Fragrance composition with fermented fruit juice fragrance, flower fragrance and radix aucklandiae and application thereof

Abstract

The invention provides a spice composition with fermented fruit juice fragrance, flower fragrance and radix aucklandiae as well as a preparation method and application of the spice composition. The perfume composition is prepared from the following components: 0.15 to 0.35 wt% of ethyl isovalerate, 0.15 to 0.35 wt% of phenethyl acetate, 0.15 to 0.35 wt% of ethyl butyrate, 0.3 to 0.5 wt% of propionic acid, 0.5 to 0.7 wt% of ethyl propionate, 1.5 to 3.0 wt% of nodular pomelo methane, 3.0 to 5.0 wt% of methyl anthranilate, 5.0 to 10.0 wt% of citrus essential oil, 0.2 to 0.4 wt% of ethyl levulinate, 1.0 to 2.0 wt% of ethyl maltol, 0.15 to 0.35 wt% of linfanglilian base, 10.0 to 15.0 wt% of methyl dihydrojasmonate, 10.0 to 15.0 wt% of musk T and 0.15 to 0.35 wt% of ombrox. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The perfume composition realizes delicate construction of aroma levels and precise expression of olfactory images, can be used for daily chemical products and presents a complete aroma framework of front-adjusted fermented fruit juice aroma, middle-adjusted dried petal aroma and tail-adjusted quiet wood aroma.

Description

Technical Field

[0001] This invention belongs to the field of fragrance technology, specifically relating to a fragrance composition having the aroma of fermented fruit juice, floral fragrance and woody fragrance, its preparation method and application. Background Technology

[0002] Creating fragrance compositions with unique aroma characteristics is one of the core goals of the fragrance industry. In recent years, the market's demand for aroma has moved beyond single fragrance types, shifting towards complex aromas with rich layers, a complete evolutionary process, and the ability to evoke deep associations. For example, the mellow, slightly intoxicating, and layered "fermented" aroma, which mimics the unique characteristics of fermented foods or beverages (such as wine and fermented rice), has become a highly favored fragrance theme in high-end perfumes and personal care products due to its uniqueness and complexity.

[0003] However, achieving a high-quality "fermented fruit juice aroma" faces numerous challenges. First, this aroma is not derived from a single fragrance ingredient but requires a precise blend and synergy of multiple raw materials. Improper combination can easily result in a cloying, monotonous sugary taste or an unpleasant chemical feel, lacking the fullness, richness, and dynamic olfactory experience brought about by natural fermentation. Second, designing the mid- and base notes to construct a complete aroma narrative alongside the fermented fruit juice aroma is also a crucial aspect of fragrance formulation design. Furthermore, how to associate abstract aromas with specific cultural concepts (such as aesthetic scenes from a particular historical period) to enhance product value and differentiation is an area that has been less explored in current technology.

[0004] To address the above issues, it is necessary to develop a novel flavoring composition with the aroma of fermented fruit juice. Summary of the Invention

[0005] This application aims to provide a fragrance composition with the aroma of fermented fruit juice, flowers and wood, which can be used in daily chemical products and presents a complete aroma framework of fermented fruit juice in the top notes, dried flower petals in the middle notes and calm woody notes in the base notes, as well as cultural imagery that conforms to the theme of "a joyous banquet in the Tang Dynasty", thus achieving a delicate construction of aroma layers and a precise expression of olfactory imagery.

[0006] To achieve the above objectives, this application provides the following technical solution: A flavoring composition comprising the following components: Ethyl isovalerate: 0.15-0.35 wt%, phenethyl acetate: 0.15-0.35 wt%, ethyl butyrate: 0.15-0.35 wt%, propionic acid: 0.3-0.5 wt%, ethyl propionate: 0.5-0.7 wt%, naringenin: 1.5-3.0 wt%, methyl anthranilate: 3.0-5.0 wt%, citrus essential oil: 5.0-10.0 wt%, ethyl levulinate: 0.2-0.4 wt%, ethyl maltol: 1.0-2.0 wt%, lily of the valley essential oil: 0.15-0.35 wt%, methyl dihydrojasmonate: 10.0-15.0 wt%, musk T: 10.0-15.0 wt%, ambergris: 0.15-0.35 wt%; And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

[0007] This application also provides the following technical solutions: The aforementioned method for preparing the fragrance composition.

[0008] This application also provides the following technical solutions: The aforementioned fragrance composition is used in the preparation of daily chemical products.

[0009] The technical solution provided in this application has the following beneficial effects: (1) The fragrance composition provided in this application is able to produce a strong and full-bodied sweet fermented fruit juice aroma by using specific fruit fragrance raw materials in a predetermined ratio and synergistically combining them with sweet fragrance raw materials (ethyl acetyl propionate, ethyl maltol, etc.) and floral fragrance raw materials (Linfeli lily of the valley fragrance base, methyl dihydrojasmonate, etc.). In addition, this application uses key raw materials such as musk T to enhance the middle notes dominated by the aroma of dried petals, thereby effectively balancing the sweetness of the fruit fragrance and avoiding the appearance of a cloying sweetness or chemical feel in actual use.

[0010] (2) The fragrance composition provided in this application improves the woody texture by introducing specific animal fragrance raw materials (including musk T and ambergris), and the higher content of musk T can effectively improve the fragrance persistence. According to actual sensory evaluation, the fragrance composition provided in this application can still be perceived as a faint woody residue 12 hours after application, which can improve the fragrance retention time of daily chemical products.

[0011] (3) The preparation method provided in this application is adapted to the fragrance formulation. It adopts a specific segmented stirring and settling process, which can promote the mutual integration and synergistic effect between the components, thereby improving the overall aroma quality and avoiding the problem of aroma instability or imbalance caused by simple mixing.

