Cigarette essence with milk-flavor rice-flavor style characteristic and application thereof

Abstract

The invention provides tobacco essence with milk-flavor rice-flavor style characteristics. The tobacco essence comprises pandanus tectorius absolute oil, and a preparation method of the pandanus tectorius absolute oil comprises the following steps: a, carrying out freeze drying on pre-treated pandanus tectorius, and crushing the pandanus tectorius to obtain pandanus tectorius powder; b, carrying out supercritical carbon dioxide extraction on the pandanus asiatica powder obtained in the step a to obtain a pandanus asiatica extract; and c, carrying out molecular distillation refining on the pandanus tectorius extract to obtain a light component, namely the pandanus tectorius absolute oil. Compared with a water extract or an alcohol extract, the content of a characteristic component, namely 2-acetyl-1-pyrroline, of a rice aroma component in the vanilla absolute oil is higher, the perfume has unique milk aroma, a remarkable rice aroma style can be given to cigarettes, smoke can be softened, irritation can be reduced, offensive odor can be removed, and the smoke amount can be increased.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco additives. Specifically, the present application provides a tobacco flavor with milky and rice-flavored characteristics and application thereof. Background Art

[0002] Natural tobacco flavors have always been a key area of ​​focus and research and development in the tobacco industry. In recent years, tobacco companies have used abundant natural resources to develop some special natural flavors with special aromas or significant effects and applied them to cigarette products according to the needs and development direction of their own cigarette products. The development and application of these new natural tobacco flavors have played an important supporting role in the formation of the style characteristics of cigarette products and the construction of categories in the tobacco industry.

[0003] Rice-flavored style is one of the cigarette styles that cigarette companies are particularly concerned about. Many companies have developed application methods such as cooked rice-flavored cigarette materials (CN116807049A), glutinous rice-flavored cigarette papers (CN115748303B), and rice-flavored tobacco flavors (CN106833898B) for rice-flavored cigarettes. However, most of these methods require the addition of heterocyclic substances such as pyrazine and pyridine to improve the characteristics of the burnt aroma. Most of the configured flavors have a more obvious burnt aroma and do not have a natural rice aroma. Therefore, most of the current rice-flavored tobacco flavors are not very practical.

[0004] The aroma components of rice aroma are mainly brought by imine flavors, such as 2-acetyl-1-pyrroline (2-AP) or 2-propionyl-3,4,5,6-tetrahydropyridine (ND Kimpe, Chem. Rev. 2006, 106, 2299). Compared with heterocyclic substances such as pyridine and pyrazine, the aroma of these imine flavors is more natural, with characteristic rice aroma and less burnt aroma, and better integration with cigarettes. However, the stability of imine flavors is poor, and they can react with water and oxygen, making the characteristics of rice aroma natural extracts obtained by traditional extraction methods not obvious, so pyridine, pyrazine, and pyrrole substances need to be added to simulate the aroma of rice aroma.

[0005] Pandanus odoratus is a perennial herbaceous plant of the genus Pandanus in the Pandanaceae family. It is also known as pandan leaf and pandan leaf. It is native to the Maguru Islands in Indonesia and is now widely distributed in Southeast Asia. It is mainly introduced and cultivated in Hainan, Yunnan, Guangdong, Fujian and other places in my country. Pandanus odoratus has emerald green leaves and a fresh aroma. The characteristic ingredient 2-acetyl-1-pyrroline is a highly volatile compound that is consistent with the main aroma component of Thai fragrant rice, giving Pandanus odoratus a unique and elegant "rice aroma". However, the main volatile aroma components of Pandanus odoratus leaves are easily affected by factors such as the processing environment and processing methods, which reduces the aroma components in the extract.

