Roxburgh rose essence, buccal aerosol product and atomization matrix

Abstract

The invention discloses a roxburgh rose essence, a buccal aerosol product containing the roxburgh rose essence and an atomization matrix, and the roxburgh rose essence comprises the following components in parts by mass: 1-2 parts of a sweet note substance, 1-2 parts of a milk note substance, 8-15 parts of a fruit note substance, 5-8 parts of a green note substance, 2-4 parts of an acid note substance and 1-3 parts of a characteristic note substance, the characteristic aroma substance comprises at least one of phellandrene, guaiacol, beta-caryophyllene, D-limonene, nonanal and tea aroma spirane. According to the roxburgh rose essence disclosed by the invention, the taste and fragrance of roxburgh rose during eating are simulated by various fragrances and taste feelings, and the roxburgh rose essence has fresh and natural roxburgh rose fragrance characteristics and sour and sweet oral taste for promoting the secretion of saliva or body fluid.

Description

Technical Field

[0001] The present application relates to the technical field of flavors and fragrances, and in particular to a roxburghii flavor, an oral aerosol product and an atomization matrix. Background Art

[0002] Rosa roxburghii is rich in nutrients such as vitamin C, vitamin E, carotene, flavonoids, etc., and has high nutritional value and medicinal value. Rosa roxburghii has a unique aroma, with a strong fruity aroma and subtle floral fragrance, and is deeply loved by consumers.

[0003] Existing roxburghii flavor essences often easily produce unpleasant chemical odors, resulting in poor local flavors and are unpopular among consumers, which also leads to the fact that high-quality roxburghii flavored foods, beverages or atomized substrates are less common in the market. In addition, existing roxburghii flavors often contain only some of the aroma components in roxburghii, making the aroma of the essence relatively single and unable to fully reproduce the natural composite aroma of roxburghii. Summary of the invention

[0004] Based on the above problems, the purpose of the present application is to provide a sea buckthorn flavor and an oral aerosol product and an atomization matrix containing the sea buckthorn flavor.

[0005] The present application adopts the following technical scheme: The present application discloses a sea buckthorn essence, which comprises, by mass, 1 to 2 parts of sweet aroma substances, 1 to 2 parts of milk aroma substances, 8 to 15 parts of fruit aroma substances, 5 to 8 parts of green aroma substances, 2 to 4 parts of sour aroma substances, and 1 to 3 parts of characteristic aroma substances, wherein the characteristic aroma substances include at least one of phellandrene, guaiacene, β-caryophyllene, D-limonene, nonanal and tea-aromatic spirulane.

[0006] In one implementation of the present application, the sweet aroma substance includes at least one of ethyl maltol and damascena; and / or, the milk aroma substance includes at least one of propyl caprolactone and ethyl vanillin; and / or, the fruit aroma substance includes an ester compound, and the ester compound includes at least one of ethyl acetate, butyl acetate, hexyl acetate, allyl caproate, isopentyl butyrate, ethyl butyrate, ethyl 2-methylbutyrate and isopentyl acetate; and / or, the green aroma substance includes at least one of leaf acetate, trans-2-hexenal, leaf alcohol, hexanal and linalool; and / or, the sour aroma substance includes at least one of glacial acetic acid, butyric acid and caproic acid.

[0007] In one implementation of the present application, the sweet aroma substance comprises 0.1 to 0.3 parts of ethyl maltol and 0.5 to 2 parts of damascena by weight.

[0008] In one implementation of the present application, the milk flavor substance comprises, by weight, 0.1 to 0.3 parts of propyl caprolactone and 0.5 to 2 parts of ethyl vanillin.

[0009] In one implementation of the present application, the fruity aroma substance comprises, by mass, 0.5-1 part of ethyl acetate, 0.5-1 part of butyl acetate, 2-3 parts of hexyl acetate, 1-2 parts of allyl hexanoate, 0.2-0.5 part of isopentyl butyrate, 1-2 parts of ethyl butyrate, 2-4 parts of ethyl 2-methylbutyrate, 0.5-1 part of isopentyl acetate and 0.5-1 part of ethyl octanoate.

[0010] In one implementation of the present application, the green fragrance substance comprises, by weight, 0.4 to 1 parts of leaf acetate, 0.3 to 1 parts of trans-2-hexenal, 2 to 4 parts of leaf alcohol, 1 to 3 parts of hexanal and 0.1 to 0.3 parts of linalool.

