Sweet orange oil terpene compositions and methods of making same

Abstract

The present application relates to the technical field of perfume essence and daily chemical additive, and particularly discloses a sweet orange oil terpene composition and a preparation method thereof, which comprises the following raw materials: sweet orange oil terpene hydrocarbon base liquid, oxygen-containing terpene fragrance blending compound liquid, sesquiterpene fragrance fixing liquid, modified antioxidant stabilizer and D-limonene. The preparation method of the composition is as follows: the sweet orange oil terpene hydrocarbon base liquid, D-limonene and modified antioxidant stabilizer are mixed and stirred for the first time to obtain an antioxidant terpene hydrocarbon mother liquor; then the oxygen-containing terpene fragrance blending compound liquid and the sesquiterpene fragrance fixing liquid are added and stirred for the second time to obtain a stabilized sweet orange oil terpene liquid; finally, filtration, aging and nitrogen filling packaging are performed to obtain the composition. Through the purification of the base liquid, the compounding of the oxygen-containing terpene and the sesquiterpene and the synergistic effect of the modified antioxidant stabilizer, the aroma reduction degree, the fragrance retention, the oxidation stability and the storage stability of the composition are significantly improved, and the composition is suitable for the fields of daily chemical essence, air care products and cleaning agents.

Description

Technical Field

[0001] This invention relates to the field of fragrance and flavoring technology and daily chemical additives, and more specifically, to a sweet orange oil terpene composition and its preparation method. Background Technology

[0002] Sweet orange oil is a natural vegetable oil obtained primarily from sweet orange peel through processes such as cold pressing, distillation, or refining. Its main component is D-limonene, and it also contains β-myrcene, α-pinene, β-pinene, sapinene, γ-terpinene, and small amounts of oxygenated terpenes and sesquiterpenes. Due to its fresh, bright citrus aroma, along with its solvent, detergent, and aroma-diffusing properties, sweet orange oil has been widely used in daily chemical fragrances, air fresheners, natural cleaning agents, food flavor carriers, and green solvents.

[0003] However, existing sweet orange oil terpenoid products still have certain shortcomings in actual production and application. On the one hand, the composition of natural sweet orange oil is easily affected by the variety of raw materials, origin, harvest season, pressing process, and storage conditions. The content of terpenes, oxygenated terpenes, and trace aroma fixatives varies greatly between different batches, resulting in significant fluctuations in the aroma intensity, volatilization rate, and application stability of the product. On the other hand, unsaturated terpenes such as D-limonene and β-myrcene are prone to oxidation reactions in the presence of oxygen, light, heat, and metal ions, generating oxidation products such as peroxides, aldehydes, and ketones, which can cause problems such as off-odors, darkening of color, increased irritation, and shortened shelf life.

[0004] Currently, the industry typically uses simple distillation to increase D-limonene content, or directly adds antioxidants to sweet orange oil to improve storage stability. However, the former easily removes oxygenated terpenes and sesquiterpenes that play a role in aroma modification and base note support in sweet orange oil, resulting in a thin aroma and insufficient aftertaste; the latter struggles to address systemic stability issues caused by impurities, moisture, trace metal ions, and imbalances in component ratios in the raw materials. Based on the above, this invention provides a sweet orange oil terpene composition and its preparation method. Summary of the Invention

[0005] To address the technical shortcomings of existing sweet orange oil terpenoid products, such as large fluctuations in composition, poor aroma stability, easy oxidation and deterioration, and insufficient storage stability, this invention provides a sweet orange oil terpenoid composition and its preparation method.

[0006] In a first aspect, the present invention provides a sweet orange oil terpene composition, which adopts the following technical solution: A sweet orange terpene composition comprising the following raw materials in weight percentage: 80-85% sweet orange terpene hydrocarbon base liquid, 4-6% oxygenated terpene fragrance compound liquid, 3-5% sesquiterpene fixative liquid, 1-2% modified antioxidant stabilizer, and the balance being D-limonene.

[0007] Preferably, the method for preparing the sweet orange oil terpene base solution is as follows: Cold-pressed sweet orange oil was coarsely filtered to obtain pretreated oil. The pretreated oil was then dehydrated under reduced pressure, and an adsorbent was added for adsorption treatment. After standing, the oil was filtered, vacuum distilled, and the main terpene fraction was collected to obtain sweet orange oil terpene base liquid.

