A vanilla-specific tobacco flavor and its application in cigarettes

Abstract

The present invention belongs to the field of flavors and fragrances, and specifically relates to a vanilla-specific tobacco flavor and its application in cigarettes. The vanilla-specific tobacco flavor mainly includes ethyl lactate, furfural, furfuryl alcohol, 5-methylfurfural, benzyl alcohol, guaiacol, 3,5-dihydroxy-2-methyl-furanone, 2-hydroxy-2-cyclopentene-1-one, 5-hydroxymethylfurfural, 4-methoxybenzyl alcohol, 4-(methoxymethyl)phenol, 4-vinylguaiacol, methyl cinnamate, vanillin, cinnamic acid, vanillic acid, 5-hydroxyvanillin, fructose, glucose, sucrose, lactic acid, acetic acid and malic acid. The vanilla-specific tobacco flavor provided by the present invention, each component in the tobacco flavor formula is a sensory effective ingredient in high-quality vanilla and vanilla extract, which can better show the sensory style characteristics of vanilla extract, and can effectively make up for the defects of vanilla extract such as weak fragrance and short fragrance retention time, and has a relatively wide application prospect.

Description

Technical Field

[0001] The invention belongs to the field of flavors and fragrances, and in particular relates to a vanilla characteristic tobacco flavor and application thereof in cigarettes. Background Art

[0002] Vanilla is a perennial large fleshy climbing herb of the Orchidaceae family, widely distributed in tropical regions. It is a high-quality edible spice plant, known as the "king of food spices", and has high economic value. The vanilla beans after raw aroma processing have a sweet, creamy and chocolate-like aroma. The aroma is smooth, delicate, rich and long-lasting, which has a pleasant and comfortable feeling to the human senses. It has been widely used to enhance the flavor of foods such as tobacco, alcohol, beverages, cakes, and candies. In addition, vanilla also has biological activities such as antioxidant, anti-cancer, and lipid-lowering, so it is also used in cosmetics, medicines, and health products.

[0003] In the practice of flavoring cigarettes, vanilla has a mellow smoke, harmonizes the smoke taste, increases the smoke aroma, makes the smoke aroma delicate and soft, and improves the effect of smoking cigarettes. According to scientific research, vanilla pods after aroma fermentation contain more than 250 flavor substances, among which vanillin is considered to be the most important aroma component and contributes the most to the overall aroma. Its relative content accounts for about 1 / 3 of its total volatile components. In addition, trace flavor substances in vanilla also play an important role in the overall flavor of vanilla.

[0004] At present, the research on vanilla mainly focuses on the extraction, analysis and utilization of aroma components. How to effectively correlate the component analysis results of vanilla with the sensory quality and clarify the sensory contribution mechanism of various aroma components is of great significance for the in-depth development, refinement, regulation and imitation of special flavors and fragrances based on vanilla.

[0005] Vanilla has a sweet aroma, and its sensory aromas include milk, sweet, smoky, caramel, sour and cream aromas. In the process of flavoring cigarettes, vanilla extract can not only give the cigarette smoke vanilla characteristics, but also effectively improve the smoke quality, reduce the irritation of the smoke and improve the comfort, thus improving the overall sensory characteristics of the cigarette products. However, as a natural aroma raw material, vanilla extract is affected by many factors, and the product quality fluctuates greatly, such as the restrictions and influences of vanilla varieties, planting conditions, environmental factors, etc., and the fluctuation of quality will have a great impact on the end product, which is unacceptable for industrial production and the supply of standardized commodities today.

[0006] At present, there are few published reports on the analysis and determination of vanilla and vanilla extracts. The relevant analysis work only focuses on the analysis of volatile components in vanilla. There has never been a research report on the components that can produce sensory contributions to the characteristic milky sweet aroma. For example, the Chinese invention patent with the authorization number CN 103351953B discloses a method for preparing natural vanilla essence. The method mainly describes an extraction method of vanilla extract, but does not report the material basis that can represent and highlight the aroma style of vanilla. Summary of the invention

[0007] The object of the present invention is to provide a tobacco flavor with vanilla characteristics, so as to solve the problem that the prior art lacks tobacco flavor with vanilla sweet fragrance characteristics.

[0008] The second object of the present invention is to provide the application of the above-mentioned vanilla characteristic tobacco flavor in cigarettes, so as to solve the problem of unstable quality of vanilla extract and improve its shortcomings such as weak aroma intensity and short-lasting aroma when used for cigarette flavoring.

