Nutty essence for cigarette

A fruity and cigarette technology, applied in the directions of essential oils/spice, application, tobacco, etc., can solve the problems of restricting the blending and application of cigarette nut flavors, poor subjective feeling of nut flavor, etc., and achieves low cost and improved aroma. The effect of the type feeling, the raw material is simple

Active Publication Date: 2019-04-05
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As consumers pay more and more attention to the sensory experience of cigarettes, there are more and more studies on improving the style and quality of nut-flavored smoke. However, at present, some of the nut-flavored ingredients found in mixed cigarettes Not included in the list of additives approved

Method used

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  • Nutty essence for cigarette
  • Nutty essence for cigarette
  • Nutty essence for cigarette

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The composition of the nutty flavor essence in this example is shown in Table 2 below. The calculated nutty flavor activity value in Table 2 is 1563.58, which is close to the inherent nutty flavor of mixed cigarettes. The blank cigarettes were flavored according to the raw material smoke content in Table 2, and then smoked and evaluated by more than 7 evaluators. The specific evaluation results are shown in Table 3 below.

[0032] Table 2 Composition of nut flavor and flavor of blended cigarettes

[0033]

[0034]

[0035] Table 3 Evaluation Results

[0036]

Embodiment 2

[0038] The composition of the nut flavor essence in this example is shown in Table 4 below. After calculation, the nut flavor activity value in Table 4 is 1556.01, which is close to the inherent nut flavor of mixed cigarettes. Incense, and then the puffing evaluation was performed by 7 evaluators. The evaluation results are shown in Table 5 below.

[0039] Table 4 Composition of nut flavor and flavor of blended cigarettes

[0040]

[0041]

[0042] Table 5 Evaluation Results

[0043]

Embodiment 3

[0045] The composition of the nut flavor essence in this example is shown in Table 6 below. After calculation, the nut flavor activity value in Table 6 is 1556.67, which is close to the inherent nut flavor of mixed cigarettes. Incense, and then the puffing evaluation was performed by 7 evaluators. The evaluation results are shown in Table 7 below.

[0046] Table 6 Composition of Nut Flavors in Blended Cigarettes

[0047]

[0048]

[0049] Table 7 Evaluation Results

[0050]

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PUM

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Abstract

The invention relates to nutty essence for a cigarette, and belongs to the technical field of the scent blending of tobacco products. The nutty essence for the cigarette, which is provided by the invention, is prepared from a methylpyrazine compound, a dimethylpyrazine compound, a trimethylpyrazine compound and a tetramethylpyrazine compound. The essence provided by the invention is simple in rawmaterial, is easy to obtain, and is low in cost; and the scent feeling of the smoke of a tobacco product can be obviously improved by adding the essence.

Description

technical field [0001] The invention relates to a nut flavoring essence for tobacco, which belongs to the technical field of flavoring tobacco products. Background technique [0002] Sensoromics is the latest development direction in the field of food flavor chemistry, which clarifies the essence of food flavor from the molecular level. The research results of sensory omics show that there are only about 230 volatile components that significantly contribute to the aroma of food, and as far as a certain food is concerned, there are only more than 30 real aroma components. This opens up the possibility for analysts and flavorists to recreate food flavors through constructive cooperation. [0003] In order to assess the importance of each flavor substance in a complex system, a method for estimating the impact of flavor on the sensory characteristics of food is proposed by calculating the ratio of the concentration of flavor in food to its sensory threshold in food. This rati...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12A24B15/18
CPCA24B3/12A24B15/18C11B9/00C11B9/008C11B9/0092
Inventor 范武王丁众姬凌波柴国璧席辉崔凯马骥张启东胡有持宗永立
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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