[0012] (4) The fragrance composition provided in this application successfully constructs a complete fragrance framework from the top notes of fermented fruit juice to the middle notes of dried petals and then to the base notes of calm and lasting woody fragrance, which can present users with a cultural image similar to "a lavish banquet in the Tang Dynasty", and enhance the differentiation and sensory recognition of related products. Invention Details 1. Terminology Explanation Numerical ranges can be represented by a hyphen "-" or a tilde "~", and their endpoints are included by default. The numerical types within the range include, but are not limited to, integers, non-integers, percentages, and fractions.

[0013] The terms “including,” “containing,” and similar expressions have a non-restrictive meaning.

[0014] The term "combination" of an enumeration item means any two or more of the enumeration items used together, unless the context explicitly excludes it or the combination is technically impossible.

[0015] A “composition” refers to a substance consisting of two or more components.

[0016] The content of components is given by default as a weight percentage (wt%).

[0017] "Balance" refers to the amount used to bring the composition up to 100 wt%.

[0018] In a fragrance composition, a "dispersant" refers to a substance used to promote the uniform dispersion of the components and maintain the homogeneity of the system. The dispersant exerts these effects by dissolving, diluting, or carrying other components. Exemplary dispersants include, but are not limited to: alcohols (e.g., benzyl alcohol, ethanol, dipropylene glycol, propylene glycol), esters (e.g., triethyl citrate, diethyl phthalate), other conventional fragrance dispersants, and mixtures thereof. It should be noted that some substances (such as benzyl alcohol and triethyl citrate) function as both dispersants and auxiliary fragrances; their classification depends primarily on this application and secondarily on the common understanding of their primary role in the fragrance composition by those skilled in the art.

[0019] "Auxiliary fragrance" refers to fragrance components other than those specifically defined, which provide or modify the aroma characteristics of the composition. Exemplary auxiliary fragrances include, but are not limited to: alcohol fragrances, ester fragrances, ketone fragrances, terpene fragrances, natural essential oils, other conventional auxiliary fragrances, and mixtures thereof. The classification of fragrance components based on odor in this application should not be construed as meaning that the component possesses only the single odor characteristic indicated by that classification. In reality, each fragrance component may have one or more odor expressions, and the odor contribution of different components in the composition may vary due to factors such as their concentration, interactions with other components, and volatility characteristics.

[0020] "Stabilizer" refers to an additive used to improve the chemical or physical stability of a composition, including but not limited to antioxidants (such as BHT, BHA, tocopherol), UV stabilizers, or metal ion chelators.

[0021] "Citrus essential oils" refer to volatile aromatic oils extracted from plants of the Rutaceae family, including but not limited to essential oils obtained by distillation, pressing or extraction from the peel, leaves, flowers or whole plant of plants of the Rutaceae genera such as Citrus, Citrus, and Citrus.

[0022] "Aroma characteristics" refer to the overall odor expression of the volatile components in a fragrance composition when perceived by the sense of smell after application, and this expression changes over time. The aroma characteristics of a composition are generally determined by the types, relative amounts, volatility properties, and interactions of its different components. Aroma characteristics typically include the following three basic components: i) Aroma type refers to the main aroma category identified in the overall aroma structure. Basic aromas such as fruit, floral, and woody aromas can be further subdivided into more specific categories such as lychee aroma and peony aroma.

[0023] ii) Aroma quality refers to the evaluation of the characteristic attributes or detailed features of an aroma type, used to describe subtle differences and sensory characteristics of the aroma, rather than simply the presence of an aroma. Common quality descriptions include, but are not limited to: fermented character, which refers to the sensory characteristics of the aroma that resemble fermented substances, fruit juice fermentation, or fermented beverages, and is expressed in sensory evaluation as a fusion of aromas similar to fruit wine, yeast, or mature fermented fruit juice; sweetness, which refers to the olfactory associations related to sweetness in the aroma, and is associated with specific fruit or floral compounds; fullness, which refers to the fullness of the aroma in terms of layers, and can reflect the degree to which the interaction between different components makes the aroma approach fullness; and dryness, which refers to the slightly dry, stale, or aged texture of the aroma.

[0024] iii) Aroma intensity refers to the degree of prominence or presence of an aroma type or its detailed qualities as perceived by the sense of smell. It is usually expressed by intensity rating (e.g., weak, medium, strong) or numerical score. The determination of the type, quality and intensity of aroma characteristics is usually based on the identification and description of aroma samples by professional perfumers or trained sensory evaluation teams. In some cases, it can also be supported by standard comparison samples or testing instruments.

[0025] "Top note", "top fragrance", and "top note" can be used interchangeably. "Middle note", "middle fragrance", and "body fragrance" can be used interchangeably. "Base note", "base note", "base fragrance", and "base note" can be used interchangeably.

[0026] The use of ordinal terms such as "first" or "second" to define a claim element does not necessarily indicate any priority, order, or hierarchy of that claim element relative to another claim element, nor does it indicate the chronological order of the method steps. These terms are merely used as markers to distinguish different claim elements with the same name (which would be indistinguishable without the ordinal term). Similarly, the use of marks such as a), b), i), or ii) in the claims does not necessarily indicate any priority, order, or sequence of implementation among the steps. Likewise, the use of these terms in the specification does not necessarily imply any necessary priority or order.

[0027] "Stirring evenly" means using mechanical stirring to make the mixture visually uniform and without stratification.

[0028] "Relative density (25°C / 25°C)" refers to the ratio of the mass of the sample at 25°C to the mass of an equal volume of water at 25°C.

