Tobacco flavor base module, flavor and heated cigarette for improving puff-by-puff consistency

Abstract

The present invention relates to a tobacco flavor base module, flavor and heated cigarette that improve the consistency of puff by puff, and belongs to the field of tobacco flavors and fragrances. The tobacco flavor base module is composed of the following components: 3,4-dimethyl-1,2-cyclopentanedione slow-release flavor, 3,5-dimethyl-1,2-cyclopentanedione slow-release flavor, methylcyclopentenolone slow-release flavor, ethylcyclopentenolone slow-release flavor, furfural slow-release flavor, 5-methylfurfural slow-release flavor, furfuryl alcohol slow-release flavor, 2-methyltetrahydrofuran-3-one slow-release flavor, 4-hydroxy-2,5-dimethyl-3(2H)furanone slow-release flavor, 3-pentene-2-one slow-release flavor, ethyl maltol slow-release flavor, maltol slow-release flavor, 5-methyl-2-furanmethanol slow-release flavor. The present invention prepares the slow-release flavor by making each component into a slow-release flavor and then mixes it as a tobacco flavor base module, which not only improves the consistency of puff by puff during puffing, but also significantly improves the burnt sweet fragrance characteristics of heated cigarettes.

Description

Technical Field

[0001] The invention relates to a tobacco flavor base module, flavor and heated cigarette for improving puff-by-puff consistency, and belongs to the field of tobacco flavors and fragrances. Background Art

[0002] Flavor is the core value of cigarettes and directly determines their market competitiveness. However, a weak tobacco flavor profile is currently a prominent issue for heated cigarettes. Compared to traditional cigarettes, heated cigarettes are exposed to lower ambient temperatures during consumption. The combustion cone temperature of traditional cigarettes can reach as high as 950°C, and tobacco cut tobacco can form thousands of products through complex reaction pathways such as distillation, cracking, and combustion. In heated cigarettes, the tobacco material is typically exposed to temperatures below 500°C during consumption, and smoke is primarily generated through pyrolysis. While this results in significantly lower tar and harmful component releases compared to traditional cigarettes, it also results in a common weakness in heated cigarettes. A sweet, burnt aroma is the primary flavor characteristic of traditional cigarettes. However, due to the volatility and low boiling point of flavorings, directly adding sweet, burnt aroma ingredients to heated cigarettes not only easily results in ingredient loss during storage, but also exacerbates the problem of poor puff-to-puff stability during consumption. Summary of the Invention

[0003] The first object of the present invention is to provide a tobacco flavor base module that improves the puff-by-puff consistency, so as to solve the problems of poor puff-by-puff stability and weak flavor characteristics of heated cigarettes in the prior art.

[0004] A second object of the present invention is to provide a flavor that improves the puff consistency of heated cigarettes, so as to solve the problem in the prior art of lacking flavors that enhance the puff stability and flavor characteristics of heated cigarettes.

[0005] The third object of the present invention is to provide a heated cigarette with improved puff consistency, so as to solve the problems of poor puff stability and weak flavor characteristics of heated cigarettes in the prior art.

[0006] In order to achieve the above objectives, the technical solution of the present invention is:

[0007] A tobacco flavor base module for improving puff consistency comprises the following components: 3,4-dimethyl-1,2-cyclopentanedione slow-release flavoring, 3,5-dimethyl-1,2-cyclopentanedione slow-release flavoring, methylcyclopentenolone slow-release flavoring, ethylcyclopentenolone slow-release flavoring, furfural slow-release flavoring, 5-methylfurfural slow-release flavoring, furfuryl alcohol slow-release flavoring, 2-methyltetrahydrofuran-3-one slow-release flavoring, 4-hydroxy-2,5-dimethyl-3(2H)furanone slow-release flavoring, 3-penten-2-one slow-release flavoring, ethyl maltol slow-release flavoring, maltol slow-release flavoring, and 5-methyl-2-furanmethanol slow-release flavoring.

[0008] The present invention prepares each component into a slow-release flavoring separately and then mixes them as a tobacco flavor base module. This not only improves the puff consistency during smoking, but also significantly enhances the burnt-sweet aroma characteristics of the heated cigarette. At the same time, it also has the advantages of increasing the tobacco aroma, enhancing the delicate and round feeling, and reducing irritation.

