2025 results about "Aroma aroma" patented technology

The invention relates to a method and a system for measuring fragrance components of essence, and relates to the technical field of essence quality identification, and the method comprises the following steps: S1, constructing a liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system, the system comprises a liquid chromatography system, a gas chromatography system and a supercritical fluid chromatography system which are connected in sequence, and S2, carrying out separation detection on essence samples from different sources or formulas by using the liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system to obtain multi-dimensional chromatographic data containing volatile and non-volatile components. According to the present invention, with the liquid chromatography-gas chromatography-supercritical fluid chromatography multi-dimensional combined analysis system, the separation problem of the aroma components with similar structures can be effectively solved, and compared with the traditional technology, the separation degree is significantly improved, and the volatile and non-volatile component information in the essence can be completely obtained.

A closing structure (10) attachable to and detachable from a refillable vessel (20) for containing a liquid comprises a drinking straw (12) with an interior duct, a first end and a second end in a longitudinal direction of the drinking straw, an attachment structure (32) for attaching a replaceable aroma container (30), the aroma container having an interior aroma chamber and an air inlet opening (42) and an air outlet opening (40), a fixed element (46) which comprises an air duct (52) and a fluid guiding duct (50) in fluid communication with the interior duct (14) of the drinking straw (12). The closing structure comprises a movable element (48) attached to the fixed element (46) and rotationally movable relative to the fixed element. The movable element (48) comprising a spout section (54) and at least one stop means (78) for restricting the relative movement of the movable element (48) relative to the fixed element (46) such that the movable element is rotationally movable relative to the fixed element between a storing position and an operational position.

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

The invention relates to a method for increasing the sweetness value of carbohydrates by using an aroma substance containing isoeugenol, which comprises the following steps: mixing the carbohydrates and the aroma substance containing isoeugenol, and exploring the influence on the sweetness response value by using an electronic tongue and a molecular simulation technology. The aroma substance containing isoeugenol comprises isoeugenol or an isoeugenol capsule clathrate compound, the carbohydrate substance comprises cane sugar, and the isoeugenol capsule clathrate compound is an isoeugenol / gamma-cyclodextrin capsule clathrate compound. Compared with the prior art, the sweetening effect of the isoeugenol is obvious under the cane sugar concentration of 7wt%-9wt%; the sweetening effect of the isoeugenol capsule clathrate compound is higher than that of isoeugenol under the same condition, the aroma is more lasting and soft at high temperature, the sweet response value is larger, molecular docking shows that the capsule clathrate compound further strengthens the interaction between sucrose and sweet receptor protein, a theoretical support is provided for precise regulation and control of food flavor, and the isoeugenol capsule clathrate compound has good application prospects. The method can be used for developing novel food and beverage products.

A pet feeding system includes a generally hollow main body having openings along the top surface for receiving a food dish and a water dish. A fan is positioned along another opening in the bottom surface of the main body that is located in line with the food dish. A heating plate having a removable tray is positioned between the fan and the food dish. The tray is constructed from a heat conducting material and imparts heat from the heating plate onto a material. Aroma produced by the scented material is moved by the fan toward air vents in the food bowl, and a pair of locking rings secure the bowls to the main body to prevent a pet from accessing the scented material.

The invention provides a food cooking method, a cooking drawer and a refrigerator. The food cooking method comprises the steps that the initial weight of food materials to be cooked is obtained, an electric air door is controlled to be opened, and cold air is conveyed to the cooking drawer so that the temperature in the cooking drawer can be reduced to a first temperature interval; controlling the variable-frequency fan to operate at a first rotating speed; obtaining the first weight of the to-be-cooked food material; according to the weight and the moisture evaporation rate of the to-be-ripened food materials, the temperature in the ripening drawer and the air speed of the frequency conversion fan are controlled, the air drying characteristic parameters are selected to adjust the cooling capacity on the basis of moisture evaporation and weight changes in the food material ripening process, appropriate air drying logics are matched for different stages, humidity does not need to be controlled, and the energy consumption is reduced. And the cooked food not only generates cheese fragrance, but also keeps the tenderness of meat.

