Caramellic tobacco flavor for a heated cigarette, and a preparation method thereof, and a heated cigarette

Abstract

The present application relates to the technical field of cigarette flavor, in particular to a caramel sweet type cigarette flavor for heated cigarettes, a preparation method thereof and a heated cigarette. The preparation method comprises the following steps: taking snow pear water extract, tobacco water extract and amino acid as raw materials, and performing a Maillard reaction in a solvent under heating to obtain a Maillard reaction product; after the Maillard reaction product is cooled to below 80 DEG C, snow pear alcohol extract is added to obtain a caramel sweet type cigarette flavor for heated cigarettes. The cigarette flavor prepared by the method is applied to the heated cigarette, which is beneficial to enriching aroma notes, enriching tobacco aroma, and has a significant effect in masking offensive odor and reducing irritation. The preparation method has the advantages of simple preparation process, low cost, pollution-free production process, simple operation and easy industrialization.

Description

Technical Field

[0001] This invention relates to the field of tobacco flavoring technology, and more particularly to a caramel-sweet flavoring for heated cigarettes, its preparation method, and heated cigarettes. Background Technology

[0002] In recent years, with the increasing health awareness of consumers, heated cigarettes and other new tobacco products have become a hot topic and focus of the global tobacco industry. Heated cigarettes release smoke by heating instead of combustion, and the heating temperature is below 500℃, which reduces the harmful components in the smoke, resulting in a relatively low release level. Compared with traditional cigarettes, the harmful or potentially harmful components in their smoke are significantly reduced, thus heated cigarettes have gained increasing attention and favor from consumers in recent years. However, due to the low-temperature heating, the sensory quality of heated cigarettes differs significantly from that of ordinary cigarettes, and how to improve the smoking experience of heated cigarettes is one of the problems that needs to be solved. Summary of the Invention

[0003] To address or partially address the problems existing in related technologies, this invention provides a caramel-sweet flavoring for heated cigarettes, a method for preparing the same, and heated cigarettes.

[0004] This invention provides a method for preparing a caramel-sweet flavoring for heated cigarettes, comprising:

[0005] Step a) Using pear water extract, tobacco water extract and amino acids as raw materials, a Maillard reaction is carried out in a solvent under heating conditions to obtain Maillard reactants;

[0006] Step b) After the Maillard reactant is cooled to below 80°C, snow pear extract is added to obtain a caramel-sweet flavoring for heated cigarettes.

[0007] Furthermore, the aqueous extract of the snow pear is prepared according to the following method: fresh snow pears are washed, cored, and then cut into 1-2 cm pieces. 3 Small, sized pieces of pear are mixed with water at a mass ratio of 1 to 5:1 and extracted under reflux conditions. After extraction, the mixture is filtered, and the filtrate is concentrated to obtain the water extract of the snow pear.

[0008] Furthermore, the tobacco water extract is an water extract of waste flue-cured tobacco dust, which is prepared by the following method: waste flue-cured tobacco dust and water are mixed in a mass ratio of 1:(5-10), extracted under reflux conditions, filtered after extraction, and the filtrate is concentrated to obtain waste flue-cured tobacco water extract.

[0009] Furthermore, the ethanol extract of the snow pear is prepared according to the following method: fresh snow pears are washed, cored, and then cut into 1-2 cm pieces. 3Small, sized pieces of pear are mixed with 95% ethanol at a mass ratio of (1-5):1 and extracted at 80°C. After extraction, the mixture is filtered out and the filtrate is concentrated.

[0010] Further, in step a), the mass ratio of the pear water extract to the tobacco water extract is 1:(0.25~1).

[0011] Further, in step a), the ratio of the solvent to the water extract of snow pear is (2.25–7.4):1;

[0012] Step a) is as follows:

[0013] Step a1) After mixing the amino acid with the solvent, heat it to 60-80°C to completely dissolve the amino acid in the solvent;

[0014] Step a2) Add the water extract of snow pear and the water extract of tobacco to the above solution;

[0015] Step a3) After adjusting the pH value, heat the mixture to carry out the Maillard reaction and obtain the Maillard reaction product.

