A dried fruit powder flavour for cigarettes, its preparation method and a cigarette filter

Abstract

The present application relates to the technical field of tobacco flavor, in particular to a tobacco dried fruit powder flavor, a preparation method thereof and a cigarette filter. The preparation method of the tobacco dried fruit powder flavor comprises the following steps: S1. extracting a fruit with an extraction solvent to collect a solid product; the extraction solvent comprises a protein-dissolvable solvent, a pectin-dissolvable solvent and a volatile aroma component-dissolvable solvent; S2. crushing the solid product after vacuum freeze-drying to obtain the tobacco dried fruit powder flavor. The present application removes pectin and water to obtain a solid-phase flavor to prolong the storage time of the flavor; meanwhile, the pectin and protein on the cell wall are removed, the cellulose skeleton is retained, the semi-encapsulated protection of the bonded aroma substances is realized, the subsequent heating of the bonded aroma substances is facilitated, and thus the temperature of the flavor pyrolysis and aroma release is reduced.

Description

Technical Field

[0001] This invention relates to the field of tobacco flavoring technology, and in particular to a tobacco dried fruit powder flavoring, its preparation method, and a cigarette filter. Background Technology

[0002] As a core component of cigarette formulation, flavorings play a crucial role in enriching cigarette aroma and improving smoking quality. Fresh fruits, with their high water content, rich aroma, and high sugar content, are excellent natural flavorings for cigarettes. Utilizing fruits to prepare natural flavorings can impart a unique and natural aroma to cigarettes, smoothing the smoke and improving the taste. However, fresh fruits have a short ripening period, are difficult to store, and their aroma varies significantly at different stages, making it impossible to guarantee the stability of their aroma quality. The volatile aroma substances in ripe fruits contain a large amount of esters, alcohols, aldehydes, ketones, lactones, and terpenes, which are continuously lost over time. Maintaining the natural flavor and stable aroma quality of fruits has always been key to the development of fruit-based flavorings for cigarettes.

[0003] Existing methods for preparing fruit flavorings for tobacco products mainly include: One method involves juicing fruits and utilizing their high sugar and amino acid content, employing Maillard or bio-enzyme techniques to produce new, distinctive aromas. However, this Maillard reaction product flavoring cannot provide the original natural flavor of the fruit, and the ratio of sugars and amino acids cannot be adjusted, nor can the complete reaction of sugars and amino acids be guaranteed. Therefore, the resulting product may contain residual sugars or amino acids, which are suitable for microbial growth, posing a risk of spoilage and requiring the addition of preservatives for long-term storage. Another method utilizes the volatile aroma compounds of the fruit itself to provide a natural fruit aroma. However, this flavoring, with volatile aroma compounds as its main raw material, suffers from insufficient aroma stability and easily loses its fragrance after long-term storage.

[0004] Studies have found that aromatic substances in fruits mainly exist in two forms: free and bound. Free aromatic substances possess a rich, typical fruity aroma; while bound aromatic components are a class of glycosides that do not inherently possess aroma-producing properties. They require chemical or biological processes to break their glycosidic bonds, releasing glycosylation groups to produce free aromatic substances, which also possess a rich fruity aroma. Bound aromatic components have the advantages of being less prone to spoilage and having a stable aroma.

[0005] A patent document with publication number CN114806712A discloses a method for preparing a fruity aroma extract for tobacco. The method involves pretreating fruit pieces with glycerol to remove cellulose and hemicellulose, precipitating impurities such as proteins using low-temperature ethanol, and finally washing away any potentially free aroma components with a weakly polar solvent to enrich the bound aroma components in the mixed fruit juice, thus preparing the fruity aroma extract.

