Fragrance compound compounded fructose additive in tobacco

Abstract

The invention discloses a compound fructose additive for an aroma compound in tobacco, the compound fructose additive for the aroma compound in the tobacco comprises fructose and a faint scent aroma compound, and the mass ratio of the fructose to the faint scent aroma compound is 1: (0.00008-0.0125). The faint scent aroma compound is selected from at least one of anethole, dihydroactinidiolide, alpha-terpilenol, ethyl acetoacetate, methyl salicylate, transcis-2, 6-nonadienal, hexanol, leaf alcohol, phenethyl alcohol and phenylacetaldehyde. According to the compound fructose additive for the aroma compound in the tobacco, taste perception is influenced by aroma, the sweetening effect can be achieved only on the premise that the dosage of sugar is reduced, the effect of improving the taste comfort can be achieved, and the compound fructose additive has guiding significance for studying that different aroma notes influence different sweetening effects and is worthy of popularization and application. And a new strategy is provided for the food industry.

Description

Technical Field

[0001] The invention relates to the technical field of food additives, in particular to an aroma compound compound fructose additive in tobacco. Background Art

[0002] The health problems caused by a "high-sugar" diet are increasingly attracting the attention of consumers, and how to achieve "reducing sugar without reducing sweetness" has become a research hotspot in the current food industry. Fructose is a common natural sugar in tobacco and food, but there are relatively few studies on its aroma sweetening. Odor-induced taste enhancement (OITE) can take into account the flavor quality of food while meeting the "low-sugar" demand, providing a new idea for reducing sugar and increasing sweetness. Previous studies have found that aromas with sweet properties, such as floral, fruity, and sweet aromas, can increase the body's perception of the sweetness of food.

[0003] Therefore, it is of great practical significance to develop a method that can obtain a highly sweet product at a lower sugar concentration without bitterness. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide an aroma compound compound fructose additive in tobacco, which reduces the sugar content without sacrificing the flavor quality of the product by compounding the aroma compounds in tobacco with fructose and using the aroma to influence the taste perception.

[0005] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0006] A fructose additive for aroma compounds in tobacco comprises fructose and a fresh aroma compound, wherein the mass ratio of the fructose to the fresh aroma compound is 1:(0.00008-0.0125).

[0007] Preferably, in the above technical scheme, the fragrant aroma compound is selected from at least one of anethole, dihydroactin, α-terpineol, ethyl acetoacetate, methyl salicylate, trans-cis 2,6-nonadienal, hexanol, leaf alcohol, phenylethyl alcohol and phenylacetaldehyde.

[0008] Preferably, in the above technical solution, in the aroma compound-fructose additive,

[0009] The mass ratio of fructose to anethole is 1:(0.00001-0.002); and / or

[0010] The mass ratio of fructose to dihydroactin is 1:(0.00001-0.002); and / or

[0011] The mass ratio of fructose to α-terpineol is 1:(0.0005-0.002); and / or

[0012] The mass ratio of fructose to ethyl acetoacetate is 1:(0.00001-0.0125); and / or

[0013] The mass ratio of fructose to methyl salicylate is 1:(0.0005-0.0025); and / or

[0014] The mass ratio of fructose to trans-cis-2,6-nonadienal is 1:(0.00003-0.0001); and / or

[0015] The mass ratio of fructose to hexanol is 1:(0.00001-0.003); and / or

[0016] The mass ratio of fructose to leaf alcohol is 1:(0.00001-0.0005); and / or

[0017] The mass ratio of fructose to phenylethanol is 1:(0.00001-0.003); and / or

[0018] The mass ratio of fructose to phenylacetaldehyde is 1:(0.00005~0.001).

[0019] Preferably, in the above technical scheme, in the aroma compound compound fructose additive, the mass ratio of fructose to anethole is 1:0.002; and / or the mass ratio of fructose to dihydroactin is 1:0.0007; and / or the mass ratio of fructose to α-terpineol is 1:0.002; and / or the mass ratio of fructose to ethyl acetoacetate is 1:0.0125; and / or the mass ratio of fructose to methyl salicylate is 1:0.0005; and / or the mass ratio of fructose to trans-cis-2,6-nonadienal is 1:0.00008; and / or the mass ratio of fructose to hexanol is 1:0.002; and / or the mass ratio of fructose to leaf alcohol is 1:0.0004; and / or the mass ratio of fructose to phenylethanol is 1:0.0016; the mass ratio of fructose to phenylacetaldehyde is 1:0.0005.