[0009] Preferably, the tobacco flavor base module is composed of the following components in parts by mass: 0.25-4.5 parts of 3,4-dimethyl-1,2-cyclopentanedione slow-release flavor, 0.01-0.20 parts of 3,5-dimethyl-1,2-cyclopentanedione slow-release flavor, 5.61-15.0 parts of methylcyclopentenolone slow-release flavor, 0.05-11.0 parts of ethylcyclopentenolone slow-release flavor, 0.14-10.0 parts of furfural slow-release flavor, 2.00-10.0 parts of 5-methylfurfural slow-release flavor. The tobacco flavor base module obtained by using this amount of slow-release flavoring components has excellent smoking performance and a sweet and burnt aroma.

[0010] In order to further improve the aroma coordination of the smoke, preferably, the tobacco flavor base module is composed of the following components in parts by mass: 0.25-0.75 parts of 3,4-dimethyl-1,2-cyclopentanedione slow-release flavor, 0.09-0.20 parts of 3,5-dimethyl-1,2-cyclopentanedione slow-release flavor, 5.61-11.0 parts of methylcyclopentenolone slow-release flavor, 5.44-11.0 parts of ethylcyclopentenolone slow-release flavor, 5.98-10.0 parts of furfural slow-release flavor, 4.25-10.0 parts of 5 -Methyl furanaldehyde slow-release fragrance, 5.84-10.0 parts of furfuryl alcohol slow-release fragrance, 0.08-0.16 parts of 2-methyltetrahydrofuran-3-one slow-release fragrance, 5-7.5 parts of 4-hydroxy-2,5-dimethyl-3(2H) furanone slow-release fragrance, 0.28-0.50 parts of 3-penten-2-one slow-release fragrance, 0.82-5.0 parts of ethyl maltol slow-release fragrance, 5.17-8.00 parts of maltol slow-release fragrance, 1.05-3.00 parts of 5-methyl-2-furanmethanol slow-release fragrance.

[0011] Preferably, the sustained-release flavor is obtained by including monomeric flavor in β-cyclodextrin.

[0012] Preferably, β-cyclodextrin and monomeric fragrance are included in water, the molar ratio of β-cyclodextrin to monomeric fragrance is 1:(1.4-1.5), the inclusion temperature is 3.5-4° C., and the time is 12-15 hours.

[0013] The second technical solution of the present invention is:

[0014] A tobacco flavoring for improving puff-by-puff consistency consists of a solvent and the tobacco flavoring base module for improving puff-by-puff consistency.

[0015] The present invention mixes the tobacco flavor base module with a solvent commonly used in tobacco to obtain a tobacco flavor that can improve the consistency of each puff and is easy to use in tobacco.

[0016] Preferably, the total number of parts of the solvent and the tobacco flavor base module is 1000 parts.

[0017] Preferably, the solvent is one or more of water, ethanol, propylene glycol, and glycerol, which are commonly used solvents for preparing tobacco flavors.

[0018] The third technical solution of the present invention is:

[0019] A heated cigarette with improved puff consistency, wherein the above-mentioned tobacco flavoring is added to the heated cigarette.

[0020] The heated cigarette of the present invention contains tobacco flavoring that can improve the consistency of puff by puff, so that the puff stability and the burnt-sweet aroma characteristics of the heated cigarette are also improved.

[0021] Preferably, the amount of tobacco flavor added is 3-7 μL / cigarette. At this amount, the heated cigarette has better properties. DETAILED DESCRIPTION

[0022] The preparation method of the sustained-release fragrance involved in the following examples adopts the following steps: 5 g of β-cyclodextrin is added to 50 mL of water, stirred and dissolved at 50°C, 1.5 times the molar mass of monomer fragrance of β-cyclodextrin is added, stirred for 3 hours, and then refrigerated at 4°C for 12 hours. The water in the solution is filtered to remove the water, and the filter cake is washed with 5 mL of anhydrous ethanol. The filter cake is dried at 40°C for 4 hours.

[0023] The technical solution of the present invention is further described below in conjunction with specific implementation methods.

