Composition for improving sensory comfort of burley tobacco as well as preparation method and application of composition

Abstract

The invention relates to the technical field of tobacco processing, in particular to a composition for improving sensory comfort of burley tobacco and a preparation method and application of the composition. The composition for improving the sensory comfort of the burley tobacco, provided by the invention, is prepared from the following components in parts by weight: 6 to 55 parts of sugar material, 12 to 110 parts of herbal extract, 1 to 8 parts of malic acid, 1 to 5 parts of linalool, 2 to 20 parts of glycerol and 45 to 72 parts of water, wherein the sugar material is prepared from high fructose corn syrup and fructose, the mass ratio of the high fructose corn syrup to the fructose is (5-45): (1-10), and the high fructose corn syrup is F60 high fructose corn syrup; the herbal extractum comprises licorice extractum, cocoa extractum, jujube extractum, sea-buckthorn extractum, dark plum extractum, benzoin extractum and lysimachia sikokiana extractum. According to the burley tobacco lining adopting the composition, the aroma quality of burley tobacco can be improved, the sensory comfort of burley tobacco can be remarkably improved, the irritation is reduced, the aftertaste is improved, and the smoke state is improved.

Description

Technical Field

[0001] This invention relates to the field of tobacco processing technology, and in particular to a composition for improving the sensory comfort of Burley tobacco, its preparation method, and its application. Background Technology

[0002] Burley tobacco, as an indispensable core component of blended cigarettes, boasts a unique and rich aroma and distinctive taste characteristics, playing a crucial role in shaping the product's style. However, burley tobacco contains certain components that can easily produce noticeable off-flavors, bitterness, and strong irritation. Furthermore, in its natural state, it has a relatively low sugar content and a high nicotine and total nitrogen content, directly leading to prominent issues of poor sensory comfort, such as strong smoke irritation, significant burning and dryness in the mouth, and an unpleasant aftertaste.

[0003] Additive processing technology is a core means of optimizing the quality of Burley tobacco in the production of blended cigarettes, and its effect directly determines the final style of blended cigarettes and the consumer's smoking experience. However, existing technologies mostly focus on a single flavor-enhancing function, and there are few special liquid compositions specifically designed to address the comfort defects of Burley tobacco (such as irritation, dryness, and unpleasant aftertaste), and the improvement effect is limited.

[0004] Currently, domestic blended cigarettes mainly rely on domestically produced Burley tobacco as raw material. Compared to imported Burley tobacco, domestically produced Burley tobacco has more prominent sensory comfort defects, specifically manifested as: strong smoke irritation, obvious mouth irritation, significant dryness and burning sensation, insufficient aroma richness, poor smoke smoothness and fullness, and heavy off-flavors. This directly limits the overall sensory quality of domestically produced blended cigarettes, becoming a key bottleneck restricting their product upgrade. Developing a special processing liquid composition that can specifically solve the core problems of high irritation, heavy aftertaste, and poor mouth comfort of domestically produced Burley tobacco, and significantly improve the sensory quality of Burley tobacco, is a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] To address the aforementioned technical problems, this invention provides a composition, preparation method, and application for improving the sensory comfort of Burley tobacco. The composition provided by this invention, used in the inner lining of Burley tobacco, effectively enhances the aroma and character of Burley tobacco through multiple synergistic effects, significantly reduces its irritation, improves aftertaste, and optimizes the chemical state of the smoke, thereby comprehensively improving sensory comfort.

[0006] In a first aspect, the composition for improving the sensory comfort of Burley tobacco provided by the present invention comprises, by weight, the following components: 6-55 parts of sugar, 12-110 parts of herbal extract, 1-8 parts of malic acid, 1-5 parts of linalool, 2-20 parts of glycerin, and 45-72 parts of water; wherein the sugar is fructose syrup and fructose in a mass ratio of 5-45:1-10, and the fructose syrup is F60 fructose syrup; the herbal extract includes licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, and licorice extract.

[0007] The components of the composition of this invention interact to form a precise, multi-dimensional synergistic system, working together at the levels of acid-base neutralization, sensory modification, physiological moisturization, and aroma balance to significantly improve the comfort of Burley tobacco. Specifically, acid-base regulation and neutralization (chemical level): Alkaline substances in Burley tobacco smoke (such as nicotine and ammonia) are the main cause of sharp throat irritation and dryness. Malic acid, as an organic acid, can effectively neutralize alkaline components, lower the pH value of the smoke, thereby directly reducing the physicochemical irritation of the throat and providing a mild, pleasant acidity, which is the chemical basis for improved comfort. Sensory modification and nerve soothing (perceptual level): Linalool has a fresh floral and woody aroma, which can effectively mask unpleasant odors such as grassy or woody notes. More importantly, as a known mild sedative, linalool can produce a slight soothing effect on the nervous system through the olfactory pathway, reducing the smoker's subjective perception of irritation and enhancing pleasure. The effects of saliva production, throat soothing, and taste improvement (physiological level): The carefully selected herbal extracts (licorice, jujube, dried plum, sea buckthorn, etc.) are key to achieving the sweet and smooth taste of this invention. These herbal ingredients are rich in sugars, organic acids, saponins, and other components, and traditionally have the effects of saliva production, throat soothing, and sweetening. They can effectively increase saliva secretion, relieve the dryness and burning sensation of smoke, significantly improve oral moisture, and make the aftertaste clean and sweet, greatly enhancing oral comfort. The effects of sweetening, masking bitterness, and enriching aroma (flavor balance): The combination of fructose syrup (F60) and fructose mainly functions to provide a pure and full-bodied sweetness to effectively mask the inherent bitterness of Burley tobacco. At the same time, they work together with cocoa extract, benzoin extract, and herbal extract to enrich the aroma, enhance the fullness and harmony of the smoke, avoid a hollow smoke due to a single harshness-reducing ingredient, and ensure a balance between comfort and satisfaction. In the component system of this invention, malic acid mainly achieves the effect of reducing irritation, linalool mainly plays the role of masking and soothing, the herbal extract group mainly undertakes the function of moisturizing the throat and promoting saliva production, and fructose syrup F60 and fructose mainly achieve the effect of sweetening and masking bitterness. The four interact to form a technical solution that comprehensively improves the sensory comfort of Burley tobacco from chemical to sensory perspectives.

