Fragrance-imitated jasmine essence

Abstract

The invention discloses a fragrance-imitating jasmine essence. Compared with the prior art, the biggest difference is that the fragrance-imitating jasmine essence does not need to adopt fresh jasmine as a raw material for essence manufacturing, and the standardization difference, caused by the processing temperature, of products of all batches can be well overcome; the problem that volatile components are easy to degrade during high-temperature extraction or storage (such as unpleasant odor influence and product browning caused by linalool oxidation) when fresh jasmine is adopted as a raw material can be effectively solved.

Description

Technical Field

[0001] This invention relates to the field of fragrance manufacturing, specifically to a jasmine-inspired fragrance. Background Technology

[0002] Large-flowered jasmine (botanically known as French jasmine) includes Moroccan jasmine (Jaminum officinale) and Indian jasmine (Jasminum grandiflorum), but botanically speaking, large-flowered jasmine should specifically refer to Jasminum officinale var. grandiflorum, a variety of large-flowered jasmine (also known as Indian jasmine). Small-flowered jasmine is simply a name relative to large-flowered jasmine; its flowers are actually quite large. Its scientific name is Jasminum sambac, generally translated as Arabian jasmine.

[0003] The aroma of large-flowered jasmine is quite different from the jasmine tea we usually drink. High-purity large-flowered jasmine essential oil contains a high amount of indole (also known as styrax), giving it a slightly unpleasant smell amidst its floral fragrance. Small-flowered jasmine, also known as Albert jasmine, is the familiar jasmine tea, with a delicate, green fragrance that is pure and elegant, like a fairy under the moonlight.

[0004] Jasmine is an evergreen shrub or vine belonging to the genus Jasmine in the family Oleaceae. Its flowering period is concentrated in summer, and it is one of China's important economic flowers, mainly used for scenting tea, extracting fragrances, and for ornamental purposes. China is a major global producer of jasmine, with a long history of cultivation, primarily concentrated in the warm and humid southern regions. Jasmine cultivation in China is mainly concentrated in Guangxi, Fujian, Sichuan, Yunnan, Guangdong, Zhejiang, and Jiangsu provinces. Hengzhou City (formerly Hengxian County) in Guangxi is the largest jasmine production base in the country and is known as the "Hometown of Jasmine in China." Its fragrance has complex components and is widely used in perfumes, tea (such as jasmine tea), food flavorings, and traditional medicine.

[0005] Jasmine flowers not only have a pleasant fragrance but also offer a variety of health benefits, including calming the nerves, providing antioxidants, aiding digestion, and regulating metabolism. Linalool and jasmone in the jasmine fragrance can stimulate the brain to release serotonin, relieving anxiety and promoting relaxation. Flavonoids and chlorogenic acid can scavenge free radicals and reduce oxidative damage. Jasmine tea is traditionally used in China to relieve bloating and promote digestion. Chlorogenic acid in jasmine flowers can inhibit sugar absorption and improve insulin sensitivity.

[0006] Jasmine essential oil has inhibitory effects on Staphylococcus aureus and Candida albicans. Its antioxidant components can reduce wrinkles, and jasmine essential oil can also promote collagen synthesis. Oleanolic acid can lower low-density lipoprotein in the blood. The petals also contain polysaccharides, vitamins (such as vitamin C), and minerals (such as potassium and magnesium), but in relatively low amounts.

[0007] In recent years, with the increasing demand from consumers for natural, healthy, and uniquely flavored foods, jasmine-flavored foods have gradually gained market favor. From flower tea and beverages to desserts and snacks, the delicate fragrance of jasmine is widely used in various food products, and market feedback has been generally positive.

[0008] China's jasmine tea accounts for more than 70% of the global market share, with a market size exceeding 10 billion yuan and an annual growth rate of about 8%-10% (data from 2020-2025). New-style tea brands' jasmine milk green tea and cold-brewed jasmine tea are attracting Gen Z young consumers. Bottled beverages launched by traditional brands are also attracting most consumers who need to accompany meals or drink them daily. Some consumers who are curious are also driven to try new cross-border food and beverage models.

[0009] However, despite the wide range of applications and diverse benefits of jasmine, its industrial production still faces many challenges: traditional scenting processes (such as jasmine tea) rely on manual labor, resulting in low efficiency and high costs; jasmine flowers are prone to browning and loss of aroma after harvesting, requiring same-day processing and placing extremely high demands on supply chain timeliness; climate (such as drought or heavy rain) affects flower yield and aroma component accumulation, leading to significant batch-to-batch variations; volatile components are easily degraded during high-temperature extraction or storage (such as linalool oxidation). Therefore, standardization of the final product must be achieved through additional fragrance addition.

