Fragrance base composition with explosion fragrance effect, essence and preparation method of essence base composition
By scientifically combining and mixing six fragrance base modules, the problems of complex formulation and unstable effects of fragrance base products have been solved, achieving a harmonious and long-lasting burst of fragrance, suitable for products such as perfumes, cosmetics and air fresheners.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TIANJIN DOUBLE HORSE FLAVOR & FRAGRANCE NEW TECH
- Filing Date
- 2026-02-24
- Publication Date
- 2026-04-21
AI Technical Summary
Existing fragrance base products are complex and unstable to achieve excellent aroma bursts, and the high volatility of monomeric fragrances leads to uncoordinated aromas, pungent top notes, and poor persistence.
Using six fragrance base modules, including tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base and peanut fragrance base, a fragrance base composition with explosive aroma effect was prepared by scientific compatibility and ratio control, and then stirred and mixed evenly at room temperature.
It reduces the difficulty of blending, improves the efficiency of fragrance base research and development and formula reproducibility, ensures that the aroma is harmonious and strong, and achieves the persistence and stability of the bursting aroma effect, making it suitable for a variety of products.
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Abstract
Description
Technical Field
[0001] This application relates to the field of fragrance base technology, specifically to a fragrance base composition with a bursting aroma effect, a fragrance and its preparation method. Background Technology
[0002] With the development of industries such as daily chemicals, food, and tobacco, consumers' demands for the olfactory experience of fragrance base products are increasing. An excellent fragrance base not only needs to have a beautiful fragrance, but also needs to be able to quickly release a full and strong aroma in the initial stage of use, that is, a "burst of fragrance" effect, to attract people at the first moment, and then maintain a good long-lasting fragrance.
[0003] Currently, most fragrance base products on the market are directly blended from dozens or even hundreds of individual fragrance molecules. This method involves a complex blending process, heavily relies on the perfumer's experience, and makes it difficult to control the stability and reproducibility of the formula. More importantly, in pursuit of a "bursting aroma" effect, it is usually necessary to add a high proportion of certain highly volatile and sharp-smelling monomers, which often leads to problems such as unharmonious aromas, overly pungent top notes, and poor aroma persistence. Furthermore, existing technologies lack a systematic solution that can modularize complex fragrances and, through the scientific compatibility and proportion control between modules, efficiently and stably prepare fragrance bases with excellent bursting aroma effects. Summary of the Invention
[0004] In order to overcome the problems of existing fragrance base products, this application provides a scientifically designed, flexibly formulated, and highly effective fragrance base composition with a bursting aroma effect, a fragrance, and a method for preparing the same.
[0005] In a first aspect, this application provides a fragrance base composition with a bursting aroma effect.
[0006] A fragrance base composition with a bursting aroma effect, comprising one or more of the following: tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base, passion fruit fragrance base, and peanut fragrance base; The tea aroma base comprises the following components in parts by weight: methyl salicylate 13-16 parts, octadecaldehyde 1-3 parts, raspberry ketone 120-140 parts, β-damascene 8-12 parts, β-ionone 75-85 parts, isomethylionone 8-12 parts, cisjasmone 140-160 parts, methylheptenone 3-6 parts, β-damascene 23-28 parts, and 2-pentylcyclopentanone 2-4 parts. Geraniol 1-3 parts, Linalool 140-160 parts, Geraniol 45-55 parts, Dipropylene Glycol 310-320 parts, Nerol 18-23 parts, 2,3,5-Trimethylpyrazine 0.5-1 part, 2,3-Dimethylpyrazine 0.3-0.7 parts, Indole 25-30 parts, 2,5-Dimethylpyrazine 1.5-2.5 parts, 2,6-Dimethylpyrazine 0.7-1.2 parts; The aldehyde fragrance base comprises the following components in parts by weight: 0.8-1.2 parts p-cresol, 730-740 parts diethyl phthalate, 25-33 parts tricyclodecenyl acetate, 17-23 parts phenylethylene acetal, 4-7 parts methylnonanal, 18-23 parts dodecaldehyde, 5-10 parts undecaldehyde, 25-33 parts geranialdehyde, 45-55 parts undecenal, 85-95 parts isoundecenal, 5-10 parts undecenol, 0.5-1.5 parts 2,4-nonadienal, and 2-dodecenal. The apple flavor base comprises the following components in parts by weight: 28-33 parts isoamyl acetate, 45-55 parts privet aldehyde, 18-25 parts ethyl hexanoate, 50-70 parts leaf ester acetate, 18-22 parts ethyl butyrate, 40-55 parts hexyl acetate, 15-23 parts sorbitol ester, 16-23 parts trans-2-hexenal, 70-90 parts leaf ester, 25-35 parts methyl damascene, 70-90 parts propylene heptanoate, 180-200 parts linalool, 50-70 parts ethyl 2-methylbutyrate, 140-160 parts o-tert-butylcyclohexanol acetate, 110-130 parts dipropylene glycol (DPG), and 15-22 parts leaf ester benzoate. The peach flavor base comprises the following components in parts by weight: tetradecaldehyde 480-520 parts, benzyl acetate 110-130 parts, linalool 90-110 parts, dimethyl benzyl butyrate 25-35 parts, isoamyl acetate 8-13 parts, ethyl butyrate 8-12 parts, tricyclodecenyl propionate 18-23 parts, gamma-decyl lactone 18-23 parts, hexyl acetate 25-33 parts, leaf alcohol acetate 25-33 parts, leaf alcohol 18-25 parts. 