A recombined citrus essence and a scented candle prepared by using the same

Abstract

The application discloses a kind of recombination citrus essence and the preparation of aromatherapy candle, with mass percentage, the raw material composition of recombination citrus essence is: 15-18% geranyl acetate, 25-30% neral acetate, 8-12% alpha-pinene, 40-50% alpha-bisabolol.The recombination citrus essence, soy wax and beeswax are used to prepare wickless citrus aromatherapy candle, the aroma irritability is obviously reduced, the higher degree of pleasure is higher, and has significant relaxation sleep aid effect, is applicable to bedroom scene.

Description

Technical Field

[0001] This invention relates to the field of fragrance technology, and in particular to a recombinant citrus fragrance and the scented candles prepared therefrom. Background Technology

[0002] Citrus aromas, with their fresh and pleasant qualities, hold an important position in the fragrance market, and numerous studies have confirmed their positive effects on human mood. However, current citrus fragrance products largely rely on blends of natural essential oils, leading to issues such as unclear composition, insufficient aroma stability, and ambiguous functional targeting. Existing research indicates that the volatile components and activities of natural citrus essential oils are significantly affected by extraction methods and storage time. For example, the essential oils extracted by co-distillation and steam distillation of old mandarin orange peel show highly significant differences in the types, relative contents, and free radical scavenging activities of their components. P <0.001); Sweet orange oil's evaporation rate decreases after 30 days of storage, and 79% of its original weight evaporates within 90 days, with key aroma components also changing, leading to poor consistency in the experience of traditional products. Meanwhile, research on the correlation between aroma components and emotional pleasure and functionality lacks systematicity, and the combined application of multi-dimensional sensory evaluation and scene adaptability remains relatively weak. Therefore, constructing recombinant fragrances based on clearly defined components and conducting comprehensive evaluations is necessary to meet the market's demand for natural, efficient, and precisely functional fragrances. Summary of the Invention

[0003] To address the issues of significant batch-to-batch aroma variations in existing technologies, and the susceptibility to volatilization and oxidative degradation during storage, leading to unstable product quality, this invention provides a recombinant citrus fragrance and the resulting scented candle. This invention achieves precise control of aroma components and batch-to-batch stability through a fixed formula ratio. Based on this, a heat-release scented candle has been developed as a product carrier, exhibiting significantly reduced aroma irritation, higher pleasure, and a remarkable relaxing and sleep-inducing effect, making it suitable for bedroom settings.

[0004] The technical solution of the present invention is as follows: The first objective of this invention is to provide a recombinant citrus flavoring, comprising, by weight percentage, 15-18% geraniol acetate, 25-30% nerolithyl acetate, 8-12% α-pinene, and 40-50% α-bisabolol.

[0005] In one embodiment of the present invention, the purity of each raw material is ≥98%.

[0006] In one embodiment of the present invention, each raw material is sealed and stored in a refrigerated environment at 4 ℃, and equilibrated at room temperature (25 ± 1 ℃) 12 hours before use.

[0007] In one embodiment of the present invention, the raw material composition, by mass percentage, is: 17.1% geraniol acetate, 30.6% nerol acetate, 11.6% α-pinene, and 40.7% α-bisabolol.

[0008] In one embodiment of the present invention, the raw material composition, by mass percentage, is: 15.4% geraniol acetate, 25.1% nerol acetate, 9.9% α-pinene, and 49.6% α-bisabolol.

[0009] The second objective of this invention is to provide a scented candle containing the above-mentioned recombinant citrus fragrance, which is composed of the recombinant citrus fragrance, soy wax and beeswax; the mass ratio of soy wax to beeswax is 1:2-3:1.

[0010] In one embodiment of the present invention, the mass ratio of soybean wax to beeswax is 1:2.

[0011] In one embodiment of the present invention, the amount of recombinant citrus flavoring used is 8-10% of the total mass of soybean wax and beeswax.

[0012] In one embodiment of the present invention, the amount of recombinant citrus flavoring used is 9% of the total mass of soybean wax and beeswax.

[0013] In one embodiment of the present invention, the scented candle is a wickless citrus scented candle.

[0014] In one embodiment of the present invention, the scented candle releases fragrance when heated by a wax melting lamp.

