Natural tobacco flavor characterizing flavorant suitable for use in low temperature cigarettes and method of making

Abstract

The application discloses a natural tobacco flavor characteristic spice suitable for low-temperature cigarettes, and has the following weight parts: a smoking agent 40-70, a taste improver 5-20, and a tobacco flavor characteristic spice base 10-30; wherein the tobacco flavor characteristic spice base is composed of extracts of medlar, sea buckthorn and hyssop, and further comprises 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, beta-damascenone and guaiacol as main spices, and further comprises a blending agent, a fixative, a flavor enhancer and a diluent; the natural tobacco flavor characteristic spice suitable for low-temperature cigarettes and the preparation method have the following advantages: different natural extracts, such as medlar, sea buckthorn and hyssop, can be used to provide unique tobacco flavors for cigarettes, and can increase the sour and sweet aroma of low-temperature cigarettes, so that the low-temperature cigarettes are more in line with the taste preferences of consumers; other auxiliary spices and chemicals, such as the blending agent, the fixative, the flavor enhancer and the diluent, are added to provide more rich levels and tastes.

Description

Technical Field

[0001] The present invention relates to the technical field of electronic cigarette oil, in particular to a natural tobacco flavoring suitable for low-temperature cigarettes and a preparation method thereof. Background Art

[0002] In the tobacco industry, in recent years, as people pay close attention to issues such as smoking and health and secondhand smoke, the disadvantages of traditional cigarette products have become increasingly prominent, and tobacco products are developing in the direction of diversification and smoke-free.

[0003] New tobacco products are a key development direction for the tobacco industry. Heat-not-burn (HTB) cigarettes are one of the fastest-growing new tobacco products in recent years. HNB cigarettes utilize a special heat source to heat the tobacco. During heating, the flavoring substances in the tobacco evaporate to produce smoke, satisfying consumer demand.

[0004] This new tobacco product is closest to traditional cigarettes. Its advantage is that the smoking temperature is generally below 500°C, and the tobacco material is only heated but not burned, which can effectively reduce the harmful components produced by high-temperature combustion and cracking. However, there are still significant differences in the sensory quality of heat-not-burn cigarettes and traditional cigarettes. The cracking reaction of heat-not-burn cigarettes is relatively simple during the heating process, and some aroma components cannot be released. This results in lower aroma quality and volume in the smoke, lack of strength, and unsatisfying smoke. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the existing defects and provide a natural tobacco flavor special spice suitable for low-temperature cigarettes and a preparation method. Some natural fragrance raw materials, wolfberry, angelica sinensis and sea buckthorn, are selected, and scientific extraction, separation and purification technologies are adopted. They are added to heat-not-burn cigarette cartridges, which is expected to provide users with physiological satisfaction and can effectively solve the problems in the background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a natural tobacco flavoring suitable for low-temperature cigarettes, comprising the following parts by weight: 40-70 parts of a smoke generating agent, 5-20 parts of a taste improver, and 10-30 parts of a tobacco flavor base;

[0007] The tobacco flavor base is composed of extracts of wolfberry, sea buckthorn and angelica sinensis, with 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone and guaiacol as the main fragrances, and then mixed with mixing agents, fixatives, flavor enhancers and diluents.

[0008] Furthermore, the main fragrance is composed of the following parts by weight: wolfberry extract 0-10, sea buckthorn extract 0-10, angelica extract 0-10, 2-acetylpyrazine 0-0.5, 2,3-dimethylpyrazine 0.2-2, 2,3,5-trimethylpyrazine 0.01-1, β-damascenone 0.01-0.5, and guaiacol 0.01-0.2.

[0009] Furthermore, the mixture comprises the following parts by weight: 0.01-1 of vanilla bean extract, 0.01-0.5 of lemon oil, 0.01-0.5 of dihydrocoumarin, 0.1-2 of vanillin, and 0.01-1 of ethyl vanillin.

[0010] Furthermore, the fixative comprises the following weight parts: 0.1-5 parts of maltol, 0.01-0.1 parts of ethyl myristate, and 0.01-5 parts of phenylethyl phenylacetate.

[0011] Furthermore, the flavoring agent is composed of the following parts by weight: ethyl acetate 0.01-1.5, ethyl propionate 0.05-1, ethyl butyrate 0-0.8, ethyl caproate 0.01-0.5, ethyl lactate 0.2-1.5, methylcyclopentenolone 0.1-10, and gamma-decanoic acid 0.01-0.5.

[0012] Furthermore, the diluent comprises 20-70.00 parts by weight of glycerol and 20-70.00 parts by weight of propylene glycol.

