Plum blossom essence and artificial preparation method thereof

Abstract

This invention discloses a plum blossom fragrance and its artificial preparation method, belonging to the field of fragrance and flavor technology. The plum blossom fragrance is composed of the following components by mass percentage: cinnamyl alcohol 60.8%-74.4%, eugenol 4.5%-5.6%, benzyl acetate 0.2%-0.3%, 3-phenylpropanol 1.3%-1.7%, cinnamyl acetate 1.1%-1.3%, benzaldehyde 1.1%-1.3%, 4-vinylphenol 17.7%-21.6%, benzyl benzoate 3%-3.7%, nonanal 0.06%-0.1%, and hexanal 0.02%-0.05%. The obtained plum blossom fragrance has a similarity of up to 7.25 / 10 to the aroma of natural plum blossoms, and has advantages such as high aroma reproduction and controllable cost.

Description

Technical Field

[0001] This invention belongs to the field of fragrance and flavor technology, specifically relating to a plum blossom fragrance with high aroma reduction based on sensory omics and screening of key aroma active compounds, and its preparation method. Background Technology

[0002] plum bossom( Prunus male As a traditional Chinese flower, plum blossom possesses a delicate and unique fragrance rich in various natural aromatic active substances, making it highly valuable for development in the fragrance, cosmetics, and food industries. Essential oils, as an important type of plant secondary metabolite, are traditionally extracted using methods such as steam distillation and solvent extraction. However, these methods can easily lead to the loss or transformation of heat-sensitive aroma components, or introduce organic residues that distort the aroma. Therefore, obtaining high-fidelity plum blossom essential oil is the primary technical challenge in preparing high-quality plum blossom fragrances.

[0003] In the field of fragrance compounding, researchers have attempted to formulate fragrance compositions by analyzing the aroma components of plum blossoms. For example, CN111944609A discloses the analysis of aroma components based on different plum blossom cultivar groups (Yudie, Gongfen, and Zhusha), and proposes corresponding fragrance compositions for each. However, this technical solution has the following significant drawbacks: the determination of the formulation mainly relies on static chemical component analysis (such as headspace solid-phase microextraction-gas chromatography-mass spectrometry), and does not employ sensory omics methods. That is, it does not combine gas chromatography-olfacto-mass spectrometry (GC-O-MS) and aroma extraction dilution analysis (AEDA) to accurately screen out the "key aroma active compounds" that contribute most to the overall aroma of plum blossoms from numerous volatile components. Therefore, although the fragrance composition constructed by this patent has few components, it does not use sensory omics to identify and introduce trace aroma substances with low content but high aroma activity that make a key contribution to the characteristic aroma profile of plum blossoms, resulting in limited aroma reduction.

[0004] CN101528273A analyzed the aroma components of white and red plum blossoms using SPME and then blended all the aroma components into a plum blossom fragrance. It was found that simply blending these natural components alone could not achieve a satisfactory aroma; therefore, synthetic substances (such as anthocyanins or phenylisohexanol) were added. The shortcomings of this approach are obvious: First, this approach relies on adding artificial fragrances (such as anthocyanins and phenylisohexanol) to modify the aroma, limiting its widespread application in food, high-end cosmetics, and other fields. Second, similar to CN111944609A, this technology also did not employ sensory omics technology to systematically screen key active ingredients, resulting in a large number of formulation components (more than 15 in white plum blossom formulations), complex proportions, and ultimately, a low similarity between the aroma and the natural target, leading to high costs and unsatisfactory results.

[0005] In summary, the existing technologies mainly have the following common defects: 1) They lack the extraction of high-fidelity plum blossom essential oil and do not use sensory omics (GC-O-AEDA, OAV analysis) methods to accurately identify key active compounds that play a decisive role in the aroma of specific plum blossom varieties (such as 'Xiangxuegongfen'); 2) The proportion of key components in the existing formulas is inappropriate, resulting in distorted aroma.

