Iced coffee essence, preparation method and application thereof

Abstract

The present invention provides an iced coffee flavor, comprising 25 to 35 parts of coffee flavor, 10 to 20 parts of mint flavor, and 45 to 65 parts of solvent. The iced coffee tobacco flavor of the present invention enhances the original taste of coffee with a cool sensation, making the coffee aroma more permeable, reducing the irritation of impurities to the oral cavity, and reducing oral residue, thereby optimizing the compatibility of the coffee flavor with tobacco products from the two aspects of improving smoke and taste. At the same time, adding iced coffee flavor through tow flavoring can avoid the loss of flavor during the clean burning of cigarettes, and is conducive to the increasing release of substances such as menthol on a puff-by-puff basis. When the burning cone approaches the filter rod, the tobacco flavor is more easily diffused into the mainstream smoke. The flavor formed by blending raw materials that meet national food safety standards can reduce dependence on related extracts and improve the stability and certainty of the flavor formula.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco, in particular to a first ice coffee essence and a preparation method and application thereof. Background Art

[0002] In the era of lean R&D, product development can no longer rely on a single trick to dominate the market. Instead, it requires a demand-driven approach, focusing on continuous iteration and upgrading of key products through "micro-innovation." With the passage of time, the consumption concepts and demands of cigarette consumers are constantly evolving. In particular, as a new generation of consumers gradually moves from the background to the forefront, becoming the main consumers of cigarettes, they pursue fashion, health, and novelty, and their demand for distinctive, personalized, and differentiated cigarettes is becoming increasingly evident. Notably, tobacco products with unique flavors such as fruit and milk have gained widespread popularity among consumers due to their unique experience. This perspective demonstrates the enormous market potential of non-tobacco-flavored cigarettes.

[0003] Cigarette flavoring is a direct and effective way to enhance the aroma of cigarettes. Harmless, distinctive tobacco flavors can not only partially offset the lack of satisfaction associated with low-tar products, but also offer consumers a novel experience through their unique aroma. There are numerous varieties of coffee, each with its own distinct flavor and characteristics. Through widespread distribution and diversification, coffee has become an integral part of daily life for people around the world. From the bitter and rich aroma of espresso to the light flavor of Americano, or the rich, rich flavors of cappuccino and latte, the world of coffee offers endless possibilities. Currently, coffee flavors are limited by both raw materials and blending processes. Most coffee flavors are formulated with coffee extract as a base, compounded with flavors that impart milky, roasted, or caramel notes. The reducing sugars and fatty acids in coffee extract contribute to an increased level of off-flavors and a bitter, burnt taste during combustion. When combined with flavors like milky notes, these flavors can easily create a noticeably sweet and cloying taste, creating a negative user experience.

[0004] According to the survey, whether it is tobacco products or food and beverages, coffee flavors are mainly milky and chocolatey, and coffee beverages with a cool feeling are accompanied by herbal notes. Therefore, a compound mint coffee flavor is developed to reduce dependence on coffee extract and highlight the burnt aroma of coffee. The refreshing feeling of the compound mint reduces the bitterness brought by coffee, making the product quality more stable and the characteristic aroma more obvious. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a method for preparing ice coffee flavor. The ice coffee flavor provided by the present invention can improve the smoke characteristics and reduce the negative feelings caused by impurities, including improving the fineness, reducing the irritation, residual feeling and dryness.

[0006] The present invention provides an ice coffee essence, comprising 25-35 parts of coffee essence, 10-20 parts of mint essence, and 45-65 parts of solvent;

[0007] The coffee essence is composed of the following components in parts by mass: 2-4 parts of ethyl maltol, 2.5-4 parts of vanillin, 2-4 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 4-9.5 parts of furfural, 5-8 parts of furfuryl alcohol, 0.3-0.55 parts of 2-acetylpyrazine, 0.2-0.5 parts of 2,3-dimethylpyrazine, 0.1-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5.5 parts of 2-ethyl-3-methylpyrazine, 4-9 parts of guaiacol, 2-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.3-0.5 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 3-6 parts of 2,6-dimethylfuran, and 40-70 parts of solvent B.

