Spicy-flavored tobacco flavorings for heated cigarettes and heated cigarettes

Abstract

The present invention relates to the technical field of heated cigarettes, and in particular to a spicy-flavored tobacco flavor for heated cigarettes and heated cigarettes. The tobacco flavor includes, by mass, 0.1-1.5 parts of main aroma components, including Chinese cinnamon bark oil, cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate; 5.0-14.0 parts of modified components, including plum extract, ethyl acetate, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin; fixative: 2.0-5.0 parts, the fixative components include Peruvian extract and triacetin; solvent 75.0-93.0 parts. The tobacco flavor can overcome the problems of large taste irritation and obvious spiciness of existing spicy-flavored raw material flavors, and effectively improve and enrich the quality of the suction aroma while giving the heated cigarette a spicy style, and improve the consistency and persistence of aroma release.

Description

Technical Field

[0001] The invention relates to the technical field of heated cigarettes, and in particular to a spicy-flavored tobacco flavor for heated cigarettes and a heated cigarette. Background Art

[0002] Heated cigarettes are a new type of tobacco product that delivers the aroma of tobacco to consumers by heating without burning. Compared with traditional cigarettes, heated cigarettes use a lower heating temperature, below 350°C, to avoid the generation of harmful compounds such as tar caused by high-temperature combustion of tobacco. In addition, since there is basically no sidestream smoke, no secondhand smoke is generated. In view of the above advantages, heated cigarettes have attracted more and more attention and favor from consumers in recent years.

[0003] Tobacco flavors have an important influence on the aroma style and smoking experience of heated cigarettes. Tobacco flavors are blended from a variety of monomers or synthetic aroma raw materials, have a certain style or aroma, and can be used directly or indirectly in the mixture of heated cigarette flavoring. In heated cigarettes, spicy aroma is one of the most important aroma types. While giving the cigarette smoke a spicy and sweet aroma style, it can also enrich and enhance the aroma of baking and tobacco, enhance the moistness, increase the sweetness, effectively enhance the sense of salivation, effectively reduce oral irritation, and improve the smoke quality and taste comfort.

[0004] At present, eugenol and isoeugenol are mainly used as flavors to give cigarettes spicy aromas. For example, Chinese patent No. CN111394179A discloses a flavor composition and flavor for highlighting the spicy and floral aromas of cigarettes, tobacco shreds and cigarettes with spicy and floral aromas, and Chinese patent No. CN111394181A discloses a popping bead flavor composition and popping bead aroma base module for highlighting spicy and floral aromas, popping beads and popping bead cigarettes with spicy and floral aromas. Although using eugenol and isoeugenol as spicy aroma raw materials can highlight their style characteristics, they are often accompanied by problems of high irritation and poor taste. Summary of the invention

[0005] In order to solve or partially solve the problems existing in the related art, the present invention provides a spicy-flavor tobacco flavor for heated cigarettes and a heated cigarette.

[0006] The present invention provides a spicy-flavor tobacco flavor for heating cigarettes, which comprises, by weight:

[0007] 0.1-1.5 parts of main aroma ingredients, wherein the main aroma ingredients include: Chinese cinnamon bark oil, cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate;

[0008] 5.0-14.0 parts of a modifying component, wherein the modifying component comprises: plum extract, ethyl acetate, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin;

[0009] Fixative: 2.0-5.0 parts, the fixative ingredients include Peruvian extract and triacetin;

[0010] Solvent 75.0-93.0 parts.

[0011] Furthermore, it includes, by weight:

[0012] 0.01-0.05 parts of Chinese cinnamon bark oil, 0.1-0.3 parts of cinnamic acid, 0.01-0.05 parts of cinnamaldehyde, 0.01-1.0 parts of piperonal, 0.01-0.05 parts of benzyl cinnamate, 0.001-0.005 parts of isoamyl cinnamate; 3.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.5-2.0 parts of furfural, 0.01-0.3 parts of methylcyclopentenolone, 0.05-0.4 parts of benzaldehyde, 0.1-1.0 parts of phenylacetic acid, 0.5-1.3 parts of vanillin, 0.01-0.5 parts of ethyl vanillin; 1.0-2.0 parts of triacetin, 1.0-3.0 parts of Peruvian extract; 75.0-93.0 parts of solvent.

