Essence with narcissus fragrance characteristic as well as preparation method and application thereof

Abstract

The invention provides essence with narcissus flower fragrance characteristics as well as a preparation method and application of the essence. The essence with the narcissus flower fragrance characteristics is prepared from the following components: geraniol, iso-methyl ionone, hydroxycitronellal, lilial, ocimene, benzyl acetate and didealdehydic ethanol. The essence with the narcissus fragrance characteristic can show a certain oriental characteristic narcissus fragrance on the basis of showing the fresh and quiet characteristic fragrance of narcissus, can obviously improve the fragrance quality of cigarettes after being used for cigarette products, can enable the cigarettes to have rich narcissus fragrance, not only can improve the smoking quality of the cigarettes, but also can improve the smoking quality of the cigarettes. The sweetness of the cigarette can be improved, and the irritation of the cigarette is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors and fragrances, and particularly relates to an essence with the characteristic of daffodil fragrance, a preparation method and application thereof. Background Art

[0002] To put it simply, perfume blending refers to the process of blending relevant spices through certain perfume blending techniques to produce a fragrance with a certain fragrance type, fragrance characteristics, and a certain value. In short, the so-called "imitation fragrance" is to use the knowledge of fragrance identification to mix various spices in appropriate proportions into a fragrance substance to make it look like what is to be imitated. Imitation fragrance is generally divided into two categories: the first is to imitate nature, and the other is to imitate some domestic and foreign perfumed products.

[0003] Narcissus has always been one of the famous flowers in China. It is fragrant and elegant, white and pure. This flower usually blooms in winter, adding joy to the Spring Festival and is very popular. There are many varieties of narcissus, with a total of more than 10,000 types. However, in the current fragrance market, roses, jasmine, lavender, etc. are the most popular, and narcissus fragrance is rarely available.

[0004] CN102234584A discloses a preparation method of tulip Chinese narcissus essence. The essence is composed of isotuliphenol, isotol, tulip absolute oil, Chinese narcissus absolute oil, tulipol, Chinese narcissus alcohol, jasmine fragrance base, synthetic lily flower ketone, osmanthus flower ketone, osmanthus flower absolute oil, liquorice oil, ginseng ester, scrophulariaceae oil, loofah flower oil, bitter melon flower alcohol and fangfeng root alcohol. The strong fragrance emitted by the essence will make people linger and forget to leave. The fragrance is echoing, the fragrance of each layer evaporates instantly, the fragrance is visible immediately after opening, the fragrance is rich, the fragrance is striking, and the fragrance is long-lasting and stable. At the same time, the essence has the effects of calming the mind, improving intelligence, regulating nerves, clearing the mind and calming the nerves, and refreshing the mind.

[0005] CN107460052A discloses a narcissus essence, wherein the components and the mass fractions of the components are as follows: 0.5-1 part of acetyl isoeugenol, 0.5-1 part of peach aldehyde, 0.5-1 part of isoamyl salicylate, 0.5-1 part of sandalwood, 1-2 parts of benzyl acetate, 0.5-1 part of vanillyl acetate, 0.5-1 part of eugenol, 1-2 parts of galaxol, 5-6 parts of geraniol, 0.5-1 part of geranyl acetate, 0.5-1 part of isoeugenol, 2-3 parts of isomethyl ionone, 33-35 parts of linalool, 0.5-1 part of ketone musk, 0.5-1 part of crystal rose, 12-15 parts of terpineol, 11-12 parts of benzyl salicylate, 1-2 parts of leaf alcohol, 2-3 parts of vanillyl alcohol, 0.5-1 part of dodecanitrile, 12-15 parts of dipropylene glycol, 0.5-1 part of tarragon alcohol, 0.5-1 part of methyl dihydrojasmonate, 0.5-1 part of hancolin, 6-7 parts of hexylcinnamaldehyde, 0.5-1 part of linalool, 1-2 parts of oleanone, 0.5-1 part of marigold essential oil, 2-3 parts of privet aldehyde, 3-4 parts of p-tert-butyl cyclohexyl acetate. The invention has a fresh and pleasant narcissus fragrance, with obvious characteristic fragrance and full fragrance.

