Dried apricot water-soluble essence as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of essence, and particularly relates to dried apricot water-soluble essence as well as a preparation method and application thereof.The dried apricot water-soluble essence is prepared from the following raw materials in percentage by mass: 45%-60% of a solvent, 35%-60% of a main flavor agent, 3%-8.5% of a flavor blending agent, 1.2%-4.0% of a modifier and 1.5%-4.0% of a fixative; the main perfume is a dried apricot extract and an apricot extract. Based on the characteristic that the dried apricot extract is thick and fine in aroma, the prepared dried apricot water-soluble essence is added into cigarettes, the aroma quality of the cigarettes can be remarkably improved, the smoking taste is improved, the aroma of the cigarettes is improved, the style is typical, offensive odor can be effectively removed, and smoke is smooth.

Description

Technical Field

[0001] The invention belongs to the technical field of flavors, and particularly relates to a dried apricot water-soluble flavor and a preparation method and application thereof. Background Art

[0002] Apricot is a plant of the Rosaceae family, Prunus subgenus, also known as sweet plum, and is an important plant for both medicinal and edible purposes. Dried apricots are made by sun-drying or drying fresh apricots. They have beautiful color, sweet and sour taste, color, fragrance and taste, and retain the natural color and nutrients of fresh apricots. They have the effects of promoting body fluid and quenching thirst, and removing cold and heat toxins. Dried apricots are rich in polyphenols and polysaccharides, organic acids, carotenoids, vitamins and dietary fiber, etc. They not only have high nutritional value, but also have medicinal value such as quenching thirst, reducing phlegm, promoting digestion, protecting the liver, and preventing and fighting cancer. Dried apricot extract is a natural flavor separated and purified from dried apricots. The volatile components of dried apricot extract are mainly composed of esters, alcohols, aldehydes, ketones, terpenes, etc. The characteristic aromas of dried apricot extract include green aroma, sweet aroma, floral aroma, etc., among which floral aroma and sweet aroma are the main ones, and the main influencing factors are volatile aromatic substances. Dried apricot extract is a very promising new flavor for cigarettes. In the prior art, dried apricot extract is usually directly added to cigarettes. Although it can enrich the aroma of cigarettes, increase the sweet aroma, and increase the sweetness in the mouth, it also has negative effects such as increased irritation, small residue, rough smoke, and even bitter taste. Summary of the invention

[0003] The inventors found in their research that there are many technical defects in using dried apricot extract alone as tobacco flavor. The first is the irrationality of the aroma structure, which is mainly manifested in the fact that the strong characteristic components in the extract, such as β-ionone, terpineol, geranylacetone, 5-hydroxymethylfurfural, geraniol, etc., lead to an overly strong aroma. The natural smoke brought by these components is rough, and the flowery and sweet aromas are not prominent. At the same time, the aroma lacks the necessary layering, and the overall aroma presents a heavy sweet smell, which affects the sensory quality of the product.

[0004] Secondly, the compatibility of dried apricot extract with tobacco base is poor. Its strong characteristic aroma will cover up the inherent aroma characteristics of tobacco, the aroma fusion is insufficient and the harmony is poor, making it difficult to form a coordinated and stable composite aroma effect. This compatibility problem seriously restricts the application of dried apricot extract in tobacco flavors.

[0005] In addition, the sensory experience during actual use is also obviously insufficient. Specifically, the sweetness release during the inhalation process is too prominent, the aroma is poorly persistent, and a long-lasting and stable aroma effect cannot be formed, resulting in insufficient taste comfort, which ultimately affects the overall quality of the product.

[0006] In response to the above technical problems, the present invention has systematically studied the aroma characteristics of dried apricot extract and innovatively designed a multi-component synergistic composite flavor formula. The design goals of this formula mainly include three aspects: first, to optimize the aroma structure so that the characteristic aroma of dried apricot extract can be reasonably displayed; second, to improve the coordination with the tobacco base material to achieve a harmonious fusion of aroma; third, to improve the sensory experience during the smoking process and improve product quality. Through this innovative technical solution, the key technical difficulties in the application of dried apricot extract in tobacco flavors have been successfully solved, which can significantly improve the aroma quality of cigarettes, improve the smoking taste, improve the aroma of cigarettes, have a typical style, and can effectively remove impurities to make the smoke smooth.

