CN110283671B

CN110283671B - Aqueous aroma-enhancing composition

Info

Publication number: CN110283671B
Application number: CN201910482773.0A
Authority: CN
Inventors: 龙海华; 郑翔龙
Original assignee: Guangzhou Blue Moon Industrial Co ltd
Current assignee: Guangzhou Blue Moon Industrial Co ltd
Priority date: 2019-06-04
Filing date: 2019-06-04
Publication date: 2020-10-23
Anticipated expiration: 2039-06-04
Also published as: CN110283671A

Abstract

The invention discloses an aqueous flavoring composition. The water-containing aroma-enhancing composition comprises the following components in percentage by mass: 1 to 10 percent of amine oxide surfactant, 0.2 to 18 percent of spice and water; wherein, the aggregation form of the 1-10% aqueous solution of the amine oxide surfactant is not a vesicle, and the vesicle can be formed under the induction of the perfume after being mixed with the perfume. The invention also discloses a flavoring agent comprising the aqueous flavoring composition. The invention adopts amine oxide surfactant to construct vesicle system solubilized perfume, so that the water-insoluble perfume is uniformly dispersed in water, and the invention can be used for preparing lasting perfume products. The invention takes water as the filler to prepare the liquid product, so the formula cost is obviously reduced; meanwhile, the fragrant bead is convenient to use, overcomes the using limitation of the solid fragrant bead and the softener, and solves the problem of inconvenient use of the existing fragrant-adding product.

Description

Aqueous aroma-enhancing composition

Technical Field

The invention belongs to the technical field of daily chemical, and particularly relates to a water-containing aroma-enhancing composition.

Background

Some consumers prefer to have their laundry strongly scented. They often add laundry softeners or laundry solid fragrance beads to provide their laundry with the desired fragrance intensity.

Chinese patent document CN104854229A discloses a solid perfume additive for clothes pastille, which uses polyethylene glycol as an essence carrier and requires a high-temperature melting process and a particle forming process. The formulation cost and the manufacturing cost of the additive are high, and the additive needs a certain time to dissolve in water, so that the additive is not suitable for machine washing and quick washing procedures, and is inconvenient for hand washing. On the other hand, the solid form also limits the use mode of the product, and the product can only be added into a washing machine barrel before washing, but not into a detergent tank, and even into a softener tank.

The laundry softener formulation solubilizes a certain amount of perfume and is added during the rinse phase, reducing the loss of perfume components. Can transmit certain fragrance intensity to the clothes. The main component of the formula of the clothes softener is generally ester quaternary ammonium salt cationic surfactant, while the formula of the clothes detergent mainly takes anionic surfactant as a main component, and the anionic surfactant and the clothes detergent are incompatible, so the clothes softener and the detergent need to be used separately, and the clothes softener needs to be added into a softener injection groove during machine washing. However, it is a real situation that many washing machines based on wave turbines do not have a dedicated softener injection tank, and therefore, the softener needs to be added manually when the washing machine is rinsed for the last time, and the use is very inconvenient. On the other hand, the clothes softener taking the esterquat as the main surfactant has a natural defect, and the esterquat can be gradually hydrolyzed to separate out fatty acid along with the prolonging of the standing time, so that the softness of the product is reduced, and the appearance of the product is obviously changed, such as the product becomes obviously viscous, the appearance is obviously uneven, and obvious particles exist, so that the use of consumers is influenced or the clothes softener can not be used again. Meanwhile, the content form of the esterquat laundry softener after being frozen to return to room temperature can be obviously changed, for example, the esterquat laundry softener becomes obviously sticky, the appearance is obviously uneven, and the use of consumers is influenced or the esterquat laundry softener can not be used any more.

The use of microcapsule perfumes in washing products can obviously enhance the fragrance intensity of the products, and the industry also has mature technology for preparing microcapsule perfumes, such as the microcapsule perfume preparation technology disclosed in US20080206291A1, US9034384B2 and US10092486B 2. However, the density of the microcapsule perfume is different from that of the product matrix, and the microcapsule perfume can be layered after being placed for a long time, so that a structural system needs to be constructed to stabilize the microcapsule perfume; namely, to stabilize microencapsulated fragrances, it is critical and difficult to construct structured systems. For example, the structural type laundry detergent formula needs to add tripolyphosphates, 4A zeolite and other washing-aid substances which can be stably suspended in the system, the sum of the non-surfactant builders is not less than 20 percent, and the structure and the dosage of the surfactant are also in strict requirements.

Amine oxide surfactants are commonly used in the detergent industry, are often used as decontamination aids, foam boosters, solubilizers and the like, and are often compounded with other surfactants to form a micelle system.

Disclosure of Invention

The present inventors have found, through long-term research, that it is possible to solubilise a perfume using an amine oxide surfactant to build a non-micellar system, such as a vesicular system, so that a water-insoluble perfume is uniformly dispersed in water, thereby obtaining an aqueous fragrancing composition.

The water-containing aroma-increasing composition provided by the invention is convenient to use, and can overcome the technical problem that the use of solid aroma-retaining beads and a softener is limited in the prior art, and an aroma-increasing product prepared from the composition can be added into a detergent tank or a barrel together with a detergent or into a softener tank during washing, is also suitable for a machine-washing quick-washing program, or can be added at any stage during hand washing.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

an aqueous flavoring composition comprises the following components in percentage by mass: 1 to 10 percent of amine oxide surfactant, 0.2 to 18 percent of spice and water; wherein, the amine oxide surfactant has the following characteristics: the aggregation form of the 1% -10% aqueous solution is not a vesicle, and the vesicle can be formed under the induction of the perfume after being mixed with the perfume.

Further, the aggregated morphology is not a vesicle meaning: the aqueous solution of the amine oxide surfactant may form one or more non-vesicular structures of spherical micelles, rod micelles, worm-like micelles, or lamellar structures. These non-vesicular amine oxide surfactant aqueous solutions can be induced by perfume to convert to a vesicular structure, thereby utilizing the vesicular structure to solubilize the perfume.

In the invention, terms of the microstructure of the surfactant, such as spherical micelles, rod-shaped micelles, wormlike micelles, lamellar structures and vesicles, are common terms in the technical field of colloid interface chemistry, and many professional books are introduced theoretically, such as "microemulsion technology and application" authored by treetong and invafossan, 1999, light industry publishers in China; the "surfactant, colloid and interfacial chemistry basis" edited by Zui Zheng just, chemical industry Press.

In the present invention, the meaning of "induction" is explained as follows:

according to the Critical alignment Parameters proposed by Israelachvili (Critical Organized Parameters, P):

in the above formula, Vc is the volume of the hydrophobic part, Lc is the length of the hydrophobic part, A₀Is the occupied area of the hydrophilic head group. Critical alignment parameter theory explains the determinants of surfactant molecular structure in solution to form various aggregates with intuitive geometric parameters. According to Israelachvili's theoryThe P value of the surfactant molecules for constructing the vesicle is generally between 0.5 and 1, and the P value of the micelle system is generally less than 1/3.

