WO2016126011A1 - Aromatic composition reproducing fragrance of ficus carica l. - Google Patents

Aromatic composition reproducing fragrance of ficus carica l. Download PDF

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Publication number
WO2016126011A1
WO2016126011A1 PCT/KR2016/000193 KR2016000193W WO2016126011A1 WO 2016126011 A1 WO2016126011 A1 WO 2016126011A1 KR 2016000193 W KR2016000193 W KR 2016000193W WO 2016126011 A1 WO2016126011 A1 WO 2016126011A1
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Prior art keywords
weight
fragrance
composition
perfume
combination
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PCT/KR2016/000193
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French (fr)
Korean (ko)
Inventor
신선영
고승호
김성수
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(주)아모레퍼시픽
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Priority to CN201680012030.1A priority Critical patent/CN107406801B/en
Publication of WO2016126011A1 publication Critical patent/WO2016126011A1/en

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0007—Aliphatic compounds
    • C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
    • C11B9/0019—Aliphatic compounds containing oxygen as the only heteroatom carbocylic acids; Salts or esters thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/33—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing oxygen
    • A61K8/36—Carboxylic acids; Salts or anhydrides thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q13/00—Formulations or additives for perfume preparations
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring

Definitions

  • the present invention relates to a perfume composition having excellent palatability while reproducing the intrinsic odor of Fig ( Ficus carica L.).
  • Figs are deciduous shrubs belonging to the genus Mulberry. Figs open oval-shaped green fruits throughout the spring and summer, and they are packed with flower petals in them. Since no flowers are visible from the outside, it is called figs in the sense of fruitless flowers.
  • the origin of the fig is the southern Arabian Peninsula, which originated in our country more than 80 years ago. It grows or grows in warm and fertile areas south of Chungcheongnam-do. The height of the fig tree can range from 2 meters up to 10 meters, the branches are brown or greenish brown, and the leaves are alternate and broad ovate. It bears dark purple fruit in autumn, and its fruit is edible or medicinal.
  • Fig fruit is the sugar content of about 10 to 11%, the main components of sugar are glucose and fructose, the content of organic acid is not sour, there is not much vitamin content. Figs are slightly yellow because of the anthocyanin cyanidin. Figs have a rubbery white latex when the stem or leaves are injured.It contains a large amount of proteolytic enzyme called Ficin, which is effective for promoting digestion, poisoning and poisoning. Psoralen is known to be effective in the treatment of vitiligo due to its sense of light.
  • SPME method head space method and a solid phase micro extraction method (hereinafter referred to as SPME method) have been developed.
  • the SPME method is disclosed in a paper (SUPELCO international, Vol. 13, No. 4, p. 9-10), which is hereby incorporated by reference in its entirety.
  • the SPME method does not use a solvent and does not require pretreatment, so that the perfume component can be analyzed quickly and simply.
  • the fragrance is prepared using only the main component of the fragrance analyzed in this way, the similarity is low and the symbol is not enough, so there is a limit in reproducing the fragrance of the object.
  • the inventors prepared a combination perfume by analyzing the main components of the fig scent by using the SPME method effective in analyzing the odorants of living natural products, the present inventors conducted a sensory test, the main component of the scent analyzed only fig It was confirmed that the smell of could not be reproduced.
  • Another object of the present invention is to provide an external preparation for skin containing the fig fragrance composition.
  • the present invention is a perfume composition that reproduces the odor of the fig containing the odor component of the fig and 3-phenylpropionic acid as an active ingredient
  • the odor component of the fig is a solid micro Component analysis by extraction (SPME), Nonanal, Benzaldehyde, 2-Ethyl hexanol, cis-3-Hexenyl acetate and vanillin Vanillin, which provides a fragrance composition containing it in a specific ratio.
  • the fragrance composition according to the present invention can reproduce the inherent odor of the fig, and can improve the palatability of the odor.
  • the present invention provides a fragrance composition that reproduces the scent of figs, by containing the scent component of the fig and 3-phenylpropionic acid as an active ingredient, it can reproduce the scent of the fig, excellent It may indicate palatability.
  • the active ingredient means a component that provides an effect alone or in combination with other ingredients to reproduce the odor of the fig in the perfume composition.
  • the fragrance composition of the present invention contains, as an active ingredient, a main component that produces a unique odor of figs and other secondary components.
  • the main ingredients are used by Nonanal, Benzaldehyde, 2-Ethyl hexanol, cis-3-Hexenyl acetate and Vanillin
  • the secondary component may be at least one selected from the group consisting of ethyl propionate, gamma-decalactone, coumarin and caryophyllene.
  • the fragrance composition of the present invention has a warm, balsamic and sweet odor in the odor component of the fig in order to reproduce the intrinsic odor of the fig to increase the odor similarity and excellent palatability of the fig 3-phenylpropionic acid is used as an active ingredient.
  • the fragrance composition of the present invention contains the main components, 43 to 55% by weight of nonanal, 15 to 24% by weight of benzaldehyde, 2-ethyl hexanol (2-Ethyl hexanol) based on the total weight of the composition ) 6.4 to 8.5% by weight, 6 to 7.7% by weight cis-3-Hexenyl acetate, 2.5 to 4% by weight of vanillin (Vanillin).
  • the total content of the main component may be 68.1 to 98.1% by weight, preferably 88.1 to 98.1% by weight based on the total weight of the composition.
  • the fragrance composition of the present invention additionally contains the above secondary components, and 4.2 to 5.1% by weight of ethyl propionate, 2.4 to 3.5% by weight of gamma-decalactone, and coumarin, based on the total weight of the composition.
  • (Coumarin) 0.5 to 0.9% by weight
  • Caryophyllene (Caryophyllene) may contain 0.3 to 0.8% by weight.
  • nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin, and 3-phenylpropionic acid which are the main components for reproducing the aroma of figs
  • figs It is not preferable because the smell similarity is lowered and the palatability of the smell is lowered.
  • other secondary components such as ethyl propionate, gamma-decaractone, coumarin, cariophylene, etc., are preferably used within the above ranges, but are outside the above ranges unless they affect the reproduction of the fig odor. It may also be contained in an amount.
  • 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.
  • external bases include, for example, ointments, lotions, soluble burns, suspensions, emulsions, creams, gels, sprays, papes, warning agents, patches and water pastes, but are not limited thereto. It can be prepared in combination with any of the known compositions.
  • the SPME method is used as an analysis method for the flavor component of the fig.
  • the SPME method is advantageous for analyzing the odor component of figs because the odor components adsorbed on the fiber can be quickly desorbed and injected into the GS-MS column without any special pretreatment.
  • a combination fragrance was formed, and the similarity with the fig fragrance and palatability of the fragrance were performed through olfactory sensory tests. Sensory tests were conducted by professional steering staff and the general public. Similarity with fig scents and palatability were evaluated by questionnaire survey.
  • GC-MS Gas Chromatograph-Mass Spectrometer
  • the fig contains nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin and the like as a flavor component.
  • Test Example 1 Combination of analyzed fragrance ingredients Comparative sensory evaluation
  • Example B a combination perfume having the composition of Table 2 was prepared (sample B), and the taste similarity between the combination perfume and natural fig was verified through sensory evaluation.
  • the sensory evaluation was performed on 20 general men and women aged 20 to 40 years, and the artificial flavors of artificial flavors of sample A of the odor component collected directly from figs and each odor component analyzed by the SPME method were artificially reproduced.
  • the taste of sample B was compared and sensory evaluation.
  • the evaluation was conducted at 5 minute intervals for each sample, and 20 general men and women responded to the questionnaire of Table 3 below, so that the taste similarity between the sample A and the sample B (question 1) and the palatability of the taste ( Question 2) was investigated. The results are shown in Table 4 below.
