JPH04170961A - Ready mixed perfume - Google Patents

Abstract

PURPOSE:To continue the constant perfume quality and perfume force extending over a long period by decomposing a part of one kind of perfume component by an action of enzyme and mixing it together with enzyme for decomposing it in a form of a precursor, in one kind or two kinds or more ready mixed perfumes belonging to a top note, a middle note and a base note, respectively. CONSTITUTION:The whole or a part of at least one kind of perfume component in in the perfume component in which one kind or two kinds or more of perfume components belonging to a top note, a middle note and a base note, respectively are mixed is decomposed by an action of enzyme and mixed in a form of a precursor, used together with enzyme, and as an enzyme reaction advances, the perfume component is volatilized by holding a prescribed mixed balance. As for the top note perfume component, and as for the middle perfume component, linalool, and terpineol, etc., are given, respectively. As for the base note perfume component, gamma-undecalacton, etc., are exampled.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to the improvement of a blended perfume containing various perfume components having different volatilities belonging to top notes, middle notes and base notes.

Conventional technology and its assignments are used in a wide variety of cosmetics, foods, other fragrances, baths, and detergents. A blended fragrance is a mixture of a large number of fragrance ingredients with different volatilities, called top notes, middle notes, and base notes, and is made to have the predetermined quality or aroma required for each individual blended fragrance. However, during use, easily volatile components volatilize preferentially,
The disadvantage is that the ratio of the blended fragrance ingredients changes over time, and as a result, the quality and aroma potency change significantly over time, making it impossible to maintain a given fragrance consistently over a long period of time. be.

In an attempt to solve this problem in an aromatic agent, a gel-like aromatic composition has been disclosed in which a fragrance is contained in microcapsules and dispersed in a gel-like base material (Japanese Unexamined Patent Application Publication No. 1983-1999). 260567). However, the above method is effective only for gel-like preparations; for example, even if it is applied to liquid preparations, the microcapsules float or settle in the liquid, making it impossible to obtain the desired effect.

An object of the present invention is to provide a blended fragrance that can maintain constant quality and aroma potency over a long period of time regardless of the formulation form or use.

Means for Solving the Problems, That is, the present invention provides a blended fragrance containing one or more fragrance ingredients belonging to each of top notes, middle notes, and base notes. Pertaining to a compounded fragrance characterized in that all or part of the fragrance ingredient is blended in the form of a precursor substance that becomes the fragrance ingredient by being decomposed by the action of an enzyme, and is used together with an enzyme that decomposes the precursor substance. It is something.

According to the research of the present inventors, when all or a part of at least one of the fragrance ingredients contained in a blended fragrance is blended in the form of a precursor substance as described above, and this is used together with an enzyme,
It has been found that the fragrance components gradually volatilize as the enzymatic reaction progresses, and each fragrance component volatilizes while maintaining a predetermined blend balance, making it possible to maintain a constant volume and aroma titer for a long period of time.

In particular, it is preferable to incorporate an easily volatile top note component as a precursor substance, so that the desired objective can be effectively achieved.

In the present invention, the basic blending of the blended perfume is carried out by blending one or more perfume ingredients belonging to each of the top note, middle note, and base note according to a conventional method. Top note fragrance ingredients include, for example, linalool, ethyl acetate, octylaldehyde, benzaldehyde, phenylacetaldehyde, green leaf alcohol, phenylethyl formate, camphor, terpinolene, d-limonene,
Examples include g-menthol, 3-octenol, tetrahydrolinalool, borneol, isopulegol, benzyl alcohol, dimethylbenzylcarbinol, methylphenylcarbinol, dimethylphenylcarbinol, and the like. Middle note fragrance ingredients include, for example, terpineol, -geraniol, citronellol, citronellal, decylaldehyde, benzyl acetate, citral, eugenol, phenylethyl acetate, citronellyl acetate, geranyl acetate, tilvinyl acetate, acetophenone, thymol, isoeugenol, Bornyl acetate, benzylpropionate, 9-decenol, nerol, rhodinol, dimethyloctatool, lavandulol, mugol, myrcenol, tetrahytromugol, β-phenylethyldimethylcarbinol, β-phenylethylmethylethylcarbinol , phenoxyethyl alcohol and the like. In addition, base note fragrance ingredients include, for example, γ
- undecalactone, ethylmethylphenylglycidate, hexylcinnamic aldehyde, phenylethyl alcohol, muscone, cibetone, methylionone, ionone, cis-jasmone, vanillin, cinnamic alcohol, cyclamenaldehyde, farnesol,
hydroxycitronellol, bornylmethoxycyclohexanol, nopol, nerolidol, santalol,
Sandalol, cedrol, vetiperol, patchouli alcohol, indole, skatole, anise alcohol, γ-phenylpropyl alcohol, a-amyl cinnamic alcohol, phenyl glycol, tertiary butylcyclohexanol, benzoic acid, cinnamic acid, hydrocinnamic acid, Phenylacetic acid, 2-methyltetrahydroquinoline, 6
-Methylquinoline and the like. Generally, mixed fragrances are
It is prepared according to a conventional method by blending one or more perfume ingredients belonging to each of the above-mentioned top note, middle note, and base note in a large number so as to obtain a predetermined content or fragrance.