The inventor finds that if the P value of the amine oxide surfactant aqueous solution is not between 0.5 and 1, after the perfume is added into the amine oxide surfactant aqueous solution, the perfume is solubilized to the areas near hydrophilic areas, palisade areas, hydrophobic areas and the like of the system microstructure, the transformation of the system microstructure is induced, and the P value is transformed to the range of 0.5 to 1, namely the system is transformed into a vesicle system.

Preferably, in such aqueous fragrancing compositions, the amine oxide surfactant has the general structural formula shown in formula (i):

in the formula (I), R₁、R₃、R₄Each independently represents a substituted or unsubstituted alkyl group, alkenyl group or aryl group having carbon atoms of from C1 to C30; r₂Represents a substituted or unsubstituted alkylene group having carbon atoms of C1 to C10; a. the₁represents-COO-, -O-, -CONH-, -NHCO-or-OCO-, or A₁Is absent; a. the₂represents-COO-, -O-, -CONH-, -NHCO-or-OCO-, or A₂Is absent; n is selected from 0-4; further preferably, R₁Represents an alkyl group or an alkenyl group having carbon atoms of from C6 to C22; r₂An alkylene group having carbon atoms of C1 to C4; r₃、R₄Each independently represents an alkyl group or a hydroxyalkyl group having carbon atoms of C1 to C4; a. the₁represents-O-, -CONH-or-NHCO-, or A₁Is absent; a. the₂represents-O-, or A₂Is absent; n is taken from 0, 1,2,3 or 4.

Preferably, in such aqueous flavouring compositions, the amine oxide surfactant comprises octyl dimethyl amine oxide, decyl dimethyl amine oxide, dodecyl diethoxy amine oxide, tetradecyl dimethyl amine oxide, tetradecyl diethoxy amine oxide, hexadecyl dimethyl amine oxide, hexadecyl diethoxy amine oxide, octadecyl dimethyl amine oxide, oleyl dimethyl amine oxide (octadecyldimethyl amine oxide), eicosyl dimethyl amine oxide, decyl amidopropyl dimethyl amine oxide, dodecyl amidopropyl dimethyl amine oxide, tetradecyl amidopropyl dimethyl amine oxide, hexadecyl amidopropyl dimethyl amine oxide, octadecyl amidopropyl dimethyl amine oxide, oleyl dimethyl amidopropyl amine oxide (octadecyldimethylamidopropyl amine oxide), One or more of octadecyl dihydroxyethyl amine oxide or C8-14 alkoxy ethyl dihydroxyethyl amine oxide.

Further, the amine oxide surfactant in the aqueous fragrancing composition comprises a) an amine oxide surfactant whose aqueous solution can form spherical or rod-like micelles, such as at least one selected from octyl dimethyl amine oxide, decyl dimethyl amine oxide, dodecyl dihydroxyethyl amine oxide, tetradecyl dimethyl amine oxide, tetradecyl dihydroxyethyl amine oxide, decyl amidopropyl dimethyl amine oxide, dodecyl amidopropyl dimethyl amine oxide, tetradecyl amidopropyl dimethyl amine oxide; b) amine oxide surfactants whose aqueous solutions can form worm-like micelles, such as those selected from oleyl dimethyl amine oxide; c) the aqueous solution of the surfactant can form amine oxide surfactant with layered structure, such as cetyl dimethyl amine oxide. The amine oxide surfactant in the aqueous fragrancing composition may comprise one or more of those amine oxide surfactants whose aqueous solutions form non-vesicular systems, as described above.

Preferably, in the aqueous fragrancing composition, the mass percentage of amine oxide surfactant is between 2% and 8%; more preferably, the mass percent of the amine oxide surfactant is 2.5-6%.

Preferably, in the aqueous flavoring composition, the mass percent of the perfume is 0.5-15%; further preferably, the mass percent of the spice is 1.5-12%; still more preferably, the mass percentage of the perfume is 1.5% to 8%.

Preferably, in such aqueous fragrancing compositions, the fragrance comprises unencapsulated fragrance, or a combination of unencapsulated fragrance and microencapsulated fragrance.

Preferably, in such aqueous fragrancing compositions, the unencapsulated fragrance has a ClogP > 0.

Preferably, in such aqueous fragrancing compositions, the unencapsulated fragrance comprises at least one of hydrocarbon fragrances, alcohol fragrances, phenolic fragrances, ether fragrances, ketone fragrances, aldehyde fragrances, ester fragrances, nitrogen-containing fragrances, sulfur-containing fragrances; further preferred unencapsulated fragrances include styrol, p-cymene, diphenylmethane, β -myrcene, limonene, α -terpinene, β -caryophyllene, anisyl alcohol, benzyl alcohol, phenylethyl alcohol, folyl alcohol, 2-hexenol, cinnamyl alcohol, 3-phenylpropanol, dimethylbenzyl methanol, myrcenol, terpineol, linalool, geraniol, menthol, citronellol, tetrahydrolinalool, α -amyl cinnamyl alcohol, lauryl alcohol, maltol, dimethyl hydroquinone, eugenol, isoeugenol, thymol, carvacrol, anisole, p-methylanisole, isoeugenol methyl ether, diphenyl ether, vanillin, benzoic aldehyde, salicylal, hydrogenated cinnamic aldehyde, syringaldehyde, capric aldehyde, undecyl aldehyde, lauryl aldehyde, myristyl aldehyde, phenylacetone, 2-heptanone, p-methylacetophenone, p-methyl acetophenone, p-myrcene, linalool, 2-octanone, butyl acetate, methyl phenylacetate, benzyl acetate, phenethyl propionate, ethyl hexanoate, ethyl laurate, benzyl butyrate, linalyl formate, isobutyl phenylacetate, ethyl heptanoate, amyl butyrate, geranyl formate, linalyl acetate, amyl valerate, ethyl octanoate, geranyl acetate, phenethyl phenylacetate, cinnamyl isovalerate, p-tert-butylcyclohexyl acetate, allyl octanoate, benzyl salicylate, linalyl propionate, ethyl nonanoate, lauryl cinnamate, geranyl isovalerate, hexadecanolide, 3-methylthio, benzylthiol, hexyloxy acetonitrile, ethyl anthranilate, citronellyl nitrile, citral, linalyl anthranilate.

Preferably, the aqueous fragrancing composition further comprises 0.001 to 10 mass% of an auxiliary agent; further preferably, the mass percent of the auxiliary agent is 0.003-8%; still more preferably, the mass percent of the auxiliary agent is 0.005-5%.

Preferably, in such aqueous fragrancing composition, the adjuvant comprises at least one of a stabilizer, a pH adjuster, a viscosity adjuster, a preservative, a bactericide, an antioxidant, a coloring agent, and a whitening agent.

Preferably, when the auxiliary agent of the aqueous fragrancing composition comprises a stabilizer, the mass percentage of the stabilizer is 0.02% to 5%; further preferably, the mass percent of the stabilizer is 0.5-4%; still more preferably, the mass percent of the stabilizer is 1% to 2.5%.