[0006] In this preparation method, the final step is to "collect the aqueous phase; remove the organic solvent from the aqueous phase to obtain a fruity aroma extract for tobacco." This flavoring is liquid and stored in the aqueous phase, where water is a medium for many chemical reactions. However, this preparation method cannot completely remove sugars and amino acids from the fruit. Under aqueous conditions, sugars and amino acids are conducive to microbial growth, posing a risk of spoilage to the flavoring; therefore, the flavoring cannot be stored for long periods. Furthermore, when the flavoring obtained by this method is used on tobacco, it decomposes at around 900℃ to produce aroma substances. The large amount of decomposition reaction during cigarette combustion and the extremely high temperatures above 900℃ make the decomposition uncontrollable, resulting in the production of a large number of harmful substances. Summary of the Invention

[0007] The present invention aims to solve the above-mentioned problems by providing a tobacco dried fruit powder flavoring that can be stored for a long time, decomposes at low temperature to produce natural fruit aromas, a method for preparing the same, and a cigarette filter using this tobacco dried fruit powder flavoring.

[0008] The technical solution to the problem of this invention is, firstly, a method for preparing tobacco dried fruit powder flavoring, comprising the following steps:

[0009] S1. Extracting fruit with an extraction solvent and collecting the solid product; the extraction solvent includes solvents that can dissolve proteins, solvents that can dissolve pectin, and solvents that can dissolve volatile aroma components;

[0010] S2. The solid product is vacuum freeze-dried and then pulverized to obtain tobacco dried fruit powder flavoring.

[0011] This application provides a solid-phase fragrance through vacuum freeze-drying, which removes moisture that is prone to spoilage while avoiding damage to the fruit-bonded aroma substances, thereby improving the long-term storage performance of the fragrance.

[0012] Meanwhile, before vacuum freeze-drying and during the enrichment of bound aroma substances, pectin, protein, and volatile aroma substances are mainly removed by solvents. This application focuses on the removal of pectin, rather than the removal of cellulose and hemicellulose. Firstly, it is known that the basic structure of primary plant cell walls is similar, consisting of a cellulose microfibrils as the framework, and hemicellulose, pectin, and glycoproteins as the matrix, forming a network structure through covalent and non-covalent bonds. Removing pectin and protein is equivalent to opening the cell wall pores while preserving the cell wall framework. Volatile and bound aroma substances are mostly located in the cytoplasm. Based on this, firstly, since pectin can absorb water and form a gel-like substance, removing pectin can further prevent subsequent deterioration caused by pectin absorbing water; secondly, the formed pores facilitate the removal of volatile aroma compounds and the decomposition and release of bound aroma compounds during subsequent use; thirdly, the remaining cell wall skeleton can provide semi-encapsulated protection for bound aroma compounds, reducing their loss, decreasing aggregation, and increasing their total surface area, which is beneficial for the subsequent heating of bound aroma compounds, thereby lowering the overall decomposition temperature of the fragrance. Furthermore, regarding the Maillard reaction, removing one of the raw materials—the amino acid-derived protein—can also inhibit the Maillard reaction.

[0013] Based on this, a tobacco dried fruit powder flavoring that can be stored for a long time and releases the natural aroma of fruit through low-temperature decomposition was obtained.

[0014] The choice of fruit is not limited, but fruits with low pectin content are preferred. As a preferred embodiment of the present invention, the fruit includes one or more of apples, pears, guavas, papayas and kiwis.

[0015] Since pectin and protein tend to accumulate in the cell wall, and volatile aroma compounds tend to accumulate in the cytoplasm, in order to improve the processing effect and to achieve partial encapsulation of the bonded aroma compounds by cellulose, S1 preferably includes the following steps: a. first, extracting the fruit with a solvent that can dissolve proteins and a solvent that can dissolve pectin to obtain a primary extraction solid; b. then extracting the primary extraction solid with a solvent that can dissolve volatile aroma compounds to obtain the solid product.

[0016] Solvents that can dissolve proteins include water, acids, alkalis, and salt solutions, while solvents that can dissolve pectin include water, acids, alkalis, and glycerol. To minimize the impact on the cellulose skeleton, as a preferred embodiment of the present invention, both the solvents that can dissolve proteins and the solvents that can dissolve pectin include a 0.01%-0.03% NaOH aqueous solution. By using a lower concentration of alkali, pectin and protein are dissolved and removed while minimizing the impact on the cellulose skeleton. Preferably, during extraction, the solid-liquid ratio is 1:(10-30).