[0007] In order to achieve the above object, the technical solution of the present invention is: In a first aspect, the present invention provides a dried apricot water-soluble flavor, which is composed of the following raw materials by mass fraction: Solvent 45%-60%, main fragrance 35%-60%, blending agent 3%-8.5%, modifier 1.2-4.0%, fixative 1.5%-4.0%, The main flavoring agents are dried apricot extract and apricot seed extract.

[0008] In some other embodiments, the main flavoring agent is composed of the following raw materials by mass fraction: 27%-35% dried apricot extract, 8%-24% apricot extract; Or, the solvent is at least one of anhydrous ethanol, glycerol and deionized water; Preferably, the solvent is an aqueous solution of ethanol, and the volume fraction of the aqueous solution of ethanol is 45%-60%.

[0009] In some other embodiments, the fragrance agent is one or more of hexyl acetate, γ-heptanolide, benzyl benzoate, phenylethyl phenylacetate, coconut aldehyde, ethyl benzoate, benzaldehyde propylene glycol acetal, 2-isopropyl-4-methylthiazole, linalool oxide, linalool, γ-octanolactone and ethyl benzoate.

[0010] In some other embodiments, the fragrance blend is composed of the following raw materials, measured by mass fraction: 0.1%-0.6% hexyl acetate, 0.07%-0.2% propyl enantholactone, 0.3%-1.0% benzyl benzoate, 0.1%-0.5% phenylethyl phenylacetate, 0.1%-0.2% coconut aldehyde, 0.3%-1.0% ethyl benzoate, 0.3%-1.0% benzaldehyde propylene glycol acetal, 0.3%-1.0% 2-isopropyl-4-methylthiazole, 0.2%-0.8% linalool oxide, 0.2%-0.5% linalool, 0.3%-0.6% propyl enantholactone, and 0.2%-0.5% ethyl benzoate.

[0011] In some other embodiments, the modifier is one or more of leaf alcohol, furanone, α-terpineol, ethyl acetate, ethyl butyrate and γ-decanoic acid; Or, the fixative is Brazilian sweet orange oil.

[0012] In some other embodiments, the modifier is composed of the following raw materials, calculated by mass fraction: 0.04%-0.15% leaf alcohol, 0.15%-0.3% furanone, 0.15%-0.8% α-terpineol, 0.5%-1.0% ethyl acetate, 0.2%-0.5% ethyl butyrate and 0.2%-1.0% propyl decanol.

[0013] In a second aspect, the present invention provides a method for preparing the dried apricot water-soluble flavor described in the first aspect, characterized in that the main flavoring agent, the blending agent, the modifier and the fixative are added to a solvent and mixed evenly to obtain the dried apricot water-soluble flavoring agent.

[0014] In a third aspect, the present invention provides use of the dried apricot water-soluble flavor described in the first aspect in cigarettes.

[0015] In a fourth aspect, the present invention provides a method for adding flavoring with dried apricot water-soluble flavoring, comprising adding the dried apricot water-soluble flavoring described in the first aspect into a cigarette filter.

[0016] In some other embodiments, the amount of dried apricot water-soluble flavor added is 10-20 μL.

[0017] Beneficial effects of the present invention: Based on the characteristic of the thick and delicate aroma of the dried apricot extract, the present invention prepares the dried apricot water-soluble flavor by adding a main flavoring agent, a blending flavoring agent, a modifier and a fixative according to the compatibility principle and synergistic effect. When the dried apricot water-soluble flavoring agent is added into cigarettes, the aroma quality of the cigarettes can be significantly improved, the smoking taste can be improved, the aroma of the cigarettes can be improved, the style can be typical, impurities can be effectively removed, and the smoke can be smooth. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] The accompanying drawings in the specification, which constitute a part of the present invention, are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute improper limitations on the present invention.

[0019] Figure 1 The results of dissolution of dried apricot extract in 40%-60% ethanol solution in the embodiment of the present invention are shown in Fig. 1, wherein a: 60% ethanol solution, b: 50% ethanol solution, and c: 40% ethanol solution; Figure 2 The figures are the dissolution results of the dried apricot extract in the embodiments of the present invention in 45%-55% ethanol solution, wherein a: 55% ethanol solution, b: 50% ethanol solution, and c: 45% ethanol solution. DETAILED DESCRIPTION

[0020] Those skilled in the art will appreciate that the following examples are only used to illustrate the present invention and should not be considered to limit the scope of the present invention. Specific conditions are not specified in the examples, and the conditions are carried out according to conventional conditions or conditions recommended by the manufacturer. The components used without indicating the manufacturer are all conventional products available commercially.