[0015] A third objective of this invention is to provide a method for preparing the above-mentioned scented candle, comprising the following steps: 1) Weigh soybean wax and beeswax according to the ratio, heat to 55-85℃ and stir continuously until the wax is completely melted and the system is uniform and transparent; 2) After the wax has completely melted, let the molten wax cool naturally to 55 ℃, add the above-mentioned reconstituted citrus flavoring, and stir to mix evenly; 3) Pour the well-mixed wax liquid into a cylindrical mold and let it stand and cool at room temperature for 24 hours. After the wax liquid has completely solidified and formed, you will get a citrus scented candle.

[0016] In one embodiment of the present invention, in step 1), the temperature is raised to 65°C.

[0017] In one embodiment of the present invention, in step 2), the stirring conditions are: stirring at a constant speed of 500 r / min for 10 min.

[0018] In one embodiment of the present invention, in step 3), the diameter of the cylindrical mold is 4 cm and the height is 0.8 cm.

[0019] Beneficial effects: This invention constructs a recombinant citrus fragrance, breaking through the limitations of traditional fragrances that rely on natural essential oils, and achieving precise formulation design with clearly defined components and controllable proportions. Simultaneously, a heat-release fragrance product, namely scented candles, is being developed, and the influence of carrier type on fragrance release and sensory experience is being systematically investigated.

[0020] This invention also establishes a multi-dimensional evaluation system that integrates pleasure rating, CATA / RATA sensory attribute analysis, emotion regulation effect, and scene adaptability. Combined with radar chart visualization to compare the differences between recombinant fragrances and natural essential oils, it enhances the comprehensiveness and intuitiveness of the evaluation. Attached Figure Description

[0021] Figure 1 The sensory evaluation results of the recombinant citrus flavorings prepared in Examples 1-2 are as follows; Figure 2 The images show the appearance (a) and sensory score variation patterns of the finished products with different wax base compounding ratios in Example 3.

[0022] Figure 3 The images show the appearance (a) and sensory score variation patterns of the finished products with different amounts of flavoring added in Examples 3-5 and Comparative Examples 2-3; the error bars represent the standard deviation (SD), n=3.

[0023] Figure 4 The appearance (a) and sensory score variation patterns of the finished products at different melting temperatures in Example 6 and Comparative Example 4 are shown in Figure 4.

[0024] Figure 5 The graph shows the aroma pleasantness rating results for each sample; the error bars represent the standard deviation (SD), n=25.

[0025] Figure 6 Radar charts showing the intensity of sensory attributes for each sample.

[0026] Figure 7 The graph shows the statistical results of the emotion regulation effect for each sample; the emotion survey was in the form of multiple selections, and the sum of the percentages of each selection can be greater than 100%.

[0027] Figure 8 The chart shows the statistical results of the application scenario adaptability of each sample; the sentiment survey is in the form of multiple selections, and the sum of the percentages of each selection can be greater than 100%. Detailed Implementation

[0028] The technical solution of the present invention will be further described below with reference to the accompanying drawings and embodiments.

[0029] Specialized molding and sampling equipment: 10 mL stoppered colorimetric tubes (for fragrance sample preparation), 100 mL gas bag (for fragrance collection), and cylindrical candle mold (4 cm in diameter and 0.8 cm in height). Testing and evaluation equipment: GC-MS analyzer (qualitative and quantitative analysis of aroma components, stability testing), standard sensory evaluation chamber (temperature controlled at 25±1 ℃, humidity controlled at 50±5%, free from interfering odors), electronic nose; Data processing tools: Excel (for statistical analysis of experimental data), professional plotting software (for creating visual charts such as radar charts).

[0030] All instruments and equipment have been calibrated and tested, and all special tools have been cleaned and dried to ensure the accuracy of experimental operations and the reliability of experimental data.

[0031] Example 1 A recombinant citrus flavoring, by weight, comprises the following raw materials: 1.537g (15.4%) geraniol acetate, 2.505g (25.1%) nerolidinyl acetate, 0.993g (9.9%) α-pinene, and 4.965g (49.6%) α-bisabolol.

[0032] Example 2 A recombinant citrus flavoring, by weight, comprises the following raw materials: 1.709g (17.1%) geraniol acetate, 3.052g (30.6%) nerolidinyl acetate, 1.156g (11.6%) α-pinene, and 4.055g (40.7%) α-bisabolol.