Preferably, when the adjuvant of the aqueous fragrancing composition comprises a stabilizer, the stabilizer comprises at least one of a reducing gum, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, xanthan gum, cellulose gum, gelatin, pectin.

Preferably, in this aqueous fragrancing composition, the fragrance comprises unencapsulated fragrance, the unencapsulated fragrance constituting from 1.5% to 12% by mass of the aqueous fragrancing composition; more preferably 1.5% to 8%.

Preferably, in this aqueous fragrancing composition, the fragrance comprises a combination of unencapsulated fragrance and microencapsulated fragrance, wherein the unencapsulated fragrance constitutes from 1% to 8% by mass of the aqueous fragrancing composition, the microencapsulated fragrance constitutes from 0.1% to 4% by mass of the aqueous fragrancing composition, and the combination of unencapsulated fragrance and microencapsulated fragrance constitutes from 1.5% to 12% by mass of the aqueous fragrancing composition.

A preparation method of a water-containing aroma-enhancing composition comprises weighing the raw materials according to the above components, and mixing to obtain the water-containing aroma-enhancing composition.

Preferably, the preparation method of the water-containing flavoring composition is to weigh the raw materials according to the composition, add the components except water into water and mix to obtain the water-containing flavoring composition.

Preferably, the aqueous fragrancing composition is prepared by a method of mixing which may be chosen from stirring and/or ultrasound.

Preferably, in the process for the preparation of such an aqueous fragrancing composition, the temperature of the water before mixing is controlled between 15 ℃ and 70 ℃; further preferably, the temperature of the water is 20 ℃ to 60 ℃; still more preferably, the temperature of the water is 25 ℃ to 50 ℃.

Preferably, the aqueous fragrancing composition is prepared by first adding the amine oxide surfactant to water, stirring and mixing; adding perfume, stirring, and mixing to obtain water-containing flavoring composition.

Preferably, the preparation method of the aqueous flavoring composition is specifically that the amine oxide surfactant and the stabilizing agent are added into water and stirred and mixed; adding spice, stirring and mixing; then, with or without the addition of other adjuvants, stirring and mixing to obtain the aqueous fragrancing composition.

A flavouring agent comprising the above aqueous flavouring composition.

The invention has the beneficial effects that:

1. the invention adopts amine oxide surfactant to construct vesicle system solubilized perfume, so that the water-insoluble perfume is uniformly dispersed in water, and the invention can be used for preparing lasting perfume products.

2. The invention takes water as the filler to prepare the liquid product, so the formula cost is obviously reduced; meanwhile, the fragrant bead is convenient to use, overcomes the using limitation of the solid fragrant bead and the softener, and solves the problem of inconvenient use of the existing fragrant-adding product.

Drawings

FIG. 1 is a transmission electron micrograph of an aqueous amine oxide solution of comparative example 1;

FIG. 2 is a transmission electron micrograph of the composition of example 1;

FIG. 3 is a transmission electron micrograph of the composition of example 5;

FIG. 4 is a transmission electron micrograph of the composition of example 12;

FIG. 5 is a transmission electron micrograph of an aqueous solution of oleyl dimethylamine oxide;

FIG. 6 is a transmission electron micrograph of the composition of example 13;

FIG. 7 is a transmission electron micrograph of the composition of example 15;

FIG. 8 is a transmission electron micrograph of an aqueous solution of hexadecyldimethylamine oxide;

FIG. 9 is a transmission electron micrograph of the composition of example 17;

FIG. 10 is a transmission electron micrograph of the composition of example 21;

FIG. 11 is a transmission electron micrograph of the composition of example 29.

Detailed Description

An aqueous fragrancing composition comprising the following components: amine oxide surfactants, perfume and water.

The ingredients of this aqueous fragrancing composition are further illustrated below:

amine oxide surfactants

In the present invention, the aqueous solution of the amine oxide surfactant may form a non-vesicular system such as a spherical micelle, a rod micelle, a worm micelle, a lamellar structure, or the like. The general structural formula of these amine oxide surfactants can be seen in formula (i):

in the formula (I), R₁、R₃、R₄Each independently represents a substituted or unsubstituted alkyl group, alkenyl group or aryl group having carbon atoms of from C1 to C30; r₂Represents a substituted or unsubstituted alkylene group having carbon atoms of C1 to C10; a. the₁represents-COO-, -O-, -CONH-, -NHCO-or-OCO-, or A₁Is absent; a. the₂represents-COO-, -O-, -CONH-, -NHCO-or-OCO-, or A₂Is absent; n is selected from 0 to 4. By substituted is meant that one or more hydrogen atoms in the alkyl, alkylene, alkenyl, aryl groups may be replaced by functional groups such as-Cl, -Br, -I, -OH. The alkyl group may be a straight or branched alkyl chain.

Further, amine oxide surfactants include, but are not limited to, octyl dimethyl amine oxide, decyl dimethyl amine oxide, dodecyl diethyl amine oxide, tetradecyl dimethyl amine oxide, tetradecyl diethyl amine oxide, hexadecyl dimethyl amine oxide, hexadecyl diethyl amine oxide, octadecyl dimethyl amine oxide, oleyl dimethyl amine oxide, eicosyl dimethyl amine oxide, decyl amidopropyl dimethyl amine oxide, dodecyl amidopropyl dimethyl amine oxide, tetradecyl amidopropyl dimethyl amine oxide, hexadecyl amidopropyl dimethyl amine oxide, octadecyl amidopropyl dimethyl amine oxide, oleyl dimethyl amidopropyl amine oxide, octadecyl diethyl amine oxide, or C8-14 alkoxy ethyl diethyl amine oxide.

Among these amine oxide surfactants, aqueous solutions of octyl dimethyl amine oxide, decyl dimethyl amine oxide, dodecyl diethyl amine oxide, tetradecyl dimethyl amine oxide, tetradecyl diethyl amine oxide, decyl amidopropyl dimethyl amine oxide, dodecyl amidopropyl dimethyl amine oxide, and tetradecyl amidopropyl dimethyl amine oxide can form spherical micelles or rod micelles; aqueous solutions of oleyl dimethylamine oxide can form worm-like micelles; aqueous solutions of hexadecyl dimethyl amine oxide can form layered structures.

The inventor of the invention has found through a great deal of experiments that the non-vesicular system can be formed by the non-vesicular system under the induction of the perfume after the amine oxide surfactant aqueous solution (with the concentration of 1 wt% -10 wt%) is mixed with the perfume; that is, a vesicular system may be formed from a micellar system (including spherical micelles, rod-like micelles, or wormlike micelles); alternatively, the vesicular system may be formed from a lamellar structure.

In this aqueous fragrancing composition, the amine oxide surfactant may be chosen from one or more of the amine oxide surfactants described above whose aqueous solution forms a non-vesicular system; i.e., one or more amine oxide surfactants selected from aqueous solutions thereof that form spherical micelles, rod micelles, worm-like micelles, or lamellar structures.

