Fragrance composition with litchi fruit fragrance and peony flower fragrance and application thereof

Abstract

The invention provides a spice composition with litchi fruit fragrance and peony flower fragrance and application of the spice composition. The perfume composition is prepared from the following components: 0.05 to 0.1 weight percent of berry ethyl ester, 2.0 to 3.0 weight percent of tropical fruit fragrance base, 1.0 to 2.0 weight percent of bitter orange essential oil, 3.0 to 5.0 weight percent of phenethyl alcohol, 0.05 to 0.1 weight percent of hydroxycitronellal, 0.05 to 0.1 weight percent of alpha-ionone, 5.0 to 10.0 weight percent of seven-flower lotus fragrance base, 5.0 to 10.0 weight percent of methyl dihydrojasmonate and the balance of water. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The spice composition disclosed by the invention can present a fresh and sweet litchi fragrance front tone and a clear and full peony fragrance middle tone, and can be used for daily chemical products to meet the technical requirements on high-grade fragrance expression.

Description

Technical Field

[0001] This invention belongs to the field of fragrance technology, specifically relating to a fragrance composition with the fragrance of lychee and peony, and more particularly to a fragrance composition that can present the magnificent cultural imagery of the Tang Dynasty and its application. Background Technology

[0002] Fragrance compositions are widely used in daily chemical products, such as perfumes, toiletries, and air fresheners. Their aroma performance has a significant impact on market perception and user experience. Traditional fragrance compositions are typically formulated by blending multiple volatile organic fragrance components in specific proportions to achieve the desired olfactory effect. However, existing technologies still present numerous technical challenges in the formulation process.

[0003] Different fragrance components possess varying volatility, aroma profiles, and olfactory intensities. When combining them, empirical adjustments are often necessary to balance the release order and characteristics of the top, middle, and base notes. Traditional perfumery methods typically rely on high concentrations of certain components to achieve specific aroma expressions, which to some extent limits the fine control and complex expression of aroma layers. For example, traditional fruity compositions often use high concentrations or high intensities of fruity components to achieve a sweet and fresh feel, but this can easily lead to a cloying sweetness or an unnatural chemical smell, thus reducing the overall aroma quality and sensory appeal. Furthermore, for constructing dominant floral scents such as peony, conventional fragrance combinations often lack a full and clear aroma structure, making it difficult to naturally present the detailed characteristics of the floral scent. In actual perfumery, details such as "velvety" or "petal-like" textures are often difficult to achieve through conventional proportions, resulting in a peony scent that is either unnatural or lacks depth.

[0004] In the integration of cultural imagery into fragrance design, lychee and peony, as representative aesthetic symbols, enjoy widespread recognition in traditional culture and consumer preferences. Especially in fragrance applications targeting a large female user base, fragrance compositions that blend the fruity scent of lychee and the floral fragrance of peony to embody the magnificent cultural imagery of the Tang Dynasty possess high design value. However, currently, there is a lack of fragrance compositions that can effectively present the fruity scent of lychee and the floral fragrance of peony through precise formulation design while also achieving excellent sensory performance.

[0005] To solve the above problems, it is necessary to develop a novel fragrance composition with the aroma of lychee and peony. Summary of the Invention

[0006] This application aims to provide a fragrance composition with lychee fruit aroma and peony flower aroma and its application in daily chemical products, which can present a sweet lychee fruit aroma top note and a clear and full peony flower aroma middle note to meet the technical requirements for high-end fragrance performance.

[0007] To achieve the above objectives, this application provides the following technical solution: A flavoring composition comprising the following components: Berry ethyl ester: 0.05-0.1 wt%, Tropical fruit and floral base: 2.0-3.0 wt%, Bitter orange essential oil: 1.0-2.0 wt%, Phenylethanol: 3.0-5.0 wt%, Hydroxycitronellal: 0.05-0.1 wt%, Ionone: 0.05-0.1 wt%, Lotus base: 5.0-10.0 wt%, Methyl dihydrojasmonate: 5.0-10.0 wt% And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

[0008] This application also provides the following technical solutions: The aforementioned fragrance composition is used in the preparation of daily chemical products.

[0009] The technical solution provided in this application has the following beneficial effects: (1) The fragrance composition provided in this application combines berry ethyl ester, tropical fruit and floral fragrance base and bitter orange essential oil in a specific ratio to make the top fragrance exhibit a significant lychee fruit aroma. In particular, berry ethyl ester can also achieve a significant lychee fruit aroma and sweetness through synergistic effect with other components when added in small amounts (0.05-0.1wt%). In addition, the content of tropical fruit and floral fragrance base is controlled in the range of 2.0-3.0 wt% to avoid the sweetness or chemical taste caused by excessive sweetness.

[0010] (2) In the fragrance composition provided in this application, the proportions of phenylethyl alcohol, hydroxycitronellol, methyl ionone, and seven-petal lotus base are designed to give the middle notes a luxurious peony fragrance that combines richness and velvetness. In particular, the synergistic effect of seven-petal lotus base with other components is the key to achieving the peony fragrance characteristics of the composition; in addition, the addition of hydroxycitronellol and methyl ionone can significantly improve the velvet quality.