[0006] Therefore, developing a method for preparing plum blossom fragrance that can systematically solve the above problems—starting from high-fidelity essential oil extraction, accurately identifying key aroma compounds based on sensory omics, and optimizing the formulation with sensory guidance—has significant technological value and market prospects. Summary of the Invention

[0007] Plum blossoms, with their elegant and unique fragrance, have significant development value in the fields of fragrance, cosmetics, and food. However, existing methods for extracting plum blossom essential oil and blending fragrances suffer from problems such as aroma distortion and unclear key active ingredients. Based on this, this invention establishes a plum blossom fragrance formulation strategy encompassing "extraction method screening—variety selection—key active ingredient identification—sensory-guided formulation reconstruction," providing a systematic methodological reference for the preparation of high-fidelity natural plum blossom fragrances. Furthermore, it offers an artificial plum blossom fragrance formulation with high aroma fidelity and controllable cost.

[0008] To achieve the above objectives, firstly, through sensory evaluation combined with GC-MS analysis, three extraction methods—supercritical CO2 extraction, steam distillation, and solvent-assisted flavor evaporation—were compared. Supercritical CO2 extraction yielded the 'Xuemei' essential oil with the highest similarity to fresh flowers, exhibiting significantly lower benzaldehyde content than other methods, while containing higher levels of sweet aroma-related components (cinnamyl alcohol, 4-vinylphenol, etc.). Secondly, supercritical CO2 extraction was used to extract essential oils from four plum blossom varieties ('Xiangxue Gongfen', 'Jiangsha Gongfen', 'Yingchun', and 'Xuemei'). Sensory similarity evaluation identified 'Xiangxue Gongfen' as the most similar to fresh flower aroma for subsequent analysis. Further, using 'Xiangxue Gongfen' as the material, GC-O-MS combined with aroma extract dilution analysis (AEDA) and aroma activity value (OAV) analysis was employed to screen 10 key aroma compounds (OAV>2 and FD>3) from 17 aroma-active compounds. Finally, guided by sensory evaluation and considering the actual content of plum blossom essential oil, the complete formula for artificially blended plum blossom fragrance was determined. Sensory evaluation of the final blended plum blossom fragrance showed a similarity of 7.25 / 10 to the aroma of natural plum blossoms, significantly superior to existing formulas.

[0009] In a first aspect, the present invention provides an artificially formulated plum blossom flavoring, comprising the following components in weight percentage: cinnamyl alcohol 60.8%~74.4%, eugenol 4.5%~5.6%, benzyl acetate 0.2%~0.3%, 3-phenylpropanol 1.3%~1.7%, cinnamyl acetate 1.1%~1.3%, benzaldehyde 1.1%~1.3%, 4-vinylphenol 17.7%~21.6%, benzyl benzoate 3%~3.7%, n-nonanal 0.06%~0.1%, and n-hexanal 0.02%~0.05%.

[0010] Preferably, the plum blossom fragrance is composed of the following components in weight percentage: cinnamyl alcohol 67.63%, eugenol 5.06%, benzyl acetate 0.27%, 3-phenylpropanol 1.5%, cinnamyl acetate 1.22%, benzaldehyde 1.22%, 4-vinylphenol 19.63%, benzyl benzoate 3.35%, nonanal 0.08%, and hexanal 0.03%.

[0011] Furthermore, the plum blossom fragrance also contains 0.1% by mass of 2,6-di-tert-butyl-4-methylphenol (BHT) as an antioxidant.

[0012] Secondly, the present invention provides a method for artificially preparing plum blossom flavoring, comprising the following steps: (1) Supercritical CO2 extraction method was used to extract plum blossom essential oil; (2) Key aroma compounds with OAV>2 and FD>3 were screened by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extraction dilution analysis (AEDA), and aroma activity value (OAV). (3) Based on sensory evaluation, combined with the actual content in plum blossom essential oil, adjust the proportion of key aroma compounds and determine the mass percentage composition of the artificial formula; (4) Weigh each component according to the stated mass percentage, mix them evenly, and obtain plum blossom flavoring.

[0013] Preferably, the plum blossom mentioned in step (1) is "Xiangxuegongfen".