[0006] The present invention provides a method for preparing Pandanus odoratus absolute oil by supercritical carbon dioxide extraction and molecular distillation, and avoids the contact of Pandanus odoratus extract with water and alcohol solvents during the extraction process, thereby solving the problem of low content of rice aroma components in Pandanus odoratus extract. Furthermore, the present invention provides a tobacco flavor with milky rice aroma style characteristics and an application method thereof according to the aroma profile of Pandanus odoratus absolute oil, thereby solving the problem that most current rice aroma tobacco flavors have obvious burnt aroma characteristics and impure rice aroma characteristics. Summary of the invention

[0007] The purpose of the present invention is to provide a tobacco flavor with a milky rice-flavor style and an application method thereof in view of the deficiencies of the prior art. The tobacco flavor prepared by the present invention is added to cigarette shreds to provide a significant rice-flavor style for the cigarette, bring a certain milky aroma, and basically do not increase the burnt aroma characteristics of the cigarette, significantly improve the smoking quality of the cigarette, and improve the harmony of the smoke.

[0008] On the one hand, the present application provides a tobacco flavor with a milky rice-flavor style, wherein the tobacco flavor with a milky rice-flavor style contains pandanus absolute oil, and the preparation method of the pandanus absolute oil comprises:

[0009] a. freeze-drying the pre-treated Pandanus odoratus and crushing it to obtain Pandanus odoratus powder;

[0010] b. extracting the Pandanus odoratus powder obtained in step a with supercritical carbon dioxide to obtain Pandanus odoratus extract;

[0011] c. The Pandanus odoratus extract is subjected to molecular distillation and refined to obtain a light component, which is the Pandanus odoratus absolute oil.

[0012] Furthermore, in step a, the pre-treatment includes shade drying and dust removal steps.

[0013] Furthermore, in step a, the freeze-drying temperature is -50-80°C and the pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours.

[0014] Furthermore, the powder in step a is crushed to 10-100 mesh.

[0015] Furthermore, in step b, the supercritical pressure is 30-50MPa, the temperature is 20-50°C, the entrainer is ethanol, and the carbon dioxide flow rate is 8-20L / h; the pressure of the separation kettle I is 5-15MPa, and the separation temperature is 30-50°C; the pressure of the separation kettle II is 2-7MPa, and the separation temperature is 35-55°C; the extraction time is 0.5-4h; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.01-0.05MPa and a bath temperature of 30-50°C.

[0016] Furthermore, in step b, the carbon dioxide flow rate is 10-13 L / h, the pressure of separation kettle I is 7-10 MPa, and the separation temperature is 35-45°C; the pressure of separation kettle II is 3-5 MPa, and the separation temperature is 40-50°C; the extraction time is 1-3 hours; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.02-0.04 MPa and a bath temperature of 35-45°C.

[0017] Furthermore, in step b, the carbon dioxide flow rate is 12 L / h, the pressure of separation kettle I is 8 MPa, and the separation temperature is 40°C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45°C; the extraction time is 2 hours; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a -20°C refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.03 MPa and a bath temperature of 40°C.

[0018] Furthermore, in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Under Pa conditions, light and heavy components were collected separately, among which the light component was the absolute oil of Pandanus odoratus.

[0019] Furthermore, in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, and the light component was the absolute oil of Pandanus odoratus.

[0020] Furthermore, the composition formula of the milky rice-flavored tobacco flavor in step d is: per 100 parts by weight, 10-30 parts of pandanus absolute oil, 0.5-2 parts of γ-decanoic acid, 0.5-2 parts of peach aldehyde, 0.1-1 parts of 2,3-butanedione, 0.1-1 parts of diacetyl, 1-5 parts of malt extract, 10-15 parts of Peruvian extract, 20-30 parts of apple concentrated juice, 10-20 parts of peach extract, and propylene glycol as a solvent.

[0021] Furthermore, the amount of tobacco flavor added in step e is 0.01-2.5% of the mass of tobacco in the cigarette, preferably 0.5-1%, for example, it can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.5, 1%, 1.5%, 2%, 2.5%.

[0022] Furthermore, the tobacco flavor is added to the shredded tobacco in the feeding process by spraying.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The invention provides a method for preparing Pandanus odoratus absolute oil by supercritical carbon dioxide extraction and molecular distillation. Compared with a water extract or an alcohol extract, the Pandanus odoratus absolute oil of the invention has a higher content of 2-acetyl-1-pyrroline, a characteristic component, because the Pandanus odoratus extract is prevented from contacting with water and alcohol solvents during the extraction process, thereby solving the problem of low content of rice aroma components in the Pandanus odoratus extract.