[0008] Preferably, the specific preparation method of the sweet orange oil terpene base liquid is as follows: Cold-pressed sweet orange oil is coarsely filtered at 20-30℃ through an 80-150 mesh filter to remove peel fragments and suspended impurities, yielding pretreated oil. The pretreated oil is then allowed to stand at 0-5℃ for 6-12 hours to separate the aqueous phase and waxy sediment from the bottom. Next, it is subjected to reduced pressure dehydration at 25-35℃ and a vacuum degree of -0.06MPa to -0.09MPa for 20-40 minutes, reducing the moisture content of the pretreated oil to below 0.20%. Subsequently, the oil is processed at 1.5-2% of its mass. Add 5% adsorbent, stir at 200-400 rpm at 20-30℃ for 30-60 min, let stand for 10-20 min, and then filter with a 0.45-1.0 μm microporous membrane to obtain purified oil. Then, the purified oil is vacuum fractionated under nitrogen protection. The absolute pressure of fractionation is controlled at 5-15 kPa, the bottom temperature is controlled at 60-85℃, and the top temperature is controlled at 55-75℃. After discarding 1-3% of the first fraction, the main terpene fraction is collected to obtain the sweet orange oil terpene base liquid.

[0009] Preferably, the adsorbent is selected from one or more of food-grade silica gel, activated alumina, activated carbon, and bentonite.

[0010] Preferably, the oxygenated terpene fragrance compound is composed of oxygenated terpene components and D-limonene in a mass ratio of 1:5-10; the oxygenated terpene components are selected from one or more of linalool, α-terpineol, geraniol, nerol, geranialdehyde, and neraldehyde.

[0011] Preferably, the sesquiterpene fixative liquid is composed of sesquiterpene components and D-limonene in a mass ratio of 1:3-8; the sesquiterpene components are selected from one or more of Valencian citrusene, β-caryophyllene, α-humulene, and β-farnesene.

[0012] Preferably, the modified antioxidant stabilizer is prepared by: Lecithin was added to anhydrous ethanol and stirred until homogeneous. Then rosemary extract, mixed tocopherols and ascorbate palmitate were added and stirred until homogeneous. The mixture was then subjected to high-speed dispersion, deethanolated under reduced pressure, cooled, allowed to stand, and filtered to obtain the modified antioxidant stabilizer.

[0013] Preferably, the specific preparation method of the modified antioxidant stabilizer is as follows: Take lecithin, rosemary extract, mixed tocopherols, ascorbyl palmitate, and anhydrous ethanol in a mass ratio of 6-9:5-7:3-5:1-2:30-50. First, add lecithin to anhydrous ethanol and stir at 40-50℃ and 300-500 rpm for 20-30 minutes to obtain a phospholipid dispersion. Then, add rosemary extract, mixed tocopherols, and ascorbyl palmitate to the phospholipid dispersion and stir at 40-50℃ and 300-500 rpm for 30-50 minutes. A homogeneous mixture was obtained by high-speed dispersion at 3000-6000 rpm for 10-20 min. Then, under nitrogen protection, ethanol was removed by vacuum at 40-50℃ and a vacuum of -0.06MPa to -0.09MPa for 40-60 min. Finally, the obtained material was cooled to 20-30℃, allowed to stand for 4-6 h, and then filtered through a 200-400 mesh filter to obtain the modified antioxidant stabilizer.

[0014] Secondly, the present invention provides a method for preparing a sweet orange oil terpene composition, using the following technical solution: A method for preparing a sweet orange oil terpene composition includes the following steps: Sweet orange oil terpene base liquid, D-limonene, and modified antioxidant stabilizer were added to a mixing tank and stirred for the first time to obtain antioxidant terpene mother liquor. Oxygenated terpene fragrance compound liquid and sesquiterpene fixative liquid were added to the antioxidant terpene mother liquor and stirred for the second time to obtain stabilized sweet orange oil terpene liquid. The stabilized sweet orange oil terpene liquid was filtered, matured, and packaged with nitrogen to obtain sweet orange oil terpene composition.

[0015] Preferably, the parameters for the first stirring include: temperature 25-35℃, stirring speed 100-300rpm, and stirring time 25-35min; the parameters for the second stirring include: temperature 15-25℃, stirring speed 100-300rpm, and stirring time 40-60min.

[0016] Preferably, the maturation parameters include: maturation temperature 20-30℃ and maturation time 18-24h.

[0017] Thirdly, the present invention provides the use of the above-mentioned sweet orange oil terpene composition in the preparation of daily chemical fragrances, air care products or cleaning agents.