[0016] Furthermore, the amino acid is one or more of glycine, alanine, threonine, and serine; the solvent is a mixture of water and propylene glycol.

[0017] Furthermore, the Maillard reaction conditions are as follows: pH value of 7-10, heating temperature of 90-140℃, and heating time of 1-5h.

[0018] The present invention also provides a caramel-sweet flavoring for heating cigarettes, which is prepared according to the method described in any one of the above.

[0019] The present invention also provides a heated cigarette containing the above-mentioned tobacco flavoring.

[0020] The method for preparing a caramel-sweet flavoring for heated cigarettes provided by the present invention may include the following:

[0021] Beneficial effects:

[0022] 1) This method uses water extracts of snow pear and tobacco as glycogen to prepare Maillard products, resulting in Maillard products rich in caramel sweetness and tobacco aroma, as well as a certain pear aroma. Then, snow pear alcohol extract is added under low-temperature conditions to further enrich the characteristic aroma of the pear. The resulting tobacco flavoring, when applied to heated cigarettes, helps to enrich the aroma profile, fullen the tobacco flavor, and has a significant effect on masking off-flavors and reducing irritation.

[0023] 2) This method has a simple preparation process, low cost, no pollution during production, and is easy to operate, making it convenient for industrial production.

[0024] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit the invention. Attached Figure Description

[0025] The above and other objects, features and advantages of the present invention will become more apparent from the more detailed description of exemplary embodiments of the invention in conjunction with the accompanying drawings, wherein the same reference numerals generally represent the same parts.

[0026] Figure 1 This is a bar chart evaluating the smoke quality of tobacco flavorings 1# to 5# prepared in Examples 1 to 5 of this invention when added to heated cigarettes;

[0027] Figure 2 This is a bar chart evaluating the aroma of tobacco flavorings 1# to 5# prepared in Examples 1 to 5 of this invention when added to heated cigarettes;

[0028] Figure 3 This is a bar chart evaluating the smoke quality of tobacco flavorings 1#, 6#, and 7# prepared in Embodiment 1 and Comparative Examples 1 to 2 of the present invention when added to heated cigarettes;

[0029] Figure 4 This is a bar chart evaluating the aroma and flavor of tobacco flavorings 1#, 6#, and 7# prepared in Embodiment 1 and Comparative Examples 1 to 2 of the present invention when added to heated cigarettes. Detailed Implementation

[0030] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0031] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular forms “a,” “the,” and “the” used in this invention and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0032] It should be understood that although the terms "first," "second," "third," etc., may be used in this invention to describe various information, this information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, without departing from the scope of this invention, first information may also be referred to as second information, and similarly, second information may also be referred to as first information. Thus, features defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0033] Caramelized sweet aroma, a representative fragrance of Chinese cigarettes, combines roasted, caramelized, and sweet notes, primarily derived from synthetic and natural flavorings. Compared to synthetic flavorings, natural flavorings offer advantages such as harmonious blending and rich aroma. Snowflake pear, a plant belonging to the Pyrenoidae subfamily of the Rosaceae family, is mainly produced in Hebei, Hubei, Shandong, Liaoning, Anhui, Jiangsu, Gansu, and Sichuan provinces, with the snowflake pear from Zhaoxian County, Hebei Province, being a superior variety. The flesh is crisp and tender, juicy and sweet, with a sugar content of 11-15%, and also contains abundant protein, fat, fruit acids, minerals, and various vitamins. Due to its effects of clearing the lungs, promoting bowel movements, relieving coughs, moisturizing dryness, and detoxifying, it has become one of the most popular fruits. The inventors of this application intend to prepare a caramelized sweet aroma tobacco flavoring using snowflake pear as a raw material, applying it to heated cigarettes to enhance the caramelized sweet aroma and improve the smoking experience.

