125results about How to "Cover up miscellaneous gas" patented technology

The invention discloses a method for preparing tobacco perfume by adopting organism fermented coffee, and relates to a preparation method of tobacco perfume, which belongs to the technical field of tobacco. The method comprises the following steps: (1) preparing tobacco leaf synthetic medium; (2) selecting the organism producing perfume; (3) performing liquid fermentation or solid fermentation to coffee by using selected burley tobacco leaf surface dominant bacteria and obtaining the fermented coffee tobacco perfume. The method has simple process and low cost, and the obtained coffee tobacco perfume can be directly used as the perfume of cigarettes. The coffee tobacco perfume has special fragrant characteristic of acid fragrance, thereby lowering the stimulation, richening the smoke gas hiding the mixed gas, leading the smoke gas to be soft and improving the mouthfeel when being added into the cigarettes.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention discloses a method for preparing coffee reaction flavor through Maillard reaction. The method is characterized by comprising the following steps: taking baked coffee powder, reducing sugar and complex amino acids as raw materials and water and propylene glycol as solvents to carry out Maillard reaction under heating condition to prepare the coffee reaction flavor, wherein the complex amino acids are at least four of lysine, arginine, glutamic acid, histidine, glycine and leucine. The method has the following beneficial effects: the gaps in preparation and application of the coffee reaction flavor at home and abroad are filled in and the problem of too high cost caused by only adding coffee extracts to the food and cigarettes is effectively solved at the same time.

The invention relates to a fruity type flue-cured tobacco essence and also relates to the applications thereof. The fruity type flue-cured tobacco essence mainly consists of trans-2-hexenal, hexenyl formate, methyl acetate, red date tincture, hawthorn tincture and the like. The fruity type flue-cured tobacco essence can be used for leading the fruit flavor to be coordinated with the flavor of the tobacco to hide the offensive smell of the tobacco and develop the tobacco smoke to be rich and mellow, thereby improving the intake taste with comfortable and mellow, cool and soft smoking feeling and fragrant and elegant aftertaste.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

The invention relates to a preparation method of a jujube extract and an application thereof, belonging to the technical field of separation and extraction of active ingredients from natural products. The preparation method comprises the following steps: taking raw materials, namely red jujubes and zizyphus jujubes, removing kernels, crushing, mixing, adding cellulase for enzymolysis, increasing the temperature, performing the enzymolysis while stirring, then performing microwave extraction, centrifugation and adsorption elution, and then concentrating to get a product, namely the jujube extract, which is used as an aroma additive for cut tobacco. According to the preparation method disclosed by the invention, the enzymolysis and the microwave extraction methods are adopted, so that the extraction temperature is reduced, the extraction time is shortened, and the extraction effect is improved; the jujube extract is used as a spice for the tobacco and can enable tobacco aroma to be thick and permeable, cover miscellaneous gas and improve the quality of a tobacco product; and furthermore, the method has the advantages of uncomplicated equipment, easiness in operation and no pollution.

The invention discloses a burley tobacco flavor enhancing preparation, which comprises the following ingredients in percentage by mass: 10 to 15 percent of carbohydrates, 1 to 1.5 percent of organic acid, 0.6 to 1.2 percent of neutral protein enzyme and the balance of water, wherein the enzyme activity of the neutral protein enzyme is 100 thousand U / g. The burley tobacco flavor enhancing preparation provided by the invention is favorable for improving the exquisite degree of smoke gas, the intensity is reduced, the impurity odor is covered, the drying degree is lightened, and the aftertaste is improved, wherein the organic acid is added, saccharides can be converted and are absorbed by tobacco leaves, the organic acid and amino compounds can take reaction to generate various kinds of flavor substances, and the effect of enhancing the cigarette flavor is realized; during the burning, the carbohydrates per se can be coked, and the graceful and comfortable coked sweet and fragrant effect is generated; and the protein content in the tobacco leaves can be degraded. The preparation has the advantages that the use is convenient, the preparation is only needed to be sprayed to the tobacco leaf surface, then, the operation is carried out according to normal burley tobacco maturity harvesting standards and a preparation method, the cost is low, the effect is good, and the practicability is high.

