Flavor composition reproducing white lotus flower scent

Abstract

The present application relates to a fragrance composition reproducing the fragrance of white lotus and a skin external composition and a fragrance product containing the fragrance composition reproducing the fragrance of white lotus, and particularly relates to a fragrance composition reproducing the fragrance of white lotus with excellent preference by adding 2-phenylethanol to pentadecane, p-xylene, heptadecane, sabinene, limonene, myrcene, alpha-terpineol, etc. analyzed by SPME method. The fragrance composition provided by the present application contains pentadecane, p-xylene, heptadecane, sabinene, limonene, myrcene, alpha-terpineol, etc. which are main components of the fragrance of white lotus, and also contains 2-phenylethanol, thereby reproducing the fragrance of white lotus and improving the preference of the fragrance.

Description

Technical Field

[0001] This invention relates to a fragrance composition for reproducing the aroma of white lotus, specifically to a fragrance composition for reproducing the aroma of white lotus by adding 2-phenylethyl alcohol to pentadecane, 1,4-dimethoxybenzene, heptadecane, sabinene, limonene, myrcene, α-terpineol, etc., which are analyzed by SPME (solid phase microextraction). Background Technology

[0002] Lotus (Nelumbo nucifera Gaertner), a perennial herbaceous plant belonging to the Nymphaeaceae family, grows in lotus ponds and can also be cultivated in paddy fields. The lotus root extends outwards, is cylindrical, and has many nodes, becoming particularly thick at the root tips in autumn. Leaves emerge from the rhizome, rising above the water surface; they are nearly round, whitish-green, with veins extending outwards to a diameter of about 40cm, and are not easily waterlogged. The petiole is cylindrical with short, spiny protrusions. Flowers bloom in July and August, with a diameter of 15-20cm, tinged with light red or white; reddish ones are called red lotus, and whitish ones are called white lotus. The pedicel is similar to the petiole, with spines, and the flower is solitary at its end. The calyx is green and falls off relatively early. The leaves are peltate-obovate, 8-12cm long and 3-7cm wide. The receptacle is large and spongy, 10cm long and in diameter, with a smooth surface. The fruit is oval, about 2cm long, and edible. The lotus originated in India and began to be cultivated in Korea about 500 years ago (Encyclopedia of Korean Culture, Academia Sinica). The white lotus (Hoesan white lotus) that inhabits Muan County, Jeollanam-do, shares the same scientific name as the lotus mentioned above (Nelumbo nucifera Gaertner). Its leaves, flowers, roots, and stems are all larger than other lotuses. The tips of its flower buds are reddish. Although the petals are slightly reddish on the first day of blooming, they gradually turn pure white over time. The petals begin to fall off from the third day of blooming.

[0003] Despite the rich fragrance of white lotus and its high value as a spice, scientific research on reproducing its aroma is actually quite limited. In particular, research has begun on the use of Muan white lotus, which possesses a unique fragrance due to the distinctive geography and soil characteristics of Muan County, Jeollanam-do Province, as a spice.

[0004] Many methods can reproduce the fragrance of Muan white lotus. For example, conventional methods include solvent extraction to extract the essential oil of the fragrance components and steam distillation to extract the essential oil. However, these methods all require high temperatures, are complex and time-consuming, and result in a significant difference from the original fragrance. Given the already limited quantity of Muan white lotus, these methods are insufficient to meet the raw material supply needs.

[0005] Recently, to overcome the aforementioned shortcomings, headspace extraction (SPE) techniques, primarily SPME (Solid Phase Microextraction; SUPELCO international, Vol. 13, No. 4, pp. 9-10), have been developed. Unlike existing extraction methods, headspace extraction requires no pretreatment, thus offering the advantage of rapid and convenient analysis of aroma components. However, while this method can easily detect highly volatile aroma components, it also has the disadvantage of not being able to detect aroma components with low volatility or large molecular weight.