[0013] Furthermore, it includes, by weight: 0.02-0.04 parts of Chinese cinnamon bark oil, 0.15-0.25 parts of cinnamic acid, 0.02-0.04 parts of cinnamic aldehyde, 0.03-0.5 parts of piperonal, 0.02-0.04 parts of benzyl cinnamate, 0.002-0.004 parts of isoamyl cinnamate; 4.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.6-1.0 parts of furfural, 0.01-0.1 parts of methylcyclopentenolone, 0.05-0.3 parts of benzaldehyde, 0.3-0.9 parts of phenylacetic acid, 0.6-1.2 parts of vanillin, 0.02-0.4 parts of ethyl vanillin; 1.1-1.8 parts of triacetin, 1.2-2.8 parts of Peruvian extract; and 80.0-93.0 parts of solvent.

[0014] Furthermore, it includes, by mass: 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.05-0.1 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.0-5.0 parts of plum extract, 0.3-0.4 parts of ethyl acetate, 0.7-0.9 parts of furfural, 0.02-0.05 parts of methylcyclopentenolone, 0.08-0.15 parts of benzaldehyde, 0.5-0.7 parts of phenylacetic acid, 0.8-1.0 parts of vanillin, 0.02-0.1 parts of ethyl vanillin; 1.1 parts of triacetin, 1.5 parts of Peruvian extract; and 85.0-93.0 parts of solvent.

[0015] Furthermore, it includes, by mass: 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.35 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin, 0.05 parts of ethyl vanillin; 1.5 parts of triacetin, 2.0 parts of Peruvian extract; and 88.787 parts of solvent.

[0016] Furthermore, it includes, by mass: 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin, 0.05 parts of ethyl vanillin; 1.65 parts of triacetin, 2.32 parts of Peruvian extract; and 88.247 parts of solvent.

[0017] Furthermore, it includes, by mass: 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.025 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.94 parts of vanillin, 0.05 parts of ethyl vanillin; 1.65 parts of triacetin, 2.32 parts of Peruvian extract; and 88.212 parts of solvent.

[0018] Furthermore, the solvent is a combination of one or more of water, ethanol and propylene glycol.

[0019] Furthermore, the solvent is a mixture of ethanol, water and propylene glycol in a mass ratio of 1:(2-4):(75-85).

[0020] The present invention also provides a heated cigarette, which comprises any one of the tobacco flavors described above.

[0021] The spicy-flavor tobacco flavor for heating cigarettes provided by the present invention may have the following beneficial effects:

[0022] 1. Using the natural extract of Chinese cinnamon oil as the main aroma component, the flavor is endowed with a natural spicy aroma. At the same time, in order to reduce the volatility of aroma and taste of different batches of natural extracts, monomer flavors and spices (cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate) are added to adjust the aroma to achieve a coordinated balance between aroma and taste while ensuring the stability of quality.

[0023] 2. On the basis of the above main aroma components, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin are selected as main aroma modifiers to highlight the caramel aroma, caramel sweet aroma and sweet aroma; plum extract and ethyl acetate are selected as main aroma modifiers to improve the taste and further enhance the richness of the aroma. The above main aroma modifiers are coordinated with each other and matched with the above main aroma components to enhance the obvious characteristics of caramel aroma, caramel sweet aroma and sweet aroma, with a slight fruity aroma and rich aroma; at the same time, the aroma intensity, persistence and taste are also improved.

[0024] 3. On the basis of the above-mentioned main aroma components and modifying components, Peruvian extract and triacetin are selected as fixatives. The fixatives are used in combination with the above-mentioned main aroma components and modifying components to make the aroma release more uniform and lasting, thereby improving the consistency and persistence of the aroma release.

