Cigarette essence with green-flavor rice-flavor style characteristic and application thereof

Abstract

The invention provides a tobacco essence with green fragrance type rice fragrance style characteristics, the tobacco essence comprises glutinous rice myrcia absolute oil, and a preparation method of the glutinous rice myrcia absolute oil comprises the following steps: a, performing freeze drying on pretreated glutinous rice myrcia, and crushing to obtain glutinous rice myrcia powder; b, performing supercritical carbon dioxide extraction on the glutinous rice myrcia powder to obtain glutinous rice myrcia extract; and c, carrying out molecular distillation refining on the glutinous rice myrcia extract to obtain the light component glutinous rice myrcia absolute oil. According to the preparation method, in the extraction process, the sticky rice myrcia extract is prevented from making contact with water and alcohol solvents, decomposition of aroma components in the sticky rice myrcia extraction process can be effectively reduced, introduction of offensive odor in the extraction process is reduced, and the finally obtained sticky rice myrcia absolute oil has the good rice aroma characteristic aroma and a certain green aroma type style, and has the good application prospect. The cigarette smoking quality can be obviously improved.

Description

Technical Field

[0001] The present application relates to the technical field of tobacco additives. Specifically, the present application provides a tobacco flavor with green aroma and rice flavor characteristics and its application. Background Art

[0002] Natural tobacco flavors have always been a key area of ​​focus and research and development in the tobacco industry. In recent years, tobacco companies have used abundant natural resources to develop some special natural flavors with special aromas or significant effects and applied them to cigarette products according to the needs and development direction of their own cigarette products. The development and application of these new natural tobacco flavors have played an important supporting role in the formation of the style characteristics of cigarette products and the construction of categories in the tobacco industry.

[0003] Rice-flavored style is one of the cigarette styles that cigarette companies are particularly concerned about. Many companies have developed extraction or application methods such as glutinous rice-flavored cigarette paper (CN114990924B), glutinous rice-flavored essence bursting beads (CN111621363A) and glutinous rice fragrance oil (CN117757572A) for rice-flavored cigarettes. However, most of these methods require the addition of heterocyclic substances such as pyrazine and pyridine to improve the characteristics of the burnt aroma. Most of the configured essences have a more obvious burnt aroma and do not have a natural rice aroma. Therefore, most of the current rice-flavored tobacco flavors are not very practical.

[0004] The aroma components of rice aroma are mainly brought by imine flavors, such as 2-acetyl-1-pyrroline (2-AP) or 2-propionyl-3,4,5,6-tetrahydropyridine (ND Kimpe, Chem. Rev. 2006, 106, 2299). Compared with heterocyclic substances such as pyridine and pyrazine, the aroma of these imine flavors is more natural, with characteristic rice aroma and less burnt aroma, and better integration with cigarettes. However, the stability of imine flavors is poor, and they can react with water and oxygen, making the characteristics of rice aroma natural extracts obtained by traditional extraction methods not obvious, so pyridine, pyrazine, and pyrrole substances need to be added to simulate the aroma of rice aroma.

[0005] Glutinous rice fragrance leaf is a herbaceous plant of the genus glutinous rice fragrance of the Acanthaceae family. After drying, it will emit a strong glutinous rice aroma. This is mainly because its main aroma component is 2-propionyl-3,4,5,6-tetrahydropyridine, which has a high content and is suitable for extraction as a fragrance raw material. However, in the current traditional water and alcohol extraction process, 2-propionyl-3,4,5,6-tetrahydropyridine will decompose, reducing the aroma components in the extract.

[0006] The present invention provides a method for preparing glutinous rice leaf absolute oil by supercritical carbon dioxide and molecular distillation, and avoids the contact of glutinous rice leaf extract with water and alcohol solvents during the extraction process, thereby solving the problem that the content of rice aroma aroma components in the glutinous rice leaf extract is low. Furthermore, the present invention provides a tobacco flavor with green aroma style characteristics of rice aroma and an application method thereof according to the aroma profile of glutinous rice leaf absolute oil, thereby solving the problem that most current rice aroma tobacco flavors have obvious burnt aroma characteristics and impure rice aroma characteristics. Summary of the invention