  • Questionnaire (1) Question 1: How similar are the scents of Sample A and Sample B? 1) Not at all similar 2) Not very similar 3) Just yes 4) Somewhat similar 5) Very 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 yes 4) Somewhat good 5) Very good
  • Sample B of the combination fragrance was found to be different from the fig odor, and the palatability was low.
  • the fragrance composition obtained by artificially blending the components analyzed by the SPME method did not meet the expectations with similarity to the odor collected directly from the fig. Therefore, the expert evaluation group composed of the steering company performed the sensory evaluation for each flavor component of the fig. As a result, it was confirmed that, among the fragrance components of the fig, nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, and vanillin are the main ingredients that produce the inherent odor of the fig.
  • Sample # 3 in which the total content of the five main components accounted for 88.1% by weight, was shown to have the highest similarity and palatability among the four combination perfumes, but both the similarity and palatability did not meet expectations. appear.
  • 3-phenylpropionic acid is included in the range of 1.5 to 4.5% by weight in the main flavor components of figs such as nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin, etc.
  • the taste similarity and palatability is high in case of #B, #D, #D, #H, (average more than 3.0), especially when it contains 3-phenylpropionic acid in an amount of 2.5 to 4.5% by weight. It can be confirmed that the flavor palatability is very excellent and the flavor of the fig can be reproduced excellently.
  • containing less than 1.5% by weight or more than 4.5% by weight of 3-phenylpropionic acid can be seen that the similarity and palatability of the odor rather low.
  • #sa, #a, # -shaped, # tea was prepared a combination flavor.
  • Combination fragrance of #sa, #ah, #ja, #tea is the main component of nonal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin content of the # It is a fragrance which contains the composition similar to each of B, D, D, and hemp, but changes the content of the secondary components ethyl propionate, gamma-decaractone, coumarin, and cariophylene differently.
  • the fragrance composition each of which reproduces the intrinsic odor of the fig according to the present invention, may be prepared by blending into a skin external base such as perfume and cosmetics.

Abstract

Provided is an aromatic composition containing, as active ingredients, a fragrance substance of Ficus carica L. analyzed by the solid-phase microextraction (SPME) method, and a 3-phenylpropionic acid which is warm, balsamic, and has a sweet fragrance, thereby reproducing the unique fragrance of Ficus carica L. and having excellent palatability.

Description

무화과의 향취를 재현한 향료 조성물Perfume composition which reproduced the smell of the fig
본 발명은 무화과(Ficus carica L.)의 고유 향취를 재현하면서 뛰어난 기호성을 갖는 향료 조성물에 관한 것이다.The present invention relates to a perfume composition having excellent palatability while reproducing the intrinsic odor of Fig ( Ficus carica L.).
본 출원은 2015년 2월 2일자 한국 특허 출원 제10-2015-0016213호에 기초한 우선권의 이익을 주장하며, 해당 한국 특허 출원의 문헌에 개시된 모든 내용은 본 명세서의 일부로서 포함한다.This application claims the benefit of priority based on Korean Patent Application No. 10-2015-0016213 dated February 2, 2015, and all contents disclosed in the literature of that Korean patent application are incorporated as part of this specification.
무화과는 뽕나무과 무화과속에 속하는 낙엽 관목이다. 무화과는 봄과 여름에 걸쳐서 달걀형의 녹색 열매가 열리는데 이것이 꽃주머니로 그 안에 연홍색의 잔잔한 꽃이 총총하게 밀집해서 붙어있다. 외부에서 꽃이 보이지 않으므로 꽃이 없는 열매라는 뜻에서 무화과라고 명명하게 되었다. 무화과의 원산지는 아라비아 반도 남부로 우리 나라에 들어온 것은 80여년 전으로, 충청남도 이남의 따뜻하고 비옥한 곳에서 자생하거나 재배하고 있다. 무화과 나무의 키 높이는 2미터에서 최대 10미터에 달하며, 가지는 갈색 또는 녹갈색이고 잎은 어긋나고 넓은 난형이다. 가을에 암자색의 열매를 맺고, 그 열매를 식용 또는 약용으로 한다. 무화과 열매는 당질이 10 ~ 11% 정도로 당분의 주성분은 포도당과 과당이며, 유기산의 함량이 적어서 신맛이 없고, 비타민의 함량도 많지 않다. 무화과가 약간 노란색을 띠는 것은 안토시아닌(Anthocyanin)계의 시아니딘(Cyanidin) 때문이다. 무화과는 줄기나 잎에 상처를 주면 고무질을 함유한 하얀색의 유액이 나오는데, 이것은 피신(Ficin)이라는 단백질 분해효소를 다량 함유하고 있어 소화촉진, 주독이나 어독에 효과가 있으며, 또한 무화과에 들어 있는 솔라렌(Psoralen)은 빛에 대한 감각 작용이 있어 백반병의 치료에 효과가 있는 것으로 알려져 있다.Figs are deciduous shrubs belonging to the genus Mulberry. Figs open oval-shaped green fruits throughout the spring and summer, and they are packed with flower petals in them. Since no flowers are visible from the outside, it is called figs in the sense of fruitless flowers. The origin of the fig is the southern Arabian Peninsula, which originated in our country more than 80 years ago. It grows or grows in warm and fertile areas south of Chungcheongnam-do. The height of the fig tree can range from 2 meters up to 10 meters, the branches are brown or greenish brown, and the leaves are alternate and broad ovate. It bears dark purple fruit in autumn, and its fruit is edible or medicinal. Fig fruit is the sugar content of about 10 to 11%, the main components of sugar are glucose and fructose, the content of organic acid is not sour, there is not much vitamin content. Figs are slightly yellow because of the anthocyanin cyanidin. Figs have a rubbery white latex when the stem or leaves are injured.It contains a large amount of proteolytic enzyme called Ficin, which is effective for promoting digestion, poisoning and poisoning. Psoralen is known to be effective in the treatment of vitiligo due to its sense of light.
이러한 무화과의 향취를 재현하기 위한 방법으로는 여러 가지가 있을 수 있다. 예를 들면, 통상적인 방법으로 무화과의 향취 성분을 용매를 사용하여 화정유(Absolute) 형태로 만드는 용매 추출법과 향취 성분을 정유(Essential oil)로 만드는 수증기 증류법이 있다. 그러나, 상기 방법들은 추출과정에서 높은 열을 가해야 하고, 처리 과정이 복잡하여 많은 시간이 소요되며, 무화과가 가진 본래의 향취와는 많은 차이가 있을 수 있다.There may be various ways to reproduce the scent of figs. For example, there are conventional methods of solvent extraction of the fragrance component of the fig into the form of Absolute using a solvent, and steam distillation of the fragrance component into the essential oil. However, the above methods require high heat during the extraction process, the process is complicated and time consuming, and may be very different from the original flavor of the fig.
최근에는 이러한 단점을 보완하기 위해서, 헤드 스페이스(Head Space)법과 고상 마이크로 추출법(Solid Phase Micro Extraction, 이하 SPME법)이 개발되었다. 이 중, SPME법은 논문(SUPELCO international, Vol.13, No.4, p.9-10)에 개시되어 있으며, 상기 논문은 그 전체가 본 명세서에 참조로서 포함된다. SPME법은 기존의 추출법과는 달리 용매를 사용하지 않고, 전처리 또한 필요 없어, 신속하고 간편하게 향취 성분을 분석할 수 있다. 다만, 이와 같이 분석된 향취의 주성분만으로 향료를 제조할 경우 유사성이 낮고 기호도 역시 충분하지 않아 대상물의 향취를 재현하는 데에는 한계가 있다.Recently, in order to compensate for these disadvantages, a head space method and a solid phase micro extraction method (hereinafter referred to as SPME method) have been developed. Among these, the SPME method is disclosed in a paper (SUPELCO international, Vol. 13, No. 4, p. 9-10), which is hereby incorporated by reference in its entirety. Unlike conventional extraction methods, the SPME method does not use a solvent and does not require pretreatment, so that the perfume component can be analyzed quickly and simply. However, when the fragrance is prepared using only the main component of the fragrance analyzed in this way, the similarity is low and the symbol is not enough, so there is a limit in reproducing the fragrance of the object.
