Flavoring rose essence
A technology of rose essence and rose, which is applied in the direction of essential oil/perfume, fat production, etc., can solve the problems of ineffective effect and large dosage, and achieve the effect of wide application range, strong persistence, pure and rich fragrance
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[0007] The rose essence of the present invention is combined with the following raw materials, and the specific components and weight include: 10g of black red extract, 20g of cinnamon alcohol, 80g of phenylethyl alcohol, 10g of rose absolute, 10g of jasmine extract, 20g of linalool, and eucalyptus oil 20g, patchouli oil 15g, ionone (92%) 100g, geranium oil 100g, sandalwood 208#40g, ylang-ylang oil 35g, lyral 35g, Turkic base 100g, methyl dihydrojasmonate 50g, Jiale musk 30g, orange leaf oil 25g, citronellol 120g, rose oil 10g, δ-decalactone (10%) 5g, roseonitrile 15g, geraniol 100g, lemon oil 40g, methyl ionone 10g, raw materials After weighing, mixing, preparing, stirring and filling, the color of the finished flavor is white liquid, suitable for white cream, lotion, molasses and other flavoring products. After the raw materials are mixed, they can be added to the above-mentioned sol at 50-75°C, stirred evenly, and then injected into a cooling mold for storage.
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