[0025] The tobacco flavoring with the characteristics of milky rice flavor prepared by the invention is added to cigarettes, has a unique milky aroma, can give the cigarettes a significant rice flavor, can soften smoke, reduce irritation, remove impurities, and increase smoke volume.

[0026] The invention develops a pandanus odoratus processing technology and related products thereof, provides a new idea for the pandanus odoratus processing technology, and increases the industrial added value of the pandanus odoratus. DETAILED DESCRIPTION

[0027] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is only an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the invention of the present invention based on the disclosed content, and they should also fall within the scope of the present invention.

[0028] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0029] Example 1 Preparation of tobacco flavor with milky rice flavor characteristics

[0030] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -60℃ for 10 -5 The mixture was freeze-dried under Pa conditions and crushed to obtain 80-mesh Pandanus officinalis powder.

[0031] (2) Weigh 50.0 g of Pandanus odoratus powder for supercritical carbon dioxide extraction, with a supercritical pressure of 30 MPa, a temperature of 30 °C, an entrainer of ethanol, and a CO2 flow rate of 12 L / h; the pressure of separation kettle I is 8 MPa, and the separation temperature is 40 °C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45 °C; the extraction time is 2 h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20 °C refrigerator and freeze overnight. After centrifugation, remove the precipitate, and concentrate the supernatant at 0.03 MPa and a bath temperature of 40 °C until there is no solvent to obtain Pandanus odoratus extract.

[0032] (3) The extract of Pandanus odoratus was purified by molecular distillation. Under the conditions of molecular distillation temperature of 30°C, pressure of 0.1 Pa, feed rate of 1.5 mL / min and stirring rate of 120 r / min, the light and heavy components were collected respectively, among which the light component was the absolute oil of Pandanus odoratus.

[0033] (4) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 1.0 g of pandanus absolute oil, 0.05 g of γ-decanoic acid, 0.05 g of peach aldehyde, 0.01 g of 2,3-butanedione, 0.01 g of diacetyl, 0.1 g of malt extract, 1.0 g of Peruvian extract, 2.0 g of apple juice concentrate, 1.0 g of peach extract, and 4.78 g of propylene glycol.

[0034] (5) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor is 8‰ of the mass of the shredded tobacco.

[0035] (6) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0036] Table 1 Example 1 Milky and Rice Flavor Tobacco Flavor Evaluation Results

[0037]

[0038] Example 2 Preparation of tobacco flavor with milky rice flavor characteristics

[0039] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -70℃ for 10 -5 The mixture was freeze-dried under Pa conditions and crushed to obtain 60-mesh Pandanus officinalis powder.

[0040] (2) Weigh 50.0 g of Pandanus odoratus powder for supercritical carbon dioxide extraction, with a supercritical pressure of 40 MPa, a temperature of 50 °C, an entrainer of ethanol, and a CO2 flow rate of 12 L / h; the pressure of separation kettle I is 8 MPa, and the separation temperature is 40 °C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45 °C; the extraction time is 2 h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20 °C refrigerator and freeze overnight. After centrifugation, remove the precipitate, and concentrate the supernatant at 0.03 MPa and a bath temperature of 40 °C until there is no solvent to obtain Pandanus odoratus extract.

[0041] (3) The extract of Pandanus odoratus was subjected to molecular distillation for purification at a molecular distillation temperature of 40°C and a pressure of 10 -2 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, and the light component was the absolute oil of Pandanus odoratus.

[0042] (4) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 2.0 g of pandanus absolute oil, 0.1 g of γ-decanoic acid, 0.1 g of peach aldehyde, 0.02 g of 2,3-butanedione, 0.03 g of diacetyl, 0.4 g of malt extract, 1.1 g of Peruvian extract, 2.4 g of apple juice concentrate, 1.3 g of peach extract, and 2.55 g of propylene glycol.

