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Citrus flavor essence as well as preparation method and application thereof

A technology for essence and citrus, which is applied to the field of citrus flavor essence and its preparation, can solve the problems of inability to formulate fragrance type, limited fragrance richness, economic loss of enterprises, etc., and achieves the effects of weakening compatibility insolubility, rich fragrance layer and excellent quality.

Active Publication Date: 2021-05-07
广州芬豪香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fragrance is a complex system. According to the technical formula of the perfumer, it is composed of several or even dozens of raw materials. Influence, daily chemical flavors often encounter the problem of discoloration during production and storage. Some flavors are far from the standard sample when they are produced. Some flavors are not very different in color when they are just produced. Great changes have taken place, and some color changes only after adding to daily chemical products. Whether it is darkening or lightening, companies are unwilling to see it. Because of the discoloration of flavors, the company has caused major economic loss
[0004] In order to reduce the occurrence of discoloration of flavors, the use of flavoring materials that are prone to discoloration is reduced when designing formulas, so that some flavors cannot be prepared, and the invention of flavors is to provide a richer variety of flavors, so that the richness of flavors Therefore, in the case of ensuring the stability of the characteristic aroma of the essence, controlling the stability of the color as much as possible has always been a difficult point for enterprises to control quality, and further research is needed

Method used

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  • Citrus flavor essence as well as preparation method and application thereof
  • Citrus flavor essence as well as preparation method and application thereof
  • Citrus flavor essence as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1-3

[0061] This example provides a citrus essence, which is prepared from the quality components in Table 2, unit: g.

[0062] The modifier is one of phenylethyl alcohol, octanol, thymol, octanal, dodecanal, methylhexyl cinnamaldehyde, nonanal, synthetic camphor, benzyl acetate, ethyl saffron, eucalyptus oil or massealdehyde or multiple combinations.

[0063] The fragrance agent is methyl terpineol, geraniol nerol, capric aldehyde, citral, privet aldehyde, methyl amyl cinnamaldehyde, methyl cedryl ketone, o-tert-butylcyclohexyl acetate, p-tert-butylcyclohexyl acetate One or more of esters, basil oil, bergamot oil, celery seed oil.

[0064] The fixative is one or more of succinate, methyl dihydrojasmonate or synthetic oakmoss.

[0065] Table 2

[0066]

[0067]

preparation example 2

[0068] The preparation method of the citrus essence in the preparation example 2 is:

[0069] Step 1), mix well: Limonene, linalool, dihydromyrcenol, Glickli dioxane, hydroxycitronellal, citrus aldehyde, lilial, new jasmonal, isomethyl ionone , phylloyl acetate, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, fennel oil, vetiver oil, coriander seed oil, modifying agent, and fragrance agent and fixative according to embodiment 1-3 Add the quality of the mixture into propylene glycol, reflux for 12 minutes while stirring, and rotate at a speed of 90 rpm, and continue stirring for 25 minutes after the reflux ends to obtain the first product of citrus-flavored essence;

[0070] In step 2), the first product of the citrus-flavored essence is left to stand for 30 hours to obtain the ripened citrus-flavored essence;

[0071] Step 3), filtering the ripened citrus flavor essence to obtain the citrus flavor essence.

preparation example 1

[0072] The difference between the preparation method of the citrus essence of Preparation Example 1 and Preparation Example 1 is only: reflux while stirring for 10 minutes, rotating speed 80 rpm, and stir for 20 minutes after reflux finishes.

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Abstract

The invention relates to a daily chemical essence, and discloses a citrus-flavored essence and a preparation method and application thereof. The citrus flavor essence is prepared from limonene, linalool, dihydromyrcenol, Glycolierral, hydroxycitronellal, myrac aldehyde, lily aldehyde, 2-methyl-3-(3,4-methylenedioxyphenyl)propanal, isomethylionone, cis-3-hexenyl acetate, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, floropal , vetiver oil, coriander seed oil, a modifier, a flavor mixing agent, a fixative and a solvent. The preparation method comprises the following steps: step 1, stirring and dissolving the fragrant raw material while heating, conducting refluxing, and conducting stirring until the fragrant raw material is dissolved to obtain a primary product of the citrus-flavored essence; step 2, standing the citrus-flavor essence primary product to obtain cured citrus-flavor essence; and step 3, filtering the cured citrus-flavored essence to obtain the citrus-flavored essence. The orange-flavored essence can be used in daily chemical products, and has the advantages of stable fragrance and difficulty in color change; and in addition, the preparation method provided by the invention has the advantage that the fragrance and color of the essence are more stable.

Description

technical field [0001] The application relates to the field of daily chemical essence, more specifically, it relates to a kind of citrus flavor essence and its preparation method and application. Background technique [0002] As an indispensable role in daily chemical products, daily chemical essence is mainly used in daily necessities such as perfume, cosmetics, and toiletries. Perfuming is not only an art, but also a science. The boiling point, relative molecular weight, viscosity, molecular structure, and functional group properties of raw materials are considered in the formulation design. [0003] Fragrance is a complex system. According to the technical formula of the perfumer, it is composed of several or even dozens of raw materials. Influence, daily chemical flavors often encounter the problem of discoloration during production and storage. Some flavors are far from the standard sample when they are produced. Some flavors are not very different in color when they a...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/0015
Inventor 林承岸
Owner 广州芬豪香精有限公司
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