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公开(公告)号：KR101172226B1
公开(公告)日：2012-08-07
申请号：KR1020090098677
申请日：2009-10-16
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 향료 포집 복합체를 함유하는 발향성 입술 화장료 조성물에 관한 것이다. 보다 상세하게는, 스티렌-부타디엔 혼합 폴리머 및 오일로 구성된 향료 포집 복합체를 함유함으로써 미사용 상태에서는 발산하는 향기를 억제하고 실제 사용시에는 향기를 발산시켜 초기의 향기를 유지시킬 수 있는 발향성 입술 화장료 조성물에 관한 것이다.
향료 포집 복합체 * 스티렌-부타디엔 혼합 폴리머 * 오일 * 발향성 * 입술 화장료 조성물-
公开(公告)号：KR1020120022004A
公开(公告)日：2012-03-09
申请号：KR1020100082453
申请日：2010-08-25
Applicant: (주)아모레퍼시픽
CPC classification number: A61K8/97 , A61K8/33 , A61K8/35 , A61K8/368 , A61K2800/74 , A61K2800/805 , A61Q13/00 , A61Q19/00
Abstract: PURPOSE: A perfume composition containing methacrolein is provided to reproduce fragrance of Cheju island rape flowers. CONSTITUTION: A perfume composition which reproduces Cheju island rape flowers contains perfume ingredient of rape flowers and methacrolein. The perfume ingredient of rape flowers includes 25-40 wt% of benzoic acid, 16-30 wt% of trans-ocimene, or 5.0-16 wt% of benzaldehyde. The perfume composition further contains 6.0-16 wt% of alpha pinene, 6.0-16 wt% of aceto phenone, 4.0-12 wt% of cis-ocimen, and 2.0-10 wt% of acetone. An external use skin composition contains the perfume composition.
Abstract translation: 目的：提供含有甲基丙烯醛的香水组合物，以再现清州油菜花的香味。 构成：一种再现济州岛油菜花的香水成分含有强奸花和甲基丙烯醛的香料成分。 油菜花的香料成分含有25-40重量％的苯甲酸，16-30重量％的反式亚甲基或5.0-16重量％的苯甲醛。 香料组合物还含有6.0-16wt％的α-蒎烯，6.0-16wt％的乙酰苯酮，4.0-12wt％的顺式和2.0-10wt％的丙酮。 外用皮肤组合物含有香料组合物。
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公开(公告)号：KR101064067B1
公开(公告)日：2011-09-08
申请号：KR1020080106111
申请日：2008-10-28
Applicant: (주)아모레퍼시픽
CPC classification number: A61Q13/00 , A61K8/97 , A61K2800/83 , C11B9/0007
Abstract: 본 발명은 자귀나무꽃의 향취를 재현하기 위한 향료 조성물을 제공한다. 본 발명에 따른 향료 조성물은 자귀나무꽃의 향기성분으로 분석된 리날룰(Linalool), 시스-리날룰 옥사이드(퓨라노이드), 시스-리날룰 옥사이드(피라노이드) 및 2-페닐에틸 알코올(2-Phenylethyl alcohol)과 인공합성물질인 3-메틸부타날 옥심(3-methylbutanal oxime)을 함유함으로써, 자귀나무꽃의 고유향취를 재현하고,향취의 기호성을 개선할 수 있다.
자귀나무꽃, 3-메틸부타날옥심, 리날룰, 리날룰옥사이드, 2-페닐에틸알코올Abstract translation: 本发明提供了一种用于再现丝树花香味的香料组合物。 根据本发明的合欢花的李nalrul分析香气成分（芳樟醇），顺式立nalrul氧化物（呋喃类癌），顺式立nalrul氧化物（吡喃型）和2-苯乙醇的香料组合物（2 苯乙醇和3-甲基丁醛肟是一种人造合成材料，可以重现丝花树的原始香味，并改善香味的适口性。
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公开(公告)号：KR101064061B1
公开(公告)日：2011-09-08
申请号：KR1020080106133
申请日：2008-10-28
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 마르조람 정유(Marjoram essential oil), 신나몬 바크 정유(Cinnamon bark essential oil) 및 로즈마리 정유(Rosemary essential oil)로 이루어진 군에서 선택된 하나 이상 또는 이들의 혼합물을 유효 성분으로 함유하는 피부 각전 제거를 위한 피부 도포용 화장료 조성물에 관한 것이다.
본 발명에 따른 화장료 조성물은 마르조람 정유, 신나몬 바크 정유, 로즈마리 정유(essential oil) 또는 이들의 혼합물을 유효 성분으로 하여 우수한 피부 각전 제거 효능을 발휘할 수 있으며, 종래의 시트 또는 팩형 피부 각전 제거용 조성물과 달리 피부 도포용 화장료 조성물인 바, 피부에 자극을 가하지 않고 용이하게 각전을 제거할 수 있다.