[0020] A method for preparing a compound fructose additive of aroma compounds in tobacco comprises the following steps:

[0021] (1) adding a certain mass percentage of the fragrance compound into water and uniformly dispersing the mixture so that the fragrance compound is completely dissolved to obtain a fragrance compound solution;

[0022] (2) Add 1 wt % fructose into the above solution and disperse it evenly to obtain an aroma compound-fructose additive.

[0023] Preferably, in the above technical scheme, in step (1), the fragrant aroma compound is selected from at least one of anethole, dihydroactin, α-terpineol, ethyl acetoacetate, methyl salicylate, trans-cis-2,6-nonadienal, hexanol, leaf alcohol, phenylethyl alcohol and phenylacetaldehyde.

[0024] Preferably, in the above technical scheme, the mass percentage of anethole is 0.002wt%, the mass percentage of dihydroactin is 0.0007wt%, the mass percentage of α-terpineol is 0.002wt%, the mass percentage of ethyl acetoacetate is 0.0125wt%, the mass percentage of methyl salicylate is 0.0005wt%, the mass percentage of trans-cis-2,6-nonadienal is 0.00008wt%, the mass percentage of hexanol is 0.002wt%, the mass percentage of leaf alcohol is 0.0004wt%, the mass percentage of phenylethanol is 0.0016wt%, and the mass percentage of phenylacetaldehyde is 0.0005%, and the fragrant aroma compound solution contains one or more of the above.

[0025] Application of an aroma compound combined with fructose additive in the food industry.

[0026] The above technical solution of the present invention has the following beneficial effects:

[0027] The invention discloses a fructose additive compounded with aroma compounds in tobacco, specifically compounding the naturally existing aroma compounds in tobacco with fructose, which affects the taste perception through the aroma, can not only achieve the sweetening effect under the premise of reducing the amount of sugar used, but also can improve the effect of mouthfeel comfort, has guiding significance for studying the influence of different aromas on different sweetening effects, and provides a new strategy for the food industry. DETAILED DESCRIPTION

[0028] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.

[0029] Example 1

[0030] Fructose, phenylacetaldehyde, anethole, dihydroactinol, ethyl acetoacetate, methyl salicylate, trans-cis-2,6-nonadienal, hexanol, leaf alcohol, and phenylethanol were purchased from Shanghai Caicheng Industrial Co., Ltd. α-Pinpineol was purchased from Shanghai Meixin Chemical Technology Co., Ltd. Distilled water was purchased from Watsons Trademark Co., Ltd. All experimental raw materials used in this experiment were edible grade raw materials. The experiment was carried out in a safe and ventilated laboratory, and the concentration of the selected flavoring substances was within the safe range.

[0031] The electronic balance was an ML-T analytical balance (Mettler-Toledo Instruments (Shanghai) Co., Ltd.).

[0032] Embodiment 1-43

[0033] Examples 1-43 are compound additives formed by adding different amounts of aroma substances and 1 wt % fructose, and the formulas are shown in Table 1 below.

[0034] Table 1 Aroma substances and their added mass percentage (wt%)

[0035]

[0036]

[0037] The comparative example was a 1 wt % fructose solution without adding aroma compounds.

[0038] The products of Examples 1 to 43 and Comparative Example 1 were subjected to sensory sweetness, sensory comfort and electronic tongue tests, and the specific settings were as follows:

[0039] Sensory sweetness test: The sensory panel consists of 10 people (6 men and 4 women, aged between 20 and 30 years old). The sensory personnel have undergone sensory training in advance to be familiar with the use of a 10-cm linear scale. The sensory experiment uses a 10-point scoring system (0-10) to evaluate the sweetness of a series of concentration gradient solutions. That is: 0 represents no sweetness, 10 represents extremely high sweetness; from 0 to 10, the sweetness increases. The evaluation results are rounded to two decimal places.

