A method for determining the addition method of synthetic sweeteners in cigarettes

Abstract

The present invention discloses a method for determining the addition mode of synthetic sweeteners in cigarettes, characterized in that the addition mode of synthetic sweeteners in cigarettes is determined according to the thermal decomposition temperature point and boiling point of the synthetic sweeteners. The determination method of the present invention quickly determines the addition mode and flavoring point of new synthetic sweeteners in cigarettes according to the thermal decomposition temperature point and boiling point of the synthetic sweeteners, solving the problem of accurate addition and efficient utilization of synthetic sweeteners in cigarettes.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco, and in particular relates to a method for determining the adding mode of a synthetic sweetener in a cigarette. Background Art

[0002] There are essential differences between the transfer and action modes of flavors and fragrances in cigarettes and those in food. Food is eaten directly into the mouth, and the flavors and fragrances added to food will directly act on the senses, mainly the taste senses, but also the smell senses. However, the flavors and fragrances in cigarettes are different. The flavors and fragrances added to cigarettes are transferred into the mainstream smoke during the burning and smoking process, allowing consumers to perceive them, mainly the smell senses, but also the taste senses. Cigarettes are divided into burning parts such as tobacco cigarette paper, non-burning parts such as filter segments, and mouth contact parts such as tow tipping paper. The flavors and fragrances added to different parts of the cigarette will have different strengths in consumers' sense of smell and taste.

[0003] Traditional sweeteners include white sugar, brown sugar, honey, glucose, maltose, fructose, etc. They are generally added to shredded tobacco and used in the cigarette filling process. The dosage of flue-cured tobacco formula is 0.3% to 1%, and the dosage of blended cigarettes is 3% to 5%. The use of traditional sweeteners can increase the sweetness and salivation of tobacco, make the smoke soft and delicate, and improve the intrinsic quality of cigarettes. In recent years, synthetic sweeteners such as saccharin sodium, sucralose, aspartame, neotame, and stevioside have the advantages of high efficiency and economy, so they are widely used in food. With the improvement of cigarette flavoring and filling technology, many industrial enterprises have also begun to explore the availability of new synthetic sweeteners in cigarette flavoring.

[0004] Cigarette flavoring is relatively complicated. Cigarettes are divided into burning parts such as tobacco cigarette paper, non-burning parts such as filter segments, and mouth contact parts such as tow tipping paper. The flavors and spices added to different parts of cigarettes will have different strengths of consumer olfactory and taste perception. If the flavors and spices are added to cigarettes at inappropriate points, it will lead to low utilization of the flavors and spices, short-lasting fragrance, low efficiency of flavoring, and even no flavoring effect. At present, the points or methods of adding flavors and spices to cigarettes to play a greater role are mainly determined through the experience of product R&D personnel and repeated smoking evaluations, which is time-consuming and labor-intensive. That is, there is currently no method to determine whether different flavors and spices are suitable for adding to different parts of cigarettes and the most appropriate way of adding them; especially for the way in which newly synthesized sweeteners are added to cigarettes, there is currently no method to determine.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] In view of the lack of technical guidance for the precise addition of flavors and fragrances to cigarettes, which leads to low utilization rate of flavors and fragrances, short-lasting fragrance, low flavoring efficiency and other problems, the present invention proposes a method for determining the precise addition of synthetic sweeteners in cigarettes, which can guide the precise addition and efficient utilization of synthetic sweeteners in cigarettes.

[0007] The technical solution of the present invention is as follows:

[0008] A method for determining the addition mode of a synthetic sweetener in a cigarette determines the addition mode of the synthetic sweetener in a cigarette according to the thermal decomposition temperature point and boiling point of the synthetic sweetener.

[0009] Preferably, when the boiling point of the synthetic sweetener is below 400°C, if the boiling point of the synthetic sweetener is lower than the thermal decomposition temperature point, the synthetic sweetener flavoring site is at the burning part or the oral contact part of the cigarette; if the boiling point of the synthetic sweetener is not lower than the thermal decomposition temperature point, the synthetic sweetener flavoring site is at the non-burning part or the oral contact part of the cigarette; when the boiling point of the synthetic sweetener is not lower than 400°C, the synthetic sweetener flavoring site is at the oral contact part of the cigarette.