[0009] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0010] A vanilla characteristic tobacco flavor mainly comprises the following components in parts by weight: 0.1-2 parts of ethyl lactate, 0.05-2 parts of furfural, 0.01-1.5 parts of furfuryl alcohol, 0.01-1 parts of 5-methylfurfural, 0.01-0.1 parts of benzyl alcohol, 0.1-2 parts of guaiacol, 0.1-3 parts of 3,5-dihydroxy-2-methyl-furanone, 0.1-2.5 parts of 2-hydroxy-2-cyclopentene-1-one, 0.5-3.5 parts of 5-hydroxymethylfurfural, 0.01-0.1 parts of benzyl alcohol, 0.01-0.1 parts of guaiacol, 0.01-0.1 parts of 3,5-dihydroxy-2-methyl-furanone, 0.01-0.1 parts of 2-hydroxy-2-cyclopentene-1-one, 0.01-0.1 parts of 5-hydroxymethylfurfural, 0.01-0.1 parts of 4-methoxybenzyl alcohol ...3,5-dihydroxy-2-methyl- 0.01-1 part of alcohol, 0.01-2 parts of 4-(methoxymethyl)phenol, 0.5-3 parts of 4-vinylguaiacol, 0.01-1 part of methyl cinnamate, 5-26 parts of vanillin, 0.01-1 part of cinnamic acid, 0.5-3 parts of vanillic acid, 0.01-0.5 parts of 5-hydroxyvanillin, 0.1-3 parts of fructose, 0.1-2 parts of glucose, 0.1-2 parts of sucrose, 0.1-1.5 parts of lactic acid, 0.01-1.5 parts of acetic acid, and 0.01-1 part of malic acid.

[0011] The vanilla characteristic tobacco flavor provided by the present invention has various components in the tobacco flavor formula that are sensory effective ingredients in high-quality vanilla and vanilla extract, can better show the sensory style characteristics of the vanilla extract, and can effectively make up for the defects of the vanilla extract such as weak fragrance and short fragrance retention time, and has a relatively broad application prospect.

[0012] In order to further enhance the sweet aroma and effect style of vanilla, preferably, the vanilla characteristic tobacco flavor mainly includes the following components in parts by weight: the vanilla characteristic tobacco flavor mainly includes the following components in parts by weight: 0.1-0.7 parts of ethyl lactate, 0.08-0.4 parts of furfural, 0.05-0.2 parts of furfuryl alcohol, 0.01-0.03 parts of 5-methylfurfural, 0.01-0.03 parts of benzyl alcohol, 0.1-0.4 parts of guaiacol, 0.4-1.8 parts of 3,5-dihydroxy-2-methyl-furanone, 0.3-1.4 parts of 2-hydroxy-2-cyclopentene-1-one, 5-hydroxymethyl 0.4-1.9 parts of furfural, 0.01-0.02 parts of 4-methoxybenzyl alcohol, 0.05-0.3 parts of 4-(methoxymethyl)phenol, 0.3-1.4 parts of 4-vinylguaiacol, 0.01-0.03 parts of methyl cinnamate, 6-26 parts of vanillin, 0.01-0.03 parts of cinnamic acid, 0.4-1.9 parts of vanillic acid, 0.01-0.04 parts of 5-hydroxyvanillin, 0.2-1.0 parts of fructose, 0.5-2 parts of glucose, 0.1-0.4 parts of sucrose, 0.1-0.6 parts of lactic acid, 0.05-0.2 parts of acetic acid, and 0.05-0.2 parts of malic acid.

[0013] In order to further improve the aroma intensity and aroma retention time of the recombinant, it is further preferred that the vanilla characteristic tobacco flavor mainly includes the following components in parts by weight: 0.3-0.7 parts of ethyl lactate, 0.1-0.4 parts of furfural, 0.1-0.2 parts of furfuryl alcohol, 0.01-0.02 parts of 5-methylfurfural, 0.01-0.02 parts of benzyl alcohol, 0.1-0.4 parts of guaiacol, 0.8-1.8 parts of 3,5-dihydroxy-2-methyl-furanone, 0.6-1.4 parts of 2-hydroxy-2-cyclopentene-1-one, 0.9-1.9 parts of 5-hydroxymethylfurfural. , 0.01-0.02 parts of 4-methoxybenzyl alcohol, 0.1-0.3 parts of 4-(methoxymethyl)phenol, 0.6-1.4 parts of 4-vinylguaiacol, 0.01-0.02 parts of methyl cinnamate, 12-26 parts of vanillin, 0.01-0.02 parts of cinnamic acid, 0.9-1.9 parts of vanillic acid, 0.02-0.04 parts of 5-hydroxyvanillin, 0.5-1.0 parts of fructose, 1-2 parts of glucose, 0.2-0.4 parts of sucrose, 0.3-0.6 parts of lactic acid, 0.1-0.2 parts of acetic acid and 0.1-0.2 parts of malic acid.