[0006] Then the above-mentioned narcissus flavors either tend to have the aroma of jasmine, because this is the characteristic aroma of narcissus in the Western impression, or tend to have the aroma of Zhangzhou narcissus. In fact, there are more varieties of daffodils, but there is currently no tobacco flavor with the characteristic aroma of daffodils. Therefore, it is urgent to develop a flavor with the characteristic aroma of daffodils to meet application needs. Summary of the invention

[0007] The purpose of the present invention is to provide a flavor with the characteristic of daffodil fragrance, and a preparation method and application thereof. The flavor has a light and elegant fragrance that lasts for months, and after being added to cigarette products, it has the effects of increasing the aroma of cigarettes, improving the taste, reducing irritation, and improving the taste of smoking.

[0008] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0009] In a first aspect, the present invention provides a flavor having the characteristic fragrance of daffodil, wherein the components of the flavor include geraniol, isomethyl ionone, hydroxycitronellal, lilyral, ocimene, benzyl acetate and dodealdehyde ethanol.

[0010] The essence of the invention is coordinated with geraniol, isomethyl ionone, hydroxycitronellal, lily of the valley aldehyde, ocimene and benzyl acetate, and supplemented with a specific solvent, bis-dealdehyde ethanol, so that the essence has the elegant fragrance of narcissus flowers, the fragrance is rich and fragrant, and it lasts for months. On the basis of showing the fresh and subtle characteristic fragrance of narcissus flowers, it embodies a certain oriental characteristic narcissus fragrance, and also effectively avoids the high price of directly adding natural narcissus flower extracts and the quality problems caused by natural substances.

[0011] Preferably, the components of the flavor include, by weight, 0.1-2 parts of geraniol, 0.1-1.5 parts of isomethyl ionone, 0.1-1.5 parts of hydroxycitronellal, 1-3 parts of lilyral, 4-7 parts of ocimene, 3-6 parts of benzyl acetate and 75-95 parts of didealdehyde ethanol.

[0012] The amount of geraniol added to the components of the essence with the characteristic of daffodil fragrance of the present invention can be 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 parts, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts or 1.9 parts, etc.;

[0013] The amount of isomethyl ionone added can be 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 parts, 1.1 parts, 1.2 parts, 1.3 parts or 1.4 parts, etc.;

[0014] The addition amount of lily of the valley aldehyde can be 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2 parts, 2.1 parts, 2.2 parts, 2.3 parts, 2.4 parts, 2.5 parts, 2.6 parts, 2.7 parts, 2.8 parts or 2.9 parts, etc.;

[0015] The amount of ocimene added can be 4.1 parts, 4.3 parts, 4.5 parts, 4.7 parts, 4.9 parts, 5 parts, 5.2 parts, 5.4 parts, 5.6 parts, 5.8 parts, 6 parts, 6.2 parts, 6.4 parts, 6.6 parts or 6.8 parts, etc.;

[0016] The amount of benzyl acetate added can be 3.1 parts, 3.3 parts, 3.5 parts, 3.8 parts, 4 parts, 4.1 parts, 4.3 parts, 4.5 parts, 4.7 parts, 4.9 parts, 5 parts, 5.2 parts, 5.4 parts, 5.6 parts or 5.8 parts, etc.;

[0017] The addition amount of the bis-dealdehyde ethanol can be 76 parts, 78 parts, 80 parts, 82 parts, 84 parts, 86 parts, 88 parts, 90 parts, 92 parts or 94 parts, etc.

[0018] Preferably, the components of the flavor include, by weight, 1-2 parts of geraniol, 0.5-1.5 parts of isomethyl ionone, 0.5-1.5 parts of hydroxycitronellal, 1.5-3 parts of lilyral, 5-7 parts of ocimene, 4-6 parts of benzyl acetate and 75-95 parts of didealdehyde ethanol.

[0019] Preferably, the components of the essence further include 10% of any one of phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil or cardamom oil, or a combination of at least two thereof.

[0020] Preferably, the components of the essence also include 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil and cardamom oil.