[0033] Comparative Example 1 A recombinant citrus flavoring, by weight, comprises the following raw materials: 1.389g (14.0%) geraniol acetate, 2.343g (23.5%) camphene, 1.979g (19.9%) nerolidinyl acetate, 2.875g (29.0%) α-pinene, and 1.348g (13.6%) α-bisabolol.

[0034] Example 3 A method for preparing a scented candle includes the following steps: 1) Weigh soybean wax and beeswax according to the ratio, heat to 65℃ and stir continuously until the wax is completely melted and the system is homogeneous and transparent; 2) After the wax is completely melted, let the molten wax cool naturally to 55 ℃, add 9% of the recombinant citrus flavoring prepared in Example 1, and stir to mix evenly; stir at a constant speed of 500 r / min for 10 min to ensure that the flavoring and wax are fully and evenly mixed. 3) Pour the well-mixed wax liquid into a cylindrical mold and let it stand and cool at room temperature for 24 hours. After the wax liquid has completely solidified and formed, you will get a citrus scented candle.

[0035] By changing the mass ratio of soybean wax to beeswax, a series of citrus-scented candles were prepared, with the mass ratios of soybean wax to beeswax being 1:3, 1:2, 1:1, 2:1, and 3:1, respectively.

[0036] Example 4 Same as Example 3, except that the amount of recombinant citrus flavoring prepared in Example 1 is 8%, and the mass ratio of soybean wax to beeswax is 1:1.

[0037] Example 5 Same as Example 3, except that the amount of recombinant citrus flavoring prepared in Example 1 is 10%, and the mass ratio of soybean wax to beeswax is 1:1.

[0038] Comparative Example 2 Same as Example 3, except that the amount of recombinant citrus flavoring prepared in Example 1 is 6%, and the mass ratio of soybean wax to beeswax is 1:1.

[0039] Comparative Example 3 Same as Example 3, except that the amount of recombinant citrus flavoring prepared in Example 1 is 7%, and the mass ratio of soybean wax to beeswax is 1:1.

[0040] Example 6 Same as Example 3, except that the heating temperatures in step 1) are 55°C, 75°C, and 85°C, and the mass ratio of soybean wax to beeswax is 1:2.

[0041] Comparative Example 4 Same as Example 3, except that the heating temperature in step 1) is 95°C and the mass ratio of soybean wax to beeswax is 1:2.

[0042] Test example: 1) Form a professional sensory evaluation team of 10 people (all with professional background in fragrance and flavor and ≥2 years of experience) to conduct the evaluation in a standard sensory evaluation room (temperature 25±1 ℃, humidity 50±5%, no interfering odors).

[0043] Dilute the flavoring to a mass concentration of 1%, take 2 mL and place it in a 10 mL stoppered colorimetric tube. Evaluators score the aroma intensity (1 = very weak, 5 = very strong), harmony (1 = very unharmonious, 5 = very harmonious), and citrus characteristics (1 = none, 5 = very strong) by smelling.

[0044] Ten sensory evaluation questionnaires for recombinant citrus flavorings were collected, and the data results are as follows: Figure 1As shown, the aroma intensity, harmony, and citrus characteristics of the fragrance prepared in Example 1 all meet the criteria of 3.0 or above.

[0045] 2) The scented candle products were evaluated using sensory evaluation methods, with a maximum score of 50 points. The evaluation criteria are shown in Table 1.

[0046] Table 1

[0047] The effect of the ratio of soybean wax and beeswax on sensory evaluation scores was studied under the conditions of 9% recombinant citrus flavoring and a melting temperature of 65 ℃. The appearance of the finished products with different wax base compounding ratios in Example 3 is shown in Figure 2(a). The variation pattern of sensory scores is shown in [the figure]. Figure 2 (b).

[0048] Depend on Figure 2 It can be seen that as the proportion of soy wax increases, the sensory score first rises and then falls, reaching its peak at a soy wax:beeswax ratio of 1:2. At this ratio, the candle is hard, smooth, and rich in citrus characteristics. When the beeswax proportion is too high, although the candle maintains good shape, it inhibits the volatilization of essential oils, resulting in insufficient citrus characteristics. When the soy wax proportion is too high, the aroma is released more fully, but the candle is prone to softening, oxidation, and yellowing, leading to a decline in appearance quality. Therefore, considering both aroma performance and appearance, a soy wax:beeswax ratio of 1:2 is determined to be the optimal blending ratio.

