Development and application of a caramel-sweet aroma base module based on aroma intensity ratio

Abstract

The invention discloses a development and application of a caramel-sweet aroma-based aroma module based on a fragrance-ratio-strength value. Based on the fragrance-ratio-strength value of a monomeric fragrance, a caramel-sweet aroma-based aroma module is designed and developed. The aroma-based module includes the following components in parts by weight: 0.1-2 parts of strawberry furanone, 0.01-1 parts of β-ionone, 1-5 parts of methylcyclopentenolone, 0.1-10 parts of ethyl maltol, 0.1-5 parts of maltol, 0.01-3 parts of furfural, 0.01-2 parts of dihydrodamascone, 0.01-5 parts of 2,3-dimethylpyrrolidone, 1-5 parts of Yunyan extract, and 70-99 parts of solvent, wherein the solvent is a mixture of one or more of ethanol, propylene glycol, glycerol or water. The aroma-based module prepared by the present application is added to cigarettes, and the sensory evaluation results show that the caramel-sweet aroma characteristics of the sample cigarettes are obvious, the sweetness and comfort of the cigarettes are improved, and the sample cigarettes are less irritating.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco, and in particular to the development and application of a caramel-sweet aroma base module based on an aroma intensity ratio value. Background Art

[0002] Tobacco flavors and fragrances are important core technologies in the tobacco industry and one of the main ways for cigarette companies to improve the quality of cigarette products and give their products unique style characteristics.

[0003] In terms of the aroma of spices, domestic perfumers divide the aroma of spices into two categories: floral and non-floral. In terms of the selection and use of spices, the "three values" of spices can be compared, namely, the three concepts of fragrance intensity value, fragrance retention value and fragrance value proposed by Lin Xiangyun and others, and the practical value of flavors and spices can be examined by multiplying the three values. In terms of the evaluation of cigarette effects, the effects and satisfaction of flavors and spices in cigarette products are usually evaluated by sensory evaluation. This evaluation method can give people the most real and direct feelings, but there are subjective factors such as evaluation status and preferences within a certain range. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a development and application of a caramel-sweet aroma base module based on the aroma ratio intensity value, and to establish a method for evaluating the sensory effects of flavors and fragrances by calculating the aroma ratio intensity value of the aroma base module and combining it with the sensory evaluation results, which serves as a data support basis for judging the effects of flavors and fragrances.

[0005] The technical problem to be solved by the present invention is achieved through the following technical solutions:

[0006] One object of the present application is to provide a caramel-sweet aroma base module based on the aroma ratio strength value, comprising the following components in weight: 0.1-2 parts of strawberry furanone, 0.01-1 parts of β-ionone, 1-5 parts of methylcyclopentenolone, 0.1-10 parts of ethyl maltol, 0.1-5 parts of maltol, 0.01-3 parts of furfural, 0.01-2 parts of dihydrodamascone, 0.01-5 parts of 2,3-dimethylpyrazine, 1-5 parts of Yunyan extract and 70-99 parts of solvent, wherein the solvent is one or a mixture of two or more of ethanol, propylene glycol, glycerol or water.

[0007] Preferably, the following components are included in weight: 1.5 parts of strawberry furanone, 0.3 parts of β-ionone, 2.5 parts of methylcyclopentenolone, 5 parts of ethyl maltol, 3 parts of maltol, 2 parts of furfural, 1.5 parts of dihydrodamascone, 3 parts of 2,3-dimethylpyrazine, 2 parts of Yunyan extract and 79.2 parts of solvent. The solvent is one or a mixture of two of ethanol and propylene glycol.

[0008] Preferably, the Yunyan extract is prepared by the following method:

[0009] Crush Kunming CJ32 tobacco leaves through a 40-mesh sieve to obtain tobacco leaf crumbs, and extract the tobacco leaf crumbs with a 60% ethanol / water solution to obtain a tobacco extract, wherein the extraction conditions are: a temperature of 100-120° C., an extraction time of 5-8 h, and a ratio of the mass of the tobacco leaf crumbs to the mass of the solvent of 1:(10-15);

[0010] The extract was filtered and subjected to vacuum distillation to obtain tobacco concentrate. The vacuum distillation temperature was 45°C, the pressure was 0.05MPa, and the time was 40-60min. The concentrate was diluted to 20% using 50% ethanol / water solution to obtain Yunyan extract.

[0011] Another object of the present application is to provide a method for developing a caramel-sweet aroma base module based on aroma intensity ratio, comprising the following steps:

[0012] S1. Screening of aroma raw materials: Collect common tobacco flavorings with a sweet and caramel aroma, and verify their effects and initial suitable addition amounts in cigarette products through sensory evaluation;

[0013] S2, taking the flavor and phenylethanol standard selected in step S1, diluting them into a certain concentration, adding them to blank cigarettes to obtain sample cigarettes, and balancing the sample cigarettes at a temperature of 25±2°C and a humidity of 65±2% for 48 hours;

[0014] S3, performing sensory evaluation on the sample cigarettes prepared in step S2 to obtain the relative fragrance intensity values ​​of the selected fragrance monomers;

[0015] S4. Referring to the aroma intensity values ​​of each monomer flavor determined in step S3, an aroma base module with a characteristic aroma of burnt sweetness is constructed, and then blank cigarettes are used as carriers to adjust the concentration and proportion of each monomer flavor, and the formula is fine-tuned, and finally an aroma base module that can both highlight the burnt sweetness and improve the quality of cigarette products is obtained.