[0018] Compared with the prior art, the present invention has the following beneficial effects: 1. The components are uniform and stable, with a full and natural aroma. This invention establishes a sweet orange oil terpene composition system with clear components and controllable proportions through the synergistic blending of "sweet orange oil terpene base liquid + oxygenated terpene fragrance compound liquid + sesquiterpene fixative liquid + D-limonene". Specifically, the oxygenated terpene fragrance compound liquid compensates for the loss of natural oxygenated terpenes in the main terpene fraction, making the aroma of the composition closer to the characteristics of natural sweet orange essential oil, and full and natural; the sesquiterpene fixative liquid introduces high-boiling-point, low-volatility sesquiterpenes, making the aroma volatilization curve smoother, significantly prolonging the fragrance duration, and reducing common problems such as overly strong top notes and collapsed base notes.

[0019] 2. Significantly improved oxidative stability and longer shelf life. This invention utilizes lecithin, rosemary extract, mixed tocopherols, and ascorbyl palmitate as raw materials to prepare a modified antioxidant stabilizer, forming a lipid-soluble, multi-mechanism synergistic antioxidant system. This modified antioxidant stabilizer exhibits good dispersibility and compatibility in terpene systems, simultaneously scavenging free radicals, chelating metal ions, and inhibiting lipid peroxidation, effectively protecting D-limonene and other unsaturated terpene components. Compared to single antioxidants, the composition prepared by this invention shows a smaller increase in peroxide value under high temperature and high oxygen conditions, superior color and aroma retention, and significantly extended product shelf life.

[0020] 3. Strong process adaptability and good product reproducibility This invention employs a refined pretreatment process—"low-temperature dehydration-adsorption purification-nitrogen-protected vacuum fractionation"—to treat the sweet orange oil terpene base solution. This effectively removes peel wax, sugars, pigments, trace amounts of moisture, and potential off-odor precursors, ensuring batch-to-batch consistency in the base solution's composition and physicochemical properties. Simultaneously, the modified antioxidant stabilizer is prepared using a "phospholipid dispersion-high shear-reduced pressure solvent removal" process. Its fine and uniform particles are easily dispersed in the terpene mother liquor, preventing precipitation or separation. The preparation process of this invention has well-defined and controllable conditions, facilitating industrial scale-up and continuous production. The product components are stable and reproducible.

[0021] 4. Excellent sensory and physicochemical properties, with a wide range of applications. The composition prepared by this invention remains clear at low temperatures and shows no significant precipitation during long-term storage, exhibiting excellent physical stability. In daily chemical fragrances, it can be used as a core ingredient or modifier for citrus aromas; in air care products and cleaning agents, it provides a fresh, invigorating natural citrus scent while also possessing good formulation compatibility. Its low allergenicity and high safety profile also make it suitable for mid-to-high-end daily chemical products such as fragrance sprays, diffusers, and fabric conditioners.

[0022] 5. Hypoallergenic and safe, in line with the trend of green daily chemical products. The main raw materials and additives used in this invention are all derived from natural or food-grade sources, and do not contain synthetic antioxidants such as TBHQ, BHA, and BHT, nor phthalate fixatives. The products have a high safety level, low risk of skin sensitization, and easily meet the requirements of clean labeling and green daily chemical formulations, and have good environmental protection and market adaptability. Detailed Implementation

[0023] The present invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the invention.

[0024] Where specific techniques or conditions are not specified in the examples, they shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Reagents or instruments whose manufacturers are not specified are all conventional products that can be purchased through legitimate channels.

[0025] Unless otherwise specified, the experimental methods used in the following embodiments are conventional methods. Unless otherwise specified, the experimental materials used in the following embodiments are commercially available products.

[0026] Among them, the rosemary extract was purchased from Hunan Denuo Health Industry Group Co., Ltd.; Mixed tocopherols were purchased from Xi'an Haisifu Biotechnology Co., Ltd. Lecithin was purchased from Shanghai Taiwei Pharmaceutical Co., Ltd. Valencia orangeene was purchased from Taizhou Aoruijin Biotechnology Co., Ltd. The food-grade silicone was purchased from Qingdao Chenrong New Materials Co., Ltd. The activated alumina was purchased from Shandong Xuanwei New Materials Co., Ltd. The activated carbon was purchased from Shanghai Activated Carbon Factory Co., Ltd.

[0027] Examples 1-3 provide a sweet orange oil terpene composition and its preparation method.

[0028] Example 1 A sweet orange terpene composition comprising the following raw materials in weight percentage: 80% sweet orange terpene hydrocarbon base liquid, 4% oxygenated terpene fragrance compound liquid, 3% sesquiterpene fixative liquid, 1% modified antioxidant stabilizer, and the balance being D-limonene.