[0008] Preferably, the composition for improving the sensory comfort of Burley tobacco comprises, by weight, the following components: 5-45 parts F60 fructose syrup, 1-10 parts fructose, 1-20 parts licorice extract, 3-30 parts cocoa extract, 1-8 parts jujube extract, 2-15 parts sea buckthorn extract, 1-10 parts dried plum extract, 2-12 parts benzoin extract, 1-7 parts licorice extract, 1-8 parts malic acid, 1-5 parts linalool, 2-20 parts glycerin, and 45-72 parts water. This invention further improves the overall effect of the composition by optimizing the combination and dosage of each component. First, sweetness and Maillard reaction regulation: By clearly defining the sugar as a binary combination of F60 high-fructose corn syrup and fructose, and optimizing their proportion range, a better gradient sweetness can be provided (F60 provides a full-bodied base sweetness, and fructose provides a refreshing initial sweetness). The Maillard reaction process during roasting is also optimized, generating richer and more harmonious nutty and caramel sweet aromas, effectively compensating for the insufficient aroma richness of domestic Burley tobacco. Second, structured herbal synergistic effects: Seven specific herbal extracts and their optimal dosages have been identified, forming a clearly defined synergistic system: licorice extract (soothing the throat, enhancing sweetness and aftertaste) and jujube extract and plum extract (promoting saliva production, providing a fruity and sweet flavor) systematically alleviate dryness and burning sensation. Cocoa extract and benzoin extract (providing a rich smoky aroma and vanilla sweetness) and herbal extract (correcting flavor, increasing intensity) work together to enhance the richness and fullness of the smoke, preventing the smoke from becoming empty after reducing harshness. Sea buckthorn extract imparts a lively fruity acidity, which, in synergy with malic acid, further neutralizes alkaline irritation and brings a more layered sweet and sour taste. Third, a refined balance between irritation and comfort: the optimal dosage of malic acid and linalool ensures that while effectively neutralizing alkaline irritation, linalool can fully exert its function of masking off-green and woody odors, and reducing perceived irritation through its neuro-soothing effect. The two work synergistically to achieve a dual effect of chemical de-irritation and sensory modification. Fourth, optimized dosages of glycerin and water give the solution suitable viscosity and permeability, ensuring uniform adsorption within the porous structure of burley tobacco while maintaining a certain level of physical moisture retention in the tobacco leaves after roasting, reducing dryness.

[0009] Further preferably, the composition for improving the sensory comfort of Burley tobacco comprises, by weight, the following components: 8-25 parts F60 fructose syrup, 1-7 parts fructose, 6-12 parts licorice extract, 8-22 parts cocoa extract, 1-5 parts jujube extract, 3-8 parts sea buckthorn extract, 1-6 parts dried plum extract, 2-12 parts benzoin extract, 1-5 parts licorice extract, 1-5 parts malic acid, 1-5 parts linalool, 2-15 parts glycerin, and 45-60 parts water. The preferred proportions of each component further optimize the performance of the composition, ensuring that it maximizes the aroma characteristics of Burley tobacco while improving sensory comfort, and effectively controls costs.

[0010] According to the present invention, by optimizing the composition and its proportions, it is possible to ensure sufficient reducing sugars participate in the Maillard reaction to generate distinctive aromas while further avoiding excessive sweetness, thus achieving a better fusion of sweetness and Burley tobacco aroma, resulting in a cleaner and sweeter aftertaste. Herbs such as licorice extract further enhance the moisturizing sensation in the throat and the persistence of the sweet aftertaste. Cocoa extract and benzoin extract further ensure the construction of the core aroma of the smoke, making the aroma fuller and more layered. Jujube, plum, and sea buckthorn extracts achieve the best salivation effect, significantly improve oral moisture, and greatly reduce the burning sensation. The efficiency of acid-base regulation and aroma modification is maximized, further avoiding a sharp sour taste and improving the aroma quality. Moreover, the physical properties and cost control of the liquid in this application are superior, optimizing cost-effectiveness while ensuring the effect. The optimal composition comprises: 18-24 parts F60 fructose syrup, 1-5 parts fructose, 6-8 parts licorice extract, 10-20 parts cocoa extract, 3-5 parts jujube extract, 6-8 parts sea buckthorn extract, 2-4 parts dried plum extract, 5-7 parts benzoin extract, 3-5 parts licorice root extract, 3-5 parts malic acid, 1-3 parts linalool, 6-10 parts glycerol, and 55-60 parts water. The composition exhibits the best overall performance under these conditions.

