Spice composition containing myristica fragrans essential oil

Abstract

The invention belongs to the technical field of food processing, and provides a spice composition containing nutmeg essential oil. The nutmeg essential oil, the purple perilla extract, the origanum vulgare extract, thymol, cinnamon, fennel, pepper and other raw materials are selected, the raw materials are natural, chemical additives such as pigments and preservatives are not added, and safety and non-toxicity are achieved for the human body. The components of the spice have a synergistic effect, and the spice composition has a remarkable antibacterial effect and can effectively inhibit food spoilage after being added into various foods. In addition, the spice composition has the function of invigorating the stomach, effectively repairs gastric mucosal injury and improves human health, and has wide application prospects.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology and relates to a flavoring composition containing nutmeg oil. Background Technology

[0002] Natural edible flavorings refer to substances derived from plants, animals, or microorganisms in nature, which are extracted or processed through physical methods (such as pressing, distillation, and extraction) to retain the natural properties and flavor characteristics of the raw materials. These substances can be used directly for food flavoring or processed into food additives.

[0003] Natural food flavorings are mainly derived from natural resources such as plants, animals, and microorganisms. Their rich chemical components endow them with unique aromas and various functional activities. In recent years, with the deepening of scientific research, it has been discovered that the bioactive components in many natural food flavorings play an important role in maintaining human health, and have significant effects on improving immunity, regulating blood pressure, and improving digestion, making them an important part of a healthy diet.

[0004] Nutmeg is the dried seed kernel of the nutmeg plant (Myristica fragrans). It is warm in nature, pungent in taste, and enters the spleen, stomach, and large intestine meridians. It warms the middle jiao (spleen and stomach), promotes qi circulation, astringes the intestines, and stops diarrhea. It is used for spleen and stomach deficiency-cold, chronic diarrhea, abdominal distension and pain, poor appetite, and vomiting. Although nutmeg can be used as a culinary seasoning, and its essential oil is widely used as a raw material in the formulation of daily necessities and edible flavorings, excessive consumption or use may be dangerous and must be strictly controlled.

[0005] Developing a natural fragrance composition with antibacterial activity, broad spectrum, and safety is of great importance. Summary of the Invention

[0006] In view of this, the present invention provides a fragrance composition containing nutmeg essential oil.

[0007] The present invention also provides a method for preparing the above-mentioned fragrance composition containing nutmeg essential oil.

[0008] The present invention also provides the application of the above-mentioned fragrance composition containing nutmeg oil.

[0009] The technical solution adopted by the present invention to achieve the above objectives is as follows: In a first aspect, the present invention provides a spice composition containing nutmeg essential oil, comprising the following traditional Chinese medicinal herbs: 0.2-5 parts nutmeg essential oil, 0.2-5 parts perilla extract, 0.1-3 parts oregano extract, 0.1-3 parts thymol, 0.1-2 parts cinnamon, 0.1-3 parts fennel, and 0.01-2 parts Sichuan pepper.

[0010] As a preferred technical solution of the present invention, it is composed of the following Chinese medicinal herbs: 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, and 1.5 parts Sichuan pepper.

[0011] As a preferred technical solution of the present invention, it is composed of the following Chinese medicinal herbs: 0.2 parts nutmeg essential oil, 3 parts perilla extract, 2 parts oregano extract, 0.1 parts thymol, 2 parts cinnamon, 0.1 parts fennel, and 2 parts Sichuan pepper.

[0012] As a preferred technical solution of the present invention, it is composed of the following Chinese medicinal herbs: 1 part nutmeg essential oil, 0.2 parts perilla extract, 3 parts oregano extract, 3 parts thymol, 0.1 parts cinnamon, 3 parts fennel, and 0.1 parts Sichuan pepper.

[0013] Preferably, the perilla extract is prepared by mixing perilla powder with 60% ethanol solution at a mass ratio of 1:5, treating at 50°C for 60 minutes, and then ultrasonically extracting twice, with each ultrasonic extraction lasting 30 minutes, to obtain the perilla extract.

[0014] Preferably, the preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, the oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0015] In a second aspect, the present invention provides a method for preparing the above-mentioned fragrance composition containing nutmeg oil, wherein the raw materials are weighed in parts by weight, mixed evenly, and the fragrance composition of the present invention is obtained.

[0016] A third aspect of the invention provides the use of a flavoring composition containing nutmeg oil as a food preservative.

[0017] Furthermore, the present invention also provides the use of the spice composition containing nutmeg oil as a cooking ingredient.

