A kind of ice-cold melon green flavor essence and its preparation method and application

Abstract

The present application discloses an icy melon green flavor essence, comprising the following raw materials in parts by weight: 6-10 parts by weight of melon green flavor enhancer; 8-14 parts by weight of fruity flavor modifier; 12-20 parts by weight of mint oral cooling agent; 2-6 parts by weight of floral fragrance and mixture; 50-72 parts by weight of solvent. The present application also provides a preparation method and application of the above-mentioned icy melon green flavor essence. The icy melon green flavor essence provided by the present application has obvious melon green fragrance during the smoking process of heat-not-burn cigarettes, and the uniformity of aroma release before and after smoking is good. The mint coolness and melon green flavor in the mouth are integrated, the comfort is improved, and the sensory experience of smoking is improved.

Description

Technical Field

[0001] The present application relates to the technical field of tobacco flavors and fragrances, and in particular to an icy melon green flavor essence and a preparation method and application thereof. Background Art

[0002] Since the birth of cigarettes, smoking has become the main way of tobacco consumption. In recent years, due to factors such as changes in the tobacco control environment and the increase in consumers' health awareness, heat-not-burn tobacco products have become a new hot spot.

[0003] Heat-not-burn tobacco products are products that heat the air flowing through them with a high-temperature heat source and use hot air to distill the tobacco filler behind the heat source to meet the requirements of smoking. Its maximum temperature is not higher than 500°C. Through the heat conduction function of the heat source, the smoke produced by consumers' inhalation can meet the consumers' smoking habits and reduce the possibility of harmful substances produced by high-temperature combustion of cigarettes, thereby reducing the harm of cigarettes. It has the advantages of low harm and high smoking quality. Heat-not-burn tobacco products (HNB) are still tobacco products in essence in terms of raw materials. They are closer to traditional cigarettes in terms of taste and shape, which not only meets the needs of smokers to ingest nicotine, but also avoids the risk of cigarette burning. Studies have shown that compared with cigarettes, heat-not-burn tobacco products release 83% less nicotine, the level of harmful and potentially harmful toxins is reduced by at least 63%, and the particulate matter is reduced by at least 75%. Heat-not-burn tobacco products have obvious harm reduction functions and are mostly used by traditional smokers to replace or quit smoking.

[0004] Flavors and fragrances can help cover up shortcomings, improve tobacco aroma and taste, and give heat-not-burn cigarettes a unique taste and style. They can also achieve product quality differentiation and stabilize the smoking quality of heat-not-burn cigarettes, which has an important impact on the style and quality of heat-not-burn cigarettes.

[0005] Flavors are generally added during the sheet forming process. However, for heat-not-burn cigarettes, the maximum temperature after heating is no more than 500°C, which is lower than the temperature after burning of traditional cigarettes. As a result, the flavors can only be partially evaporated from the tobacco, and the aroma is distorted during the smoking process or the aroma volume is inconsistent before and after smoking, which cannot meet the smokers' needs for smoking quality and aroma style characteristics. Summary of the invention

[0006] In order to solve the above technical problems, the first purpose of the present invention is to provide an icy melon green flavor essence; the second purpose of the present invention is to provide a method for preparing the icy melon green flavor essence; the third purpose of the present invention is to provide the application of the icy melon green flavor essence in heat-not-burn cigarettes. The icy melon green flavor essence provided by the present application has an obvious melon green aroma during the smoking process of heat-not-burn cigarettes, and the aroma release uniformity before and after smoking is good. The mint coolness and melon green taste in the mouth are integrated, the comfort is improved, and the sensory experience of consumers smoking is enhanced.

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

[0008] A refreshing melon green flavor essence, comprising the following raw materials in parts by weight:

[0009] 6-10 parts by weight of melon green flavor enhancer;

[0010] 8-14 parts by weight of fruity flavor modifier;

[0011] 12-20 parts by weight of mint oral coolant;

[0012] 2-6 parts by weight of floral fragrance and mixture;

[0013] Solvent 50-72 parts by weight.

[0014] Preferably, the following raw materials are included in parts by weight:

[0015] 6-8.5 parts by weight of melon green flavor enhancer;

[0016] 8-12 parts by weight of fruity flavor modifier;

[0017] 12-19 parts by weight of mint oral coolant;

[0018] 2-5.5 parts by weight of floral fragrance and mixture;

[0019] Solvent 57-72 parts by weight.