[0011] (3) The fragrance composition provided in this application can form an aroma structure with staged release characteristics: in the top note stage, the aroma release is dominated by highly volatile fruity components, resulting in a distinct fruity peak in the initial stage of the aroma; in the subsequent middle note stage, moderately volatile floral components are gradually released, causing the aroma to gradually transition to a structure dominated by peony fragrance. Without affecting the core effect of the composition, an appropriate amount of woody fragrance raw materials (such as ambroxan) can be added to improve the overall fragrance persistence and base note stability. The fragrance composition provided in this application, when used in daily chemical products, can achieve a rapid transition from the sweet lychee fruity top note to the full and velvety peony fragrance, realizing the transformation from "the bursting sweetness of lychee" to "the magnificent peony fragrance", and can present users with the rich and beautiful image of the Tang Dynasty. Invention Details 1. Terminology Explanation Numerical ranges can be represented by a hyphen "-" or a tilde "~", and their endpoints are included by default. The numerical types within the range include, but are not limited to, integers, non-integers, percentages, and fractions.

[0012] The terms “including,” “containing,” and similar expressions have a non-restrictive meaning.

[0013] The term "combination" of an enumeration item means any two or more of the enumeration items used together, unless the context explicitly excludes it or the combination is technically impossible.

[0014] A “composition” refers to a substance consisting of two or more components.

[0015] The content of components is given by default as a weight percentage (wt%).

[0016] "Balance" refers to the amount used to bring the composition up to 100 wt%.

[0017] In a fragrance composition, a "dispersant" refers to a substance used to promote the uniform dispersion of the components and maintain the homogeneity of the system. The dispersant exerts these effects by dissolving, diluting, or carrying other components. Exemplary dispersants include, but are not limited to: alcohols (e.g., benzyl alcohol, ethanol, dipropylene glycol, propylene glycol), esters (e.g., triethyl citrate, diethyl phthalate), other conventional fragrance dispersants, and mixtures thereof. It should be noted that some substances (such as benzyl alcohol and triethyl citrate) function as both dispersants and auxiliary fragrances; their classification depends primarily on this application and secondarily on the common understanding of their primary role in the fragrance composition by those skilled in the art.

[0018] "Auxiliary fragrance" refers to fragrance components other than those specifically defined, which provide or modify the aroma characteristics of the composition. Exemplary auxiliary fragrances include, but are not limited to: alcohol fragrances, ester fragrances, ketone fragrances, terpene fragrances, natural essential oils, other conventional auxiliary fragrances, and mixtures thereof. The classification of fragrance components based on odor in this application should not be construed as meaning that the component possesses only the single odor characteristic indicated by that classification. In reality, each fragrance component may have one or more odor expressions, and the odor contribution of different components in the composition may vary due to factors such as their concentration, interactions with other components, and volatility characteristics.

[0019] "Stabilizer" refers to an additive used to improve the chemical or physical stability of a composition, including but not limited to antioxidants (such as BHT, BHA, tocopherol), UV stabilizers, or metal ion chelators.

[0020] "Aroma characteristics" refer to the overall odor expression of the volatile components in a fragrance composition when perceived by the sense of smell after application, and this expression changes over time. The aroma characteristics of a composition are generally determined by the types, relative amounts, volatility properties, and interactions of its different components. Aroma characteristics typically include the following three basic components: i) Aroma type refers to the main aroma category identified in the overall aroma structure. Basic aromas such as fruit, floral, and woody aromas can be further subdivided into more specific categories such as lychee aroma and peony aroma.

[0021] ii) Aroma quality refers to the evaluation of the characteristic attributes or detailed features of an aroma type, used to describe subtle differences and sensory characteristics of the odor, rather than simply the presence of an odor. Common quality descriptions include, but are not limited to: freshness, which refers to the freshness or vibrancy of the aroma, usually contributed by highly volatile, refreshing components, and is expressed as a lightness that is not stuffy or sluggish in sensory evaluation; sweetness, which refers to the olfactory associations related to sweetness in the aroma, associated with specific fruity or floral compounds, but this evaluation is not equivalent to odor intensity, but rather describes the style of sweetness; richness / fullness, which refers to the fullness of the aroma in terms of layers and / or thickness, reflecting the degree to which the interaction between different components makes the aroma approach fullness; velvety, which refers to the soft, delicate inner texture expressed in floral and other aromas, which can enhance the three-dimensional contour of the aroma.

[0022] iii) Aroma intensity refers to the degree of prominence or presence of an aroma type or its detailed qualities as perceived by the sense of smell. It is usually expressed by intensity rating (e.g., weak, medium, strong) or numerical score. The determination of the type, quality and intensity of aroma characteristics is usually based on the identification and description of aroma samples by professional perfumers or trained sensory evaluation teams. In some cases, it can also be supported by standard comparison samples or testing instruments.

[0023] "Top note", "top fragrance", and "top note" can be used interchangeably. "Middle note", "middle fragrance", and "body fragrance" can be used interchangeably. "Base note", "base note", "base fragrance", and "base note" can be used interchangeably.

[0024] "Tropical Fruit and Floral Fragrance Base" refers to Tropicalia™, purchased from IFF International Flavors and Fragrances.