[0018] The beneficial effects of the present invention are as follows: This invention selects natural ingredients such as nutmeg essential oil, perilla extract, oregano extract, thymol, cinnamon, fennel, and Sichuan pepper, without adding any pigments, preservatives, or other chemical additives, making it safe and non-toxic to the human body.

[0019] Single spices have a narrow antibacterial spectrum, making it difficult to produce good antibacterial effects against complex microbial communities. This invention demonstrates that using multiple spices in combination is more effective than using a single spice. The spice composition of this invention exhibits a synergistic antibacterial effect among its raw materials, and the dosage can be significantly reduced during this synergistic process without greatly affecting the flavor of the food.

[0020] The synergistic effect of the flavoring components in this invention results in a flavoring composition with significant antibacterial properties. When added to various foods, it effectively inhibits food spoilage and can be used as a food preservative and cooking ingredient. Furthermore, the flavoring composition of this invention also possesses stomach-strengthening properties, effectively repairing gastric mucosal damage and promoting human health, demonstrating broad application prospects. Attached Figure Description

[0021] Figure 1 A comparison of the diameter of the inhibition zone against Staphylococcus aureus for each product.

[0022] Figure 2 To compare the gastric ulcer index of each group with that of the normal control group, & P<0.05, && P < 0.01; compared with the model control group, * P < 0.05, **P < 0.01; compared with Example 1 group, #P < 0.05, ##P < 0.01. Detailed Implementation

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0024] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. The intermediate value within any stated value or stated range, and each smaller range between any other stated value or intermediate value within the stated range, is also encompassed within the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0025] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments described herein without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the description of the invention. The description and examples are intended to be illustrative only.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0027] Example 1: A fragrance composition containing nutmeg essential oil 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0028] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0029] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0030] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0031] Example 2: A flavoring composition containing nutmeg essential oil Nutmeg essential oil 0.2 parts, perilla extract 3 parts, oregano extract 2 parts, thymol 0.1 parts, cinnamon 2 parts, fennel 0.1 parts, Sichuan pepper 2 parts.

[0032] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0033] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0034] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0035] Example 3: A fragrance composition containing nutmeg essential oil 1 part nutmeg essential oil, 0.2 parts perilla extract, 3 parts oregano extract, 3 parts thymol, 0.1 parts cinnamon, 3 parts fennel, and 0.1 parts Sichuan pepper.

[0036] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0037] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0038] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0039] Example 4: A flavoring composition containing nutmeg oil 3 parts nutmeg essential oil, 1 part perilla extract, 0.1 part oregano extract, 3 parts thymol, 1 part cinnamon, 1.5 parts fennel, and 1.5 parts Sichuan pepper.

[0040] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0041] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0042] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0043] Example 5: A fragrance composition containing nutmeg essential oil 3 parts nutmeg essential oil, 0.2 parts perilla extract, 3 parts oregano extract, 1.5 parts thymol, 0.1 parts cinnamon, 3 parts fennel, and 0.1 parts Sichuan pepper.

[0044] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0045] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0046] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0047] Example 6: A flavoring composition containing nutmeg oil Nutmeg essential oil 0.2 parts, perilla extract 3 parts, oregano extract 1.5 parts, thymol 0.6 parts, cinnamon 2 parts, fennel 0.5 parts, Sichuan pepper 1.5 parts.

[0048] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0049] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0050] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0051] Example 7 A fragrance composition containing nutmeg essential oil Nutmeg essential oil 1.5 parts, perilla extract 1.5 parts, oregano extract 2.5 parts, thymol 0.5 parts, cinnamon 1.5 parts, fennel 1.5 parts, Sichuan pepper 2 parts.

[0052] The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

[0053] The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0054] Weigh the raw materials according to the specified weight, mix them evenly, and obtain the fragrance composition of the present invention.

[0055] Comparative Example 1 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, and 1.5 parts Sichuan pepper.

[0056] Compared with Example 1, the difference is that it does not contain nutmeg oil, while the other components and amounts remain the same.

[0057] The preparation method is the same as in Example 1.

[0058] Comparative Example 2 1 part nutmeg essential oil, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0059] Compared with Example 1, the difference is that it does not contain perilla extract, while the other components and their amounts remain the same.

[0060] The preparation method is the same as in Example 1.

[0061] Comparative Example 3 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0062] Compared with Example 1, the difference is that it does not contain oregano extract, while the other components and amounts remain the same.

[0063] The preparation method is the same as in Example 1.

