CN116354847A - Cucumber aroma compound, preparation method thereof and cucumber aroma base - Google Patents

Abstract

The invention relates to the technical field of spices, in particular to a cucumber aroma compound, a preparation method thereof and a cucumber aroma base, which have the following structural formula:

the cucumber aroma compound has obvious cucumber-like aroma and certain fruit sweet aroma, has obvious aroma and long aroma retention time, and has important and beneficial application in the field of aroma mixing; the method for preparing the compound is simple and efficient, the operation and control are convenient, the quality of the produced product is high, the cost is low, the industrial production is facilitated, and meanwhile, the prepared cucumber aroma compound has cucumber-like aroma, and the defect that the conventional vegetable essence is used as an essence additive can be effectively overcome; cucumber-flavored essenceThe fragrance base of the compound has fragrance similar to cucumber and certain fruit and sweet fragrance, and has good practicability.

Description

A cucumber aroma compound and its preparation method and cucumber aroma base

technical field

The invention relates to the technical field of spices, in particular to a cucumber aroma compound, a preparation method thereof and a cucumber aroma base.

Background technique

Cucumber is one of the fruits and vegetables that people eat daily. The unique fragrance of cucumber has won people's favor. Since 2011, the flavor of cucumber has gradually become popular in the market, and the market growth rate has exceeded 4 times in five years. In natural cucumber, there are more than 70 kinds of aroma compounds, among which the characteristic aroma mainly comes from a few such as trans,cis-2,6-nonadienal, trans-4-nonenal, nonanal, trans-caryophyllene, etc. compound. Therefore, when a perfumer blends a cucumber-flavored fragrance base, the aroma raw materials used to reflect its characteristic aroma are relatively limited. Therefore, the development of compounds with the characteristic aroma of cucumber is conducive to enriching the use range of aroma raw materials.

Contents of the invention

In order to overcome the shortcomings and deficiencies in the prior art, the object of the present invention is to provide a cucumber aroma compound, which has a significant cucumber-like aroma and a certain fruity sweet aroma, and its aroma is obvious, and the fragrance lasts for a long time. The field of incense has important beneficial uses.

Another object of the present invention is to provide a preparation method of cucumber aroma compounds, the preparation method is simple and efficient, easy to operate and control, the product quality is high, the cost is low, and it is beneficial to industrial production. The cucumber-like aroma can effectively overcome the disadvantages of conventional vegetable flavors used as flavor additives in the past.

Another object of the present invention is to provide a cucumber-flavored fragrance base, which can make the finally prepared fragrance base have a cucumber-like aroma and a certain fruity-sweet aroma by adding cucumber aroma compounds, and has good practicality. sex.

The object of the present invention is achieved through the following technical solutions: a cucumber aroma compound has the following structural formula:

The name of the cucumber aroma compound is 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate.

The cucumber aroma compound in the present invention has significant cucumber-like aroma and certain fruity sweet aroma, has obvious aroma and long lasting aroma, and has important beneficial uses in the field of flavoring.

Preferably, the cucumber aroma compound is carried out through the following steps:

S1. Take anthranilic acid, toluene and thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to -(0-2)°C, add thionyl chloride to the reaction device, and then Return the temperature of the reaction device to room temperature, and continue to stir for 1-3h to obtain a toluene solution of anthranilic acid chloride, which is set aside;

S2. Take anisyl alcohol and anhydrous magnesium sulfate, add anisyl alcohol to the toluene solution of anthranilic acid chloride obtained in step S1, keep stirring for 3-6 hours, and then take a certain amount of carbonic acid with a mass concentration of 8-12%. Sodium solution, continue to stir for 0.8-1.2h, let stand to separate layers, collect the upper organic phase, and add anhydrous magnesium sulfate to the organic phase, stir for 10-14h, filter to remove the solid, recover the filtrate to obtain 4-methoxybenzyl -Toluene solution of 2-aminobenzoate, for subsequent use;

S3, take cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add a certain amount Concentrated sulfuric acid, stir and mix evenly, depressurize to 450-550Pa, heat up to 76-80°C, continue to react for 2-5h, use a water separator to separate the moisture generated during the reaction, and then continue to heat up to 110- The solvent was distilled off at 120°C, and cooled to room temperature to obtain 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate.

The cucumber aroma compound in the present invention is obtained by adopting the above-mentioned method, and the cucumber aroma compound prepared by the above-mentioned method has a remarkable cucumber-like aroma and a certain fruity sweet aroma; and the preparation method is simple and efficient, and the operation and control are convenient. The product has high quality and low cost, and is beneficial to industrialized production. At the same time, the prepared cucumber aroma compound has a cucumber-like aroma, which can effectively overcome the disadvantages of conventional vegetable essences used as flavor additives in the past.

