A ginger aroma compound, its preparation method and a ginger fragrance base

Abstract

The present invention relates to the technical field of spices, and particularly relates to a ginger aroma compound, a preparation method thereof, and a ginger-type perfume base, which have the following structural formula: The ginger aroma compound of the present invention has a fresh ginger characteristic aroma, with obvious aroma and long-lasting fragrance retention time, and has important utilization value in the field of perfume blending; the preparation method of the ginger aroma compound is simple and efficient, easy to operate and control, the produced product has high quality and low cost, which is conducive to industrial production. At the same time, the obtained ginger aroma compound can also be applied to the perfume base of daily chemicals, which has important market significance for accelerating the development of perfume blending technology and expanding industrial value.

Description

Technical Field

[0001] The present invention relates to the technical field of spices, and particularly relates to a ginger aroma compound, a preparation method thereof, and a ginger-type fragrance base. Background Art

[0002] China is the world's largest consumer of ginger. In recent years, the overall demand for ginger in China has shown an increasing trend. In 2020, the apparent demand for ginger in China was 9.46 million tons, and in 2021, the apparent demand for ginger in China was 11.363 million tons, an increase of 1.903 million tons compared with 2020. In addition, ginger-type daily chemicals have become increasingly popular among consumers in the market in recent years, especially showing a rapid growth trend in products such as shampoos and body washes. Therefore, developing ginger aroma compounds and fragrance bases for ginger-type daily chemicals is of great market significance for accelerating the development of flavoring technology and expanding industrial value. Summary of the Invention

[0003] In order to overcome the disadvantages and deficiencies existing in the prior art, the object of the present invention is to provide a ginger aroma compound, which has a fresh ginger characteristic aroma, with obvious aroma and long-lasting fragrance retention, and has important useful applications in the field of flavoring.

[0004] Another object of the present invention is to provide a preparation method of a ginger aroma compound. The preparation method is simple and efficient, easy to operate and control, with high product quality, low cost, and conducive to industrial production. At the same time, the prepared ginger aroma compound has a fresh ginger characteristic aroma, can effectively overcome the drawbacks of conventional vegetable essences as fragrance additives in the past, and can also be applied to fragrance bases for daily chemicals, which is of great market significance for accelerating the development of flavoring technology and expanding industrial value.

[0005] Another object of the present invention is to provide a ginger-type fragrance base. By adding the ginger aroma compound, the finally prepared fragrance base has an aroma similar to that of ginger and has good practicality.

[0006] The object of the present invention is achieved by the following technical solutions: A ginger aroma compound has the following structural formula:

[0007] ;

[0008] The name of the ginger aroma compound is (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate.

[0009] The ginger aroma compound in the present invention has a fresh ginger characteristic aroma, with obvious aroma and long-lasting fragrance retention, and has important useful applications in the field of flavoring.

[0010] The present invention also provides a method for preparing a ginger aroma compound, comprising the following steps:

[0011]

[0012] S1. Take a certain amount of anthranilic acid, anhydrous ether and thionyl chloride. First, add anhydrous ether to the reaction kettle, then add anthranilic acid to the reaction kettle and mix it evenly with anhydrous ether. Cool it to -2~0°C at low temperature, then add thionyl chloride to the reaction kettle, restore the temperature of the reaction kettle to room temperature, and continue stirring for 0.8 - 1.2 h to obtain an ether solution of anthraniloyl chloride for standby;

[0013]

[0014] S2. Take a certain amount of nerolidol and a sodium carbonate solution with a mass concentration of 8 - 12%. Slowly add nerolidol to the ether solution of anthraniloyl chloride obtained in step S1 and stir evenly. React continuously for 2 - 5 h, then add the sodium carbonate solution to the reaction system, continue stirring for 0.8 - 1.2 h, let it stand for liquid separation, collect the upper organic phase, carry out vacuum distillation, remove the solvent, and obtain nerolidyl anthranilate for standby;

[0015]

[0016] S3. Take a certain amount of toluene, hydroxyvanillin and nerolidyl anthranilate obtained in step S2. Add nerolidyl anthranilate and toluene to the reaction device, mix evenly, then add hydroxyvanillin to the reaction device, stir and mix, reduce the pressure to 500 - 700 Pa, raise the temperature to 75 - 85°C, continue stirring and reacting for 14 - 18 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then continue to raise the temperature to 115 - 125°C and reduce the pressure to 0.08 - 0.12 kPa, distill off the solvent, cool to room temperature, and obtain (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl-2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate, which is the ginger aroma compound.

