A fruit-flavored tobacco flavoring composition and its preparation method

Abstract

This invention discloses a fruit-flavored tobacco flavoring composition and its preparation method. By weight percentage, it comprises the following raw materials: 6%–10% custard apple extract, 4%–8% mangosteen extract, 6%–10% wax apple extract, 4%–8% malic acid, 2%–6% Paraguayan tea extract, 2%–6% castor oil extract, 2%–6% rye extract, 3%–6% tarragon oil, 2%–4% parsley seed oil, 1%–2% daylily oil, 24%–32% cosolvent, and the balance being deionized water. This invention enhances the aroma of tobacco, imparting a unique fruity fragrance with good harmony and permeability, improving comfort. It also addresses, to some extent, the quality defects of Chinese tobacco products, such as monotonous flavor profiles, insufficient aroma, and poor taste, thus possessing significant practical production value and economic worth. Furthermore, the raw materials are readily available, and the preparation process is simple.

Description

Technical Field

[0001] This invention relates to the field of flavor processing technology, and in particular to a fruit-flavored tobacco flavoring composition and its preparation method. Background Technology

[0002] Currently, as people's living standards continue to improve, consumers' demands for the taste and style of cigarettes are constantly increasing.

[0003] Tobacco flavorings are mixtures of various fragrances that have a specific aroma and can be directly used to flavor tobacco. Traditional tobacco flavorings used in tobacco products often result in a less pure, less flavorful, and less mellow tobacco aroma, easily leaving consumers with a dry taste and unpleasant aftertaste. Furthermore, market research has found that a significant portion of consumers prefer cigarettes with fruity aromas.

[0004] To address this, the inventors developed a novel fruit-flavored tobacco flavoring composition to fill a market gap. Summary of the Invention

[0005] To overcome the shortcomings of the prior art, the present invention aims to provide a novel fruit-flavored tobacco flavoring composition and its preparation method. By imparting a specific combination of fruit flavors, the product can be endowed with a rich fruit aroma, enhance the tobacco aroma and correct the smoking taste, and improve the smoking experience and smooth smoke of tobacco products. This effectively solves the problems of single flavor, impure tobacco aroma, insufficient fragrance, lack of mellowness, and need for improved taste in tobacco products prepared using traditional tobacco flavorings, thus meeting the needs of users who prefer fruit flavors.

[0006] To achieve the above objectives, the present invention adopts the following technical solution:

[0007] In a first aspect, the present invention provides a fruit-flavored tobacco flavoring composition, comprising, by weight percentage, the following raw materials: 6%–10% custard apple extract, 4%–8% mangosteen extract, 6%–10% wax apple extract, 4%–8% malic acid, 2%–6% Paraguayan tea extract, 2%–6% castor oil extract, 2%–6% rye extract, 3%–6% tarragon oil, 2%–4% parsley seed oil, 1%–2% dandelion oil, 24%–32% cosolvent, and the balance being deionized water.

[0008] This invention utilizes some new raw materials that have not been used in tobacco flavorings before, thus making a significant breakthrough in the selection of raw materials for tobacco flavorings. Through a large number of experiments, a suitable ratio and dosage were obtained, resulting in a tobacco flavoring composition with a unique fruity aroma.

[0009] Custard apple extract: It has a rich and unique aromatic fruity scent that can refresh the mind, make people feel refreshed and comfortable, eliminate fatigue, and has a good fragrance retention.

[0010] Mangosteen extract: It has a unique and rich mangosteen fruit aroma, which is pleasant and long-lasting. It can enhance the body and enrich the aroma of tobacco.

[0011] Wax apple extract: It emits a unique fruity aroma, with a rich fragrance and a slight apple scent. The characteristic aroma components of wax apple are: 3-carene, 2-ethyl(-1-)hexanol, caryophyllene, isoterpinene, terpineol, α-phellandrene, cymeneine, 4-carene, α-pinene, hexanal, etc. Among them, 3-carene is the most abundant. It is the combined effect of these substances that constitutes the unique fragrance of wax apple.