[0021] The design ideas of dried apricot flavor formula are as follows: 1. Selection of perfume raw materials Principles for selecting spices: (1) They must comply with national food additive requirements such as GB2760, YQ-52, and YQ-53; (2) They must be well soluble in solvents and not cause negative chemical reactions; (3) They must be widely available and reasonably priced.

[0022] According to the difference of the components of the dried apricot water-soluble flavor, combined with the component characteristics of the dried apricot extract, the main components can be divided into four types: main flavor, combined flavor, modifier, and fixative. The main flavor of the dried apricot water-soluble flavor of the present invention is the dried apricot extract, but it is limited by the factors such as the aroma intensity of the extract, the density of the extract, and the diversity of the aroma, and cannot be fully used as the main flavor of the dried apricot water-soluble flavor, and needs to be coordinated with other main flavors such as apricot extract. According to the GC-MS detection and analysis results and the analysis of the component characteristics, the sensory analysis results of the dried apricot extract are combined, and the pretreated dried apricot extract and the apricot extract are selected as the main flavor of the dried apricot water-soluble flavor.

[0023] The flavoring agent plays a coordinating role in the process of flavor preparation. In order to highlight the aroma style of dried apricot water-soluble flavor and reduce the influence of the sweetness of dried apricot extract on the overall aroma of the flavor, hexyl acetate, gamma-heptanoin, benzyl benzoate, phenylethyl phenylacetate, coconut aldehyde, etc. are selected according to the sensory evaluation results of the extract. Hexyl acetate itself has a strong fruity smell. The appropriate addition of flavoring agents such as hexyl acetate can enrich the different aromas of the flavor, such as fruity, woody, and sweet, making the fragrance of the flavor fuller and more coordinated.

[0024] Modifiers are also called modifiers. Their fragrance is different from that of the main fragrance. They are subtle fragrance ingredients that can be effective with a small amount. Their function is to change the style of the fragrance and make it unique. Leaf alcohol, furanone, α-pinene alcohol, ethyl acetate, ethyl butyrate, and γ-decanoic acid are selected as modifiers. Leaf alcohol helps to coordinate the floral aroma of dried apricot extract, making the heavy floral aroma softer and richer; pyrone can increase the sweet taste of the fragrance.

[0025] Fixatives help to prolong the volatilization time of the flavor, make the various flavor components in the flavor evaporate evenly, prevent the rapid volatilization of volatile flavors, keep the fragrance of the flavor unchanged during application, and make the flavor have a certain degree of durability. Brazilian sweet orange oil is selected.

[0026] 2. Formula design of dried apricot water-soluble flavor According to the analysis results and sensory evaluation results of the functional extract of dried apricots, the aroma characteristics of the water-soluble flavors are enriched based on the extracts, the overall aroma intensity is enhanced, and appropriate proportions of terpineol, 5-hydroxymethylfurfural, β-cyclocitral, etc. are added; secondly, different types and proportions of blended flavoring agents are prepared, such as: fruity aroma, woody aroma, etc., to coordinate the aroma of the extracts and the main aroma components; followed by modification to enhance the style of the water-soluble flavor of dried apricots; finally, fixatives are added, and the amount is controlled within 4%.

[0027] From the perspective of formula structure, the preparation of dried apricot water-soluble flavor can be divided into three interrelated components: top note, body note and base note, which can also be regarded as three interconnected levels of flavor aroma. All the spices used in these three components or levels and their proportions form the overall formula of the flavor.

[0028] The preparation of the dried apricot water-soluble flavor of the present invention adopts a layered, step-by-step trial preparation and evaluation method. In the first stage of formulating the formula, the main formula of the flavor is preliminarily determined, usually by comparative analysis and trial and error method. In the second stage, the aroma is modified according to the flavor preparation result, the hierarchical structure of the flavor is enriched, and the overall coordination of the dried apricot water-soluble flavor is improved. In the third stage, the preliminary formula is repeatedly scrutinized, evaluated, and its fragrance retention and fragrance quality are observed, and a suitable fixative is used according to the actual perfume preparation.

