Composite sweet and fragrant flavor composition and application thereof

Abstract

The invention provides a compound type sweet and fragrant flavor composition and an application thereof, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione, and the compound type sweet and fragrant flavor composition comprises maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3, 4-dimethyl-1, 2-cyclopentanedione, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone and 3, 5-dimethyl-1, 2-cyclopentanedione. The composition disclosed by the invention has obvious sweet aroma style characteristics and aroma intensity, can effectively increase the sweet aroma flavor and sensory style characteristics of cigarettes, makes up for the defects of light cigarette aroma, insufficient smoke concentration and the like of low-coke cigarettes, can restore the natural feeling of the cigarette aroma, ensures good harmony, and has good application prospects. The method has a wide application prospect in the field of tobacco flavor blending, especially in the aspect of low-coke cigarette flavor enhancement compensation.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring, specifically relating to a compound caramel-sweet flavor composition and its application. Background Technology

[0002] Existing low-tar cigarettes, while reducing tar, share common problems such as a weaker flavor and slightly insufficient aroma. Starting with the composition of cigarette smoke, clarifying the unique flavor structure and corresponding material basis of low-tar cigarettes, identifying the differences in key components between low-tar and conventional cigarette smoke, and understanding the influence of endogenous key components on the key material basis of important flavor characteristics in the smoke are prerequisites for the rational design and control of low-tar cigarette products. This is of great significance for overcoming technical bottlenecks and developing targeted flavor design strategies for low-tar cigarette products. Conventional tobacco flavorings are complex in composition, of unknown origin, and often use tobacco extracts with fluctuating quality as the main raw material, supplemented by various other flavoring ingredients, making it impossible to effectively and specifically compensate for the lack of aroma in low-tar cigarettes. The sweet, caramel aroma is the most appealing flavor characteristic in cigarette smoke, effectively enhancing the natural tobacco aroma, highlighting the style of Chinese cigarettes, and bringing consumers pleasure and satisfaction. It is one of the most important flavor dimensions in mainstream cigarette smoke. How to avoid using natural flavoring ingredients with unstable quality, effectively enhance the caramel and sweet aroma of low-tar cigarettes, compensate for deficiencies such as insufficient tobacco aroma concentration, and restore the natural harmony of tobacco aroma has become an urgent problem to be solved in the field of Chinese cigarette flavoring.

[0003] CN116622442A discloses the development and application of a caramel-sweet aroma base module based on aroma intensity ratio. Based on the aroma intensity ratio of individual fragrance components, a aroma base module with caramel-sweet aroma characteristics is designed and developed. This aroma base module comprises the following components in parts by weight: 0.1-2 parts strawberry furanone, 0.01-1 parts β-ionone, 1-5 parts methylcyclopentenolone, 0.1-10 parts ethyl maltol, 0.1-5 parts maltol, 0.01-3 parts furfural, 0.01-2 parts dihydrodamascone, 0.01-5 parts 2,3-dimethylpyridine, 1-5 parts tobacco extract, and 70-99 parts solvent, wherein the solvent is one or a mixture of two or more of ethanol, propylene glycol, glycerin, or water. When the aroma base module prepared in this application is added to cigarettes, sensory evaluation results show that the sample cigarettes exhibit a distinct caramel-sweet aroma characteristic, with improved sweetness and comfort, and less irritation.

[0004] CN106770795A discloses a method for simultaneously determining 14 caramel sweet aroma components in heated non-combustible cigarette smoke, and discloses that the 14 caramel sweet aroma components are furfural, furfuryl alcohol, angelic lactone, 2-cyclopenten-1,4-dione, 5-methylfurfural, 3-methyl-2-cyclopenten-1-one, 3-methyl-2(5H)-furanone, cyclohexanedione, methylcyclopentenolone, 4-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3,4-dimethylcyclopentenolone, maltol, and ethylcyclopentenolone.

[0005] CN117384709A discloses a tobacco flavoring module, flavoring, and heated cigarette that improves puff consistency. The tobacco flavoring module is composed of the following components: 3,4-dimethyl-1,2-cyclopentanedione sustained-release flavoring, 3,5-dimethyl-1,2-cyclopentanedione sustained-release flavoring, methylcyclopentenolone sustained-release flavoring, ethylcyclopentenolone sustained-release flavoring, furfural sustained-release flavoring, 5-methylfuranaldehyde sustained-release flavoring, furfuryl alcohol sustained-release flavoring, 2-methyltetrahydrofuran-3-one sustained-release flavoring, 4-hydroxy-2,5-dimethyl-3(2H)furanone sustained-release flavoring, 3-penten-2-one sustained-release flavoring, ethyl maltol sustained-release flavoring, maltol sustained-release flavoring, and 5-methyl-2-furanolol sustained-release flavoring. By preparing the components into sustained-release flavorings and then mixing them as the tobacco flavoring module, not only can the puff consistency be improved, but the caramel-sweet aroma characteristics of heated cigarettes are also significantly enhanced.