[0012] Malic acid, also known as 2-hydroxybutyric acid, is a colorless needle-like crystal or white crystalline powder. It is odorless and has a pungent, refreshing sour taste. It has a mild flavor and a distinctive aroma, does not harm the mouth or teeth, and is a good acidulant that can mask off-flavors.

[0013] Paraguayan Tea Extract: Paraguayan tea (Ilex PARAGUARIENSIS) leaf extract, CAS No.: 73296-98-7, has a special aroma, giving it a unique Paraguayan tea fragrance, and has a very significant effect on enriching the aroma of tobacco and improving the fullness of cigarettes.

[0014] Castoreum extract: CAS: 8023-83-4. Castoreum is a reddish-brown, creamy secretion extracted from the fluid sacs of beavers. Castoreum can enhance the "fresh" aroma of flavorings and also bring out some "emotional" qualities. It has a very significant effect on enriching the aroma of tobacco and improving the fullness of cigarettes.

[0015] Rye extract: It can improve the taste and smoking experience, and make the smoke smoother, thus enriching the aroma of tobacco.

[0016] Tarragon oil (CAS 8016-88-4) is obtained by steam distillation of the stems, leaves, and flowers of Artemisia dracunculus L., a plant in the Asteraceae family. It is a pale yellow to amber liquid, and its main components are methyl capsicumol (60%–70%), α-pinene and β-pinene, camphene, salsaene, cis- and trans-ocimene, linalool, and geraniol, etc. It has a unique spicy aroma, with a special herbal scent similar to licorice and fresh basil, and a hint of anise. It is sweet and can improve the taste.

[0017] Parsley Seed Oil: Parsley seed oil (CAS: 8000-68-8) is an oil extracted from the seeds of parsley (scientific name: Apium graveolens). It has a fresh, aromatic scent and purifying and calming properties.

[0018] Arivela viscosa oil: Arivela viscosa (L.) Raf. is an annual erect herb belonging to the Arivela genus of the Brassicaceae family. It has a herbal aroma that brings a fresh, natural scent; the aroma is strong, diffuses well, and has good persistence.

[0019] One preferred technical solution involves a weight ratio of tarragon oil, parsley seed oil, and daylily oil of 3:2:1. By adding tarragon oil, parsley seed oil, and daylily oil in a specific ratio, the aroma of tobacco can be effectively enhanced, resulting in a more lasting fragrance.

[0020] One preferred technical solution involves using a co-solvent prepared from ethanol and propylene glycol in a 1:3 weight ratio. This specially formulated co-solvent allows for the complete dissolution of various raw materials, maximizing their effectiveness.

[0021] One preferred technical solution provides a fruit-flavored tobacco flavoring composition, which, by weight percentage, consists of the following raw materials: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 5% Paraguayan tea extract, 4% castor oil extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 28% solubilizer, and the balance being deionized water.

[0022] As one technical solution, the custard apple extract is prepared by the following operation: First, the custard apple is cut into small pieces and dried at 40-50℃. Then, it is ground through a 60-mesh sieve. 6-10 times the amount of distilled water is added sequentially, and the mixture is ultrasonically heated and boiled twice at 35-40KHz. After each extraction for 1 hour, the mixture is filtered. The filtrates from the two extractions are combined, and the filtrates are concentrated by heating until the water content is less than 80%. Then, the mixture is spray-dried at a temperature of 110℃ and a pressure of 1.4MPa. The resulting powder is the custard apple extract.

[0023] As one of the technical solutions, mangosteen extract is prepared by the following operation: First, fresh mangosteen pulp is cut into small pieces, and then soaked in pure water at 50℃ to 60℃ with a material-to-liquid ratio of 1:8 to 10. Ultrasonic extraction is then performed for 80 to 150 minutes at an ultrasonic frequency of 50 to 60 kHz. After ultrasonic extraction, the extract is filtered through a filter membrane with a pore size of 1.0 μm to obtain filtrate. The filtrate is then concentrated, and the remaining one-tenth of the concentrate is the mangosteen extract.