[0021] Preferably, the components of the flavor further include 10% phenylacetaldehyde 0.5-1.5 parts (for example, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 part, 1.1 parts, 1.2 parts, 1.3 parts or 1.4 parts, etc.), linalool 0.1-1 parts (for example, 0.2 parts, 0.3 parts, 0.4 parts, 0.5 parts, 0.6 parts, 0.7 parts, 0.8 parts or 0.9 parts, etc.), cinnamyl alcohol 0.5-1.2 parts (for example, 0.6 parts, 0.7 parts, 0.8 parts, 0.9 parts, 1 part or 1.1 parts, etc.), sandalwood 803 0.1-1 part (for example, it can be 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part or 0.9 part, etc.), rosewood oil 0.1-1 part (for example, it can be 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part or 0.9 part, etc.) and cardamom oil 0.1-1 part (for example, it can be 0.2 part, 0.3 part, 0.4 part, 0.5 part, 0.6 part, 0.7 part, 0.8 part or 0.9 part, etc.).

[0022] Preferably, the components of the flavor further include any one of d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole or vanilla bean curd, or a combination of at least two thereof.

[0023] Preferably, the components of the essence further include d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole and vanilla.

[0024] Preferably, the components of the flavor further include 0.1-0.5 parts of d-limonene (for example, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts or 0.45 parts, etc.), 0.1-0.5 parts of bitter orange oil (for example, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts or 0.45 parts, etc.), 0.1-0.5 parts of 10% decanal (for example, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts or 0.45 parts, etc.), and 0.1-0.5 parts of 10% decanal (for example, 0.15 parts, 0.2 parts, 0.25 parts, 0.3 parts, 0.35 parts, 0.4 parts, etc.). 0.1-0.5 part (for example, 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part or 0.45 part, etc.), 1% indole 0.1-0.5 part (for example, 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part or 0.45 part, etc.), and vanilla bean 0.1-0.5 part (for example, 0.15 part, 0.2 part, 0.25 part, 0.3 part, 0.35 part, 0.4 part or 0.45 part, etc.).

[0025] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0026] In a second aspect, the present invention provides a method for preparing the essence having the characteristic of daffodil fragrance according to the first aspect, the preparation method comprising: mixing geraniol, isomethyl ionone, hydroxycitronellal, lily of the valley aldehyde, ocimene, and benzyl acetate in dodecanoic ethanol and letting the mixture stand to obtain the essence having the characteristic of daffodil fragrance.

[0027] Preferably, the mixing is performed in a stirring manner, and the stirring speed is 200-500 rpm, for example, 250 rpm, 300 rpm, 350 rpm, 400 rpm or 450 rpm.

[0028] Preferably, the mixing temperature is 30-60°C, for example, it can be 32°C, 35°C, 38°C, 40°C, 42°C, 45°C, 48°C, 50°C, 52°C, 55°C or 58°C, etc.

[0029] Preferably, the mixing further comprises adding any one of 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil, cardamom oil, d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole or vanilla bean curd, or a combination of at least two thereof.

[0030] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0031] In a third aspect, the present invention provides a use of the essence having the characteristic daffodil fragrance according to the first aspect in the preparation of tobacco products.

[0032] Preferably, the tobacco product comprises a conventional cigarette or a heated cigarette.

[0033] Preferably, the amount of the flavor with the characteristic daffodil fragrance is 0.1-1% of the total amount of tobacco in the tobacco product, for example, it can be 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8% or 0.9%.

[0034] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] (1) The essence with the characteristic aroma of daffodil flowers of the present invention can not only show the fresh and subtle characteristic aroma of daffodils, but also embody a certain oriental daffodil aroma, and also effectively avoid the high price of directly adding natural daffodil flower extracts and the quality problems caused by natural substances.

[0037] (2) The essence with the characteristic daffodil fragrance of the present invention can significantly improve the aroma quality of cigarettes after being used in cigarette products, and can make cigarettes have a strong daffodil fragrance, which can not only improve the smoking quality of cigarettes, but also enhance the sweetness of cigarettes and reduce their irritation. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 It is the aroma radar chart of the essence with the characteristic daffodil fragrance in Example 1-3;

[0039] Figure 2 This is the aroma radar chart of the essence with the characteristic daffodil fragrance in Example 4-7;

[0040] Figure 3 It is the aroma radar chart of the essence with the characteristic daffodil fragrance in Examples 8-12;

[0041] Figure 4 is the aroma radar chart of the essence with the characteristic daffodil fragrance in Examples 13-17;

[0042] Figure 5 It is the aroma radar chart of the fragrance with daffodil fragrance characteristics in Examples 1-17. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0044] The raw materials involved in the following examples and comparative examples can be used as long as they are purchased from regular dealers.