[0011] Secondly, the present invention provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, comprising the following steps: A) Mix and stir high-fructose corn syrup, fructose, and some distilled water to obtain a sugar solution.

[0012] B) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool and glycerin, add the sugar solution and the remaining distilled water, reflux and heat until the solids dissolve and then cool.

[0013] Preferably, in step A), the fructose syrup is mixed with a portion of distilled water and stirred for 5-10 minutes, fructose is added and stirred for 5-10 minutes; the mass ratio of the fructose syrup to the distilled water is 1-5:1, preferably 2:1; the temperature of the distilled water is 60-70℃.

[0014] Preferably, in step B), the heating temperature is 60~70℃.

[0015] Preferably, any one of the licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, and licorice root extract can be prepared using conventional methods in the art, or commercially available products can be used directly. The methods used in the embodiments of the present invention include raw material pretreatment and pulverization, compound solvent extraction, filtration and pH adjustment, and vacuum concentration to form the extract. The pretreatment processes and conditions for each raw material in the present invention can be carried out using conventional methods in the art, and the present invention does not limit them.

[0016] Further preferred, the licorice extract contains 2%~6% glycyrrhizic acid, the cocoa extract contains 10%~20% theobromine, the jujube extract contains 20%~50% polysaccharides, the sea buckthorn extract contains 2%~8% total flavonoids, the dried plum extract contains 10%~20% total organic acids, the benzoin extract contains 15%~25% total balsamic acids, and the herb extract contains 1.5%~5.0% total volatile oil.

[0017] Thirdly, the present invention provides the application of the composition for improving the sensory comfort of Burley tobacco or the composition obtained by the preparation method, wherein the composition is used in the lining of Burley tobacco for the main purposes of reducing its irritation, improving the aftertaste and enhancing oral comfort.

[0018] Preferably, the application includes: spraying the composition onto tobacco raw materials by steam atomization and performing three-stage roasting; the mass ratio of the composition to the tobacco raw materials is 1:3~4.

[0019] Further preferably, the three-stage roasting includes: processing at 120~130℃ for 2.5~3 minutes, processing at 110~115℃ for 2.5~3 minutes, and processing at 100~105℃ for 1.7~2 minutes, with the preferred parameters yielding better results. More preferably, processing at 130℃ for 2.5 minutes, at 115℃ for 2.5 minutes, and at 105℃ for 1.7 minutes. Further preferably, the three-stage roasting process further includes: rehydrating the tobacco leaves, preferably adjusting the moisture content to 13%~14%.

[0020] In this invention, steam atomization spraying ensures that the composition adheres evenly to the surface of Burley tobacco leaves, while the three-stage roasting optimizes the Maillard reaction between the raw materials, promotes the generation of specific aroma substances, and controls the moisture content of Burley tobacco leaves to achieve the best sensory effect.

[0021] In a preferred embodiment, the composition is fed through an online roller and atomized with steam. The mass ratio of the composition to the raw tobacco leaves is 1:3.2. The liquid is evenly sprayed onto the mixed and loosened rehydrated burley tobacco leaves. Then, a three-stage roasting process is performed. After roasting, the tobacco leaves are rehydrated to adjust their moisture content to 13%–14%, thus completing the entire processing. The rehydrated / un-aromatized tobacco leaves are then used for aroma component analysis and sensory evaluation.

[0022] The beneficial effects of this invention are as follows: When the composition of this invention is applied to the inner layer of Burley tobacco, through the aforementioned multi-dimensional synergistic mechanism, it can significantly reduce the irritation (pungent and dry sensation) of Burley tobacco, improve the aftertaste (reduce residue and increase sweetness), and optimize the smoke state (making it smoother, more delicate, and fuller), thereby comprehensively improving sensory comfort. Based on extensive screening, formulation, and effect evaluation, this invention has found that only by selecting the aforementioned specific components and compounding them in the stated proportions can the optimal synergistic effect be achieved, resulting in an inner layer material that significantly improves the sensory comfort of Burley tobacco. When some of the main components are replaced with other commonly used tobacco flavoring raw materials, the improvement effect on the quality of Burley tobacco will be greatly reduced, failing to effectively improve the sensory comfort of Burley tobacco, reduce irritation, improve the aftertaste, and simultaneously enrich the aroma and improve the smoke state. Detailed Implementation

[0023] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of this invention, not all embodiments. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0024] The endpoints and any values ​​of the ranges disclosed in this invention are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this invention.

[0025] Unless otherwise specified, the techniques or conditions described in the embodiments of this invention shall be performed in accordance with the techniques or conditions described in the literature in this field, or in accordance with the product instructions. Devices, instruments, reagents, etc., without specified manufacturers, are all conventional products that can be purchased through legitimate channels. All experimental reagents and raw materials involved are commercially available products, and all reagents are analytical grade products.