In the aqueous flavoring composition, the amine oxide surfactant is preferably 1 to 10% by mass; further preferably 2% to 8%; still more preferably from 2.5% to 6%.

Second, spice

The definition of perfume is defined in "daily flavoring art" (Zhang Chengyang et al, light industry Press). The perfume means a substance which can be smelled to smell a fragrance or taste a fragrance, and may be a "single body" or a "mixed body" including artificial perfumes and natural perfumes.

In such aqueous fragrancing compositions of the present invention, the fragrance may comprise unencapsulated fragrance, or a combination of unencapsulated fragrance and microencapsulated fragrance.

The description about ClogP is as follows: the logP value has been widely used as a key parameter for characterizing the relative strength of the hydrophile-lipophile of the perfume, as disclosed in US 2006/0248665A 1, US 20150132377A 1. The logP value refers to the logarithm of the ratio of the partition coefficients of a substance in n-octanol (oil) and water. Reflecting the partitioning of the material in both the oil/water phases. The higher the logP value, the more oleophilic the substance; conversely, the smaller the size, the more hydrophilic, i.e., the better the water solubility. logP can be calculated by the following formula:

logP＝log(C_o/C_w)

in the above formula, C_o: the equilibrium concentration of a substance in n-octanol; c_w: the equilibrium concentration of a substance in water.

The logP value can be obtained by experimental methods, and the method mainly comprises a direct method and an indirect method. The direct method comprises a shake flask method, a two-phase titration method and an extraction method; indirect methods include column generation, chromatography. However, the experimental method is expensive and the test operation is complicated, so that a calculation method is developed. There are two main methods of calculation, one is by the fragment additivity of organic compounds and the other is by the internal relation between other physicochemical parameters of the compounds and their octanol/water partition coefficients. The logP value, namely ClogP, obtained by the calculation method can make up for the defects of the experimental method, so that a great deal of professional software is introduced, such as CLOGP software, ProLogP module of Pallas software, ClogP/CMR module of SYBYL software and the like (Suhua et al: Compound lipid-water distribution coefficient calculation software and comparative research [ J ]. Chinese university of pharmacy, 2008,39(2): 178-. The ClogP value of the perfume can be calculated using software, such as Chemdraw.

Preferably, in this aqueous fragrancing composition, the unencapsulated fragrance is selected from at least one of hydrocarbon fragrances, alcohol fragrances, phenol fragrances, ether fragrances, ketone fragrances, aldehyde fragrances, ester fragrances, nitrogen-containing fragrances, and sulfur-containing fragrances.

Referring to the handbook of flavors and fragrances (Wenzhen et al, Hunan science and technology Press, 2000), flavors are classified according to their functional groups, i.e., hydrocarbon flavors, alcohol flavors, phenol flavors, ether flavors, ketone flavors, aldehyde flavors, ester flavors, nitrogen flavors, and sulfur flavors. The method comprises the following specific steps:

hydrocarbon flavor: perfumes containing only carbon and hydrogen elements, such as terpenes;

alcohol perfume: a fragrance containing a hydroxyl group which is not directly bonded to a benzene ring;

phenol type perfume: perfumes in which hydroxyl groups are directly linked to a benzene ring;

ether perfume: a fragrance having an-O-linkage;

ketone-based perfumes: a fragrance containing > C ═ O bonds;

aldehyde-based perfume: a fragrance comprising a — CHO functional group;

ester-based perfume: a fragrance containing a-COO-functional group;

nitrogen-containing perfume: a fragrance containing a nitrogen element;

sulfur-containing perfume: a perfume containing sulfur element.

Further preferred, hydrocarbon fragrances include, but are not limited to, at least one of styrallyl, p-cymene, diphenylmethane, β -myrcene, limonene, α -terpinene, β -caryophyllene; alcohol fragrances include, but are not limited to, at least one of anisyl alcohol, benzyl alcohol, phenylethyl alcohol, folyl alcohol, 2-hexenol, cinnamyl alcohol, 3-phenylpropanol, dimethylbenzyl carbinol, myrcenol, terpineol, linalool, geraniol, menthol, citronellol, tetrahydrolinalool, alpha-amyl cinnamic alcohol, lauryl alcohol; phenolic and etheric fragrances include, but are not limited to, at least one of maltol, dimethyl hydroquinone, eugenol, isoeugenol, thymol, carvacrol, anisole, p-methylanisole, isoeugenol methyl ether, diphenyl ether; the aldehyde perfume comprises at least one of vanillin, benzoic aldehyde, salicylaldehyde, hydrocinnamaldehyde, syringaldehyde, caprilic aldehyde, undecylenic aldehyde, lauraldehyde and myristylic aldehyde; the ketone perfume includes but is not limited to at least one of acetophenone, 2-heptanone, p-methylacetophenone and 2-octanone; ester-based fragrances include, but are not limited to, at least one of butyl acetate, methyl phenylacetate, benzyl acetate, phenylethyl propionate, ethyl hexanoate, ethyl laurate, benzyl butyrate, linalyl formate, isobutyl phenylacetate, ethyl heptanoate, amyl butyrate, geranyl formate, linalyl acetate, amyl valerate, ethyl octanoate, geranyl acetate, phenylethyl phenylacetate, lauryl isovalerate, p-tert-butylcyclohexyl acetate, allyl octanoate, benzyl salicylate, linalyl propionate, ethyl nonanoate, lauryl cinnamate, geranyl isovalerate, hexadecanolide; the nitrogen-containing and sulfur-containing fragrances include, but are not limited to, at least one of 3-methylthiopropanal, benzylthiol, hexyloxy acetonitrile, ethyl anthranilate, citronellyl nitrile, citral, and linalyl anthranilate. Further, the names, CAS numbers/structures, and ClogP values of these perfumes are shown in tables 1-7, respectively. The unencapsulated perfume of the present invention may be selected from one or more of the perfume raw materials of tables 1-7, which may be obtained commercially by conventional means, or may be synthetically prepared by conventional methods.

