KR100629711B1 - Fragrance compositions for expressing the odor of Panax ginseng C.A. Meyer - Google Patents

Abstract

The present invention relates to a perfume composition reproducing the intrinsic odor of Korean ginseng, and more specifically, γ-terpinene (γ-terpinene), linalool and analyzed by SPACE (Solid Phase Aroma Concentrate Extraction) method To main components of Korean ginseng scents such as β-patchoulene, 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3 By containing isopropyl pyrazine (2-methoxy-3-isopropyl pyrazine), it is related with the fragrance composition which has outstanding palatability while reproducing the fragrance of Korean ginseng.

Korean ginseng, 2-ethyl-5 (6) -methylpyrazine, 2-methoxy-3-isopropyl pyrazine, γ-terpinene, linalule, β-phenethylene

Description

Fragrance compositions for expressing the odor of Panax ginseng C.A. Meyer}

The present invention relates to a fragrance composition for reproducing the odor of Panax ginseng CA Meyer.

Ginseng has been used for a long time for medicinal purposes, and recently it is widely used as a medicinal or functional food. Until now, a lot of pharmacological components as well as the physiological activity of each component from ginseng have been revealed, but not much about the volatile flavor component of ginseng. In addition, the fragrance component of ginseng was not attracted attention because it thought that the fragrance component of ginseng was not related to the pharmacological effect component of ginseng, and therefore, the results of this research were not widely known.

Extracting and reproducing the fragrance component of ginseng includes solvent extraction method that extracts the fragrance component using a solvent such as ether, and steam distillation which extracts the fragrance component of ginseng in the form of essential oil using a distillation apparatus. have. However, the methods have a lot of difference from the original ginseng scent because the extraction process has to be heated and the processing process takes a lot of time.

Recently, in order to make up for such drawbacks, specific fragrance components have been analyzed and reproduced by using analytical methods such as a head space method and a solid-phase microextraction (SPME) method. Unlike conventional extraction methods, these analytical methods do not use solvents and do not require any pretreatment for analysis, so that fragrance components can be analyzed quickly and easily, but more fragrance components are identified qualitatively or quantitatively. There is a limit to this.

Accordingly, the present inventors analyzed the fragrance components of Korean ginseng using the Solid Phase Aroma Concentrate Extraction (SPACE) method, which can effectively analyze the fragrance components of natural products by supplementing the disadvantages of these analytical methods.

As a result, we found that γ-terpinene, linalool, and β-patchoulene are the main components of Korean ginseng scent, and to use them to reproduce the scent of Korean ginseng. It was. However, the inventors of the present invention, as a result of the sensory test, found that these ingredients alone can not reproduce the smell of Korean ginseng.

Accordingly, the present inventors have continued the study to reproduce the odor of Korean ginseng, and as a result, in addition to the odor component of the Korean ginseng itself, 2-ethyl-5 (6) -methyl pyrazine (2-ethyl-5 (6) ) -methylpyrazine) and 2-methoxy-3-isopropyl pyrazine as essential constituents can reproduce Korean ginseng's inherent flavor and excellent palatability It has been found that the present invention has been completed.                         

Accordingly, an object of the present invention is to provide a fragrance composition that can reproduce the intrinsic odor of Korean ginseng and has excellent palatability.

In addition, another object of the present invention is to provide an external composition for skin comprising a cosmetic comprising the perfume composition as a component.

In order to achieve the above object, the composition according to the present invention, in addition to the main flavor components of Korean ginseng, including γ-terpinene, linnarul and β-phenylene, analyzed by the SPACE method, It is characterized by further containing 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine as essential components as components for reproduction.

The 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine are not components analyzed by Korean ginseng's own fragrance analysis by the present inventors. The fragrance connoisseur's additional ingredients. That is, the components are not directly analyzed in the fragrance analysis, but when 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine are added to the main components of Korean ginseng fragrance In addition, it has been added as an essential ingredient by discovering that it can artificially reproduce the smell of Korean ginseng.