[0029] The specific preparation method of the sweet orange oil terpene base solution is as follows: Cold-pressed sweet orange oil was coarsely filtered at 20℃ through an 80-mesh filter to remove peel fragments and suspended impurities, yielding pretreated oil. The pretreated oil was then allowed to stand at 0℃ for 6 hours to separate the aqueous phase and waxy sediments precipitated at the bottom. It was then subjected to reduced pressure dehydration at 25℃ and a vacuum of -0.06 MPa for 20 minutes, reducing the moisture content of the pretreated oil to 0.20%. Subsequently, 1.5% of the pretreated oil mass was added to an adsorbent (food-grade silica gel), and the mixture was stirred at 20℃ and 200 rpm for 30 minutes. After standing for 10 minutes, the mixture was filtered through a 0.45 μm microporous membrane to obtain purified oil. The purified oil was then subjected to vacuum fractionation under nitrogen protection, with the absolute pressure controlled at 5 kPa, the kettle temperature controlled at 60℃, and the top temperature controlled at 55℃. After discarding 1% of the initial fraction, the main terpene fraction was collected to obtain the sweet orange oil terpene base liquid.

[0030] The specific preparation method of the modified antioxidant stabilizer is as follows: Lecithin, rosemary extract, mixed tocopherols, ascorbyl palmitate, and anhydrous ethanol were prepared at a mass ratio of 6:5:3:1:30. First, lecithin was added to anhydrous ethanol and stirred at 300 rpm for 20 minutes at 40°C to obtain a phospholipid dispersion. Then, rosemary extract, mixed tocopherols, and ascorbyl palmitate were added to the phospholipid dispersion and stirred at 300 rpm for 30 minutes at 40°C to obtain a homogeneous mixture. The homogeneous mixture was then subjected to high-speed dispersion at 3000 rpm for 10 minutes. Next, under nitrogen protection, ethanol was removed under reduced pressure at 40°C and a vacuum of -0.06 MPa for 40 minutes. Finally, the resulting material was cooled to 20°C, allowed to stand for 4 hours, and then filtered through a 200-mesh sieve to obtain a modified antioxidant stabilizer.

[0031] The oxygenated terpene fragrance compound is composed of linalool and D-limonene in a mass ratio of 1:5.

[0032] The sesquiterpene fixative is composed of Valencia orangeene and D-limonene in a mass ratio of 1:3.

[0033] A method for preparing a sweet orange oil terpene composition includes the following steps: Sweet orange oil terpene base solution, D-limonene, and modified antioxidant stabilizer were added to a mixing tank and stirred for the first time at 25°C and 100 rpm for 25 min to obtain antioxidant terpene mother liquor. Oxygenated terpene fragrance compound solution and sesquiterpene fixative solution were added to the antioxidant terpene mother liquor and stirred for the second time at 15°C and 100 rpm for 40 min to obtain stabilized sweet orange oil terpene solution. The stabilized sweet orange oil terpene solution was filtered through a 0.45 μm microporous filter membrane, then aged at 20°C for 18 h, and packaged with nitrogen to obtain sweet orange oil terpene composition.

[0034] Example 2 A sweet orange terpene composition comprising the following raw materials in weight percentage: 82% sweet orange terpene hydrocarbon base liquid, 5% oxygenated terpene fragrance compound liquid, 4% sesquiterpene fixative liquid, 1.5% modified antioxidant stabilizer, and the balance being D-limonene.

[0035] The specific preparation method of the sweet orange oil terpene base solution is as follows: Cold-pressed sweet orange oil was coarsely filtered at 25°C through a 120-mesh filter to remove peel fragments and suspended impurities, yielding pretreated oil. The pretreated oil was then allowed to stand at 4°C for 9 hours to separate the aqueous phase and waxy sediments precipitated at the bottom. It was then subjected to reduced pressure dehydration at 30°C and a vacuum of -0.08 MPa for 30 minutes, reducing the water content to 0.20%. Subsequently, 2% of the pretreated oil mass was added as an adsorbent (activated alumina), and the mixture was stirred at 25°C and 300 rpm for 50 minutes. After standing for 15 minutes, the mixture was filtered through a 0.45 μm microporous membrane to obtain purified oil. The purified oil was then subjected to vacuum fractionation under nitrogen protection, with the absolute pressure controlled at 10 kPa, the kettle temperature at 80°C, and the top temperature at 65°C. After discarding 2% of the initial fraction, the main terpene fraction was collected to obtain the sweet orange oil terpene base liquid.