[0029] 2. Implementation Plan One embodiment of this application is as follows: A flavoring composition comprising the following components: Ethyl isovalerate: 0.15-0.35 wt%, phenethyl acetate: 0.15-0.35 wt%, ethyl butyrate: 0.15-0.35 wt%, propionic acid: 0.3-0.5 wt%, ethyl propionate: 0.5-0.7 wt%, naringenin: 1.5-3.0 wt%, methyl anthranilate: 3.0-5.0 wt%, citrus essential oil: 5.0-10.0 wt%, ethyl levulinate: 0.2-0.4 wt%, ethyl maltol: 1.0-2.0 wt%, lily of the valley essential oil: 0.15-0.35 wt%, methyl dihydrojasmonate: 10.0-15.0 wt%, musk T: 10.0-15.0 wt%, ambergris: 0.15-0.35 wt%; And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

[0030] In some specific implementations, the citrus essential oils are selected from any one of sweet orange essential oil, bitter orange essential oil, lemon essential oil, lime essential oil, grapefruit essential oil, bergamot essential oil, citrus essential oil, mandarin orange essential oil, Clementine essential oil, grapefruit essential oil, bergamot essential oil, and combinations thereof.

[0031] In some specific embodiments, the auxiliary flavoring is any one or more of the following groups: Group A and / or Group B and / or Group C and / or Group D and / or Group E. Group A: Auxiliary fragrances providing fruity notes; Group B: Auxiliary fragrances providing floral notes; Group C: Auxiliary fragrances providing grassy and / or spicy notes; Group D: Auxiliary fragrances providing sweet notes; Group E: Auxiliary fragrances providing woody and / or amber and / or animalic notes.

[0032] In some specific implementation schemes, the auxiliary flavorings of Group A are as follows: gamma-undecyl lactone, gamma-decyl lactone, 2,2,5-trimethyl-5-pentylcyclopentanone, terpineol acetate, methyldecenol, dimethyl benzyl orthoester acetate, triethyl citrate, methyl heptenone, trimethyl succinate, citrus essential oil, p-tert-butylcyclohexyl acetate, strawberry aldehyde, allyl hexanoate, β-decyl lactone, senna ester, citral, bergamot oil, grapefruit oil, pearberry oil, orange oil, and naringone.

[0033] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances of group A: undecyl lactone, decyl lactone, 2,2,5-trimethyl-5-pentylcyclopentanone, and terpineol acetate.

[0034] In some specific implementation schemes, the auxiliary fragrances of group B are as follows: geraniol acetate, linalool acetate, linalool, jasmine furan, isomethyl ionone, leucinol, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, ethyl linalool, anisylacetone, nerolidol, farnesol, α-pentylcinnamaldehyde, dimethylbenzyl alcohol, 9-decen-1-ol, dihydrofarnesol, farnesol, lily of the valley aldehyde, rose ketone, jasmine ketone, ionone, isopropoxyethyl salicylate, jasmine lactone, terpineol, geranium oil, lavender oil, rose oil, and ylang-ylang oil.

[0035] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances in group B: geraniol acetate, linalyl acetate, and linalool.

[0036] In some specific implementation schemes, the auxiliary flavorings of group C are as follows: butyl davidone, caryophyllene, privet aldehyde, styrax acetate, leaf alcohol, pink pepper essential oil, peppermint oil, trans-2-hexenal, cis-3-hexenol, hexen-1-ol, cis-3-hexenyl acetate, cis-3-hexenyl butyrate, cis-3-hexenyl formate, cis-3-hexenyl salicylate, cis-3-hexenol methyl carbonate, methyl nonenoate, carvacrol, sage natural oil, natural basil oil, and natural cedar leaf oil.

[0037] In some specific embodiments, the fragrance composition contains the following group C auxiliary fragrances: butyl daumatone, caryophyllene, privet aldehyde, styrax acetate, leaf alcohol, pink pepper essential oil, and peppermint oil.

[0038] In some specific implementation schemes, the auxiliary flavorings of group D are as follows: methyl maltol, vanillin, ethyl vanillin, coumarin, maltol, vanillyl isobutyrate, cinnamic acid ester, and jasmine aldehyde.

[0039] In some specific embodiments, the flavoring composition contains the following group D auxiliary flavoring: methyl maltol.

[0040] In some specific implementation schemes, the auxiliary fragrances of Group E are as follows: Super Ambroxan, Ambroxanone, o-tert-butylcyclohexyl acetate, Siberian cedarwood essential oil, cyclopentadecanol, muscone, succinate, celestial musk, galena musk extract, imperial ambroxan, ambroxan, asterolone, indole, civetone, musk C14, myrrh essential oil, senna, methyl rosinate, kama wood, Javanese sandalwood, cedarwood essential oil, methyl cedarwood ketone, sandalwood 210, patchouli oil, Indian sandalwood oil, ambergris, frankincense essential oil, extra cedarwood distillate, synthetic oakmoss, guaiac oil, Haitian vetiver oil, amber core, ethoxymethoxycycloundecane, ultimate ambroxan, cedarwood methyl ether, pine phenol, cedrol, octane, terpineol, bornyl acetate, santalinol, octaoxynaphthalene formate, ebony alcohol.

[0041] In some specific embodiments, the fragrance composition contains the following group E auxiliary fragrances: super ambroxol, ambroxolone, o-tert-butylcyclohexyl acetate, Siberian cedarwood oil, and cyclopentadecanol.

[0042] In some specific embodiments, the flavoring composition contains 1-5 wt% of group A auxiliary flavoring, and / or 1-5 wt% of group B auxiliary flavoring, and / or 1-5 wt% of group C auxiliary flavoring, and / or 0.1-1 wt% of group D auxiliary flavoring, and / or 1-5 wt% of group E auxiliary flavoring.