[0014] In order to achieve the stability of the components of the flavor and coordinate the sensory style of each component, preferably, the vanilla flavor includes 60 to 90 parts of solvent, and the solvent is selected from one or more combinations of water, ethanol, and propylene glycol. In order to further optimize the above effect, it is further preferred that the vanilla flavor includes 80 to 85 parts of solvent, and the solvent is composed of ethanol and water at a mass ratio of 7 to 8:1.

[0015] Application of the above vanilla characteristic tobacco flavor in cigarettes.

[0016] When the above-mentioned vanilla-specific tobacco flavor is used to flavor cigarettes, it gives the cigarette smoke a unique sweet aroma and action style of vanilla, significantly improves the comfort and smoke state of the cigarette, avoids the fluctuation of the quality of the natural fragrance raw material vanilla extract caused by unstable factors such as vanilla varieties, planting conditions, and climate, and at the same time can effectively make up for the defects of vanilla extract such as weak fragrance and short fragrance retention time.

[0017] Preferably, the tobacco is flavored at 10 to 1000 ppm by weight. When the above amount is added, the overall aroma and smoke have good coordination after flavoring, which can effectively improve the comfort of cigarette smoke and improve the smoking quality of cigarettes while giving the cigarettes a sweet aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 This is a radar chart for evaluating the olfactory aroma of the vanilla extract of the present invention;

[0019] Figure 2 This is a radar chart for the olfactory evaluation of the No. 1 flavor in Example 1 of the present invention. DETAILED DESCRIPTION

[0020] The present invention utilizes modern analytical chemistry and food sensory analysis technology to target vanilla extracts with stable quality and excellent sensory quality. Through comprehensive chemical characterization of various types and components such as solvents, water, sugars, acids, volatile components, etc., the chemical components that can cause sensory contributions are accurately quantified. For the first time, the sensory characteristic substance groups in vanilla extracts that can cause sensory contributions are accurately located through chemical analysis.

[0021] On the basis of the chemical analysis data of vanilla extract, combined with the imitation and creation technologies in the field of flavoring, a tobacco flavor with the sweet aroma of vanilla is formulated. This flavor not only strengthens the style and efficacy of the vanilla aroma, but also has a better coordination effect with the smoke. At the same time, it significantly improves the shortcomings of vanilla extract such as weak aroma intensity and short-lasting fragrance. This flavor can be used for direct flavoring and fragrance of cigarettes, and can also be used for style enhancement of vanilla extract and refining and blending of natural fragrance raw materials.

[0022] Regarding the chemical determination of water, solvent, sugar components, acid components and volatile components in vanilla extract, the water content in vanilla extract was determined by the Karl Fischer method; the type and content of solvent in vanilla extract was determined by the GC-FID method; the type and content of sugar in vanilla extract was determined by the HPLC-ELSD method; the type and content of organic acid in vanilla extract was determined by the ion chromatography method; and the type and content of volatile components in vanilla extract was determined by the GC-MS method.

[0023] The results showed that the average value of the three determination results of water content in the target vanilla extract was 10.1%.

[0024] Vanilla extract does not contain glycerin and propylene glycol. The results of three tests on ethanol content were: 69.7%, 70.1%, and 70.2%, with an average of 70.0%.

[0025] Three target sugars were detected in vanilla extract, with the contents being: fructose 4.47 mg / g; glucose 9.49 mg / g; and sucrose 1.66 mg / g.

[0026] Three target anions were detected in vanilla extract, with the contents being: lactate 2.74 mg / g; acetate 0.99 mg / g; and malate 0.15 mg / g.

[0027] The characterization results of the volatile components and contents in vanilla extract are shown in Table 1 below.

