KR102565268B1 - Fragrance composition for testing odor - Google Patents

Abstract

An object of the present invention is to provide a novel perfume composition optimized for the olfactory experience of Koreans during a olfactory test for Koreans.

Description

Fragrance composition for olfactory test {Fragrance composition for testing odor}

The present invention relates to a perfume composition for smell test and a method for preparing the perfume composition.

As modern society becomes industrialized, traumatic olfactory disorders such as industrial accidents such as exposure to various chemicals or traffic accidents are increasing. In addition, as air pollution caused by yellow dust or fine dust increases, patients with sinusitis, rhinitis, and allergic rhinitis also increase, and the number of patients with olfactory disorders continues to increase. In addition, patients with brain damage due to traffic accidents or strokes, and olfactory disorders due to aging of the population and degenerative diseases such as Parkinson's disease or Alzheimer's are also increasing (Deems et al., Arch Otolaryngol Head Neck Surg. 1991, 117 :519-28). From these studies, it is widely known that the olfactory organ is directly connected to the central nervous system and plays an important role in regulating memory and emotions. In addition, since the function of the olfactory organ is closely related to dementia, Parkinson's disease, and depression, it is very important to train the olfactory organ so that the function does not deteriorate.

Accordingly, olfactory diagnosis is made through medical history, olfactory function test, and physical examination. Test methods currently used to determine or train the degree of olfactory function include the University of Pennsylvania Smell Identification Test (UPIT), Sniffin' Sticks olfactory test, T&T olfactory test (Toyoda and Takagi's Perfumist's Strip Method), butanol threshold test ( butanol threshold test: BTT), CC-SIT (Cross Cultural Smell Identification Test), and the like. Various olfactory examinations suitable for each country's culture and regional characteristics have been developed and used in combination.

In Korea, studies published by otolaryngology researchers at Konkuk University College of Medicine are the most representative, developing the Korean Version of Sniffin Stick test II (KVSS-II) by partially modifying the Sniffin' Sticks olfactory test. Therefore, it was applied clinically to evaluate olfactory function decline. However, as a product that is basically an industrial product, it is not approved as a medical device, quasi-drug, or drug, so there are restrictions on its use.

In addition, Korean Patent Publication No. 2007-0099100 proposes a cartridge for olfactory test, and is a tool for evaluating odor after rubbing and bursting olfactory capsules applied to the cartridge. Looking at US Patent No. 6558322, it relates to a method for determining a user's olfactory recognition ability, an incense storage container, and a board on which the incense storage containers are grouped and placed.

However, these test methods are expensive and have low reliability because they use odor items that are not suitable for Koreans. Therefore, there is a need for a perfume composition that can simply, quantitatively and objectively determine whether the olfactory cognitive ability of Koreans is normal.

An object of the present invention is to provide a novel perfume composition and a method for preparing a perfume composition optimized for the olfactory experience of Koreans in a olfactory test for Koreans.

In addition, an object of the present invention is to provide a perfume composition through standardization work, such as selecting a product with a high correct answer rate by testing Koreans among the olfactory test perfume compositions suitable for testing by Koreans.

However, the technical problem to be achieved by the present invention is not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

Hereinafter, various embodiments described herein are described with reference to the drawings. In the following description, numerous specific details are set forth, such as specific forms, compositions and processes, etc., in order to provide a thorough understanding of the present invention. However, certain embodiments may be practiced without one or more of these specific details, or with other known methods and forms. In other instances, well known processes and manufacturing techniques have not been described in specific detail in order not to unnecessarily obscure the present invention. Reference throughout this specification to “one embodiment” or “an embodiment” means that a particular feature, form, composition, or characteristic described in connection with the embodiment is included in one or more embodiments of the invention. Thus, the appearances of the phrases “in one embodiment” or “an embodiment” in various places throughout this specification are not necessarily referring to the same embodiment of the invention. Additionally, particular features, forms, compositions, or properties may be combined in one or more embodiments in any suitable way.

Unless there is a specific definition within the present invention, all scientific and technical terms used herein have the same meaning as commonly understood by a person skilled in the art to which the present invention belongs.