[0064] Comparative Example 4 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0065] Compared with Example 1, the difference is that it does not contain thymol, while the other components and their amounts remain the same.

[0066] The preparation method is the same as in Example 1.

[0067] Comparative Example 5 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0068] The difference compared to Example 1 lies in the preparation method of the perilla extract.

[0069] The preparation method of perilla extract is as follows: perilla powder and water are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain perilla extract.

[0070] The other steps are the same as in Example 1.

[0071] Comparative Example 6 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, 1.5 parts Sichuan pepper.

[0072] The difference compared to Example 1 lies in the preparation method of the oregano extract.

[0073] The preparation method of oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with water at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

[0074] The other steps are the same as in Example 1.

[0075] Study on the antibacterial effect of the fragrance composition of the present invention Preparation of diluent for fragrance composition: Prepare a 2% (v / v) Tween-80 aqueous solution, mix and sterilize it, and use it as a solvent to prepare 0.1 g / mL diluents for the fragrances of Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Example 5, and Comparative Example 6 respectively.

[0076] Preparation of bacterial suspensions: Each bacterial strain (Staphylococcus aureus, Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Citrulline, and Aspergillus flavus) was activated and prepared into bacterial suspensions. Bacteria were counted using the plate count method, and molds were counted directly under a microscope. The concentration was adjusted to 10⁻⁶ cells / mL. 6 -10 7 Prepare a bacterial suspension of CFU / mL for later use.

[0077] The diameter of the inhibition zone was determined using the paper disc method. Circular filter paper discs with a diameter of 6 mm were prepared using a punch, sterilized, and then immersed for 1 hour in the fragrance dilutions of Examples 1, 1, 2, 3, 4, 5, and 6, respectively. 0.1 mL of each bacterial suspension was evenly spread onto the corresponding solid culture medium to prepare bacterial plates.

[0078] Filter paper strips soaked in the fragrance dilution solutions of Examples 1, 1, 2, 3, 4, 5, and 6 were placed on bacterial plates. One filter paper strip was used for each patch, and the experiment was repeated three times. Bacteria were incubated at 37°C for 24 hours, yeast at 28°C for 48 hours, and mold at 28°C for 5 days. The results were taken as the average of the three replicates.

[0079] The results are shown in Table 1 and... Figure 1 .

[0080] Table 1 Antibacterial activity of each group

[0081] In Example 1 of this invention, the diameter of the inhibition zone of the fragrance composition against all tested bacteria was >15 mm, indicating a significant antibacterial effect.

[0082] The antibacterial effect of the fragrance composition in Example 1 of this invention is significantly better than that of Comparative Examples 1, 2, 3, 4, 5, and 6.

[0083] The present invention demonstrates that the combined use of multiple spices is more effective than the use of a single spice. The spice composition of the present invention exhibits a synergistic antibacterial effect among its raw materials, and the dosage can be greatly reduced when they work synergistically without significantly affecting the flavor of the food.

[0084] Study on the stomach-nourishing effect of the spice composition of the present invention Thirty SD rats, weighing (180±20) g, were used. Six rats were randomly selected as the normal control group, and the remaining rats were used as the model group for modeling.

[0085] After fasting and depriving water for 24 hours, a rat model of gastric ulcer was established using the gas-depletion and gas-breaking method, the hunger-satiety disorder method, and the glacial acetic acid method. The rats were anesthetized with 30 mg / kg pentobarbital, fixed on a rat board, and under aseptic conditions, the abdominal wall was longitudinally cut open from the left rib, the whole stomach was gently pulled out, and a plastic tube with a diameter of about 6 mm was placed vertically at the junction of the serosal surface and the antral body of the anterior wall of the stomach. Glacial acetic acid was poured in and the stomach was cauterized for 1 minute. The stomach was gently wiped with physiological saline, the stomach was put back into the abdominal cavity, the wound was sutured, and erythromycin eye ointment was applied to prevent infection.

[0086] After modeling, the rats were randomly divided into a model control group, experimental group 1, example group 5, and example group 6, with 6 rats in each group.

[0087] Starting the day after model establishment, each group was administered 0.8 g / kg of the corresponding flavoring composition by gavage for 14 consecutive days. The normal control group and the model control group were administered an equal volume of sodium carboxymethyl cellulose by gavage.

[0088] Calculating the gastric ulcer index Observe and record the size of the ulcer lesions, and calculate the gastric ulcer index.