[0043] In some specific embodiments, the auxiliary flavorings in the flavoring composition are as follows: C-Undecyl lactone: 0.1-0.2 wt%, C-Dedecyl lactone: 0.3-0.5 wt%, 2,2,5-Trimethyl-5-pentylcyclopentanone: 0.3-0.5 wt%, Terpineyl acetate: 0.5-0.7 wt%, Geraniol acetate: 0.3-0.5 wt%, Linalool: 0.5-0.7 wt%, B-D damascone: 0.1-0.2 wt%, Caryophyllene: 0.15-0.35 wt%, Ligustrum lucidum aldehyde: 0.3-0.5 wt%, Styraxyl acetate: 0.5-1.0 wt%, Leaf alcohol: 0.5-1.0 wt%, Pink peppermint oil: 0.1-0.3 wt%, Peppermint oil: 0.1-0.5 wt%, Methyl maltol: 0.3-0.5 wt%. wt%, super ambroxol: 0.2-0.4 wt%, ambroxolone: ​​0.15-0.35 wt%, o-tert-butylcyclohexyl acetate: 0.2-0.4 wt%, Siberian cedarwood essential oil: 0.1-0.5 wt%, cyclopentadecanolone: ​​1.0-2.0 wt%.

[0044] In some specific embodiments, the content of auxiliary flavorings in the flavoring composition is 5-15 wt%.

[0045] In some specific embodiments, the dispersant is an alcohol solvent and / or an ester solvent.

[0046] In some specific embodiments, the dispersant is any one of dipropylene glycol, isopropyl myristate, propylene glycol, and combinations thereof.

[0047] In some specific implementations, the content of the dispersant is 40-60 wt%.

[0048] In some specific embodiments, the dispersants in the flavor composition are as follows: isopropyl myristate: 10.0-15.0 wt%, propylene glycol: 10.0-15.0 wt%, dipropylene glycol: 20.0-40.0 wt%.

[0049] In some specific implementations, the stabilizer is an antioxidant.

[0050] In some specific implementations, the stabilizer is 2,6-di-tert-butyl-p-cresol.

[0051] In some specific implementations, the stabilizer content is 0-0.1 wt%.

[0052] One embodiment of this application is as follows: A method for preparing any of the aforementioned fragrance compositions.

[0053] In some specific implementations, the preparation method includes the following steps: a) Mix the first portion of the fragrance with the first dispersant, optionally adding a stabilizer; stir until homogeneous and allow to stand for the first time to obtain the first mixture; b) Mix the second portion of the fragrance with the second dispersant, optionally adding a stabilizer; after stirring evenly, allow to stand to obtain the second mixture; c) Mix the third part of the fragrance with the third dispersant, and optionally add a stabilizer; after stirring evenly, let it stand to obtain the third mixture; d) Combine the first mixture, the second mixture, and the third mixture, optionally adding a stabilizer; stir until homogeneous and allow to stand for aging to obtain the flavor composition; Among them, the first settling time is longer than the second settling time, and the second settling time is longer than the third settling time; The first part of the fragrance, the second part of the fragrance, and the third part of the fragrance each independently consist of one or more components selected from ethyl isovalerate, phenylethyl acetate, ethyl butyrate, propionic acid, ethyl propionate, cypermethrin, methyl anthranilate, citrus essential oil, ethyl acetopropionate, ethyl maltol, linfelily of the valley fragrance base, methyl dihydrojasmone, musk T, ambergris, and auxiliary fragrances.

[0054] In some specific implementations, the first dispersant, the second dispersant, and the third dispersant are each independently one of dipropylene glycol, isopropyl myristate, and propylene glycol.

[0055] In some specific implementations, the first dispersant is dipropylene glycol.

[0056] In some specific implementations, the second dispersant is isopropyl myristate.

[0057] In some specific implementations, the third dispersant is propylene glycol.

[0058] In some specific implementations, the first settling time is 40-60 minutes.

[0059] In some specific implementations, the second settling time is 20-39 minutes.

[0060] In some specific implementations, the third settling time is 5-19 minutes.

[0061] In some specific implementations, the aging time is 24-48 hours.

[0062] In some specific implementations, the first part of the fragrance contains phenethyl acetate, linfeli lily of the valley base, cypermethrin, and methyl dihydrojasmonic acid, and optionally also contains one or more auxiliary fragrances.

[0063] In some specific implementations, the auxiliary fragrances in the first part of the fragrance are as follows: o-tert-butylcyclohexyl acetate, undecyl acetate, butyl daemonone, ambroxol, decyl acetate, 2,2,5-trimethyl-5-pentylcyclopentanone, geraniol acetate, linalool acetate, terpineol acetate, linalool, styrax ester acetate, and caryophyllene.

[0064] In some specific implementations, the second part of the fragrance contains ambergris, musk, citrus essential oils, and optionally one or more auxiliary fragrances.

[0065] In some specific implementations, the auxiliary flavorings in the second part of the flavoring are as follows: cyclopentadecanolactone, super ambroxol, pink pepper oil, Siberian cedarwood oil, and peppermint oil.

[0066] In some specific embodiments, the third flavoring component contains ethyl butyrate, ethyl levulinate, ethyl isovalerate, propionic acid, ethyl propionate, ethyl maltol, and methyl anthranilate, and optionally also contains one or more auxiliary flavorings.

[0067] In some specific implementations, the auxiliary fragrances in the third part of the fragrance are as follows: leaf alcohol, methyl maltol, and privet aldehyde.

[0068] One embodiment of this application is as follows: Application of any of the aforementioned fragrance compositions in the preparation of daily chemical products.