[0006] On the one hand, GC (Gas Chromatography) analysis is a very useful instrumental analysis for the qualitative and quantitative analysis of volatile substances, and is widely used in the analysis of all aroma components. Although there are aroma components with extremely low thresholds that can emit strong aromas under low concentration conditions, there are also volatile components with high thresholds that still cannot emit aromas under high concentration conditions. Therefore, it is no longer possible to determine whether the discovered volatile components are necessarily the main aroma components of a specific substance by simply using GC for quantitative analysis. In order to solve the above problems, GC-O (Gas Chromatography Olfactometry, Guth H, Grosch W (1993) Lebensm Wiss U Technol, 196, 22-28) gas chromatography-olfactometry method has been developed and utilized. GC-O is a method that uses the aroma components to analyze the chromatographic peaks while directly smelling the aroma, and identifies the aroma components not reflected in the peaks by smelling the aroma. Summary of the Invention

[0007] Therefore, in order to reproduce the fragrance of Muan white lotus, the inventors used SPME to effectively analyze the fragrance substances of surviving natural plants. The inventors discovered that if only the main fragrance components analyzed by SPME were used, the fragrance of Muan white lotus could not be reproduced. However, if 2-phenylethanol was used in conjunction with SPME, the inherent fragrance of Muan white lotus could be reproduced with a distinct and pleasant aroma, thus completing this invention.

[0008] Therefore, the object of the present invention is to provide a fragrance composition that reproduces the inherent fragrance of Muan white lotus.

[0009] On the other hand, another object of the present invention is to provide a skin topical preparation composition and a fragrance product containing the above-mentioned fragrance composition.

[0010] To achieve the above objective, the present invention provides a composition for reproducing the fragrance of white lotus, the composition containing white lotus fragrance components and 2-phenylethanol.

[0011] Another object of the present invention is to provide a skin topical formulation containing the above-mentioned fragrance composition and aromatic products.

[0012] Invention Effects

[0013] The fragrance composition involved in this invention contains pentadecane, p-phenylenedimethyl ether, heptadecane, juniperene, limonene, myrcene, α-terpineol, and other main components of white lotus fragrance, as well as 2-phenylethanol, thereby reproducing the fragrance of white lotus and improving fragrance preference. Detailed Implementation

[0014] Unless otherwise defined, all technical and scientific terms used in this specification are as commonly understood by those skilled in the art. Generally, the nomenclature used in this specification is well-known and conventional in the art.

[0015] This invention relates to a fragrance composition for reproducing the scent of white lotus, wherein the active ingredients of the composition include pentadecane, 1,4-dimethoxybenzene, heptadecane, sabinene, limonene, myrcene, and α-terpineol, which are the main fragrance components of white lotus (Nelumbo nucifera Gaertner), and 2-phenylethyl alcohol, a synthetic substance.

[0016] In addition, the above-mentioned fragrance composition is characterized by containing auxiliary fragrance components β-caryophyllen, 1,8-cineole, terpinen-4-ol, linalool, α-pinene, α-thujene, β-pinene, and α-terpinene.

[0017] The present invention will now be described in detail.

[0018] The composition provided by this invention contains, as an essential component, the fragrance component of white lotus, especially the fragrance component of white lotus that inhabits the white lotus pond of Muan, Hoesan, Jeollanam-do, while also containing the synthetic substance 2-phenylethanol, thereby reproducing the inherent fragrance of Muan white lotus. It not only highly restores the original fragrance of Muan white lotus, but also exhibits excellent preference. Although it is the same white lotus (Nelumbo nucifera Gaertner), it has a unique fragrance due to the geographical and soil characteristics of its habitat. SPME analysis of the fragrance components of white lotus collected in Buyeo County, Chungcheongnam-do, showed that, by weight of all components, pentadecane was 27.6 wt%, 1-heptadecene was 16.57 wt%, 6(Z),9(E)-heptadecadiene was 15.28 wt%, 1-pentadecene was 7.59 wt%, nonadecane was 4.15 wt%, heptadecane was 2.67 wt%, and dimethyl hydroquinone was 2.05 wt%. This indicates that the fragrance components of this white lotus are significantly different from those of the Muan white lotus of this invention.

[0019] The main components of the white lotus fragrance in this invention can be pentadecane, p-phenylenediamine, heptadecane, juniperene, limonene, myrcene, α-terpineol, etc., and the auxiliary components can be β-caryophyllene, 1,8-cineole, terpinenol, linalool, α-pinene, α-thujone, β-pinene, α-terpinene, etc.

