Yellow apricot fruity compound, preparation method thereof and yellow apricot fruity essence
By preparing 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoic acid, combined with TsOH catalytic reaction, the problem of complex extraction of existing yellow apricot fruit aroma compounds and insufficient fragrance time is solved. , achieves the effect of elegant fragrance and long-lasting fragrance, and is suitable for daily chemical perfume application.
Patent Information
- Application Number
- CN202411343479.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-25
- Publication Date
- 2024-12-27
AI Technical Summary
The extraction or preparation of existing yellow apricot fruit aroma compounds is complex, the variety is rich enough, and the fragrance is not retained for a long time, making it difficult to meet the needs of the daily chemical aromatherapy field.
By preparing 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoic acid, combined with TsOH catalytic reaction, compounds with yellow apricot fruit aroma and sandalwood aroma are prepared, and the specific process is improved Its fragrance remains for the time.
It realizes the yellow apricot fruit aroma compound with elegant aroma and long-lasting fragrance, simplifies the preparation process, reduces costs, is suitable for industrial production, improves the aroma quality, and meets the needs of the daily chemical fragrance field.
Smart Images
Figure CN119191982A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of flavors and fragrances, and in particular to a yellow apricot fruit aroma compound and a preparation method thereof and a yellow apricot fruit aroma essence. Background Art
[0002] Yellow apricots have a delicious taste, are juicy and sweet, are rich in nutrients, are rich in vitamins and minerals, have many benefits to human health, and have high edible and medicinal value. At the same time, yellow apricots have a fresh aroma and a unique yellow apricot fruit aroma. In the field of edible flavoring and daily chemical flavoring, this aroma characteristic of yellow apricots is also widely used, which can bring consumers a pleasant sensory experience. However, the raw material extraction or preparation of existing yellow apricot fruit aroma compounds is relatively complicated, and the existing yellow apricot fruit aroma compounds are not rich enough, or have shortcomings such as a short lasting fragrance time. Therefore, it is of great significance to develop yellow apricot fruit aroma compounds with yellow apricot fruit aroma, elegant aroma, and long lasting fragrance, expand its application in the field of daily chemical flavoring, and meet the different needs of consumers. Summary of the invention
[0003] In order to overcome the shortcomings and deficiencies in the prior art, the purpose of the present invention is to provide a yellow apricot fruit aroma compound, which has a yellow apricot fruit aroma and a sandalwood fragrance. The aroma is elegant and lasts for a long time, and has important uses in the field of daily chemical perfumery.
[0004] Another object of the present invention is to provide a method for preparing a yellow apricot fruit aroma compound. The preparation method is simple and efficient, the operation and control are convenient, the product quality is high, the cost is low, and it is conducive to industrial production. At the same time, the prepared compound exhibits a yellow apricot fruit aroma, has a distinct aroma, a high molecular weight, and a long fragrance retention time. It has important and beneficial uses in the field of perfumery and can well meet the needs of the daily chemical perfumery field.
[0005] Another object of the present invention is to provide a yellow apricot fruit flavor essence, which has a yellow apricot fruit aroma and a sandalwood fragrance by adding yellow apricot fruit compounds, and is highly practical.
[0006] The object of the present invention is achieved by the following technical scheme: A yellow apricot fruit aroma compound has the following structural formula: .
[0007] The yellow apricot fruit aroma compound can be named as 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
[0008] The compound provided by the invention has the aroma of yellow apricot fruit and the charm of sandalwood, and has an elegant aroma and a long lasting fragrance, and has important uses in the field of daily chemical perfumery.