[0007] In view of the above problems, on the one hand, the present application provides a tobacco flavor with green aroma and rice aroma style characteristics, wherein the tobacco flavor with green aroma and rice aroma style characteristics comprises glutinous rice fragrance leaf absolute oil, and the preparation method of the glutinous rice fragrance leaf absolute oil comprises:

[0008] a. freeze-drying the pre-treated glutinous rice bay leaves and crushing them to obtain glutinous rice bay leaf powder;

[0009] b. Extracting the glutinous rice bay leaf powder obtained in step a with supercritical carbon dioxide to obtain a glutinous rice bay leaf extract;

[0010] c. Refining the glutinous rice bay leaf extract by molecular distillation to obtain a light component, which is the glutinous rice bay leaf absolute oil. ;

[0011] Furthermore, in step a, the pre-treatment includes shade drying and dust removal steps.

[0012] Furthermore, in step a, the freeze-drying temperature is -50--80°C and the pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours.

[0013] Furthermore, in step a, the crushing is performed to a size of 10 to 100 meshes.

[0014] Furthermore, in step b, the supercritical pressure is 30-50MPa, the temperature is 20-50°C, the entrainer is ethanol, and the carbon dioxide flow rate is 8-20L / h; the pressure of the separation kettle I is 5-15MPa, and the separation temperature is 30-50°C; the pressure of the separation kettle II is 2-7MPa, and the separation temperature is 35-55°C; the extraction time is 0.5-4h; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.01-0.05MPa and a bath temperature of 30-50°C.

[0015] Furthermore, in step b, the carbon dioxide flow rate is 10-13 L / h, the pressure of separation kettle I is 7-10 MPa, and the separation temperature is 35-45°C; the pressure of separation kettle II is 3-5 MPa, and the separation temperature is 40-50°C; the extraction time is 1-3 hours; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.02-0.04 MPa and a bath temperature of 35-45°C.

[0016] Furthermore, in step b, the carbon dioxide flow rate is 12 L / h, the pressure of separation kettle I is 8 MPa, and the separation temperature is 40°C; the pressure of separation kettle II is 4 MPa, and the separation temperature is 45°C; the extraction time is 2 hours; after the extraction is completed, the discharge port of the separation kettle is opened to collect the extract. The extract is transferred to a -20°C refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.03 MPa and a bath temperature of 40°C.

[0017] Furthermore, in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Under Pa conditions, light and heavy components were collected separately, among which the light component was glutinous rice bay leaf absolute oil.

[0018] Furthermore, in step c, the molecular distillation temperature is 30-50°C and the pressure is 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, among which the light component was glutinous rice bay leaf absolute oil.

[0019] Furthermore, the green rice-flavored tobacco flavoring composition formula is: per 100 parts by weight, 10-30 parts of glutinous rice leaf absolute oil, 1 part of n-octanal, 1 part of nonanal, 1 part of 2-heptanone, 1-10 parts of tree moss absolute oil, 20-30 parts of apple concentrated juice, 10-20 parts of apricot extract, 0.02-0.1 parts of methyl dihydrojasmonate, and propylene glycol as a solvent.

[0020] On the other hand, the present application provides the use of the tobacco flavoring with the above-mentioned green rice-flavor style characteristics in cigarette flavoring.

[0021] Furthermore, in the application, the addition amount of the tobacco flavor with the green rice flavor style characteristics is 0.01-2.5% of the mass of tobacco in the cigarette, preferably 0.1%-1.5%, for example, it can be 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.5, 1%, 1.5%, 2%, 2.5%.

[0022] Furthermore, the tobacco flavor is added to the shredded tobacco in the feeding process by spraying.

[0023] Furthermore, the application brings a significant rice-flavored style to the cigarette, and brings a certain green aroma, without increasing the burnt aroma of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke. Compared with the prior art, the present invention has the following beneficial effects:

[0024] The invention provides a method for preparing glutinous rice fragrant leaf pure oil by using supercritical carbon dioxide and molecular distillation. During the extraction process, the contact of the glutinous rice fragrant leaf extract with water and alcohol solvents is avoided, the decomposition of aroma components during the extraction process of the glutinous rice fragrant leaf is effectively reduced, and the introduction of impure gas during the extraction process is reduced. The finally obtained glutinous rice fragrant leaf pure oil has good characteristic rice aroma and certain green aroma style, and solves the problem that most of the current rice-aroma tobacco flavors have obvious burnt aroma characteristics and impure rice aroma characteristics. DETAILED DESCRIPTION

[0025] The following non-limiting examples can enable those skilled in the art to more fully understand the present invention, but do not limit the present invention in any way. The following content is only an exemplary description of the scope of the present invention, and those skilled in the art can make various changes and modifications to the invention of the present invention based on the disclosed content, and they should also fall within the scope of the present invention.