[0020] The fragrance composition of the present invention may contain the following components calculated by total weight of the composition: pentadecane 23-44% by weight, preferably 30-35% by weight; diphenyl ether 23-44% by weight, preferably 30-35% by weight; heptadecane 6-14% by weight, preferably 8-12% by weight; safflowerene 4.5-6.5% by weight, preferably 5.2-5.9% by weight; limonene 1.5-3.5% by weight, preferably 1.8-2.8% by weight; myrcene 1-3% by weight, preferably 1.8-2.3% by weight; α-terpineol 1-2.6% by weight, preferably 1.4-2.2% by weight; β-caryophyllene 1.5-3.5% by weight, preferably 2-3% by weight. The following components are present: 1,8-Cephalosporin, 1-3% by weight, preferably 1.5-2.5% by weight; terpinenol, 0.8-2.8% by weight, preferably 1.3-2.3% by weight; linalool, 0.6-1.8% by weight, preferably 0.9-1.5% by weight; α-pinene, 0.5-1.1% by weight, preferably 0.6-1% by weight; α-thujene, 0.5-0.9% by weight, preferably 0.6-0.8% by weight; β-pinene, 0.28-0.68% by weight, preferably 0.38-0.58% by weight; α-terpinene, 0.2-0.5% by weight, preferably 0.3-0.4% by weight; and 2-phenylethanol, 1-3.5% by weight, preferably 2-3% by weight.

[0021] To reproduce the fragrance of white lotus, the main components—pentadecane, p-phenylenedimethyl ether, heptadecane, juniperene, limonene, myrcene, α-terpineol, and the synthetic compound 2-phenylethanol—are used beyond the aforementioned limits. This results in a composition with reduced similarity to the inherent fragrance of white lotus, and a decreased preference for the fragrance. Therefore, exceeding these limits is not recommended. Furthermore, although auxiliary components such as β-caryophyllene, 1,8-cineole, terpinenol, linalool, α-pinene, α-thujone, β-pinene, and α-terpinene are preferably used within the aforementioned limits, their impact on the fragrance of white lotus is minimal. Therefore, exceeding these limits is permissible as long as it does not affect the reproduction of the white lotus fragrance.

[0022] Similarly, the present invention also relates to skin topical formulations containing the above-described fragrance compositions. The fragrance compositions of the present invention can be mixed with and used on skin topical bases of cosmetics including perfumes, lotions, astringent lotions, nourishing lotions, eye creams, nourishing creams, massage creams, cleansing creams, cleansing foams, makeup removers, loose powders, serums, shampoos, conditioners, masks, ointments, lotions, soluble phases, suspensions, emulsions, creams, gels, sprays, pastes, plasters, patches, or liquids, but are not limited thereto; they can also be mixed with any topical agent known in the art. The dosage can be appropriately selected according to conventional techniques in the art to achieve the desired effect.

[0023] The present invention also relates to aromatherapy products comprising the above-described fragrance composition. The fragrance composition of the present invention can be commercialized into aromatherapy products including fragrances, deodorants, aromatherapy diffusers, candles, oils, gels, fragrance beads, insert diffusers, etc., but is not limited thereto.

[0024] This invention employs SPME (Spectral Spray Extraction) to analyze the aroma components of white lotus. SPME requires no pretreatment, rapidly desorbing the aroma components adsorbed on the extraction fiber and injecting them into the GS-MS column, significantly shortening the analysis time and facilitating the analysis of highly volatile aroma components in white lotus. Furthermore, compared to previous pretreatment methods, SPME offers a simpler and more convenient concentration method, is not limited by matrix morphology, and significantly reduces sample contamination and byproduct incidence due to the absence of solvents, thus improving the reliability of the conclusions.

[0025] In this invention, fragrance components derived from white lotus flower aroma analysis using SPME are used as a basis for blending. The similarity to the aroma of white lotus flower and the preference for that aroma can be determined through olfactory sensory testing. Sensory testing is conducted on both professional perfumers and the general public, and a questionnaire survey is used to evaluate the similarity to the white lotus flower aroma and the preference for that aroma.

[0026] The present invention will be further described in detail below through embodiments. It should be understood that the embodiments described herein are for illustrative and explanatory purposes only, and will be clearly understood by those skilled in the art as not being intended to limit the invention. Therefore, the actual scope of protection of the present invention is the scope claimed by the appended claims and the scope defined by their equivalents.