[0009] Another object of the present invention is achieved by the following technical solution: A method for preparing a yellow apricot fruit aroma compound, comprising the following steps: Step 1: Preparation of ethyl 2-methyl-4-phenyl-4-pentenoate; Step 2: reacting the 2-methyl-4-phenyl-4-pentenoic acid ethyl ester obtained in step 1 with 3,5,5-trimethylhexanol under the condition of adding TsOH to obtain 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
[0010] Furthermore, in the step 1, the preparation method of ethyl 2-methyl-4-phenyl-4-pentenoate comprises the following steps: A1. Add 2-phenyl-2-propenol and triethyl orthopropionate to a reaction apparatus equipped with a thermometer, a mechanical stirrer, a dropping funnel and a reflux condenser, stir and heat, and when the temperature rises to 115-125° C., add a mixture of pivalic acid and triethyl orthopropionate dropwise; after the addition is completed, change the reaction apparatus into a normal pressure stirring reaction distillation apparatus, remove the generated ethanol while reacting, and the reaction time is 2-3 hours; the reaction is cooled to room temperature, and the material is washed with clean water, sodium carbonate solution, and clean water in sequence; A2. After the unreacted triethyl orthopropionate was recovered from the organic layer by a water pump, the mother liquor was distilled under reduced pressure, and the fraction with a vapor temperature of 106-110° C. was collected at a pressure of 150 Pa to obtain ethyl 2-methyl-4-phenyl-4-pentenoate.
[0011] In the present invention, the chemical reaction formula for preparing ethyl 2-methyl-4-phenyl-4-pentenoate is as follows: .
[0012] Furthermore, in the step A1, 50-60 parts of phenyl-2-propenol and 150-160 parts of triethyl orthopropionate are added to the reaction device by weight, and stirring and heating are started. When the temperature rises to 115-125° C., a mixture of 2-4 parts of pivalic acid and 25-40 parts of triethyl orthopropionate is added dropwise.
[0013] Furthermore, in step A1, the concentration of the sodium carbonate solution is 4-6wt%.
[0014] Furthermore, in the step 2, the preparation method of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester comprises the following steps: B1. Add 2-methyl-4-phenyl-4-pentenoic acid ethyl ester and 3,5,5-trimethylhexanol into a reaction device, then add TsOH, and react at 95-105° C. for 7-9 hours. After the reaction is completed, wash the material with water, sodium carbonate solution and water in turn; B2. The organic phase was distilled under reduced pressure, and the fraction with a vapor phase temperature of 132-136° C. was collected at a pressure of 100 Pa to obtain 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate.
[0015] In the present invention, the chemical reaction formula for preparing 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate is as follows: .
[0016] Furthermore, in the step B1, 210-230 parts by weight of ethyl 2-methyl-4-phenyl-4-pentenoate and 150-180 parts by weight of 3,5,5-trimethylhexanol are added to a reaction device, and then 0.8-1.2 parts of TsOH are added.
[0017] Furthermore, in step B1, the concentration of the sodium carbonate solution is 4-6wt%.
[0018] Another object of the present invention is achieved by the following technical scheme: a yellow apricot fruit flavor, comprising the following raw materials in parts by weight: 18.0-22.0 parts of ethyl acetate, 4.0-6.0 parts of amyl acetate, 5.0-7.0 parts of amyl butyrate, 75.0-85.0 parts of ethyl valerate, 18.0-22.0 parts of ethyl caproate, 0.8-1.2 parts of allyl cyclohexane hexanoate, 5.0-7.0 parts of 2-methylbutyric acid, 8.0-12.0 parts of rose alcohol, 18.0-22.0 parts of geraniol, 27.0-33.0 parts of nerol, 8.0-12.0 parts of benzaldehyde, 46.0-54.0 parts of γ-undecalactone, 38.0-42.0 parts of γ-decanoic acid, 28.0-32.0 parts of β-ionone, DPG 632.0-652.0 parts, 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester 27.0-33.0 parts.
