Cigarette characteristic surface aroma capable of endowing smoke with anise faint scent and pungent and sweet taste in oral cavity and preparation method of cigarette characteristic surface aroma

Abstract

The invention provides a cigarette characteristic surface fragrance capable of endowing smoke with anise faint scent and pungent and sweet taste in the oral cavity and a preparation method. The technical problem that the characteristic fragrance of the identifiable anise faint scent is endowed while the original fragrance of tobacco is not damaged is solved. The foeniculum vulgare faint scent characteristic surface incense is prepared from the following components in percentage by mass: 2 to 4 percent of herba sarcandrae extract, 0.3 to 1.2 percent of green coffee oil, 0.5 to 1.5 percent of flos sophorae oil, 3 to 6 percent of vanilla bean tincture, 0.5 to 1.5 percent of ethyl maltol, 0.1 to 0.3 percent of megastigmatrienone, 45 to 55 percent of 95 percent ethanol and 30.5 to 48.6 percent of propylene glycol; the sum of the mass percentages of the raw materials is 100%. The fennel fragrance characteristic surface fragrance is applied to cigarettes, can endow the cigarettes with fennel fragrance, increases the pungent and sweet taste of the oral cavity, is harmonious with the cigarette fragrance, and improves the satisfaction and pleasure during smoking.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco, and in particular to a characteristic tobacco surface aroma which imparts anise fragrance to smoke and pungent and sweet feeling in the oral cavity, and a preparation method thereof. Background Art

[0002] As the tobacco product with the widest audience, the taste and smoke quality of traditional cigarettes have always been the focus of consumers. With the development of various new tobacco products such as electronic cigarettes and HNB, consumers' demand for a unique cigarette smoking experience is increasing, forcing traditional cigarettes to explore new flavors. Therefore, the research and development of cigarettes that meet consumers' more taste needs has become the focus of technical personnel, which requires more work on unique and attractive tastes and mouthfeel. At present, in the work of highlighting characteristic flavors, it is easy to destroy the original aroma of tobacco and lack harmony with the aroma of tobacco. Therefore, it is a technical difficulty to find a flavor that is harmonious with the brand's tobacco aroma and reflects a certain unique aroma style. In order to solve this difficulty, more cigarette companies have started to develop extracts with better harmony from natural plants, and then further assemble characteristic flavors that can better highlight the unique taste and taste. For example, starting from the study of tree moss raw materials to prepare tree moss extracts and further prepare characteristic moss fragrance essences, the Nanjing brand with a unique smoking style has been realized, which supports the great development of Jiangsu China Tobacco's brand strategy. Therefore, screening aroma raw materials suitable for tobacco aroma and developing characteristic surface aromas with distinct characteristics, obvious effects and harmonious with the aroma of tobacco can provide a material basis for the smoking characteristics and taste of cigarettes, allowing the brand to form a unique and attractive characteristic style, thereby being able to seek development in the exciting market competition.

[0003] In the development of cigarettes, technicians will use some common spice extracts and essential oils for taste seasoning. These spices can bring a sweet and spicy taste and improve the comfort of smoking. However, due to the strong aroma of spices, they are also accompanied by the problem of lack of harmony with the aroma of tobacco. The fragrance of fennel is a pleasant aroma style obtained by perfumers mainly using green bean fragrance and fennel to create fragrance. It is similar to the aroma of fennel, but not as strong and sweet as fennel. It is fresher and more elegant, and has better harmony with the aroma of tobacco. Nine-section wind is a plant of the genus Piper in the Piperaceae family. Its leaves contain coumarone, lactone, flavonoid glycoside, cyanogenic glycoside, volatile oil and tannic acid, etc., with herbal fragrance, fennel and spicy and sweet fragrance. Green coffee oil has a pleasant ester fragrance and green bean fragrance. The present invention mainly uses the above raw materials to develop characteristic surface fragrance essences. When applied to cigarettes, it can give the smoke an fennel fragrance, increase the sweet and spicy feeling in the mouth, and be in harmony with the aroma of tobacco, meeting consumers' taste and aroma requirements for tobacco products.