[0008] The mint flavor is composed of the following components, calculated by mass: 65-75 parts of menthol, 5-10 parts of cooling agents, 7-12 parts of peppermint oil, 1-2 parts of L-menthone, 3-8 parts of anhydrous alcohol, and 6-11 parts of 95% alcohol.

[0009] Preferably, the ice coffee flavor comprises: 28-32 parts of coffee flavor, 12-18 parts of mint flavor, and 50-60 parts of solvent.

[0010] Preferably, the solvent is one or both of propylene glycol and 95% alcohol.

[0011] Preferably, the coffee essence, in parts by mass, consists of the following components:

[0012] 2.5-3.5 parts of ethyl maltol, 2.5-3 parts of vanillin, 1.5-3 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 5-9.5 parts of furfural, 5-8.5 parts of furfuryl alcohol, 0.4-0.55 parts of 2-acetylpyrazine, 0.3-0.5 parts of 2,3-dimethylpyrazine, 0.15-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5 parts of 2-ethyl-3-methylpyrazine, 5-9 parts of guaiacol, 2.5-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.2-0.45 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 2-5 parts of 2,6-dimethylfuran, and 35-65 parts of solvent B.

[0013] Preferably, the mint flavor is composed of the following components in parts by mass:

[0014] 60-70 parts of menthol, 7.5-12.5 parts of cooling agents, 5-15 parts of peppermint oil, 0.5-1.5 parts of L-menthone, 5-10 parts of anhydrous alcohol, and 3-7 parts of 95% alcohol.

[0015] The present invention provides a method for preparing the ice coffee essence according to any one of the above technical solutions, comprising:

[0016] Mix coffee essence, mint essence and solvent to obtain the product.

[0017] The present invention provides a filter tip comprising the ice coffee essence described in any one of the above technical solutions.

[0018] Preferably, the amount of ice coffee essence added to the 0.084-0.088 g filter tip is 15-25 μL.

[0019] The present invention provides a cigarette comprising the filter tip described in any one of the above technical solutions.

[0020] The use of the ice coffee essence described in any one of the above technical solutions in improving sensory perception includes enhancing the fineness of cigarettes, reducing irritation, residual sensation, and / or dryness.

[0021] Compared with the prior art, the present invention provides an ice coffee flavor, comprising 25-35 parts of coffee flavor, 10-20 parts of mint flavor, and 45-65 parts of solvent; wherein the coffee flavor, calculated by weight, is composed of the following components: 2-4 parts of ethyl maltol, 2.5-4 parts of vanillin, 2-4 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 4-9.5 parts of furfural, 5-8 parts of furfuryl alcohol, 0.3-0.55 parts of 2-acetylpyrazine, 2,3- 0.2-0.5 parts of dimethylpyrazine, 0.1-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5.5 parts of 2-ethyl-3-methylpyrazine, 4-9 parts of guaiacol, 2-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.3-0.5 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 3-6 parts of 2,6-dimethylfuran, and 40-70 parts of solvent B. The mint flavor is composed of the following components, by mass: 65-75 parts of menthol, 5-10 parts of cooling agent, 7-12 parts of peppermint oil, 1-2 parts of L-menthone, 3-8 parts of anhydrous alcohol, and 6-11 parts of 95% alcohol. The iced coffee tobacco flavoring of the present invention enhances the original flavor of coffee with a cooling effect, making the coffee aroma more permeable, reducing oral irritation from impurities, and reducing oral residue. This optimizes the compatibility of the coffee flavor with tobacco products by improving both smoke and mouthfeel. Furthermore, adding the iced coffee flavoring via tow flavoring prevents flavor loss during the clean burning of the cigarette, facilitating the puff-by-puff release of substances such as menthol. As the combustion cone approaches the filter rod, the tobacco flavoring is more easily diffused into the mainstream smoke. Blending the flavor with raw materials that meet national food safety standards reduces reliance on related extracts, enhancing the stability and certainty of the flavor formulation. DETAILED DESCRIPTION

