KR20140062948A - Perfume composition for expressing the fragrance of rubus coreanus miquel - Google Patents

Abstract

The invention bokbunja strawberry (Rubus by containing a solid-phase micro extraction (Solid Phase Micro Extraction, SPME method) The bokbunja the flavor component and the synthetic material of strawberry raspberry ketone (Raspberry Ketone) and analyzed by, as an active ingredient coreanus The present invention relates to a perfume composition having excellent palatability while reproducing the inherent fragrance of Miquel .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a perfume composition for expressing the fragrance of Rubus coreanus Miquel,

The present invention relates to perfume compositions which reproduce the fragrance of Rubus coreanus Miquel .

Rubus coreanus Miquel is a deciduous broad-leaved shrub of rosewood rosacea, and is originated from Korea and distributed in Korea, Japan, and China. Its height is about 3m and its bark is blackish red with thorns and covered with white powder. When the tip of the branch falls down and touches the ground, the root grows. Leaves are alternate phyllotaxis, 3 ~ 7 small leaves. The small leaf is an elliptical rhombus-like ovate with a pointed end and an irregular mount on the edge. There are thorns on petiole. From May to June, pink flowers bloom from the tip of the branch to the side of the branch or from the tip of the branch. Petal is obovate with red color, calyx leaf is dried behind flower. The fruit is round, ripened from red to black. The fruit is called bokbunja and it is edible.

The English name is' Rubus coreanus Miquel ', the berry of berries The effect of berries on the berries of the berries is attributed to various documents such as Dongbibogam, Ganbonghwa, Inhibition, atherosclerosis, prevention of thrombosis, and sterilization effects. Nowadays, it is familiar to Koreans by entering many beverages and food. However, research on the incense of bokbunja fruit itself, such as simply using berry flavor, is insufficient. Unlike fragrant berries, fragrance of bokbunja berries has a strong, non - strong flavor, so we have studied berry berries fragrances in order to stimulate the perfume of Koreans.

There are various methods for reproducing the fragrance of the bramble strawberry. For example, there is a solvent extraction method in which the fragrance ingredient of the bramble berries is made into the absolute form by the conventional method and the steam distillation method which makes the fragrance ingredient into the essential oil. However, since the above methods require high heat during the extraction process and the processing is complicated and takes a long time, there may be many differences from the original flavor.

In recent years, a head space method including SPME (Solid Phase Micro Extraction; SUPELCO international, Vol.13, No. 4, page 9-10) has been developed . Unlike the conventional extraction method, the headspace method does not require a solvent and does not require a pretreatment. Thus, it has an advantage that the fragrance ingredient can be analyzed quickly and easily. On the other hand, volatile fragrance components are easy to analyze, but fragrance components with low volatility or high molecular weight have a disadvantage that analysis by this method is not easy.

Korean Patent Application No. 2007-0037741

Accordingly, the present inventors tried to reproduce the fragrance of bokbunja strawberry using the SPME method, which is effective in analyzing the fragrance of living natural products. However, it is not possible to reproduce the fragrance of bokbunja strawberry using only the fragrance component analyzed by SPME method. However, when the raspberry ketone is used together, it is possible to reproduce the fragrance of bokbunja strawberry, Thereby completing the invention.

Accordingly, an object of the present invention is to provide a fragrance composition which can reproduce the inherent fragrance of bramble berries and has excellent palatability.

Another object of the present invention is to provide a skin external preparation containing the above-mentioned perfume composition.

In order to achieve the above object, the present invention provides a flavor component of a bramble strawberry; And Raspberry Ketone as an active ingredient to provide a fragrance composition in which scent of bergamot strawberry is reproduced.

The present invention also provides a composition for external application for skin containing a fragrance composition recreating the fragrance of the bramble berries.

The fragrance composition according to the present invention can reproduce the scent of bokbunja strawberry and improve the palatability of the fragrance by containing raspberry ketone in the bokbunja strawberry fragrance component analyzed by the SPME method.