[0020] Preferably, the melon green flavor enhancer comprises the following components in parts by weight:

[0021] Leaf alcohol 0.1-0.5 parts by weight;

[0022] 3-6 parts by weight of leaf acetate;

[0023] 3-8 parts by weight of cis-6-nonenal-1;

[0024] 0.2-0.5 parts by weight of cis-6-nonenol-1;

[0025] 1.5-5.0 parts by weight of trans-2-cis-6-nonadienal;

[0026] Melonaldehyde 1-5 parts by weight.

[0027] Preferably, the fruity flavor modifier comprises the following components in parts by weight:

[0028] 1.5-5.5 parts by weight of raspberry ketone;

[0029] 0.5-3 parts by weight of ethyl caproate;

[0030] 0.5-3 parts by weight of acetic acid;

[0031] Hexyl acetate 1.5-5.5 parts by weight;

[0032] Ethyl acetate 0.2-1.0 parts by weight;

[0033] Ethyl acetoacetate 1.5-5.5 parts by weight;

[0034] 3-6 parts by weight of nonyl acetate;

[0035] 0.5-0.9 parts by weight of methyl heptylene carboxylate;

[0036] Octanal 0.02-0.08 parts by weight;

[0037] Acetal 1.5-5.5 parts by weight.

[0038] Preferably, the mint oral coolant comprises the following components in parts by weight:

[0039] WS-23 3-6 parts by weight;

[0040] Menthol 10-20 parts by weight;

[0041] 0.2-1.0 parts by weight of linalool oxide;

[0042] 0.8-4.2 parts by weight of Asian peppermint oil;

[0043] 1-5 parts by weight of L-menthone;

[0044] 2-8 parts by weight of vanillin;

[0045] 0.5-3 parts by weight of isopulegol;

[0046] 1.5-5.0 parts by weight of peppermint oil.

[0047] Preferably, the floral fragrance mixture comprises the following components in parts by weight:

[0048] Linalool 0.6-3.2 parts by weight;

[0049] 1.5-5.0 parts by weight of sedge aldehyde;

[0050] 0.2-1.0 parts by weight of butyl-decanoic acid;

[0051] 0.5-1.8 parts by weight of methyl dihydrojasmonate;

[0052] Benzyl alcohol 5-12 parts by weight.

[0053] Preferably, the solvent comprises:

[0054] 30-72 parts by weight of alcohol with a volume fraction of 80-95%;

[0055] Propylene glycol 0-20 parts by weight.

[0056] The method for preparing the cool melon green flavor essence described in any one of the above items comprises the following steps:

[0057] Weigh 6-10 parts by weight of melon green flavor enhancer, 8-14 parts by weight of fruity flavor modifier, 12-20 parts by weight of mint oral cooling agent, 2-6 parts by weight of flower fragrance mixture, mix well, then add 50-72 parts by weight of solvent, mix well to obtain the product.

[0058] Use of any of the above-mentioned cool melon green flavor essences in heat-not-burn cigarettes.

[0059] Preferably, the icy melon green flavor is added to the coating liquid, mixed evenly to obtain a heat-not-burn cigarette coating liquid containing the icy melon green flavor, which is then sprayed onto the slices, and then the slices are made into heat-not-burn cigarettes; wherein 6-10 parts by weight of the icy melon green flavor is added to every 100 parts by weight of the coating liquid.

[0060] Preferably, the icy melon green flavor is added to the stirring coating liquid, the stirring temperature is maintained at 20-28° C., the relative humidity of the environment is 40%-60%, and the stirring is performed at a speed of 100-400 rpm. The stirring is continued for 2-3.5 hours to obtain a heat-not-burn cigarette coating liquid containing the icy melon green flavor.

[0061] The present application first provides an icy melon green flavor essence, which has the following advantages compared with the prior art:

[0062] (1) The icy melon green flavor essence provided in the present application comprises melon green flavor enhancers, fruity flavor modifiers, mint mouth cooling agents and floral fragrance blends, which highlight the aromas of melon, green, sweet and other aromas, are harmonious and natural, improve the overall quality of the essence, and give a new aroma to heat-not-burn cigarettes. In addition, during the smoking process, the melon green aroma is obvious, the mint cooling sensation and melon green flavor in the mouth are integrated, the aroma release uniformity before and after smoking is good, the smoke is soft and delicate, and the taste is comfortable, which improves the sensory experience of consumers.

