Tobacco essence and heating cigarette

Abstract

The invention relates to tobacco essence and a heated cigarette, the tobacco essence comprises a flavor substance and a glycine glucose Amadori compound, and the mass ratio of the flavor substance to the glycine glucose Amadori compound is (0.05-20): 1; the fragrant substance comprises an alcohol compound, an alcohol glucoside compound or a combination of the alcohol compound and the alcohol glucoside compound. According to the tobacco essence, the irritation of smoke generated by heating a cigarette can be reduced, offensive odor in the front section, the middle section and the rear section of smoking can be covered, the aftertaste can be improved, the comfort degree in the smoking process can be improved, the stable release rate of the flavor substances can be increased through the mutual synergistic effect of the flavor substances and the glycine glucose Amadori compound, and the flavor substances can be effectively released. And the consistency of the aroma characteristics and the aroma quality of the cigarette can be kept in the smoking process of the heated cigarette.

Description

Technical Field

[0001] This invention relates to the tobacco industry, and more specifically to a tobacco flavoring and heated cigarette. Background Technology

[0002] Heated cigarettes are produced by heating the cigarette with an external heat source at a temperature generally below 350°C. This effectively reduces the harmful substances produced by cigarette combustion and decreases the amount of smoke released. In the context of increasingly strict tobacco control, heated cigarettes can satisfy consumers' sensory needs while providing a healthier smoking experience.

[0003] Flavorings and fragrances in heated tobacco products can mask some defects, improve tobacco aroma and taste, and give heated tobacco a unique flavor and style. They can also differentiate product quality and stabilize the smoking quality of heated tobacco products, significantly influencing their style and quality. However, current flavorings and fragrances used in heated tobacco products cannot effectively mask off-flavors, reduce irritation, or improve aftertaste. Furthermore, the stability of flavorings and fragrances is poor, making it difficult to maintain the consistent aroma characteristics and quality of heated tobacco products. Summary of the Invention

[0004] In order to overcome the problems existing in the prior art, one of the objectives of the present invention is to provide a tobacco flavoring.

[0005] The second objective of this invention is to provide a heated cigarette.

[0006] The third objective of this invention is to provide a method for preparing heated cigarettes.

[0007] The fourth objective of this invention is to provide an application of tobacco flavoring in tobacco products.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0009] The first aspect of this invention provides a tobacco flavoring compound comprising a flavoring substance and a glycinin-glucose Amadori compound, wherein the mass ratio of the flavoring substance to the glycinin-glucose Amadori compound is (0.05–20):1; the flavoring substance comprises alcohol compounds, glucosinolate compounds, or combinations thereof. In this invention, the glycinin-glucose Amadori compound can enhance the tobacco flavor of the tobacco flavoring compound at a lower dosage, reduce off-flavors, and avoid the generation of burnt flavor.

[0010] Preferably, when the aroma substance is an alcohol compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (0.05-0.3):1; more preferably, when the aroma substance is an alcohol compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (0.06-0.25):1; more preferably, when the aroma substance is an alcohol compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (0.065-0.231):1.

[0011] Preferably, when the aroma substance is an alcohol glucoside compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (3-17):1; more preferably, when the aroma substance is an alcohol glucoside compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (8-17):1; more preferably, when the aroma substance is an alcohol glucoside compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (8-15):1.

[0012] Preferably, when the aroma substance is a mixture of alcohols and alcohol glucosides in a mass ratio of (0.1–10):100, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (3–17):1; more preferably, when the aroma substance is a mixture of alcohols and alcohol glucosides in a mass ratio of (1–4):1, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (5–10):1.

[0013] Preferably, the alcohol compound is selected from at least one of benzyl alcohol, phenethyl alcohol, geraniol, and nerol.

[0014] Preferably, the alcohol glucoside compound is selected from at least one of benzyl alcohol glucoside, phenylethanol glucoside, geraniol glucoside, and nerol glucoside.

[0015] Preferably, the tobacco flavoring comprises the following components in parts by weight: 7-15 parts benzyl alcohol, 4-10 parts phenethyl alcohol, 0.4-0.8 parts geraniol, 0.1-0.4 parts nerol, and 100-200 parts glycine glucose Amadori compound.

