A flavor composition for increasing the nutty character of a heated tobacco and uses thereof

Abstract

The application provides a flavor composition for increasing the nutty characteristics of a heated cigarette and application thereof, and the flavor composition for increasing the nutty characteristics of the heated cigarette comprises 2,3,5-trimethylpyrazine, 2-ethanyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine and 2-acetylpyrrole. The flavor composition for increasing the nutty characteristics of the heated cigarette can obviously improve the aroma quality of the heated cigarette, can make the heated cigarette have rich nutty flavor, and can improve the smoking quality of the heated cigarette, can improve the delicate and smooth feeling of the heated cigarette, and can reduce the irritation of the heated cigarette.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of tobacco flavor technology, and particularly relates to a flavor composition for increasing the nutty characteristics of a heat-not-burn cigarette and application thereof. BACKGROUND

[0002] Flavor is the core value of a cigarette product, and directly determines the market competitiveness of the product. However, the current tobacco flavor characteristics are weak, which is a major problem existing in heat-not-burn cigarette products. Compared with traditional cigarettes, the environment temperature of tobacco materials during the consumption of heat-not-burn cigarettes is relatively low. The temperature of the combustion cone of a traditional cigarette can be as high as 950 DEG C, and the cigarette tobacco can form thousands of products through complex reaction pathways such as distillation, cracking and combustion. For heat-not-burn cigarettes, the temperature of the tobacco materials during the consumption of the cigarettes is generally lower than 500 DEG C, and the smoke is mainly generated through the pyrolysis reaction of the tobacco materials. Although this significantly reduces the tar and harmful ingredient release of heat-not-burn cigarettes compared with traditional cigarettes, it also causes the heat-not-burn cigarettes to generally have the defect of weak tobacco flavor characteristics.

[0003] CN116286185A provides a sweet flavor for heat-not-burn cigarettes and tobacco sheet and heat-not-burn cigarettes. The sweet flavor for heat-not-burn cigarettes comprises a pyranone carbonate fragrance base and an auxiliary fragrance base. The pyranone carbonate fragrance base comprises a plurality of pyranone carbonates and a solvent, the mass ratio of the sum of the masses of the pyranone carbonates to the mass of the solvent is (5-10):100, and the solvent is propylene glycol. The auxiliary fragrance base comprises a Yunyan extract, a jujube extract and an artocarpus extract. The mass ratio of the sum of the masses of the pyranone carbonates to the mass of the auxiliary fragrance base is 1:(1-3). The application uses pyranone carbonates as the sweet source of the sweet flavor, which can enrich the tobacco aroma and improve the aroma quality of the cigarette, and has potential application value.

[0004] CN108887726A provides an electric heat-not-burn cigarette flavor for increasing tobacco aroma and a preparation method and application thereof. The flavor is composed of the following raw materials in parts by weight: Virginia tobacco reaction product 20-50 parts, Brazilian tobacco extract 20-50 parts, Oriental tobacco light component 10-30 parts, benzyl alcohol 8-10 parts, ethyl acetate 8-10 parts, burley tobacco extract 2-4 parts, coffee extract 1-3 parts, chocolate extract 4-6 parts, and propylene glycol 800-900 parts. The flavor described in the application is suitable for the field of electric heat-not-burn cigarette manufacturing, and gives it the aroma style of traditional tobacco. The flavor contains a plurality of flavor components, which comprehensively contain tobacco aroma, baking aroma, sweet aroma and other types of aroma, and has rich layers and can well highlight the tobacco aroma notes.

[0005] However, the above-mentioned flavor for heating cigarette has the characteristics of easy volatilization and low boiling point. Direct addition not only easily causes loss of ingredients during storage, but also makes the problem of poor mouth-to-mouth stability of heating cigarette more prominent during consumption. Therefore, it is urgent to develop a more suitable flavor for heating cigarette, which has important market value. SUMMARY

[0006] The purpose of the present application is to provide a flavor composition for increasing the nutty flavor of heating cigarettes and its application. The composition has the effect of increasing tobacco aroma, improving delicate and smooth feeling, reducing irritation, and increasing mouth-to-mouth consistency.

[0007] To achieve this purpose, the present application adopts the following technical solutions:

[0008] In the first aspect, the present application provides a flavor composition for increasing the nutty flavor of heating cigarettes, which comprises 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine and 2-acetylpyrrole.