[0040] Comfort is measured using the following methods:

[0041] 10 sensory personnel have no sensory defects and can make certain judgments on the comfort of the solution (including smell, taste and mouthfeel, etc.). Participants should score according to their true feelings, taking into account multiple aspects such as taste, smell and psychological feelings. A comfort test is also conducted using a 1-10 scale (1- represents dislike, meaning that the subject has an extremely negative feeling about the sample, probably due to a poor taste or smell experience; 10- represents strong like, meaning that the subject has an extremely positive feeling about the sample, even exceeding their expectations).

[0042] The electronic tongue is performed using the following method:

[0043] Use the Japanese INSENT electronic tongue to measure the sweetness intensity of the sample solution. In the working state, the sensor array is immersed in the liquid sample, and the membrane on the surface of the sensor electrode can react with the chemical components in the sample to generate an electrical signal. The generated signal is then recorded and transmitted to the computer through the signal acquisition system, and finally the sample is identified by the pattern recognition system. Before sampling, the electronic tongue first needs to be pre-balanced, and the sampling begins after the pre-balance is successful. Prepare a series of solutions with concentration gradients and pour them into the special beakers for the electronic tongue, with 40ml in each beaker. Click the sequence to name the sample. After each sample is measured once, it must be cleaned with a standard solution. After clicking Save, the electronic tongue starts and starts measuring. Each sample is measured 6 times in parallel, select the marked measured taste intensity data, and export the data for processing. The larger the value, the higher the sweetness.

[0044] The results are shown in Table 2 below.

[0045] Table 2 Measurement results

[0046]

[0047]

[0048] It can be seen from Examples 1-5 and Examples 29-33 that when different amounts of anethole and leaf alcohol are added, the sweetness of the sensory evaluation reaches a maximum when the addition amount of anethole is 0.002wt%, and the sweetening effect of leaf alcohol on fructose shows a trend of first increasing and then decreasing, wherein the sweetness of the sensory evaluation reaches a maximum when the addition amount is 0.0004wt%.

[0049] It can be seen from Examples 6-9 and Examples 24-28 that when different amounts of dihydroactin and hexanol are added, the comfort level is negatively correlated with the sweetness value, that is, the more the amount added, the greater the sweetness value and the worse the comfort level. When the added amounts are 0.0001wt% and 0.0006wt% respectively, the sensory comfort level is the highest.

[0050] It can be seen from Examples 10-12 and Examples 13-17 that when different amounts of α-terpineol and ethyl acetoacetate are added, the sweetening effect on fructose shows a trend of first increasing and then decreasing, wherein when the addition amounts are 0.002wt% and 0.0125wt%, respectively, the sweetness and comfort of the sensory evaluation both reach the maximum values.

[0051] It can be seen from Examples 18-20 that when different amounts of methyl salicylate are added, both the comfort and sweetness decrease as the concentration increases.

[0052] It can be seen from Examples 21-23 that, although the sweetening effect on fructose is not significant when different amounts of trans-cis-2,6-nonadienal are added, a better comfort level is achieved when the added amount is 0.00008 wt%.

[0053] It can be seen from Examples 34-38 that when different amounts of phenylethanol are added, the sweetness value increases with increasing concentration, and the comfort level is basically positively correlated with the sweetness. However, at a high concentration of 0.003wt%, the sweetness value still remains at a high level, but the comfort level decreases significantly.

[0054] It can be seen from Examples 39-42 that when different contents of phenylacetaldehyde are added, the sweetness value of phenylacetaldehyde is basically positively correlated with the comfort level, but at a high concentration of 0.001 wt%, the comfort level decreases significantly.

[0055] In summary, when the mass percentages of anethole, dihydroactin, α-terpineol, ethyl acetoacetate, methyl salicylate, trans-cis-2,6-nonadienal, hexanol, leaf alcohol, phenylethyl alcohol, and phenylacetaldehyde are 0.002wt%, 0.0007wt%, 0.002wt%, 0.0125wt%, 0.0005wt%, 0.00008wt%, 0.002wt%, 0.0004wt%, 0.0016wt%, and 0.0005wt%, respectively, the sweetness and comfort are relatively high, thereby achieving the best sweetness, flavor, and mouthfeel. The composite fruity aroma compound provided by the present invention effectively improves the sweetness and comfort of 1wt% fructose, achieves the effect of reducing sugar and sweetening, and improves the comfort of the whole solution.

