A high-fragrance, low-bitter coffee flavor for tobacco and its application

Abstract

The invention discloses a high-scented and low-bitter coffee flavor for tobacco and its application. The high-scented and low-bitter coffee flavor for tobacco of the invention is composed of the following components in parts by weight: 10-25 parts of benzyl benzoate; 10-25 parts of vanillin; 5-12 parts of 2,3,5-trimethylpyrazine; 1-4 parts of phenylethyl alcohol; 0.3-2 parts of benzyl alcohol; 5-15 parts of furfuryl alcohol; 2.5-7.5 parts of furfural; 2.5-7.5 parts of 5-methylfurfural; 5-12 parts of 5-hydroxymethylfurfural; 4-10 parts of 2,3-pentanedione; 2-5 parts of 2,6-dimethoxyphenol; and 0-40 parts of solvent. The coffee flavor of the invention improves the characteristic aroma intensity of coffee on the basis of reducing the effect of coffee extract in cigarettes, avoids the negative sensory effects such as the burnt bitter smell of the coffee extract itself, and can also improve the smoke quality of cigarettes.

Description

Technical Field

[0001] The invention relates to a coffee flavor for tobacco with high aroma and low bitterness and application thereof, belonging to the technical field of flavors and spices and tobacco aromatization. Background Art

[0002] In recent years, with the development of social economy and the improvement of people's living standards, consumers have increasingly paid attention to personal health and put forward higher requirements for the intrinsic quality and product style of consumer goods. In the current environment of deepening the "tar reduction and harm reduction" project, it is very difficult to maintain the aroma quality, taste and comfort of cigarettes. As one of the core technologies of cigarettes, flavors and fragrances play an indispensable role in increasing the aroma volume of cigarettes, improving the aroma quality of cigarettes, and giving cigarettes an aroma style.

[0003] Coffee aroma style has always been loved by consumers, and a variety of coffee styles and coffee-flavored consumer products have emerged in an endless stream. At present, coffee aroma style is mainly achieved by adding coffee extract and its downstream products. Coffee extract is a traditional spice obtained from coffee beans. It can be used to flavor cigarettes, giving cigarettes caramelized sweetness, roasted aroma, cocoa aroma and other aromas, improving aftertaste, and reducing miscellaneous odors and irritation. However, the content of volatile aroma components in coffee extract is low, and a large amount can meet the requirements of aroma enhancement, resulting in a waste of raw materials. Moreover, most coffee extracts contain reducing sugars, proteins, caffeine, fatty acids, fatty acid esters and other substances, which have little effect on the aroma characteristics of coffee, but are prone to burnt bitterness, sweet and greasy, and increased miscellaneous odors during cigarette burning and smoking. Even for blended coffee essences, most coffee essences on the market have added a considerable amount of coffee extract, which inevitably introduces substances that cause negative sensory characteristics. In addition, natural coffee extracts are affected by factors such as coffee bean varieties, origins, climate, and process conditions, which may lead to unstable product quality and quality. Therefore, developing a coffee flavor with high characteristic coffee aroma, low bitter smell and stable quality is an urgent problem to be solved. Summary of the invention

[0004] In order to solve the above problems, the first object of the present invention is to provide a high-aroma, low-bitter coffee flavor for tobacco, which, on the basis of reducing the effect of coffee extract in cigarettes, improves the intensity of the characteristic coffee aroma, avoids the negative sensory effects such as the burnt bitter smell of the coffee extract itself, overcomes the disadvantage of unstable quality of natural products, effectively improves the aroma efficiency and reduces production costs.

[0005] The second object of the present invention is to provide the application of the above-mentioned high-aroma and low-bitter tobacco coffee flavor in cigarette flavoring and aromatization.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is:

[0007] A coffee flavor for tobacco with high aroma and low bitterness, comprising the following components in parts by weight: 10-25 parts of benzyl benzoate; 10-25 parts of vanillin; 5-12 parts of 2,3,5-trimethylpyrazine; 1-4 parts of phenylethyl alcohol; 0.3-2 parts of benzyl alcohol; 5-15 parts of furfuryl alcohol; 2.5-7.5 parts of furfural; 2.5-7.5 parts of 5-methylfurfural; 5-12 parts of 5-hydroxymethylfurfural; 4-10 parts of 2,3-pentanedione; 2-5 parts of 2,6-dimethoxyphenol; and 0-40 parts of solvent.

