Directional reinforcement and data generation method and device, and essence making and perfuming system

Abstract

This disclosure discloses a method and apparatus for targeted enhancement and data generation, as well as a fragrance production and blending system, relating to the field of fragrance technology. The method for targeted enhancement data generation of an aroma disclosed herein includes: determining the contributing components of the enhanced fragrance in producing the target aroma, and the contribution evaluation value of each contributing component to each aroma signature; performing aroma reconstruction, determining the sensory evaluation score of each aroma signature in the reconstructed aroma; determining the aroma activity value of each aroma signature in the reconstructed aroma; after determining that the sensory evaluation of the reconstructed aroma is consistent with the target aroma, and after verifying the consistency between the sensory evaluation score and the aroma activity value of each aroma signature in the reconstructed aroma in terms of aroma signature proportion and aroma profile, obtaining first component information, the first component information including component type and content; and obtaining parameters of the target fragrance based on the first component information, so as to use the target fragrance to enhance the target aroma.

Description

Technical Field

[0001] This disclosure relates to the field of fragrance technology, and in particular to a method and apparatus for targeted enhancement and data generation, as well as a fragrance production and fragrance system. Background Technology

[0002] Some natural fragrances are rich in aromatic components and have an enticing aroma, making them popular in many situations. Take Tieguanyin tea hydrosol as an example; it not only possesses the characteristics of tea aromas such as light fragrance, fruity aroma, floral aroma, and sweet aroma, but also has a natural, fresh, and elegant fragrance. Adding it to cigarettes not only enriches the tobacco aroma and gives the cigarettes a tea-like flavor profile, but also improves the smoothness and delicacy of the smoke, enhancing the smoking experience. Therefore, Tieguanyin tea hydrosol has become one of the most beloved natural fragrances among perfumers.

[0003] However, some natural raw materials have low aroma component content, resulting in high costs for the natural fragrances they produce, thus limiting their usage and scope. Perfumers typically base their blends on the inherent aroma characteristics and functional roles of natural fragrances in cigarettes, drawing on their own experience to enhance their style and achieve fragrances with equivalent efficacy or enhanced stylistic features. However, this process is complex, extremely difficult, time-consuming, and inefficient, heavily reliant on the perfumer's experience and skill. Therefore, there is an urgent need to establish a theoretically guided fragrance blending method to guide the blending of fragrances with equivalent efficacy or enhanced stylistic features to natural fragrances, thereby improving the functional effects of natural fragrances and increasing blending efficiency. Summary of the Invention

[0004] One purpose of this disclosure is to improve the accuracy of perfumery.

[0005] According to one aspect of some embodiments of this disclosure, a method for generating odor-oriented enhancement data is proposed, comprising: determining contributing components that contribute to the generation of a target odor by an enhanced fragrance, and an evaluation value for the contribution of each contributing component to each aroma; reconstructing the aroma based on the contributing components and their concentrations in the enhanced fragrance, and determining a sensory evaluation score for each aroma in the reconstructed aroma; determining an aroma activity value for each aroma in the reconstructed aroma based on the aroma activity value of the contributing components and the evaluation value for the contribution of each contributing component to each aroma; determining, based on the sensory evaluation scores for each aroma in the reconstructed aroma, that the sensory evaluation of the reconstructed aroma is consistent with that of the target odor, and verifying the consistency between the sensory evaluation scores for each aroma in the reconstructed aroma and the aroma activity values ​​for each aroma in the reconstructed aroma in terms of aroma proportion and aroma profile; if the verification is successful, obtaining first component information, the first component information including component type and content; and obtaining parameters of a target fragrance based on the first component information, so as to use the target fragrance to enhance the target odor.

[0006] In some embodiments, obtaining parameters of a target fragrance based on first component information to enhance the target odor using the target fragrance includes: increasing the content of the component by a first magnification factor based on the first component information to obtain parameters for generating an enhanced fragrance, so as to use the enhanced fragrance to formulate the target fragrance and enhance the target odor.

[0007] In some embodiments, the method further includes: determining the aroma activity value of each aroma in the target odor based on the aroma activity value of the contributing components in the target odor and the contribution evaluation value of each contributing component to each aroma; obtaining parameters of the target fragrance based on the first component information including: obtaining parameters for generating a test fragrance using an enhanced fragrance based on the first component information and a test fold sequence, so as to generate a test fragrance, wherein the theoretical aroma activity value of the test fragrance is a predetermined fold of the theoretical aroma activity value of the target odor; obtaining the actual aroma activity value of the test fragrance; determining the functional relationship between the actual aroma activity value and the theoretical aroma activity value of the test fragrance based on the actual aroma activity value and the theoretical aroma activity value of the test fragrance; determining the feasible range of the theoretical aroma activity value based on the feasible range of the actual aroma activity value of the test fragrance, wherein the feasible range of the actual aroma activity value of the test fragrance is determined by comparing the analysis results of the actual aroma activity value of the test fragrance with the sensory olfactory identification results.

[0008] In some embodiments, obtaining the parameters of the target fragrance based on the first component information further includes: determining the theoretical aroma activity value of the target based on the actual aroma activity value and functional relationship of the target; and determining the required volume ratio of the enhanced fragrance to the fragrance being enhanced based on the theoretical aroma activity value of the target.

[0009] In some embodiments, the theoretical aroma activity value of the enhanced target is within the magnification range.

[0010] In some embodiments, the method further includes: determining whether the interaction relationship and the degree of interaction between the strengthening fragrance and the enhanced fragrance in different blending ratios of the target fragrance are consistent; predicting the strengthening trend of the strengthening fragrance on the enhanced fragrance based on the above interaction relationship; and predicting whether the theoretical aroma activity value and the actual aroma activity value of the target fragrance have a certain linear relationship based on whether the degree of interaction is consistent.

[0011] In some embodiments, determining the interaction between the enhancing fragrance and the enhanced fragrance in one blending ratio among different blending ratios of the enhanced target fragrance includes: obtaining the theoretical aroma activity value of the corresponding component based on the concentration of each contributing component in the enhanced fragrance and the olfactory threshold of the corresponding contributing component in the same matrix, and determining the theoretical aroma activity value of the enhancing fragrance; determining the actual aroma activity value of the enhancing fragrance; determining the ratio of the theoretical aroma activity value of the enhancing fragrance to the actual aroma activity value of the enhancing fragrance; if the ratio belongs to a first interval, the enhancing fragrance has an aroma-enhancing effect on the enhanced fragrance; if the ratio belongs to a second interval, the enhancing fragrance has an aroma-synergistic effect on the enhanced fragrance; if the ratio belongs to a third interval, the enhancing fragrance has an aroma-masking effect on the enhanced fragrance; if the ratio belongs to a fourth interval, the enhancing fragrance has no effect on the enhanced fragrance.