[0049] The effect of flavoring addition on sensory evaluation scores was studied under the conditions of soybean wax:beeswax = 1:1 and melting temperature of 65 ℃. The actual appearances of the finished products with different flavoring addition amounts in Examples 3-5 and Comparative Examples 2-3 are shown below. Figure 3 As shown in (a), the pattern of sensory rating changes is shown in Figure 3(b).

[0050] Depend on Figure 3 It can be seen that the sensory scores of the scented candles generally increase with the increase of fragrance content. The sensory score peaks when the fragrance content reaches 9%; as the content continues to increase, the score slightly declines. At a fragrance content of 9%, the sample has a rich and full aroma, with a clear and prominent citrus scent. Simultaneously, the candle surface is smooth and free of bubbles, dents, and cracks, and the color is uniformly white, resulting in the best overall sensory quality. Therefore, 9% is determined to be the optimal fragrance content for this scented candle.

[0051] With a flavoring content of 9% and a soybean wax to beeswax ratio of 1:2, the effect of melting temperature on sensory evaluation scores was studied. The appearance of the finished products with different melting temperatures in Example 6 and Comparative Example 4 is shown in Figure 4(a), and the variation of sensory scores is shown in Figure 4(b).

[0052] Depend on Figure 4It is evident that melting temperature has a certain impact on the overall sensory quality of scented candles: within the temperature range of 55~85 ℃, the sensory scores of the samples are generally at a high level with little difference, reaching a peak of 46 points at 65 ℃, indicating that the wax base melts well within this temperature range and meets the preparation requirements; when the temperature rises to 95 ℃, the sensory score drops significantly to only 36 points. This is because within the 55~85 ℃ range, the wax base can be fully melted, the fragrance is evenly dispersed, and air bubbles are completely expelled, with only slight oxidation differences, resulting in similar scores; however, 95 ℃ exceeds the safe processing temperature of the wax base, causing it to yellow.

[0053] 3) Multi-sensory evaluation of citrus fragrance products 3.1 Recruitment of evaluators We are recruiting 25 undergraduate and master's degree students as evaluators (aged 18-25), with no olfactory disorders and no history of allergies to fragrance products.

[0054] 3.2 Evaluation Sample Preparation and Coding Recombinant flavor sample (S1): The recombinant citrus flavor prepared in Example 1 was dipped in an appropriate amount of test solution using a smelling strip and placed in a 10 mL stoppered colorimetric tube for testing, and labeled S1.

[0055] Carrier product sample (S2): The scented candle (soy wax and beeswax in a mass ratio of 1:2) prepared in Example 3 was heated and released for 10 min at a constant temperature using a wax melting lamp. The aroma was collected in the headspace using a 100 mL gas sampling bag and labeled as S2.

[0056] Control samples (CK1, CK2): Commercially available lemon essential oil (CK1) and commercially available bergamot essential oil (CK2). The same amount of essential oil was taken with a scent strip and placed in a 10 mL stoppered colorimetric tube for testing. The tubes were labeled CK1 and CK2.

[0057] 3.3 Implementation of a Multi-Dimensional Sensory Evaluation System 3.3.1 Pleasure Evaluation A 9-point preference scale (1 = extremely dislike, 9 = extremely like) was used. Evaluators smelled all samples in turn, with 1-minute intervals, and recorded the pleasure rating for each sample. This was repeated 3 times, and the average value was taken.

[0058] 3.3.2 Emotion Regulation and Scene Adaptability Evaluation The CATA / RATA method was used to provide a list of aroma characteristics (freshness, sweetness, floral, woody, pungent, citrus, and persistence). Evaluators selected the corresponding sensory attributes for each sample and scored the intensity of each attribute (1 = weak, 3 = strong), and then created a radar chart based on the scoring data.