More specifically, the fragrance composition of the present invention comprises γ-terpinene, rinnarul and β-phenylene as main components of the Korean ginseng scent; And 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine as essential ingredients as an active ingredient for flavor reproduction.

In addition, the perfume composition of the present invention Additionally, α- pinene (α-pinene), β- pinene (β-pinene), limonene (limonene), p - among men (p -cymene), β- Gourmet junen (β-gurjunene), β-panasinsene (β-panasinsene), α-panasinsene (α-panasinsene), caryophyllene (β-farnesene), α-neocloben (α- neoclovene, humulene, β-neoclovene, cinnamic aldehyde, bicyclogermacrene, and the like may be further contained as a subcomponent. The subcomponent may contain only one kind or two or more kinds. Such a composition of the present invention can reproduce the intrinsic odor of Korean ginseng, and can exhibit excellent palatability.

Hereinafter, the present invention will be described in more detail.

The fragrance composition of the present invention is 5.87-11.3 wt% of gamma -terpinene, 11.44-19.2 wt% of linnarul, 15.4-22.2 wt% of β-phenylene and 2-ethyl-5 (6 ) -Methyl pyrazine may be contained in an amount of 0.005 to 0.015% by weight and 2-methoxy-3-isopropyl pyrazine in the range of 0.005 to 0.015% by weight.

As the main components for reproducing the taste of Korean ginseng, the contents of γ-terpinene, linalulol, β-phenylene, 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine If it is out of the content range, the smell similarity with Korean ginseng is lowered, the palatability of the smell tends to be lowered as described above. However, since the other ingredients do not significantly affect the flavor of Korean ginseng, the content is not particularly limited unless it affects the reproduction of the flavor of Korean ginseng. As the additional component, a coloring agent, water, and the like may be included, and other volatile esters and the like are included.

The composition according to the present invention mixed in the above range can be blended into the base for external skin such as perfume and cosmetics, and the blending amount can be appropriately selected and blended to achieve the desired effect according to the conventional techniques in the art. have.

Such external bases include, for example, ointments, lotions, soluble burns, suspensions, emulsions, creams, gels, sprays, powders, warnings, patches or water pastes, but are not limited thereto. It can be formulated in any base that has been formulated.

Meanwhile, in the present invention, the SPACE method was used as an analysis method for the fragrance component of Korean ginseng. SPACE (Solid Phase Aroma Concentrate Extraction) is a method of capturing and analyzing the headspace fragrance component by adsorbing the fragrance component on the graphite carbon adsorbent. It is an analysis method.

In the present invention, based on the fragrance components of Korean ginseng analyzed by the SPACE method, a combination fragrance was prepared, and similarity with the taste of Korean ginseng and palatability of the fragrance was performed through olfactory sensory tests. The sensory test was conducted by professional stewards and the general public, and the similarity with the taste of Korean ginseng and palatability was evaluated through a questionnaire survey.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples are for explaining the present invention, and the scope of the present invention is not limited to these examples, and other applications, modifications, and the like of the present invention will be apparent to those skilled in the art.

Reference Example 1 Analysis of Korean Ginseng Fragrance Components

40 g of Korean ginseng harvested at Geumsan, Chungnam was washed and put in a medicine bath. Then, 1 liter of water was poured and heated for 1 hour to obtain an extract.

A 100 ml round flask containing 50 g of the Korean Ginseng extract was immersed in a water bath at 40 ° C., and a 6 cm adsorption rod coated with graphite carbon was inserted into the round flask inlet, and the fragrance components of Korean ginseng were adsorbed for 6 hours. The adsorption rods that had been adsorbed were placed in a fragrance desorption apparatus connected to GC-MS and desorbed for 2 minutes, and analyzed by GC-MS. GC-MS analysis conditions are as follows.