[0006] The products obtained through flavoring can effectively enhance the caramel-sweet aroma of cigarettes, but most of them contain natural extracts, resulting in fluctuating quality, opaque composition, and difficulty in establishing effective standards for industrial production and control. Heated non-combustible cigarettes differ from traditional cigarette smoke components and cannot be generalized. Without analyzing the mainstream caramel-sweet aroma components of cigarette smoke and clarifying their contribution, it is difficult to ensure that all components effectively contribute to aroma intensity and smoking flavor when blending flavorings based on experience. Furthermore, hastily mixing in other flavor components will further affect the natural harmony and character of the cigarette aroma. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the purpose of this invention is to provide a composite caramel sweet aroma composition and its application. This composition is formulated by analyzing and screening endogenous caramel sweet aroma components in conventional cigarette smoke and combining them with exogenous caramel sweet aroma raw materials with high aroma intensity. This solves the problem of unstable quality and source caused by the use of natural extracts in existing products on the market. At the same time, it improves the defects of weak aroma and insufficient smoke concentration in low-tar cigarettes, effectively increasing the caramel sweet aroma characteristics of cigarettes while ensuring the natural and harmonious tone of the aroma.

[0008] Furthermore, this invention, by measuring the distribution characteristics of a certain flavor dimension component in the smoke of conventional cigarettes and low-tar cigarettes, clarifies the differences in the distribution and contribution of this flavor dimension component in cigarette smoke. Combining the transfer rate of endogenous key components and the contribution of flavoring, it screens components that contribute highly to this flavor dimension in cigarette smoke. The ratio of their release amount in the smoke to the particle phase transfer rate is used as the basis for the monomer dosage ratio. Then, combined with exogenous flavor raw materials of the same flavor dimension with high aroma intensity, it is combined according to the flavor creation technology in the field of tobacco flavoring to obtain a composite flavor composition, which is then applied to low-tar cigarettes. Finally, it provides a flavor dimension-based aroma compensation strategy for low-tar cigarettes.

[0009] To achieve the above-mentioned objectives, the present invention adopts the following technical solution:

[0010] In a first aspect, the present invention provides a compound caramel-sweet flavor composition comprising maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H) furanone, and 3,5-dimethyl-1,2-cyclopentanedione.

[0011] Each component of the composition is a high-contribution endogenous caramel sweet aroma component in cigarette smoke. After blending, the composition has obvious caramel sweet aroma characteristics and aroma intensity, which can effectively increase the caramel sweet aroma and sensory characteristics of cigarettes, and make up for the defects of low-tar cigarettes such as weak aroma and insufficient smoke concentration. At the same time, it can restore the natural aroma of tobacco and ensure good harmony. It has a wide range of application prospects in the field of tobacco flavoring, especially in the enhancement and compensation of aroma in low-tar cigarettes.

[0012] Preferably, the compound caramel-sweet flavor composition comprises, by weight, 0.1-2 parts of maltol (e.g., 0.2, 0.4, 0.6, 0.8, 1, 1.2, 1.4, 1.6, or 1.8 parts, etc.) and 0.01-1 part of ethyl maltol (e.g., 0.03, 0.05, 0.08, 0.1, 0.2, 0.3, 0. 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.); 0.1 to 5 parts of methylcyclopentenolone (e.g., 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, or 4.5 parts, etc.); 0.05 to 1 part of ethylcyclopentenolone (e.g., 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.). 5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.); 0.05 to 1 part of 3,4-dimethyl-1,2-cyclopentanedione (e.g., 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.); 0.1 to 5 parts of 4-hydroxy-2,5-dimethyl-3(2H)furanone (e.g., 5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.). It can be 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts or 4.5 parts, etc.) and 0.02~0.5 parts of 3,5-dimethyl-1,2-cyclopentanedione (for example, it can be 0.03 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts or 0.45 parts, etc.).

[0013] Preferably, the compound caramel-sweet flavor composition further includes any one or a combination of at least two of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, or 4-(2-furanyl)-3-buten-2-one.

[0014] Preferably, the compound caramel-sweet flavor composition further includes 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one and 4-(2-furanyl)-3-buten-2-one.