[0029] Specifically, it includes the following steps: The first step is to obtain the ratio of the main aroma components of dried apricot essence through trial matching. A higher concentration of dried apricot extract will make the overall aroma of the essence heavier, and it is more difficult to modify and change the tone. A lower concentration of dried apricot extract will make the concentration of modifiers higher, which will weaken the weight of the extract in the entire formula system. Comparing the overall aroma quality of dried apricot functional extracts of different concentrations, the dried apricot extract content dissolved in 40%~60% solvent is compared. After dissolution, the aroma is transparent and light, and the aroma intensity and fragrance applicability are good. The second step is to use dried apricot extract as the main aroma component to modify the aroma of the dissolved dried apricot water-soluble essence, add the main fragrance, the blending agent, and the fixative fragrance for modification and trial matching, and finally obtain the preliminary overall formula of the essence. When trying to match the body fragrance part, starting from the main ingredients such as terpineol, 5-hydroxymethylfurfural, and β-cyclocitral, find the most suitable ratio, and then gradually add other component fragrance varieties to obtain a preliminary formula. The formula sheet includes spices or auxiliary materials for coordination, modification and scent setting. After small-scale trial mixing, evaluation, formula modification, re-trial mixing and re-evaluation, the preliminary overall formula of the fragrance is determined.

[0030] Example 1 1. Analysis of chemical components of dried apricot extract based on GC-MS 1.1 Materials and Instruments Materials: dried apricot extract (purchased from Guangzhou Lianfeng Spice Technology Co., Ltd.), anhydrous ethanol, glycerol, and deionized water.

[0031] Instrument: 7890A gas chromatography-mass spectrometer (Agilent, USA), chromatographic column 19091S-433 (30m×250μm, 0.25μm) (Agilent, USA).

[0032] 1.2 Test methods (1) Determination of the dilution scheme for dried apricot extract A certain concentration of ethanol, propylene glycol, or a mixed solution of propylene glycol and ethanol was used to perform a dissolution test until the mixed solution was uniform. The dried apricot extract was filtered for solids using a microporous filter membrane, and then the viscosity, relative density and refractive index of the dried apricot extract were tested using a viscometer, a density meter and an Abbe refractometer.

[0033] Because different concentrations of ethanol solutions have different effects on aroma, too high a concentration of ethanol solvent will damage the aroma of dried apricot water-soluble flavor and reduce the intensity of the aroma when it is smelled. Too low a concentration of ethanol solvent is difficult to completely dilute the extract, resulting in a small amount of dried apricot extract remaining or a trace amount of precipitation. Three different concentrations of ethanol solutions, 40%, 50%, and 60%, were selected as the main solvents to dissolve the dried apricot extract. The aroma characteristics and dissolution results of the dried apricot extracts with different concentrations of solvents are shown in Table 1. The dissolution results are shown in Table 1. Figure 1 As shown, a: 60% ethanol solution, b: 50% ethanol solution, c: 40% ethanol solution.

[0034] Table 1 Aroma characteristics of dried apricot extract dissolved in 40%-60% ethanol solution

[0035] Note: The aroma intensity scores in the table are: 0-none, 1-very weak, 2-weak, 3-medium, 4-strong, 5-very strong; Dissolution: Observe after the sample is left to stand at 25°C for 24 hours: Completely dissolved: The solution is clear, with no visible precipitation; Trace solids: The solution is basically clear, with a small amount of precipitation visible at the bottom of the bottle.

[0036] As can be seen from Table 1 above, the results obtained by diluting the dried apricot extract with ethanol solutions of different concentrations are different. The sensory evaluation personnel conducted olfactory evaluation on the three samples one by one. Among them, the aroma of the dried apricot extract solution dissolved in 50% ethanol solution has obvious green sweet fragrance and floral fragrance, and has the highest similarity with the original fragrance of dried apricots. The 60% ethanol solution significantly affects the aroma intensity and aroma texture of the dried apricot extract, and the extract is completely dissolved. The dried apricot extract solution dissolved in 40% ethanol solution presents obvious fruity, floral and green sweet fragrance, and trace solids cannot be dissolved.