[Analysis condition]

. Analyzer: HP 5890 II GC

. Detector: HP 6890 MSD

. Column: PEG-20M (60 m × 0.25 mm × 0.25 μm)

. Mobile Phase Gas: Helium (He)

. Flow rate: 1ml / min

. Injection temperature: 230 ℃

. Detecting Temperature: 250 ℃

. Oven temperature: 40 ° C. (10 min hold) to 220 ° C. (3 ° C./min)

. Ionization Voltage: 70eＶ

. Desorption time: 2 minutes

As a result, the fragrance components of Korean ginseng analyzed by the SPACE method are shown in Table 1 below.

Spices people content(%) γ-terpinene 5.870 Rinnarul 11.440 β-phenylene 15.400 α-pinene 0.090 β-pinene 0.300 Limonene 0.470 p-cymen 0.150 β-gurujunen 0.220 β-Panacinsen 0.810 α-Panacinsen 0.510 Cariophyllen 0.840 β-farnesene 3.120 α-neocloben 0.740 Humulen 0.580 β-neocloben 0.380 Cinnamic acid aldehyde 0.130 Bicyclogermacren 3.600 Etc 55.350 Total content 100.000

As shown in Table 1, Korean ginseng contains γ-terpinene, rinnarul and β-phenylene as the main flavor components.

<Reference Example 2> Comparative sensory evaluation between the fragrance and the flavor of natural Korean ginseng

Based on the results of the analysis, a combination perfume (Sample B) having the composition shown in Table 2 was made, and the taste similarity between the spices and Korean ginseng was verified through sensory evaluation.

Spices people content(%) γ-terpinene 5.870 Rinnarul 11.440 β-phenylene 15.400 α-pinene 0.090 β-pinene 0.300 Limonene 0.470 p-cymen 0.150 β-gurujunen 0.220 β-Panacinsen 0.810 α-Panacinsen 0.510 Cariophyllen 0.840 β-farnesene 3.120 α-neocloben 0.740 Humulen 0.580 β-neocloben 0.380 Cinnamic acid aldehyde 0.130 Bicyclogermacren 3.600 DEP (solvent) 55.350 Total content 100.000

The sensory evaluation was performed on 20 males and females 20-45 years old.The four-year-old Korean ginseng (Ginseng ginseng) sample A harvested from Geumsan, Chungnam, Korea, and the sample B of the combination fragrance reproduced by the SPACE method were investigated. By responding to the questionnaire of Table 3 below, the taste similarity (question 1) and taste preference (question 2) of Sample A and Sample B were investigated. The results are shown in Table 4.

survey                                                  (1) Question 1: How similar are the smells of Sample A and Sample B? 1) Not at all similar 2) Not very similar. 3) It is so. 4) Somewhat similar. 5) Quite similar. (2) Question 2: How much do you like the smell of Sample B? 1) Not good at all. 2) Not very good 3) Just so. 4) Good. 5) Quite good.

Evaluation Agent Question 1 (similarity) Question 2 (symbolic) One 3 One 2 2 One 3 One 2 4 2 2 5 One 2 6 One 2 7 2 2 8 2 4 9 2 2 10 2 2 11 2 2 12 3 3 13 3 2 14 2 One 15 One 3 16 One 2 17 3 2 18 2 One 19 3 2 20 One 2 Average 1.95 2.00

As shown in Table 4, Sample B of the combination fragrance was found to have a lot of difference with the smell of natural Korean ginseng, and also showed a low palatability.

Example 1 Preparation of a New Combination Fragrance According to the Content Change of Three Main Components

As shown in Reference Example 2, the perfume composition composed of the components analyzed by the SPACE method was low in flavor similarity to Korean ginseng. Thus, the inventors performed a sensory evaluation for each of the fragrance components of Table 1 with a professional evaluation group composed of a steering company. As a result, it was confirmed that among the fragrance components of Korean ginseng, three components of γ-terpinene, rinnarul and β-phenylene were the main ingredients to produce the unique flavor of Korean ginseng. Therefore, the present inventors use these three ingredients to change the total content of these three fragrances in the range of 35-50% in order to produce flavors with good palatability while maintaining the scent of Korean ginseng as it is, the new ingredients of # 1 to # 5 Made a combination spices.