[0024] One technical solution involves preparing wax apple extract using the following steps: First, freshly harvested wax apple pulp is cut into small pieces. Then, the pieces are freeze-dried under vacuum conditions of -30℃ to -10℃ and -0.06 to -0.08 MPa for 2 to 4 hours to obtain a frozen material. Next, the frozen material is ground to 10 to 20 mesh to obtain wax apple powder. Then, a 90% ethanol aqueous solution is added to the wax apple powder at a powder-to-powder ratio of 1:6 to 10, and the mixture is extracted at room temperature for 8 to 12 hours under an extraction pressure of 0.6 MPa. The extract is then filtered to obtain the extract. Finally, the resulting extract is concentrated under reduced pressure at 0.06 MPa and 25℃, and the ethanol extractant is evaporated and recovered. The resulting paste with a density of 1.05 to 1.1 is the wax apple extract.

[0025] As one technical solution, rye extract is prepared by the following operation: At room temperature, rye flour is soaked in a 40% ethanol aqueous solution at 4 to 10 times its weight, and slowly stirred at a speed of 50 to 120 rpm for 30 minutes to mix it evenly; then, it is slowly stirred once every 10 days to mix it evenly again, each time at a speed of 50 to 120 rpm for 30 minutes, and this is repeated three times. After standing at room temperature for 10 days, the supernatant is taken, and the ethanol and water are boiled and distilled off. Distillation is stopped when the distillate is about 60% of the total weight. The resulting paste is the rye extract.

[0026] Secondly, the present invention further provides a method for preparing the above-mentioned fruit-flavored tobacco flavoring composition, comprising the following steps:

[0027] S1. Weigh the raw materials according to the proportions;

[0028] S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at a speed of 300-500 r / min for 20-30 min.

[0029] S3. Then add Paraguayan tea extract, castor oil, rye extract, tarragon oil, parsley seed oil, and daylily oil, and stir and mix at 600-1000 r / min for 30-60 min.

[0030] S4. Let stand at room temperature for 20-30 minutes, filter, and then remove to obtain the product.

[0031] As one of the technical solutions, in step S4, a 400-mesh filter is used for filtration.

[0032] Compared with the prior art, the present invention provides a fruit-flavored tobacco flavoring composition and its preparation method, which has the following beneficial effects:

[0033] (1) This invention combines custard apple extract, mangosteen extract, wax apple extract, and malic acid as a base flavoring to impart a rich fruity aroma, enrich the tobacco aroma, and improve the dry, astringent, and bitter taste for consumers. By adding Paraguayan tea extract, castoreum extract, and rye extract, the tobacco aroma is enhanced, improving the fullness and richness of the tobacco aroma, ensuring good aroma persistence, and improving the taste.

[0034] (2) This invention combines tarragon oil, parsley seed oil and daylily oil as a fragrance, which not only provides a rich herbal aroma and has a good fragrance enhancement effect, but also has a purifying and calming effect.

[0035] (3) This invention uses a reasonable ratio of various natural plant raw materials to produce a fruit-flavored flavoring composition. When added to tobacco products, the aroma increases and has a unique fruit aroma. It has good harmony and permeability, improves comfort, and to a certain extent improves the quality defects of tobacco products in my country, such as insufficient aroma, poor taste and single aroma. It meets the needs of users who like fruit aroma and has good practical production significance and economic value.

[0036] (4) The raw materials of the fruit-flavored tobacco flavoring composition of the present invention are easy to obtain and easy to prepare and process, and comply with international and national laws and regulations and relevant provisions. The preparation process is simple. Detailed Implementation

[0037] The technical solution of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0038] This invention provides a fruit-flavored tobacco flavoring composition, which, by weight percentage, comprises the following raw materials: 6%–10% custard apple extract, 4%–8% mangosteen extract, 6%–10% wax apple extract, 4%–8% malic acid, 2%–6% Paraguayan tea extract, 2%–6% castor oil extract, 2%–6% rye extract, 3%–6% tarragon oil, 2%–4% parsley seed oil, 1%–2% dandelion oil, 24%–32% cosolvent, and the balance being deionized water.

[0039] The fruit-flavored tobacco flavoring composition of the present invention is obtained by the following preparation method:

[0040] S1. Weigh the raw materials according to the proportions;

[0041] S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at a speed of 300-500 r / min for 20-30 min.