[0011] In one implementation of the present application, the acid aroma substance comprises, by weight, 1 to 3 parts of glacial acetic acid, 0.5 to 1 parts of butyric acid, and 0.3 to 0.6 parts of caproic acid.

[0012] In one implementation of the present application, the characteristic aroma substances include, by weight, 0.2 to 0.5 parts of phellandrene, 0.1 to 0.3 parts of guaiacene, 0.1 to 0.4 parts of β-caryophyllene, 0.6 to 1 parts of D-limonene, 0.02 to 0.06 parts of nonanal and 0.01 to 0.05 parts of tea-scented spirulane.

[0013] The present application discloses an oral aerosol product, comprising any one of the above-mentioned roxburghii essences disclosed in the present application.

[0014] The present application discloses an atomization matrix, comprising any one of the above-mentioned roxburghii essences disclosed in the present application.

[0015] The beneficial effect of the present application is that the sea buckthorn essence of the present application simulates the taste and aroma of sea buckthorn when eaten with a variety of aromas and taste sensations, and has a fresh and natural sea buckthorn aroma characteristic and a sour and sweet taste in the mouth. DETAILED DESCRIPTION

[0016] The present invention is further described in detail below by specific embodiments. In the following embodiments, many details are described in order to make the present application better understood. However, those skilled in the art can recognize without difficulty that some features can be omitted in different situations, or can be replaced by other materials and methods. In some cases, some operations related to the present application are not shown or described in the specification, and this is to avoid the core part of the present application from being overwhelmed by too much description, and for those skilled in the art, it is not necessary to describe these related operations in detail, and they can fully understand the related operations according to the description in the specification and the general technical knowledge in the art.

[0017] In addition, the features, operations or characteristics described in the specification can be combined in any appropriate manner to form various implementations. At the same time, the steps or actions in the method description can also be interchanged or adjusted in a manner that is obvious to those skilled in the art. Therefore, the various sequences in the specification are only for the purpose of clearly describing a certain embodiment and are not meant to be a required sequence, unless otherwise specified that a certain sequence must be followed.

[0018] The serial numbers assigned to the components in this article, such as "first", "second", etc., are only used to distinguish the objects described and do not have any order or technical meaning.

[0019] The roxburgh roxburgh has high nutritional value and medicinal value, and is rich in nutrients such as vitamin C, vitamin E, carotene, and flavonoids. The research and development of roxburgh roxburgh has broad prospects and is increasingly valued. The aroma of roxburgh roxburgh is unique, with strong fruity aroma and subtle floral fragrance, and is deeply loved by consumers. Existing roxburgh roxburgh flavor essences are often prone to produce uncomfortable chemical odors, resulting in poor local flavors and are not popular with consumers, which also leads to the fact that high-quality roxburgh roxburgh flavored foods, beverages, or atomized substrates are less common in the market. In addition, existing roxburgh roxburgh flavors often contain only some of the aroma components in roxburgh roxburgh, making the aroma of the essence relatively single, and the natural composite aroma of roxburgh roxburgh cannot be fully reproduced.

[0020] In view of this, the present application creatively proposes a sea buckthorn flavor. The sea buckthorn flavor of the present application is prepared by selecting fresh and ripe sea buckthorn fruits, extracting the pulp and juicing it, and then centrifuging it at 4°C to 5°C to obtain the supernatant. The aroma components in the supernatant sample are detected by solid phase microextraction-gas chromatography / mass spectrometry (GC-MS) technology. The characteristic aroma components of sea buckthorn are obtained according to the detection results and aroma analysis, and the main aroma substances in other aroma components are classified and statistically summarized, and the components are divided into sweet aroma, milk aroma, fruit aroma, green aroma, and sour aroma. Subsequently, by comparing and smelling the aroma of the ripe sea buckthorn pulp and the raw materials in the ingredient data, and referring to the GC-MS quantitative data, the optimal range of aroma substances and their proportions is proposed, and the aroma performance and actual application effect of the prepared samples are combined to further adjust the composition ratio of the spices. For example, ethyl maltol and tamascenone are added as sweet aroma raw materials, and the GC-MS analysis component phellandrene is replaced with water phellandrene. The formula is finally determined to obtain a roxburgh essence with a fresh and natural roxburgh natural composite aroma and a sweet and sour oral taste. The roxburgh essence of the present application simulates the taste and aroma of roxburgh when eaten with a variety of aromas and taste sensations. The essence is added to food, beverages or electronic atomization matrix to give it a fresh and natural roxburgh aroma characteristic and a sweet and sour oral taste.