[0025] In summary, the tobacco flavor is mainly composed of Chinese cinnamon bark oil and other spices. Chinese cinnamon bark oil and other spices have a low aroma threshold, good aroma permeability, and prominent aroma characteristics. At the same time, the modified ingredients are added to coordinate the taste, achieve a coordinated balance between aroma and taste, and ensure the stability of quality. With the addition of a fixative, it can significantly improve and enhance the shortcomings of poor taste comfort caused by spicy raw materials. Therefore, the tobacco flavor provided by this application can overcome the problems of large taste irritation and obvious spiciness in the existing spicy raw material flavors. While giving the heated cigarette a spicy style, it effectively improves and enriches the quality of the smoked aroma, and improves the consistency and durability of the aroma release.

[0026] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] The above and other objects, features and advantages of the present invention will become more apparent through a more detailed description of exemplary embodiments of the present invention in conjunction with the accompanying drawings, wherein like reference numerals generally represent like components throughout the exemplary embodiments of the present invention.

[0028] Figure 1 is a fragrance profile diagram of three types of heated cigarettes in the embodiment of the present invention;

[0029] Figure 2 is an aroma style profile diagram of three types of heated cigarettes in the embodiment of the present invention;

[0030] Figure 3 is a contour diagram of the comfort characteristics of three types of heated cigarettes in the embodiment of the present invention;

[0031] Figure 4 1 is a smoke characteristic profile diagram of three types of heated cigarettes in the embodiments of the present invention. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] The terms used in the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The singular forms "a", "the" and "the" used in the present invention and the appended claims are also intended to include plural forms unless the context clearly indicates other meanings. It should also be understood that the term "and / or" used herein refers to and includes any or all possible combinations of one or more associated listed items.

[0034] It should be understood that although the terms "first", "second", "third", etc. may be used to describe various information in the present invention, such information should not be limited to these terms. These terms are only used to distinguish the same type of information from each other. For example, without departing from the scope of the present invention, the first information may also be referred to as the second information, and similarly, the second information may also be referred to as the first information. Thus, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the present invention, the meaning of "multiple" is two or more, unless otherwise clearly and specifically defined.

[0035] The embodiment of the present invention provides a spicy-flavor tobacco flavor for heating cigarettes, which comprises, by weight:

[0036] 0.1-1.5 parts of main aroma ingredients, wherein the main aroma ingredients include: Chinese cinnamon bark oil, cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate;

[0037] 5.0-14.0 parts of a modifying component, wherein the modifying component comprises: plum extract, ethyl acetate, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin;

[0038] Fixative: 2.0-5.0 parts, the fixative ingredients include Peruvian extract and triacetin;

[0039] Solvent 75.0-93.0 parts.

[0040] The embodiment of the present invention provides a spicy-style tobacco flavor for heated cigarettes. Existing spicy-flavored raw materials, while their style characteristics are prominent, are often accompanied by problems of high irritation and poor taste, and heated cigarettes generally have problems with aroma release consistency and persistence. In response to the above problems, the inventors of the present application considered using the natural extract of Chinese cinnamon oil as the main aroma component to give the flavor a natural spicy characteristic aroma. In order to further highlight the spicy characteristics and taste, the main aroma modifying component is supplemented to highlight the aroma while balancing the taste. The spicy-flavored tobacco flavor provided in this embodiment includes a main aroma component, a modifying component, a fixative and a solvent.

[0041] Specifically:

[0042] For the selection of the main aroma component, the inventor of the present application first considers the use of representative spicy aroma raw materials, which include cinnamon, star anise, cloves, nutmeg, coriander, etc. Among them, cinnamon is more representative and applicable. Therefore, the local representative fragrant raw material Chinese cinnamon oil is selected as the main aroma component. Further, in order to reduce the volatility of the aroma and taste of natural extracts of different batches, on this basis, the fragrance is adjusted by adding monomer flavors and spices (cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate), which is easier to achieve the coordination and balance between aroma and taste while ensuring the stability of quality. Thus, the spicy tobacco flavor provided by the present application is based on Chinese cinnamon oil, cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate as the main aroma components.

