A cigarette containing tree orchid flower essential oil

Abstract

This invention provides a cigarette containing jasmine flower essential oil, belonging to the field of tobacco product technology. The cigarette filter includes a flavor capsule containing jasmine flower essential oil and a hollow slow-release device that encapsulates the flavor capsule. The hollow slow-release device has several through-holes on its outer periphery to release the aroma substances from the flavor capsule. The jasmine flower essential oil is prepared as follows: 1) Jasmine flower powder is soaked and stirred, then enzymatically hydrolyzed and filtered to obtain filtrate A and jasmine flower residue; 2) Filtrate A is obtained by microwave-assisted steam distillation to obtain a fraction; 3) The jasmine flower residue is extracted with an organic solvent and filtered to obtain filtrate B; 4) The fraction and filtrate B are combined, concentrated, and inactivated to obtain jasmine flower essential oil. The enzyme preparation is at least one of glucose isomerase, the non-specific enzyme streptavidin E, and bromelain. The enzyme preparation provided by this invention not only improves the essential oil extraction rate but also enhances the aroma; the slow-release device further prevents the essential oil from evaporating too quickly, ensuring a supply until the cigarette burns out.

Description

Technical Field

[0001] This invention belongs to the field of tobacco product technology, and specifically relates to a cigarette containing jasmine essential oil. Background Technology

[0002] Flavoring cigarettes is the main method to enhance the aroma and impart distinctive fragrance. In traditional cigarette manufacturing, flavorings are sprayed directly onto the tobacco shreds or leaves, resulting in significant losses. In recent years, slow-release flavoring materials and flavoring capsules have emerged, providing new solutions to the problems of insufficient aroma and difficulty in sustaining fragrance in cigarettes.

[0003] The flavor capsule is embedded in the tobacco filter. Smokers can pop it during smoking, releasing the liquid inside to enrich the flavor and make the cigarette more aromatic and enjoyable. Although there are many flavor capsule products on the market, they lack flavor differentiation and result in complex cigarette aromas. In addition, the aroma of the flavoring substances in the capsule is difficult to sustain due to volatilization, leading to a lack of aroma in the later stages of smoking.

[0004] *Aglaonema*, also known as Milan, tree orchid, or fish lark orchid, is an evergreen shrub or small tree belonging to the genus *Aglaonema* in the family Meliaceae. It is mainly distributed in southern my country, such as Fujian, Guangdong, Guangxi, and Yunnan provinces (autonomous regions). The flowers are pale yellow, about 2 mm in diameter, and grow in the leaf axils at the tree tip, with a very strong fragrance. *Aglaonema* flowers are sweet, pungent, and neutral in nature, and have the effect of regulating qi and relieving depression. They are used to treat chest tightness due to qi stagnation and abdominal distension due to food stagnation. The essential oil extracted from *Aglaonema* flowers has a sweet floral fragrance, reminiscent of jasmine, ylang-ylang, and tea. The aroma is strong and long-lasting, making it a high-grade fragrance raw material for the food, perfume, cosmetic, and fragrance industries.

[0005] Therefore, there is a need for a type of *Aralia elata* essential oil that provides good aroma persistence and harmony in cigarettes and can enhance their aroma. Currently, domestic and international research on *Aralia elata* mainly focuses on the extraction and identification of its volatile components. The extraction method is mostly steam distillation, which results in low volatile oil extraction rates, significant volatile oil loss, and room for improvement in aroma. Furthermore, when applied to cigarettes, the volatility of flavor compounds makes it difficult to sustain the aroma, leading to insufficient fragrance during later smoking stages. There are currently no reports on methods for treating *Aralia elata* with compound enzymes, or on using *Aralia elata* oil to create flavoring capsules for cigarette filters, or on its application in cigarette production to improve the sensory quality of cigarettes. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a cigarette containing jasmine essential oil. The enzyme preparation provided by this invention not only improves the essential oil extraction rate and reduces volatile oil loss, but also further enhances the aroma. The hollow slow-release device further prevents excessively rapid evaporation of the essential oil, ensuring a continuous supply until the cigarette is completely burned, thus significantly improving the sensory quality and overall quality of the cigarette.

