An aerosol substrate composition and an atomized liquid

Abstract

This invention relates to the field of flavor technology, and particularly to an aerosol matrix composition and atomizing liquid. The aerosol matrix composition comprises lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose. In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate salivary gland secretion; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and influence saltiness perception, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and simultaneously works with the acidulants so that taste receptors in the oral cavity receive both sweet and sour signals, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. Furthermore, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness highlighting the saltiness, further enhances the saltiness sensation.

Description

Technical Field

[0001] This invention relates to the field of fragrance technology, and in particular to an aerosol matrix composition and atomizing liquid. Background Technology

[0002] Taste refers to the sensation produced by food stimulating the chemoreceptor system of the taste organs in the human mouth. Saltiness is one type of taste, a sensory experience distributed on the tip of the tongue, generally caused by the stimulation of salt. In the food industry, common salty additives include sodium chloride, potassium chloride, sodium nitrite, and monosodium glutamate, with food-grade sodium chloride being the most common. These salty additives have not only provided a feast for the taste buds but also brought certain economic benefits to the food industry. By analogy, the emerging electronic atomization industry in recent years can currently only achieve sour, sweet, and bitter flavors.

[0003] Currently, in existing technologies, the most common salty pungent compounds among metal salts are Na. + K + Ca 2+ Mg 2+ These compounds are mainly composed of cations, and under the action of saliva, Na... + The taste buds on the surface of the tongue stimulate taste cells, thereby causing nerve conduction to perceive saltiness. Such salty stimuli are difficult to use directly in atomization. When applied to atomizing liquid, they can easily corrode the atomizer and have no obvious salty flavor. In addition, in the e-liquid market, common salty flavored products are mainly conceptual and do not actually solve the problem of saltiness in current e-liquids. Saltiness has not been able to open the door to the e-liquid industry. Summary of the Invention

[0004] The main objective of this invention is to provide an aerosol matrix composition and atomizing liquid, aiming to solve the problem of the lack of salty-flavored electronic atomizing liquids on the market.

[0005] To achieve the above objectives, the present invention proposes an aerosol matrix composition comprising lactic acid, leaf alcohol, raspberry ketone, butyric acid and sucralose.

[0006] Optionally, the mass ratio of lactic acid, leaf alcohol, raspberry ketone, butyric acid and sucralose is (70~75):(7~10):(2~5):(2~5):(1~5).

[0007] The present invention also proposes an atomizing liquid comprising a solvent and an aerosol matrix composition, wherein the aerosol matrix composition comprises the above-mentioned aerosol matrix composition.

[0008] Optionally, the mass ratio of the solvent to the aerosol matrix composition is (95~100):1.

[0009] Optionally, the solvent includes glycerol and propylene glycol.

[0010] Optionally, the mass ratio of glycerol to propylene glycol in the solvent is 6:(4~9).

[0011] In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate the salivary glands to secrete saliva; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and affect the perception of saltiness, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and at the same time, it works in conjunction with the acidulants so that the taste receptors in the oral cavity can receive sweet and sour signals at the same time, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. In addition, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness, can highlight the saltiness, thereby further enhancing the saltiness. Detailed Implementation

[0012] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them.

[0013] It should be noted that, unless specific conditions are specified in the embodiments, conventional conditions or conditions recommended by the manufacturer should be followed. Reagents or instruments whose manufacturers are not specified are all commercially available products. Furthermore, the meaning of "and / or" throughout the text includes three parallel solutions; for example, "A and / or B" includes solution A, solution B, or a solution that simultaneously satisfies A and B. In addition, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, such a combination should be considered non-existent and not within the scope of protection claimed by this invention. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without inventive effort are within the scope of protection of this invention.

[0014] Currently, in existing technologies, the most common salty pungent compounds among metal salts are Na. + K + Ca 2+ Mg 2+ These compounds are mainly composed of cations, and under the action of saliva, Na... +The taste buds on the surface of the tongue stimulate taste cells, thereby causing nerve conduction to perceive saltiness. Such salty stimuli are difficult to use directly in atomization. When applied to atomizing liquid, they can easily corrode the atomizer and have no obvious salty flavor. In addition, in the e-liquid market, common salty flavored products are mainly conceptual and do not actually solve the problem of saltiness in current e-liquids. Saltiness has not been able to open the door to the e-liquid industry.