[0008] The present invention comprehensively analyzes the moisture, solvent, sugar components, acid components and volatile components of high-quality coffee extracts based on modern instrumental analysis technology, analyzes and sorts out the key aroma components, combines the creation technology of flavors and spices with the tobacco flavoring technology, removes the components in the coffee flavor that may cause negative sensory effects, and uses food-grade monomer aroma raw materials to prepare a flavor with a high-fragrance and low-bitter coffee aroma style, and applies it to cigarette flavoring and cigarette flavoring. The high-fragrance and low-bitter coffee flavor for tobacco of the present invention, while restoring the use effect of coffee extract in cigarettes, improves the aroma efficiency, avoids the negative sensory effects such as burnt bitter smell, and also avoids the defects of unstable quality of natural extracts caused by factors such as coffee bean varieties, planting conditions, and climate.

[0009] Preferably, it is composed of the following components in parts by weight: 15-20 parts of benzyl benzoate; 20-25 parts of vanillin; 7-10 parts of 2,3,5-trimethylpyrazine; 3-4 parts of phenylethyl alcohol; 1-1.5 parts of benzyl alcohol; 7-10 parts of furfuryl alcohol; 5-7 parts of furfural; 5-7 parts of 5-methylfurfural; 8-10 parts of 5-hydroxymethylfurfural; 7-10 parts of 2,3-pentanedione; 1-2 parts of 2,6-dimethoxyphenol; and 0-15 parts of solvent.

[0010] The solvent is one or more of water, ethanol, propylene glycol and dipropylene glycol.

[0011] Preferably, the solvent consists of ethanol and water in a volume ratio of 5 to 6:1.

[0012] Further preferably, the solvent consists of ethanol and water in a volume ratio of 5:1.

[0013] The invention discloses an application of a tobacco coffee flavoring essence with high aroma and low bitterness in flavoring and aromatizing cigarettes.

[0014] The present invention proves through experiments that adding a high-fragrance, low-bitter coffee flavor for tobacco with a much smaller amount than that of a coffee extract sample into a reference cigarette can not only restore the aroma-enhancing effect of the coffee extract in cigarette smoke, but also reduce the impurities in cigarette smoke and improve the permeability, fineness and softness of the smoke.

[0015] Preferably, the amount of the high-aroma, low-bitter tobacco coffee flavor added to the cigarette is 3-7 ppm.

[0016] Further preferably, the added amount of the high-aroma, low-bitter tobacco coffee flavor in the cigarette is 5 ppm.

[0017] Compared with the prior art, the beneficial effects of the present invention are mainly:

[0018] The high-aroma, low-bitter coffee flavor for tobacco of the present invention involves all raw materials that are commercially available food-grade reagents, ensuring the safety of the product, stable and reliable quality, and high repeatability of flavor compounding; at the same time, no natural coffee extract is added, avoiding the addition of substances such as sugar, protein, and caffeine that cause unpleasant sensory odors, thereby improving smoke quality and taste. Compared with coffee extract, it uses less in cigarette flavoring applications, ensuring that the aroma intensity is comparable, while improving the flavoring efficiency and effectively reducing costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is a radar chart of the aroma profile of the evaluation of the high-aroma and low-bitter tobacco coffee flavor of Example 1 in Experimental Example 1 of the present invention;

[0020] Figure 2 This is a radar chart of the aroma profile of the evaluation of the high-aroma and low-bitter tobacco coffee flavor of Example 2 in Experimental Example 1 of the present invention;

[0021] Figure 3 This is a radar chart of aroma profile for evaluating the coffee aroma of Comparative Example 1 in Experimental Example 1 of the present invention;

[0022] Figure 4 It is a statistical diagram of smoke characteristics and comfort characteristics of cigarettes in different flavoring treatment groups in Experimental Example 2 of the present invention;

[0023] Figure 5 This is a statistical chart of the changes in the aroma of cigarette smoke in different flavoring treatment groups in Experimental Example 2 of the present invention. DETAILED DESCRIPTION

[0024] The present invention is further described in detail below in conjunction with specific examples. Unless otherwise specified, the equipment and reagents used in each embodiment, experimental example and comparative example can be obtained from commercial sources.