[0036] The specific preparation method of the modified antioxidant stabilizer is as follows: Lecithin, rosemary extract, mixed tocopherols, ascorbyl palmitate, and anhydrous ethanol were prepared at a mass ratio of 8:6:4:1.5:40. Lecithin was first added to anhydrous ethanol and stirred at 400 rpm for 25 min at 45°C to obtain a phospholipid dispersion. Rosemary extract, mixed tocopherols, and ascorbyl palmitate were then added to the phospholipid dispersion and stirred at 400 rpm for 40 min at 45°C to obtain a homogeneous mixture. The homogeneous mixture was then subjected to high-speed dispersion at 5000 rpm for 15 min. Ethanol was then removed under reduced pressure for 50 min at 45°C and a vacuum of -0.08 MPa under nitrogen protection. Finally, the resulting material was cooled to 25°C, allowed to stand for 5 h, and then filtered through a 300-mesh sieve to obtain the modified antioxidant stabilizer.

[0037] The oxygenated terpene fragrance compound is composed of α-terpineol and D-limonene in a mass ratio of 1:7.5.

[0038] The sesquiterpene fixative is composed of β-caryophyllene and D-limonene in a mass ratio of 1:5.

[0039] A method for preparing a sweet orange oil terpene composition includes the following steps: Sweet orange oil terpene base solution, D-limonene, and modified antioxidant stabilizer were added to a mixing tank and stirred for the first time at 30℃ and 200 rpm for 30 min to obtain antioxidant terpene mother liquor. Oxygenated terpene fragrance compound and sesquiterpene fixative were added to the antioxidant terpene mother liquor and stirred for the second time at 20℃ and 200 rpm for 50 min to obtain stabilized sweet orange oil terpene material solution. The stabilized sweet orange oil terpene material solution was filtered through a 0.45 μm microporous filter membrane, then aged at 25℃ for 20 h, and packaged with nitrogen to obtain sweet orange oil terpene composition.

[0040] Example 3 A sweet orange terpene composition comprising the following raw materials in weight percentage: 85% sweet orange terpene hydrocarbon base liquid, 6% oxygenated terpene fragrance compound liquid, 5% sesquiterpene fixative liquid, 2% modified antioxidant stabilizer, and the balance being D-limonene.

[0041] The specific preparation method of the sweet orange oil terpene base solution is as follows: Cold-pressed sweet orange oil was coarsely filtered at 30℃ through a 150-mesh filter to remove peel fragments and suspended impurities, yielding pretreated oil. The pretreated oil was then allowed to stand at 5℃ for 12 hours to separate the aqueous phase and waxy sediments precipitated at the bottom. It was then subjected to reduced pressure dehydration at 35℃ and a vacuum of -0.09 MPa for 40 minutes, reducing the water content to 0.20%. Subsequently, 2.5% of the pretreated oil mass was added as adsorbent (activated carbon), and adsorption was carried out at 30℃ and 400 rpm for 60 minutes with stirring. After standing for 20 minutes, the oil was filtered through a 1.0 μm microporous membrane to obtain purified oil. The purified oil was then subjected to vacuum fractionation under nitrogen protection, with the absolute pressure controlled at 15 kPa, the bottom temperature at 85℃, and the top temperature at 75℃. After discarding 3% of the initial fraction, the main terpene fraction was collected to obtain the sweet orange oil terpene base liquid.

[0042] The specific preparation method of the modified antioxidant stabilizer is as follows: Lecithin, rosemary extract, mixed tocopherols, ascorbyl palmitate, and anhydrous ethanol were prepared in a mass ratio of 9:7:5:2:50. First, lecithin was added to anhydrous ethanol and stirred at 500 rpm for 30 min at 50°C to obtain a phospholipid dispersion. Then, rosemary extract, mixed tocopherols, and ascorbyl palmitate were added to the phospholipid dispersion and stirred at 500 rpm for 50 min at 50°C to obtain a homogeneous mixture. The homogeneous mixture was then subjected to high-speed dispersion at 6000 rpm for 20 min. Next, under nitrogen protection, ethanol was removed under reduced pressure at 50°C and a vacuum of -0.09 MPa for 60 min. Finally, the resulting material was cooled to 30°C, allowed to stand for 6 h, and then filtered through a 400-mesh sieve to obtain a modified antioxidant stabilizer.

[0043] The oxygenated terpene fragrance compound is composed of geraniol and D-limonene in a mass ratio of 1:10.

[0044] The sesquiterpene fixative is composed of α-humulene and D-limonene in a mass ratio of 1:8.