[0009] In the present application, the 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine and 2-acetylpyrrole synergistically cooperate to present a nutty flavor. Nutty flavor is the most important flavor characteristic of traditional cigarettes. After being used in heating cigarettes, it can significantly increase the nutty flavor of heating cigarettes, and further improve the delicate and smooth feeling of heating cigarettes and reduce its irritation.

[0010] Preferably, the flavor composition for increasing the nutty flavor of heating cigarettes comprises 2,3,5-trimethylpyrazine 1-8 parts, 2-ethyl-3,5-dimethylpyrazine 1-5 parts, 2-acetylfuran 1-15 parts, 2-acetylpyridine 0.1-5 parts and 2-acetylpyrrole 0.1-5 parts by weight.

[0011] The addition amount of 2,3,5-trimethylpyrazine in the flavor composition for increasing the nutty flavor of heating cigarettes of the present application can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts or 7 parts;

[0012] The addition amount of 2-ethyl-3,5-dimethylpyrazine can be 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts or 4.5 parts, etc.

[0013] The addition amount of 2-acetylfuran can be 2 parts, 3 parts, 4 parts, 5 parts, 6 parts, 7 parts, 8 parts, 9 parts, 10 parts, 11 parts, 12 parts, 13 parts or 14 parts, etc.

[0014] The addition amount of the 2-acetylpyridine can be 0.5 parts, 0.8 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, or 4.5 parts, etc.

[0015] The addition amount of the 2-acetylpyridine can be 0.5 parts, 0.8 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, or 4.5 parts, etc.

[0016] Other specific point values within the above-mentioned respective numerical ranges can also be selected, which will not be repeated here.

[0017] Preferably, the flavor composition for increasing the nutty character of a heated tobacco product comprises 2,3,5-trimethylpyrazine 2-5 parts, 2-ethyl-3,5-dimethylpyrazine 1-3 parts, 2-acetylfuran 4-10 parts, 2-acetylpyridine 1-3 parts, and 2-acetylpyrrole 1-4 parts by weight parts.

[0018] Preferably, the flavor composition for increasing the nutty character of a heated tobacco product further comprises any one or a combination of at least two of 2-ethyl-3-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopenta-pyrazine, or 2-acetylpyrazine.

[0019] Preferably, the flavor composition for increasing the nutty character of a heated tobacco product further comprises 2-ethyl-3-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopenta-pyrazine, and 2-acetylpyrazine.

[0020] Preferably, the flavor composition for increasing the nutty character of a heated tobacco product further comprises 2-ethyl-3-methylpyrazine 0.5-2 parts, 2,3,5,6-tetramethylpyrazine 0.1-2 parts, 5-methyl-6,7-dihydro-5H-cyclopenta-pyrazine 0.1-2 parts, and 2-acetylpyrazine 0.1-1.5 parts by weight parts.

[0021] The addition amount of the 2-acetylpyridine can be 0.5 parts, 0.8 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, 3.5 parts, 4 parts, or 4.5 parts, etc.

[0022] The addition amount of the 2,3,5,6-tetramethylpyrazine can be 0.2 parts, 0.4 parts, 0.6 parts, 0.8 parts, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, or 1.8 parts, etc.

[0023] The addition amount of the 5-methyl-6,7-dihydro-5H-cyclopenta-pyrazine can be 0.2 parts, 0.4 parts, 0.6 parts, 0.8 parts, 1 part, 1.2 parts, 1.4 parts, 1.6 parts, or 1.8 parts, etc.

[0024] The 2-acetylpyrazine can be added in an amount of 0.2 parts, 0.4 parts, 0.6 parts, 0.8 parts, 1 part, 1.2 parts, or 1.4 parts, etc.

[0025] Other specific point values within each of the above ranges of values can be selected, which will not be repeated here.

[0026] Preferably, the flavor composition for increasing the nutty character of a heated tobacco further comprises any one or a combination of at least two of 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine, or 3-acetylpyridine.

[0027] Preferably, the flavor composition for increasing the nutty character of a heated tobacco further comprises 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine, and 3-acetylpyridine.