Preferably, in step S1, the weight ratio of the anthranilic acid, toluene and thionyl chloride is 0.6-0.7:0.7-0.8:0.5-0.6.

Preferably, the weight ratio of the amount of anisyl alcohol and anhydrous magnesium sulfate in step S2 to the amount of anthranilic acid in step S1 is 0.4-0.7:0.2-0.5:0.6-0.8.

Preferably, in step S2, the volume ratio of the added sodium carbonate solution to the anisyl alcohol is 0.9-1.2:0.4-0.6.

Preferably, in step S3, the weight ratio of the amount of cis-6-nonenal to the amount of anthranilic acid in step S1 is 0.3-0.5:0.5-0.6.

Preferably, in step S3, the weight ratio of the amount of cis-6-nonenal to concentrated sulfuric acid is 0.3-0.5:0.001-0.004.

The present invention also provides a cucumber-flavored fragrance base, comprising the following raw materials in parts by weight: 7.6-8.0 parts of melon aldehyde, 3.0-3.5 parts of nonanal, 5.3-5.7 parts of cis-6-nonenal, 5.3-5.7 parts of cis-6-nonenal, cis-2,6 4.4-4.8 parts of -nonadienal, 3.4-3.8 parts of trans-4-nonenal, 1.6-2.0 parts of trans-caryophyllene, 1.1-1.5 parts of elemene, 7.0-7.3 parts of leaf alcohol, carvyl acetate 11-12 parts, 5.0-5.4 parts of phyllyl acetate, 2.0-2.5 parts of phyllyl hexanoate, 4-methoxybenzyl 2-((E)-((Z)-6-nonene-1- subunit) amino) benzoate 8.0-9.0 parts, 1,2-propanediol 15-16 parts and ethanol 20-24 parts.

Preferably, the cucumber-flavored fragrance base is prepared through the following steps:

1) take the raw material according to the weight part, and set aside;

2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base.

The fragrance base in the present invention is added with cucumber aroma compounds so that the finally prepared fragrance base has a cucumber-like aroma and a certain fruity sweet aroma, and has good practicability.

The beneficial effect of the present invention is that: the compound of the present invention has remarkable cucumber-like aroma and certain fruity sweet aroma, and has obvious aroma and long fragrance retention time, and has an important beneficial application in the field of perfumery.

The preparation method of a cucumber aroma compound of the present invention is simple and efficient, and the operation and control are convenient. The produced product has high quality and low cost, which is beneficial to industrialized production. The disadvantages of flavor as a flavor additive.

Description of drawings

Fig. 1 is the gas chromatogram of 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene) amino) benzoate obtained in Example 4 of the present invention picture.

Detailed ways

In order to facilitate the understanding of those skilled in the art, the present invention will be further described below in conjunction with the embodiments and the accompanying drawing 1, and the contents mentioned in the embodiments are not intended to limit the present invention.

Example 1

A cucumber aroma compound, named 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene) amino) benzoate, has the following structural formula:

Described cucumber aroma compound passes through the following steps:

S1. Take anthranilic acid, toluene and thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to 0°C, add thionyl chloride to the reaction device, and then reduce the temperature of the reaction device Return to room temperature and continue stirring for 3h to obtain a toluene solution of anthraniloyl chloride for subsequent use;

S2, take anisyl alcohol and anhydrous magnesium sulfate, add anisyl alcohol to the toluene solution of anthraniloyl chloride obtained in step S1, continue stirring for 6 hours, then take a certain amount of sodium carbonate solution with a mass concentration of 12%, and continue Stir for 1.2h, let stand to separate layers, collect the upper organic phase, and add anhydrous magnesium sulfate to the organic phase, stir for 14h, filter to remove the solid, reclaim the filtrate to obtain 4-methoxybenzyl-2-aminobenzoate Toluene solution, spare;

S3, take cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add a certain amount Concentrated sulfuric acid, stir and mix evenly, decompress to 550Pa, heat up to 80°C, continue to react for 5h, use a water separator to separate the water generated during the reaction, then continue to heat up to 120°C, distill off the solvent, cool At room temperature, 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate was obtained.

In step S1, the weight ratio of the anthranilic acid, toluene and thionyl chloride is 0.7:0.8:0.6.

The weight ratio of the amount of anisyl alcohol and anhydrous magnesium sulfate described in step S2 to the amount of anthranilic acid in step S1 is 0.7:0.5:0.8.

In step S2, the volume ratio of the added sodium carbonate solution to the volume of anisyl alcohol is 1.2:0.6.