[0034] This invention provides a method for preparing a caramel-sweet flavoring for heated cigarettes, comprising:

[0035] Step a) Using pear water extract, tobacco water extract and amino acids as raw materials, a Maillard reaction is carried out in a solvent under heating conditions to obtain Maillard reactants;

[0036] Step b) After the Maillard reactant is cooled to below 80°C, snow pear extract is added to obtain a caramel-sweet flavoring for heated cigarettes.

[0037] In the preparation method provided in this embodiment, step a) is the step of preparing Maillard products using water extracts of snow pear, water extracts of tobacco, and amino acids as raw materials. The Maillard reaction is a non-enzymatic browning reaction, mainly a reaction between carbonyl compounds (especially reducing sugars) and amino compounds (including amines, amino acids, peptides, proteins, etc.). Through a complex process, it ultimately produces brown or even black macromolecular substances called melanoidins or pseudomelanins, hence it is also called the carbonyl-amine reaction. The final product produces products with different aromas depending on the raw materials involved or the reaction conditions. The inventors of this application, considering the high sugar content, especially the high reducing sugar content, of snow pear, considered using it as a raw material to prepare Maillard products.

[0038] The successful conduct of the Maillard reaction is related to the concentration of reactants. To improve the reaction rate, this step involves extracting reducing sugars from the snow pear to increase glycogen concentration. To improve the sugar yield, this step uses an aqueous extract of the snow pear. The inventors of this application have discovered that water extraction of snow pear can effectively extract reducing sugars such as fructose and glucose. Therefore, this step uses the aqueous extract of the snow pear as the raw material for the Maillard reaction.

[0039] Furthermore, the above-mentioned water extract of snow pear is preferably prepared according to the following method: fresh snow pears are washed, cored, and then cut into 1-2 cm pieces. 3 Small, diced pears are mixed with water at a mass ratio of 1-5:1 and extracted under reflux conditions. After extraction, the mixture is filtered, and the filtrate is concentrated to obtain the water extract of the snow pear. The reason for using diced snow pears for water extraction instead of the traditional method of preparing fruit pulp is that the inventors prepared Maillard reaction products (without tobacco water extract) using pear pulp and diced pear water extracts as raw materials. Compared to tobacco water extracts, the two Maillard reaction products have similar permeability and fineness, but the Maillard reaction product prepared from the diced pear water extract has a better taste, while the Maillard reaction product prepared from the pear pulp water extract has an unpleasant odor, which may be related to the easy oxidation of pears in air.

[0040] Further research by the inventors of this application revealed that the Maillard product obtained solely from the water extract of Snow Pear had an excessively strong sweet aroma, resulting in a cloying sweetness when applied to heated cigarettes, and the unique sweet aroma of Snow Pear was not pronounced sufficiently. Therefore, firstly, the inventors of this application further considered increasing the tobacco aroma components to reduce the cloying sweetness while improving the harmony with the tobacco aroma; secondly, they considered increasing the natural aroma components of pear.

[0041] Regarding the first aspect mentioned above, the inventors of this application considered that tobacco also contains some reducing sugar components, and therefore it can also serve as glycogen for the Maillard reaction. The inventors of this application further discovered that water extraction of tobacco can effectively extract the reducing sugar components. Therefore, this step involves adding a water extract of tobacco to the water extract of pear, mixing the two together as glycogen for the Maillard reaction. Furthermore, the aforementioned tobacco water extract is preferably a water extract of waste flue-cured tobacco. my country's tobacco products are mainly made from flue-cured tobacco, and waste flue-cured tobacco is rich in aroma components and reducing sugars. Therefore, using waste flue-cured tobacco as raw material for water extraction can realize the reuse of tobacco resources, which is beneficial for reducing the reprocessing cost of waste tobacco and the raw material cost of flavorings. The water extract of waste flue-cured tobacco is preferably prepared according to the following method: waste flue-cured tobacco and water are mixed at a mass ratio of 1:(5-10), extracted under reflux conditions, filtered after extraction, and the filtrate is concentrated to obtain the waste flue-cured tobacco water extract.