[0010] Preferably, the burning part of the cigarette is the tobacco shreds or cigarette paper of the cigarette.

[0011] Preferably, the non-burning part of the cigarette is a cigarette filter; the synthetic sweetener is added to the filter in the form of popping beads for flavoring the non-burning part of the cigarette.

[0012] Preferably, the oral cavity contact part of the cigarette is a tow or a tipping paper.

[0013] Preferably, the synthetic sweetener is one or more of saccharin, sucralose, aspartame, neotame or stevioside.

[0014] Beneficial effects of the present invention:

[0015] 1. The determination method of the present invention can quickly determine the addition method and flavoring point of the new synthetic sweetener in cigarettes according to the thermal decomposition temperature and boiling point of the synthetic sweetener, thereby solving the problem of accurate addition and efficient utilization of synthetic sweeteners in cigarettes.

[0016] 2. After careful research, the applicant found that the original flavor transfer rate of synthetic sweeteners to mainstream smoke is highly correlated with the boiling point and thermal decomposition temperature of synthetic sweetness. When the boiling point of synthetic sweeteners is relatively high, such as not less than 400°C, the flavoring efficiency of synthetic sweeteners is highest at the oral contact area of ​​cigarettes. When the boiling point of synthetic sweeteners is below 400°C, if the boiling point of synthetic sweeteners is less than the thermal decomposition temperature, the flavoring site of synthetic sweeteners is at the burning part of cigarettes, such as tobacco or cigarette paper; if the boiling point of synthetic sweeteners is not less than the thermal decomposition temperature, the flavoring site of synthetic sweeteners is at the non-burning part of cigarettes, such as added in the filter in the form of popping beads.

[0017] 3. The determination method of the present invention is very suitable for several common synthetic sweeteners such as saccharin sodium, sucralose, aspartame, neotame or stevioside. The determination method of the present invention is a method for quickly determining the flavoring position and method of synthetic sweeteners in cigarettes, which solves the problems of the prior art lacking technical guidance, the inappropriate position and method of adding synthetic sweeteners to cigarettes, resulting in low utilization rate of synthetic sweeteners, short-lasting fragrance, low flavoring efficiency, etc.

[0018] 4. The determination method of the present invention is mainly used for synthetic sweeteners to consider the effect of the mainstream smoke of the sweetener on the smoker's sense of smell. Due to the special effect of sweeteners on taste, all food-grade sweeteners can be used in the oral contact area of ​​cigarettes. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 This is the thermogravimetric diagram of saccharin.

[0020] Figure 2 This is the thermal decomposition diagram of saccharin.

[0021] Figure 3 This is the thermogravimetric diagram of sucralose.

[0022] Figure 4 This is the thermal decomposition diagram of sucralose. DETAILED DESCRIPTION

[0023] The technical scheme of the present invention is described in detail below by examples. The following examples are merely exemplary and can only be used to explain and illustrate the technical scheme of the present invention, but cannot be interpreted as limiting the technical scheme of the present invention. In each embodiment of the present application, if no specific technology or conditions are indicated, it is carried out according to the existing technology or conditions in the art, and the materials or equipment used without indicating the manufacturer are all conventional products that can be purchased.

[0024] Example 1

[0025] Saccharin is a synthetic sweetener with the chemical name o-benzoylsulfonimide. Figure 1is the thermogravimetric diagram of saccharin, Figure 1 It can be seen that the main weight loss stage of saccharin is: 195.88-342.45℃; that is, when the boiling point of saccharin is below 400℃. Figure 2 The thermal decomposition diagram of saccharin is Figure 2 It can be seen that the peak area ratio of saccharin is 99.4%, that is, the heated saccharin is basically transferred to the original form. Since the boiling point of saccharin is below 400℃ and the boiling point is lower than the thermal decomposition temperature, the flavoring site is at the burning part of the cigarette, such as tobacco or cigarette paper. After analysis, when saccharin is added to tobacco, the mainstream smoke transfer rate is greater than 5%. The situation of sodium saccharin is similar to that of saccharin.