In step S3, the weight ratio of the amount of cis-6-nonenal to the amount of anthranilic acid in step S1 is 0.5:0.6.

In step S3, the weight ratio of the amount of cis-6-nonenal to concentrated sulfuric acid is 0.5:0.004.

A cucumber-flavored fragrance base includes the following raw materials in parts by weight: 8.0 parts of melon aldehyde, 3.5 parts of nonanal, 5.7 parts of cis-6-nonenal, 4.8 parts of cis-2,6-nonadienal, trans-4 - 3.8 parts of nonenal, 2.0 parts of trans-caryophyllene, 1.5 parts of elemene, 7.3 parts of leaf alcohol, 12 parts of carvyl acetate, 5.4 parts of phyllyl acetate, 2.5 parts of phylloyl hexanoate, 4-methyl 9.0 parts of oxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate, 16 parts of 1,2-propanediol and 24 parts of ethanol.

The cucumber-flavored fragrance base is prepared through the following steps:

1) take the raw material according to the weight part, and set aside;

2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base.

Example 2

A cucumber aroma compound, named 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene) amino) benzoate, has the following structural formula:

Described cucumber aroma compound passes through the following steps:

S1. Take anthranilic acid, toluene and thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to -2°C, add thionyl chloride to the reaction device, and then put the reaction device The temperature was returned to room temperature, and the stirring was continued for 1 h to obtain a toluene solution of anthranilic acid chloride, which was set aside;

S2, take anisyl alcohol and anhydrous magnesium sulfate, add anisyl alcohol to the toluene solution of anthraniloyl chloride obtained in step S1, continue stirring for 3 hours, then take a certain amount of sodium carbonate solution with a mass concentration of 8%, and continue Stir for 0.8h, let stand to separate layers, collect the upper organic phase, and add anhydrous magnesium sulfate to the organic phase, stir for 10h, filter to remove the solid, reclaim the filtrate to obtain 4-methoxybenzyl-2-aminobenzoate Toluene solution, spare;

S3, take cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add a certain amount Concentrated sulfuric acid, stir and mix evenly, decompress to 450Pa, heat up to 76°C, continue to react for 2h, use a water separator to separate the moisture generated during the reaction, then continue to heat up to 110°C, distill off the solvent, cool At room temperature, 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate was obtained.

In step S1, the weight ratio of the anthranilic acid, toluene and thionyl chloride is 0.6:0.7:0.5.

The weight ratio of the amount of anisyl alcohol and anhydrous magnesium sulfate described in step S2 to the amount of anthranilic acid in step S1 is 0.4:0.2:0.6.

In step S2, the volume ratio of the added sodium carbonate solution to the volume of anisyl alcohol is 0.9:0.4.

In step S3, the weight ratio of the amount of cis-6-nonenal to the amount of anthranilic acid in step S1 is 0.3:0.5.

In step S3, the weight ratio of the amount of cis-6-nonenal to concentrated sulfuric acid is 0.3:0.001.

A cucumber-flavored fragrance base includes the following raw materials in parts by weight: 7.6 parts of melon aldehyde, 3.0 parts of nonanal, 5.3 parts of cis-6-nonenal, 4.4 parts of cis-2,6-nonadienal, trans-4 - 3.4 parts of nonenal, 1.6 parts of trans-caryophyllene, 1.1 parts of elemene, 7.0 parts of leaf alcohol, 11 parts of carvyl acetate, 5.0 parts of phyllyl acetate, 2.0 parts of phylloyl hexanoate, 4-methyl 8.0 parts of oxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate, 15 parts of 1,2-propanediol and 20 parts of ethanol.

The cucumber-flavored fragrance base is prepared through the following steps:

1) take the raw material according to the weight part, and set aside;

2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base.

Example 3

A cucumber aroma compound, named 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene) amino) benzoate, has the following structural formula:

Described cucumber aroma compound passes through the following steps:

S1. Take anthranilic acid, toluene and thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to 1°C, add thionyl chloride to the reaction device, and then reduce the temperature of the reaction device Return to room temperature and continue to stir for 2h to obtain a toluene solution of anthraniloyl chloride for subsequent use;

S2. Take anisyl alcohol and anhydrous magnesium sulfate, add anisyl alcohol to the toluene solution of anthraniloyl chloride obtained in step S1, continue stirring for 4 hours, then take a certain amount of sodium carbonate solution with a mass concentration of 10%, and continue Stir for 10h, let stand to separate layers, collect the upper organic phase, and add anhydrous magnesium sulfate to the organic phase, stir for 12h, filter to remove the solid, reclaim the filtrate to obtain 4-methoxybenzyl-2-aminobenzoate Toluene solution, spare;

S3, take cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add a certain amount Concentrated sulfuric acid, stir and mix evenly, decompress to 500Pa, heat up to 78°C, continue to react for 3h, use a water separator to separate the moisture generated during the reaction, then continue to heat up to 115°C, distill off the solvent, cool At room temperature, 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate was obtained.