본 발명자들은 살아있는 천연물의 향취물질을 분석하는데 효과적인 SPME법을 이용하여, 무화과 향취의 주요 성분을 분석하여 조합 향료를 제조하였으나, 본 발명자들은 관능검사를 수행한 결과, 분석한 향취의 주요 성분만으로는 무화과의 향취를 재현할 수 없음을 확인하였다.The inventors prepared a combination perfume by analyzing the main components of the fig scent by using the SPME method effective in analyzing the odorants of living natural products, the present inventors conducted a sensory test, the main component of the scent analyzed only fig It was confirmed that the smell of could not be reproduced.
따라서, 본 발명의 목적은 무화과의 고유 향취를 재현하고, 우수한 기호성을 갖는 무화과 향료 조성물을 제공하는 것이다.Therefore, it is an object of the present invention to reproduce the inherent flavor of figs and to provide an fig perfume composition having excellent palatability.
또한, 본 발명의 다른 목적은 상기 무화과 향료 조성물을 함유하는 피부 외용제를 제공하는 것이다.In addition, another object of the present invention is to provide an external preparation for skin containing the fig fragrance composition.
상기한 과제를 달성하기 위하여, 본 발명은 무화과의 향취 성분 및 3-페닐프로피온산(3-phenylpropionic acid)을 유효 성분으로 함유하여 무화과의 향취를 재현한 향료 조성물로서, 상기 무화과의 향취 성분은 고상 마이크로 추출법(SPME)으로 성분 분석되었으며, 노나날(Nonanal), 벤즈알데하이드(Benzaldehyde), 2-에틸 헥사놀(2-Ethyl hexanol), 시스-3-헥세닐 아세테이트(cis-3-Hexenyl acetate) 및 바닐린(Vanillin)이며, 이를 특정 비율로 함유하는 향료 조성물을 제공한다.In order to achieve the above object, the present invention is a perfume composition that reproduces the odor of the fig containing the odor component of the fig and 3-phenylpropionic acid as an active ingredient, the odor component of the fig is a solid micro Component analysis by extraction (SPME), Nonanal, Benzaldehyde, 2-Ethyl hexanol, cis-3-Hexenyl acetate and vanillin Vanillin, which provides a fragrance composition containing it in a specific ratio.
본 발명에 따른 향료 조성물은 무화과 고유의 향취를 재현할 수 있고, 향취의 기호성도 개선할 수 있다.The fragrance composition according to the present invention can reproduce the inherent odor of the fig, and can improve the palatability of the odor.
본 발명은 무화과의 향취를 재현한 향료 조성물을 제공하며, 상기 조성물은 무화과의 향취 성분 및 3-페닐프로피온산(3-phenylpropionic acid)을 유효 성분으로 함유함으로써, 무화과의 향취를 재현할 수 있으며, 우수한 기호성을 나타낼 수 있다. 단, 본 명세서에서 특별한 언급이 없는 한, 유효 성분이란 향료 조성물에 있어서 무화과의 향취를 재현하는데 단독으로 또는 타성분과 혼합되어 효과를 제공하는 성분을 의미한다. 이하, 본 발명을 더욱 구체적으로 설명한다.The present invention provides a fragrance composition that reproduces the scent of figs, by containing the scent component of the fig and 3-phenylpropionic acid as an active ingredient, it can reproduce the scent of the fig, excellent It may indicate palatability. However, unless otherwise specified in the present specification, the active ingredient means a component that provides an effect alone or in combination with other ingredients to reproduce the odor of the fig in the perfume composition. Hereinafter, the present invention will be described in more detail.
본 발명의 향료 조성물은 유효 성분으로서, 무화과의 고유향취를 만들어내는 주요 성분과 그 이외의 부차적인 성분을 함유한다. 상기 주요 성분은 노나날(Nonanal), 벤즈알데하이드(Benzaldehyde), 2-에틸 헥사놀(2-Ethyl hexanol), 시스-3-헥세닐 아세테이트(cis-3-Hexenyl acetate) 및 바닐린(Vanillin)이 사용되며, 상기 부차적인 성분으로는 에틸 프로피오네이트(Ethyl propionate), 감마-데카락톤(γ-Decalactone), 쿠마린(Coumarin) 및 캐리오필렌(Caryophyllene) 군으로부터 선택되는 1종 이상이 가능하다.The fragrance composition of the present invention contains, as an active ingredient, a main component that produces a unique odor of figs and other secondary components. The main ingredients are used by Nonanal, Benzaldehyde, 2-Ethyl hexanol, cis-3-Hexenyl acetate and Vanillin The secondary component may be at least one selected from the group consisting of ethyl propionate, gamma-decalactone, coumarin and caryophyllene.
또한, 본 발명의 향료 조성물은 무화과의 고유 향취를 재현하여 무화과의 향취 유사성을 높이고 우수한 기호성을 나타낼 수 있도록 하기 위하여, 상기 무화과의 향취 성분에 따뜻하고 발사믹(balsamic)하며 스윗(sweet)한 향취를 갖는 3-페닐프로피온산(3-phenylpropionic acid)을 유효 성분으로 사용한다.In addition, the fragrance composition of the present invention has a warm, balsamic and sweet odor in the odor component of the fig in order to reproduce the intrinsic odor of the fig to increase the odor similarity and excellent palatability of the fig 3-phenylpropionic acid is used as an active ingredient.
본 발명의 향료 조성물은 상기 주요 성분을 함유하며, 조성물 총 중량에 대하여 노나날(Nonanal) 43 ~ 55중량%, 벤즈알데하이드(Benzaldehyde) 15 ~ 24중량%, 2-에틸 헥사놀(2-Ethyl hexanol) 6.4 ~ 8.5중량%, 시스-3-헥세닐 아세테이트(cis-3-Hexenyl acetate) 6 ~ 7.7중량%, 바닐린(Vanillin) 2.5 ~ 4중량%를 함유할 수 있다. 상기 주요 성분의 총 함유량은 조성물 총 중량에 대하여 68.1 ~ 98.1중량%, 바람직하게는 88.1 ~ 98.1중량%일 수 있다. 또한 유효 성분으로서 프로피오닉산(3-Phenylpropionic acid) 1.5 ~ 4.5중량%를 함유하는 것이 바람직하다.The fragrance composition of the present invention contains the main components, 43 to 55% by weight of nonanal, 15 to 24% by weight of benzaldehyde, 2-ethyl hexanol (2-Ethyl hexanol) based on the total weight of the composition ) 6.4 to 8.5% by weight, 6 to 7.7% by weight cis-3-Hexenyl acetate, 2.5 to 4% by weight of vanillin (Vanillin). The total content of the main component may be 68.1 to 98.1% by weight, preferably 88.1 to 98.1% by weight based on the total weight of the composition. In addition, it is preferable to contain 1.5 to 4.5% by weight of propionic acid (3-Phenylpropionic acid) as an active ingredient.
본 발명의 향료 조성물은 추가적으로 상기 부차적인 성분을 함유하며, 조성물 총 중량에 대하여 에틸 프로피오네이트(Ethyl propionate) 4.2 ~ 5.1중량%, 감마-데카락톤(γ-Decalactone) 2.4 ~ 3.5중량%, 쿠마린(Coumarin) 0.5 ~ 0.9중량%, 캐리오필렌(Caryophyllene) 0.3 ~ 0.8중량%를 함유할 수 있다.The fragrance composition of the present invention additionally contains the above secondary components, and 4.2 to 5.1% by weight of ethyl propionate, 2.4 to 3.5% by weight of gamma-decalactone, and coumarin, based on the total weight of the composition. (Coumarin) 0.5 to 0.9% by weight, Caryophyllene (Caryophyllene) may contain 0.3 to 0.8% by weight.