In the present invention, the "object", "test subject" or "subject" means a person with abnormal sense of smell due to causes such as traumatic olfactory disorder, brain damage due to stroke or traffic accident, or sinusitis, rhinitis, and allergic rhinitis; Aging, dementia, degenerative diseases such as Parkinson's disease, Alzheimer's disease, expressed as having a disability in the sense of smell, may mean a patient who needs or is expected to be diagnosed or treated, but is not limited thereto.

In order to achieve the above object, the present invention provides a flavor composition comprising at least one from the group consisting of peach flavor and scorched rice flavor.

In one embodiment of the invention, the peach flavor is linalool, verdox, aldehyde C-14 (Aldehyde C-14), isoamyl acetate (Iso Amyl Acetate), and benzyl salicylate ( Benzyl Salicylate). In another embodiment of the invention, the scorched rice flavor includes 2-Acetylpyrazine, delta-Dodecalactone, and methylcyclopentenolone. In another embodiment of the invention, the linalool is 9.69% to 13.11%, the bardox is 5.78% to 7.82%, the aldehyde C-14 is 1.85% to 2.76%, and the isoamyl acetate is 1.54%. 2.20% by weight, and 0.95% to 1.61% by weight of benzyl salicylate, and 72.5% to 80.19% by weight of DPG (3-(3-hydroxyproxy)propan-1-ol) as a solvent. . In another embodiment of the invention, 0.119% to 0.25% by weight of 2-acetylpyrazine, 0.093% to 0.17% by weight of delta-dodecalactone, and 0.068% to 0.16% by weight of methylcyclopentenolone, And triacetin (Triacetine) as a solvent is 99.42% by weight to 99.72% by weight. In another embodiment of the invention, the perfume composition is for determining whether olfactory cognitive ability is normal.

In order to achieve the above object, the present invention provides linalool, Verdox, aldehyde C-14, isoamyl acetate, and benzyl salicylate. Salicylate) provides a peach flavoring method comprising the step of mixing.

In one embodiment of the invention, the linalool is 9.69% to 13.11% by weight, the bardox is 5.78% to 7.82% by weight, the aldehyde C-14 is 1.85% to 2.76% by weight, and the isoamyl acetate is 1.54% by weight % to 2.20% by weight, and 0.95% to 1.61% by weight of benzyl salicylate, and 72.5% to 80.19% by weight of DPG (3-(3-hydroxyproxy)propan-1-ol) as a solvent.

In order to achieve the above object, the present invention comprises the step of mixing 2-acetylpyrazine (2-Acetylpyrazine), delta-dodecalactone (delta-Dodecalactone), and methylcyclopentenolone (Methylcyclopentenolone), the preparation of the scorched rice flavor provides a way

In one embodiment of the invention, 0.119% to 0.25% by weight of 2-acetylpyrazine, 0.093% to 0.17% by weight of delta-dodecalactone, and 0.068% to 0.16% by weight of methylcyclopentenolone, and 99.42% to 99.72% by weight of triacetin as a solvent.

The fragrance composition and the method for preparing the fragrance composition provided by the present invention are optimized for the olfactory experience of Koreans in the olfactory test for Koreans, and provide highly reliable test results in the olfactory cognitive ability test for Koreans can do.

1 is a view showing a sample of a olfactory identification test strip according to an embodiment of the present invention.
2 is a table showing functional groups for components of a perfume composition according to an embodiment of the present invention.
FIG. 3 is a table showing correct and incorrect answers when a smell test is performed with the smell identification test paper of FIG. 1 according to an embodiment of the present invention.
4 is a view showing a sample of a olfactory identification test strip prepared by selecting a perfume composition having a correct answer rate of 95% or more according to an embodiment of the present invention.
5 is an image showing a smell test kit according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail through examples. These examples are only for explaining the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples according to the gist of the present invention. .

target group

For the olfactory test using the olfactory test kit according to the present invention, patients scheduled for septal plastic surgery or rhinoplasty were selected as subjects. In addition, patients with a normal sense of smell were selected according to the results of the olfactory function test (KVSS-II). Patients without a history of inflammatory diseases such as sinusitis or trauma were selected as subjects.