[0026] Both saccharin and sodium saccharin can be added to the oral contact part, such as tow or tipping paper; the only difference is that saccharin needs alcohol to dissolve, while sodium saccharin can be dissolved in water. Saccharin is preferred for adding to the oral contact part, because when saccharin is added to tipping paper or tow, the oral contact mobility is 98.12% or 93.65%, while when sodium saccharin is added to tipping paper or tow, the oral contact mobility is only 85.42% or 83.75%.

[0027] Example 2

[0028] Sucralose, commonly known as sucralose, is a high-intensity sweetener with a molecular formula of CHCl3O8. It is highly stable and easily soluble in water. Figure 3 The thermogravimetric diagram of sucralose. Figure 3 It can be seen that the main weight loss stage of sucralose is: 121.70-152.61℃; Figure 4 is the thermal decomposition diagram of sucralose; Figure 4 It can be seen that the thermal decomposition diagram of sucralose does not show the transfer of sucralose prototype, that is, the boiling point of sucralose is below 400℃, and it is completely decomposed before reaching the boiling point when heated; therefore, sucralose flavoring site cannot be in the burning part of cigarette, but can only be added to the non-burning part of cigarette, such as in the form of popping beads in the filter, or in the oral contact part.

[0029] Since sucralose is very soluble in water, a certain amount of sucralose can be dissolved in water and added to the oral contact part, such as the tow or the tipping paper. The oral contact mobility of sucralose added to the oral contact part is high, which is 99.05% (added to the tipping paper) or 96.55% (added to the tow).

[0030] Example 3

[0031] The boiling point of stevioside is above 900℃, much higher than 400℃. Therefore, stevioside is not suitable for adding to the non-burning or burning parts of cigarettes, but only suitable for adding to the oral contact parts of cigarettes, such as tow or tipping paper. Since stevioside is easily soluble in water, a certain amount of stevioside dissolved in water can be added to the oral contact parts, such as tow or tipping paper. When stevioside is added to the oral contact parts, the oral contact mobility is relatively high, which is 95.18% (added to tipping paper) or 93.37% (added to tow).

[0032] Table 1 shows the sensory evaluation of different flavoring sites of five synthetic sweeteners. As can be seen from Table 1, the flavoring site of saccharin (sodium) can be added to the burning part of the cigarette, such as tobacco or cigarette paper; the flavoring site of sucralose can be added to the filter in the form of popping beads. However, the most suitable flavoring method for the five synthetic sweeteners is to add flavor to the oral contact part of the cigarette, such as the tow or the tipping paper.

[0033] Table 1 Sensory evaluation of five synthetic sweeteners at different flavoring sites

[0034]

[0035] It will be easily understood by those skilled in the art that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for determining the addition mode of synthetic sweeteners in cigarettes, characterized in that: The method of adding the synthetic sweetener to the cigarette is determined according to the thermal decomposition temperature and boiling point of the synthetic sweetener; the synthetic sweetener is one of saccharin, sucralose, or stevioside; when the boiling point of the synthetic sweetener is below 400°C, if the boiling point of the synthetic sweetener is less than the thermal decomposition temperature, the flavoring site of the synthetic sweetener is at the burning part or the oral contact part of the cigarette; if the boiling point of the synthetic sweetener is not less than the thermal decomposition temperature, the flavoring site of the synthetic sweetener is at the non-burning part or the oral contact part of the cigarette; when the boiling point of the synthetic sweetener is not less than 400°C, the flavoring site of the synthetic sweetener is at the oral contact part of the cigarette.

2. The determination method according to claim 1, characterized in that: The burning part of the cigarette is the tobacco shreds or cigarette paper of the cigarette.

3. The determination method according to claim 1, characterized in that: The non-burning part of the cigarette is a cigarette filter; the synthetic sweetener is added to the filter in the form of popping beads for flavoring the non-burning part of the cigarette.

4. The determination method according to claim 1, characterized in that: The oral cavity contact part of the cigarette is a tow or a tipping paper.

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