[0010] The ability to scientifically mimic the fragrance of jasmine is crucial for enhancing the product's popularity among consumers and improving the quality of its processed products. Summary of the Invention

[0011] In order to overcome the above-mentioned defects of the prior art, the purpose of the present invention is to provide a jasmine-scented fragrance. The biggest difference between the jasmine-scented fragrance of the present invention and the existing jasmine fragrance is that the jasmine-scented fragrance of the present invention does not require the use of fresh jasmine as a raw material for fragrance manufacturing.

[0012] Therefore, it is less constrained by the raw material differences caused by different batches of jasmine raw materials, and is more suitable for use in standardized products under mass production.

[0013] To achieve the objectives of this invention, the technical solution adopted is as follows:

[0014] A jasmine-scented fragrance, comprising:

[0015] Leaf alcohol 0.3-0.5 parts;

[0016] trans-2-hexenol 0.05-0.1 parts;

[0017] 0.5 parts of benzaldehyde;

[0018] Linalool oxide 0.05-0.1 parts;

[0019] 0.1 parts of methyl benzoate;

[0020] Phenylacetyl alcohol 0.2-0.3 parts;

[0021] Linalool 0.3-0.5 parts;

[0022] Ethyl benzoate 2.0-6.0 parts;

[0023] Methyl salicylate 0.1-0.2 parts;

[0024] Leaf butyrate ester 0.2 parts;

[0025] Neroli 0.05-0.2 parts;

[0026] 0.01-0.02 parts of phenethyl acetate;

[0027] Geraniol 0.05-0.2 parts;

[0028] Indole 0.2-1 part;

[0029] 0.6-1 part of methyl anthranilate;

[0030] Eugenol 0.1-0.2 parts;

[0031] Geraniol acetate 0.05-0.1 parts;

[0032] 0.3 parts of leaf extract hexanoate;

[0033] 0.6-1 part of methyl dihydrojasmonate;

[0034] Ethyl maltol 0.1-2 parts;

[0035] 0.1 part of cis-jasmone;

[0036] 0.001-0.02 parts of methylheptenone;

[0037] 0.001-0.14 parts of methyl N-methyl-o-aminobenzoate; 0.0008-0.55 parts of methyl jasmonate;

[0038] Benzyl benzoate 0.03-0.5 parts;

[0039] 0.002 parts of naringin;

[0040] Benzyl salicylate 0.0079-0.22 parts;

[0041] Jasmine absolute, 0.1-0.2 parts;

[0042] 83-94 parts of ethanol.

[0043] In a preferred embodiment of the present invention, the leaf alcohol is 0.4-0.5 parts.

[0044] In a preferred embodiment of the present invention, the ethyl benzoate is 5-6 parts.

[0045] In a preferred embodiment of the present invention, the geraniol is 0.1-0.2 parts.

[0046] In a preferred embodiment of the present invention, the ethyl maltol is 1-2 parts.

[0047] In a preferred embodiment of the present invention, the methylheptenone is 0.01-0.02 parts.

[0048] In a preferred embodiment of the present invention, the methyl N-methylo-aminobenzoate is 0.1-0.14 parts.

[0049] In a preferred embodiment of the present invention, the methyl jasmonate is 0.5-0.55 parts.

[0050] In a preferred embodiment of the present invention, the amount of benzyl benzoate is 0.4-0.5 parts.

[0051] In a preferred embodiment of the present invention, the amount of benzyl salicylate is 0.2-0.22 parts.

[0052] In a preferred embodiment of the present invention, the jasmine oil is 0.2 parts.

[0053] The beneficial effects of this invention are as follows:

[0054] The jasmine-scented fragrance of the present invention does not require the use of fresh jasmine as a raw material for fragrance manufacturing. It can effectively overcome the standardization differences between batches of products caused by processing temperature. It can also effectively overcome the problem that volatile components are easily degraded during high-temperature extraction or storage when using fresh jasmine as a raw material (such as the unpleasant odor caused by linalool oxidation and product browning). Attached Figure Description

[0055] Figure 1 This is the chromatogram obtained by mass spectrometry analysis according to the present invention. Detailed Implementation

[0056] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. However, it should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of the invention. Furthermore, in the following descriptions, well-known structures and technologies are omitted to avoid unnecessarily obscuring the concept of the invention.