[0043] (5) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor is 1% of the weight of the tobacco shreds.

[0044] (6) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0045] Table 2 Example 2 Milky rice flavor tobacco flavor evaluation results

[0046]

[0047] Example 3 Preparation of tobacco flavor with milky rice flavor characteristics

[0048] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -80℃ for 10 -4 The mixture was freeze-dried under Pa conditions and crushed to obtain 50-mesh Pandanus officinalis powder.

[0049] (2) Weigh 50.0 g of Pandanus odoratus powder for supercritical carbon dioxide extraction, with a supercritical pressure of 50 MPa, a temperature of 30 °C, an entrainer of ethanol, and a CO2 flow rate of 12 L / h; the pressure of separation kettle I is 8 MPa, and the separation temperature is 40 °C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45 °C; the extraction time is 2 h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20 °C refrigerator and freeze overnight. After centrifugation, remove the precipitate, and concentrate the supernatant at 0.03 MPa and a bath temperature of 40 °C until there is no solvent to obtain Pandanus odoratus extract.

[0050] (3) The extract of Pandanus odoratus was subjected to molecular distillation for purification at a molecular distillation temperature of 50°C and a pressure of 10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, and the light component was the absolute oil of Pandanus odoratus.

[0051] (4) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 2.5 g of pandanus absolute oil, 0.08 g of γ-decanoic acid, 0.12 g of peach aldehyde, 0.06 g of 2,3-butanedione, 0.04 g of diacetyl, 0.2 g of malt extract, 1.3 g of Peruvian extract, 2.6 g of apple juice concentrate, 1.3 g of peach extract, and 1.8 g of propylene glycol.

[0052] (5) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor is 5‰ of the mass of the shredded tobacco.

[0053] (6) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0054] Table 3 Example 3 Milky Rice Flavor Tobacco Flavor Evaluation Results

[0055]

[0056] Comparative Example 1 Comparative Tobacco Flavor Preparation 1

[0057] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -70℃ for 10 -3 The mixture was freeze-dried under Pa conditions and crushed to obtain 60-mesh Pandanus officinalis powder.

[0058] (2) Weigh 50.0 g of Pandanus odoratus powder and place it in a 1000 mL round-bottom flask. Add 500 mL of distilled water and reflux in a water bath at 80°C for 4 h. After reflux, filter and rotary evaporate the filtrate to obtain Pandanus odoratus extract.

[0059] (3) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 2.0 g of Pandanus officinalis extract, 0.12 g of γ-decanoic acid, 0.1 g of peach aldehyde, 0.04 g of 2,3-butanedione, 0.08 g of diacetyl, 0.3 g of malt extract, 1.2 g of Peruvian extract, 2.6 g of apple juice concentrate, 1.5 g of peach extract, and 2.06 g of propylene glycol.

[0060] (4) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor accounts for 1.5% of the weight of the tobacco shreds.

[0061] (5) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0062] Table 4 Comparative Example 1 Milky Rice Flavor Tobacco Flavor Evaluation Results

[0063]

[0064] Comparative Example 2 Comparative Tobacco Flavor Preparation 2

[0065] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -70℃ for 10 -5 The mixture was freeze-dried under Pa conditions and crushed to obtain 60-mesh Pandanus officinalis powder.

[0066] (2) Weigh 50.0 g of Pandanus odoratus powder and place it in a 1000 mL round-bottom flask, add 500 mL of 75% ethanol, reflux in a 90° C. water bath for 4 h, filter after reflux, and rotary evaporate the filtrate to obtain Pandanus odoratus extract.

[0067] (3) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 2.0 g of Pandanus officinalis extract, 0.05 g of γ-decanoic acid, 0.2 g of peach aldehyde, 0.08 g of 2,3-butanedione, 0.03 g of diacetyl, 0.3 g of malt extract, 1.2 g of Peruvian extract, 2.8 g of apple juice concentrate, 1.2 g of peach extract, and 2.14 g of propylene glycol.

[0068] (4) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor accounts for 1.8% of the weight of the tobacco shreds.