[0014] Preferably, the conditions for the supercritical CO2 extraction method in step (1) are: extraction vessel temperature 45℃, pressure 27MPa; separation vessel I temperature 37℃, pressure 8MPa; separation vessel II temperature 32℃; extraction time 45min, CO2 flow rate 25L / h; anhydrous ethanol is used as an entrainer, and the amount added is 20% of the mass of fresh plum blossoms.

[0015] Preferably, the key aroma compounds in step (2) include: benzaldehyde, cinnamyl alcohol, nonanal, eugenol, cinnamyl acetate, 3-phenylpropanol, benzyl acetate, benzyl benzoate, hexanal, and 4-vinylphenol.

[0016] Preferably, the mass percentage composition of the artificial formulation in step (3) is as follows: cinnamyl alcohol 60.8%~74.4%, eugenol 4.5%~5.6%, benzyl acetate 0.2%~0.3%, 3-phenylpropanol 1.3%~1.7%, cinnamyl acetate 1.1%~1.3%, benzaldehyde 1.1%~1.3%, 4-vinylphenol 17.7%~21.6%, benzyl benzoate 3%~3.7%, n-nonanal 0.06%~0.1%, and n-hexanal 0.02%~0.05%.

[0017] Furthermore, step (4) also includes adding 0.1% of 2,6-di-tert-butyl-4-methylphenol (BHT) as an antioxidant, and ultrasonic treatment for 1 hour, followed by aging at room temperature for 7 days.

[0018] The beneficial effects of this invention are: This invention employs GC-O-MS combined with AEDA and OAV analysis to screen 10 key aroma compounds with OAV>2 and FD>3 from the essential oil prepared by supercritical CO2 extraction of "Xiangxuegongfen". Then, guided by sensory evaluation, the proportions of components such as benzaldehyde are rationally adjusted to significantly enhance the aroma reproduction of plum blossom fragrance. The resulting formula is highly scientific and efficient. All components of this invention are natural, equivalent fragrances, with no added artificial flavors, making it suitable for simulating plum blossom flavor in high-end cosmetics, daily chemicals, and food industries. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments. These embodiments are for illustrative purposes only and should not be considered as limitations on the invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without inventive effort are within the scope of protection of this invention.

[0020] The 'Xuemei', 'Xiangxuegongfen', 'Yingchun', and 'Jiangshagongfen' varieties used in this example were planted at the Plum Blossom Germplasm Resource Nursery of Huazhong Agricultural University in Wuhan, Hubei Province. All plant materials were randomly collected from the middle section of branches on sunny mornings when the dew had just dried. The flowers were fully open and in full bloom with bright yellow stamens.

[0021] The C7-C40 n-alkane mixed standard solution was purchased from Shanghai Anpu Experimental Technology Co., Ltd. The internal standard was methyl nonanoate, purchased from Sigma-Aldrich (St. Louis, MO, USA). Dichloromethane was purchased from Shanghai Sinopharm Chemical Reagent Co., Ltd. All volatile compound standards were purchased from Shanghai Maclean Biochemical Technology Co., Ltd.

[0022] Example 1: Effects of different extraction methods on the aroma and composition of 'Snow Plum' essential oil Using the 'Xuemei' variety as the experimental material, essential oils were extracted using three common extraction methods. The similarity of the aroma of the obtained essential oils to fresh 'Xuemei' flowers was then scored. Simultaneously, GC-MS was used to analyze volatile components. The specific experimental methods are as follows: 1) Essential oil extraction Supercritical CO2 extraction (SFE-CO2): 50g of fresh plum blossoms in full bloom were selected and pretreated with anhydrous ethanol at 20% of the flower weight as an entrainer. The mixed flowers were then placed into the extraction vessel of a supercritical CO2 extraction apparatus (HA221-50-06 type). Extraction parameters: extraction vessel temperature 45℃, pressure 27MPa; separation vessel I temperature 37℃, pressure 8MPa; separation vessel II temperature 32℃. Extraction time 45min, CO2 flow rate 25L / h. After extraction, the effluents from separation vessel I and separation vessel II were collected separately and combined to obtain crude plum blossom extract. The crude extract was centrifuged at 4℃ and 12000r / min for 20min, and the supernatant was filtered through a 0.22µm filter membrane. The filtrate was concentrated under vacuum at 45℃ for 4-5 hours to obtain a pale yellow oily plum blossom essential oil.