[0059] 3.3.3 GC-MS Detection of Aroma Stability Commercially available bergamot oil and sweet orange oil were refrigerated at 4 ℃ and protected from light before the experiment, while the recombinant citrus flavoring was equilibrated at room temperature (25 ℃). Samples were taken at the start of the experiment (day 0), and all samples were subsequently stored continuously at 25 ℃ under light-protected conditions. Samples were taken again on day 30, and the relative contents of geraniol acetate, camphene, nerol acetate, α-pinene, limonene, cis-α-bergamotene, and α-bisabolol in each sample were determined by GC-MS. The changes in key aroma components during storage were compared among different samples to evaluate aroma stability.

[0060] 3.3.4 Aroma Electronic Nose Detection The electronic nose detector is equipped with 18 metal oxide sensors. For sample preparation, 2 mL each of recombinant citrus fragrance concentrate (S1), commercially available sweet orange essential oil (CK1), and bergamot essential oil (CK2) were placed in separate 20 mL headspace vials, sealed, and allowed to equilibrate at room temperature for 30 min. For the scented candle sample (S2), the aroma was released by heating with a wax melting lamp for 10 min, and the aroma was collected from the headspace using a 100 mL gas sampling bag. The detection employed a static headspace sampling method with an injection flow rate of 1 L / min and an injection time of 60 seconds. The sensor chamber temperature was controlled at 25±1℃, and the relative humidity at 50±5%. Each sample was tested three times. The electrical parameters of the sensor array changed systematically upon contact with volatile substances. The acquisition module converted the response signal into an aroma fingerprint spectrum, thereby distinguishing the aroma profiles of different samples.

[0061] 3.4 Data Processing Excel 2021 was used for basic data processing, calculating the mean, standard deviation, selection frequency, and percentage. Excel was also used to create a line chart of pleasure level, a radar chart of sensory attributes, and a bar chart of mood and scene suitability. GC-MS data processing was performed using a Shimadzu GCMSsolution workstation for raw data acquisition and chromatographic peak integration. Qualitative analysis of each component was conducted through NIST spectral library searches combined with manual interpretation of mass spectra. Quantitative analysis was achieved by calculating the relative content (peak area percentage) of each component using peak area normalization. The steady-state response signals of each sensor were acquired using the software integrated into the electronic nose system. The differences in aroma characteristics among samples were analyzed by comparing sensor response intensities to complete the aroma profile evaluation.

[0062] 3.4.1 Analysis of Pleasure Rating Results Based on the 9-point preference evaluation results, the pleasantness scores for the four samples are as follows: S1 (5.8 points), S2 (7.2 points), CK1 (6.2 points), and CK2 (5.8 points). The aroma pleasantness scores for each sample are shown below. Figure 5 As shown in the figure, S2 scored the highest, indicating that after being heated and released using a wax-melting lamp, the release of the citrus fragrance was smoother and gentler, with the best aroma comfort and overall acceptability. S1 was the undiluted fragrance, which had a higher aroma concentration and relatively more irritating properties, resulting in lower pleasantness. CK1 and CK2 were commercially available samples with stronger aroma styles, and their pleasantness was lower than that of the self-made heated and released fragrance system. Overall, the natural wax-based heated and released fragrance (S2) significantly improved aroma pleasantness and acceptability, indicating that the reconstituted citrus fragrance combined with a soybean wax-beeswax carrier is more suitable for mild and long-lasting indoor fragrance release scenarios.

[0063] 3.4.2 Sensory Attribute Radar Chart Analysis Depend on Figure 6 The radar charts of sensory attribute intensity for each sample show that the aroma profiles of the four groups of samples differ significantly, and the balance of each attribute varies considerably. Detailed analysis follows: CK1 commercially available sweet orange essential oil: It has the strongest citrus characteristics, with a prominent freshness and sweetness. The overall citrus fruity style is strong and full, but the irritation is at a medium level. The floral and woody notes are weak, and the aroma is simple.

[0064] CK2 Commercially Available Bergamot Essential Oil: It has the highest irritation among the four samples, with strong citrus characteristics and freshness, but the weakest sweetness. The aroma is sharp and pungent, lacking softness, which is completely consistent with the previous result of the lowest pleasure score (5.8 points).