[0004] The applicant has found that the prior art has at least the following technical problems:

[0005] Tobacco products in the prior art cannot meet the needs of consumers for a unique cigarette smoking experience, and it is difficult to strike a balance between the unique aroma style and harmony. Summary of the invention

[0006] The purpose of the present invention is to provide a characteristic surface aroma for tobacco that imparts anise fragrance to the smoke and a sweet and spicy feeling in the mouth and a preparation method, so as to solve the technical problem that the prior art cannot meet the needs of consumers for a unique cigarette smoking experience, it is difficult to balance the unique aroma style and harmony, and impart a recognizable anise fragrance characteristic aroma without destroying the original aroma of tobacco. The many technical effects that can be produced by the preferred technical scheme among the many technical schemes provided by the present invention are described in detail below.

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] The invention provides a characteristic tobacco surface aroma that imparts anise fragrance to smoke and spicy and sweet feeling in the oral cavity, comprising the following components in percentage by mass: 2-4% of Rhizoma Cibotii extract, 0.3-1.2% of green coffee oil, 0.5-1.5% of Sophora japonica oil, 3-6% of vanilla bean tincture, 0.5-1.5% of ethyl maltol, 0.1-0.3% of megastigmatrienone, 45-55% of 95% ethanol and 30.5-48.6% of propylene glycol; the sum of the percentages by mass of the raw materials is 100%.

[0009] Furthermore, the mass percentages of the components are: 2.5-3.5% of osmanthus extract, 0.5-1% of green coffee oil, 0.7-1.2% of sophora japonica oil, 4-5% of vanilla bean tincture, 0.8-1.2% of ethyl maltol, 0.2-0.25% of megastigmatrienone, 48-53% of 95% ethanol, and 35-45% of propylene glycol; the sum of the mass percentages of the raw materials is 100%.

[0010] Furthermore, the mass percentages of the components are: 3.5% of Rhizoma Cibotii extract, 0.6% of green coffee oil, 0.8% of Sophora japonica oil, 4.5% of vanilla bean tincture, 0.85% of ethyl maltol, 0.22% of megastigmatrienone, 50% of 95% ethanol, and 39.53% of propylene glycol.

[0011] The present invention provides a method for preparing a characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and pungent and sweet feeling in the oral cavity, comprising the following steps:

[0012] S1. preparing an extract of Rhizoma Cibotii;

[0013] S2, preparing green coffee oil;

[0014] S3. Blend the components according to the mass percentage, then use a high-speed disperser (IKA T25) to disperse at 8000-10000 rpm for 10-15 min, then seal and mature in a constant temperature water bath at 30-35°C for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise fragrance.

[0015] Furthermore, in step S1, the extract of Rhizoma Cibotii is prepared by extraction using water with an emulsifier as solvent, which specifically includes the following steps:

[0016] 1) The raw material of Rhizoma Cibotii is crushed, and an aqueous solution containing 0.5-1‰ polysorbate 80 is prepared at the same time, and 5-9 times of the aqueous solution is added to the crushed raw material, and the mixture is subjected to heat reflux extraction for 2 times, each time for 1-3 hours, and the two extracts are combined and filtered to collect the filtrate;

[0017] 2) The filtrate is concentrated under reduced pressure at 70-82°C and 0.06-0.07MP to a semi-fluid with a density of 1.120±0.008 to obtain the Herba Lycopodii extract.

[0018] Furthermore, in step S2, green coffee oil is prepared by a method of supercritical extraction combined with molecular sieve dehydration, which specifically includes the following steps:

[0019] 1) Grind the raw coffee beans and add them into the carrier bottle; add 5% to 10% of the carrier, extract at a pressure of 15 to 30 MPa, a temperature of 30 to 40°C, and CO 2 The flow rate is 10-20 Hz, the pressure of separation kettle I is 7-12 MPa, the temperature of separation kettle I is 32-45° C., and the extraction is carried out for 1.5-3 hours. The crude green coffee oil is separated from separation kettle I and set aside.

[0020] 2) The crude green coffee oil is filtered and the filtrate is collected. The filtrate is passed through a 4A molecular sieve column and the liquid after the column is collected to obtain green coffee oil.

[0021] Furthermore, when preparing the extract of the Herba Lycopodii, the emulsifier polysorbate-80 was added, which can effectively dissolve more oil-soluble components while extracting the water-soluble active ingredients, fully enriching the characteristic flavor substances of the Herba Lycopodii. When used in cigarettes, it can better give the Herba Lycopodii the characteristic of fennel fragrance and be in harmony with the aroma of the tobacco.