[0025] The present invention is based on modern instrumental analysis technology, and the moisture content of high-quality natural coffee extract is determined by Karl Fischer method, the type and content of solvent in high-quality natural coffee extract is determined by GC-FID method; the type and content of sugar in high-quality natural coffee extract is determined by HPLC-ELSD method; the type and content of organic acid in high-quality natural coffee extract is determined by ion chromatography method; the type and content of volatile components in high-quality natural coffee extract is determined by GC-MS method. The moisture, solvent, sugar component, acid component and volatile component of high-quality natural coffee extract are comprehensively analyzed, the key aroma components are analyzed and sorted out, and each component is adjusted, eliminated and supplemented in combination with modern aroma technology, so as to obtain a high-fragrance and low-bitter tobacco coffee flavor with a characteristic aroma profile of high-quality coffee. The raw materials used in the high-fragrance and low-bitter tobacco coffee flavor are all commercially available monomer aroma raw materials, and the corresponding content is determined after scientific compatibility, which solves the problem of introducing caffeine into coffee flavor, overcomes the defect of unstable flavor quality after adding natural extracts, improves the stability of product quality, and effectively reduces the cost of coffee-style products.

[0026] 1. The specific embodiments of the coffee flavor for tobacco with high aroma and low bitterness of the present invention are as follows:

[0027] Example 1

[0028] The high-flavor, low-bitter coffee flavor for tobacco of this embodiment is composed of the following components in parts by weight: The flavor is composed of the following components in parts by weight: 20 parts of benzyl benzoate; 20 parts of vanillin; 7 parts of 2,3,5-trimethylpyrazine; 3 parts of phenylethyl alcohol; 1 part of benzyl alcohol; 7 parts of furfuryl alcohol; 5 parts of furfural; 5 parts of 5-methylfurfural; 8 parts of 5-hydroxymethylfurfural; 7 parts of 2,3-pentanedione; 2 parts of 2,6-dimethoxyphenol; 15 parts of solvent. It is called coffee flavor No. 1 in the following embodiments and experimental examples.

[0029] The solvent combination of this embodiment is ethanol and water, and the volume ratio before mixing is 5:1.

[0030] The preparation method of the essence comprises the following steps: weighing the above ingredients according to proportion, mixing them evenly and placing them in a cool and dark place for one week.

[0031] Example 2

[0032] The high-flavor, low-bitter tobacco coffee flavor of this embodiment is composed of the following components in parts by weight: 15 parts of benzyl benzoate; 25 parts of vanillin; 10 parts of 2,3,5-trimethylpyrazine; 4 parts of phenylethyl alcohol; 1 part of benzyl alcohol; 10 parts of furfuryl alcohol; 7 parts of furfural; 7 parts of 5-methylfurfural; 10 parts of 5-hydroxymethylfurfural; 10 parts of 2,3-pentanedione; 1 part of 2,6-dimethoxyphenol; 0 parts of solvent. It is called coffee flavor No. 2 in the following embodiments and experimental examples.

[0033] The fragrance formula of this embodiment does not contain solvents, and therefore can be applied to some application scenarios that avoid the introduction of solvents or water.

[0034] The preparation method of the essence comprises the following steps: weighing the above ingredients according to proportion, mixing them evenly and placing them in a cool and dark place for one week.