[0065] S1 Recombinant Citrus Fragrance Extract: The sensory attributes are well-balanced, with moderate citrus characteristics and freshness, rich layers of floral and woody notes, and lower irritation than the two commercially available essential oils; however, the aroma concentration is relatively high when smelled directly, so the overall smoothness is not as good as the wax-based fragrance release system, and the pleasantness (5.8 points) is relatively low.

[0066] S2 Citrus Scented Candle Hot-Melting Sample: The irritation level was the lowest among the four samples, while retaining a moderate citrus characteristic and freshness. The sweet, floral, and woody notes are harmoniously and softly combined, with a warm and balanced fragrance layering and no sharp or pungent smell.

[0067] The results showed that the soybean wax-beeswax composite wax base, after low-temperature hot melting and slow-release aroma release using a wax melting lamp, effectively reduced the irritation of the fragrance and optimized the balance of sweet, floral, and citrus aromas, making the overall aroma more mellow and comfortable. This is the core sensory reason why sample S2 achieved the highest sensory pleasure score (7.2 points) across the entire group. Compared to fragrance concentrates that can be directly smelled and commercially available natural essential oils, the wax-based hot-melt aroma release system exhibits superior aroma smoothness and sensory harmony.

[0068] 3.4.3 Analysis of Emotion Regulation and Scene Adaptability Results Statistical results of the emotion regulation effects of each sample are as follows: Figure 7 As shown in the figure, blue represents relaxation, cyan represents alertness, and yellow represents calmness. The statistical values ​​represent the percentage of evaluators who selected these colors. The analysis of the sample attributes is as follows: S1 (Recombinant Citrus Flavor Extract): The main effect is calm and soothing (80%), with relaxation and refreshing effects each accounting for 20%. The mood is more stable and calm, with no obvious stimulating or arousing effect.

[0069] S2 (Citrus Scented Candle Hot-Melting Sample): It achieved 100% relaxation and had no energizing or waking effect. It also had 60% calming and soothing effects, making it the sample with the strongest relaxation and soothing properties and the most prominent sleep-aiding and calming effects among the four samples. This is completely consistent with the conclusion that this sample had the highest sensory pleasure and the lowest irritation.

[0070] CK1 (commercially available sweet orange essential oil): The three emotions of relaxation, refreshment, and calmness are equally distributed (each 40%), with a balanced and neutral emotional bias and no clear functional bias.

[0071] CK2 (commercially available bergamot essential oil): 100% invigorating and awakening effect, with a mood leaning towards alertness and exhilaration, corresponding to its sensory characteristics of having the strongest aroma stimulation and the lowest level of pleasure.

[0072] The results showed that the soybean wax-beeswax wax-based hot-melt fragrance system can directionally enhance the relaxing and soothing properties of citrus aroma and weaken its stimulating and invigorating effects, giving the S2 sample excellent sleep-aiding and calming functions, making it more suitable for relaxing bedroom settings; while commercially available essential oils tend to be invigorating and neutral, and the original fragrance essence tends to be calm and serene, with different samples exhibiting clearly differentiated mood-regulating functions.

[0073] Statistical results of the application scenario adaptability of each sample are as follows: Figure 8 As shown in the diagram, blue represents the bedroom for sleep, cyan for study, and yellow for socializing in the living room. The statistical values ​​represent the percentage of evaluators who selected these values. A comprehensive analysis combining the aforementioned emotion regulation characteristics and sensory evaluation results is as follows: S1 (Recombinant Citrus Flavor Extract): The main scene adaptation is the living room for social interaction (60%), while the proportion of bedroom for sleep aid and study room for learning is relatively low. Overall, it is suitable for the quiet and relaxing living room indoor environment, which corresponds to the calm and stable emotional characteristics of this sample.

[0074] S2 (Citrus Scented Candle Hot-Melt-Release Fragrance Sample): This sample was chosen for its bedroom sleep-aiding setting by 80% of users, the highest among the four samples. It also shows some suitability for study rooms, making it the only sample specifically suited for the bedroom sleep-aiding setting. Combined with the aforementioned emotion regulation results, this sample exhibits 100% relaxation and soothing properties, the lowest level of irritation, and the highest level of sensory pleasure, fully demonstrating that the soybean wax-beeswax-based hot-melt-release fragrance system is highly suitable for the bedroom sleep and relaxation setting.