[0042] S3. Then add Paraguayan tea extract, castor oil, rye extract, tarragon oil, parsley seed oil, and daylily oil, and stir and mix at 600-1000 r / min for 30-60 min.

[0043] S4. Let stand at room temperature for 20-30 minutes, filter, and then remove to obtain the product.

[0044] In step S4, a 400-mesh filter is used for filtration.

[0045] The weight ratio of tarragon oil, parsley seed oil, and daylily oil is 3:2:1.

[0046] The cosolvent is prepared by mixing ethanol and propylene glycol in a weight ratio of 1:3.

[0047] Custard apple extract was prepared by the following steps: Custard apples were first cut into small pieces and dried at 40–50°C. The pieces were then ground through a 60-mesh sieve. Six to ten times the volume of distilled water were added sequentially, and the mixture was ultrasonically heated to boiling at 35–40 kHz for two extractions, each lasting 1 hour. The extracts were then filtered, and the filtrates from both extractions were combined. The filtrates were then concentrated by heating until the water content was less than 80%, and then spray-dried at 110°C and 1.4 MPa. The resulting powder was the custard apple extract.

[0048] Mangosteen extract is prepared by the following steps: Fresh mangosteen pulp is first cut into small pieces, then soaked in purified water at 50℃ to 60℃ at a material-to-liquid ratio of 1:8 to 10 and subjected to ultrasonic extraction for 80 to 150 minutes at an ultrasonic frequency of 50 to 60 kHz. After ultrasonic extraction, the extract is filtered through a 1.0 μm pore size filter to obtain the filtrate. The filtrate is then concentrated, and the remaining one-tenth of the concentrate is the mangosteen extract.

[0049] The wax apple extract is prepared by the following steps: First, freshly picked wax apple pulp is cut into small pieces. Then, the pieces are freeze-dried under vacuum at -30℃ to -10℃ and -0.06 to -0.08 MPa for 2 to 4 hours to obtain a frozen material. Next, the frozen material is ground to 10 to 20 mesh to obtain wax apple powder. Then, 90% ethanol aqueous solution is added to the wax apple powder at a powder-to-powder ratio of 1:6 to 10, and the mixture is extracted at room temperature for 8 to 12 hours under an extraction pressure of 0.6 MPa. The extract is then filtered to obtain the extract. Finally, the extract is concentrated under reduced pressure at 0.06 MPa and 25℃, and the ethanol extractant is evaporated and recovered. The resulting paste with a density of 1.05 to 1.1 is the wax apple extract.

[0050] Rye extract is prepared by the following steps: At room temperature, rye flour is soaked in a 40% ethanol aqueous solution at 4 to 10 times its weight, and slowly stirred at 50 to 120 rpm for 30 minutes to ensure uniform mixing. Then, it is slowly stirred again every 10 days to ensure uniform mixing, with each stirring at 50 to 120 rpm for 30 minutes. After three consecutive stirrings, the mixture is left to stand at room temperature for 10 days. The supernatant is then collected, and the ethanol and water are distilled off by boiling. Distillation is stopped when the distillate accounts for approximately 60% of the total weight. The resulting paste is the rye extract.

[0051] All other raw materials, unless otherwise specified, are commercially available.

[0052] The present invention will be further described in detail below through detailed embodiments.

[0053] Example 1

[0054] This embodiment provides a fruit-flavored tobacco flavoring composition, which, by weight percentage, consists of the following raw materials: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 5% Paraguayan tea extract, 4% castor oil extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0055] The custard apple extract was prepared by the following steps: The custard apple was first cut into small pieces and dried at 50°C. Then, it was ground through a 60-mesh sieve and extracted twice with 8 times the amount of distilled water under ultrasonic heating at 35 kHz, each extraction lasting 1 hour. The filtrates from the two extractions were combined and concentrated until the water content was less than 80%. The filtrates were then spray-dried at 110°C and 1.4 MPa. The resulting powder was the custard apple extract.

[0056] Mangosteen extract is prepared by the following steps: Fresh mangosteen pulp is cut into small pieces and then soaked in purified water at 55°C at a material-to-liquid ratio of 1:10. Ultrasonic extraction is performed for 100 minutes at a frequency of 55 kHz. After ultrasonic extraction, the extract is filtered through a 1.0 μm pore size filter to obtain the filtrate. The filtrate is then concentrated, and the remaining one-tenth of the concentrate is the mangosteen extract.