[0016] Preferably, in step S1, the commonly used sweet and caramel aroma spices screened are strawberry furanone, pineapple ketone, methylcyclopentenolone, ethyl maltol, maltol, furfural, 2-acetylpyrrole, etc.

[0017] Preferably, the sensory evaluation of step S3 is specifically as follows: 15 experienced sensory judges are selected, the fragrance intensity value of the monomer fragrance phenylethyl alcohol is set to 1, other monomer fragrances are compared with phenylethyl alcohol, and the average value of the evaluation of all judges is taken to obtain the relative fragrance intensity values ​​of the screened fragrance monomers.

[0018] Preferably, the weight proportions of the various components of the fragrance-based module are shown in the following table:

[0019]

[0020] The solvent used is ethanol, propylene glycol, glycerol or water, or a mixture of two or more thereof.

[0021] Another object of the present application is to provide an application of an aroma-based module in improving the quality of cigarettes.

[0022] Preferably, when used, the prepared aroma-based module is dissolved in ethanol or water and added to cigarette tobacco in the form of liquid, with a specific amount of 0.001%-0.5% of the tobacco mass. The aromatized tobacco is manually rolled into cigarettes and balanced for 36 hours at a temperature of 25±2°C and a humidity of 65±2%.

[0023] Preferably, the aroma base module is added to the sample cigarette, which can not only highlight the sweet and caramel aroma but also improve the quality of the cigarette product, specifically, improve the sweetness and comfort of the cigarette sample, reduce irritation, and have obvious sweet and caramel aroma characteristics.

[0024] The above technical solution of the present invention has the following beneficial effects:

[0025] (1) Based on the aroma intensity ratio of monomeric flavors, the present invention designs and develops an aroma base module with a characteristic sweet aroma. By calculating the aroma intensity ratio of the aroma base module and combining it with the sensory evaluation results, a method for evaluating the sensory effects of flavors and fragrances is established.

[0026] (2) The aroma base module prepared by the method of the present invention significantly improves the aroma quality of blank cigarette samples and gives the cigarette samples a caramel-sweet aroma characteristic, and has good application potential in cigarette flavoring applications.

[0027] (3) By calculating the relative strength of the flavor, the amount of flavor added can be appropriately reduced while achieving the same flavoring effect, which has a reference significance in controlling the cost of flavor. DETAILED DESCRIPTION

[0028] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that the relative arrangement of components and steps, numerical expressions and numerical values ​​set forth in these embodiments do not limit the scope of the present invention unless otherwise specifically stated.

[0029] Example 1

[0030] 1. The weight percentages of the various components of the flavor base module added to the blank cigarettes are shown in the following table:

[0031]

[0032]

[0033] The solvent used is one or a mixture of ethanol and propylene glycol.

[0034] The above-mentioned Yunyan extract is prepared by the following method:

[0035] (1) Crush Kunming CJ32 tobacco leaves through a 40-mesh sieve to obtain tobacco leaf crumbs, extract the tobacco leaf crumbs with a 60% ethanol / water solution to obtain a tobacco extract, wherein the extraction conditions are: a temperature of 100-120° C., an extraction time of 5-8 h, and a ratio of the mass of the tobacco leaf crumbs to the mass of the solvent of 1:(10-15);

[0036] (2) filtering the extract and performing vacuum distillation to obtain tobacco leaf concentrate, wherein the vacuum distillation temperature is 45° C., the pressure is 0.05 MPa, and the time is 40-60 min. The concentrate is diluted to 20% with a 50% ethanol / water solution to obtain a tobacco extract.

[0037] Each of the above components can be diluted with ethanol, propylene glycol, glycerol or water. Of course, the present application is not limited thereto.

[0038] The fragrance specific strength value of the fragrance base module 1 is: (1.5×1000×10%+0.3×150×10%+2.5×500+5×1000×10%+3×400×10%+2×4000×1%+1.5×800×10%+3×3000×1%+2×80)÷20.8=118.97.

[0039] Example 2

[0040] 1. The weight percentages of the various components of the flavor base module added to the blank cigarettes are shown in the following table:

[0041]

[0042] The solvent used is one or a mixture of two or more of ethanol, propylene glycol and water.

[0043] The preparation method of the above-mentioned Yunyan extract is the same as that in Example 1.

[0044] Each of the above components can be diluted with ethanol, propylene glycol, glycerol or water. Of course, the present application is not limited thereto.