[0007] The specific technical solution of this invention is as follows:

[0008] This invention improves a cigarette containing jasmine essential oil, wherein the cigarette filter rod includes a flavor capsule containing jasmine essential oil and a hollow slow-release device that can enclose the flavor capsule; the outer periphery of the hollow slow-release device is provided with a plurality of through holes to release the flavor substances in the flavor capsule from the through holes;

[0009] The orchid essential oil was prepared by the following method:

[0010] (1) Soak the pagoda flower powder, stir and add enzyme preparation, and obtain filtrate A and pagoda flower residue after enzymatic hydrolysis and filtration.

[0011] (2) Microwave-assisted steam distillation is performed on the filtrate A obtained in step (1). The oil distillate is heated to 90-100℃ and begins to separate. When the amount of essential oil in the collection device no longer increases, the distillate is separated in a separatory funnel, and the upper fraction is retained.

[0012] (3) Add an organic solvent to the orchid residue obtained in step (1), extract and filter to obtain filtrate B;

[0013] (4) Combine the fraction obtained in step (2) with the filtrate B obtained in step (3), concentrate under reduced pressure and then inactivate to obtain the essential oil of the tree flower;

[0014] The enzyme preparation is at least one of glucose isomerase, nonspecific enzyme streptase E, and bromelain.

[0015] Preferably, in step (1), the enzyme preparation is a complex enzyme composed of glucose isomerase, nonspecific enzyme streptoplasmin E, and bromelain, with a mass ratio of 2-4:0.5-2:3-4.

[0016] Preferably, in step (1), the amount of enzyme preparation added is 0.1-1.5% of the mass of the orchid powder.

[0017] The enzyme preparation in this invention achieves a higher extraction rate of *Aglaonema edulis* essential oil compared to other enzyme preparations. This is due to two factors: firstly, it disrupts the cell walls of *Aglaonema edulis*, increasing the extraction rate of its volatile oils; secondly, the enzyme preparation further reduces the emulsifying properties of *Aglaonema edulis* oil, making the essential oil easier to extract. By controlling the ratio of the compound enzymes, the particle size is prevented from being too large, which would prevent water vapor from escaping through the gaps in the raw materials, and also from being too small, which would allow steam to escape through the perforated openings, thus further improving the extraction rate of the essential oil.

[0018] The use of a compound enzyme in this invention can fully decompose the cellulose, hemicellulose (mainly xylan), glucan, and pectin in the components of *Aralia elata* flowers, obtaining an extract containing small-molecule active ingredients. It also yields more small-molecule aroma substances, making the essential oil fragrance more intense, but also more volatile. Therefore, this application further incorporates a hollow slow-release container to slow down the evaporation rate.

[0019] Preferably, the hollow slow-release container and the filter rod tobacco are both made of fiber bundles; the fiber bundles include, but are not limited to, cellulose acetate bundles and polypropylene bundles.

[0020] Preferably, the diameter of the hollow slow-release container is 2 / 3 to 3 / 4 of the diameter of the filter rod, more preferably 3 / 4.

[0021] Preferably, the through holes are evenly distributed circumferentially along the outer periphery of the hollow slow-release container, so that the essential oil aroma substances are evenly released from the through holes, allowing the tobacco flavor to mix fully with the aroma, making the aroma more harmonious.

[0022] Preferably, the diameter of the through hole is 1 / 12 to 1 / 10 of the container diameter, which can effectively control the evaporation rate of the essential oil flavoring substances and supply them until the cigarette is finished.

[0023] The shape of the through hole includes, but is not limited to, circles and polygons.

[0024] The container includes, but is not limited to, hollow spherical, hollow geometric, and hollow elliptical shapes.

[0025] Preferably, in step (3) above, the extraction is ultrasonic extraction, and the ultrasonic frequency is 20-45kHz.

[0026] Preferably, the reduced pressure concentration pressure in step (4) above is 0.4 × 10⁻⁶. 4 -1×10 5 Pa, concentration temperature is 20-60℃.

[0027] Preferably, the burst beads have a diameter of 2-4 mm, a weight of 10-25 mg / bead, a roundness of less than 0.15 mm, and a crushing pressure of 1-1.5 kgf.