[0015] Preferably, the compound caramel-sweet flavor composition further comprises, by weight, 0.05-1 part of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone (e.g., 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.) and 0.01-1 part of 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone (e.g., 0.03 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.). 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts or 0.9 parts, etc.), 0.01 to 1 part of 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one (e.g., 0.02 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.3 parts, 0.5 parts, 0.7 parts or 0.9 parts, etc.), and 0.05 to 1 part of 4-(2-furanyl)-3-buten-2-one (e.g., 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts or 0.9 parts, etc.).

[0016] Preferably, the complex caramel-sweet flavor composition further includes any one or a combination of at least two of furanone acetate, 2-acetylfuran, or 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.

[0017] Preferably, the complex caramel-sweet flavor composition further comprises, by weight, furanone acetate, 2-acetylfuran, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.

[0018] Preferably, the compound caramel-sweet flavor composition further comprises 0.1 to 3 parts by weight of furanone acetate (e.g., 0.2, 0.4, 0.6, 0.8, 1, 1.2, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.6, or 2.8 parts, etc.). 0.005 to 0.5 parts of 2-acetylfuran (e.g., 0.008 parts, 0.01 parts, 0.03 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts, or 0.45 parts, etc.) and 0.01 to 1 part of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (e.g., 0.03 parts, 0.05 parts, 0.08 parts, 0.1 parts, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.).

[0019] All the specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0020] In a second aspect, the present invention provides a tobacco flavoring with a caramel sweet aroma, wherein the tobacco flavoring with a caramel sweet aroma comprises the composite caramel sweet aroma composition described in the first aspect and a solvent;

[0021] The solvents include propylene glycol and ethanol.

[0022] Preferably, the mass ratio of the compound caramel sweet flavor composition to the solvent is 1:(3-20), for example, it can be 1:4, 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, 1:16, 1:17, 1:18 or 1:19, etc.

[0023] Preferably, the mass ratio of propylene glycol to ethanol is 1:(8-10), for example, it can be 1:8.1, 1:8.3, 1:8.5, 1:8.8, 1:9, 1:9.2, 1:9.5, 1:9.7 or 1:9.9, etc.

[0024] In this invention, the compound caramel-sweet flavoring composition is added at a rate of 0.01-2% of the tobacco weight. After flavoring, the overall aroma and tobacco aroma are well-harmonized. While giving the cigarette a caramel-sweet flavor, it effectively enhances the aroma of flue-cured tobacco, increases the smoke concentration and aroma, improves the comfort of cigarette smoke, and enhances the smoking quality of the cigarette.

[0025] All the specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0026] Thirdly, the present invention provides a method for preparing a tobacco flavoring with a caramel-sweet aroma as described in the second aspect, the method comprising: mixing the composite caramel-sweet aroma composition described in the first aspect with a solvent according to the formula amount to obtain the tobacco flavoring with a caramel-sweet aroma.

[0027] Fourthly, the present invention provides the application of a tobacco flavoring with a caramel-sweet aroma as described in the second aspect in the preparation of cigarettes.

[0028] Preferably, the amount of the tobacco flavoring with a caramel-sweet aroma in the cigarette is 0.01-2% of the total amount of tobacco, for example, it can be 0.03%, 0.05%, 0.08%, 0.1%, 0.3%, 0.5%, 0.8%, 1%, 1.2%, 1.5%, 1.7% or 1.9%, etc.

[0029] All the specific point values ​​within the above range can be selected, and will not be elaborated on here.

[0030] Compared with the prior art, the present invention has the following beneficial effects:

[0031] (1) Each component in the composite caramel sweet aroma composition provided by the present invention is a caramel sweet aroma component or a caramel sweet aroma raw material with a high contribution to cigarette smoke. It has obvious caramel sweet aroma style characteristics and aroma intensity, which can effectively increase the caramel sweet aroma flavor and sensory style characteristics of cigarettes, and make up for the defects of low-tar cigarettes such as weak aroma and insufficient smoke concentration. At the same time, it can restore the natural feeling of the aroma and ensure good harmony. It has a wide range of application prospects in the field of tobacco flavoring, especially in the aroma compensation of low-tar cigarettes.