[0037] The above-mentioned ethanol solutions with different concentration gradients were subdivided. Since the 40% ethanol solution failed to fully dissolve the extract, it can be seen from the comparison of the dissolution of the 40% and 50% ethanol solutions in Table 1 that the dissolution effect of ethanol solutions with a concentration of more than 50% is better than that of those with a concentration of less than 50%. Therefore, this comparative experiment selected ethanol solutions with a concentration gradient of 55%-55%, and the dilution results are shown in Table 2. Figure 2 shown.

[0038] Table 2 Aroma characteristics of dried apricot extract dissolved in 45%-55% ethanol solution

[0039] Note: The aroma intensity scores in the table are: 0-none, 1-very weak, 2-weak, 3-medium, 4-strong, 5-very strong; Dissolution: Observe after the sample is left to stand at 25°C for 24 hours: Completely dissolved: The solution is clear, with no visible precipitation; Trace solids: The solution is basically clear, with a small amount of precipitation visible at the bottom of the bottle.

[0040] As can be seen from Table 2, the aroma characteristics of the dried apricot extract diluted with 45%-55% ethanol solution are obvious, but the dilution effect of 45% solvent is not ideal, and there are trace solids. 50% ethanol solution was selected as the main dilution solution of the extract for the preparation of water-soluble flavors.

[0041] (2) Testing conditions and methods Gas chromatography conditions: Agilent chromatographic column 19091S-433 (30 m×250μm, 0.25μm) capillary column, flow rate 1.0ml / min, initial column temperature 40°C, maintained for 2 min, then increased to 250°C at 3°C / min, maintained for 40 minutes; carrier gas was high-purity helium (purity >99.999%), injection port temperature 250°C, constant pressure 31.1kpa, injection mode was split mode, split ratio was 30:1, and split flow rate was 30mL / min.

[0042] Mass spectrometry conditions: EI ionization mode; ion source temperature 230°C, quadrupole temperature 150°C; acquisition mode full scan, mass scan range 50.00~550u; solvent delay 0.00.

[0043] 2. Results and Analysis 2.1 Composition of volatile substances The dried apricot extract dissolved in 50% ethanol solution was tested and analyzed. The aroma components in the dried apricot extract separated and identified by GC-MS are shown in Table 3. Table 3 Aroma components of dried apricot extract separated and identified by GC-MS

[0044] Note: The compounds and corresponding contents in the table are mainly displayed for the main compounds. As can be seen from Table 3, the aroma chemical components of dried apricot extract include aldehydes, ketones, and alcohols, among which furfural and 5-hydroxymethylfurfural are the main aldehydes, furfuryl alcohol and phenylethanol are the main alcohols, and ketones include dihydroxyacetone, pyrone, and damascena.

[0045] 2.2 Analysis of chemical composition characteristics The characteristics of the main extract components of dried apricots are shown in Table 4.

[0046] Table 4 Characteristics of main components of dried apricot extracts

[0047]

[0048] It can be seen from Table 4 that the aroma components in the dried apricot extract are divided into different aromas such as woody, sweet, floral and other aroma components. The characteristic aroma of the dried apricot extract is mainly sweet and floral, supplemented by woody and ester aromas; applying the characteristic flavor components of dried apricots to tobacco flavoring has a good effect, which can greatly enrich the smoking flavor of cigarettes and highlight the sweet and fragrant style characteristics of cigarettes.

[0049] Among them, the main aroma components of woody aroma are β-ionone and terpineol; the main aroma component of fresh aroma is geranylacetone; the main aroma components of floral aroma are 5-hydroxymethylfurfural, geraniol and geranylacetone; the main aroma components of sweet aroma are dihydroactin, geranylacetone and pyrone; the main aroma components of green aroma are β-cyclocitral, geraniol and geranylacetone. In addition, it also contains aroma components of other aromas such as furfural, furfuryl alcohol and α-terpineol.

[0050] 2.3 Olfactory identification of aroma characteristics of extracts On the basis of determining the volatile substances of dried apricot extract, the components of dried apricot extract were identified and distinguished by gas chromatography-olfaction (GC-O) detection. The olfaction instrument model is sniffer9000 GCO. The olfactory identification results of the aroma characteristics of the components of dried apricot functional extract are shown in Table 5.

