Preparation method and application of tobacco source sweet and sour flavor spice

Abstract

The invention belongs to the technical field of fragrance spices for cigarettes, and particularly relates to a preparation method and application of a tobacco source sweet and sour fragrance spice. The specific method comprises the following steps: extracting a tobacco leaf alcohol extract through a rotary cone column to obtain a volatile component, sequentially extracting the volatile component through three solvents to obtain a corresponding extraction part, selecting a preferable part by taking sensory quality as a guide, and carrying out refining, enrichment and separation by adopting dynamic axial chromatography to obtain a sub-component capable of remarkably improving the sour and sweet aroma of cigarettes. According to the method, a gas chromatograph-mass spectrometer is used for determining the types and contents of volatile components in the sour-sweet note subcomponents, and based on molecular sensory science, a material basis, which plays a significant role in the sour-sweet note of the cigarette, in the subcomponents is analyzed by adopting an aroma recombination and deletion experiment. After the prepared tobacco source sour and sweet spice is applied to cigarettes, the sour and fragrant taste of the cigarettes can be obviously improved, the sweet and fragrant note is improved, the irritation is relieved, the aftertaste is improved, and the tobacco source sour and sweet spice has a remarkable regulating effect on the fragrant taste of the cigarettes.

Description

Technical Field

[0001] The invention belongs to the technical field of tobacco flavoring and fragrance, and in particular relates to a preparation method and application of a tobacco-derived sweet and sour fragrance fragrance using a rotating cone column technology and a dynamic axial chromatography technology in series. Background Art

[0002] At present, tobacco extracts are mostly prepared by leaching with ethanol as solvent, which contains a large number of ingredients that have a negative effect on sensory quality, and has the characteristics of simple and rough preparation process, unstable product quality, lack of characteristics, and low available added value. Therefore, the use of tobacco extracts in the development of new cigarette products and maintenance of old products in the industry is still overly dependent on external procurement. The inability to achieve independent development and self-protection of tobacco extracts has become a key technical problem faced by the current industry and companies.

[0003] With the continuous development of cigarette formula design and cigarette processing technology, tobacco extracts prepared by traditional methods cannot meet the needs of high-quality cigarette development to a large extent. While enhancing the flavor, they also have side effects on cigarette quality and cannot effectively highlight the style of cigarettes. Therefore, how to break through the technical barriers of independent development of tobacco extracts and prepare tobacco extracts with stable quality, distinctive characteristics, significant effects and high added value has become an important factor restricting the high-quality development of the industry. There have been many research reports on the extraction of tobacco flavor raw materials at home and abroad, but most of them focus on traditional extraction and separation, and the application of modern high-tech extraction and purification technology in tobacco is almost blank, which to a certain extent limits the application of modern high-tech in tobacco and the level of refined processing of tobacco extracts.

[0004] There have been many research reports on the extraction of tobacco aroma raw materials at home and abroad, but most of them focus on traditional extraction and separation, while the application of modern high-tech extraction and purification technology in tobacco is almost blank, which to a certain extent limits the application of modern high-tech in tobacco and the level of refined processing of tobacco alcohol extracts. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing a tobacco-derived sweet and sour aroma fragrance and its application, which uses a rotating cone column technology and a dynamic axial chromatography technology in series for the first time to solve the problems existing in the above-mentioned background technology.

[0006] To achieve the above objectives, this application is implemented through the following technical solutions:

[0007] A method for preparing a tobacco-derived sweet and sour fragrance comprises the following steps:

[0008] S1. extracting tobacco leaves by heat using ethanol of a set mass concentration to obtain an extract, and concentrating the extract under reduced pressure to obtain a tobacco leaf alcohol extract;

[0009] S2, extracting and separating the tobacco leaf alcohol extract obtained in step S1 through a rotating cone column to obtain volatile components, and condensing the volatile components through a condensation system and collecting them to obtain a condensate;

[0010] S3, extracting the condensate of step S2 in succession with N different solvents to obtain extraction parts, namely P1, P2, ..., PN;

[0011] S4, adding the extraction parts P1, P2, ..., PN obtained in step S3 to blank cigarettes respectively, and determining the preferred extraction part based on sensory quality;

[0012] S5, using dynamic axial chromatography technology to perform gradient elution with different polar solvent ratios on the preferred extraction part determined in step S4, and then determining the sour and sweet aroma subcomponents based on sensory quality combined with chemical component analysis;

[0013] S6. Based on the molecular sensory science technology, the sour and sweet aroma subcomponent obtained in step S5 is used to analyze the basic substances in the subcomponent that have a significant effect on the sour and sweet aroma of cigarettes by using aroma recombination and deletion experiments.

