafter by immersing for a certain period of time. . Examples of the former include post-processing such as selling cut flowers in a container such as a bucket at a store, and putting cut flowers in a vase at home or an exhibition, and the latter includes, for example, flower harvesting. Later, there is a pre-process in which the producer performs the fragrance enhancer treatment for a certain period of time and then ships.
Thus, the present invention can be used in many situations.

[0018]

Next, the present invention will be described in more detail with reference to examples. Example 1 50 g of raspberry ketone was dissolved in 100 g of 50% ethanol to prepare a water-soluble flavor. Further, 20 g of polyoxyethylene sorbitan monolaurate and 500 g of Coat Fresh (registered trademark) were added to obtain an aroma enhancer.

5% by volume aqueous solution of the obtained fragrance enhancer 10
1 was put in a tub, and 100 gypsophila after harvesting were put in a tub, and pretreatment was performed all day and night. On the other hand, as a control, a tub containing only the pre-treatment agent was also pre-treated with 100 gypsophila. After the pre-treatment, gypsophila were laid in a vase filled with water, and after 1 day, 2 days, 3 days, 4 days, 5 days, and 6 days, the aroma emanating from both cut flowers and 10 expert panelists Was used for sensory evaluation.

As a result, all the expert panelists found that gypsophila treated with the fragrance enhancer not only did not feel the unpleasant odor peculiar to gypsophila but also strongly felt the fruity aroma of raspberry ketone. On the other hand, all of those treated with the pretreatment agent alone felt strongly unpleasant odor. Gypsophila treated with the aroma enhancer completely maintained freshness even after 6 days, but one cut flower had reduced freshness.

[0021]

According to the present invention, by adding an aroma enhancer containing a water-soluble fragrance or a water-dispersible fragrance to the water in which cut flowers are formed, the fragrance of the fragrance is maintained from the flowers or leaves of the cut flowers. Divergent, the fragrance of cut flowers and
Excellent shelf life and useful.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Mitsuru Waku Mitsui 335, Hasegawa Perfume Co., Ltd. Examiner in the laboratory Makoto Sakata (56) References JP-A-4-108317 (JP, A) JP-A-59-220125 (JP, A)

Claims (1)

(57) [Claims] 1. A cut flower characterized in that a water-soluble fragrance or a water-dispersible fragrance comprising a fragrance having a hydrophilicity-hydrophobicity ratio of 4.0 or more is absorbed from a cut flower conduit, and the fragrance is diverged from the cut flower. Fragrance enhancement method.