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Compound with cinnamon fragrance as well as preparation method and application thereof

A compound and aroma technology, applied in the field of compounds with cinnamon aroma and its preparation, can solve the problems of easy oxidation and deterioration, complex original plants, difficult cinnamon, etc., and achieve the effect of strong and lasting aroma, rich sources, and not easy to deteriorate

Active Publication Date: 2021-04-09
DONGGUAN BOTON FLAVORS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the cinnamon-flavored substances come from cinnamon itself, and the original plants of cinnamon sold on the market are more complicated, and there are about ten kinds, of which the main ones are osmanthus, pure leaf osmanthus, yinxiang and Huanan osmanthus, etc. Its aroma is closely related to its variety, planting environment, time and processing method. It is difficult to ensure that different batches of cinnamon have the same aroma.
Although cinnamaldehyde and cinnamyl alcohol have a cinnamon aroma, they are easily oxidized and deteriorated in the air

Method used

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  • Compound with cinnamon fragrance as well as preparation method and application thereof
  • Compound with cinnamon fragrance as well as preparation method and application thereof
  • Compound with cinnamon fragrance as well as preparation method and application thereof

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specific Embodiment

[0101] The following are examples of the compound with cinnamon aroma and its preparation method according to the present invention. It can be understood that the compound with cinnamon aroma of the present invention and its preparation method are not limited to the following examples.

[0102] In the description of the present invention, it should be understood that the terms "first" and "second" are used for description purposes only, and cannot be interpreted as indicating or implying relative importance or implicitly indicating the quantity of indicated technical features. Thus, a feature defined as "first" and "second" may explicitly or implicitly include one or more of these features. In the description of the present invention, "plurality" means two or more, unless otherwise specifically defined.

[0103] The weight of the relevant components mentioned in the description of the embodiments of the present invention can not only refer to the specific content of each compo...

Embodiment 1

[0105] The preparation process of the cinnamon aroma compound of the present embodiment is as follows:

[0106] 1) Preparation of 4-methoxyacetophenone:

[0107]

[0108]Add 66.7g (0.5mol) of aluminum trichloride and 39.3g (0.5mol) of acetyl chloride into the round-bottom bottle in turn, slowly add 162.2g (1.5mol) of anisole dropwise, and heat to reflux for 2 hours after the addition. After the reaction, cool to room temperature, distill off the anisole under reduced pressure, slowly pour 200g of warm water, extract with dichloromethane (200mL×3), combine the organic phases, wash with water, and dry over anhydrous sodium sulfate. After filtration, dichloromethane was distilled off under reduced pressure, dried and cooled to obtain 4-methoxyacetophenone (58.6 g) as light yellow crystal product.

[0109] 2) Preparation of 2-(4-methoxy)-phenyl-2-butanol:

[0110]

[0111] Add 45.4g (0.3mol) of 4-methoxyacetophenone, 14.6g (0.6mol) of magnesium chips that have been ground ...

Embodiment 2

[0127] The preparation process of the cinnamon aroma compound of the present embodiment is as follows:

[0128] 1) Preparation of 4-methoxyacetophenone:

[0129] Add 66.7g (0.5mol) of aluminum trichloride and 39.3g (0.5mol) of acetyl chloride into the round-bottom bottle in turn, slowly add 162.2g (1.5mol) of anisole dropwise, and heat to reflux for 2 hours after the addition. After the reaction, cool to room temperature, distill off the anisole under reduced pressure, slowly pour 200g of warm water, extract with dichloromethane (200mL×3), combine the organic phases, wash with water, and dry over anhydrous sodium sulfate. After filtration, dichloromethane was distilled off under reduced pressure, dried and cooled to obtain 4-methoxyacetophenone (58.6 g) as light yellow crystal product.

[0130] 2) Preparation of 2-(4-methoxy)-phenyl-2-butanol:

[0131] Add 45.4g (0.3mol) of 4-methoxyacetophenone, 14.6g (0.6mol) of magnesium chips that have been ground and shredded, 1 grain o...

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Abstract

The invention relates to a compound with cinnamon fragrance as well as a preparation method and application thereof. The compound has the following structural formula, wherein the structural formula can be named as 2-decenoic acid-2-(4-methoxy)-phenyl-2-butyl ester. The provided compound has the advantages of obvious cinnamon aroma, rich aroma, lasting aroma and good stability, and enriches the sources of cinnamon aroma. When the essence is prepared in different periods, the compound has consistent cinnamon aroma, so that the required aroma can be accurately mastered.

Description

technical field [0001] The invention relates to the field of spices, in particular to a compound with cinnamon aroma and its preparation method and application. Background technique [0002] In the field of fragrances, perfumers often need new chemical substances to give fragrances new aroma characteristics. While differences in functional groups in a fragrance's chemical structure can lead to unexpected and dramatic differences in its smell, aroma profile and molecular properties, these changes allow perfumers and others to apply new compounds to create new aromas. At present, most of the cinnamon-flavored substances come from cinnamon itself, and the original plants of cinnamon sold on the market are more complicated, and there are about ten kinds, of which the main ones are osmanthus, pure leaf osmanthus, yinxiang and Huanan osmanthus, etc. Its aroma is closely related to its variety, planting environment, time and processing method. It is difficult to ensure that differ...

Claims

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Application Information

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IPC IPC(8): C07C69/533C07C67/08C11B9/00
CPCC07C69/533C11B9/0061
Inventor 蔡国祥钟能帮关俊健吴奇林华创冯娇
Owner DONGGUAN BOTON FLAVORS & FRAGRANCES
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