Spices people #One(%) #2(%) # 3 (%) #4(%) # 5 (%) γ-terpinene 6.800 7.100 9.100 10.100 11.300 Rinnarul 11.850 14.200 16.200 18.200 19.200 β-phenylene 16.350 18.400 19.400 20.500 22.200 α-pinene 0.090 0.090 0.090 0.090 0.090 β-pinene 0.300 0.300 0.300 0.300 0.300 Limonene 0.470 0.470 0.470 0.470 0.470 p-cymen 0.150 0.150 0.150 0.150 0.150 β-gurujunen 0.220 0.220 0.220 0.220 0.220 β-Panacinsen 0.810 0.810 0.810 0.810 0.810 α-Panacinsen 0.510 0.510 0.510 0.510 0.510 Cariophyllen 0.840 0.840 0.840 0.840 0.840 β-farnesene 3.120 3.120 3.120 3.120 3.120 α-neocloben 0.740 0.740 0.740 0.740 0.740 Humulen 0.580 0.580 0.580 0.580 0.580 β-neocloben 0.380 0.380 0.380 0.380 0.380 Cinnamic acid aldehyde 0.130 0.130 0.130 0.130 0.130 Bicyclogermacrene 3.600 3.600 3.600 3.600 3.600 DEP (solvent) 55.060 48.360 43.360 39.260 35.360 Total content 100.000 100.000 100.000 100.000 100.000

<Example 2> Sensory evaluation of the perfume prepared in Example 1

The five new fragrances were subjected to the similarity and preference to the natural Korean ginseng scent by the sensory evaluation method in the same manner as in Reference Example 2. On the other hand, after performing the comparative sensory evaluation of the two combination fragrance, giving a rest period of 5 minutes to avoid the post-sensory paralysis phenomenon. Sensory evaluation results on the flavor similarity and palatability of the new combination fragrance and ginseng are shown in Table 6 below.

Evaluation Agent Question 1 (scent similarity) Question 2 (flavor palatability) Combination Spice Number Combination Spice Number #One #2 # 3 #4 # 5 #One #2 # 3 #4 # 5 One 2.0 3.0 4.0 3.0 2.0 2.0 3.0 3.0 2.0 1.0 2 2.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 2.0 3 3.0 3.0 3.0 4.0 3.0 3.0 3.0 4.0 3.0 2.0 4 2.0 2.0 3.0 3.0 2.0 4.0 2.0 3.0 2.0 3.0 5 2.0 3.0 4.0 2.0 2.0 3.0 3.0 3.0 2.0 4.0 6 2.0 3.0 4.0 3.0 2.0 3.0 2.0 4.0 3.0 3.0 7 3.0 4.0 4.0 2.0 2.0 2.0 1.0 2.0 3.0 3.0 8 2.0 3.0 3.0 3.0 2.0 3.0 2.0 3.0 2.0 3.0 9 3.0 3.0 4.0 3.0 2.0 2.0 3.0 3.0 2.0 3.0 10 2.0 3.0 4.0 2.0 3.0 3.0 3.0 4.0 2.0 2.0 11 2.0 2.0 3.0 4.0 2.0 3.0 2.0 3.0 3.0 3.0 12 3.0 3.0 4.0 3.0 3.0 2.0 3.0 3.0 2.0 2.0 13 2.0 3.0 2.0 2.0 3.0 2.0 2.0 3.0 2.0 2.0 14 3.0 2.0 2.0 3.0 3.0 3.0 3.0 2.0 3.0 2.0 15 3.0 3.0 4.0 3.0 2.0 2.0 3.0 3.0 2.0 2.0 16 2.0 2.0 3.0 3.0 2.0 3.0 3.0 3.0 3.0 2.0 17 2.0 3.0 3.0 3.0 2.0 4.0 3.0 3.0 3.0 3.0 18 1.0 3.0 4.0 3.0 3.0 2.0 3.0 4.0 3.0 2.0 19 2.0 3.0 4.0 3.0 3.0 1.0 3.0 4.0 4.0 3.0 20 2.0 3.0 3.0 3.0 2.0 1.0 2.0 3.0 2.0 2.0 Average 2.25 2.85 3.40 2.90 2.40 2.55 2.60 3.15 2.55 2.45