TABLE 1 Hydrocarbon fragrance

Fragrance name	CAS number	ClogP
			Styrax	100-42-5	2.866
P-cymene	99-87-6	4.068
			Diphenylmethane and its use	101-81-5	4.209
Beta-myrcene	123-35-3	4.332
			Limonene	138-86-3	4.352
Alpha-terpinene	99-86-5	4.412
			Beta-caryophyllene	87-44-5	6.453

TABLE 2 alcohols fragrance

Fragrance name	CAS number	ClogP
			Anethol	123-11-5	1.023
Benzyl alcohol	100-51-6	1.104
			Phenylethanolic acid	60-12-8	1.333
Leaf alcohol	928-96-1	1.397
			2-hexenol	2305-21-7	1.597
Cinnamyl alcohol	104-55-2	1.608
			3-Phenylpropanols	122-97-4	1.712
Dimethyl benzyl carbinols	100-86-7	2.041
			Myrcenol	543-39-5	2.609
Terpineol	10482-56-1	2.629
			Linalool	78-70-6	2.749
Geraniol	106-24-1	2.969
			Menthol	2216-51-5	3.233
Citronellol	106-22-9	3.253
			Tetrahydrolinalool	78-69-3	3.517
Alpha-amyl cinnamic alcohol	101-85-9	4.123
			Lauryl alcohol	112-53-8	5.055

TABLE 3 phenols and ethers perfumes

Fragrance name	CAS number	ClogP
			Maltol	118-71-8	0.100
Dimethyl hydroquinone	150-78-7	2.150
			Eugenol	97-53-0	2.397
Isoeugenol	97-54-1	2.577
			Thymol	89-83-8	3.201
Carvacrol	499-75-2	3.351
			Anisole	100-66-3	2.061
P-methyl anisole	104-93-8	2.560
			Isoeugenol methyl ether	93-16-3	3.053
Diphenyl ether	101-84-8	4.240

TABLE 4 aldehydes perfumes

Fragrance name	CAS number	ClogP
			Vanillin	121-33-5	1.284
Benzaldehyde	100-52-7	1.495
			Salicylaldehyde	90-02-8	1.813
Hydrocinnamaldehyde	104-53-0	1.873
			Syringaldehyde	134-96-3	2.283
Sunflower aldehyde	112-31-2	4.008
			Undecanal aldehyde	112-44-7	4.537
Laurinaldehyde	112-54-9	5.595
			Myristicin aldehyde	124-25-4	6.653

TABLE 5 ketone fragrances

Fragrance name	CAS number	ClogP
			Acetophenone	98-86-2	1.581
2-heptanone	110-43-0	1.908
			P-methylacetophenone	122-00-9	2.080
2-octanones	111-13-7	2.437

TABLE 6 esters fragrance

Fragrance name	CAS number	ClogP
			Acetic acid butyl ester	123-86-4	1.769
Phenylacetic acid methyl ester	101-41-7	1.820
			Acetic acid benzyl ester	140-11-4	1.960
Propionic acid phenethyl ester	122-70-3	2.808
			Hexanoic acid ethyl ester	123-66-0	2.827
Lauric acid ethyl ester	103-36-6	2.994
			Butyric acid benzyl ester	103-37-7	3.018
Linalyl formate	115-99-1	3.249
			Phenylacetic acid isobutyl ester	102-13-6	3.277
Heptanoic acid ethyl ester	106-30-9	3.356
			Butyric acid amyl ester	540-18-1	3.356
Geranyl formate	105-86-2	3.469
			Linalyl acetate	115-95-7	3.695
Pentanoic acid amyl ester	2173-56-0	3.885
			Octanoic acid ethyl ester	106-32-1	3.885
Geraniyl acetate	105-87-3	3.915
			Phenylacetic acid phenethyl ester	102-20-5	3.917
Isovalerolactam	140-27-2	4.011
			Acetic acid p-tert-butyl cyclohexyl ester	33210-23-4	4.059
Allyl octanoate	4230-97-1	4.13
			Salicylic acid benzyl ester	118-58-1	4.163
Linalyl propionate	144-39-8	4.224
			Nonanoic acid ethyl ester	123-29-5	4.414
Cinnamic acid cinnamic ester	122-69-0	4.837
			Isovaleric acid geranyl ester	109-20-6	5.372
Hexadecanolide	109-29-5	5.905

TABLE 7 fragrance containing nitrogen and sulfur

Microcapsule perfumes comprise a shell and a core of perfume oil encapsulated within the shell, the perfume oil being released from the microcapsule substantially until the shell is ruptured by mechanical force (e.g., friction). The perfume oil will therefore not evaporate into the surrounding air for a longer period of time. When added to an aqueous fragrancing composition, the microencapsulated fragrance is deposited onto fabrics during the wash or rinse cycle. In this manner, the microencapsulated perfume deposited on the fabric releases perfume upon rupture. The description thereof can be referred to the following documents: US20080206291a1, US9034384B2, US10092486B2, WO2007004166a1, US8426353B2, US9271905B2, US9499769B2, US9963661B2, US9816059B2, US10085925B2, US9487733B2, CN 1040111930B.

The shell of the microencapsulated perfume preferably comprises the following materials: aminoplasts, polyacrylates, polyethylenes, polyamides, polystyrenes, polyisoprenes, polycarbonates, polyesters, polyolefins, polysaccharides (e.g., alginates), gelatins, shellacs, epoxies, vinyl polymers, silicones, and combinations thereof.

In the aqueous flavoring composition, the flavor is preferably 0.2 to 18 percent by mass; further preferably 0.5 to 15%; still more preferably 1.5% to 12%; more preferably 1.5% to 8%.

In such aqueous fragrancing compositions, when the fragrance is unencapsulated, the unencapsulated fragrance is preferably present in an amount of from 1.5% to 12% by weight; further preferably 1.5 to 8 percent; still more preferably from 2% to 8%; more preferably 2% to 6%.

In the aqueous flavoring composition, when the perfume is an unencapsulated perfume and a microcapsule perfume composition, the unencapsulated perfume accounts for 1-8% by mass of the aqueous flavoring composition, the microcapsule perfume accounts for 0.1-4% by mass of the aqueous flavoring composition, and the total mass of the perfumes is 1.5-12%; more preferably, the unencapsulated perfume accounts for 1.5 to 8% by mass of the aqueous perfuming composition, and the microencapsulated perfume accounts for 0.1 to 4% by mass of the aqueous perfuming composition; still more preferably, the unencapsulated perfume accounts for 1.5-6% by mass of the aqueous fragrancing composition, and the microencapsulated perfume accounts for 0.5-3% by mass of the aqueous fragrancing composition.

In such aqueous fragrancing compositions, the fragrance may also be chosen from perfumes. Perfumes generally include a fragrance, as well as a solvent or other adjuvant. When a perfume is used, the perfume in the perfume may be selected from the above-mentioned perfume raw materials; the content of the flavor in the essence is within the mass concentration range of the flavor.

Third, the auxiliary agent

The aroma-containing and flavoring composition further comprises an auxiliary agent selected from at least one of a stabilizer, a pH regulator, a viscosity regulator, a preservative, a bactericide, an antioxidant, a coloring agent, and a whitening agent.

In the water-containing aroma-enhancing composition, the mass percent of the auxiliary agent is preferably 0.001-10%; further preferably 0.003 to 8 percent; still more preferably 0.005% to 5%.

3.1 stabilizers

The vesicle formed by the amine oxide surfactant and the perfume has good stability, and the microcapsule perfume can be suspended and stabilized. Through the research of the inventor, the stability of the amine oxide and the perfume forming vesicle system and the stability of the perfume system containing the microcapsule can be further improved by adding the stabilizer.

