A melia azedarach flower-based essence, a preparation method and application thereof

Abstract

The application discloses a melia azedarach flower fragrance, a preparation method and application, is scientifically compounded by multiple types of spices, and relies on component synergistic effect to accurately restore the characteristic fragrance of natural melia azedarach flowers. The fragrance is resistant to temperature and humidity, is not prone to rancidity and odor, is compatible with various bases such as water agent, grease and colloid, has no stratification and precipitation, and can be widely applied to daily chemical products. The application solves the problems that melia azedarach flowers are not suitable for indoor and public planting and cannot provide fragrance at any time.

Description

Technical Field

[0001] This invention specifically relates to a fragrance based on neem flower, its preparation method, and its application, belonging to the field of fragrance technology. Background Technology

[0002] The chinaberry (Melia azedarach) is a deciduous tree belonging to the genus *Melia* in the family Meliaceae. It is a native species of Fujian province with a cultivation history of over a thousand years. The pre-Qin dynasty text *Zhuangzi* records that the phoenix "only eats the fruit of the chinaberry tree," which symbolizes purity and nobility. It entered Fujian during the Tang and Song dynasties, becoming an important plant symbol of the Minyue culture. Many centuries-old chinaberry trees remain in Fuzhou's Minjiang Park, Linpu Ancient Village, and Jinjiang Ancient Houses, serving as living embodiments of Minnan folk customs such as "A chinaberry tree in front of the door ensures wealth for future generations" and "Purple Qi comes from the east (purple flowers)." In Quanzhou, Fujian, there is a custom of making chinaberry flower cakes, and some people mix chinaberry flower honey into agar jelly for consumption. Local fishermen also scatter chinaberry flowers into their fishing nets, praying for "purple Qi to attract fish."

[0003] The neem flower has a rich, slightly bitter aroma, a refreshing and invigorating flavor, and is highly recognizable. However, the fruit emits a pungent odor and tastes extremely bitter after ripening. During the flowering period, the fragrance diffuses easily, creating a stuffy feeling in enclosed spaces (bedrooms, shopping malls, offices); the fruit's odor is pronounced, making it unsuitable for indoor or public planting. It is only found in the countryside and old village courtyards, limiting the scenarios for experiencing its natural aroma. Currently, over 90% of neem flower essence is extracted directly from the flowers or leaves. The composition is greatly affected by the flowering period, origin, and extraction process, resulting in poor batch stability and a tendency for residual off-flavors. Furthermore, there is currently almost no complete chemical replication formula for neem flower essence. The industry generally relies on natural extraction, lacking precise research into the proportions of its aroma, making it difficult to reproduce the "slightly bitter with a hint of sweetness, delicate layers, and complex flavor" of the natural neem flower. Furthermore, natural extracts contain impurities, which can easily separate, precipitate, and damage the product's texture when combined with daily chemical bases (oils, water, colloids). Traditional fragrances struggle to solve the problem of incompatibility.

[0004] This invention discloses a fragrance based on neem flower, its preparation method, and its applications. It is scientifically formulated from multiple fragrance components, relying on the synergistic effect of the components to accurately reproduce the characteristic bitter and elegant aroma of natural neem flowers. This fragrance is temperature and humidity resistant, does not easily become rancid or develop off-flavors, and is highly compatible with various bases such as aqueous solutions, oils, and colloids, without layering or sedimentation. It can be widely used in daily chemical products. This invention solves the problem that neem flowers are not suitable for indoor or public planting, and that their aroma cannot be enjoyed at all times. Summary of the Invention

[0005] To solve the above-mentioned technical problems, the present invention adopts the following technical solution: One objective of this invention is to provide a fragrance based on neem flower flavor, replicating the complex flavor of natural neem flower, which comprises the following components by weight: Benzaldehyde 1.0-5.0 parts, methyl heptenone 0.1-0.5 parts, benzyl alcohol 0.1-0.5 parts, phenylacetaldehyde 1.0-5.0 parts, linalool 0.1-0.5 parts, decanal 0.1-0.5 parts, linalyl acetate 0.1-0.5 parts, indole 1.0-5.0 parts, nerolidol 1.0-5.0 parts, methyl dihydrojasmonate 0.1-0.5 parts, dipropylene glycol 50.0-70.0 parts, citrus essential oil 1.0-5.0 parts, lily of the valley alcohol 1.0-5.0 parts, cancinal 0.1-0.5 parts, cyclolily of the valley alcohol 0.1-0.5 parts, rose isobutyrate 0.1-0.5 parts, leucopicrin 10.0-20.0 parts, anthocyanin 0.1-0.5 parts, methyl decenol 0.1-0.5 parts.