The present invention provides a fragrance composition recreating the fragrance of bramble berries, said fragrance composition comprising fragrance components of bramble berries; And Raspberry Ketone as an essential ingredient, it is possible to reproduce the unique fragrance of the bokbunja strawberry and to show excellent palatability.

The fragrance component of the bergamot strawberry used in the perfume composition of the present invention contains methylhydrojasmonate, D-Limonene, Linalool and Linalyl Acetate as main components, As secondary components Citral, Methyl Pamplemousse, Terpineol Alpha, Pinene Alpha, Pinene Beta, Ionone Beta and Phellandrene Alpha is used. In addition, raspberry ketone, an artificial synthetic material, is used as an essential component in order to improve the reproducibility of berry scent berries.

The perfume composition of the present invention contains 50 to 60% by weight, preferably 53 to 57% by weight, and 14 to 26% by weight, preferably 15 to 24.5% by weight, of methylhydrozazonate based on the total weight of the composition, , Linalool in an amount of 4 to 11% by weight, preferably 4.5 to 10.5% by weight, linalyl acetate in an amount of 3.5 to 9.0% by weight, preferably 4 to 8.1% by weight and citral in an amount of 2.5 to 4% by weight, 3 to 3.6% by weight of methylphenolfamine, 2.5 to 3.5% by weight, preferably 2.8 to 3.5% by weight of methylpamfelmos, 2 to 4% by weight, preferably 2.5 to 3.5% by weight of terpineol alpha, To about 3 wt.%, Preferably about 1.7 to about 2.8 wt.%, A finenet beta content of about 1.5 to about 2.8 wt.%, Preferably about 1.7 to about 2.6 wt.%, 0.3 to 1.0% by weight, preferably 0.4 to 0.9% by weight of pellulan alpha, and 1.5 to 3.9% by weight, preferably 2.7 to 3.9% by weight of raspberry ketone.

When methyl hydroazamonate, di-limonene, linalool, linalyl acetate and raspberry ketone, which are main ingredients for reproducing bokbullja berries, are used in a range out of the above range, the fragrance similarity with the berry strawberry is lowered, The palatability of the material is also undesirable. However, it is preferable to use citral, methylpamplemos, terpineol alpha, pinene alpha, pinene beta-, ionone beta-, and phellanden alpha, which are other secondary components, within the above-mentioned range, But may also be contained in an amount outside the above range, so long as it does not affect reproducibility.

The composition according to the present invention, which is mixed in the above-described range, may be formulated into a skin external-use base such as perfume, cosmetics, etc., and the blending amount may be appropriately selected and blended according to the conventional art have.

Such external application substrates include, but are not limited to, ointments, lotions, soluble images, suspensions, emulsions, creams, gels, sprays, papings, Can be incorporated into any given base.

In the present invention, the SPME method was used to analyze the fragrance components of the berry berries. The SPME method is able to rapidly desorb and inject the fractions adsorbed on the fiber into the GS-MS column without any special pretreatment, and the analytical time can be greatly shortened. Therefore, the analysis of the fragrance component of the highly volatile bramble strawberry Do.

In the present invention, based on the fragrance components of the bergamot strawberry analyzed by the SPME method, a combined fragrance was prepared, and the similarity with the bergamata strawberry fragrance and the tastiness of the fragrance were performed through the olfactory sensory test. The sensory evaluation was carried out by a professional irrigation and general person, and the similarity with the berry raspberry flavor and the taste preference were evaluated through questionnaires.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto, and other applications, modifications and the like of the present invention will be apparent to those skilled in the art.

[Reference Example 1] Flavor analysis of bergamot strawberry using SPME

One fragrant bramble strawberry was picked and the fragrance component was collected by adsorbing the fragrance component to a polyacrylate fiber coated with 85 탆 of polyacrylate for 2 hours. Collected for 3 hours in Gyeongsangbuk - do province.