[0017] The extraction of dissolved proteins and pectin is unrestricted, and the extraction effect can be improved by auxiliary means such as stirring, ultrasound, and microwave. Considering that the extraction mainly focuses on cell wall components, microwave-assisted extraction is preferred in step a to accelerate cell rupture. Simultaneously, to avoid the thermal efficiency of microwaves affecting the loss of heat-sensitive substances in the fruit, the microwave power and single microwave duration should not be too high. The preferred microwave conditions are: microwave power of 250W-350W, duration of 10-20 minutes. Depending on the specific extraction situation, multiple microwave operations can be performed, with an interval of no less than 30 minutes between each operation.

[0018] Solvents capable of dissolving volatile aroma components include alcohols (such as ethanol), esters (such as ethyl acetate, butyl butyrate, etc.), hydrocarbons (such as n-heptane, dimethylbenzene, etc.), and lipids (such as oils, vegetable oils, etc.). To improve the extraction efficiency of volatile aroma components and reduce the impact on bonded aroma substances, as a preferred embodiment of the invention, the solvent capable of dissolving volatile aroma components comprises a primary extractant and a secondary extractant. The primary extractant comprises one or more of n-hexane, cyclohexane, and n-pentane, and the secondary extractant comprises one or two of undecyl alcohol and dodecanol. The mixed use of polar and non-polar solvents can extract a wider variety of volatile aroma substances; the secondary catalyst can also reduce the vapor pressure of the mixed solvent, which is beneficial for maintaining the contact time between the solvent and the volatile aroma substances, thereby increasing the extraction efficiency. Considering the types and proportions of volatile aroma components, the preferred mass ratio of the primary extractant to the secondary extractant is (8-3):1, and more preferably 5:1.

[0019] The extraction of volatile aroma components is also unrestricted, and the extraction effect can be improved by some auxiliary means, such as stirring, ultrasound, and microwave. Since the bonded aroma substances are heat-sensitive, in order to avoid the loss of the bonded aroma substances, the extraction is preferably carried out at room temperature and below 40°C. In order to improve the extraction effect, as a preferred embodiment of the present invention, in step b, ultrasound-assisted extraction is used; the ultrasound power should not be too high, otherwise it will easily cause the cellulose backbone network to break. The preferred ultrasound conditions are: ultrasound treatment power of 50w-150w, temperature of 15°C-25°C, and time of 1h-3h.

[0020] Another objective of this invention is to provide a tobacco-grade dried fruit powder flavoring prepared by the above-described method, which has the characteristics of having a long storage time without the need for preservatives and a low aroma release temperature when used.

[0021] Another objective of this invention is to provide a cigarette filter tip made using the above-mentioned tobacco dried fruit powder flavoring. Based on the lower aroma release temperature, the flavoring can be applied to the filter tip at a lower temperature. Compared with applying the flavoring to the high-temperature tobacco leaf segment, this can reduce the risk of uncontrollable decomposition and the generation of harmful substances caused by high temperature.

[0022] The tobacco dried fruit powder flavoring can be added to the cigarette filter in any way. Preferably, the cigarette filter includes a hollow inner section, and the tobacco dried fruit powder flavoring is filled within this section. This avoids the flavoring affecting the filter's draw resistance. Furthermore, the powder flavoring does not participate in combustion; instead, it utilizes the heat and temperature changes from the smoke to break the glycosidic bonds of the bonded aroma substances, releasing the aroma compounds and providing a certain degree of sustained-release effect.