[0022] Furthermore, when preparing green coffee oil, 4A molecular sieve is used to dehydrate the crude green coffee oil. Compared with conventional desiccants (such as anhydrous sodium sulfate), it has precise selective adsorption and very high adsorption capacity, and can achieve efficient removal of moisture in a short time without affecting the aroma quality of the green coffee oil. The treated green coffee oil can reach a water content of ppm level, which solves the problem in the prior art that green coffee oil is prone to produce oily rancid smell and short storage period due to high water content.

[0023] The invention provides a characteristic surface aroma prepared according to the above-mentioned preparation method, which is used to impart anise fragrance to smoke, increase the spicy and sweet feeling in the mouth and harmonize with the smoke aroma; it is used as a tobacco surface aroma in cigarettes, and the addition amount is 0.2-0.5% of the mass of cigarette shreds.

[0024] Based on the above technical solution, the embodiments of the present invention can at least produce the following technical effects:

[0025] The characteristic tobacco surface aroma for imparting anise fragrance to smoke and increasing the spicy and sweet feeling in the oral cavity and the preparation method thereof are provided. The Herba Lycopodiellae extract in the raw material can impart herbal fragrance, anise fragrance and spicy and sweet fragrance to the cigarette, and the fragrance is fresh and penetrating and is in harmony with the tobacco fragrance; the green coffee oil in the raw material has a fresh and natural fragrance, and has a pleasant ester fragrance and raw bean fragrance; the sophora japonica oil in the raw material has a fresh and elegant fragrance, and is fresh, subtle and sweet; the vanilla bean tincture in the raw material has a mellow bean fragrance and a roasted sweet fragrance; the ethyl maltol in the raw material is in harmony with the tobacco fragrance, inhibits irritation, and improves Good tobacco aroma and taste; the megastigmatrienone in the raw materials exists in tobacco in a small amount, has the sweet aroma of tobacco, can improve the tobacco aroma, cover up the impurities and increase the taste; the Rhizoma Atractylodis Macrocephalae extract, green coffee oil, Sophora japonica oil, vanilla bean tincture, ethyl maltol and megastigmatrienone in the raw materials of the present invention interact and influence each other. After the fennel fragrance characteristic surface aroma of the present invention is added to the flue-cured tobacco, it can give the tobacco anise fragrance, increase the spicy and sweet feeling in the mouth and be in harmony with the tobacco aroma, thereby forming a unique and attractive aroma and taste, and improving the overall smoking quality of the cigarette.

[0026] (2) The characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and increases the sweet and spicy feeling in the oral cavity and the preparation method thereof provided by the present invention have anise fragrance and sweet and spicy aroma, and can be applied to cigarettes to impart anise fragrance to tobacco smoke, increase the sweet and spicy feeling in the oral cavity, and be in harmony with the tobacco fragrance. The raw materials used in the preparation process are easy to obtain, the preparation cost is low, and it is easy to promote and apply. The process is simple, convenient, easy to operate, fast and efficient. DETAILED DESCRIPTION

[0027] To make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described in detail below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other implementation methods obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention.

[0028] 1. Preparation Example

[0029] 1. Raw materials:

[0030] The mass percentages of the components in Examples 1 to 7 are shown in Table 1 below:

[0031] Table 1 Ingredients of Example

[0032]

[0033] 2. Preparation method:

[0034] Embodiment 1:

[0035] The method for preparing a characteristic surface aroma for tobacco that imparts anise fragrance to tobacco and increases the spicy and sweet feeling in the oral cavity provided by the present invention comprises the following steps:

[0036] S1. Prepare the Herba Lycopodii Extract. The Herba Lycopodii Extract is prepared by extracting water with an emulsifier as a solvent, and specifically comprises the following steps:

[0037] 1) The raw material of Rhizoma Cibotii was crushed, and an aqueous solution containing 0.5‰ polysorbate 80 was prepared at the same time, and 5 times the aqueous solution was added to the crushed raw material, and the mixture was subjected to hot reflux extraction for 2 times, each time for 1 hour, and the two extracts were combined and filtered to collect the filtrate;

[0038] 2) The filtrate is concentrated under reduced pressure at 70°C and 0.06MP to a semi-fluid density of 1.120±0.008 to obtain the Herba Lycopodii extract.