[0043] When the main aroma component is used alone as the flavor, the sensory evaluation shows that the spicy aroma is prominent, but there are problems such as single aroma characteristics, short-lasting aroma and poor taste. Therefore, in order to enrich the aroma and enhance the aroma intensity, the inventors of the present application mainly use the main aroma modification components to enhance the caramel aroma, caramel sweet aroma and sweet aroma that are well coordinated with the spicy flavor, and supplement them with fruity aroma to further enhance the richness of the aroma. After considering the selection and compatibility of the flavor monomers, the inventors of the present application selected the following components as the main aroma modification components to highlight the caramel aroma, caramel sweet aroma and sweet aroma: furfural, methylcyclopentenolone (MCP), benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin; the following components were selected as the main aroma modification components to improve the taste and further enhance the richness of the aroma: plum extract and ethyl acetate. Among them, furfural has a sweet, bread-like, fermented, caramel, spicy aroma; methylcyclopentenolone has a nutty aroma, and has a maple-licorice aroma when diluted; benzaldehyde has a strong special aroma of bitter almonds; phenylacetic acid has a sweet and fragrant aroma like bay leaves and roses in a dilute solution; vanillin has a strong and sweet characteristic smell of vanilla beans, and the aroma is long-lasting; the smell of ethyl vanillin is similar to vanillin, and the aroma is stronger. Its aroma intensity is 3 to 4 times that of vanillin, and it has a strong, sweet, vanilla-like aroma, creamy, vanilla taste; plum extract has a plum-like sweet and sour aroma; ethyl acetate has a strong ether-like smell and fruity aroma, and has a brandy-like taste. The above main aroma modifying components are coordinated with each other and matched with the above main aroma components, enhancing the obvious characteristics of caramel, caramel sweet, and sweet aroma, with a slight fruity aroma, a long-lasting aroma, a comfortable taste, and a slight sense of salivation and sweetness.

[0044] The applicant further discovered that by adding the above-mentioned main aroma modifying components to the main aroma components, the aroma intensity, persistence and taste are improved, but the uniformity and persistence of aroma release on heated cigarettes remain to be solved. Therefore, the inventor of the present application considered adding a fixative to slow-release the aroma, and selected the following components as fixatives: Peruvian extract and triacetin. Among them, Peruvian extract has a strong sweet paste, resin, and bean aroma, with a mild aroma and a strong and sweet and lasting taste; triacetin has a faint fruity and soft sweet taste. The combination of the two makes the aroma release uniform and persistent better.

[0045] The solvent is preferably a combination of one or more of water, ethanol and propylene glycol. More preferably, the solvent is a mixture of ethanol, water and propylene glycol in a mass ratio of 1:(2-4):(75-85). Most preferably, the solvent is a mixture of ethanol, water and propylene glycol in a mass ratio of 1:3:80.

[0046] The proportion of the above components in tobacco flavors is as follows by weight: 0.1-1.5 parts of main flavor ingredients, 5.0-14.0 parts of modifying ingredients, 2.0-5.0 parts of fixatives, and 75.0-93.0 parts of solvents. The main flavor ingredients, modifying ingredients, and fixatives in the above proportions are coordinated with each other, which can not only highlight the spicy characteristics, but also enrich the aroma, with a slight sweet, baking, and fruity aroma, that is, enhance the persistence of the aroma and the uniformity of the aroma release, and enhance the comfort and sweetness of the taste.