In the present invention, a fragrance component used in the basic formulation of the above-mentioned perfume composition, preferably at least one type of fragrance component belonging to the top note, is blended with an enzyme in the form of a precursor that is decomposed by an enzyme to produce a fragrance component.

The precursor substance in the present invention is not particularly limited as long as it is decomposed by an enzyme to produce a fragrance ingredient, and a wide range of known fragrance ingredient glycosides, glycerides, amino acid or peptide derivatives, etc. can be used. .

As the above-mentioned glycosides, for example, glycosides of alcoholic flavor components can be used, and alcoholic flavor components are expressed by the formula R-OH.
Then, the general formula G-0-R (1) [wherein, G represents a glycosyl residue]. ].

As the glycosyl residue represented by G in the above general formula (1), any one obtained from various known saccharides such as monosaccharides, oligosaccharides, and polysaccharides can be used. Examples of the monosaccharides include hexoses such as glucose, galactose, mannose, glucosamine, galactosamine, and mannosamine, coal sugars such as arabinose, xylose, and ribose, and the like. Examples of oligosaccharides include sucrose, lactose, trenoherose, maltose, cellobiose, isomaltose, gentiobiose, laminaribiose, chitobiose, xylobiose, mannobiose, sophorose, mantotriose,
Examples include hydrolysates of starch or cellulose. In addition, examples of polysaccharides include starch,
Examples include cellulose and the like. Among these, glucose, galactose, mannose, glucosamine, maltose, and lactose are particularly preferred. Examples of alcoholic fragrance ingredients include green leaf alcohol, 3-octenol, 9-decenol, linalool, geraniol, nerol, citronellol, rhodinol, dimethyl octatool, hydroxycitronellol, tetrahydrolinalool, lavandulol, mugol, myrcenol, terpineol, 1 -Menthol, borneol,
isopulegol, tetrahydromgol, bornylmethoxycyclohexanol, nopol, farnesol,
Nerolidol, santalol, sandalol, cedrol, vetiverol, patchouli alcohol, benzyl alcohol, β-phenylethyl alcohol, γ-phenylpropyl alcohol, cinnamic alcohol, anise alcohol, α-amyl cinnamic alcohol, dimethylbenzyl carbinol, Examples include methylphenylcarbinol, dimethylphenylcarbinol, β-phenylethyldimethylcarbinol, β-phenylethylmethylethylcarbinol, phenoxyethyl alcohol, phenylglycol, and tertiary butylcyclohexanol.

As the above-mentioned glyceride, for example, monoglyceride, diglyceride, or triglyceride of glycerin and a carboxylic acid fragrance component can be used. Examples of the carboxylic acid fragrance components include benzoic acid, cinnamic acid, phenylacetic acid, and hydrocinnamic acid.

Further, as the amino acid or peptide derivative, for example, an alcohol-based, carboxylic acid-based, or amine-based fragrance ingredient, etc., can be used. ..., and the alcohol-based fragrance component, carboxylic acid-based fragrance component, and amine-based fragrance component are represented by the formulas R-OH, R-COOH, and R-NH2, respectively.
It can be expressed by the following general formula.

R′! R-Coo-CH-NH..., R' R-CONH-CH-CO... and R' R-NHCO-CH-NH... Any known amino acid or peptide can be used as the above amino acid or peptide. . Examples of amino acids include glycine, alanine,
Examples include valine, leucine, isoleucine, serine, threonine, cysteine, cystine, methionine, aspartic acid, glutamic acid, lysine, arginine, tyrosine, phenylalanine, histidine, tryptophan, proline, and oxyproline. Furthermore, peptides in which two or more of these amino acids are bonded can also be used.

Examples of the alcohol-based and carboxylic acid-based fragrance ingredients include those mentioned above, and examples of the amine-based fragrance ingredients include indole, skatole, 2-methyltetrahydroquinoline, 6-methylquinoline, and the like.