[0015] In view of this, the present invention proposes an aerosol matrix composition comprising lactic acid, leaf alcohol, raspberry ketone, butyric acid and sucralose.

[0016] It should be noted that in the raw material components of the aerosol matrix composition, lactic acid and butyric acid are used as acidulants, leaf alcohol and raspberry ketone are used as flavoring agents, and sucralose is used as a sweetener.

[0017] In the technical solution provided by this invention, lactic acid and butyric acid are used as acidulants to stimulate the salivary glands to secrete saliva; leaf alcohol and raspberry ketone are used as flavoring agents to enhance flavor perception and affect the perception of saltiness, making the saltiness more natural; sucralose is used as a sweetener to provide sweetness, and at the same time, it works in conjunction with the acidulants so that the taste receptors in the oral cavity can receive sweet and sour signals at the same time, stimulating the salivary glands to secrete more saliva and amplifying the saltiness. In addition, the coexistence of sweetness and saltiness, with an appropriate amount of sweetness, can highlight the saltiness, thereby further enhancing the saltiness.

[0018] In some embodiments of the present invention, lactic acid, as an organic acid, can stimulate taste bud cells, open acid ion channels, and allow people to perceive a sour taste. Lactic acid also has higher compatibility with cells and is more easily accepted. Butyric acid, as a low-volatility acid, can provide a cheese-like flavor. Leaf alcohol has a fresh, herbal, and green leaf aroma. Raspberry ketone is a typical berry-characteristic flavor. Sucralose is an artificial high-intensity sweetener that can provide a sweet taste. When high concentrations of lactic acid are mixed with sucralose, the taste receptors in the oral cavity will simultaneously receive signals of sweetness and sourness. This will stimulate the salivary glands to secrete more saliva. Since saliva contains sodium ions, the sodium ions are transmitted to the taste buds on the surface of the tongue and simultaneously stimulate the taste cells, thereby causing nerve conduction to perceive a salty taste.

[0019] Furthermore, the mass ratio of lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose is (70~75):(7~10):(2~5):(2~5):(1~5). Specifically, it can be 70:7:2:2:1, 72:8:3:3:3, 75:10:5:5:5, or 75:10:5:5:1. With this setting, the aerosol matrix composition can bring higher comfort, saltiness, and persistence. If there is too much lactic acid and butyric acid, the sour taste will be too strong and irritating. If there is too little lactic acid and butyric acid, the stimulation of sour taste receptor cells in the oral cavity will be reduced, saliva secretion will be reduced, and the saltiness will be weakened. If there is too much leaf alcohol and raspberry ketone, the flavor will accumulate too much and bitterness will be produced. When mixed with sour and sweet tastes, it will produce an unpleasant odor. If there is too little leaf alcohol and raspberry ketone, the flavor will be less and the degree of modification of saltiness will be reduced.

[0020] This invention also proposes an atomizing liquid comprising a solvent and an aerosol matrix composition, wherein the aerosol matrix composition includes the aforementioned aerosol matrix composition. By dissolving the aerosol matrix composition in a solvent to prepare the atomizing liquid, the dispersion of the aerosol matrix composition in the atomizing liquid is improved, thereby enhancing the uniformity of the atomizing liquid. The aerosol matrix composition is atomized into aerosols, which enter the oral cavity in the form of small droplets, allowing the taste buds throughout the oral cavity to perceive the aerosols. This method offers a better effect compared to directly tasting the aerosols without dissolving them in a solvent.

[0021] Furthermore, the mass ratio of the solvent to the aerosol matrix composition is (95~100):1. It can be 95:1, 96:1, 97:1, 98:1, 99:1, or 100:1. Within this range, the aerosol matrix composition can be fully dissolved, avoiding insufficient dissolution due to insufficient solvent, which could lead to scorching during atomization, increasing the irritation of the atomized liquid and reducing comfort. In addition, if there is too much solvent, the concentration of the aerosol matrix composition in the atomized liquid decreases, resulting in a weakened salty sensation, further reduced persistence, diminished flavor, and a reduced sensory experience.