[0042] Further research by the inventors of this application revealed that while adding tobacco aqueous extract can reduce the sweetness of Maillard products, the aroma threshold of tobacco is relatively low compared to that of snow pear, thus easily masking the caramelized sweetness and the natural aroma of snow pear. Therefore, the proportion of snow pear blossom aqueous extract to tobacco aqueous extract in the Maillard raw materials is controlled, with a moderate increase in the proportion of snow pear blossom aqueous extract, and the amount of snow pear aqueous extract is not less than the amount of tobacco aqueous extract. As a preferred embodiment, the mass ratio of snow pear aqueous extract to tobacco aqueous extract is 1:(0.25-1), more preferably 1:(0.3-1).

[0043] In step a), the amino acid is preferably one or more of glycine, alanine, threonine, and serine. The amount of amino acid used is one-half to one-twentieth of the water extract of snow pear. The solvent is preferably a mixture of water and propylene glycol, with a preferred mass ratio of water to propylene glycol of (0.7–2):1. The preferred reaction conditions for the Maillard reaction are: pH 7–10, heating temperature 90–140°C, and heating time 1–5 h. After the reaction is complete, the Maillard reaction product is obtained. In this step, ammonia or a 10% sodium hydroxide solution is preferably used to adjust the pH of the solution.

[0044] Regarding the second aspect mentioned above, in this embodiment, based on step a), a snow pear alcohol extract is added to the Maillard reaction product to enhance the pear aroma, i.e., step b). The inventors of this application have discovered through research that although the water extract of snow pear contains a high amount of reducing sugars, it contains relatively few characteristic pear aroma components. Furthermore, some of these heat-sensitive components are lost during the high-temperature Maillard reaction. Combined with the masking effect of smoky aroma, this results in an indistinct natural aroma of the flavored pear. To address this issue, this application adds an alcoholic extract of snow pear after the Maillard reaction. Compared to the water extract of snow pear, the alcoholic extract obtained from snow pear retains more characteristic aroma components rich in pear fragrance. To improve the uniformity of miscibility between the snow pear alcoholic extract and the Maillard reaction product, the inventors considered mixing them at a relatively high temperature (i.e., above room temperature). However, excessively high temperatures can easily lead to the volatilization or decomposition of characteristic aroma substances. Furthermore, the inventors discovered that when the temperature is below 80°C, most of the characteristic aroma components can be preserved from volatilization or decomposition. Therefore, the snow pear alcoholic extract is added after the Maillard reaction product is cooled to below 80°C, so that these aroma components can be effectively preserved. Preferably, the snow pear alcoholic extract is prepared as follows: fresh snow pears are washed, cored, and then cut into 1-2 cm pieces. 3 Small, diced pears are mixed with 95% ethanol at a mass ratio of (1-5):1 and extracted at 80°C. After extraction, the mixture is filtered, and the filtrate is concentrated. More preferably, the mass ratio of the above-mentioned ethanol extract to the water extract of snow pear is (0.5-2):1. Step b) above is specifically preferably as follows: after the Maillard reactants are cooled to below 80°C, the ethanol extract of snow pear is added, and the mixture is heated continuously at a temperature not exceeding 80°C for 15-20 minutes to obtain a caramel-sweet aroma tobacco flavoring for heating cigarettes.

[0045] Furthermore, to avoid the loss of aroma components in the safflower pear alcohol extract, this embodiment does not perform distillation after mixing the Maillard reactant with the safflower pear alcohol extract. To prevent the concentration of aroma components in the obtained fragrance from being too low, while ensuring the rate of the Maillard reaction, the solvent-to-safflower pear water extract ratio in this embodiment is preferably (2.25-7.4):1. Since the amount of solvent used is relatively small, step a) above preferably involves dissolving the amino acids before adding the safflower pear water extract and tobacco water extract. In this embodiment, step a) is preferably as follows:

[0046] Step a1) After mixing the amino acid with the solvent, heat it to 60-80°C to completely dissolve the amino acid in the solvent;

[0047] Step a2) Add the water extract of snow pear and the water extract of tobacco to the above solution;

[0048] Step a3) After adjusting the pH value, heat the mixture to carry out the Maillard reaction and obtain the Maillard reaction product.