[0017] The ginger aroma compound in the present invention is prepared by the above method, and the ginger aroma compound prepared by the above method has a fresh ginger characteristic aroma, with obvious aroma and long-lasting fragrance. It has important applications in the field of perfume blending, and is applied to the perfume base of daily chemicals, which has important market significance for accelerating the development of perfume blending technology and expanding industrial value. Moreover, the preparation method is simple and efficient, with convenient operation and control, high-quality products, low cost, and is conducive to industrial production. At the same time, the prepared ginger aroma compound has a fresh ginger characteristic aroma, which can effectively overcome the disadvantages of conventional vegetable essences as perfume additives in the past, and can also be applied to the perfume base of daily chemicals, which has important market significance for accelerating the development of perfume blending technology and expanding industrial value.

[0018] Preferably, in step S1, the weight ratio of the amounts of anthranilic acid, absolute ether and thionyl chloride is 0.28 - 0.38:0.3 - 0.4:0.25 - 0.35.

[0019] Preferably, in step S2, the weight ratio of nerolidol, sodium carbonate solution to the amount of anthranilic acid used in step S1 is 0.41 - 0.47:0.60 - 0.70:0.3 - 0.4.

[0020] Preferably, in step S3, the weight ratio of toluene, hydroxyvanillin and neryl anthranilate is 0.8 - 0.9:0.38 - 0.45:0.60 - 0.68.

[0021] The present invention also provides a ginger - type perfume base, which comprises the following raw materials in parts by weight:

[0022] Cold - pressed petitgrain oil 3.0 - 3.5 parts, mountain pepper oil 8.0 - 9.0 parts, caprylic / capric triglyceride 20 - 25 parts, citral 2.6 - 3.2 parts, d - limonene 4.0 - 4.5 parts, neryl alcohol 3.0 - 3.5 parts, neryl acetate 2.4 - 2.8 parts, geraniol 1.4 - 1.8 parts, anethole 0.3 - 0.8 parts, (E)-3,7,11 - trimethyldodeca - 1,6,10 - trien - 3 - yl 2 - ((E)-((R)-7 - hydroxy - 3,7 - dimethyloctyl)amino)benzoate 8.0 - 9.0 parts, 1,2 - propanediol 44 - 48 parts.

[0023] Preferably, the ginger - type perfume base is prepared by the following steps:

[0024] 1) Weigh the raw materials according to parts by weight and set aside.

[0025] 2) Add the above raw materials into a reaction device and mix them, and shake well repeatedly to obtain the ginger - type perfume base.

[0026] In the perfume base of the present invention, by adding a ginger aroma compound, the finally prepared perfume base has an aroma similar to that of ginger and has good practicability.

[0027] The beneficial effects of the present invention are as follows: The compound of the present invention has a fresh ginger characteristic aroma, its aroma is obvious, and the fragrance retention time is long, and it has important application uses in the field of perfume blending.

[0028] The preparation method of a ginger aroma compound of the present invention is simple and efficient, the operation control is convenient, the quality of the produced product is high, the cost is low, which is conducive to industrial production. At the same time, the prepared ginger aroma compound has a fresh ginger characteristic aroma, which can effectively overcome the disadvantages of conventional vegetable essence as a flavor additive in the past. It can also be applied to the perfume base of daily chemicals, which has important market significance for accelerating the development of perfume blending technology and expanding industrial value; and the ginger-type perfume base prepared by using the ginger aroma compound has an aroma similar to that of ginger and has good practicability. Description of the Drawings

[0029] Figure 1 It is the gas chromatogram of (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate prepared in Example 4 of the present invention. Detailed Embodiments

[0030] For the convenience of understanding by those skilled in the art, the present invention will be further described below in conjunction with the embodiments and the attached Figure 1 drawings. The content mentioned in the embodiments is not a limitation to the present invention.