[0021] In a specific embodiment, the roxburghii essence includes a sweet aroma substance, thereby giving the roxburghii essence sweetness and aroma.

[0022] In a specific embodiment, the sweet aroma substance includes at least one of ethyl maltol and damascenone.

[0023] In a specific embodiment, the roxburghii flavor includes a milky aroma substance, thereby being able to impart the roxburghii flavor to the fragrance and aroma of the dairy product.

[0024] In a specific embodiment, the milky aroma substance includes at least one of propyl caprolactone and ethyl vanillin.

[0025] In a specific embodiment, the roxburghii essence includes a fruity aroma substance, thereby giving the roxburghii essence a fruity aroma.

[0026] In a specific embodiment, the fruity aroma substance includes an ester compound.

[0027] In a specific embodiment, the ester compound includes at least one of ethyl acetate, butyl acetate, hexyl acetate, allyl hexanoate, isopentyl butyrate, ethyl butyrate, ethyl 2-methylbutyrate, isopentyl acetate and ethyl octanoate.

[0028] In a specific embodiment, the roxburghii essence includes a green aroma substance, thereby giving the roxburghii essence a fresh herbal aroma.

[0029] In a specific embodiment, the green aroma substance includes at least one of leaf acetate, trans-2-hexenal, leaf alcohol, hexanal and linalool.

[0030] In a specific embodiment, the roxburghii essence includes a sour aroma substance, thereby giving the roxburghii essence a sour taste and aroma.

[0031] In a specific embodiment, the acid aroma substance includes at least one of glacial acetic acid, butyric acid and caproic acid.

[0032] In a specific embodiment, the roxburghii essence includes a characteristic aroma substance, thereby giving the roxburghii essence a unique aroma of roxburghii.

[0033] In a specific embodiment, the characteristic aroma substances include at least one of phellandrene, guaiacene, β-caryophyllene, D-limonene, nonanal and theophyllane.

[0034] In a specific embodiment, the roxburghii flavor includes sweet aroma substances, milk aroma substances, fruit aroma substances, green aroma substances, sour aroma substances and characteristic aroma substances. Thus, the roxburghii flavor can be endowed with a rich aroma and taste experience, simulating the taste and aroma of roxburghii when eaten, and having a fresh and natural roxburghii aroma characteristic roxburghii oral taste.

[0035] In one embodiment, the roxburghii essence includes a solvent.

[0036] In a specific embodiment, the solvent is an alcohol. In a specific embodiment, the solvent is at least one of ethanol, ethylene glycol and propylene glycol. It should be noted that alcohols are non-toxic and safe, and can dissolve various aroma substances, which is conducive to ensuring the uniform distribution of flavor ingredients and improving the stability and consistency of flavors; alcohol solvents are usually compatible with a variety of flavor ingredients and are not easy to cause chemical reactions or precipitation. This makes flavors easier to prepare and store, reducing the complexity of the production process; alcohol solvents help to improve the stability of flavors and prevent the aroma ingredients from being oxidized, degraded or deteriorated during storage.

[0037] In a specific embodiment, the solvent is ethanol and propylene glycol. It should be noted that some fragrance components are insoluble in propylene glycol but easily soluble in ethanol. By using ethanol and propylene glycol as solvents, the fragrance components can be fully dissolved and the stability of the flavor can be improved.

[0038] In a specific embodiment, the roxburghii flavor includes, by weight, 1 to 2 parts of sweet aroma substances, 1 to 2 parts of milk aroma substances, 8 to 15 parts of fruit aroma substances, 5 to 8 parts of green aroma substances, 2 to 4 parts of sour aroma substances, and 1 to 3 parts of characteristic aroma substances. It should be noted that by matching various aroma substances in appropriate amounts, a roxburghii flavor with a taste and aroma close to that of natural roxburghii can be obtained. It should be noted that the aroma substances in the above formula coordinate with each other, giving the flavor an overall natural, fresh, and coordinated aroma and taste. Too low or too high a content can easily lead to an overall aroma or taste disorder.