As shown in Table 6 above, Sample # 3, in which the total content of the three main components accounted for 44.7%, was shown to have the best similarity and palatability among the five combination fragrances, but both the similarity and palatability were not as expected. .

<Example 3> Production of flavor improvement perfume by analysis of professional evaluation group

In order to improve the similarity and palatability of the fragrance of Sample # 3 in which the flavor of Korean ginseng was the most similar in Table 6, as in Sample # 3, the total content of γ-terpinene, linalule and β-phenylene It is set as 44.7%, and the content of 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine expressing the flavor unique to ginseng is changed to the following # 3-1 to # 3- 5 new combination spices were made. The composition of these recombinant flavors is shown in Table 7 below.

Spices people # 3-1 (%) # 3-2 (%) # 3-3 (%) # 3-4 (%) # 3-5 (%) γ-terpinene 9.100 9.100 9.100 9.100 9.100 Rinnarul 16.200 16.200 16.200 16.200 16.200 β-phenylene 19.400 19.400 19.400 19.400 19.400 α-pinene 0.090 0.090 0.090 0.090 0.090 β-pinene 0.300 0.300 0.300 0.300 0.300 Limonene 0.470 0.470 0.470 0.470 0.470 p-cymen 0.150 0.150 0.150 0.150 0.150 β-gurujunen 0.220 0.220 0.220 0.220 0.220 β-Panacinsen 0.810 0.810 0.810 0.810 0.810 α-Panacinsen 0.510 0.510 0.510 0.510 0.510 Cariophyllen 0.840 0.840 0.840 0.840 0.840 β-farnesene 3.120 3.120 3.120 3.120 3.120 α-neocloben 0.740 0.740 0.740 0.740 0.740 Humulen 0.580 0.580 0.580 0.580 0.580 β-neocloben 0.380 0.380 0.380 0.380 0.380 Cinnamic acid aldehyde 0.130 0.130 0.130 0.130 0.130 Bicyclogermacren 3.600 3.600 3.600 3.600 3.600 2-ethyl-5 (6) -methyl pyrazine 0.005 0.016 0.007 0.009 0.006 2-methoxy-3-isopropyl pyrazine 0.004 0.016 0.008 0.006 0.007 DEP (solvent) 43.351 43.328 43.345 43.345 43.347 Total content 100.000 100.000 100.000 100.000 100.000

<Example 4> Sensory evaluation of the perfume prepared in Example 3

In the same manner as in Example 2, the taste similarity and taste preference of Korean ginseng with the combination of # 3-1, # 3-2, # 3-3, # 3-4, # 3-5 Sensory evaluation was carried out by. After conducting the comparative sensory evaluation of the two combination perfumes, a 5-minute rest period was given to avoid any post-sensory paralysis. The results of sensory evaluation on the flavor similarity and taste preference of Korean ginseng and the new combination perfume are shown in Table 8 below.