[0028] Preferably, the flavor composition for increasing the nutty character of a heated tobacco further comprises 2,6-dimethylpyrazine 0.1-1 parts, 2,3-dimethylpyrazine 0.1-1 parts, 2-ethyl-5-methylpyrazine 0.2-1.2 parts, 2,3-diethylpyrazine 0.1-1 parts, and 3-acetylpyridine 0.2-1 parts, by weight.

[0029] The 2,6-dimethylpyrazine can be added in an amount of 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.

[0030] The 2,3-dimethylpyrazine can be added in an amount of 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.

[0031] The 2-ethyl-5-methylpyrazine can be added in an amount of 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 part, or 1.1 parts, etc.

[0032] The 2,3-diethylpyrazine can be added in an amount of 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.

[0033] The 3-acetylpyridine can be added in an amount of 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, or 0.9 parts, etc.

[0034] Other specific point values within each of the above ranges of values can be selected, which will not be repeated here.

[0035] Preferably, the flavor composition for increasing the nutty flavor of a heated tobacco product further comprises an auxiliary flavor in an amount of 0.1-4 parts, such as 0.5 parts, 1 part, 1.5 parts, 2 parts, 2.5 parts, 3 parts, or 3.5 parts, etc., and other specific point values within the above-mentioned range can also be selected, which will not be repeated here.

[0036] Preferably, the auxiliary flavor comprises any one or a combination of at least two of 2-methylpyrazine, 4-methylthiazole, 2,5-dimethylpyrazine, 2-ethylpyrazine, 3-ethylpyridine, 2,3-diethyl-5-methylpyrazine, benzaldehyde, 4-methyl-5-vinylthiazole, or 2-furfuryl methyl ester.

[0037] In a second aspect, the present application provides a flavor for a heated tobacco product, wherein the raw materials for preparing the flavor for a heated tobacco product comprise the flavor composition for increasing the nutty flavor of a heated tobacco product according to the first aspect and β-cyclodextrin.

[0038] The flavor for a heated tobacco product of the present application, by adding β-cyclodextrin to the flavor composition for increasing the nutty flavor of a heated tobacco product, not only makes the nutty flavor more concentrated, but also makes the flavor have a sustained-release effect, thereby better increasing the puff-to-puff consistency of a heated tobacco product.

[0039] In a third aspect, the present application provides a preparation method of the flavor for a heated tobacco product according to the second aspect, wherein the preparation method comprises:

[0040] The flavor components of the flavor composition for increasing the nutty flavor of a heated tobacco product are mixed with aqueous solutions of β-cyclodextrin respectively to obtain respective sustained-release flavors, and then the sustained-release flavors are mixed according to a ratio to obtain a mixed flavor, and the mixed flavor is refrigerated, centrifuged, and then the precipitate is collected, washed with anhydrous ethanol, and dried to obtain the flavor for a heated tobacco product.

[0041] Preferably, the mass ratio of each flavor component to β-cyclodextrin is (2-20):1, such as 3:1, 5:1, 7:1, 10:1, 11:1, 13:1, 15:1, 17:1, or 19:1, etc.

[0042] Preferably, the refrigeration temperature is 2-7℃ (such as 3℃, 4℃, 5℃, or 6℃, etc.), and the time is 8-15h (such as 9h, 10h, 11h, 12h, 13h, or 14h, etc.).

[0043] Preferably, the drying temperature is 40-50℃ (such as 41℃, 43℃, 45℃, 47℃, or 49℃, etc.), and the time is 3-6h (such as 3.5h, 4h, 4.5h, 5h, or 5.5h, etc.).

[0044] The heating cigarette has the advantages of simple preparation process, convenient operation, low production cost and beneficial industrial production.

[0045] Other specific point values within the above-mentioned numerical ranges can be selected, which will not be repeated here.

[0046] The fourth application provides the application of the flavor for heating cigarettes in the heating cigarettes, and the amount of the flavor for heating cigarettes is 0.1-0.5% of the total amount of the tobacco of the heating cigarettes, for example, can be 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4% or 0.45% and the like.

[0047] Other specific point values within the above-mentioned numerical ranges can be selected, which will not be repeated here.

[0048] Compared with the prior art, the application has the following beneficial effects:

[0049] (1) The flavor composition for increasing the nutty flavor characteristics of the heating cigarette can obviously improve the aroma quality of the heating cigarette, can make the heating cigarette have a rich nutty flavor, and can improve the smoking quality of the heating cigarette, can improve the delicate and smooth feeling of the heating cigarette, and reduce the irritation.