본 발명에서 무화과 향취를 재현하기 위한 주요 성분인 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린 및 3-페닐프로피온산를 상기 범위 미만이나 초과로 사용할 경우, 무화과와의 향취 유사성이 낮아지고, 향취의 기호성도 낮아지므로 바람직하지 않다. 그러나, 그 외의 부차적인 성분인 에틸 프로피오네이트, 감마-데카락톤, 쿠마린, 캐리오필렌 등은 상기 범위 내에서 사용하는 것이 바람직하지만, 무화과 향취를 재현하는데 영향을 미치지 않는 한, 상기 범위를 벗어나는 양으로도 함유될 수 있다.In the present invention, nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin, and 3-phenylpropionic acid, which are the main components for reproducing the aroma of figs, are used with figs It is not preferable because the smell similarity is lowered and the palatability of the smell is lowered. However, other secondary components such as ethyl propionate, gamma-decaractone, coumarin, cariophylene, etc., are preferably used within the above ranges, but are outside the above ranges unless they affect the reproduction of the fig odor. It may also be contained in an amount.
상기의 범위로 혼합된 본 발명에 따른 조성물은 향수, 화장품 등의 피부 외용 기제에 배합될 수 있고, 배합량은 당업계에 통상적인 기술에 따라, 목적하는 효과를 이루기 위해 적절하게 선택하여 배합할 수 있다. 이러한 외용 기제로는, 예를 들면 연고, 로션, 가용화상, 현탁액, 에멀젼, 크림, 젤, 스프레이, 파프제, 경고제, 패치제 및 물파스 등이 있지만, 이들에만 한정되지 않으며, 당업계에 주지된 어떠한 기제의 조성물과도 배합되어 제조될 수 있다.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, papes, warning agents, patches and water pastes, but are not limited thereto. It can be prepared in combination with any of the known compositions.
한편, 본 발명에서 무화과의 향취 성분에 대한 분석방법으로는 SPME법을 사용한다. SPME법은 특별한 전처리 없이 화이버(Fiber)에 흡착된 향취 성분들이 GS-MS 컬럼 안으로 빠르게 탈착, 주입될 수 있어, 분석시간이 크게 단축될 수 있으므로, 무화과의 향취 성분을 분석하는데 유리하다. 본 발명에서는, SPME법에 의해서 분석된 무화과의 향취 성분을 토대로, 조합 향료를 조성하고, 이에 대해 무화과 향취와의 유사성 및 향취의 기호성을 후각관능검사를 통해 수행하였다. 관능검사는 전문 조향사 및 일반인에 의해 실시되었고, 무화과 향취와의 유사성 및 향취의 기호성은 설문 조사를 통해 평가되었다.In the present invention, the SPME method is used as an analysis method for the flavor component of the fig. The SPME method is advantageous for analyzing the odor component of figs because the odor components adsorbed on the fiber can be quickly desorbed and injected into the GS-MS column without any special pretreatment. In the present invention, based on the fragrance component of the fig analyzed by the SPME method, a combination fragrance was formed, and the similarity with the fig fragrance and palatability of the fragrance were performed through olfactory sensory tests. Sensory tests were conducted by professional steering staff and the general public. Similarity with fig scents and palatability were evaluated by questionnaire survey.
이하, 실시예를 통해 본 발명을 더욱 구체적으로 설명하지만, 본 발명이 이에 한정되지 않음은 물론이고, 본 발명의 다른 적용 및 변형 등도 당업자에게 자명하다 할 것이다.Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto, and other applications and modifications of the present invention will be apparent to those skilled in the art.
[참고 [Reference 실시예Example 1]  One] SPME법을SPME Act 이용한 무화과의 향취 분석 Perfume analysis of figs
향기가 강한 무화과 열매와 잎, 가지 등을 골라 2시간 동안 85㎛의 폴리아크릴레이트로 코팅된 화이버(Polyacrylate Fiber)에 향기성분을 흡착시켜 향기성분을 포집하였다. 포집장소는 대한민국 전라남도 영암군에서 이틀 동안 포집하였다. 향취 성분을 포집한 후(샘플 A), 화이버(Fiber)를 밀봉하고 이를 가스 크로마토그래프 질량분석계(Gas Chromatograph-Mass Spectrometer: GC-MS)의 주입구에 옮겨 꽂은 다음 2분간 탈착을 시키고, GC-MS 분석을 행하였다. GC-MS 분석 조건은 다음과 같다.Picking strong scented fig fruits, leaves, and branches, the scent components were collected by adsorbing the scent components on a fiber coated with 85 μm polyacrylate fiber for 2 hours. The collection site was collected for two days in Yeongam-gun, Jeollanam-do, Korea. After collecting the odor component (Sample A), seal the fiber, transfer it to the inlet of the Gas Chromatograph-Mass Spectrometer (GC-MS), desorption for 2 minutes, GC-MS The analysis was performed. GC-MS analysis conditions are as follows.
분석 조건Analysis conditions
. 분석기기: HP 5890 II GC. Analyzer: HP 5890 II GC
. 검출기: HP 5972 MSD. Detector: HP 5972 MSD
. 컬럼(Column): DB-1(60m X 0.25mm X 0.25㎛). Column: DB-1 (60m X 0.25mm X 0.25μm)
. 이동 기체(Carrier Gas): He. Carrier Gas: He
. 주입부 온도(Injection Temperature): 250℃. Injection Temperature: 250 ℃
. 검출부 온도(Detector Temperature): 280℃. Detector Temperature: 280 ℃
. 오븐 온도(Oven Temperature): 70℃ ~ 220℃(3℃/분) . Oven Temperature: 70 ° C to 220 ° C (3 ° C / min)
. 이온화 전압(Ionization Voltage): 70eV. Ionization Voltage: 70eV
. 탈착 시간: 2분 . Desorption time: 2 minutes
그 결과, SPME법에 의해 분석된 무화과의 향취 성분은 하기 표 1에 나타낸 바와 같다.As a result, the flavor component of the fig analyzed by the SPME method is as shown in Table 1 below.
향료명Perfume 함량(중량%)Content (% by weight)
노나날Nonal 49.8449.84
벤즈알데하이드Benzaldehyde 20.0920.09
2-에틸 헥사놀2-ethyl hexanol 7.547.54
시스-3-헥세닐아세테이트Cis-3-hexenyl acetate 6.856.85
바닐린vanillin 3.73.7
에틸 프로피오네이트Ethyl propionate 4.654.65
감마-데카락톤Gamma-Dekaralactone 3.053.05
쿠마린Coumarin 0.80.8
캐리오필렌Cariophyllen 0.60.6
기타Other 2.882.88
총 함 량Total content 100.00100.00
상기 표 1을 살펴보면, 무화과는 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린 등을 향취 성분으로 함유하고 있음을 알 수 있다.Looking at the Table 1, it can be seen that the fig contains nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin and the like as a flavor component.
[[ 시험예Test Example 1] 분석된 향취 성분의 조합 향료와 무화과 향취와의  1] Combination of analyzed fragrance ingredients 비교관능평가Comparative sensory evaluation
상기 분석된 결과를 토대로 하기 표 2의 조성을 갖는 조합향료(샘플 B)를 만들고, 이 조합항료와 천연 무화과와의 향취 유사성을 관능평가를 통하여 검증하였다.Based on the analyzed results, a combination perfume having the composition of Table 2 was prepared (sample B), and the taste similarity between the combination perfume and natural fig was verified through sensory evaluation.