Evaluation Agent Question 1 (scent similarity) Question 2 (flavor palatability) Combination Spice Number Combination Spice Number # 3-1 # 3-2 # 3-3 # 3-4 # 3-5 # 3-1 # 3-2 # 3-3 # 3-4 # 3-5 One 3.0 3.0 3.0 4.0 4.0 3.0 3.0 4.0 3.0 4.0 2 4.0 4.0 4.0 5.0 4.0 2.0 3.0 3.0 4.0 4.0 3 3.0 3.0 4.0 4.0 3.0 4.0 4.0 4.0 5.0 5.0 4 3.0 3.0 3.0 3.0 3.0 4.0 4.0 4.0 4.0 4.0 5 4.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 5.0 4.0 6 3.0 4.0 3.0 4.0 3.0 3.0 2.0 3.0 4.0 4.0 7 4.0 3.0 4.0 4.0 4.0 3.0 3.0 4.0 4.0 3.0 8 4.0 4.0 5.0 5.0 3.0 2.0 3.0 4.0 3.0 3.0 9 3.0 3.0 3.0 4.0 4.0 2.0 2.0 4.0 5.0 4.0 10 3.0 4.0 5.0 4.0 3.0 3.0 3.0 3.0 4.0 4.0 11 4.0 5.0 5.0 5.0 4.0 3.0 3.0 3.0 4.0 4.0 12 4.0 4.0 3.0 4.0 4.0 4.0 4.0 4.0 4.0 3.0 13 3.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 4.0 2.0 14 3.0 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 15 4.0 4.0 4.0 5.0 4.0 3.0 3.0 4.0 4.0 4.0 16 4.0 3.0 4.0 4.0 4.0 3.0 3.0 4.0 5.0 4.0 17 4.0 4.0 3.0 3.0 4.0 3.0 3.0 3.0 4.0 4.0 18 3.0 3.0 4.0 5.0 4.0 3.0 4.0 4.0 4.0 3.0 19 3.0 3.0 3.0 4.0 3.0 4.0 4.0 4.0 5.0 4.0 20 2.0 3.0 3.0 4.0 4.0 3.0 3.0 4.0 5.0 4.0 Average 3.40 3.45 3.60 4.05 3.65 3.15 3.20 3.60 4.15 3.70

As shown in Table 8, 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine were added to the main fragrance components of γ-terpinene, rinnarul and β-phenylene. When contained in an amount of 0.01% to 0.03%, the odor of Korean ginseng was reproducible, and it was confirmed that it exhibited excellent palatability. (Average 3.5 or more)

On the other hand, if the total content of 2-ethyl-5 (6) -methyl pyrazine and 2-methoxy-3-isopropyl pyrazine is less than 0.01% or more than 0.03%, the similarity and palatability of Korean ginseng scent decreases. Confirmed.

As described above, the fragrance composition according to the present invention is 2-ethyl-5 (6) -methyl as the main component of the Korean ginseng fragrance of γ-terpinene, rinnarul and β-phenylene, analyzed by the SPACE method. By containing pyrazine and 2-methoxy-3-isopropyl pyrazine, the flavor of Korean ginseng can be reproduced and the palatability of the flavor can be improved.

Claims (5)

5.87-11.3 weight% of gamma-terpinene, 11.44-1.19 weight% of linarul, 15.4-22.2 weight% of beta-phenylene, 0.005-0.015 weight% of 2-ethyl-5 (6) -methyl pyrazine, and Perfume composition for reproducing Korean ginseng odor which is contained in 0.005-0.015% by weight of 2-methoxy-3-isopropyl pyrazine. According to claim 1, α-pinene (β-pinene), β-pinene (limonene), p -cymene ( p -cymene), β- gurjunene (β-gurjunene), β Β-panasinsene, α-panasinsene, α-panasinsene, caryophyllene, β-farnesene, α-neoclovene, humulene ), β-neoclovene, cinnamic aldehyde (cinnamic aldehyde) and bicyclogermacrene (bicyclogermacrene) at least one selected from the group consisting of 0.05 to 4.0% by weight further Perfume composition characterized in that. delete delete An external preparation composition for skin, comprising the fragrance composition according to claim 1 or 2.