The invention discloses a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, relating to the technical field of adding flavour and feed to cigarettes. The technical proposal of the invention is a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, comprising extracting the tomatoes in three steps: the first step, extracting the tomatoes with water to obtain tomato water-soluble components used as cigarette feed; the second step, extracting with alcohol to obtain tomato semi-polar components used as cigarette feed; and the third step, extracting by supercritical extraction method to obtain tomato non-polar components used as cigarette feed. The invention applies the tomatoes to the cigarettes for the first time, makes full use of the tomatoes, and has simple technique and devices and no pollution. Each component applied to the cigarettes has obvious effect.

The invention provides a preparation method of natural spice superfine powder and an application of natural spice superfine powder in tobacco sheets. The preparation method comprises the following steps: (1) preparing spice fine powder; (2) conducting low-temperature superfine grinding; and (3) adding spice superfine powder to a paper pulp making front tank, uniformly stirring the spice superfine powder, conducting paper making and drying processes on paper pulp, so that a fiber sheet base is formed, then directly dip-coating or spraying a concentrated solution on the sheet base, and conducting drying and slicing, so that the tobacco sheets are obtained. Special spice, which is prepared by virtue of a superfine grinding technology, has the characteristics of being intense and pure in aroma, tiny and uniform in particle, relatively good in dispersity and good in absorption ability, and meanwhile, the pure natural attribute of the finished product (the superfine powder) is guaranteed; the spice prepared by the invention, after applied to the tobacco sheets, can enrich aroma quantity and the spice can coordinate with cigarette flavor, so that smoke is soft and delicate, oral residue is relieved, irritation is reduced and offensive odor is masked, and the aroma can stably last for a long time; and the natural spice superfine powder, as a spice additive, is applicable to flavoring treatment of the sheets.

The invention discloses a composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to a recombinant tobacco leaf. A strain is named raoultella planticola VP4-4 and is collected with the collection number CCTCC M 2012005, the full length of a 16SrRNA (16 ribosomal Ribonucleic Acid) sequence of the strain is 1,408bp, and the similarity between the 16SrRNA sequence and raoultella planticola is up to 99.563 percent. In a preparation method, a composite fermentation extract of extracts of tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum is prepared from the strain by performing culture activation, preparation of a seed culture fluid, fermentation culture and transformation of a zymotic fluid. The fermentation spice is prepared from raw materials including original tobacco leaves of a cigarette product, a trigonella foenum spice which can be applied to cigarettes, capsicum annuum and solanum lycopersicum with a wide source, and has an industrial application prospect.

The invention relates to a spice-threshold-value-based flowery flavor type tobacco essence and a blending method thereof. The spice-threshold-value-based flowery flavor type tobacco essence is prepared from, by weight, 1-50% of flavor base and 50-99% of solvents, wherein the flavor base is prepared from, by weight, 0.1-10 parts of beta-damascone, 0.1-5 parts of linalool, 0.1-20 parts of nerol, 0.03-15 parts of benzyl alcohol, 0.1-10 parts of geraniol, 0.02-20 parts of phenethyl alcohol, 0.1-2 parts of farnesyl acetone, and 0.1-3 parts of beta-cyclization citral. The flowery flavor type tobacco essence is added into cut tobacco, the conventional technology is adopted for manufacturing a cigarette product, and a sensory evaluation test result shows that compared with an empty sample with no flowery flavor type tobacco essence, the cigarette product with the flowery flavor type tobacco essence becomes good in fragrance and obvious in flowery flavor, the remaining taste is improved, and offensive odor is covered.

The present invention belongs to tobacco flue-curing and amending technology. The tobacco flue-curing and amending agent consists of licorice, potassium gluconate, potassium citrate, potassium nitrate, ammonium dibasic phosphate, fructose, sugar and water. It can raise the quality of treated tobacco in the process of tobacco flue-curing and amending. The said product can be formed into solid, liquid, aerosol or other forms.