[0023] The closer the temperature of the fragrance component is to the optimal temperature for the glycosidic bond breaking of the bonded aroma substances, the better. This allows for a more perfect release of the natural fruit aroma while preventing the formation of other substances. In this application, the temperature for the glycosidic bond breaking of the bonded aroma substances is approximately 200℃-350℃, preferably 200℃-250℃. Therefore, as a preferred embodiment of this invention, the temperature of the interlayer section during suction is 200℃-350℃.

[0024] The temperature of the interlayer section can be controlled by the material of the cigarette filter and the distance between the interlayer section and the tobacco section. As a preferred embodiment of the present invention, the cigarette filter is a diacetate fiber tow filter. The cigarette filter includes a sucking end and a connecting end connected to the tobacco section. The distance between one end of the interlayer section and the sucking end is 8mm-12mm, and the distance between the other end and the connecting end is 3mm-7mm. This ensures that the temperature of the interlayer section is in the range of 200℃~350℃ during smoking.

[0025] The beneficial effects of this invention are:

[0026] 1. This application provides a method for preparing a fruit flavoring for tobacco. By removing pectin (a sugar source that is easily perishable and absorbs water), protein (an amino acid source), and water (the reaction medium) from the fruit, the risk of flavoring deterioration is reduced, and the long-term storage performance of the flavoring is improved. Furthermore, the Maillard reaction is avoided to provide the natural aroma of the fruit. In addition, the removal of volatile aroma components from the fruit also avoids the problem of flavoring instability due to the volatilization of volatile aroma components during long-term storage. Moreover, by removing pectin and protein from the cell walls while retaining the cellulose skeleton, a semi-encapsulated protection of the bonded aroma substances is achieved, which reduces the loss of bonded aroma substances, reduces the aggregation between bonded aroma substances, increases the total surface area of ​​the bonded aroma substances, and facilitates the subsequent heating of the bonded aroma substances, thereby lowering the flavoring decomposition temperature.

[0027] 2. This application also provides a tobacco dried fruit powder flavoring, which has the characteristics of having a long storage time without the need for preservatives and a low aroma release temperature when used.

[0028] 3. This application also provides a cigarette filter tip, which, based on the low aroma release temperature of tobacco flavorings, can be applied to the filter tip at a lower temperature. Compared with applying flavorings to tobacco leaf segments at high temperatures, this can reduce the risk of uncontrollable decomposition and the generation of harmful substances caused by high temperatures. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of the structure of a cigarette filter in Example 12;

[0030] Figure 2 This is a schematic diagram of the structure of a cigarette filter in Example 13. Detailed Implementation

[0031] The following are specific embodiments of the present invention, and the technical solution of the present invention will be further described in conjunction with the accompanying drawings. However, the present invention is not limited to these embodiments.

[0032] Example 1

[0033] A tobacco-grade dried fruit powder flavoring is prepared through the following steps:

[0034] S1. Select apples, papayas and kiwis, peel and core them, cut them into chunks, and weigh 1 kg of fruit chunks as raw materials for later use. The mass ratio of apples, papayas and kiwis is 1:1:1.

[0035] First, add 20 times the mass of NaOH aqueous solution to the raw material. The mass concentration of NaOH aqueous solution is 0.02%. After microwave-assisted extraction at 300W power for 15 minutes, collect the fruit pieces and rinse them with purified water.

[0036] Next, add 10 times the mass of cyclohexane and 2 times the mass of dodecanol to the treated fruit pieces, and perform ultrasonic extraction. The ultrasonic treatment power is 100w, the temperature is 20℃, and the time is 2h. Collect the fruit pieces and rinse them with purified water.

[0037] S2. The processed fruit pieces are subjected to vacuum freeze-drying, which includes: Stage 1: pre-freezing at -45℃ and 0Pa vacuum for 8 hours; Stage 2: sublimation drying at -20℃ and 20Pa vacuum for 2 hours; Stage 3: sublimation drying at 0℃ and 20Pa vacuum for 2 hours; Stage 4: desorption drying at 10℃ and 20Pa vacuum for 12 hours. Then, the fruit pieces are pulverized at low temperature into 100-mesh particles to obtain tobacco dried fruit powder flavoring.