[0069] In some specific implementation schemes, the daily chemical products are perfume products, personal care products, home care products, or cosmetics.

[0070] In some specific implementations, the perfume product is perfume, eau de toilette, cologne, or aftershave.

[0071] In some specific implementations, the personal care products are shampoos, conditioners, shower gels, hand sanitizers, soaps, body lotions, skin creams, shaving creams, deodorants, or antiperspirants.

[0072] In some specific implementations, the home care product is, for example, laundry detergent, fabric softener, laundry freshener, dish soap, hard surface cleaner, air freshener, aromatherapy, or candle.

[0073] In some specific implementation schemes, the cosmetics are facial cosmetics, eye cosmetics, lip cosmetics, skin care cosmetics, or nail products. 3. Detailed Implementation The raw materials used in this application can be purchased or synthesized in-house. The following specific embodiments are used to further describe the implementation of the present invention and do not limit the scope of the invention.

[0074] Example 1 This embodiment provides specific steps for preparing the flavor compositions of Examples 2-4 and Comparative Examples 1-2: Under room temperature and light-protected conditions, the following first-part raw materials were weighed according to the formula: phenethyl acetate, Nympheal™ (purchased from Givaudan), turpentine, methyl dihydrojasmonate, o-tert-butylcyclohexyl acetate, undecyl acetate, butyl daphnetin, ambroxol, decyl acetate, 2,2,5-trimethyl-5-pentylcyclopentanone, geraniol acetate, linalool acetate, terpineol acetate, linalool, styrax acetate, and caryophyllene. The above raw materials and dipropylene glycol (as the first dispersant) were added to a stirring vessel and stirred at 400 rpm for approximately 45 minutes until the system was a homogeneous, transparent liquid. After standing for 50 minutes, the mixture was filtered through a precision filter (0.45 μm) to obtain the first mixture.

[0075] Referring to the aforementioned method, ambergris (purchased from IFF International Fragrance and Flavor), musk T, citrus essential oils, cyclopentadecanolactone, super ambergris ether, pink peppermint oil, Siberian cedarwood oil, and peppermint oil were used as the second part of the fragrance, and isopropyl myristate was used as the second dispersant. The standing time was 30 minutes, and all other conditions remained unchanged to obtain the second mixture.

[0076] Referring to the aforementioned method, ethyl butyrate, ethyl levulinate, ethyl isovalerate, propionic acid, ethyl propionate, ethyl maltol, methyl anthranilate, leaf alcohol, methyl maltol, and privet aldehyde were used as the third fragrance component, and propylene glycol was used as the third dispersant. The standing time was 10 minutes, and the other conditions remained unchanged to obtain the third mixture.

[0077] The first, second, and third mixtures were combined at room temperature and in the dark, stirred at 200 rpm for approximately 15 minutes, and then filtered through a precision filter (0.45 μm). The filtered clarified liquid underwent online quality sampling inspection, including visual inspection (pale yellow to yellow), clarity confirmation (no turbidity, suspended matter, layering, or sediment), relative density (25°C / 25°C, 0.9960-1.0160), and refractive index (20°C, 1.4660-1.4860). The qualified clarified liquid was immediately sealed and filled. The sealed product was then aged for 24 hours in an environment not exceeding 30°C and in the dark to obtain the flavor composition.

[0078] Example 2 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Ethyl isovalerate: 0.15 wt%, phenethyl acetate: 0.15 wt%, ethyl butyrate: 0.15 wt%, propionic acid: 0.3 wt%, ethyl propionate: 0.5 wt%, turpentine methane: 1.5 wt%, methyl anthranilate: 3.0 wt%, citrus essential oil: 5.0 wt% (sweet orange essential oil), ethyl levulinate: 0.2 wt%, ethyl maltol: 1.0 wt%, lily of the valley essential oil: 0.15 wt%, methyl dihydrojasmonate: 10.0 wt%, musk T: 10.0 wt%, ambergris: 0.15 wt%, gamma-undecyl lactone: 0.2 wt%, gamma-decyl lactone: 0.5 wt%, 2,2,5-trimethyl-5-pentylcyclopentanone: 0.5 wt%, terpineol acetate: 0.6 wt%, geraniol acetate: 0.4 wt%. wt%, Linaloyl acetate: 0.4 wt%, Linalool: 0.6 wt%, butyl damascone: 0.2 wt%, Caryophyllene: 0.25 wt%, Ligustrum aldehyde: 0.4 wt%, Styrax acetate: 1.0 wt%, Leaf alcohol: 1.0 wt%, Pink peppermint oil: 0.2 wt%, Peppermint oil: 0.3 wt%, Methyl maltol: 0.5 wt%, Super ambroxol: 0.3 wt%, Ambroxol: 0.3 wt%, o-tert-butylcyclohexyl acetate: 0.3 wt%, Siberian cedarwood oil: 0.3 wt%, Cyclopentadecanol: 1.5 wt%, Isopropyl myristate: 10.0 wt%, Propylene glycol: 15.0 wt%, Dipropylene glycol: 33.0 wt%.