[0012] In some embodiments, the fragrance includes multiple aromas such as resin, hay, fresh, fruity, spicy, woody, green, floral, herbal, bean, cocoa, milk, balm, baking, caramel, wine, sweet, or sour.

[0013] In some embodiments, the target odor includes the odor of Tieguanyin blanching hydrosol.

[0014] In some embodiments, the enhanced flavoring includes Tieguanyin herbal hydrosol.

[0015] According to one aspect of some embodiments of this disclosure, a method for targeted odor enhancement is proposed, comprising: obtaining parameters of a target fragrance according to any of the odor targeted enhancement data generation methods described above; and blending the target fragrance according to the parameters of the target fragrance, wherein the target fragrance is used to enhance the target odor.

[0016] According to one aspect of some embodiments of this disclosure, a method for flavoring cigarettes is proposed, comprising: obtaining a flavoring essence according to the odor-directed enhancement method described above; and adding the obtained flavoring essence to cigarettes.

[0017] According to one aspect of some embodiments of the present disclosure, a odor-directed enhancement data generation apparatus is provided, comprising: a memory; and a processor coupled to the memory, the processor being configured to execute any of the odor-directed enhancement data generation methods described above based on instructions stored in the memory.

[0018] According to one aspect of some embodiments of this disclosure, a fragrance production system is proposed, comprising: an odor-directed enhancement data generation device mentioned above; and a blending device configured to blend a target fragrance according to parameters of a target fragrance, wherein the target fragrance is used to enhance a target odor.

[0019] According to one aspect of some embodiments of this disclosure, a tobacco flavoring system is proposed, comprising: a flavoring production system mentioned above; and a cigarette system configured to add flavoring obtained by the flavoring production system to a cigarette.

[0020] According to one aspect of some embodiments of this disclosure, a non-transitory computer-readable storage medium is proposed, having stored thereon computer program instructions that, when executed by a processor, implement the steps of the method for generating directional enhancement data for any of the odors described above. Attached Figure Description

[0021] The accompanying drawings, which are included to provide a further understanding of this disclosure and form part of this disclosure, illustrate exemplary embodiments of the present disclosure and are used to explain the disclosure, but do not constitute an undue limitation of the disclosure. In the drawings:

[0022] Figure 1 Flowcharts of some embodiments of the odor-directed enhancement data generation method of this disclosure.

[0023] Figure 2 Flowcharts are shown for some other embodiments of the method for generating odor-oriented enhancement data according to this disclosure.

[0024] Figure 3 Flowcharts of some further embodiments of the odor-directed enhancement data generation method of this disclosure.

[0025] Figure 4A This study analyzes the aroma activity values ​​and aroma identification results of Tieguanyin blanching hydrosol based on different fractal methods.

[0026] Figure 4B This is a schematic diagram showing the logarithmic correlation between the theoretical and actual aroma activity values ​​when the aroma-oriented enhancement method of this disclosure is applied to the aroma-oriented enhancement of Tieguanyin blanching product hydrosol.

[0027] Figure 5 Flowcharts showing some embodiments of the odor-directed enhancement method of this disclosure.

[0028] Figure 6 This is a flowchart illustrating some embodiments of the tobacco flavoring method disclosed herein.

[0029] Figure 7 These are schematic diagrams of some embodiments of the odor-directed enhancement data generation apparatus of this disclosure.

[0030] Figure 8 These are schematic diagrams of other embodiments of the odor-directed enhancement data generation apparatus of this disclosure.

[0031] Figure 9These are schematic diagrams of some embodiments of the fragrance production system disclosed herein.

[0032] Figure 10 This is a schematic diagram of some embodiments of the tobacco flavoring system disclosed herein. Detailed Implementation

[0033] The technical solutions of this disclosure will be further described in detail below with reference to the accompanying drawings and embodiments.

[0034] To enhance the main aroma characteristics of natural tea hydrosols, such as freshness, fruitiness, floral fragrance, and sweetness, while reducing production costs, improving fragrance blending efficiency, and ensuring the matching degree of aroma between blended fragrances and natural fragrances, the inventors, starting from molecular sensory science and based on the analysis results of the aroma-contributing components of natural fragrances, proposed a method and device for targeted enhancement and data generation, as well as a fragrance production and blending system.

[0035] Flowcharts of some embodiments of the odor-directed enhancement data generation method disclosed herein are shown below. Figure 1 As shown.

[0036] In step 120, the contributing components in the enhanced fragrance that produce the target aroma are determined, along with the contribution evaluation value of each contributing component to each aroma signature. In some embodiments, the contributing components refer to key contributing components. In some embodiments, a sensory evaluation score for the enhanced fragrance may be determined, such as by aroma olfaction.

[0037] In some embodiments, the natural fragrance that produces the target aroma can be analyzed first to identify the key contributing components that embody the aroma. In some embodiments, the key contributing components can be obtained based on component analysis methods in related technologies. For example, natural plant extracts can be obtained first by steam distillation, the key contributing components of the extracts can be separated, and qualitative and quantitative analyses can be performed on the extracts and their characteristic aroma components. In some embodiments, the analytical methods for the characteristic aroma of Tieguanyin tea can be used to identify the key contributing components that produce the target aroma.

[0038] In some embodiments, the contribution of components to various aromas can be determined based on relevant research findings. In some embodiments, the types of aromas may include resinous aromas, hay aromas, fresh aromas, fruity aromas, spicy aromas, woody aromas, green aromas, floral aromas, herbal aromas, bean aromas, cocoa aromas, milky aromas, paste aromas, roasted aromas, caramel aromas, wine aromas, sweet aromas, sour aromas, etc.

[0039] In some embodiments, the contribution assessment value of key contributing components to each aroma can be determined based on sensory evaluation. For example, a sensory evaluation team (at least 10 people) can be organized to identify the aroma components using aroma identification paper, describe the aroma characteristics and aroma composition, and score them according to the method specified in Hunan Tobacco's "Research on Digital Flavoring Technology Platform Based on the Characteristics of Tobacco Fragrance Raw Materials".