[0025] "Seven-Grade Lotus Fragrance Base" is a self-developed product with the following components: Linalool Oxide: 0.005-0.02 wt%, Benzaldehyde: 0.005-0.02 wt%, Leaf Acetate: 0.005-0.02 wt%, Osmanthus Puree: 0.005-0.02 wt%, Jasmine Puree: 0.02-0.06 wt%, Glehnia Pentahydrate: 0.02-0.07 wt%, Magnolia Leaf Oil: 0.01-0.05 wt%, Vetiver Oil: 0.01-0.06 wt%, Geranium Oil: 0.05-0.1 wt%, Eucalyptus Essential Oil: 0.05-0.1 wt%, Nerol: 0.1-0.3 wt%, Indole: 0.3-0.5 wt%, Rabbit Ear Aldehyde: 0.3-0.5 wt%, Citronellol: 0.3-0.5 wt%. wt%, 2,6-di-tert-butyl-p-cresol: 0.3-0.5 wt%, benzyl salicylate: 0.3-0.5 wt%, cinnamyl alcohol: 0.5-1 wt%, geraniol 600: 0.5-1 wt%, methyl dihydrojasmonic acid: 0.5-1 wt%, terpineol: 1.5-2 wt%, linalool: 3-4.5 wt%, phenethyl alcohol: 6.2-7.2 wt%, methylhexylcinnamaldehyde: 6.2-7.2 wt%, dipropylene glycol: 5-10 wt%, diethyl phthalate: 60-70 wt%.

[0026] "Relative density (25°C / 25°C)" refers to the ratio of the mass of the sample at 25°C to the mass of an equal volume of water at 25°C.

[0027] 2. Implementation Plan One embodiment of this application is as follows: A flavoring composition comprising the following components: Berry ethyl ester: 0.05-0.1 wt%, Tropical fruit and floral base: 2.0-3.0 wt%, Bitter orange essential oil: 1.0-2.0 wt%, Phenylethanol: 3.0-5.0 wt%, Hydroxycitronellal: 0.05-0.1 wt%, Ionone: 0.05-0.1 wt%, Lotus base: 5.0-10.0 wt%, Methyl dihydrojasmonate: 5.0-10.0 wt% And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

[0028] In some specific embodiments, the auxiliary flavoring is any one or more of the following groups: Group A and / or Group B and / or Group C and / or Group D and / or Group E and / or Group F: Group A: Auxiliary fragrances providing fruity notes; Group B: Auxiliary fragrances providing floral notes; Group C: Auxiliary fragrances providing animalic notes; Group D: Auxiliary fragrances providing sweet notes; Group E: Auxiliary fragrances providing marine notes; Group F: Auxiliary fragrances providing woody and / or amber notes.

[0029] In some specific implementation schemes, the auxiliary flavorings of Group A are as follows: methyl decenol, dimethyl benzyl acetate, triethyl citrate, geraniol acetate, methyl heptenone, trimethyl succinate, citrus essential oil, p-tert-butylcyclohexyl acetate, strawberry aldehyde, allyl hexanoate, β-decyl lactone, stellaria oleracea ...

[0030] In some specific embodiments, the fragrance composition contains the following auxiliary fragrance group A: methyl decenol, dimethyl benzyl acetate, and triethyl citrate.

[0031] In some specific implementation schemes, the auxiliary fragrances of group B are as follows: jasmine furan, isomethyl ionone, leucopicrin, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, linalyl acetate, ethyl linalool, linalool, anisylacetone, nerolidol, farnesol, α-pentylcinnamaldehyde, dimethylbenzyl alcohol, 9-decen-1-ol, dihydrofarnesol, farnesol, lily of the valley aldehyde, rose ketone, jasmine ketone, ionone, isopropoxyethyl salicylate, jasmine lactone, terpineol, geranium oil, lavender oil, rose oil, and ylang-ylang oil.

[0032] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances in group B: jasmine furan, isomethyl ionone, leucopicrin, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, linalyl acetate, ethyl linalool, linalool, and anisyl acetone.

[0033] In some specific implementation schemes, the auxiliary fragrances of group C are as follows: super ambroxan, muscone, succinate, celestial musk, galore musk concentrate, imperial ambroxan, ambroxan, succinate lactone, indole, civetone, musk T, and musk C14.

[0034] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances: super ambroxan, muscone, succinate, celestial musk, and galena musk concentrate.

[0035] In some specific implementation schemes, the auxiliary flavorings of group D are as follows: vanillin, cyclopentadecanol, ethyl maltol, ethyl vanillin, coumarin, maltol, vanillyl isobutyrate, cinnamic acid ester, and jasmine aldehyde.

[0036] In some specific embodiments, the flavoring composition contains the following group D auxiliary flavorings: vanillin, cyclopentadecanol, and ethyl maltol.

[0037] In some specific implementation schemes, the auxiliary fragrances of group E are as follows: sea breeze aldehyde, rabbit ear grass aldehyde, bogeyson aldehyde, marine ketone, 2,6,10-trimethyl-9-ene-undecanal, and Ultrazur fragrance base.

[0038] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances: sea breeze aldehyde, rabbit ear grass aldehyde, and botrytis cinerea aldehyde.