[0056] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A fructose additive for aroma compounds in tobacco, characterized in that: The invention comprises fructose and a fragrance compound, wherein the mass ratio of the fructose to the fragrance compound is 1:(0.00008-0.0125).

2. The aroma compound fructose additive in tobacco according to claim 1, characterized in that: The fresh aroma compound is selected from at least one of anethole, dihydroactin, α-terpineol, ethyl acetoacetate, methyl salicylate, trans-cis-2,6-nonadienal, hexanol, leaf alcohol, phenylethyl alcohol and phenylacetaldehyde.

3. The aroma compound fructose additive in tobacco according to claim 2, characterized in that: In the aroma compound-fructose additive, The mass ratio of fructose to anethole is 1:(0.00001-0.002); and / or The mass ratio of fructose to dihydroactin is 1:(0.00001-0.002); and / or The mass ratio of fructose to α-terpineol is 1:(0.0005-0.002); and / or The mass ratio of fructose to ethyl acetoacetate is 1:(0.00001-0.0125); and / or The mass ratio of fructose to methyl salicylate is 1:(0.0005-0.0025); and / or The mass ratio of fructose to trans-cis-2,6-nonadienal is 1:(0.00003-0.0001); and / or The mass ratio of fructose to hexanol is 1:(0.00001-0.003); and / or The mass ratio of fructose to leaf alcohol is 1:(0.00001-0.0005); and / or The mass ratio of fructose to phenylethanol is 1:(0.00001-0.003); and / or The mass ratio of fructose to phenylacetaldehyde is 1:(0.00005~0.001).

4. The aroma compound fructose additive in tobacco according to claim 3, characterized in that: In the aroma compound compound fructose additive, the mass ratio of fructose to anethole is 1:0.002; and / or the mass ratio of fructose to dihydroactin is 1:0.0007; and / or the mass ratio of fructose to α-terpineol is 1:0.002; and / or the mass ratio of fructose to ethyl acetoacetate is 1:0.0125; and / or the mass ratio of fructose to methyl salicylate is 1:0.0005; and / or the mass ratio of fructose to trans-cis-2,6-nonadienal is 1:0.00008; and / or the mass ratio of fructose to hexanol is 1:0.002; and / or the mass ratio of fructose to leaf alcohol is 1:0.0004; and / or the mass ratio of fructose to phenylethyl alcohol is 1:0.0016; and the mass ratio of fructose to phenylacetaldehyde is 1:0.0005.

5. The method for preparing the aroma compound-fructose additive in tobacco according to any one of claims 1 to 4, characterized in that: The following steps are involved: (1) adding a certain mass percentage of the fragrance compound into water and uniformly dispersing the mixture so that the fragrance compound is completely dissolved to obtain a fragrance compound solution; (2) Add 1 wt % fructose into the above solution and disperse it evenly to obtain an aroma compound-fructose additive.

6. The method for preparing the aroma compound-fructose additive in tobacco according to claim 5, characterized in that: In step (1), the fragrant aroma compound is selected from at least one of anethole, dihydroactin, α-terpineol, ethyl acetoacetate, methyl salicylate, trans-cis-2,6-nonadienal, hexanol, leaf alcohol, phenylethyl alcohol, and phenylacetaldehyde.

7. The method for preparing the aroma compound-fructose additive in tobacco according to claim 6, characterized in that: The mass percentage of anethole is 0.002wt%, the mass percentage of dihydroactin is 0.0007wt%, the mass percentage of α-terpineol is 0.002wt%, the mass percentage of ethyl acetoacetate is 0.0125wt%, the mass percentage of methyl salicylate is 0.0005wt%, the mass percentage of trans-cis-2,6-nonadienal is 0.00008wt%, the mass percentage of hexanol is 0.002wt%, the mass percentage of leaf alcohol is 0.0004wt%, the mass percentage of phenylethanol is 0.0016wt%, and the mass percentage of phenylacetaldehyde is 0.0005%. The fragrance aroma compound solution contains one or more of the above.

8. Use of the aroma compound-fructose additive according to any one of claims 1 to 4 in the food industry.

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