[0014] Furthermore, in step S1, the extraction conditions of the tobacco leaf alcohol extract are: 45% by volume of ethanol, extraction time of 11 h, extraction temperature of 75° C., and a mass ratio of materials of 1:12.

[0015] Furthermore, in step S2, when the rotating cone column equipment extracts tobacco leaf alcohol extract, the mass ratio of pure water to tobacco leaf alcohol extract is 1:2, the raw material preheating temperature is 95°C, the main tower bottom temperature is 98.5°C, the main tower top temperature is 100°C, the tower efficiency is 8%, and the material supply flow rate is 500 L / h.

[0016] Furthermore, in step S3, the N different solvents are three, namely n-hexane, dichloromethane and ethyl acetate.

[0017] Furthermore, in step S5, the dynamic axial chromatography separation of the n-hexane fraction uses solvents of different polarities of 100:1, 50:1, 20:1, 10:1, 5:1, and 0:1 petroleum ether:ethyl acetate, 5:1 ethyl acetate:methanol, and pure methanol for gradient elution.

[0018] Further, in step S5, the chromatographic analysis detection conditions of the sour and sweet aroma subcomponents are:

[0019] Chromatographic conditions: Agilent 122-5562 DB-5 MS capillary column, 60 μm × 250 μm × 0.25 μm; inlet temperature: 280 °C; carrier gas: 99.999% high-purity helium, flow rate: 1.0 mL / min; splitless injection, injection volume: 1.0 μL; heating program: initial temperature 40 °C, hold for 0 min; increase to 170 °C at a rate of 3 °C / min, hold for 20 min; increase to 200 °C at 1 °C / min, hold for 10 min; increase to 280 °C at 4 °C / min and end;

[0020] Mass spectrometry conditions: SCAN mode, transfer line temperature 280 °C; ion source temperature 230 °C; quadrupole temperature 150 °C; ion source XTR-EI source, electron energy 70 eV; solvent delay time 10 min; scan range: 35-700 amu;

[0021] The compounds of each subcomponent were qualitatively analyzed by NIST 20 spectral library search combined with retention index, and the relative percentage content of each subcomponent was calculated by area normalization method.

[0022] Further, in step S6, the sour and sweet aroma subcomponents are used according to molecular sensory science technology, and the relative odor activity value can characterize the contribution of volatile compounds to the overall aroma. The substance that contributes the most to the overall aroma is selected and defined as stan. The relative odor activity value is calculated as follows:

[0023] ROAVA=100×(OAVA / OAVstan), the ROAV of the sweet and sour aroma subcomponents are all less than or equal to 100, and the larger the ROAV value, the more significant the contribution to the overall aroma. ROAV greater than 0.1 indicates that it modifies or significantly affects the overall aroma, and ROAV less than 0.1 indicates that it contributes less to the overall aroma.

[0024] Furthermore, in step S6, the aroma reconstitution experiment of the sour aroma subcomponent selects volatile substances with ROAV greater than 0.1 in the subcomponent that modify or significantly affect the overall aroma contribution based on the relative odor activity value, and adds propylene glycol solution to make the volume to 5 mL according to the quantitative results of their respective relative percentage contents, and records it as a reconstitution model. Twelve professionally trained evaluators compare the designated attribute flavor intensity of the reconstitution model with that of the original solution, and adopt a 9-point system to record. All experiments are repeated three times and the average value is taken.