향료명Perfume 함량(중량%)Content (% by weight)
노나날Nonal 49.8449.84
벤즈알데하이드Benzaldehyde 20.0920.09
2-에틸 헥사놀2-ethyl hexanol 7.547.54
시스-3-헥세닐아세테이트Cis-3-hexenyl acetate 6.856.85
바닐린vanillin 3.73.7
에틸 프로피오네이트Ethyl propionate 4.654.65
감마-데카락톤Gamma-Dekaralactone 3.053.05
쿠마린Coumarin 0.80.8
캐리오필렌Cariophyllen 0.60.6
디프로필렌글리콜Dipropylene glycol 2.882.88
총 함 량Total content 100.00100.00
관능평가는 20 ~ 40세의 일반남녀 20명을 대상으로 하였으며, 상기 참고예 1에서 무화과로부터 직접 포집된 향취 성분의 샘플 A와 SPME법으로 분석된 각 향취 성분을 인공적으로 배합하여 재현한 조합향료의 샘플 B의 향취를 비교 관능평가 하였다. 후감각 마비현상 방지를 위해 각 샘플 당 5분 간격으로 평가를 진행하였으며, 일반남녀 20명이 하기 표 3의 설문지에 응답하도록 함으로써, 샘플 A와 샘플 B의 향취 유사성(질문 1) 및 향취의 기호성(질문 2)을 조사하였다. 그 결과는 하기 표 4에 나타내었다.The sensory evaluation was performed on 20 general men and women aged 20 to 40 years, and the artificial flavors of artificial flavors of sample A of the odor component collected directly from figs and each odor component analyzed by the SPME method were artificially reproduced. The taste of sample B was compared and sensory evaluation. In order to prevent the olfactory paralysis, the evaluation was conducted at 5 minute intervals for each sample, and 20 general men and women responded to the questionnaire of Table 3 below, so that the taste similarity between the sample A and the sample B (question 1) and the palatability of the taste ( Question 2) was investigated. The results are shown in Table 4 below.
설문지(1) 질문 1 : 샘플A와 샘플B의 향취가 얼마나 유사한가?1) 전혀 유사하지 않다.2) 별로 유사하지 않다.3) 그저 그렇다.4) 어느 정도 유사하다.5) 매우 유사하다. (2) 질문 2 : 샘플 B의 향취를 얼마나 좋아하는가?1) 전혀 좋지 않다.2) 별로 좋지 않다.3) 그저 그렇다.4) 약간 좋다.5) 매우 좋다. Questionnaire (1) Question 1: How similar are the scents of Sample A and Sample B? 1) Not at all similar 2) Not very similar 3) Just yes 4) Somewhat similar 5) Very 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 yes 4) Somewhat good 5) Very good
평가요원Evaluation Agent 질문 1 (유사성)Question 1 (similarity) 질문 2 (기호성)Question 2 (symbolic)
1One 33 44
22 33 33
33 22 33
44 22 33
55 22 44
66 44 22
77 33 22
88 22 44
99 33 33
1010 22 22
1111 33 33
1212 1One 33
1313 33 33
1414 33 22
1515 1One 33
1616 44 22
1717 33 22
1818 22 22
1919 22 33
2020 22 33
평균Average 2.52.5 2.82.8
상기 표 4에서 보는 바와 같이, 조합향료의 샘플 B는 무화과 향취와 차이가 있는 것으로 나타났으며, 기호성도 낮게 나타났다.As shown in Table 4, Sample B of the combination fragrance was found to be different from the fig odor, and the palatability was low.
[[ 시험예Test Example 2] 전문 평가단에 의한  2] by professional evaluation team 향취분석과Perfume Analysis 무화과와의  With figs 향취비교Scent Comparison
상기 [시험예 1]에서 보는 바와 같이, SPME법에 의해 분석된 성분을 인공적으로 배합 조성한 향료 조성물이 무화과로부터 직접 포집한 향취와 유사성이 기대에 미치지 못했다. 이에, 조향사로 구성된 전문 평가단은 무화과의 각각의 향취 성분들에 대하여 관능평가를 수행하였다. 그 결과, 무화과의 향기성분들 중, 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트 및 바닐린이 무화과의 고유향취를 만들어내는 주요 성분임을 확인하였다. As shown in [Test Example 1], the fragrance composition obtained by artificially blending the components analyzed by the SPME method did not meet the expectations with similarity to the odor collected directly from the fig. Therefore, the expert evaluation group composed of the steering company performed the sensory evaluation for each flavor component of the fig. As a result, it was confirmed that, among the fragrance components of the fig, nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, and vanillin are the main ingredients that produce the inherent odor of the fig.
[실시예 1] 주요 성분의 함량변화에 따른 새로운 조합향료의 제조Example 1 Preparation of a New Combination Perfume According to Changes in Contents of Main Components
상기 [시험예 2]로부터, 무화과의 독창적 향취의 주요 성분이 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린 임을 확인할 수 있었다. 따라서, 본 발명자들은 상기 5가지 주요 성분을 함유하여, 무화과의 향취를 그대로 나타내면서 기호성이 좋은 향료를 제조하기 위해 하기 표 5에 나타낸 바와 같은 #1 내지 #4의 새로운 조합향료들을 만들었다. 조합향료 #1부터 #4는 상기 5가지 주요 성분의 비율은 일정하게 유지하면서, 상기 5가지 주요 성분의 총 함량을 68.1 ~ 98.1중량%로 변화시켜 제조하였으며, 구체적인 조성은 하기 표 5에 나타내었다.From Test Example 2, it was confirmed that the main components of the original flavor of the fig is nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin. Therefore, the present inventors have prepared the new combination fragrances of # 1 to # 4 as shown in Table 5 to contain the five main components, to produce a good palatable flavor while showing the scent of the fig. Combination fragrances # 1 to # 4 were prepared by varying the total content of the five main components to 68.1 to 98.1% by weight while maintaining a constant ratio of the five main components, specific compositions are shown in Table 5 below. .
조합항료 번호 (함량: 중량%)향료명Combination fertilizer number (content: wt%) # 1(68.1%)# 1 (68.1%) # 2(78.1%)# 2 (78.1%) # 3(88.1%)# 3 (88.1%) # 4(98.1%)# 4 (98.1%)
노나날Nonal 38.638.6 43.843.8 49.849.8 55.555.5
벤즈알데하이드Benzaldehyde 15.515.5 17.917.9 20.120.1 22.322.3
2-에틸 헥사놀2-ethyl hexanol 5.85.8 6.86.8 7.57.5 8.48.4
시스-3-헥세닐아세테이트Cis-3-hexenyl acetate 5.25.2 66 6.86.8 7.67.6
바닐린vanillin 33 3.63.6 3.93.9 4.34.3
에틸 프로피오네이트Ethyl propionate 15.515.5 10.710.7 5.85.8 0.90.9
감마-데카락톤Gamma-Dekaralactone 11.111.1 7.57.5 4.14.1 0.70.7
쿠마린Coumarin 2.92.9 22 1.11.1 0.20.2
캐리오필렌Cariophyllen 2.42.4 1.71.7 0.90.9 0.10.1
총 함 량Total content 100.0100.0 100.0100.0 100.0100.0 100.0100.0
[[ 시험예Test Example 3] 상기  3] above 실시예Example 1에서 제조된 향료들의 관능평가 Sensory Evaluation of Perfumes Prepared in 1
새로이 조합된 상기 [실시예 1]의 4가지 향료에 대해, 무화과 향취와의 유사성 및 기호성을 상기 시험예 1과 동일한 방법으로 관능평가 하였다. 한편, 두 개의 조합향료에 대한 비교관능평가를 실시한 후, 5분 동안의 휴식시간을 주어 후감각 마비현상이 없도록 하였다. 새로운 조합향료와 무화과와의 향취 유사성 및 기호성에 관한 관능평가 결과는 하기 표 6에 나타내었다.With respect to the four flavors of [Example 1] newly combined, sensory evaluation of similarity and palatability with fig flavor was performed in the same manner as in Test Example 1. On the other hand, after performing the comparative sensory evaluation of the two combination flavors, a 5-minute rest period was given so that there was no post-sensory paralysis. Sensory evaluation results on the taste similarity and palatability of the new combination perfume and fig are shown in Table 6 below.