18-25 parts of purslane aldehyde, 18-25 parts of o-tert-butylcyclohexanol acetate, 10-15 parts of privet aldehyde, 10-15 parts of ethyl hexanoate, 10-15 parts of styrax acetate, 7-10 parts of ethyl 2-methylbutyrate, 7-10 parts of ethyl acetate, 6-10 parts of dafuronone, 3-6 parts of benzaldehyde, 3-6 parts of hexadecaldehyde, 0.1-0.3 parts of pyruvate sulfide, and 0.1-0.3 parts of 4-methyl-2-isopropylthiazole; The passion fruit flavor base comprises the following components in parts by weight: 40-60 parts sweet orange oil, 5-15 parts ethyl 2-methylbutyrate, 40-60 parts ethyl cinnamate, 5-15 parts ethyl dodecanoate, 10-30 parts leaf ester acetate, 480-520 parts ethyl acetoacetate, 5-15 parts ethyl isovalerate, 160-200 parts hexadecaldehyde, 10-20 parts ethyl ionone, 0.1-0.3 parts dafuronone, 2-4 parts peach sulfide, 5-15 parts linalool, 70-90 parts ethyl maltol, 4-6 parts furanone methyl ether, 4-6 parts 3-hexenal, and 50-54 parts dipropylene glycol (DPG). The peanut flavor base comprises the following components in parts by weight: benzaldehyde 0.05-0.15 parts, 2,3,5-trimethylpyrazine 4-6 parts, 2-acetylpyrazine 0.4-0.6 parts, benzoic acid 4-6 parts, ethyl maltol 20-40 parts, thiothiazole (5-hydroxyethyl-4-methylthiazole) 3-5 parts, thiothiazole acetate 4-6 parts, vanillin 40-60 parts, butyldecyl lactone 7-9 parts, cypressin 13-15 parts, butyldodecanol 3-5 parts, 2-acetylpyridine 3-5 parts, ethyl vanillin 5-15 parts, 2,3-diethyl-5-methylpyrazine 0.3-0.5 parts, and dipropylene glycol (DPG) 840-880 parts.
[0007] Optionally, the tea aroma base comprises the following components in parts by weight: methyl salicylate 15 parts, octadecaldehyde 2 parts, raspberry ketone 130 parts, ethyl damascene 10 parts, ethyl ionone 80 parts, isomethyl ionone 10 parts, cisjasmone 150 parts, methyl heptenone 5 parts, butyl damascene 25 parts, 2-pentylcyclopentanone 3 parts, leaf alcohol 2 parts, linalool 150 parts, geraniol 50 parts, dipropylene glycol 316.5 parts, nerol 20 parts, 2,3,5-trimethylpyrazine 1 part, 2,3-dimethylpyrazine 0.5 parts, indole 27 parts, 2,5-dimethylpyrazine 2 parts, and 2,6-dimethylpyrazine 1 part. The aldehyde fragrance base comprises the following components in parts by weight: 1 part p-cresol, 734 parts diethyl phthalate, 30 parts tricyclodecenyl acetate, 20 parts phenylethylene acetal, 5 parts methylnonanal, 20 parts dodecaldehyde, 8 parts undecaldehyde, 30 parts geraniol, 50 parts undecenal, 90 parts isoundecenal, 8 parts undecenol, 1 part 2,4-nonadienal, and 3 parts 2-dodecenal. The apple flavor base comprises the following components in parts by weight: 30 parts isoamyl acetate, 50 parts privet aldehyde, 20 parts ethyl hexanoate, 60 parts leaf ester acetate, 20 parts ethyl butyrate, 50 parts hexyl acetate, 20 parts sorbitol ester, 20 parts trans-2-hexenal, 80 parts leaf ester, 30 parts methyl damascene, 80 parts propylene heptanoate, 190 parts linalool, 60 parts ethyl 2-methylbutyrate, 150 parts o-tert-butylcyclohexanol acetate, 120 parts dipropylene glycol (DPG), and 20 parts leaf ester benzoate. The peach flavor base comprises the following components in parts by weight: 501.60 parts tetradecyl aldehyde, 120 parts benzyl acetate, 100 parts linalool, 30 parts dimethyl benzyl butyrate, 10 parts isoamyl acetate, 10 parts ethyl butyrate, 20 parts tricyclodecenyl propionate, 20 parts gamma-decyl lactone, 30 parts hexyl acetate, 30 parts leaf alcohol acetate, 20 parts leaf alcohol, 20 parts tartrazine aldehyde, 20 parts o-tert-butylcyclohexanol acetate, 12 parts privet aldehyde, 12 parts ethyl hexanoate, 12 parts styrax acetate, 8 parts ethyl 2-methylbutyrate, 8 parts ethyl acetate, 8 parts damascenone, 4 parts benzaldehyde, 4 parts hexadecyl aldehyde, 0.20 parts peach sulfide, and 0.20 parts 4-methyl-2-isopropylthiazole. The passion fruit flavor base comprises the following components in parts by weight: 50 parts sweet orange oil, 10 parts ethyl 2-methylbutyrate, 50 parts ethyl cinnamate, 10 parts ethyl lauryl ester, 20 parts leaf ester acetate, 500 parts ethyl acetoacetate, 10 parts ethyl isovalerate, 180 parts hexadecaldehyde, 15 parts ethyl ionone, 0.2 parts daphne, 3 parts sulfide, 10 parts linalool, 80 parts ethyl maltol, 5 parts furanone methyl ether, 5 parts 3-hexenal, and 51.8 parts dipropylene glycol (DPG). The peanut flavor base comprises the following components in parts by weight: 0.1 parts benzaldehyde, 5 parts 2,3,5-trimethylpyrazine, 0.5 parts 2-acetylpyrazine, 5 parts benzoic acid, 30 parts ethyl maltol, 4 parts thiothiazole (5-hydroxyethyl-4-methylthiazole), 5 parts thiothiazole acetate, 50 parts vanillin, 8 parts decyl lactone, 14 parts juniperol, 4 parts decyl lactone, 4 parts 2-acetylpyridine, 10 parts ethyl vanillin, 0.4 parts 2,3-diethyl-5-methylpyrazine, and 859 parts dipropylene glycol (DPG).