The invention discloses a method for preparing mint-typed cigarette paper. A new material: functional molecule encapsulation menthol is selected; the performances of the molecule encapsulation menthol such as low volatility, low transitivity and thermal stability are utilized and alcohol is used as a solvent; furthermore, new technologies such as internal machine coating or external machine coating, low-temperature drying of a baking cylinder and the like are utilized during the production of the cigarette paper, therefore, the adding uniformity and remaining performance of the menthol on the cigarette paper are ensured, the shortages that the mint ingredients in the original mint cigarette are easy to be volatilized, have unstable effect and the like are overcome, and the mint cooling feeling of the cigarette is always kept during smoking process. The mint-typed cigarette paper greatly improves the quality of the mint-typed special cigarette and the good running performance of the production process, becomes one highlight for the special cigarette paper and is expected to be a new economic growing point for the cigarette paper products.

The invention discloses a preparation method of a corn stigma extract for cigarettes. The preparation method comprises the following steps of: (1) mixing corn stigma with water at a mass ratio of 1:(15-20), performing ultrasonic treatment on the mixture for 15-30 minutes and then regulating the pH of the mixture to the range from 5 to 6, filtering the mixture after standing for 6-10 hours, and concentrating the filtrate, thereby obtaining a corn extract sample I; (2) mixing the corn stigma with an ethanol solution with volume fraction of 50%-70% at a mass ratio of 1:(30-50), extracting the mixture for 6-9 minutes by microwaves at a temperature of 50-70 DEG C, and then filtering the mixture, thereby obtaining a corn extract sample II; (3) pouring the sample II into the sample I at a mass ratio of the sample I to the sample II of (2-3):1, stirring while pouring for 15-30 minutes, and then standing for 6-10 hours; then taking the liquid supernatant for filtering, and then concentrating the filtrate to one third of the original mixed liquid. The corn stigma extract is added to cigarettes, and has the effects of softening smoke gas, increasing the fragrance and the sweet taste, and covering offensive odor.

The invention discloses a casing flavor for an expanded cut tobacco. The casing flavor comprises the following components in parts by weight: 8-15 parts of a Zimbabwe tobacco leaf extract, 5-12 parts of a Brazil tobacco leaf extract, 3-8 parts of honey, 1-3 parts of 10% by mass of a red jujube extract, 2-5 parts of 1% by mass of phenylacetaldehyde, 5-8 parts of 1% by mass of guaiac wood oil, 0.5-2 parts of a fenugreek fluid extract, 1-3 parts of a liquorice fluid extract, 2-5 parts of maple syrup, 1-2 parts of 10% by mass of an orris root extract, 10-25 parts of water and 12-61.5 parts of propanediol. After the casing flavor is added into the expanded cut tobacco, the sensory quality shortages of insufficient fragrance, high metal impurity gas content, high irritation, metallic flavor residues and the like in the existing expanded cut tobacco are overcome, the fragrance content is increased, the expanded cut tobacco is endowed with fragrance and sweetness of a fruit and is enriched in fragrance, the throat irritation is reduced, and the sensory quality of the expanded cut tobacco is remarkably improved.

The invention relates to a flavor threshold-based essence for a flue-cured, sweet and fragrant cigarette and a blending method thereof. The flavor threshold-based essence comprises the following raw materials by weight: 1 to 20% of a flavor base and 80 to 99% of a solvent, wherein the flavor base comprises, by weight, 0.01 to 1 part of fenugreck lactone, 0.03 to 3 parts of homosotolone, 0.01 to 1 part of gamma-crotonolactone, 0.2 to 5 parts of methyl cyclopentenolone, 0.2 to 5 parts of ethyl cyclopentenolone, 0.5 to 8 parts of furfuryl alcohol, 1 to 10 parts of furfural and 0.5 to 8 parts of furaneol. Sensory evaluation and testing results of a cigarette product using the essence provided by the invention and prepared by using conventional technology in the prior art show that the cigarette product has better qualitative fragrance change, obvious sweet and fragrant smell and improved remaining taste and does not give out foreign smell after addition of the essence compared with a blank sample without addition of the essence.