[0045] A method for preparing a sweet orange oil terpene composition includes the following steps: Sweet orange oil terpene base solution, D-limonene, and modified antioxidant stabilizer were added to a mixing tank and stirred for the first time at 35℃ and 300 rpm for 35 min to obtain antioxidant terpene mother liquor. Oxygenated terpene fragrance compound solution and sesquiterpene fixative solution were added to the antioxidant terpene mother liquor and stirred for the second time at 25℃ and 300 rpm for 60 min to obtain stabilized sweet orange oil terpene solution. The stabilized sweet orange oil terpene solution was filtered through a 1.0 μm microporous filter membrane, then aged at 30℃ for 24 h, and packaged with nitrogen to obtain sweet orange oil terpene composition.

[0046] Comparative Example 1 This comparative example provides a sweet orange oil terpene composition and its preparation method. The only difference from Example 2 is that: no oxygenated terpene flavoring compound is added, and D-limonene of equal mass is used to replace the oxygenated terpene flavoring compound. The other raw material types, amounts and preparation process parameters are completely consistent with Example 2.

[0047] Comparative Example 2 This comparative example provides a sweet orange oil terpene composition and its preparation method. The only difference from Example 2 is that sesquiterpene fixative liquid is not added, and D-limonene of equal mass is used to replace sesquiterpene fixative liquid. The other raw material types, amounts and preparation process parameters are completely consistent with Example 2.

[0048] Comparative Example 3 This comparative example provides a sweet orange oil terpene composition and its preparation method. The only difference from Example 2 is that an equal mass of ordinary antioxidant is used to replace the modified antioxidant stabilizer. The other raw material types, amounts, and preparation process parameters are completely consistent with Example 2.

[0049] Specifically: The specific preparation method of common antioxidants is as follows: Rosemary extract, mixed tocopherols, ascorbyl palmitate, and anhydrous ethanol were taken at a mass ratio of 6:4:1.5:40. The rosemary extract, mixed tocopherols, and ascorbyl palmitate were added to anhydrous ethanol and stirred at 400 rpm for 40 min at 45 °C to obtain a homogeneous mixture. The homogeneous mixture was then subjected to high-speed dispersion treatment at 5000 rpm for 15 min. Then, under nitrogen protection, ethanol was removed under reduced pressure at 45 °C and a vacuum degree of -0.08 MPa for 50 min. Finally, the obtained material was cooled to 25 °C, allowed to stand for 5 h, and then filtered through a 300-mesh sieve to obtain a common antioxidant.

[0050] Comparative Example 4 This comparative example provides a sweet orange oil terpene composition and its preparation method. The only difference from Example 2 is that no modified antioxidant stabilizer is added, and D-limonene of equal mass is used to replace the modified antioxidant stabilizer. The other raw material types, amounts and preparation process parameters are completely consistent with Example 2.

[0051] Comparative Example 5 This comparative example provides a sweet orange oil terpene composition and its preparation method. The only difference from Example 2 is that the preparation process of the sweet orange oil terpene composition does not adopt the stepwise addition method of "preparing antioxidant terpene mother liquor first and then adding fragrance and fixative components". Instead, all raw materials are added to the mixing tank at one time and mixed. The types, amounts and process parameters of the remaining raw materials are completely consistent with those of Example 2.

[0052] Specifically: A method for preparing a sweet orange oil terpene composition includes the following steps: Sweet orange oil terpene base liquid, D-limonene, modified antioxidant stabilizer, oxygenated terpene fragrance compound liquid and sesquiterpene fixative liquid were added to a mixing tank and stirred at 25°C and 200 rpm for 80 min to obtain a mixed liquid. The mixed liquid was filtered through a 0.45 μm microporous filter membrane, then aged at 25°C for 20 h, and packaged with nitrogen to obtain the sweet orange oil terpene composition.

[0053] Performance testing 1. Detection Object The sweet orange oil terpene composition samples prepared in Examples 1-3 and Comparative Examples 1-5.

[0054] 2. Detection Method (1) Sensory evaluation methods Samples of each group of sweet orange oil terpene compositions were taken and equilibrated to 25°C at room temperature before use. Using standard scent-absorbing paper of uniform size as a carrier, 20 μL of each sample was accurately pipetted and dropped onto the same spot on the paper, allowing the sample to diffuse naturally. The treated scent-absorbing paper was then placed in an environment with 25°C and 50% relative humidity, free from significant odor interference. One minute after dropping the sample, 10 professional evaluators conducted a top note and overall color assessment. After standing for another 2 hours, the samples were evaluated for their longevity. Evaluation indicators included: sweet orange characteristic aroma reduction, aroma fullness, and longevity, each with a maximum score of 10 points. Higher scores indicated better performance in the corresponding indicator.

