Aromatic composition reproducing fragrance of ficus carica l.

A composition and technology of figs, applied in the direction of essential oils/fragrances, perfume formulations, cosmetics, etc., can solve the problems of insufficient taste, limited aroma, low aroma similarity, etc., and achieve the effect of improving taste

Inactive Publication Date: 2017-11-28
AMOREPACIFIC CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when the main components of the aroma analyzed in this way are prepared into a fragrance, the similarity of the aroma is low, the taste is not sufficient, and there are limitations in reproducing the aroma of the target substance.

Method used

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  • Aromatic composition reproducing fragrance of ficus carica l.
  • Aromatic composition reproducing fragrance of ficus carica l.
  • Aromatic composition reproducing fragrance of ficus carica l.

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0036] Comparative sensory evaluation of the aroma components of the analyzed aroma components of the combination of spices and figs in Experimental Example 1

[0037] According to the analysis results, a combination spice (sample B) was prepared according to the composition structure in Table 2, and the similarity between the combination spice and the natural fig aroma was verified by sensory evaluation.

[0038] Table 2

[0039] spice name

[0040] The sensory evaluation was conducted on 20 ordinary men and women aged 20-40. In the reference example 1, sample A of the aroma components directly captured from figs was compared with the aroma components analyzed by the SPME method after artificial deployment. The aroma of the sample B of the combined fragrance was subjected to a sensory evaluation. In order to prevent olfactory paralysis, the evaluation interval of each sample was 5 minutes, and 20 ordinary men and women filled out and completed the questionnaire i...

experiment example 2

[0047] Experimental Example 2 The expert jury compared the aroma components with the aroma of figs

[0048] As shown in [Experimental Example 1] above, the similarity of the aroma directly captured by figs between the artificially formulated fragrance composition and the aroma of the components analyzed by the SPME method did not reach the expected value. Therefore, an expert jury composed of perfumers conducted a sensory evaluation of the various aroma components of figs. It was found that nonanal, benzaldehyde, diethylhexanol, 3-hexenyl cis-acetate and vanillin in the aroma components of figs were the main components to prepare the inherent aroma of figs.

Embodiment 1

[0049] Embodiment 1 prepares novel combination spices according to the content change of main component

[0050] From the above [Experiment Example 2], it was confirmed that the main components of the distinctive aroma of figs are nonanal, benzaldehyde, diethylhexanol, cis-3-hexenyl acetate, and vanillin. Therefore, the inventors of the present invention have prepared various novel combinations of spices #1 to #4 in Table 5 in order to prepare spices that can fully reproduce the aroma of figs containing the above five main components and have good palatability. Combined spices #1 to #4 maintain the ratio of the five main components to a certain extent, and the total content of the five main components is varied in the range of 68.1 to 98.1% by weight and prepared one by one. The specific composition is shown in the table 5.

[0051] table 5

[0052]

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PUM

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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

technical field [0001] The present invention relates to a fragrance composition which reproduces the inherent aroma of fig (Ficus carica L.) and has outstanding palatability. [0002] This invention claims the benefit of priority based on Korean Patent Application No. 10-2015-0016213 filed on February 2, 2015, and all the contents mentioned in the documents of this Korean Patent Application are incorporated as part of this description and incorporated in this in the manual. Background technique [0003] Figs are deciduous fruit trees belonging to the genus Fig in the Moraceae family. Figs produce oval green fruits through spring and summer, and the light red florets in the receptacle are densely packed and closely attached. Because the flowers cannot be seen from the outside, it looks like a fruit without flowers, so it is called a fig. More than 80 years ago, figs were introduced to Korea from the southern part of the Arabian Peninsula where they were originally produced...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A61K8/36A61Q13/00
CPCA61K8/36A61Q13/00C11B9/0003C11B9/0061C11B9/00C11B9/0019
Inventor 辛宣怜高承浩金星洙
Owner AMOREPACIFIC CORP
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