[0039] In a specific embodiment, the sweet aroma substance comprises 0.1-0.3 parts of ethyl maltol and 0.5-2 parts of damascenone by weight. It should be noted that by using specific components and appropriate amounts of sweet aroma substances, the essence can be given a natural and fresh roxburghii flavor.

[0040] In a specific embodiment, the milky aroma substance comprises 0.1-0.3 parts of propyl caprolactone and 0.5-2 parts of ethyl vanillin by weight. It should be noted that by using specific components and appropriate amounts of milky aroma substances, the essence can be given a natural and fresh roxburghii flavor.

[0041] In a specific embodiment, the fruity aroma substance comprises, by weight, 0.5-1 part of ethyl acetate, 0.5-1 part of butyl acetate, 2-3 parts of hexyl acetate, 1-2 parts of allyl hexanoate, 0.2-0.5 parts of isoamyl butyrate, 1-2 parts of ethyl butyrate, 2-4 parts of ethyl 2-methylbutyrate, 0.5-1 part of isoamyl acetate and 0.5-1 part of ethyl octanoate. It should be noted that by using specific components and appropriate amounts of fruity aroma substances, the essence can be given a natural and fresh roxburghii flavor.

[0042] In a specific embodiment, the green aroma substance comprises 0.4-1 parts of leaf acetate, 0.3-1 parts of trans-2-hexenal, 2-4 parts of leaf alcohol, 1-3 parts of hexanal and 0.1-0.3 parts of linalool by weight. It should be noted that by using specific components and appropriate amounts of green aroma substances, the essence can be given a natural and fresh roxburghii flavor.

[0043] In a specific embodiment, the acid aroma material comprises 1 to 3 parts of glacial acetic acid, 0.5 to 1 parts of butyric acid and 0.3 to 0.6 parts of caproic acid by weight. It should be noted that by using specific components and appropriate amounts of acid aroma materials, a natural and fresh roxburghii flavor can be given to the essence.

[0044] In a specific embodiment, the characteristic aroma substance comprises, by weight, 0.2-0.5 parts of phellandrene, 0.1-0.3 parts of guaiacene, 0.1-0.4 parts of β-caryophyllene, 0.6-1 parts of D-limonene, 0.02-0.06 parts of nonanal and 0.01-0.05 parts of tea-scented spirane. It should be noted that by using the characteristic aroma substances of specific components and appropriate contents, the essence can be given a natural and fresh roxburghii flavor.

[0045] In a specific embodiment, the roxburghii flavor includes, by mass, 0.1 to 0.3 parts of ethyl maltol, 0.5 to 2 parts of damascena, 0.1 to 0.3 parts of propyl caprolactone, 0.5 to 2 parts of ethyl vanillin, 0.5 to 1 parts of ethyl acetate, 0.5 to 1 parts of butyl acetate, 2 to 3 parts of hexyl acetate, 1 to 2 parts of allyl hexanoate, 0.2 to 0.5 parts of isopentyl butyrate, 1 to 2 parts of ethyl butyrate, 2 to 4 parts of ethyl 2-methylbutyrate, 0.5 to 1 parts of isopentyl acetate, 0.5 to 1 parts of Ethyl octanoate, 0.4-1 part of leaf acetate, 0.3-1 part of trans-2-hexenal, 2-4 parts of leaf alcohol, 1-3 parts of hexanal, 0.1-0.3 parts of linalool, 1-3 parts of glacial acetic acid, 0.5-1 parts of butyric acid, 0.3-0.6 parts of caproic acid, 0.2-0.5 parts of phellandrene, 0.1-0.3 parts of guaiacene, 0.1-0.4 parts of β-caryophyllene, 0.6-1 parts of D-limonene, 0.02-0.06 parts of nonanal, 0.01-0.05 parts of tea-scented spirane, and the rest are solvents. It should be noted that the various components of the above formula are coordinated with each other to give the essence an overall natural, fresh, and coordinated aroma and taste. Too low or too high a content is likely to cause an overall aroma or taste disorder.