[0022] The present invention provides an iced coffee flavor, preparation method, and application thereof. Those skilled in the art may refer to the disclosure herein and appropriately modify the process parameters to achieve the desired effect. It is particularly important to note that all similar substitutions and modifications will be readily apparent to those skilled in the art and fall within the scope of the present invention. The methods and applications of the present invention have been described using preferred embodiments. It is apparent that those skilled in the art will be able to modify, alter, and combine the methods and applications herein to implement and apply the technology of the present invention without departing from the disclosure, spirit, and scope of the present invention.

[0023] In this application, the term "and / or" describes the association relationship between associated objects, indicating that three relationships may exist. For example, A and / or B can mean: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0024] In this application, "at least one" means one or more, and "more than one" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items.

[0025] To accurately replicate the effects of coffee's aroma components, the present invention uses SPEM-GC-MS to analyze volatile and semivolatile components in coffee to determine the types and contents of key aroma components. 2-Furfurylthiol, which has a low threshold and high volatility, was detected to have a high aroma activity value, with roasted and sulfide notes, making it a key aroma of coffee. Simultaneously, the earthy, green, and smoky aromas imparted by synthetic raw materials such as 2-ethyl-3,5 / 6-dimethylpyrazine, 2-acetylfuran, 2,3-dimethylpyrazine, and guaiacol contribute to the core aroma of coffee. The caramel and fruity notes imparted by aroma components such as isovaleraldehyde and vanillin enrich the overall aroma of coffee. The addition of acids, caramel aromas, and sweet substances during the blending process enriches the flavor profile of the essence, making the base aroma richer and more lasting. The formula of mint essence is relatively clean, and it mainly uses mint ingredients to bring a pure cool feeling, better set off the unique aroma of coffee, enhance the taste and reduce the negative feelings caused by miscellaneous gases.

[0026] The present invention provides an ice coffee essence, comprising 25-35 parts of coffee essence, 10-20 parts of mint essence, and 45-65 parts of solvent;

[0027] The coffee essence is composed of the following components in parts by mass: 2-4 parts of ethyl maltol, 2.5-4 parts of vanillin, 2-4 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 4-9.5 parts of furfural, 5-8 parts of furfuryl alcohol, 0.3-0.55 parts of 2-acetylpyrazine, 0.2-0.5 parts of 2,3-dimethylpyrazine, 0.1-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5.5 parts of 2-ethyl-3-methylpyrazine, 4-9 parts of guaiacol, 2-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.3-0.5 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 3-6 parts of 2,6-dimethylfuran, and 40-70 parts of solvent B.

[0028] The mint flavor is composed of the following components, calculated by mass: 65-75 parts of menthol, 5-10 parts of cooling agents, 7-12 parts of peppermint oil, 1-2 parts of L-menthone, 3-8 parts of anhydrous alcohol, and 6-11 parts of 95% alcohol.

[0029] The ice coffee essence provided by the present invention comprises 25-35 parts of coffee essence, 10-20 parts of mint essence, and 45-65 parts of solvent;

[0030] In some specific embodiments, the ice coffee flavor includes: 28-32 parts of coffee flavor, 12-18 parts of mint flavor, and 50-60 parts of solvent.

[0031] In a specific embodiment, the ice coffee flavor includes: 28 parts of coffee flavor, 12 parts of mint flavor, and 60 parts of solvent.

[0032] In a specific embodiment, the ice coffee flavor includes: 30 parts of coffee flavor, 15 parts of mint flavor, and 55 parts of solvent.

[0033] In a specific embodiment, the ice coffee flavor includes: 32 parts of coffee flavor, 17 parts of mint flavor, and 51 parts of solvent.

