Multi-element composite peppermint essence and preparation method thereof

Abstract

The invention belongs to the technical field of daily chemical and food additive essences, and particularly discloses a multi-element composite mint essence, which is composed of the following components in percentage by weight: 4.5%-10.5% of dementholized peppermint oil, 2%-5.4% of Xinnaojin, 2%-4.6% of L-menthol, 1%-2.3% of menthone, 4%-8.5% of menthyl acetate, 1.4%-3% of limonene, 1.3%-3% of octanol-3, 0.45%-1.5% of carvone, 0.4%-1.4% of beta-caryophyllene, 0.22%-0.69% of nonanal, and the balance of water. The composition is prepared from the following components in percentage by weight: 0.22%-0.69% of dihydrocarvone, 1.5%-3.8% of leaf alcohol isovalerate, 1%-2.3% of isobornyl acetate, 0.45%-1.3% of phenethyl alcohol, 1%-2.3% of ethyl lactate, 2.7%-5.7% of ethyl acetate and the balance of propylene glycol. The peppermint essence obtained by the invention integrates multiple flavors and presents the unique charm of Asian peppermint so as to meet the diversified requirements of the market. The invention is suitable for wide application scenarios, such as seasonings, perfumes, cosmetics and personal care products.

Description

Technical Field

[0001] The invention belongs to the technical field of daily chemical and food added flavors, relates to the preparation of mint flavor, and specifically relates to a multi-element composite mint flavor and a preparation method thereof. Background Art

[0002] Fragrance is the raw material that gives daily chemical products a certain fragrance. It is one of the key raw materials in the manufacturing process. If the fragrance is used properly, it is not only popular with consumers, but also can cover up certain unpleasant odors in the product medium. Fragrance is a mixture of various spices and has a certain type of fragrance, that is, fragrance. When adding fragrance to daily chemical products, in addition to choosing the right fragrance, it is also necessary to consider whether the selected fragrance has an impact on the product quality and use effect. Mint flavor is widely used in daily life and is often used in skin care, nursing, air freshener, oral care, perfume and other fields.

[0003] The main ingredient of mint flavor is menthol, which is a commonly used cooling additive. It has the functions of deodorizing, removing fishy smell, inhibiting bacteria, and preserving. It also has the effect of increasing flavor. Its special flavor can freshen the breath of the consumer.

[0004] Traditional mint flavors have too many repetitive single ingredients, and the formula relies too much on a few common mint ingredients, which makes the flavors seem too rigid or lack a sense of hierarchy. In terms of aroma persistence and diffusion, some mint flavors may be too volatile or not last long enough to maintain a fresh feeling for a long time. Lack of personalized needs: modern consumers may pursue more unique and customized fragrances, and a single formula may not be able to meet diverse needs.

[0005] In view of these shortcomings, it is necessary to improve the existing technology and provide a richer and more lasting aroma experience through the research and development of multi-element composite mint flavors. Summary of the invention

[0006] In view of the shortcomings of the prior art, the purpose of the present invention is to provide a multi-element composite mint flavor, which combines the unique mint flavor with multiple elements such as lemon, citrus, floral, fruity, herbal and woody backgrounds. This creates a novel flavor that can meet personalized needs, which is particularly suitable for use in skin care products, personal care products, cosmetics, etc., and can also be used in the fields of indoor fragrance, perfume and food additives.

[0007] The present invention is achieved through the following technical solutions:

[0008] A multi-element composite mint flavor, composed of the following components in percentage by weight:

[0009] Asian peppermint oil: 4.5%-10.5%

[0010] New brain: 2%-5.4%

[0011] L-Menthol: 2%-4.6%

[0012] Menthone: 1%-2.3%

[0013] Menthyl acetate: 4%-8.5%

[0014] Limonene: 1.4%-3%

[0015] Octanol-3: 1.3%-3%

[0016] Carvone: 0.45%-1.5%

[0017] β-Caryophyllene: 0.4%-1.4%

[0018] Nonanal: 0.22%-0.69%

[0019] Dihydrocarvone: 0.22%-0.69%

[0020] Isopropyl isovalerate: 1.5%-3.8%

[0021] Isoborneol acetate: 1%-2.3%

[0022] Phenylethanol: 0.45%-1.3%

[0023] Ethyl lactate: 1%-2.3%

[0024] Ethyl acetate: 2.7%-5.7%

[0025] Propylene glycol: balance.

