KR-20260067398-A - Fragrance composition reproducing the scent of coffee tree flowers and method for producing the same

Abstract

The present invention relates to a fragrance composition that reproduces the scent of coffee tree flowers and a method for manufacturing the same. Specifically, the invention relates to a fragrance composition that reproduces the scent of coffee tree flowers, which is similar to jasmine flowers but improved to be more preferred, and a method for manufacturing the same. The fragrance composition of the present invention, which reproduces the scent of coffee tree blossoms, has been improved to be similar to the scent of jasmine flowers while preserving the unique freshness of coffee tree blossoms, and is therefore expected to be widely used in the beauty industry.

Inventors

• 주민희
• 권주찬
• 정민석

Assignees

• 주식회사 한국화장품제조

Dates

Publication Date

20260513

Application Date

20241104

Claims (12)

1. A fragrance composition that reproduces the scent of coffee tree blossoms, comprising geraniol, benzyl alcohol, linalool, and citral.
2. In Article 1, A fragrance composition characterized by not containing (Z)-2-methylbutanal oxime, 2-methylpropionamide oxime, 2-methylbutyl aldehyde, indole, para-cymene, benzaldehyde, 2-ethyl-1-hexanol, trans-2-hexanal, or nerol.
3. In Article 1, A fragrance composition comprising, wherein the above composition further comprises one or more selected from the group consisting of methyl furfural, hexenol, isopropyl myristate, benzyl acetate, citronellol, hexyl alcohol, isobutyl aldehyde, limonene, farnesol, and dipropylene glycol.
4. In Article 1, A fragrance composition comprising 25 to 40 weight% geraniol, 15 to 30 weight% benzyl alcohol, 5 to 15 weight% linalool, and 1 to 10 weight% citral based on the total weight of the composition.
5. In Paragraph 3, A fragrance composition comprising, based on the total weight of the composition, 1 to 5 weight% methyl furfural, 1 to 8 weight% hexenol, 0.1 to 5 weight% isopropyl myristate, 0.1 to 5 weight% benzyl acetate, 0.1 to 5 weight% citronellol, 1 to 8 weight% hexyl alcohol, 0.01 to 1 weight% isobutylaldehyde, 0.001 to 0.1 weight% limonene, 0.001 to 0.1 weight% farnesol, or 1 to 40 weight% dipropylene glycol.
6. A cosmetic composition comprising a fragrance composition that reproduces the scent of coffee tree flowers according to claim 1.
7. In Paragraph 6, The above cosmetic composition is manufactured in the form of a toner, nourishing lotion, nourishing essence, massage cream, beauty bath additive, body lotion, body milk, bath oil, baby oil, baby powder, shower gel, shower cream, sunscreen lotion, sunscreen cream, tanning cream, skin lotion, skin cream, UV protection cosmetic, cleansing milk, hair loss agent (for cosmetic use), face and body lotion, face and body cream, skin whitening cream, hand lotion, hair lotion, cosmetic cream, jasmine oil, bath soap, liquid soap, beauty soap, shampoo, hand sanitizer (hand cleaner), medicinal soap (for non-medical use), cream soap, facial wash, hair rinse, cosmetic soap, teeth whitening gel, or toothpaste.
8. A skin external application composition comprising a fragrance composition that reproduces the scent of coffee tree flowers according to claim 1.
9. A fragrance composition comprising a fragrance composition that reproduces the scent of coffee tree flowers according to claim 1.
10. A cleaning agent composition comprising a fragrance composition that reproduces the scent of coffee tree flowers according to claim 1.
11. A method for preparing a fragrance composition that reproduces the scent of coffee tree blossoms, comprising the step of mixing geraniol, benzyl alcohol, linalool, and citral.
12. In Paragraph 11, The above manufacturing method is, A method for preparing a fragrance composition, further comprising the step of mixing one or more selected from the group consisting of methyl furfural, hexenol, isopropyl myristate, benzyl acetate, citronellol, hexyl alcohol, isobutylaldehyde, limonene, farnesol, and dipropylene glycol.