[0031] Example 1

[0032] A ginger aroma compound has the following structural formula:

[0033] ;

[0034] The name of the ginger aroma compound is (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate.

[0035] The ginger aroma compound is prepared through the following steps:

[0036] S1. Take a certain amount of anthranilic acid, anhydrous ether and thionyl chloride. First, add anhydrous ether to the reaction kettle, then add anthranilic acid to the reaction kettle and mix it with anhydrous ether evenly, cool it to -2 °C at low temperature, and then add thionyl chloride to the reaction kettle. Let the reaction kettle return to room temperature and continue stirring for 0.8 h to obtain an ether solution of anthraniloyl chloride for standby;

[0037] S2. Take a certain amount of nerolidol and a sodium carbonate solution with a mass concentration of 8%. Slowly add the nerolidol to the ethyl ether solution of o-aminobenzoyl chloride obtained in step S1 and stir evenly. Continuously react for 2 h. Subsequently, add the sodium carbonate solution to the reaction system, continue to stir for 0.8 h, let it stand for liquid separation, collect the upper organic phase, carry out reduced pressure distillation, remove the solvent, and obtain nerolidyl o-aminobenzoate for standby;

[0038] S3. Take a certain amount of toluene, hydroxyvanillin and the nerolidyl o-aminobenzoate obtained in step S2. Add the nerolidyl o-aminobenzoate and toluene to the reaction device. After mixing evenly, add hydroxyvanillin to the reaction device, stir and mix. Reduce the pressure to 500 Pa, raise the temperature to 75 °C, and continue to stir and react for 14 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then continue to raise the temperature to 115 °C and reduce the pressure to 0.08 kPa, distill off the solvent, cool to room temperature, and obtain the ginger aroma compound.

[0039] In step S1, the weight ratio of the amounts of o-aminobenzoic acid, anhydrous ethyl ether and thionyl chloride is 0.28:0.3:0.25.

[0040] In step S2, the weight ratio of the amounts of nerolidol, sodium carbonate solution and o-aminobenzoic acid used in step S1 is 0.41:0.60:0.3.

[0041] In step S3, the weight ratio of the amounts of toluene, hydroxyvanillin and nerolidyl o-aminobenzoate is 0.8:0.38:0.60.

[0042] A ginger fragrance base, comprising the following raw materials in parts by weight:

[0043] Cold-pressed lime oil 3.0 parts, Litsea cubeba oil 8.0 parts, Caprylic / capric triglyceride 20 parts, Citral 2.6 parts, d-Limonene 4.0 parts, Nerol 3.0 parts, Neryl acetate 2.4 parts, Geraniol 1.4 parts, Anethole 0.3 parts, (E)-3,7,11-Trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate 8.0 parts, 1,2-Propylene glycol 44 parts.

[0044] The ginger fragrance base is prepared by the following steps:

[0045] 1) Weigh the raw materials according to the parts by weight for standby;

[0046] 2) Add the above raw materials to the reaction device and mix them, and shake well repeatedly to obtain the ginger fragrance base.

[0047] Example 2

[0048] A ginger aroma compound has the following structural formula:

[0049] ;

[0050] The name of the ginger aroma compound is (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate.

[0051] The ginger aroma compound is prepared through the following steps:

[0052] S1. Take a certain amount of anthranilic acid, anhydrous ether and thionyl chloride. First, add anhydrous ether to the reaction kettle, then add anthranilic acid to the reaction kettle and mix it evenly with anhydrous ether. Cool it to -2°C at low temperature, then add thionyl chloride to the reaction kettle, restore the temperature of the reaction kettle to room temperature, and continue stirring for 1.0 h to obtain an ether solution of anthraniloyl chloride for standby;