[0039] S2. Green coffee oil is prepared by supercritical extraction combined with molecular sieve dehydration, specifically comprising the following steps:

[0040] 1) Grind the raw coffee beans and add them into the carrier bottle; add 5% carrier agent, extraction pressure 15MPa, extraction temperature 30℃, CO 2 The flow rate is 10 Hz, the pressure of separation kettle I is 7 MPa, the temperature of separation kettle I is 32°C, and the extraction is carried out for 1.5 hours. The crude green coffee oil is separated from separation kettle I and set aside.

[0041] 2) The crude green coffee oil is filtered and the filtrate is collected. The filtrate is passed through a 4A molecular sieve column and the liquid after the column is collected to obtain green coffee oil.

[0042] S3. Blend the components according to the mass percentage, then use a high-speed disperser (IKA T25) to disperse at 8000 rpm for 10 minutes, then seal and mature in a 30°C constant temperature water bath for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise.

[0043] Embodiment 2:

[0044] The method for preparing a characteristic surface aroma for tobacco that imparts anise fragrance to tobacco and increases the spicy and sweet feeling in the oral cavity provided by the present invention comprises the following steps:

[0045] S1. Prepare the Herba Lycopodii Extract. The Herba Lycopodii Extract is prepared by extracting water with an emulsifier as a solvent, and specifically comprises the following steps:

[0046] 1) The raw material of Rhizoma Cibotii is crushed, and an aqueous solution containing 1‰ polysorbate 80 is prepared at the same time, and 9 times the aqueous solution is added to the crushed raw material, and hot reflux extraction is performed twice, each extraction is performed for 3 hours, and the two extracts are combined and filtered to collect the filtrate;

[0047] 2) The filtrate is concentrated under reduced pressure at 82°C and 0.07MP to a semi-fluid density of 1.120±0.008 to obtain the Herba Lycopodii extract.

[0048] S2. Green coffee oil is prepared by supercritical extraction combined with molecular sieve dehydration, specifically comprising the following steps:

[0049] 1) Grind the raw coffee beans and add them into the carrier bottle; add 10% of the carrier, extract at 30 MPa, 40°C, CO 2 The extraction was carried out at a flow rate of 20 Hz, a pressure of 12 MPa in separation kettle I, and a temperature of 45°C in separation kettle I. The extraction lasted for 3 hours, and the crude green coffee oil was separated from separation kettle I for later use.

[0050] 2) The crude green coffee oil is filtered and the filtrate is collected. The filtrate is passed through a 4A molecular sieve column and the liquid after the column is collected to obtain green coffee oil.

[0051] S3. Blend the components according to the mass percentage, then use a high-speed disperser (IKA T25) to disperse for 15 minutes at 10,000 rpm, then seal and mature in a 35°C constant temperature water bath for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise fragrance.

[0052] Embodiment 3:

[0053] The method for preparing a characteristic surface aroma for tobacco that imparts anise fragrance to tobacco and increases the spicy and sweet feeling in the oral cavity provided by the present invention comprises the following steps:

[0054] S1. Prepare the Herba Lycopodii Extract. The Herba Lycopodii Extract is prepared by extracting water with an emulsifier as a solvent, and specifically comprises the following steps:

[0055] 1) The raw material of Rhizoma Cibotii was crushed, and an aqueous solution containing 0.6‰ polysorbate 80 was prepared at the same time, and 6 times the aqueous solution was added to the crushed raw material, and hot reflux extraction was performed twice, each extraction was 1.5 hours, and the two extracts were combined and filtered to collect the filtrate;

[0056] 2) The filtrate is concentrated under reduced pressure at 75°C and 0.065MP to a semi-fluid density of 1.120±0.008 to obtain the Herba Lycopodii extract.

[0057] S2. Green coffee oil is prepared by supercritical extraction combined with molecular sieve dehydration, specifically comprising the following steps:

[0058] 1) Grind the raw coffee beans and add them into the carrier bottle; add 7% carrier agent, extraction pressure 20MPa, extraction temperature 34℃, CO 2The flow rate is 13 Hz, the pressure of separation kettle I is 8 MPa, the temperature of separation kettle I is 35°C, and the extraction is carried out for 2 hours. The crude green coffee oil is separated from separation kettle I and set aside.