[0006] Furthermore, the components are: Benzaldehyde 1.0-3.0 parts, methyl heptenone 0.1-0.3 parts, benzyl alcohol 0.1-0.5 parts, phenylacetaldehyde 2-5 parts, linalool 0.1-0.5 parts, decanal 0.3-0.5 parts, linalyl acetate 0.2-0.4 parts, indole 1.0-5.0 parts, nerolidol 1.0-3.0 parts, methyl dihydrojasmonate 0.1-0.5 parts, dipropylene glycol 50.0-70.0 parts, citrus essential oil 1.0-5.0 parts, lily of the valley alcohol 1.0-5.0 parts, canical 0.1-0.5 parts, cyclolily of the valley alcohol 0.1-0.5 parts, rose isobutyrate 0.2-0.4 parts, leucinol 10-20 parts, anthocyanin 0.1-0.3 parts, methyl decenol 0.1-0.3 parts.

[0007] The fragrance based on the neem flower also includes the following components: 0-0.5 parts nonanal, 0-0.1 parts eucalyptus oil, 0-0.1 parts ethylcaryophyllene, and 0-0.1 parts dynamone.

[0008] Furthermore, 0.05-0.1 parts of eucalyptus oil and 0.03-0.05 parts of β-caryophyllene were added.

[0009] A second objective of this invention is to provide a method for preparing a fragrance based on neem flower fragrance, comprising the following steps: (1) Add the amount of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add the amount of benzyl alcohol to the formula in sequence, and stir until completely dissolved to form the basic solvent system; (2) Add the formula amounts of dihydrojasmonic acid methyl ester, nerolidol, leucopicrin, and lily of the valley alcohol, stir for 10-15 minutes to ensure complete dissolution and form the aroma base; (3) Add linalool, linalyl acetate, rose isobutyrate, indole, and methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add benzaldehyde, phenylacetaldehyde, decanal, sennanal, cyclohexanealdehyde, anthocyanin, and methyl decenol, and finally add citrus essential oil. Stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 3-7 days at 25-30℃ in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0010] Furthermore, in step (2), the prescribed amounts of Wangdone and ethylcaryophyllene are added, and in step (4), the prescribed amounts of eucalyptus oil and nonanal are added.

[0011] The third objective of this invention is to provide the application of neem flower fragrance base in daily chemical products.

[0012] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. The fragrance formula of neem flower base provided by the present invention is scientifically compounded from multiple kinds of fragrances. Relying on the synergistic effect of the components, it can restore the characteristic flavor of natural neem flower's "subtle" and "bitter" characteristics, completely replicate its bitter-sweet and delicate fragrance, and provide more choices for floral fragrance products on the market.

[0013] 2. The neem flower fragrance base provided by this invention is heat and moisture resistant, not easily rancid or odorous, and has good compatibility with various bases such as water, oil, and colloid. It does not exhibit stratification or precipitation and can be widely used in daily chemical products.

[0014] 3. The fragrance of neem flower base provided by this invention has a soothing floral scent and is not pungent in enclosed spaces. Its application in daily chemical products can solve the problem that neem flowers are not suitable for indoor and public places to grow and that people cannot enjoy their fragrance at all times.

[0015] 4. The fragrance formula based on neem flower provided by this invention comprises a top note of benzaldehyde, methyl heptenone, leucopicrin, anthocyanin, phenylacetaldehyde, nerolidol, and indole, which has a delicate aroma similar to night-blooming jasmine and lilac, giving a cool and refreshing fragrance experience; a middle note of linalool, linalyl acetate, nonanal, decanal, eucalyptus oil, citrus essential oil, and ethylcaryophyllene, which has a light sage and slightly bitter medicinal aroma, refreshing the mind and bringing a bitter fragrance; and a base note of dihydrojasmonic acid methyl ester, cyclohexanal, rose isobutyrate, and dynamone, which is long-lasting and memorable. Detailed Implementation

[0016] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0017] To better understand the present invention, the following embodiments further illustrate the invention. These embodiments are for illustrative purposes only and do not constitute any limitation on the invention. Unless otherwise specified, the materials, reagents, etc., used in the following embodiments are commercially available.