[0024] 1. Specific embodiments of the tobacco flavor base module for improving puff-by-puff consistency of the present invention are as follows:

[0025] Example 1

[0026] The tobacco flavor base module for improving puff consistency of this embodiment is composed of the components in parts by mass shown in Table 1 below:

[0027] Table 1

[0028] Component name Mass fraction 3,4-Dimethyl-1,2-cyclopentanedione sustained-release fragrance 0.25 serving 3,5-Dimethyl-1,2-cyclopentanedione sustained-release fragrance 0.12 parts Methylcyclopentenolone sustained-release fragrance 7.00 servings Ethylcyclopentenolone sustained-release fragrance 6.12 servings Furfural slow-release fragrance 8.00 servings 5-Methylfurfural sustained-release fragrance 5.45 servings Furfuryl alcohol slow-release fragrance 7.23 servings 2-Methyltetrahydrofuran-3-one sustained-release fragrance 0.10 parts 4-Hydroxy-2,5-dimethyl-3(2H)furanone sustained-release fragrance 6.5 servings 3-Penten-2-one sustained-release fragrance 0.50 serving Ethyl maltol slow-release flavor 3.12 servings Maltol slow-release flavor 7.00 servings 5-Methyl-2-furanmethanol sustained-release fragrance 2.05 servings

[0029] Example 2

[0030] The tobacco flavor base module for improving puff consistency of this embodiment is composed of the components in parts by mass shown in Table 2 below:

[0031] Table 2

[0032] Component name Mass fraction 3,4-Dimethyl-1,2-cyclopentanedione sustained-release fragrance 0.27 servings 3,5-Dimethyl-1,2-cyclopentanedione sustained-release fragrance 0.12 parts Methylcyclopentenolone sustained-release fragrance 5.65 servings Ethylcyclopentenolone sustained-release fragrance 5.88 servings Furfural slow-release fragrance 6.00 servings 5-Methylfurfural sustained-release fragrance 4.75 servings Furfuryl alcohol slow-release fragrance 6.10 servings 2-Methyltetrahydrofuran-3-one sustained-release fragrance 0.09 parts 4-Hydroxy-2,5-dimethyl-3(2H)furanone sustained-release fragrance 5.00 servings 3-Penten-2-one sustained-release fragrance 0.28 servings Ethyl maltol slow-release flavor 0.89 servings Maltol slow-release flavor 5.38 servings 5-Methyl-2-furanmethanol sustained-release fragrance 1.41 servings

[0033] Example 3

[0034] The tobacco flavor base module for improving puff consistency of this embodiment is composed of the components in parts by mass shown in Table 3 below:

[0035] Table 3

[0036]

[0037]

[0038] 2. Specific embodiments of the tobacco flavoring for improving puff-by-puff consistency of the present invention are as follows:

[0039] Example 4

[0040] The tobacco flavor for improving puff consistency of this embodiment is composed of the tobacco flavor base module of Example 1 and water, wherein the total amount of the tobacco flavor base module and water is 1000 parts.

[0041] Example 5

[0042] The tobacco flavor for improving puff consistency of this embodiment is composed of the tobacco flavor base module of Example 2 and water, wherein the total amount of the tobacco flavor base module and water is 1000 parts.

[0043] Example 6

[0044] The tobacco flavor for improving puff consistency of this embodiment is composed of the tobacco flavor base module of Example 3 and water, wherein the total amount of the tobacco flavor base module and water is 1000 parts.

[0045] 3. Specific embodiments of the heated cigarette for improving puff consistency of the present invention are as follows:

[0046] Example 7

[0047] The heated cigarette for improving puff consistency of this embodiment contains the tobacco flavor of Example 4 in an injection amount of 5 μL / cigarette.

[0048] Example 8

[0049] The heated cigarette for improving puff consistency of this embodiment contains the tobacco flavor of Example 5 in an injection amount of 3 μL / cigarette.

[0050] Example 9

[0051] The heated cigarette for improving puff consistency of this embodiment contains the tobacco flavor of Example 6 in an injection amount of 7 μL / cigarette.