[0089] The calculation method is as follows: (1) If the mucosa has spots or erosions, 1 point; (2) If the length of the mucosal erosion is <1mm, 1 point; (3) If the length of the mucosal damage reaches 1-2mm, 3 points; (4) If the length of the mucosal damage reaches 2-3mm, 4 points; (5) If the length of the damage is >4mm, 5 points.

[0090] If the width of the lesion is greater than 2mm, the total score is doubled.

[0091] Data processing was performed using GraphPad Prism 8.0 software, with the measurement data presented in... This indicates that a one-way ANOVA was used for comparison, and P < 0.05 indicates that the difference is statistically significant.

[0092] Effect on the gastric ulcer index in rats The results are shown in Table 2 and Figure 2 .

[0093] Compared with the normal control group, the gastric ulcer index of rats in the model control group was significantly increased.

[0094] Compared with the model control group, the gastric ulcer index of rats in Example 1 group was significantly reduced.

[0095] The gastric ulcer index of group 1 was significantly lower than that of groups 5 and 6, showing a significant difference.

[0096] Table 2 Comparison of gastric ulcer index among groups

[0097] Note: Compared with the normal control group, & P<0.05, && P < 0.01; Compared with the model control group, * P<0.05, ** P < 0.01; Compared with Example 1, # P<0.05, ## P < 0.01.

[0098] The flavoring composition of the present invention reduces the gastric ulcer index, indicating that the flavoring composition of the present invention has a certain repairing effect on the gastric mucosal damage of rats with gastric ulcers, suggesting that the flavoring composition of the present invention has a stomach-nourishing effect.

[0099] The embodiments described above are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by persons skilled in the art should fall within the scope of protection defined by the claims of the present invention.

Claims

1. A fragrance composition containing nutmeg essential oil, characterized in that, The spice composition containing nutmeg essential oil contains the following ingredients: 0.2-5 parts nutmeg essential oil, 0.2-5 parts perilla extract, 0.1-3 parts oregano extract, 0.1-3 parts thymol, 0.1-2 parts cinnamon, 0.1-3 parts fennel, and 0.01-2 parts Sichuan pepper.

2. The fragrance composition containing nutmeg oil according to claim 1, characterized in that, The spice composition containing nutmeg essential oil contains the following ingredients: 1 part nutmeg essential oil, 1 part perilla extract, 1.5 parts oregano extract, 1.5 parts thymol, 1 part cinnamon, 1.5 parts fennel, and 1.5 parts Sichuan pepper.

3. The fragrance composition containing nutmeg oil according to claim 1, characterized in that, The spice composition containing nutmeg essential oil contains the following ingredients: 0.2 parts nutmeg essential oil, 3 parts perilla extract, 2 parts oregano extract, 0.1 parts thymol, 2 parts cinnamon, 0.1 parts fennel, and 2 parts Sichuan pepper.

4. The fragrance composition containing nutmeg oil according to claim 1, characterized in that, The spice composition containing nutmeg essential oil contains the following ingredients: 1 part nutmeg essential oil, 0.2 parts perilla extract, 3 parts oregano extract, 3 parts thymol, 0.1 parts cinnamon, 3 parts fennel, and 0.1 parts Sichuan pepper.

5. The flavoring composition containing nutmeg oil according to any one of claims 1-4, characterized in that, The preparation method of the perilla extract is as follows: perilla powder and 60% ethanol solution are mixed at a mass ratio of 1:5, treated at 50℃ for 60 min, and then ultrasonically extracted twice, with each ultrasonic extraction lasting 30 min, to obtain the perilla extract.

6. The flavoring composition containing nutmeg oil according to any one of claims 1-4, characterized in that, The preparation method of the oregano extract is as follows: oregano is pulverized to obtain oregano powder, oregano powder is mixed with 80% ethanol solution at a mass ratio of 1:5, ultrasonically treated for 2 hours, then centrifuged at 7500 r / min for 15 minutes, filtered, and the filtrate is spray-dried to obtain oregano extract.

7. The method for preparing the fragrance composition containing nutmeg oil according to any one of claims 1-4, characterized in that, The preparation method is as follows: weigh the raw materials according to the weight parts, mix them evenly, and obtain the fragrance composition of the present invention.

8. The flavoring composition containing nutmeg oil according to any one of claims 1-4, characterized in that, The use of the flavoring composition containing nutmeg oil as a food preservative.

9. The fragrance composition containing nutmeg oil according to any one of claims 1-4, characterized in that, The use of the spice composition containing nutmeg oil as a cooking ingredient.

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