[0049] As can be seen from the above, the method for preparing the caramel-sweet flavoring for heating cigarettes provided in this embodiment of the invention has the following advantages:

[0050] 1) This method uses water extracts of snow pear and tobacco as glycogen to prepare Maillard products, resulting in Maillard products rich in caramel sweetness and tobacco aroma, as well as a certain pear aroma. Then, snow pear alcohol extract is added under low-temperature conditions to further enrich the characteristic aroma of the pear. The resulting tobacco flavoring, when applied to heated cigarettes, helps to enrich the aroma profile, fullen the tobacco flavor, and has a significant effect on masking off-flavors and reducing irritation.

[0051] 2) This method has a simple preparation process, low cost, no pollution during production, and is easy to operate, making it convenient for industrial production.

[0052] The technical solution of the present invention will be further described below with reference to specific embodiments:

[0053] The water extracts of snow pear in the following examples and comparative examples were all prepared according to the following method:

[0054] Wash the fresh snow pears, remove the cores, and then cut them into 1-2cm pieces. 3 Small, sized pieces of pear are mixed with water at a mass ratio of 2:1 and extracted under reflux conditions. After extraction, the mixture is filtered, and the filtrate is concentrated to obtain the water extract of the snow pear.

[0055] The tobacco water extracts in the following examples and comparative examples were all prepared according to the following method:

[0056] Waste flue-cured tobacco dust and water were mixed at a mass ratio of 1:10, and extracted under reflux conditions. After extraction, the mixture was filtered, and the filtrate was concentrated to obtain the waste flue-cured tobacco water extract.

[0057] Except for Comparative Example 2, the oxalis extracts in the following examples and comparative examples were all prepared according to the following method:

[0058] Wash the fresh snow pears, remove the cores, and then cut them into 1-2cm pieces. 3 Small, sized pieces of pear were mixed with 95% ethanol at a mass ratio of 2:1 and extracted at 80°C. After extraction, the mixture was filtered out, and the filtrate was concentrated.

[0059] The ethanol extract of pear in Comparative Example 2 was prepared according to the following method:

[0060] Wash and core the fresh snow pears, then cut them into 1-2cm pieces. 3Pear pieces of uniform size are mixed with 50% ethanol at a mass ratio of 2:1 and extracted under reflux conditions. After extraction, the filtrate after removing the filter residue is concentrated to obtain the extract.

[0061] Example 1

[0062] (1) Place 5g (accurate to 0.1mg) glycine, 40g water and 20g propylene glycol in a 500mL flask and heat in an oil bath at 80℃ until completely dissolved;

[0063] (2) Add 15g of snow pear water extract and 5g of tobacco water extract to the above solution and stir to mix them evenly;

[0064] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0065] (4) When cooled to 80°C, add 15g of snow pear alcohol extract, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring 1#.

[0066] Example 2

[0067] (1) Place 5g (accurate to 0.1mg) alanine, 30g water and 30g propylene glycol in a 500mL flask and heat in an oil bath at 80℃ until completely dissolved;

[0068] (2) Add 10g of snow pear water extract and 10g of tobacco water extract to the above solution and stir to mix them evenly;

[0069] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0070] (4) When cooled to 80°C, add 15g of snow pear alcohol extract, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring No. 2.

[0071] Example 3

[0072] (1) Place 3g (accurate to 0.1mg) of threonine, 25g of water and 34g of propylene glycol in a 500mL flask and heat in an oil bath at 80°C until completely dissolved;

[0073] (2) Add 14g of snow pear water extract and 7g of tobacco water extract to the above solution and stir to mix them evenly;

[0074] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0075] (4) When cooled to 80°C, add 17g of snow pear alcohol extract, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring No. 3.