[0026] A further improvement of the present invention is:

[0027] A multi-element composite mint flavor consists of the following components in percentage by weight: 7.5% of Asian mint oil, 3.9% of neomenthol, 3.3% of L-menthol, 1.6% of menthone, 5.5% of menthyl acetate, 2% of limonene, 2.2% of octanol-3, 1.1% of carvone, 1% of beta-caryophyllene, 0.5% of nonanal, 0.5% of dihydrocarvone, 2.75% of isovaleric acid leaf alcohol ester, 1.65% of isoborneol acetate, 1% of phenylethyl alcohol, 1.65% of ethyl lactate, 3.85% of ethyl acetate and 60% of propylene glycol.

[0028] The invention uses a reasonable formula to make the aroma harmonious and unified, and the aroma is diverse and not abrupt:

[0029] Fresh Mint: Asian peppermint oil is the dominant note, and other mint ingredients together bring a cool and deep mint aroma.

[0030] Lemon & Citrus: Limonene and Octanol-3 provide citrus freshness and an invigorating feel.

[0031] Herbal and Woody: Carvone, dihydrocarvone, beta-caryophyllene and nonanal bring subtle herbal and woody qualities, adding a sense of stability.

[0032] Warm notes: Isoborneol acetate has a long-lasting fragrance with a slightly fruity aroma, adding a touch of warmth to the fragrance, balancing the coolness of mint, making it cool and comfortable.

[0033] Floral Notes: Benzyl alcohol has a soft, pleasant and lasting rose scent, which can add a floral note to the formula, making the overall fragrance richer and more balanced. It has a fresh, sweet floral and fruity scent.

[0034] Balanced taste: Ethyl lactate and ethyl acetate provide mint flavor with a unique sweet and sour taste, and the sweetness and softness make the taste more rounded.

[0035] Isovalerate: Although it is not the main ingredient in the formula, it is still a significant and synergistic component. It has a green fragrance and apple-like fruity aroma. It can provide a fresh fruity aroma for the formula, enhance the cool feeling of mint while improving its spicy feeling, and increase the complexity and layering of the overall aroma.

[0036] Rich in layers: The proportions of various spices are just right, creating a harmonious layering of dominant mint notes, supported by citrus, herbs and wood, and a warm base.

[0037] Lasting freshness: The refreshing ingredients of peppermint oil and limonene can maintain the fragrance for a long time, making users feel lasting freshness.

[0038] Gradual progression: Over time, the warm and woody notes in the fragrance gradually emerge, leaving a lasting memory.

[0039] A further improvement of the present invention is:

[0040] A method for preparing a multi-element composite mint flavor comprises the following steps:

[0041] S1. Weigh each raw material according to the above-mentioned weight percentage and set aside;

[0042] S2, heating neomenthol and L-menthol until the crystals are completely melted;

[0043] S3, fully stirring and mixing all the raw materials except propylene glycol;

[0044] S4, natural cooling, sensory evaluation, physical and chemical testing;

[0045] S5. Add propylene glycol solvent, stir and mix, ripen for 20 to 30 minutes, and then test the fragrance retention;

[0046] S6. Get the finished product, sterilize, fill with nitrogen and bottle.

[0047] Furthermore, the heating temperature in S2 is 50-70°C.

[0048] Furthermore, in S6, the essence is sterilized by ultraviolet rays.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] 1. Fresh and natural, it combines the coolness of mint, the vitality of lemon and the fragrance of rose; diversified fragrance levels to suit the preferences of different consumers.

[0051] 2. Balanced and long-lasting, suitable as an ideal fragrance carrier for a variety of products.

[0052] 3. Use environmentally friendly and safe raw materials to meet the requirements of modern consumers for health and sustainability.

[0053] The use method of the mint flavor of the present invention and the proportion of each component can be adjusted according to specific application requirements and target markets. BRIEF DESCRIPTION OF THE DRAWINGS

[0054] Figure 1 The present invention is a schematic diagram of the preparation process of the multi-element composite mint flavor. DETAILED DESCRIPTION

[0055] The present invention is described in detail below in conjunction with specific embodiments.

