Preparation method of essence combination of olfaction identification book suitable for olfaction of Chinese population

Abstract

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic / capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

Description

technical field

[0001] The invention belongs to the field of flavors and fragrances. In particular, it relates to a method for preparing an essence combination suitable for an olfactory identification book of Chinese people's sense of smell. Background technique

[0002] Olfactory recognition ability reflects whether the function of human olfactory system is intact. The olfactory system allows us to detect food and harmful components, and loss of the sense of smell can lead to a significant decrease in quality of life. Especially for practitioners in some industries, the olfactory function directly affects work efficiency and mobility. Even the decline, damage or loss of some olfactory recognition functions are some early warnings of physical health, but they are not recognized by people. However, olfactory impairment is often unknown to individuals until formal examination, which highlights the need for identification of olfactory function. Measures of olfactory thresho...