[0032] (2) When the compound caramel sweet aroma composition of the present invention is prepared into a flavoring and applied to cigarette flavoring, it can give the cigarette smoke a natural and obvious caramel sweet aroma and flavoring, can well harmonize and enhance the aroma of flue-cured tobacco, significantly improve the quality of cigarette smoke, increase the smoke concentration, make the smoke natural and full, and at the same time avoid the defects of raw material quality fluctuation caused by the use of natural extracts. Attached Figure Description

[0033] Figure 1 Radar charts showing the aroma evaluation of Examples 1, 4, 8, and 13 of the present invention and Comparative Example 8;

[0034] Figure 2 Radar charts for evaluating the aroma characteristics of cigarettes in Examples 1, 4, 8, 13, Comparative Example 8, and control cigarettes of the present invention;

[0035] Figure 3 Radar charts showing the smoke characteristics of cigarettes in Examples 1, 4, 8, 13, Comparative Example 8, and control cigarettes of the present invention;

[0036] Figure 4 Radar charts showing the comfort evaluation of cigarettes in Examples 1, 4, 8, 13, Comparative Example 8, and control cigarettes of the present invention. Detailed Implementation

[0037] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention in any way.

[0038] This invention utilizes tobacco sensory omics analysis and chemometric analysis techniques. Through targeted sensory omics analysis and GC-MS quantitative analysis, the distribution characteristics of caramel sweet aroma components in the mainstream particulate matter of two types of low-tar cigarettes and ten representative conventional cigarettes were determined. By evaluating the aroma of standard samples and combining threshold determination and OAV calculation methods, the olfactory thresholds and aroma activity values ​​(OAV) of these caramel sweet aroma components in different cigarette smokes were measured to characterize the contribution of different components to the caramel sweet aroma flavor of cigarette smoke. High-contribution components were selected as key endogenous caramel sweet aroma components, and their transfer rate and flavoring contribution in low-tar cigarettes were measured. Caramel sweet aroma flavor components with high flavoring contribution were screened, and their release amount in smoke to particulate phase transfer rate were used as the basis for the monomer dosage ratio to formulate an endogenous caramel sweet aroma flavor composition for cigarette smoke. By using sensory evaluation and aroma intensity calculation methods, exogenous caramel sweet aroma raw materials with high aroma intensity were identified. Combined with endogenous caramel sweet aroma flavor composition of cigarette smoke, and formulated according to aroma creation technology, a complex caramel sweet aroma flavor composition was obtained.

[0039] In this invention, the aroma activity value (OAV) is the ratio of the concentration of each component in the particulate matter of mainstream cigarette smoke to its olfactory threshold. The mainstream smoke tobacco flavoring transfer rate = [(C1‒C0) / C]*100%, where C1 represents the single-cigarette release amount of the component in the particulate matter of mainstream smoke after flavoring (μg / cigarette); C0 represents the single-cigarette release amount of the component in the particulate matter of mainstream smoke before flavoring (μg / cigarette); and C represents the flavoring amount (μg / cigarette). Flavoring contribution = Tr*100 / T, where Tr represents the mainstream smoke particulate matter transfer rate; and T represents the threshold (μg / g). The aroma intensity ratio of individual flavoring raw materials is the ratio of the olfactory threshold of the reference material to its own olfactory threshold. The reference material is phenylethanol, whose olfactory threshold was determined to be 5 ppm after dilution and smelling. Its aroma intensity ratio = 1 is used as the reference standard.

[0040] Tables 1 and 2 show the aroma activity values ​​of caramel sweetness components in the mainstream smoke of conventional and low-tar cigarettes. OAV < 1 indicates that the substance cannot be perceived by the olfactory sense. The higher the OAV value, the greater its contribution to the aroma. Table 1 shows the threshold values ​​of caramel sweetness components in cigarettes No. 1-5 and the aroma activity values ​​in the particulate matter of the mainstream smoke. Table 2 shows the threshold values ​​of caramel sweetness components in cigarettes No. 6-10 and the aroma activity values ​​in the particulate matter of the mainstream smoke.

[0041] Table 3 shows the high-contribution caramel sweet aroma components in the smoke of regular and low-tar cigarettes. Eight of these components have a flavoring contribution greater than 3, and these substances significantly enhance the caramel sweet aroma characteristics of cigarette smoke after flavoring. Since 2-oxobutyric acid is not permitted in the "List of Additives Permitted for Use in Tobacco Products (YQ52-2015)" and the "List of Additives Temporarily Permitted for Use in Tobacco Products (YQ53-2015)," the remaining seven caramel sweet aroma components were appropriately combined based on the ratio of their release amount in the smoke to their particle phase transfer rate, resulting in an endogenous caramel sweet aroma composition for cigarette smoke.

[0042] Table 4 shows the olfactory threshold, aroma intensity, and main aroma characteristics of exogenous caramel sweet aroma raw materials with high aroma intensity values ​​within the permitted scope of use in the "List of Additives Permitted for Use in Tobacco Products (YQ52-2015)" and the "List of Additives Permitted for Use in Tobacco Products (YQ53-2015)".