Fifty-eight patients (36 males and 22 females, mean age 30.9 years, age range 21 to 62 years) who met the above criteria were selected. Specifically, the subjects of this example consisted of 29 people in their 20s, 22 people in their 30s, 4 people in their 40s, 2 people in their 50s, and 1 person in their 60s. All of these subjects were diagnosed as having no olfactory impairment in the preoperative evaluation of both sides of the nose as a result of KVSS-II.

Experimental Example 1: Peach Flavor Composition

The perfume composition according to the present invention was analyzed by Simultaneous Distillation Extract (SDE) method. The SDE method, also called the Likens & Nickerson apparatus method, is a method of mixing water and a sample together, heating them, and extracting them through a solvent. First, after reacting for about 2 hours and 30 minutes, the solvent is evaporated to obtain an oil, which is then analyzed by GC-MS.

The peach flavor composition according to the present invention contains linalool, verdox, aldehyde C-14, iso amyl acetate, and benzyl salicylate. was prepared by adding

The peach flavor composition of the present invention was added in the following ratio with respect to 100% by weight of the composition. Linalool was 11 wt%, Verdox was 7 wt%, aldehyde C-14 was 2 wt%, isoamyl acetate was 2 wt%, and benzyl salicylate was 1 wt%, and DPG (3-( 3-hydroxyproxy)propan-1-ol) 77% by weight was added, and the fragrance was tested as follows.

In addition, 9.69% to 13.11% by weight of linalool, 5.78% to 7.82% by weight of bardox, 1.85% to 2.76% by weight of aldehyde C-14, 1.54% to 2.20% by weight of isoamyl acetate, and benzyl salicylate in the range of 0.95% to 1.61% by weight, and 72.5% to 80.19% by weight of DPG (3-(3-hydroxyproxy)propan-1-ol) as a solvent. As a result of the same experiment, The same experimental results were obtained.

Experimental Example 2: Nurungji Flavor Composition

The perfume composition according to the present invention was analyzed by Simultaneous Distillation Extract (SDE) method. The SDE method, also called the Likens & Nickerson apparatus method, is a method of mixing water and a sample together, heating them, and extracting them through a solvent. First, after reacting for about 2 hours and 30 minutes, the solvent is evaporated to obtain an oil, which is then analyzed by GC-MS.

The scorched rice flavor composition according to the present invention was prepared by adding 2-acetylpyrazine, delta-dodecalactone, and methylcyclopentenolone.

The scorched rice flavor composition of the present invention was added in the following ratio with respect to 100% by weight of the composition. 0.2% by weight of 2-acetylpyrazine, 0.15% by weight of delta-dodecalactone, and 0.1% by weight of methylcyclopentenolone, and 99.55% by weight of triacetin as a solvent were added, and the fragrance was tested as follows.

In addition, 0.119% to 0.25% by weight of 2-acetylpyrazine, 0.093% to 0.17% by weight of delta-dodecalactone, and 0.068% to 0.16% by weight of methylcyclopentenolone, and 99.42% by weight of triacetin as a solvent As a result of the same experiment in the range of % to 99.72% by weight, the same experimental results were obtained.

Example

A 4-digit multiple-choice questionnaire as shown in FIG. 1 was provided to the above subjects. After having the subjects smell 31 spices, they were asked to choose the correct answer from the questionnaire. The correct answer rate was measured for each flavor.

As shown in FIG. 2, in order to select those that can be verified for functional groups later, the candidate perfumes were organized by functional group as follows.

After performing as described above, correct and incorrect answers were marked on the data sheet (FIG. 3). Among them, the correct answer rate was over 95%, all functional groups could be verified, and fragrances that were familiar with Koreans' olfactory experience and differentiated from other tests were selected. As a result, 12 flavors could be selected.

As shown in Table 1, the correct answer rate was 95%, and the final inspection items were composed of scents that satisfied all of the above conditions.

The constituents of these 12 final tested perfume compositions were analyzed (Table 2).