[0076] Example 4

[0077] (1) Place 5g (accurate to 0.1mg) of serine, 35g of water and 22g of propylene glycol in a 500mL flask and heat in an oil bath at 80°C until completely dissolved;

[0078] (2) Add 12g of snow pear water extract and 8g of tobacco water extract to the above solution and stir to mix them evenly;

[0079] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0080] (4) When cooled to 80°C, add 18g of snow pear alcohol extract, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring #4.

[0081] Example 5

[0082] (1) Place 2g (accurate to 0.1mg) glycine, 2g serine, 38g water and 24g propylene glycol in a 500mL flask and heat in an oil bath at 80°C until completely dissolved;

[0083] (2) Add 18g of snow pear water extract and 6g of tobacco water extract to the above solution and stir to mix them evenly;

[0084] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0085] (4) When cooled to 80°C, add 10g of snow pear alcohol extract, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring 5#.

[0086] Comparative Example 1

[0087] (1) Place 5g (accurate to 0.1mg) glycine, 40g water and 20g propylene glycol in a 500mL flask and heat in an oil bath at 80℃ until completely dissolved;

[0088] (2) Add 15g of snow pear water extract and 5g of tobacco water extract to the above solution and stir to mix them evenly;

[0089] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0090] (4) When cooled to 80°C, add 15g of 95% ethanol, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring 6#.

[0091] Comparative Example 2

[0092] (1) Place 5g (accurate to 0.1mg) glycine, 40g water and 20g propylene glycol in a 500mL flask and heat in an oil bath at 80℃ until completely dissolved;

[0093] (2) Add 15g of snow pear alcohol extract and 5g of tobacco water extract to the above solution and stir to mix them evenly;

[0094] (3) Add 10% sodium hydroxide solution to adjust the pH of the solution to 8, and heat to 120°C for 2 hours.

[0095] (4) When cooled to 80°C, add 15g of 95% ethanol, continue heating for 20 minutes, and cool to room temperature to obtain tobacco flavoring #7.

[0096] Experimental Example 1

[0097] The tobacco flavorings prepared in Examples 1 to 5 were diluted to 0.1 g / mL using 70% ethanol and added to blank heated cigarettes at 5% of the tobacco sheet weight (approximately 0.3 g) for sensory evaluation. To ensure the objectivity and stability of the sensory characteristic evaluation and description during the study, the evaluation group consisted of a stable group of 7 people. Information on the smoke quality characteristics of the tobacco flavorings was obtained by referring to standards such as "Evaluation Methods for Sensory Comfort of Cigarettes," "Sensory Evaluation Methods for Chinese-Style Cigarettes," and "Sensory Evaluation Methods for Tobacco Products." Quality indicators included aroma quality, aroma quantity, off-flavors, concentration, permeability, fineness, smoothness, irritation, and residue, quantified on a scale of -5 to 5 points, with a scoring unit of 0.5 points (see Table 1). After removing outliers, the scores for each aroma flavoring were determined by calculating the average value.

[0098] Table 1 Sensory Evaluation Criteria

[0099]

[0100]

[0101] The aroma characteristics of tobacco flavorings were obtained by referring to standards such as the "Sensory Evaluation Method for Chinese-style Cigarettes." Aroma profiles included indicators such as flue-cured tobacco aroma, sun-cured tobacco aroma, fruity aroma, spicy aroma, fresh aroma, woody aroma, green aroma, floral aroma, herbal aroma, bean aroma, cocoa aroma, milky aroma, paste aroma, roasted aroma, caramel aroma, and sweet aroma. These were quantified on a scale of 0-3 points, with a scoring unit of 0.5 points (see Table 2). After removing outliers, the scores for each indicator of the individual flavoring raw materials were determined by calculating the average value.