The invention relates to the technical field of intelligent storage operation and maintenance management, and discloses a jasmine tea intelligent storage dynamic operation and maintenance management system, which comprises an aroma modeling and acquisition module, which is used for acquiring batch information and key volatile matter concentration and determining an aroma fidelity rate; the environment quota distribution module is used for determining an environment quota based on the microclimate parameters and distributing a storage location; the risk assessment and early warning module is used for calculating an aroma risk index and generating an early warning mark; the prediction operation and maintenance management module is used for carrying out equipment trend evaluation and generating an operation and maintenance work order; the scheduling decision module is used for generating a turnover priority queue according to the aroma residual margin and the risk index; the job resource scheduling module is used for executing joint scheduling to generate a job scheduling table; and the rebalance auditing module is used for updating the environment quota and the priority queue based on the execution receipt so as to realize dynamic closed-loop management. According to the invention, dynamic monitoring, intelligent decision making and closed-loop adaptive management of the storage environment, aroma quality and operation and maintenance scheduling of the jasmine tea are realized.

The invention relates to the technical field of illicium verum wine production, in particular to fermented illicium verum wine and a preparation process thereof. Comprising the following components in parts by weight: 60-80 parts of water, 5-10 parts of acidified star anise, 0.5-2 parts of a balm extract, 0.1-0.5 part of sulfurous acid, 0.1-0.5 part of activated pectinase, 0.5-2 parts of active dry yeast, 1-3 parts of a thiamine nutritional agent, 10-20 parts of white granulated sugar, 0.5-2 parts of bentonite GB and 0.1-0.5 part of casein. In the design, after the star anise is acidified, the taste of the wine can be improved, the wine is mellower and softer, and the complexity and layering sense of aroma can be increased; carbonic anhydrase mainly acts on generation and decomposition of carbonate ions, so that the risk of acid residue can be reduced, and other beneficial components or flavor substances in illicium verum are not interfered; the melissa officinalis extract is rich in various volatile aromatic compounds, so that the wine body can be endowed with unique elegant fragrance and complex layering sense, and the overall flavor experience is enhanced.

A drinking device comprises a drinking straw with an inner flow channel and a drinking end and an aroma container connected with the drinking straw for adding an aroma substance to an air flow flowing out of the aroma container. The aroma container comprises at least one air outlet opening which is in flow connection either with at least one aroma inlet opening into the inner flow channel or with an aroma channel extending up to the drinking end of the drinking straw. The aroma container is able to be coupled with the drinking straw in such a way that, when applying a negative pressure at the drinking end or at a mouthpiece connected with the drinking end, the air flow exits from the aroma container through the air outlet opening. The aroma container comprises an aroma chamber containing a carrier substance for an aroma substance, wherein the carrier substance preferably has a specific flow resistance of less than 500 Pa·s / m.

The invention discloses bacillus subtilis MY-01 as well as a microbial preparation and application of the bacillus subtilis MY-01. The strain (preservation number is CCTCC NO: M 20242596) can efficiently degrade cellulose, total sugar and nicotine in tobacco stems and remarkably improve sensory indexes such as aroma quality and aroma amount, and the cellulase activity is greatly improved when the strain and sodium carboxymethyl cellulose act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco stem treatment, the technical breakthrough of reduction of the cellulose content, increase of the filling value and reduction of the tar release amount is achieved through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like. Compared with a traditional method, the technology has the advantages that the treatment period is greatly shortened, the cost is remarkably reduced, the COD value of wastewater is reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the industrial application prospect is wide.

The invention provides a method for producing fragrance through co-culture of gliocladium neurospora and lachnum brachytrichum, and relates to the technical field of microorganisms. The method for producing fragrance by co-culture of the gliocladium neurosporum and the lachnum brachytrichum comprises the following steps: S1, strain activation: respectively inoculating the gliocladium neurosporum and the lachnum brachytrichum into a PSA solid culture medium for activation culture; s2, co-culture inoculation and culture: inoculating the activated gliocladium neurospora and lachnum brachytrichum in the step S1 into a PSA solid culture medium in the same culture container by adopting a five-point confrontation method; and S3, volatile matter collection and analysis: from the second day after inoculation, collecting headspace volatile matters of the culture every 48 hours by adopting a headspace solid-phase microextraction method, and then identifying the co-culture specific volatile organic compounds. Five kinds of specific VOCs which are not cultured independently can be induced to be generated, and the fragrance diversity is enriched; the method is stable and repeatable, the product contains clear aroma components, and an efficient and green new strategy is provided for natural perfume development.