[0056] Example 1

[0057] S1. Prepare materials:

[0058] Component A: Asian mint oil: 7.75%, menthone: 1.85%, menthyl acetate: 6.9%, limonene: 2.47%, octanol-3: 2.47%, carvone: 1.08%, β-caryophyllene: 1%, nonanal: 0.5%, dihydrocarvone: 0.5%, isovaleric acid leaf alcohol ester: 3.08%, isoborneol acetate: 1.93%, phenylethyl alcohol: 1.05%, ethyl lactate: 1.93%, ethyl acetate: 4.79%, propylene glycol: 55%;

[0059] Component B: Menthol: 3.85%, L-menthol: 3.85%;

[0060] S2, heating component B at a constant temperature of 60°C until the crystals are completely melted;

[0061] S3, fully stirring and mixing all the raw materials except propylene glycol;

[0062] S4, natural cooling, sensory evaluation, physical and chemical testing;

[0063] S5. Add propylene glycol solvent, stir and mix, ripen for 20 to 30 minutes, and then test the fragrance retention;

[0064] S6. After the finished product mixed evenly in step S5 is sterilized by ultraviolet light, it is weighed, filled with nitrogen and bottled.

[0065] Example 2

[0066] The weight percentages of the raw materials in this embodiment are as follows: mint oil: 7%, menthol: 3.8%, L-menthol: 3.5%, menthone: 1.8%, menthyl acetate: 6.3%, limonene: 2.1%, octanol-3: 2.4%, carvone: 1.1%, β-caryophyllene: 1%, nonanal: 0.55%, dihydrocarvone: 0.55%, isovaleric acid phylloxetate: 3%, isoborneol acetate: 1.75%, phenylethyl alcohol: 1%, ethyl lactate: 2%, ethyl acetate: 4.15%, propylene glycol: 58%; other operations are the same as those in Example 1.

[0067] Example 3

[0068] The weight percentages of the raw materials in this embodiment are as follows: mint oil: 9%, menthol: 3.5%, L-menthol: 3.5%, menthone: 1.7%, menthyl acetate: 6.65%, limonene: 2.3%, octanol-3: 2.2%, carvone: 0.8%, β-caryophyllene: 0.8%, nonanal: 0.4%, dihydrocarvone: 0.4%, isovaleric acid phylloxetate: 2.8%, isoborneol acetate: 1.75%, phenylethyl alcohol: 0.8%, ethyl lactate: 1.75%, ethyl acetate: 4.65%, propylene glycol: 57%; other operations are the same as those in Example 1.

[0069] Example 4

[0070] The weight percentages of the raw materials in this embodiment are: mint oil: 7.5%, menthol: 3.9%, L-menthol: 3.3%, menthone: 1.6%, menthyl acetate: 5.5%, limonene: 2%, octanol-3: 2.2%, carvone: 1.1%, β-caryophyllene: 1%, nonanal: 0.5%, dihydrocarvone: 0.5%, isovaleric acid phylloxetate: 2.75%, isoborneol acetate: 1.65%, phenylethyl alcohol: 1%, ethyl lactate: 1.65%, ethyl acetate: 3.85%, propylene glycol: 60%; other operations are the same as those in Example 1.

[0071] Example 5

[0072] The weight percentages of the raw materials in this embodiment are as follows: mint oil: 9.3%, menthol: 4.15%, L-menthol: 4.15%, menthone: 2.05%, menthyl acetate: 8.3%, limonene: 2.9%, octanol-3: 2.7%, carvone: 0.92%, β-caryophyllene: 0.83%, nonanal: 0.46%, dihydrocarvone: 0.46%, isovaleric acid phylloxetate: 3.1%, isoborneol acetate: 2.1%, phenylethyl alcohol: 0.93%, ethyl lactate: 2.05%, ethyl acetate: 5.6%, propylene glycol: 50%; other operations are the same as those in Example 1.