[0051] Table 5 Olfaction results of aroma characteristics of dried apricot functional extract components

[0052] Note: The aroma intensity scores in the table are: 0-none, 1-very weak, 2-weak, 3-medium, 4-strong, 5-very strong From the olfactory results in Table 5, it can be seen that the dried apricot functional extract is mainly fruity and sweet, supplemented by floral and rosin. Terpineol, 5-hydroxymethylfurfural and β-cyclocitral in the dried apricot extract contribute greatly to the main style characteristics of the aroma, and other components serve as auxiliary aroma characteristics. β-Cyclocitral and terpineol are the main sources of the fruity aroma of dried apricot extract. β-Ionone and geranyl acetone are one of the key ingredients for increasing the sweet aroma in the flavor, and are the main source of the sweet aroma of the dried apricot functional extract. β-Cyclocitral and geraniol are the main aroma components of the grassy aroma of the dried apricot extract. α-Pinpineol, pyrone and 5-hydroxymethylfurfural give the extract different levels of sweetness, giving the extract a sweet aroma.

[0053] 2.4 Flavoring effect of dried apricot extract in cigarettes Optimization of the formula of dried apricot water-soluble flavor First, the dried apricot extract is pretreated, specifically: take the dried apricot extract, add 50% ethanol solution to dissolve it, first use a 0.45μm microporous filter membrane to filter the solid impurities and particulate matter in the dried apricot extract, and then use a viscometer, a density meter and an Abbe refractometer to detect the viscosity, density and refractive index of the dried apricot extract, which are 15mpas, 1.195±0.008d, and 1.442±0.008n, respectively. The pretreated dried apricot extract is obtained. As mentioned above, the pretreated dried apricot extract contains at least furfural, furfuryl alcohol, α-pineneol, dihydroxyacetone, pyrone, terpineol, 5-hydroxymethylfurfural, dihydroactinol, β-cyclocitral, geraniol, β-ionone, geranyl acetone and other chemical components.

[0054] A certain amount of pretreated dried apricot extract was injected into each cigarette filter by using a smoking device. Xinyue slim cigarettes were selected and the injection volume for each cigarette was 15 μL. The sensory analysis results after adding the pretreated dried apricot extract are shown in Tables 6 and 7.

[0055] Table 6 Sensory evaluation results of dried apricot extract

[0056] Table 7 Evaluation results of different aroma characteristics

[0057] Note: 0-none, 1-very weak, 2-weak, 3-medium, 4-strong, 5-very strong From the sensory evaluation results in Table 6, it can be seen that the aroma intensity and aftertaste of dried apricot extract are weak, which needs to be compensated in the process of flavor blending. From the evaluation results of different aroma characteristics in Table 7, it can be seen that the main aroma of dried apricot flower extract includes three characteristic aromas of fruity aroma, sweet aroma and green aroma, which are relatively balanced. The aroma volume and aroma quality of the cigarettes after adding dried apricot extract are significantly improved, with obvious sweet and fruity aroma, which can be well coordinated with tobacco, and the miscellaneous smell and irritation are reduced. In addition, the cigarettes with dried apricot extract added have insufficient aftertaste when smoking.

[0058] It can be seen that adding the pretreated dried apricot extract to cigarettes can well enhance the fruity and sweet style characteristics, and will not affect the harmony of the original aroma of cigarettes. It has a certain effect on improving the sensory comfort of cigarettes, but at the same time there are certain defects.

[0059] 3. Dried apricot water-soluble flavor preparation The raw materials used were all commercially available products, among which apricot extract was purchased from Guangzhou Lianfeng Flavor Technology Co., Ltd.

[0060] 3.1 Selection of fragrance raw materials Principles for selecting spices: (1) They must comply with national food additive requirements such as GB2760, YQ-52, and YQ-53; (2) They must be well soluble in solvents and not cause negative chemical reactions; (3) They must be widely available and reasonably priced.