The present invention requires that all or a portion of at least one type of perfume component in a prepared perfume, or two or more types of perfume components, be blended in the form of a precursor substance.

The above perfume component to be blended as a precursor substance can be appropriately selected depending on the combination with other perfume components to be blended, and a plurality of precursor substances can be combined and blended as necessary.

Particularly preferably, the precursor substance is blended in order to compensate for the lack of the top note component, which is largely volatilized and reduced in the initial stage of use in conventional blended perfumes.

The precursor substances described above can be used as perfume ingredients in a variety of formulations, similar to those of conventional compounded perfumes.

On the other hand, in the present invention, the enzyme used to decompose the precursor substance is not particularly limited as long as it can act on the blended precursor substance and produce a fragrance component. Used in combination with substances. Typical enzymes in the present invention are illustrated below.

Those that act on glycosides to produce flavor components and sugars: α-amylase, β-amylase, lysozyme, α-glucosidase, β-glucosidase, α-galactosidase,
β-galactosidase, α-mannosidase, β-mannosidase, β-fructofuranosidase, etc., which act on glyceride to produce fragrance ingredients and glycerin; Lipase, acetylcholinesterase, cholinesterase, etc., which act on amino acids or peptide derivatives, and produce fragrance ingredients. Enzymes that produce amino acids or peptides Niaminopeptidase, carboxypeptidase, dipeptidase, papain, pepsin, trypsin, chymotrypsin, etc. The amount of the above-mentioned enzymes to be used is not particularly limited as long as it is at least the amount that causes the enzymatic reaction, but usually the precursor About 0.01 to 20% by weight, more preferably 0.01% to 20% by weight based on the body substance. 1
The content is preferably about 10% by weight.

The blended fragrance of the present invention may be a two-part type in which the precursor substance and the enzyme are separated and brought into contact with each other at the time of use.
A single dosage form containing both may be used.

The blended fragrance of the present invention can be used in various products such as perfumes, colognes, shampoos, conditioners, etc. as substitutes for conventional ones.
Cosmetics such as soap, hair conditioner, mouthwash, antiperspirant, soft drinks,
It can be applied to foods such as confectionery, frozen desserts, dairy products, alcoholic beverages, meat, toothpaste, and tobacco, fragrances for clothing, kitchens, homes, baths, etc., bath additives, detergents, etc. More specifically,
The following application examples can be given.

・Fragrances, bath additives, detergents, etc. that are a combination of a main ingredient in the form of a liquid, powder, gel, or tablet containing a compounded fragrance containing a precursor substance and an adjunct agent in the form of a liquid, powder, gel, or tablet containing an enzyme. .

・A fragrance that evaporates a liquid containing a blended fragrance containing a precursor substance through a volatilization paper on which enzymes are immobilized via a core material.

EXAMPLES Below, Examples and Comparative Examples will be shown to further clarify the characteristics of the present invention.

In the following, "%" means "% by weight".

Example 1 (Application to fragrance) Citrus green blended fragrance 3.00% Green leaf alcohol glucoside 0.15% Polyoxyethylene nonylphenyl ether 3.00% Ethanol 5.00% Water
88.85%100.0
0% A liquid preparation having the above composition was prepared as follows.

The above raw materials except for water were stirred and mixed at room temperature for 10 minutes, and then water was added and mixed and dissolved for an additional 10 minutes.

Pour 100ml of the obtained liquid into a bottle and pass α through the core material.
- The aroma when 10 mg of glucosidase was volatilized through pre-immobilized volatilization paper was sensory evaluated using the following criteria. The results are shown in Table 1. Comparative Example 1 A general liquid fragrance was prepared in the same manner as in Example 1 except that green leaf alcohol was used instead of green leaf alcohol glucoside.

When 100 ml of this aromatic agent was placed in a bottle and volatilized through volatilization paper through a core material, the aroma was sensory evaluated using the following criteria. The results are shown in Table 1.

Table 1 Progress Example 1 Comparative Example 1 hour Aroma quality Aroma titer Aroma quality Aroma titer immediately after 4.0 4.04.
0 4.0 1 week 4.0 4.03.8 3.72 weeks 4
．． 0 4.03.5 3.63 weeks 3.8 3
．． 73.2 3.44 weeks 3.6 3.73.0
3.2 Example 2 (Application to bath additives) Mint-based mixed fragrance 0.500% menthyl glucoside 0.025% polyethylene glycol s, ooo% malic acid 20
．． 000% soda ash 71.475
%100.000% A bath agent (tablet) having the above composition was prepared as follows.