[0038] Example 2

[0039] This embodiment is basically the same as Embodiment 1, except that:

[0040] During the extraction process in step S1:

[0041] First, add 10 times the mass of cyclohexane and 2 times the mass of dodecanol to the raw material, and perform ultrasonic extraction. The ultrasonic treatment power is 100w, the temperature is 20℃, and the time is 2h. Collect the fruit pieces and rinse them with purified water.

[0042] Next, add 20 times the mass of NaOH aqueous solution to the treated fruit pieces. The mass concentration of the NaOH aqueous solution is 0.02%. After extraction with microwave-assisted extraction at 300W power for 15 minutes, collect the fruit pieces and rinse them with purified water.

[0043] Example 3

[0044] The embodiments are basically the same as Embodiment 1, except that:

[0045] During the extraction of pectin and protein in step S1:

[0046] First, add 10 times the mass of pectin solvent—glycerol—to the raw material, and extract with microwave-assisted extraction at 300W power for 5 minutes. Then, collect the fruit pieces and rinse them with purified water. Next, add 10 times the mass of protein solvent—ammonia water with a mass concentration of 25%—to the treated fruit pieces, and extract with microwave-assisted extraction at 300W power for 10 minutes. Then, collect the fruit pieces and rinse them with purified water.

[0047] Example 4

[0048] The embodiments are basically the same as Embodiment 1, except that:

[0049] During the extraction of volatile aroma components in step S1:

[0050] Next, add 12 times the mass of cyclohexane to the treated fruit pieces, and extract using ultrasound. The ultrasound treatment power is 100W, the temperature is 20℃, and the time is 2h. Collect the fruit pieces and rinse them with purified water.

[0051] Example 5

[0052] The embodiments are basically the same as Embodiment 1, except that:

[0053] During the extraction of volatile aroma components in step S1:

[0054] Next, add 12 times the mass of dodecanol to the treated fruit pieces, and extract using ultrasound. The ultrasound treatment power is 100W, the temperature is 20℃, and the time is 2 hours. Collect the fruit pieces and rinse them with purified water.

[0055] Example 6

[0056] The embodiments are basically the same as Embodiment 1, except that:

[0057] During the extraction of volatile aroma components in step S1:

[0058] Next, add 12 times the mass of ethyl acetate to the treated fruit pieces, and extract using ultrasound. The ultrasound treatment power is 100w, the temperature is 20℃, and the time is 2h. Collect the fruit pieces and rinse them with purified water.

[0059] Example 7

[0060] The embodiments are basically the same as Embodiment 1, except that:

[0061] During the extraction of pectin and protein in step S1:

[0062] First, add 20 times the mass of NaOH aqueous solution to the raw materials. The mass concentration of the NaOH aqueous solution is 0.02%. After stirring for 15 minutes, collect the fruit pieces and rinse them with purified water.

[0063] Example 8

[0064] The embodiments are basically the same as Embodiment 1, except that:

[0065] During the extraction of volatile aroma components in step S1:

[0066] Next, add 10 times the mass of cyclohexane and 2 times the mass of dodecanol to the treated fruit pieces, stir in a 20°C water bath for 2 hours, collect the fruit pieces and rinse them with purified water.

[0067] Example 9

[0068] The embodiments are basically the same as Embodiment 1, except that:

[0069] During the vacuum freeze-drying process in step S2:

[0070] The processed fruit pieces were subjected to vacuum freeze-drying, which included two stages: stage one: pre-freezing at -45℃ and 0Pa vacuum for 8 hours; and stage two: sublimation drying at 0℃ and 20Pa vacuum for 16 hours. The fruit pieces were then pulverized at low temperature into 100-mesh particles to obtain a tobacco-grade dried fruit powder flavoring.

[0071] Example 10

[0072] A tobacco-grade dried fruit powder flavoring is prepared through the following steps:

[0073] S1. Select apples and guavas, peel and core them, cut them into chunks, and weigh 1 kg of fruit chunks as raw materials for later use, with the mass ratio of apples to guavas being 1:1.