[0040] In step 140, aroma reconstruction is performed based on contributing components and their concentrations, and a sensory evaluation score for each aroma element in the reconstructed aroma is determined. In some embodiments, the sensory evaluation score of the reconstructed aroma can be determined by olfactory identification.

[0041] In step 150, the aroma activity value of each aroma in the reconstructed aroma is determined based on the aroma activity value of the contributing components in the reconstructed aroma and the contribution evaluation value of each contributing component to each aroma.

[0042] Based on the aroma activity value and contribution evaluation value of the key contributing components in the reconstructed aroma, the aroma activity value of each aroma of each key contributing component in the target aroma is determined by formulas (1) and (2).

[0043] In some embodiments, the aroma activity value of each aroma element in the reconstructed aroma can be calculated according to the following formula (3):

[0044] in,

[0045] n1 represents the number of aroma types of key contributing components, and n2 represents the number of key contributing components; F ij λ represents the sensory evaluation score of key contributing component j in aroma i. ij The percentage of the sensory evaluation score of key contributing component j in aroma i, OAV j OAV value for aroma activity of key contributing component j ij For the aroma activity value of the i-th aroma of the key contributing component j, in the above formula (3), the total aroma activity value OAV of the i-th aroma of all key contributing components in the reconstructed aroma is obtained by summing the aroma activity values ​​of the j-th (j=1-n2) aroma key contributing components in the i-th aroma. i .

[0046] In some embodiments, the aroma activity value and contribution evaluation value of the key contributing components in the target odor can also be obtained, and the aroma activity value of each aroma of each key contributing component in the target odor can be determined by the above formulas (1) and (2), and then the aroma activity value of each aroma in the target odor can be calculated according to the following formula (3) for subsequent use.

[0047] In step 160, the reconstructed aroma is subjected to a consistency verification operation with the target aroma in terms of aroma proportion and aroma profile. If the consistency verification is passed, the aroma is reconstructed according to the aroma activity value of each aroma in the target aroma to obtain the first component information, which includes the type and content of the component.

[0048] In some embodiments, the above verification operation includes comparing the sensory evaluation score of each aroma element in the reconstructed aroma with the sensory evaluation score of each aroma element in the target aroma to obtain a sensory consistency evaluation result. If the sensory evaluations are consistent, the reconstructed aroma is determined to have passed sensory verification. Further, consistency verification is performed based on the sensory evaluation score of each aroma element in the reconstructed aroma and the aroma activity value of each aroma element in the reconstructed aroma in terms of aroma element proportion and aroma profile. In some embodiments, it can be determined whether the aroma activity value is consistent with the aroma element proportion and aroma profile of the sensory evaluation score. If the consistency verification between the sensory evaluation score and the aroma activity value is passed, it proves that the reconstructed aroma has passed verification, and its components can be used for further operations.

[0049] In some embodiments, taking Tieguanyin tea as an example, the aroma proportion can be relatively consistent, as shown in Table 1.

[0050] Table 1. Comparison and analysis results of aroma activity values ​​and aroma discrimination based on different fractal methods.

[0051]

[0052]

[0053] In some embodiments, taking Tieguanyin tea as an example, the aroma profile is relatively consistent, such as... Figure 4A As shown in the image.

[0054] In some embodiments, the consistency of the aroma profile and percentage of key characteristic aroma components in the composition that produce the target odor can be determined first. For example, the consistency of their aroma profiles can be examined using the aroma profile method, and the consistency of their aroma proportions can be examined using the percentage of aroma sensory evaluation scores or the percentage of aroma activity values. If they are relatively consistent, then the odor reconstruction operation can be performed.

[0055] In some embodiments, aroma reconstruction can be performed using key contributing components through aroma identification and flavoring evaluation. In some embodiments, aroma identification can be performed with reference to the digital flavoring method for tobacco flavoring based on the NSGA-II genetic algorithm in related technologies, and flavoring evaluation can be performed with reference to the sensory-guided analysis and reconstruction of the characteristic aroma of Tieguanyin tea.

[0056] In step 180, the parameters of the target fragrance are obtained based on the first component information so as to enhance the target scent using the target fragrance.

[0057] In some embodiments, based on the first component information, an enhanced fragrance can be obtained by amplifying the content of the components therein, and the enhanced fragrance can be used to directionally enhance the target scent, thereby improving the ease of obtaining the target scent. In some embodiments, the enhanced fragrance can be a saturated fragrance.

[0058] In some embodiments, fortifying flavorings may be added to the natural flavorings to achieve targeted enhancement of the aroma based on the natural flavorings.

[0059] The method described in the above embodiments enables qualitative and quantitative analysis of contributing components based on data obtained from olfactory analysis, building upon natural fragrances. This yields component information that matches the aroma of the natural fragrances, allowing for the production of flavorings based on this information. This achieves targeted enhancement of the aroma of natural fragrances, improving the reliability and accuracy of targeted aroma enhancement.

[0060] In some embodiments, after obtaining the first component information, further targeted enhancement data processing can be performed. Flowcharts of other embodiments of the odor targeted enhancement data generation method of this disclosure are shown below. Figure 2 As shown, where, Figure 2 The steps shown can be performed at any time. Figure 1 Execute after step 160 shown.

[0061] In step 281, based on the first component information, the content of the component is magnified by a first magnification factor to obtain parameters for generating the enhanced flavor. In some embodiments, the first magnification factor can be 10 times. In some embodiments, the enhanced flavor can be prepared based on the parameters of the enhanced flavor, for example, by using the same solvent matrix as the Tieguanyin tea hydrosol as the solvent to obtain the enhanced flavor.

[0062] In step 282, based on the first component information and the test multiple sequence, parameters for generating the test fragrance are obtained using the enhanced fragrance, so as to generate the test fragrance, wherein the theoretical aroma activity value of the test fragrance is a predetermined multiple of the theoretical aroma activity value of the target odor.

[0063] Taking the enhancement of the aroma style of Tieguanyin raw material hydrosol as an example, the theoretical aroma activity value of the target fragrance is set to be 2, 3, 4, 5, 6, and 7 times that of Tieguanyin raw material hydrosol.