Preferably, the stabilizer is selected from polymers of microbial fermentation source, natural plant source, natural extraction source or their mixture, i.e. at least one of reduced gum, locust bean gum, guar gum, gellan gum, xanthan gum, carrageenan, xanthan gum, cellulose gum, gelatin, pectin; further preferably, the stabilizer may be selected from the following polymeric stabilizers: polymers of microbial fermentation origin, including but not limited to CP Kelco

CG series xanthan gum,

CG series gellan gum, CELLULON^TML-/27/88/93, Jungbunzlauer FNCS and other brands of xanthan gum; polymers of natural plant origin, CPKelco

A series of cellulose gums; polymers of natural extractive origin are obtained by the extraction of polymers,

CG&

CG series carrageenan and GENU pHresh^TMA series of pectins; or UniqSens^TMSFE system pectin, xanthan gum and carrageenan mixture.

In the water-containing aroma-enhancing composition, the mass percent of the stabilizer is preferably 0.02 to 5 percent; further preferably 0.5 to 4%; still more preferably 1% to 2.5%.

3.2pH adjusting agent

The pH adjusting agent used in the present invention may be any known pH adjusting agent including inorganic and/or organic alkalinity sources and acidifying agents.

Inorganic alkalinity sources include, but are not limited to: water-soluble alkali metal hydroxides, oxides, carbonates, bicarbonates, borates, silicates, metasilicates, or mixtures thereof; water-soluble alkaline earth metal hydroxides, oxides, carbonates, bicarbonates, borates, silicates, metasilicates, or mixtures thereof; water-soluble boron group metal hydroxides, oxides, carbonates, bicarbonates, borates, silicates, metasilicates, or mixtures thereof; and mixtures thereof. Or water soluble phosphates as alkalinity sources including pyrophosphates, orthophosphates, polyphosphates, phosphonates, and mixtures thereof. Preferably, the source of inorganic alkalinity is sodium hydroxide, potassium hydroxide, and mixtures thereof; further preferably, the source of inorganic alkalinity is sodium hydroxide.

Sources of organic alkalinity include, but are not limited to: primary amines, secondary amines, tertiary amines, and mixtures thereof. Other sources of organic alkalinity are alkanolamines, or mixtures of alkanolamines. Suitable alkanolamines may be selected from the group consisting of lower alkanol monoalkanolamines, dialkanolamines and trialkanolamines, such as monoethanolamine, diethanolamine or triethanolamine. Preferably, it is selected from monoalkanolamines, dialkanolamines, and especially monoethanolamine. In certain particular embodiments, additional alkanolamines, such as triethanolamine, may be used as a buffering agent.

Inorganic acidulants include, but are not limited to: HF. HCl, HBr, HI, boric acid, phosphoric acid, phosphonic acid, sulfuric acid, sulfonic acid, and mixtures thereof.

Organic acidulants include, but are not limited to: citric acid, substituted and/or unsubstituted branched, straight chain and/or cyclic C1 to C30 carboxylic acids, and mixtures thereof.

Preferably, the pH value of the aqueous flavoring composition is 3.0-11.5; more preferably, the aqueous fragrancing composition has a pH of 5.0 to 9.5.

3.3 viscosity modifiers

In the present invention, the viscosity can be adjusted by changing the ratio of the amine oxide surfactant to the fragrance, and a viscosity modifier can be added to further adjust the viscosity. Preferably, the viscosity regulator is an inorganic salt regulator, and can be one or more selected from sodium chloride, ammonium chloride, magnesium chloride and calcium chloride.

If a viscosity modifier is used, the preferred mass percentage of the viscosity modifier in the aqueous fragrancing composition is between 0.05% and 2.5%.

3.4 preservatives

In the invention, the preservative is selected from one or more of cason, 2-methyl-4-isothiazolin-3-ketone, 5-chloro-2-methyl-4-isothiazolin-3-ketone, 3-iodo-2-propynyl butyl carbamate, dimethylolhydantoin and bronopol.

If preservatives are used, the preferred mass percentage of preservatives in the aqueous fragrancing composition is between 0.001% and 0.5%.

3.5 Fungicide

In the invention, the bactericide is selected from one or more of decyl/dodecyl/tetradecyl trimethyl ammonium chloride, dioctyl/didecyl/didodecyl dimethyl ammonium chloride, dodecyl dimethyl benzyl ammonium chloride, polyoxyethylene trimethyl ammonium chloride, organosilicon quaternary ammonium salt, 3-methyl-4-isopropylphenol, Parachlorometaxylenol (PCMX), triclosan, dichlorohenne, 1,1' -hexamethylene-bis [5- (4-nitrophenyl) ] biguanide hydrochloride, polyhexamethylene biguanide hydrochloride, chlorhexidine acetate, chlorhexidine gluconate, chitosan quaternary ammonium salt, sodium benzoate, potassium sorbate and silver ion bactericide.

If a bactericide is used, the preferable mass percentage of the bactericide in the aqueous flavoring composition is 0.1-2%.

3.6 antioxidants

In the invention, the antioxidant is selected from one or more of ascorbic acid, 2, 6-di-tert-butyl-4-methylphenol (BHT), Butyl Hydroxy Anisole (BHA), tocopherol and propyl gallate.

If an antioxidant is used, the preferred mass percentage of antioxidant in the aqueous fragrancing composition is between 0.1% and 1%.

3.7 coloring Agents

In the present invention, the colorant may be selected from pigments and/or dyes, and may include colorants commonly used in laundry detergents or fabric softeners.

If a colouring agent is used, the colouring agent is preferably present in the aqueous fragrancing composition in a mass percentage ranging from 0.0001% to 0.5%; further preferably 0.01 to 0.1% by mass.

3.8 whitening Agents

In the invention, the brightener is a fluorescent brightener and is selected from one or more of stilbene biphenyl type fluorescent brightener, triazinyl amino stilbene type fluorescent brightener, bis (1,2, 3-triazole-2-yl) stilbene type fluorescent brightener, bis (benzofuran-2-yl) biphenyl, 1, 3-diphenyl-2-pyrazoline and coumarin type fluorescent brightener; preferably, the optical brightener is a sulfonated product, in the form of its alkali metal salt, including but not limited to stilbene-based compounds such as one or more of 4, 4' -bis (2-sodium sulfonate styryl) biphenyl, bis-triazinylstilbene derivatives.

If optical brighteners are used, the optical brighteners are preferably present in the aqueous fragrancing composition in a percentage by mass of between 0.001% and 0.5%.

The preparation method of the water-containing flavor-enhancing composition comprises the steps of weighing the raw materials according to the components, and mixing to obtain the water-containing flavor-enhancing composition.

Preferably, the preparation method of the aqueous flavoring composition is specifically that the amine oxide surfactant and the stabilizing agent are added into water and stirred and mixed; adding spice, stirring and mixing; then adding an adjuvant (such as a pH regulator, or no adjuvant), stirring and mixing to obtain the aqueous flavouring composition.

In some specific embodiments, the aqueous flavoring composition is prepared by adding the amine oxide surfactant and the stabilizer into water, and stirring for 5-15 min to dissolve until no obvious particulate matter exists; adding the spice, stirring for 30-50 min, and uniformly mixing to obtain the water-containing aroma-enhancing composition.