[0074] First, add 10 times the mass of NaOH aqueous solution to the raw material. The mass concentration of the NaOH aqueous solution is 0.01%. After microwave-assisted extraction at 250W power for 10 minutes, collect the fruit pieces and rinse them with purified water.

[0075] Next, add 5 times the mass of n-hexane and 1 times the mass of undecyl alcohol to the treated fruit pieces, and perform ultrasonic extraction. The ultrasonic treatment power is 50W, the temperature is 15℃, and the time is 1h. Collect the fruit pieces and rinse them with purified water.

[0076] S2. The processed fruit pieces are subjected to vacuum freeze-drying, which includes: Stage 1: pre-freezing at -40℃ and 0Pa vacuum for 8 hours; Stage 2: sublimation drying at -15℃ and 20Pa vacuum for 2 hours; Stage 3: sublimation drying at 0℃ and 20Pa vacuum for 2 hours; Stage 4: desorption drying at 5℃ and 20Pa vacuum for 12 hours. Then, the fruit pieces are pulverized at low temperature into 50-mesh particles to obtain tobacco dried fruit powder flavoring.

[0077] Example 11

[0078] A tobacco-grade dried fruit powder flavoring is prepared through the following steps:

[0079] S1. Select pears, guavas, papayas and kiwis, peel and core them and cut them into chunks. Weigh 1 kg of fruit chunks as raw materials for later use. The mass ratio of pears, guavas, papayas and kiwis is 1:1:1:1.

[0080] First, add 30 times the mass of NaOH aqueous solution to the raw material. The mass concentration of NaOH aqueous solution is 0.03%. After extraction with microwave-assisted extraction at 350W power for 20 minutes, collect the fruit pieces and rinse them with purified water.

[0081] Next, add 15 times the mass of n-pentane and 3 times the mass of dodecanol to the treated fruit pieces, and perform ultrasonic extraction. The ultrasonic treatment power is 150w, the temperature is 25℃, and the time is 3h. Collect the fruit pieces and rinse them with purified water.

[0082] S2. The processed fruit pieces are subjected to vacuum freeze-drying, which includes: Stage 1: pre-freezing at -35℃ and 0Pa vacuum for 8 hours; Stage 2: sublimation drying at -10℃ and 20Pa vacuum for 2 hours; Stage 3: sublimation drying at 0℃ and 20Pa vacuum for 2 hours; Stage 4: desorption drying at 15℃ and 20Pa vacuum for 12 hours. Then, the fruit pieces are pulverized at low temperature into 150-mesh particles to obtain tobacco dried fruit powder flavoring.

[0083] Comparative Example 1

[0084] This comparative example is basically the same as Example 1, except that:

[0085] In step S1:

[0086] First, add 0.5 times the total weight of glycerol and 0.01% formic acid (by weight of glycerol) to the raw material. Heat at 100℃ and reflux for 15 minutes to remove pectin, cellulose, and hemicellulose. After washing and filtering twice with cold water, collect the fruit pieces. Then, add 20 times the weight of NaOH aqueous solution (0.02% by weight) to the treated fruit pieces; extract with microwave-assisted extraction at 300W for 15 minutes. Collect the fruit pieces and rinse thoroughly with purified water.

[0087] Next, add 10 times the mass of cyclohexane and 2 times the mass of dodecanol to the treated fruit pieces, and perform ultrasonic extraction. The ultrasonic treatment power is 100w, the temperature is 20℃, and the time is 2h. Collect the fruit pieces and rinse them with purified water.

[0088] Comparative Example 2

[0089] The preparation method described in CN114806712A is adopted:

[0090] Apples, papayas, and kiwis were selected, peeled, cored, and cut into chunks. 1 kg of fruit chunks were weighed out as raw materials, with the mass ratio of apples, papayas, and kiwis being 1:1:1.