평가요원Evaluation Agent 질문1 (유사성)Question 1 (similarity) 질문2 (기호성)Question 2 (symbolity)
조합향료번호Combination flavor number 조합향료번호Combination flavor number
# 1# One # 2# 2 # 3# 3 # 4# 4 # 1# One # 2# 2 # 3# 3 #4#4
1One 2.0 2.0 3.0 3.0 3.0 3.0 3.0 3.0 2.0 2.0 3.0 3.0 3.0 3.0 3.0 3.0
22 2.0 2.0 3.0 3.0 3.0 3.0 2.0 2.0 2.0 2.0 1.0 1.0 3.0 3.0 3.0 3.0
33 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 3.0 3.0 3.0 4.0 4.0 3.0 3.0
44 2.0 2.0 2.0 2.0 3.0 3.0 3.0 3.0 2.0 2.0 2.0 2.0 3.0 3.0 2.0 2.0
55 2.0 2.0 3.0 3.0 3.0 3.0 2.0 2.0 2.0 2.0 3.0 3.0 4.0 4.0 3.0 3.0
66 1.0 1.0 2.0 2.0 3.0 3.0 3.0 3.0 1.0 1.0 2.0 2.0 3.0 3.0 2.0 2.0
77 2.0 2.0 3.0 3.0 4.0 4.0 4.0 4.0 2.0 2.0 3.0 3.0 4.0 4.0 3.0 3.0
88 2.0 2.0 2.0 2.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0
99 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0
1010 2.0 2.0 2.0 2.0 3.0 3.0 2.0 2.0 2.0 2.0 2.0 2.0 3.0 3.0 2.0 2.0
1111 3.0 3.0 2.0 2.0 4.0 4.0 3.0 3.0 3.0 3.0 2.0 2.0 4.0 4.0 2.0 2.0
1212 3.0 3.0 1.0 1.0 3.0 3.0 2.0 2.0 3.0 3.0 2.0 2.0 3.0 3.0 4.0 4.0
1313 2.0 2.0 2.0 2.0 2.0 2.0 3.0 3.0 2.0 2.0 3.0 3.0 4.0 4.0 3.0 3.0
1414 3.0 3.0 2.0 2.0 3.0 3.0 2.0 2.0 3.0 3.0 2.0 2.0 3.0 3.0 2.0 2.0
1515 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0
1616 2.0 2.0 2.0 2.0 4.0 4.0 3.0 3.0 2.0 2.0 2.0 2.0 4.0 4.0 2.0 2.0
1717 2.0 2.0 3.0 3.0 3.0 3.0 3.0 3.0 2.0 2.0 3.0 3.0 3.0 3.0 3.0 3.0
1818 1.0 1.0 1.0 1.0 3.0 3.0 2.0 2.0 1.0 1.0 2.0 2.0 4.0 4.0 2.0 2.0
1919 2.0 2.0 3.0 3.0 3.0 3.0 4.0 4.0 2.0 2.0 1.0 1.0 3.0 3.0 3.0 3.0
2020 2.0 2.0 3.0 3.0 4.0 4.0 3.0 3.0 3.0 3.0 3.0 3.0 2.0 2.0 3.0 3.0
평균Average 2.22.2 2.42.4 3.23.2 2.82.8 2.32.3 2.42.4 3.33.3 2.72.7
상기 표 6에서 보는 바와 같이, 주요 다섯 성분의 총 함량이 88.1중량%를 차지하는 샘플 #3이 4개의 조합향료 중 가장 뛰어난 유사성과 기호성을 갖는 것으로 보여졌으나, 유사성과 기호성이 모두 기대에 미치지 못하는 것으로 나타났다.As shown in Table 6 above, Sample # 3, in which the total content of the five main components accounted for 88.1% by weight, was shown to have the highest similarity and palatability among the four combination perfumes, but both the similarity and palatability did not meet expectations. appear.
[실시예 2] 전문 평가단의 분석에 의한 향취 개선향료 제조Example 2 Production of flavor-enhancing fragrance by analysis of professional evaluation group
상기 표 6에서 무화과의 향취가 가장 유사한 것으로 나타난 샘플 #3의 향료의 유사성 및 기호성을 개선하기 위해서, 상기 샘플 #3에서와 같이 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린을 88.1중량%의 양으로 함유하고, 여기에 인공 합성물질인 3-페닐프로피온산를 사용하여 새로운 조합향료를 제조하였다. 이때, 3-페닐프로피온산의 함량기준은 조향사 전문가 집단의 평가에 의하여 설정되었으며, 0.5중량%, 1.5중량%, 2.5중량%, 3.5중량%, 4.5중량%, 5.5중량%로 함량을 변화시키면서 첨가하고, 그 외 성분들은 3-페닐프로피온산의 함량 변화에 따라 총 함량 100을 맞추기 위해 조절하였다. 이들 재조합향료의 조성은 하기 표 7과 같다.In order to improve the similarity and palatability of the fragrance of Sample # 3 in which the odor of fig is the most similar in Table 6, as in Sample # 3, nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hex Senyl acetate and vanillin were contained in an amount of 88.1% by weight, and a new combination perfume was prepared using 3-phenylpropionic acid, an artificial synthetic material. At this time, the content criteria of 3-phenylpropionic acid was set by the evaluation of the steering expert group, and added while changing the content to 0.5% by weight, 1.5% by weight, 2.5% by weight, 3.5% by weight, 4.5% by weight, and 5.5% by weight. , And other components were adjusted to match the total content 100 according to the change in the content of 3-phenylpropionic acid. The composition of these recombinant flavors is shown in Table 7 below.
조합항료 번호 (함량: 중량%)향료명Combination fertilizer number (content: wt%) # 가# # 나# Me # 다# All # 라# La # 마# Town # 바# Bar
노나날Nonal 49.849.8 49.849.8 49.849.8 49.849.8 49.849.8 49.849.8
벤즈알데하이드Benzaldehyde 20.120.1 20.120.1 20.120.1 20.120.1 20.120.1 20.120.1
2-에틸 헥사놀2-ethyl hexanol 7.57.5 7.57.5 7.57.5 7.57.5 7.57.5 7.57.5
시스-3-헥세닐아세테이트Cis-3-hexenyl acetate 6.86.8 6.86.8 6.86.8 6.86.8 6.86.8 6.86.8
바닐린vanillin 3.93.9 3.93.9 3.93.9 3.93.9 3.93.9 3.93.9
에틸 프로피오네이트Ethyl propionate 5.75.7 5.35.3 4.84.8 4.44.4 3.93.9 3.43.4
감마-데카락톤Gamma-Dekaralactone 3.93.9 3.63.6 3.23.2 3.03.0 2.72.7 2.42.4
쿠마린Coumarin 1.01.0 0.90.9 0.80.8 0.60.6 0.50.5 0.40.4
캐리오필렌Cariophyllen 0.80.8 0.70.7 0.60.6 0.40.4 0.30.3 0.20.2
3-페닐프로피오닉 애씨드3-phenylpropionic acid 0.50.5 1.51.5 2.52.5 3.53.5 4.54.5 5.55.5
총 함 량Total content 100.0100.0 100.0100.0 100.0100.0 100.0100.0 100.0100.0 100.0100.0
[[ 시험예Test Example 4]  4] 실시예Example 2에서 제조된 조합향료들의 관능평가 Sensory Evaluation of Combination Perfumes Prepared in 2
상기 [실시예 2]에서 조합된 #가, #나, #다, #라, #마, #바의 조합향료들에 대해, 무화과와의 향취 유사성 및 향취의 기호성을 상기 [시험예 1]과 동일한 방법으로 관능평가 하였다. 한편, 두 개의 조합향료에 대한 비교관능평가를 실시한 후, 5분 동안의 휴식시간을 주어, 후감각 마비현상이 없도록 하였다. 새로운 조합향료와 무화과의 향취 유사성 및 향취 기호성에 대한 관능평가 결과는 하기 표 8에 나타내었다.For the combination perfumes of #ga, #na, #da, #la, #ma, #bar combined in the above [Example 2], the aroma similarity with the fig and palatability of the aroma and the [Test Example 1] Sensory evaluation was performed in the same manner. On the other hand, after performing the comparative sensory evaluation of the two combination flavors, a 5 minute rest period was given, so that there was no post-sensory paralysis. Sensory evaluation results for the flavor similarity and flavor preference of the new combination perfume and fig are shown in Table 8 below.
