Natural banana essence and application

Abstract

The invention belongs to the technical field of tobacco essence, and particularly relates to natural banana essence and application, and 10 g of essence formula comprises 4.0 g of banana extract, 0.02 g of 10% ethyl vanillin, 0.2 g of 10% isoamyl acetate, 0.1 g of 10% ethyl butyrate, 0.02 g of 10% ethyl isovalerate, 0.02 g of 10% ethyl acetate, 0.02 g of 10% ethyl acetoacetate, and the balance propylene glycol. The banana essence disclosed by the invention has strong banana-like fragrance and pure fragrance, and can enrich the flavor of cigarettes, reduce irritation and soften smoke when being added into cigarette tows.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavors, and particularly relates to a natural banana flavor and an application thereof. Background Art

[0002] Natural tobacco flavorings are increasingly important in the formation of core cigarette technologies because they are derived from nature, have harmonious proportions of their effective ingredients, are green and environmentally friendly, and have obvious harm-reducing effects. Especially in improving the smell and taste of cigarettes and building a unique taste and style of cigarettes, their role is even more obvious.

[0003] Bananas are widely grown in tropical and subtropical regions. Ripe bananas are sweet and glutinous, rich in various nutrients, sweet in taste, and rich in aroma. They are very popular among consumers and are known as the world's largest tropical fruit. Current studies have shown that the aroma compounds identified in bananas are mainly aliphatic esters, alcohols, and carbonyl compounds. Isoamyl esters, acetates, and butyrates are considered to be the main volatile compounds in the ripening stage. These volatile substances give bananas a unique flavor. Bananas are ideal flavor enhancers, which can be added to cigarettes, cigarette papers, filter materials, and plasticizers to increase the aroma of cigarettes, improve the sensory quality of cigarettes, increase satisfaction, and enrich smoke. Therefore, it is very necessary to invent a natural banana flavor and a preparation method thereof. Summary of the invention

[0004] The purpose of the present invention is to provide a natural banana flavor and application thereof. The natural banana flavor of the present invention has a strong banana aroma and a pure aroma. When added to a cigarette bundle, the natural banana flavor can enrich the flavor of the cigarette, reduce irritation, and soften the smoke.

[0005] To achieve the above objectives, this application is implemented through the following technical solutions:

[0006] A natural banana flavor consists of banana extract, ethyl vanillin, isoamyl acetate, ethyl butyrate, ethyl isovalerate, ethyl acetate, ethyl acetoacetate and propylene glycol.

[0007] Furthermore, 10 g of natural banana flavor is composed of 4.0 g of banana extract, 0.02 g of 10% ethyl vanillin, 0.2 g of 10% isoamyl acetate, 0.1 g of 10% ethyl butyrate, 0.02 g of 10% ethyl isovalerate, 0.02 g of 10% ethyl acetate, 0.02 g of 10% ethyl acetoacetate and the balance propylene glycol.

[0008] Further, the preparation method of banana extract adopts the following steps:

[0009] S1, peeling fresh bananas, squeezing out juice and homogenizing the juice, extracting the juice with a solvent, cooling, filtering and concentrating the extract under reduced pressure to obtain a banana extract;

[0010] S2. The banana extract obtained in step S1 is separated by macroporous adsorption resin column chromatography to obtain banana extract.

[0011] Furthermore, the solvent in step S1 is a 95% ethanol solution, the volume percentage of the ethanol solution is 80-95%; and the ratio of banana to ethanol solution is 1 g: 10-15 ml.

[0012] Furthermore, the extraction method in step S1 is water bath hot reflux extraction, the water bath temperature is 50°C to 60°C; the extraction is performed 2 to 3 times, and each extraction time is 1 to 2 hours.

[0013] Furthermore, the macroporous adsorption resin in step S2 is D101.

[0014] Furthermore, the step of macroporous adsorption resin column chromatography separation in step S2 is: dissolving and filtering the extract with water, passing the liquid through a macroporous adsorption resin column, at a flow rate of 0.2 to 1.5 BV / h, first eluting 8 to 12 BV with water to remove impurities; then eluting 15 to 20 BV with 30 vol%, 60 vol%, and 90 vol% ethanol in sequence, collecting the eluate and concentrating it under reduced pressure to obtain a banana extract.

[0015] An application, using any of the above natural banana flavors in cigarettes.