[0008] Optionally, the fragrance composition comprises aldehyde fragrance, peach fragrance and passion fruit fragrance, with the following weight ratio: 10-25 parts aldehyde fragrance, 35-55 parts peach fragrance and 30-45 parts passion fruit fragrance.
[0009] Optionally, the flavor composition comprises apple flavor, peach flavor and peanut flavor, with the following weight ratio: 25-40 parts apple flavor, 30-50 parts peach flavor and 20-35 parts peanut flavor.
[0010] Optionally, the flavor base composition comprises tea flavor base, passion fruit flavor base and peanut flavor base, with the following weight ratio: 15-35 parts tea flavor base, 25-45 parts passion fruit flavor base and 30-50 parts peanut flavor base.
[0011] Optionally, the fragrance composition comprises tea fragrance, apple fragrance and peach fragrance, with the following weight ratio: 5-15 parts tea fragrance, 40-60 parts apple fragrance and 25-40 parts peach fragrance.
[0012] Optionally, the flavor base composition comprises one or more of the following: tea flavor base, aldehyde flavor base, apple flavor base, peach flavor base, passion fruit flavor base, and peanut flavor base.
[0013] Secondly, this application provides a method for preparing a fragrance-based composition with a bursting aroma effect, characterized by comprising the following steps: According to the formulas of each fragrance base, tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base, passion fruit fragrance base and peanut fragrance base were prepared respectively; Based on the target aroma type and aroma-exploding characteristics, one or more of the six aroma bases are selected and compounded in proportion to weight, and stirred and mixed evenly at room temperature to obtain an aroma base composition with an aroma-exploding effect.
[0014] Thirdly, this application provides a fragrance comprising the aforementioned fragrance base composition.
[0015] Fourthly, the application of the fragrance base composition and fragrance with aroma-exploding effect provided in this application in the preparation of perfumes, cosmetics, detergents or air fresheners.
[0016] In summary, this application has the following beneficial effects: 1. This application pre-integrates existing complex fragrance base formulas into six distinctive and stable fragrance base modules (tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base, passion fruit fragrance base, and peanut fragrance base). Through the above operation, perfumers can directly select and combine based on the above six modules, which greatly reduces the difficulty of blending, while improving the efficiency of fragrance base research and development and the reproducibility of the formula.
[0017] 2. This application has determined the internal proportions of each fragrance base through extensive experiments, resulting in a harmonious and intense aroma. Furthermore, the fragrance base modules obtained in this application exhibit a significant synergistic effect.
[0018] 3. The aroma-exploding effect of the fragrance base composition provided in this application does not rely on a single highly volatile component, but is achieved through the combined effect of the fragrance-retaining components of multiple fragrance base modules, ensuring the overall fragrance persistence and stability, and avoiding the defect of traditional aroma-exploding fragrance bases being top-heavy and bottom-light.
[0019] 4. This application can obtain different types of fragrance bases by selecting and adjusting the ratio of six fragrance bases, which can then be widely used in perfumes, cosmetics, detergents, air fresheners and other products that require a prominent fragrance expression. Detailed Implementation
[0020] Information on the raw materials used in the embodiments of this application is shown in Table 1 below; all raw materials used in this application can be obtained commercially.
[0021] Table 1. CAS numbers of each raw material in this application.
[0022] The following describes this application in further detail with reference to preparation examples, embodiments, and performance testing. Preparation Example 1
[0023] Preparation Example 1 provides a tea-scented flavor base.
[0024] The preparation method of the above-mentioned tea fragrance base is as follows: Weigh out 15g of methyl salicylate, 2g of octadecaldehyde, 130g of raspberry ketone, 10g of β-damascene, 80g of β-ionone, 10g of isomethylionone, 150g of cisjasmone, 5g of methylheptenone, 25g of β-damascene, 3g of 2-pentylcyclopentanone, 2g of leaf alcohol, 150g of linalool, 50g of geraniol, 316.5g of dipropylene glycol, 20g of nerol, 1g of 2,3,5-trimethylpyrazine, 0.5g of 2,3-dimethylpyrazine, 27g of indole, 2g of 2,5-dimethylpyrazine, and 1g of 2,6-dimethylpyrazine. Mix the above raw materials evenly to obtain the tea fragrance base. Preparation Example 2
[0025] Preparation Example 2 provides an aldehyde fragrance base.