[0013] A method for preparing a natural tobacco flavoring suitable for low-temperature cigarettes, comprising the following steps:

[0014] S1) adding 0-10 parts by weight of wolfberry extract, 0-10 parts by weight of seabuckthorn extract, and 0-10 parts by weight of angelica officinalis extract to ethanol and propylene glycol as solvents, extracting by heating, filtering, and concentrating the supernatant under reduced pressure to obtain the corresponding natural extracts, and then adding 0-0.5 parts by weight of 2-acetylpyrazine, 0.2-2 parts by weight of 2,3-dimethylpyrazine, 0.01-1 parts by weight of 2,3,5-trimethylpyrazine, 0.01-0.5 parts by weight of β-damascenone, and 0.01-0.2 parts by weight of guaiacol to obtain the main fragrance;

[0015] S2) mixing the following parts by weight of vanilla bean extract 0.01-1, lemon oil 0.01-0.5, dihydrocoumarin 0.01-0.5, vanillin 0.1-2, and ethyl vanillin 0.01-1 in a certain proportion to obtain a mixture;

[0016] S3) mixing 0.1-5 parts by weight of maltol, 0.01-0.1 parts by weight of ethyl myristate, and 0.01-5 parts by weight of phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0017] S4) mixing 0.01-1.5 of ethyl acetate, 0.05-1 of ethyl propionate, 0.01-0.8 of ethyl butyrate, 0.01-0.5 of ethyl caproate, 0.2-1.5 of ethyl lactate, 0.1-10 of methylcyclopentenolone, and 0.01-0.5 of gamma-decanoic acid in a certain proportion to obtain a flavoring agent;

[0018] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0019] Furthermore, the temperature of the heating extraction is 75° C. to 90° C., and the heating time is 1 h to 4 h.

[0020] Furthermore, the supernatant is concentrated under reduced pressure at a temperature of 40° C. to 60° C. and a pressure of 0.07 to 0.1 MPa.

[0021] Compared with the existing technology, the natural tobacco flavor special spices and preparation method suitable for low-temperature cigarettes have the following advantages: by using different natural extracts, such as wolfberry, sea buckthorn and angelica, a unique tobacco flavor can be provided for cigarettes, which can increase the sour and sweet aroma of low-temperature cigarettes, making them more in line with consumers' taste preferences; other auxiliary spices and chemical substances, such as blending agents, fixatives, flavor enhancers and diluents, are added to provide richer layers and taste; a rich tobacco flavor experience is provided, and the irritation and bitterness of low-temperature cigarettes are reduced, making them more suitable for smoking. DETAILED DESCRIPTION

[0022] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0023] Example 1

[0024] The spices are prepared according to the following parts by weight: 1 part wolfberry extract, 1 part sea buckthorn extract, 1 part angelica extract, 0.1 part ethyl butyrate, 0.05 part ethyl propionate, 0.02 part ethyl acetate, 0.02 part ethyl caproate, 0.3 part ethyl lactate, 0.15 part lemon oil, 0.1 part dihydrocoumarin, 0.2 part 2-acetylpyrazine, 1.5 part methylcyclopentenolone, 0.1 part vanillin, 0.02 part ethyl vanillin, 0.7 part maltol, 0.4 part 2,3-dimethylpyrazine, 0.03 part 2,3,5-trimethylpyrazine, 0.8 part phenylethyl phenylacetate, 0.08 part β-damascenone, 0.02 part vanilla bean extract, 0.07 part propyl decalactone, 0.02 part guaiacol, 0.02 part ethyl tetradecanoate, 42.3 part propylene glycol, and 50 part glycerin.

[0025] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting them at 75°C for 1 hour, filtering, and concentrating the supernatant under reduced pressure at 40°C and a pressure of 0.07 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0026] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0027] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0028] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0029] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0030] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0031] Example 2

[0032] The spices are prepared according to the following parts by weight: 2.25 parts of wolfberry extract, 2 parts of sea buckthorn extract, 1.5 parts of angelica extract, 0.15 parts of ethyl butyrate, 0.1 parts of ethyl propionate, 0.15 parts of ethyl acetate, 0.08 parts of ethyl caproate, 0.5 parts of ethyl lactate, 0.2 parts of lemon oil, 0.15 parts of dihydrocoumarin, 0.26 parts of 2-acetylpyrazine, 2.7 parts of methylcyclopentenolone, 0.2 parts of vanillin, 0.08 parts of ethyl vanillin, 0.95 parts of maltol, 0.6 parts of 2,3-dimethylpyrazine, 0.07 parts of 2,3,5-trimethylpyrazine, 1.3 parts of phenylethyl phenylacetate, 0.12 parts of β-damascenone, 0.13 parts of vanilla bean extract, 0.16 parts of gamma-decanoate, 0.05 parts of guaiacol, 0.03 parts of ethyl tetradecanoate, 45.27 parts of propylene glycol, and 41 parts of glycerin.