[0053] S2. Take a certain amount of nerolidol and a 10% sodium carbonate solution by mass concentration. Slowly add nerolidol to the ether solution of anthraniloyl chloride obtained in step S1 and stir evenly. React continuously for 4 h, then add the sodium carbonate solution to the reaction system, continue stirring for 1.0 h, let it stand for liquid separation, collect the upper organic phase, and perform vacuum distillation. After removing the solvent, obtain nerolidyl anthranilate for standby;

[0054] S3. Take a certain amount of toluene, hydroxyvanillin and nerolidyl anthranilate obtained in step S2. Add nerolidyl anthranilate and toluene to the reaction device, mix evenly, then add hydroxyvanillin to the reaction device, stir and mix, reduce the pressure to 600 Pa, raise the temperature to 80°C, and continue stirring and reacting for 16 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then continue to raise the temperature to 120°C and reduce the pressure to 0.1 kPa, distill off the solvent, cool to room temperature, and obtain the ginger aroma compound.

[0055] In step S1, the weight ratio of the amounts of anthranilic acid, anhydrous ether and thionyl chloride used is 0.30:0.35:0.30.

[0056] In step S2, the weight ratio of the amounts of nerolidol, sodium carbonate solution and anthranilic acid used in step S1 is 0.45:0.65:0.35.

[0057] In step S3, the weight ratio of the amounts of toluene, hydroxyvanillin and nerolidyl anthranilate used is 0.85:0.40:0.64.

[0058] A ginger fragrance base, comprising raw materials in the following parts by weight:

[0059] 3.3 parts of cold-pressed lime oil, 8.5 parts of mountain pepper oil, 23 parts of caprylic / capric triglyceride, 2.9 parts of citral, 4.3 parts of d-limonene, 3.3 parts of nerol, 2.6 parts of neryl acetate, 1.6 parts of geraniol, 0.6 part of anethole, 8.5 parts of (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate, 46 parts of 1,2-propanediol.

[0060] The ginger fragrance base is prepared by the following steps:

[0061] 1) Weigh the raw materials according to the parts by weight and set aside;

[0062] 2) Add the above raw materials into a reaction device, mix them, and shake well repeatedly to obtain the ginger fragrance base.

[0063] Example 3

[0064] A ginger aroma compound, having the following structural formula:

[0065] ;

[0066] The name of the ginger aroma compound is (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate.

[0067] The ginger aroma compound is prepared by the following steps:

[0068] S1. Take a certain amount of anthranilic acid, anhydrous ether and thionyl chloride. First, add anhydrous ether into the reaction kettle, then add anthranilic acid into the reaction kettle and mix it with anhydrous ether evenly. Cool it to 0 °C at low temperature, and then add thionyl chloride into the reaction kettle. Let the reaction kettle return to room temperature and continue stirring for 1.2 h to obtain an ether solution of anthraniloyl chloride, and set it aside;

[0069] S2. Take a certain amount of nerolidol and a sodium carbonate solution with a mass concentration of 12%. Slowly add nerolidol into the ether solution of anthraniloyl chloride obtained in step S1 and stir evenly. React continuously for 5 h, then add the sodium carbonate solution into the reaction system, continue stirring for 1.2 h, let it stand for stratification, collect the upper organic phase, and carry out reduced pressure distillation. After removing the solvent, obtain nerol anthranilate, and set it aside;

[0070] S3. Take a certain amount of toluene, hydroxyvanillin, and the neryl anthranilate obtained in step S2. Add the neryl anthranilate and toluene into the reaction device. After mixing evenly, add the hydroxyvanillin into the reaction device, stir and mix. Reduce the pressure to 700 Pa, raise the temperature to 85 °C, and continue to stir and react for 18 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then continue to raise the temperature to 125 °C and reduce the pressure to 0.12 kPa. Distill off the solvent, cool to room temperature, and obtain the ginger aroma compound.

[0071] In step S1, the weight ratio of the amounts of the anthranilic acid, anhydrous diethyl ether, and thionyl chloride is 0.38:0.4:0.35.

[0072] In step S2, the weight ratio of the nerol, sodium carbonate solution, and the amount of anthranilic acid used in step S1 is 0.47:0.70:0.4.