[0028] In a preferred embodiment, the diameter of the bursting beads is 2.5-3.5 mm, more preferably 2.5 mm, 2.6 mm, 3.0 mm, 3.45 mm, or 3.5 mm, the weight is preferably 10.5-24.2 mg / bead, and the crushing pressure is preferably 1.3 kgf.

[0029] Furthermore, the burst beads also include any one or more of the following components: linalyl acetate, carvone, phenylethyl acetate, citral, methyl ionone, methyl dihydrojasmone, vanillin, 3-hexenol, ethyl octanoate, methyl salicylate, D-limonene, α-pinene, β-pinene, ethyl D-pyroglutamate, 5-hydroxymaltol, nerol, and geraniol.

[0030] The technical solution of this application has at least the following beneficial effects:

[0031] 1. The method for extracting *Gynostemma pentaphyllum* essential oil of this invention obtains high extraction rate by adding a specific compound enzyme preparation. The addition of the specific compound enzyme in this application, on the one hand, disrupts the cell wall of *Gynostemma pentaphyllum*, thereby increasing its volatile oil extraction rate and reducing volatile oil loss; on the other hand, the compound enzyme preparation further reduces the emulsifying properties of *Gynostemma pentaphyllum* oil, making the essential oil easier to extract; furthermore, by controlling the ratio of the compound enzyme, the particle size is prevented from being too large, which would prevent water vapor from escaping through the gaps in the raw materials, and also prevents water vapor from escaping through the gaps caused by too small a particle size, thus further improving the extraction rate of the essential oil.

[0032] 2. The enzyme preparation provided by this invention not only improves the essential oil extraction rate and reduces the loss of volatile oil, but also further enhances the aroma. However, the aroma substances also evaporate faster. This is because the enzyme preparation obtains more small molecule aroma substances after enzymatic hydrolysis of the substrate. The hollow slow-release device with through holes in this application further prevents the essential oil from evaporating too quickly and ensures supply until the cigarette is completely burned. Compared with Comparative Example 1, which does not have a hollow slow-release container, the release time is extended by about 330 seconds, which greatly improves the sensory quality and grade of the cigarette.

[0033] 3. The perforations around the hollow slow-release container are evenly distributed to allow the essential oil aroma substances to be released evenly from the perforations, so that the tobacco flavor and aroma can be fully mixed, making the aroma more harmonious, the tobacco aroma more rich and penetrating, the richness and delicacy of the smoke are significantly improved, the sensory stimulation is reduced, the taste is smooth, the sweetness is significantly enhanced, and the aftertaste is comfortable. Detailed Implementation

[0034] To more clearly illustrate the overall concept of this application, detailed descriptions are provided below using embodiments. Those skilled in the art will understand that the following embodiments are for illustrative purposes only and should not be considered as limiting the scope of the invention.

[0035] Unless otherwise specified in the examples, conventional conditions or conditions recommended by the manufacturer shall be followed. Unless otherwise specified, reagents or instruments used in the following embodiments without a specified manufacturer are all commercially available products. Specifically: enzyme preparations were purchased from Hubei Nuona Technology Co., Ltd.; a cigarette capsule dropper (model MSM-06) provided by Shanghai Huabao Biotechnology Co., Ltd. was used to prepare the capsules; a flavor capsule insertion device (model JK-S1) provided by Jeongkwang Industrial Co., Ltd. of Korea was used to place the capsules into the cigarette filter rods; a cigarette rolling machine (model ZJ17) provided by Changde Tobacco Machinery Co., Ltd. was used to prepare the cigarettes; and smoke detection tests were conducted using a fully automatic smoking machine.

[0036] In the following embodiments, the cigarette flavoring beads are preferably prepared by a split-liquid-drop method, which includes the step of cutting the glue column by the shear force of the cooling oil and then dripping it. Specifically, it can be: using two cooling oils with different incident angles to form a shear force in the solenoid to cut the wall material and core liquid during the dripping process, and then condensing them into spheres in the cooling oil by the action of surface tension. After degreasing, drying, sieving and other processes, the finished flavoring beads are made.