[0016] Preferably, the tobacco flavoring comprises the following components in parts by weight: 470-1000 parts of benzyl alcohol glucoside, 170-420 parts of phenylethanol glucoside, 70-130 parts of geraniol glucoside, 20-80 parts of nerol glucoside, and 100-200 parts of glycine glucoside Amadori compound.

[0017] Preferably, the tobacco flavoring comprises the following components in parts by weight: 7-15 parts benzyl alcohol, 4-10 parts phenylethanol, 0.4-0.8 parts geraniol, 0.1-0.4 parts nerol, 470-1000 parts benzyl alcohol glucoside, 170-420 parts phenylethanol glucoside, 1-20 parts geraniol glucoside, 1-10 parts nerol glucoside, and 100-200 parts glycine glucoside Amadori compound.

[0018] A second aspect of the invention provides a heated cigarette comprising tobacco and a tobacco flavoring provided in the first aspect of the invention.

[0019] Preferably, the amount of glycine glucose Amadori compound added to the heated cigarette is 0.1-0.2 mg / cig.

[0020] Preferably, the amount of alcohol compounds added in the heated cigarette is 10–28 μg / cig.

[0021] Preferably, the amount of benzyl alcohol added to the heated cigarette is 7-15 μg / cig.

[0022] Preferably, the amount of phenylethanol added to the heated cigarette is 4–10 μg / cig.

[0023] Preferably, the amount of geraniol added to the heated cigarette is 0.4 to 0.8 μg / cig.

[0024] Preferably, the amount of nerol added to the heated cigarette is 0.1–0.4 μg / cig.

[0025] Preferably, the amount of alcohol glucosinolate compound added in the heated cigarette is 0.5–2 mg / cig.

[0026] Preferably, the amount of benzyl alcohol glucoside added to the heated cigarette is 470–1000 μg / cig.

[0027] Preferably, the amount of phenylethanol glucoside added to the heated cigarette is 170–420 μg / cig.

[0028] Preferably, the amount of geraniol glucoside added to the heated cigarette is 1–130 μg / cig.

[0029] Preferably, the amount of nerol glucoside added to the heated cigarette is 1–80 μg / cig.

[0030] A third aspect of the present invention provides a method for preparing heated cigarettes as provided in the second aspect of the present invention, comprising the following steps:

[0031] The tobacco flavoring provided in the first aspect of the present invention is dissolved in a solvent and then mixed with tobacco.

[0032] Preferably, the solvent is selected from at least one of ethanol, propanol, propylene glycol, and glycerol.

[0033] The fourth aspect of the present invention provides the application of the tobacco flavoring provided in the first aspect of the present invention in tobacco products.

[0034] The beneficial effects of this invention are: the tobacco flavoring in this invention can reduce the irritation of the smoke produced by heated cigarettes, mask the off-flavors in the early, middle and late stages of smoking, improve the aftertaste, and enhance the comfort of the smoking process. Furthermore, the flavoring substances and glycine glucose Amadori compounds work synergistically to improve the stable release rate of flavoring substances, thus maintaining the consistency of cigarette flavor characteristics and flavor quality during the smoking process of heated cigarettes. Detailed Implementation

[0035] The following examples provide a more detailed description of the specific implementation of the present invention, but the implementation and protection of the present invention are not limited thereto. It should be noted that any processes not specifically described below are those that can be implemented or understood by those skilled in the art by referring to existing technology. Reagents or instruments whose manufacturers are not specified are all conventional products that can be self-made using existing methods or purchased commercially.

[0036] The glycinose-glucose Amadori compound used in the embodiments and comparative examples of this invention refers to a Maillard reaction intermediate obtained by condensation, dehydration, and Amadori rearrangement of glucose and glycine, namely, 1-amino-1-deoxy-2-ketose. The synthesis method of the glycinose-glucose Amadori compound is as follows: 20 mmol of glucose and 20 mmol of glycine are added to 30 mL of anhydrous methanol, and the mixture is refluxed at 85°C for 7 h under nitrogen protection. After cooling to room temperature, the mixture is distilled under reduced pressure to 10 mL, and then 15 mL of anhydrous acetone is added, resulting in the formation of a precipitate. The precipitate is purified by cation exchange resin to obtain the glycinose-glucose Amadori compound, which has a purity greater than 97% as characterized by nuclear magnetic resonance and multi-stage mass spectrometry.