[0018] Example 1 A fragrance based on neem flower scent, comprising the following steps: (1) Add 61.77 parts of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add 0.5 parts of benzyl alcohol, and stir until completely dissolved to form the basic solvent system; (2) Add 0.5 parts of dihydrojasmonic acid methyl ester, 1.5 parts of nerolidol, 0.1 parts of dysone, 0.04 parts of ethylcaryophyllene, 20 parts of leucool, and 4.2 parts of lily of the valley alcohol. Stir for 10-15 minutes to ensure complete dissolution and form an aroma base. (3) Add 0.1 parts linalool, 0.32 parts linalyl acetate, 0.35 parts rose isobutyrate, and 2 parts indole, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add 2 parts benzaldehyde, 0.1 parts eucalyptus oil, 3 parts phenylacetaldehyde, 0.4 parts decanal, 0.1 parts sennanal, 0.42 parts lily lily aldehyde, 0.2 parts anthocyanin, 0.15 parts methyl decenol, and finally add 1 part citrus essential oil. Stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 5 days at 25°C in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0019] Example 2 A fragrance based on neem flower scent, comprising the following steps: (1) Add 72.42 parts of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add 0.25 parts of benzyl alcohol, and stir until completely dissolved to form the basic solvent system; (2) Add 0.5 parts of dihydrojasmonic acid methyl ester, 1.2 parts of nerolidol, 0.05 parts of dysone, 0.04 parts of β-caryophyllene, 10 parts of leucool, and 2.2 parts of lily of the valley alcohol. Stir for 10-15 minutes to ensure complete dissolution and form an aroma base. (3) Add 0.5 parts linalool, 0.32 parts linalyl acetate, 0.35 parts rose isobutyrate, 1.5 parts indole, and 0.1 parts methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add 1.5 parts benzaldehyde, 0.07 parts eucalyptus oil, 3 parts phenylacetaldehyde, 0.3 parts nonanal, 0.4 parts decanal, 0.5 parts sennanal, 0.15 parts lily lily aldehyde, 0.2 parts anthocyanin, and 0.1 parts methyl decenol. Finally, add 1.5 parts citrus essential oil and stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 5 days at 25°C in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0020] Example 3 A fragrance based on neem flower scent, comprising the following steps: (1) Add 58.29 parts of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add 0.35 parts of benzyl alcohol, and stir until completely dissolved to form the basic solvent system; (2) Add 0.1 parts of dihydrojasmonic acid methyl ester, 1.5 parts of nerolidol, 0.05 parts of dysone, 0.04 parts of β-caryophyllene, 20 parts of leucool, and 4 parts of lily of the valley alcohol. Stir for 10-15 minutes to ensure complete dissolution and form an aroma base. (3) Add 0.15 parts linalool, 0.32 parts linalyl acetate, 0.35 parts rose isobutyrate, 5 parts indole, and 0.2 parts methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add 1.5 parts benzaldehyde, 0.1 parts eucalyptus oil, 5 parts phenylacetaldehyde, 0.1 parts nonanal, 0.5 parts decanal, 0.5 parts sennanal, 0.15 parts lily lily aldehyde, 0.2 parts anthocyanin, and 0.1 parts methyl decenol. Finally, add 1.5 parts citrus essential oil and stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 5 days at 25°C in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0021] Example 4 A fragrance based on neem flower scent, comprising the following steps: (1) Add 63.7 parts of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add 0.2 parts of benzyl alcohol, and stir until completely dissolved to form the basic solvent system; (2) Add 0.3 parts of dihydrojasmonic acid methyl ester, 5 parts of nerolidol, 0.1 parts of dysone, 0.1 parts of β-caryophyllene, 15 parts of leucool, and 1 part of lily of the valley alcohol. Stir for 10-15 minutes to ensure complete dissolution and form an aroma base. (3) Add 0.3 parts linalool, 0.2 parts linalyl acetate, 0.5 parts rose isobutyrate, 3 parts indole, and 0.3 parts methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add 3 parts benzaldehyde, 0.05 parts eucalyptus oil, 2 parts phenylacetaldehyde, 0.5 parts nonanal, 0.3 parts decanal, 0.2 parts cancinal, 0.5 parts lily lily aldehyde, 0.3 parts anthocyanin, and 0.45 parts methyl decenol. Finally, add 3 parts citrus essential oil and stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 7 days at 28°C in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0022] Example 5 A fragrance based on neem flower scent, comprising the following steps: (1) Add 68.27 parts of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add 0.1 parts of benzyl alcohol, and stir until completely dissolved to form the basic solvent system; (2) Add 0.2 parts of dihydrojasmonic acid methyl ester, 3 parts of nerolidol, 10 parts of leucool, and 5 parts of lily of the valley alcohol, stir for 10-15 minutes to ensure complete dissolution and form the aroma base; (3) Add 0.4 parts linalool, 0.45 parts linalyl acetate, 0.1 parts rose isobutyrate, 1 part indole, and 0.48 parts methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add 4.5 parts benzaldehyde, 1 part phenylacetaldehyde, 0.1 parts nonanal, 0.2 parts decanal, 0.3 parts cancinal, 0.1 parts lily lily aldehyde, 0.5 parts anthocyanin, and 0.3 parts methyl decenol. Finally, add 4 parts citrus essential oil and stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 7 days at 28°C in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