[0026] In this embodiment of the invention, the raw materials used are licorice, cocoa, jujube, sea buckthorn, dried plum, benzoin, or licorice root. Specifically, the licorice extract is made from the dried roots and rhizomes of licorice; the cocoa extract is made from roasted cocoa beans (roasted at 120-130°C for 20-30 minutes); the jujube extract is made from the dried, mature fruits of jujubes, with the pits removed during pretreatment; the sea buckthorn extract is made from the dried, mature fruits of sea buckthorn, with the fruit stalks removed; the dried plum extract is made from the dried, mature fruits of dried plums (processed using traditional smoking techniques to remove residual smoke); the benzoin extract is made from natural benzoin resin; and the licorice root extract is made from the dried whole herb or rhizome of licorice root. In this embodiment of the invention, the preparation of any one of the following extracts—licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, and licorice root extract—includes the following steps, taking into account both versatility and raw material compatibility: 1) Raw material pretreatment and crushing Pretreatment: Remove fibrous roots and xylem impurities from dried licorice roots and rhizomes; remove pits from dried jujube, sea buckthorn, and dried plum fruits, and additionally remove surface smoked residue from dried plums; roast cocoa beans at 120-130℃ for 20-30 minutes, then cool and pulverize; remove bark, mud, and other attached impurities from benzoin resin; cut dried whole herbs of fine-stemmed vanilla into sections and remove withered parts.

[0027] Crushing and sieving: Fruit raw materials (jujubes, sea buckthorn, dried plums) are crushed through a 40-60 mesh sieve; herbal raw materials (licorice, licorice root) are crushed through a 20-40 mesh sieve; resin raw materials (benzoin) are crushed through a 10-20 mesh sieve; and cocoa roasted materials are crushed through a 60-80 mesh sieve to obtain suitable herbal granules.

[0028] Low-temperature drying: All herbal granules are dried at 40~45℃ for 1~2 hours, and the moisture content of the raw materials is controlled to be ≤8%.

[0029] 2) Compound solvent extraction The herbal granules, food-grade distilled water, food-grade glycerin, and 70% edible ethanol are mixed in a specific ratio and placed in an extraction tank with a heat-insulating jacket. The mixture is then stirred and extracted at a constant temperature of 55-60°C and a stirring rate of 50-60 r / min for 6-8 hours to obtain the extract.

[0030] Formulation (parts by weight): 1-2 parts herbal granules, 3-6 parts distilled water, 2-4 parts glycerin, 3-6 parts 70% ethanol; the preferred formulation is 1 part herbal granules, 4 parts distilled water, 3 parts glycerin, and 4 parts 70% ethanol, balancing solubility and aroma retention. In this embodiment of the invention, 1 part herbal granules, 4 parts distilled water, 3 parts glycerin, and 4 parts 70% ethanol are used to balance solubility and aroma retention.

[0031] Solvent addition order: First add distilled water and glycerin and mix well. After heating to 55°C, add herbal granules and ethanol to avoid ethanol evaporation and loss.

[0032] 3) Filtration and pH adjustment Graded filtration: The extract is first filtered through a plate and frame filter press (filter cloth pore size 10-50μm) to remove solid residues, and then filtered through diatomaceous earth (diatomaceous earth added at 0.1%-0.5% of the extract mass) to remove colloidal impurities, or centrifuged to remove fine colloidal impurities, to obtain a clear extract for subsequent concentration.

[0033] Heating purification: Heat the clarified extract to 55~60℃ and keep it warm for 2~3 hours to further dissolve the residual active ingredients and avoid the release of components caused by low temperature.

[0034] pH adjustment: After filtration, add a food-grade sodium bicarbonate solution with a mass concentration of 20-25% to adjust the pH of the extract to 5.5-7.0 to stabilize the active ingredients such as flavonoids and phenols.

[0035] 4) Vacuum concentration paste preparation The extract was fed into a vacuum concentration tank and concentrated under vacuum conditions of ≥-0.09 MPa, concentration temperature of 30~35℃, and steam pressure ≤0.1 MPa. During concentration, continuous stirring (40~50 r / min) was maintained to prevent localized overheating and charring. The concentration was continued until the relative density of the extract was 1.1~1.3 g / mL (25℃) to obtain the herbal extract.

[0036] In this embodiment of the invention, licorice extract contains 4%~5% glycyrrhizic acid, cocoa extract contains 14%~16% theobromine, jujube extract contains 35%~40% polysaccharides, sea buckthorn extract contains 4%~6% total flavonoids, dried plum extract contains 15%~18% total organic acids, benzoin extract contains 20%~22% total balsamic acids, and licorice extract contains 2.5%~2.8% total volatile oil.

[0037] Example 1 This embodiment provides a composition for improving the sensory comfort of Burley tobacco, comprising the following components in parts by weight: F60 high fructose syrup 22 parts, fructose 3 parts, licorice extract 7 parts, cocoa extract 15 parts, jujube extract 4 parts, sea buckthorn extract 8 parts, dried plum extract 3 parts, benzoin extract 6 parts, licorice extract 4 parts, malic acid 4 parts, linalool 1.5 parts, glycerin 8 parts, distilled water 60 parts.

[0038] This embodiment also provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, including the following steps: 1) Weigh the raw materials according to the stated weight proportions.

[0039] 2) Add 65℃ distilled water to F60 type fructose syrup at a mass ratio of 2:1 and stir for 5 minutes; add fructose and stir for 5 minutes to obtain the sugar solution.