[0057] The wax apple extract was prepared by the following steps: Freshly picked wax apple pulp was first cut into small pieces, and then the pieces were freeze-dried at -30℃ and -0.06MPa for 3 hours to obtain a frozen material. The frozen material was then ground to 10 mesh to obtain wax apple powder. A 90% ethanol aqueous solution was added to the wax apple powder at a powder-to-powder ratio of 1:8, and the mixture was allowed to stand at room temperature for 10 hours at an extraction pressure of 0.6MPa. The extract was then filtered to obtain the extract. Finally, the extract was concentrated under reduced pressure at 0.06MPa and 25℃, and the ethanol extractant was evaporated and recovered. The resulting paste with a density of 1.1 was the wax apple extract.

[0058] Rye extract is prepared by the following steps: At room temperature, rye flour is soaked in 8 times its weight of a 40% ethanol aqueous solution and stirred slowly at 100 rpm for 30 minutes to mix evenly. Then, it is stirred slowly every 10 days to mix evenly again, each time at 100 rpm for 30 minutes. After three consecutive times, it is left to stand at room temperature for 10 days. The supernatant is taken and boiled to distill off the ethanol and water. Distillation is stopped when the distillate is about 60% of the total weight. The resulting paste is the rye extract.

[0059] The fruit-flavored tobacco flavoring composition of this embodiment was obtained by the following preparation method:

[0060] S1. Weigh the raw materials according to the proportions;

[0061] S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at 400 r / min for 25 min.

[0062] S3. Then add Paraguayan tea extract, castor oil, rye extract, tarragon oil, parsley seed oil, and daylily oil, and stir at 800 rpm for 50 minutes.

[0063] S4. Let stand at room temperature for 25 minutes, filter through a 400-mesh filter, and then remove to obtain the product.

[0064] Example 2

[0065] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 4% Paraguayan tea extract, 3% castor oil extract, 6% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0066] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0067] Example 3

[0068] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 6% Paraguayan tea extract, 5% castor oil extract, 2% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0069] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0070] Example 4

[0071] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 9% custard apple extract, 5% mangosteen extract, 7% wax apple extract, 7% malic acid, 5% Paraguayan tea extract, 4% castor oil extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0072] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0073] Example 5

[0074] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 7% custard apple extract, 7% mangosteen extract, 9% wax apple extract, 5% malic acid, 5% Paraguayan tea extract, 4% castoreum extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0075] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0076] Example 6

[0077] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 6% custard apple extract, 4% mangosteen extract, 6% wax apple extract, 4% malic acid, 6% Paraguayan tea extract, 6% castor oil extract, 6% rye extract, 3% tarragon oil, 2% parsley seed oil, 1% sage oil, 6% ethanol, 18% propylene glycol, and the balance being deionized water.

[0078] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0079] Example 7

[0080] This embodiment provides a fruit-flavored tobacco flavoring composition. Unlike Example 1, the fruit-flavored tobacco flavoring composition of this embodiment is composed of the following raw materials by weight percentage: 10% custard apple extract, 8% mangosteen extract, 10% wax apple extract, 8% malic acid, 2% Paraguayan tea extract, 2% castor oil extract, 2% rye extract, 6% tarragon oil, 4% parsley seed oil, 2% safflower oil, 8% ethanol, 24% propylene glycol, and the balance being deionized water.

[0081] The preparation methods of the custard apple extract, mangosteen extract, wax apple extract, rye extract, and the flavor composition of this embodiment are the same as those in Example 1.

[0082] Comparative Example 1

[0083] This comparative example provides a fragrance composition that, unlike Example 1, consists of the following ingredients by weight percentage: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 4.5% tarragon oil, 3% parsley seed oil, 1.5% sage oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0084] The extracts of custard apple, mangosteen, and wax apple are the same as those in Example 1.

[0085] The fragrance composition of this comparative example was obtained by the following preparation method:

[0086] S1. Weigh the raw materials according to the proportions;

[0087] S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at 400 r / min for 25 min.