[0079] Example 3 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Ethyl isovalerate: 0.35 wt%, phenethyl acetate: 0.35 wt%, ethyl butyrate: 0.35 wt%, propionic acid: 0.5 wt%, ethyl propionate: 0.7 wt%, naringenin: 3.0 wt%, methyl anthranilate: 5.0 wt%, citrus essential oil: 10.0 wt% (sweet orange essential oil), ethyl levulinate: 0.4 wt%, ethyl maltol: 2.0 wt%, lily of the valley essential oil: 0.35 wt%, methyl dihydrojasmonate: 15.0 wt%, musk T: 15.0 wt%, ambergris: 0.35 wt%, gamma-undecyl lactone: 0.1 wt%, gamma-decyl lactone: 0.3 wt%, 2,2,5-trimethyl-5-pentylcyclopentanone: 0.3 wt%, terpineol acetate: 0.5 wt%, geraniol acetate: 0.3 wt%. wt%, Linaloyl acetate: 0.3 wt%, Linalool: 0.5 wt%, butyl damascone: 0.1 wt%, Caryophyllene: 0.15 wt%, Ligustrum aldehyde: 0.3 wt%, Styrax acetate: 0.5 wt%, Leaf alcohol: 0.6 wt%, Pink peppermint oil: 0.1 wt%, Peppermint oil: 0.2 wt%, Methyl maltol: 0.4 wt%, Super ambroxol: 0.2 wt%, Ambroxol: 0.2 wt%, o-tert-butylcyclohexyl acetate: 0.2 wt%, Siberian cedarwood oil: 0.2 wt%, Cyclopentadecanol: 1.2 wt%, Isopropyl myristate: 10.0 wt%, Propylene glycol: 10.0 wt%, Dipropylene glycol: 20.0 wt%.

[0080] Example 4 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Citrus essential oils: 10.0 wt% (containing 5.0 wt% sweet orange essential oil and 5.0 wt% grapefruit essential oil), and the remaining components and their contents are the same as in Example 3.

[0081] Comparative Example 1 The fragrance composition was obtained using the preparation method described in Example 1.

[0082] This comparative formulation uses ethyl isovalerate: 0.45 wt% and methyl anthranilate: 5.3 wt%, but does not use ethyl acetate, ethyl butyrate, propionic acid, ethyl propionate, or methyl thiocyanate. The remaining components and their contents are the same as in Example 2.

[0083] Comparative Example 2 The fragrance composition was obtained using the preparation method described in Example 1.

[0084] The comparative formulation uses musk T: 5.0 wt%, dipropylene glycol: 38.0 wt%, and the remaining components and their contents are the same as in Example 2.

[0085] Comparative Example 3 The fragrance composition was prepared using the formulation of Example 2 according to the following method.

[0086] Weigh each raw material component according to the formula. Under room temperature and light-protected conditions, add the weighed components sequentially to the mixing container. After addition, stir the mixture at 400 rpm for 45 minutes until the system becomes a homogeneous, transparent liquid. Filter the uniformly mixed material through a precision filter (0.45 μm). Perform online quality sampling inspection on the filtered clear liquid (standards are the same as in Example 1). For the clear liquid that passes the inspection, immediately seal and fill it. Place the sealed product in an environment with a temperature not exceeding 30°C and protected from light for 24 hours to allow it to age. After aging, the flavor composition of this comparative example is obtained.

[0087] Example 5 This embodiment evaluates the aroma characteristics of the fragrance composition through sensory evaluation tests.

[0088] A sensory evaluation panel of six experienced perfumers, comprising three women and three men, participated in the test. All members possessed years of experience in perfume olfactory evaluation and underwent standardized training to ensure consistent scoring. The fragrance compositions prepared in Examples 2–4 and Comparative Examples 1–3 were randomly numbered and used in a double-blind sensory test. Each sample was applied at a dose of 100 μL onto a glass slide and placed on a preheated plate at 32°C to simulate the volatilization environment and thermal conditions experienced upon application to human skin.

[0089] Perfume tasters evaluated all samples at designated time points in a randomized order, assessing fruity (fermented, sweet, full-bodied), floral (dry), and woody (overall) notes, using a scale of 0–5 (0-nothing; 1-very weak; 2-weak; 3-moderate; 4-strong; 5-very strong). All evaluations were conducted without interference from conversation, and the results were compiled and averaged by a recorder.

[0090] The experimental results are shown in Table 1. The fragrance compositions prepared in Examples 2, 3, and 4 all exhibited a significant, full-bodied, sweet fermented fruit juice aroma in the initial stage (0.5 h) after application. In particular, the fragrance composition of Example 4 used two citrus essential oils (sweet orange essential oil and grapefruit essential oil), achieving a more layered fruity aroma. After 2 h (middle notes), the fruity aroma weakened significantly as the highly volatile fruity components decayed, and the overall aroma was dominated by dried petal scents. After 6 h (base notes), the dominant aroma was woody. The fragrance composition of the present invention has a stable and long-lasting woody base note, and a faint residue can still be perceived 12 h after application.

[0091] In contrast, the fragrance composition of Comparative Example 1 simplified the types of core fruity ingredients, lacking a fermented feel in the top notes and significantly reducing the fullness. This indicates that the specific combination of fruity ingredients in the core components of this invention (ethyl isovalerate, phenylethyl acetate, ethyl butyrate, propionic acid, ethyl propionate, turmeric methane, methyl anthranilate, and citrus essential oils) is one of the keys to achieving a fermented fruit juice aroma. Comparative Example 2 significantly reduced the amount of musk T, resulting in a significant reduction in the dryness of the floral middle notes and failing to effectively balance the sweetness of the fruity aroma. This could potentially create a cloying or chemical olfactory impression in practical applications. Furthermore, the reduction in the amount of musk T also weakened the woody intensity and shortened the overall longevity, with no perceptible aroma residue after 12 hours of application. Compared with the batch mixing and merging preparation method provided in this application, Comparative Example 3 adopted a method of mixing all raw materials in one pot. The resulting flavor composition failed to achieve a high fruity aroma quality, especially in terms of the reduction of fermentation and fullness. This shows that the preparation method of the present invention is compatible with the formula and can effectively promote the mutual integration and synergistic effect between components.