[0039] In some specific implementation schemes, the auxiliary fragrances of group F are as follows: myrrh essential oil, senna, methyl rosinate, kamar, Java sandalwood, cedar essential oil, ambergris, methyl cedarwood ketone, sandalwood 210, patchouli oil, Indian sandalwood oil, caryophyllene, ambergris, frankincense essential oil, cedar superfine distillate, synthetic oakmoss, guaiac oil, Haitian vetiver oil, amber core, ethoxymethoxycycloundecane, ultimate ambergris, cedarwood methyl ether, pine phenol, cedrol, octane, terpineol, bornyl acetate, santalinol, octaoxynaphthalene formate, ebony alcohol.

[0040] In some specific embodiments, the fragrance composition contains the following auxiliary fragrances: myrrh essential oil, sagewood, methyl rosinate, kama wood, Java sandalwood, cedarwood essential oil, and ambroxanone.

[0041] In some specific embodiments, the flavoring composition contains 1-5 wt% of group A auxiliary flavoring, and / or 10-25 wt% of group B auxiliary flavoring, and / or 5-20 wt% of group C auxiliary flavoring, and / or 0.1-2 wt% of group E auxiliary flavoring, and / or 5-20 wt% of group F auxiliary flavoring.

[0042] In some specific embodiments, the auxiliary flavorings in the flavoring composition are as follows: Methyldecenol: 0.5-1.0 wt%, Dimethylbenzyl acetate: 1.0-2.0 wt%, Triethyl citrate: 0.5-1.0 wt%, Jasmonic furan: 0.5-1.0 wt%, Isomethyl ionone: 0.05-0.1 wt%, Leucanthrene alcohol: 5.0-10.0 wt%, Citronellol: 0.5-1.0 wt%, Benzyl acetate: 0.1-0.3 wt%, Geraniol: 0.1-0.3 wt%, Lily of the valley alcohol: 0.5-1.0 wt%, Benzyl alcohol: 0.5-1.0 wt%, Linaloyl acetate: 0.5-1.0 wt%, Ethyl linalool: 1.0-2.0 wt%, Linalool: 0.01-0.05 wt%, Anisylacetone: 3.0-5.0 wt%, Super ambrosin: 0.5-1.0 wt%, Muscone: 1.0-2.0 wt%, Solanum: 1.0-2.0 wt%, Celestial Musk: 1.0-2.0 wt%, Garlic Musk Extract: 5.0-10.0 wt%, Vanillin: 0.05-0.1 wt%, Cyclopentadecanol: 2.0-3.0 wt%, Ethyl Maltol: 0.1-0.3 wt%, Sea Breeze Aldehyde: 0.5-1.0 wt%, Rabbit Ear Aldehyde: 0.01-0.05 wt%, Bogefenac Aldehyde: 0.05-0.1 wt%, Myrrh Essential Oil: 0.05-0.1 wt%, Thousand Dragon Wood: 0.05-0.1 wt%, Methyl Hydrogenated Rosinate: 0.5-1.0 wt%, Kama Wood: 0.5-1.0 wt%, Java Sandalwood: 0.5-1.0 wt%, Cedarwood Essential Oil: 2.0-3.0 wt%, ambroxol: 5.0-10.0 wt%.

[0043] In some specific embodiments, the content of auxiliary flavorings in the flavoring composition is 20-60 wt%.

[0044] In some specific embodiments, the dispersant is an alcohol solvent and / or an ester solvent.

[0045] In some specific embodiments, the dispersant is any one of dipropylene glycol, isopropyl tetradecanoate, propylene glycol, and combinations thereof.

[0046] In some specific implementations, the content of the dispersant is 10-50 wt%.

[0047] In some specific implementations, the content of the dispersant is 20-40 wt%.

[0048] In some specific embodiments, the dispersants in the fragrance composition are as follows: isopropyl myristate: 5.0-10.0 wt%, dipropylene glycol: 5.0-10.0 wt%, propylene glycol: 10.0-20.0 wt%.

[0049] In some specific implementations, the stabilizer is an antioxidant.

[0050] In some specific implementations, the stabilizer is 2,6-di-tert-butyl-p-cresol.

[0051] In some specific implementations, the stabilizer content is 0.01-0.1 wt%.

[0052] In some specific implementations, the stabilizer content is 0.01-0.05 wt%.

[0053] In some specific embodiments, the fragrance composition contains ambroxol: 5.0-10.0 wt%.

[0054] One embodiment of this application is as follows: Application of any of the aforementioned fragrance compositions in the preparation of daily chemical products.

[0055] In some specific implementation schemes, the daily chemical products are perfume products, personal care products, home care products, or cosmetics.

[0056] In some specific implementations, the perfume product is perfume, eau de toilette, cologne, or aftershave.

[0057] In some specific implementations, the personal care products are shampoos, conditioners, shower gels, hand sanitizers, soaps, body lotions, skin creams, shaving creams, deodorants, or antiperspirants.

[0058] In some specific implementations, the home care product is, for example, laundry detergent, fabric softener, laundry freshener, dish soap, hard surface cleaner, air freshener, aromatherapy, or candle.

[0059] In some specific implementation schemes, the cosmetics are facial cosmetics, eye cosmetics, lip cosmetics, skin care cosmetics, or nail products. 3. Detailed Implementation The raw materials used in this application can be purchased or synthesized in-house. The following specific embodiments are used to further describe the implementation of the present invention and do not limit the scope of the invention.

