CN112760168B - Citrus flavor and preparation method and application thereof - Google Patents
Citrus flavor and preparation method and application thereof Download PDFInfo
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- CN112760168B CN112760168B CN202011482924.1A CN202011482924A CN112760168B CN 112760168 B CN112760168 B CN 112760168B CN 202011482924 A CN202011482924 A CN 202011482924A CN 112760168 B CN112760168 B CN 112760168B
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
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Abstract
The application relates to daily chemical essence and discloses citrus-flavor essence as well as a preparation method and application thereof. The citrus flavor essence comprises limonene, linalool, dihydromyrcenol, Grignard dioxane, hydroxycitronellal, citral, lilial, heliotropin, isomethylionone, linalyl acetate, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, Fropide, vetiver oil, coriander seed oil, a modifier, a flavoring agent, a fixative and a solvent. The preparation method comprises the following steps: step 1, heating and stirring to dissolve the fragrant raw materials, refluxing, and stirring until the fragrant raw materials are dissolved to obtain an orange-flavor essence primary product; step 2, standing the primary citrus flavor essence to obtain cured citrus flavor essence; and 3, filtering the cured citrus flavor essence to obtain the citrus flavor essence. The citrus flavor essence can be used in daily chemical products, and has the advantages of stable fragrance and difficult color change; in addition, the preparation method has the advantage that the fragrance and the color of the essence are more stable.
Description
Technical Field
The application relates to the field of daily chemical essence, in particular to citrus flavor essence and a preparation method and application thereof.
Background
The daily chemical essence is an indispensable role in the current daily chemical products, is mainly used in daily products such as perfume, cosmetics, toiletries and the like, is not only an art but also a science for blending fragrance, and considers the design of a formula in the aspects of the boiling point, the relative molecular mass, the viscosity, the molecular structure, the functional group property and the like of a fragrance raw material in the process of blending fragrance.
The essence is a huge system and is prepared by combining and matching a plurality of or even dozens of raw materials according to the technical formula of a flavoring agent, because the quality of the raw materials of the essence, the compatibility among the essences, the production conditions, the storage conditions and the like influence the daily chemical essence in production and storage, the problem of color change is frequently encountered in production and storage, some essences are far away from the standard sample when produced, the color difference is not very large when some essences are just produced, the color changes greatly after some essences are stored for a period of time, even the color changes after some essences are added into daily chemical products, the essences are not wanted to be seen by enterprises no matter the essences are dark or light, and the enterprises are seriously lost due to the color change of the essences.
In order to reduce the color change problem of the essence and reduce the use of the raw materials which are easy to change color when designing the formula, so that some odor types cannot be prepared, the essence is provided with richer types of fragrances, so that the richness of the fragrances is limited to a certain extent, and therefore, the control of the color stability as far as possible is always the difficulty of quality control of enterprises under the condition of ensuring the stable characteristic fragrance of the essence, and further research is needed.
Disclosure of Invention
In order to solve the problem of color change of the essence, the application provides a citrus-flavor essence, and a preparation method and application thereof.
In a first aspect, the application provides a citrus-flavored essence, which adopts the following technical scheme:
the citrus-flavor essence comprises the following components in percentage by mass:
20-24% of limonene;
12-16% of linalool;
4-8% of dihydromyrcenol;
2-3% of Grignard dioxane;
0.8-1.2% of hydroxycitronellal;
2-3% of citral;
0.2-0.5% of convallaria aldehyde;
6-10% of helional;
2-3% of iso-methyl ionone;
3-5% of folic alcohol acetate;
geranyl acetate 0.2-0.3%;
0.1-0.3% of linalyl acetate;
6-10% of patchouli oil;
4-8% of lemon oil;
0.6-1% of Frupy;
0.08-0.12% of vetiver oil;
0.1-0.3% of coriander seed oil;
0.26-0.5% of a modifier;
1.98-4.18% of a flavoring agent;
11.2-15.8% of a fragrance fixative;
the balance being solvent.
Preferably, the mass percent of the vetiver oil is 0.096-0.0.104%, and the mass percent of the coriander seed oil is 0.21-0.23%.
By adopting the technical scheme, the essential oil is combined according to a specific proportion, so that the essential oil obtains unique citrus main base flavor of lemon, orange and lemon, the body is promoted to generate 5-hydroxytryptamine, people are happy, the citrus flavor reaches nerve centers through olfaction, brain fatigue can be eliminated, the vexation and depression emotion can be relieved, people feel comfortable and quiet, the effect of calming and concentrating is achieved, the essential oil and the coriander seed oil are matched with other essential oil according to a specific proportion, the original characteristic flavor of the essential oil is kept, the middle-flavor coriander flavor of the essential oil is increased, and the flavor level of the essential oil is richer.