[0047] Preferably, the tobacco flavor provided in this embodiment includes, by weight: 0.01-0.05 parts of Chinese cinnamon bark oil, 0.1-0.3 parts of cinnamic acid, 0.01-0.05 parts of cinnamic aldehyde, 0.01-1.0 parts of piperonal, 0.01-0.05 parts of benzyl cinnamate, 0.001-0.005 parts of isoamyl cinnamate; 3.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.5-2.0 parts of furfural, 0.01-0.3 parts of methylcyclopentenolone, 0.05-0.4 parts of benzaldehyde, 0.1-1.0 parts of phenylacetic acid, 0.5-1.3 parts of vanillin, 0.01-0.5 parts of ethyl vanillin; 1.0-2.0 parts of triacetin, 1.0-3.0 parts of Peruvian extract; 75.0-93.0 parts of solvent.

[0048] More preferably, the tobacco flavor provided in this embodiment includes, by weight: 0.02-0.04 parts of Chinese cinnamon bark oil, 0.15-0.25 parts of cinnamic acid, 0.02-0.04 parts of cinnamic aldehyde, 0.03-0.5 parts of piperonal, 0.02-0.04 parts of benzyl cinnamate, 0.002-0.004 parts of isoamyl cinnamate; 4.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.6-1.0 parts of furfural, 0.01-0.1 parts of methylcyclopentenolone, 0.05-0.3 parts of benzaldehyde, 0.3-0.9 parts of phenylacetic acid, 0.6-1.2 parts of vanillin, 0.02-0.4 parts of ethyl vanillin; 1.1-1.8 parts of triacetin, 1.2-2.8 parts of Peruvian extract; 80.0-93.0 parts of solvent.

[0049] More preferably, the tobacco flavor provided in this embodiment includes, by weight: 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.05-0.1 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.0-5.0 parts of plum extract, 0.3-0.4 parts of ethyl acetate, 0.7-0.9 parts of furfural, 0.02-0.05 parts of methylcyclopentenolone, 0.08-0.15 parts of benzaldehyde, 0.5-0.7 parts of phenylacetic acid, 0.8-1.0 parts of vanillin, 0.02-0.1 parts of ethyl vanillin; 1.1 parts of triacetin, 1.5 parts of Peruvian extract; 85.0-93.0 parts of solvent.

[0050] The following are three most preferred tobacco flavor formulas provided in the embodiments of the present invention, which include, by weight:

[0051] 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.35 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin, 0.05 parts of ethyl vanillin; 1.5 parts of triacetin, 2.0 parts of Peruvian extract; 88.787 parts of solvent. Or,

[0052] 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin, 0.05 parts of ethyl vanillin; 1.65 parts of triacetin, 2.32 parts of Peruvian extract; 88.247 parts of solvent.

[0053] 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.025 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.94 parts of vanillin, 0.05 parts of ethyl vanillin; 1.65 parts of triacetin, 2.32 parts of Peruvian extract; 88.212 parts of solvent.

[0054] It can be seen from the above content that the spicy-flavor tobacco flavor for heated cigarettes provided in the embodiments of the present invention has the following advantages:

[0055] 1. Using the natural extract of Chinese cinnamon oil as the main aroma component, the flavor is endowed with a natural spicy aroma. At the same time, in order to reduce the volatility of aroma and taste of different batches of natural extracts, monomer flavors and spices (cinnamic acid, cinnamaldehyde, piperonal, benzyl cinnamate and isoamyl cinnamate) are added to adjust the aroma to achieve a coordinated balance between aroma and taste while ensuring the stability of quality.

[0056] 2. On the basis of the above main aroma components, furfural, methylcyclopentenolone, benzaldehyde, phenylacetic acid, vanillin and ethyl vanillin are selected as main aroma modifiers to highlight the caramel aroma, caramel sweet aroma and sweet aroma; plum extract and ethyl acetate are selected as main aroma modifiers to improve the taste and further enhance the richness of the aroma. The above main aroma modifiers are coordinated with each other and matched with the above main aroma components to enhance the obvious characteristics of caramel aroma, caramel sweet aroma and sweet aroma, with a slight fruity aroma and rich aroma; at the same time, the aroma intensity, persistence and taste are also improved.