[0045] Examples 1-3

[0046] This embodiment provides three flavors with the characteristic of daffodil fragrance. The components and dosages of the flavors with the characteristic of daffodil fragrance are shown in the following table, and the dosage unit of each component in the table is "part".

[0047]

[0048]

[0049] The preparation method of the essence is:

[0050] Geraniol, isomethyl ionone, hydroxycitronellal, lilyal, ocimene, benzyl acetate, 10% phenylacetaldehyde, linalool, cinnamyl alcohol, santalum 803, rosewood oil, cardamom oil, d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole and vanilla are mixed and stirred in bitealdehyde ethanol at a stirring speed of 300 rpm and a temperature of 40° C. The mixture is allowed to stand to obtain the essence having the characteristic of daffodil fragrance.

[0051] Example 4

[0052] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil and cardamom oil, and the reduced total amount of the six is ​​supplemented by dodecanoic ethanol. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0053] Example 5

[0054] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include 10% phenylacetaldehyde, and the reduced amount is distributed to linalool, cinnamyl alcohol, sandalwood 803, rosewood oil and cardamom oil in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0055] Example 6

[0056] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that linalool is not included, and the reduced amount thereof is distributed in proportion to 10% phenylacetaldehyde, cinnamyl alcohol, sandalwood 803, rosewood oil and cardamom oil. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0057] Example 7

[0058] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include cinnamyl alcohol, and the reduced amount thereof is distributed in proportion to 10% phenylacetaldehyde, linalool, sandalwood 803, rosewood oil and cardamom oil. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0059] Example 8

[0060] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that sandalwood 803 is not included, and the reduced amount thereof is distributed to 10% phenylacetaldehyde, linalool, cinnamyl alcohol, rosewood oil and cardamom oil in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0061] Example 9

[0062] This embodiment provides a fragrance with the characteristics of daffodil fragrance. The fragrance with the characteristics of daffodil fragrance is different from that of Example 1 only in that rosewood oil is not included, and the reduced amount thereof is distributed in proportion to 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803 and cardamom oil. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0063] Example 10

[0064] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that cardamom oil is not included, and the reduced amount thereof is distributed in proportion to 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803 and rosewood oil. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0065] Embodiment 11

[0066] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole and vanilla, and the reduced total amount is supplemented by dodecaldehyde ethanol. The remaining components are consistent with those of Example 1, and the preparation method refers to Example 1.

[0067] Example 12

[0068] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that d-limonene is not included, and the reduced amount thereof is distributed to bitter orange oil, 10% decanal, guaiacol, 1% indole and vanilla in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0069] Example 13

[0070] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include bitter orange oil, and the reduced amount thereof is distributed to d-limonene, 10% decanal, guaiacol, 1% indole and vanilla in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0071] Embodiment 14

[0072] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include 10% decanal, and the reduced amount thereof is distributed to d-limonene, bitter orange oil, guaiacol, 1% indole and vanilla in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0073] Embodiment 15

[0074] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that guaiacol is not included, and the reduced amount thereof is distributed to d-limonene, bitter orange oil, 10% decanal, 1% indole and vanilla in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0075] Example 16

[0076] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that 1% indole is not included, and the reduced amount is distributed to d-limonene, bitter orange oil, 10% decanal, guaiacol and vanilla in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0077] Embodiment 17

[0078] This embodiment provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from that of Example 1 only in that it does not include vanilla bean curd, and its reduced amount is distributed to d-limonene, bitter orange oil, 10% decanal, guaiacol and 1% indole according to the proportion of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0079] Comparative Example 1

[0080] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from Example 1 only in that geraniol is not included, and the reduced amount is distributed to isomethyl ionone, hydroxycitronellal, lily of the valley aldehyde, ocimene and benzyl acetate in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0081] Comparative Example 2

[0082] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance differs from Example 1 only in that isomethyl ionone is not included, and the reduced amount is distributed to geraniol, hydroxycitronellal, lily of the valley aldehyde, ocimene and benzyl acetate in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0083] Comparative Example 3