[0092] Table 1. Sensory evaluation results of the flavoring compositions

Claims

1. A fragrance composition, characterized in that, It contains the following components: Ethyl isovalerate: 0.15-0.35 wt%, phenethyl acetate: 0.15-0.35 wt%, ethyl butyrate: 0.15-0.35 wt%, propionic acid: 0.3-0.5 wt%, ethyl propionate: 0.5-0.7 wt%, terpinen: 1.5-3.0 wt%, methyl anthranilate: 3.0-5.0 wt%, citrus essential oil: 5.0-10.0 wt%, ethyl levulinate: 0.2-0.4 wt%, ethyl maltol: 1.0-2.0 wt%, lily of the valley essential oil: 0.15-0.35 wt%, methyl dihydrojasmonate: 10.0-15.0 wt%, musk T: 10.0-15.0 wt%, ambergris: 0.15-0.35 wt%; And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

2. The fragrance composition according to claim 1, characterized in that, The citrus essential oils are selected from any one of the following: sweet orange essential oil, bitter orange essential oil, lemon essential oil, lime essential oil, grapefruit essential oil, bergamot essential oil, mandarin orange essential oil, tangerine essential oil, Clement's mandarin orange essential oil, grapefruit essential oil, bergamot essential oil, and combinations thereof.

3. The fragrance composition according to claim 1, characterized in that, The auxiliary flavoring is any one or more of the following groups: Group A and / or Group B and / or Group C and / or Group D and / or Group E: Group A: Auxiliary flavorings that provide fruity aromas; Preferably, the auxiliary fragrances in group A are as follows: undecyl acetate, decyl acetate, 2,2,5-trimethyl-5-pentylcyclopentanone, terpineol acetate, methyldecenol, dimethyl benzyl acetate, triethyl citrate, methyl heptenone, trimethyl succinate, citrus essential oil, p-tert-butylcyclohexyl acetate, strawberry aldehyde, allyl hexanoate, β-decyl acetate, stellaria acetoyl ester, citral, bergamot oil, grapefruit oil, pearberry oil, orange oil, and naringone. Preferably, the fragrance composition contains the following auxiliary fragrances of group A: undecyl lactone, decyl lactone, 2,2,5-trimethyl-5-pentylcyclopentanone, and terpineol acetate. Group B: Auxiliary fragrances that provide floral notes; Preferably, the auxiliary fragrances in group B are as follows: geraniol acetate, linalool acetate, linalool, jasmine furan, isomethyl ionone, leucinol, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, ethyl linalool, anisylacetone, nerolidol, farnesol, α-pentylcinnamaldehyde, dimethylbenzyl alcohol, 9-decen-1-ol, dihydrofarnesol, farnesol, lily of the valley alcohol, rose ketone, jasmine ketone, ionone, isopropoxyethyl salicylate, jasmine lactone, terpineol, geranium oil, lavender oil, rose oil, and ylang-ylang oil. Preferably, the fragrance composition contains the following auxiliary fragrances in group B: geraniol acetate, linalyl acetate, and linalool. Group C: Auxiliary flavorings that provide grassy and / or spicy notes; Preferably, the auxiliary flavorings of group C are as follows: butyl daumatone, caryophyllene, privet aldehyde, styrax acetate, leaf alcohol, pink pepper essential oil, peppermint oil, trans-2-hexenal, cis-3-hexenol, hexen-1-ol, cis-3-hexenyl acetate, cis-3-hexenyl butyrate, cis-3-hexenyl formate, cis-3-hexenyl salicylate, cis-3-hexenol methyl carbonate, methyl nonenoate, carvacrol, sage natural oil, natural basil oil, and natural cedar leaf oil; Preferably, the fragrance composition contains the following auxiliary fragrances in group C: butyl daumatone, caryophyllene, privet aldehyde, styrax acetate, leaf alcohol, pink peppermint oil, and peppermint oil; Group D: Auxiliary spices that provide a sweet aroma; Preferably, the auxiliary fragrances of group D are as follows: methyl maltol, vanillin, ethyl vanillin, coumarin, maltol, vanillyl isobutyrate, cinnamic acid ester, and hesperidin; Preferably, the flavoring composition contains the following group D auxiliary flavoring: methyl maltol; Group E: Auxiliary fragrances providing woody and / or ambery and / or animalic notes; Preferably, the auxiliary fragrances in group E are as follows: super ambergris, ambergris ketone, o-tert-butylcyclohexyl acetate, Siberian cedarwood essential oil, cyclopentadecanol, muscone, succinate, musk, galena musk extract, imperial ambergris, ambergris ketone, asterolone, indole, civetone, musk C14, myrrh essential oil, senna, methyl rosinate, kama wood, Javanese sandalwood, cedarwood essential oil, methyl cedarwood ketone, sandalwood 210, patchouli oil, Indian sandalwood oil, ambergris, frankincense essential oil, extra cedarwood distillate, synthetic oakmoss, guaiac oil, Haitian vetiver oil, amber core, ethoxymethoxycycloundecane, ultimate ambergris, cedarwood methyl ether, pine phenol, cedrol, octane, terpineol, bornyl acetate, santalinol, octaoxynaphthalene formate, ebony alcohol; Preferably, the fragrance composition contains the following auxiliary fragrances in group E: super ambroxol, ambroxolone, o-tert-butylcyclohexyl acetate, Siberian cedarwood oil, and cyclopentadecanol.