The invention relates to the technical field of white spirit aroma analysis, discloses a method and a device for evaluating aroma contribution of flavor substances in white spirit, and aims to solve the problems of poor consistency and accuracy caused by incapability of realizing quantitative evaluation in an existing aroma contribution evaluation method. According to the scheme, the method mainly comprises the following steps: pre-constructing a function relationship between compound concentration and aroma intensity score; the method comprises the following steps: acquiring the actual concentration of a compound corresponding to a flavor substance in Baijiu, calculating to obtain an aroma intensity score corresponding to the compound according to the actual concentration and based on a pre-constructed function relationship, and judging the aroma contribution degree of the corresponding flavor substance in the Baijiu according to the aroma intensity score corresponding to the compound. The method realizes quantitative analysis of aroma contribution, improves the consistency and accuracy of analysis, and is suitable for various white spirits.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention provides a fermentation composition with an anti-oxidation effect as well as a preparation method and application of the fermentation composition. The composition is prepared by taking ginseng powder, corn stigma and chrysanthemum as fermentation raw materials and saccharomyces cerevisiae and bacillus subtilis as fermentation strains. Experiments show that the fermentation composition has a remarkable anti-oxidation effect, also has typical aroma characteristics, and is full and harmonious in aroma.

The invention discloses a method for predicting an interaction relationship between aroma substances based on a decision tree algorithm. The method comprises the following steps: constructing an aroma substance interaction relationship database; training the C5.0 decision tree prediction model based on the Booting algorithm by taking data of the aroma substance interaction relationship database as a training test data set to obtain an optimal prediction model; and utilizing the optimal prediction model to obtain the interaction relationship of the aroma substance combination to be predicted. According to the method disclosed by the invention, the decision tree model is adopted to carry out association modeling on binding energy data and sensory experiment results, and a Boosting algorithm is introduced to optimize model parameters, so that deep fusion of olfactory receptor binding energy and sensory evaluation data is realized; and through multi-dimensional data integration, the aroma substance interaction prediction precision is remarkably improved, and the method has wide applicability and good application prospects.

The invention relates to the technical field of microorganisms. The invention particularly relates to vineyard hansenula polymorpha and application of the vineyard hansenula polymorpha in wine brewing. The vineyard hansenula polymorpha HV-26 is preserved in the China General Microbiological Culture Collection Center on January 14, 2025, the preservation date is January 14, 2025, and the preservation number is CGMCC No.33403. The invention further discloses a preparation method of the vineyard hansenula polymorpha HV-26. The vineyard hansenula polymorpha HV-26 and saccharomyces cerevisiae QA23 are mixed to inoculate and ferment the Guixiang wine, the content of esters and phenethyl alcohol in the wine can be greatly increased, the concentration of bad flavor volatile acid is reduced, and therefore the flower and fruit fragrance of the Guixiang wine is enhanced, the problem that the fragrance is single when commercial saccharomyces cerevisiae is inoculated and fermented independently is solved, and the wine quality is improved. The hansenula polymorpha HV-26 is more complex in fragrance and more prominent in layering sense and style, and has good industrial application potential in wine brewing.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

The invention relates to an aroma durability improving agent and a preparation method thereof, an essence and a shampoo product, and the aroma durability improving agent comprises the following components in percentage by weight: 40%-60% of a component A, 1%-0.5% of a component B, 10%-20% of a component C, 10%-20% of a component D, 5%-10% of isooctyl salicylate, 10%-20% of a perfume component and the balance of a solvent, wherein the component A is prepared from 2-[[3-[2-methyl-4-(2-methylpropyl) phenyl] propylidene] amino] methyl benzoate; the long-lasting fragrance can be effectively improved, the preparation process is simple, the production cost is low, the compatibility is good, and the long-lasting fragrance is suitable for various essences or hair washing products.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The present invention discloses a scent container and a drinking device head. The scent container comprises a sealing shell and a suction nozzle. One end of the suction nozzle is arranged in the sealing shell, and other end protrudes upward from upper surface of the sealing shell; inner side wall of the sealing shell and outer side wall of the suction nozzle surround and form an aromatic space for placing aromatic substances; at least one first opening is arranged on the sealing shell for air to flow into the aromatic space; and at least one second opening is arranged inside the sealing shell and located on the suction nozzle for air to flow out. It increases the taste experience, and when replacing the scent container, the suction nozzle can be replaced at the same time, which is safer and more hygienic.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NW94 and application thereof. The invention provides the Saccharomyces cerevisiae CEC NW94, and the Saccharomyces cerevisiae CEC NW94 is used for brewing the wine, so that the contents of glycerol and lactic acid can be increased, and the yield of volatile acid can be reduced; the synthesis of volatile substances such as ethyl 2-methylbutyrate, isoamyl alcohol and linalool is promoted, and the generation of acetic acid is inhibited, so that the wine presents complex aroma of black fruits, mushrooms and the like, and the odor of herbaceous plants, herbal medicines, vinegar and the like is effectively reduced; in addition, the strain can improve the umami of the grape wine, and improve the aroma purity, the aroma concentration, the wine body, the aftertaste and the complexity. According to the method, the flavor substances of the dry red wine are controlled through a microbial metabolism regulation and control technology, and a new technical scheme is provided for high-quality wine production.