[0025] Furthermore, in step S6, in the aroma missing experiment of the sour aroma subcomponent, the evaluator performs a three-point test with forced choice. During the experiment, two complete aroma recombinant model samples are compared to evaluate the missing model. Compared with the recombinant model, the missing model lacks a certain type, a certain kind, or several kinds of compounds.

[0026] An application is the application of the tobacco-derived sour-sweet flavor prepared by any of the above-mentioned methods for preparing tobacco-derived sour-sweet flavor in cigarettes.

[0027] The beneficial effects of the present invention are:

[0028] The tobacco-derived sweet and sour aroma fragrance provided by the present invention has a significant effect after being added to cigarettes, and the rotating cone column technology and the dynamic axial chromatography technology are used in series for the first time, which can effectively improve the efficient enrichment, extraction and separation of volatile aroma active components of tobacco alcohol extracts, and can retain the natural mellow tobacco aroma, providing new ideas for improving the refined processing level of tobacco extracts and broadening the preparation methods of high-quality tobacco-derived aroma raw materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is the aroma profile diagram of the sweet and sour aroma subcomponents of the present invention and their recombinant model Z7. DETAILED DESCRIPTION

[0030] The technical solution of the present invention is described in detail below in conjunction with the accompanying drawings. The following embodiments are merely exemplary and can only be used to explain and illustrate the technical solution of the present invention, but cannot be construed as limiting the technical solution of the present invention.

[0031] Unless otherwise specified, the reagents or instruments involved in the technical solution of this application can be obtained through commercial channels.

[0032] The present application provides a method for preparing tobacco-derived tobacco flavoring, the specific steps of which are as follows:

[0033] 30 kg of tobacco leaves are added into 360 kg of pure water, and then the extraction is carried out under the conditions of 45% ethanol, extraction time of 11 hours, extraction temperature of 75°C, and extract-to-material ratio of 1:12. After reduced pressure concentration, the tobacco leaf alcohol extract is obtained. Because the total amount of tobacco alcohol extract remains unchanged, the reduced pressure concentration conditions can be selected by those skilled in the art according to conventional techniques and are not explicitly required.

[0034] 30 L of tobacco leaf alcohol extract was added to 60 L of pure water and stirred thoroughly to obtain the raw material. The efficiency of the rotating cone column equipment was 8%, the material supply flow rate was 500 L / h, the raw material preheating temperature was 95°C, the main tower bottom temperature was 98.5°C, and the main tower top temperature was 100°C; the volatile components were condensed by the condensation system and collected to obtain the condensate for use.

[0035] The volatile components prepared by the rotating cone column technology were extracted successively with n-hexane, dichloromethane and ethyl acetate, and each extraction part was concentrated under reduced pressure and then used for later use.

[0036] The above-mentioned extraction parts were uniformly injected into the blank medium-sized Golden Leaf cigarettes according to one ten-thousandth of the tobacco mass, and placed in a constant temperature and humidity chamber at (22±2)℃ and relative humidity of 60%±5% for more than 48 hours. The sensory quality of cigarettes was evaluated according to the national standard GB5606.4-2005 (Table 1), and the smokers scored the six indicators of aroma gloss, aroma, harmony, miscellaneous smell, irritation, and aftertaste during smoking.

[0037] Table 1 Cigarette sensory quality scoring standard

[0038]

[0039] Table 2 Sensory quality evaluation of each extraction part

[0040]

[0041] It can be seen from Table 2 that the n-hexane extraction part can effectively improve the aroma quality after being added to the cigarette, with good harmony, more obvious sweetness, reduced irritation of impurities, and more comfortable oral cavity; the aroma is slightly improved after the dichloromethane phase is added to the cigarette, and the aftertaste is comfortable and clean, but the impurities are slightly larger, and the aroma is slightly weaker and the harmony is poorer than that of the n-hexane phase; the ethyl acetate phase is slightly improved after being added to the cigarette, but the irritation is increased.

[0042] Guided by the sense organs, the n-hexane part was selected for enrichment and separation using dynamic axial chromatography. 200-300 mesh silica gel was used as the stationary phase. The mobile phases were petroleum ether: ethyl acetate at 100:1; 50:1; 20:1; 10:1; 5:1; 0:1; ethyl acetate: methanol 5:1 and pure methanol for gradient elution. The volume of each gradient elution was 2 times the column volume, and the elution fractions of each component were collected and recorded as A1-A8.