[0026] The present invention is further described below by way of specific examples. Unless otherwise specified, the various chemical reagents used in the examples of the present invention are obtained through conventional commercial channels.

[0027] Example 1 Preparation of tobacco flavor with green rice aroma style characteristics

[0028] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -80°C, pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours), and crushed into 10-100 mesh to obtain glutinous rice bay leaf powder.

[0029] b. Extract the glutinous rice leaf powder obtained in step a with supercritical carbon dioxide to obtain a glutinous rice leaf extract; the supercritical pressure is 30MPa, the temperature is 50°C, the entrainer is ethanol, the carbon dioxide flow rate is 12L / h; the pressure of the separation kettle I is 8MPa, the separation temperature is 40°C; the pressure of the separation kettle II is 4MPa, the separation temperature is 45°C; the extraction time is 2h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20°C refrigerator and freeze overnight, remove the precipitate after centrifugation, and concentrate the supernatant to a solvent-free state at 0.03MPa and a bath temperature of 40°C.

[0030] c. Refining the glutinous rice bay leaf extract by molecular distillation at a temperature of 30°C and a pressure of 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, among which the light component was glutinous rice bay leaf absolute oil.

[0031] d. Prepare green rice-flavored tobacco flavoring: 3.0g glutinous rice leaf absolute oil, 0.1g octanal, 0.1g nonanal, 0.1g 2-heptanone, 0.5g tree moss absolute oil, 3.0g apple juice concentrate, 2.0g apricot extract, 0.05g 10% methyl dihydrojasmonate, and 1.15g propylene glycol.

[0032] e. Adding the above tobacco flavorings to the tobacco shreds by spraying (1% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0033] The cigarettes obtained in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0034] The results are shown in Table 1 below.

[0035] Table 1 Sensory evaluation results of the products of Example 1

[0036]

[0037] Example 2 Preparation of tobacco flavoring with green rice aroma style characteristics

[0038] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -50°C, pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours), and crushed into 80 mesh to obtain glutinous rice bay leaf powder.

[0039] b. Extract the glutinous rice leaf powder obtained in step a with supercritical carbon dioxide to obtain a glutinous rice leaf extract; the supercritical pressure is 50MPa, the temperature is 20°C, the entrainer is ethanol, the carbon dioxide flow rate is 12L / h; the pressure of the separation kettle I is 8MPa, the separation temperature is 40°C; the pressure of the separation kettle II is 4MPa, the separation temperature is 45°C; the extraction time is 2h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20°C refrigerator and freeze overnight, remove the precipitate after centrifugation, and concentrate the supernatant to a solvent-free state at 0.03MPa and a bath temperature of 40°C.

[0040] c. Refining the glutinous rice bay leaf extract by molecular distillation at a molecular distillation temperature of 50°C and a pressure of 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, among which the light component was glutinous rice bay leaf absolute oil.

[0041] d. Prepare green rice-flavored tobacco flavoring: glutinous rice leaf absolute oil 2.0g, octanal 0.1g, nonanal 0.1g, 2-heptanone 0.1g, tree moss absolute oil 0.3g, apple juice concentrate 2.5g, apricot extract 1.5g, 10% dihydrojasmonate 0.06g, propylene glycol 3.34g.

[0042] e. Adding the above tobacco flavorings to the tobacco shreds by spraying (0.1% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0043] The cigarettes obtained in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0044] The results are shown in Table 2 below.

[0045] Table 2 Sensory evaluation results of the products of Example 2

[0046]

[0047] Example 3 Preparation of tobacco flavor with green rice aroma style characteristics

[0048] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -50°C, pressure is 10 -5 -10 -3Pa, drying time is more than 48 hours), and crushed into 80 mesh to obtain glutinous rice bay leaf powder.

