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Preparation method of essence combination of olfaction identification book suitable for olfaction of Chinese population

An essence and olfactory technology, which is applied in the field of fragrance combination preparation of the olfactory identification book, can solve the problems of less detection and cognition of olfactory functions, lack of cultural specificity, etc.

Inactive Publication Date: 2021-04-09
APPLE FLAVOR & FRAGRANCE GRP +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In mainland China, olfactory function is rarely detected and recognized due to the lack of culturally specific olfactory recognition tests

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The following 10 kinds of smells are included. According to the formulas of the following flavors, each fragrance raw material is added in a weight ratio, and fully stirred to make the flavor.

[0025] 1. Walnut essence: 3% vanillin, 1% maltol, 1% ethyl maltol, 1.5% acetylpyrazine, 1% 4-methyl-5-(2-acetoxyethyl)-thiazole, 5-Hydroxyethyl-4-methylthiazole 2%, :4-Hydroxy-2,5-dimethyl-3(2H)furanone 0.3%, Benzyl Alcohol 2%, Benzaldehyde 0.2%, 2,3, 0.2% of 5-trimethylpyrazine, 0.2% of 2-acetylthiazole, 0.2% of isovaleraldehyde, 0.5% of 3-hydroxy-2-butanone, 0.2% of furfuryl alcohol, 86.7% of caprylic and capric glycerides.

[0026] 2. Almond essence: ethyl vanillin 0.15%, benzaldehyde diethyl acetal 4.1%, benzaldehyde glyceryl acetal 8.6%, benzaldehyde 25%, caprylic and capric glyceride 62.15%

[0027]3. Rose essence: eugenol 0.4%, citral 0.56%, benzyl alcohol 1%, methyl eugenol 1%, linalool 1.2%, geraniol 6.4%, citronellol 10%, phenylethyl alcohol 10%, Geranyl acetate 0.5%...

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Abstract

The invention discloses a preparation method of an essence combination of an olfaction identification book suitable for olfaction of Chinese population. The essence combination for the identification book comprises the following ten kinds of flavors: apple flavor, cola flavor, grape flavor, lemon flavor, red date flavor, rose flavor, cumin flavor, walnut flavor, almond flavor and vanilla flavor. Solvents of the essences are caprylic / capric triglyceride, natural essential oil, animal fat or vegetable fat. The ten essences are combined in different series to form the identification book containing different smell types, so that different identification requirements are met, and the identification book has the characteristics of high specificity and convenient identification.

Description

technical field [0001] The invention belongs to the field of flavors and fragrances. In particular, it relates to a method for preparing an essence combination suitable for an olfactory identification book of Chinese people's sense of smell. Background technique [0002] Olfactory recognition ability reflects whether the function of human olfactory system is intact. The olfactory system allows us to detect food and harmful components, and loss of the sense of smell can lead to a significant decrease in quality of life. Especially for practitioners in some industries, the olfactory function directly affects work efficiency and mobility. Even the decline, damage or loss of some olfactory recognition functions are some early warnings of physical health, but they are not recognized by people. However, olfactory impairment is often unknown to individuals until formal examination, which highlights the need for identification of olfactory function. Measures of olfactory thresho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00B42D15/00
CPCC11B9/0034C11B9/0092C11B9/0096C11B9/0076C11B9/0015C11B9/0003B42D15/00
Inventor 庄伟强周雯庄媛姚方姝黄健陈蓉陈秋林杨运鸿沈洁叶振栋郑小芳朱小华侯玉慧王蟾蓉周静枝钱绒吴国良陈炳才付娜徐菱艳
Owner APPLE FLAVOR & FRAGRANCE GRP
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