[0040] 3) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool, and glycerin. Add sugar solution and the remaining distilled water. Reflux at 60°C until all solids dissolve. Cool to obtain the extract solution.

[0041] This embodiment also provides a method for using the composition described above for enhancing the characteristic aroma of Burley tobacco, including the following steps: Take 312.5 kg of the prepared composition, feed it using an online roller, and spray it with steam atomization. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the liquid evenly onto the mixed Burley tobacco leaves. Then, perform a three-stage roasting process. The three-stage roasting temperature / time is as follows: treat at 130℃ for 2.5 min, then at 115℃ for 2.5 min, and then at 105℃ for 1.7 min. After roasting, remoisten the tobacco leaves to adjust their moisture content to 13%-14%, thus completing the entire processing process.

[0042] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0043] Example 2 This embodiment provides a composition for improving the sensory comfort of Burley tobacco, comprising the following components in parts by weight: F60 high fructose syrup 8 parts, fructose 7 parts, licorice extract 9 parts, cocoa extract 8 parts, jujube extract 1 part, sea buckthorn extract 3 parts, dried plum extract 1 part, benzoin extract 2 parts, licorice extract 2 parts, malic acid 1 part, linalool 4 parts, glycerin 2 parts, distilled water 45 parts.

[0044] This embodiment also provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, including the following steps: 1) Weigh the raw materials according to the stated weight proportions.

[0045] 2) Add 65℃ distilled water to F60 type fructose syrup at a mass ratio of 2:1 and stir for 5 minutes; add fructose and stir for 5 minutes to obtain the sugar solution.

[0046] 3) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool, and glycerin. Add sugar solution and the remaining distilled water. Reflux at 60°C until all solids dissolve. Cool to obtain the extract solution.

[0047] This embodiment also provides a method for using the composition described above for enhancing the characteristic aroma of Burley tobacco, including the following steps: Take 312.5 kg of the prepared composition, feed it using an online roller, and spray it with steam atomization. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the liquid evenly onto the mixed burley tobacco leaves. Then, perform a three-stage roasting process. The three-stage roasting temperature / time is as follows: treat at 120℃ for 3.0 min, then at 110℃ for 3.0 min, and then at 100℃ for 2.0 min. After roasting, remoisten the tobacco leaves to adjust their moisture content to 13%-14%, thus completing the entire processing process.

[0048] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0049] Example 3 This embodiment provides a composition for improving the sensory comfort of Burley tobacco, comprising the following components in parts by weight: F60 high fructose syrup 25 parts, fructose 6 parts, licorice extract 12 parts, cocoa extract 22 parts, jujube extract 2 parts, sea buckthorn extract 5 parts, dried plum extract 6 parts, benzoin extract 12 parts, licorice extract 1 part, malic acid 2 parts, linalool 5 parts, glycerin 15 parts, distilled water 50 parts.

[0050] This embodiment also provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, including the following steps: 1) Weigh the raw materials according to the stated weight proportions.

[0051] 2) Add 65℃ distilled water to F60 type fructose syrup at a mass ratio of 2:1 and stir for 5 minutes; add fructose and stir for 5 minutes to obtain the sugar solution.

[0052] 3) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool, and glycerin. Add sugar solution and the remaining distilled water. Reflux at 60°C until all solids dissolve. Cool to obtain the extract solution.

[0053] This embodiment also provides a method for using the composition described above for enhancing the characteristic aroma of Burley tobacco, including the following steps: Take 312.5 kg of the prepared composition, feed it using an online roller, and spray it with steam atomization. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the liquid evenly onto the mixed burley tobacco leaves. Then, perform a three-stage roasting process. The three-stage roasting temperature / time is as follows: treat at 120℃ for 3.0 min, then at 110℃ for 3.0 min, and then at 100℃ for 2.0 min. After roasting, remoisten the tobacco leaves to adjust their moisture content to 13%-14%, thus completing the entire processing process.

[0054] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0055] Example 4 This embodiment provides a composition for improving the sensory comfort of Burley tobacco, comprising the following components in parts by weight: F60 high fructose syrup 5 parts, fructose 1 part, licorice extract 1 part, cocoa extract 3 parts, jujube extract 1 part, sea buckthorn extract 2 parts, dried plum extract 1 part, benzoin extract 2 parts, licorice extract 1 part, malic acid 1 part, linalool 1 part, glycerin 2 parts, distilled water 45 parts.

[0056] This embodiment also provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, comprising the following steps: 1) Weigh the raw materials according to the stated weight proportions.

[0057] 2) Add 60°C distilled water to F60 type fructose syrup at a mass ratio of 2:1 and stir for 5 minutes; add fructose and stir for 5 minutes to obtain the sugar solution.

[0058] 3) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool, and glycerin. Add sugar solution and the remaining distilled water, and stir until dissolved at 60°C.

[0059] The method for enhancing the characteristic aroma of Burley tobacco provided in this embodiment includes the following steps: Take 312.5 kg of the prepared composition, feed it using an online roller, and spray it with steam atomization. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the liquid evenly onto the mixed burley tobacco leaves. Then, perform a three-stage roasting process. The three-stage roasting temperature / time is 130℃ / 2.5min-115℃ / 2.5min-105℃ / 1.7min. After roasting, the tobacco leaves are re-moistened to adjust their moisture content to 13%-14%, thus completing the entire processing process.