[0034] According to the present invention, the solvent is one or both of propylene glycol and 95% alcohol.

[0035] In some specific embodiments, the coffee essence, in parts by mass, consists of the following components:

[0036] 2.5-3.5 parts of ethyl maltol, 2.5-3 parts of vanillin, 1.5-3 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 5-9.5 parts of furfural, 5-8.5 parts of furfuryl alcohol, 0.4-0.55 parts of 2-acetylpyrazine, 0.3-0.5 parts of 2,3-dimethylpyrazine, 0.15-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5 parts of 2-ethyl-3-methylpyrazine, 5-9 parts of guaiacol, 2.5-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.2-0.45 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 2-5 parts of 2,6-dimethylfuran, and 35-65 parts of solvent B.

[0037] In some specific embodiments, the coffee essence, in parts by mass, consists of the following components:

[0038] 3 parts of ethyl maltol, 3 parts of vanillin, 1.5 parts of phenylethyl alcohol, 0.15 parts of thiothiazole, 8 parts of furfural, 7.5 parts of furfuryl alcohol, 0.4 parts of 2-acetylpyrazine, 0.35 parts of 2,3-dimethylpyrazine, 0.2 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.75 parts of 2-ethyl-3-methylpyrazine, 9 parts of guaiacol, 4 parts of 2,3,5-trimethylpyrazine, 0.4 parts of isovaleraldehyde, 0.2 parts of acetic acid, 0.3 parts of furfuryl acetate, 0.5 parts of 2-acetylfuran, 3.5 parts of 2,6-dimethylfuran, and 54.25 parts of propylene glycol.

[0039] The present invention achieves the best possible reproduction of coffee's overall aroma through the appropriate proportions of the aforementioned components. The main aroma components, such as mercaptans, enhance the roasted aroma of coffee; heterocyclic compounds such as pyrazines and furans complement the earthy flavor of coffee; esters and acids contribute sour and fruity notes, further enhancing the aroma's depth; and vanillin and ethyl maltol impart a sweet, caramelized aroma. The resulting coffee essence imparts a beautiful, roasted aroma to cigarettes, enhancing the pleasantness of the aroma while avoiding the unpleasant odors of coffee extract. This improves oral comfort and enhances smoke permeability.

[0040] In some specific embodiments, the mint flavor is composed of the following components in parts by mass:

[0041] 60-70 parts of menthol, 7.5-12.5 parts of cooling agents, 5-15 parts of peppermint oil, 0.5-1.5 parts of L-menthone, 5-10 parts of anhydrous alcohol, and 3-7 parts of 95% alcohol.

[0042] In a specific embodiment, the mint flavor is composed of the following components in parts by mass:

[0043] 66 parts of menthol, 10 parts of cooling agents, 7 parts of peppermint oil, 1 part of L-menthone, 10 parts of anhydrous alcohol, and 6 parts of 95% alcohol.

[0044] The present invention adopts a suitable ratio of the above components to prepare the mint essence, so that the refreshing feeling of the mint essence can enhance the original taste of coffee, strengthen the penetration of the aroma, and provide users with a rich sensory experience.

[0045] The iced coffee essence provided by the present invention imparts a beautiful, roasted, and caramelized aroma to cigarettes, enhancing the pleasantness of the aroma while avoiding the unpleasant odors of coffee extract, improving oral comfort and enhancing smoke permeability. Furthermore, the refreshing effect of the mint essence enhances the original flavor of the coffee and strengthens the aroma's penetration, providing users with a rich sensory experience.

[0046] The flavoring of this invention imparts a characteristic coffee aroma to cigarettes, reducing the unpleasant odor associated with the extract while overcoming potential impacts from varying raw material batches and unstable production processes. Furthermore, menthol compounds harmonize well with tobacco flavor, creating a cooling sensation that stimulates the central nervous system and reduces consumers' perception of the pungent odor of cigarettes. This iced coffee flavor, combining coffee and mint flavors, offers consumers a satisfying taste and a unique experience.