The invention provides a preparation method of a composite fruity tobacco essence. The preparation method comprises the following steps: respectively crushing 20-30g of apple skins, 100-120g of grape skins, 80-110g of watermelon peel, 12-20g of orange peel, 50-70g of banana skins, 5-10g of mango skins and 20-40g of shaddock peel to form residues, mixing above residues, adding compound enzyme and 800-1000g of water, adjusting the pH value of the above obtained liquid to 5.0-5.3, carrying out enzymatic hydrolysis at 45-50DEG C for 40-60min, heating the obtained liquid to 100DEG C in order to inactivate enzyme, adding 1.2-1.8g of sodium benzoate, 0.2-0.6g of titanium dioxide, 8.5-11.2g of riboflavin, 1-3g of adipic acid, 15-23g of sodium sulfate and 20-25ml of n-butaonl, continuously decocting the obtained liquid at 100DEG C for 1.5-2h, filtering the decocted liquid, and concentrating the obtained filtrate. The essence prepared in the invention has the advantages of high aroma intensity, abundant fruit aromas, and satisfactory improvement of the quality of tobacco.

The invention relates to a preparation method of flavor for tobacco, which comprises the following steps: adding 90-95% ethanol to the dried and pulverized mixture of ebony and orange peel, then refluxing extraction for 3-10 hours, filtering while hot after refluxing extraction, and filtering the filtrate while hot. After cooling, it is concentrated under reduced pressure to obtain the extract, which is the flavor for tobacco. The tobacco flavor (extract) of the invention has the advantages of simple preparation method, low cost, low energy consumption, stable properties, acid and alkali resistance, and no toxic and side effects; when added to cigarettes, the irritation of the cigarettes can be reduced, the miscellaneous gas can be covered, and the sweetness can be improved. The tobacco extract is a new type of cigarette flavor with good quality.

The invention discloses a Lonicera japonica fermented extract and a preparation method and application thereof. The Lonicera japonica fermented extract is prepared from Lonicera japonica, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The product contains a variety of aroma substances, such as phenylethyl alcohol, palmitic acid, ethyl palmitate, linoleic acid, methyl 9,12,15-octadecatrienoate, myristic acid (tetradecanoic acid), pentacosane, lauric acid, linalool, leaf alcohol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and special aroma.

The invention provides a method for improving the content of Maillard reactants in online tobacco shreds and belongs to the technical field of tobacco processing. The method comprises the following steps of: feed liquid preparing, feed liquid applying and tobacco shred drying, wherein feed liquid is prepared in the way that one or a plurality of amino acids or a plurality of carbohydrates are respectively weighed according to the weights which account for 0.2%-0.5% of the weight of the tobacco shreds, are added with an appropriate amount of water, and are gradually heated to 70 DEG C-80 DEG C and mixed to fully dissolve and uniformly mix for standby. The method has the advantages that the tobacco shreds are subjected to more Maillard reactions during the processing process, the content of Maillard reactants in the online tobacco shreds is improved, and multiple purposes of improving the color of the tobacco shreds, increasing the smoke aroma, reducing the irritancy, covering miscellaneous gases, coordinating the aromas, improving the taste and improving the smoke aroma quality, and thus the cigarette quality is improved. The method is carried out on the existing tobacco shredding production line, equipment do not need to be added, the existing shredding technological process is also not changed, and the method can be widely applied to the tobacco shredding technology.

The invention relates to the technical field of natural skin care products, especially to a preparation method and application of an aquilaria wood hydrolat. The preparation method comprises the following steps: crushing aquilaria wood so as to obtain aquilaria wood powder; adding deionized water accounting for 5 to 10 times of the mass of the aquilaria wood powder, carrying out stirring so as to obtain a suspension, adding a cosolvent accounting for 0.1 to 0.3% of the suspension, carrying out a flavor component mechanical dissolving experiment in virtue of a flash extractor and subjecting the suspension to centrifugation so as to obtain a supernatant; and allowing the supernatant to pass through a multilayer cross-flow filler rotary flavor improving apparatus, adjusting feeding temperature, internal temperature of a distillation column, primary condensation inlet temperature and secondary condensation inlet temperature and collecting secondary liquid condensate which is the aquilaria wood hydrolat. The aquilaria wood hydrolat prepared in the invention has pure and rich fragrance, high content of effective substances, a stable and transparent state and a good skin care effect and is not prone to precipitation of sediments.