[0061] Example 1 This embodiment sets up a general preparation method: Weigh each raw material component according to the formula. Under room temperature and light-protected conditions, add the weighed components sequentially to the mixing container. After addition, stir the mixture at a constant speed (500 rpm) for 45 minutes until the system becomes a homogeneous, transparent liquid. Filter the uniformly mixed material through a precision filter (0.45 μm) to remove any possible traces of insoluble matter or impurities. Perform online quality sampling inspection on the filtered clarified liquid, including visual inspection (pale yellow to yellow), clarity confirmation (no visible turbidity, suspended matter, layering, or sediment), relative density (25°C / 25°C, 0.9960-1.0160), and refractive index (20°C, 1.4660-1.4860). For the clarified liquid that passes the sampling inspection, immediately seal and fill. Place the sealed product in an environment at a temperature not exceeding 30°C and protected from light for 48 hours to allow the flavor components to fully integrate. After aging, the flavor composition is obtained.

[0062] The following examples and comparative examples used the following seven lotus fragrance base components: linalool oxide: 0.02 wt%, benzaldehyde: 0.02 wt%, leaf ester acetate: 0.02 wt%, osmanthus essential oil: 0.02 wt%, jasmine essential oil: 0.04 wt%, galangal: 0.05 wt%, magnolia leaf oil: 0.03 wt%, vetiver oil: 0.03 wt%, geranium oil: 0.08 wt%, eucalyptus essential oil: 0.08 wt%, nerol: 0.2 wt%, indole: 0.4 wt%, citronellol: 0.4 wt%, 2,6-di-tert-butyl-p-cresol: 0.4 wt%, benzyl salicylate: 0.4 wt%, cinnamyl alcohol: 0.75 wt%, geraniol 600: 0.75 wt%, methyl dihydrojasmonate: 0.75 wt%. wt%, terpineol: 1.8 wt%, linalool: 4.0 wt%, phenethyl alcohol: 7.0 wt%, methylhexylcinnamaldehyde: 7.0 wt%, dipropylene glycol: 8.0 wt%, diethyl phthalate: 67.36 wt%.

[0063] Example 2 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Berry ethyl ester: 0.05 wt%, Tropical fruit and floral base: 2.0 wt%, Bitter orange essential oil: 2.0 wt%, Phenylethanol: 3.0 wt%, Hydroxycitronellal: 0.05 wt%, Acetonide: 0.05 wt%, Lotus base: 10.0 wt%, Methyl dihydrojasmonate: 5.0 wt%, Methyl decenol: 0.8 wt%, Dimethyl benzyl acetate: 1.5 wt%, Triethyl citrate: 0.8 wt%, Jasmine furan: 0.8 wt%, Isomethyl ionone: 0.08 wt%, Gynostemma pentaphyllum: 7.5 wt%, Citronellol: 0.8 wt%, Benzyl acetate: 0.2 wt%, Geraniol: 0.2 wt%, Lily of the valley alcohol: 0.8 wt%, Benzyl alcohol: 0.8 wt%, Linaloyl acetate: 1.0 wt%, Ethyl linalool: 1.5 wt%. wt%, Linalool: 0.03 wt%, Anethole: 4.0 wt%, Super Ambroxol: 0.8 wt%, Muscone: 1.5 wt%, Silica: 1.5 wt%, Musk: 1.5 wt%, Glucosamine: 7.5 wt%, Vanillin: 0.08 wt%, Cyclopentadecanol: 3.0 wt%, Ethyl Maltol: 0.2 wt%, Sea Breeze Aldehyde: 0.8 wt%, Rabbit Ear Aldehyde: 0.01 wt%, Bogefenac: 0.08 wt%, Myrrh Oil: 0.08 wt%, Thousand Dragon Wood: 0.08 wt%, Methyl Hydrogenated Rosinate: 0.8 wt%, Kama Wood: 0.8 wt%, Java Sandalwood: 0.8 wt%, Cedarwood Oil: 2.5 wt%, Ambroxol: 5.0 wt%, Isopropyl Myristate: 7.5 wt%, dipropylene glycol: 7.5 wt%, propylene glycol: 15.0 wt%, 2,6-di-tert-butyl-p-cresol: 0.01 wt%.

[0064] Example 3 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Berry ethyl ester: 0.05 wt%, Tropical fruit and floral base: 3.0 wt%, Bitter orange essential oil: 1.0 wt%, Phenylethanol: 5.0 wt%, Hydroxycitronellal: 0.05 wt%, Acetonide: 0.05 wt%, Lotus base: 5.0 wt%, Methyl dihydrojasmonate: 8.0 wt%, Methyl decenol: 0.8 wt%, Dimethyl benzyl acetate: 1.5 wt%, Triethyl citrate: 0.8 wt%, Jasmine furan: 0.8 wt%, Isomethyl ionone: 0.08 wt%, Gynostemma pentaphyllum: 7.5 wt%, Citronellol: 0.8 wt%, Benzyl acetate: 0.2 wt%, Geraniol: 0.2 wt%, Lily of the valley alcohol: 0.8 wt%, Benzyl alcohol: 0.8 wt%, Linaloyl acetate: 1.0 wt%, Ethyl linalool: 1.5 wt%. wt%, Linalool: 0.03 wt%, Anethole: 4.0 wt%, Super Ambroxol: 0.8 wt%, Muscone: 1.5 wt%, Silica: 1.5 wt%, Musk: 1.5 wt%, Glucosamine: 7.5 wt%, Vanillin: 0.08 wt%, Cyclopentadecanol: 3.0 wt%, Ethyl Maltol: 0.2 wt%, Sea Breeze Aldehyde: 0.8 wt%, Rabbit Ear Aldehyde: 0.01 wt%, Bogefenac: 0.08 wt%, Myrrh Oil: 0.08 wt%, Thousand Dragon Wood: 0.08 wt%, Methyl Hydrogenated Rosinate: 0.8 wt%, Kama Wood: 0.8 wt%, Java Sandalwood: 0.8 wt%, Cedarwood Oil: 2.5 wt%, Ambroxol: 5.0 wt%, Isopropyl Myristate: 7.5 wt%, dipropylene glycol: 7.5 wt%, propylene glycol: 15.0 wt%, 2,6-di-tert-butyl-p-cresol: 0.01 wt%.