The invention relates to the technical field of jasmine flower processing, and discloses a jasmine flower tea clean production process which comprises the following steps: S1, compound excitation pretreatment of jasmine flowers: performing ultrasonic treatment and ozone activation treatment on fresh jasmine flowers; s2, performing low-temperature dynamic multi-phase scenting: mixing the treated jasmine flowers with tea leaves, and performing multi-stage scenting by using a partitioned dynamic gas phase regulation and control system; s3, aroma trapping and re-injection: trapping non-adsorbed aroma components in the scenting tail gas through a molecular sieve adsorption and condensation recovery technology, and circularly injecting into the scenting chamber; s4, performing comprehensive drying on the tea leaves and the remaining flowers: performing a combined drying process of microwave drying, infrared drying and vacuum drying on the scented tea leaves; and carrying out water extraction and alcohol precipitation or fermentation conversion on the scented residual flowers. Through the synergistic effect of ultrasonic waves and ozone, the jasmine flower fragrance release efficiency is improved, microbial pollution is reduced, the adsorption efficiency of tea on aromatic molecules is improved, and fragrance waste is reduced.

The invention discloses a production method of tribute white tea with rose fragrance and belongs to the technical field of tea processing, fresh tribute white tea leaves and fresh edible roses are used as raw materials, and the tribute white tea with the rose fragrance is prepared through the steps of picking, screening, airing, withering, aromatherapy scenting, drying, screening, packaging and the like. According to the present invention, the original tea aroma of the tribute brow white tea is retained, the aroma of the rose is added, the market competitiveness of the product and the drinking experience of consumers are substantially improved, and the preparation method has advantages of simple operation, high repeatability, low cost and the like, and is suitable for large-scale industrial production.

The invention discloses a method for constructing a model for evaluating the softness of Maotai-flavor liquor, which comprises the following steps: carrying out sensory evaluation on a Maotai-flavor liquor sample to obtain a softness score, and measuring the content of volatile aroma compounds in the liquor sample; correlation analysis is carried out through the softness score and the content change rate of the volatile aroma compounds, and a first group of key flavor substances influencing the softness are determined from the multiple volatile aroma compounds; selecting a matrix sample, adding one or more of the first group of key flavor substances to the matrix sample, and comparing with the matrix sample for sensory analysis so as to determine a plurality of second key flavor substances from the first group of key flavor substances; and constructing a soft degree evaluation model of the Maotai-flavor liquor through the second group of key flavor substances. According to the method for evaluating the softness of the Maotai-flavor liquor based on the key flavor substance basic quality control model, the softness of the liquor body is scientifically regulated and controlled, and the quality control level of the Maotai-flavor liquor is improved.

The invention relates to the technical field of tea processing, in particular to a making method of kumquat flower tea. The method comprises the following steps of raw material pretreatment, directional bitterness removal, gradient scenting and fragrance extraction, specifically, the raw material pretreatment comprises the steps of spreading and airing kumquat flowers, steam inactivation treatment and cold air cooling, and the directional bitterness removal comprises the steps of spraying a citric acid buffer solution; the gradient scenting comprises the steps of mixing the pretreated kumquat flowers and tea leaves according to a certain weight ratio, and then carrying out open scenting pile and closed scenting under the conditions of specific temperature and humidity; and the aroma increasing comprises the steps of screening the kumquat flowers, and then carrying out hot air drying, Maillard reaction induction treatment, aroma fixation and drying on the tea leaves. According to the making method of the kumquat flower tea, efficient utilization of kumquat flower resources is achieved, meanwhile, bitter and astringent substances in the kumquat flower processing process are effectively removed, unique aroma components of the kumquat flowers are fully released and reserved, and the high-quality kumquat flower tea which is rich in aroma, mellow in taste, sweet after taste and free of obvious bitter and astringent taste is made.