[0035] 2. Comparison

[0036] Comparative Example 1

[0037] The coffee essence of this comparative example is composed of the following components in parts by weight: 18 parts of benzyl benzoate; 18 parts of vanillin; 8 parts of 2,3,5-trimethylpyrazine; 3 parts of oleamide; 3 parts of phenylethyl alcohol; 1 part of benzyl alcohol; 10 parts of furfuryl alcohol; 5 parts of furfural; 7 parts of 5-hydroxymethylfurfural; 5 parts of 2,3-pentanedione; 1 part of ethyl linoleate; 1 part of ethyl palmitate; and 20 parts of solvent. The solvent is composed of ethanol and water in a mass ratio of 5:1.

[0038] The preparation method of the essence comprises the following steps: weighing the above ingredients according to proportion, mixing them evenly and placing them in a cool and dark place for one week.

[0039] 3. Related Experimental Examples Application of High-Aroma and Low-Bitterness Coffee Flavor in Cigarette Flavoring

[0040] Experimental Example 1

[0041] With reference to the method specified in GB / T 10220-2012 / ISO 6658-2005 General Introduction to Sensory Analysis Methodology, the aroma profile method was used for evaluation. According to the classification of coffee flavor olfactory aroma, a coffee flavor olfactory aroma evaluation scoring table was developed after full discussion, see Table 1. The final evaluation result of each aroma is the average of the scores given by 10 sensory evaluation personnel. Figures 1-2 As shown, the aroma profile radar diagram of the comparative coffee essence is shown in Figure 3 shown.

[0042] Table 1 Coffee flavor olfactory evaluation score table

[0043]

[0044] Note: The minimum scoring unit is 0.5 points.

[0045] Depend on Figure 1 It can be seen that the main aroma of the coffee No. 1 flavor in Example 1 is cocoa aroma, caramel aroma, roasted aroma, milk aroma and sweet aroma, which is in line with the aroma profile characteristics of high-quality coffee extract.

[0046] Depend on Figure 2It can be seen that the main aromas of the coffee flavor No. 2 in Example 2 are cocoa aroma, caramel aroma, roasted aroma, milk aroma and sweet aroma. Compared with Example 1, the sweet aroma, milk aroma and bean aroma are increased, and the caramel aroma is weakened due to the enhancement of other aromas. The main aroma profile is a coffee-style aroma with a more prominent sweet aroma.

[0047] Depend on Figure 3 It can be seen that the main aromas of the comparative coffee essence are cocoa aroma, caramel aroma, roasted aroma, milk aroma and sweet aroma, which are in line with the aroma profile characteristics of high-quality coffee extract.

[0048] Experimental Example 2

[0049] This experimental example is the application and evaluation of high-aroma, low-bitter coffee flavor in cigarette flavoring and aromatization.

[0050] This experimental example uses coffee extract for cigarettes as a comparative reference.

[0051] Cigarette flavoring method: After diluting the coffee extract and the coffee essence in Example 1 (Coffee No. 1), Example 2 (Coffee No. 2) and Comparative Example 1 with anhydrous ethanol as a solvent, flavoring was added to the reference cigarette using a flavoring injection machine. The flavoring injection amount of the coffee extract sample was 20 ppm, and the flavoring injection amount of the coffee essence was 5 ppm.

[0052] Sensory evaluation method of cigarettes: A cigarette sensory evaluation team is composed of 10 evaluators with provincial-level or higher qualifications. The sensory evaluation of cigarettes is conducted from three aspects: comfort characteristics, smoke characteristics, and aroma style. The final evaluation result of each index is the average of the scores given by the 10 judges. The specific evaluation indicators and scores are as follows:

[0053] (1) The scores of each index of comfort characteristics range from -5 to 5 points, with 0.5 points as the scoring unit. The reference blank cigarette is set as 0 for comparison and scoring. The scores of comfort characteristics are shown in Table 2.

[0054] Table 2 Rating criteria for comfort characteristics

[0055]

[0056] (2) The score range of each index of smoke characteristics is -5 to 5 points, with 0.5 points as the scoring unit. The reference score is 0 for the reference blank cigarette. The smoke characteristics scores are shown in Table 3.