[0088] S3. Then add tarragon oil, parsley seed oil and daylily oil, and stir and mix at 800 r / min for 50 min.

[0089] S4. Let stand at room temperature for 25 minutes, filter through a 400-mesh filter, and then remove to obtain the product.

[0090] Comparative Example 2

[0091] This comparative example provides a fragrance composition that, unlike Example 1, consists of the following ingredients by weight percentage: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 5% Paraguayan tea extract, 4% castor oil extract, 4% rye extract, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0092] The extracts of custard apple, mangosteen, wax apple, and rye are the same as those in Example 1.

[0093] The fragrance composition of this comparative example was obtained by the following preparation method:

[0094] S1. Weigh the raw materials according to the proportions;

[0095] S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at 400 r / min for 25 min.

[0096] S3. Then add Paraguayan tea extract, castor oil extract, and rye extract, and stir and mix at 800 rpm for 50 minutes.

[0097] S4. Let stand at room temperature for 25 minutes, filter through a 400-mesh filter, and then remove to obtain the product.

[0098] Comparative Example 3

[0099] This comparative example provides a flavor composition that, unlike Example 1, consists of the following ingredients by weight percentage: 5% Paraguayan tea extract, 4% castoreum extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% dandelion oil, 7% ethanol, 21% propylene glycol, and the balance being deionized water.

[0100] The rye extract used was the same as that used in Example 1.

[0101] The fragrance composition of this comparative example was obtained by the following preparation method:

[0102] S1. Weigh the raw materials according to the proportions;

[0103] S2. First, add the cosolvent and deionized water to the stirred tank and stir at 400 r / min for 25 min.

[0104] S3. Then add Paraguayan tea extract, castor oil, rye extract, tarragon oil, parsley seed oil, and daylily oil, and stir at 800 rpm for 50 minutes.

[0105] S4. Let stand at room temperature for 25 minutes, filter through a 400-mesh filter, and then remove to obtain the product.

[0106] The flavoring compositions prepared in Examples 1-7 and Comparative Examples 1-3 were added to cigarettes according to conventional addition ratios. A blank control group (i.e. without flavoring compositions) was set up. Twenty-one professional technicians randomly sampled the produced cigarettes to conduct sensory quality assessment according to the national standard GB5606.4-2005. The sensory quality evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2 below.

[0107] Table 1. Evaluation Standards for Sensory Quality of Cigarettes

[0108]

[0109] Table 2. Results of the drug evaluation

[0110] project luster aroma Harmony Mixed gases Stimulate Aftertaste total Example 1 5 30.5 6 11.5 19.1 24.3 96.4 Example 2 5 30.1 6 11.2 18.5 24.6 95.4 Example 3 5 30.2 6 11.4 19.2 24.1 95.9 Example 4 5 30.6 6 11.4 18.9 24.2 96.1 Example 5 5 30.5 6 11.5 19.1 24.1 96.2 Example 6 5 27.9 6 11.3 18.6 23.5 92.3 Example 7 5 29.5 6 10.8 18.2 22.3 91.8 Comparative Example 1 5 25.2 5 11.6 19.3 20.2 86.3 Comparative Example 2 4 26.7 5 10.5 18.4 22.7 87.3 Comparative Example 3 4 24.5 4 9.5 17.8 20 79.8 Blank control group 4 24 4 8.7 16.1 20 76.8

[0111] As can be seen from the data in Table 2 above, the novel fruit-flavored tobacco flavoring composition provided by the present invention, by setting appropriate proportions of various natural plant raw materials, can enhance the tobacco aroma, have a unique fruit aroma, have good harmony and permeability, improve the fullness of the tobacco aroma, improve comfort, and improve the taste of tobacco products.