[0052] 4. Comparative Examples

[0053] Comparative Example 1

[0054] The tobacco flavor base module for improving the puff-by-puff consistency of this comparative example is composed of the components in parts by mass shown in Table 4 below:

[0055] Table 4

[0056]

[0057]

[0058] The tobacco flavor for improving puff-by-puff consistency of this comparative example is composed of the above tobacco flavor base module and water, wherein the total amount of the tobacco flavor base module and water is 1000 parts.

[0059] The heated cigarette for improving puff-by-puff consistency of this comparative example contains the above-mentioned tobacco flavor in an injection amount of 5 μL / cigarette.

[0060] Comparative Example 2

[0061] The composition of the tobacco flavor of this comparative example is substantially the same as that of Example 1, except that the components are mixed to obtain a mixture, which is then prepared into a sustained-release flavor.

[0062] 5. Experimental Examples

[0063] In this experimental example, the flavors of Examples 1-3 and Comparative Examples 1-2 were injected into heated cigarettes at an injection volume of 5 μL / cigarette, and the heated cigarettes were subjected to sensory evaluation. The results are shown in Table 5. As can be seen from Table 5, at the same injection volume, compared with the blank control group, the flavors of Examples 1-3 and Comparative Examples 1 and 2 all improved the puff-by-puff uniformity, burnt-sweet aroma, smoke aroma, richness, and delicate / soft / rounded feel of the heated cigarettes. However, the flavors of Examples 1-3 achieved a greater degree of improvement in these indicators after use in the heated cigarettes than the flavors of Comparative Examples 1 and 2.

[0064] In addition, the flavors of Comparative Examples 1 and 2 reduce the harmonious sense of aroma of the heated cigarettes, which shows that the caramel-sweet flavor provided by the present invention has the advantage of better improving the smoke characteristics and puff consistency while improving the caramel-sweet aroma characteristics of the heated cigarettes.

[0065] Table 5 Sensory evaluation results

[0066]

[0067]

Claims

1. A tobacco flavor base module for improving puff-by-puff consistency, characterized in that: The invention is composed of the following components in parts by mass: 0.25-0.75 parts of 3,4-dimethyl-1,2-cyclopentanedione slow-release fragrance, 0.09-0.20 parts of 3,5-dimethyl-1,2-cyclopentanedione slow-release fragrance, 5.61-11.0 parts of methylcyclopentenolone slow-release fragrance, 5.44-11.0 parts of ethylcyclopentenolone slow-release fragrance, 5.98-10.0 parts of furfural slow-release fragrance, 4.25-10.0 parts of 5-methylfurfural slow-release fragrance, 5.84-10.0 parts of furfuryl alcohol slow-release fragrance. material, 0.08-0.16 parts of 2-methyltetrahydrofuran-3-one slow-release flavor, 5-7.5 parts of 4-hydroxy-2,5-dimethyl-3(2H)furanone slow-release flavor, 0.28-0.50 parts of 3-penten-2-one slow-release flavor, 0.82-5.0 parts of ethyl maltol slow-release flavor, 5.17-8.00 parts of maltol slow-release flavor, 1.05-3.00 parts of 5-methyl-2-furanmethanol slow-release flavor; each of the slow-release flavors is obtained by including a monomer flavor by using β-cyclodextrin.

2. The tobacco flavor base module for improving puff-by-puff consistency according to claim 1, characterized in that: β-cyclodextrin and monomeric fragrance are included in water; the molar ratio of β-cyclodextrin to monomeric fragrance is 1:(1.4-1.5).

3. A tobacco flavoring for improving puff-by-puff consistency, characterized in that: The tobacco flavoring module comprises a solvent and the tobacco flavoring module for improving puff-by-puff consistency as claimed in claim 1 or 2.

4. The tobacco flavoring for improving puff-by-puff consistency according to claim 3, characterized in that: The total number of parts of the solvent and the tobacco flavor base module is 1000 parts.

5. The tobacco flavoring for improving puff-by-puff consistency according to claim 3 or 4, characterized in that: The solvent is one or more combinations of water, ethanol, propylene glycol, and glycerol.

6. A heated cigarette that improves puff-by-puff consistency, characterized in that: The heated cigarette is added with the tobacco flavor according to any one of claims 3 to 5.

7. The heated cigarette for improving puff-by-puff consistency according to claim 6, characterized in that: The added amount of the tobacco flavor is 3-7 μL / cigarette.

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