[0050] (2) The flavor for heating cigarettes of the application, by the cooperation of the flavor composition and the beta-cyclodextrin, not only can make the nutty flavor of the heating cigarette more concentrated, but also can make the flavor have a slow-release effect, and thus can better increase the consistency of the heating cigarette. DETAILED DESCRIPTION

[0051] The technical solutions of the application will be further described through specific embodiments. Those skilled in the art should understand that the embodiments are only used to help understand the application, and should not be regarded as specific limitation on the application.

[0052] The raw materials involved in the following examples and comparative examples can be used as long as they are purchased from regular distributors.

[0053] Example 1

[0054] The embodiment provides a flavor composition for increasing the nutty flavor characteristics of the heating cigarette, which is composed of the following components in parts by weight:

[0055]

[0056]

[0057] Example 2

[0058] The present embodiment provides a flavor composition for increasing the nutty characteristics of a heated cigarette, which consists of the following components in parts by weight:

[0059]

[0060]

[0061] Example 3

[0062] The present embodiment provides a flavor composition for increasing the nutty characteristics of a heated cigarette, which consists of the following components in parts by weight:

[0063]

[0064]

[0065] Example 4

[0066] The present embodiment provides a flavor composition for increasing the nutty characteristics of a heated cigarette, which is different from Example 1 only in that 2-ethyl-3-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine and 2-acetylpyrazine are not included, and the total amount of the four is proportionally distributed to 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine and 3-acetylpyridine, and the remaining components are consistent with Example 1.

[0067] Example 5

[0068] The present embodiment provides a flavor composition for increasing the nutty characteristics of a heated cigarette, which is different from Example 1 only in that 2-ethyl-3-methylpyrazine is not included, and the reduced amount is proportionally distributed to 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine and 2-acetylpyrazine, and the remaining components are consistent with Example 1.

[0069] Example 6

[0070] The present embodiment provides a flavor composition for increasing the nutty characteristics of a heated cigarette, which is different from Example 1 only in that 2,3,5,6-tetramethylpyrazine is not included, and the reduced amount is proportionally distributed to 2-ethyl-3-methylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine and 2-acetylpyrazine, and the remaining components are consistent with Example 1.

[0071] Example 7

[0072] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 5-methyl-6,7-dihydro-5H- cyclopentapyrazine, the reduced amount of which is proportionally distributed among 2-ethyl-3- methylpyrazine, 2,3,5,6-tetramethylpyrazine, and 2-acetylpyrazine, with the remaining components being consistent with Example 1.

[0073] Example 8

[0074] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2-acetylpyrazine, the reduced amount of which is proportionally distributed among 2-ethyl-3-methylpyrazine, 2,3,5,6- tetramethylpyrazine, and 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, with the remaining components being consistent with Example 1.

[0075] Example 9

[0076] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2,6-dimethylpyrazine, 2,3- dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine, and 3-acetylpyridine, the total reduced amount of which is proportionally distributed among 2-ethyl-3-methylpyrazine, 2,3,5,6- tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, and 2-acetylpyrazine, with the remaining components being consistent with Example 1.

[0077] Example 10

[0078] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2,6-dimethylpyrazine, the reduced amount of which is proportionally distributed among 2,3-dimethylpyrazine, 2-ethyl-5- methylpyrazine, 2,3-diethylpyrazine, and 3-acetylpyridine, with the remaining components being consistent with Example 1.

[0079] Example 11

[0080] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2,3-dimethylpyrazine, the reduced amount of which is proportionally distributed among 2,6-dimethylpyrazine, 2-ethyl-5- methylpyrazine, 2,3-diethylpyrazine, and 3-acetylpyridine, with the remaining components being consistent with Example 1.

[0081] Example 12

[0082] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2-ethyl-5-methylpyrazine, the reduced amount of which is proportionally distributed among 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2,3-diethylpyrazine, and 3-acetylpyridine, with the remaining components being consistent with Example 1.

[0083] Example 13

[0084] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2,3-diethylpyrazine, the reduced amount of which is proportionally distributed among 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 3-acetylpyridine, with the remaining components being consistent with Example 1.