[0027] Refer to Example 1: Analyzing the fragrance of white lotus using SPME method

[0028] A cluster of fragrant white lotus flowers was selected from the White Lotus Pond in Hwisan, Il-eup, Muan-gun, Jeollanam-do. The aromatic components emitted by the white lotus flowers were adsorbed and collected using an extraction head coated with polyacrylate fiber (applied to an 85 μm layer) after 2 hours. The collection process lasted two days.

[0029] Seal the extraction head (fiber) containing the collected aroma components, transfer it to and insert it into the GC-MS inlet, desorb for 2 minutes, and then perform GC-MS analysis. The GC-MS analysis conditions are as follows.

[0030] Analysis conditions

[0031] Analytical instrument: HP 5890II GC

[0032] Detector: HP 5972MSD

[0033] Chromatographic column: DB-1 (60m × 0.25mm × 0.25μm)

[0034] Carrier Gas: He

[0035] Injection Temperature: 250℃

[0036] Detector Temperature: 280℃

[0037] Column temperature (Oven Temperature): 70℃~220℃ (3℃ / min)

[0038] Ionization Voltage: 70 eV

[0039] Desorption time: 2 minutes

[0040] The fragrance components of white lotus obtained by SPME analysis are shown in Table 1 below.

[0041] Table 1

[0042] Spice Name content(%) pentadecane 27.08 p-phenylenedimethyl ether 26.96 heptadecane 8.49 sapinene 4.64 Limonene 1.89 Myrcene 1.63 α-Terpineol 1.54 β-Caryophyllene 0.77 1,8-Cyclocarpine 0.63 terpinenol 0.59 Linalool 0.38 α-pinene 0.25 α-Thujone 0.22 β-pinene 0.15 α-Pine 0.11 other 24.67 total 100

[0043] As shown in Table 1 above, it was confirmed that the main fragrance components of white lotus are pentadecane, p-phenylenediamine, heptadecane, juniperene, limonene, myrcene, and α-terpineol, and these main components account for 72.23% of the total weight.

[0044] Example 1: Sensory evaluation of the fragrance and natural white lotus aroma based on the analysis results.

[0045] Based on the results obtained from the analysis in Reference Example 1 above, a new combination of fragrances (sample B) containing the components shown in Table 2 below was constructed, and the similarity between these fragrances and the aroma of natural white lotus (sample A) was verified by sensory evaluation.

[0046] Table 2

[0047] Spice Name content(%) pentadecane 27.08 p-phenylenedimethyl ether 26.96 heptadecane 8.49 sapinene 4.64 Limonene 1.89 Myrcene 1.63 α-Terpineol 1.54 β-Caryophyllene 0.77 1,8-Cyclocarpine 0.63 terpinenol 0.59 Linalool 0.38 α-pinene 0.25 α-Thujone 0.22 β-pinene 0.15 α-Pine 0.11 Dipropylene glycol (DPG) 24.67 total 100

[0048] Sensory evaluation involved 20 participants, both men and women aged 20-45. Participants smelled the aromas of two samples: natural white lotus fragrance component sample A (collected using the method described in Reference Example 1) and a composite fragrance sample B (reproduced using SPME). They then answered a questionnaire in Table 3 to investigate the similarity between samples A and B (Question 1) and their fragrance preference (Question 2). The results are shown in Table 4.

[0049] Table 3

[0050]

[0051] Table 4

[0052] evaluators Question 1 (Similarity) Question 2 (Preference) 1 3 1 2 2 3 3 3 2 4 4 3 5 2 2 6 3 2 7 2 3 8 3 3 9 4 1 10 2 3 11 3 2 12 3 2 13 2 3 14 1 2 15 2 1 16 3 2 17 3 2 18 2 3 19 3 2 20 2 2 average 2.6 2.2

[0053] As shown in Table 4 above, it is confirmed that the aroma of the combined fragrance sample B is very different from that of the natural white lotus fragrance sample A, and the preference is low.

[0054] Experiment Example 2: Fragrance analysis was conducted by a professional evaluation team, and the fragrance was compared with that of white lotus.