[0057] Table 3 Smoke characteristics scoring criteria

[0058]

[0059]

[0060] (3) The score range of the smoke aroma evaluation index is 0-3 points, with 0.5 points as the scoring unit. The reference score is 0 for the blank cigarette. The aroma style score is shown in Table 4.

[0061] Table 4 Aroma style scoring criteria

[0062]

[0063] The smoke characteristics and comfort characteristics of the blank cigarettes with coffee extract, coffee flavor No. 1, coffee flavor No. 2 and coffee flavor of the comparative example are as follows Figure 4 As shown. Figure 4 It can be seen that in terms of smoke characteristics, the aroma quality and aroma volume are comparable to those of coffee extract and coffee flavor; coffee flavor can effectively reduce the impurities in smoke, and compared with the coffee flavor of Comparative Example 1, coffee flavor No. 1 and coffee flavor No. 2 can further reduce the impurities in smoke, while coffee extract will cause an increase in cigarette impurities. In terms of comfort characteristics, both coffee flavor and coffee extract can improve the permeability, delicacy and softness of smoke, but coffee extract will increase the residual feeling of smoke in the mouth. Compared with the coffee flavor of Comparative Example 1, coffee flavor No. 1 and coffee flavor No. 2 can further improve the permeability, delicacy and softness of smoke, and reduce the adverse sensory effects of smoke residue in the mouth.

[0064] The smoke aroma changes of the blank cigarettes after adding coffee extract, coffee flavor No. 1, coffee flavor No. 2 and coffee flavor of comparative example 1 are as follows: Figure 5 As shown. Figure 5 It can be seen that compared with coffee extract, the high-aroma, low-bitter coffee flavor for tobacco is basically the same in terms of roasted aroma, cocoa aroma, bean aroma, etc., and is higher in milk aroma than coffee extract, but lower in terms of caramel aroma and sweet aroma. Overall, the high-aroma, low-bitter coffee flavor for tobacco of the present invention can restore the aroma-enhancing effect of coffee extract in cigarette smoke.

[0065] In summary, the high-fragrance, low-bitter coffee flavor for tobacco of the present invention has a rich and realistic coffee aroma and has the aroma characteristics of high-quality coffee. Compared with the coffee extract for tobacco, it is used in a smaller amount in the flavoring and aroma of cigarettes while ensuring the aroma intensity, and can effectively reduce the impurities in the smoke, and improve the permeability, fineness and softness of the smoke. And by adjusting the ratio of different components in the formula, the intensity of cocoa aroma, caramel aroma, roasted aroma, milk aroma and sweet aroma in the coffee aroma can be adjusted to meet the needs of different groups for coffee aroma.

[0066] Finally, it is noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A coffee flavor for tobacco with high aroma and low bitterness, characterized by: The invention is composed of the following components in parts by weight: 15-20 parts of benzyl benzoate; 20-25 parts of vanillin; 7-10 parts of 2,3,5-trimethylpyrazine; 3-4 parts of phenylethyl alcohol; 1-1.5 parts of benzyl alcohol; 7-10 parts of furfuryl alcohol; 5-7 parts of furfural; 5-7 parts of 5-methylfurfural; 8-10 parts of 5-hydroxymethylfurfural; 7-10 parts of 2,3-pentanedione; 1-2 parts of 2,6-dimethoxyphenol; and 0-15 parts of solvent.

2. The high-aroma, low-bitter coffee flavor for tobacco according to claim 1, characterized in that: The solvent is one or more of water, ethanol, propylene glycol and dipropylene glycol.

3. The high-aroma, low-bitter coffee flavor for tobacco according to claim 2, characterized in that: The solvent consists of ethanol and water in a volume ratio of 5-6:

1.

4. Use of the high-aroma, low-bitter tobacco coffee flavor as claimed in any one of claims 1 to 3 in cigarette flavoring and aromatization.

5. The use of the high-aroma and low-bitter coffee flavor for tobacco according to claim 4 in cigarette flavoring and aromatization is characterized by: The added amount of the high-aroma and low-bitter tobacco coffee flavor in the cigarette is 3-7 ppm.

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