[0016] The beneficial effects of the present invention are:

[0017] 1. The natural banana extract of the present invention has an obvious banana-like aroma and a pure aroma. When added to tobacco as a flavoring substance, it can reduce impurities and irritation, increase the amount of aroma, enhance the aroma, and improve the quality of tobacco products such as cigarettes. The natural banana flavor formula of the present invention contains ethyl vanillin, isoamyl acetate, ethyl butyrate, ethyl isovalerate, etc., which modify the banana aroma; several ingredients within a certain content range make the banana extract have a better banana-like aroma, no impurities, good experience, low irritation, and has a wide range of application prospects.

[0018] 2. The present invention can quickly prepare a banana extract with a banana-like aroma by using ethanol water bath hot reflux extraction and macroporous adsorption resin separation. The preparation process is simple and easy to implement. The macroporous resin and gel used can be repeatedly used, which is economical and efficient. DETAILED DESCRIPTION

[0019] The technical scheme of the present invention is further described below by specific embodiments. It should be understood by those skilled in the art that the given embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention. The process, conditions, reagents, experimental methods, etc. implemented, except for the contents specifically mentioned below, are all common knowledge and common common sense in the art, and the present invention has no special restrictions. The experimental methods for which specific conditions are not indicated in each embodiment are usually in accordance with conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise specified, the meanings of all professional terms and scientific terms used in this specification are the same as those generally understood by technicians in the technical field to which the present invention belongs. However, in case of conflict, the present specification including the definitions shall prevail.

[0020] Example 1

[0021] Preparation of banana extract:

[0022] 1. Soak 2000g banana in 95% ethanol for 2h, with a solid-liquid ratio of 1g:10ml, and extract under water bath reflux at 50℃. Repeat the extraction twice, and then concentrate the extracted solution by vacuum distillation at 50℃ to a brown viscous liquid. After cooling, obtain banana extract.

[0023] 2. Dissolve the banana extract obtained above in water, filter, and apply it to a macroporous adsorption resin column D101 in an amount 20 times the mass of the extract. Elute 10 BV with water at a flow rate of 1.5 BV / h, then elute 20 BV with 30%, 60%, and 90% ethanol, collect the eluate, and concentrate under reduced pressure to obtain banana extract P1.

[0024] Through the olfactory evaluation method, 10 people with a relatively sensitive sense of smell evaluated the extracts obtained by elution with different ethanol concentrations.

[0025] Table 1 Evaluation table of banana extract in Example 1

[0026]

[0027] From Table 1 above, it can be seen that the extract with 60% ethanol concentration has a strong banana-like fruity and sour aroma, accompanied by a slight sweet and ester aroma, so it is selected as the banana flavor formula.

[0028] Example 2

[0029] Preparation of banana extract:

[0030] 1. Soak 2000g banana in 95% ethanol for 2h, with a solid-liquid ratio of 1g:15ml, and extract under water bath reflux at 60℃. Repeat the extraction twice, and then concentrate the extracted solution by vacuum distillation at 50℃ to a brown viscous liquid. After cooling, obtain banana extract.

[0031] 2. Dissolve the banana extract obtained above in water, filter, and apply it to a macroporous adsorption resin column D101 in an amount 20 times the mass of the extract. Elute 10 BV with water at a flow rate of 1.5 BV / h, then elute 15 BV with 30%, 60%, and 90% ethanol in sequence, collect the eluate, and concentrate under reduced pressure to obtain banana extract P2.

[0032] Example 3

[0033] Preparation of banana extract:

[0034] 1. Soak 2000g banana in 95% ethanol for 2h, with a solid-liquid ratio of 1g:13ml, and extract under water bath reflux at 55℃. Repeat the extraction twice, and then concentrate the extracted solution by vacuum distillation at 50℃ to a brown viscous liquid. After cooling, obtain banana extract.

[0035] 2. Dissolve the banana extract obtained above in water, filter, and apply it to a macroporous adsorption resin column D101 in an amount 20 times the mass of the extract. Elute 10 BV with water at a flow rate of 1.5 BV / h, then elute 18 BV with 30%, 60%, and 90% ethanol in sequence, collect the eluate, and concentrate under reduced pressure to obtain banana extract P3.

[0036] Example 4

[0037] Natural Banana Flavor Recipe:

[0038] The natural banana flavor of the present application is mixed by the following raw material components: 10g of natural banana flavor is composed of 4.0g of banana extract P1, 0.02g of 10% ethyl vanillin, 0.2g of 10% isopentyl acetate, 0.1g of 10% ethyl butyrate, 0.02g of 10% ethyl isovalerate, 0.02g of 10% ethyl acetate, 0.02g of 10% ethyl acetoacetate, and the rest is propylene glycol.