[0060] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0061] Example 5 This embodiment provides a composition for improving the sensory comfort of Burley tobacco, comprising the following components by weight: 45 parts F60 fructose syrup, 10 parts fructose, 20 parts licorice extract, 30 parts cocoa extract, 8 parts jujube extract, 15 parts sea buckthorn extract, 10 parts dried plum extract, 12 parts benzoin extract, 7 parts licorice extract, 8 parts malic acid, 5 parts linalool, 20 parts glycerin, and 72 parts distilled water.

[0062] This embodiment also provides a method for preparing the composition for improving the sensory comfort of Burley tobacco, comprising the following steps: 1) Weigh the raw materials according to the stated weight proportions.

[0063] 2) Add 70°C distilled water to F60 type fructose syrup at a mass ratio of 2:1 and stir for 5 minutes; add fructose and stir for 5 minutes to obtain the sugar solution.

[0064] 3) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool, and glycerin. Add sugar solution and the remaining distilled water. Reflux at 60°C until all solids dissolve. Cool to obtain the extract solution.

[0065] The method for enhancing the characteristic aroma of Burley tobacco provided in this embodiment includes the following steps: Take 312.5 kg of the prepared composition, feed it using an online roller, and spray it using a steam nozzle. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the liquid evenly onto the mixed burley tobacco leaves. Then, perform a three-stage roasting process. The roasting temperature / time for the three stages is 130℃ / 2.5 min - 115℃ / 2.5 min - 105℃ / 1.7 min. After roasting, re-moisten the tobacco leaves to adjust their moisture content to 13%-14%, thus completing the entire processing.

[0066] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0067] Comparative Example 1 A method for enhancing the characteristic aroma of Burley tobacco includes the following steps: Take 312.5 kg of distilled water, add it using an online roller, and atomize it with a steam nozzle. The mass ratio of liquid to tobacco raw material is 1:3.2. Spray the distilled water evenly onto the mixed Burley tobacco leaf bundle. Then, perform a three-stage roasting process. The three-stage roasting temperature / time is 130℃ / 2.5min-115℃ / 2.5min-105℃ / 1.7min, until the moisture content of the tobacco leaves is 13-14%.

[0068] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0069] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that the F60 fructose syrup in Example 1 is replaced with invert sugar, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0070] The preparation method of invert sugar is as follows: accurately weigh an appropriate amount of sucrose, add distilled water at a mass ratio of 1:1, stir for 10 minutes until completely dissolved, add 2% citric acid by mass of sucrose, stir thoroughly and evenly, heat to 100℃, and react for 2 hours to obtain invert sugar for later use.

[0071] Take 312.5 kg of the composition, feed it using an online roller, and spray it using steam atomization. The mass ratio of the liquid to the tobacco raw material is 1:3.2. Spray the composition solution evenly onto 1000 kg of loosened and rehydrated burley tobacco leaves. Then, perform three-stage baking, with the three-stage baking temperatures / times being 130℃ / 2.5 min, 115℃ / 2.5 min, and 105℃ / 1.7 min, respectively, until the moisture content of the tobacco leaves is 13%-14%.

[0072] Tobacco leaves were collected after rehydration and before aroma development, and their aroma components were analyzed and sensory evaluated.

[0073] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that the licorice extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0074] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that the cocoa extract in Example 1 was replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods were the same as in Example 1.

[0075] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that the jujube extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0076] Comparative Example 6 The difference between Comparative Example 6 and Example 1 is that the sea buckthorn extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0077] Comparative Example 7 The difference between Comparative Example 7 and Example 1 is that the plum extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0078] Comparative Example 8 The difference between Comparative Example 8 and Example 1 is that the benzoin extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0079] Comparative Example 9 The difference between Comparative Example 9 and Example 1 is that the burley extract in Example 1 is replaced with an equal amount of distilled water, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0080] Comparative Example 10 The difference between Comparative Example 10 and Example 1 is that the malic acid in Example 1 is replaced with an equal amount of citric acid, while the rest of the liquid formulation, tobacco raw materials and burley tobacco processing methods are the same as in Example 1.

[0081] Comparative Example 11 The difference between Comparative Example 11 and Example 1 is that linalool in Example 1 is replaced with an equal amount of distilled water, while the rest of the formula, tobacco raw materials and processing methods for Burley tobacco are the same as in Example 1.

[0082] Characteristic aroma compounds in the roasted burley tobacco samples of Examples 1-5 and Comparative Examples 1-2 were determined using the method described in the invention patent application (a method for determining and detecting Maillard reaction products during burley tobacco roasting: CN 113252819 A). The results are shown in Table 1. After all samples were made into cigarettes using the aforementioned method, seven qualified smoke testers conducted sensory quality evaluations according to YC / T 138—1998, the sensory quality evaluation method for single-origin tobacco. The average value of each item was calculated, and the sensory quality was described. The results are shown in Table 2.

[0083] Table 1. Aroma product content (μg / g) of each example and comparative example.