After collecting the fragrance components, the fibers were sealed, transferred to a GC-MS inlet, desorbed for 2 minutes, and subjected to GC-MS analysis. GC-MS analysis conditions are as follows.

Analysis condition

. Analytical instrument: HP 5890 II GC

. Detector: HP 5972 MSD

. Column: DB-1 (60 m X 0.25 mm x 0.25 m)

. Carrier gas: He

. Injection Temperature: 250 ° C

. Detector Temperature: 280 ° C

. Oven Temperature: 70 캜 to 220 캜 (3 캜 / min)

. Ionization Voltage: 70eV

. Removal time: 2 minutes

As a result, the fragrance components of the bramble strawberry analyzed by the SPME method are shown in Table 1 below.

Perfume name content(%) Methyl hydrosumonate 43.98 Di-limonene 13.28 Linerul 3.96 Linalyl acetate 3.56 Citral 3.24 Methylpampremos 2.94 Terpineol alpha 2.67 Pinen alpha 2.12 Pinen Beta 2.05 Ionon Beta 1.84 Phellanden Alpha 0.71 Etc 19.65 Total content 100.0

As shown in Table 1, berry strawberry contains methyl hydrogensamonate, d-limonene, linolul and linalyl acetate as major flavor components, and these major components account for 64.78% of the total.

[Test Example 2] The comparative sensory evaluation between the fragrance formed by the analysis and the fragrance of the natural bokbunja strawberry

Based on the results of the analysis, a newly prepared combined fragrance (Sample B) having the composition shown in Table 2 below was prepared. The fragrance similarity of the strawberry with the natural fragrance was verified by sensory evaluation.

Perfume name content(%) Methyl hydrosumonate 43.98 Di-limonene 13.28 Linerul 3.96 Linalyl acetate 3.56 Citral 3.24 Methylpampremos 2.94 Terpineol alpha 2.67 Pinen alpha 2.12 Pinen Beta 2.05 Ionon Beta 1.84 Phellanden Alpha 0.71 Dipropylene glycol (solvent) 19.65 Total content 100.0

The sensory evaluation was carried out on 20 normal male and female adults aged 20 to 45. The sample A of the bergamot strawberry pollen collected in Reference Example 1 and the combined fragrance reproduced by artificially mixing the fragrance components analyzed by SPME (Question 1) and sample palatability (Question 2) of samples A and B were investigated by taking samples A and B in the same manner as in Example 1 and taking responses to the questionnaire shown in Table 3 below. The results are shown in Table 4.

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

Rating agent Question 1 (similarity) Question 2 (palatability) One 2 3 2 3 2 3 2 3 4 3 3 5 3 2 6 3 2 7 3 3 8 3 One 9 3 3 10 3 2 11 2 3 12 One 3 13 3 2 14 3 3 15 4 2 16 2 3 17 3 2 18 3 One 19 2 2 20 3 3 Average 2.7 2.4

As shown in Table 4, Sample B, which is a combination fragrance, showed a large difference from flowers of the bokbunja strawberry flower pollen, and the palatability was also low.

[Test Example 2] Analysis of fragrance by a professional evaluation team and comparison of fragrance with bergamata strawberry

As shown in Test Example 1, the fragrance composition prepared by artificially blending the components analyzed by the SPME method had no similarity with that of the natural bokbule strawberry.

Thus, the professional team composed of the irrigation scorers performed a sensory evaluation on each of the fragrance components of the berry raspberry. As a result, among the fragrance ingredients of bokbunja berries, methyl hydrosammonite which produces the fragrance of floral herbacious, di-limonene which gives a fresh citrus flavor, light refresh ), And the four ingredients of linalyl acetate, which produces the fragrance of flowers and floral fruity, are the main ingredients of berry strawberry.