In some specific embodiments, the aqueous flavoring composition is prepared by adding the amine oxide surfactant and the stabilizer into water, and stirring for 5-15 min to dissolve until no obvious particulate matter exists; adding perfume, stirring for 30-50 min, mixing, adding pH regulator to regulate pH, stirring and cooling to obtain the water-containing fragrance-increasing composition.

A flavouring agent comprising the above aqueous flavouring composition. The flavoring agent can be used as a flavoring product alone or used as a washing assistant in combination with a detergent.

The present invention will be described in further detail with reference to specific examples. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the content of the present invention are covered in the protection scope of the present invention.

The raw materials and reagents used in the examples are, unless otherwise specified, commercially available from conventional sources or can be prepared by known methods.

In the examples which follow, all viscosity values are determined at from 20 to 25 ℃ using a Brookfield RVTD digital viscometer with a spindle number 2 at a speed of 30r/min, unless otherwise indicated.

Examples 1 to 12

The aqueous solution of amine oxide surfactant is itself a spherical micellar system, and examples of aqueous fragrancing compositions which form vesicles under fragrance induction are as follows:

c12/14 alkyldimethylamine oxides (mass ratio C)₁₂/C₁₄7/3) when no perfume raw material is added, the aqueous solution is a spherical micelle system. When a certain amount of perfume is added to the aqueous solution of amine oxide forming a globular micellar system, the system will form a vesicular structure under the induction of the perfume.

Examples 1-12 of aqueous fragrancing compositions in which amine oxide surfactants form vesicles under fragrance induction are shown in tables 8-9, while comparative example 1, which is an aqueous solution of C12/14 alkyldimethylamine oxide alone, is also shown in Table 8. The amine oxide surfactant used in tables 8-9, raw material C12/14 alkyl dimethyl amine oxide, was dodecyl dimethyl amine oxide and tetradecyl dimethyl amine oxide in a mass ratio of 7: 3, and C12 alkyldimethylamine oxide. The amount of water used can be calculated by subtracting the other non-aqueous components of the composition from 100%.

The preparation method of the composition in the table 8-9 comprises the following steps: according to the composition in the table, the amine oxide surfactant is added into water with the temperature of 25 ℃, and stirred for 10min to be dissolved; adding perfume, stirring for 40min, and mixing to obtain water-containing flavoring composition.

The amine oxide surfactant used in the examples is a commercial raw material, and the amine oxide active ingredient is 10 wt% -40 wt%. The amine oxide surfactant content reported in the table below is the substantial concentration by mass of the surfactant in the composition, and the fragrance content is the substantial concentration by mass of the fragrance raw material in the composition.

TABLE 8 compositions and test results for examples 1-6 and comparative example 1

TABLE 9 compositions and test results for examples 7-12

The transmission electron micrograph of the aqueous amine oxide system of comparative example 1 shows FIG. 1. As can be seen from fig. 1, the system of comparative example 1 is a spherical micelle structure. When a certain amount of perfume is added into the amine oxide aqueous solution forming the micelle system, the system can form a vesicle structure under the induction of the perfume, such as examples 1-12. FIG. 2 is a transmission electron micrograph of the composition of example 1. As can be seen from fig. 2, when a perfume was added to comparative example 1, the aqueous amine oxide solution was induced to change from a spherical micelle structure to a vesicle structure, thereby solubilizing the perfume. The transmission electron micrographs of the compositions of example 5 and example 12 can be seen in FIG. 3 and FIG. 4, respectively. As can be seen from fig. 2 to 4, the vesicle structure is a multilamellar vesicle with 1-6 layers; the vesicle size has a certain distribution, the minimum size is about 30nm, and the maximum size can reach about 800 nm.

Examples 13 to 16

Aqueous solutions of amine oxide surfactants are themselves worm-like micelles, and examples of aqueous fragrancing compositions that form vesicles under fragrance induction are as follows: the microstructure of the aqueous solution of the oil-based dimethyl amine oxide is a worm-like micelle structure, and vesicles are formed under the induction of the perfume. FIG. 5 is a transmission electron micrograph of an aqueous solution of oleyl dimethylamine oxide containing 4 wt% oleyl dimethylamine oxide (comparative example 2). As can be seen from fig. 5, the aqueous solution of oleyl dimethylamine oxide formed a worm-like micelle structure by itself.

Table 10 shows examples 13 to 16 and comparative example 2. The unencapsulated perfume may be selected from the perfumes described above, and may be purchased from conventional commercial sources. The microcapsule spice directly adopts commercial raw materials. The unencapsulated or microencapsulated perfume levels reported in the following tables are the substantial mass concentrations of the perfume raw materials (excluding solvents or other adjuvants) in the composition.

The compositions of table 10 were prepared by: according to the composition in the table, the amine oxide surfactant is added into water with the temperature of 25 ℃, and stirred for 10min to be dissolved; adding perfume, stirring for 30min, and mixing to obtain water-containing flavoring composition.

TABLE 10 compositions and microstructure test results for examples 13-16 and comparative example 2

FIG. 6 and FIG. 7 are transmission electron micrographs of the compositions of example 13 and example 15, respectively. As can be seen from fig. 6 and 7, the vesicle structure is formed.

Examples 17 to 19

The aqueous solution of amine oxide surfactant is itself a lamellar structure, and examples of aqueous fragrancing compositions which form vesicles under the induction of fragrance are as follows:

the microstructure of the aqueous solution of hexadecyl dimethyl amine oxide is a lamellar structure, and vesicles are formed under the induction of the perfume. FIG. 8 is a transmission electron micrograph of an aqueous solution of hexadecyl dimethyl amine oxide having a content of hexadecyl dimethyl amine oxide of 3 wt% (comparative example 3). As can be seen from fig. 8, the aqueous solution of hexadecyl dimethyl amine oxide itself formed a layered structure.

Table 11 shows examples 17 to 19 and comparative example 3. The unencapsulated perfume may be selected from the perfumes described above, and may be purchased from conventional commercial sources. The microcapsule spice directly adopts commercial raw materials.

The compositions of table 11 were prepared by: according to the composition in the table, the amine oxide surfactant is added into water with the temperature of 55 ℃, and stirred for 10min to be dissolved; adding perfume, stirring for 20min, and mixing to obtain water-containing flavoring composition.

TABLE 11 compositions and microstructure test results for examples 17-19 and comparative example 3

FIG. 9 is a transmission electron micrograph of example 17. As can be seen in fig. 9, a vesicle structure is formed.

Examples 20 to 31 (odorant examples)

The odorant products were prepared by solubilizing vesicles formed by amine oxide surfactants and under the induction of fragrance, the composition of examples 20-31 of odorants and the test results are shown in tables 12 and 13. Wherein the unencapsulated perfume may be selected from the perfumes described above, and the unencapsulated perfume may be purchased from conventional commercial sources. The microcapsule spice directly adopts commercial raw materials.

