Fresh flower and fruit flavor perfume and preparation method thereof

By using natural essential oils and adding ingredients such as perfumes, a fresh floral and fruit fragrance perfume is prepared, which solves the problems of existing perfume harm to the human body and insufficient fragrance, and achieves a rich and lasting and stable aroma effect.

CN119700593APending Publication Date: 2025-03-28FOSHAN YICAI MINGMING TECHNOLOGY CO LTD
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Patent Information

Application Number
CN202411852776.6
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2024-12-16
Publication Date
2025-03-28

AI Technical Summary

Technical Problem

Existing floral and fruit perfumes rely on chemically synthesized fragrances. Long-term use may cause harm to the human body. At the same time, the aroma is insufficient and the durability is difficult to meet market demand.

Method used

Use jasmine essential oil, lily of the valley essential oil, lavender essential oil, lemon essential oil and red orange essential oil, and add fragrances, stabilizers and antioxidants to prepare a fresh floral and fruit fragrance perfume through low temperature aging and filtration steps to avoid the use of synthetic fragrances.

Benefits of technology

It achieves rich aroma levels, lasting and stable, providing a fresh, refined, subtle and delicate olfactory experience, and at the same time has little impact on the human body and the environment, which is safe and reliable.

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Abstract

The invention belongs to the technical field of perfume, and discloses a perfume with fresh flower and fruit fragrance and a preparation method thereof, the perfume with fresh flower and fruit fragrance comprises the following raw materials by weight: 10-15 parts of jasmine flower essential oil, 7-10 parts of convallaria majalis essential oil, 2-5 parts of lavender essential oil, 4-6 parts of lemon essential oil, 8-10 parts of red orange essential oil, 0.1-0.5 part of a flavoring agent, 1.5-3 parts of a stabilizer, 1-2 parts of an antioxidant, and 80-85 parts of a solvent. According to the invention, specific types of flower and fruit essential oil are selected and blended according to an ingenious proportion, so that the perfume is endowed with rich fragrance combination changes; through the specific flavoring agent, the fragrance of the flavoring water is rich in depth, elements which possibly cause sensory discomfort are avoided, and a user can obtain fresh, free-of-custom, subtle and fine experience on the whole.
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