[0023] Steam distillation (SD): Take 1000g of fresh plum blossoms in full bloom and put them into a distiller together with 5L of distilled water. Use a 2000W electric ceramic stove with a condenser connected. Start distilling for 1 hour from the first drop of hydrosol. Collect the essential oil after cooling.

[0024] Solvent-Assisted Flavor Evaporation (SAFE): Weigh 100g of fresh plum blossoms and soak them in 400mL of dichloromethane (containing 8µL of methyl nonanoate internal standard) at room temperature for 8 hours. After filtration, collect the filtrate and use the SAFE apparatus (water bath 40℃, vacuum degree 5×10⁻⁶). -3 Concentrate using a liquid nitrogen cold trap (Pa). Collect the naturally thawed sample, concentrate it using a Widmanstätten column, then transfer it to a microdistillation collection flask and concentrate to 1 mL. Store at -80°C for later use.

[0025] 2) Sensory evaluation A professional sensory evaluation team of 12 members was formed in accordance with GB / T 16291.1-2012 "General Guidelines for the Selection, Training and Management of Sensory Evaluation Evaluators". All members had received specialized training and passed the assessment for plum blossom aroma identification and possessed extensive practical experience in plum blossom sensory evaluation. Evaluators smelled fresh plum blossoms to describe their overall aroma characteristics. Using fresh plum blossoms as a reference, a 10-point scale was used to score the similarity between the plum blossom extract and fragrance and the aroma of fresh plum blossoms. Specifically, the plum blossom fragrance was first diluted with diacetalized alcohol at a ratio of 1:5 (by mass), and then a standard aroma paper (15cm × 0.5cm) was vertically immersed 1cm into the sample solution before being compared with the aroma of fresh plum blossoms.

[0026] 3) GC-MS analysis Volatile compounds were determined using a Trace 1300-ISQ 7000 GC-MS system (Thermo Fisher Scientific, Waltham, MA, USA). The column used was an HP-Innowax (60m × 0.25mm × 0.25µm, Agilent, Palo Alto, CA, USA), with helium as the carrier gas and a flow rate of 1.0 mL / min. The injection volume was 1µL, injected splitlessly. The column temperature program was: initial temperature 40℃, hold for 2 min, ramp to 230℃ at a rate of 5℃ / min, hold for 10 min. The mass spectrometry conditions were: ion source temperature set to 280℃, electron impact mode 70 eV, mass range 30-300 amu, and solvent cutoff time 5 min. Qualitative analysis of volatile compounds was achieved in two ways: first, by comparing their retention time (RT) and mass spectrometry (MS) data with standard data in the NIST 2019 mass spectrometry library (match similarity greater than 80%); second, by comparing their retention indices (RIs) with reference retention indices determined by n-alkane standards (C7–C40). Methyl nonanoate was used as an internal standard for semi-quantitative analysis of each volatile compound: relative content of each component (ng / g) = (peak area of ​​each component / peak area of ​​internal standard) × internal standard content (ng / µL) × internal standard volume (µL) / sample weight (g).

[0027] The results are shown in Tables 1 and 2. The essential oil obtained by the SFE-CO2 method had the highest sensory score (8±0.78), exhibiting a crisp, delicate, and sweet aroma; while the essential oil obtained by the SD method was dominated by a bitter almond aroma, scoring only around 3 points; the SAFE method showed residual solvent odor. GC-MS analysis indicated that the content of benzaldehyde (49.97%), the source of the bitter almond aroma, was significantly lower in the SFE-CO2 method than in other methods (>71%), while the content of cinnamyl alcohol, 4-allylphenol, 4-vinylphenol, and benzyl benzoate, which impart sweet and floral aromas, was significantly higher. Therefore, SFE-CO2 is the extraction method that best preserves the true aroma of plum blossoms.