[0037] Example 1

[0038] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes, which is composed of the following components in parts by weight: 7.96 parts benzyl alcohol, 4.99 parts phenethyl alcohol, 0.48 parts geraniol, 0.16 parts nerol, and 100 parts glycine glucose Amadori compound.

[0039] The tobacco flavoring that improves the irritation of heated cigarettes in this example is prepared using the following method, with the specific steps as follows:

[0040] Weigh out the prescribed amounts of benzyl alcohol, phenethyl alcohol, geraniol, nerol, and glycine glucose Amadori compound, then mix them to obtain the final product.

[0041] Example 2

[0042] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 7.38 parts benzyl alcohol, 4.85 parts phenethyl alcohol, 0.61 parts geraniol, 0.24 parts nerol, and 200 parts glycine glucose Amadori compound.

[0043] Example 3

[0044] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 12.25 parts benzyl alcohol, 9.76 parts phenethyl alcohol, 0.74 parts geraniol, 0.31 parts nerol, and 100 parts glycine glucose Amadori compound.

[0045] Example 4

[0046] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 530 parts of benzyl alcohol glucoside, 210 parts of phenylethanol glucoside, 80 parts of geraniol glucoside, 30 parts of nerol glucoside, and 100 parts of glycine glucoside Amadori compound.

[0047] Example 5

[0048] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 490 parts of benzyl alcohol glucoside, 200 parts of phenylethanol glucoside, 100 parts of geraniol glucoside, 50 parts of nerol glucoside, and 100 parts of glycine glucoside Amadori compound.

[0049] Example 6

[0050] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 820 parts of benzyl alcohol glucoside, 410 parts of phenylethanol glucoside, 120 parts of geraniol glucoside, 60 parts of nerol glucoside, and 100 parts of glycine glucoside Amadori compound.

[0051] Example 7

[0052] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 7.96 parts benzyl alcohol, 4.99 parts phenethyl alcohol, 0.48 parts geraniol, 0.16 parts nerol, 530 parts benzyl alcohol glucoside, 210 parts phenethyl alcohol glucoside, 8 parts geraniol glucoside, 3 parts nerol glucoside, and 100 parts glycine glucoside Amadori compound.

[0053] Example 8

[0054] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 7.38 parts benzyl alcohol, 4.85 parts phenethyl alcohol, 0.61 parts geraniol, 0.24 parts nerol, 530 parts benzyl alcohol glucoside, 210 parts phenethyl alcohol glucoside, 10 parts geraniol glucoside, 5 parts nerol glucoside, and 100 parts glycine glucoside Amadori compound.

[0055] Example 9

[0056] This example provides a tobacco flavoring that can improve the irritation of the off-flavors in heated cigarettes. Its components are: 12.25 parts benzyl alcohol, 9.76 parts phenethyl alcohol, 0.74 parts geraniol, 0.31 parts nerol, 530 parts benzyl alcohol glucoside, 210 parts phenethyl alcohol glucoside, 12 parts geraniol glucoside, 6 parts nerol glucoside, and 100 parts glycine glucoside Amadori compound.

[0057] Example 10

[0058] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 1. In this example, each heated cigarette contains the following components: benzyl alcohol 7.96 μg / cig, phenethyl alcohol 4.99 μg / cig, geraniol 0.48 μg / cig, nerol 0.16 μg / cig, and glycine glucose Amadori compound 0.1 mg / cig.

[0059] The method for preparing heated cigarettes in this example is as follows:

[0060] The tobacco flavoring from Example 1 was prepared into a flavoring solution using a 70% ethanol aqueous solution. Then, it was uniformly added to the tobacco material in the cigarette using a flavoring injection machine. The solution was equilibrated for 48 hours at a temperature of (22±1)℃ and a relative humidity of (40±3)%. Each heated cigarette was injected with 5μL of tobacco flavoring. In this example, the tobacco material was tobacco sheet, and the tobacco sheet weighed 0.25g.

[0061] Example 11

[0062] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 2. In this example, each heated cigarette contains the following components: benzyl alcohol 7.38 μg / cig, phenethyl alcohol 4.85 μg / cig, geraniol 0.61 μg / cig, nerol 0.24 μg / cig, and glycine glucose Amadori compound 0.2 mg / cig.