[0022] Furthermore, the solvent includes glycerol and propylene glycol. By using glycerol and propylene glycol as solvents, the combined use of glycerol and propylene glycol can improve the solubility of the aerosol matrix composition in the solvent, thereby improving the stability of the atomized liquid. Compared with using either one as a solvent alone, it can prevent the aerosol matrix composition from dissolving due to environmental factors.

[0023] Furthermore, in the solvent, the mass ratio of glycerol to propylene glycol is 6:(4~9). It can be 6:4, 6:5, 6:6, 6:7, 6:8, or 6:9. This setting provides the most reasonable mass ratio of glycerol to propylene glycol. If either is insufficient, the solvent's solubility stability in the aerosol matrix composition decreases, leading to reduced stability of the atomized liquid and a tendency for flavor to weaken due to improper storage.

[0024] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are only used to explain the present invention and are not intended to limit the present invention.

[0025] Examples 1 to 6 and Comparative Examples 1 to 5 provide an aerosol matrix composition, the raw materials of which include the following components and contents, as shown in Table 1.

[0026] Table 1. Raw material components and contents of aerosol matrix compositions in Examples 1-6 and Comparative Examples 1-5

[0027]

[0028] Examples 7-12 and Comparative Examples 6-11 provide an atomizing liquid whose raw materials include the following components and contents, as shown in Table 2.

[0029] Table 2. Composition and content of atomizing liquid raw materials in Examples 7-12 and Comparative Examples 6-11

[0030]

[0031] Sensory evaluation experiment

[0032] The above-described embodiments and comparative examples were injected into the same type of electronic atomization device. 100 volunteers who met the sensory evaluation criteria were recruited to conduct sensory evaluations of the products obtained in Examples 7-12 and Comparative Examples 6-11. The comprehensive scores were based on comfort, irritation, saltiness, and duration, with 10 being the highest score. The 100 volunteers were divided into 5 groups, and the average score of each group was recorded. The average score of the volunteers in each group was taken as the final result of the experiment.

[0033] The scoring criteria are shown in Table 3.

[0034] Table 3. Scoring Criteria for Sensory Evaluation Experiments

[0035]

[0036] The sensory evaluation results obtained from the comparative sensory evaluation experiment conducted according to the above scoring criteria are shown in Table 4.

[0037] Table 4. Sensory evaluation results of the atomizing liquids of Examples 7-12 and Comparative Examples 6-11

[0038]

[0039] It is not difficult to see from the above sensory evaluation experiment results that:

[0040] The atomizing liquids in Examples 7-12 all scored above 8 points, demonstrating good comfort, no obvious irritation, and a significant and long-lasting salty sensation.

[0041] Compared to Example 7, Comparative Example 6 did not use an aerosol matrix composition, but instead used sodium chloride as a salty agent. However, the comfort score of Comparative Example 6 was only 3.4, and the scores for saltiness and persistence were both 0. This indicates that the atomized liquid of Comparative Example 6 had no salty sensation at all. It can be considered that ordinary salty agents applied to atomized liquids cannot produce a salty sensation after being atomized by an electronic atomization device.

[0042] Compared to Example 7, Comparative Example 7 differs in that its aerosol matrix composition contains only lactic acid. Its comfort score is 2.5, irritation score is 1.7, saltiness score is 2.1, and persistence score is 1.6, all significantly lower than those of Example 7 in the sensory evaluation experiment. Furthermore, compared to Comparative Example 6, Comparative Example 7, which uses lactic acid instead of sodium chloride, showed a slight increase in saltiness and persistence scores from 0, indicating that lactic acid can provide a small amount of saltiness. However, the irritation score significantly decreased from 9.2 to 1.7, indicating a strong irritation. This is because lactic acid itself has a strong sour taste, and without a complex to interact with its irritant, the stimulation to the oral taste receptors is limited, amplifying the irritation.