[0047] The present invention provides a method for preparing the ice coffee essence according to any one of the above technical solutions, comprising:

[0048] Mix coffee essence, mint essence and solvent to obtain the product.

[0049] The present invention does not limit the specific method of the above mixing, which is well known to those skilled in the art.

[0050] The present invention provides a filter tip comprising the ice coffee essence described in any one of the above technical solutions.

[0051] The amount of the iced coffee essence added to a 0.086±0.002g filter tip is 15-25 μL, specifically 11 μL, 12 μL, 13 μL, 14 μL, 15 μL, 16 μL, 17 μL, 18 μL, or any other value thereof.

[0052] The present invention provides a cigarette comprising the filter tip described in any one of the above technical solutions.

[0053] The present invention does not limit the specific preparation method and composition of the remaining components of the above-mentioned cigarette, as long as it includes the filter tip of the present invention.

[0054] The use of the ice coffee essence described in any one of the above technical solutions in improving sensory perception includes enhancing the fineness of cigarettes, reducing irritation, residual sensation, and / or dryness.

[0055] The ice coffee essence of the present invention can enhance the refreshing taste and reduce the negative feeling caused by the miscellaneous gas.

[0056] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution. Some or all of the steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0057] The numerical ranges and parameters used in this disclosure are presented as accurately as possible to represent the relevant numerical values ​​in the specific embodiments. However, any numerical value inherently and inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise expressly stated, it should be understood that all numerical ranges or specific data used in this disclosure are subject to reasonable deviation within a certain range, for example, within 1% or 0.5%.

[0058] Some cases are described in the embodiments and comparative examples of the present invention, wherein the embodiments illustrate certain implementations of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0059] To further illustrate the present invention, an iced coffee essence, a preparation method thereof, and applications thereof are described in detail below with reference to examples.

[0060] Coffee essence No. 1 is composed of the following components in parts by mass: 3 parts of ethyl maltol, 3 parts of vanillin, 1.5 parts of phenylethyl alcohol, 0.15 parts of thiothiazole, 8 parts of furfural, 7.5 parts of furfuryl alcohol, 0.4 parts of 2-acetylpyrazine, 0.35 parts of 2,3-dimethylpyrazine, 0.2 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.75 parts of 2-ethyl-3-methylpyrazine, 9 parts of guaiacol, 4 parts of 2,3,5-trimethylpyrazine, 0.4 parts of isovaleraldehyde, 0.2 parts of acetic acid, 0.3 parts of furfuryl acetate, 0.5 parts of 2-acetylfuran, 3.5 parts of 2,6-dimethylfuran, and 54.25 parts of propylene glycol.

[0061] Mint flavoring is composed of the following components, by weight: 66 parts menthol, 10 parts cooling agent, 7 parts peppermint oil, 1 part L-menthone, 10 parts anhydrous alcohol, and 6 parts 95% alcohol. Based on sensory evaluation, the cooling agent is a 1:1 mixture of WS-23 and WS-5 to distribute the cooling sensation throughout the mouth.

[0062] Mint flavoring uses menthol as its main ingredient, highlighting the mint's refreshing and cooling properties. In addition to substances such as menthol and menthone, mint oil also contains medicinal ingredients such as limonene, amyl alcohol, and eucalyptol, which supplement the sweetness and refreshing properties lacking in menthol. Lipophilicity and hydrogen bond formation are essential elements for producing a cooling sensation. Cooling agent molecules typically contain groups capable of forming hydrogen bonds, a compact carbon chain skeleton, and an appropriate hydrophilic-lipophilic balance. The WS series of cooling agents have extremely high cooling activity without side effects such as burning, numbness, and irritation, and are used to enrich the distribution of cooling sensations in the mouth. WS-5 provides a fast initial cooling effect and long-lasting cooling effect, with the cooling sensation mainly concentrated at the top of the mouth and the back of the tongue; WS-23 has a weaker cooling sensation than WS-5, but the overall cooling sensation is rounder, with the cooling sensation concentrated on the tongue and the front of the mouth.