피부 각전, 정유, 피부 도포Abstract translation: 本发明是一种皮肤花键移出含有mareujo人炼油厂（马郁兰精油），肉桂皮油精炼（肉桂树皮精油），和迷迭香精油（迷迭香精油）的活性成分的一个或多个选择或选自由以下组成的组中它们的混合物 用于皮肤应用的化妆品组合物。
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公开(公告)号：KR1020110060602A
公开(公告)日：2011-06-08
申请号：KR1020090117226
申请日：2009-11-30
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: A natural fragrance composition is provided to ensure excellent antioxidation effect, free radical scavenging effect and excellent preference. CONSTITUTION: A natural fragrance composition includes clove oil, caryophylli Flos leaf oil, cinnamon leaf oil, lemon oil, orange oil, bergamot oil, geranium oil, lavender oil, rosemary oil and funnel oil. The clove oil, caryophylli Flos leaf oil, and cinnamon leaf oil are included in the amount of 0.0004~50 weight%, based on the total weight of the composition.
Abstract translation: 目的：提供天然香料组合物，以确保优异的抗氧化作用，自由基清除效果和优异的优点。 构成：天然香精组合物包括丁香油，叶绿素叶油，肉桂叶油，柠檬油，橙油，香柠檬油，天竺葵油，薰衣草油，迷迭香油和漏斗油。 基于组合物的总重量，丁香油，油菜叶油和肉桂叶油的含量为0.0004〜50重量％。
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Patent Agency Ranking
公开(公告)号：KR1020100059049A
公开(公告)日：2010-06-04
申请号：KR1020080117687
申请日：2008-11-25
Applicant: (주)아모레퍼시픽
Abstract: PURPOSE: Flavored tea with improved palatability and a manufacturing method thereof are provided to improve stability and taste of the tea by masking bitter and astringent taste after adding flavor in green tea, black tea or a mixture of the tea. CONSTITUTION: A manufacturing method of flavored tea includes a step for manufacturing the flavored tea by mixing granulated flavor and granulated sugar in the dried green tea, black tea or a mixture of the tea. The liquid flavor is formed by mixing anhydrous crystal glucose, dextrin, or sorbitol. The liquid flavor is Cheju orchid flavor, red papaya flavor, mocha flavor, tropical fruit flavor, candy flavor, cherry flavor, or chocolate flavor. The granulated sugar is made of altodextrine, cyclodextrin, sugar, isomerized sugar, glucose, crystalline fructose, superfine sugar fructose, lactose, xylose or maltose.
Abstract translation: 目的：提供适口性佳的调味茶及其制造方法，通过在绿茶，红茶或茶混合物中添加风味之后，通过掩蔽苦味和涩味来提高茶的稳定性和味道。 构成：调味茶的制造方法包括通过在干燥的绿茶，红茶或茶的混合物中混合颗粒状风味和砂糖来制造调味茶的步骤。 液体香料通过混合无水晶体葡萄糖，糊精或山梨醇形成。 液体香味是Cheju兰花风味，红番木瓜风味，摩卡风味，热带水果味，糖果味，樱桃味或巧克力味。 砂糖由麦芽糊精，环糊精，糖，异构糖，葡萄糖，结晶果糖，超细糖果糖，乳糖，木糖或麦芽糖制成。
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公开(公告)号：KR1020080013274A
公开(公告)日：2008-02-13
申请号：KR1020060074574
申请日：2006-08-08
Applicant: (주)아모레퍼시픽
Abstract: A flavor composition reproducing a steamed green tea flavor prepared by the addition of ethyl maltol as artificial synthetic material to a steamed green tea flavor component separated from an analysis of a green tea component is provided to ensure excellent palatability. A flavor composition reproducing a steamed green tea flavor contains 12 to 20% by weight of acetophenone, 5 to 15% by weight of nerolidol, 3.1 to 9.5% by weight of butyl acetate, 1.5 to 3.9% by weight of cis-3-hexenol, 0.8 to 3.5% by weight of cis-3-hexenyl acetate and 0.5 to 5% by weight of ethyl maltol. The flavor component analysis is a head space method. For an example, a flavor composition reproducing a steamed green tea flavor contains 18 to 30% by weight of benzyl alcohol, 7.5 to 18% by weight of benzaldehyde, 2 to 8% by weight of ethyl trans-2-hexenoate, 1.5 to 8.5% by weight of linalool, 1.0 to 6.5% by weight of indole, 0.8 to 5.5% by weight of cis-3-hexenyl cis-3-hexenoate, 0.5 to 5.0% by weight of beta-ionone and 0.5 to 4.5% by weight of cis-jasmon.
