Perfume for cigarettes with dried orange peel flavor as well as preparation method and application thereof

Abstract

The invention provides a pericarpium citri reticulatae-flavored cigarette spice as well as a preparation method and application thereof. The cigarette spice is prepared from the following raw materials: pericarpium citri reticulatae spice, aromatic sour fruits and auxiliary spice. According to the invention, the pericarpium citri reticulatae spice is matched with the aromatic sour fruits and the auxiliary spices, so that the flavor of the pericarpium citri reticulatae is taken as the main flavor, the sour and sweet feeling is obviously increased on the premise of not introducing offensive odor, the quality of the spice is effectively improved, and the comfort and harmony of the spice are improved; the auxiliary spices are matched with the pericarpium citri reticulatae spices and the aromatic sour fruits, so that the smoking sweet feeling and the aroma harmony are further improved.

Description

Technical Field

[0001] The invention belongs to the technical field of cigarette production, and in particular relates to a tangerine peel flavored cigarette flavor and a preparation method and application thereof. Background Art

[0002] As people's quality of life continues to improve, they pay more and more attention to the quality of cigarettes. The pursuit of green, natural, safe and environmentally friendly has become the mainstream of people's consumption. Therefore, natural flavors, especially natural plant flavors, are more popular. How to improve the safety of smoking cigarettes, reduce the content of harmful substances in cigarette smoke, and improve the flavor and comfort of smoking has become the key research direction of various cigarette companies. In recent years, researchers in the field of cigarettes have used a variety of means and technologies to improve and enhance the quality of cigarettes, and have achieved good results. These include the use of scientific technical methods to improve the technology of cigarette raw materials, auxiliary materials, production processes, etc., which effectively improves the quality of cigarettes. There are many aspects of cigarette auxiliary material research. Among them, adding natural plant extracts to filter rods is considered by industry experts to be one of the key technologies to improve cigarette quality.

[0003] Natural flavors have always been an important area of ​​tobacco flavor development due to their rich aroma, realistic aroma, safety and environmental protection. In recent years, in the field of natural tobacco flavors, researchers have used abundant natural resources to develop some special natural flavors with distinctive aromas or significant effects in cigarettes and applied them to cigarette products. Related research mainly focuses on the development of new varieties and the refinement of traditional flavors. The research objects cover terrestrial plants, edible fungi, marine plants, etc. The preparation methods mainly involve traditional solvent extraction, modern extraction and separation technology, biotechnology, Maillard reaction flavoring hormones and other chemical reaction flavoring technologies.

[0004] The pursuit of green, natural, safe and environmentally friendly has become the mainstream direction in the current consumer field. Therefore, the application of natural plant flavors to the field of cigarette products meets the needs of market development. my country is a hotspot of biodiversity in the world, with rich natural plant resources, especially in the field of natural edible plant flavor resources, which are diverse, rich in aroma characteristics and unique. The application of natural plant flavors in cigarette products can improve the sensory comfort during cigarette smoking, enhance the overall quality of cigarettes, and reduce the harmful components produced during cigarette burning.

[0005] Therefore, developing a filter rod flavor prepared with natural plant flavors can improve the overall quality of cigarettes, meet the public's demand for diversified flavors, and enhance consumers' sensory experience, which has become an urgent problem to be solved by technical personnel in this field. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention aims to provide a tangerine peel flavored cigarette flavoring and a preparation method and application thereof.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a tangerine peel flavored cigarette flavoring, wherein raw materials for preparing the cigarette flavoring include tangerine peel flavoring, aromatic sour fruit and auxiliary flavorings.

[0009] Preferably, the raw materials for preparing the cigarette flavor include 20-30 parts of tangerine peel flavoring in parts by weight, for example, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, etc., 20-30 parts of aromatic sour fruit, for example, 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts, etc., and 1-2 parts of auxiliary flavorings, for example, 1 part, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2 parts, etc.

[0010] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0011] Preferably, the tangerine peel flavor is prepared by a method comprising the following steps: crushing dried tangerine peel and extracting to obtain an extract, and eluting the extract to obtain the tangerine peel flavor.