[0055] The meanings of each evaluation indicator are as follows: ① Reproduction of characteristic sweet orange aroma: This evaluates the degree to which the aroma of the sample closely resembles the characteristic aroma of natural sweet orange, mainly examining the authenticity, naturalness, and distinctiveness of its sweet orange aroma; ② Aroma fullness: Evaluate the richness, roundness, and overall harmony of the aroma layers of the sample; ③ Fragrance retention: Evaluate the intensity and persistence of the fragrance remaining after the sample has been left for a certain period of time.

[0056] The overall color score is calculated using the following formula: Overall color score = sweet orange characteristic aroma reproduction degree × 0.4 + aroma fullness × 0.3 + longevity × 0.3.

[0057] The final result for each sample is the average of the scores given by 10 evaluators.

[0058] (2) Accelerated storage stability testing method Each group of sweet orange oil terpene composition samples was placed into a 100mL brown sealed glass bottle, each bottle filled completely. The samples were stored in a 40℃ incubator away from light for 30 days to simulate the accelerated oxidation and storage changes of the product under higher temperature conditions. After storage, the samples were removed and brought back to 25℃, and the following indicators were tested: ①D-Limonene Retention Rate The change in D-limonene content before and after sample storage was determined by gas chromatography. The D-limonene content detected before sample storage was used as the initial value and recorded as 100%. The D-limonene content in the sample after 30 days of storage was measured, and the D-limonene retention rate was calculated using the formula: D-Limonene Retention Rate (%) = D-Limonene Content After Storage / D-Limonene Content Before Storage × 100%.

[0059] ② Peroxide value The peroxide value of the samples was determined using the iodometric titration method, with units of meq / kg. During testing, samples from each group were stored and measured in parallel according to conventional methods for determining the peroxide value of oils and fats. The average value was taken as the final result.

[0060] ③Comprehensive color score after storage After completing the accelerated storage at 40℃ for 30 days, take each group of samples, restore them to 25℃, and evaluate them according to the same steps in the "Sensory Evaluation Method".

[0061] (3) Appearance stability testing method After completing the accelerated storage at 40℃ for 30 days, each group of samples was removed from the constant temperature chamber and allowed to recover to 25℃ for visual observation. The samples were placed under natural light or a standard white light source and stored in transparent glass containers of the same size. The color, transparency, and system homogeneity of each group of samples were visually observed, and any phenomena such as turbidity, precipitation, or layering were recorded.

[0062] in: ① Color: Record the color change of the sample, such as colorless, pale yellow, or yellow deepening; ② Transparency: Observe whether the sample remains clear and transparent, or shows slight turbidity or obvious turbidity; ③ Turbidity / precipitation / layering: Observe whether there are unstable phenomena such as suspended matter, precipitate or oil phase layering in the sample; ④ Odor-assisted observation: While observing the appearance, record whether the sample has obvious oxidative odor, rancid odor, or distorted aroma.

[0063] 3. Test Results The initial sensory evaluation results of each group of samples are shown in Table 1. The stability test results of each group of samples after storage at 40℃ for 30 days are shown in Table 2. The appearance stability results of each group of samples after storage at 40℃ for 30 days are shown in Table 3.

[0064] Table 1 Initial sensory evaluation results of each group of samples

[0065] Table 2. Stability test results of each group of samples after storage at 40℃ for 30 days.

[0066] Table 3. Results of appearance stability of each group of samples after storage at 40℃ for 30 days.

[0067] As shown in Tables 1, 2 and 3, the sweet orange oil terpene compositions prepared in Examples 1-3 all showed good performance in terms of sweet orange characteristic aroma reduction, aroma fullness, aroma retention, D-limonene retention, peroxide value and appearance stability, among which Example 2 had the best overall performance.

[0068] Compared to Example 2, Comparative Example 1, without the addition of oxygenated terpene flavoring compound, showed a significant decrease in the reduction of characteristic sweet orange aroma, aroma fullness, and overall color score. This indicates that the oxygenated terpene flavoring compound can effectively enhance the naturalness and complexity of the aroma of the sweet orange oil-terpene composition.

[0069] Compared to Example 2, Comparative Example 2, which did not include sesquiterpene fixative, showed a significant decrease in fragrance retention and a lower overall color score after storage. This indicates that sesquiterpene fixative plays an important role in enhancing the base notes and prolonging the fragrance duration of the sweet orange oil-terpene composition.