[0064] In step 283, the actual aroma activity value of the test fragrance is obtained. In some embodiments, the required volume ratio of the fortified fragrance to the natural fragrance can be calculated according to formula (4) shown below, the required amount of fortified fragrance is obtained based on the amount of natural fragrance, the required amount of fortified fragrance is extracted as the test fragrance, and then the natural fragrance is fortified using the test fragrance. In some embodiments, for the convenience of analysis, the operation of obtaining the aroma activity value and contribution evaluation value of the key contributing components in the target odor and determining the aroma activity value of each aroma of each key contributing component in the target odor can be performed in advance.

[0065]

[0066] Among them, OAV T To enhance the target aroma activity value of natural fragrances; OAV S OAV (Odor Activity Value) represents the aroma activity of natural fragrances. F To enhance the aroma activity of the fragrance; V S V represents the volume of natural spices; F To increase the volume of the fragrance.

[0067] In some embodiments, OAV in the above formula S and OAV F It can be determined by the following formula:

[0068]

[0069]

[0070] In some embodiments, the content of key aroma-contributing components in a targeted fragrance is calculated according to formula (7). X C represents the content of the xth key aroma component (i.e., the key aroma contributing component mentioned above) in the target fragrance. S C represents the content of the xth key aroma component in a natural fragrance. F To enhance the content of the xth key aroma component in the fragrance, V F To increase the volume of the fragrance, V S This refers to the volume of natural spices.

[0071]

[0072] In some embodiments, the threshold of the targeted fragrance and its key aroma contributing component composition is determined by the three-point selection method, and then the actual aroma activity value of the key aroma contributing component composition of the target fragrance is calculated according to OAV=C / T.

[0073] In step 284, the functional relationship between the actual aroma activity value and the theoretical aroma activity value of the tested fragrance is determined based on the actual aroma activity value and the theoretical aroma activity value of the tested fragrance.

[0074] In some embodiments, the relationship between the theoretical aroma activity value (x) and the actual aroma activity value (y) of the test fragrance with different theoretical aroma activity values ​​can be analyzed to establish a functional relationship between y and x.

[0075] y=f(x)…………………………(8)

[0076] In some embodiments, an attempt may be made to establish a linear relationship between theoretical and actual aroma activity values. If the two do not have a linear functional relationship, an attempt may be made to establish a linear relationship such as the logarithm or exponential of theoretical and actual aroma activity values.

[0077] In step 285, a feasible range of theoretical aroma activity values ​​is determined based on the feasible range of actual aroma activity values ​​of the test fragrance. In some embodiments, the feasible range of actual aroma activity values ​​of the test fragrance is determined based on a comparison of the actual aroma activity values ​​of the test fragrance with sensory olfactory identification results.

[0078] In some embodiments, sensory measurements can be used to determine a feasible range of the actual aroma activity value of the test fragrance in order to avoid excessive enhancement that could lead to a large deviation in the aroma or the chemical aroma of the enhanced fragrance being revealed, resulting in a lack of naturalness.

[0079] In step 286, the theoretical aroma activity value of the target is determined based on the actual aroma activity value and functional relationship of the target.

[0080] In step 287, the required volume ratio of the enhanced fragrance to the fragrance being enhanced is determined based on the theoretical aroma activity value of the enhanced target, wherein the theoretical aroma activity value of the enhanced target is within the magnification range determined in step 286 above.

[0081] In some embodiments, during the actual blending process, the mass ratio is determined based on the density of the fortified flavoring, the fortified fragrance, and the volume ratio of the two, and then the blending operation is carried out according to the mass ratio.

[0082] The method described in the above embodiments can be used to obtain the functional relationship between the theoretical aroma activity value and the actual aroma activity value through testing, thereby limiting the degree of enhancement, avoiding excessive enhancement that could cause aroma deviation or the chemical aroma of the enhanced fragrance to be revealed and lose its naturalness, and improving the reliability and practicality of aroma enhancement.

[0083] In some embodiments, such as Figure 2 As shown, the method for generating odor-directed enhancement data may further include step 288.

[0084] In step 288, the effect of the fortifying fragrance on the fortified fragrance (such as a natural fragrance) is determined. This effect may include odor addition, enhancement, masking, or no effect. In some embodiments, the aroma activity value can be quantitatively assessed. For example, the theoretical aroma activity value of the fortifying fragrance can be determined based on the concentration of each key contributing component and the corresponding olfactory threshold of the key contributing component in solution; the actual aroma activity value of the fortifying fragrance is determined; the ratio of the theoretical aroma activity value to the actual aroma activity value of the fortifying fragrance is determined; if the ratio falls within a first interval, the fortifying fragrance has an odor-additive effect on the fortified fragrance; if the ratio falls within a second interval, the fortifying fragrance has an odor-synergistic effect on the fortified fragrance; if the ratio falls within a third interval, the fortifying fragrance has an odor-masking effect on the fortified fragrance; if the ratio falls within a fourth interval, the fortifying fragrance has no effect on the fortified fragrance.

[0085] In some embodiments, the interaction of aromas can be determined based on the formula (9) below.

[0086]

[0087] OAV mix OAV is the actual aroma activity value of natural fragrances or fortified flavorings. i C represents the theoretical aroma activity value of the i-th component in a natural fragrance or fortified flavoring. i T represents the concentration of the i-th component in a natural fragrance or fortified flavoring. i T is the threshold value of the i-th component in natural fragrances or fortified flavorings. mix X represents the actual threshold value of natural fragrances or fortified flavorings; X is the ratio of theoretical aroma activity value to actual aroma activity value. The synergistic effect of fortified flavorings and natural fragrances is determined based on the value of X: if X > 1, the mixture is considered to have a masking effect; if X = 1, the mixture is considered to have no effect; if 0.5 < X < 1, the mixture is considered to have an additive effect; if X ≤ 0.5, the mixture is considered to have a synergistic effect.

[0088] In some embodiments, based on the additive, synergistic, or masking effects between the enhanced fragrance and the enhanced fragrance, perfumers or modelers can predict the enhancement trend of the enhanced fragrance on the enhanced fragrance; based on the consistency of the degree of synergistic effect between the enhanced fragrance and the enhanced fragrance, modelers can predict whether there is a certain correlation between the theoretical aroma activity value and the actual aroma activity value of the enhanced target fragrance, such as whether there is a linear relationship.