[Example 1] Preparation of new combination fragrance according to changes in contents of four main ingredients

From Test Example 2, methyl hydroazamonate, d-limonene, linalool and linalyl acetate could be identified as the main components of the original fragrance of bergamot strawberry. Therefore, the present inventors made new combination fragrances of # 1 to # 4 as shown in Table 5 below, in order to prepare fragrance with good taste while showing the fragrance of bergamot strawberry containing these four ingredients.

Combination fragrances # 1 to # 4 were prepared by varying the content of the four fragrances to 60 to 90% by weight while keeping the ratio of the four components constant, and the specific composition is shown in Table 5 below.

Perfume name #One #2 # 3 #4 (60% by weight) (70% by weight) (80% by weight) (90% by weight) Methyl hydrosumonate 40.7 47.5 54.3 61.1 Di-limonene 12.3 14.4 16.4 18.5 Linerul 3.7 4.3 4.9 5.5 Linalyl acetate 3.3 3.9 4.4 5.0 Citral 7.9 5.9 4.0 2.0 Methylpampremos 7.9 5.9 4.0 2.0 Terpineol alpha 6.6 4.8 3.3 1.6 Pinen alpha 5.3 4.0 2.6 1.3 Pinen Beta 5.3 4.0 2.6 1.3 Ionon Beta 5.3 4.0 2.6 1.3 Phellanden Alpha 1.7 1.3 0.9 0.4 Total content 100.0 100.0 100.0 100.0

[Test Example 3] The sensory evaluation of the flavors prepared in Example 1

Similarity and palatability of the newly combined fragrance of Example 1 to bramble strawberry flavor were evaluated in the same manner as in Test Example 1 above. At this time, a comparative sensory evaluation was carried out on the two combined flavorings, and then a resting time of 5 minutes was given to avoid post-sensory paralysis. The results of the sensory evaluation on the perfume similarity and palatability with the new combination fragrance and bokbunja strawberry are shown in Table 6 below.

evaluation
agent Question 1 (similarity) Question 2 (palatability) Combination Spice Number Combination Spice Number #One #2 # 3 #4 #One #2 # 3 #4 One 3.0 3.0 3.0 3.0 2.0 3.0 3.0 3.0 2 2.0 3.0 3.0 2.0 2.0 4.0 4.0 3.0 3 3.0 3.0 4.0 3.0 3.0 3.0 4.0 3.0 4 2.0 3.0 3.0 3.0 2.0 2.0 3.0 2.0 5 3.0 3.0 3.0 2.0 2.0 3.0 4.0 3.0 6 3.0 4.0 3.0 3.0 2.0 2.0 3.0 2.0 7 2.0 3.0 4.0 4.0 3.0 3.0 4.0 3.0 8 2.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 9 3.0 3.0 4.0 3.0 3.0 3.0 3.0 3.0 10 2.0 2.0 3.0 2.0 2.0 2.0 3.0 2.0 11 2.0 2.0 4.0 3.0 3.0 3.0 4.0 2.0 12 1.0 3.0 3.0 2.0 3.0 2.0 3.0 4.0 13 2.0 2.0 4.0 3.0 2.0 3.0 4.0 3.0 14 2.0 3.0 3.0 2.0 3.0 3.0 3.0 2.0 15 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 16 2.0 2.0 4.0 3.0 2.0 2.0 3.0 2.0 17 1.0 3.0 3.0 3.0 3.0 4.0 4.0 3.0 18 1.0 1.0 2.0 2.0 1.0 2.0 3.0 2.0 19 3.0 3.0 3.0 2.0 2.0 3.0 3.0 3.0 20 2.0 3.0 3.0 3.0 3.0 3.0 2.0 3.0 Average 2.2 2.75 3.25 2.7 2.45 2.8 3.3 2.7

As shown in Table 6, Sample # 3 having the total content of the three major components of 80% by weight was found to have the best similarity and palatability among the four combined flavors, but both of the similarity and palatability were not satisfied appear.

