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Spice module formula for improving aroma characteristics of scorched sweet flavor myrcia group and application in cigarettes thereof

A sweet and aroma technology, applied in the direction of essential oil/spices, application, tobacco, etc., can solve the problem of not being able to improve the aroma characteristics of the burnt sweet coriander leaves group, and achieve the improvement of excessive residual in the mouth, increase the burnt sweet aroma feeling, The effect of cheap and easy-to-obtain raw materials

Inactive Publication Date: 2018-07-06
CHINA TOBACCO HENAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese invention patent (authorized notification number CN 104522875 B) discloses a modular formula of burnt-sweet fragrance for cigarettes. The invention utilizes the burnt-sweet flavor components present in cigarette smoke to provide a modular formula that can enhance the richness of the aroma of electronic cigarettes And the similarity with the aroma characteristics of cigarettes, but the flavor module can not achieve the purpose of improving the aroma characteristics of the burnt sweet geranium group

Method used

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  • Spice module formula for improving aroma characteristics of scorched sweet flavor myrcia group and application in cigarettes thereof
  • Spice module formula for improving aroma characteristics of scorched sweet flavor myrcia group and application in cigarettes thereof

Examples

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Effect test

Embodiment 1

[0019] A spice module formula for improving the aroma characteristics of the burnt sweet bay leaf group, the specific weight percentage of each component is: jujube extract 2%, malt extract 2%, apricot extract 0.8%, plum extract 0.8%, Benzyl benzoate 0.8%, lime oil 0.2%, isoamyl phenylacetate 0.2%, ethyl levulinate 0.2%, solvent (absolute ethanol) 93.0%.

[0020] The preparation method of the fragrance module formula for improving the aroma characteristics of the burnt sweet bay leaf group is as follows: taking each component in proportion, and then mixing them evenly.

[0021] Take the golden leaf (Tianxiang) leaf group as the test object, add the spice module of the above composition at 0.5% of the mass of cut tobacco, and place it in an environment with a temperature of (22±1)°C and a relative humidity of (60±2)% after adding Equilibrate for 48 hours, and evaluate the aroma characteristics of the sample smoke by 10 smokers with sensory evaluation qualifications according to...

Embodiment 2

[0030] A spice module formula for improving the aroma characteristics of the burnt sweet bay leaf group, the specific weight percentage of each component is: jujube extract 1%, malt extract 6%, apricot extract 0.3%, plum extract 2%, Benzyl benzoate 0%, lime oil 3%, isoamyl phenylacetate 2%, ethyl levulinate 1%, solvent (water) 84.7%.

[0031] The preparation method of the fragrance module formula for improving the aroma characteristics of the burnt sweet bay leaf group is as follows: taking each component in proportion, and then mixing them evenly.

[0032] Take the golden leaf (Tianxiang) leaf group as the test object, add the fragrance module composed of the above-mentioned flavor module according to 0.5% of the mass of shredded tobacco, and place it in a room with a temperature of (22±1)°C and a relative humidity of (60±2)% after adding. After 48 hours of equilibrium in the environment, 10 smokers with sensory evaluation qualifications evaluated the aroma characteristics of...

Embodiment 3

[0034] A spice module formula for improving the aroma characteristics of the burnt sweet bay leaf group, the specific weight percentage of each component is: jujube extract 5%, malt extract 4%, apricot extract 4%, plum extract 3.5%, Benzyl benzoate 1.5%, lime oil 1%, isoamyl phenylacetate 3.8%, ethyl levulinate 2%, solvent (propylene glycol mixed with water volume 1:1) 75.2%.

[0035] The preparation method of the fragrance module formula for improving the aroma characteristics of the burnt sweet bay leaf group is as follows: taking each component in proportion, and then mixing them evenly.

[0036] Take the golden leaf (Tianxiang) leaf group as the test object, add the fragrance module composed of the above-mentioned flavor module according to 0.5% of the mass of shredded tobacco, and place it in a room with a temperature of (22±1)°C and a relative humidity of (60±2)% after adding. After 48 hours of equilibrium in the environment, 10 smokers with sensory evaluation qualificat...

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Abstract

The invention relates to a spice module formula for improving aroma characteristics of scorched sweet flavor myrcia group, the module is composed of, by weight, jujube extracts 1-5%, malt extracts 1.5-6%, apricot extracts 0.3-4%, plum extracts 0.5-3.5%, benzyl benzoate 0-1.5%, limette oil 0.1-3%, isoamyl phenylacetate 0.2- 4% and ethyl levulinate 0.1-2%, and the balance is solvent. The addition ofthe spice module formula can significantly improve the aroma characteristics of cigarettes, the fullness and the thick feeling are improved, and the miscellaneous gas is also greatly reduced, which provides great significance for improving the quality of the scorched sweet cigarettes.

Description

technical field [0001] The invention belongs to the technical field of flavoring of tobacco products, and in particular relates to a flavor module formula for improving the aroma characteristics (aroma quality, aroma amount, miscellaneous gas, and hair permeability) of the burnt-sweet geranium group and its application in cigarettes. Background technique [0002] The aroma characteristics mainly include aroma texture, elegance, richness of aroma, aroma volume, fullness, thickness, transparency, brightness, and reduction of miscellaneous gas. Burnt sweet aroma is a high-quality aroma shared by high-quality tobacco leaves, and it is an important component of the aroma style of Chinese cigarettes. After investigation and experimentation, it was found that the burnt sweet aroma and precursors in the burnt sweet fragrant leaves group are greatly affected by temperature and moisture during processing, and tend to show poor aroma, insufficient aroma, and obvious miscellaneous gas. ...

Claims

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Application Information

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IPC IPC(8): A24B3/12A24B15/26C11B9/00
CPCA24B3/12A24B15/26C11B9/0003C11B9/0007C11B9/0015
Inventor 孙九喆王鹏飞段鹍王宏伟于建春马宇平申玉军
Owner CHINA TOBACCO HENAN IND
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