[0063] (2) The icy green melon flavor essence provided by the present application, cis-6-nonenal-1, cis-6-nonenol-1, trans-2-cis-6-nonadienal, and melonal in the green melon flavor enhancer can outline a realistic main aroma of melon fragrance, making the aroma of the entire green melon flavor enhancer more three-dimensional and full; the use of leaf alcohol and leaf alcohol acetate can increase the green feeling of the melon, making the melon aroma more fresh and natural. The reasonable combination of the above components can be used to prepare a green melon flavor enhancer with a strong natural feel and obvious aroma characteristics.

[0064] (3) The raspberry ketone and low-carbon ester raw materials in the fruity flavor modifier of the icy melon green flavor essence provided by the present application can increase the sweetness of the fruity aroma and cover up other chemical smells; heptane carboxylic acid methyl ester can increase the vegetable aroma and set off the melon aroma; the combination of octanal and acetal can increase the natural sense of the melon aroma, making the entire fruity flavor modifier more permeable and penetrating; acetic acid, also known as acetic acid, is highly volatile and belongs to a volatile organic acid with strong irritation. After adding acetic acid to the essence, the permeability of the essence aroma will become better and the penetration will be stronger. The reasonable combination of the above components can be used to prepare a fruity flavor modifier with a strong natural feel and obvious aroma characteristics.

[0065] (4) The icy melon green flavor essence provided in this application, the menthol, cooling agent WS-23, Asian mint oil, peppermint oil, L-menthone, and isopulegol in the mint oral coolant can increase the cool feeling in the mouth and make the mouth fresh and natural; the combined use of vanillin and linalool oxide can increase the sweet feeling in the mouth and make the tongue surface of the mouth cool and sweet. The reasonable combination of the above components can prepare a mint oral cooler with a strong natural feeling and obvious aroma characteristics.

[0066] (5) The icy melon green flavor essence provided by the present application, the cyperus aldehyde and methyl dihydrojasmonate in the floral fragrance and mixture can set off the melon fragrance and enrich the aroma; butyl decanolone can increase the milky sweetness of the melon aroma; benzyl alcohol plays a synergistic role, connecting the various aromas in series and making them one; linalool can enhance the natural feeling of the melon peel, further enhance the fusion of the fragrance and floral fragrance, and enhance the clarity of the melon peel. The reasonable combination of the above components can be used to prepare a floral fragrance and mixture with a strong natural feeling and obvious aroma characteristics.

[0067] The solvent is preferably 80-95% alcohol by volume, or alcohol and propylene glycol are mixed, but the maximum amount of propylene glycol used when mixed is 20 parts by weight. Too much propylene glycol affects the sheet forming process and is not conducive to sheet drying and forming. Using alcohol or a mixture of alcohol and propylene glycol as a solvent, the aroma raw material has better solubility and the aroma is more transparent.

[0068] The present application also provides a method for preparing the above-mentioned icy green melon flavor. The prepared icy green melon flavor is poured into a storage container for storage. The method for preparing the icy green melon flavor of the present application is simple and low in cost. The icy green melon flavor and the coating liquid are mutually soluble, and no impurities are precipitated during the mutual dissolution process. After the obtained heat-not-burn cigarette coating liquid is applied to the production of thin sheets, the product is verified by production, has high feasibility, and can be used for large-scale industrial production.

[0069] The present application also provides the use of the above-mentioned icy melon green flavor essence in heat-not-burn cigarettes. Specifically, a coating liquid is prepared using the icy melon green flavor essence provided in the present application, and is sprayed onto heat-not-burn cigarette slices, which are cut into shreds and rolled to obtain heat-not-burn cigarettes, which slowly release fragrance when heated at high temperature, thereby enhancing the sensory experience of smokers.

[0070] When the icy melon green flavor provided in the present application is applied to a coating liquid, 6-10 parts by weight of the icy melon green flavor is added to every 100 parts by weight of the coating liquid, and the coating liquid of the heat-not-burn cigarette contains a high concentration of the icy melon green flavor.