[0043] Table 1

[0044]

[0045] Table 2

[0046]

[0047] Table 3

[0048]

[0049] Table 4

[0050]

[0051] This invention clarifies the distribution and contribution differences of caramel and sweet aroma components in cigarette smoke by measuring the distribution characteristics of these components in conventional and low-tar cigarette smoke. Combining the transfer rate of endogenous key components and their contribution to flavoring, components with high contributions to the caramel and sweet aroma in cigarette smoke are screened. The ratio of their release amount in the smoke to their particle phase transfer rate is used as the basis for the proportion of monomer usage. Furthermore, exogenous caramel and sweet aroma raw materials with high aroma intensity are combined according to flavoring techniques in the tobacco flavoring field. Through this method, it is possible to essentially increase the contribution weight of cigarette aroma while maintaining the stability and harmony of the composition of each component. This provides a flavor-based low-tar cigarette aroma compensation strategy for the field of Chinese cigarette flavoring and cigarette product development.

[0052] The implementation process of the present invention will be described in detail below with reference to specific embodiments.

[0053] Example 1

[0054] This embodiment provides a tobacco flavoring with a caramel-sweet aroma. The caramel-sweet aroma tobacco flavoring is composed of a complex caramel-sweet aroma flavoring composition and a solvent (propylene glycol and ethanol in a mass ratio of 1:9), specifically consisting of the following components by weight:

[0055]

[0056] The preparation method of the tobacco flavoring is as follows: the compound caramel sweet flavor composition is mixed with a solvent according to the formula amount to obtain the tobacco flavoring with caramel sweet flavor.

[0057] Example 2

[0058] This embodiment provides a tobacco flavoring with a caramel-sweet aroma. The caramel-sweet aroma tobacco flavoring is composed of a complex caramel-sweet aroma flavoring composition and a solvent (propylene glycol and ethanol in a mass ratio of 1:8), specifically consisting of the following components by weight:

[0059]

[0060] The preparation method of the tobacco flavoring is as described in Example 1.

[0061] Example 3

[0062] This embodiment provides a tobacco flavoring with a caramel-sweet aroma. The caramel-sweet aroma tobacco flavoring is composed of a complex caramel-sweet aroma flavoring composition and a solvent (propylene glycol and ethanol in a mass ratio of 1:10). Specifically, it consists of the following components by weight:

[0063]

[0064] The preparation method of the tobacco flavoring is as described in Example 1.

[0065] Example 4

[0066] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between the tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include furanone acetate, 2-acetylfuran, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one. The reduced amount is allocated to the other components of the compound caramel sweet aroma flavoring composition in proportion. The preparation method is the same as that of Example 1.

[0067] Example 5

[0068] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between the tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include furanone acetate. The amount of furanone acetate is reduced and allocated to 2-acetylfuran and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in proportion. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0069] Example 6

[0070] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The only difference between the tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 2-acetylfuran. The amount of 2-acetylfuran is reduced and allocated to furanone acetate and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one in proportion. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0071] Example 7

[0072] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between the tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one. The reduction in its amount is allocated to furanone acetate and 2-acetylfuran in proportion. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0073] Example 8

[0074] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, and 4-(2-furanyl)-3-buten-2-one. The reduced amount is allocated to the other components of the compound caramel sweet aroma flavoring composition in proportion. The preparation method is the same as in Example 1.

[0075] Example 9

[0076] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone. The reduction in 5-ethyl-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, and 4-(2-furanyl)-3-buten-2-one are distributed in parts according to the proportions. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0077] Example 10

[0078] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 3-hydroxy-4-methyl-5-ethyl-2(5H)furanone. The reduction in 3-hydroxy-4-methyl-5-ethyl-2(5H)furanone is distributed in parts by parts to 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, and 4-(2-furanyl)-3-buten-2-one. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0079] Example 11

[0080] This embodiment provides a tobacco flavoring with a caramel-sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel-sweet aroma composition does not include 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one. The reduction in 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one is distributed in parts by parts to 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, and 4-(2-furanyl)-3-buten-2-one. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0081] Example 12

[0082] This embodiment provides a tobacco flavoring with a caramel sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel sweet aroma flavoring composition does not include 4-(2-furanyl)-3-buten-2-one. The reduction in 4-(2-furanyl)-3-buten-2-one is distributed in parts by parts to 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, and 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0083] Example 13

[0084] This embodiment provides a tobacco flavoring with a caramel-sweet aroma. The difference between this tobacco flavoring and that of Example 1 is that the compound caramel-sweet aroma composition does not include 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 4-(2-furanyl)-3-buten-2-one, furanone acetate, 2-acetylfuran, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one. The total amount of the remaining composition and the mass ratio of the solvent remain unchanged, and the proportions of other components are consistent with those of Example 1. The preparation method is the same as that of Example 1.