[0019] A yellow apricot fruit flavor comprises the following raw materials in parts by weight: 20.0 parts of ethyl acetate, 5.0 parts of amyl acetate, 6.0 parts of amyl butyrate, 80.0 parts of ethyl valerate, 20.0 parts of ethyl caproate, 1.0 part of allyl cyclohexylhexanoate, 6.0 parts of 2-methylbutyric acid, 10.0 parts of rose alcohol, 20.0 parts of geraniol, 30.0 parts of nerol, 10.0 parts of benzaldehyde, 50.0 parts of γ-undecalactone, 40.0 parts of γ-decanoic acid, 30.0 parts of β-ionone, 642.0 parts of DPG, and 30.0 parts of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
[0020] The beneficial effects of the present invention are as follows: the yellow apricot fruit aroma compound of the present invention has the aroma of yellow apricot fruit and the fragrance of sandalwood, and the aroma is elegant and has a long lasting fragrance time, and has a good aroma quality improvement effect, and has important uses in the field of daily chemical fragrance. The preparation method of the yellow apricot fruit aroma compound is simple in process, convenient in operation and control, high in production efficiency, conducive to industrialization, and has good market application prospects. BRIEF DESCRIPTION OF THE DRAWINGS
[0021] Figure 1 It is a gas chromatogram of the yellow apricot fruit aroma compound obtained in Example 1 of the present invention. DETAILED DESCRIPTION
[0022] In order to facilitate the understanding of those skilled in the art, the following embodiments and attached Figure 1 The present invention is further described, and the contents mentioned in the implementation modes are not intended to limit the present invention.
[0023] In one embodiment of the present invention, a yellow apricot fruit aroma compound has the following structural formula:
[0024] In one embodiment of the present invention, a method for preparing a yellow apricot fruit aroma compound comprises the following steps: Step 1: Preparation of ethyl 2-methyl-4-phenyl-4-pentenoate; Step 2: reacting the 2-methyl-4-phenyl-4-pentenoic acid ethyl ester obtained in step 1 with 3,5,5-trimethylhexanol under the condition of adding TsOH to obtain 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
[0025] In some embodiments of the present invention, in the step 1, the preparation method of ethyl 2-methyl-4-phenyl-4-pentenoate comprises the following steps: A1. Add 2-phenyl-2-propenol and triethyl orthopropionate to a reaction apparatus equipped with a thermometer, a mechanical stirrer, a dropping funnel and a reflux condenser, stir and heat, and when the temperature rises to 115-125° C., add a mixture of pivalic acid and triethyl orthopropionate dropwise; after the addition is completed, change the reaction apparatus into a normal pressure stirring reaction distillation apparatus, remove the generated ethanol while reacting, and the reaction time is 2-3 hours; the reaction is cooled to room temperature, and the material is washed with clean water, sodium carbonate solution, and clean water in sequence; A2. After the unreacted triethyl orthopropionate was recovered from the organic layer by a water pump, the mother liquor was distilled under reduced pressure, and the fraction with a vapor temperature of 106-110° C. was collected at a pressure of 150 Pa to obtain ethyl 2-methyl-4-phenyl-4-pentenoate.
[0026] In the present invention, the chemical reaction formula for preparing ethyl 2-methyl-4-phenyl-4-pentenoate is as follows: .
[0027] In some embodiments of the present invention, in step A1, 50-60 parts of phenyl-2-propenol and 150-160 parts of triethyl orthopropionate are added to the reaction device by weight, and stirring and heating are started. When the temperature rises to 115-125° C., a mixture of 2-4 parts of pivalic acid and 25-40 parts of triethyl orthopropionate is added dropwise.
[0028] In some embodiments of the present invention, in step A1, the concentration of the sodium carbonate solution is 4-6wt%.
[0029] In some embodiments of the present invention, in step 2, the method for preparing 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate comprises the following steps: B1. Add 2-methyl-4-phenyl-4-pentenoic acid ethyl ester and 3,5,5-trimethylhexanol into a reaction device, then add TsOH, and react at 95-105° C. for 7-9 hours. After the reaction is completed, wash the material with water, sodium carbonate solution and water in turn; B2. The organic phase was distilled under reduced pressure, and the fraction with a vapor phase temperature of 132-136° C. was collected at a pressure of 100 Pa to obtain 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate.