The invention discloses an extraction method and a use method of naringin. The extraction method comprises stripping yellow outer pericarp of shaddock peel as a raw material to obtain white spongy shaddock peel, carrying out crushing and sieving to obtain shaddock peel powder, carrying out degreasing by an alkane solvent such as petroleum ether with weak polarity, carrying out filtration, drying the filter residue, adding ethanol into the filter residue, carrying out reflux extraction, carrying out pumping filtration, collecting the filtrate, carrying out reduced pressure condensation and carrying out recrystallization to obtain naringin. The extraction method has simple processes and a low cost. The naringin added into cigarette cut tobacco so that cigarette fragrant characteristics are improved and cigarette sensory quality is improved.

The gingko leaf cigarette is made with gingko leaf as main material and through four stages of preparing material, making shreds, wrapping and packing. The shred making stage incldues six steps of green keeping or artificial fermentation, eliminating stem, adding material, slicing, sweentening and shred storing and balancing; and features the addition of extractive liquid of gingko leaf and white ginseng in the amount not less than 25% through spraying or soaking. Owing to the relatively low saccharide content in ginkgo leaf, sweetening agent in great amount than traditional cigarette is added. In order to mask the bad smell of burnt ginkgo leaf and extractive matter, the present invention has perfuming matter amount greater than traditional cigarette.

The invention relates to a preparation method of novel response tobacco or edible flavoring essence, in particular to a method for preparing the flavoring essence by using a crystallization method. The method leads amino acid material to have Maillard reaction with saccharide material, and is characterized by carrying out the Maillard reaction in organic solvent, taking acid compound as catalyst to react, reducing the temperature after the reaction, crystallizing to separate the solid material under 15 DEG C, and after filtration, collecting the solid material to be used as the flavoring essence. The invention utilizes the crystallization method to prepare the Maillard reaction flavoring essence and has simple technology, the product does not need repeated column elution, and the yield reaches more than 60%, so the production cost is greatly reduced. The flavoring essence prepared by the invention has rich fragrance, comfortable taste, offensive taste covering and long time of fragrance in cigarettes, and has the effect of obviously improving the cigarette quality.

The invention provides a method for preparing tobacco perfume by pile-fermenting tobacco stems by utilizing resting cells. Aroma-producing strains separated from the surfaces of tobacco leaves are amplified and cultured in a luria-bertani (LB) liquid culture medium and then centrifugally collected for standby application; a phosphate buffer solution is compounded, and the concentration of the buffer solution is controlled within a range that the osmotic pressure of the buffer solution can satisfy the requirement for cell growth; all the aroma-producing strains are grafted to the phosphate buffer solution and cultured for 20 to 72 hours at a temperature of 20 to 37 DEG C, and then the resting cells are manufactured for standby application; 2 to 5 times of water is added to the tobacco stems to sterilize the tobacco stems, and the resting cells are inoculated with pathogens at a proportion of 0.5 to 10 percent of the total weight of the sterilized tobacco stems; the tobacco stems and the resting cells are evenly mixed, and pile-fermented and cultured at a temperature of 20 to 37 DEG C for 24 to 120 hours after the resting cells are inoculated with the pathogens, and then a fermentation product is obtained; and finally, water is added to the fermentation product, the fermentation product is heated, extracted and concentrated, and then the tobacco perfume is manufactured. By adopting the method, wood gas in tobacco stem extracts can be effectively reduced and sweet aroma can be supplemented, so that the smoking quality of the tobacco stem extracts can be improved, the originalaroma of tobacco can be effectively promoted, stimulation can be reduced and the richness of the tobacco stem extracts can be increased.