[0089] In some embodiments, step 288 may be performed before step 284 to predict whether a correlation can be established in step 284 using the theoretical aroma activity value and the actual aroma activity value of the enhanced target fragrance, such as whether a linear relationship can be established.

[0090] In some embodiments, taking Tieguanyin herbal dew and its aroma as examples, flowcharts of further embodiments of the aroma-oriented enhancement data generation method of this disclosure are as follows: Figure 3 As shown in the examples. The types of spices and aromas in the embodiments are merely illustrative and do not constitute an undue limitation on this application.

[0091] In step 301, the qualitative and quantitative analysis of the aroma components of the Tieguanyin blanching hydrosol and the analysis of its aroma activity value are performed to determine its key aroma contributing components.

[0092] In some embodiments, key aroma contributing components can be determined based on key contributing component analysis methods in related technologies or by consulting relevant literature.

[0093] In step 302, the aroma and aroma activity values ​​of the key aroma contributing components are analyzed and determined to determine the aroma activity values ​​of each aroma of the key aroma contributing component composition.

[0094] In some embodiments, the fragrance composition includes 18 fragrances such as resin, hay, fresh, fruity, spicy, woody, green, floral, herbal, bean, cocoa, milk, paste, baking, caramel, wine, sweet, and sour.

[0095] In some embodiments, the aroma activity value fractal and analysis of the aroma key contributing component composition are performed according to formulas (1), (2), and (3).

[0096] In step 303, the consistency analysis results of the aroma activity value analysis results and the sensory olfactory evaluation results of Tieguanyin blanching product hydrosol are analyzed.

[0097] In some embodiments, taking Tieguanyin blanching hydrosol and a composition of key aroma contributing components as objects, the consistency of their aroma profiles is examined using the aroma profile method, and the consistency of their aroma proportion is examined by calculating the proportion of aroma sensory evaluation score and the proportion of aroma activity value.

[0098] In some embodiments, in steps 301, 302, and 303 above, 22 key aroma contributing components and their content characteristics of Tieguanyin blanching hydrosol are analyzed and determined, and the threshold values ​​of each aroma component are determined using the three-point selection method (see Table 2); then, the scoring is performed using the method specified in Hunan Tobacco's "Research on Digital Flavoring Technology Platform Based on the Characteristics of Tobacco Flavor Raw Materials", and the aroma activity values ​​of the key aroma contributing component composition are analyzed according to formulas (1), (2), and (3) above; finally, the consistency between the aroma activity value analysis results and the sensory evaluation results of Tieguanyin blanching hydrosol is compared (as shown in Table 1 above, and...). Figure 4A (As shown).

[0099] The results showed that the main aroma characteristics of Tieguanyin blanching hydrosol were floral, sweet, fresh, fruity, and green aroma. Furthermore, the aroma fractal analysis results of its aroma activity value and the aroma evaluation results showed good consistency in terms of the composition and proportion of the main aromas.

[0100] Table 2 Key Aroma Contributing Components of Tieguanyin Blanched Products Hydrosol

[0101]

[0102]

[0103] In step 304, key aroma contributing components are reconstructed and evaluated. In some embodiments, aroma reconstruction is performed using the concentration of key aroma contributing components in the Tieguanyin blanching hydrosol, followed by aroma identification and flavoring evaluation.

[0104] In some embodiments, aroma reconstruction was performed using the content of key aroma contributors in Tieguanyin tea hydrosol, resulting in reconstituted compounds of key aroma contributors from the Tieguanyin tea hydrosol (see Table 3). Aroma identification and flavoring evaluation of the Tieguanyin tea hydrosol and its reconstituted compounds showed that the reconstituted compounds possessed aroma characteristics similar to Tieguanyin tea hydrosol, with enhanced floral and milky aromas. This indicates that the reconstituted compounds, based on the concentration of key aroma contributors in Tieguanyin tea hydrosol, can successfully simulate the aroma characteristics of Tieguanyin tea hydrosol. The aroma characteristics of the tea hydrosol were partially observed; however, the mellowness and richness of the aroma were slightly insufficient, and it carried a certain chemical odor. The flavoring evaluation results showed that, compared with the Tieguanyin tea hydrosol containing the key aroma components, the cigarette-tea aroma characteristics were enhanced, with a more prominent sweet and floral aroma. However, the richness was slightly lacking, the smoky aroma was slightly suppressed, and it possessed a certain chemical odor, lacking naturalness, freshness, and elegance. Regarding the smoke characteristics, the aroma quantity increased, but the mellowness, smoothness, and roundness of the smoke decreased, and some off-flavors increased slightly. This indicates that it is feasible to formulate and enhance the flavor using its key aroma-contributing components.

[0105] Table 3 Key Contributing Components and Recombinants of Aroma from Tieguanyin Tea Drying Products

[0106]

[0107]

[0108] In step 305, the development and enhancement of the fragrance style of Tieguanyin tea blanching hydrosol is carried out.

[0109] In some embodiments, the method for developing enhanced fragrance involves proportionally increasing the content of key aroma-contributing components in Tieguanyin blanching hydrosol by 10 times, and using an equivalent matrix of Tieguanyin blanching hydrosol as a solvent to formulate enhanced fragrance.

[0110] In some embodiments, the method for enhancing the aroma and flavor of Tieguanyin blanching hydrosol involves setting the theoretical aroma activity value of the targeted enhancement flavoring to be 2, 3, 4, 5, 6, or 7 times that of the Tieguanyin blanching hydrosol, calculating the volume ratio of the enhancement flavoring to the Tieguanyin blanching hydrosol according to formula (4), and then blending the targeted enhancement flavoring according to the volume ratio. In some embodiments, the volume ratio is determined according to formulas (5) and (6) above.

[0111] In some embodiments, the content of key aroma-contributing components in the targeted fragrance is calculated according to formula (7).

[0112] In some embodiments, the evaluation method for verifying the directional enhancement effect of the aroma style of Tieguanyin blanching product hydrosol uses a three-point selection method to determine the threshold of the directional enhancement target fragrance and its key aroma contributing components composition, and then calculates the actual aroma activity value of the target fragrance according to OAV=C / T, where OAV is the aroma activity value, C is the concentration, and T is the olfactory threshold of the component in solution.