[0043] Each subcomponent of A1-A8 was concentrated to constant weight under reduced pressure, and the mass of each component was weighed. A small amount of each component was taken and re-dissolved with anhydrous ethanol and the concentration was calculated. According to one ten-thousandth of the mass of the tobacco, the re-dissolved substance was evenly injected into the blank cigarette, and placed in a constant temperature and humidity chamber at (22±2)℃ and relative humidity of 60%±5% for more than 48 hours. The sensory quality of cigarettes was judged according to the national standard GB5606.4-2005. The smokers scored the six indicators of aroma gloss, aroma, harmony, miscellaneous gas, irritation, and aftertaste during smoking. The scoring scale is the same as Table 1.

[0044] Table 3 Sensory quality evaluation of different subcomponents of dynamic axial chromatography of n-hexane fraction

[0045]

[0046] It can be seen from Table 3 above that the application of A7 subcomponent in cigarettes can significantly improve the sour taste of cigarettes, enhance the sweet aroma, reduce irritation and improve the aftertaste, and has a significant harmonizing effect on the aroma and taste of cigarettes.

[0047] The types and contents of volatile components of subcomponent A7 are determined as follows:

[0048] Take a quantitative amount of subcomponent A7 in a chromatographic bottle and dilute it to 1 mL with dichloromethane;

[0049] A7 subcomponent GC-MS analysis conditions:

[0050] Chromatographic conditions: Agilent 122-5562 DB-5 MS capillary column (60 μm×250 μm×0.25 μm); inlet temperature: 280 ℃; carrier gas: 99.999% high-purity helium, flow rate: 1.0 mL / min; splitless injection, injection volume: 1.0 μL. Heating program: initial temperature is 40 ℃, hold for 0 min; increase to 170 ℃ at a rate of 3 ℃ / min, hold for 20 min; increase to 200 ℃ at 1 °C / min, hold for 10 min; increase to 280 ℃ at 4 °C / min and end.

[0051] Mass spectrometry conditions: SCAN mode, transfer line temperature 280 °C; ion source temperature 230 °C; quadrupole temperature 150 °C; ion source XTR-EI source, electron energy 70 eV; solvent delay time 10 min; scan range: 35-700 amu;

[0052] The A7 subcomponent was searched by NIST 20 spectral library combined with retention index to perform qualitative analysis of the compounds in each subcomponent, and the relative percentage content of each subcomponent was calculated by area normalization method.

[0053] The relative odor activity value (ROAV) can characterize the contribution of volatile compounds to the overall aroma. The substance that contributes the most to the overall aroma (i.e., the largest OAV) is selected and defined as stan. The relative odor activity value is calculated as follows:

[0054] ROAVA=100×(OAVA / OAVstan).

[0055] The ROAV of the sweet and sour aroma subcomponents is less than or equal to 100, and the larger the ROAV value, the more significant the contribution to the overall aroma; ROAV greater than 0.1 indicates that it modifies or significantly affects the overall aroma; ROAV less than 0.1 indicates that it contributes less to the overall aroma.

[0056] Table 4 Qualitative and quantitative analysis of volatile chemical components of subcomponent A7

[0057]

[0058] Table 4 (1)

[0059]

[0060] Table 4 (2)

[0061]

[0062] Note: 0.0000 in the table represents a value less than 0.00001; in the literature source column, a is a query from the second edition of the Compilation of Fragrance Thresholds of Compounds; b is a query from the website https: / / www.vcf-online.nl / OFTVCompoundSearchResult.cfm;c and d to search for literature and related scientific and technological achievements.