[0049] b. Extract the glutinous rice leaf powder obtained in step a with supercritical carbon dioxide to obtain a glutinous rice leaf extract; the supercritical pressure is 40MPa, the temperature is 30°C, the entrainer is ethanol, and the carbon dioxide flow rate is 12L / h; the pressure of the separation kettle I is 8MPa, and the separation temperature is 40°C; the pressure of the separation kettle II is 4MPa, and the separation temperature is 45°C; the extraction time is 2h. After the extraction is completed, open the discharge port of the separation kettle and collect the extract. Transfer the extract to a -20°C refrigerator and freeze overnight. Remove the precipitate after centrifugation, and concentrate the supernatant to a solvent-free state at 0.03MPa and a bath temperature of 40°C.

[0050] c. Refining the glutinous rice bay leaf extract by molecular distillation at a molecular distillation temperature of 40°C and a pressure of 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, among which the light component was glutinous rice bay leaf absolute oil.

[0051] d. Prepare green rice-flavored tobacco flavoring: glutinous rice leaf absolute oil 2.0g, octanal 0.1g, nonanal 0.1g, 2-heptanone 0.1g, tree moss absolute oil 0.8g, apple juice concentrate 2.0g, apricot extract 2.0g, 10% dihydrojasmonate 0.1g, propylene glycol 2.8g.

[0052] e. Adding the above tobacco flavorings to the tobacco shreds by spraying (1.5% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0053] The cigarettes obtained in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0054] The results are shown in Table 3 below.

[0055] Table 3 Sensory evaluation results of the products of Example 3

[0056]

[0057] Comparative Example 1 Comparative Example 1 Preparation of Tobacco Flavor

[0058] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -80°C, pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours), and crushed into 80 mesh to obtain glutinous rice bay leaf powder.

[0059] b. Extract the glutinous rice leaf powder obtained in step a with water to obtain a glutinous rice leaf extract; weigh 50.0 g of the glutinous rice leaf powder and place it in a 1000 mL round-bottom flask, add deionized water at a solid-liquid ratio of 1:3, reflux at 110° C. for 4 h, filter after reflux, and obtain a glutinous rice leaf extract by rotary evaporation of the filtrate.

[0060] c. Use glutinous rice bay leaf extract to prepare green rice-flavored tobacco flavoring: 3.0g glutinous rice bay leaf extract, 0.1g octanal, 0.1g nonanal, 0.1g 2-heptanone, 0.5g tree moss absolute oil, 3.0g apple juice concentrate, 2.0g apricot extract, 0.05g 10% methyl dihydrojasmonate, and 1.15g propylene glycol.

[0061] d. Adding the above tobacco flavoring to the tobacco shreds by spraying (1.2% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0062] The cigarettes obtained in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0063] The results are shown in Table 4 below.

[0064] Table 4 Sensory evaluation results of the product of comparative example 1

[0065]

[0066] Comparative Example 2 Comparative Preparation of Tobacco Flavoring 2

[0067] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -80°C, pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours), and crushed into 80 mesh to obtain glutinous rice bay leaf powder.

[0068] b. Extract the glutinous rice leaf powder obtained in step a with ethanol to obtain glutinous rice leaf extract: weigh 50.0 g of glutinous rice leaf powder and place it in a 1000 mL round-bottom flask, add 95% ethanol at a solid-liquid ratio of 1:3, reflux at 90° C. for 4 h, filter after reflux, and rotary evaporate the filtrate to obtain glutinous rice leaf extract.

[0069] c. Prepare green rice-flavored tobacco flavoring: 2.5g glutinous rice leaf extract, 0.1g octanal, 0.1g nonanal, 0.1g 2-heptanone, 0.6g tree moss absolute oil, 3.0g apple juice concentrate, 2.0g apricot extract, 0.05g 10% methyl dihydrojasmonate, and 1.55g propylene glycol.

[0070] d. Adding the above tobacco flavoring to the tobacco shreds by spraying (2% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0071] The cigarettes obtained in the above-mentioned embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0072] The results are shown in Table 5 below.

[0073] Table 5 Sensory evaluation results of the products of comparative example 2

[0074]

[0075] Comparative Example 3 Comparative Preparation of Tobacco Flavors

[0076] a. Freeze-dry the glutinous rice bay leaves that have been dried in the shade and dusted before use (freeze-drying temperature is -80°C, pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours), and crushed into 80 mesh to obtain glutinous rice bay leaf powder.