[0030] In some embodiments of the present invention, the chemical reaction formula for preparing 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate is as follows: .
[0031] In some embodiments of the present invention, in step B1, 210-230 parts by weight of ethyl 2-methyl-4-phenyl-4-pentenoate and 150-180 parts by weight of 3,5,5-trimethylhexanol are added to a reaction device, and then 0.8-1.2 parts of TsOH are added.
[0032] In some embodiments of the present invention, in step B1, the concentration of the sodium carbonate solution is 4-6wt%.
[0033] In some embodiments of the present invention, a yellow apricot fruit flavor comprises the following raw materials in parts by weight: 18.0-22.0 parts of ethyl acetate, 4.0-6.0 parts of amyl acetate, 5.0-7.0 parts of amyl butyrate, 75.0-85.0 parts of ethyl valerate, 18.0-22.0 parts of ethyl caproate, 0.8-1.2 parts of allyl cyclohexane hexanoate, 5.0-7.0 parts of 2-methylbutyric acid, 8.0-12.0 parts of rose alcohol, 18.0-22.0 parts of geraniol, 27.0-33.0 parts of nerol, 8.0-12.0 parts of benzaldehyde, 46.0-54.0 parts of γ-undecalactone, 38.0-42.0 parts of γ-decanoic acid, 28.0-32.0 parts of β-ionone, DPG 632.0-652.0 parts, 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester 27.0-33.0 parts.
[0034] In a typical embodiment of the present invention, a yellow apricot fruit flavor comprises the following raw materials in parts by weight: 20.0 parts of ethyl acetate, 5.0 parts of amyl acetate, 6.0 parts of amyl butyrate, 80.0 parts of ethyl valerate, 20.0 parts of ethyl caproate, 1.0 part of allyl cyclohexane hexanoate, 6.0 parts of 2-methylbutyric acid, 10.0 parts of rose alcohol, 20.0 parts of geraniol, 30.0 parts of nerol, 10.0 parts of benzaldehyde, 50.0 parts of γ-undecalactone, 40.0 parts of γ-decanoic acid, 30.0 parts of β-ionone, 642.0 parts of DPG, and 30.0 parts of 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate.
[0035] Example 1 In this embodiment, a yellow apricot fruit aroma compound has the following structural formula: .
[0036] The yellow apricot fruit aroma compound can be named as 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
[0037] In this embodiment, the preparation method of the above-mentioned yellow apricot fruit aroma compound comprises the following steps: Step 1: Preparation of ethyl 2-methyl-4-phenyl-4-pentenoate The chemical reaction formula for the preparation of ethyl 2-methyl-4-phenyl-4-pentenoate is as follows:
[0038] The preparation method of ethyl 2-methyl-4-phenyl-4-pentenoate comprises the following steps: A1, in the 500mL three-necked flask equipped with thermometer, mechanical stirrer, dropping funnel and reflux condenser, add 53.6g 2-phenyl-2-propenol and 156.0g triethyl orthopropionate, stir and heat, when the temperature rises to 120 ℃, drip a mixture of 3.0g pivalic acid and 20.0g triethyl orthopropionate; After the dropwise addition is completed, the reaction unit is changed into a normal pressure stirring reaction distillation apparatus, and the generated ethanol is removed while reacting, and the reaction time is 2.5 hours; The reaction is cooled to room temperature, and 200mL of clear water, 200mL of 5wt% sodium carbonate solution and 200mL of clear water are used to wash the material successively; A2. After the unreacted triethyl orthopropionate was recovered from the organic layer by a water pump, the mother liquor was distilled under reduced pressure. The fraction with a vapor temperature of 106-110°C was collected at a pressure of 150 Pa to obtain 74.2 g of product with a GC content of 98.0%.
