Flavor additive for improving taste of cigarette based on dilution ventilation technology

An additive and taste technology, which is applied in the directions of essential oils/spice, tobacco, and tobacco preparation, etc., can solve the problems such as lightening of the smoke, the concentration of the smoke and the quality of the aroma.

Active Publication Date: 2012-12-05
CHINA TOBACCO SHAANXI IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The prior art only uses Sophora japonica extract, Chinese toon leaf extract, peony flower extract and essential oil, tea extract and essential oil, Momordica grosvenori extract, and fragrances such as tobacco pyrazines, acids, lipids, and ketone fragrance bases. Raw materials are ventilated and diluted to improve the taste of cigarettes. Although it has the effect of improving the taste of cigarettes to varying degrees, it also brings some other sensory quality defects, such as worsening aroma, lighter smoke flavor, and lower smoke concentration.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Firstly, the mung bean extract is prepared, and the preparation method is a water leaching method, and the preparation condition is 8 times of water heating and leaching for 4 hours, and the supernatant is concentrated to a quarter to obtain the mung bean extract.

[0010] Then weigh the following 23 kinds of raw materials according to specific weight ratios, wherein 0.5 part of geranium oil, 1.0 part of citronellol, 1.0 part of phenylethyl acetate, 0.5 part of rose oil, 0.3 part of geraniol, 0.1 part of methyl ionone, 0.2 parts of clove oil, 1.5 parts of rhodinol, 1.5 parts of phenylacetaldehyde dimethyl acetal, 0.1 parts of hagi oil, 2.0 parts of phenylethyl alcohol, 4.0 parts of plum extract, 0.1 part of nonanal, 0.3 parts of konjac oil, seabuckthorn 4.0 parts of liquid extract, 7.0 parts of mung bean extract, 4.0 parts of trehalose, 2.0 parts of oily stearyl alcohol, 5.0 parts of polyols, 10.0 parts of honey, 5.0 parts of glycerin, 0.01 parts of vitamin C, and 0.01 p...

Embodiment 2

[0014] Firstly, the mung bean extract is prepared, and the preparation method is a water leaching method, and the preparation condition is 8 times of water heating and leaching for 4 hours, and the supernatant is concentrated to a quarter to obtain the mung bean extract.

[0015] Then weigh the following 23 kinds of raw materials according to specific weight ratios, wherein 1.0 parts of geranium oil, 3.0 parts of citronellol, 2.0 parts of phenylethyl acetate, 1.0 parts of rose oil, 0.8 parts of geraniol, 0.15 parts of methyl ionone, 0.3 parts of clove oil, 2.5 parts of rhodinol, 2.5 parts of phenylacetaldehyde dimethyl acetal, 0.2 parts of hagi oil, 4.0 parts of phenylethyl alcohol, 6.0 parts of plum extract, 0.2 parts of nonanal, 0.8 parts of konjac oil, seabuckthorn Liquid extract 5.0 parts, mung bean extract 9.0 parts, trehalose 6.0 parts, oily substance stearyl alcohol 4.0 parts, polyol 7.0 parts, honey 11.0 parts, glycerin 6.0 parts, vitamin C 0.03 parts, animal amine 0.05...

Embodiment 3

[0019] Firstly, the mung bean extract is prepared, and the preparation method is a water leaching method, and the preparation condition is 8 times of water heating and leaching for 4 hours, and the supernatant is concentrated to a quarter to obtain the mung bean extract. Then weigh the following 23 raw materials according to specific weight ratios, wherein 0.8 parts of geranium oil, 2.0 parts of citronellol, 1.5 parts of phenylethyl acetate, 0.8 parts of rose oil, 0.5 parts of geraniol, 0.12 parts of methyl ionone, 0.25 parts of clove oil, 2.0 parts of rhodinol, 2.0 parts of phenylacetaldehyde dimethyl acetal, 0.15 parts of hagi oil, 3.0 parts of phenylethyl alcohol, 5.0 parts of plum extract, 0.15 parts of nonanal, 0.6 parts of konjac oil, seabuckthorn Liquid extract 4.5 parts, mung bean extract 8.0 parts, trehalose 5.0 parts, oily substance stearyl alcohol 3.0 parts, polyol 6.0 parts, honey 10.5 parts, glycerin 5.5 parts, vitamin C 0.02 parts, animal amine 0.03 parts.

[002...

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PUM

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Abstract

The invention relates to a flavor additive for improving taste of cigarette based on a dilution ventilation technology. The adopted technical scheme is as follows: the flavor additive is characterized by comprising the following raw materials: geranium oil, citronellol, phenyl ethyl acetate, rose oil, geraniol, methyl ionone, clove oil, rhodinol, phenylacetaldehyde dimethyl acetal, pearl everlasting oil, phenethyl alcohol, a plum extract, nonanal, cognac oil, a sea-buckthorn liquid extract, a green bean extract, trehalose, octadecanol in an oily substance, polyalcohol, honey, glycerin, vitamin C and animal amine. In the flavor additive, the tobacco extracts, the tobacco aroma substances and the plant extracts are taken as the main raw materials, and a plurality of monomers and plate flavors are comprehensively combined, thus obviously concealing and improving odor in dark tipping paper and achieving good coordination with the cigarette, wherein the 'green bean extract' has thes function of improving the taste, and the 'trehalose' has the function of realizing soft, clear and humid smoke.

Description

technical field [0001] The invention relates to a spice additive for improving the mouthfeel of ventilated and diluted cigarettes. Background technique [0002] The prior art only uses Sophora japonica extract, Chinese toon leaf extract, peony flower extract and essential oil, tea extract and essential oil, Momordica grosvenori extract, and fragrances such as tobacco pyrazines, acids, lipids, and ketone fragrance bases. Raw materials are ventilated and diluted to improve the taste of cigarettes. Although it has the effect of improving the taste of cigarettes to varying degrees, it also brings some other sensory quality defects, such as poor aroma quality, light smoke taste, and low smoke concentration. Contents of the invention [0003] In order to overcome the defects of the prior art, the object of the present invention is to provide a fragrance additive which has a wide source of raw materials, is convenient to prepare, has good coordination with cigarettes, and has a g...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12C11B9/00
Inventor 程斌任军林杨卫军李轩邓宝安曹稳左满兴
Owner CHINA TOBACCO SHAANXI IND
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