After stirring and mixing polyethylene glycol, malic acid, and soda ash in a Henschel mixer for 10 minutes, a mint-based blended fragrance and menthyl glucoside were sprayed and numbered while stirring was continued.

50 g of the obtained bath additive and 5 mg of α-amylase powder were separately placed in hot water (approximately 40°C) in a bathtub and stirred for 1 minute.
A sensory evaluation of the fragrance was performed using the following criteria. The results are shown in Table 2.

In addition, when 5 g of tablets or 1.7 g of a liquid preparation having the following composition was used in place of the α-amylase powder described above, good results were obtained similarly to the above.

Tablet α-amylase 0.1% polyethylene glycol 8.0% malic acid 2
0.0% soda ash 71.9%100
．． 0% Liquid water 99.7% α-amylase 0.3% 100.0% Comparative example 2 A general bath agent was prepared in the same manner as in Example 2, except that ρ-menthol was used instead of menthyl glucoside. did.

This bath preparation was placed in hot water (approximately 40° C.) in a bathtub and stirred for 1 minute, and then the scent was sensory evaluated using the following criteria. The results are shown in Table 2.

Table 2 Elapsed time Example 2 Comparative example 2 (minutes)
Quality Aroma titer Aroma Quality Immediately after aroma titer 4.5 4.24
．． 5 4.2 30 4.5 4.0 4.3 3.960 4.
3 3.9 4.0 3.690 4.3 3.
6 3.8 3.2120 4.0 3.6 3.
5 3.0 Sensory Evaluation [Method: Quality and aroma titer at room temperature of 25° C.] were evaluated by 6 people. Note that in Tables 1 and 2 above, the average values of the six people listed above are shown.

[Evaluation criteria] Criteria Fragrance quality Fragrance titer 5 Good Strong 4 Fairly good Fairly strong 3 Neutral 2 Fairly bad Fairly weak 1 Bad Weak (or higher) Commissioner of the Japan Patent Office Wataru Fukasawa 1 Display of cases ・1990 Patent Application No. 298396 2 Name of the invention Mixed fragrance 3 Relationship with the case of the person making the amendment Patent applicant Nippon Fine Chemical Co., Ltd. 4 Agent 2-1-2 Hirano-cho, Chuo-ku, Osaka-shi Sawanotsuru Building TX 06
(203) 0941 Spontaneous 6 The ``Claims'' section and the ``Detailed Description of the Invention'' section in the specification to be amended.

Contents of amendment 1. The statement in the "Claims" section of the specification is corrected as shown in the attached sheet.

2. On page 2, line 6 of the specification, the word "improvement" is corrected to read "improved and aromatic composition containing the improved blended fragrance."

3. On page 3, line 11 of the specification, the phrase "compounded fragrance" is corrected to "mixed fragrance and aromatic composition containing the blended fragrance."

4. "Incorporated" in page 3 of the specification, lines 15 to 16
Delete certain.

5. On page 3, line 18 of the specification, the words "combined" should be corrected to "combined".

6. In the 4th page of the specification, lines 1 and 2, ``Along with...''
・The phrase ``mixed fragrance'' has been corrected to ``mixed fragrance characterized by blending with it, and an aromatic composition containing the prepared fragrance.''

7. On page 14, lines 15 and 16 of the specification, the phrase "it may be prepared in a two-dose form" is corrected to "it may be combined in a two-dose form."

8. In the specification, page 14, line 18 to page 15, line 1, the phrase "the present invention...various products" is corrected as follows.

``The present invention also relates to an aromatic composition containing the above-mentioned perfume composition of the present invention. 9. In the specification, page 15, lines 5 and 6, the phrase ``applies to'' is corrected to ``includes''.

10. In the 8th line of page 15 of the specification, the phrase "precursor...fragrance" is corrected to "the perfume and precursor substance that make up the blended perfume."

11. On page 15 of the specification, lines 12 to 13, “precursor.
...The phrase "volatile paper" has been corrected to read "a core material or volatile paper on which enzymes are immobilized for liquid preparations containing fragrances and precursor substances constituting mixed fragrances."

12. In the 6th line from the bottom of page 20 of the specification, the phrase "sensory evaluation" is corrected as follows.

[Example 3 Floral blended fragrance 3.00% Phenylacetic acid glyceride 0.15% Polyoxyethylene nonylphenyl ether 3.00% Ethanol 5.00% Water
88.85%100.00
% A liquid preparation having the above composition was prepared in the same manner as in Example 1. That is, the above raw materials except for water were stirred and mixed at room temperature for 10 minutes, and the water was added and mixed and dissolved for an additional 10 minutes.