The invention discloses a strain of saccharomyces cerevisiae CPJ-02 with high acid resistance, high ethanol content and strong ester aroma generation and application of the saccharomyces cerevisiae CPJ-02, the strain of the saccharomyces cerevisiae CPJ-02 has been preserved in China Center for Type Culture Collection on June 27, 2024; the preservation number of the strain is CCTCC NO: M 20241388. The saccharomyces cerevisiae CPJ-02 strain is milky white to faint yellow after being cultured on a YPD solid plate for 48 hours, the surface is dry and matte, the texture is slightly rough, and the colonial morphology is round. The saccharomyces cerevisiae CPJ-02 strain has prominent high ethanol tolerance, and still has activity greater than or equal to 92% in a 12% ethanol environment; and the fermentation product is rich in aroma and high in ethyl caprylate and phenethyl alcohol content, more than or equal to 25 volatile substances are detected by GC-MS (gas chromatography-mass spectrometry), and the fermented product is rich in fruit fragrance and has ester flower fragrance. The saccharomyces cerevisiae CPJ-02 strain is suitable for production of high-concentration wines and directional production of low-concentration healthy fermented beverages, fermented foods and aroma compounds.

At present, main fragrance products in the market comprise three types of fragrance candles, liquid fragrance and traditional burning incense. In the prior art, fire accidents are easy to occur, negative risks of PM2.5 to respiratory tracts of human bodies exist, articles are greatly wasted, degradation is not easy, fragile container products have potential harm to human and animals, and resources are wasted. The acceptability of people is lower than that of natural products. The inventor finds that the extracted remains and residues of plants have a large amount of aromatic substances for a long time, and the remains and residues of the plants are often directly discarded in the industry and are not wasted. Through six years of exploration, pure fragrance of a single plant without an adhesive acts on people, so that the people are benefited. And the product has the functions of a natural fragrance diffuser and an art ornament, and can be naturally degraded. The problem of treatment of plant residues and remains in an extraction factory is solved, and the plant residues and remains are effectively converted into high-added-value products.

The invention discloses an intelligent seasoning control system and method for diglyceride edible oil, and the system comprises a processing data collection module, a cross validation module and a dynamic control module, and is characterized in that the processing data collection module is suitable for collecting data in a stir-frying process in a stir-frying seasoning process; the cross validation module is used for analyzing the aroma release degree in the stir-frying process and the coking degree of seasonings according to data acquired by the processing data acquisition module and carrying out cross validation on the processing process, and the processing data acquisition module is electrically connected with the cross validation module; the dynamic control module is used for dynamically controlling and adjusting the parameters of the stir-frying and seasoning process according to the verification result of the cross verification module, and the dynamic control module is electrically connected with the cross verification module.

The invention provides a production method of a spicy red oil seasoning, which comprises the following steps: acquiring real-time data of spicy aroma components from spice raw materials through a sensor array in combination with a spectral analysis technology to obtain quantitative data of quality fluctuation of the raw materials; according to the quantitative data of the quality fluctuation of the raw materials, analyzing the relevance between the spicy aroma components and the quality fluctuation by adopting a machine learning model, and determining key parameters of formula adjustment; aiming at the initial parameters for dynamically adjusting the formula, simulating a formula execution effect under consistency constraint in a production process by adopting a digital twinning technology to obtain adjustment parameters for optimizing the formula in real time; if the deviation data of the actual component change exceeds a preset deviation threshold value, adjusting the optimized formula data by adopting a feedback control algorithm, and generating dynamically adjusted formula data; according to the dynamically adjusted formula data, the complete process of formula adjustment is recorded through the data analysis platform, and a digitalized long-term data record of formula management is generated.

The utility model discloses a tearing open type perfume diffusion container and device, which comprises a container shell, a sealing tearing sheet and a diffusion film, the container shell is provided with at least one containing cavity groove, the containing cavity groove is provided with a notch, the groove bottom of the containing cavity groove is convexly provided with at least one tearing limiting table which is arranged in the same direction as the notch, and the tearing limiting table is provided with a sealing opening. The bottom of the tearing limiting table is flexibly connected with the containing cavity groove so that the tearing limiting table can move relative to the container shell. The sealing tearing sheet is arranged in the notch in a sealing and covering mode, and the bottom face of the sealing tearing sheet is provided with an attaching tearing area fixedly connected with the top face of the tearing limiting table. The diffusion film covers the notch in a sealing mode and is overlapped on the outer side of the sealing tearing sheet. When the perfume diffusion container needs to be opened for fragrance volatilization and diffusion, the limiting table is torn to drive the attaching and tearing area on the sealing and tearing sheet to move, so that the sealing and tearing sheet is torn and opened, and the risk of perfume overflow caused by damage to the diffusion film can be effectively reduced.