[0065] Example 4 Using the preparation method described in Example 1, a fragrance composition with the following formulation was obtained: Berry ethyl ester: 0.1 wt%, Tropical fruit and floral base: 2.95 wt%, Bitter orange essential oil: 1.0 wt%, Phenylethanol: 3.0 wt%, Hydroxycitronellal: 0.05 wt%, Acetonide: 0.05 wt%, Lotus base: 5.0 wt%, Methyl dihydrojasmonate: 10.0 wt%, Methyl decenol: 0.8 wt%, Dimethyl benzyl acetate: 1.5 wt%, Triethyl citrate: 0.8 wt%, Jasmine furan: 0.8 wt%, Isomethyl ionone: 0.08 wt%, Gynostemma pentaphyllum: 7.5 wt%, Citronellol: 0.8 wt%, Benzyl acetate: 0.2 wt%, Geraniol: 0.2 wt%, Lily of the valley alcohol: 0.8 wt%, Benzyl alcohol: 0.8 wt%, Linalool: 1.0 wt%, Ethyl linalool: 1.5 wt%. wt%, Linalool: 0.03 wt%, Anethole: 4.0 wt%, Super Ambroxol: 0.8 wt%, Muscone: 1.5 wt%, Silica: 1.5 wt%, Musk: 1.5 wt%, Glucosamine: 7.5 wt%, Vanillin: 0.08 wt%, Cyclopentadecanol: 3.0 wt%, Ethyl Maltol: 0.2 wt%, Sea Breeze Aldehyde: 0.8 wt%, Rabbit Ear Aldehyde: 0.01 wt%, Bogefenac: 0.08 wt%, Myrrh Oil: 0.08 wt%, Thousand Dragon Wood: 0.08 wt%, Methyl Hydrogenated Rosinate: 0.8 wt%, Kama Wood: 0.8 wt%, Java Sandalwood: 0.8 wt%, Cedarwood Oil: 2.5 wt%, Ambroxol: 5.0 wt%, Isopropyl Myristate: 7.5 wt%, dipropylene glycol: 7.5 wt%, propylene glycol: 15.0 wt%, 2,6-di-tert-butyl-p-cresol: 0.01 wt%.

[0066] Comparative Example 1 The fragrance composition was obtained using the preparation method described in Example 1.

[0067] This comparative formulation does not contain berry ethyl esters and has a tropical fruit and floral aroma base content of 2.05 wt%. The remaining components and their contents are the same as in Example 2.

[0068] Comparative Example 2 The fragrance composition was obtained using the preparation method described in Example 1.

[0069] In this comparative formulation, neroli (10.0 wt%) was used instead of lotus extract (10.0 wt%), and the remaining components and their contents were the same as in Example 2.

[0070] Comparative Example 3 The fragrance composition was obtained using the preparation method described in Example 1.

[0071] This comparative formulation does not contain hydroxycitronellol and methyl ionone, and the content of tropical fruit and floral fragrance base is 2.1 wt%. The remaining components and their contents are the same as in Example 2.

[0072] Comparative Example 4 The fragrance composition was obtained using the preparation method described in Example 1.

[0073] In this comparative formulation, the tropical fruit and floral fragrance base content is 4.0 wt%, the seven-petal lotus fragrance base content is 8.0 wt%, and the remaining components and their contents are the same as in Example 2.

[0074] Example 5 This embodiment evaluates the aroma characteristics of the fragrance composition through sensory evaluation tests.

[0075] A sensory evaluation panel of six experienced perfumers, comprising three women and three men, participated in the experiment. All panel members possessed years of experience in perfume olfactory evaluation and underwent standardized training to ensure consistent scoring. The fragrance compositions prepared in Examples 2–4 and Comparative Examples 1–4 were randomly numbered and used in a double-blind sensory test. Each sample was applied at a dose of 100 μL onto a glass slide and placed on a heated plate preheated to 32°C to simulate the volatilization environment and thermal conditions experienced upon application to human skin.

[0076] Perfume tasters evaluated all samples at designated time points in a randomized order, assessing the lychee fruit scent (freshness / sweetness), peony floral scent (intense / velvety), and woody scent, assigning scores on a scale of 0–5 (0-nothing; 1-very weak; 2-weak; 3-moderate; 4-strong; 5-very strong). All evaluations were conducted without interference from conversation, and the results were compiled and averaged by a recorder.