[0063] In one or more examples of this embodiment, the sum of the mass fractions of coffee essence No. 1, mint essence, and 95% alcohol is 100.

[0064] Example 1: Iced coffee essence is obtained by mixing 28% of No. 1 coffee essence, 12% of mint essence, and 60% of 95% alcohol.

[0065] Example 2: Iced coffee essence is obtained by mixing 30% of No. 1 coffee essence, 15% of mint essence, and 55% of 95% alcohol.

[0066] Example 3: Iced coffee essence is obtained by mixing 32% of No. 1 coffee essence, 17% of mint essence, and 51% of 95% alcohol.

[0067] The three embodiments obtained coffee flavors with different cooling sensations by adjusting the ratio of coffee flavor to mint flavor. After being evenly mixed, the three embodiments were placed in a cool, dark place and left to stand for one week.

[0068] The comparative example coffee essence No. 2 was formulated based on the analyzed coffee extract components and mixed with mint essence of the same gradient to prepare three comparative examples.

[0069] Coffee flavor No. 2 is composed of the following components, calculated by mass: 1 part of ethyl maltol, 3 parts of vanillin, 12 parts of benzyl benzoate, 7 parts of furfural, 10 parts of furfuryl alcohol, 0.4 parts of 2-acetylpyrazine, 0.7 parts of 2,3-dimethylpyrazine, 0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 5 parts of 2-ethyl-3-methylpyrazine, 6 parts of guaiacol, 0.4 parts of 4-ethylguaiacol, 2 parts of phenylethyl alcohol, 4 parts of benzaldehyde, 0.5 parts of methylcyclopentenolone, 3 parts of 2,3-butanedione, 1 part of ethyl palmitate, 1 part of ethyl linoleate, and 42.7 parts of propylene glycol.

[0070] In one or more examples of this embodiment, the sum of the mass fractions of coffee essence No. 2, mint essence, and 95% alcohol is 100.

[0071] Comparative Example 1: Iced coffee essence was obtained by mixing 28% of No. 2 coffee essence, 12% of mint essence, and 60% of 95% alcohol.

[0072] Comparative Example 2: Iced coffee essence was obtained by mixing 30% of No. 2 coffee essence, 15% of mint essence, and 55% of 95% alcohol.

[0073] Comparative Example 3: Iced coffee essence was obtained by mixing 32% of No. 2 coffee essence, 17% of mint essence, and 51% of 95% alcohol.

[0074] The three comparative examples were mixed evenly and then placed in the same environment as the three examples for one week.

[0075] Application of ice coffee essence in cigarette flavoring

[0076] 15 μl of each blank cigarette was injected into the filter rod. The syringes were cleaned with 95% alcohol before injecting the different gradients of iced coffee flavor. Sensory evaluation was conducted according to the methods specified in "GB / T 10220-2012 / ISO 6658-2005 Sensory Analysis Methodology - General Principles." The iced coffee flavor was comprehensively evaluated based on aroma style, smoke characteristics, and comfort, and scored according to a pre-defined olfactory aroma evaluation scoring table. A panel of 10 sensory evaluators conducted sensory evaluations and scored the results in secret. Comparisons were also conducted using blank cigarettes without coffee flavor and with mint flavor. The sensory evaluation results are shown in Tables 1-3.

[0077] Table 1: Aroma style evaluation table

[0078]

[0079] Scoring scale: 0 - None; 1-2 - Slightly present; 3-5 - Present; 6-8 - Strong; 9-10 - Very strong. The minimum scoring unit is 0.5 points.

[0080] Table 2: Smoke characteristics evaluation table

[0081]

[0082] Judging score: 1-2 weak; 3-4 relatively weak; 5-6 moderate; 7-8 relatively strong; 9-10 very strong. The minimum scoring unit is 0.5 points.