[Example 2] Preparation of flavor improving fragrance by analysis of a specialized evaluation unit

In order to improve the similarity and palatability of fragrance of sample # 3 in which the fragrance of the bramble strawberry appeared to be most similar in Table 6, it was found that methyl hydrosamnite, di-limonene, linalool and linalyl acetate By weight, and 80% by weight, and a new combination perfume was prepared by using raspberry ketone, which is an artificial synthetic material. The raspberry ketone content was determined by the decision of the group of experts of the perfume maker and varied by the contents of 0.9 wt%, 1.5 wt%, 2.1 wt%, 2.7 wt%, 3.3 wt%, 3.9 wt% and 4.5 wt% And other ingredients were adjusted to a total content of 100 according to the content of raspberry ketone. The composition of these recombinant perfumes is shown in Table 7 below.

Combination Spice Number #end #I #All #la #hemp #bar #four Perfume name content(%) content(%) content(%) content(%) content(%) content(%) content(%) Methyl hydrosumonate 54.3 54.3 54.3 54.3 54.3 54.3 54.3 Di-limonene 16.4 16.4 16.4 16.4 16.4 16.4 16.4 Linerul 4.9 4.9 4.9 4.9 4.9 4.9 4.9 Linalyl acetate 4.4 4.4 4.4 4.4 4.4 4.4 4.4 Citral 3.8 3.7 3.6 3.5 3.3 3.2 3.1 Methylpampremos 3.8 3.7 3.6 3.5 3.3 3.2 3.1 Terpineol alpha 3.1 3.05 3.0 2.9 2.75 2.75 2.6 Pinen alpha 2.5 2.4 2.3 2.2 2.2 2.1 2 Pinen Beta 2.5 2.4 2.3 2.2 2.2 2.1 2 Ionon Beta 2.5 2.4 2.3 2.2 2.2 2.1 2 Phellanden Alpha 0.9 0.85 0.8 0.8 0.75 0.65 0.6 Raspberry ketone 0.9 1.5 2.1 2.7 3.3 3.9 4.6 Total content 100.0 100.0 100.0 100.0 100.0 100.0 100.0

[Test Example 4] Sensory evaluation of the combined flavorings prepared in Example 2

The fragrance likeness and the palatability of the fragrance of the bokbunja strawberry were evaluated for the sensory evaluation by the same method as in Test Example 1 with respect to the fragrances of #, #, #, #, #, #, and # Respectively. At this time, a comparative sensory evaluation was performed on the two combined flavorings, and a resting time of 5 minutes was given to prevent posterior sensory paralysis. The results of sensory evaluation on the perfume similarity and flavor palatability with the new combination perfume and bokbunja strawberry are shown in Table 8 below.