[0037] Example 1

[0038] A type of orchid essential oil is prepared by the following method:

[0039] (1) Add distilled water to the pagoda flower powder at a material-to-liquid ratio of 1g:5ml and soak at 20℃ for 40 minutes. Stir and add 0.1% of enzyme preparation by mass of pagoda flower powder. Enzymatic hydrolysis reaction is carried out at 30℃ and pH 6 for 1 hour. After filtration, filtrate A and pagoda flower residue are obtained.

[0040] (2) Place the filtrate A obtained in step (1) into a round-bottom flask, connect the condenser and the collection device, and perform microwave-assisted steam distillation for 40 minutes under the condition of 400W power. When heated to 100℃, the oil distillate begins to separate. When the amount of essential oil in the collection device no longer increases, take the distillate into the separatory funnel for separation and retain the upper distillate.

[0041] (3) Add 95% ethanol at 3 times the mass of the residue to the *Pyracantha fortuneana* residue obtained in step (1), extract with ultrasound at 45 kHz for 1 h, and filter to obtain filtrate B.

[0042] (4) Combine the fraction obtained in step (2) with the filtrate B obtained in step (3), and then mix them in a 1×10⁻⁶ solution. 4 The oil was concentrated under reduced pressure at 60°C and then inactivated at 100°C for 5 minutes to obtain the essential oil of the tree flower.

[0043] The enzyme preparation is a complex enzyme composed of glucose isomerase, non-specific enzyme streptin E, and bromelain in a mass percentage ratio of 2:0.5:4.

[0044] Example 2

[0045] A type of orchid essential oil is prepared by the following method:

[0046] (1) Add distilled water to the pagoda flower powder at a material-to-liquid ratio of 1g:10ml and soak at 20℃ for 30 minutes. Stir and add 1.5% of the enzyme preparation of pagoda flower powder by mass. Enzymatic hydrolysis reaction is carried out at 45℃ and pH 4 for 5 hours. After filtration, filtrate A and pagoda flower residue are obtained.

[0047] (2) Place the filtrate A obtained in step (1) into a round-bottom flask, connect the condenser and the collection device, and perform microwave-assisted steam distillation for 20 minutes under the condition of 100W power. When heated to 95°C, the oil distillate begins to separate. When the amount of essential oil in the collection device no longer increases, take the distillate into the separatory funnel for separation and retain the upper distillate.

[0048] (3) Add 95% ethanol, twice the mass of the residue, to the *Pyracantha fortuneana* residue obtained in step (1), and extract it by ultrasonic extraction at 30 kHz for 3 h. Filter to obtain filtrate B.

[0049] (4) Combine the fraction obtained in step (2) with the filtrate B obtained in step (3), and mix them at 0.4 × 10⁻⁶. 4 The oil was concentrated under reduced pressure at 20°C and then inactivated at 100°C for 5 minutes to obtain the essential oil of the tree flower.

[0050] The enzyme preparation is a complex enzyme composed of glucose isomerase, non-specific enzyme streptin E, and bromelain in a mass percentage ratio of 4:2:3.

[0051] Example 3

[0052] A type of orchid essential oil is prepared by the following method:

[0053] (1) Add distilled water to the pagoda flower powder at a material-to-liquid ratio of 1g:8ml and soak at 30℃ for 20 minutes. Stir and add 1% of the enzyme preparation by mass of the pagoda flower powder. Perform enzymatic hydrolysis reaction at 60℃ and pH 7 for 2 hours. After filtration, obtain filtrate A and pagoda flower residue.

[0054] (2) Place the filtrate A obtained in step (1) into a round-bottom flask, connect the condenser and the collection device, and perform microwave-assisted steam distillation for 60 minutes under the condition of 200W power. When heated to 90°C, the oily distillate begins to separate. When the amount of essential oil in the collection device no longer increases, take the distillate into the separatory funnel for separation and retain the upper distillate.

[0055] (3) Add 60% ethanol, which is 6 times the mass of the residue, to the *Pyracantha fortuneana* residue obtained in step (1), and extract it by ultrasonic extraction at 45 kHz for 2 h. Filter to obtain filtrate B.