Put 100ml of the obtained liquid into a bottle and pass it through the core material.
The aroma when 10+*g of lipase was volatilized through the volatilization paper on which it had been immobilized in advance was subjected to a sensory evaluation based on the following criteria. The results are shown in Table 3.

Comparative Example 3 Example 3 except that phenylacetic acid was used instead of phenylacetic acid glyceride and lipase was not used.
A liquid fragrance was prepared in the same manner as in Example 3.

100 ml of this aromatic agent was put into a bottle, and when it was volatilized through volatilization paper through a core material, the aroma was sensory evaluated using the following criteria. The results are shown in Table 3.

Table 3 Example 4 Agar 1.5% Glycerin 1.0% Utsudashi-based mixed fragrance
3.0% Santarolyl Glucoside
, 0.15% α-amylase 0.0
1% Polyoxyethylene nonylphenyl ether 1.0% Water Appropriate amount 100% A fragrance (gel-like) having the above composition was prepared as follows.

Water, agar, and glycerin were mixed and dissolved by stirring at 97°C for 30 minutes. After dissolving, the mixture was cooled to 60° C., and the mixed fragrance, santarolyl glucoside, and polyoxyethylene nonylphenyl ether were added, and α-amylase was added thereto.The mixture was adjusted to 100 g by adding an appropriate amount of soaking water, and mixed for 10 minutes. After mixing, the mixture was filled into a container for a gel aromatic agent, cooled and solidified, and the scent when volatilized was evaluated based on the following criteria. The results are shown in Table 4.

Comparative Example 4 A gel fragrance was prepared in the same manner as in Example 4 except that santalol was used instead of santarolyl glucoside and α-amylase was not used. A sensory evaluation of the fragrance was performed using the following criteria.

The results are shown in Table 4.

Table 4 Example 5 Floral blended fragrance 50% Geraniol glucoside 1O% α-glucosidase 0.05% Isoparaffin Appropriate amount 100% The above raw materials were stirred and mixed at room temperature for 10 minutes to prepare.

10g of the mixed liquid agent is 10cm in diameter and about 0.5cm thick.
A fragrance was prepared by impregnating a cm of nonwoven fabric.

The aroma when volatilized from this aromatic agent was subjected to a sensory evaluation based on the following criteria. The results are shown in Table 5.

Comparative Example 5 An impregnated fragrance was prepared in the same manner as in Example 5 except that geraniol was used instead of geraniol glucoside and α-glucosidase was not used. Sensory evaluation was performed based on the following criteria.

The results are shown in Table 5.

"Table 5 Sensory Evaluation" 13. In the third to second lines from the bottom of page 20 of the specification, the words "Table 1 and Table 2" are corrected to "Tables 1 to 5."

(Above) Scope of Claims■ In a blended fragrance containing one or more fragrance ingredients belonging to each of the top note, middle note, and base note, all or part of at least one fragrance ingredient among the fragrance ingredients. What is claimed is: 1. A compounded fragrance characterized in that it is blended in the form of a precursor substance that becomes the fragrance component by being decomposed by the action of an enzyme, and an enzyme that decomposes the precursor substance is also blended.

■ In a blended fragrance containing one or more fragrance ingredients belonging to each of the top note, middle note, and base note, all or part of at least one fragrance ingredient belonging to the top note among the fragrance ingredients is added to the enzyme. 1. A blended fragrance, characterized in that it is formulated in the form of a precursor substance that decomposes into the fragrance component by action, and contains an enzyme that decomposes the precursor substance.

■ One or more fragrance ingredient compositions belonging to each of top notes, middle notes, and base notes.

Claims (2)

[Claims] (1) In a blended fragrance containing one or more fragrance ingredients belonging to each of the top note, middle note, and base note, all or a part of at least one fragrance ingredient among the fragrance ingredients to be mixed with enzymes. 1. A blended fragrance characterized in that it is formulated in the form of a precursor substance that decomposes to become the fragrance component by the action of, and is used together with an enzyme that decomposes the precursor substance. (2) In a blended fragrance containing one or more fragrance ingredients belonging to each of the top note, middle note, and base note, all or one of at least one fragrance ingredient belonging to the top note among the fragrance ingredients blended. Department,
A blended fragrance characterized by being formulated in the form of a precursor substance that decomposes into the fragrance component by the action of an enzyme, and used together with an enzyme that decomposes the precursor substance.