Rating agent Question 1 (similarity) Question 2 (palatability) Combination Spice Number Combination Spice Number #end #I #All #la #hemp #bar #four #end #I #All #la #hemp #bar #four One 3.0 4.0 4.0 4.0 3.0 3.0 3.0 2.0 3.0 3.0 3.0 4.0 4.0 2.0 2 2.0 4.0 4.0 5.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 4.0 4.0 5.0 4.0 2.0 4 3.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 5 4.0 4.0 4.0 5.0 4.0 4.0 4.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 6 2.0 3.0 3.0 4.0 3.0 3.0 2.0 4.0 3.0 4.0 3.0 3.0 4.0 3.0 7 3.0 3.0 4.0 3.0 5.0 4.0 4.0 3.0 3.0 4.0 3.0 4.0 5.0 3.0 8 3.0 4.0 4.0 4.0 4.0 3.0 3.0 3.0 4.0 3.0 4.0 4.0 3.0 3.0 9 2.0 2.0 3.0 3.0 3.0 4.0 3.0 2.0 3.0 3.0 3.0 4.0 4.0 2.0 10 3.0 3.0 3.0 4.0 4.0 4.0 3.0 3.0 4.0 3.0 4.0 5.0 4.0 3.0 11 2.0 4.0 4.0 3.0 4.0 5.0 4.0 2.0 3.0 4.0 3.0 3.0 3.0 3.0 12 3.0 3.0 4.0 4.0 5.0 4.0 3.0 4.0 4.0 3.0 4.0 5.0 4.0 2.0 13 2.0 4.0 4.0 3.0 5.0 3.0 3.0 3.0 3.0 4.0 3.0 3.0 4.0 2.0 14 3.0 3.0 3.0 5.0 5.0 4.0 3.0 3.0 3.0 4.0 5.0 5.0 4.0 4.0 15 4.0 3.0 4.0 3.0 4.0 4.0 3.0 3.0 4.0 3.0 4.0 4.0 3.0 3.0 16 3.0 4.0 4.0 4.0 4.0 5.0 3.0 3.0 3.0 3.0 3.0 4.0 4.0 4.0 17 2.0 3.0 3.0 4.0 5.0 4.0 2.0 2.0 3.0 4.0 5.0 4.0 3.0 4.0 18 4.0 3.0 4.0 4.0 4.0 5.0 3.0 3.0 4.0 3.0 4.0 4.0 3.0 3.0 19 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 4.0 4.0 4.0 4.0 3.0 3.0 20 2.0 3.0 4.0 4.0 5.0 4.0 3.0 3.0 3.0 3.0 3.0 4.0 3.0 3.0 Average 2.8 3.3 3.6 3.8 4.1 3.85 3.05 2.9 3.3 3.4 3.65 4.05 3.6 2.9

As shown in Table 8, when the main flavor component of the berry fruit berries of methyl hydroazamonate, d-limonene, linalool, linalyl acetate and raspberry ketone is contained in the range of 1.5 to 3.9 wt% The fragrance can be reproduced, and it can be confirmed that the palatability is high (average 3.0 or more). In particular, when the content of raspberry ketone was in the range of 2.7 to 3.9 wt%, it was found that the fragrance similarity and flavor preference with bramble berries were excellent (average 3.5 or more).

On the other hand, when the content of raspberry ketone is less than 1.5 wt% or more than 3.9 wt%, the similarity and palatability of the fragrance are lowered.

[Formulation example]

As described above, the fragrance composition having similarity to the fragrance of the bokbunja strawberry (No. 7 of Table 7) was blended to prepare the perfume of the following Table 9.

(Content:% by weight) containing the perfume composition reproducing the perfume of the bokbunja strawberry, Bokbunja strawberry fragrance reproduction reproduction combination fragrance
Alcohol
water
Pigment
Sunscreen 15
To 100
2
Suitable amount
Suitable amount

Claims (6)

A fragrance composition containing scent of bokbunja berries and raspberry ketone to reproduce scent of bokbunja berries. The perfume composition according to claim 1, wherein the fragrance component of the bramble berries is methylhydrojasmonate, D-Limonene, Linalool and Linalyl Acetate. The perfume composition of claim 2, wherein the perfume composition is selected from the group consisting of Citral, Methyl Pamplemousse, Terpineol Alpha, Pinene Alpha, Pinene Beta, Beta (Ionone Beta) and Phellandrene Alpha. The perfume composition of claim 2, wherein the perfume composition comprises 50 to 60% by weight of methyl hydrozamumonate, 14 to 26% by weight of di-limonene, 4 to 11% by weight of linalool, 3.5 to 9.0% by weight of linalool acetate % Of raspberry ketone and 1.5 to 4.1 wt% of raspberry ketone. The perfume composition of claim 3, wherein the perfume composition comprises 2.5 to 4% by weight of citral, 2.5 to 3.5% by weight of methylpamfelmos, 2 to 4% by weight of terpineol, 1.5 to 3% 1.5 to 2.8% by weight of pinene betaine, 1.5 to 2.5% by weight of iononbeta and 0.3 to 1.0% by weight of phellandrene alpha. A composition for external application for skin containing the perfume composition according to any one of claims 1 to 5.