[0069] (5) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0070] Table 5 Comparative Example 2 Milky Rice Flavor Tobacco Flavor Evaluation Results

[0071]

[0072] Comparative Example 3 Comparative Tobacco Flavor Preparation 3

[0073] (1) After removing impurities and washing the clean Pandanus officinalis, dry it in the shade and heat it at -80℃ for 10 -4 The mixture was freeze-dried under Pa conditions and crushed to obtain 50-mesh Pandanus officinalis powder.

[0074] (2) Weigh 50.0 g of Pandanus odoratus powder for supercritical carbon dioxide extraction, with a supercritical pressure of 50 MPa, a temperature of 30 °C, an entrainer of ethanol, and a CO2 flow rate of 12 L / h; the pressure of separation kettle I is 8 MPa, and the separation temperature is 40 °C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45 °C; the extraction time is 2 h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20 °C refrigerator and freeze overnight. After centrifugation, remove the precipitate, and concentrate the supernatant at 0.03 MPa and a bath temperature of 40 °C until there is no solvent to obtain Pandanus odoratus extract.

[0075] (3) Prepare a milky rice-flavored tobacco flavor. The formula of the milky rice-flavored tobacco flavor in this embodiment is: 2.7 g of Pandanus officinalis extract, 0.09 g of γ-decanoic acid, 0.16 g of peach aldehyde, 0.08 g of 2,3-butanedione, 0.05 g of diacetyl, 0.3 g of malt extract, 1.4 g of Peruvian extract, 2.5 g of apple juice concentrate, 1.3 g of peach extract, and 1.42 g of propylene glycol.

[0076] (4) The milky rice-flavored tobacco flavor obtained in this example is added to the flue-cured tobacco shreds by spraying in the feeding process, and the milky rice-flavored tobacco flavor is 2% of the weight of the shredded tobacco.

[0077] (5) The cigarettes obtained in the above examples and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 5 provincial smoking testers conducted sensory evaluation, with scores of 1 to 10 points, based on blank cigarettes (i.e., no rice-flavored flavoring added), and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, and the higher the score, the better the feeling, and the average score of the 5 smoking testers was taken.

[0078] Table 6 Comparative Example 3 Milky Rice Flavor Tobacco Flavor Evaluation Results

[0079]

[0080] Test Example 1 Comparative Example 1 Volatile Component Detection

[0081] The volatile components in the water extract of Pandanus persica in Comparative Example 1 were determined by GC-MS. The results are shown in the following table.

[0082] Table 7 Comparative Example 1 Volatile component detection results

[0083]

[0084] Test Example 2 Comparative Example 2 Volatile Component Detection

[0085] The volatile components in the alcohol extract of Pandanus officinalis in Comparative Example 2 were determined by GC-MS. The results are shown in the following table.

[0086] Table 8 Comparative Example 2 Volatile component detection results

[0087]

[0088] Test Example 3 Comparative Example 3 Volatile Component Detection

[0089] The volatile components in the supercritical extract of Pandanus odoratus of Comparative Example 3 were determined by GC-MS. The results are shown in the following table.

[0090] Table 9 Comparative Example 3 Volatile component detection results

[0091]

[0092]

[0093] Test Example 4 Example 3 Volatile component detection

[0094] The volatile components in the absolute oil of Pandanus officinalis of Example 3 were determined by GC-MS method. The results are shown in the following table.

[0095] Table 10 Example 3 Example 1 Volatile component detection results

[0096]

Claims

1. A tobacco flavor with milky rice flavor characteristics, characterized in that: The tobacco flavor with milky rice-flavor style characteristics contains pandanus absolute oil, and the preparation method of the pandanus absolute oil comprises: a. freeze-drying the pre-treated Pandanus odoratus and crushing it to obtain Pandanus odoratus powder; b. extracting the Pandanus odoratus powder obtained in step a with supercritical carbon dioxide to obtain Pandanus odoratus extract; c. The Pandanus odoratus extract is subjected to molecular distillation and refined to obtain a light component, which is the Pandanus odoratus absolute oil.