No. Spices Ingredients One Baby powder Anisaldehyde / Methyl Ionone Gamma / Benzyl Acetate / Ethyl Vanillin 2 cinnamon Cinnamic aldehydes 3 peach Linalool / Verdox / Aldehyde C-14 / Iso Amyl Acetate / Benzyl Salicylate 4 Nurungji 2-Acetylpyrazine/delta-Dodecalactone/Methylcyclopentenolone 5 spearmint Carbone Laevo 6 chocolate Vanillin / Maltol / 2,3,5-Trimethyl pyrazine / Phenyl Ethyl Alcohol 7 red ginseng 2-Ethyl-3-Methyl Pyrazine / Menthol / Methyl Cyclopentenolone / Eugenol 8 Chinese medicine Celety Ketone/Vetimoss/Methyl Cyclopentenolone/Patchouli Alcohol 9 parse Methyl Salicylate 10 naphthalene Indole 11 Charcoal Meat Flavor Furaneol / Vanillin / delta-Dodecalactone / 2-Methyl-3-Tetrahyrofurantiol 12 Ash/Smoke alpha-Cedrene/Creosol/Cedrol

The baby powder fragrance composition was composed of anisaldehyde, methyl ionone gamma, benzyl acetate and ethyl vanillin. The cinnamon flavor composition included cinnamic aldehyde, and the peach flavor composition included linalool, verdox, aldehyde C-14, isoamyl acetate, and benzyl salicylate. In addition, the scorched rice flavor composition was configured to include 2-acetylpyrazine, delta-dodecalactone, and methylcyclopentenolone. The spearmint fragrance composition was formulated to include carbon laevo. The chocolate flavor composition was formulated to include vanillin, maltol, 2,3,5-trimethyl pyrazine, and phenyl ethyl alcohol. The red ginseng flavor composition was composed of 2-ethyl-3-methyl pyrazine, menthol, methyl cyclopentenolone and eugenol. The herbal perfume composition was composed of celery ketone, betimose, methyl cyclopentenolone and patchouli alcohol. The pars perfume composition was composed to include methyl salicylate. The naphthalene perfume composition was configured to include indole. The charcoal-grilled meat flavor composition was configured to include furaneol, vanillin, delta-dodecalactone and 2-methyl-3-tetrahydrofuranthiol. The ash/smoke perfume composition was formulated to include alpha-cedren, creosol and cedrol.

Through the process as described above, a perfume composition optimized for the olfactory experience of Koreans was selected, and as shown in FIG. 4, a olfactory test kit for Korea was completed.

smell test

The olfactory test sheet was configured to include a test instruction guide, a problem sheet including a smell test perfume composition and a choice sheet with a detachable sticker attached to mask the odor, and an answer sheet (FIG. 5). The option is preferably 4-choice, but is not limited thereto. The test fragrance composition was composed of fragrance types optimized for the olfactory experience of Koreans to maintain high reliability of the olfactory test. An olfactory test strip with a sticker was provided to the test subject. In order to smell it, the test subject was asked to remove the sticker from each page. After smelling the part where the sticker was removed, the subject was asked to choose an answer from the options for each item on the question sheet and mark the answer on the answer sheet. If there is no associated term in the selection, the answer closest to the olfactory experience was marked.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are merely preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (10)

As a flavoring composition containing nurungji,
A composition comprising 2-Acetylpyrazine, delta-Dodecalactone and Methylcyclopentenolone. delete delete delete According to claim 1,
0.119% to 0.25% by weight of 2-acetylpyrazine, 0.093% to 0.17% by weight of delta-dodecalactone, and 0.068% to 0.16% by weight of methylcyclopentenolon, and 99.42% by weight of triacetin as a solvent % to 99.72% by weight, a perfume composition. According to claim 1,
The perfume composition is for determining whether the olfactory cognitive ability is normal, the perfume composition. delete delete 2-Acetylpyrazine (2-Acetylpyrazine), delta-dodecalactone (delta-Dodecalactone), and methylcyclopentenolone (Methylcyclopentenolone) comprising the step of mixing, a method for producing a scorched rice flavor. According to claim 9,
0.119% to 0.25% by weight of 2-acetylpyrazine, 0.093% to 0.17% by weight of delta-dodecalactone, and 0.068% to 0.16% by weight of methylcyclopentenolon, and 99.42% by weight of triacetin as a solvent % to 99.72% by weight, a method for producing a scorched rice flavor.