Through the mutual matching between the vetiver oil and the coriander seed oil, the compatibility insolubility between the fragrance raw materials is weakened, the reaction activity of unsaturated hydrocarbon in the fragrance raw materials is reduced, the stability of the original fragrance is improved, the substances in the fragrance are not easy to deteriorate due to external factors, the color change degree of the fragrance is weakened, and the fragrance has stable characteristic fragrance and can keep stable color.
Preferably, the fragrance agent comprises one or more of terpineol, geraniol, nerol, decanal, citral, ligustral, alpha amyl cinnamic aldehyde, methyl cedryl ketone, o-tert-butylcyclohexyl acetate, p-tert-butylcyclohexyl acetate, basil oil, bergamot oil, and celery seed oil.
By adopting the technical scheme, the essence is matched with various original spices in the essence in a specific ratio, so that the middle note of the essence has basil flavor, the essence has better function disorder improvement effect, the uncomfortable mood of people can be effectively improved, and the aroma layering sense of the essence is enriched.
Preferably, the modifier comprises one or more of phenethyl alcohol, octanol, thymol, octanal, dodecanal, methylhexylanal, nonanal, synthetic camphor, benzyl acetate, crocetin ethyl ester, eucalyptus oil or mosaic aldehyde.
By adopting the technical scheme, as the various substances in the modifier are matched in a specific proportion, the main fragrance of the citrus flavor is more prominent, meanwhile, the fragrances among various fragrance raw materials are better fused together, and the dividing line among various fragrances is further weakened, so that the citrus flavor has more comfortable fragrance.
Preferably, the fixative comprises one or more of amber ether, methyl dihydrojasmonate or synthetic oak moss.
By adopting the technical scheme, the volatilization speed of volatile substances in the essence is slowed down by adopting the amber ether, the methyl dihydrojasmonate and the synthetic oak moss as the fragrance fixing agent, so that the fragrance retaining time of the essence is longer, and meanwhile, the after-adjustment of the essence is increased, so that the essence has the fragrance of a oak table, the fragrance of the essence is rich, thick and warm, and the jungle-like mood of natural sunlight is created.
Preferably, the solvent is dipropylene glycol.
By adopting the technical scheme, as the dipropylene glycol is adopted and has better water, oil and hydrocarbon co-dissolving capacity, the components in the essence can be better fused together, the fragrance of the essence can be more effectively and durably acted, meanwhile, the irritation to the skin is smaller, and the use safety of the essence is improved.
Preferably, the blending agent also comprises 0.1-0.3% of clean water cedar oil.
By adopting the technical scheme, the clear water cedar wood oil, the coriander seed oil and the vetiver oil are matched with each other according to a specific proportion, so that the compatibility insolubility among various perfume raw materials is further weakened, the reaction activity of unsaturated hydrocarbon in the perfume raw materials is reduced, the stability of the original perfume is better, the color change degree of the perfume is further weakened, and the perfume has more stable characteristic fragrance and can keep more stable color.
In a second aspect, the application provides a preparation method of citrus-flavored essence, which adopts the following technical scheme:
a preparation method of citrus-flavor essence comprises the following steps:
step 1), uniformly mixing limonene, linalool, dihydromyrcenol, Grignard dioxane, hydroxycitronellal, citral, lilial, heliotropin, isomethylionone, linalyl acetate, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, Froupi, a modifier, an aroma agent and an aroma fixing agent, adding the mixture into a solvent, stirring while refluxing for 10-15 minutes at a rotating speed of 80-100 revolutions per minute, and continuously stirring for 20-30 minutes after the reflux is finished to obtain an orange-flavor essence primary product;
step 2), standing the primary citrus flavor essence for 24-48 h to obtain cured citrus flavor essence;
and 3) filtering the cured citrus-flavor essence to obtain the citrus-flavor essence.
Preferably, methyl terpineol, basil oil, bergamot oil, phenethyl alcohol, octanol, thymol, octanal, dodecanal, methyl hexyl cinnamaldehyde, nonanal, synthetic camphor, benzyl acetate, ethyl crocetinate, eucalyptus oil, mosaic aldehyde, succinic ether, methyl dihydrojasmonate, synthetic oak moss and cedarwood oil are also added in the step 1).
By adopting the technical scheme, the active ingredients in the essence are not easy to damage, the fragrance in the essence can be better fused together, the fragrance of the essence has both layering sense and strength, the color of the essence is stable and is not easy to change, and the essence with excellent quality is obtained.