[0026] The preparation method of the above-mentioned aldehyde fragrance base is as follows: weigh 1g of p-cresol, 734g of diethyl phthalate, 30g of tricyclodecenyl acetate, 20g of phenylethylene diacetal, 5g of methylnonal, 20g of dodecaldehyde, 8g of undecaldehyde, 30g of geranialdehyde, 50g of undecenal, 90g of isoundecenal, 8g of undecenol, 1g of 2,4-nonadienal, and 3g of 2-dodecenal, mix the above raw materials evenly to obtain the aldehyde fragrance base. Preparation Example 3
[0027] Preparation Example 3 provides an apple flavor base.
[0028] The preparation method of the above-mentioned apple flavor base is as follows: Weigh out 30g of isoamyl acetate, 50g of privet aldehyde, 20g of ethyl hexanoate, 60g of leaf ester acetate, 20g of ethyl butyrate, 50g of hexyl acetate, 20g of sorbitol ester, 20g of trans-2-hexenal, 80g of leaf ester, 30g of methyl damascene, 80g of propylene heptanoate, 190g of linalool, 60g of ethyl 2-methylbutyrate, 150g of o-tert-butylcyclohexanol acetate, 120g of dipropylene glycol (DPG), and 20g of leaf ester benzoate, and mix the above raw materials evenly to obtain the apple flavor base. Preparation Example 4
[0029] Preparation Example 4 provides a peach flavor base.
[0030] The preparation method of the above-mentioned peach flavor base is as follows: Weigh out 501.60g of tetradecyl aldehyde, 120g of benzyl acetate, 100g of linalool, 30g of dimethyl benzyl butyrate, 10g of isoamyl acetate, 10g of ethyl butyrate, 20g of tricyclodecenyl propionate, 20g of propyldecyl lactone, 30g of hexyl acetate, 30g of leaf alcohol acetate, 20g of leaf alcohol, 20g of tufted aldehyde, 20g of o-tert-butylcyclohexanol acetate, 12g of privet aldehyde, 12g of ethyl hexanoate, 12g of styrax acetate, 8g of ethyl 2-methylbutyrate, 8g of ethyl acetate, 8g of damascenone, 4g of benzaldehyde, 4g of hexadecyl aldehyde, 0.20g of peach sulfide, and 0.20g of 4-methyl-2-isopropylthiazole. Mix the above raw materials evenly to obtain the peach flavor base. Preparation Example 5
[0031] Preparation Example 5 provides a passion fruit flavor base.
[0032] The preparation method of the above passion fruit flavor base is as follows: Weigh out 50g of sweet orange oil, 10g of ethyl 2-methylbutyrate, 50g of ethyl cinnamate, 10g of ethyl lauryl ester, 20g of leaf acetate, 500g of ethyl acetoacetate, 10g of ethyl isovalerate, 180g of hexadecaldehyde, 15g of ethyl ionone, 0.2g of dafuronone, 3g of peach sulfide, 10g of linalool, 80g of ethyl maltol, 5g of furanone methyl ether, 5g of 3-hexenal, and 51.8g of dipropylene glycol (DPG), mix the above raw materials evenly to obtain the passion fruit flavor base. Preparation Example 6
[0033] Preparation Example 6 provides a peanut flavor base.
[0034] The preparation method of the above peanut flavor base is as follows: weigh out 0.1g of benzaldehyde, 5g of 2,3,5-trimethylpyrazine, 0.5g of 2-acetylpyrazine, 5g of benzoic acid, 30g of ethyl maltol, 4g of thiothiazole (5-hydroxyethyl-4-methylthiazole), 5g of thiothiazole acetate, 50g of vanillin, 8g of butyldecyl lactone, 14g of cylindricalin, 4g of butyldodecanol, 4g of 2-acetylpyridine, 10g of ethyl vanillin, 0.4g of 2,3-diethyl-5-methylpyrazine, and 859g of dipropylene glycol (DPG), mix the above raw materials evenly to obtain the peanut flavor base. Aroma release time test
[0035] The testing method is as follows: A rectangular container is prepared, and a magnetic stirrer is placed inside. The container door is opened, and a cup containing 200 mL of deionized water is placed on the magnetic stirrer. One evaluator is positioned at the small opening above the container (20 cm from the liquid surface), while other evaluators stand by at the same distance (to avoid subjective interference). At 25℃ and 120 r / min, 1 g of the sample is quickly added, and a stopwatch is started simultaneously (marked as zero). The container door is closed, and each evaluator smells the air every second, recording the time (in seconds) at which the fragrance odor is first clearly perceived. This test is repeated at least 10 times, with the sample and evaluator changed each time. The average of the results from multiple evaluators is taken as the aroma burst time (the average time to smell the odor).