[0055] As described in Experiment 1 above, the fragrance composition artificially created by analyzing the fragrance components using the SPME method has a very low similarity to the fragrance of natural white lotus.

[0056] A professional evaluation team composed of perfumers conducted a sensory evaluation of the fragrance components of white lotus, and the results confirmed that the seven main components that give white lotus its inherent fragrance are pentadecane (waxy aroma), dimethyl phenyl ether (sweet green aroma), heptadecane (waxy aroma), juniperene (woody spicy aroma), limonene (sweet citrus aroma), myrcene (peppery spicy aroma), and α-terpineol (pine woody aroma).

[0057] Example 1: Preparation of new compound fragrances based on different contents of main components

[0058] Based on the above-mentioned Experimental Example 2, the main components of the unique fragrance of white lotus were determined to be pentadecane, p-phenylenediamine, heptadecane, juniperene, limonene, myrcene, and α-terpineol. Therefore, the inventors prepared a combination fragrance containing these seven components that can reproduce the inherent fragrance of white lotus and has good appeal, as shown in Table 5 below (#1 to #4).

[0059] As can be seen from the combination spices #1 to #4, the content of these seven main components is maintained in a certain proportion, and the total content of the seven spices varies in the range of 80-95% by weight (unit: weight%). The specific composition is shown in Table 5 below.

[0060] Table 5

[0061] Spices #1 #2 #3 #4 (80% by weight) (85% by weight) (90% by weight) (95% by weight) pentadecane 29.99 31.87 33.74 35.62 p-phenylenedimethyl ether 29.87 31.74 33.60 35.47 heptadecane 9.41 9.99 10.58 11.17 sapinene 5.13 5.46 5.78 6.10 Limonene 2.09 2.22 2.35 2.48 Myrcene 1.80 1.91 2.03 2.14 α-Terpineol 1.70 1.81 1.91 2.02 β-Caryophyllene 4.97 3.73 2.48 1.24 1,8-Cyclocarpine 4.06 3.05 2.03 1.02 terpinenol 3.81 2.85 1.90 0.95 Linalool 2.45 1.84 1.23 0.61 α-pinene 1.61 1.21 0.81 0.40 α-Thujone 1.42 1.06 0.71 0.35 β-pinene 0.97 0.73 0.48 0.24 α-Pine 0.71 0.53 0.35 0.18 total 100 100 100 100

[0062] Experimental Example 3: Sensory evaluation of the flavoring prepared in Example 1 above.

[0063] To understand the similarity and preference between the four fragrances (#1 to #4) of the newly combined fragrances in Example 1 and the fragrance of white lotus, the same sensory evaluation method as in Example 1 was used for assessment. Furthermore, after performing sensory evaluations on the two fragrance combinations, a 5-minute rest period was observed to prevent olfactory paralysis. The sensory evaluation results regarding the similarity and preference between the new fragrance combinations and the fragrance of white lotus are shown in Table 6 below.

[0064] Table 6

[0065]

[0066] As shown in Table 6 above, sample #3, with the seven main components of white lotus fragrance accounting for 90% by weight of the total content, showed the best performance in terms of similarity and preference among the four combined fragrances. However, none of the samples achieved the expected results in terms of similarity and preference.

[0067] Example 2: Preparation of flavor-improved fragrances based on analysis by a professional evaluation panel.

[0068] To improve the fragrance of sample #3, which is closest to white lotus in similarity and preference in Table 6, as shown in Table 7 below, the contents of pentadecane, diphenyl ether, heptadecane, juniperene, limonene, myrcene, and α-terpineol were kept to be 90% by weight (consistent with sample #3 in Table 6), and the artificial substance 2-phenylethanol was added to prepare new combined fragrance samples #A to #G.

[0069] At this point, based on the collective judgment of professional perfumers, 2-phenylethanol was selected as the synthetic compound, and its content was set. It was added to the composition in variations of 0.5% by weight, 1.0% by weight, 1.5% by weight, 2.0% by weight, 2.5% by weight, 3.0% by weight, and 3.5% by weight. Other components were added according to the variation in 2-phenylethanol content to achieve a total content of 100%. The components of the reconstituted fragrance are shown in Table 7 below.