[0084] Table 2 Sensory quality evaluation results of different liquid materials

[0085] Table 1-2 shows that Examples 1-5 effectively improve the sensory comfort of Burley tobacco. Through the scientific formulation of the sugar combination (F60 fructose syrup + fructose), seven herbal extracts, malic acid, and linalool, a four-dimensional synergistic system was formed, encompassing Maillard reaction regulation, acid-base balance adjustment, sensory modification optimization, and synergistic effects of promoting saliva production and soothing the throat. Within the component and ratio limits defined in this invention, efficient generation of aroma compounds and comprehensive optimization of sensory indicators can be achieved. The absence or replacement of any core component will disrupt the synergistic system, leading to significant deterioration of key indicators such as aroma, irritation, and aftertaste in Burley tobacco. Among these, the formulation of Example 1, verified through extensive experiments, exhibits the best overall performance. Its total amount of aroma compounds (158.50 μg / g) and total sensory score (80.3 points) are the highest among all examples. The optimization of each component and its dosage maximizes the multi-dimensional synergistic effect, elevating the sensory quality of domestic Burley tobacco to the level of high-quality imported Burley tobacco, providing a key technical solution for addressing the quality shortcomings of domestically produced blended cigarettes.

[0086] The comparative analysis of the examples and Comparative Examples 1-11 is as follows: Comparative Example 1 only uses distilled water treatment to highlight the core role of the composition: The total amount of aroma-producing substances in Comparative Example 1 is only 85.85 μg / g, less than 54.2% of that in Example 1 (158.50 μg / g). Among them, maltol (5.25 μg / g) is only 25.5% of that in Example 1, and furanone (24.14 μg / g) is only 60.9% of that in Example 1; the total sensory score is only 62.2 points, 18.1 points lower than that in Example 1. The aroma quality (9.2 points), aroma quantity (7.2 points), and aftertaste (9.2 points) are all significantly lower, which is manifested as rough smoke, strong pungent sensation, obvious dry burning sensation in the mouth, and bitter aftertaste. This comparison proves that the composition of the present invention is not a simple additive superposition, but rather, through the synergistic effect of each component, it regulates the generation of aroma-producing substances at the chemical level and optimizes the smoke state at the sensory level, which is the core guarantee for improving the comfort of Burley tobacco. Comparative Example 2 replaced F60 fructose syrup with invert sugar to verify the specificity of the sugar combination: the total amount of aroma substances in Comparative Example 2 (125.86 μg / g) was 20.6% lower than that in Example 1, of which maltol (13.99 μg / g) and 2,5-dimethylpyrazine (4.51 μg / g) were only 67.8% and 68.8% of those in Example 1, respectively; the total sensory score was 70.4 points, which was 9.9 points lower than that in Example 1, and the aroma quality (11.5 points) and aftertaste (10.5 points) were significantly reduced, which was manifested as a thin aroma layer, a harsh and poor persistence of sweetness, and poor smoke coordination. The reason lies in the fact that the binary combination of F60 high-fructose corn syrup and fructose has a specific reducing sugar ratio, which can precisely control the Maillard reaction rate and generate a harmonious caramel and nutty aroma. In contrast, the glucose-to-fructose ratio of invert sugar is unstable, and it lacks the trace functional components found in high-fructose corn syrup. Its sweetness lacks a gradient of basic and subtle sweetness, confirming the irreplaceable nature of the sugar composition of this invention. Comparative Examples 3-9 removed individual herbal extracts to verify the synergistic necessity of the herbal extract groups.Comparative Example 3 (without licorice extract): The total sensory score was 73.1, 7.2 points lower than Example 1. The aftertaste (11.2 points) and irritation (6.2 points) were significantly reduced, manifested as a lack of sweetness in the smoke, disappearance of the lingering sweetness effect, and a significant increase in throat dryness. This confirms that the throat-soothing and lingering sweetness function of licorice extract is irreplaceable by other components, and its synergistic effect with jujube and plum extracts in promoting salivation is the core of improving oral comfort. Comparative Example 4 (without cocoa extract): The total sensory score was 71.1, with the worst aroma quality (10.8 points) and aroma quantity (9.2 points). The smoke exhibits a noticeable hollowness, lacking the support of a rich, robust aroma, indicating the crucial role of cocoa extract in building a full-bodied smoke and preventing a bland, tasteless smoke after the initial harshness is reduced. Its synergistic thickening effect with benzoin extract and licorice extract is indispensable. Comparative Example 5, without jujube extract: the off-flavors (7.9 points), aftertaste (10.5 points), and irritation (5.7 points) were all inferior to Example 1. The mouth dryness was obvious, and the smoothness of the smoke decreased, confirming that the fruity sweetness and acidity provided by jujube extract can synergistically promote salivation with sea buckthorn and plum extracts, effectively alleviating dryness and burning. Comparative Example 6 (without sea buckthorn extract): The levels of off-flavor (7.2 points) and irritation (5.5 points) were the lowest among all comparative examples. A slight stinging sensation was observed in the throat, and the sweet and sour layers of the smoke disappeared. This was due to the loss of the synergistic neutralization effect of the fruit acids and malic acid in the sea buckthorn extract on alkaline irritants, leading to an increased perception of irritation. Comparative Example 7 (without plum extract): The aftertaste (9.9 points) and harmony (10.5 points) decreased significantly. The dryness in the mouth returned, and the burning sensation intensified, confirming that the traditional thirst-quenching effects of plum extract remain effective in a smoke environment. Its effects, combined with licorice and jujube... The synergistic throat-soothing effect of the ingredients cannot be replaced. Comparative Example 8, without benzoin extract: poor off-flavor (6.9 points) and poor harmony (10.8 points), the smoke lacks the sweet aroma of vanilla and sounds harsh, and the masking effect of off-flavor is reduced, indicating that benzoin extract can enrich the aroma layers and improve the smoke permeability. Comparative Example 9, without citric acid extract: the worst performance in off-flavor (6.5 points) and irritation (6.8 points), the smoke particle feel is increased, and green and woody smells are present, confirming the unique role of citric acid extract in flavor correction, concentration, and masking, which can effectively improve the fineness of smoke. Comparative Example 10 replaced malic acid with citric acid to verify the specificity of organic acids: the irritation (6.5 points) and aftertaste (10.3 points) of Comparative Example 10 were significantly worse than those of Example 1 (7.2 points and 13.6 points), showing obvious throat irritation, sharp sour taste of citric acid, poor integration with the smoke aroma, and a slightly sour aftertaste. The core reason is that malic acid has a mild acidity and a slow neutralization reaction rate with the alkaline substances in cigarette smoke, providing a smooth and refreshing taste. Moreover, its molecular structure is more compatible with the aroma components of tobacco. In contrast, citric acid has a sharp acidity, resulting in an abrupt taste and failing to achieve the effect of reducing harshness without compromising aroma. This confirms the irreplaceable role of malic acid in acid-base regulation and taste modification.Comparative Example 11, by removing linalool, verified the necessity of aroma-modifying components: The off-odors (6.7 points) and irritation (6.1 points) of Comparative Example 11 were significantly reduced, while unpleasant aromas such as green and woody notes became more prominent, increasing the perceived irritation and drastically reducing the pleasantness of the smoke. This is because linalool not only masks unpleasant off-odors through olfactory means but also reduces the smoker's subjective perception of irritation through a mild sedative effect. Its blend of fresh floral and smoky aromas is unparalleled by other flavoring ingredients, confirming the core value of linalool in sensory modification.