[0028] Table 1 Volatile components and contents in vanilla extract

[0029]

[0030]

[0031] The present invention has achieved the comprehensive characterization of the main components of natural fragrance raw materials for the first time. The method has comprehensive analysis, high accuracy and good universality. It can effectively characterize the components in vanilla extract that can cause sensory effects. The reconstructed vanilla extract based on this data can well show the original style characteristics of vanilla extract.

[0032] The data measured by the above method can truly, effectively and comprehensively characterize the sensory chemical component groups in vanilla extract. Based on this sensory group, the sensory style characteristics of vanilla extract can be effectively reconstructed, providing a practical idea and method for research in the fields of natural fragrance raw material development, food flavoring, flavor science, etc.

[0033] Furthermore, the formulation of sweet and fragrant characteristic flavors based on comprehensive chemical analysis data of vanilla and vanilla extracts can effectively avoid the shortcomings of natural fragrance raw materials while restoring the aroma and effects of vanilla, while also reducing costs and ensuring the stability and safety of product quality.

[0034] The implementation process of the present invention is described in detail below in conjunction with specific examples. The vanilla extract used in the present invention is commercially available vanilla bean tincture.

[0035] 1. The specific embodiments of the vanilla characteristic tobacco flavor of the present invention are as follows:

[0036] Example 1

[0037] The vanilla flavor (flavor No. 1) of the present embodiment is composed of the following components in parts by weight: 0.33 parts of ethyl lactate, 0.16 parts of furfural, 0.1 parts of furfuryl alcohol, 0.01 parts of 5-methylfurfural, 0.01 parts of benzyl alcohol, 0.17 parts of guaiacol, 0.87 parts of 3,5-dihydroxy-2-methyl-furanone, 0.68 parts of 2-hydroxy-2-cyclopentene-1-one, 0.93 parts of 5-hydroxymethylfurfural, 0.01 parts of 4-methoxybenzyl alcohol, 0.11 parts of 4-(methoxymethyl)phenol, 0.67 parts of 4-vinylguaiacol, 0.01 parts of methyl cinnamate, 12.8 parts of vanillin, 0.01 parts of cinnamic acid, 0.92 parts of vanillic acid, 0.02 parts of 5-hydroxyvanillin, 0.5 parts of fructose, 1 part of glucose, 0.2 parts of sucrose, 0.3 parts of lactic acid, 0.1 parts of acetic acid, 0.1 parts of malic acid, and 80 parts of solvent. The solvent is a mixture of ethanol and water in a mass ratio of 7:1.

[0038] Example 2

[0039] The vanilla flavor (flavor No. 2) of this embodiment is composed of the following components in parts by weight: 0.66 parts of ethyl lactate, 0.32 parts of furfural, 0.20 parts of furfuryl alcohol, 0.02 parts of 5-methylfurfural, 0.02 parts of benzyl alcohol, 0.34 parts of guaiacol, 1.74 parts of 3,5-dihydroxy-2-methyl-furanone, 1.36 parts of 2-hydroxy-2-cyclopentene-1-one, 1.86 parts of 5-hydroxymethylfurfural, 4-methoxy- 0.02 parts of methylbenzyl alcohol, 0.22 parts of 4-(methoxymethyl)phenol, 1.34 parts of 4-vinylguaiacol, 0.02 parts of methyl cinnamate, 25.60 parts of vanillin, 0.02 parts of cinnamic acid, 1.84 parts of vanillic acid, 0.04 parts of 5-hydroxyvanillin, 1.00 parts of fructose, 2.00 parts of glucose, 0.40 parts of sucrose, 0.60 parts of lactic acid, 0.20 parts of acetic acid, 0.20 parts of malic acid, and 60 parts of solvent. The solvent is a mixture of ethanol and water in a mass ratio of 7:1.