평가요원Evaluation Agent 질문1(유사성)Question 1 (similarity) 질문2(기호성)Question 2 (symbolity)
조합향료번호Combination flavor number 조합향료번호Combination flavor number
# 가# # 나# Me # 다# All # 라# La # 마# Town # 바# Bar # 가# # 나# Me # 다# All # 라# La # 마# Town # 바# Bar
1One 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0 2.02.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0
22 2.02.0 4.04.0 4.04.0 5.05.0 3.03.0 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0
33 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0 2.02.0 3.03.0 3.03.0 4.04.0 5.05.0 4.04.0 4.04.0
44 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0 3.03.0
55 3.03.0 4.04.0 4.04.0 5.05.0 4.04.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0 3.03.0
66 2.02.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0
77 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 3.03.0 4.04.0 5.05.0 4.04.0
88 3.03.0 4.04.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0
99 3.03.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 2.02.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0
1010 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 2.02.0 3.03.0 4.04.0 4.04.0 5.05.0 4.04.0 3.03.0
1111 3.03.0 4.04.0 4.04.0 5.05.0 4.04.0 3.03.0 2.02.0 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0
1212 3.03.0 3.03.0 3.03.0 5.05.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 5.05.0 4.04.0 3.03.0
1313 4.04.0 4.04.0 5.05.0 3.03.0 5.05.0 3.03.0 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0 2.02.0
1414 3.03.0 3.03.0 3.03.0 5.05.0 5.05.0 3.03.0 5.05.0 3.03.0 5.05.0 5.05.0 4.04.0 4.04.0
1515 3.03.0 3.03.0 4.04.0 5.05.0 4.04.0 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0
1616 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0
1717 3.03.0 3.03.0 3.03.0 4.04.0 5.05.0 3.03.0 4.04.0 3.03.0 5.05.0 4.04.0 3.03.0 4.04.0
1818 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 3.03.0
1919 2.02.0 3.03.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 2.02.0
2020 2.02.0 4.04.0 4.04.0 4.04.0 3.03.0 2.02.0 3.03.0 3.03.0 3.03.0 4.04.0 3.03.0 3.03.0
평균Average 2.92.9 3.43.4 3.63.6 4.14.1 3.83.8 3.03.0 3.13.1 3.33.3 3.73.7 4.14.1 3.63.6 3.23.2
상기 표 8에서 보는 바와 같이, 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린 등의 무화과의 주요 향취 성분에 3-페닐프로피온산를 1.5 내지 4.5 중량%의 범위로 포함하는 #나, #다, #라, #마의 경우에는 향취의 유사성 및 기호성이 높으며(평균 3.0 초과), 특히 3-페닐프로피온산를 2.5 내지 4.5중량%의 양으로 함유할 경우에는 무화과와의 향취 유사성 및 향취 기호성이 매우 우수하여 무화과의 향취를 우수하게 재현할 수 있음을 확인할 수 있다. 한편, 3-페닐프로피온산를 1.5중량% 미만 또는 4.5중량% 초과로 함유하면 오히려 향취의 유사성 및 기호성이 낮아짐을 알 수 있다. As shown in Table 8, 3-phenylpropionic acid is included in the range of 1.5 to 4.5% by weight in the main flavor components of figs such as nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin, etc. The taste similarity and palatability is high in case of #B, #D, #D, #H, (average more than 3.0), especially when it contains 3-phenylpropionic acid in an amount of 2.5 to 4.5% by weight. It can be confirmed that the flavor palatability is very excellent and the flavor of the fig can be reproduced excellently. On the other hand, containing less than 1.5% by weight or more than 4.5% by weight of 3-phenylpropionic acid can be seen that the similarity and palatability of the odor rather low.
[실시예 3] 조합향료의 제조Example 3 Preparation of Combination Flavor
하기 표 9의 조성에 따라 #사, #아, #자, #차의 조합향료를 제조하였다. #사, #아, #자, #차의 조합향료는 주요 성분인 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린의 함량을 상기 [실시예 2]의 #나, #다, #라, #마와 각각 동일하게 함유하지만, 부차적인 성분인 에틸 프로피오네이트, 감마-데카락톤, 쿠마린, 캐리오필렌의 함량을 상이하게 변경시킨 조성을 갖는 향료이다.In accordance with the composition of Table 9, #sa, #a, # -shaped, # tea was prepared a combination flavor. Combination fragrance of #sa, #ah, #ja, #tea is the main component of nonal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate, vanillin content of the # It is a fragrance which contains the composition similar to each of B, D, D, and hemp, but changes the content of the secondary components ethyl propionate, gamma-decaractone, coumarin, and cariophylene differently.
조합항료 번호 (함량: 중량%)향료명Combination fertilizer number (content: wt%) # 사# Four # 아# Ah # 자# Characters # 차# Tea
노나날Nonal 49.849.8 49.849.8 49.849.8 49.849.8
벤즈알데하이드Benzaldehyde 20.120.1 20.120.1 20.120.1 20.120.1
2-에틸 헥사놀2-ethyl hexanol 7.57.5 7.57.5 7.57.5 7.57.5
시스-3-헥세닐아세테이트Cis-3-hexenyl acetate 6.86.8 6.86.8 6.86.8 6.86.8
바닐린vanillin 3.93.9 3.93.9 3.93.9 3.93.9
에틸 프로피오네이트Ethyl propionate 3.73.7 4.44.4 4.44.4 4.44.4
감마-데카락톤Gamma-Dekaralactone 3.03.0 1.91.9 3.03.0 3.03.0
쿠마린Coumarin 0.60.6 0.60.6 0.10.1 0.60.6
캐리오필렌Cariophyllen 0.40.4 0.40.4 0.40.4 0.10.1
3-페닐프로피오닉 애씨드3-phenylpropionic acid 3.53.5 3.53.5 3.53.5 3.53.5
디프로필렌글리콜Dipropylene glycol 0.70.7 1.11.1 0.50.5 0.30.3
총 함 량Total content 100.0100.0 100.0100.0 100.0100.0 100.0100.0
[[ 시험예Test Example 4]  4] 실시예Example 2에서 제조된 조합향료들의 관능평가 Sensory Evaluation of Combination Perfumes Prepared in 2
상기 [실시예 3]에서 조합된 #사, #아, #자, #차의 조합향료들에 대해, 무화과와의 향취 유사성 및 향취의 기호성을 상기 [시험예 1]과 동일한 방법으로 관능평가 하였다. 한편, 두 개의 조합향료에 대한 비교관능평가를 실시한 후, 5분 동안의 휴식시간을 주어, 후감각 마비현상이 없도록 하였다. 새로운 조합향료와 무화과와의 향취 유사성 및 향취 기호성에 관능평가 결과는 하기 표 10에 나타내었다.Sensory evaluation of the flavor similarity and flavor of fig. . On the other hand, after performing the comparative sensory evaluation of the two combination flavors, a 5 minute rest period was given, so that there was no post-sensory paralysis. The results of sensory evaluation on odor similarity and odor palatability of the new combination perfume and fig are shown in Table 10 below.