[0085] Comparative Example 1

[0086] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet aroma composition does not include maltol. The reduced amount is allocated in parts to ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0087] Comparative Example 2

[0088] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet flavoring composition does not include ethyl maltol. The reduced amount is allocated in parts to maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0089] Comparative Example 3

[0090] This comparative example provides a tobacco flavoring with a caramel sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel sweet aroma flavoring composition does not include methylcyclopentenolone. The reduced amount is allocated in parts to maltol, ethyl maltol, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0091] Comparative Example 4

[0092] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet flavoring composition does not include ethylcyclopentenolone. The reduced amount is allocated in parts to maltol, ethyl maltol, methylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0093] Comparative Example 5

[0094] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet aroma composition does not include 3,4-dimethyl-1,2-cyclopentanedione. The reduction in 3,4-dimethyl-1,2-cyclopentanedione is distributed in parts by parts to maltol, ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0095] Comparative Example 6

[0096] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet aroma composition does not include 4-hydroxy-2,5-dimethyl-3(2H)furanone. The reduction in its amount is distributed in parts to maltol, ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, and 3,5-dimethyl-1,2-cyclopentanedione. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0097] Comparative Example 7

[0098] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The only difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet aroma composition does not include 3,5-dimethyl-1,2-cyclopentanedione. The reduced amount is allocated in parts to maltol, ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone. The other components are the same as in Example 1, and the preparation method is the same as in Example 1.

[0099] Comparative Example 8

[0100] This comparative example provides a tobacco flavoring with a caramel-sweet aroma. The difference between this tobacco flavoring and Example 1 is that the compound caramel-sweet aroma composition does not include maltol, ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione. The total amount of the remaining composition and the mass ratio of the solvent remain unchanged, and the proportions of other components are consistent with those in Example 1. The preparation method is the same as in Example 1.

[0101] Test Example 1: Scent Evaluation

[0102] An evaluation team of 10 sensory evaluators with professional fragrance training conducted the evaluation in a well-ventilated or ventilated room. The ambient temperature was generally room temperature; lower temperatures reduced olfactory sensitivity. Evaluators were required to maintain good physical and mental health, concentrate fully, and keep their senses highly sensitive.

[0103] Following the methods specified in GB / T 10220-2012 / ISO 6658-2005 General Methodology for Sensory Analysis, the aroma profile method was used for evaluation. Scent paper was used, or slightly thicker paper was cut into pieces approximately 0.5 cm wide and 15 cm long. One end was held by the fingers, and the other end was dipped into a small amount of the compositions described in Examples 1-13 and Comparative Examples 1-8 for smelling (care should be taken to keep the fragrance at a distance from the nose). The scent paper containing the composition was then placed on a scent rack, and the aroma was smelled multiple times at irregular intervals. The aroma profile of the compositions was evaluated and scored. The final evaluation result was the average of the scores given by 10 sensory evaluators, with 10 being the highest score and 0 being the lowest. The smallest scoring unit was 0.5 points, rounded to one decimal place. The aroma evaluation indicators are shown in Table 5, and the results are shown in Tables 6-9.

[0104] Table 5

[0105]

[0106] Table 6

[0107]

[0108] Table 7

[0109]

[0110] Table 8

[0111]

[0112] Table 9

[0113]

[0114] As shown in Tables 6-9, the aroma evaluation results indicate that, in terms of aroma, the compositions provided in Examples 1-3, when used to make cigarettes, exhibit distinct caramel and sweet aroma characteristics, along with roasted and hay aromas, as well as subtle fruity, green, fresh, resinous, and nutty aromas. The overall style effectively highlights the caramel and sweet aroma characteristics, demonstrating that the compositions provided by this invention can efficiently express the sensory characteristics of a caramel and sweet aroma.

[0115] Test Example 2: Evaluation of Cigarette Flavoring

[0116] The compound caramel-sweet flavor compositions obtained in Examples 1-13 and Comparative Examples 1-8 were flavored at 0.5% of the weight of the tobacco shreds in cigarettes (3 mg of low-tar cigarettes). Cigarettes without any flavoring (3 mg of low-tar cigarettes) served as control cigarettes. All cigarettes were equilibrated under constant temperature and humidity for 48 hours before sensory evaluation.