[0073] In step S3, the weight ratio of the amounts of the toluene, hydroxyvanillin, and neryl anthranilate is 0.9:0.45:0.68.

[0074] A ginger-type fragrance base comprises the following raw materials in parts by weight:

[0075] 3.5 parts of cold-pressed lime oil, 9.0 parts of litsea cubeba oil, 25 parts of glyceryl caprylate / caprate, 3.2 parts of citral, 4.5 parts of d-limonene, 3.5 parts of neryl alcohol, 2.8 parts of neryl acetate, 1.8 parts of geraniol, 0.8 part of anethole, 9.0 parts of (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate, 48 parts of 1,2-propanediol.

[0076] The ginger-type fragrance base is prepared by the following steps:

[0077] 1) Weigh the raw materials according to the parts by weight and set aside.

[0078] 2) Add the above raw materials into the reaction device and mix, and shake well repeatedly to obtain the ginger-type fragrance base.

[0079] Example 4

[0080] A ginger aroma compound has the following structural formula:

[0081] ;

[0082] The name of the ginger aroma compound is (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate.

[0083] The ginger aroma compound is prepared by the following steps:

[0084] S1. Take 343 g of anthranilic acid, 500 mL of anhydrous ether and 180 mL of thionyl chloride. First, add anhydrous ether to the reaction kettle, then add anthranilic acid to the reaction kettle and mix it evenly with anhydrous ether. Cool it to 0 °C at low temperature, and then add thionyl chloride to the reaction kettle. Restore the temperature of the reaction kettle to room temperature and continue stirring for 1 h to obtain an ether solution of anthraniloyl chloride for standby.

[0085] S2. Take 510 mL of nerolidol and 600 mL of a 10% sodium carbonate solution by mass concentration. Slowly add nerolidol to the ether solution of anthraniloyl chloride obtained in step S1 and stir evenly. React continuously for 5 h, then add the sodium carbonate solution to the reaction system, continue stirring for 1 h, let it stand for layer separation, collect the upper organic phase, and perform vacuum distillation. After removing the solvent, obtain nerol anthranilate for standby.

[0086] S3. Take 1 L of toluene, 450 mL of hydroxyvanillin and 678 g of nerol anthranilate obtained in step S2. Add nerol anthranilate and toluene to the reaction device, mix them evenly, then add hydroxyvanillin to the reaction device, stir and mix. Reduce the pressure to 600 Pa, raise the temperature to 80 °C, and continue stirring and reacting for 15 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then continue to raise the temperature to 120 °C and reduce the pressure to 0.1 kPa, distill off the solvent, and cool to room temperature to obtain the ginger aroma compound.

[0087] A ginger-type fragrance base comprises the following raw materials:

[0088] 3.2 mL of cold-pressed lime oil, 8.5 mL of mountain pepper oil, 22 mL of caprylic / capric triglyceride, 2.8 mL of citral, 4.3 mL of d-limonene, 3.2 mL of nerol, 2.6 mL of neryl acetate, 1.5 mL of geraniol, 0.7 mL of anethole, 8.4 mL of (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate, 46 mL of 1,2-propanediol.

[0089] The ginger-type fragrance base is prepared by the following steps:

[0090] 1) Weigh the raw materials according to parts by weight for standby.

[0091] 2) Add the above raw materials into a reaction device and mix them, then shake well repeatedly to obtain a ginger flavor base.

[0092] The gas chromatogram of 4-methoxybenzyl 2-(((E)-((Z)-6-nonen-1-ylidene))amino)benzoate is as Figure 1 shown, and the mass spectrometry analysis data is as follows:

[0093] MS (ESI, m / z) 518.4 (M + Na + ); The theoretically calculated data of high-resolution electrospray ionization mass spectrometry is [C 32 H 49 NNaO 3 + (M + Na + ) 518.3605, and the actually measured value is 518.3592.

[0094] Aroma evaluation:

[0095] Five perfumers with over 5 years of work experience made the following evaluation on the aroma of (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-(((E)-((R)-7-hydroxy-3,7-dimethyloctyl))amino)benzoate): Among them, 5 perfumers thought that this compound presented a fresh ginger characteristic aroma.