[0071] It is preferred to keep the stirring temperature and relative humidity of the environment within the control range during coating, which is conducive to the dissolution of the fragrance raw materials. The stirring time is limited to 2-3.5 hours. First, it is to ensure that the fragrance raw materials are dissolved and mixed evenly; second, because complex chemical reactions will occur between the fragrance raw materials, which is conducive to the aging of the essence and the more stable aroma.

[0072] The coating liquid for heat-not-burn cigarettes contains tobacco extracts, Maillard reactants, natural pigments, etc., which are used to increase the tobacco fragrance and the color of the slices to make them close to the golden color of tobacco leaves. The present application sprays the obtained heat-not-burn cigarette coating liquid containing ice-cool melon green flavor essence onto the slices. The heat-not-burn cigarettes obtained after rolling can release fragrance slowly when heated at high temperature, thereby enhancing the sensory experience of smokers. Among them, the slices can be roller-pressed slices, papermaking slices, thick slurry slices, etc. At present, the production process of roller-pressed slices is relatively mature, and roller-pressed slices are preferred. During the forming and shredding process of the slices, the tobacco shreds have good uniformity, and it is not easy to produce empty heads during the rolling process of the tobacco shreds. BRIEF DESCRIPTION OF THE DRAWINGS

[0073] In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0074] Figure 1 This is a schematic diagram of the comparison of olfactory aroma characteristics in an embodiment of the present invention;

[0075] Figure 2 A schematic diagram of the comparison of aroma characteristics in an embodiment of the present invention;

[0076] Figure 3 Schematic diagram of sensory quality comparison in an embodiment of the present invention;

[0077] Figure 4 Schematic diagram of comprehensive evaluation comparison in an embodiment of the present invention; DETAILED DESCRIPTION

[0078] In order to enable those skilled in the art to better understand the technical solutions in this application, the technical solutions in the embodiments of this application will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0079] Examples 1-3

[0080] The raw materials of the icy melon green flavor essence in Examples 1-3 are shown in Table 1. Among them, the amounts of the melon green flavor enhancers are shown in Table 2, the amounts of the fruity flavor modifiers are shown in Table 3, the amounts of the mint oral cooling agents are shown in Table 4, and the amounts of the floral fragrance mixtures are shown in Table 5.

[0081] The preparation method is as follows: obtain a melon green flavor enhancer, a fruity flavor modifier, a mint mouth cooling agent, a floral fragrance and a mixture according to the weight ratio of each component in Table 2-5, and then mix the melon green flavor enhancer, the fruity flavor modifier, the mint mouth cooling agent, the floral fragrance and the mixture according to the raw material ratio in Table 1, add them to a solvent (95% alcohol) and mix again to obtain an icy melon green flavor essence.

[0082] Table 1 Icy Melon Green Flavor Essence Formula

[0083]

[0084] Table 2 Melon green flavor enhancer formula

[0085]

[0086] Table 3 Fruity flavor modifier formula

[0087]

[0088]

[0089] Table 4 Mint oral cooling agent formula

[0090]

[0091] Table 5 Flower fragrance and mixture formula

[0092]

[0093]

[0094] The following experiment was conducted using a conventional roller-pressed sheet coating solution in the field of heat-not-burn cigarettes:

[0095] Heat-not-burn cigarette coating liquids were prepared using the icy green melon flavors of Examples 1-3. 6.5 parts of the icy green melon flavor of Example 1, 9.3 parts of the icy green melon flavor of Example 2, and 8.2 parts of the icy green melon flavor of Example 3 were added to 100 parts of the coating liquid according to the following method:

[0096] The prepared icy melon green flavor essence is added dropwise to the stirring coating liquid, the stirring temperature is maintained at 20-28°C, the relative humidity of the environment is maintained at 40%-60%, and stirring is performed at a speed of 200 rpm with a stirring device. Stirring is continued for 2-3.5 hours to obtain a heat-not-burn cigarette coating liquid containing icy melon green flavor essence.

[0097] The three coating liquids were made into roll-pressed sheets, and then three heat-not-burn cigarette samples were made. The raw materials used to produce the coating liquids, such as tobacco extracts, Maillard reactants, and natural pigments, were tested in advance according to relevant standards.

