Preparation method of novel tea leaf volatile flavoring substance and application of novel tea leaf volatile flavoring substance in cigarettes

Abstract

The invention relates to a preparation method of a novel tea leaf volatile flavoring substance and application of the novel tea leaf volatile flavoring substance in cigarette flavoring. The novel tea volatile aromatic substance is prepared with the method comprising the following steps of: taking tea leaves; distilling with vapor; collecting distillate; separating with an absorption column; and obtaining the tea leaf volatile flavoring substance. After the tea leaf volatile flavoring substance is added to tobacco shreds of the cigarettes, the cigarettes can have pleasant fresh and sweet tastes, which can improve the fragrance quality and the grade of the cigarettes, increase tobacco original fragrance, ensure rich, sweet, pure and mild smoke, suppress irritants and reduce impurities. The invention has the advantages that the technology of combining vapor distillation and absorption column separation is used for preparing the novel tea leaf volatile flavoring substance for the first time, and the substance is applied to cigarette flavoring, which obtains good expected effect, thus the invention provides a new technology for extracting and processing natural plants, provides a novel and important natural flavoring material for cigarette aromatization, and lays a certain foundation for researching various tea leaves in fragrance compensation of cigarettes.

Description

Technical field: [0001] The present invention relates to the preparation of tea volatile aroma substances in natural spices and its application in cigarettes, in particular to the preparation of tea volatile aroma substances from various types and wide sources of tea as raw materials and its application in cigarettes . Background technique: [0002] Chinese tea culture has a long history, and the planting area of ​​tea is relatively wide in my country. There are 14 genera and about 397 species in China, which are mainly produced in the south of the Yangtze River. With the development of science, it was not until the beginning of the 19th century that the composition of tea was gradually clarified. After modern scientific separation and identification, tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain many nutrients and medicinal ...

AI Technical Summary

Problems solved by technology

At present, in terms of technical means, it is no longer a problem to simply reduce the tar in cigarettes, but with the reduction of tar, the aroma components in the smoke will also be lost and reduced, and the satisfaction of smoking will decrease