[0028] Table 1. Similarity and sensory description of 'Snow Plum' essential oil obtained by different extraction methods to fresh flowers.

[0029] Table 2. Key differences in the relative percentage content of volatile compounds (%) of plum blossom essential oil obtained by different extraction methods

[0030] Note: Different lowercase letters indicate that the content of the same substance differs significantly at the 0.05 level under different extraction methods.

[0031] Example 2: Screening of key aroma compounds in 'Xiangxue Palace Powder' Using the optimized SFE-CO2 method described in Example 1, essential oils of plum blossoms from four varieties—'Xiangxuegongfen', 'Jiangshagongfen', 'Yingchun', and 'Xuemei'—were extracted, and their similarity to the fragrance of fresh flowers was evaluated. The variety with the highest similarity was selected for further analysis.

[0032] GC-O-MS analysis was performed on the essential oil of this variety. First, a 25 ml solution of dichloromethane containing 1 μL of methyl nonanoate was prepared. Ten times the mass of the 'Xiangxuegongfen' essential oil in dichloromethane solution was weighed and mixed with the essential oil. After thorough shaking, a stock solution was prepared. The stock solution was diluted in a gradient of 1:3, 1:9, 1:27, 1:81, ..., 1:3n to prepare a series of diluted samples. Three trained and selected professional evaluators performed GC-O olfactory analysis on each diluted solution, recording the maximum dilution factor at which the aroma compound could be detected, as the flavor dilution (FD) factor of that compound. The OAV value of each aroma compound was the ratio of its concentration in the sample to its olfactory threshold in water. The olfactory threshold was determined in accordance with GB / T 22366—2022 / ISO 13301:2018 "Sensory analysis methodology - General guidelines for the determination of olfactory, taste and flavor perception thresholds using the three-point forced selection method (3-AFC)".

[0033] Next, the 'Xiangxuegongfen' essential oil was analyzed using a Trace 1300-ISQ 7000 GC-MS system (Thermo Fisher Scientific, Waltham, MA, USA) and an olfactory analyzer (ODP3, Gerstel). The chromatographic and mass spectrometric conditions and substance identification methods were the same as in Example 1. Thirty-one active aroma compounds were quantified based on standard curves, while the remaining compounds without standards were analyzed using semi-quantitative methods. The 31 active aroma compound standards were dissolved in dichloromethane to prepare five concentration gradient mixed standard solutions, which were then analyzed under the GC-MS conditions described above. A standard curve was established with the standard concentration as the x-axis and the ratio of the peak area of ​​the standard to the internal standard as the y-axis.

[0034] The results are shown in Table 3. 'Xiangxue Gongfen' essential oil showed the highest similarity to fresh flower aromas (8.56±0.73) and also had the best public preference. GC-O-AEDA identified 17 aroma-active compounds (Table 4), among which nonanal and benzyl acetate had FD values ​​as high as 243. OAV analysis showed that benzaldehyde (OAV=329.48) and eugenol (OAV=187.03) were important aroma contributors. Considering OAV>2 and FD>3, and combined with aroma characteristics, 10 key aroma compounds were finally screened: benzaldehyde, cinnamyl alcohol, nonanal, eugenol, cinnamyl acetate, 3-phenylpropanol, benzyl acetate, benzyl benzoate, hexanal, and 4-vinylphenol.

[0035] Table 3. Similarity of the aroma of different varieties of plum blossom essential oil extracted by SFE-CO2 to that of fresh flowers.

[0036] Table 4. Fragrance active compounds of 'Xiangxuegongfen'

[0037] Example 3: Blending and Verification of Plum Blossom Fragrance 1. Fragrance formula determined Preliminary results from Example 1 indicated that benzaldehyde content was high in essential oils extracted using the SD and SAFE methods, resulting in a prominent bitter almond aroma that masked the odors of other substances. Therefore, this experiment, guided by sensory considerations, reduced the benzaldehyde content from 256235.55 ng / g to 3147.97 ng / g, the same as the content of cinnamon acetate. It was found that reducing the benzaldehyde content significantly reduced the bitter almond aroma, making the plum blossom scent more authentic. The content and percentage of each aroma compound are shown in Table 5.