[0057] 3. On the basis of the above-mentioned main aroma components and modifying components, Peruvian extract and triacetin are selected as fixatives. The fixatives are used in combination with the above-mentioned main aroma components and modifying components to make the aroma release more uniform and lasting, thereby improving the consistency and persistence of the aroma release.

[0058] In summary, the tobacco flavor is mainly composed of Chinese cinnamon bark oil and other spices. Chinese cinnamon bark oil and other spices have a low aroma threshold, good aroma permeability, and prominent aroma characteristics. At the same time, the modified ingredients are added to coordinate the taste, achieve a coordinated balance between aroma and taste, and ensure the stability of quality. With the addition of a fixative, it can significantly improve and enhance the shortcomings of poor taste comfort caused by spicy raw materials. Therefore, the tobacco flavor provided by this application can overcome the problems of large taste irritation and obvious spiciness in the existing spicy raw material flavors. While giving the heated cigarette a spicy style, it effectively improves and enriches the quality of the smoked aroma, and improves the consistency and durability of the aroma release.

[0059] Another embodiment of the present invention further provides a heated cigarette, which contains the tobacco flavor described in the above embodiment. The amount of the tobacco flavor added is 2-8% of the mass of the heated cigarette cartridge flakes or particles. Since the heated cigarette contains the above tobacco flavor, and has the above advantages accordingly, this embodiment will not be repeated here.

[0060] The technical solution of the present invention is further described below in conjunction with specific embodiments:

[0061] Examples 1-3

[0062] Three tobacco flavors were prepared respectively, and the tobacco flavor formulas are listed in Table 1.

[0063] Table 1 Tobacco flavor formula

[0064]

[0065]

[0066] The three tobacco flavors mentioned above were added at 5% of the mass of the heated cigarette cartridge sheet, and assembled into heated cigarettes of the same specifications, respectively denoted as 1 # , 2 # and 3 # The heated cigarettes were placed in a constant temperature and humidity chamber for 48 hours for sensory evaluation. As there is no relevant standard for sensory evaluation of temporarily heated cigarettes, the sensory evaluation was temporarily conducted according to the cigarette evaluation method.

[0067] A heated cigarette surface aroma evaluation and smoking evaluation team consisting of 7 sensory evaluators with provincial judge qualifications or above was established. Olfactory aroma evaluation: refer to the method specified in "GB / T 10220-2012 / ISO 6658-2005 General Theory of Sensory Analysis Methodology", and use the aroma profile method. Each index is scored according to Table 2. Cigarette evaluation: refer to "YC / T 496-2014 Cigarette Sensory Comfort Evaluation Method" and "YC / T 497-2014 Cigarette Chinese Cigarette Style Sensory Evaluation Method", and conduct sensory evaluation of heated cigarettes from three aspects: smoke aroma characteristics, comfort characteristics, and smoke characteristics. Each index is scored according to the requirements of Table 3, Table 4, and Table 5. The evaluation score range of each index is 0-10 points, and the minimum scoring unit is 0.5 points. The final evaluation result is the average of the scores given by the 10 sensory evaluators.

[0068] Table 2 Scent evaluation score table

[0069]

[0070] Table 3 Cigarette smoke aroma characteristic scoring index

[0071]

[0072]

[0073] Table 4 Cigarette smoke comfort characteristic scoring index

[0074]

[0075] Table 5 Cigarette smoke characteristic scoring index

[0076]

[0077] 1 # , 2 # and 3 #The results of the olfactory evaluation of the No. 1 heated cigarette are listed in Table 6. Figure 1 The aroma profiles of three heated cigarettes in this embodiment are shown.

[0078] Table 6 Odor evaluation results

[0079]

[0080]

[0081] 1 # , 2 # and 3 # The evaluation results of the aroma characteristics of the heated cigarettes are listed in Table 7. Figure 2 Aroma style profiles of three heated cigarettes are shown.