Abstract translation: 提供通过将乙基麦芽酚作为人造合成材料加入到从绿茶成分分析中分离的蒸绿茶风味成分中制备的蒸的绿茶风味的风味组合物，以确保极好的适口性。 再生蒸煮绿茶风味的风味组合物含有12〜20重量％的苯乙酮，5〜15重量％的橙花叔醇，3.1〜9.5重量％的乙酸丁酯，1.5〜3.9重量％的顺式-3-己烯醇 ，0.8-3.5重量％的顺式-3-己烯基乙酸酯和0.5-5重量％的乙基麦芽酚。 风味成分分析是一种头空间法。 例如，再生蒸汽绿茶风味剂的香料组合物含有18〜30重量％的苄醇，7.5〜18重量％的苯甲醛，2〜8重量％的反式-2-己烯酸乙酯，1.5〜8.5 重量百分比的里哪醇，1.0至6.5重量％的吲哚，0.8至5.5重量％的顺式-3-己烯基顺式-3-己烯酸酯，0.5至5.0重量％的β-紫罗兰酮和0.5至4.5重量％ 的顺式茉莉。
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公开(公告)号：KR1020080011544A
公开(公告)日：2008-02-05
申请号：KR1020060071986
申请日：2006-07-31
Applicant: (주)아모레퍼시픽
Abstract: A flavor composition containing a main ingredient of green tea flavor separated by flavor component analysis using a Head Space method and ethyl vanillin as artificial synthetic material is provided to reproduce pan-fried green tea flavor and to ensure excellent palatability. A flavor composition to reproduce pan-fried green tea flavor contains a flavor component of pan-fried green tea separated by flavor component analysis and ethyl vanillin. The flavor composition of the pan-fried green tea contains 16 to 30% by weight of benzaldehyde, 12 to 20% by weight of acetophenone, 3.3 to 10.5% by weight of nerolidol, 1.0 to 6.5% by weight of indole, 0.5 to 5% by weight of cis-3-hexenol and 0.1 to 5.0% by weight of ethyl vanillin.
Abstract translation: 提供含有通过使用Head Space法的风味成分分析的绿茶风味的主要成分和乙基香草醛作为人造合成材料的风味组合物，以再现泛油炸的绿茶风味并确保极好的适口性。 复制泛油炸绿茶风味的风味组合物含有通过风味成分分析和乙基香兰素分离的泛油炸绿茶的风味成分。 泛油炸绿茶的风味成分含有苯甲醛16〜30重量％，苯乙酮12〜20重量％，橙花叔醇3.3〜10.5重量％，吲哚1.0〜6.5重量％，吲哚0.5〜5 顺式-3-己烯醇的重量％和乙基香草素的0.1〜5.0重量％。
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公开(公告)号：KR1020170038709A
公开(公告)日：2017-04-07
申请号：KR1020160124836
申请日：2016-09-28
Applicant: (주)아모레퍼시픽
Abstract: 본발명은학쟈스민꽃의향취를재현한향료조성물에관한것으로, 보다구체적으로는 SPME법에의해학쟈스민꽃의향취성분으로분석된벤질아세테이트(Benzyl acetate), 리날룰(Linalool), 바닐린(Vanillin), 시스-3-헥센일부티레이트(Cis-3-hexenyl butyrate) 및크레졸(Creosol) 등에, 메틸벤조에이트(Methyl benzoate)를첨가함으로써기호성이우수한학쟈스민꽃의향취를재현한향료조성물에관한것이다. 본발명에따른향료조성물은벤질아세테이트, 리날룰, 바닐린, 시스-3-헥센일부티레이트및 크레졸등의학쟈스민꽃향취의주요성분과함께메틸벤조에이트를함유함으로써, 학쟈스민꽃의향취를재현할수 있고, 향취의기호성도개선할수 있다.
Abstract translation: 本发明起重机茉莉涉及一种香料组合物的花的香味的再现，更具体地涉及SPME分析法乙酸苄酯（苄基乙酸酯），栗nalrul（芳樟醇），香草醛的茉莉花幽默香味成分（香兰素 ），顺式-3-己涉及senil丁酸酯（顺式-3-己烯基基丁酸酯）和甲酚（甲酚）等，甲基苯甲酸甲酯（香料组合物适口性通过加入苯甲酸甲酯的再现的茉莉花香出色的研究） 。 香料的组合物根据本发明通过含有乙酸苄酯，李nalrul，香草醛，顺-3-己基senil丁酸和甲酚，诸如花香味的医疗茉莉主要成分的甲基苯甲酸酯，可以再现的茉莉花和科学香味 香味的适口性也可以提高。
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