[0084] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from Example 1 only in that hydroxycitronellal is not included, and the reduced amount is distributed to geraniol, isomethyl ionone, lily of the valley aldehyde, ocimene and benzyl acetate in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0085] Comparative Example 4

[0086] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from Example 1 only in that lily of the valley aldehyde is not included, and the reduced amount is distributed to geraniol, isomethyl ionone, hydroxycitronellal, ocimene and benzyl acetate in proportion. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0087] Comparative Example 5

[0088] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from Example 1 only in that ocimene is not included, and the reduced amount is distributed to geraniol, isomethyl ionone, hydroxycitronellal, lily of the valley aldehyde and benzyl acetate in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0089] Comparative Example 6

[0090] This comparative example provides a flavor with the characteristics of daffodil fragrance. The flavor with the characteristics of daffodil fragrance is different from Example 1 only in that benzyl acetate is not included, and the reduced amount is distributed to geraniol, isomethyl ionone, hydroxycitronellal, lilyal and ocimene in proportion to the number of parts. The remaining components are consistent with those in Example 1, and the preparation method refers to Example 1.

[0091] Test Example 1

[0092] The aroma sensory evaluation team is composed of eight members with aroma evaluation capabilities. All members have a certain understanding of the knowledge of perfumery and fragrances such as perfume blending and fragrance evaluation, and can complete basic aroma evaluation and appreciation work. The evaluation team mainly scores the fragrances of Examples 1-17 for different aromas (floral aroma, green aroma, amber aroma, woody aroma, spicy aroma, and fit). The scoring standards are shown in Table 1 below. The aroma profile method is used for evaluation with reference to the method specified in "GB / T10220-2012 / ISO 6658-2005 General Theory of Sensory Analysis Methodology". The final evaluation and analysis results are shown in Table 1. Figure 1 .

[0093] Table 1

[0094]

[0095]

[0096] The floral and green notes are the characteristic aromas of the oriental type of daffodils, which give the whole fragrance a fresh green scent, making the overall aroma more lively, better reflecting the characteristics of daffodils, and making the overall aroma seamless; amber, woody and spicy notes are the key to the fragrance of daffodils, and they can reflect the soft, sweet and mysterious feeling of the fragrance of daffodils. Figure 1 It can be seen that the essence provided by the present invention is more in line with the real aroma of daffodils.

[0097] Test Example 2

[0098] The essence with the characteristic daffodil fragrance obtained in Examples 1-17 and Comparative Examples 1-6 was uniformly mixed with heated cigarette shreds at 0.5% by weight of heated cigarette shreds to prepare heated cigarettes for testing. The same process was used to prepare heated cigarettes without any essence as control heated cigarettes.

[0099] Organize 5 special graders to conduct sensory scoring of the above-obtained cigarette indicators in accordance with GB5606.4-2005 "Cigarette Part 4: Sensory Technical Requirements". The specific definitions of sensory quality evaluation indicators are shown in Table 2, the scoring standards are shown in Table 3, and the scoring results are shown in Table 4 (the average value of each group is taken, and one decimal place is retained). It should be noted that when the smokers believe that a certain indicator has not changed significantly compared with the comparative heated cigarettes, the final data processing of this indicator defaults to the same score as the comparative heated cigarette indicator (indicators such as smoke volume and strength in Table 4).

[0100] Table 2

[0101]

[0102] Table 3

[0103]

[0104] Table 4

[0105]

[0106]

[0107] As can be seen from Table 4, compared with the control heated cigarette, after the flavors with daffodil fragrance characteristics obtained in Examples 1-3 of the present invention are used in heated cigarettes, the heated cigarettes have obvious improvements in terms of smoke volume, daffodil fragrance, strength, harmony, irritation, taste, etc., and the heated cigarettes not only have a strong daffodil fragrance characteristic by adding the above-mentioned flavors, but also have better harmony and lasting feeling, and have lower irritation.

[0108] It can be seen from Comparative Examples 1-6 that when any one of geraniol, isomethyl ionone, hydroxycitronellal, lily of the valley aldehyde, ocimene or benzyl acetate is missing, the heated cigarette flavor not only significantly reduces the narcissus aroma after being used in heated cigarettes, indicating that the above six components must be used in combination to make the flavor have obvious narcissus aroma characteristics.