[0036] (a) Fragrance Base Flavoring Time: The fragrance bases prepared in Examples 1-6 were used as 100% concentration test fragrance bases. Additionally, the above fragrance bases were mixed with dipropylene glycol at a weight ratio of 1:9 to obtain 10% concentration test fragrance bases. The two test fragrance bases were added to the shower gel base at a dosage of 0.8% to obtain the test samples. Following the aforementioned test method, the time (flavoring time) and aroma of the above fragrance bases in the test samples were tested. Each fragrance base was tested in parallel 15 times, and the average value was taken. The results are shown in Table 2 below.
[0037] Table 2. Flavoring time of the base
[0038] (ii) Fragrance release time of the fragrance base added to the fragrance: The fragrance bases obtained in Preparation Examples 1-6 were added to the powder fragrance or tea tree fragrance according to the addition amount shown in Table 3, and the fragrance was added to the shower gel at 0.8% to obtain the sample to be tested; the fragrance release time of the sample to be tested was tested according to the aforementioned test method, and the results are shown in Table 3 below.
[0039] The aroma bases obtained in Preparation Examples 1-6 were tested for their aroma release time. The specific process is as follows: (1) The fragrance bases obtained in Preparation Examples 1-6 were added to the powder fragrance or tea tree fragrance in proportion (the price of 1 kg of powder or tea tree fragrance increased by 10 yuan according to this proportion), and the fragrance was added to the shower gel at 0.8%. The results are shown in Table 3 below.
[0040] In the above experiment, the composition of the powdery fragrance and the tea tree fragrance was as follows: The composition of the powdery fragrance is as follows: hexyl acetate 1‰, p-cresol methyl ether 0.1‰, p-cymene 0.2‰, sweet terpene 15‰, isoamyl butyrate 0.4‰, green florets 0.5‰, methyl benzoate 0.1‰, linalool 5‰, rose ether 0.1‰, phenethyl alcohol 15‰, benzyl acetate 7‰, ethyl linalool 16‰, phenylethylene dimethyl acetal 1‰, citronellol 950 4‰, nerol 900 1‰, linalool acetate 25‰, geraniol 980 0.3‰, o-tert-butylcyclohexyl acetate 3‰, indole 1‰, dimethyl benzyl orthoester 2‰, jasmine aldehyde 0.4‰, citronellol acetate 3‰, nerol acetate 2‰, geraniol acetate 4‰, cis-jasmone 2‰, methyl damascone 0.2‰, caryophyllene 98% (β-caryophyllene). 0.3‰, anthocyanin 2‰, coumarin 0.5‰, isoeugenol 0.4‰, ethyl vanillin 0.2‰, ethyl ionone 3‰, mancolone 10‰, 2,6-di-tert-butyl-p-cresol BHT 5‰, jasmine aldehyde 15‰, tetradecanal (peach aldehyde) propyl undecyl lactone 3‰, dihydrojasmine methyl ester 148‰, methyl hexyl cinnamaldehyde 13‰, super ambroxol 12‰, galaxy musk stock solution 120‰, tuna musk 102‰, asterol lactone 3‰, Kunlun musk (musk-T) 172‰, dipropylene glycol 217.3‰, dihydromyrcenol 2‰, termethinol 2‰, benzoyl alcohol 15‰, lily of the valley pyran 40‰, salicylic acid leaf ester 5‰, balance diethyl phthalate; The composition of the tea tree fragrance is as follows: methyl dihydrojasmonate 85‰, linalyl acetate 28‰, styrax acetate 3‰, privet aldehyde 0.8‰, tartrazine aldehyde 5‰, neojasmon aldehyde 2‰, hydroxyvanillin 2‰, ethyl ionone 5‰, ambroxol 10‰, p-tert-butylphenylpropanal 0.7‰, daphne 0.3‰, galenamus extract 20‰, tunamus 5‰, citronellol 950 4‰, dipropylene glycol 732.7‰, linalool 17‰, natural menthol 38‰, sweet hesperidin 40‰, p-cymene 1‰, methyl N-methyl-o-aminobenzoate 0.5‰, with the balance being diethyl phthalate.
[0041] Table 3. Test results of aroma release time of flavor base in fragrance.
[0042] According to the test results in Table 3, after adding the fragrance bases provided in this application to the powder fragrance and tea tree fragrance, the time to smell the fragrance in the fragrance is significantly shortened, and the aroma bursting time can be basically kept within 8 seconds. Example 1
[0043] Example 1 provides a modern floral and fruity aldehyde fragrance base.
[0044] The above fragrance base is made of aldehyde fragrance base, peach fragrance base and passion fruit fragrance base, with the following ratio: 20g aldehyde fragrance base, 50g peach fragrance base and 20g passion fruit fragrance base.
[0045] The preparation method of the above-mentioned modern floral and fruity aldehyde fragrance base is as follows: weigh out the aldehyde fragrance base, peach fragrance base and passion fruit fragrance base respectively, place them in a mixer, and stir at 40 rpm for 30 minutes at 25°C until they are mixed evenly to obtain the floral and fruity aldehyde fragrance base.