[0077] The experimental results are shown in Table 1. The fragrance compositions prepared in Examples 2, 3, and 4 exhibited a strong, sweet lychee aroma 10 minutes after application; 30 minutes after application, the lychee aroma significantly weakened and transitioned to a peony fragrance; 2 hours after application, the peony fragrance became the dominant aroma, its distinct intensity and velvetness jointly constructing a clearly discernible peony fragrance profile. In terms of overall aroma performance, the fragrance compositions prepared in Examples 2, 3, and 4 were able to achieve a relatively rapid transition from the impactful lychee aroma at the initial application stage to a middle note centered on peony fragrance, realizing the transformation from "the bursting sweetness of lychee" to "the magnificent peony fragrance," and finally finishing with a woody aroma, presenting a complete aroma stage change structure.

[0078] In contrast, the fragrance composition prepared in Comparative Example 1 exhibited a significantly weaker sweet and fresh lychee aroma in sensory evaluation, indicating that even as a low-content component (0.05-0.1 wt%), berry ethyl ester is a key factor in achieving the desired sweet and fresh lychee aroma in the fragrance composition of this invention. Comparative Example 2 used neroli, which has a similar aroma to the seven-petal lotus fragrance base. The fragrance composition prepared in this way showed almost no peony aroma characteristics in sensory evaluation, and the perfumer reported smelling other mixed floral scents, indicating that the synergistic effect of the seven-petal lotus fragrance base and other components is key to achieving the peony aroma characteristics in the fragrance composition of this invention. The fragrance composition prepared in Comparative Example 3, lacking hydroxycitronellol and methyl ionone, although presenting a peony aroma, lacked obvious velvety details, resulting in an unclear overall aroma profile and a decline in aroma quality. The fragrance composition prepared in Comparative Example 4, by increasing the content of tropical fruit and floral fragrance base to 4 wt%, resulted in an excessive enhancement of sweetness and insufficient freshness in the fruit aroma, which may lead to a cloying sweetness in practical applications.

[0079] Table 1. Sensory evaluation results of the flavoring compositions

Claims

1. A fragrance composition, characterized in that, It contains the following components: Berry ethyl ester: 0.05-0.1 wt%, Tropical fruit and floral base: 2.0-3.0 wt%, Bitter orange essential oil: 1.0-2.0 wt%, Phenylethanol: 3.0-5.0 wt%, Hydroxycitronellal: 0.05-0.1 wt%, Ionone: 0.05-0.1 wt%, Lotus base: 5.0-10.0 wt%, Methyl dihydrojasmonate: 5.0-10.0 wt% And the remainder of auxiliary flavorings and / or dispersants and / or stabilizers.