[0043] Compared to Example 7, Comparative Example 8 differs in that its aerosol matrix composition contains only lactic acid and sucralose. Its comfort score is 2.6, irritation score is 6.1, saltiness score is 2.2, and persistence score is 2.5. The comfort, saltiness, and persistence scores are significantly lower than those of Example 7 in the sensory evaluation experiment, while the irritation score is slightly lower. Furthermore, compared to Comparative Example 7, Comparative Example 8 uses sucralose in combination with lactic acid, increasing the irritation score from 1.7 in Comparative Example 7 to 6.1. This indicates that the synergistic effect of sucralose and lactic acid significantly reduces the irritation of the atomized liquid.

[0044] Compared to Example 7, Comparative Example 9 differs in that the aerosol matrix composition used in Comparative Example 8 contains only lactic acid and leaf alcohol. Its comfort score was 4.6, irritation score was 4.2, saltiness score was 3.4, and duration score was 2.8, all significantly lower than the scores of Example 7 in the sensory evaluation experiment. Furthermore, compared to Comparative Example 7, Comparative Example 9 incorporated leaf alcohol, resulting in a significant improvement in all scores compared to Comparative Example 7. This indicates a synergistic effect between lactic acid and leaf alcohol, which can reduce the irritation of the aerosol liquid, improve comfort, enhance saltiness, and prolong the duration of saltiness.

[0045] The difference between Comparative Example 10 and Example 7 is that the aerosol matrix composition used in Comparative Example 10 contains only lactic acid, leaf alcohol, and raspberry ketone. Its comfort score is 3, irritation score is 8.3, saltiness score is 7.5, and persistence score is 3.9. The comfort and persistence scores are significantly lower than those of Example 7 in the sensory evaluation experiment. Furthermore, compared with Comparative Example 9, Comparative Example 10 uses raspberry ketone, increasing the irritation score from 4.2 in Comparative Example 8 to 8.3 and the saltiness score from 3.4 in Comparative Example 9 to 6.8. These significant improvements indicate that using raspberry ketone in combination with lactic acid and leaf alcohol further enriches the flavor of the atomized liquid. The various flavors combine to form a salty taste, and due to the increased flavor richness, the single irritation caused by lactic acid is significantly reduced, further highlighting the saltiness.

[0046] The difference between Comparative Example 11 and Example 7 is that the aerosol matrix composition used in Comparative Example 11 contains only lactic acid, leaf alcohol, raspberry ketone, and butyric acid, and does not contain sucralose. Its comfort score is 3.8, irritation score is 8.2, saltiness score is 6.8, and persistence score is 7.0. Its comfort score is significantly lower than that of Example 7 in the sensory evaluation experiment. Furthermore, compared with Comparative Example 10, the comfort score of Comparative Example 11 decreased from 5.1 in Comparative Example 9 to 3.8, the saltiness score increased from 6.8 to 7.5, and the persistence score increased from 3.9 to 7.0. Comparative Example 11 incorporated butyric acid, further enhancing the sourness of the aerosol liquid. Butyric acid has a cheese-like flavor, and in traditional human neurogenetics, cream is associated with aroma. This synergistically increases the perception of saltiness, slightly enhancing the salty sensation and significantly prolonging its duration. However, compared to Comparative Example 10, the aerosol liquid of Comparative Example 11 showed a slight decrease in comfort, indicating insufficient synergy between components after the introduction of butyric acid. Although it produces a rich and non-irritating flavor, the coordination between flavors is poor, failing to generate a pleasant level of comfort. This further demonstrates that the addition of sucralose can further enhance the synergistic effect of the components in the aerosol matrix composition.

[0047] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. An aerosol substrate composition, characterized in that, Including lactic acid, leaf alcohol, raspberry ketone, butyric acid, and sucralose; The mass ratio of lactic acid, leaf alcohol, raspberry ketone, butyric acid and sucralose is (70~75):(7~10):(2~5):(2~5):(1~5).

2. An atomizing fluid, characterized in that, The composition includes a solvent and an aerosol matrix composition, wherein the aerosol matrix composition includes the aerosol matrix composition as described in claim 1.

3. The atomizing liquid as described in claim 2, characterized in that, The mass ratio of the solvent to the aerosol matrix composition is (95~100):

1.

4. The atomizing liquid as described in claim 2, characterized in that, The solvents include glycerol and propylene glycol.

5. The atomizing liquid as described in claim 4, characterized in that, In the solvent, the mass ratio of glycerol to propylene glycol is 6:(4~9).

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