[0039] Example 5

[0040] Natural Banana Flavor Recipe:

[0041] The natural banana flavor of the present application is mixed by the following raw material components: 10g of natural banana flavor is composed of 4.0g of banana extract P2, 0.02g of 10% ethyl vanillin, 0.2g of 10% isopentyl acetate, 0.1g of 10% ethyl butyrate, 0.02g of 10% ethyl isovalerate, 0.02g of 10% ethyl acetate, 0.02g of 10% ethyl acetoacetate, and the rest is propylene glycol.

[0042] Example 6

[0043] Natural Banana Flavor Recipe:

[0044] The natural banana flavor of the present application is mixed by the following raw material components: 10g of natural banana flavor is composed of 4.0g of banana extract P3, 0.02g of 10% ethyl vanillin, 0.2g of 10% isopentyl acetate, 0.1g of 10% ethyl butyrate, 0.02g of 10% ethyl isovalerate, 0.02g of 10% ethyl acetate, 0.02g of 10% ethyl acetoacetate, and the rest is propylene glycol.

[0045] Example 7

[0046] Natural Banana Flavor Recipe:

[0047] The natural banana flavor of the present application is mixed by the following raw material components: 10g of natural banana flavor is composed of 4.0g of banana extracts P1 and P2, wherein P1:P2=1:1, 10% of ethyl vanillin 0.02g, 10% of isoamyl acetate 0.2g, 10% of ethyl butyrate 0.1g, 10% of ethyl isovalerate 0.02g, 10% of ethyl acetate 0.02g, 10% of ethyl acetoacetate 0.02g, and the rest is propylene glycol.

[0048] Example 8

[0049] Natural Banana Flavor Recipe:

[0050] The natural banana flavor of the present application is mixed by the following raw material components: 10g of natural banana flavor is composed of 4.0g of banana extracts P1 and P3, wherein P1:P2=3:1, 10% of ethyl vanillin 0.02g, 10% of isoamyl acetate 0.2g, 10% of ethyl butyrate 0.1g, 10% of ethyl isovalerate 0.02g, 10% of ethyl acetate 0.02g, 10% of ethyl acetoacetate 0.02g, and the rest is propylene glycol.

[0051] The above is only an embodiment of the present application and does not constitute any form of limitation to the present application. Although the present application is disclosed as above with a preferred embodiment, it is not intended to limit the present application. Any technician familiar with the profession, without departing from the scope of the technical solution of the present application, using the technical content disclosed above to make slight changes or modifications are equivalent to equivalent implementation cases and fall within the scope of the technical solution.

Claims

1. A natural banana flavor, characterized in that: It is composed of banana extract, ethyl vanillin, isoamyl acetate, ethyl butyrate, ethyl isovalerate, ethyl acetate, ethyl acetoacetate and propylene glycol.

2. The natural banana flavor according to claim 1, characterized in that 10g of natural banana flavor is composed of 4.0g of banana extract, 0.02g of 10% ethyl vanillin, 0.2g of 10% isoamyl acetate, 0.1g of 10% ethyl butyrate, 0.02g of 10% ethyl isovalerate, 0.02g of 10% ethyl acetate, 0.02g of 10% ethyl acetoacetate and the balance propylene glycol.

3. The natural banana flavor according to claim 1, characterized in that The preparation method of banana extract adopts the following steps: S1, peeling fresh bananas, squeezing out juice and homogenizing the juice, extracting the juice with a solvent, cooling, filtering and concentrating the extract under reduced pressure to obtain a banana extract; S2. The banana extract obtained in step S1 is separated by macroporous adsorption resin column chromatography to obtain banana extract.

4. The natural banana flavor according to claim 3, characterized in that: The solvent in step S1 is 95% ethanol solution, the volume percentage of the ethanol solution is 80-95%; the ratio of banana to ethanol solution is 1g:10-15ml.

5. The natural banana flavor according to claim 3, characterized in that: The extraction method in step S1 is water bath hot reflux extraction, the water bath temperature is 50° C. to 60° C.; the extraction is performed 2 to 3 times, and each extraction time is 1 to 2 hours.

6. The natural banana flavor according to claim 3, characterized in that: The macroporous adsorption resin in step S2 is D101.

7. The natural banana flavor according to claim 3, characterized in that: The steps of macroporous adsorption resin column chromatography separation in step S2 are as follows: dissolving the extract with water and filtering it, passing the liquid through the macroporous adsorption resin column at a flow rate of 0.2 to 1.5 BV / h, first eluting 8 to 12 BV with water to remove impurities; then eluting 15 to 20 BV with 30 vol%, 60 vol%, and 90 vol% ethanol in sequence, collecting the eluate and concentrating it under reduced pressure to obtain the banana extract.

8. An application, characterized in that, Use of the natural banana flavor according to any one of claims 1 to 7 in cigarettes.

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