[0012] The age of the tangerine peel used in preparing the tangerine peel flavor is more than 10 years old.

[0013] Preferably, the soluble solid content of the tangerine peel flavor is 20-25%, for example, 21%, 22%, 23%, 24%, etc.

[0014] Preferably, the extractant used in the extraction is an ethanol aqueous solution.

[0015] Preferably, the mass percentage of ethanol in the extractant is 85-95%, for example, 86%, 88%, 90%, 92%, 94%, etc.

[0016] Preferably, the solid-liquid ratio of the extraction is 1 g:(7-9) mL, wherein the specific point values ​​in (7-9) can be selected from 7, 7.2, 7.4, 7.6, 7.8, 8, 8.2, 8.4, 8.6, 8.8, 9, etc.

[0017] Preferably, the extraction is carried out under ultrasound, and the power of the ultrasound is 200-240W, for example, 200W, 205W, 210W, 215W, 220W, 225W, 230W, 235W, 240W, etc.

[0018] Preferably, the extraction time is 1-3h, for example, it can be 1h, 1.2h, 1.5h, 1.8h, 2h, 2.2h, 2.5h, 2.8h, 3h, etc., and the temperature is 50-70℃, for example, it can be 50℃, 52℃, 55℃, 58℃, 60℃, 62℃, 65℃, 68℃, 70℃, etc.

[0019] Preferably, the eluent used for elution is an ethanol aqueous solution.

[0020] Preferably, the mass percentage of ethanol in the eluent is 65-75%, for example, 66%, 68%, 70%, 72%, 74%, etc.

[0021] Preferably, the chromatographic column used for the elution is an affinity column.

[0022] Preferably, the auxiliary spices include brandy leaf oil and osmanthus essential oil.

[0023] Preferably, the auxiliary fragrance includes 1-2 parts of brandy leaf oil by weight, for example, 1 part, 1.1 parts, 1.2 parts, 1.3 parts, 1.4 parts, 1.5 parts, 1.6 parts, 1.7 parts, 1.8 parts, 1.9 parts, 2 parts, etc., and 3-4 parts of osmanthus essential oil, for example, 3.1 parts, 3.2 parts, 3.3 parts, 3.4 parts, 3.5 parts, 3.6 parts, 3.7 parts, 3.8 parts, 3.9 parts, 4 parts, etc.

[0024] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0025] In a second aspect, the present invention provides a method for preparing a cigarette flavor as described in the first aspect, the preparation method comprising: crushing the aromatic sour fruit and mixing it with tangerine peel flavor, swelling and granulating, mixing the auxiliary flavor with an ethanol solution and loading it onto the obtained powder in a flavoring manner, fully absorbing it, and drying it to obtain the cigarette flavor.

[0026] Preferably, the granulation further comprises drying, sieving, and collecting powders with a size smaller than 100 mesh.

[0027] Preferably, the mass ratio of the auxiliary fragrance to the ethanol solution is 1:(8-12), wherein the specific point values ​​in (8-12) can be selected from 8, 8.2, 8.5, 8.8, 9, 9.2, 9.5, 9.8, 10, 10.2, 10.5, 10.8, 11, 11.2, 11.5, 11.8, 12, etc.

[0028] Preferably, the sufficient absorption time is 1-2 hours, for example, 1.2 hours, 1.4 hours, 1.6 hours, 1.8 hours, etc.

[0029] Preferably, the mass percentage of ethanol in the ethanol solution is 75-85%, for example, it can be 75%, 77%, 80%, 82%, 85%, etc.

[0030] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0031] In a third aspect, the present invention provides a use of the cigarette flavoring as described in the first aspect in a tangerine peel flavored cigarette.

[0032] Preferably, the flavor can be applied to the cigarette filter rod in the form of gel or popping beads.

[0033] Preferably, the flavor can be applied to electronic cigarettes.