[0045] The fragrance specific strength value of the fragrance base module 2 is: (1.8×1000×10%+0.5×150×10%+2.2×500+5×1000×10%+2.5×400×10%+3×4000×1%+1.5×800×10%+2×3000×1%+3×80)÷21.5=112.91.

[0046] The evaluation results are shown in the table below:

[0047] Evaluation results of aroma base module in cigarettes

[0048]

[0049] It can be seen from the above sensory evaluation results that the aroma base module prepared by the present invention is added to the sample cigarette, and the burnt-sweet aroma is obvious, which can improve the sweetness and comfort of the cigarette sample, reduce irritation, and has a good application effect.

[0050] Although the present invention has been disclosed as above by the embodiments, it is not intended to limit the present invention. Any person skilled in the art may make various choices and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention is limited by the claims and their equivalents.

Claims

1. A method for developing a caramel-sweet aroma base module based on aroma intensity ratio, characterized in that: The following steps are involved: S1. Screening of aroma raw materials: Collect common tobacco flavorings with a sweet and caramel aroma, and verify their effects and initial suitable addition amounts in cigarette products through sensory evaluation; S2. Take the flavor and phenylethanol standard selected in step S1, dilute them to a certain concentration, add them to blank cigarettes to obtain sample cigarettes, and balance the sample cigarettes at a temperature of 25±2°C and a humidity of 65±2% for 48 hours; S3, performing sensory evaluation on the sample cigarettes prepared in step S2 to obtain the relative fragrance intensity values ​​of the selected fragrance monomers; S4, referring to the aroma intensity values ​​of each monomer flavor determined in step S3, constructing an aroma base module with a characteristic aroma of burnt sweet aroma, and then using blank cigarettes as carriers, adjusting the concentration and ratio of each monomer flavor, and fine-tuning the formula, and finally obtaining an aroma base module with a burnt sweet aroma; The caramel-sweet aroma base module includes the following components in parts by weight: 0.1-2 parts of strawberry furanone, 0.01-1 parts of β-ionone, 1-5 parts of methylcyclopentenolone, 0.1-10 parts of ethyl maltol, 0.1-5 parts of maltol, 0.01-3 parts of furfural, 0.01-2 parts of dihydrodamascone, 0.01-5 parts of 2,3-dimethylpyrazine, 1-5 parts of Yunyan extract and 70-99 parts of solvent, wherein the solvent is one or a mixture of two or more of ethanol, propylene glycol, glycerol or water.

2. The method for developing a caramel-sweet aroma base module based on aroma intensity value according to claim 1, characterized in that: The cloud smoke extract is prepared by the following method: Crush Kunming CJ32 tobacco leaves through a 40-mesh sieve to obtain tobacco leaf crumbs, and extract the tobacco leaf crumbs with a 60% ethanol / water solution to obtain a tobacco extract, wherein the extraction conditions are: a temperature of 100-120°C, an extraction time of 5-8 h, and a ratio of the mass of the tobacco leaf crumbs to the mass of the solvent of 1:(10-15); The extract was filtered and subjected to reduced pressure distillation to obtain tobacco concentrate. The temperature for reduced pressure distillation was 45°C, the pressure was 0.05 MPa, and the time was 40-60 min. The concentrate was diluted to 20% using 50% ethanol / water solution to obtain Yunyan extract.

3. The method for developing a caramel-sweet aroma base module based on aroma intensity value according to claim 1, characterized in that: In step S1, the sweet and burnt aroma tobacco flavoring is strawberry furanone, pineapple ketone, methylcyclopentenolone, ethyl maltol, maltol, furfural, and 2-acetylpyrrole.

4. The method for developing a caramel-sweet aroma base module based on aroma intensity value according to claim 1, characterized in that: The sensory evaluation of step S3 is specifically as follows: 15 experienced sensory judges are selected, the fragrance intensity value of the monomer fragrance phenylethyl alcohol is set to 1, other monomer fragrances are compared with phenylethyl alcohol, and the average value of the evaluation of all judges is taken to obtain the relative fragrance intensity values ​​of the selected fragrance monomers.

5. Use of the caramel-sweet aroma base module obtained by the method for developing a caramel-sweet aroma base module based on aroma ratio intensity value according to claims 1-4 in improving the quality of cigarettes.

6. The use according to claim 5, characterized in that When used, the prepared caramel-sweet aroma base module is dissolved in ethanol or water and added to cigarette tobacco in the form of liquid. The specific amount is 0.001%-0.5% of the tobacco mass. The flavored tobacco is manually rolled into cigarettes and balanced for 36 hours at a temperature of 25±2°C and a humidity of 65±2%.

7. The use according to claim 6, characterized in that: The caramel-sweet aroma base module is added to the sample cigarette, which can not only highlight the caramel-sweet aroma but also improve the quality of the cigarette product, specifically improving the sweetness and comfort of the cigarette sample, reducing irritation, and having obvious caramel-sweet aroma characteristics.

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