[0075] CK1 (commercially available sweet orange essential oil): 100% suitable for living room social settings, 0% suitable for bedroom sleep aid. It is perfectly suitable for daily social environments such as entertaining guests and relaxing in the living room. It produces a balanced and neutral emotional response and has no sedative or sleep-aiding effects.

[0076] CK2 (commercially available bergamot essential oil): 100% of the choice for study rooms, corresponding to its invigorating and stimulating aroma characteristics, making it most suitable for a sober study environment.

[0077] The results of the combined emotion and scene adaptation show that the four groups of samples have clearly differentiated functional positioning. Among them, the homemade citrus scented candle hot-melt release system (S2) performed best in terms of sensory comfort, relaxation and soothing effect, and suitability for bedroom sleep aid; commercially available sweet orange essential oil is more suitable for social use in the living room, commercially available bergamot essential oil is more suitable for refreshing the study, and reconstituted fragrance concentrate is more suitable for relaxation in the living room, which is completely consistent with the conclusions of the radar chart analysis of pleasure and sensory attributes mentioned above.

[0078] 4) Gas chromatography-mass spectrometry (GC-MS) analysis of the room temperature aroma stability of recombinant citrus flavorings The recombinant citrus flavoring obtained in Example 1 was diluted 1:20 with acetone as the solvent. After shaking and mixing, the solution was filtered through a 0.22 μm organic filter membrane and transferred to a 2 mL centrifuge tube, which was then sealed for later use. 0.8 μL of the treated sample solution was directly injected using an AOC-6000 autosampler. The injection needle was an LS 1. The pre-injection cleaning cycle was 3 times, and the sample rinsing cycle was 1 time. The sample aspiration flow rate was 1 μL / s, with a 2-s delay after aspiration. The injection flow rate was 50 μL / s, and the post-injection cleaning cycle was 3 times. This pretreatment and injection procedure ensured sample homogeneity, accurate injection volume, and reproducibility of the analysis, effectively reducing the risk of matrix interference and cross-contamination.

[0079] 4.1 Chromatographic conditions Analysis was performed using a Shimadzu GCMS-TQ series gas chromatograph-triple quadrupole mass spectrometer, equipped with split / splitless injectors and an AOC-6000 autosampler. The chromatographic column was a SupelcoWax capillary column (60 m × 0.25 mm × 0.25 μm), and the carrier gas was high-purity helium (He, purity ≥99.999%). The control mode was column flow control, with a column flow rate of 1.20 mL / min, a total flow rate of 64.2 mL / min, a linear velocity of 27.9 cm / s, a purge flow rate of 3.0 mL / min, and a split ratio of 10:1. The injector temperature was set to 250 ℃, the injection mode was split injection, the injection time was 1.00 min, the pressure was 132.4 kPa, the high-pressure injection mode was enabled (pressure 1000.0 kPa, duration 1.00 min), and the helium-saving function was enabled (split ratio 5.0, duration 1.00 min).

[0080] Column temperature program: initial temperature 40 ℃, hold for 3.00 min; increase temperature to 150 ℃ at a rate of 4.0 ℃ / min, hold for 5.00 min; then increase temperature to 230 ℃ at a rate of 5.0 ℃ / min, hold for 15.00 min; the column oven cooling rate is set to medium speed, the upper limit of cooling temperature is 200 ℃, and the total running time is 66.50 min.

[0081] 4.2 Mass Spectrometry Conditions The ion source was an electron impact ionization (EI) source, with the ion source temperature set to 200 °C, the interface temperature to 230 °C, and the solvent delay time to 0.5 min. The detector voltage was set based on the tuning results, and CID gas was not used for analysis. The acquisition mode was Q3 full scan combined with multiple reaction monitoring (MRM) mode, with a scan quality range of m / z 45–500, a scan interval of 0.300 s, and a cycle time automatically optimized by the instrument.

[0082] 4.3 Qualitative and Quantitative Analysis Qualitative analysis was performed by searching the NIST spectral library and manually interpreting the mass spectra; quantitative analysis was performed by calculating the relative content (peak area percentage) of each component using the peak area normalization method.