[0023] Examples 1-5 show that the fragrance is well compatible with various bases such as water, oil, and colloid, without layering or precipitation, and does not exhibit rancidity or off-flavors after being placed in high-temperature or humid environments for more than 7 days.

[0024] Compared to existing technologies, this invention can better showcase the freshness of neem flowers, with a soothing fragrance that is not pungent in enclosed spaces. It can effectively restore the natural feel in daily chemical products and has a clear differentiation from other neem flower flavors, increasing the competitiveness of daily chemical products.

[0025] The results of sensory evaluation of the samples from Examples 1-5 are as follows: Specifically, the sensory evaluation method was as follows: Eight evaluators who were sensitive to flavor were selected, and a preliminary simulation evaluation was conducted, which showed that these sensory evaluators could distinguish the differences between peach flavor samples of different degrees.

[0026] Meanwhile, fresh neem flower bouquets were provided to all sensory evaluators as control samples. Sensory evaluators were asked to score the sample sample on a scale of 1 to 5 based on how closely the aroma and sweetness of the control sample were similar. The closer the sample was to the control sample, the higher the score. If there was an off-odor, a sharp aroma, or a bland aroma, the score would be lower.

[0027] Finally, the evaluation scores of the same implementation examples or comparative samples given by the 8 evaluators were statistically analyzed, outliers were analyzed and removed using the Q test, and the average evaluation scores were taken (the results are shown in the table below).

[0028] Table 1 Sensory evaluation scores for Examples 1-5

[0029] Sensory evaluations were performed on the formulations of Examples 1-5, and the results are as follows: Example 1: Among the five examples, the fragrance is most similar to the control sample, almost perfectly replicating the two major characteristics of neem flower: "subtle" and "bitter". Moreover, the fragrance is more complete and layered, with a highly recognizable top note, a slightly bitter middle note, and a base note that shows a sweetness after a slight bitterness. The overall aroma is improved, refreshing and pleasant.

[0030] Example 2: The aroma is quite similar to the control sample, with a strong top note, a clear middle note, and slightly insufficient bitterness. The base note is sweeter than in Examples 1 and 3. The aroma is rich and complete, with a natural transition and a moderate lasting time.

[0031] Example 3: The aroma is very similar to the control sample. Compared to Example 1, the bitterness is more pronounced, the overall layers are complete, and the aroma changes are weaker. Suitable for personalized tastes.

[0032] Example 4: The aroma is largely consistent with the control sample. Compared to Examples 1-3, the top note is more intense, the middle note is sweeter and longer-lasting, and the base note is shorter. Overall, the blending of the multiple layers of aroma is not natural enough.

[0033] Example 5: The aroma is largely the same as the control sample, but compared with the control sample, the "bitter" taste is insufficient, and the characteristic aroma is somewhat lacking. Overall, the aroma is relatively simple, with fewer layers than the control sample, and the aroma length is slightly shorter than the control sample.