[0091] Add 0.5 times the total weight of glycerol and 0.01% formic acid by weight of glycerol to the fruit. Heat at 100°C and reflux for 15 min. Wash and filter twice with cold water and collect the fruit pieces. Juice the fruit pieces and add a 1:1 (w / w) 90% (v / w) ethanol aqueous solution to the juice. Freeze at -20°C for 2 h and filter quickly. Concentrate the filtrate under reduced pressure at 45°C to a relative density of 1.1423. Extract twice with 6% (w / w) diethyl ether and collect the aqueous phase.

[0092] The aqueous phase was rotary evaporated at 35°C for 5 minutes to obtain the tobacco fruit aroma extract.

[0093] Storage time detection

[0094] The fragrances prepared in the examples and comparative examples were placed in sterilization containers and placed in the same aging environment. The aging conditions were: humidity 80%, temperature 35°C, and no visible light. After standing for 30 days, the presence of mold was observed. The test results are shown in Table 1 below.

[0095] pyrolysis temperature detection

[0096] For the fragrances prepared in the examples and comparative examples, pyrolysis experiments were conducted using an SDT-Q600 simultaneous thermal analyzer under an inert atmosphere of high-purity nitrogen at a heating rate of 5℃ / min. The pyrolysis temperature was increased from 25℃ to 900℃, the nitrogen flow rate was 100mL / min, and the amount of fragrance used was 5mg. The extrapolation onset temperature of the TG curve (the intersection of the extrapolation baseline and the tangent of the maximum slope of the TG line) was recorded, and the results are shown in Table 1 below.

[0097] Table 1.

[0098]

[0099] As shown in Table 1, comparing Example 1 with Comparative Example 1 and Example 2: Comparative Example 1 added a step of removing cellulose and hemicellulose through acid treatment; Example 2 changed the extraction order, so that even if cellulose was retained, it could not effectively partially encapsulate the bonded aroma substances; ultimately, both resulted in an increase in pyrolysis temperature, indicating that cellulose, and its encapsulation and dispersion of bonded aroma substances, can reduce the pyrolysis temperature of the fragrance to a certain extent. Comparing Example 1 with Comparative Example 2: Comparative Example 2 used the existing aqueous liquid storage method, which caused the fragrance to easily deteriorate when stored in a dark, warm, and humid environment for a long time, indicating the positive effect of dehydration on fragrance storage. In Example 3, the wetting of glycerol made cellulose easier to dissolve, reducing the cellulose content in the fragrance and having a certain impact on the pyrolysis temperature. The solvents used in Examples 4, 5, and 6 had limited ability to remove volatile aroma components. Example 8 omitted ultrasonic-assisted extraction of volatile aroma components, resulting in the presence of a certain amount of volatile aroma components in the fragrance. Consequently, some weight loss during pyrolysis was due to the volatilization of these volatile aroma components, leading to a decrease in the overall pyrolysis temperature. However, these fragrances experienced weight loss due to volatilization during storage, affecting their long-term storage. Example 7 omitted microwave-assisted extraction, resulting in poor extraction of pectin and protein, which remained in cells and blocked pores, affecting the transfer of heat to bound aroma substances during pyrolysis, thus increasing the pyrolysis temperature.

[0100] Example 12

[0101] A type of cigarette filter, such as Figure 1 As shown, a complete cigarette includes a filter and tobacco segments. The left side represents the filter, and the right side represents the tobacco segments.

[0102] The filter tip is 25mm in total length and is made of cellulose acetate tow. It includes a left-side inhalation end and a right-side connection end that connects to the tobacco section. A hollow interlayer is located in the middle of the filter tip. 0.5g of the tobacco fruit powder flavoring prepared in Example 1 is filled into the cavity of this interlayer. The interlayer is 10mm long, with one end 10mm from the inhalation end and the other end 5mm from the connection end.

[0103] Example 13

[0104] A type of cigarette filter, such as Figure 2 As shown, a complete cigarette includes a filter and tobacco segments. The left side represents the filter, and the right side represents the tobacco segments.