[0057] The fragrance imitation process of this invention is as follows:

[0058] Fresh jasmine petals were selected and analyzed using chromatographic-mass spectrometry (GC-MS). The analytical instrument used was a 1260 Infinity II liquid chromatography system (Agilent Technologies, Inc., USA).

[0059] The chromatographic conditions are as follows:

[0060] Detector: Diode Array Detector (DAD)

[0061] Column: ZORBAX Eclipse Plus C18 (4.6×250mm, 3.5-Micron)

[0062] Mobile phase: 70% 0.002 mol / L phosphoric acid solution and 30% acetonitrile

[0063] Flow rate: 1.0 ml / min

[0064] Column temperature: 30℃

[0065] Injection volume: 12 μl

[0066] UV wavelength: 210nm, FW: 4bw; Reference: 260nm, FW: 100bw

[0067] Analysis time: 25 min.

[0068] Trace volatile components were analyzed. The spectra of each component were compared with computer spectral libraries to determine the approximate types and corresponding amounts of raw materials used.

[0069] Based on the spectral analysis and sensory analysis results, jasmine fragrance was formulated. For ease of operation and experimentation, the formula was divided into several fragrance modules, resulting in the basic formula for jasmine fragrance.

[0070] The jasmine fragrance of this invention comprises four modules: fruit and wood fragrance module, floral and wood fragrance module, floral resin fragrance module, and fresh and turbid fragrance module.

[0071] The fruitwood aroma module mainly consists of phenylethanol and ethyl benzoate.

[0072] The main components of the floral and woody fragrance module are linalool and linalool oxide.

[0073] The anthocyanin module mainly consists of methyl benzoate and leaf alcohol.

[0074] The main components of the turbid fresh aroma module are indole and benzyl benzoate.

[0075] Following sensory analysis, repeated smelling and tasting were conducted to gain a sensory understanding and to analyze the aroma characteristics. Based on the analysis results, an initial basic formula was obtained, and the flavoring was further improved in conjunction with sensory analysis until the formulated flavoring was as close as possible to the actual product in terms of aroma and taste, as shown in Table 1 below:

[0076] Table 1

[0077]

[0078]

[0079] The jasmine flavoring formulas 1-5 of Comparative Examples 1-4 and Example 1 were applied to low-sugar pure tea beverages for testing. The tasting results are as follows:

[0080] The results of sensory evaluation of samples 1-5 are as follows:

[0081] Specifically, the sensory evaluation method was as follows: Eight evaluators who were sensitive to flavor were selected, and a preliminary simulation evaluation was conducted, which showed that these sensory evaluators could distinguish the differences between samples with different degrees of jasmine flavor.

[0082] Meanwhile, jasmine tea (scented with jasmine flowers) was provided as a control sample to all sensory evaluators. The sensory evaluators were asked to score the jasmine tea sample on a scale of 1 to 5 based on how similar the aroma of the sample was to the aroma of the control sample. The closer the sample was to the control sample, the higher the score. If there was an off-flavor, a sharp aroma, or a bland aroma, the score would be lower.

[0083] Finally, the evaluation scores of the same implementation examples or comparative samples given by the 8 evaluators were statistically analyzed, outliers were analyzed and removed using the Q test, and the average evaluation scores were taken. The results are shown in Table 2.

[0084] Table 2

[0085] serial number Sensory evaluation value Formula 1 2 Formula 2 3.2 Formula 3 4.1 Formula 4 3.7 Formula 5 4.6

[0086] Sensory evaluation was conducted on the formulation, and the results are as follows:

[0087] Compared with Example 1, the jasmine fragrance formula 1 has no obvious characteristic flavor, and the floral fragrance is weak and the aroma is unnatural.

[0088] Comparative Example 2, the jasmine flavoring formula 2, was modified based on Comparative Example 1. The floral and woody aromas, fruity and woody aromas, and fresh and pungent aromas were adjusted to make the flavoring sweet, rich, and aromatic, and harmonious and pleasant in beverage products.

[0089] Comparative Example 3, jasmine fragrance formula 3, is a modified version of Comparative Example 2 fragrance, which enhances sweetness and richness, making its aroma more robust, but its permeability is somewhat lacking.

[0090] Compared with Comparative Example 2, the jasmine fragrance formula 4 of Comparative Example 4 has a reduced grassy taste and is found to be less characteristic.

[0091] The jasmine flavoring formula 5 in Example 1, after comprehensive adjustments to the control example, enhanced the characteristic aroma, making it more pronounced and uplifting, resulting in a natural and authentic presentation in tea beverages. It beautifully expresses the flavor characteristics of scented tea.