[0077] b. The glutinous rice leaf powder obtained in step a is subjected to supercritical carbon dioxide extraction to obtain glutinous rice leaf extract: the supercritical pressure is 30MPa, the temperature is 50°C, the entrainer is ethanol, the carbon dioxide flow rate is CO2 flow rate is 12L / h; the pressure of separation kettle I is 8MPa, and the separation temperature is 40°C; the pressure of separation kettle II is 4MPa, and the separation temperature is 45°C; the extraction time is 2h. After the extraction is completed, the separation kettle discharge port is opened to collect the extract. The extract is transferred to a -20°C refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.03MPa and a bath temperature of 40°C to obtain glutinous rice leaf extract.

[0078] c. Prepare green rice-flavored tobacco flavoring: 2.5g glutinous rice leaf extract, 0.1g octanal, 0.1g nonanal, 0.1g 2-heptanone, 0.8g tree moss absolute oil, 2.5g apple juice concentrate, 3.0g apricot extract, 0.05g 10% methyl dihydrojasmonate, and 0.85g propylene glycol.

[0079] d. Adding the above tobacco flavoring to the tobacco shreds by spraying (2.5% of the tobacco shreds mass) in the feeding process can bring a significant rice aroma style feature to the cigarette and a certain green aroma without increasing the burnt aroma feature of the cigarette, significantly improving the smoking quality of the cigarette and improving the harmony of the smoke.

[0080] e. The cigarettes obtained in the above embodiments and comparative examples were subjected to sensory evaluation, and the results are shown in the following table. The evaluation adopted a scoring system, and 8 professional smokers conducted sensory evaluation, with scores of 1 to 10 points, with blank cigarettes (i.e., no rice flavoring added) as the benchmark, and the full score of each indicator was 10 points, 1 to 5 points indicated a slight improvement, 6 to 10 points indicated a significant improvement, the higher the score, the better the feeling, and the average score of the 8 smokers was taken.

[0081] The results are shown in Table 6 below.

[0082] Table 6 Sensory evaluation results of comparative example 3 products

[0083]

[0084] Test Example 1 Comparative Example 1 Determination of Volatile Components

[0085] The volatile components in the water extract of the glutinous fragrant leaves in the above comparative example 1 were determined by GC-MS method. The results are shown in Table 7 below.

[0086] Table 7 Determination of volatile components of Comparative Example 1

[0087]

[0088] Test Example 2 Comparative Example 2 Determination of Volatile Components

[0089] The volatile components in the alcohol extract of glutinous citronella leaves in the above comparative example 2 were determined by GC-MS method. The results are shown in Table 8 below.

[0090] Table 8 Determination of volatile components of Comparative Example 2

[0091]

[0092] Test Example 3 Comparative Example 3 Determination of Volatile Components

[0093] The volatile components in the supercritical extract of glutinous cinnamon leaves of Comparative Example 3 were determined by GC-MS. The results are shown in Table 9 below.

[0094] Table 9 Determination of volatile components of Comparative Example 3

[0095]

[0096]

[0097] Test Example 4 Determination of Volatile Components in Example 3

[0098] The volatile components in the glutinous fragrant leaf absolute oil of Example 3 were determined by GC-MS. The results are shown in Table 10 below.

[0099] Table 10 Determination of volatile components in Example 3

[0100]

Claims

1. A tobacco flavor with green aroma and rice aroma characteristics, characterized in that: The tobacco flavor with green rice aroma style characteristics comprises glutinous rice fragrance leaf absolute oil, and the preparation method of the glutinous rice fragrance leaf absolute oil comprises: a. freeze-drying the pre-treated glutinous rice bay leaves and crushing them to obtain glutinous rice bay leaf powder; b. Extracting the glutinous rice bay leaf powder obtained in step a with supercritical carbon dioxide to obtain a glutinous rice bay leaf extract; c. The glutinous rice bay leaf extract is subjected to molecular distillation and refined to obtain a light component, which is the glutinous rice bay leaf absolute oil.

2. According to the tobacco flavor with green aroma and rice flavor characteristics of claim 1, in step a, the pretreatment includes shade drying and dust removal steps; and crushing to 10-100 meshes.