[0113] In step 306, the aroma interaction between the key aroma-contributing component composition and the Tieguanyin blanching hydrosol is analyzed. In some embodiments, the aroma interaction between the Tieguanyin blanching hydrosol and the fortified fragrance can be analyzed according to formula (9) above.

[0114] In some embodiments, based on the characteristic that the threshold of aroma components remains unchanged in the same matrix, the content of key aroma components in Tieguanyin brine is proportionally amplified by 10 times to obtain enhanced aroma (see Table 4). The theoretical aroma activity value of the targeted enhanced aroma is set at 2, 3, 4, 5, 6, and 7 times that of Tieguanyin brine. The volume ratio of the enhanced aroma to Tieguanyin brine is calculated according to formula (4), and the targeted enhanced aroma is formulated according to the volume ratio. The threshold of the tea aroma flavor and its key aroma contributing components at different enhancement ratios is obtained through sensory contribution analysis. At the same time, their actual aroma activity values ​​are calculated (see Table 5). The results show that as the enhancement ratio of the theoretical aroma activity value of the tea brine increases, the actual aroma activity value of the obtained enhanced aroma key component composition is not only significantly higher than that of Tieguanyin brine, but also shows a significant increasing trend. It is also negatively correlated with the threshold of the enhanced aroma, indicating that the aroma style of Tieguanyin brine can be enhanced. In addition, the aroma interaction between the hydrosol of Tieguanyin blanching agent and the fortified fragrance was investigated using the OAV method. The results (see Table 6) showed that the two had an overall masking effect.

[0115] Table 4. Enhanced Fragrance Style of Tieguanyin Pure Dew (for Blanching)

[0116]

[0117] Table 5. Results of the analysis of the blending and sensory contribution of the target flavoring.

[0118]

[0119] Table 6. Theoretical and practical OAV values ​​and X values ​​of Tieguanyin tea blanching hydrosol and enhanced target fragrance.

[0120]

[0121]

[0122] In step 307, a directional enhancement model for the aroma style of Tieguanyin blanched tea hydrosol is established. In some embodiments, the relationship between the theoretical aroma activity value (x) and the actual aroma activity value (y) of the target fragrances with different enhancement ratios in step 305 above is determined, as shown in formula (8). In some embodiments, when establishing the directional enhancement model for the aroma style of Tieguanyin blanched tea hydrosol, sensory evaluation is required to determine the enhancement range of x, that is, the enhancement ratio range of the theoretical aroma activity value of Tieguanyin blanched tea hydrosol.

[0123] In some embodiments, the theory of aroma key contributing components composition based on target fragrance and target fragrances with different fortification ratios (OAV) T ) and reality (OAV) AThe results of aroma activity value analysis (see Table 7) were used to analyze the correlation between the theoretical enhancement target and the actual aroma activity value, and to establish the relationship graph of the function y=f(x).

[0124] Table 7. Enhanced Target Flavor Theory (OAV) T ) and actual aroma activity value (OAV) A The related relationship

[0125]

[0126]

[0127] The results show OAV T and OAV A There is no obvious correlation, but Log 10 (OAV T ) and Log 10 (OAV A ) has a significant linear relationship (see Figure 4B ), where y = Log 10 (OAV A x = Log 10 (OAV T Thus, a directional enhancement model for the aroma and flavor of Tieguanyin tea (formulas (4) and (10)) was established.

[0128] log 10 OAV A =0.4464×log 10 OAV T +1.3159(R 2 =0.9983)……(10)

[0129] Meanwhile, from a practical perspective, the enhancement of the aroma style of Tieguanyin raw material hydrosol was combined with sensory evaluation. With the goal of enhancing the aroma style while maintaining the natural feel of Tieguanyin raw material hydrosol, the applicability of this model was examined. The results (see Table 9) show that as the enhancement factor increases, although the aroma style characteristics of Tieguanyin raw material hydrosol gradually strengthen, when the enhancement factor exceeds 2 times, the floral characteristics gradually intensify, the harmony with other aromas gradually deteriorates, and the chemical smell gradually becomes stronger. This indicates that it cannot be indefinitely enhanced and has a certain applicable range: the theoretical aroma activity value is between 223695.88 and 447391.76, meaning the theoretical aroma activity value enhancement factor for Tieguanyin raw material hydrosol is 1 to 2 times.

[0130] Table 8. Sensory contribution analysis and sensory evaluation results of different intensification ratios of the target flavorings from Tieguanyin tea blanching hydrosol.

[0131]

[0132] In step 308, the directional reinforcement verification of the aroma and flavor style directional reinforcement model of Tieguanyin tea blanching material is performed.

[0133] In some embodiments, within the range of x, a value of y is set, the value of x is calculated according to formula (9), and then the volume ratio of the enhanced fragrance and the Tieguanyin blanching hydrosol is calculated according to formula (4), and the target fragrance is blended.

[0134] In some embodiments, the threshold of the key aroma contributing component composition of the target fragrance is determined by the three-point selection method. Then, the actual aroma activity value of the target fragrance A is calculated according to OAV=C / T and compared with the set y value. The applicability of the directional enhancement model of the aroma style of Tieguanyin blanching material hydrosol is verified by consistency judgment.

[0135] In some embodiments, the actual olfactory aroma activity (OAV) of the targeted fragrance A is set to be 1.2 times that of the Tieguanyin blanching hydrosol, and the theoretical olfactory aroma activity of the target fragrance A is calculated according to formula (10). Then, the volume ratio (V) of the enhanced fragrance F to the Tieguanyin blanching hydrosol is calculated according to formula (4). F / V S The target fragrance A was formulated according to the specified volume ratio (see Table 9). Simultaneously, the olfactory thresholds of the key aroma-contributing components of target fragrance A were determined using a three-point selection method, and the actual aroma activity value of target fragrance A was calculated based on OAV = C / T (see Table 9). Finally, the applicability of the model was verified by comparing the actual aroma activity value with the set value OAV. The results showed good consistency between the two, indicating that the fragrance formulation model is applicable to the targeted enhancement of the aroma style of Tieguanyin tea hydrosol.

[0136] Table 9. Analysis results of theoretical and actual aroma activity values ​​based on the fragrance model, and the formulation and OAV of the target fragrance for enhancement. A Comparison and verification

[0137]

[0138] The method described in the above embodiments can be used to target and enhance the aroma of Tieguanyin tea brine, ensuring accuracy, reducing reliance on the perfumer's experience, and improving the efficiency of aroma enhancement.