[0033] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica officinalis extract, and heating and extracting them at 77°C for 1.4 hours, filtering, and concentrating the supernatant under reduced pressure at 43°C and a pressure of 0.1 to 0.076 MPa to obtain the corresponding natural extracts, and mixing 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0034] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0035] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0036] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0037] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0038] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0039] Example 3

[0040] The spices are prepared according to the following parts by weight: 3.5 parts of wolfberry extract, 3 parts of sea buckthorn extract, 3.8 parts of angelica extract, 0.28 parts of ethyl butyrate, 0.3 parts of ethyl propionate, 0.2 parts of ethyl acetate, 0.1 parts of ethyl caproate, 0.7 parts of ethyl lactate, 0.23 parts of lemon oil, 0.19 parts of dihydrocoumarin, 0.3 parts of 2-acetylpyrazine, 3.6 parts of methylcyclopentenolone, 0.35 parts of vanillin, 0.1 parts of ethyl vanillin, 1.7 parts of maltol, 0.8 parts of 2,3-dimethylpyrazine, 0.18 parts of 2,3,5-trimethylpyrazine, 1.9 parts of phenylethyl phenylacetate, 0.19 parts of β-damascenone, 0.2 parts of vanilla bean extract, 0.2 parts of gamma-decanoate, 0.08 parts of guaiacol, 0.04 parts of ethyl tetradecanoate, 40 parts of propylene glycol, and 38.06 parts of glycerin.

[0041] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting them at 79° C. for 1.9 hours, filtering, and concentrating the supernatant under reduced pressure at 47° C. and a pressure of 0.081 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0042] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0043] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0044] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0045] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0046] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0047] Example 4

[0048] The spices are prepared according to the following parts by weight: 4.75 parts of wolfberry extract, 3.75 parts of sea buckthorn extract, 4.5 parts of angelica extract, 0.35 parts of ethyl butyrate, 0.5 parts of ethyl propionate, 0.6 parts of ethyl acetate, 0.17 parts of ethyl caproate, 0.9 parts of ethyl lactate, 0.28 parts of lemon oil, 0.21 parts of dihydrocoumarin, 0.34 parts of 2-acetylpyrazine, 4.8 parts of methylcyclopentenolone, 0.5 parts of vanillin, 0.25 parts of ethyl vanillin, 2.8 parts of maltol, 1 part of 2,3-dimethylpyrazine, 0.32 parts of 2,3,5-trimethylpyrazine, 2.4 parts of phenylethyl phenylacetate, 0.24 parts of β-damascenone, 0.37 parts of vanilla bean extract, 0.26 parts of gamma-decanoate, 0.1 parts of guaiacol, 0.05 parts of ethyl tetradecanoate, 40.56 parts of propylene glycol, and 30 parts of glycerin.

[0049] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting them at 81° C. for 2.4 hours, filtering, and concentrating the supernatant under reduced pressure at 50° C. and a pressure of 0.085 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0050] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0051] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0052] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0053] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0054] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0055] Example 5

[0056] The spices are prepared according to the following parts by weight: 6 parts of wolfberry extract, 5 parts of sea buckthorn extract, 6 parts of angelica extract, 0.5 parts of ethyl butyrate, 0.63 parts of ethyl propionate, 0.8 parts of ethyl acetate, 0.2 parts of ethyl caproate, 1.1 parts of ethyl lactate, 0.3 parts of lemon oil, 0.25 parts of dihydrocoumarin, 0.39 parts of 2-acetylpyrazine, 6.8 parts of methylcyclopentenolone, 1.3 parts of vanillin, 0.4 parts of ethyl vanillin, 3.6 parts of maltol, 1.2 parts of 2,3-dimethylpyrazine, 0.45 parts of 2,3,5-trimethylpyrazine, 3.1 parts of phenylethyl phenylacetate, 0.29 parts of β-damascenone, 0.46 parts of vanilla bean extract, 0.35 parts of gamma-decanoate, 0.12 parts of guaiacol, 0.06 parts of ethyl tetradecanoate, 30.7 parts of propylene glycol, and 30 parts of glycerin.