3. The tobacco flavoring with green aroma type rice aroma characteristics according to claim 1 or 2, wherein in step a, the freeze drying temperature is -50--80°C and the pressure is 10 -5 -10 -3 Pa, drying time is more than 48 hours.

4. according to the tobacco flavoring of the green fragrance type rice-flavored style characteristic described in any one of claim 1-3, further, in step b, supercritical pressure is 30-50MPa, temperature is 20-50 ℃, entrainer is ethanol, and carbon dioxide flow rate is 8-20L / h; separation still I pressure is 5-15MPa, and separation temperature is 30-50 ℃; separation still II pressure is 2-7MPa, and separation temperature is 35-55 ℃; extraction time is 0.5-4h; after extraction finishes, open the separation still discharge port, collect extract; extract is transferred in refrigerator and frozen overnight, remove precipitation after centrifugation, and supernatant is concentrated to solvent-free at 0.01-0.05MPa, bath temperature 30-50 ℃.

5. according to the tobacco flavoring with green aroma type rice aroma style characteristics described in claim 4, in described step b, carbon dioxide flow rate is 10-13L / h, separation kettle I pressure is 7-10MPa, and separation temperature is 35-45 ℃; separation kettle II pressure is 3-5MPa, and separation temperature is 40-50 ℃; extraction time is 1-3h; after extraction, open the separation kettle discharge port and collect extract; the extract is transferred to a refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to solvent-free at 0.02-0.04MPa and bath temperature 35-45 ℃.

6. According to the tobacco flavoring with the characteristics of green-flavor rice-flavor style of claim 5, in the step b, the carbon dioxide flow rate is 12L / h, the pressure of separation kettle I is 8MPa, and the separation temperature is 40°C; the pressure of separation kettle II is 4MPa, and the separation temperature is 45°C; the extraction time is 2h; after the extraction is completed, the separation kettle discharge port is opened to collect the extract; the extract is transferred to a -20°C refrigerator and frozen overnight, the precipitate is removed after centrifugation, and the supernatant is concentrated to a solvent-free state at 0.03MPa and a bath temperature of 40°C.

7. The tobacco flavoring with green aroma and rice flavor according to any one of claims 1 to 6, wherein in step c, the molecular distillation is carried out at a temperature of 30-50° C. and a pressure of 0.1-10 -3 Under Pa conditions, light and heavy components were collected separately, among which the light component was glutinous rice bay leaf absolute oil.

8. The tobacco flavoring with green aroma and rice flavor according to claim 7, wherein the molecular distillation in step c is carried out at a temperature of 30-50°C and a pressure of 0.1-10 -3 Under the conditions of 1.5 mL / min feeding rate and 120 r / min stirring rate, the light and heavy components were collected respectively, among which the light component was glutinous rice bay leaf absolute oil.

9. The tobacco flavor with green aroma type rice aroma style characteristics according to any one of claims 1 to 8, wherein the green aroma type rice aroma style tobacco flavor composition formula is: per 100 parts by weight, 10-30 parts of glutinous rice leaf absolute oil, 1 part of n-octanal, 1 part of nonanal, 1 part of 2-heptanone, 1-10 parts of tree moss absolute oil, 20-30 parts of apple concentrated juice, 10-20 parts of apricot extract, 0.02-0.1 parts of methyl dihydrojasmonate, and propylene glycol is a solvent.

10. Use of the tobacco flavoring with green aroma and rice flavor characteristics according to any one of claims 1 to 9 in cigarette flavoring.

11. The use according to claim 10, wherein the amount of the tobacco flavoring with green rice aroma characteristics added in the application is 0.01-2.5% of the weight of tobacco shreds in cigarettes.

12. The use according to claim 11, wherein the amount of the tobacco flavoring with green rice aroma characteristics added in the application is 0.1%-1.5% of the weight of tobacco shreds in cigarettes.

13. The use according to claim 11 or 12, wherein the tobacco flavoring with green rice aroma characteristics is added to the shredded tobacco in the feeding process by spraying.

14. The use according to any one of claims 11 to 13, wherein the use brings a significant rice aroma style feature to the cigarette, and brings a certain green aroma, does not increase the burnt aroma feature of the cigarette, significantly improves the smoking quality of the cigarette, and improves the harmony of the smoke.

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