[0117] Cigarette Evaluation: A sensory evaluation panel composed of 10 experts with provincial or higher-level cigarette evaluation qualifications conducted a sensory evaluation based on the "Sensory Evaluation Method for Chinese-style Cigarettes (YC / T 497-2014)" and the "Sensory Evaluation Method for Tobacco Products (YC / T 415-2011)". The evaluation assessed aroma characteristics (flue-cured tobacco aroma, caramel aroma, sweet aroma, roasted aroma, nutty aroma, harmony), smoke characteristics (aroma quality, aroma quantity, off-flavors, irritation, smoke concentration, strength), and comfort indicators (oral irritation, nasal irritation, throat irritation, smoothness, aftertaste). A score of 10 was the highest, and 0 was the lowest, with a minimum score of 0.5 points. (For irritation, aftertaste, and off-flavors, lower scores indicate greater irritation, a worse aftertaste, and a stronger off-flavor). The final evaluation result was the average of the scores given by the 10 sensory evaluation experts, rounded to one decimal place. The evaluation indicators for the aroma characteristics of cigarette smoke are shown in Table 10, the evaluation indicators for the comfort characteristics of cigarette smoke are shown in Table 11, the evaluation indicators for the comfort characteristics of cigarette smoke are shown in Table 12, and the results are shown in Tables 13-15.

[0118] Table 10

[0119]

[0120] Table 11

[0121]

[0122] Table 12

[0123]

[0124] Table 13

[0125]

[0126] Table 14

[0127]

[0128] Table 15

[0129]

[0130] Tables 13-15 show the cigarette tasting results. Compared with the control cigarettes, the compositions of Examples 1-3, in terms of aroma characteristics, effectively enhance the aroma of flue-cured tobacco, imparting distinct caramel, roasted, and nutty aromas to the smoke, and improving the overall harmony of the smoke. In terms of smoke properties, they effectively improve the aroma quality, aroma quantity, and smoke concentration, enhancing the aroma without affecting the strength, reducing impurities, and lowering the irritation of the smoke. In terms of comfort, they exhibit better smoothness and gentleness, reducing irritation in the mouth, nasal cavity, and throat, and improving the aftertaste. It can be seen that the overall aroma characteristics of the low-tar cigarettes, especially the caramel and sweet aroma, are significantly improved after applying the compositions of Examples 1-3. The aroma quality and smoke concentration of the smoke properties are enhanced, and the comfort is also improved, showing good application prospects.

[0131] Examples 4-7 reduced one or more components compared to Example 1, thus reducing the overall aroma characteristics. Examples 5-7 also show that furanone acetate, 2-acetylfuran, and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one work synergistically to improve the caramel sweet aroma characteristics of the composition.

[0132] As can be seen from Examples 8-12, when 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one and 4-(2-furanyl)-3-buten-2-one are not added to the composition, or when any one of the three is missing, the caramel sweet aroma of the composition after being used in cigarettes will be reduced.

[0133] As can be seen from Example 13, when only endogenous components are present, the caramel sweet aroma characteristics and aroma intensity decrease, and the composition is slightly insufficient in improving the aroma and smoke concentration of low-tar cigarettes.

[0134] As can be seen from Comparative Examples 1-7, when any one of maltol, ethyl maltol, methylcyclopentenolone, ethylcyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 3,5-dimethyl-1,2-cyclopentanedione is missing, the composition used in cigarettes not only has a reduced caramel sweetness, but also poor smoke characteristics. This indicates that the above seven components work synergistically to give the composition an excellent caramel sweetness flavor, and none of the seven can be missing.

[0135] As shown in Comparative Example 8, when the composition contains only exogenous components, the overall aroma is weakened, the harmony is reduced, and the tobacco aroma is not natural and full enough. In terms of smoke characteristics, the aroma tends to be monotonous, the aroma quality is reduced, and the improvement effect of the caramel sweet aroma style and the smoking quality is not obvious.

[0136] Based on the above description, the composite caramel-sweet flavor composition of the present invention has the following characteristics:

[0137] (1) All components of the compound caramel sweet flavor composition in this invention are within the permitted range of use in the "List of Additives Permitted for Use in Tobacco Products (YQ52-2015)" and the "List of Additives Permitted for Use in Tobacco Products (YQ53-2015)", and are safe and effective.

[0138] (2) The raw materials used in the compound caramel sweet flavor composition of the present invention are all commercial tobacco single flavor raw materials, which can effectively avoid the risks of quality fluctuation and unstable source caused by the use of natural flavor raw materials. The blended composition has good solubility, long-lasting aroma, stable quality, and transparent formula, which is conducive to large-scale and industrialized production and can effectively reduce costs.