[0082] Table 7 Aroma characteristics evaluation results

[0083]

[0084] 1 # , 2 # and 3 # The evaluation results of the comfort characteristics of the heated cigarettes are listed in Table 8. Figure 3 Shown are contour graphs of the comfort characteristics of three heated cigarettes.

[0085] Table 8 Smoke comfort characteristic scoring index

[0086]

[0087] 1 # , 2 # and 3 # The evaluation results of the smoke characteristics of the heated cigarettes are listed in Table 9. Figure 4 The smoke characteristics profiles of three heated cigarettes are shown.

[0088] Table 9 Smoke characteristic scoring index

[0089]

[0090] From the above evaluation results, we can see that:

[0091] In terms of smell, the tobacco flavor prepared in this embodiment is mainly characterized by spicy flavor, wherein 1 # The spicy aroma is a little less penetrating, the caramel, baking and fruity aromas are a little weaker, and the richness is a little lacking; 2 # The aroma is slightly better, the fruity and sweet aroma is slightly weaker, and the caramel aroma is slightly stronger; 3 # It has good transparency, harmonious aroma and good richness, with aromas of caramel, baking, sweet, fruity, sour and milky.

[0092] The results of the smoking test showed that the tobacco flavor prepared in this embodiment could give the heated cigarette a spicy flavor. The aroma coordination and richness of 1# were slightly lacking, the caramel aroma, baking aroma and fruity aroma were slightly weak, the smoke was slightly rough, the smoothness was slightly lacking, the stimulation was slightly strong, the mouthfeel was slightly dry, and the aroma release uniformity and persistence were slightly lacking; 2# # The aroma is more harmonious, with a slightly heavier caramel aroma, a weak sweet aroma, a slight throat and nasal irritation, a slightly better smoke smoothness, a sweet and comfortable taste, and good aroma release uniformity and persistence; 3 # The aroma is harmonious, with complex aromas such as hay, caramel, baking and sweet. It is rich and full, with good layering. At the same time, the aroma release is uniform and lasting, the smoke is smooth, and the taste is sweet and comfortable.

[0093] Comparative Examples 1-3

[0094] Three comparative tobacco flavors were respectively prepared. The difference between the three comparative tobacco flavors and the three tobacco flavors prepared in Examples 1-3 is that the fixative components (triacetin and Peruvian extract) in the flavors are replaced by solvents.

[0095] The three kinds of tobacco flavors mentioned above were added with 5% of the mass of the heated cigarette cartridge slices, and assembled into a # , 2 # and 3 # The same specifications of heated cigarettes are recorded as 4 # , 5 # and 6 # The heated cigarettes were placed in a constant temperature and humidity chamber for 48 hours before sensory evaluation.

[0096] 1 # and 4 # No. 2 heated cigarettes # and 5 # No. 1 heated cigarettes, and 3 # and 6 # The uniformity and persistence of aroma release of heated cigarettes were evaluated. The sensory evaluation results showed that compared with heated cigarettes without adding fixative (i.e. 4 # , 5 # and 6 # Heated cigarettes), 1 # , 2 # and 3 # Heated cigarettes have a certain improvement on the uniformity and persistence of aroma release, among which 2 # and 3 # The aroma release is uniform and lasting.

[0097] The embodiments of the present invention have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or improvements to the technology in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A spicy tobacco flavor for heating cigarettes, characterized in that: It is composed of the following components by mass: 0.1-1.5 parts of main aroma components, which are composed of the following components: 0.01-0.05 parts of Chinese cinnamon bark oil, 0.1-0.3 parts of cinnamic acid, 0.01-0.05 parts of cinnamaldehyde, 0.01-1.0 parts of piperonal, 0.01-0.05 parts of benzyl cinnamate, and 0.001-0.005 parts of isoamyl cinnamate; 5.0-14.0 parts of a modifying component, wherein the modifying component is composed of the following components: 3.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.5-2.0 parts of furfural, 0.01-0.3 parts of methylcyclopentenolone, 0.05-0.4 parts of benzaldehyde, 0.1-1.0 parts of phenylacetic acid, 0.5-1.3 parts of vanillin, and 0.01-0.5 parts of ethyl vanillin; Fixative: 2.0-5.0 parts, the fixative component is composed of the following components: 1.0-2.0 parts of triacetin, 1.0-3.0 parts of Peruvian extract; 75.0-93.0 parts of solvent, wherein the solvent is a combination of water, ethanol and propylene glycol.