[0046] The modern floral-fruity aldehyde fragrance base of Example 1 has the following characteristics: The above fragrance base is a modern complex fruity fragrance with a bright and full aroma, excellent diffusion and bursting effect. The aldehyde provides a classic "perfume-like" framework, peach contributes a full-bodied sweetness, and passion fruit injects a unique tangy vitality and tropical flair. It is very suitable for women's perfumes, body care products (shower gel, body lotion) and home fragrances that seek a distinctive memory, and can create a pleasant, clean and attractive atmosphere. Example 2
[0047] Example 2 provides a flavoring base for nut-based delicacies.
[0048] The above-mentioned fragrance base is made of apple fragrance base, peach fragrance base and peanut fragrance base, with the following ratio: 35g apple fragrance base, 40g peach fragrance base and 30g peanut fragrance base; the preparation method of the above-mentioned fragrance base is the same as that in Example 1.
[0049] The nut-based gourmet fragrance base of Example 2 has the following characteristics: The aroma of this fragrance base is highly interesting and distinctive, perfectly blending the fresh vitality of fruit with the warm richness of gourmet food; the initial burst of aroma quickly attracts attention, while the subsequent evolution of the gourmet notes increases the depth and lingering appeal of the fragrance. This fragrance base is suitable for body care products or space fragrances that aim to bring comfort, vibrancy, and satisfaction, and can deliver a youthful, lively sense of joy and happiness. Example 3
[0050] Example 3 provides a flavoring base for fruit tea and nut delicacies.
[0051] The above-mentioned fragrance base is made from tea fragrance base, passion fruit fragrance base and peanut fragrance base, with the following ratio: 35g of tea fragrance base, 40g of passion fruit fragrance base and 30g of peanut fragrance base; the preparation method of the above-mentioned fragrance base is the same as that in Example 1.
[0052] The fruit tea, nut, and gourmet fragrance base of Example 3 has the following characteristics: This fragrance base combines refreshing fruit tea with an enticing gourmet note, creating a unique aroma that is both dynamic and profound, offering a satisfying experience. It avoids the thinness of pure fruit fragrances and the cloying sweetness of pure gourmet notes; it possesses both a fresh and natural side and a warm and sensual side. This fragrance base is highly suitable for use in high-end creative perfumes (especially niche or unisex fragrances), as well as for creating atmospheric fragrances in stylish bookstores, cafes, or home spaces. Example 4
[0053] Example 4 provides a fruity and tea-flavored aroma base.
[0054] The above-mentioned fragrance base is made from tea fragrance base, apple fragrance base and peach fragrance base, with the following ratio: 10g of tea fragrance base, 50g of apple fragrance base and 40g of peach fragrance base; the preparation method of the above-mentioned fragrance base is the same as that in Example 1.
[0055] The fruity-tea aroma base of Example 4 has the following characteristics: By combining fruit and tea aromas, the complex fruity aromas of apple and peach form an absolutely full and sweet core, while the tea aroma infuses a touch of cool astringency and vegetal greenness, instantly refreshing and invigorating, making the aroma "breathable". The aroma base's bursting effect begins with a sweet bombardment of juicy fruit, followed by a pleasantly refreshing tea finish, creating distinct and interesting layers. Example 5
[0056] Example 5 provides a modern, fresh fruity fragrance base.
[0057] The above-mentioned fragrance base is made of tea fragrance base, aldehyde fragrance base, apple fragrance base and peach fragrance base, with the following ratio: 10g of tea fragrance base, 8g of aldehyde fragrance base, 50g of apple fragrance base and 32g of peach fragrance base; the preparation method of the above-mentioned fragrance base is the same as that in Example 1.
[0058] The modern, fresh fruity fragrance base of Example 5 has the following characteristics: The fragrance base is centered on a vibrant, juicy, complex fruity aroma, possessing both a bright and transparent feel and a refined depth. Apple and peach form a full and enticing body, aldehydes provide a classic perfume structure and a dazzling opening, while tea notes cleverly avoid cloying sweetness, adding a thought-provoking depth. This fragrance base is highly suitable for mainstream commercial perfumes (especially youthful or fresh lines), high-end personal care products (shampoos, shower gels), household cleaners, or air fresheners, creating a clean, pleasant, naturally vibrant, and sophisticated atmosphere.
[0059] Although the present invention has been described in detail above with general descriptions and specific embodiments, modifications or improvements can be made to it, which will be obvious to those skilled in the art. Therefore, all such modifications or improvements made without departing from the spirit of the present invention fall within the scope of protection claimed by the present invention.