[0040] Example 3

[0041] The vanilla characteristic tobacco flavor (No. 3 flavor) of the present embodiment is composed of the following components in parts by weight:

[0042] 0.17 parts of ethyl lactate, 0.08 parts of furfural, 0.05 parts of furfuryl alcohol, 0.01 parts of 5-methylfurfural, 0.01 parts of benzyl alcohol, 0.09 parts of guaiacol, 0.44 parts of 3,5-dihydroxy-2-methyl-furanone, 0.34 parts of 2-hydroxy-2-cyclopentene-1-one, 0.47 parts of 5-hydroxymethylfurfural, 0.01 parts of 4-methoxybenzyl alcohol, 0.06 parts of 4-(methoxymethyl)phenol, 0.34 parts of 4-vinylguaiacol, 0.01 parts of methyl cinnamate, 6.40 parts of vanillin, 0.01 parts of cinnamic acid, 0.46 parts of vanillic acid, 0.01 parts of 5-hydroxyvanillin, 0.25 parts of fructose, 0.5 parts of glucose, 0.1 parts of sucrose, 0.15 parts of lactic acid, 0.05 parts of acetic acid, 0.05 parts of malic acid, and 90 parts of solvent. The solvent is a mixture of ethanol and water with a mass ratio of 7:1.

[0043] 2. Application of Vanilla Flavor in Cigarettes

[0044] Experimental Example 1: Evaluation of olfactory aroma

[0045] A 10-member sensory evaluation team was formed. The team members were basically stable and required to have: a) basic knowledge of fragrances; b) interest and experience in sensory evaluation; c) good health, no sensory defects, and no obvious body odor; d) normal sensitivity to fragrance and consistency among the evaluators.

[0046] 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 for evaluation. According to the classification of the olfactory aroma of vanilla extract, the scoring mechanism for the evaluation of the olfactory aroma of vanilla extract was formulated after full discussion, and each aroma of vanilla extract and sweet aroma recombinant was evaluated and scored respectively. The final evaluation result is the average score given by 10 sensory evaluators. Olfactory aroma evaluation: refer to the method specified in "GB / T 10220-2012 / ISO 6658-2005 General Theory of Sensory Analysis Methodology", use the aroma profile method, and score each indicator according to Table 2.

[0047] Table 2 Scent evaluation score table

[0048]

[0049]

[0050] The olfactory evaluation results show that in terms of olfactory aroma, the No. 1 flavor in Example 1 has very typical aroma style characteristics of vanilla extract, among which milk aroma, sweet aroma and smoky aroma are more obvious, and it has caramel aroma, sour aroma and paste aroma, and slightly bean aroma and spicy aroma. The overall style can highlight the characteristics of vanilla extract, and the main aroma of the sweet aroma recombinant is relatively consistent with that of the vanilla extract, and the aroma radar profiles of the aromas displayed by the two are also basically the same, indicating that the vanilla recombinant flavor recombinant based on the chemical characterization and flavor recombinant method of the present invention in the key aroma components in the vanilla extract can efficiently show the olfactory sensory characteristics of the vanilla extract. At the same time, the milk aroma and sweet aroma styles in the No. 1 flavor are more prominent, the overall aroma intensity is higher than that of the vanilla extract, and the fragrance lasts longer. The olfactory radar charts of vanilla extract and No. 1 are shown in the attached. Figure 1 and attached Figure 2 .

[0051] The No. 2 flavor in Example 2 has a certain aroma style of vanilla extract, with obvious milky, sweet and smoky aromas. It can highlight the characteristics of vanilla extract as a whole and has a high degree of recognition. At the same time, the overall intensity is higher than that of the original extract, and the lasting fragrance time is also improved. However, the overall coordination of the aroma of No. 2 flavor is slightly weaker than that of vanilla extract.

[0052] The No. 3 flavor in Example 3 has a certain aroma style of vanilla extract, with obvious milky, sweet and smoky aromas. It can highlight the characteristics of vanilla extract as a whole and has a certain degree of recognition, but its overall intensity is slightly weaker than that of the original extract, and its effect of improving the fragrance retention time is weaker than that of No. 1 and No. 2 flavors, and its overall coordination is slightly weaker than that of vanilla extract.

[0053] Experimental Example 2 Evaluation of Cigarette Flavoring

[0054] A cigarette smoking and evaluation team consisting of 10 sensory evaluation personnel with provincial judges or above qualifications was established. Flavoring was performed at 100ppm of the weight of tobacco shreds, and after flavoring, the cigarettes were placed in a constant temperature and humidity chamber for 48 hours for sensory evaluation. The control cigarettes were added with vanilla extract at the same ratio and were placed in the same conditions for balancing after flavoring.

[0055] 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 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 to 10 points, and the minimum scoring unit is 0.5 points. The final evaluation result is the average of the scores given by 10 sensory evaluators.