In step S1, the weight ratio of the anthranilic acid, toluene and thionyl chloride is 0.65:0.75:0.55.

The weight ratio of the amount of anisyl alcohol and anhydrous magnesium sulfate described in step S2 to the amount of anthranilic acid in step S1 is 0.5:0.4:0.7.

In step S2, the volume ratio of the added sodium carbonate solution to the volume of anisyl alcohol is 1.0:0.5.

In step S3, the weight ratio of the amount of cis-6-nonenal to the amount of anthranilic acid in step S1 is 0.4:0.55.

In step S3, the weight ratio of the amount of cis-6-nonenal to concentrated sulfuric acid is 0.4:0.003.

A cucumber-flavored fragrance base includes the following raw materials in parts by weight: 7.8 parts of melon aldehyde, 3.3 parts of nonanal, 5.5 parts of cis-6-nonenal, 4.6 parts of cis-2,6-nonadienal, trans-4 - 3.6 parts of nonenal, 1.8 parts of trans-caryophyllene, 1.3 parts of elemene, 7.2 parts of leaf alcohol, 11.5 parts of carvyl acetate, 5.2 parts of phyllyl acetate, 2.3 parts of phylloyl caproate, 4-methyl 8.5 parts of oxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate, 15.5 parts of 1,2-propanediol and 22 parts of ethanol.

The cucumber-flavored fragrance base is prepared through the following steps:

1) take the raw material according to the weight part, and set aside;

2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base.

Example 4

A cucumber aroma compound, named 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene) amino) benzoate, has the following structural formula:

Described cucumber aroma compound passes through the following steps:

S1. Take 658g of anthranilic acid, 850mL of toluene and 0.36L of thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to 0°C, add thionyl chloride to the reaction device, and then The temperature of the reaction device was returned to room temperature, and the stirring was continued for 2 h to obtain a toluene solution of anthranilic acid chloride, which was set aside;

S2. Take 0.58L of anisyl alcohol and 380g of anhydrous magnesium sulfate, add the anisyl alcohol into the toluene solution of anthranilic acid chloride obtained in step S1, keep stirring for 4h, and then take 1.1L of sodium carbonate with a mass concentration of 10%. Solution, continue to stir for 1h, let stand to separate layers, collect the upper organic phase, and add anhydrous magnesium sulfate to the organic phase, stir for 12h, filter to remove the solid, reclaim the filtrate to obtain 4-methoxybenzyl-2-aminobenzyl Toluene solution of acid ester, for subsequent use;

S3, take 483mL cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add A certain amount of concentrated sulfuric acid, stir and mix evenly, depressurize to 500Pa, heat up to 78°C, continue to react for 4h, use a water separator to separate the water generated during the reaction synchronously during the reaction, then continue to heat up to 115°C, and distill off the solvent , cooled to room temperature to give 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate.

A cucumber-flavored fragrance base includes the following raw materials in parts by weight: 7.8 parts of melon aldehyde, 3.2 parts of nonanal, 5.5 parts of cis-6-nonenal, 4.5 parts of cis-2,6-nonadienal, trans-4 - 3.6 parts of nonenal, 1.8 parts of trans-caryophyllene, 1.3 parts of elemene, 7.1 parts of leaf alcohol, 11.5 parts of carvyl acetate, 5.1 parts of phylloyl acetate, 2.3 parts of phylloyl caproate, 4-methyl 8.8 parts of oxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate, 15.5 parts of 1,2-propanediol and 22 parts of ethanol.

The cucumber-flavored fragrance base is prepared through the following steps:

1) take the raw material according to the weight part, and set aside;

2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base. The mass spectrum of 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate is shown in Figure 1, and the mass spectrometry data are as follows :

MS (ESI, m/z) 402.2 (M+Na ⁺ ); the theoretical calculation data of high-resolution electrospray ionization mass spectrometry is [C ₂₄ H ₂₉ NNaO ₃ ] ⁺ (M+Na ⁺ ) 402.4812, and the actual measured value is 402.4810.

Aroma Evaluation:

The 4-methoxybenzyl 2-((E)-((Z)-6-nonene-1-ylidene)amino)benzene was prepared in Example 4 of 5 perfumers with more than 5 years of work experience The aroma of formate was evaluated as follows: Among them, 5 perfumers believed that the compound presented an obvious characteristic aroma of cucumber.