[0034] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention specification, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A fragrance based on neem flower scent, characterized in that: This product replicates the complex flavor of natural neem flowers and, by weight, comprises the following components: benzaldehyde 1.0-5.0 parts, methyl heptenone 0.1-0.5 parts, benzyl alcohol 0.1-0.5 parts, phenylacetaldehyde 1.0-5.0 parts, linalool 0.1-0.5 parts, decanal 0.1-0.5 parts, linalyl acetate 0.1-0.5 parts, indole 1.0-5.0 parts, and nerol 1.0-5.0 parts. Methyl dihydrojasmonate 0.1-0.5 parts, dipropylene glycol 50.0-70.0 parts, citrus essential oil 1.0-5.0 parts, lily of the valley alcohol 1.0-5.0 parts, cancinal 0.1-0.5 parts, cyclolily of the valley alcohol 0.1-0.5 parts, rose isobutyrate 0.1-0.5 parts, leucine alcohol 10.0-20.0 parts, anthocyanin 0.1-0.5 parts, methyl decenol 0.1-0.5 parts.

2. The fragrance based on neem flower fragrance according to claim 1, characterized in that: By mass, it consists of the following components: benzaldehyde 1.0-3.0 parts, methyl heptenone 0.1-0.3 parts, benzyl alcohol 0.1-0.5 parts, phenylacetaldehyde 2-5 parts, linalool 0.1-0.5 parts, decanal 0.3-0.5 parts, linalyl acetate 0.2-0.4 parts, indole 1.0-5.0 parts, nerolidol 1.0-3.0 parts, dihydrojasmonic acid Methyl ester 0.1-0.5 parts, dipropylene glycol 50.0-70.0 parts, citrus essential oil 1.0-5.0 parts, lily of the valley alcohol 1.0-5.0 parts, senna aldehyde 0.1-0.5 parts, cyclolily of the valley aldehyde 0.1-0.5 parts, rose isobutyrate 0.2-0.4 parts, leucine alcohol 10-20 parts, anthocyanin 0.1-0.3 parts, methyl decenol 0.1-0.3 parts.

3. The fragrance based on neem flower fragrance according to claim 1, characterized in that: It also includes the following components: nonanal 0-0.5 parts, eucalyptus oil 0-0.1 parts, β-caryophyllene 0-0.1 parts, and dynamone 0-0.1 parts.

4. The fragrance based on neem flower fragrance according to claim 3, characterized in that: Eucalyptus oil 0.05-0.1 parts, beta-caryophyllene 0.03-0.05 parts.

5. A method for preparing a fragrance based on neem flower fragrance, characterized in that, Includes the following steps: (1) Add the amount of dipropylene glycol to the mixing tank, turn on the stirrer at room temperature, add the amount of benzyl alcohol to the formula in sequence, and stir until completely dissolved to form the basic solvent system; (2) Add the formula amounts of dihydrojasmonic acid methyl ester, nerolidol, leucopicrin, and lily of the valley alcohol, stir for 10-15 minutes to ensure complete dissolution and form the aroma base; (3) Add linalool, linalyl acetate, rose isobutyrate, indole, and methyl heptenone, and continue stirring for 10 minutes to form the main floral fragrance; (4) Slowly add benzaldehyde, phenylacetaldehyde, decanal, sennanal, cyclohexanealdehyde, anthocyanin, and methyl decenol, and finally add citrus essential oil. Stir for 15-20 minutes to ensure that all components are fully mixed and form a uniform and transparent fragrance liquid. (5) Transfer the well-mixed fragrance liquid to a sealed container and let it stand and age for 3-7 days at 25-30℃ in the dark to allow the raw materials to interact fully and the aroma to become stable and harmonious. After aging, filter the mixture with a filter membrane to remove trace impurities.

6. The method for preparing the fragrance based on neem flower fragrance according to claim 5, characterized in that, In step (2), add the prescribed amount of Wangchao ketone and ethyl caryophyllene, and in step (4), add the prescribed amount of eucalyptus oil and nonanal.

7. The application of a fragrance based on neem flower as described in claim 1 or 2 in daily chemical products.

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