In a third aspect, the application provides an application of the citrus-flavored essence, which adopts the following technical scheme:
the prepared orange flavor is added into daily chemical products, and the adding amount is 0.1-20%.
In summary, the present application has the following beneficial effects:
1. the essence is combined according to a specific proportion by adopting the fragrant raw materials, so that the essence obtains unique citrus main base flavor of lemon, tangerine and bergamot, and meanwhile, the coriander flavor, which is a middle flavor of the essence, is added, so that the flavor level of the essence is richer.
2. The mutual matching between the vetiver oil and the coriander seed oil is adopted, so that the compatibility insolubility among various perfume raw materials is weakened, and the reaction activity of unsaturated hydrocarbon in the perfume raw materials is reduced, so that the essence has stable characteristic fragrance and can keep stable color.
3. According to the preparation method, the active ingredients in the essence are not easy to damage, so that the fragrance in the essence can be better integrated, the fragrance of the essence has both layering sense and strength, the color of the essence is stable and is not easy to change, and the essence with excellent quality is obtained.
Detailed Description
The present application will be described in further detail with reference to examples.
The components and sources used in the preparation examples and comparative examples are shown in table 1.
TABLE 1
Preparation examples 1 to 3
This example provides a citrus flavor, prepared from the components in the mass of table 2, in units: g.
the modifier is one or more of phenethyl alcohol, octanol, thymol, octanal, dodecanal, methyl hexyl cinnamaldehyde, nonanal, synthetic camphor, benzyl acetate, ethyl crocetinate, eucalyptus oil or mosaic aldehyde.
The fragrance agent is one or more of terpineol A, nerol B, decanal, citral, ligustral, amyl cinnamic aldehyde A, methyl cedryl ketone, o-tert-butylcyclohexyl acetate, p-tert-butylcyclohexyl acetate, basil oil, bergamot oil, and celery seed oil.
The perfume fixative is one or more of amber ether, methyl dihydrojasmonate or synthetic oak moss.
TABLE 2
The preparation method of the citrus flavor in preparation example 2 comprises the following steps:
step 1), uniformly mixing: adding limonene, linalool, dihydromyrcenol, Grignard dioxane, hydroxycitronellal, citral, lilial, heliotropin, isomethylionone, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, Fropi, vetiver oil, coriander seed oil, a modifier, an aroma agent and a fragrance fixing agent into propylene glycol according to the mass of the embodiment 1-3, refluxing for 12 minutes while stirring, rotating at the speed of 90 r/min, and continuously stirring for 25 minutes after the refluxing is finished to obtain an orange flavor essence primary product;
step 2), standing the primary citrus flavor essence for 30 hours to obtain cured citrus flavor essence;
and 3) filtering the cured citrus-flavor essence to obtain the citrus-flavor essence.
The preparation method of the citrus flavor of preparation example 1 is different from that of preparation example 1 only in that: the mixture was refluxed for 10 minutes while stirring at a rotation speed of 80 rpm, and stirred for 20 minutes after the reflux was completed.
The preparation method of the citrus flavor of preparation example 3 is different from that of preparation example 1 only in that: the mixture was refluxed for 15 minutes while stirring at a rotation speed of 100 rpm, and stirred for 30 minutes after the reflux was completed.
Preparation example 4
The only difference from preparation 2 is:
0.096g of vetiver oil and 0.21g of coriander seed oil in the step 1), and 0.1g of cedar oil in clear water is also added.
Preparation example 5
The only difference from preparation 2 is:
0.104g of vetiver oil, 0.23g of coriander seed oil and 0.3g of clean water cedar oil in the step 1).
Comparative example 1
The only difference from preparation 2 is: equal amount of dipropylene glycol was used to replace vetiver oil and coriander seed oil.
Comparative example 2
The only difference from preparation 2 is: equal amount of dipropylene glycol was substituted for coriander seed oil.
Comparative example 3
The only difference from preparation 2 is: equal amounts of dipropylene glycol were substituted for vetiver oil.
Application examples 1 to 8 disclose a perfume containing citrus-flavored essence.
The perfume comprises the following components in parts by mass:
20g of orange-flavored essence and 100g of purified water, which were prepared in preparation examples 1 to 5 and comparative examples 1 to 3.
The preparation method of the perfume comprises the following steps:
the citrus flavor essences prepared in preparation examples 1 to 5 and comparative examples 1 to 3 were mixed with ethanol, water, propylene glycol in the following order at a ratio of 10: 73: 12: 5, the mixture is sequentially added into a stirring kettle, the rotating speed is 10 rpm, and the mixture is stirred for 5 minutes, so that the perfume of the application examples 1-8 is obtained.