[0085] Example 14

[0086] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 3-acetylpyridine, the reduced amount of which is proportionally distributed among 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, and 2,3-diethylpyrazine, with the remaining components being consistent with Example 1.

[0087] Example 15

[0088] This example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of the adjunct flavors (2-methylpyrazine, 4-methylthiazole, 2,5-dimethylpyrazine, 2-ethylpyrazine, 3-ethylpyridine, 2,3-diethyl-5-methylpyrazine, benzaldehyde, 4-methyl-5-vinylthiazole, and 2-furfuryl methyl ester), with the remaining components being consistent with Example 1.

[0089] Comparative Example 1

[0090] This comparative example provides a flavor composition for increasing the nutty character of a heated tobacco, which differs from Example 1 only by the exclusion of 2,3,5-trimethylpyrazine, the reduced amount of which is proportionally distributed among 2-ethyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine, and 2-acetylpyrrole, with the remaining components being consistent with Example 1.

[0091] Comparative Example 2

[0092] This comparative example provides a flavor composition for increasing the nutty character of a heated tobacco, which is identical to that of Example 1 except that 2-ethyl-3,5-dimethylpyrazine is not included, the reduced amount of which is proportionally distributed to 2,3,5-trimethylpyrazine, 2-acetylfuran, 2-acetylpyridine, and 2-acetylpyrrole.

[0093] Comparative Example 3

[0094] This comparative example provides a flavor composition for increasing the nutty character of a heated tobacco, which is identical to that of Example 1 except that 2-acetylfuran is not included, the reduced amount of which is proportionally distributed to 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetylpyridine, and 2-acetylpyrrole.

[0095] Comparative Example 4

[0096] This comparative example provides a flavor composition for increasing the nutty character of a heated tobacco, which is identical to that of Example 1 except that 2-acetylpyridine is not included, the reduced amount of which is proportionally distributed to 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetylfuran, and 2-acetylpyrrole.

[0097] Comparative Example 5

[0098] This comparative example provides a flavor composition for increasing the nutty character of a heated tobacco, which is identical to that of Example 1 except that 2-acetylpyrrole is not included, the reduced amount of which is proportionally distributed to 2,3,5-trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-acetylfuran, and 2-acetylpyridine.

[0099] Application Example 1

[0100] This application example provides a flavor for a heated tobacco, the preparation raw material of which includes the flavor composition for increasing the nutty character of a heated tobacco provided in Example 1 and β-cyclodextrin.

[0101] The preparation method of the heating cigarette essence is as follows: β-cyclodextrin is mixed with water (the material liquid ratio is 1:10 g / mL) to obtain a β-cyclodextrin aqueous solution, 2,3,5-trimethylpyrazine, 2-ethanyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethyl-3-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 2-acetylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine, 3-acetylpyridine, 2-methylpyrazine, 4-methylthiazole, 2,5-dimethylpyrazine, 2-ethylpyrazine, 3-ethylpyridine, 2,3-diethyl-5-methylpyrazine, benzaldehyde, 4-methyl-5-vinylthiazole, and 2-furoic acid methyl ester are respectively mixed with the β-cyclodextrin aqueous solution to obtain respective sustained-release flavors (the mass ratio of the above-mentioned flavors to β-cyclodextrin is all 10:1), then the sustained-release flavors are mixed according to weight fractions to obtain a mixed flavor,

[0102] The mixed flavor is refrigerated at 4 ℃ for 12 h, and the precipitate is collected after centrifugation. The precipitate is washed with anhydrous ethanol and dried at 40 ℃ for 4 h to obtain the heating cigarette essence.

[0103] Application Example 2-15

[0104] The application examples provide 14 kinds of heating cigarette essences, wherein the difference between the heating cigarette essences and the application example 1 is that the flavor composition for increasing the nutty flavor characteristics of the heating cigarette provided in the embodiment 1 is respectively replaced by the flavor composition for increasing the nutty flavor characteristics of the heating cigarette provided in the embodiments 2-15, and the preparation method is referred to the application example 1.

[0105] Comparative Application Example 1-5

[0106] The comparative application examples provide 5 kinds of heating cigarette essences, wherein the difference between the heating cigarette essences and the application example 1 is that the flavor composition for increasing the nutty flavor characteristics of the heating cigarette provided in the embodiment 1 is respectively replaced by the flavor composition for increasing the nutty flavor characteristics of the heating cigarette provided in the comparative examples 1-5, and the preparation method is referred to the application example 1.