[0102] Table 2 Sensory Evaluation Criteria for Cigarette Style

[0103]

[0104] Compared to blank heated cigarettes, the smoke quality and aroma of heated cigarettes with added flavorings #1 to #5 are as follows: Figure 1 and Figure 2 As shown in the figure. The results indicate that adding tobacco flavorings #1 to #5 to heated cigarettes enriches the aroma and flavor profile, enhances the tobacco fragrance, and has a significant effect on masking off-flavors and reducing irritation. The aromas of caramel, sweetness, roasting, and fruitiness are prominent.

[0105] Experimental Example 2

[0106] The tobacco flavorings 1#, 6#, and 7# prepared in Examples 1 and 2, respectively, were diluted to 0.1 g / mL using 70% ethanol. These were then added to blank heated tobacco cigarettes at 5% of the tobacco sheet weight (approximately 0.3 g). The smoke quality and aroma were as follows: Figure 3 , Figure 4 As shown in the figure. The results indicate that, compared with Comparative Examples 1 and 2, the tobacco flavoring prepared in Example 1 has a fuller aroma, fewer off-flavors, lower irritation, and improved comfort.

[0107] The various embodiments of the present invention have been described above. These descriptions are exemplary and not exhaustive, nor are they limited to the disclosed embodiments. Many modifications and variations will be apparent to those skilled in the art without departing from the scope and spirit of the described embodiments. The terminology used herein is chosen to best explain the principles, practical application, or improvement of the technology in the market, or to enable others skilled in the art to understand the embodiments disclosed herein.

Claims

1. A method for preparing a caramel-sweet flavoring for heated cigarettes, characterized in that, include: Step a) Using pear water extract, tobacco water extract, and amino acids as raw materials, a Maillard reaction is carried out in a solvent under heating conditions to obtain Maillard reactants; the tobacco water extract is an aqueous extract of waste tobacco dust from flue-cured tobacco; the mass ratio of pear water extract to tobacco water extract is 1:(0.25~1); the ratio of solvent to pear water extract is (2.25~7.4):1; the amino acid is one or more of glycine, alanine, threonine, and serine. The aqueous extract of the snow pear was prepared as follows: fresh snow pears were washed, cored, and then cut into 1-2 cm pieces. 3 Small, sized pear pieces are mixed with water at a mass ratio of (1~5):1, and extracted under reflux conditions. After extraction, the mixture is filtered, and the filtrate is concentrated to obtain the snow pear water extract. Step b) After the Maillard reactant is cooled to below 80°C, snow pear alcohol extract is added, and the mixture is heated continuously at no more than 80°C for 15-20 minutes to obtain a caramel-sweet flavoring for heated cigarettes; the snow pear alcohol extract is prepared as follows: fresh snow pears are washed, cored, and then cut into 1-2 cm pieces. 3 Small, sized pieces of pear are mixed with 95% ethanol at a mass ratio of (1~5):1 and extracted at 80°C. After extraction, the mixture is filtered and the filtrate is concentrated.

2. The preparation method according to claim 1, characterized in that, The aqueous extract of the waste flue-cured tobacco is prepared by the following method: waste flue-cured tobacco and water are mixed in a mass ratio of 1:(5~10), extracted under reflux conditions, filtered after extraction, and the filtrate is concentrated to obtain the aqueous extract of waste flue-cured tobacco.

3. The preparation method according to claim 1, characterized in that, In step a), Step a) is as follows: Step a1) After mixing the amino acid with the solvent, heat it to 60~80℃ to completely dissolve the amino acid in the solvent; Step a2) Add the water extract of snow pear and the water extract of tobacco to the above solution; Step a3) After adjusting the pH value, heat the mixture to carry out the Maillard reaction and obtain the Maillard reaction product.

4. The preparation method according to claim 1, characterized in that, The solvent is a mixture of water and propylene glycol.

5. The preparation method according to claim 1, characterized in that, The Maillard reaction conditions are: pH value of 7-10, heating temperature of 90-140℃, and heating time of 1-5h.

6. A caramel-sweet flavoring for heating cigarettes, characterized in that, It is prepared according to the method described in any one of claims 1 to 5.

7. A heated cigarette, characterized in that, It contains the tobacco flavoring as described in claim 6.

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