[0056] Table 3 Cigarette smoke aroma characteristic scoring index

[0057]

[0058]

[0059] Table 4 Cigarette smoke comfort characteristic scoring index

[0060]

[0061] Table 5 Cigarette smoke characteristic scoring index

[0062]

[0063] The results of the cigarette smoking test are shown in Table 6.

[0064] Table 6 Cigarette smoke rating table

[0065]

[0066]

[0067] The results of cigarette smoking evaluation show that both flavor No. 1 and vanilla extract can improve smoke characteristics to a certain extent. In terms of smoke richness and increased smoke concentration, flavor No. 1 performs slightly better than vanilla extract. At the same time, flavor No. 1 and vanilla extract can reduce smoke irritation, improve taste, and enhance comfort. Flavor No. 1 is slightly better than vanilla extract in improving throat dryness. In terms of taste style, both have the ability to enhance sweetness, improve sourness, and effectively reduce bitterness in blank cigarettes. In terms of smoke aroma style, flavor No. 1 can give cigarette smoke vanilla aroma characteristics, and the milky and sweet aromas in the smoke are more obvious. The aroma intensity of milky and sweet aromas is slightly higher than that of vanilla extract, which is consistent with the results of olfactory evaluation. The results are shown in Table 6.

[0068] It can be seen that while highlighting the style and functional characteristics of vanilla, Essence No. 1 effectively avoids the defects and deficiencies in natural extracts and has a high application prospect.

[0069] No. 2 flavor can improve smoke characteristics to a certain extent. In terms of smoke richness and increasing smoke concentration, No. 2 flavor performs slightly better than vanilla extract; however, No. 2 flavor is slightly weaker than vanilla extract in terms of improving comfort; in terms of taste style, No. 2 flavor can improve sweetness and sourness to a certain extent, and effectively reduce the bitterness in blank cigarettes; in terms of smoke style, No. 2 flavor can give cigarette smoke vanilla style characteristics, and effectively enhance milk and sweet aromas. Therefore, No. 2 flavor has a good performance in highlighting the vanilla style and action characteristics.

[0070] Flavor No. 3 can improve smoke characteristics to a certain extent, but it is weaker than flavor No. 1, flavor No. 2 and vanilla extract. Compared with blank cigarettes, flavor No. 3 has certain effects in smoke richness, improving impurities and increasing smoke concentration. At the same time, flavor No. 3 can reduce smoke irritation, improve taste and comfort. In terms of taste style, flavor No. 3 has the effect of enhancing sweetness, improving sourness and effectively reducing bitterness in blank cigarettes. In terms of smoke aroma style, flavor No. 3 can give cigarette smoke certain vanilla aroma characteristics, and the smoke has certain milky and sweet styles. The results are shown in Table 6. Therefore, flavor No. 3 can highlight the vanilla style and action characteristics to a certain extent.

[0071] Through the above description, the vanilla characteristic tobacco flavor of the present invention has the following characteristics:

[0072] 1. All components of the vanilla essence in the present invention are additive raw materials allowed to be used in food, which are safe and effective.

[0073] 2. The vanilla essence in the present invention is based on the analysis data of vanilla and vanilla extract. The product style is highly similar to vanilla, and at the same time, it has a strong natural feel and good coordination. It can effectively improve the problems of weak fragrance and short fragrance retention time of vanilla extract.

[0074] 3. The sweet and fragrant essence of the present invention can effectively avoid the defects of natural fragrant raw materials, that is, the quality fluctuation problem of natural fragrances caused by the differences in raw materials; at the same time, since each component in the essence is a commercialized food-grade fragrant raw material, the quality of the formulated sweet and fragrant essence is stable, which is conducive to large-scale and industrialized production and can effectively reduce costs.

[0075] 4. The main components of the sweet and fragrant essence in the present invention are all present in tobacco leaves. After the cigarette is flavored, the overall aroma and smoke are well coordinated. While giving the cigarette a sweet and fragrant characteristic, it can effectively improve the comfort of cigarette smoke and improve the smoking quality of the cigarette.