4. The fragrance composition according to claim 1, characterized in that, The fragrance composition contains 1-5 wt% of group A auxiliary fragrance, and / or 1-5 wt% of group B auxiliary fragrance, and / or 1-5 wt% of group C auxiliary fragrance, and / or 0.1-1 wt% of group D auxiliary fragrance, and / or 1-5 wt% of group E auxiliary fragrance; Preferably, the auxiliary flavorings in the flavoring composition are as follows: C-Undecyl lactone: 0.1-0.2 wt%, C-Dedecyl lactone: 0.3-0.5 wt%, 2,2,5-Trimethyl-5-pentylcyclopentanone: 0.3-0.5 wt%, Terpineyl acetate: 0.5-0.7 wt%, Geraniol acetate: 0.3-0.5 wt%, Linalool: 0.5-0.7 wt%, B-D damascone: 0.1-0.2 wt%, Caryophyllene: 0.15-0.35 wt%, Ligustrum lucidum aldehyde: 0.3-0.5 wt%, Styraxyl acetate: 0.5-1.0 wt%, Leaf alcohol: 0.5-1.0 wt%, Pink peppermint oil: 0.1-0.3 wt%, Peppermint oil: 0.1-0.5 wt%, Methyl maltol: 0.3-0.5 wt%. wt%, super ambroxol: 0.2-0.4 wt%, ambroxolone: ​​0.15-0.35 wt%, o-tert-butylcyclohexyl acetate: 0.2-0.4 wt%, Siberian cedarwood essential oil: 0.1-0.5 wt%, cyclopentadecanolone: ​​1.0-2.0 wt%.

5. The fragrance composition according to claim 1, characterized in that, The content of auxiliary flavorings in the flavoring composition is 5-15 wt%.

6. The fragrance composition according to claim 1, characterized in that, The dispersant is an alcohol solvent and / or an ester solvent, preferably any one of dipropylene glycol, isopropyl myristate, propylene glycol and combinations thereof; Preferably, the dispersant in the flavoring composition is as follows: isopropyl myristate: 10.0-15.0 wt%, propylene glycol: 10.0-15.0 wt%, dipropylene glycol: 20.0-40.0 wt%.

7. The fragrance composition according to claim 1, characterized in that, The content of the dispersant is 40-60 wt%.

8. The method for preparing the fragrance composition according to claim 1, characterized in that, Includes the following steps: a) Mix the first portion of the fragrance with the first dispersant, optionally adding a stabilizer; stir until homogeneous and allow to stand for the first time to obtain the first mixture; b) Mix the second portion of the fragrance with the second dispersant, optionally adding a stabilizer; after stirring evenly, allow to stand to obtain the second mixture; c) Mix the third part of the fragrance with the third dispersant, and optionally add a stabilizer; after stirring evenly, let it stand to obtain the third mixture; d) Combine the first mixture, the second mixture, and the third mixture, optionally adding a stabilizer; stir until homogeneous and allow to stand for aging to obtain the flavor composition; Among them, the first settling time is longer than the second settling time, and the second settling time is longer than the third settling time; The first part of the fragrance, the second part of the fragrance, and the third part of the fragrance each independently consist of one or more components selected from ethyl isovalerate, phenylethyl acetate, ethyl butyrate, propionic acid, ethyl propionate, cypermethrin, methyl anthranilate, citrus essential oil, ethyl levulinate, ethyl maltol, linfee lily of the valley fragrance base, methyl dihydrojasmone, musk T, ambergris, and auxiliary fragrances; Preferably, the first dispersant, the second dispersant, and the third dispersant are each independently one of dipropylene glycol, isopropyl myristate, and propylene glycol; more preferably, the first dispersant is dipropylene glycol, the second dispersant is isopropyl myristate, and the third dispersant is propylene glycol. Preferably, the first settling time is 40-60 minutes; Preferably, the second settling time is 20-39 minutes; Preferably, the third settling time is 5-19 minutes; Preferably, the aging time is 24-48 hours; Preferably, the first part of the fragrance contains phenethyl acetate, linfeli lily of the valley fragrance base, cypermethrin, and methyl dihydrojasmone, and optionally also contains one or more auxiliary fragrances; more preferably, the auxiliary fragrances in the first part of the fragrance are as follows: o-tert-butylcyclohexyl acetate, propyl undecyl lactone, butyl daphne, ambroxol, propyl decanol, 2,2,5-trimethyl-5-pentylcyclopentanone, geraniol acetate, linalool acetate, terpineol acetate, linalool, styrax acetate, and caryophyllene. Preferably, the second part of the fragrance contains ambergris, musk T, and citrus essential oils, and optionally also contains one or more auxiliary fragrances; more preferably, the auxiliary fragrances in the second part of the fragrance are as follows: cyclopentadecanolactone, super ambergris, pink pepper essential oil, Siberian cedarwood essential oil, and peppermint oil; Preferably, the third part of the fragrance contains ethyl butyrate, ethyl levulinate, ethyl isovalerate, propionic acid, ethyl propionate, ethyl maltol, and methyl anthranilate, and optionally also contains one or more auxiliary fragrances; more preferably, the auxiliary fragrances in the third part of the fragrance are as follows: leaf alcohol, methyl maltol, and privet aldehyde.

9. The use of the fragrance composition according to claim 1 in the preparation of daily chemical products.

10. The application of the fragrance composition according to claim 9 in the preparation of daily chemical products, characterized in that, The daily chemical products mentioned are perfumes, personal care products, household care products, or cosmetics; Preferably, the perfume product is perfume, eau de toilette, cologne, or aftershave; Preferably, the personal care product is shampoo, conditioner, shower gel, hand soap, soap, body lotion, skin cream, shaving cream, deodorant, or antiperspirant; Preferably, the home care product is, for example, laundry detergent, fabric softener, laundry freshener, dish soap, hard surface cleaner, air freshener, aromatherapy or candle; Preferably, the cosmetics are facial cosmetics, eye cosmetics, lip cosmetics, skin care cosmetics, or nail products.

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