[0061] According to the different uses of the dried apricot water-soluble flavor components, its main components can be divided into five kinds: main fragrance, combined fragrance, modifier, top fragrance, and fixative. Among them, the main fragrance is the basic fragrance that constitutes the main aroma and fragrance of the essence, and the fragrance of the main fragrance should be consistent with the fragrance of the essence to be deployed. The main fragrance of the dried apricot water-soluble flavor in the present invention is a dried apricot extract, but due to the extraction method, process technology, treatment method and actual use characteristics of the extract, the extract cannot be used as the main fragrance of the dried apricot water-soluble flavor, and other main fragrances should be coordinated. According to the GC-MS detection analysis results and the component characteristic analysis, the sensory analysis results of the dried apricot extract are comprehensively analyzed, and the dried apricot extract and apricot extract are selected as the main fragrance of the dried apricot water-soluble flavor.

[0062] Fragrance blending agents play a coordinating role in the formulation process of flavors. According to the sensory evaluation results of extracts, hexyl acetate, γ-heptanolide, benzyl benzoate, phenylethyl phenylacetate, coconut aldehyde, ethyl benzoate, benzaldehyde propylene glycol acetal, 2-isopropyl-4-methylthiazole, linalool oxide, linalool, γ-heptanolide and ethyl benzoate were selected as flavor blending agents for dried apricot water-soluble flavor.

[0063] The modifiers are selected from raw materials such as leaf alcohol, furanone, α-terpineol, ethyl acetate, ethyl butyrate, and γ-decanoic acid.

[0064] Brazilian sweet orange oil is used as the fixative.

[0065] 3.2 Preparation of dried apricot water-soluble flavor The formula design of dried apricot water-soluble flavor is shown in Table 8. Formula 1 is: 32% dried apricot extract, 10% apricot extract, 0.25% hexyl acetate, 0.06% leaf alcohol, 0.09% propyl enantholactone, 0.5% benzyl benzoate, 0.2% phenylethyl phenylacetate, 0.15% furanone, 1.5% propyl octanolactone, 0.2% ethyl benzoate, 0.1% coconut aldehyde, 0.35% α-terpineol, 0.5% benzaldehyde propylene glycol acetal, 0.4% 2-isopropyl-4-methylthiazole, 0.2% ethyl butyrate, 0.2% linalool oxide, 0.5% propyl decanolactone, 0.5% ethyl acetate, 0.3% linalool, 2% Brazilian sweet orange oil, and 50% solvent.

[0066] Formula 2 to Formula 14 are reference comparison groups, which are the differences in the content of individual components and the differences in the types of components, as shown in Table 8: Table 8 Formula of dried apricot water-soluble flavor

[0067] Note: / in the table means no For the above group formula, a self-evaluation was conducted. A certain amount of dried apricot water-soluble flavor was injected into each cigarette filter by needle injection. Since slim cigarettes have a better evaluation effect by needle injection, Xinyue slim cigarettes were selected. The injection volume of each cigarette was 15uL. The aroma characteristics and loudness of the flavor formula in Table 8 were judged by smell. The smell judgment was made by olfactory discrimination. The number of evaluators was 15, and blank Xinyue cigarettes were used as the control group. The sensory analysis after adding dried apricot extract is shown in Table 9.

[0068] Table 9 Self-evaluation results of dried apricot water-soluble flavor

[0069] Note: The scores for intensity, lingering fragrance, off-flavor, delicate, soft, stimulating, residual, fruity, sweet and green fragrance are all 0-10 points, and the specific scores are: 0-none, 1-2-very weak, 3-4-weak, 5-6-medium, 7-8-strong, 9-10-very strong.

[0070] In the above formula evaluation process, the scores of Formula #1 (scoring item 1), Formula #2 (scoring item 2), Formula #8 (scoring item 3), and Formula #10 (scoring item 4) in Table 9 ranked higher. Based on this evaluation, these four groups of formulas were evaluated and the average values ​​were taken. The evaluation results are shown in Table 10. After comprehensive analysis, Formula #1 was selected.

[0071] Table 10 Evaluation results of dried apricot water-soluble flavor

[0072] It can be seen from Table 10 that the sensory quality scores of cigarette samples with the flavor of formula #1 are higher than those of other samples, and all indicators have been improved.

[0073] The evaluation results of the aroma characteristics and sensory quality of cigarettes show that the formula design of the present invention retains the characteristic aroma of dried apricots while retaining the original aroma of tobacco. This is mainly due to two aspects: on the one hand, by accurately controlling the amount of dried apricot extract (50%, dried apricot extract (after pretreatment)), it avoids excessive coverage of the tobacco aroma; on the other hand, the synergistic effect of the flavoring agent and the modifier creates a layered aroma system, so that the aroma of the dried apricot extract can coexist harmoniously with the original tobacco aroma. This good integration is fully reflected in the sensory evaluation results. The 1# formula not only obtained the highest total score (74 points), but more importantly, it reached an ideal level in key indicators such as impurities (8 points) and irritation (8 points).