[0105] The filter tip is 25mm in total length and is made of cellulose acetate tow. It includes a left-side inhalation end and a right-side connection end that connects to the tobacco section. A hollow interlayer is located in the middle of the filter tip, into which 0.5g of the tobacco fruit powder flavoring prepared in Example 10 is filled. The interlayer is 10mm long, with one end 12mm from the inhalation end and the other end 3mm from the connection end.

[0106] Example 14

[0107] A cigarette filter, the whole cigarette includes the filter and tobacco segments, the left side represents the filter and the right side represents the tobacco segments.

[0108] The filter tip is 25mm in total length and is made of cellulose acetate tow. It includes a left-side inhalation end and a right-side connection end that connects to the tobacco section. A hollow interlayer is located in the middle of the filter tip, into which 0.5g of the tobacco fruit powder flavoring prepared in Example 11 is filled. The interlayer is 10mm long, with one end 8mm from the inhalation end and the other end 7mm from the connection end.

[0109] Example 15

[0110] A cigarette filter is prepared by dispersing 0.5g of the tobacco dried fruit powder flavoring obtained in Example 1 in water, spraying it evenly onto the filter, and then drying it. The total length of the filter is 25mm, and it is made of cellulose diacetate tow.

[0111] Example 16

[0112] This embodiment is basically the same as embodiment 12, except that:

[0113] The filter tip is 25mm long and is made of polylactic acid fiber bundles.

[0114] Aspiration detection

[0115] After the filters from Examples 12-16 were made into whole cigarettes, they were evaluated by professional smokers. The evaluation results are shown in Table 2.

[0116] Table 2.

[0117]

[0118] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to substitute them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

Claims

1. A cigarette filter, characterized in that: The cigarette filter includes an internally hollow sandwich section; The cigarette filter is a cellulose acetate tow filter, which includes a sucking end and a connecting end connected to the tobacco section. The distance between one end of the interlayer section and the sucking end is 8mm-12mm, and the distance between the other end and the connecting end is 3mm-7mm, so that the temperature of the interlayer section is in the range of 200℃-350℃ during smoking. The interlayer is filled with tobacco dried fruit powder flavoring, and the preparation method of the tobacco dried fruit powder flavoring includes the following steps: S1. Extracting the fruit with an extraction solvent and collecting the solid product; the extraction solvent consists of a solvent that can dissolve proteins, a solvent that can dissolve pectin, and a solvent that can dissolve volatile aroma components; specifically: a. First, the fruit is extracted with a solvent that can dissolve proteins and a solvent that can dissolve pectin to obtain a primary extraction solid. The solvents that can dissolve proteins and pectin are both NaOH aqueous solutions with a mass concentration of 0.01%-0.03%. This process removes pectin and proteins while minimizing the impact on the cellulose skeleton. During extraction, the solid-liquid mass ratio is 1:(10-30). b. The solid from the first extraction is then extracted again with a solvent that can dissolve the volatile aroma components to obtain the solid product; S2. The solid product is vacuum freeze-dried and then pulverized to obtain tobacco dried fruit powder flavoring.

2. The method for preparing a tobacco-grade dried fruit powder flavoring according to claim 1, characterized in that: The solvent that can dissolve the volatile aroma components includes a primary extractant and a secondary extractant. The primary extractant includes one or more of n-hexane, cyclohexane, and n-pentane, and the secondary extractant includes one or two of undecyl alcohol and dodecanol.

3. The method for preparing a tobacco-grade dried fruit powder flavoring according to claim 1, characterized in that: In step a, microwave-assisted extraction is performed under the following conditions: microwave power of 250W-350W for 10-20 minutes.

4. The method for preparing a tobacco-grade dried fruit powder flavoring according to claim 1, characterized in that: In step b, ultrasonic-assisted extraction is performed under the following conditions: ultrasonic power of 50w-150w, temperature of 15℃-25℃, and time of 1h-3h.

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