2. The fragrance composition according to claim 1, characterized in that, The auxiliary flavoring is any one or more of the following groups: Group A and / or Group B and / or Group C and / or Group D and / or Group E and / or Group F: Group A: Auxiliary flavorings that provide fruity aromas; Preferably, the auxiliary flavorings of group A are as follows: methyl decenol, dimethyl benzyl acetate, triethyl citrate, geraniol acetate, methyl heptenone, trimethyl succinate, citrus essential oil, p-tert-butylcyclohexyl acetate, strawberry aldehyde, allyl hexanoate, β-decyl lactone, stellaria oleracea ... Preferably, the fragrance composition contains the following auxiliary fragrance group A: methyl decenol, dimethyl benzyl acetate, and triethyl citrate; Group B: Auxiliary fragrances that provide floral notes; Preferably, the auxiliary fragrances in group B are as follows: jasmine furan, isomethyl ionone, leucopicrin, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, linalyl acetate, ethyl linalool, linalool, anisylacetone, nerolidol, farnesol, α-pentylcinnamaldehyde, dimethylbenzyl alcohol, 9-decen-1-ol, dihydrofarnesol, farnesol, lily of the valley aldehyde, rose ketone, jasmine ketone, ionone, isopropoxyethyl salicylate, jasmine lactone, terpineol, geranium oil, lavender oil, rose oil, and ylang-ylang oil. Preferably, the fragrance composition contains the following auxiliary fragrances in group B: jasmine furan, isomethyl ionone, leucopicrin, citronellol, benzyl acetate, geraniol, lily of the valley alcohol, benzyl alcohol, linalyl acetate, ethyl linalool, linalool, and anisyl acetone. Group C: Auxiliary fragrances that provide animalic notes; Preferably, the auxiliary fragrances of group C are as follows: super ambroxan, muscone, succinate, celestial musk, galore musk concentrate, imperial ambroxan, ambroxan, succinate lactone, indole, civetone, musk T, and musk C14; Preferably, the fragrance composition contains the following auxiliary fragrances in group C: super ambroxan, muscone, succinate, celestial musk, and galena musk concentrate; Group D: Auxiliary flavorings that provide a sweet aroma; Preferably, the auxiliary flavorings of group D are as follows: vanillin, cyclopentadecanol, ethyl maltol, ethyl vanillin, coumarin, maltol, vanillyl isobutyrate, cinnamyl cinnamate, and jasmine aldehyde. Preferably, the flavoring composition contains the following auxiliary flavorings of group D: vanillin, cyclopentadecanol, and ethyl maltol; Group E: Provides auxiliary flavorings for a marine aroma; Preferably, the auxiliary fragrances of group E are as follows: sea breeze aldehyde, rabbit ear grass aldehyde, bogeyson aldehyde, marine ketone, 2,6,10-trimethyl-9-ene-undecanal, and Ultrazur fragrance base; Preferably, the fragrance composition contains the following auxiliary fragrances in group E: sea breeze aldehyde, rabbit ear grass aldehyde, and botrytonic aldehyde; Group F: Auxiliary fragrances providing woody and / or amber notes; Preferably, the auxiliary fragrances in group F are as follows: myrrh essential oil, senna, methyl rosinate, kama wood, Java sandalwood, cedarwood essential oil, ambergris, methyl cedarwood ketone, sandalwood 210, patchouli oil, Indian sandalwood oil, caryophyllene, ambergris, frankincense essential oil, cedarwood distillate, synthetic oakmoss, guaiac oil, Haitian vetiver oil, amber core, ethoxymethoxycycloundecane, ultimate ambergris, cedarwood methyl ether, pine phenol, cedrol, octane, terpineol, bornyl acetate, santalin, octaoxynaphthalene formate, ebony alcohol; Preferably, the fragrance composition contains the following auxiliary fragrances: myrrh essential oil, sagewood, methyl rosinate, kama wood, Java sandalwood, cedarwood essential oil, and ambroxan; Preferably, the fragrance composition contains 1-5 wt% of group A auxiliary fragrance, and / or 10-25 wt% of group B auxiliary fragrance, and / or 5-20 wt% of group C auxiliary fragrance, and / or 0.1-2 wt% of group E auxiliary fragrance, and / or 5-20 wt% of group F auxiliary fragrance; More preferably, the auxiliary flavorings in the flavoring composition are as follows: Methyldecenol: 0.5-1.0 wt%, Dimethylbenzyl acetate: 1.0-2.0 wt%, Triethyl citrate: 0.5-1.0 wt%, Jasmonic furan: 0.5-1.0 wt%, Isomethyl ionone: 0.05-0.1 wt%, Leucyl alcohol: 5.0-10.0 wt%, Citronellol: 0.5-1.0 wt%, Benzyl acetate: 0.1-0.3 wt%, Geraniol: 0.1-0.3 wt%, Lily of the valley alcohol: 0.5-1.0 wt%, Benzyl alcohol: 0.5-1.0 wt%, Linaloyl acetate: 0.5-1.0 wt%, Ethyl linalool: 1.0-2.0 wt%, Linalool: 0.01-0.05 wt%, Anisylacetone: 3.0-5.0 wt%, Super ambrosin: 0.5-1.0 wt%, Muscone: 1.0-2.0 wt%, Silica: 1.0-2.0 wt%, Celestial Musk: 1.0-2.0 wt%, Gyra Musk Extract: 5.0-10.0 wt%, Vanillin: 0.05-0.1 wt%, Cyclopentadecanol: 2.0-3.0 wt%, Ethyl maltol: 0.1-0.3 wt%, Piper aldehyde: 0.5-1.0 wt%, Rhizocarpine aldehyde: 0.01-0.05 wt%, Bogefenaldehyde: 0.05-0.1 wt%, Myrrh essential oil: 0.05-0.1 wt%, Thousand Dragon Wood: 0.05-0.1 wt%, methyl rosinate: 0.5-1.0 wt%, kama wood: 0.5-1.0 wt%, Java sandalwood: 0.5-1.0 wt%, cedarwood essential oil: 2.0-3.0 wt%, ambroxanone: 5.0-10.0 wt%.

3. The fragrance composition according to claim 1, characterized in that, The content of the auxiliary flavoring is 20-60 wt%.

4. The fragrance composition according to claim 1, characterized in that, The dispersant is an alcohol solvent and / or an ester solvent, preferably any one of dipropylene glycol, isopropyl tetradecanoate, propylene glycol, and combinations thereof.

5. The fragrance composition according to claim 1, characterized in that, The content of the dispersant is 10-50 wt%, preferably 20-40 wt%.

6. The fragrance composition according to claim 1, characterized in that, The stabilizer is an antioxidant, preferably 2,6-di-tert-butyl-p-cresol.

7. The fragrance composition according to claim 1, characterized in that, The stabilizer content is 0.01-0.1 wt%, preferably 0.01-0.05 wt%.

8. The fragrance composition according to claim 1, characterized in that, The fragrance composition contains ambroxol: 5.0-10.0 wt%.

9. The use of the fragrance composition according to claim 1 in the preparation of daily chemical products.

10. The application of the fragrance composition according to claim 9 in the preparation of daily chemical products, characterized in that, The daily chemical products mentioned are perfumes, personal care products, household care products, or cosmetics; Preferably, the perfume product is perfume, eau de toilette, cologne, or aftershave; Preferably, the personal care product is shampoo, conditioner, shower gel, hand soap, soap, body lotion, skin cream, shaving cream, deodorant, or antiperspirant; Preferably, the home care product is, for example, laundry detergent, fabric softener, laundry freshener, dish soap, hard surface cleaner, air freshener, aromatherapy or candle; Preferably, the cosmetics are facial cosmetics, eye cosmetics, lip cosmetics, skin care cosmetics, or nail products.

Images