[0083] To investigate the aroma stability of recombinant citrus flavorings under room temperature storage conditions, the samples were equilibrated at 4 ℃ and then stored continuously at 25 ℃ in the dark for 30 days. Samples were taken on day 0 and day 30, and the relative contents of each key aroma-producing component were determined by GC-MS. The variation patterns were compared and analyzed.

[0084] After being stored at 25 °C in the dark for 30 days, the key aroma components of the recombinant citrus flavor did not undergo drastic changes, and the overall aroma stability was good (Table 2). Regarding the characteristic ester components, geraniol acetate, a hallmark component of citrus flavor, decreased from 10.25% to 8.31%, a reduction of 18.93%, indicating that this component underwent some degree of hydrolysis and thermal degradation under room temperature storage conditions, but still retained more than 80% of its initial content. Neroli acetate content decreased from 22.34% to 21.26%, a reduction of only 4.83%, demonstrating good chemical stability, which is beneficial for maintaining the floral characteristics of the flavor.

[0085] Table 2

[0086] Regarding monoterpenoid components, the α-pinene content increased slightly from 9.90% to 10.27%, an increase of 3.74%, a relatively small change. Monoterpenoids are generally highly volatile, but their content did not decrease significantly under sealed, light-protected storage conditions; instead, it increased slightly. This is speculated to be related to the degradation and transformation of other components or fluctuations in instrument response. Overall, α-pinene maintained a relatively stable contribution to citrus top aroma during storage.

[0087] Regarding sesquiterpene alcohols, α-bisabolol, the most abundant component in this formulation (41.34% on day 0), decreased to 39.69% on day 15, a drop of only 3.99%, demonstrating excellent storage stability. This is closely related to its molecular structure—α-bisabolol has a low vapor pressure, a high boiling point, and good antioxidant properties, making it less prone to volatilization or oxidative degradation under normal temperature storage conditions. As a base component of the fragrance, its high content and good stability provide important assurance for the overall aroma persistence.

[0088] In summary, after 30 days of storage, the key aroma components of the recombinant citrus flavor did not undergo drastic changes, and the aroma stability was good.

[0089] The embodiments provided above are not intended to limit the scope of the invention, nor are the described steps intended to limit the order of execution. Any obvious modifications made to the invention by those skilled in the art based on existing common knowledge also fall within the scope of protection defined by the claims.

Claims

1. A recombinant citrus flavoring, characterized in that, The raw material composition, by mass percentage, is: 15-18% geraniol acetate, 25-32% nerol acetate, 8-12% α-pinene, and 40-50% α-bisabolol.

2. The recombinant citrus flavoring according to claim 1, characterized in that, The purity of each raw material is ≥98%.

3. The recombinant citrus flavoring according to claim 1, characterized in that, Store all raw materials in a sealed container at 4 ℃ and allow them to equilibrate to room temperature 12 hours before use.

4. A scented candle containing the recombinant citrus fragrance according to any one of claims 1-3, characterized in that, It is composed of the recombinant citrus flavoring, soy wax and beeswax; the mass ratio of soy wax to beeswax is 1:2-3:

1.

5. The scented candle according to claim 4, characterized in that, The amount of recombinant citrus flavoring used is 8-10% of the total mass of soybean wax and beeswax.

6. The scented candle according to claim 4, characterized in that, The scented candle is a wickless citrus scented candle.

7. The scented candle according to claim 4, characterized in that, Scented candles release fragrance when heated by a wax melting lamp.

8. A method for preparing the scented candle according to claim 4, characterized in that, Includes the following steps: 1) Weigh soybean wax and beeswax according to the ratio, heat to 55-85℃ and stir continuously until the wax is completely melted and the system is uniform and transparent; 2) After the wax is completely melted, the molten wax is allowed to cool naturally to 55°C, and the recombinant citrus flavoring as described in any one of claims 1-3 is added and stirred until evenly mixed; 3) Pour the well-mixed wax liquid into a cylindrical mold and let it stand and cool at room temperature for 24 hours. After the wax liquid has completely solidified and formed, you will get a citrus scented candle.

9. The preparation method according to claim 8, characterized in that, In step 3), the stirring conditions are: stirring at a constant speed of 500 r / min for 10 min.

10. The preparation method according to claim 8, characterized in that, In step 4), the diameter of the cylindrical mold is 4 cm and the height is 0.8 cm.

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