[0039] Step 2: Preparation of 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate The chemical reaction formula for the preparation of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester is as follows:
[0040] The preparation method of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester comprises the following steps: B1. Put 218.0g of 2-methyl-4-phenyl-4-pentenoic acid ethyl ester and 155.5g of 3,5,5-trimethylhexanol (molar ratio is 1:1.08) into a 500 mL three-necked flask, then add 1.0g of TsOH, and react at 100 ℃ for 8 h. After the reaction, wash the material with 200 mL of clean water, 200 mL of 5% sodium carbonate solution, and 200 mL of clean water in sequence. B2. The organic phase was distilled under reduced pressure, and the fraction with a vapor phase temperature of 132-136° C. was collected at a pressure of 100 Pa to obtain 252.8 g of light yellow liquid, i.e., 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate, with a GC content of 96.8%.
[0041] The 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester prepared by the present invention has the following NMR spectral characteristics: 1H NMR (400MHz, CD3Cl) δ 7.24-6.86(m, 5H), 5.37(s, 1H), 4.93(s, 1H),4.04(t, 2H), 2.40(t, 1H), 2.39(m, 1H), 2.14(t, 1H), 1.50(m, 2H), 1.43(m, 1H),1.25(d, 3H), 1.08(t, 2H), 0.92(s, 9H), 0.85(d, 3H); 13 C NMR (100MHz, CD3Cl) δ 171.9, 148.2, 141.1, 129.0, 128.9, 128.5,127.1, 125.9, 111.5, 63.2, 51.0, 42.3, 36.1, 36.0, 31.0, 30.2, 30.1, 29.9,23.9, 21.3, 15.7.
[0042] The mass spectrometry data are as follows: MS (ESI, m / z) 339.2 (M + Na + ); The theoretical calculation data of high-resolution electrospray ionization mass spectrometry is [C 21 H 32 NaO2] + (M + Na + ) 339.2299, the actual measured value is 339.2293.
[0043] Example 2 The 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester prepared in Example 1 was subjected to aroma rating, fragrance retention test and fragrance base aroma test. The test results are as follows: (1) Aroma evaluation: Eleven perfumers with more than five years of work experience gave the following evaluation on the aroma of the compound: All 11 perfumers agreed that in addition to the characteristic aroma of yellow apricot fruit, the compound also has a sweet sandalwood aroma.
[0044] (2) Fragrance test: Take a scent test paper, dip it in 0.1g of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester, place the test paper on the scent rack, and have three perfumers smell it every 2 hours. When more than or equal to 2 perfumers cannot perceive the fragrance of the scent test paper, record the fragrance retention time.
[0045] The fragrance test shows that the fragrance of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester yellow apricot fruit aroma lasts for 48 hours, and the fragrance of sandalwood lasts for 72 hours.
[0046] (3) Fragrance base aroma test: The fragrance base formula is shown in the following table:
[0047] According to the formula in the above table, fragrance base A and fragrance base B were prepared, and 30 parts of the target product of the present invention, 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester, were added to fragrance base B. After evaluation of the fragrance base, 7 perfumers with more than 5 years of work experience made the following comments: The 7 perfumers unanimously agreed that fragrance base B had a more prominent fruity aroma than fragrance base A, the yellow apricot fruit aroma was more prominent, and it had a slightly elegant sandalwood fragrance, and the fragrance quality of the fragrance base was significantly improved.
[0048] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may 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 yellow apricot fruit aroma compound, characterized in that: It has the following structural formula: 。 2. A method for preparing the yellow apricot fruit aroma compound as claimed in claim 1, characterized in that: The steps include: Step 1: Preparation of ethyl 2-methyl-4-phenyl-4-pentenoate; Step 2: reacting the 2-methyl-4-phenyl-4-pentenoic acid ethyl ester obtained in step 1 with 3,5,5-trimethylhexanol under the condition of adding TsOH to obtain 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester.