[0063] The method for preparing heated cigarettes in this example is as follows:

[0064] The tobacco flavoring from Example 2 was prepared into a flavoring liquid using a 70% ethanol aqueous solution. Then, it was uniformly added to the tobacco material in the cigarette using a flavoring injection machine. The mixture was equilibrated for 48 hours at a temperature of (22±1)℃ and a relative humidity of (40±3)%. Each heated cigarette was injected with 5μL of tobacco flavoring. In this example, the tobacco material was tobacco granules, and the mass of the tobacco granules was 0.28g.

[0065] Example 12

[0066] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 3. In this example, each heated cigarette contains the following components: benzyl alcohol 12.25 μg / cig, phenethyl alcohol 9.76 μg / cig, geraniol 0.74 μg / cig, nerol 0.31 μg / cig, and glycine glucose Amadori compound 0.1 mg / cig.

[0067] The method for preparing heated cigarettes in this example is as follows:

[0068] The tobacco flavoring from Example 3 was prepared into a flavoring liquid using a 70% ethanol aqueous solution. Then, it was uniformly added to the tobacco material in the cigarette using a flavoring injection machine. The mixture was equilibrated for 48 hours at a temperature of (22±1)℃ and a relative humidity of (40±3)%. Each heated cigarette was injected with 5μL of tobacco flavoring. In this example, the tobacco material was shredded tobacco with a mass of 0.3g.

[0069] Example 13

[0070] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 4. In this example, each heated cigarette contains the following components: 0.53 mg / cig benzyl alcohol glucoside, 0.21 mg / cig phenylethanol glucoside, 0.08 mg / cig geraniol glucoside, 0.03 mg / cig nerol glucoside, and 0.1 mg / cig glycine glucoside Amadori compound.

[0071] The method for preparing heated cigarettes in this example is the same as in Example 10.

[0072] Example 14

[0073] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 5. In this example, each heated cigarette contains the following components: 0.49 mg / cig benzyl alcohol glucoside, 0.20 mg / cig phenylethanol glucoside, 0.10 mg / cig geraniol glucoside, 0.05 mg / cig nerol glucoside, and 0.1 mg / cig glycine glucoside Amadori compound.

[0074] The method for preparing heated cigarettes in this example is the same as in Example 11.

[0075] Example 15

[0076] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 6. In this example, each heated cigarette contains the following components: 0.82 mg / cig benzyl alcohol glucoside, 0.41 mg / cig phenylethanol glucoside, 0.12 mg / cig geraniol glucoside, 0.06 mg / cig nerol glucoside, and 0.1 mg / cig glycine glucoside Amadori compound.

[0077] The method for preparing heated cigarettes in this example is the same as in Example 12.

[0078] Example 16

[0079] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 7. In this example, each heated cigarette contains the following components: benzyl alcohol 7.96 μg / cig, phenylethanol 4.99 μg / cig, geraniol 0.48 μg / cig, nerol 0.16 μg / cig, benzyl alcohol glucoside 530 μg / cig, phenylethanol glucoside 210 μg / cig, geraniol glucoside 8 μg / cig, nerol glucoside 3 μg / cig, and glycine glucoside Amadori compound 100 μg / cig.

[0080] The method for preparing heated cigarettes in this example is the same as in Example 10.

[0081] Example 17

[0082] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 8. In this example, each heated cigarette contains the following components: benzyl alcohol 7.38 μg / cig, phenylethanol 4.85 μg / cig, geraniol 0.61 μg / cig, nerol 0.24 μg / cig, benzyl alcohol glucoside 0.53 μg / cig, phenylethanol glucoside 210 μg / cig, geraniol glucoside 10 μg / cig, nerol glucoside 5 μg / cig, and glycine glucoside Amadori compound 100 μg / cig.

[0083] The method for preparing heated cigarettes in this example is the same as in Example 11.

[0084] Example 18

[0085] This example provides a heated cigarette containing tobacco material and the tobacco flavoring from Example 9. In this example, each heated cigarette contains the following components: benzyl alcohol 12.25 μg / cig, phenylethanol 9.76 μg / cig, geraniol 0.74 μg / cig, nerol 0.31 μg / cig, benzyl alcohol glucoside 530 μg / cig, phenylethanol glucoside 210 μg / cig, geraniol glucoside 12 μg / cig, nerol glucoside 6 μg / cig, and glycine glucoside Amadori compound 100 μg / cig.

