Aromatic composition reproducing fragrance of ficus carica l.
A composition and technology of figs, applied in the direction of essential oils/fragrances, perfume formulations, cosmetics, etc., can solve the problems of insufficient taste, limited aroma, low aroma similarity, etc., and achieve the effect of improving taste
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experiment example 1
[0036] Comparative sensory evaluation of the aroma components of the analyzed aroma components of the combination of spices and figs in Experimental Example 1
[0037] According to the analysis results, a combination spice (sample B) was prepared according to the composition structure in Table 2, and the similarity between the combination spice and the natural fig aroma was verified by sensory evaluation.
[0038] Table 2
[0039] spice name
[0040] The sensory evaluation was conducted on 20 ordinary men and women aged 20-40. In the reference example 1, sample A of the aroma components directly captured from figs was compared with the aroma components analyzed by the SPME method after artificial deployment. The aroma of the sample B of the combined fragrance was subjected to a sensory evaluation. In order to prevent olfactory paralysis, the evaluation interval of each sample was 5 minutes, and 20 ordinary men and women filled out and completed the questionnaire i...
experiment example 2
[0047] Experimental Example 2 The expert jury compared the aroma components with the aroma of figs
[0048] As shown in [Experimental Example 1] above, the similarity of the aroma directly captured by figs between the artificially formulated fragrance composition and the aroma of the components analyzed by the SPME method did not reach the expected value. Therefore, an expert jury composed of perfumers conducted a sensory evaluation of the various aroma components of figs. It was found that nonanal, benzaldehyde, diethylhexanol, 3-hexenyl cis-acetate and vanillin in the aroma components of figs were the main components to prepare the inherent aroma of figs.
Embodiment 1
[0049] Embodiment 1 prepares novel combination spices according to the content change of main component
[0050] From the above [Experiment Example 2], it was confirmed that the main components of the distinctive aroma of figs are nonanal, benzaldehyde, diethylhexanol, cis-3-hexenyl acetate, and vanillin. Therefore, the inventors of the present invention have prepared various novel combinations of spices #1 to #4 in Table 5 in order to prepare spices that can fully reproduce the aroma of figs containing the above five main components and have good palatability. Combined spices #1 to #4 maintain the ratio of the five main components to a certain extent, and the total content of the five main components is varied in the range of 68.1 to 98.1% by weight and prepared one by one. The specific composition is shown in the table 5.
[0051] table 5
[0052]
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