Application examples 9-16 disclose a shampoo containing citrus-flavored essence.
The shampoo comprises the following components in parts by mass:
orange-flavored essence prepared in preparation examples 1 to 5 and comparative examples 1 to 3, 42.7g of ammonium laureth sulfate, 14.2g of dimethyl silicone oil, 14.2g of potassium alginate, 20g of sucrose cottonseed oleate, 4725.7g of polyquaternium, 14.2g of hyaluronic acid, 5.7g of citric acid, 17.2g of octyl dodecanol, 8.5g of sodium polyglutamate, 0.3g of methylisothiazolinone, 88.3g of deionized water and 5.02g of orange-flavored essence.
The preparation method of the shampoo comprises the following steps:
step 1), adding lauryl alcohol ether ammonium sulfate, dimethyl silicone oil, sucrose cottonseed oleate, polyquaternium-47, methylisothiazolinone, octyldodecanol and deionized water into an emulsification homogenizer, heating to 80 ℃ while stirring, rotating at the speed of 100r/min, stirring for 30min, and homogenizing for 20min to obtain a premix;
and 2) cooling the premix to 50 ℃, adding the citrus flavor essence prepared in the preparation examples 1-5 and the comparison examples 1-3, potassium alginate, hyaluronic acid, citric acid and sodium polyglutamate into an emulsifying homogenizer in sequence, rotating at the speed of 80r/min, and stirring for 20min to obtain the shampoo in the application examples 9-16.
Application examples 17 to 24
Application examples 17-24 provide a laundry detergent containing citrus-flavored essence.
The laundry detergent comprises the following components in parts by mass:
0.001Kg of orange-flavored essence, 1Kg of sodium fatty alcohol-polyoxyethylene ether sulfate, 0.25Kg of sulfonic acid, 0.05Kg of sodium hydroxide, 0.025Kg of disodium ethylenediaminetetraacetate, 0.125Kg of alpha-olefin sulfonate, 0.01Kg of carbone, 0.025Kg of polyoxyethylene octylphenol ether, 0.7Kg of sodium chloride and 10Kg of water, which are prepared in preparation examples 1-5 and comparative examples 1-3.
The preparation method of the laundry detergent comprises the following steps:
step 1), adding fatty alcohol-polyoxyethylene ether sodium sulfate, sulfonic acid, sodium hydroxide, alpha-alkenyl sulfonate, carbazone, polyoxyethylene octyl phenol ether, sodium chloride and water into a stirring kettle, and heating to 60 ℃ while stirring to obtain a premix;
and 2) cooling the pre-mixture to 40 ℃, adding the citrus flavor essence prepared in the preparation examples 1-5 and the comparative examples 1-3 and ethylene diamine tetraacetic acid into a stirring kettle in sequence, and stirring at the rotating speed of 100r/min for 15min to obtain the laundry detergent of the examples 17-24.
Experiment 1
Aroma stability test
And (3) evaluating the stability of the fragrance according to GB/T14454.2 fragrance evaluation method, selecting 72 evaluators, randomly dividing into 24 groups, and scoring the fragrance intensity of the washing and caring product containing the citrus-flavor essence prepared by each application example through the sensory record of the evaluators, and taking the average value of the evaluators. And then placing the perfume, the shampoo and the laundry detergent for 1 day, 1 week and 1 month, re-grading the fragrance intensity, taking an average value, and calculating the reduction rate of the fragrance grade before and after the essence is placed. The reduction ratio (%) of the fragrance score was (1-fragrance score after placement ÷ fragrance score before placement) × 100%, and the detailed data are shown in table 4.
Experiment 2
Color detection
Measuring a potassium dichromate standard solution into a volumetric flask by using a pipette according to the addition amount of the potassium dichromate standard solution shown in the table 3, diluting the potassium dichromate standard solution to a scale by using a 2% sulfuric acid aqueous solution to obtain 17 color codes from light to deep, placing perfume, shampoo and laundry detergent containing the citrus flavor prepared in application examples 1-24 for 1 day, 1 week and 1 month, respectively placing the perfume, shampoo and laundry detergent and the standard colorimetric solution into colorimetric tubes with the same specification to the same scale, observing along the vertical direction, evaluating the color grade, and obtaining detailed detection data shown in table 4.