2. The tobacco flavor according to claim 1, characterized in that The invention comprises the following components by weight: 0.02-0.04 parts of Chinese cinnamon bark oil, 0.15-0.25 parts of cinnamic acid, 0.02-0.04 parts of cinnamaldehyde, 0.03-0.5 parts of piperonal, 0.02-0.04 parts of benzyl cinnamate and 0.002-0.004 parts of isoamyl cinnamate; 4.0-8.0 parts of plum extract, 0.2-0.5 parts of ethyl acetate, 0.6-1.0 parts of furfural, 0.01-0.1 parts of methylcyclopentenolone, 0.05-0.3 parts of benzaldehyde, 0.3-0.9 parts of phenylacetic acid, 0.6-1.2 parts of vanillin and 0.02-0.4 parts of ethyl vanillin; 1.1-1.8 parts of triacetin and 1.2-2.8 parts of Peruvian extract; and 80.0-93.0 parts of solvent.

3. The tobacco flavor according to claim 1, characterized in that The invention comprises the following components by weight: 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.05-0.1 parts of piperonal, 0.03 parts of benzyl cinnamate and 0.003 parts of isoamyl cinnamate; 4.0-5.0 parts of plum extract, 0.3-0.4 parts of ethyl acetate, 0.7-0.9 parts of furfural, 0.02-0.05 parts of methylcyclopentenolone, 0.08-0.15 parts of benzaldehyde, 0.5-0.7 parts of phenylacetic acid, 0.8-1.0 parts of vanillin and 0.02-0.1 parts of ethyl vanillin; 1.1 parts of triacetin and 1.5 parts of Peruvian extract; and 85.0-93.0 parts of solvent.

4. The tobacco flavor according to claim 1, characterized in that The invention is composed of the following components by mass: 0.03 parts of Chinese cinnamon bark oil, 0.2 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate and 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.35 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin and 0.05 parts of ethyl vanillin; 1.5 parts of triacetin and 2.0 parts of Peruvian extract; and 88.787 parts of solvent.

5. The tobacco flavor according to claim 1, characterized in that: The invention is composed of the following components by weight: 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate and 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.03 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.9 parts of vanillin and 0.05 parts of ethyl vanillin; 1.65 parts of triacetin and 2.32 parts of Peruvian extract; and 88.247 parts of solvent.

6. The tobacco flavor according to claim 1, characterized in that: The invention is composed of the following components by mass: 0.03 parts of Chinese cinnamon bark oil, 0.24 parts of cinnamic acid, 0.04 parts of cinnamaldehyde, 0.08 parts of piperonal, 0.03 parts of benzyl cinnamate, 0.003 parts of isoamyl cinnamate; 4.5 parts of plum extract, 0.38 parts of ethyl acetate, 0.8 parts of furfural, 0.025 parts of methylcyclopentenolone, 0.1 parts of benzaldehyde, 0.6 parts of phenylacetic acid, 0.94 parts of vanillin, 0.05 parts of ethyl vanillin; 1.65 parts of triacetin, 2.32 parts of Peruvian extract; and 88.212 parts of solvent.

7. The tobacco flavor according to claim 1, characterized in that: The solvent is a mixture of ethanol, water and propylene glycol in a mass ratio of 1:(2-4):(75-85).

8. A heated cigarette, characterized in that: It comprises the tobacco flavor according to any one of claims 1 to 7.

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