[0139] (3) The compound caramel sweet aroma composition of the present invention is based on the ratio of the release amount and particle phase transfer rate of caramel sweet aroma components in the mainstream smoke of conventional cigarettes and low-tar cigarettes as the basis for the proportion of each component monomer, and then combined with the flavor creation technology in the field of tobacco flavoring. Through the above method, it is possible to basically achieve the goal of increasing the contribution weight of cigarette aroma while maintaining the stability and harmony of the composition mode of each component.

[0140] (4) Each component of the composite caramel sweet aroma composition in this invention is an endogenous caramel sweet aroma component with a high contribution to cigarette smoke or an exogenous caramel sweet aroma raw material with a high aroma ratio. It has obvious caramel sweet aroma style characteristics and aroma intensity, which can effectively increase the caramel sweet aroma and sensory style characteristics of cigarettes, enhance the aroma of low-tar cigarettes, increase the smoke concentration, improve the smoking quality and satisfaction of cigarettes, make up for the defects of low-tar cigarettes such as weak aroma and insufficient smoke concentration, and restore the natural aroma of cigarettes after adding flavor to cigarettes, ensuring good harmony.

[0141] The applicant declares that this invention illustrates a composite caramel-sweet flavor composition and its application through the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of the raw materials of this invention, addition of auxiliary components, and selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0142] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details of the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0143] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable way without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A complex caramel-sweet flavor composition, characterized in that, The complex caramel-sweet flavor composition includes maltol, ethyl maltol, methyl cyclopentenolone, ethyl cyclopentenolone, 3,4-dimethyl-1,2-cyclopentanedione, 4-hydroxy-2,5-dimethyl-3(2H)furanone and 3,5-dimethyl-1,2-cyclopentanedione.

2. The composite caramel-sweet flavor composition as described in claim 1, characterized in that, The compound caramel-sweet flavor composition, by weight, comprises 0.1-2 parts of maltol, 0.01-1 parts of ethyl maltol, 0.1-5 parts of methylcyclopentenolone, 0.05-1 parts of ethylcyclopentenolone, 0.05-1 parts of 3,4-dimethyl-1,2-cyclopentanedione, 0.1-5 parts of 4-hydroxy-2,5-dimethyl-3(2H)furanone, and 0.02-0.5 parts of 3,5-dimethyl-1,2-cyclopentanedione.

3. The composite caramel-sweet flavor composition as described in claim 1 or 2, characterized in that, The compound caramel-sweet flavor composition further includes any one or a combination of at least two of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, or 4-(2-furanyl)-3-buten-2-one.

4. The composite caramel-sweet flavor composition as described in claim 3, characterized in that, The complex caramel sweet flavor composition further includes 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one and 4-(2-furanyl)-3-buten-2-one; Preferably, the compound caramel-sweet flavor composition further comprises, by weight, 0.05-1 part of 5-ethyl-4-hydroxy-2-methyl-3(2H)-furanone, 0.01-1 part of 3-hydroxy-4-methyl-5-ethyl-2(5H)-furanone, 0.01-1 part of 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, and 0.05-1 part of 4-(2-furanyl)-3-buten-2-one.

5. The compound caramel-sweet flavor composition as described in claim 3 or 4, characterized in that, The complex caramel-sweet flavor composition further includes any one or a combination of at least two of furanone acetate, 2-acetylfuran, or 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.

6. The compound caramel-sweet flavor composition as described in claim 5, characterized in that, The compound caramel sweet flavor composition further comprises, by weight parts, furanone acetate, 2-acetylfuran and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one; Preferably, the compound caramel sweet flavor composition further comprises, by weight, 0.1 to 3 parts of furanone acetate, 0.005 to 0.5 parts of 2-acetylfuran, and 0.01 to 1 part of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one.

7. A tobacco flavoring with a caramel-sweet aroma, characterized in that, The tobacco flavoring with a caramel sweet aroma comprises the compound caramel sweet aroma composition according to any one of claims 1-6 and a solvent; The solvents include propylene glycol and ethanol.

8. The tobacco flavoring with a caramel-sweet aroma as described in claim 7, characterized in that, The mass ratio of the compound caramel sweet flavor composition to the solvent is 1:(3-20). Preferably, the mass ratio of propylene glycol to ethanol is 1:(8-10).

9. The use of a tobacco flavoring with a caramel-sweet aroma as described in claim 7 or 8 in the preparation of cigarettes.

10. The application as described in claim 9, characterized in that, The amount of the caramel-sweet flavoring used in cigarettes is 0.01-2% of the total amount of tobacco.

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