The invention discloses a method for preparing tobacco flavor. The method comprises the following steps: (1) making fresh blueberry juice; (2) preparing immobilized beta-glucosidase; (3) treating the blueberry juice with the immobilized beta-glucosidase; and (4) enriching blueberry flavor substances by using a pervaporation membrane, thereby obtaining the tobacco flavor. The tobacco blueberry essential oil prepared by using the method has the characteristic blueberry incense, and has a relatively good tobacco application effect. Blueberry extracts are added into cigarette, and then functions that the fragrance of cigarette is improved, the quality of smoke is improved, the cigarette is remarkable in characteristic berry fragrance, irritation is reduced, impure smell is covered, the smoke is softened and fined, the oral comfort is improved, the after sweetness of cigarette is increased, and the like, are achieved, and when being compared with conventional blueberry extracts, the tobacco flavor has remarkable effects in improving the characteristic fragrance of cigarette and improving the taste of cigarette.

The invention relates to elecampane fragrance type tobacco flavor based on a perfume threshold value and a mixing method thereof. The elecampane fragrance type tobacco flavor is prepared from, by weight, 1-20% of a fragrance base and 80-99% of solvent, wherein the fragrance base is prepared from, by weight, 0.5-5.0 parts of thujone, 0.1-2.0 parts of cedrol, 0.5-5.0 parts of terpinyl acetate, 0.5-5.0 parts of guaiol, 0.1-2.5 parts of guaiacol, 0.1-1.0 part of patchoulic alcohol and 0.2-3.0 parts of salvia sclare lactone. Elecampane fragrance type tobacco flavor is added into cut tobacco, a cigarette product is prepared by adopting the routine technology in the field, it is shown through sensory evaluation test results that compared with a blank sample without elecampane fragrance type tobacco flavor, fragrance quality of the cigarette sample with added elecampane fragrance type tobacco flavor becomes higher, fragrance amount is obviously increased, remaining taste is improved, and impurity gas is hidden.

The invention discloses a dried-orange-peel essence for an explosion bead and a preparation method for the dried-orange-peel essence, and the explosion bead and a cigarette. The dried-orange-peel essence for the explosion bead provided by the invention has the following advantages: through cooperation of various raw materials, the fragrance of the dried-orange-peel essence can be obtained; due tono adoption of essential oil as a raw material of an essence, the dried-orange-peel essence for the explosion bead disclosed by the invention has fixed chemical components and contents and is insusceptible to external factors like production conditions, storage environments and manufacturers, so the quality stability of the dried-orange-peel essence for the explosion bead can be easily guaranteed. Meanwhile, the dried-orange-peel essence for the explosion bead disclosed by the invention has rich fragrance and good coordination properties, and can well improve and modify fragrance, increase the feeling of sweetness and moisture, cover foreign odor, reduce irritation, improve the quality and amount of fragrance, coordinate cigarette scent, increase sensory comfort and improve smoking quality and aftertaste.

The invention discloses a mint essence used for filter capsules, a preparation method thereof, filter capsules, and cigarettes. According to the mint essence used for filter capsules, mint essence fragrance can be achieved through matching of various raw materials. No essential oil is adopted as the raw materials of the mint essence, so that the mint essence chemical components and contents of themint essence used for filter capsules are constant, and are not influenced by external factors such as production conditions, storage environment, and production factories, it is beneficial for ensuring of quality stability of the mint essence used for filter capsules. The fragrance of the mint essence used for filter capsules is abundant, the compatibility is excellent, preferable improvement offragrance, improvement of sweet moisture feel, covering of impurity smell, reducing of irritation, improvement of fragrance quality and amount, coordination of cigarettes, improvement of sense comfort level, and improving smoking fragrance and left flavor are achieved.

The invention relates to essence capable of improving sensory comfort and cigarette paper. The essence consists of an essence base and a solvent, wherein the essence base consists of isobutyric acid glucose tetraester, isovaleric acid glucose tetraester, 3-methyl valeric acid glucose tetraester, leaf alcohol glucoside, menthol glucoside, geraniol glucoside, phenylethanol glucoside, 5-methyl furfuryl alcohol glucoside, 2-methyl butyric acid sucrose tetraester and 3-methyl valeric acid sucrose tetraester. The essence disclosed by the invention is added into cigarette paper, a cigarette product is prepared by adopting a conventional technology in the field, and sensory evaluation test results show that compared with a blank sample without the essence disclosed by the invention, a cigarette sample added with the essence is obviously better in sensory comfort, the aftertaste is improved, and offensive odor is masked.