[0107] Comparative Application Example 6

[0108] The comparative application example provides a heating cigarette essence, and the preparation raw materials of the heating cigarette essence include the flavor composition for increasing the nutty flavor characteristics of the heating cigarette provided in the embodiment 1 and β-cyclodextrin.

[0109] The preparation method of the heating cigarette essence is as follows: 2,3,5-trimethylpyrazine, 2-ethanyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine, 2-acetylpyrrole, 2-ethyl-3-methylpyrazine, 2,3,5,6-tetramethylpyrazine, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, 2-acetylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2,3-diethylpyrazine, 3-acetylpyridine, 2-methylpyrazine, 4-methylthiazole, 2,5-dimethylpyrazine, 2-ethylpyrazine, 3-ethylpyridine, 2,3-diethyl-5-methylpyrazine, benzaldehyde, 4-methyl-5-vinylthiazole, and 2-furoic acid methyl ester are mixed in a proportion of parts by weight to obtain a mixed spice; and β-cyclodextrin is mixed with water (the material to water ratio is 1:10 g / mL) to obtain a β-cyclodextrin aqueous solution.

[0110] Then, the mixed spice is mixed with the β-cyclodextrin aqueous solution to obtain a mixture (the mass ratio of the mixed spice to the β-cyclodextrin is 10:1), the mixture is refrigerated at 4°C for 12 h, the precipitate is collected after centrifugation, the precipitate is washed with anhydrous ethanol and then dried at 40°C for 4 h, and the heating cigarette essence is obtained.

[0111] Test Example 1

[0112] The heating cigarette essence obtained in Application Examples 1-15 and Comparative Application Examples 1-6 is uniformly mixed with the heating cigarette cut tobacco at 0.5% of the weight of the heating cigarette cut tobacco to prepare test heating cigarettes, and a heating cigarette without the mixed heating cigarette essence is prepared as a control heating cigarette by the same process.

[0113] Five special-grade panelists are organized, and the indicators of the above obtained cigarettes are subjected to sensory evaluation according to GB5606.4-2005 “Cigarettes Part IV: Sensory Technical Requirements”, the specific definition of the sensory quality evaluation indicators is shown in Table 1, the scoring standard is shown in Table 2, and the scoring results are shown in Table 3 (the average value of each group is taken, and one decimal place is retained). It should be noted that when a panelist considers that a certain indicator does not change obviously compared with the control heating cigarette, the final data processing of the indicator is defaulted to be consistent with the scoring of the control heating cigarette indicator (the indicators of smoke amount, strength, etc. in Table 3).

[0114] Table 1

[0115]

[0116] Table 2

[0117]

[0118]

[0119] Table 3

[0120]

[0121]

[0122] From Table 3, it can be seen that the heating cigarettes obtained in application examples 1-3 of the present application have obvious improvements in smoke amount, nutty aroma, strength, harmony, irritability, mouthfeel, etc. after the heating cigarettes are used with the flavoring for heating cigarettes, and the heating cigarettes not only have rich nutty aroma characteristics, but also have good harmony, good lingering sense, and low irritability.

[0123] From comparative application example 1-5, it can be seen that when any one of 2,3,5-trimethylpyrazine, 2-ethanyl-3,5-dimethylpyrazine, 2-acetylfuran, 2-acetylpyridine and 2-acetylpyrrole is absent, the flavoring for heating cigarettes not only has a decrease in nutty aroma, but also has obvious differences in harmony and mouthfeel, and has a significant increase in irritability of smoke.

[0124] From comparative application example 6, it can be seen that the slow-release flavoring prepared by mixing the flavoring ingredients first will also reduce the sensory quality of the heating cigarettes.

[0125] The applicant declares that the flavoring composition for increasing the nutty aroma characteristics of heating cigarettes and the application thereof of the present application are illustrated by the above examples, but the present application is not limited to the above detailed methods, i.e. it does not mean that the present application must rely on the above detailed methods to be implemented. It should be understood by those skilled in the art that any improvement on the present application, equivalent replacement of each raw material of the product of the present application, addition of auxiliary ingredients, selection of specific methods, etc. all fall within the protection scope and disclosure scope of the present application.