[0112] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

[0113] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style of the specification is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A fruit-flavored tobacco flavoring composition, characterized in that, By weight percentage, it consists of the following ingredients: 6%~10% custard apple extract, 4%~8% mangosteen extract, 6%~10% wax apple extract, 4%~8% malic acid, 2%~6% Paraguayan tea extract, 2%~6% castor oil extract, 2%~6% rye extract, 3%~6% tarragon oil, 2%~4% parsley seed oil, 1%~2% dandelion oil, 24%~32% solubilizer, and the balance being deionized water; Custard apple extract is prepared by the following steps: Custard apples are first cut into small pieces and dried at 40-50℃. Then, they are ground through a 60-mesh sieve and extracted twice by ultrasonic heating and boiling at 35-40KHz, with each extraction lasting 1 hour. The filtrates from the two extractions are combined and concentrated by heating until the water content is less than 80%. The filtrates are then spray-dried at 110℃ and 1.4MPa. The resulting powder is the custard apple extract. Mangosteen extract is prepared by the following steps: Fresh mangosteen pulp is first cut into small pieces, then soaked in pure water at 50℃~60℃ at a material-to-liquid ratio of 1:8~10 and ultrasonically extracted for 80~150 minutes at an ultrasonic frequency of 50~60KHz. After ultrasonic extraction, the extract is filtered through a filter membrane with a pore size of 1.0μm to obtain filtrate. The filtrate is concentrated, and the remaining one-tenth of the concentrate is the mangosteen extract. The wax apple extract is prepared by the following steps: First, freshly picked wax apple pulp is cut into small pieces. Then, the pieces are freeze-dried under vacuum conditions of -30℃ to -10℃ and -0.06 to -0.08 MPa for 2 to 4 hours to obtain a frozen material. Next, the frozen material is ground to 10 to 20 mesh to obtain wax apple powder. Then, 90% ethanol aqueous solution is added to the wax apple powder at a powder-to-powder ratio of 1:6 to 10, and the mixture is extracted at room temperature for 8 to 12 hours under an extraction pressure of 0.6 MPa. The extract is then filtered to obtain the extract. Finally, the extract is concentrated under reduced pressure at 0.06 MPa and 25℃, and the ethanol extractant is evaporated and recovered. The resulting paste with a density of 1.05 to 1.1 is the wax apple extract. Rye extract is prepared by the following steps: At room temperature, rye flour is soaked in a 40% ethanol aqueous solution at 4-10 times its weight, and stirred slowly at 50-120 rpm for 30 minutes to ensure uniform mixing. Then, it is stirred slowly every 10 days to ensure uniform mixing again, with each stirring at 50-120 rpm for 30 minutes. After three consecutive stirrings, the mixture is left to stand at room temperature for 10 days. The supernatant is then collected, and the ethanol and water are distilled off by boiling. Distillation is stopped when the distillate reaches 60% of the total weight. The resulting paste is the rye extract.

2. The fruit-flavored tobacco flavoring composition according to claim 1, characterized in that, The weight ratio of tarragon oil, parsley seed oil, and daylily oil is 3:2:

1.

3. The fruit-flavored tobacco flavoring composition according to claim 1, characterized in that, The cosolvent is prepared by mixing ethanol and propylene glycol in a weight ratio of 1:

3.

4. The fruit-flavored tobacco flavoring composition according to claim 1, characterized in that, By weight percentage, it consists of the following ingredients: 8% custard apple extract, 6% mangosteen extract, 8% wax apple extract, 6% malic acid, 5% Paraguayan tea extract, 4% castor oil extract, 4% rye extract, 4.5% tarragon oil, 3% parsley seed oil, 1.5% dandelion oil, 28% solubilizer, and the balance being deionized water.

5. A method for preparing a fruit-flavored tobacco flavoring composition as described in any one of claims 1 to 4, characterized in that, Includes the following steps: S1. Weigh the raw materials according to the proportions; S2. First, add the custard apple extract, mangosteen extract, wax apple extract, and malic acid to the mixing tank, add the solubilizer and deionized water, and stir and mix at a speed of 300~500r / min for 20~30min. S3. Then add Paraguayan tea extract, castor oil, rye extract, tarragon oil, parsley seed oil, and daylily oil, and stir and mix at 600~1000 r / min for 30~60 min. S4. Let stand at room temperature for 20-30 minutes, filter, and then remove to obtain the product.

6. The preparation method according to claim 5, characterized in that, In step S4, a 400-mesh filter is used for filtration.

Images