The preparation method of the flavoring agents in tables 12-13 comprises the following steps: according to the composition in the table, an amine oxide surfactant and a stabilizer (or no stabilizer) are added into water with the temperature of 32 ℃, and stirred for 10min to be dissolved; adding spice, stirring for 30min, and mixing; then adding other auxiliary agents, stirring for 10min, and uniformly mixing to obtain the flavoring agent.

TABLE 12 compositions and test results for examples 20-28

TABLE 13 compositions and test results for examples 29-31

FIG. 10 and FIG. 11 are transmission electron micrographs of the compositions of example 21 and example 29, respectively. As can be seen from fig. 10 and 11, the microstructure formed by the composition is a vesicle.

Taking a commercially available clothes softener sample for comparison, wherein the clothes softener sample mainly comprises the following raw materials

MEQ90, whose major component was ethyl dipalmitate hydroxyethyl methyl ammonium methyl sulfate, available from Oh Sung chemical Ind.Co., Ltd., composition and viscosity test results of laundry softener samples (comparative examples 4-6)See table 14.

TABLE 14 compositions and viscosity test results for comparative examples 4-6

As is clear from tables 12 and 13, the amine oxide surfactant forms a vesicle structure under the induction of the unencapsulated perfume, and can solubilize and stabilize the microcapsule perfume, and the stability can be improved by adding the polymer suspension stabilizer. Comparative examples 4 to 6 are processed in the same manner, and as can be seen from table 14, when the amount of the cationic surfactant is equal to or more than that of the amine oxide surfactant, on one hand, the dynamic viscosity is very low when just prepared, so that the product is not easy to quantify, and therefore, the viscosity can be adjusted and controlled by adding the cationic polymer, and the viscosity can be maintained within a certain range in examples 20 to 31 without adding the thickener; on the other hand, the adding amount of the spice is more than 0.5 percent, the oil can float on the liquid surface, namely the solubilizing amount of the spice is obviously less than that of the embodiment 20-31; in addition, after the aroma-enhancing product is frozen at the temperature of minus 20 ℃ for 24 hours, the appearance becomes very viscous when the aroma-enhancing product is transferred to the environment with the temperature of 20 ℃ for 24 hours, the dynamic viscosity is greater than 1000cP and exceeds the range tested by an instrument, and the fluctuation range of the dynamic viscosity of the aroma-enhancing product obtained in the embodiment 20-31 is smaller after the same treatment mode.

Evaluation of fragrance Retention Property

The flavor retention performance of the flavor enhancer samples prepared in the examples is evaluated, and the evaluation operation method is as follows:

1) adding 1.5kg of fabric (5 pure cotton towels with the weight of 20 multiplied by 20cm and each towel is 50 +/-2 g; when the weight is not enough, the weight is complemented by pure cotton cloth), 30g of laundry detergent is added into a barrel, and the washing is carried out by setting a standard program. This was used as a control group.

2) The other two sets of samples were operated identically to 1) except that 20g of the samples from example 21 and example 28 were added simultaneously to the tub of the washing machine. This was test group 1 (example 21) and test group 2 (example 28).

3) After washing, the towels were taken out, and 5 professional fragrance evaluation workers rated the fragrance intensity of the wet towels according to 1-7 minutes at intervals of 0.5 minute. Higher scores indicate higher intensity of fragrance retention.

4) The operation was consistent with the evaluation of the fragrance intensity of a wet towel, and the fragrance intensity of the towel when dried indoors in the shade for 3 days was evaluated.

The professional incense evaluators screen the evaluators according to the basic principle of GB/T12311-2012 three-point inspection for sensory analysis method-6.1 evaluators qualification, and the professional incense evaluators are obtained through evaluation. The fragrance retention test results are shown in table 15.

Table 15 fragrance retention test results

As can be seen from table 15, the fragrance enhancing product is added into the washing machine tub along with the laundry detergent, and has strong fragrance retaining strength regardless of whether the wet towel or the towel is dried. In addition, different consumers have different preference degrees on the intensity and the aroma expression type of the fragrance left on the fabric, and the technology of the invention can be utilized to solubilize fragrance raw materials with different fragrance amounts and different compositions, thereby meeting the requirements of different consumers.

The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.

Claims

1. An aqueous fragrancing composition characterized by: the composite material comprises the following components in percentage by mass: 1 to 10 percent of amine oxide surfactant, 0.2 to 18 percent of spice and water; the amine oxide surfactant has the following characteristics: the aggregation form of 1-10% aqueous solution is not vesicle, and the vesicle can be formed under the induction of perfume after being mixed with perfume;

the amine oxide surfactant comprises one or more of octyl dimethyl amine oxide, decyl dimethyl amine oxide, dodecyl diethyl amine oxide, tetradecyl dimethyl amine oxide, tetradecyl diethyl amine oxide, hexadecyl dimethyl amine oxide, hexadecyl diethyl amine oxide, octadecyl dimethyl amine oxide, oleyl dimethyl amine oxide, eicosyl dimethyl amine oxide, decyl amidopropyl dimethyl amine oxide, dodecyl amidopropyl dimethyl amine oxide, tetradecyl amidopropyl dimethyl amine oxide, hexadecyl amidopropyl dimethyl amine oxide, octadecyl amidopropyl dimethyl amine oxide, oleyl dimethyl amidopropyl amine oxide, octadecyl diethyl amine oxide or C8-14 alkoxy ethyl diethyl amine oxide.

2. An aqueous fragrancing composition according to claim 1, characterized in that: the aggregated morphology is not a vesicle, meaning: the aqueous solution of the amine oxide surfactant may form one or more non-vesicular structures of spherical micelles, rod micelles, worm-like micelles, or lamellar structures.

3. An aqueous fragrancing composition according to claim 1, characterized in that: the mass percent of the spice is 0.5-15%.

4. An aqueous fragrancing composition according to claim 1 or 3, characterized in that: the perfume comprises an unencapsulated perfume, or a combination of unencapsulated perfume and microencapsulated perfume.

5. An aqueous fragrancing composition according to claim 4, characterized in that: the unencapsulated perfume has a ClogP > 0.

6. An aqueous fragrancing composition according to claim 5, characterized in that: the unencapsulated fragrance includes at least one of hydrocarbon fragrances, alcohol fragrances, phenol fragrances, ether fragrances, ketone fragrances, aldehyde fragrances, ester fragrances, nitrogen-containing fragrances, and sulfur-containing fragrances.

7. An aqueous fragrancing composition according to claim 1, characterized in that: the composition also comprises 0.001-10% of auxiliary agent by mass percent.

8. An aqueous fragrancing composition according to claim 7, characterized in that: the auxiliary agent comprises at least one of a stabilizer, a pH regulator, a viscosity regulator, a preservative, a bactericide, an antioxidant, a coloring agent and a whitening agent.

9. A process for the preparation of an aqueous fragrancing composition, characterized in that: weighing the raw materials according to the composition of any one of claims 1 to 8, and mixing to obtain the water-containing flavor-enhancing composition.

10. A flavoring agent, characterized by: an aqueous fragrancing composition comprising an aqueous fragrancing composition according to any one of claims 1 to 8.