Claims
1. A fragrance base composition with a bursting aroma effect, characterized in that, The fragrance base composition includes one or more of the following: tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base, passion fruit fragrance base, and peanut fragrance base; The tea aroma base comprises the following components in parts by weight: methyl salicylate 13-16 parts, octadecaldehyde 1-3 parts, raspberry ketone 120-140 parts, β-damascene 8-12 parts, β-ionone 75-85 parts, isomethylionone 8-12 parts, cisjasmone 140-160 parts, methylheptenone 3-6 parts, β-damascene 23-28 parts, and 2-pentylcyclopentanone 2-4 parts. Geraniol 1-3 parts, Linalool 140-160 parts, Geraniol 45-55 parts, Dipropylene Glycol 310-320 parts, Nerol 18-23 parts, 2,3,5-Trimethylpyrazine 0.5-1 part, 2,3-Dimethylpyrazine 0.3-0.7 parts, Indole 25-30 parts, 2,5-Dimethylpyrazine 1.5-2.5 parts, 2,6-Dimethylpyrazine 0.7-1.2 parts; The aldehyde fragrance base comprises the following components in parts by weight: 0.8-1.2 parts p-cresol, 730-740 parts diethyl phthalate, 25-33 parts tricyclodecenyl acetate, 17-23 parts phenylethylene acetal, 4-7 parts methylnonanal, 18-23 parts dodecaldehyde, 5-10 parts undecaldehyde, 25-33 parts geranialdehyde, 45-55 parts undecenal, 85-95 parts isoundecenal, 5-10 parts undecenol, 0.5-1.5 parts 2,4-nonadienal, and 2-dodecenal. The apple flavor base comprises the following components in parts by weight: 28-33 parts isoamyl acetate, 45-55 parts privet aldehyde, 18-25 parts ethyl hexanoate, 50-70 parts leaf ester acetate, 18-22 parts ethyl butyrate, 40-55 parts hexyl acetate, 15-23 parts sorbitol ester, 16-23 parts trans-2-hexenal, 70-90 parts leaf ester, 25-35 parts methyl damascene, 70-90 parts propylene heptanoate, 180-200 parts linalool, 50-70 parts ethyl 2-methylbutyrate, 140-160 parts o-tert-butylcyclohexanol acetate, 110-130 parts dipropylene glycol (DPG), and 15-22 parts leaf ester benzoate. The peach flavor base comprises the following components in parts by weight: tetradecaldehyde 480-520 parts, benzyl acetate 110-130 parts, linalool 90-110 parts, dimethyl benzyl butyrate 25-35 parts, isoamyl acetate 8-13 parts, ethyl butyrate 8-12 parts, tricyclodecenyl propionate 18-23 parts, gamma-decyl lactone 18-23 parts, hexyl acetate 25-33 parts, leaf alcohol acetate 25-33 parts, leaf alcohol 18-25 parts. 18-25 parts of purslane aldehyde, 18-25 parts of o-tert-butylcyclohexanol acetate, 10-15 parts of privet aldehyde, 10-15 parts of ethyl hexanoate, 10-15 parts of styrax acetate, 7-10 parts of ethyl 2-methylbutyrate, 7-10 parts of ethyl acetate, 6-10 parts of dafuronone, 3-6 parts of benzaldehyde, 3-6 parts of hexadecaldehyde, 0.1-0.3 parts of pyruvate sulfide, and 0.1-0.3 parts of 4-methyl-2-isopropylthiazole; The passion fruit flavor base comprises the following components in parts by weight: 40-60 parts sweet orange oil, 5-15 parts ethyl 2-methylbutyrate, 40-60 parts ethyl cinnamate, 5-15 parts ethyl dodecanoate, 10-30 parts leaf ester acetate, 480-520 parts ethyl acetoacetate, 5-15 parts ethyl isovalerate, 160-200 parts hexadecaldehyde, 10-20 parts ethyl ionone, 0.1-0.3 parts dafuronone, 2-4 parts peach sulfide, 5-15 parts linalool, 70-90 parts ethyl maltol, 4-6 parts furanone methyl ether, 4-6 parts 3-hexenal, and 50-54 parts dipropylene glycol. The peanut flavor base comprises the following components in parts by weight: benzaldehyde 0.05-0.15 parts, 2,3,5-trimethylpyrazine 4-6 parts, 2-acetylpyrazine 0.4-0.6 parts, benzoic acid 4-6 parts, ethyl maltol 20-40 parts, thiothiazole (5-hydroxyethyl-4-methylthiazole) 3-5 parts, thiothiazole acetate 4-6 parts, vanillin 40-60 parts, butyldecyl lactone 7-9 parts, cypressin 13-15 parts, butyldodecanol 3-5 parts, 2-acetylpyridine 3-5 parts, ethyl vanillin 5-15 parts, 2,3-diethyl-5-methylpyrazine 0.3-0.5 parts, and dipropylene glycol 840-880 parts.