[0070] Table 7

[0071] Combination spice serial number #A #B #C #D #E #F #G Spices content(%) content(%) content(%) content(%) content(%) content(%) content(%) pentadecane 33.57 33.41 33.24 33.07 32.90 32.73 32.56 p-phenylenedimethyl ether 33.43 33.27 33.10 32.93 32.76 32.59 32.43 heptadecane 10.53 10.48 10.42 10.37 10.32 10.27 10.21 sapinene 5.75 5.72 5.69 5.66 5.63 5.60 5.57 Limonene 2.34 2.33 2.32 2.31 2.29 2.28 2.27 Myrcene 2.02 2.01 2.00 1.99 1.98 1.97 1.96 α-Terpineol 1.90 1.89 1.88 1.87 1.87 1.86 1.85 β-Caryophyllene 2.47 2.46 2.45 2.43 2.42 2.41 2.40 1,8-Cyclocarpine 2.02 2.01 2.00 1.99 1.98 1.97 1.96 terpinenol 1.89 1.88 1.87 1.87 1.86 1.85 1.84 Linalool 1.22 1.21 1.21 1.20 1.20 1.19 1.18 α-pinene 0.80 0.80 0.79 0.79 0.79 0.78 0.78 α-Thujone 0.71 0.70 0.70 0.70 0.69 0.69 0.68 β-pinene 0.48 0.48 0.48 0.47 0.47 0.47 0.47 α-Pine 0.35 0.35 0.35 0.35 0.35 0.34 0.34 2-Phenylephethanol 0.50 1.00 1.50 2.00 2.50 3.00 3.50 total 100.00 100.00 100.00 100.00 100.00 100.00 100.00

[0072] Comparative example: Preparation of compound fragrances containing other synthetic substances besides 2-phenylethanol

[0073] The samples #H and #I, which contain the same seven fragrance components as in Example 2 above, are replaced with 3.0% by weight of hydroxycitronellal or benzyl acetate, and their specific compositions are shown in Table 8 below.

[0074] Table 8

[0075] Combination spice serial number #H #I Spices content(%) content(%) pentadecane 32.73 32.73 p-phenylenedimethyl ether 32.59 32.59 heptadecane 10.27 10.27 sapinene 5.60 5.60 Limonene 2.28 2.28 Myrcene 1.97 1.97 α-Terpineol 1.86 1.86 β-Caryophyllene 2.41 2.41 1,8-Cyclocarpine 1.97 1.97 terpinenol 1.85 1.85 Linalool 1.19 1.19 α-pinene 0.78 0.78 α-Thujone 0.69 0.69 β-pinene 0.47 0.47 α-Pine 0.34 0.34 Hydroxycitronellal 3.0 0 benzyl acetate 0 3.0 total 100 100

[0076] Experimental Example 4: Sensory evaluation of the combined flavorings prepared in Example 2

[0077] To compare the similarity and preference of the seven (#A to #G) fragrance combinations in Example 2 and the two (#H and #I) fragrance combinations in the comparative examples to the scent of white lotus, the same sensory evaluation method as in Experiment 1 was used. Furthermore, after performing the sensory evaluation on the two fragrance combinations, a 5-minute rest period was observed to prevent olfactory paralysis. The results of the similarity and preference evaluation of the new fragrance combinations to the scent of white lotus are shown in Tables 9 and 10 below.

[0078] Table 9

[0079]

[0080] Table 10

[0081]

[0082] As shown in Table 9 above, samples #C, #D, #E, and #F, obtained by adding 1.5–3.0 wt% of 2-phenylethanol to the main aroma components of white lotus—pentadecane, p-phenylenediamine, heptadecane, juniperene, limonene, myrcene, and α-terpineol—exhibit high similarity and preference (average score exceeding 4.0). In particular, samples #D, #E, and #F, with a 2.0–3.0 wt% 2-phenylethanol content, exhibit excellent similarity and preference, effectively reproducing the aroma of white lotus (average score exceeding 4.4).

[0083] On the other hand, it can be seen that when the content of 2-phenylethanol is less than 1.5% by weight or more than 3% by weight, the similarity and preference of the composition are reduced.

[0084] As shown in Table 10 above, when 3.0% by weight of the synthetic substance hydroxycitronellol or benzyl acetate is used instead of 2-phenylethanol, the composition shows a significant decrease in similarity and appeal. Therefore, 2-phenylethanol is the most suitable synthetic substance for maximally reproducing the fragrance of white lotus.