[0046] In a specific embodiment, the preparation method of sea buckthorn flavor includes: dissolving a characteristic aroma substance in a solvent, adding sweet aroma substances, milk aroma substances, fruity aroma substances, green aroma substances, sour aroma substances, characteristic aroma substances and remaining solvent in a sealed container according to usage amounts, and stirring evenly.

[0047] In a specific embodiment, in the preparation method of the roxburghii flavor, the characteristic aroma substance is first dissolved in ethanol, and then miscible with other aroma components and propylene glycol. It should be noted that d-limonene, phellandrene, etc. in the characteristic aroma substance are soluble in ethanol but insoluble in propylene glycol. By dissolving the characteristic aroma substance first, it is beneficial to fully dissolve the aroma substance.

[0048] In a specific embodiment, in the preparation method of the roxburghii essence, the ingredients are mixed evenly at 20° C. to 30° C.

[0049] In a specific embodiment, the roxburghii essence can be used in food processing, for example, as a flavor additive for food or beverages.

[0050] In a specific embodiment, the roxburghii flavor can be applied to an oral aerosol product. It should be noted that the oral aerosol product is an oral product containing nicotine and / or nicotine derivatives, and the specific product forms of the oral aerosol product are various, for example, it can be in the form of nicotine bags, chewing gum, hard candy, tablets, oral dissolving films, etc. The roxburghii flavor can be used as a flavor additive for oral aerosol products. It should be noted that nicotine derivatives include nicotine salts and nicotine containing substituents, such as nicotine tartrate, nicotine lactate, hexamethyl nicotine, etc.

[0051] In a specific embodiment, the roxburghii flavor can be used in the production of atomized substrates. Atomized substrates refer to substrates that can be atomized into aerosols by heating or ultrasound. In some atomized substrates, active substances such as nicotine and nicotine derivatives are usually added, which can form aerosols for users to inhale after being atomized by electronic atomization equipment. The roxburghii flavor can be used as a flavor additive for electronic atomization substrates.

[0052] The present application is further described in detail below by specific examples and comparative examples. The following examples and comparative examples are only used to further illustrate the present application and should not be construed as limiting the present application. In the present examples and comparative examples, unless otherwise specified, the reagents and instruments used are all commercially available, and the experimental operations are performed in accordance with the product instructions and conventional experimental specifications.

[0053] Study on the formula of roxburghii essence:

[0054] ① Preparation of the roxburghii aroma sample: Select fresh, ripe, non-moldy and non-deteriorated roxburghii fruits, remove the calyx and stalk, wash, drain and cut them, then squeeze the juice. Centrifuge the juice at 4000r / min for 5min at 5℃, and take the supernatant. The solution is used as the analysis sample of the roxburghii aroma.

[0055] ② Analysis of sea buckthorn aroma components: Headspace solid phase microextraction-gas chromatography / mass spectrometry (GC-MS) technology was used to detect the aroma components in the sea buckthorn juice solution sample, and the main aroma substances in its components were classified and statistically summarized to obtain the component data of sweet aroma, milk aroma, fruity aroma, green aroma, sour aroma and characteristic aroma.

[0056] ③ Formulate the flavor formula: By comparing the aroma of mature roxburghii pulp and the raw materials in the ingredient data, and referring to the GC-MS quantitative data, formulate the optimal range of aroma substances and their proportions, combine the aroma performance of the blended samples and the actual application effect, further adjust the proportion of the spices, add ethyl maltol and damascena as sweet aroma raw materials, and replace phellandrene, a component analyzed by GC-MS, with phellandrene. Determine the final formula.

[0057] According to the formula shown in the following table, the roxburghii essences of Example 1, Example 2, Comparative Example 1 and Comparative Example 2 were prepared:

[0058]

[0059]

[0060] The roxburghii essence obtained in each embodiment and comparative example was tested, and the results are as follows:

[0061] The formula of Example 1 is used to prepare a roxburghii essence, and the essence obtained by the formula focuses on embodying the characteristic aroma and sweet and sour taste of roxburghii.

[0062] Compared with Example 1, the formula of Example 2 adjusts the dosage of some aroma substances. The essence obtained by this formula focuses on the sweet and sour taste and the fresh fruity sweet aroma of the roxburghii when eaten.