평가요원Evaluation Agent 질문1(유사성)Question 1 (similarity) 질문2(기호성)Question 2 (symbolity)
조합향료번호Combination flavor number 조합향료번호Combination flavor number
# 사# Four # 아# Ah # 자# Characters # 차# Tea # 사# Four # 아# Ah # 자# Characters # 차# Tea
1One 4.04.0 4.04.0 4.04.0 3.03.0 5.05.0 4.04.0 4.04.0 5.05.0
22 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 3.03.0
33 3.03.0 4.04.0 4.04.0 3.03.0 4.04.0 5.05.0 4.04.0 5.05.0
44 3.03.0 3.03.0 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 5.05.0
55 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 5.05.0 4.04.0
66 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0 5.05.0 3.03.0
77 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0
88 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0
99 3.03.0 3.03.0 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0
1010 3.03.0 4.04.0 4.04.0 3.03.0 4.04.0 5.05.0 5.05.0 5.05.0
1111 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 3.03.0 4.04.0 5.05.0
1212 3.03.0 3.03.0 3.03.0 3.03.0 3.03.0 5.05.0 5.05.0 5.05.0
1313 5.05.0 4.04.0 4.04.0 3.03.0 3.03.0 3.03.0 4.04.0 3.03.0
1414 3.03.0 4.04.0 4.04.0 3.03.0 4.04.0 5.05.0 3.03.0 5.05.0
1515 4.04.0 4.04.0 4.04.0 4.04.0 5.05.0 4.04.0 5.05.0 3.03.0
1616 4.04.0 3.03.0 3.03.0 4.04.0 5.05.0 4.04.0 5.05.0 4.04.0
1717 3.03.0 4.04.0 4.04.0 3.03.0 3.03.0 4.04.0 4.04.0 3.03.0
1818 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0 4.04.0
1919 3.03.0 3.03.0 3.03.0 4.04.0 4.04.0 4.04.0 3.03.0 4.04.0
2020 3.03.0 4.04.0 4.04.0 3.03.0 4.04.0 4.04.0 4.04.0 5.05.0
평균Average 3.553.55 3.63.6 3.753.75 3.53.5 3.953.95 4.054.05 4.24.2 4.14.1
상기 표 10에서 보는 바와 같이, 부차적인 성분인 에틸 프로피오네이트, 감마-데카락톤, 쿠마린, 캐리오필렌의 함량이 변동되더라도, 주요 성분인 노나날, 벤즈알데하이드, 2-에틸 헥사놀, 시스-3-헥세닐 아세테이트, 바닐린 및 3-페닐프로피온산의 함량이 본 발명의 범위 내인 경우, 향취 유사성 및 기호성에 큰 영향이 없이 우수하게 나타나는 것을 확인할 수 있다.As shown in Table 10, even if the content of the secondary components, ethyl propionate, gamma-decaractone, coumarin, and cariophyllene, the main components of nonanal, benzaldehyde, 2-ethyl hexanol, cis- When the content of 3-hexenyl acetate, vanillin and 3-phenylpropionic acid are within the scope of the present invention, it can be seen that they appear excellent without significant influence on taste similarity and palatability.
[[ 제조예Production Example 1] 향수 제조 1] perfume manufacturing
상기에서와 같이 무화과의 향취와 유사성을 갖는 향료 조성물(상기 표 7의 # 라)을 배합하여, 하기 표 11의 향수를 제조하였다.As described above, the perfume composition (#D in Table 7) having a similarity to the odor of the fig was blended to prepare a perfume of Table 11 below.
무화과의 향취를 재현한 향료 조성물을 함유하는 향수(함량: 중량%)Perfume containing a fragrance composition that reproduces the scent of figs (content: wt%)
무화과 향취 재현 조합향료알코올물색소자외선차단제Fig odor reproduction combination fragrance alcohol light blocking device sunscreen 15To 100적량적량적량15 To 100
본 발명에 따른 무화과의 고유 향취를 각각 재현한 향료 조성물은 향수, 화장품 등의 피부 외용 기제에 배합되어 제조될 수 있다.The fragrance composition, each of which reproduces the intrinsic odor of the fig according to the present invention, may be prepared by blending into a skin external base such as perfume and cosmetics.

Claims (7)

  1. 무화과의 향취 성분 및 3-페닐프로피온산(3-phenylpropionic acid)을 유효 성분으로 함유하는 향료 조성물.A fragrance composition comprising as an active ingredient a odor component of figs and 3-phenylpropionic acid.
  2. 제1항에 있어서, The method of claim 1,
    상기 무화과의 향취 성분은 노나날(Nonanal), 벤즈알데하이드(Benzaldehyde), 2-에틸 헥사놀(2-Ethyl hexanol), 시스-3-헥세닐 아세테이트(cis-3-Hexenyl acetate) 및 바닐린(Vanillin)을 함유하는 것을 특징으로 하는 향료 조성물.The flavor components of the fig are nonanal, benzaldehyde, 2-ethyl hexanol, cis-3-hexenyl acetate and vanillin. Perfume composition characterized in that it contains.
  3. 제2항에 있어서, The method of claim 2,
    상기 무화과의 향취 성분은 에틸 프로피오네이트(Ethyl propionate), 감마-데카락톤(γ-Decalactone), 쿠마린(Coumarin), 캐리오필렌(Caryophyllene) 및 이들의 조합으로 이루어진 군에서 선택된 1종을 더 함유하는 것을 특징으로 하는 향료 조성물.The flavor component of the fig further contains one selected from the group consisting of ethyl propionate, gamma-decalactone, coumarin, caryophyllene, and combinations thereof. Perfume composition, characterized in that.
  4. 제1항에 있어서, The method of claim 1,
    상기 향료 조성물은 조성물 총 중량에 대하여 상기 무화과의 향취 성분 68.1 ~ 98.1중량% 및 상기 3-페닐프로피온산(3-phenylpropionic acid) 1.5 ~ 4.5중량%를 함유하는 것을 특징으로 하는 향료 조성물.The fragrance composition is a fragrance composition, characterized in that it contains 68.1 to 98.1% by weight of the odor component of the fig and 1.5 to 4.5% by weight of the 3-phenylpropionic acid based on the total weight of the composition.
  5. 제2항에 있어서, The method of claim 2,
    상기 향료 조성물은 조성물 총 중량에 대하여 노나날(Nonanal) 43 ~ 55중량%, 벤즈알데하이드(Benzaldehyde) 15 ~ 24중량%, 2-에틸 헥사놀(2-Ethyl hexanol) 6.4 ~ 8.5중량%, 시스-3-헥세닐 아세테이트(cis-3-Hexenyl acetate) 6 ~ 7.7중량% 및 바닐린(Vanillin) 2.5 ~ 4중량%를 함유하는 것을 특징으로 하는 향료 조성물.The fragrance composition is 43 to 55% by weight nonanal, 15 to 24% by weight benzaldehyde, 2-6.4% by weight 2-ethyl hexanol, cis- Perfume composition comprising 6 to 7.7% by weight of 3-hexenyl acetate (cis-3-Hexenyl acetate) and 2.5 to 4% by weight of vanillin (Vanillin).
  6. 제3항에 있어서, The method of claim 3,
    상기 향료 조성물은 조성물 총 중량에 대하여 에틸 프로피오네이트(Ethyl propionate) 4.2 ~ 5.1중량%, 감마-데카락톤(γ-Decalactone) 2.4 ~ 3.5중량%, 쿠마린(Coumarin) 0.5 ~ 0.9중량% 및 캐리오필렌(Caryophyllene) 0.3 ~ 0.8중량%를 함유하는 것을 특징으로 하는 향료 조성물.The fragrance composition is 4.2 to 5.1% by weight of ethyl propionate (Ethyl propionate), 2.4 to 3.5% by weight of gamma-decalactone, 0.5 to 0.9% by weight of coumarin and Cario Perfume composition characterized in that it contains 0.3 to 0.8% by weight of caryophyllene.
  7. 제1항 내지 제6항 중 어느 한 항의 향료 조성물을 포함하는 피부 외용제.The external preparation for skin containing the fragrance composition of any one of claims 1 to 6.
PCT/KR2016/000193 2015-02-02 2016-01-08 Aromatic composition reproducing fragrance of ficus carica l. WO2016126011A1 (en)

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