[0057] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting them at 83° C. for 2.9 hours, filtering, and concentrating the supernatant under reduced pressure at 52° C. and a pressure of 0.089 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0058] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0059] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0060] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0061] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0062] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0063] Example 6

[0064] The spices are prepared according to the following parts by weight: wolfberry extract 7.25, sea buckthorn extract 7, angelica extract 7.5, ethyl butyrate 0.68, ethyl propionate 0.75, ethyl acetate 1.2, ethyl caproate 0.3, ethyl lactate 1.25, lemon oil 0.35, dihydrocoumarin 0.3, 2-acetylpyrazine 0.42, methylcyclopentenol 7.8, vanillin 1.5, ethyl vanillin 0.67, maltol 4, 2,3-dimethylpyrazine 1.4, 2,3,5-trimethylpyrazine 0.72, phenylethyl phenylacetate 3.9, β-damascenone 0.34, vanilla bean extract 0.6, γ-decalactone 0.4, guaiacol 0.14, ethyl tetradecanoate 0.07, propylene glycol 24.46, and glycerin 27.

[0065] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting at 85° C. for 3.3 hours, filtering, and concentrating the supernatant under reduced pressure at 55° C. and a pressure of 0.092 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0066] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0067] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0068] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0069] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0070] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0071] Example 7

[0072] The spices are prepared according to the following parts by weight: 8.5 parts of wolfberry extract, 8.2 parts of sea buckthorn extract, 8 parts of angelica extract, 0.7 parts of ethyl butyrate, 0.8 parts of ethyl propionate, 1.3 parts of ethyl acetate, 0.38 parts of ethyl caproate, 1.3 parts of ethyl lactate, 0.4 parts of lemon oil, 0.35 parts of dihydrocoumarin, 0.46 parts of 2-acetylpyrazine, 8.5 parts of methylcyclopentenolone, 1.8 parts of vanillin, 0.8 parts of ethyl vanillin, 4.5 parts of maltol, 1.6 parts of 2,3-dimethylpyrazine, 0.85 parts of 2,3,5-trimethylpyrazine, 4.3 parts of phenylethyl phenylacetate, 0.4 parts of β-damascenone, 0.83 parts of vanilla bean extract, 0.47 parts of gamma-decanoate, 0.16 parts of guaiacol, 0.08 parts of ethyl tetradecanoate, 23 parts of propylene glycol, and 22.32 parts of glycerin.

[0073] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica extract, and heating and extracting them at 87° C. for 3.7 hours, filtering, and concentrating the supernatant under reduced pressure at 57° C. and a pressure of 0.094 MPa to obtain the corresponding natural extract, and then adding 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0074] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0075] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0076] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0077] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0078] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0079] Example 8

[0080] The spices are prepared according to the following parts by weight: 9.25 parts of wolfberry extract, 9.2 parts of sea buckthorn extract, 9.0 parts of angelica extract, 0.76 parts of ethyl butyrate, 0.95 parts of ethyl propionate, 1.45 parts of ethyl acetate, 0.45 parts of ethyl caproate, 1.5 parts of ethyl lactate, 0.45 parts of lemon oil, 0.4 parts of dihydrocoumarin, 0.5 parts of 2-acetylpyrazine, 8.7 parts of methylcyclopentenolone, 1.5 parts of vanillin, 1 part of ethyl vanillin, 4.5 parts of maltol, 1.8 parts of 2,3-dimethylpyrazine, 0.98 parts of 2,3,5-trimethylpyrazine, 4.5 parts of phenylethyl phenylacetate, 0.48 parts of β-damascenone, 0.97 parts of vanilla bean extract, 0.5 parts of gamma-decanoate, 0.18 parts of guaiacol, 0.09 parts of ethyl tetradecanoate, 20 parts of propylene glycol, and 20 parts of glycerin.

[0081] The fragrance is prepared according to the following steps: S1) adding ethanol and propylene glycol as solvents to wolfberry extract, sea buckthorn extract, and angelica officinalis extract, heating and extracting at 89° C. for 4 hours, filtering, and concentrating the supernatant under reduced pressure at 60° C. and a pressure of 0.098 MPa to obtain the corresponding natural extract, and mixing 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone, and guaiacol in a certain proportion to obtain the main fragrance;

[0082] S2) mixing vanilla bean extract, lemon oil, dihydrocoumarin, vanillin, and ethyl vanillin in a certain proportion to obtain a mixture;

[0083] S3) mixing maltol, ethyl myristate, and phenylethyl phenylacetate in a certain proportion to obtain a fixative;

[0084] S4) ethyl acetate, ethyl propionate, ethyl butyrate, ethyl caproate, ethyl lactate, methylcyclopentenolone, and gamma-decanoic acid lactone are mixed in a certain proportion to obtain a flavoring agent;

[0085] S5) adding the products obtained in S2), S3) and S4) to S1), adding propylene glycol as a solvent for dilution, and finally mixing and stirring to obtain product A.