[0056] (4) Combine the fraction obtained in step (2) with the filtrate B obtained in step (3), and then... 5 The oil was concentrated under reduced pressure at 60°C and then inactivated at 100°C for 5 minutes to obtain the essential oil of the tree flower.

[0057] The enzyme preparation is a complex enzyme composed of glucose isomerase, non-specific enzyme streptin E, and bromelain in a mass percentage ratio of 3:1:3.

[0058] Example 4: A type of orchid essential oil, which differs from Example 1 in that the enzyme preparation is glucose isomerase, xylanase, and fig protease.

[0059] Example 5: A type of orchid essential oil, which differs from Example 1 in that the enzyme preparation is cellulase, pectinase, and β-glucanase.

[0060] Example 6 is a type of orchid essential oil, which differs from Example 1 in that the enzyme preparation is glucose isomerase, papain, and transglutaminase.

[0061] Example 7: A type of orchid essential oil, which differs from Example 1 in that the enzyme preparation is cellulase, non-specific enzyme streptase E, and transglutaminase.

[0062] Example 8 is a type of orchid essential oil, which differs from Example 1 in that the enzyme preparation addition ratio is different, as shown in Table 1 below;

[0063] Example 9: A type of orchid essential oil, which differs from Example 1 in that the enzyme preparation addition ratio is different, as shown in Table 1 below;

[0064] Example 10: A type of orchid essential oil, which differs from Example 1 in that the enzyme preparation addition ratio is different, as shown in Table 1 below;

[0065] Example 11 is a type of orchid essential oil, which differs from Example 1 in that the enzyme preparation is added in a different ratio, as shown in Table 1 below.

[0066] This application further compares the extraction rate and aroma of the *Gynostemma pentaphyllum* essential oil prepared in the above embodiments, and explores the effects of different types of enzyme preparations and their ratios on the *Gynostemma pentaphyllum* essential oil. The specific results are shown in Table 1 below.

[0067] Table 1. Effects of different enzyme preparations on *Lysimachia christinae* essential oil.

[0068]

[0069]

[0070] As shown in the table above, the type and ratio of enzyme preparations both affect the extraction rate and aroma of *Rosa banksiae* essential oil. According to the data in the table, the enzyme preparations in Examples 1-3, composed of glucose isomerase, the non-specific enzyme streptin E, and bromelain, effectively improved the extraction rate of the essential oil. Compared to Examples 4-7, which used a compatible complex enzyme, the extraction rate was increased by at least 3.4%. Those skilled in the art will know that even a 1% increase in the extraction rate of *Rosa banksiae* essential oil is very difficult. Therefore, the enzyme preparations in this application, composed of glucose isomerase, streptin E, and bromelain, have a significant promoting effect on improving the extraction rate of *Rosa banksiae* essential oil. The use of compound enzymes in this invention can fully decompose the cellulose, hemicellulose (mainly xylan), glucan and pectin in the components of the aralia flower, to obtain an aralia flower extract containing small molecule effective components; in addition, the aroma of the essential oils prepared in Examples 1-3 is further enhanced, rich but not pungent, which may be because the added enzyme preparations obtained more small molecule aroma substances after enzymatic hydrolysis of the substrate, making the aroma of the essential oil more intense.

[0071] Furthermore, this application further optimized the component ratio of the enzyme preparation composed of glucose isomerase, non-specific enzyme streptin E, and bromelain. It was found that when the mass percentage ratio of glucose isomerase: non-specific enzyme streptin E: bromelain is in the range of 2-4:0.5-2:3-4, the extraction rate of essential oil will be higher. Therefore, 2-4:0.5-2:3-4 was selected as the optimal ratio range.

[0072] Example 12

[0073] A cigarette containing jasmine essential oil from Example 1, wherein the cigarette filter rod includes a capsule containing jasmine essential oil and a hollow slow-release device encapsulating the capsule; the hollow slow-release device has 20 through holes evenly distributed along the circumference of the outer periphery of the hollow slow-release container.

[0074] The hollow slow-release container and the filter rod tobacco are both made of fiber bundles, specifically cellulose acetate bundles.