Claims

1. A flavoring composition for enhancing the nutty aroma characteristics of heated cigarettes, characterized in that, The flavoring composition for enhancing the nutty aroma characteristics of heated cigarettes comprises, by weight, 1-8 parts of 2,3,5-trimethylpyrazine, 1-5 parts of 2-ethane-3,5-dimethylpyrazine, 1-15 parts of 2-acetylfuran, 0.1-5 parts of 2-acetylpyridine, 0.1-5 parts of 2-acetylpyrrole, 0.5-2 parts of 2-ethyl-3-methylpyrazine, and 0.1-2 parts of 2,3,5,6-tetramethylpyrazine. It consists of 0.1-2 parts of 5-methyl-6,7-dihydro-5H-cyclopentazopyrazine, 0.1-1.5 parts of 2-acetylpyrazine, 0.1-1 part of 2,6-dimethylpyrazine, 0.1-1 part of 2,3-dimethylpyrazine, 0.2-1.2 parts of 2-ethyl-5-methylpyrazine, 0.1-1 part of 2,3-diethylpyrazine, 0.2-1 part of 3-acetylpyridine, and 0.1-4 parts of auxiliary fragrance.

2. The flavoring composition for enhancing the nutty aroma characteristics of heated cigarettes according to claim 1, characterized in that, The flavoring composition for enhancing the nutty aroma characteristics of heated cigarettes comprises, by weight, 2-5 parts of 2,3,5-trimethylpyrazine, 1-3 parts of 2-ethyl-3,5-dimethylpyrazine, 4-10 parts of 2-acetylfuran, 1-3 parts of 2-acetylpyridine, 1-4 parts of 2-acetylpyrrole, 0.5-2 parts of 2-ethyl-3-methylpyrazine, 0.1-2 parts of 2,3,5,6-tetramethylpyrazine, 0.1-2 parts of 5-methyl-6,7-dihydro-5H-cyclopentazopyrazine, 0.1-1.5 parts of 2-acetylpyrazine, 0.1-1 part of 2,6-dimethylpyrazine, 0.1-1 part of 2,3-dimethylpyrazine, 0.2-1.2 parts of 2,3-diethylpyrazine, 0.1-1 part of 3-acetylpyridine, and 0.1-4 parts of auxiliary flavorings.

3. The flavoring composition for enhancing the nutty aroma characteristics of heated cigarettes according to claim 1, characterized in that, The auxiliary fragrance includes any one or a combination of at least two of 2-methylpyrazine, 4-methylthiazole, 2,5-dimethylpyrazine, 2-ethylpyrazine, 3-ethylpyridine, 2,3-diethyl-5-methylpyrazine, benzaldehyde, 4-methyl-5-vinylthiazole, or methyl furoate.

4. A flavoring for heated cigarettes, characterized in that, The raw materials for preparing the flavoring for heated cigarettes include the flavoring composition that enhances the nutty aroma characteristics of heated cigarettes as described in any one of claims 1-3 and β-cyclodextrin.

5. The method for preparing flavoring for heated cigarettes according to claim 4, characterized in that, The preparation method includes: Each flavoring component of the flavoring composition that enhances the nutty aroma of heated cigarettes is separately mixed with an aqueous solution of β-cyclodextrin to obtain its own sustained-release flavoring. Then, the sustained-release flavorings are mixed in proportion to obtain a mixed flavoring. The mixed flavoring is refrigerated, centrifuged, and the precipitate is collected. The precipitate is washed with anhydrous ethanol and dried to obtain the flavoring for heated cigarettes.

6. The method for preparing flavoring for heated cigarettes according to claim 5, characterized in that, The mass ratio of each flavoring component to β-cyclodextrin is (2-20):

1.

7. The method for preparing flavoring for heated cigarettes according to claim 5, characterized in that, The refrigeration temperature is 2-7℃, and the time is 8-15 hours.

8. The method for preparing flavoring for heated cigarettes according to claim 5, characterized in that, The drying temperature is 40-50℃, and the time is 3-6 hours.

9. The application of the flavoring for heated cigarettes according to claim 4 in heated cigarettes, characterized in that, The amount of flavoring used in heated cigarettes is 0.1-0.5% of the total amount of tobacco in the heated cigarettes.

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