Claims

1. A vanilla characteristic tobacco flavor, characterized in that: The invention is composed of a solvent and the following components in parts by weight: 0.1-2 parts of ethyl lactate, 0.05-2 parts of furfural, 0.01-1.5 parts of furfuryl alcohol, 0.01-1 parts of 5-methylfurfural, 0.01-0.1 parts of benzyl alcohol, 0.1-2 parts of guaiacol, 0.1-3 parts of 3,5-dihydroxy-2-methyl-furanone, 0.1-2.5 parts of 2-hydroxy-2-cyclopentene-1-one, 0.5-3.5 parts of 5-hydroxymethylfurfural, 0.01-1 parts of 4-methoxybenzyl alcohol, 0.0 1-2 parts, 4-vinylguaiacol 0.5-3 parts, methyl cinnamate 0.01-1 parts, vanillin 5-26 parts, cinnamic acid 0.01-1 parts, vanillic acid 0.5-3 parts, 5-hydroxyvanillin 0.01-0.5 parts, fructose 0.1-3 parts, glucose 0.1-2 parts, sucrose 0.1-2 parts, lactic acid 0.1-1.5 parts, acetic acid 0.01-1.5 parts, malic acid 0.01-1 parts; the amount of the solvent is 60-90 parts, and the solvent is composed of ethanol and water in a mass ratio of 7-8:

1.

2. The vanilla characteristic tobacco flavor according to claim 1, characterized in that: The vanilla characteristic tobacco flavor is composed of 60-90 parts of the solvent and the following components in parts by weight: 0.1-0.7 parts of ethyl lactate, 0.08-0.4 parts of furfural, 0.05-0.2 parts of furfuryl alcohol, 0.01-0.03 parts of 5-methylfurfural, 0.01-0.03 parts of benzyl alcohol, 0.1-0.4 parts of guaiacol, 0.4-1.8 parts of 3,5-dihydroxy-2-methyl-furanone, 0.3-1.4 parts of 2-hydroxy-2-cyclopentene-1-one, 0.4-1.9 parts of 5-hydroxymethylfurfural, 4-methoxybenzyl alcohol. 0.01~0.02 parts, 4-(methoxymethyl)phenol 0.05~0.3 parts, 4-vinylguaiacol 0.3~1.4 parts, methyl cinnamate 0.01~0.03 parts, vanillin 6~26 parts, cinnamic acid 0.01~0.03 parts, vanillic acid 0.4~1.9 parts, 5-hydroxyvanillin 0.01~0.04 parts, fructose 0.2~1.0 parts, glucose 0.5~2 parts, sucrose 0.1~0.4 parts, lactic acid 0.1~0.6 parts, acetic acid 0.05~0.2 parts, malic acid 0.05~0.2 parts.

3. The vanilla characteristic tobacco flavor according to claim 2, characterized in that: The vanilla characteristic tobacco flavor is composed of 60-90 parts of the solvent and the following components in parts by weight: 0.3-0.7 parts of ethyl lactate, 0.1-0.4 parts of furfural, 0.1-0.2 parts of furfuryl alcohol, 0.01-0.02 parts of 5-methylfurfural, 0.01-0.02 parts of benzyl alcohol, 0.1-0.4 parts of guaiacol, 0.8-1.8 parts of 3,5-dihydroxy-2-methyl-furanone, 0.6-1.4 parts of 2-hydroxy-2-cyclopentene-1-one, 0.9-1.9 parts of 5-hydroxymethylfurfural, 0.01-0.02 parts of benzyl alcohol, 0.01-0.02 parts of guaiacol, 0.01-0.02 parts of benzyl alcohol, 0.01-0.02 parts of guaiacol, 0.01-0.02 parts of 3,5-dihydroxy-2-methyl-furanone, 0.01-0.02 parts of benzyl alcohol, 0.01-0.02 parts of guaiacol ... 0.01-0.02 parts of alcohol, 0.1-0.3 parts of 4-(methoxymethyl)phenol, 0.6-1.4 parts of 4-vinylguaiacol, 0.01-0.02 parts of methyl cinnamate, 12-26 parts of vanillin, 0.01-0.02 parts of cinnamic acid, 0.9-1.9 parts of vanillic acid, 0.02-0.04 parts of 5-hydroxyvanillin, 0.5-1.0 parts of fructose, 1-2 parts of glucose, 0.2-0.4 parts of sucrose, 0.3-0.6 parts of lactic acid, 0.1-0.2 parts of acetic acid, and 0.1-0.2 parts of malic acid.

4. The vanilla characteristic tobacco flavor according to claim 1, characterized in that: The amount of the solvent is 80-85 parts.

5. Use of the vanilla characteristic tobacco flavor according to any one of claims 1 to 4 in cigarettes.

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