The above-mentioned embodiments are preferred implementation solutions of the present invention. In addition, the present invention can also be realized in other ways, and any obvious replacements are within the protection scope of the present invention without departing from the concept of the present invention.

Claims (10)

1. a cucumber aroma compound, is characterized in that: have following structural formula:

2. a preparation method of cucumber aroma compound as claimed in claim 1, is characterized in that: comprises the steps: S1. Take anthranilic acid, toluene and thionyl chloride, add anthranilic acid and toluene into the reaction device and stir evenly, and cool to -(0-2)°C, add thionyl chloride to the reaction device, and then Return the temperature of the reaction device to room temperature, and continue to stir for 1-3h to obtain a toluene solution of anthranilic acid chloride, which is set aside; S2. Take anisyl alcohol and anhydrous magnesium sulfate, add anisyl alcohol to the toluene solution of anthraniloyl chloride obtained in step S1, keep stirring for 3-6h, then take a certain amount of sodium carbonate solution, and continue stirring for 0.8-1.2 h, standing to separate layers, collecting the upper organic phase, and adding anhydrous magnesium sulfate to the organic phase, stirring for 10-14h, filtering to remove the solid, and recovering the filtrate to obtain 4-methoxybenzyl-2-aminobenzoate Toluene solution, spare; S3, take cis-6-nonenal, add cis-6-nonenal to the toluene solution of 4-methoxybenzyl-2-aminobenzoate obtained in step S2, and then add a certain amount Concentrated sulfuric acid, stir and mix evenly, depressurize to 450-550Pa, heat up to 76-80°C, continue to react for 2-5h, use a water separator to separate the moisture generated during the reaction, and then continue to heat up to 110- The solvent was distilled off at 120°C, and cooled to room temperature to obtain 4-methoxybenzyl 2-((E)-((Z)-6-nonen-1-ylidene)amino)benzoate. 3. the preparation method of a kind of cucumber aroma compound according to claim 2, is characterized in that: in step S1, the weight ratio of described anthranilic acid, toluene and thionyl chloride consumption is 0.6-0.7:0.7- 0.8:0.5-0.6. 4. the preparation method of a kind of cucumber aroma compound according to claim 2, is characterized in that: the weight ratio of the consumption of Anisyl alcohol described in step S2, anhydrous magnesium sulfate and the consumption of anthranilic acid in step S1 is 0.4-0.7:0.2-0.5:0.6-0.8. 5. The preparation method of a kind of cucumber aroma compound according to claim 2, characterized in that: in step S2, the mass concentration of adding sodium carbonate solution is 8-12%. 6. The preparation method of a cucumber aroma compound according to claim 2 or 4, characterized in that: in step S2, the volume ratio of the volume of the sodium carbonate solution added to the anisyl alcohol is 0.9-1.2:0.4-0.6. 7. The preparation method of a kind of cucumber aroma compound according to claim 2, is characterized in that: in step S3, the weight ratio of the consumption of described cis-6-nonenal and the consumption of anthranilic acid in step S1 is 0.3-0.5:0.5-0.6. 8. according to the preparation method of a kind of cucumber aroma compound described in claim 2 or 7, it is characterized in that: in step S3, the weight ratio of described cis-6-nonenal and the concentrated sulfuric acid consumption is 0.3-0.5:0.001 -0.004. 9. A cucumber-flavored fragrance base, characterized in that it includes the following raw materials in parts by weight: 7.6-8.0 parts of melon aldehyde, 3.0-3.5 parts of nonanal, 5.3-5.7 parts of cis-6-nonenal, cis-2 , 4.4-4.8 parts of 6-nonadienal, 3.4-3.8 parts of trans-4-nonenal, 1.6-2.0 parts of trans-caryophyllene, 1.1-1.5 parts of olive greenone, 7.0-7.3 parts of leaf alcohol, acetic acid aroma celery 11-12 parts, 5.0-5.4 parts of phyllyl acetate, 2.0-2.5 parts of phyllyl hexanoate, 4-methoxybenzyl 2-((E)-((Z)-6-nonene- 8.0-9.0 parts of 1-ylidene) amino) benzoate, 15-16 parts of 1,2-propanediol and 20-24 parts of ethanol. 10. A cucumber-flavored fragrance base according to claim 9, characterized in that: the cucumber-flavored fragrance base is prepared through the following steps: 1) take the raw material according to the weight part, and set aside; 2) Add the above-mentioned raw materials into the reaction device and mix them, shake them repeatedly to obtain a cucumber-flavored fragrance base.

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