[0063] Compared with Example 1, the formula of Comparative Example 1 increases the usage amount of characteristic aroma substances beyond the optimum range. Evaluation feedback of this formula is as follows: the aroma of sea buckthorn is unnatural, the aroma tends to be stale cherry, and the aftertaste of the taste is poor.

[0064] Compared with Example 2, the formula of Comparative Example 2 greatly reduces the amount of characteristic fragrance used, and increases the amount of green fragrance used to exceed the optimal range. Evaluation feedback of this formula shows that the green fragrance is heavier, tends to be green apple-like, and the restoration degree is poor.

[0065] The above contents are further detailed descriptions of the present application in combination with specific implementation methods, and it cannot be determined that the specific implementation of the present application is limited to these descriptions. For ordinary technicians in the technical field to which the present application belongs, several simple deductions or substitutions can be made without departing from the concept of the present application.

Claims

1. A roxburghii essence, characterized in that: The composition comprises, by weight: 1 to 2 parts of sweet aroma substances, 1 to 2 parts of milk aroma substances, 8 to 15 parts of fruit aroma substances, 5 to 8 parts of green aroma substances, 2 to 4 parts of sour aroma substances, and 1 to 3 parts of characteristic aroma substances, wherein the characteristic aroma substances include at least one of phellandrene, guaiacene, β-caryophyllene, D-limonene, nonanal and tea-aromatic spirulane.

2. The roxburghii essence as claimed in claim 1, characterized in that The sweet aroma substance comprises at least one of ethyl maltol and damascenone; and / or, The milky aroma substance comprises at least one of propyl caprolactone and ethyl vanillin; and / or, The fruity aroma substance comprises an ester compound, and the ester compound comprises at least one of ethyl acetate, butyl acetate, hexyl acetate, allyl hexanoate, isopentyl butyrate, ethyl butyrate, ethyl 2-methylbutyrate and isopentyl acetate; and / or, The green aroma substance comprises at least one of leaf acetate, trans-2-hexenal, leaf alcohol, hexanal and linalool; and / or, The acid aroma substance includes at least one of glacial acetic acid, butyric acid and caproic acid.

3. The roxburghii essence as claimed in claim 1, characterized in that Calculated by weight, the sweet aroma substance comprises 0.1 to 0.3 parts of ethyl maltol and 0.5 to 2 parts of damascena.

4. The roxburghii essence according to claim 1, characterized in that Calculated by weight, the milky aroma substance comprises 0.1 to 0.3 parts of propyl caprolactone and 0.5 to 2 parts of ethyl vanillin.

5. The roxburghii essence as claimed in claim 1, characterized in that Calculated by mass, the fruity aroma substance includes 0.5-1 parts of ethyl acetate, 0.5-1 parts of butyl acetate, 2-3 parts of hexyl acetate, 1-2 parts of allyl hexanoate, 0.2-0.5 parts of isopentyl butyrate, 1-2 parts of ethyl butyrate, 2-4 parts of ethyl 2-methylbutyrate, 0.5-1 parts of isopentyl acetate and 0.5-1 parts of ethyl octanoate.

6. The roxburghii essence according to claim 1, characterized in that Calculated by weight, the green fragrance substance comprises 0.4 to 1 parts of leaf acetate, 0.3 to 1 parts of trans-2-hexenal, 2 to 4 parts of leaf alcohol, 1 to 3 parts of hexanal and 0.1 to 0.3 parts of linalool.

7. The roxburghii essence according to claim 1, characterized in that Calculated by weight, the acid aroma substance comprises 1 to 3 parts of glacial acetic acid, 0.5 to 1 parts of butyric acid and 0.3 to 0.6 parts of caproic acid.

8. The roxburghii essence according to any one of claims 1 to 7, characterized in that Calculated by weight, the characteristic aroma substances include 0.2-0.5 parts of phellandrene, 0.1-0.3 parts of guaiacene, 0.1-0.4 parts of β-caryophyllene, 0.6-1 parts of D-limonene, 0.02-0.06 parts of nonanal and 0.01-0.05 parts of tea-scented spirulane.

9. An oral aerosol product, characterized in that: The invention comprises the roxburghii essence as described in any one of claims 1 to 8.

10. An atomized substrate, characterized in that The invention comprises the roxburghii essence as described in any one of claims 1 to 8.

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