2. The aroma base composition with a bursting aroma effect according to claim 1, characterized in that, The tea aroma base comprises the following components in parts by weight: methyl salicylate 15 parts, octadecaldehyde 2 parts, raspberry ketone 130 parts, ethyl damascene 10 parts, ethyl ionone 80 parts, isomethyl ionone 10 parts, cisjasmone 150 parts, methyl heptenone 5 parts, butyl damascene 25 parts, 2-pentylcyclopentanone 3 parts, leaf alcohol 2 parts, linalool 150 parts, geraniol 50 parts, dipropylene glycol 316.5 parts, nerol 20 parts, 2,3,5-trimethylpyrazine 1 part, 2,3-dimethylpyrazine 0.5 parts, indole 27 parts, 2,5-dimethylpyrazine 2 parts, and 2,6-dimethylpyrazine 1 part. The aldehyde fragrance base comprises the following components in parts by weight: 1 part p-cresol, 734 parts diethyl phthalate, 30 parts tricyclodecenyl acetate, 20 parts phenylethylene acetal, 5 parts methylnonanal, 20 parts dodecaldehyde, 8 parts undecaldehyde, 30 parts geraniol, 50 parts undecenal, 90 parts isoundecenal, 8 parts undecenol, 1 part 2,4-nonadienal, and 3 parts 2-dodecenal. The apple flavor base comprises the following components in parts by weight: 30 parts isoamyl acetate, 50 parts privet aldehyde, 20 parts ethyl hexanoate, 60 parts leaf ester acetate, 20 parts ethyl butyrate, 50 parts hexyl acetate, 20 parts sorbitol ester, 20 parts trans-2-hexenal, 80 parts leaf ester, 30 parts methyl damascene, 80 parts propylene heptanoate, 190 parts linalool, 60 parts ethyl 2-methylbutyrate, 150 parts o-tert-butylcyclohexanol acetate, 120 parts dipropylene glycol, and 20 parts leaf ester benzoate. The peach flavor base comprises the following components in parts by weight: 501.60 parts tetradecyl aldehyde, 120 parts benzyl acetate, 100 parts linalool, 30 parts dimethyl benzyl butyrate, 10 parts isoamyl acetate, 10 parts ethyl butyrate, 20 parts tricyclodecenyl propionate, 20 parts gamma-decyl lactone, 30 parts hexyl acetate, 30 parts leaf alcohol acetate, 20 parts leaf alcohol, 20 parts tartrazine aldehyde, 20 parts o-tert-butylcyclohexanol acetate, 12 parts privet aldehyde, 12 parts ethyl hexanoate, 12 parts styrax acetate, 8 parts ethyl 2-methylbutyrate, 8 parts ethyl acetate, 8 parts damascenone, 4 parts benzaldehyde, 4 parts hexadecyl aldehyde, 0.20 parts peach sulfide, and 0.20 parts 4-methyl-2-isopropylthiazole. The passion fruit flavor base comprises the following components in parts by weight: 50 parts sweet orange oil, 10 parts ethyl 2-methylbutyrate, 50 parts ethyl cinnamate, 10 parts ethyl lauryl ester, 20 parts leaf ester acetate, 500 parts ethyl acetoacetate, 10 parts ethyl isovalerate, 180 parts hexadecaldehyde, 15 parts ethyl ionone, 0.2 parts daphne, 3 parts sulfide, 10 parts linalool, 80 parts ethyl maltol, 5 parts furanone methyl ether, 5 parts 3-hexenal, and 51.8 parts dipropylene glycol (DPG). The peanut flavor base comprises the following components in parts by weight: 0.1 parts benzaldehyde, 5 parts 2,3,5-trimethylpyrazine, 0.5 parts 2-acetylpyrazine, 5 parts benzoic acid, 30 parts ethyl maltol, 4 parts thiothiazole (5-hydroxyethyl-4-methylthiazole), 5 parts thiothiazole acetate, 50 parts vanillin, 8 parts decyl lactone, 14 parts juniperol, 4 parts decyl lactone, 4 parts 2-acetylpyridine, 10 parts ethyl vanillin, 0.4 parts 2,3-diethyl-5-methylpyrazine, and 859 parts dipropylene glycol.
3. The aroma-enhancing composition according to claim 2, characterized in that, The fragrance composition consists of aldehyde fragrance, peach fragrance and passion fruit fragrance, with the following weight ratio: 10-25 parts aldehyde fragrance, 35-55 parts peach fragrance and 30-45 parts passion fruit fragrance.
4. The aroma-enhancing composition according to claim 2, characterized in that, The flavor base composition consists of apple flavor base, peach flavor base and peanut flavor base, with the following weight ratio: 25-40 parts apple flavor base, 30-50 parts peach flavor base and 20-35 parts peanut flavor base.
5. The aroma-enhancing composition according to claim 2, characterized in that, The flavor base composition consists of tea flavor base, passion fruit flavor base and peanut flavor base, with the following weight ratio: 15-35 parts tea flavor base, 25-45 parts passion fruit flavor base and 30-50 parts peanut flavor base.
6. The aroma-enhancing composition according to claim 2, characterized in that, The fragrance base composition consists of tea fragrance base, apple fragrance base and peach fragrance base, with the following weight ratio: 5-15 parts tea fragrance base, 40-60 parts apple fragrance base and 25-40 parts peach fragrance base.
7. The aroma base composition with a bursting aroma effect according to claim 2, characterized in that, The flavor base composition comprises one or more of the following: tea flavor base, aldehyde flavor base, apple flavor base, peach flavor base, passion fruit flavor base, and peanut flavor base.
8. A method for preparing a fragrance-based composition with a bursting aroma effect as described in any one of claims 1-6, characterized in that, Includes the following steps: According to the formulas of each fragrance base, tea fragrance base, aldehyde fragrance base, apple fragrance base, peach fragrance base, passion fruit fragrance base and peanut fragrance base were prepared respectively; Based on the target aroma type and aroma-exploding characteristics, one or more of the six aroma bases are selected and compounded in proportion to weight, and stirred and mixed evenly at room temperature to obtain an aroma base composition with an aroma-exploding effect.
9. A fragrance, characterized in that, A fragrance composition comprising any one of claims 1-6.
10. The fragrance base composition with a bursting fragrance effect as described in any one of claims 1-6, and the fragrance of claim 9, in the preparation of perfumes, cosmetics, detergents, or air fresheners.