[0038] Table 5. Content and percentage of aroma compounds in Xiangxuegong powder essential oil and plum blossom fragrance.

[0039] Finally, based on the types and measured contents of aroma substances identified in the Xiangxuegong powder essential oil extracted by the SFE-CO2 method, and after adjusting the contents of individual substances, we obtained the final formula (mass percentage) of the artificial fragrance as follows: cinnamyl alcohol 67.63%, eugenol 5.06%, benzyl acetate 0.27%, 3-phenylpropanol 1.5%, cinnamyl acetate 1.22%, benzaldehyde 1.22%, 4-vinylphenol 19.63%, benzyl benzoate 3.35%, n-nonanal 0.08%, and n-hexanal 0.03%.

[0040] 2. Fragrance Preparation and Sensory Verification Weigh out each aroma compound monomer according to the above formula, and add BHT at 0.1% of the total mass of the aroma compounds as an antioxidant. Place the mixture in an ultrasonic instrument and sonicate for 1 hour to ensure thorough mixing, then age at room temperature for 7 days to obtain plum blossom fragrance 1.

[0041] Plum blossom fragrance 2 (CN111944609A) and plum blossom fragrance 3 (CN101528273A) from the prior art were prepared using the same method as controls. The three fragrances were diluted with dealdehyde alcohol at a ratio of 1:5, smelled with scent paper, and their similarity to fresh plum blossoms was scored.

[0042] Plum Blossom Fragrance 2 Formula: Benzaldehyde 1%; Benzyl alcohol 25%; Benzyl acetate 18%; Cinnamyl alcohol 6%; Cinnamyl acetate 35%; Eugenol 15%.

[0043] Plum Blossom Fragrance Formula 3: Benzaldehyde 46%; Benzyl acetate 21.6%; Benzyl alcohol 7.4%; Acetylphenyl 6.8%; Decanal 2%; Nonanal 1.2%; 2,2,6-Trimethyl-5-cyclohexene-1,4-dione 1.2%; Isobutanol 4%; Butanol 2.2%; Dodecane 1.5%; Eugenol 0.3%; Camphor 0.2%; Tridecane 1.4%; Hexanal 0.2%; Aromatic alcohol 4%.

[0044] 3. Results The evaluation results are shown in Table 6. The similarity score of plum blossom fragrance 1 prepared by this invention is 7.25±0.87a, which is significantly higher than that of fragrance 2 (5.17±0.94b) and fragrance 3 (2.83±0.94c). The results show that the plum blossom fragrance prepared by the method of this invention has a high similarity to the aroma of natural plum blossoms and is significantly superior to the prior art.

[0045] Table 6. Evaluators' assessment of the similarity between plum blossom essence and plum blossom aroma.

[0046] Note: Different lowercase letters indicate significant differences at the 0.05 level.

[0047] Appendix: Explanation of Key Terms Sensory omics is the study of key compounds in food or aroma that make a real contribution to overall sensory experience (olfaction, taste, etc.). It not only analyzes the chemical presence of components but also assesses their role in the actual olfactory experience, thereby screening for "key aroma-active compounds".

[0048] GC-O-MS (Gas Chromatography-Smell-Mass Spectrometry): An analytical technique that combines gas chromatography separation, mass spectrometry identification, and human smelling. It can not only identify the chemical structure of aroma components, but also allow evaluators to smell the gas exiting the chromatographic column in real time to determine which components possess aroma activity.

[0049] AEDA (Aroma Extraction Dilution Analysis): This method involves progressively diluting a sample at specific ratios (e.g., 1:3, 1:9, etc.) and having a smeller record the lowest dilution factor (FD factor) at which the aroma can be detected. The higher the FD value, the greater the contribution of that compound to the overall aroma.