[0085] Example 3: Preparation of a fragrance containing only the main fragrance components of white lotus and synthetic compounds

[0086] The samples #C to #F in Table 7 above, which have a high similarity and preference to the fragrance of white lotus, do not include auxiliary fragrance components. The contents of the seven main fragrance components and the synthetic compound 2-phenylethanol are different. Samples #J to #M (Table 11) were prepared to make combined fragrances.

[0087] Table 11

[0088] Combination spice serial number #J #K #L #M Spice Name content(%) content(%) content(%) content(%) pentadecane 33 33 33 33 p-phenylenedimethyl ether 33 33 33 33 heptadecane 10 10 10 10 sapinene 6 6 6 6 Limonene 3 3 3 3 Myrcene 2 2 2 2 α-Terpineol 2 2 2 2 2-Phenylenol 1.5 2.0 2.5 3 DPG 9.5 9 8.5 8 total 100 100 100 100

[0089] For the aroma similarity and preference tests of samples #J to #M as described in Table 11 above, the same sensory evaluation method as in Experimental Example 1 was used. The results showed that the average similarity score of samples #J to #M was 4.45 points, and the average preference score was 4.50 points. This confirms that even without auxiliary aroma components, a certain degree of high similarity and preference can be maintained.

[0090] Modeling example

[0091] The fragrance composition with a similar scent to white lotus (sample #F in Table 7 above) was mixed with ethanol, water, pigment and ultraviolet blocker to prepare the perfume as described in Table 12 below.

[0092] Table 12

[0093]

[0094] The detailed description of specific parts of this invention above is intended to be understood by those skilled in the art as a preferred embodiment of the invention, and is used only for illustration and explanation, not for limiting the invention. Therefore, the scope of protection of this invention is the scope claimed by the appended claims and the scope defined by their equivalents.

Claims

1. A flavor composition which reproduces the fragrance of white lotus flower, characterized by comprising: as an effective ingredient, a main fragrance component of white lily and 2-phenylethanol; the main fragrance component is composed of pentadecane, p-xylene, heptadecane, sabinene, limonene, myrcene and α-terpineol; the perfume composition contains, based on the total weight of the composition, 32.73-33.24 wt% of pentadecane, 32.59-33.10 wt% of p-xylene, 10.27-10.42 wt% of heptadecane, 5.60-5.69 wt% of sabinene, 2.28-2.32 wt% of limonene, 1.97-2.00 wt% of myrcene, 1.86-1.88 wt% of α-terpineol and 1.5-3.0 wt% of 2-phenylethanol.

2. The flavor composition for reproducing the white lily flavor according to claim 1, characterized by The perfume composition further comprises auxiliary fragrance components β-caryophyllene, 1,8-cineole, terpinen-4-ol, linalool, α-pinene, α-thujene, β-pinene and α-terpinene.

3. The flavor composition for reproducing the white lily flavor according to claim 1, characterized by, The perfume composition contains, based on the total weight of the composition, 32.73-32.90 wt% of pentadecane, 32.59-32.76 wt% of p-xylene, 10.27-10.32 wt% of heptadecane, 5.60-5.63 wt% of sabinene, 2.28-2.29 wt% of limonene, 1.97-1.98 wt% of myrcene and 1.86-1.87 wt% of α-terpineol.

4. The flavor composition for reproducing white lily flavor according to claim 2, wherein The perfume composition contains, based on the total weight of the composition, 1.5-3.5 wt% of β-caryophyllene, 1-3 wt% of 1,8-cineole, 0.8-2.8 wt% of terpinenol, 0.6-1.8 wt% of linalool, 0.5-1.1 wt% of α-pinene, 0.5-0.9 wt% of α-thujene, 0.28-0.68 wt% of β-pinene and 0.2-0.5 wt% of α-terpinene.

5. The flavor composition for reproducing white lily flavor according to claim 1, wherein The perfume composition contains, based on the total weight of the composition, 2.5-3.0 wt% of 2-phenylethanol.

6. A skin external use composition comprising the perfume composition according to any one of claims 1 to 5.

7. A fragrance product comprising the perfume composition according to any one of claims 1 to 5.

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