TABLE 3
TABLE 4
According to the comparison of the data of the application example 2 and the data of the application examples 6, 7 and 8 in the table 4, the reduction rate and the color grade of the application examples 6, 7 and 8 are smaller than those of the application example 2 after one month, and the addition of the vetiver oil and the coriander seed oil are illustrated, and the vetiver oil and the coriander seed oil are matched according to a specific proportion, so that the reaction of unsaturated hydrocarbons of all spices in the essence is slowed down, the aroma strength and the color of the essence are kept in a stable state, the essence has stable aroma and is not easy to change color, the product of the essence is more stable, and the citrus flavor essence product with stable quality is obtained.
According to the comparison of the data of the application example 2 and the data of the application examples 4 and 5 in the table 4, the reduction rate and the color grade of the application examples 4 and 5 are smaller than those of the application example 2 after one month, which indicates that the addition of the clean cedar oil, the vetiver oil and the coriander seed oil are matched in a specific proportion, so that the unsaturated hydrocarbon reaction of each spice in the essence is further slowed down, the aroma intensity and the color of the essence are kept in a more stable state, the essence has more stable aroma and is less prone to color change, the essence product is more stable, and the citrus flavor essence product with more stable quality is obtained.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. An orange flavor essence is characterized in that: the composite material comprises the following components in percentage by mass:
20-24% of limonene;
12-16% of linalool;
4-8% of dihydromyrcenol;
2-3% of Grignard dioxane;
0.8-1.2% of hydroxycitronellal;
2-3% of citral;
0.2-0.5% of convallaria aldehyde;
6-10% of helional;
2-3% of iso-methyl ionone;
3-5% of folic alcohol acetate;
geranyl acetate 0.2-0.3%;
0.1-0.3% of linalyl acetate;
6-10% of patchouli oil;
4-8% of lemon oil;
0.6-1% of Frupy;
0.08-0.12% of vetiver oil;
0.1-0.3% of coriander seed oil;
0.26-0.5% of a modifier;
1.98-4.18% of a perfume;
11.2-15.8% of a fragrance fixative;
the balance being solvent;
the said perfume comprises terpineol, geraniol, nerol, decanal, citral, ligustral, amyl cinnamaldehyde, methyl cedryl ketone, o-tert-butylcyclohexyl acetate, p-tert-butylcyclohexyl acetate, basil oil, bergamot oil, celery seed oil and cedarwood oil;
the fixative comprises amber ether, methyl dihydrojasmonate and synthetic oak moss.
2. The citrus flavor according to claim 1, wherein: the mass percent of the vetiver oil is 0.096-0.104%, and the mass percent of the coriander seed oil is 0.21-0.23%.
3. The citrus flavor according to claim 1, wherein: the modifier comprises one or more of phenethyl alcohol, octanol, thymol, octanal, dodecanal, methyl hexyl cinnamaldehyde, nonanal, synthetic camphor, benzyl acetate, ethyl crocetinate, eucalyptus oil or mosaic aldehyde.
4. A citrus flavour according to any one of claims 1-3, characterised in that: the solvent is dipropylene glycol.
5. The citrus flavor according to claim 1, wherein: the clean water cedar oil accounts for 0.1-0.3% by mass.
6. A method of preparing a citrus flavour according to claim 1, characterised in that: the method comprises the following steps:
step 1), uniformly mixing: adding limonene, linalool, dihydromyrcenol, Grignard dioxane, hydroxycitronellal, citral, lilial, heliotropin, isomethylionone, geranyl acetate, linalyl acetate, patchouli oil, lemon oil, Fropi, vetiver oil, coriander seed oil, a modifier, an aroma agent and a fixative into a solvent, refluxing for 10-15 minutes while stirring at a rotating speed of 80-100 revolutions per minute, and continuously stirring for 20-30 minutes after the reflux is finished to obtain an orange flavor essence primary product;
step 2), standing the primary citrus flavor essence for 24-48 h to obtain cured citrus flavor essence;
and 3) filtering the cured orange-flavored essence to obtain the orange-flavored essence.
7. The method of preparing citrus flavor according to claim 6, wherein: in the step 1), methyl terpineol, basil oil, bergamot oil, phenethyl alcohol, octanol, thymol, octanal, dodecanal, methyl hexyl cinnamaldehyde, nonanal, synthetic camphor, benzyl acetate, ethyl crocetin, eucalyptus oil, mosaic aldehyde, amber ether, methyl dihydrojasmonate, synthetic oak moss and hinoki oil are also added.
8. The application of the citrus-flavor essence is characterized in that: the citrus flavor according to any one of claims 1 to 5 or the citrus flavor prepared by the preparation method according to any one of claims 6 to 7 is added to daily use chemical products, and the addition amount is 0.1-20%.
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