[0139] Flowcharts of some embodiments of the odor-directed enhancement method disclosed herein are shown below. Figure 5 As shown.

[0140] In step 51, parameters of the target fragrance are obtained based on any of the odor-oriented enhancement data generation methods described above. In some embodiments, the parameters of the target fragrance may be the volume ratio of the enhancing fragrance to the fragrance being enhanced.

[0141] In step 52, the target fragrance is formulated according to the parameters of the target fragrance, wherein the target fragrance is used to enhance the target scent.

[0142] This method enables the formulation of target fragrances based on the generated quantitative data, thereby improving the stability and accuracy of the target fragrances and enhancing the reliability and efficiency of target scent enhancement.

[0143] Flowcharts of some embodiments of the tobacco flavoring method disclosed herein are as follows: Figure 6 As shown.

[0144] In step 61, the fragrance is obtained according to the odor-directed enhancement method described above.

[0145] In step 62, the obtained flavoring is added to the cigarette.

[0146] This method allows for the use of flavorings to enhance target aromas in cigarettes, improving the directionality, precision, and efficiency of aroma enhancement while reducing the cost of cigarette products.

[0147] In addition, the enhanced flavorings mentioned in this disclosure are generally applicable when used for aromatherapy after being enhanced by the above methods. However, when used in cigarettes, if the goal is to enhance the flavoring, there is a certain scope of application. This is mainly for cigarettes where the flavoring is a volatile flavoring such as essential oil, absolute oil, or hydrosol, which does not participate in combustion. When smoking cigarettes, the flavoring is to be distilled or directly transferred into the oral cavity and nasal cavity through smoke.

[0148] A schematic diagram of an embodiment of the odor-directed enhancement data generation device disclosed herein is shown below. Figure 7 As shown, the odor-directed enhancement data generation apparatus includes a memory 701 and a processor 702. The memory 701 can be a disk, flash memory, or any other non-volatile storage medium. The memory stores instructions from the corresponding embodiments of the odor-directed enhancement data generation method described above. The processor 702 is coupled to the memory 701 and can be implemented as one or more integrated circuits, such as a microprocessor or microcontroller. The processor 702 executes the instructions stored in the memory, thereby improving the reliability and accuracy of odor-directed enhancement.

[0149] In one embodiment, it can also be as follows: Figure 8 As shown, the odor-directed enhancement data generation device 800 includes a memory 801 and a processor 802. The processor 802 is coupled to the memory 801 via a BUS bus 803. The odor-directed enhancement data generation device 800 can also be connected to an external storage device 805 via a storage interface 804 to access external data, and can also be connected to a network or another computer system (not shown) via a network interface 806. Further details are omitted here.

[0150] In this embodiment, storing data instructions in a memory and then processing the instructions with a processor can improve the reliability and accuracy of odor-directed enhancement.

[0151] In another embodiment, a computer-readable storage medium stores computer program instructions that, when executed by a processor, implement the steps of a method for generating odor-directed enhanced data corresponding to the method in the embodiment. Those skilled in the art will understand that embodiments of this disclosure can be provided as methods, apparatus, or computer program products. Therefore, this disclosure can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this disclosure can take the form of a computer program product embodied on one or more computer-usable non-transitory storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0152] Schematic diagrams of some embodiments of the fragrance production system 91 disclosed herein are shown below. Figure 9 As shown.

[0153] The odor-directed enhancement data generation device 911 can be any of those mentioned above.

[0154] The blending equipment 912 is capable of blending a target fragrance according to the parameters of the target fragrance, wherein the target fragrance is used to enhance the target aroma. In some embodiments, the blending equipment can obtain a corresponding volume of enhanced fragrance as the target fragrance based on the amount of the enhanced fragrance used. In some embodiments, the blending equipment can also produce the enhanced fragrance or directly produce the target fragrance based on the first component information.

[0155] Such a fragrance production system can blend target fragrances based on generated quantitative data, improving the stability and accuracy of the target fragrance output, and enhancing the reliability and efficiency of target scent enhancement.

[0156] Schematic diagrams of some embodiments of the tobacco flavoring system 1000 disclosed herein are shown below. Figure 10 As shown.

[0157] The flavoring production system 1010 can be any of the ones mentioned above.

[0158] The cigarette system 1020 can add flavorings obtained from the flavoring production system to cigarettes. In some embodiments, the cigarette system can interface with the flavoring production system 1010 based on cigarette equipment in the related art, and obtain the required flavorings from the flavoring production system 1010.

[0159] Such a tobacco flavoring system can enhance the target aroma in cigarettes using flavorings, improving the directionality, accuracy and efficiency of cigarette aroma enhancement, and reducing the cost of cigarette production.

[0160] This disclosure is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this disclosure. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create a machine for implementing the flowchart illustrations. Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0161] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0162] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0163] This concludes the detailed description of the present disclosure. To avoid obscuring the concept of the disclosure, some details known in the art have not been described. Those skilled in the art will fully understand how to implement the technical solutions disclosed herein based on the above description.

[0164] The methods and apparatus of this disclosure may be implemented in many ways. For example, they may be implemented by software, hardware, firmware, or any combination of software, hardware, and firmware. The above-described order of steps for the methods is for illustrative purposes only, and the steps of the methods of this disclosure are not limited to the order specifically described above unless otherwise specifically stated. Furthermore, in some embodiments, this disclosure may also be implemented as a program recorded on a recording medium, the program including machine-readable instructions for implementing the methods according to this disclosure. Thus, this disclosure also covers recording media storing programs for performing the methods according to this disclosure.

[0165] It should be noted that the terms "first," "second," etc., used in the specification, claims, and drawings of this disclosure are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this disclosure described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0166] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this disclosure and not to limit them; although this disclosure has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications can still be made to the specific implementation of this disclosure or equivalent substitutions can be made to some technical features without departing from the spirit of the technical solutions of this disclosure, and all such modifications and substitutions should be covered within the scope of the technical solutions claimed in this disclosure.