[0075] The diameter of the hollow slow-release container is 3.4 mm, and the diameter of the filter rod is 3.9 mm;

[0076] The diameter of the through hole is 1 / 12 of the diameter of the hollow slow-release container;

[0077] The burst beads have a diameter of 2.6 mm, a weight of 17 mg / bead, and a crushing pressure of 1.3 kgf.

[0078] The capsules, by weight percentage, also include the following components and proportions: 55% jasmine oil, 2% linalyl acetate, 1% carvone, 0.3% phenethyl acetate, 3% citral, 1.8% methyl ionone, 1% methyl dihydrojasmone, 0.7% vanillin, 0.1% 3-hexenol, 0.2% ethyl octanoate, 1.8% methyl salicylate, 0.1% D-limonene, 2.1% α-pinene, 0.3% β-pinene, 1.4% ethyl D-pyroglutamate, 0.2% 5-hydroxymaltol, 2.3% nerol, and 0.3% geraniol.

[0079] Example 13

[0080] A cigarette containing orchid essential oil from Example 2; the difference from Example 12 is that the diameter of the hollow slow-release container is 3 / 4 of the diameter of the filter rod; the diameter of the through hole is 1 / 10 of the diameter of the container, and the rest is the same as in Example 12.

[0081] Example 14

[0082] A cigarette containing orchid essential oil of Example 3 differs from Example 12 in that the diameter of the through hole is 1 / 11 of the container diameter, otherwise it is the same as Example 12.

[0083] Example 15

[0084] A cigarette containing orchid essential oil from Example 1 differs from that of Example 12 in that the through holes are not evenly distributed.

[0085] Comparative Example 1

[0086] Compared to Example 12, no hollow slow-release container was provided.

[0087] In Preparation Examples 12-15 and Comparative Example 1, 100 burst beads of jasmine essential oil were injected into each of the 100 burst beads. The beads were placed in hollow slow-release containers, and the burst beads were crushed. The duration and intensity of the aroma of jasmine essential oil in each of the 100 burst beads were measured. The specific results are shown in the table below.

[0088] Table 2. Effect of hollow slow-release containers on aroma evaporation rate

[0089]

[0090]

[0091] As shown in the table above, in Examples 12-15 with the hollow slow-release device, the release time of the aroma substances in the essential oil after the burst bead is broken can reach 630 seconds. Compared with Comparative Example 1 without the hollow slow-release container, the release time is extended by about 330 seconds, and the aroma is still rich and not pungent. At 8.5 minutes, the aroma can still be released continuously, which can basically meet the needs of smokers to fully enjoy the aroma of jasmine and the aroma of cigarettes. Although the aroma release time of Examples 12-15 with the hollow slow-release container is about 1 second slower than that of Comparative Example 1 without the hollow slow-release container, this delay can be made up for by breaking the burst bead in advance.

[0092] Furthermore, according to the table above, the distribution of the peripheral holes of the hollow slow-release device also affects the uniformity of the cigarette aroma and essential oil fragrance in the cigarette. Compared with Example 15, where the holes are not evenly distributed, Examples 12-14 are placed on the cigarette filter rod and mix evenly with the cigarette aroma, resulting in better harmony. This is because the essential oil fragrance substances are evenly released from the holes, allowing the tobacco flavor and aroma to mix fully, making the aroma more harmonious.

[0093] In actual production operations, the specific parameters such as the shape, size, specifications, and crushing pressure value of the burst beads can be adjusted according to the specifications and dimensions of the cigarette filter rod to which the burst beads are to be added, and can also be prepared using tooling, equipment or machines that produce the corresponding specifications.

[0094] The specifications of the cigarettes are not limited, and they can be slim, medium or regular cigarettes, or ordinary cigarettes, binary composite cigarettes and / or ternary composite cigarettes. The circumference of the cigarettes is preferably 15-30mm, more preferably 17mm, 22mm, 24mm or 24.3mm.

[0095] Example 16

[0096] Sensory quality evaluation

[0097] Twenty-five professional sensory evaluators were randomly selected to conduct sensory quality evaluations on the cigarettes obtained for each example. The sensory quality of the cigarettes described in this invention refers to the sensory quality evaluation criteria for cigarettes in GB 5606.4-2005 Cigarettes Part 4: Sensory Technical Requirements, including: gloss, aroma, harmony, off-flavors, irritation, and aftertaste. Specific evaluation criteria are shown in Table 3.