[0086] The method for preparing heated cigarettes in this example is the same as in Example 12.

[0087] Comparative Example 1

[0088] This example provides a heated cigarette. The difference between this heated cigarette and Example 10 is that 5 μL of 70% ethanol aqueous solution is used instead of the tobacco flavoring in Example 10.

[0089] The method for preparing heated cigarettes in this example is the same as in Example 10.

[0090] Performance testing

[0091] Sensory evaluations were conducted on the heated cigarettes in Examples 10-18 and Comparative Example 1, respectively. The specific evaluation method involved seven evaluators conducting a sensory evaluation of the smoke released by the heated cigarettes. The sensory evaluation indicators included lip and smoke temperature, smoke volume, aroma, strength, stability, harmony, irritation, off-flavors, and aftertaste, totaling nine indicators. The definitions of each sensory evaluation indicator are shown in Table 1. The evaluators conducted their sensory evaluations according to the scoring criteria in Table 2. The score for each indicator was the average of the scores from the seven evaluators, rounded to one decimal place. It should be noted that if an evaluator believed that a certain indicator in the examples did not show a significant change compared to the blank heated cigarette in Comparative Example 1, the final data processing for that indicator was assumed to be consistent with the score of the blank heated cigarette.

[0092] Table 1 Definition of Sensory Evaluation Indicators

[0093]

[0094]

[0095] Table 2 Sensory rating criteria and characteristic descriptions

[0096]

[0097]

[0098] The heated cigarettes obtained in Examples 10-18 and Comparative Example 1 were subjected to sensory tests according to the above sensory evaluation method. The specific sensory scoring results are shown in Table 3, and the comprehensive sensory evaluation results are shown in Table 4.

[0099] Table 3 Sensory Evaluation Score Table

[0100]

[0101] As shown in Table 3, the tobacco flavorings provided in Examples 10-12 of this invention, when applied to heated cigarettes, although showing some improvement in irritation and off-flavors compared to the blank heated cigarette in Comparative Example 1, do not significantly improve the stability of each puff. This is because the alcohol compounds are completely released in the early to mid-stages of smoking, leading to a change in the overall aroma and poor sensory consistency in the later stages. The tobacco flavorings provided in Examples 13-15 of this invention effectively improve the stability of each puff's sensation. Their smoke is delicate and smooth, with a rich and full aroma, low irritation, and virtually no off-flavors. This is because the alcohol glucoside compounds gradually decompose into their corresponding alcohol compounds under the temperature of the heating device, ensuring the consistency of aroma throughout the smoking process.

[0102] Table 4. Overall Sensory Evaluation Results

[0103]

[0104]

[0105] As shown in Table 4, the sensory evaluation of the heated cigarettes in Examples 13-15 of this invention is generally better than that in Examples 10-12 and Examples 16-18. The reason is that although the tobacco flavorings prepared in Examples 1-3 and 7-9 can improve the richness of the smoke aroma and increase the aroma quality, benzyl alcohol, phenylethanol, geraniol and nerol are easily lost during the smoking process, which leads to changes in the aroma of the smoke in the middle and later stages of smoking and poor sensory stability of the smoke with each puff. However, benzyl alcohol glucoside, phenylethanol glucoside, geraniol glucoside and nerol glucoside can be gradually decomposed into benzyl alcohol, phenylethanol, geraniol and nerol under the temperature of the heating device, so it can ensure that the smoke is delicate and soft, the aroma is rich and full and there is basically no decay throughout the smoking process. The tobacco flavorings provided in Examples 16-18 of this invention can effectively increase the fullness of the aroma and reduce irritation. However, the aroma quality decreases slightly in the later stages of each puff. This is because the release rate of alcohol compounds under the temperature of the heating device is inconsistent with that of alcohol glucosides.

[0106] In summary, the tobacco flavoring provided by this invention can reduce the irritation of heated cigarette smoke, mask off the off-flavors in the beginning, middle and end stages, and improve comfort. Furthermore, its synergistic effect can improve the release stability of flavor substances and maintain the consistency of cigarette flavor characteristics and flavor quality throughout the entire smoking process of heated cigarettes.