[0063] As shown in Table 4, 47 compounds were identified in the A7 subcomponent, most of which were acid compounds, such as acetic acid, propionic acid, 2-methylpentanoic acid, hexanoic acid, heptanoic acid, octanoic acid, crotonic acid, 2-octenoic acid, isonicotinic acid, nonanoic acid, 3-nonenoic acid, trans-2-nonenoic acid and aromatic thymol, 2,4-di-tert-butylphenol, 4-tert-butyl-2-methylphenol and undecylenic acid, aromatic long-chain fatty acid. Folic acid, n-decanoic acid, 3-hydroxylauric acid, 12-hydroxylauric acid, 12-hydroxyoleic acid, lauric acid, myristic oleic acid, myristic acid, docosahexaenoic acid, 14-pentadecanoic acid, pentadecanoic acid, 7,10,13 cis-hexadecadienoic acid, cis-9-hexadecenoic acid, arachidonic acid, docosahexaenoic acid, palmitic acid, heptadecanoic acid, linoleic acid, α-linolenic acid, oleic acid, trans-13-octadecenoic acid, etc. Sour ingredients have an improving effect on the irritation and aftertaste of cigarettes, and can significantly improve the sour and fragrant taste of cigarettes and enhance the sweet and fragrant aroma. Among them, the content of acetic acid in the A7 subcomponent accounts for a large proportion. Acetic acid is a key acid substance in cigarettes, mainly sour and fragrant, and has the effect of softening smoke. Composite acids can effectively improve the sponginess of cigarette smoke. The substance with the largest ROAV in the A7 subcomponent is nonanoic acid (threshold 1.6 ug / kg, ROAV=100), which has a sour and sweet cheese flavor and can directly enter the smoke, which has a significant impact on the aroma and taste of tobacco and has a certain harmonizing effect on the pH of the smoke. There are 16 components with ROAV>0.1, which interact with each other to form the sour and sweet cheese aroma of the A7 subcomponent.

[0064] The aroma reconstitution experiment of the sour aroma subcomponents selected volatile substances with ROAV greater than 0.1 in the subcomponents that modified or significantly affected the overall aroma contribution based on the relative odor activity value. According to the quantitative results of their respective relative percentages, propylene glycol solution was added to make the volume 5 mL and recorded as the reconstitution model Z7. 12 professionally trained evaluators compared the designated attribute flavor intensity of the reconstituted model with that of the original solution, using a 9-point system for recording. All experiments were repeated three times and the average value was taken. The aroma reconstitution model aroma profile diagram is shown below: Figure 1 shown.

[0065] Figure 1 Among them, the recombinant model Z7 is dominated by acetic acid (ROAV=0.541, pungent, vinegar-like smell), caproic acid (ROAV=11.484), heptanoic acid (ROAV=4.907, rancid smell), nonanoic acid (ROAV=100, cheese smell), decanoic acid (ROAV=1.855), lauric acid (ROAV=17.349, low-fat coconut bay oil smell), thymol (ROAV=1.773, thyme-like smell), solanone (ROAV=9.835, carrot-like fragrance, tea-like aroma), vanillin (ROAV=5.205, vanilla flavor), cyclopentadecalactone (ROAV=25.703, natural fruity aroma) and other spices, with more prominent sour, cream and milk aromas. Figure 1 It can be seen that the sweet and creamy aroma of the A7 subcomponent and its recombinant model are more prominent than that of Z7, and the overall aroma shows a sour and sweet cheese smell. The recombinant model Z7 has a smell similar to moldy acidic cheese when it first smells. After standing for 5 minutes, the smell weakens and turns into a sweet cheese smell. The aroma profiles of the two are basically the same, and the recombinant is successful.

[0066] In the experiment of missing aroma of subcomponent A7 of sour aroma, the evaluator conducted a three-point test with forced choice. During the experiment, two complete aroma recombinant model samples were evaluated against the missing model (the missing model lacked a certain class, a certain type, or several compounds compared to the recombinant model).