Claims

1. A method for generating odor-directed enhancement data, comprising: Identify the contributing components that produce the target aroma of the enhanced fragrance, and the contribution evaluation value of each of the contributing components to each aroma; Aroma reconstruction is performed based on the contributing components and their concentrations in the enhanced fragrance, and based on... The genetic algorithm-based digital flavoring method for tobacco flavorings determines the sensory evaluation score of each aroma in the reconstructed aroma; Based on the aroma activity values ​​of the contributing components in the reconstructed aroma and the contribution evaluation value of each contributing component to each aroma signature, the aroma activity value of each aroma signature in the reconstructed aroma is determined. Specifically, based on the aroma activity values ​​and contribution evaluation values ​​of the contributing components in the reconstructed aroma, the percentage λ of the sensory evaluation score of contributing component j in aroma signature i is determined using the following formula. ij And the OAV value of the i-th aroma activity of contributing component j. ij And according to OAV ij Calculate the aroma activity value of each aroma element in the reconstructed aroma: Where n1 is the number of aroma types contributing to the composition, n2 is the number of contributing components, and F ij To contribute the sensory evaluation score of component j in aroma i, To contribute the aroma activity value of component j, The total aroma activity value of all contributing components of the i-th aroma in the reconstructed aroma; Based on the sensory evaluation score of each aroma in the reconstructed aroma, it is determined that the sensory evaluation of the reconstructed aroma is consistent with that of the target aroma. Furthermore, the consistency of the sensory evaluation score of each aroma in the reconstructed aroma and the aroma activity value of each aroma in the reconstructed aroma is verified in terms of aroma proportion and aroma profile. If the consistency verification is passed, the first component information is obtained, which includes the type and content of the component. Obtaining parameters of a target fragrance based on the first component information, so as to enhance the target odor using the target fragrance, includes: increasing the content of the component by a first magnification factor based on the first component information to obtain parameters for generating an enhanced fragrance, so as to use the enhanced fragrance to modulate the target fragrance and enhance the target odor.

2. The method according to claim 1, further comprising: The aroma activity value of each aroma in the target odor is determined based on the aroma activity value of the contributing components in the target odor and the contribution evaluation value of each contributing component to each aroma. The parameters for obtaining the target fragrance based on the first component information include: Based on the first component information and the test multiple sequence, the parameters for generating the test fragrance are obtained using the enhanced fragrance, so as to generate the test fragrance, wherein the theoretical aroma activity value of the test fragrance is a predetermined multiple of the theoretical aroma activity value of the target odor; Obtain the actual aroma activity value of the tested fragrance; Based on the actual aroma activity value and the theoretical aroma activity value of the tested fragrance, determine the functional relationship between the actual aroma activity value and the theoretical aroma activity value of the tested fragrance; The feasible range of the theoretical aroma activity value is determined based on the feasible range of the actual aroma activity value of the tested fragrance, wherein the feasible range of the actual aroma activity value of the tested fragrance is determined by comparing the analysis results of the actual aroma activity value of the tested fragrance with the sensory olfactory identification results.

3. The method according to claim 2, wherein, The step of obtaining the parameters of the target fragrance based on the first component information further includes: Based on the actual aroma activity value of the target and the aforementioned functional relationship, the theoretical aroma activity value of the target is determined. The required volume ratio of the enhanced fragrance to the fragrance being enhanced is determined based on the theoretical aroma activity value of the enhanced target.

4. The method according to claim 3, wherein, The theoretical aroma activity value of the target to be enhanced is within the range of the magnification factor.

5. The method according to claim 1, wherein, Also includes: The interaction relationship and degree of interaction between the fortifying fragrance and the fortified fragrance in different blending ratios are determined. Based on the interaction relationship, the strengthening trend of the fortifying fragrance on the fortified fragrance is predicted. Based on whether the degree of interaction is consistent, it is predicted whether the theoretical aroma activity value and the actual aroma activity value of the target fragrance have a certain linear relationship.

6. The method according to claim 5, wherein, For a specific blending ratio of the target fragrances to be enhanced, determining the interaction between the enhanced fragrance and the fragrance being enhanced includes: Based on the concentration of each contributing component in the enhanced fragrance, the olfactory threshold of the corresponding contributing component in the same matrix, and the first magnification, the theoretical aroma activity value of the corresponding component in the enhanced fragrance is obtained, and the theoretical aroma activity value of the enhanced fragrance is determined. Determine the actual aroma activity value of the enhanced fragrance; Determine the ratio of the theoretical aroma activity value of the enhanced fragrance to the actual aroma activity value of the enhanced fragrance; If the ratio falls within the first interval, the enhanced fragrance has an aroma-enhancing effect on the enhanced fragrance. If the ratio falls within the second range, the enhanced fragrance has an aroma synergistic effect on the enhanced fragrance. If the ratio falls within the third interval, the enhanced fragrance has an odor masking effect on the enhanced fragrance. If the ratio falls within the fourth interval, the enhanced flavoring will not affect the enhanced flavoring.

7. The method according to claim 1, wherein, The aroma includes multiple aromas such as resin, hay, fresh, fruity, spicy, woody, green, floral, herbal, bean, cocoa, milk, paste, baking, caramel, wine, sweet, or sour.

8. The method according to claim 1, wherein, The target odor includes the odor of Tieguanyin blanching hydrosol.

9. The method according to claim 3, wherein, The enhanced flavoring includes Tieguanyin herbal extract hydrosol.

10. A method for targeted odor enhancement, comprising: The parameters of the target fragrance are obtained by the method according to any one of claims 1 to 9; The target fragrance is formulated according to the parameters of the target fragrance, wherein the target fragrance is used to enhance the target aroma.

11. A method for flavoring tobacco, comprising: The fragrance is obtained by the method according to claim 10; The obtained flavorings are added to cigarettes.

12. An odor-directed enhancement data generation device, comprising: Memory; and A processor coupled to the memory, the processor being configured to perform the method as described in any one of claims 1 to 9 based on instructions stored in the memory.

13. A fragrance manufacturing system, comprising: The odor-directed enhancement data generation apparatus according to claim 12; and A blending device is configured to blend the target flavoring according to the parameters of the target flavoring, wherein the target flavoring is used to enhance the target aroma.

14. A tobacco flavoring system, comprising: The fragrance production system according to claim 13; and A cigarette manufacturing system configured to add flavorings obtained from the flavoring production system to cigarettes.

15. A non-transitory computer-readable storage medium having stored thereon computer program instructions that, when executed by a processor, implement the steps of the method according to any one of claims 1 to 9.

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