[0098] Table 3. Sensory Quality Evaluation Criteria for Cigarettes

[0099]

[0100]

[0101] Based on the sensory quality evaluation criteria for cigarettes in Table 3, professional sensory evaluators scored the sensory quality of each example cigarette, and the average score was taken as the final score. The sensory quality evaluation scores of each example cigarette are shown in Table 4.

[0102] Table 4 shows the sensory quality evaluation of the cigarettes obtained from each example.

[0103]

[0104] As shown in Table 4, the sensory quality evaluation scores of the cigarettes obtained in Examples 12-14 are all higher than those of the cigarettes containing essential oils from Examples 4, 5, 6, and 7, indicating that the sensory quality of the cigarettes in the embodiments of the present invention has been significantly improved. Based on the specific feedback from professional sensory evaluators, the sensory experience of the cigarettes obtained in Examples 12-14 during smoking is mainly reflected in: a significant improvement in the richness and delicacy of the smoke; a richer and more penetrating aroma with better integration; prominent roasted, sweet, and natural tobacco aromas; significantly reduced smoke irritation; fewer off-flavors; excellent harmony; a smooth entry; and a clean and comfortable aftertaste.

[0105] The above conclusions indicate that cigarettes containing a composition with orchid essential oil provided by the present invention as the main component can significantly improve sensory quality, significantly reduce the irritation and off-flavors of tobacco, and improve the aftertaste when smoked.

[0106] The above description is merely an embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of this application should be included within the scope of the claims of this application.

Claims

1. A cigarette containing jasmine essential oil, characterized in that, The cigarette filter rod includes a flavor capsule containing jasmine essential oil and a hollow slow-release device that can enclose the flavor capsule; the outer periphery of the hollow slow-release device is provided with several through holes to release the flavor substances in the flavor capsule from the through holes; The orchid essential oil was prepared by the following method; (1) Soak the pagoda flower powder, stir and add enzyme preparation, and obtain filtrate A and pagoda flower residue after enzymatic hydrolysis and filtration; (2) Microwave-assisted steam distillation is performed on the filtrate A obtained in step (1). The oil distillate is heated to 90-100℃ and begins to separate. When the amount of essential oil in the collection device no longer increases, the distillate is separated in a separatory funnel, and the upper fraction is retained. (3) Add organic solvent to the orchid residue obtained in step (1), extract and filter to obtain filtrate B; (4) Combine the fraction obtained in step (2) with the filtrate B obtained in step (3), concentrate under reduced pressure and then inactivate to obtain the essential oil of the tree flower; The enzyme preparation is a complex enzyme composed of glucose isomerase, non-specific enzyme streptin E, and bromelain, with a mass ratio of 2-4:0.5-2:3-4.

2. The cigarette according to claim 1, characterized in that, In step (1), the amount of enzyme preparation added is 0.1-1.5% of the mass of the orchid powder.

3. The cigarette according to claim 1, characterized in that, The hollow slow-release device and the filter rod tobacco are both made of fiber bundles; the fiber bundles include cellulose acetate bundles and polypropylene bundles.

4. The cigarette according to claim 1, characterized in that, The diameter of the hollow slow-release device is 2 / 3 to 3 / 4 of the diameter of the filter rod.

5. The cigarette according to claim 1, characterized in that, The through holes are evenly distributed along the outer circumference of the hollow slow-release device.

6. The cigarette according to claim 1, characterized in that, The diameter of the through hole is 1 / 12 to 1 / 10 of the diameter of the hollow slow-release device.

7. The cigarette according to claim 1, characterized in that, In step (3), the extraction is ultrasonic extraction, and the ultrasonic frequency is 20-45kHz.

8. The cigarette according to claim 1, characterized in that, The reduced pressure concentration in step (4) is 0.4 × 10⁻⁶. 4 -1×10 5 Pa, concentration temperature is 20-60℃.

9. The cigarette according to claim 1, characterized in that, The burst beads have a diameter of 2-4 mm, a weight of 10-25 mg / bead, a roundness of less than 0.15 mm, and a crushing pressure of 1-1.5 kgf.

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