[0087] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition for improving the sensory comfort of Burley tobacco, characterized in that, The product comprises, by weight, the following components: 6-55 parts sugar, 12-110 parts herbal extract, 1-8 parts malic acid, 1-5 parts linalool, 2-20 parts glycerol, and 45-72 parts water; wherein the sugar is fructose syrup and fructose in a mass ratio of 5-45:1-10, and the fructose syrup is F60 fructose syrup; the herbal extract includes licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, and licorice extract.

2. The composition according to claim 1, characterized in that, By weight, it comprises the following components: 5-45 parts F60 fructose syrup, 1-10 parts fructose, 1-20 parts licorice extract, 3-30 parts cocoa extract, 1-8 parts jujube extract, 2-15 parts sea buckthorn extract, 1-10 parts dried plum extract, 2-12 parts benzoin extract, 1-7 parts licorice extract, 1-8 parts malic acid, 1-5 parts linalool, 2-20 parts glycerin, and 45-72 parts water.

3. The composition according to claim 1 or 2, characterized in that, By weight, it comprises the following components: 8-25 parts F60 fructose syrup, 1-7 parts fructose, 6-12 parts licorice extract, 8-22 parts cocoa extract, 1-5 parts jujube extract, 3-8 parts sea buckthorn extract, 1-6 parts dried plum extract, 2-12 parts benzoin extract, 1-5 parts licorice extract, 1-5 parts malic acid, 1-5 parts linalool, 2-15 parts glycerin, and 45-60 parts water.

4. A method for preparing the composition for improving the sensory comfort of Burley tobacco according to any one of claims 1-3, characterized in that, Includes the following steps: A) Mix and stir high-fructose corn syrup, fructose, and a portion of distilled water to obtain a sugar solution; B) Mix licorice extract, cocoa extract, jujube extract, sea buckthorn extract, dried plum extract, benzoin extract, licorice extract, malic acid, linalool and glycerin, add the sugar solution and the remaining distilled water, reflux and heat until the solids dissolve and then cool.

5. The preparation method according to claim 4, characterized in that, In step A), the fructose syrup is mixed with a portion of distilled water and stirred for 5-10 minutes, fructose is added and stirred for 5-10 minutes; the mass ratio of the fructose syrup to the distilled water is 1-5:

1.

6. The preparation method according to claim 4 or 5, characterized in that, In step B), the heating temperature is 60~70℃.

7. The use of the composition for improving the sensory comfort of Burley tobacco according to any one of claims 1-3 or the composition obtained by the preparation method according to any one of claims 4-6, characterized in that, The composition is used in the inner lining of Burley tobacco.

8. The application according to claim 7, characterized in that, include: The composition is sprayed onto the tobacco raw material by steam atomization and then subjected to three-stage roasting; the mass ratio of the composition to the tobacco raw material is 1:3~4.

9. The application according to claim 8, characterized in that, The three-stage baking process includes: processing at 120~130℃ for 2.5~3 minutes, processing at 110~115℃ for 2.5~3 minutes, and processing at 100~105℃ for 1.7~2 minutes.

10. The application according to claim 9, characterized in that, The three-stage roasting process also includes: rehydrating the tobacco leaves, preferably adjusting the moisture content to 13%~14%.

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