[0109] The applicant declares that the present invention uses the above-mentioned embodiments to illustrate the essence with the characteristics of daffodil fragrance and its preparation method and application, but the present invention is not limited to the above-mentioned detailed method, that is, it does not mean that the present invention must rely on the above-mentioned detailed method to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A flavor with the characteristic scent of daffodil, characterized in that: The components of the essence with the characteristic of daffodil fragrance include geraniol, isomethyl ionone, hydroxycitronellal, lilyral, ocimene, benzyl acetate and dodecanoic ethanol.

2. The essence having the characteristic daffodil fragrance according to claim 1, characterized in that: The components of the essence with the characteristic daffodil fragrance include, by weight, 0.1-2 parts of geraniol, 0.1-1.5 parts of isomethyl ionone, 0.1-1.5 parts of hydroxycitronellal, 1-3 parts of lilyral, 4-7 parts of ocimene, 3-6 parts of benzyl acetate and 75-95 parts of dodecanoic acid ethanol; Preferably, the components of the flavor with the characteristic daffodil fragrance include, by weight, 1-2 parts of geraniol, 0.5-1.5 parts of isomethyl ionone, 0.5-1.5 parts of hydroxycitronellal, 1.5-3 parts of lilyral, 5-7 parts of ocimene, 4-6 parts of benzyl acetate and 75-95 parts of dodealdehyde ethanol.

3. The essence having the characteristic daffodil fragrance according to claim 1 or 2, characterized in that: The components of the essence also include 10% of any one of phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil or cardamom oil, or a combination of at least two of them.

4. The essence having the characteristic daffodil fragrance according to claim 3, characterized in that: The components of the essence with the characteristic of daffodil fragrance also include 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil and cardamom oil; Preferably, the components of the essence further include, by weight, 0.5-1.5 parts of 10% phenylacetaldehyde, 0.1-1 parts of linalool, 0.5-1.2 parts of cinnamyl alcohol, 0.1-1 parts of sandalwood 803, 0.1-1 parts of rosewood oil and 0.1-1 parts of cardamom oil.

5. The essence having the characteristic of daffodil fragrance according to any one of claims 1 to 4, characterized in that: The components of the essence with the characteristic of daffodil fragrance also include any one of d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole or vanilla bean curd, or a combination of at least two of them.

6. The essence having the characteristic daffodil fragrance according to claim 5, characterized in that: The components of the essence with the characteristic of daffodil fragrance also include d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole and vanilla bean curd; Preferably, the components of the flavor with the characteristic daffodil fragrance also include 0.1-0.5 parts of d-limonene, 0.1-0.5 parts of bitter orange oil, 0.1-0.5 parts of 10% decanal, 0.1-0.5 parts of guaiacol, 0.1-0.5 parts of 1% indole and 0.1-0.5 parts of vanilla.

7. A method for preparing a flavor having the characteristic of daffodil fragrance according to any one of claims 1 to 6, characterized in that: The preparation method comprises: mixing geraniol, isomethyl ionone, hydroxycitronellal, lilyral, ocimene and benzyl acetate in dodecanoic ethanol and then standing the mixture to obtain the essence with the characteristic of daffodil fragrance.

8. The preparation method according to claim 7, characterized in that: The mixing is carried out in a stirring manner, and the stirring speed is 200-500 rpm; Preferably, the mixing temperature is 30-60°C; Preferably, the mixing further comprises adding any one of 10% phenylacetaldehyde, linalool, cinnamyl alcohol, sandalwood 803, rosewood oil, cardamom oil, d-limonene, bitter orange oil, 10% decanal, guaiacol, 1% indole or vanilla bean curd, or a combination of at least two thereof.

9. Use of the essence having the characteristic of daffodil fragrance according to any one of claims 1 to 6 in the preparation of tobacco products.

10. The use according to claim 9, characterized in that: The tobacco product includes a conventional cigarette or a heated cigarette; Preferably, the amount of the essence with the characteristic daffodil fragrance is 0.1-1% of the total amount of tobacco in the tobacco product.

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