2. The tobacco flavor with milky rice flavor characteristics according to claim 1, wherein the pretreatment in step a comprises shade drying and dust removal steps; and crushing to 10-100 meshes.

3. The tobacco flavor with milky rice flavor according to claim 1 or 2, wherein the freeze drying temperature in step a is -50-80°C and the pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours.

4. according to the tobacco flavoring of the described milk-flavor type rice-fragrant style feature of claim 1-3 any one, wherein supercritical pressure is 30-50MPa in the sudden b, and temperature is 20-50 ℃, and entrainer is ethanol, and carbon dioxide flow is 8-20L / h; Separating still I pressure is 5-15MPa, and separation temperature is 30-50 ℃; Separating still II pressure is 2-7MPa, and separation temperature is 35-55 ℃; Extraction time is 0.5-4h; After extraction finishes, open the separating still discharging port, collect extract; Extract is transferred in the refrigerator and frozen overnight, remove precipitation after centrifugation, and supernatant is concentrated into solvent-free at 0.01-0.05MPa, bath temperature 30-50 ℃.

5. according to the tobacco flavoring with the characteristics of the milky rice-flavor style of claim 4, in the described step b, the carbon dioxide flow rate is 10-13L / h, the separation kettle I pressure is 7-10MPa, and the separation temperature is 35-45°C; the separation kettle II pressure is 3-5MPa, and the separation temperature is 40-50°C; the extraction time is 1-3h; after the extraction is completed, the separation kettle discharge port is opened to collect the extract; the extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to solvent-free at 0.02-0.04MPa and a bath temperature of 35-45°C.

6. According to the tobacco flavoring with the characteristics of the milk-flavored rice-flavored style of claim 5, in the step b, the carbon dioxide flow rate is 12L / h, the pressure of the separation kettle I is 8MPa, and the separation temperature is 40°C; the pressure of the separation kettle II is 4MPa, and the separation temperature is 45°C; the extraction time is 2h; after the extraction is completed, the separation kettle discharge port is opened to collect the extract; the extract is transferred to a -20°C refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.03MPa and a bath temperature of 40°C.

7. The tobacco flavor with milky rice flavor according to any one of claims 1 to 6, wherein in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Pa conditions, the light and heavy components were collected separately, among which the light component was the absolute oil of Pandanus odoratus.

8. The tobacco flavor with milky rice flavor according to claim 7, wherein in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Pa, feed rate of 1.5mL / min and stirring rate of 120r / min, the light and heavy components were collected respectively, among which the light component was Pandanus odoratus absolute oil.

9. The tobacco flavor with the characteristics of the milky rice-flavor style according to any one of claims 1 to 8, wherein the milky rice-flavor style tobacco flavor has the following composition formula: per 100 parts by weight, 10-30 parts of pandanus absolute oil, 0.5-2 parts of γ-decanoic acid, 0.5-2 parts of peach aldehyde, 0.1-1 parts of 2,3-butanedione, 0.1-1 parts of diacetyl, 1-5 parts of malt extract, 10-15 parts of Peruvian extract, 20-30 parts of apple concentrated juice, 10-20 parts of peach extract, and propylene glycol as a solvent.

10. Use of the tobacco flavor with milky rice flavor characteristics according to any one of claims 1 to 9 in cigarette flavoring.

11. The use according to claim 10, wherein the amount of the tobacco flavoring with milky and rice-flavor characteristics added is 0.01-2.5% of the weight of the tobacco in the cigarette.

12. The use according to claim 11, wherein the amount of the tobacco flavoring with milky and rice-flavor characteristics added is 0.5-1% of the weight of the tobacco in the cigarette.

13. The use according to claim 11 or 12, wherein the tobacco flavoring with milky and rice-flavored characteristics is added to the shredded tobacco in a feeding process by spraying.

14. According to the use according to any one of claims 10 to 13, the tobacco flavor with milky rice-flavor characteristics can provide a significant rice-flavor style for cigarettes, bring a certain milky aroma, basically do not increase the burnt aroma characteristics of cigarettes, significantly improve the smoking quality of cigarettes, and improve the harmony of smoke.

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