[0074] In addition, the content of the solvent ethanol solution also plays an important role in the synergistic effect. By adjusting the aroma release dynamics, formula 1# achieved a 21-point aroma ability and an 11-point aftertaste score. At the same time, the solvent system effectively controlled the aroma release rate, maintaining the impurity and irritation indicators at an appropriate level of 8 points and 8 points, respectively.

[0075] In summary, the experimental results clearly demonstrate the synergy between the components in the formula. This synergy is achieved through multiple dimensions, including the layered coordination of aroma construction (main aroma skeleton, combined aroma layer, modification details, fixed aroma), the tiered display of the release process (fast top aroma, stable middle aroma, and lasting base aroma), and good application effects (fusion with base materials and sensory enhancement).

[0076] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A dried apricot water-soluble flavor, characterized in that: By mass fraction, it is composed of the following raw materials: Solvent 45%-60%, main fragrance 35%-60%, blending agent 3%-8.5%, modifier 1.2-4.0%, fixative 1.5%-4.0%, The main flavoring agents are dried apricot extract and apricot seed extract.

2. The dried apricot water-soluble flavor according to claim 1, characterized in that The main flavoring agent is composed of the following raw materials by mass fraction: 27%-35% of dried apricot extract and 8%-24% of apricot extract; Or, the solvent is at least one of anhydrous ethanol, propylene glycol and deionized water; Preferably, the solvent is an aqueous solution of ethanol, and the volume fraction of the aqueous solution of ethanol is 45%-60%.

3. The dried apricot water-soluble flavor according to claim 1, characterized in that The fragrance blending agent is one or more of hexyl acetate, γ-heptanolide, benzyl benzoate, phenylethyl phenylacetate, coconut aldehyde, ethyl benzoate, benzaldehyde propylene glycol acetal, 2-isopropyl-4-methylthiazole, linalool oxide, linalool, γ-octanolactone and ethyl benzoate.

4. The dried apricot water-soluble flavor according to claim 3, characterized in that The fragrance blend is composed of the following raw materials by mass fraction: 0.1%-0.6% hexyl acetate, 0.07%-0.2% propyl enantholactone, 0.3%-1.0% benzyl benzoate, 0.1%-0.5% phenylethyl phenylacetate, 0.1%-0.2% coconut aldehyde, 0.3%-1.0% ethyl benzoate, 0.3%-1.0% benzaldehyde propylene glycol acetal, 0.2%-0.8% 2-isopropyl-4-methylthiazole, 0.2%-0.5% linalool oxide, 0.3%-0.6% linalool, 0.07%-0.2% propyl enantholactone and 0.2%-0.5% ethyl benzoate.

5. The dried apricot water-soluble flavor according to claim 1, characterized in that The modifier is one or more of leaf alcohol, furanone, α-terpineol, ethyl acetate, ethyl butyrate and γ-decanoic acid; Or, the fixative is Brazilian sweet orange oil.

6. The dried apricot water-soluble flavor according to claim 5, characterized in that The modifier is composed of the following raw materials by mass fraction: 0.04%-0.15% of leaf alcohol, 0.15%-0.3% of furanone, 0.15%-0.8% of α-terpineol, 0.5%-1.0% of ethyl acetate, 0.2%-0.5% of ethyl butyrate and 0.2%-1.0% of γ-decanoic acid.

7. A method for preparing the dried apricot water-soluble flavor according to any one of claims 1 to 6, characterized in that: Add the main fragrance, the blending agent, the modifier and the fixative into the solvent and mix well.

8. Use of the dried apricot water-soluble flavor according to any one of claims 1 to 6 in cigarettes.

9. A method for adding flavor to dried apricot water-soluble essence, characterized in that: The dried apricot water-soluble flavor according to any one of claims 1 to 6 is added to a cigarette filter.

10. The method for adding flavor to dried apricot water-soluble essence according to claim 9, characterized in that: The added amount of the dried apricot water-soluble essence is 10-20 μL.

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