[0098] The aroma characteristics and smoke characteristics of the heat-not-burn cigarette samples obtained with the icy melon green flavor essence of Examples 1-3 were determined. The aroma characteristic determination results are shown in Table 6 below, and the smoke characteristic determination results are shown in Table 7 below.

[0099] Table 6 Aroma characteristics determination results

[0100] project Example 1 Example 2 Example 3 Smell Zhongqiang powerful middle Aroma volume Still enough Rich Still enough Translucent better good medium Impurity level light light light

[0101] Table 7 Smoke characteristics determination results

[0102] project Example 1 Example 2 Example 3 Smoke softness and fineness better good better Smoke irritation Smaller Small Small Aftertaste Green melon flavor with cool taste Green melon flavor with cool taste Green melon flavor with cool taste Oral comfort Comfort Comfort Comfort

[0103] The smoking experience of the heat-not-burn cigarette samples of Examples 1-3 is: the melon green aroma is obvious, the aroma release uniformity before and after smoking is good, the mint coolness and melon green taste in the mouth are integrated, the comfort is improved, and the consumer's smoking sensory experience is enhanced.

[0104] Comparative Example

[0105] A cucumber flavor, calculated by mass percentage, the raw material composition and content are as follows:

[0106] Ethyl acetate 1.7 g

[0107] Ethyl butyrate 1.7g

[0108] Leaf acetate 0.7g

[0109] Leaf propionate 1.8g

[0110] Nonanal 0.6g

[0111] Diethyl succinate 3.6g

[0112] Hexanal 0.6g

[0113] Melonaldehyde 0.4g

[0114] Butyl acetate 1.0g

[0115] 0.8g of 10% propylene glycol solution of cucumber aldehyde

[0116] 0.8g of 1% leaf alcohol propylene glycol solution

[0117] 4.0g of 1% geraniol propylene glycol solution

[0118] 2.3g of 10% citral propylene glycol solution

[0119] Propylene glycol 80.0g.

[0120] The preparation method comprises the following steps: mixing the above raw materials and stirring them uniformly.

[0121] The comparative example was compared with Example 1 of the present application in terms of olfactory characteristics (0-5), aroma characteristics evaluation (0-5), sensory quality (0-5), and comprehensive evaluation (0-10), as shown in Tables 8-11, and Figure 1-4 shown.

[0122] The above evaluation method is formulated with reference to standards such as YC / T 497-2014 "Sensory Evaluation Method for Chinese Cigarette Style", QB / HBZY.ZJ21.20-2019 "Evaluation Method for Application Effect of Tobacco Flavors and Fragrances", and QB / HBZY.ZJ21.11-2018 "Evaluation Method for Olfactory Aroma of Tobacco Flavors and Fragrances".

[0123] Among them, the olfactory aroma characteristics refer to the aroma characteristics smelled on the cigarette paper, and the aroma characteristic evaluation refers to the aroma characteristics felt in the nasal cavity during the heating process of the cigarette.

[0124] Table 8 Comparison of olfactory characteristics

[0125] Olfactory characteristics Comparative Example Example 1 Flue-cured tobacco aroma 3.00 3.00 Drying tobacco incense 0.00 0.00 Fragrance 0.00 0.00 Fruity 1.00 2.00 Spicy 0.00 0.00 Sour 0.00 0.60 Ointment 0.00 0.00 Baking aroma 0.00 0.30 Sweet 0.80 1.20 Melon aroma 0.50 2.00 Qingxiang 0.20 1.60 Floral scent 0.00 0.50 Wine aroma 0.00 0.00 Herbal aroma 0.00 1.00 Bean Fragrance 0.00 0.00 Wine aroma 0.00 0.00 Cocoa 0.00 0.00 Milky 0.00 0.00

[0126] Table 9 Comparison of aroma characteristics

[0127]

[0128]

[0129] Table 10 Sensory quality comparison

[0130] Sensory quality Comparative Example Example 1 Elegance 3.00 3.00 Translucent 2.20 3.20 Richness 2.10 2.80 Clarity 2.00 2.60 Sense of Fluency 2.10 3.00 Softness 2.30 3.80 Smoothness 2.40 3.20 Agglomeration 2.00 2.80 Cleanliness 0.80 2.80 Sweetness 2.20 3.20 Smooth feeling 2.20 3.00 Astringent 2.00 2.80