[0034] Compared with the prior art, the present invention has the following beneficial effects:

[0035] The tangerine peel flavored cigarette flavor provided by the invention is mainly used in filter rods of cigarettes, and can make cigarette users feel the tangerine peel fragrance when smoking, and the fragrance is delicate, sweet and mellow, comfortable and harmonious, thereby improving the fragrance quality.

[0036] (1) The present invention adopts tangerine peel flavor in combination with aromatic sour fruit and auxiliary flavors, so as to realize tangerine peel flavor as the main flavor, significantly increase the sour and sweet feeling without introducing impurities, and effectively improve the quality of the flavor.

[0037] (2) The ratio of tangerine peel flavor, aromatic sour fruit and auxiliary flavors will affect the quality of the flavor. When the mass ratio of the three is (20-30):(20-30):(1-2), the quality of the flavor obtained is the best.

[0038] (3) Auxiliary flavors include white orchid leaf oil and osmanthus essential oil. The combination of the two, together with tangerine peel flavor and aromatic sour fruit, significantly improves the sweetness of the smoke and the coordination of the aroma.

[0039] (4) When preparing tangerine peel flavor, the extraction effect is best when using 85-95% ethanol solution, and the tangerine peel flavor obtained by elution with 65-75% ethanol solution has the richest aroma. The characteristic aroma of tangerine peel is mellow, rich, long-lasting and stable. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The ultra-high performance liquid chromatogram of the dried orange peel flavor of Preparation Example 1;

[0041] Figure 2 The ultra-high performance liquid chromatogram of the dried orange peel flavor of Preparation Example 3;

[0042] Figure 3 This is the ultra-high performance liquid chromatogram of the tangerine peel flavor of Preparation Example 4. DETAILED DESCRIPTION

[0043] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0044] As used herein, the terms "comprises," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0045] "Optional" or "any one" means that the subsequently described matter or event can or cannot occur, and that the description includes instances where the event occurs and instances where it does not.

[0046] The indefinite articles "a" and "an" before the elements or components of the present invention have no limitation on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the quantity obviously refers to the singular form only.

[0047] The terms "one embodiment", "some embodiments", "exemplarily", "specific examples" or "some examples" described in the present invention mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this document, the schematic representation of the above terms does not necessarily refer to the same embodiment or example.

[0048] The sources of reagents or instruments in the following examples are as follows:

[0049] The tangerine peel was purchased from Beijing Tong Ren Tang and is 10 years old.

[0050] White orchid leaf oil was purchased from Wuhan Huaxiang Kejie Biotechnology Co., Ltd. under the trade name White orchid leaf oil;

[0051] Sweet osmanthus essential oil is a product purchased from Wuhan Chengtian Fine Chemical Co., Ltd. under the trade name of sweet osmanthus essential oil.

[0052] Preparation Example 1

[0053] This preparation example provides a tangerine peel flavor, and the preparation method of the tangerine peel flavor is as follows:

[0054] (1) crushing tangerine peel into powder, mixing it with 90% by weight ethanol aqueous solution, with a solid-liquid ratio of 1 g:8 mL, performing ultrasonic extraction at 210 W for 2 h, and collecting the extract by filtration;

[0055] (2) The extract is eluted using an affinity column, wherein the eluent is an ethanol aqueous solution with a mass percentage of 70%, to obtain tangerine peel flavor.

[0056] Preparation Example 2

[0057] This preparation example provides a tangerine peel flavor, and the preparation method of the tangerine peel flavor is as follows:

[0058] The only difference between the above method and Preparation Example 1 is that in step (1), an ethanol aqueous solution with a mass percentage of 60% is used for extraction, and other raw materials, amounts and preparation methods are the same as those in Preparation Example 1.

[0059] Preparation Example 3

[0060] This preparation example provides a tangerine peel flavor, and the preparation method of the tangerine peel flavor is as follows:

[0061] The only difference between the above preparation example and the preparation example 1 is that an ethanol aqueous solution with a mass percentage of 60% is used for elution in step (2), and the other raw materials, amounts and preparation methods are the same as those in the preparation example 1.