[0050] OAV (Aroma Activity Value): The ratio of the actual concentration of a compound in a sample to its olfactory threshold in water or air. An OAV > 1 indicates that the compound makes a real contribution to the aroma, and an OAV > 2 is generally considered a key aroma compound.

[0051] FD factor (Flavor Dilution Factor): In an AEDA experiment, the maximum dilution factor at which a particular aroma compound can be smelled. The higher the FD value, the more noticeable the aroma contribution of the compound, even at extremely low concentrations.

Claims

1. An artificially formulated plum blossom flavoring, characterized in that, It is composed of the following components by mass percentage: cinnamyl alcohol 60.8%-74.4%, eugenol 4.5%-5.6%, benzyl acetate 0.2%-0.3%, 3-phenylpropanol 1.3%-1.7%, cinnamyl acetate 1.1%-1.3%, benzaldehyde 1.1%-1.3%, 4-vinylphenol 17.7%-21.6%, benzyl benzoate 3%-3.7%, n-nonanal 0.06%-0.1%, and n-hexanal 0.02%-0.05%.

2. The plum blossom fragrance as described in claim 1, characterized in that, It is composed of the following components by mass percentage: cinnamyl alcohol 67.63%, eugenol 5.06%, benzyl acetate 0.27%, 3-phenylpropanol 1.5%, cinnamyl acetate 1.22%, benzaldehyde 1.22%, 4-vinylphenol 19.63%, benzyl benzoate 3.35%, n-nonanal 0.08%, and n-hexanal 0.03%.

3. The plum blossom fragrance as described in claim 1, characterized in that, The plum blossom fragrance also contains 0.1% by mass of 2,6-di-tert-butyl-4-methylphenol.

4. A method for artificially preparing plum blossom flavoring, characterized in that, Includes the following steps: (1) Supercritical CO2 extraction method was used to extract plum blossom essential oil; (2) Key aroma compounds with OAV>2 and FD>3 were screened by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), aroma extraction dilution analysis (AEDA), and aroma activity value (OAV). (3) Based on sensory evaluation, combined with the actual content in plum blossom essential oil, adjust the proportion of key aroma compounds and determine the mass percentage composition of the artificial formula; (4) Weigh each component according to the stated mass percentage, mix them evenly, and obtain plum blossom flavoring.

5. The method as described in claim 4, characterized in that, The plum blossom mentioned in step (1) is "Xiangxuegongfen".

6. The method as described in claim 4, characterized in that, The conditions for the supercritical CO2 extraction method described in step (1) are as follows: extraction vessel temperature 45℃, pressure 27MPa; separation vessel I temperature 37℃, pressure 8MPa; separation vessel II temperature 32℃; extraction time 45min, CO2 flow rate 25L / h; anhydrous ethanol is used as an entrainer, and the amount added is 20% of the mass of fresh plum blossoms.

7. The method as described in claim 4, characterized in that, The key aroma compounds mentioned in step (2) include: benzaldehyde, cinnamyl alcohol, nonanal, eugenol, cinnamyl acetate, 3-phenylpropanol, benzyl acetate, benzyl benzoate, hexanal, and 4-vinylphenol.

8. The method as described in claim 4, characterized in that, The mass percentage composition of the artificial formulation in step (3) is as follows: cinnamyl alcohol 60.8%~74.4%, eugenol 4.5%~5.6%, benzyl acetate 0.2%~0.3%, 3-phenylpropanol 1.3%~1.7%, cinnamyl acetate 1.1%~1.3%, benzaldehyde 1.1%~1.3%, 4-vinylphenol 17.7%~21.6%, benzyl benzoate 3%~3.7%, n-nonanal 0.06%~0.1%, and n-hexanal 0.02%~0.05%.

9. The method as described in claim 4, characterized in that, Step (4) also includes adding 0.1% of 2,6-di-tert-butyl-4-methylphenol as an antioxidant, and ultrasonic treatment for 1 hour, followed by aging at room temperature for 7 days.

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