[0107] The embodiments of the present invention have been described in detail above. However, the present invention is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present invention. Furthermore, the embodiments of the present invention and the features thereof can be combined with each other unless otherwise specified.

Claims

1. A tobacco flavoring, characterized in that: It includes aroma compounds and glycine glucose Amadori compounds, with the mass ratio of aroma compounds to glycine glucose Amadori compounds being (0.05–20):1; the aroma compounds include alcohol compounds, alcohol glucoside compounds, or combinations thereof.

2. The tobacco flavoring according to claim 1, characterized in that: When the aroma substance is an alcohol compound, the mass ratio of the aroma substance to the glycine-glucose-Amadori compound is (0.05–0.3):1; Alternatively, when the aroma substance is an alcohol glucoside compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (3-17):1; Alternatively, when the aroma substance is a mixture of alcohols and glucosinolates in a mass ratio of (0.1–10):100, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (3–17):

1.

3. The tobacco flavoring according to claim 1, characterized in that: When the aroma substance is an alcohol compound, the mass ratio of the aroma substance to the glycine-glucose-Amadori compound is (0.06–0.25):1; Alternatively, when the aroma substance is an alcohol glucoside compound, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (8-17):1; Alternatively, when the aroma substance is a mixture of alcohols and glucosinolates in a mass ratio of (1-4):1, the mass ratio of the aroma substance to the glycine glucose Amadori compound is (5-10):

1.

4. The tobacco flavoring according to any one of claims 1 to 3, characterized in that: The alcohols are selected from at least one of benzyl alcohol, phenethyl alcohol, geraniol, and nerol; And / or, the alcohol glucoside compound is selected from at least one of benzyl alcohol glucoside, phenylethanol glucoside, geraniol glucoside, and nerol glucoside.

5. The tobacco flavoring according to claim 1, characterized in that: The tobacco flavoring comprises the following components in parts by weight: 7-15 parts benzyl alcohol, 4-10 parts phenethyl alcohol, 0.4-0.8 parts geraniol, 0.1-0.4 parts nerol, and 100-200 parts glycine glucose Amadori compound. Alternatively, the tobacco flavoring comprises the following components in parts by weight: 470-1000 parts of benzyl alcohol glucoside, 170-420 parts of phenylethanol glucoside, 70-130 parts of geraniol glucoside, 20-80 parts of nerol glucoside, and 100-200 parts of glycine glucoside Amadori compound. Alternatively, the tobacco flavoring comprises the following components in parts by weight: 7-15 parts benzyl alcohol, 4-10 parts phenylethanol, 0.4-0.8 parts geraniol, 0.1-0.4 parts nerol, 470-1000 parts benzyl alcohol glucoside, 170-420 parts phenylethanol glucoside, 1-20 parts geraniol glucoside, 1-10 parts nerol glucoside, and 100-200 parts glycine glucoside Amadori compound.

6. A heated cigarette, characterized in that: Includes tobacco and the tobacco flavoring as described in any one of claims 1 to 5.

7. The heated cigarette according to claim 6, characterized in that: In the heated cigarette, the amount of glycine-glucose Amadori compound added is 0.1–0.2 mg / cg; And / or, the amount of alcohol compounds added is 10–28 μg / cig; And / or, the amount of alcohol glucosides added is 0.5 to 2 mg / cig.

8. The heated cigarette according to claim 7, characterized in that: In the heated cigarette, the amount of benzyl alcohol added is 7-15 μg / cig; And / or, the amount of phenylethanol added is 4–10 μg / cig; And / or, the amount of geraniol added is 0.4–0.8 μg / cig; And / or, the amount of nerol added is 0.1–0.4 μg / cig; And / or, the amount of benzyl alcohol glucoside added is 470–1000 μg / cig; And / or, the amount of phenylethyl glucoside added is 170–420 μg / cig; And / or, the amount of geraniol glucoside added is 1–130 μg / cig; And / or, the amount of nerol glucoside added is 1–80 μg / cig.

9. The method for preparing heated cigarettes according to any one of claims 6 to 8, characterized in that: Includes the following steps: The tobacco flavoring described in any one of claims 1 to 5 is dissolved in a solvent and then mixed with tobacco.

10. The use of the tobacco flavoring according to any one of claims 1 to 5 in tobacco products.

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