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Compound with cinnamon aroma and preparation method and application thereof

A compound and aroma technology, which is applied in the field of compounds with cinnamon aroma and preparation thereof, can solve the problems of easy oxidative deterioration, complex original plants, and difficulty in cinnamon, and achieves the effects of strong and lasting aroma, rich sources, and not easy to deteriorate.

Active Publication Date: 2022-07-08
DONGGUAN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the cinnamon-flavored substances come from cinnamon itself, and the original plants of cinnamon sold on the market are more complicated, and there are about ten kinds, of which the main ones are osmanthus, pure leaf osmanthus, yinxiang and Huanan osmanthus, etc. Its aroma is closely related to its variety, planting environment, time and processing method. It is difficult to ensure that different batches of cinnamon have the same aroma.
Although cinnamaldehyde and cinnamyl alcohol have a cinnamon aroma, they are easily oxidized and deteriorated in the air

Method used

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  • Compound with cinnamon aroma and preparation method and application thereof
  • Compound with cinnamon aroma and preparation method and application thereof
  • Compound with cinnamon aroma and preparation method and application thereof

Examples

Experimental program
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Effect test

specific Embodiment

[0100] The compounds with cinnamon aroma and the preparation method thereof of the present invention are exemplified below. It can be understood that the compounds with cinnamon aroma and the preparation method thereof of the present invention are not limited to the following examples.

[0101] In the description of the present invention, it should be understood that the terms "first" and "second" are only used for description purposes, and cannot be interpreted as indicating or implying relative importance or implying the number of indicated technical features. Thus, a feature defined as "first" or "second" may expressly or implicitly include one or more of that feature. In the description of the present invention, "plurality" means two or more, unless otherwise expressly and specifically defined.

[0102] The weight of the relevant components mentioned in the description of the embodiment of the present invention can not only refer to the specific content of each component, ...

Embodiment 1

[0104] The preparation process with the cinnamon aroma compound of the present embodiment is as follows:

[0105] 1) preparation of 4-methoxyacetophenone:

[0106]

[0107]Add 66.7 g (0.5 mol) of aluminum trichloride and 39.3 g (0.5 mol) of acetyl chloride to the round-bottomed flask in turn, slowly add 162.2 g (1.5 mol) of anisole dropwise, and heat under reflux for 2 hours after the dropwise addition. After the reaction, cooled to room temperature, evaporated anisole under reduced pressure, slowly poured into 200 g of warm water, extracted with dichloromethane (200 mL×3), combined the organic phases, washed with water, and dried over anhydrous sodium sulfate. After filtration, dichloromethane was evaporated under reduced pressure, dried and cooled to obtain 4-methoxyacetophenone (58.6g) as a pale yellow crystal product.

[0108] 2) Preparation of 2-(4-methoxy)-phenyl-2-butanol:

[0109]

[0110] Add 45.4g (0.3mol) of 4-methoxyacetophenone, 14.6g (0.6mol) of polished ...

Embodiment 2

[0126] The preparation process with the cinnamon aroma compound of the present embodiment is as follows:

[0127] 1) preparation of 4-methoxyacetophenone:

[0128] Add 66.7 g (0.5 mol) of aluminum trichloride and 39.3 g (0.5 mol) of acetyl chloride to the round-bottomed flask in turn, slowly add 162.2 g (1.5 mol) of anisole dropwise, and heat under reflux for 2 hours after the dropwise addition. After the reaction, cooled to room temperature, evaporated anisole under reduced pressure, slowly poured into 200 g of warm water, extracted with dichloromethane (200 mL×3), combined the organic phases, washed with water, and dried over anhydrous sodium sulfate. After filtration, dichloromethane was evaporated under reduced pressure, dried and cooled to obtain 4-methoxyacetophenone (58.6g) as a pale yellow crystal product.

[0129] 2) Preparation of 2-(4-methoxy)-phenyl-2-butanol:

[0130] Add 45.4g (0.3mol) of 4-methoxyacetophenone, 14.6g (0.6mol) of polished and shredded magnesium ...

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Abstract

The present invention relates to a compound with cinnamon aroma, a preparation method and application thereof. The compound has the following structural formula: The structural formula can be named as 2-decenoic acid-2-(4-methoxy)-phenyl-2-butyl ester. The compound provided by the invention has obvious cinnamon aroma, strong aroma, lasting aroma, good stability, and enriches the source of cinnamon aroma. When the essence is prepared in different periods, because the compound has the same cinnamon aroma, the desired aroma can be accurately grasped.

Description

technical field [0001] The invention relates to the field of spices, in particular to a compound with cinnamon aroma and a preparation method and application thereof. Background technique [0002] In the field of fragrances, perfumers often require new chemicals to give fragrances new aroma characteristics. Differences in functional groups in the chemical structure of fragrances can lead to unexpected and dramatic differences in odor, aroma profile, and molecular properties. These changes allow perfumers and others to apply new compounds to create new aromas. At present, most of the substances with cinnamon flavor and aroma come from cinnamon itself, and the original plants of cinnamon sold on the market are more complex, with about ten species, among which are mainly cassia tree, pure leaf cinnamon, Yinxiang and Huanangui, etc. Its aroma is closely related to its variety, planting environment, time and processing method. It is difficult to achieve the same aroma of cinnamo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07C69/533C07C67/08C11B9/00
CPCC07C69/533C11B9/0061
Inventor 蔡国祥钟能帮关俊健吴奇林华创冯娇
Owner DONGGUAN BOTON FLAVORS & FRAGRANCES