[0059] 2) The crude green coffee oil is filtered and the filtrate is collected. The filtrate is passed through a 4A molecular sieve column and the liquid after the column is collected to obtain green coffee oil.

[0060] S3. Blend the components according to the mass percentage, then use a high-speed disperser (IKA T25) to disperse at 8500 rpm for 12 minutes, then seal and mature in a 32°C constant temperature water bath for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise fragrance.

[0061] Embodiment 4:

[0062] The method for preparing a characteristic surface aroma for tobacco that imparts anise fragrance to tobacco and increases the spicy and sweet feeling in the oral cavity provided by the present invention comprises the following steps:

[0063] S1. Prepare the Herba Lycopodii Extract. The Herba Lycopodii Extract is prepared by extracting water with an emulsifier as a solvent, and specifically comprises the following steps:

[0064] 1) The raw material of Rhizoma Cibotii was crushed, and an aqueous solution containing 0.8‰ polysorbate 80 was prepared at the same time, and 8 times of the aqueous solution was added to the crushed raw material, and the mixture was subjected to hot reflux extraction for 2 times, each time for 2.5 hours, and the two extracts were combined and filtered to collect the filtrate;

[0065] 2) The filtrate is concentrated under reduced pressure at 80°C and 0.068MP to a semi-fluid with a density of 1.120±0.008 to obtain the Herba Lycopodii extract.

[0066] S2. Green coffee oil is prepared by supercritical extraction combined with molecular sieve dehydration, specifically comprising the following steps:

[0067] 1) Grind the raw coffee beans and add them into the carrier bottle; add 9% carrier agent, extraction pressure 25MPa, extraction temperature 38℃, CO 2 The flow rate is 17 Hz, the pressure of separation kettle I is 10 MPa, the temperature of separation kettle I is 40°C, and the extraction is carried out for 2.5 hours. The crude green coffee oil is separated from separation kettle I and set aside.

[0068] 2) The crude green coffee oil is filtered and the filtrate is collected. The filtrate is passed through a 4A molecular sieve column and the liquid after the column is collected to obtain green coffee oil.

[0069] S3. Blend the components according to the mass percentage, then use a high-speed disperser (IKA T25) to disperse at 9000 rpm for 14 minutes, then seal and mature in a 34°C constant temperature water bath for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise.

[0070] Embodiment 5~embodiment 7:

[0071] The preparation method is the same as that of Example 4, and the characteristic surface aroma of fennel fragrance is obtained.

[0072] 2. Application Experiment Example:

[0073] The characteristic fennel fragrance prepared in Examples 1-7 was added to cigarette tobacco in the proportions of 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.55% and 0.6% of the mass of cigarette tobacco, respectively. At the same time, a blank control group A, a control group B whose formula lacked Rhizoma Dioscoreae extract, and a control group C whose formula lacked green coffee oil were set up. Then, cigarettes were prepared for smoking quality evaluation. The results are shown in Tables 2 to 4.

[0074] Table 2 Example 1 Cigarette Application Evaluation Table

[0075]

[0076]

[0077] Table 3 Example 2 Cigarette Application Evaluation Table

[0078]

[0079]

[0080] Table 4 Example 3 Cigarette Application Evaluation Table

[0081]

[0082]

[0083] The application evaluation table of the cigarettes of Examples 4 to 7 is omitted. Through the application evaluation of the above method, the influence of the characteristic surface aroma of anise fragrance on the sensory quality of cigarettes was obtained. The comprehensive application effect is shown in Table 5.

[0084] Table 5 Effect of the characteristic surface aroma of anise on the sensory quality of cigarettes

[0085]

[0086]

[0087] It can be seen from Table 5 that the characteristic surface aroma of anise fragrance in Examples 1 to 7 of the present invention is added to cigarettes, which can give the smoke anise fragrance, increase the spicy and sweet feeling in the mouth and harmonize with the tobacco fragrance, thereby improving the overall smoking quality.