[0092] The jasmine flavoring of this invention does not require the use of fresh jasmine as a raw material in its production. This jasmine flavoring can be used in scented teas and various beverages to add an essential, simulated aroma while reducing batch-to-batch standardization differences.

[0093] The results of the sensory evaluation of the stability of 5 samples of the jasmine fragrance formulation from Example 1 are as follows:

[0094] Specifically, the sensory evaluation method was as follows: Eight evaluators who were sensitive to flavor were selected, and a preliminary simulation evaluation was conducted, which showed that these sensory evaluators could distinguish the differences between samples with different degrees of jasmine flavor.

[0095] Meanwhile, samples from non-accelerated experiments were provided to all sensory evaluators as control samples. Sensory evaluators were asked to score the sample based on how closely the aroma of the example sample was similar to that of the control sample, within a range of 1 to 5 points. The closer the sample was to the control sample, the higher the score. If there was an off-odor, a sharp aroma, or a bland aroma, the score would be lower.

[0096] Finally, the evaluation scores given by the eight evaluators were statistically analyzed, outliers were analyzed and removed using the Q test, and the average of the evaluation scores was taken. The results are shown in Table 3.

[0097] Table 3

[0098] serial number Sensory evaluation value Standard sample 5 Keep warm at 55℃ for 1 day 4.8 Keep warm at 55℃ for 3 days 4.6 Keep warm at 55℃ for 5 days 4.5 Keep warm at 55℃ for 7 days 3.5 Keep warm at 55℃ for 14 days 3.2

[0099] In summary, the jasmine-scented fragrance of the present invention does not require the use of fresh jasmine as a raw material for fragrance manufacturing, which can effectively overcome the standardization differences between batches of products caused by processing temperature, and can effectively overcome the problem that volatile components are easily degraded during high-temperature extraction or storage when using fresh jasmine as a raw material (such as the unpleasant odor caused by linalool oxidation and product browning).

[0100] The foregoing has shown and described the basic principles and main features of the invention and the advantages of the invention.

[0101] Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the present invention. Various changes and modifications can be made to the present invention without departing from its spirit and scope. All such changes and modifications fall within the scope of the present invention as claimed, which is defined by the appended claims and their equivalents.

Claims

1. A jasmine-scented fragrance, characterized in that, include: Leaf alcohol 0.3-0.5 parts; trans-2-hexenol 0.05-0.1 parts; 0.5 parts of benzaldehyde; Linalool oxide 0.05-0.1 parts; 0.1 parts of methyl benzoate; Phenylacetyl alcohol 0.2-0.3 parts; Linalool 0.3-0.5 parts; Ethyl benzoate 2.0-6.0 parts; Methyl salicylate 0.1-0.2 parts; Leaf butyrate ester 0.2 parts; Neroli 0.05-0.2 parts; 0.01-0.02 parts of phenethyl acetate; Geraniol 0.05-0.2 parts; Indole 0.2-1 part; 0.6-1 part of methyl anthranilate; Eugenol 0.1-0.2 parts; Geraniol acetate 0.05-0.1 parts; 0.3 parts of leaf extract hexanoate; 0.6-1 part of methyl dihydrojasmonate; Ethyl maltol 0.1-2 parts; 0.1 part of cis-jasmone; 0.001-0.02 parts of methylheptenone; 0.001-0.14 parts of methyl N-methyl-o-aminobenzoate; 0.0008-0.55 parts of methyl jasmonate; Benzyl benzoate 0.03-0.5 parts; 0.002 parts of naringin; Benzyl salicylate 0.0079-0.22 parts; Jasmine absolute, 0.1-0.2 parts; 83-94 parts of ethanol.

2. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of leaf alcohol is 0.4-0.5 parts.

3. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of ethyl benzoate is 5-6 parts.

4. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of geraniol is 0.1-0.2 parts.

5. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of ethyl maltol is 1-2 parts.

6. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of methylheptenone is 0.01-0.02 parts.

7. The imitation jasmine fragrance as described in claim 1, characterized in that, The methyl N-methylo-aminobenzoate is present in amounts of 0.1-0.14 parts.

8. The imitation jasmine fragrance as described in claim 1, characterized in that, The methyl jasmonate content is 0.5-0.55 parts; The amount of benzyl benzoate is 0.4-0.5 parts.

9. The imitation jasmine fragrance as described in claim 1, characterized in that, The amount of benzyl salicylate is 0.2-0.22 parts; The amount of jasmine oil is 0.2 parts.

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