[0073] Example 6

[0074] The weight percentages of the raw materials in this embodiment are as follows: mint oil: 7.46%, menthol: 4.1%, L-menthol: 4.1%, menthone: 1.87%, menthyl acetate: 7.1%, limonene: 2.4%, octanol-3: 2.47%, carvone: 1.05%, β-caryophyllene: 0.9%, nonanal: 0.52%, dihydrocarvone: 0.52%, isovaleric acid leaf alcohol ester: 3%, isoborneol acetate: 1.87%, phenylethyl alcohol: 1.12%, ethyl lactate: 1.87%, ethyl acetate: 4.65%, propylene glycol: 55%; other operations are the same as those in Example 1.

[0075] Performance testing:

[0076] The fragrances obtained in Comparative Examples 1 to 6 were evaluated in terms of aroma evaluation, taste evaluation, coordination, and lasting fragrance:

[0077] 1. Aroma evaluation: Use perfumers to evaluate the aroma. According to GBT14454.2-2008 “Method for the evaluation of aroma of fragrances”, ask 7 members of the aroma evaluation team to conduct sensory evaluation and give their evaluation.

[0078] 2. Taste test: Add sugar water (8-12g sucrose, 0.10-0.16g citric acid, distilled water to 100ml) to the sample at a certain ratio (such as 0.1%) for tasting, and then compare and evaluate in groups.

[0079] The results are shown in the table below:

[0080]

[0081]

[0082] As can be seen from the above table, the mint essence obtained by the present invention is integrated with multiple flavors to present the unique charm of Asian mint, which can meet the diversified needs of the market.

[0083] The above embodiments are only for illustrating the technical concept and features of the present invention, and their purpose is to enable people familiar with the technology to understand the content of the present invention and implement it accordingly, and they cannot be used to limit the protection scope of the present invention. Any equivalent transformation or modification made according to the spirit of the present invention should be included in the protection scope of the present invention.

Claims

1. A multi-element composite mint flavor, characterized in that: It is composed of the following components in weight percentage: Asian peppermint oil: 4.5%-10.5% New brain: 2%-5.4% L-Menthol: 2%-4.6% Menthone: 1%-2.3% Menthyl acetate: 4%-8.5% Limonene: 1.4%-3% Octanol-3: 1.3%-3% Carvone: 0.45%-1.5% β-Caryophyllene: 0.4%-1.4% Nonanal: 0.22%-0.69% Dihydrocarvone: 0.22%-0.69% Isopropyl isovalerate: 1.5%-3.8% Isoborneol acetate: 1%-2.3% Phenylethanol: 0.45%-1.3% Ethyl lactate: 1%-2.3% Ethyl acetate: 2.7%-5.7% Propylene glycol: balance.

2. A multi-element composite mint flavor according to claim 1, characterized in that: The invention is composed of the following components in weight percentage: 7.5% of Asian mint oil, 3.9% of neomenthol, 3.3% of L-menthol, 1.6% of menthone, 5.5% of menthyl acetate, 2% of limonene, 2% of octanol-3, 1.1% of carvone, 1% of beta-caryophyllene, 0.5% of nonanal, 0.5% of dihydrocarvone, 2.75% of isovaleric acid leaf alcohol ester, 1.65% of isoborneol acetate, 1% of phenylethyl alcohol, 1% of ethyl lactate, 3.85% of ethyl acetate and 60% of propylene glycol.

3. A method for preparing a multi-element composite mint flavor as claimed in claim 1 or 2, characterized in that: The following steps are involved: S1. Weigh each raw material according to the weight percentage of claim 1 or 2 and set aside; S2, heating neomenthol and L-menthol until the crystals are completely melted; S3, fully stirring and mixing all the raw materials except propylene glycol; S4, natural cooling, sensory evaluation, physical and chemical testing; S5. Add propylene glycol solvent, stir and mix, ripen for 20 to 30 minutes, and then test the fragrance retention; S6. Get the finished product, sterilize, fill with nitrogen and bottle.

4. The method for preparing a multi-element composite mint flavor according to claim 3, characterized in that: The heating temperature in S2 is 50-70°C.

5. The method for preparing a multi-element composite mint flavor according to claim 3, characterized in that: In S6, the essence is sterilized by ultraviolet rays.

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