[0088] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and a spicy and sweet feeling in the mouth, characterized in that: The invention comprises the following components in percentage by mass: 2-4% of ophiopogonis extract, 0.3-1.2% of green coffee oil, 0.5-1.5% of sophora japonica oil, 3-6% of vanilla bean tincture, 0.5-1.5% of ethyl maltol, 0.1-0.3% of megastigmatrienone, 45-55% of 95% ethanol and 30.5-48.6% of propylene glycol; the sum of the percentage by mass of each raw material is 100%.

2. The characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and sweet and spicy sensation in the oral cavity according to claim 1, characterized in that: The mass percentages of the components are: 2.5-3.5% of ophiopogon japonicus extract, 0.5-1% of green coffee oil, 0.7-1.2% of sophora japonica oil, 4-5% of vanilla bean tincture, 0.8-1.2% of ethyl maltol, 0.2-0.25% of megastigmatrienone, 48-53% of 95% ethanol, and 35-45% of propylene glycol; the sum of the mass percentages of the raw materials is 100%.

3. The characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and sweet and spicy feeling in the oral cavity according to claim 1, characterized in that: The mass percentages of each component are: 3.5% of Aconitum carmichaelii extract, 0.6% of green coffee oil, 0.8% of Sophora japonica oil, 4.5% of vanilla bean tincture, 0.85% of ethyl maltol, 0.22% of megastigmatrienone, 50% of 95% ethanol, and 39.53% of propylene glycol.

4. The method for preparing a characteristic tobacco surface aroma that imparts anise fragrance to smoke and spicy and sweet feeling in the mouth according to any one of claims 1 to 3, characterized in that: The steps include: S1. preparing an extract of Rhizoma Cibotii; S2, preparing green coffee oil; S3. Blend the components according to the mass percentage, then use a high-speed disperser to disperse at 8000-10000 rpm for 10-15 minutes, then seal and mature in a constant temperature water bath at 30-35°C for 12 hours, and naturally cool to room temperature to obtain the characteristic surface aroma of anise.

5. The method for preparing a characteristic tobacco aroma that imparts anise fragrance to smoke and sweet and spicy sensation in the mouth according to claim 4, characterized in that: In step S1, the extract of Rhizoma Cibotii is prepared by extraction using water with an emulsifier as a solvent, which specifically includes the following steps: 1) Crush the raw material of Rhizoma Cibotii and prepare an aqueous solution containing 0.5-1‰ polysorbate 80. Add 5-9 times the aqueous solution to the crushed raw material, perform hot reflux extraction twice, each time for 1-3 hours, combine the two extracts, filter and collect the filtrate; 2) The filtrate is concentrated under reduced pressure at 70-82°C and 0.06-0.07MP to a semi-fluid density of 1.120±0.008 to obtain the Herba Lycopodii extract.

6. The method for preparing a characteristic tobacco surface aroma that imparts anise fragrance to smoke and sweet and spicy sensation in the mouth according to claim 4, characterized in that: In step S2, green coffee oil is prepared by supercritical extraction combined with molecular sieve dehydration, which specifically includes the following steps: 1) Grind the raw coffee beans and feed them; add 5% to 10% of the carrier into the carrier bottle, extract at a pressure of 15 to 30 MPa, an extraction temperature of 30 to 40°C, a CO2 flow rate of 10 to 20 Hz, a pressure of 7 to 12 MPa in the separation kettle I, and a temperature of 32 to 45°C in the separation kettle I, and perform extraction for 1.5 to 3 hours. Separate the crude green coffee oil from the separation kettle I and set it aside; 2) Filter the crude green coffee oil, collect the filtrate, pass the filtrate through a 4A molecular sieve column, and collect the liquid after passing through the column to obtain green coffee oil.

7. An application of the characteristic surface aroma prepared by the method for preparing the characteristic surface aroma for tobacco that imparts anise fragrance to tobacco smoke and a pungent and sweet feeling in the mouth according to claim 4 in imparting anise fragrance to tobacco smoke, increasing the pungent and sweet feeling in the mouth and harmonizing with the tobacco aroma.

8. The use of the characteristic surface aroma prepared by the method for preparing the characteristic surface aroma for tobacco that imparts anise fragrance to tobacco and sweet and spicy feeling in the mouth according to claim 7 in imparting anise fragrance to tobacco, increasing sweet and spicy feeling in the mouth and harmonizing with tobacco fragrance, characterized in that: The added amount of characteristic surface aroma is 0.2-0.5% of the mass of cigarette tobacco.

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