[0086] The natural flavor suitable for low-temperature cigarettes of the present invention is obtained. The flavor has a strong tobacco flavor and can improve the aroma quality and smoking experience of low-temperature cigarettes.

[0087] The e-liquids prepared in Examples 1, 2, 3, 4, 5, 6, 7, and 8 were placed in electronic cigarettes for evaluation. After sensory evaluation, the corresponding effects of each example are shown in Table 1 below:

[0088]

[0089]

[0090] Table 1

[0091] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A natural tobacco flavor spice suitable for low-temperature cigarettes, characterized by The weight ratio is as follows: 40-70% smoke agent, 5-20% taste improver, and 10-30% tobacco flavor base; The tobacco flavor base is made of extracts of wolfberry, sea buckthorn and angelica sinensis, with 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, β-damascenone and guaiacol as main flavors, and then mixed with a blending agent, a fixative, a flavor enhancer and a diluent. The main fragrance is composed of the following parts by weight: wolfberry extract 0-10, sea buckthorn extract 0-10, angelica extract 0-10, 2-acetylpyrazine 0-0.5, 2,3-dimethylpyrazine 0.2-2, 2,3,5-trimethylpyrazine 0.01-1, β-damascenone 0.01-0.5, guaiacol 0.01-0.2; The mixture comprises the following parts by weight: 0.01-1 of vanilla bean extract, 0.01-0.5 of lemon oil, 0.01-0.5 of dihydrocoumarin, 0.1-2 of vanillin, and 0.01-1 of ethyl vanillin; The fixative is composed of maltol 0.1-5, ethyl myristate 0.01-0.1, and phenylethyl phenylacetate 0.01-5 parts by weight; The flavoring agent is composed of the following parts by weight: ethyl acetate 0.01-1.5, ethyl propionate 0.05-1, ethyl butyrate 0-0.8, ethyl caproate 0.01-0.5, ethyl lactate 0.2-1.5, methylcyclopentenolone 0.1-10, and gamma-decanoic acid 0.01-0.5; The diluent comprises 20-70.00 parts by weight of glycerol and 20-70.00 parts by weight of propylene glycol.

2. A method for preparing a natural tobacco flavoring suitable for low-temperature cigarettes as claimed in claim 1, characterized in that: The steps include: S1) adding 0-10 parts by weight of wolfberry extract, 0-10 parts by weight of seabuckthorn extract, and 0-10 parts by weight of angelica officinalis extract to ethanol and propylene glycol as solvents, performing heating extraction at 75°C-90°C for 1-4 hours, filtering, and concentrating the supernatant under reduced pressure at 40°C-60°C and a pressure of 0.07-0.1 MPa to obtain the corresponding natural extracts, and then adding 0-0.5 parts by weight of 2-acetylpyrazine, 0.2-2 parts by weight of 2,3-dimethylpyrazine, 0.01-1 part by weight of 2,3,5-trimethylpyrazine, 0.01-0.5 parts by weight of β-damascenone, and 0.01-0.2 parts by weight of guaiacol in a certain proportion to obtain the main fragrance; S2) mixing the following parts by weight of vanilla bean extract 0.01-1, lemon oil 0.01-0.5, dihydrocoumarin 0.01-0.5, vanillin 0.1-2, and ethyl vanillin 0.01-1 in a certain proportion to obtain a mixture; S3) mixing 0.1-5 parts by weight of maltol, 0.01-0.1 parts by weight of ethyl myristate, and 0.01-5 parts by weight of phenylethyl phenylacetate in a certain proportion to obtain a fixative; S4) 0.01-1.5 of ethyl acetate, 0.05-1 of ethyl propionate, 0.05-1 of ethyl butyrate, 0.01-0.8 of ethyl caproate, 0.2-1.5 of ethyl lactate, 0.1-10 of methylcyclopentenolone, and 0.01-0.5 of gamma-decalactone are mixed in a certain proportion to obtain a flavoring agent; S5) The products obtained in S2), S3) and S4) are added to S1), and propylene glycol is added as a solvent for dilution, and finally mixed and stirred to obtain product A.

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