[0070] Compared to Example 2, Comparative Example 3, which replaced the modified antioxidant stabilizer with a common antioxidant, showed a decrease in D-limonene retention, an increase in peroxide value, and the presence of slight turbidity and an oxidizing odor in the sample. This indicates that the modified antioxidant stabilizer is superior to the common antioxidant in terms of antioxidant capacity and system stability.

[0071] Compared to Example 2, Comparative Example 4, without the addition of a modified antioxidant stabilizer, showed a further decrease in D-limonene retention, a significant increase in peroxide value, the lowest overall color score after storage, and the appearance of slight turbidity and a small amount of precipitation. This indicates that the modified antioxidant stabilizer plays a crucial role in improving the storage stability of the sweet orange oil terpene composition.

[0072] Compared to Example 2, Comparative Example 5, which employed a one-step mixing process, showed a decrease in D-limonene retention, an increase in peroxide value, a lower overall color score after storage, and poorer transparency. This indicates that a step-by-step addition process is beneficial in reducing the oxidation and volatilization loss of aroma components and improving the product stability of the sweet orange oil terpene composition.

[0073] This specific embodiment is merely an explanation of the present invention and is not intended to limit the invention. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A sweet orange oil terpene composition, characterized in that, The raw materials include the following weight percentages: 80-85% sweet orange oil terpene base liquid, 4-6% oxygenated terpene fragrance compound liquid, 3-5% sesquiterpene fixative liquid, 1-2% modified antioxidant stabilizer, and the balance being D-limonene.

2. The sweet orange oil terpene composition according to claim 1, characterized in that, The preparation method of the sweet orange oil terpene base solution is as follows: The cold-pressed sweet orange oil was coarsely filtered to obtain pretreated oil; The pretreated oil was dehydrated under reduced pressure, then adsorbent was added for adsorption treatment. After standing, it was filtered, vacuum distilled, and the main terpene fraction was collected to obtain the sweet orange oil terpene base liquid.

3. The sweet orange oil terpene composition according to claim 2, characterized in that, The adsorbent is selected from one or more of food-grade silica gel, activated alumina, activated carbon, and bentonite.

4. The sweet orange oil terpene composition according to claim 1, characterized in that, The oxygenated terpene fragrance compound is composed of oxygenated terpene components and D-limonene in a mass ratio of 1:5-10; the oxygenated terpene components are selected from one or more of linalool, α-terpineol, geraniol, nerol, geranialdehyde, and neraldehyde.

5. The sweet orange oil terpene composition according to claim 1, characterized in that, The sesquiterpene fixative liquid is composed of sesquiterpene components and D-limonene in a mass ratio of 1:3-8; the sesquiterpene components are selected from one or more of Valencia citrusene, β-caryophyllene, α-humulene, and β-farnesene.

6. The sweet orange oil terpene composition according to claim 1, characterized in that, The preparation method of the modified antioxidant stabilizer is as follows: Lecithin was added to anhydrous ethanol and stirred until homogeneous. Then rosemary extract, mixed tocopherols and ascorbate palmitate were added and stirred until homogeneous. The mixture was then subjected to high-speed dispersion, deethanolated under reduced pressure, cooled, allowed to stand, and filtered to obtain the modified antioxidant stabilizer.

7. A method for preparing the sweet orange oil terpene composition according to any one of claims 1-6, characterized in that, Includes the following steps: Sweet orange oil terpene base liquid, D-limonene, and modified antioxidant stabilizer were added to a mixing tank and stirred for the first time to obtain antioxidant terpene mother liquor. Oxygenated terpene fragrance compound liquid and sesquiterpene fixative liquid were added to the antioxidant terpene mother liquor and stirred for the second time to obtain stabilized sweet orange oil terpene liquid. The stabilized sweet orange oil terpene liquid was filtered, matured, and packaged with nitrogen to obtain sweet orange oil terpene composition.

8. The method for preparing the sweet orange oil terpene composition according to claim 7, characterized in that, The parameters for the first stirring include: temperature 25-35℃, stirring speed 100-300rpm, and stirring time 25-35min; the parameters for the second stirring include: temperature 15-25℃, stirring speed 100-300rpm, and stirring time 40-60min.

9. The method for preparing the sweet orange oil terpene composition according to claim 7, characterized in that, The maturation parameters include: maturation temperature 20-30℃, maturation time 18-24h.

10. The use of the sweet orange oil terpene composition according to any one of claims 1-6 in the preparation of daily chemical fragrances, air care products or cleaning agents.

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