[0083] Table 3: Comfort Characteristics Evaluation Table

[0084]

[0085] Judging score: 0 - None; 1 - 2 Weak; 3 - 4 Weak; 5 - 6 Moderate; 7 - 8 Strong; 9 - 10 Strong. The minimum scoring unit is 0.5 points.

[0086] Compared to a blank sample without coffee or mint flavoring, the Examples and Comparative Examples demonstrated significant improvements in the caramel and roasted aromas, characteristic of coffee's flavor. Furthermore, the iced coffee flavor enriched the cigarette's aroma, with scores higher than those of the blank sample for sweetness and cocoa. Analyzing the characteristics of coffee aroma, the scores for caramel, roasted, and cocoa aromas were superior, indirectly indicating that the Example coffee flavor, which lacked coffee extract, possessed a stronger aroma intensity.

[0087] Since samples were all prepared from finished cigarettes, the smoke characteristics of the Examples, Comparative Examples, and Blank samples were all good. However, the Examples exhibited superior characteristics in various indicators, especially in terms of smoothness, where they were significantly ahead of the Comparative Examples.

[0088] The comparative example performed worse than the example in terms of irritation, residual feeling, and dryness. The example showed good coordination and obvious cooling feeling.

[0089] In summary, the iced coffee flavorings in the examples enhance the characteristic coffee aroma while maintaining a cooling sensation. Furthermore, when injected into the tow, they blend well with the tobacco product. The index scores indicate that Example 3 (32% coffee flavor No. 1, 17% mint flavor, 51% 95% alcohol) exhibits optimal properties, enhancing flavor and reducing stinging, reducing oral residue, and enriching the smoke aroma, providing consumers with a unique experience.

[0090] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A cigarette, characterized in that: The filter comprises an iced coffee essence; the iced coffee essence is added in an amount of 15 to 25 μL to a 0.084 to 0.088 g filter; The ice coffee flavor comprises 25-35 parts of coffee flavor, 10-20 parts of mint flavor, and 45-65 parts of 95% alcohol; The coffee essence is composed of the following components in parts by mass: 2-4 parts of ethyl maltol, 2.5-4 parts of vanillin, 2-4 parts of phenylethyl alcohol, 0.1-0.15 parts of thiothiazole, 4-9.5 parts of furfural, 5-8 parts of furfuryl alcohol, 0.3-0.55 parts of 2-acetylpyrazine, 0.2-0.5 parts of 2,3-dimethylpyrazine, 0.1-0.3 parts of 2-ethyl-3,5 / 6-dimethylpyrazine, 3.5-5.5 parts of 2-ethyl-3-methylpyrazine, 4-9 parts of guaiacol, 2-5.5 parts of 2,3,5-trimethylpyrazine, 0.25-0.5 parts of isovaleraldehyde, 0.3-0.5 parts of acetic acid, 0.2-0.5 parts of furfuryl acetate, 0.5-0.7 parts of 2-acetylfuran, 3-6 parts of 2,6-dimethylfuran, and 40-70 parts of propylene glycol. The mint flavor is composed of the following components, calculated by mass: 65-75 parts of menthol, 5-10 parts of cooling agents, 7-12 parts of peppermint oil, 1-2 parts of L-menthone, 3-8 parts of anhydrous alcohol, and 6-11 parts of 95% alcohol.

2. The cigarette according to claim 1, characterized in that The ice coffee essence comprises: 28-32 parts of coffee essence, 12-18 parts of mint essence, and 50-60 parts of 95% alcohol.

3. A method for preparing ice coffee flavor in cigarettes according to any one of claims 1 to 2, characterized in that: include: Mix coffee essence, mint essence and 95% alcohol.

4. Use of the iced coffee flavor in the cigarette according to any one of claims 1 to 2 for improving sensory perception, wherein the sensory perception improvement comprises enhancing cigarette smoothness, reducing irritation, residual sensation, and / or dryness.

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