[0067] According to the three-point test principle, a total of 15 missing models were designed in the A7 subcomponent recombinant experiment. The results are shown in Table 5. Among them, 8 key aromas have significant contributions to the overall aroma, including 5 acids (acetic acid, hexanoic acid, heptanoic acid, nonanoic acid and lauric acid), 1 ketone (solanone), 1 phenol (vanillin) and 1 ester (cyclopentadecalactone) compounds. 11 out of 12 evaluators can accurately identify the missing models of all acids, indicating that the sour aromas exhibited by these acids play a vital role in the overall aroma. Although the ROAV of acetic acid is small, its missing model is evaluated as extremely significant, which may be related to the strong penetrating irritation of acetic acid itself; the missing model of nonanoic acid is evaluated as extremely significant, indicating that the cheese aroma of nonanoic acid also has an important effect on the overall aroma; the missing models of propionic acid, octanoic acid, etc. are evaluated as no significant difference from the recombinant model, and the missing models of all acids are highly significant, indicating that although propionic acid, octanoic acid, etc. have no direct effect on the overall aroma, they act together with other compounds on the overall aroma, and their coordination and modification effect. The evaluation results of the missing models of all ketones are also significant, indicating that ketones also make an important contribution to the overall aroma in the A7 subcomponent, and the missing models of pentadecalactone and vanillin also show that they have outstanding contributions to the overall aroma.

[0068] Table 5 Deletion experiment results of complete recombinant samples of A7 subcomponent

[0069]

[0070] Note: n: number of panelists who correctly perceived the difference in the three-point test; N: number of panelists who participated in the three-point test. Significance: ***, P ≤ 0.001, highly significant; **, P ≤ 0.01, extremely significant; *, P ≤ 0.05, significant.

[0071] Acidic substances are an important type of flavor component in cigarettes. They can not only adjust the pH of smoke, but are also related to the aroma, taste, irritation, mellowness, comfort and smoke extension of cigarettes. The relative percentage of acid components in the A7 subcomponent of the acid aroma is relatively high, and their number and types are complex and diverse. After interaction, their composite acids can significantly affect the smoking quality of cigarettes. Small molecule volatile organic acids can directly enter the smoke and have a significant effect on the aroma and taste of tobacco; non-volatile organic acids can adjust the pH value of tobacco, neutralize the pH, improve the taste and make it mellow.

[0072] In summary, the tobacco-derived sour-sweet aroma fragrance obtained by using the rotating cone column technology and the dynamic axial chromatography technology in series can be applied to cigarettes to significantly improve the sour taste of cigarettes, enhance the sweet aroma, reduce irritation and improve the aftertaste, and has a significant harmonizing effect on the aroma and taste of cigarettes.

[0073] The tobacco-derived sweet and sour aroma fragrance provided by the present invention has a significant effect after being added to cigarettes, and the rotating cone column technology and the dynamic axial chromatography technology are used in series for the first time, which can effectively improve the efficient enrichment, extraction and separation of volatile aroma active components of tobacco alcohol extracts, and can retain the natural mellow tobacco aroma, providing new ideas for improving the refined processing level of tobacco extracts and broadening the preparation methods of high-quality tobacco-derived aroma raw materials.

[0074] The above description is only a part of the specific embodiments of the present application and is not intended to limit the present application. For relevant technical personnel in the field, the present application has various changes and variations. Any modification and replacement made within the relevant principles and implementation methods of the present application should be included in the scope of protection of the present application.

Claims

1. A method for preparing a tobacco-derived sweet and sour aroma fragrance, characterized in that: The following steps are involved: S1. extracting tobacco leaves by heat using ethanol of a set mass concentration to obtain an extract, and concentrating the extract under reduced pressure to obtain a tobacco leaf alcohol extract; S2, extracting and separating the tobacco leaf alcohol extract obtained in step S1 through a rotating cone column to obtain volatile components, and condensing the volatile components through a condensation system and collecting them to obtain a condensate; S3, extracting the condensate of step S2 in succession with N different solvents to obtain extraction parts, namely P1, P2, ..., PN; S4, adding the extraction parts P1, P2, ..., PN obtained in step S3 to blank cigarettes respectively, and determining the preferred extraction part based on sensory quality; S5, using dynamic axial chromatography technology to perform gradient elution with different polar solvent ratios on the preferred extraction part determined in step S4, and then determining the sour and sweet aroma subcomponents based on sensory quality combined with chemical component analysis; S6. Based on the molecular sensory science technology, the sour and sweet aroma subcomponent obtained in step S5 is used to analyze the basic substances in the subcomponent that have a significant effect on the sour and sweet aroma of cigarettes by using aroma recombination and deletion experiments.

2. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 1, characterized in that: In step S1, the extraction conditions of the tobacco leaf alcohol extract are: 45% by volume of ethanol, extraction time of 11 h, extraction temperature of 75° C., and a mass ratio of materials of 1:

12.

3. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 1, characterized in that: In step S2, when the rotating cone column equipment is used to extract tobacco leaf alcohol extract, the mass ratio of pure water to tobacco leaf alcohol extract is 1:2, the raw material preheating temperature is 95°C, the main tower bottom temperature is 98.5°C, the main tower top temperature is 100°C, the tower efficiency is 8%, and the material supply flow rate is 500 L / h.

4. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 1, characterized in that: In step S3, the N different solvents are three, namely n-hexane, dichloromethane and ethyl acetate.

5. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 1, characterized in that: In step S5, the dynamic axial chromatography separation of the n-hexane fraction uses solvents of different polarities of 100:1, 50:1, 20:1, 10:1, 5:1, 0:1 petroleum ether:ethyl acetate, 5:1 ethyl acetate:methanol and pure methanol for gradient elution.

6. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 5, characterized in that: In step S5, the chromatographic analysis detection conditions of the sour and sweet aroma subcomponents are: Chromatographic conditions: Agilent 122-5562 DB-5 MS capillary column: 60 μm × 250 μm × 0.25 μm; inlet temperature: 280 °C; Carrier gas: 99.999% high-purity helium, flow rate: 1.0 mL / min; splitless injection, injection volume: 1.0 μL; temperature program: initial temperature is 40 °C, hold for 0 min; increase to 170 °C at a rate of 3 °C / min, hold for 20 min; increase to 200 °C at 1 °C / min, hold for 10 min; increase to 280 °C at 4 °C / min and end; Mass spectrometry conditions: SCAN mode, transfer line temperature 280 °C; ion source temperature 230 °C; quadrupole temperature 150 °C; ion source XTR-EI source, electron energy 70 eV; solvent delay time 10 min; scan range: 35-700 amu; The compounds of each subcomponent were qualitatively analyzed by NIST 20 spectral library search combined with retention index, and the relative percentage content of each subcomponent was calculated by area normalization method.

7. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 1, characterized in that: In step S6, the sour and sweet aroma subcomponents are used according to molecular sensory science technology, and the relative odor activity value can characterize the contribution of volatile compounds to the overall aroma. The substance that contributes the most to the overall aroma is selected and defined as stan. The relative odor activity value is calculated as follows: ROAVA=100×(OAVA / OAVstan), the ROAV of the sweet and sour aroma subcomponents are all less than or equal to 100, and the larger the ROAV value, the more significant the contribution to the overall aroma. ROAV greater than 0.1 indicates that it modifies or significantly affects the overall aroma, and ROAV less than 0.1 indicates that it contributes less to the overall aroma.

8. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 7, characterized in that: In step S6, the aroma reconstitution experiment of the sour aroma subcomponent selects volatile substances with ROAV greater than 0.1 in the subcomponent that modify or significantly affect the overall aroma contribution based on the relative odor activity value, and adds propylene glycol solution to make the volume to 5 mL according to the quantitative results of their respective relative percentage contents, and records them as the reconstitution model. 12 professionally trained evaluators compare the designated attribute flavor intensity of the reconstitution model with that of the original solution, and adopt a 9-point system to record. All experiments are repeated three times and the average value is taken.

9. The method for preparing the tobacco-derived sweet and sour aroma fragrance according to claim 8, characterized in that: In step S6, in the aroma missing experiment of the sour aroma subcomponent, the evaluator performs a three-point test with forced choice. During the experiment, two complete aroma recombinant model samples are compared to evaluate the missing model. Compared with the recombinant model, the missing model lacks a certain type, a certain kind, or several compounds.

10. An application, namely, application of the tobacco-derived sour-sweet flavor prepared by the method for preparing the tobacco-derived sour-sweet flavor according to any one of claims 1 to 9 in cigarettes.

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