[0096] The above embodiments are the preferred implementation schemes of the present invention. In addition, the present invention can also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.​

Claims

1. A ginger aroma compound, Characterized in that: It has the following structural formula: 。 2. A preparation method of a ginger aroma compound, Characterized in that: It includes the following steps: S1. Take a certain amount of anthranilic acid, anhydrous ether and thionyl chloride. First, add anhydrous ether to the reaction kettle, then add anthranilic acid to the reaction kettle and mix it evenly with anhydrous ether. Cool it to -2~0°C at low temperature, and then add thionyl chloride to the reaction kettle. Restore the reaction kettle to room temperature and continue stirring for 0.8 - 1.2 h to obtain an ether solution of anthraniloyl chloride for standby; S2. Take a certain amount of nerolidol and sodium carbonate solution. Slowly add nerolidol to the ether solution of anthraniloyl chloride obtained in step S1 and stir evenly. React continuously for 2 - 5 h, then add the sodium carbonate solution to the reaction system, continue stirring for 0.8 - 1.2 h, let it stand for layering, collect the upper organic phase, and perform reduced pressure distillation. After removing the solvent, obtain nerolidyl anthranilate for standby; S3. Take a certain amount of toluene, hydroxyvanillin and nerolidyl anthranilate obtained in step S2. Add nerolidyl anthranilate and toluene to the reaction device, mix them evenly, then add hydroxyvanillin to the reaction device and stir and mix. After the first reduced pressure and temperature increase, continue stirring and reacting for 14 - 18 h. During the reaction process, use a water separator to synchronously separate the water generated by the reaction. Then perform the second temperature increase and the second reduced pressure, distill off the solvent, cool to room temperature, and obtain (E)-3,7,11-trimethyldodeca-1,6,10-trien-3-yl 2-((E)-((R)-7-hydroxy-3,7-dimethyloctyl)amino)benzoate, which is the ginger aroma compound.

3. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S1, the weight ratio of the amounts of anthranilic acid, anhydrous ether and thionyl chloride used is 0.28 - 0.38:0.3 - 0.4:0.25 - 0.

35.

4. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S2, the mass concentration of the sodium carbonate solution is 8 - 12%.

5. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S2, the weight ratio of the amounts of nerolidol, sodium carbonate solution and anthranilic acid used in step S1 is 0.41 - 0.47:0.60 - 0.70:0.3 - 0.

4.

6. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S3, the weight ratio of the amounts of toluene, hydroxyvanillin and nerolidyl anthranilate used is 0.8 - 0.9:0.38 - 0.45:0.60 - 0.

68.

7. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S3, the first reduced pressure is to 500 - 700 Pa and the temperature is increased to 75 - 85°C.

8. A preparation method of a ginger aroma compound according to claim 2, Characterized in that: In step S3, heat up to 115 - 125 °C for the second time and reduce the pressure to 0.08 - 0.12 kPa.

9. A ginger - type fragrance base, characterized in that: It comprises the following raw materials in parts by weight: 3.0 - 3.5 parts of cold - pressed lime oil, 8.0 - 9.0 parts of litsea cubeba oil, 20 - 25 parts of caprylic / capric triglyceride, 2.6 - 3.2 parts of citral, 4.0 - 4.5 parts of d - limonene, 3.0 - 3.5 parts of nerol, 2.4 - 2.8 parts of neryl acetate, 1.4 - 1.8 parts of geraniol, 0.3 - 0.8 parts of anethole, 8.0 - 9.0 parts of (E) - 3,7,11 - trimethyldodeca - 1,6,10 - trien - 3 - yl 2 - ((E) - ((R) - 7 - hydroxy - 3,7 - dimethyloctyl)amino)benzoate, and 44 - 48 parts of 1,2 - propanediol.

10. A ginger - type fragrance base according to claim 9, characterized in that: The ginger - type fragrance base is prepared by the following steps: 1) Weigh the raw materials according to the parts by weight and set aside; 2) Add the above - mentioned raw materials into a reaction device for mixing, and shake well repeatedly to obtain the ginger - type fragrance base.

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