[0131] Table 11 Comprehensive evaluation comparison

[0132]

[0133]

[0134] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A refreshing melon green flavor essence, It is characterized in that The invention comprises the following raw materials in parts by weight: 6-10 parts by weight of melon green flavor enhancer; 8-14 parts by weight of fruity flavor modifier; 12-20 parts by weight of mint oral coolant; 2-6 parts by weight of floral fragrance and mixture; 50-72 parts by weight of solvent; The melon green flavor enhancer comprises the following components in parts by weight: 0.1-0.5 parts by weight of leaf alcohol; 3-6 parts by weight of leaf alcohol acetate; 3-8 parts by weight of cis-6-nonenal-1; 0.2-0.5 parts by weight of cis-6-nonenol-1; 1.5-5.0 parts by weight of trans-2-cis-6-nonadienal; 1-5 parts by weight of melonal; The fruity flavor modifier comprises the following components in parts by weight: 1.5-5.5 parts by weight of raspberry ketone; 0.5-3 parts by weight of ethyl hexanoate; 0.5-3 parts by weight of acetic acid; 1.5-5.5 parts by weight of hexyl acetate; 0.2-1.0 parts by weight of ethyl acetate; 1.5-5.5 parts by weight of ethyl acetoacetate; 3-6 parts by weight of nonyl acetate; 0.5-0.9 parts by weight of methyl heptylene carboxylate; 0.02-0.08 parts by weight of octanal; 1.5-5.5 parts by weight of acetal; The mint oral coolant comprises the following components in parts by weight: 3-6 parts by weight of WS-23; 10-20 parts by weight of menthol; 0.2-1.0 parts by weight of oxidized linalool; 0.8-4.2 parts by weight of Asian mint oil; 1-5 parts by weight of L-menthone; 2-8 parts by weight of vanillin; 0.5-3 parts by weight of isopulegol; 1.5-5.0 parts by weight of mint oil; The floral fragrance mixture comprises the following components in parts by weight: 0.6-3.2 parts by weight of linalool; 1.5-5.0 parts by weight of silybum aldehyde; 0.2-1.0 parts by weight of butyl-decanoic acid; 0.5-1.8 parts by weight of methyl dihydrojasmonate; and 5-12 parts by weight of benzyl alcohol.

2. The icy green melon flavor essence according to claim 1, It is characterized in that The invention comprises the following raw materials in parts by weight: 6-8.5 parts by weight of melon green flavor enhancer; 8-12 parts by weight of fruity flavor modifier; 12-19 parts by weight of mint oral coolant; 2-5.5 parts by weight of floral fragrance and mixture; Solvent 57-72 parts by weight.

3. The cool melon green flavor essence according to any one of claims 1-2, It is characterized in that Solvents include: 30-72 parts by weight of alcohol with a volume fraction of 80-95%; Propylene glycol 0-20 parts by weight.

4. The method for preparing the cool melon green flavor essence according to any one of claims 1 to 3, It is characterized in that The following steps are involved: Weigh 6-10 parts by weight of melon green flavor enhancer, 8-14 parts by weight of fruity flavor modifier, 12-20 parts by weight of mint oral cooling agent, 2-6 parts by weight of flower fragrance mixture, mix well, then add 50-72 parts by weight of solvent, mix well to obtain the product.

5. Use of the cool melon green flavor essence according to any one of claims 1 to 3 in heat-not-burn cigarettes.

6. The use according to claim 5, It is characterized in that Adding the icy melon green flavor essence into the coating liquid, mixing well, obtaining a heat-not-burn cigarette coating liquid containing the icy melon green flavor essence, spraying the liquid onto the slices, and then making the slices into heat-not-burn cigarettes; wherein 6-10 parts by weight of the icy melon green flavor essence is added to every 100 parts by weight of the coating liquid.

7. The use according to claim 6, It is characterized in that Add the icy melon green flavor to the stirring coating liquid, maintain the stirring temperature at 20-28°C, the relative humidity of the environment at 40%-60%, and stir at a speed of 100-400 rpm. Continue stirring for 2-3.5 hours to obtain a heat-not-burn cigarette coating liquid containing the icy melon green flavor.

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