Description

Fragrance composition reproducing the scent of coffee tree flowers and method for producing the same The present invention relates to a fragrance composition that reproduces the scent of coffee tree flowers and a method for manufacturing the same. Specifically, the invention relates to a fragrance composition that reproduces the scent of coffee tree flowers, which is similar to jasmine flowers but improved to be more preferred, and a method for manufacturing the same. The fragrance of the jasmine flower, belonging to the Oleaceae family, is a historical ingredient that humans have used as a scent since ancient times. Since ancient Egypt, jasmine flowers have been used as a key component in perfumes, and they were also utilized in traditional medicine and perfume manufacturing in India and China. The scent of jasmine helps regulate emotions and moods, leading it to be regarded as a symbol of love and peace. Even today, jasmine flowers are widely used in perfumes and aromatherapy. While jasmine is highly preferred and utilized as a fragrance, it is a sun-loving plant that requires strong direct sunlight to bloom; if light is insufficient, it fails to flower and the plant rapidly weakens. Consequently, it is difficult to grow in semi-sun, shade, or partial-shade environments, posing a challenge in cultivating it in diverse settings. On the other hand, coffee tree flowers possess a fragrance similar to jasmine; however, unlike jasmine, they are semi-shade plants that are sensitive to direct sunlight to the extent that they require shade cultivation. Therefore, it is expected that using coffee tree flowers will overcome the limitations of jasmine flower growth conditions, allowing one to enjoy a fragrance similar to jasmine flowers. Furthermore, paradoxically, the scent of jasmine flowers is uniquely strong and sweet, so some people find it heavy and burdensome. However, the scent of coffee tree flowers is a rich white floral that has a nuance similar to jasmine, while possessing fresh floral notes of neroli and a delicate and elegant rose tone. Therefore, the inventors of the present invention have developed an improved scent composition that is similar to the scent of jasmine flowers while preserving the unique freshness of coffee tree flowers. The composition of the present invention is similar to jasmine flowers but has an improved effect that is more preferred, so it is expected to be widely used in the beauty field. The present invention will be described in more detail below through examples. These examples are intended solely to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these examples according to the gist of the invention. Throughout this specification, "%" used to indicate the concentration of a particular substance is weight percent unless otherwise noted. Example 1. Analysis of coffee blossom aroma using SPME analysis method To analyze the aroma of coffee blossoms, the components of Arabica Typica variety coffee blossoms were analyzed using solid-phase microextraction. The specific analysis conditions are as follows. <Analysis Conditions> Analyzer: Agilent 6890 GC / 5975 MSD Detector: MSD Column: HP-INNOWAX (60m x 0.32mm, 0.25㎛) Injection port temperature: 250℃ Detector temperature: 230℃ Oven temperature: 50℃ ~ 200℃ (10℃/min) Split Ratio: 20:1 Mobile gas: He Injection volume: 0.3ml The fragrance components of the analyzed coffee tree flowers are shown in Table 1 below. NOfragrance componentsContent (%)1(Z)-2-methylbutanal oxime(Z)-2-methylbutanal oxime20.522Cis-3-Hexenol3-Hexenol7.713Benzyl AlcoholBenzyl alcohol4.8142-methylpropionamide oxime2-Methylpropionamide oxime1.9652-methylbutylaldehyde2-methylbutylaldehyde1.896d-LimoneneLimonene1.827Indoledolmens0.908Isobutyl Aldehydeisobutylaldehyde0.839Para-CymenePara-cement0.7310BenzaldehydeBenzaldehyde0.71112-ethyl-1-hexanol2-ethyl-1-hexanol0.6012LinaloolRinalul0.6013Hexyl AlcoholHexyl alcohol0.4814Trans-2-Hexanaltrans-2-hexanal0.4415NerolNerol0.3016CitralCitraltrace17GeraniolGeranioltrace18Other ingredients55.7total100 As a result of analyzing the aroma of the coffee tree flower as described above, (Z)-2-methylbutanal oxime, 3-hexenoll, and benzyl alcohol were analyzed to be key components, accounting for more than 30% of the total, while 2-methylpropionamide oxime, 2-methylbutylaldehyde, limonene, indole, isobutylaldehyde, para-cymene, benzaldehyde, 2-ethyl-1-hexanol, linalool, hexyl alcohol, trans-2-hexanal, nerol, citral, and geraniol were found to play major roles. However, when the inventors of the present invention recombined the components of Table 1 as they were, an aroma completely different from that of the original coffee tree flower was produced. This is presumed to be related to the chemically undefined unknown portion, which accounts for more than half. In addition, (Z)-2-methylbutanal oxime, which accounts for the largest proportion of ingre