3. The method for preparing the yellow apricot fruit aroma compound according to claim 2, characterized in that: In the step 1, the preparation method of ethyl 2-methyl-4-phenyl-4-pentenoate comprises the following steps: A1. Add 2-phenyl-2-propenol and triethyl orthopropionate to a reaction apparatus equipped with a thermometer, a mechanical stirrer, a dropping funnel and a reflux condenser, stir and heat, and when the temperature rises to 115-125° C., dropwise add a mixture of pivalic acid and triethyl orthopropionate; after the dropwise addition is completed, change the reaction apparatus into a normal pressure stirring reaction distillation apparatus, remove the generated ethanol while reacting, and the reaction time is 2-3 hours; the reaction is cooled to room temperature, and the material is washed with clean water, sodium carbonate solution, and clean water in sequence; A2. After the unreacted triethyl orthopropionate was recovered from the organic layer by a water pump, the mother liquor was distilled under reduced pressure, and the fraction with a vapor temperature of 106-110° C. was collected at a pressure of 150 Pa to obtain ethyl 2-methyl-4-phenyl-4-pentenoate.
4. The method for preparing the yellow apricot fruit aroma compound according to claim 3, characterized in that: In the step A1, 50-60 parts of phenyl-2-propenol and 150-160 parts of triethyl orthopropionate are added to the reaction device by weight, and stirring and heating are started. When the temperature rises to 115-125° C., a mixture of 2-4 parts of pivalic acid and 25-40 parts of triethyl orthopropionate is added dropwise.
5. The method for preparing the yellow apricot fruit aroma compound according to claim 3, characterized in that: In the step A1, the concentration of the sodium carbonate solution is 4-6wt%.
6. The method for preparing the yellow apricot fruit aroma compound according to claim 2, characterized in that: In the step 2, the preparation method of 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester comprises the following steps: B1. Add 2-methyl-4-phenyl-4-pentenoic acid ethyl ester and 3,5,5-trimethylhexanol into a reaction device, then add TsOH, and react at 95-105° C. for 7-9 hours. After the reaction is completed, wash the material with water, sodium carbonate solution and water in turn; B2. The organic phase was distilled under reduced pressure, and the fraction with a vapor phase temperature of 132-136° C. was collected at a pressure of 100 Pa to obtain 3,5,5-trimethylhexyl 2-methyl-4-phenyl-4-pentenoate.
7. The method for preparing the yellow apricot fruit aroma compound according to claim 6, characterized in that: In the step B1, 210-230 parts by weight of ethyl 2-methyl-4-phenyl-4-pentenoate and 150-180 parts by weight of 3,5,5-trimethylhexanol are added to a reaction device, and then 0.8-1.2 parts of TsOH are added.
8. The method for preparing the yellow apricot fruit aroma compound according to claim 6, characterized in that: In step B1, the concentration of the sodium carbonate solution is 4-6wt%.
9. A yellow apricot fruit flavor, characterized by: The invention comprises the following raw materials in parts by weight: 18.0-22.0 parts of ethyl acetate, 4.0-6.0 parts of amyl acetate, 5.0-7.0 parts of amyl butyrate, 75.0-85.0 parts of ethyl valerate, 18.0-22.0 parts of ethyl caproate, 0.8-1.2 parts of allyl cyclohexane hexanoate, 5.0-7.0 parts of 2-methylbutyric acid, 8.0-12.0 parts of rose alcohol, 18.0-22.0 parts of geraniol, 27.0-33.0 parts of nerol, 8.0-12.0 parts of benzaldehyde, 46.0-54.0 parts of γ-undecalactone, 38.0-42.0 parts of γ-decanoic acid, 28.0-32.0 parts of β-ionone, DPG 632.0-652.0 parts, 2-methyl-4-phenyl-4-pentenoic acid 3,5,5-trimethylhexyl ester 27.0-33.0 parts.