[0062] Preparation Example 4

[0063] This preparation example provides a tangerine peel flavor, and the preparation method of the tangerine peel flavor is as follows:

[0064] The only difference between the above preparation example and the preparation example 1 is that an ethanol aqueous solution with a mass percentage of 80% is used for elution in step (2), and the other raw materials, amounts and preparation methods are the same as those in the preparation example 1.

[0065] Preparation Example 5

[0066] This preparation example provides a tangerine peel flavor, and the preparation method of the tangerine peel flavor is as follows:

[0067] The only difference between the above method and Preparation Example 1 is that a reverse phase column is used for elution in step (2); other raw materials, amounts and preparation methods are the same as those in Preparation Example 1.

[0068] Example 1

[0069] The present embodiment provides a tangerine peel flavored cigarette flavor, the flavor comprising: 24 parts of tangerine peel flavor of Preparation Example 1, 24 parts of aromatic sour fruit, and 2 parts of auxiliary flavor, wherein the mass ratio of white orchid leaf oil to osmanthus essential oil in the auxiliary flavor is 1:3;

[0070] Preparation method: crush the aromatic sour fruit and mix it evenly with tangerine peel flavor, add an equal amount of water to the mixture for swelling, grind it through a 100-mesh sieve after drying, collect powders smaller than 100 mesh, mix the auxiliary flavor with 5 times the mass of 80% ethanol aqueous solution, and load it on the obtained powder in a flavoring manner, fully absorb it for 2 hours, and dry it at 60°C for 20 minutes to obtain the product.

[0071] Example 2

[0072] This embodiment provides a tangerine peel flavored cigarette flavor, the flavor comprising: 30 parts of tangerine peel flavor of Preparation Example 1, 20 parts of aromatic sour fruit, and 1 part of auxiliary flavor, wherein the mass ratio of white orchid leaf oil to osmanthus essential oil in the auxiliary flavor is 1:2;

[0073] Preparation method: crush the aromatic sour fruit and mix it evenly with tangerine peel flavoring, add an equal amount of water to the mixture for swelling, grind it through a 100-mesh sieve after drying, collect powders smaller than 100 mesh, mix the auxiliary flavoring with 6 times the mass of an ethanol aqueous solution with a mass percentage of 80%, and load it onto the obtained powder in a flavoring manner, fully absorb it for 2 hours, and dry it at 55°C for 25 minutes to obtain the product.

[0074] Example 3

[0075] This embodiment provides a tangerine peel flavored cigarette flavor, the flavor comprising: 20 parts of tangerine peel flavor of Preparation Example 1, 30 parts of aromatic sour fruit, and 2 parts of auxiliary flavor, wherein the mass ratio of white orchid leaf oil to osmanthus essential oil in the auxiliary flavor is 2:3;

[0076] Preparation method: crush the aromatic sour fruit and mix it evenly with tangerine peel flavor, add an equal amount of water to the mixture for swelling, grind it through a 100-mesh sieve after drying, collect powders smaller than 100 mesh, mix the auxiliary flavor with 4 times the mass of 80% ethanol aqueous solution, and load it onto the obtained powder in a flavoring manner, fully absorb it for 2 hours, and dry it at 65°C for 18 minutes to obtain the product.

[0077] Embodiment 4-7

[0078] This embodiment provides four kinds of tangerine peel flavored cigarette flavors, which differ from Example 1 only in that the tangerine peel flavor of Preparation Example 1 is replaced with equal amounts of tangerine peel flavors of Preparation Examples 2-5, respectively, and other raw materials, amounts and preparation methods are the same as those of Example 1.

[0079] Example 8

[0080] This embodiment provides a tangerine peel flavored cigarette flavoring, which is different from Example 1 only in that the number of tangerine peel flavorings is adjusted to 36 parts, the number of aromatic sour fruits is adjusted to 12 parts, and other raw materials, amounts and preparation methods are the same as those in Example 1.

[0081] Example 9

[0082] This embodiment provides a tangerine peel flavored cigarette flavoring, which is different from Example 1 only in that the number of tangerine peel flavorings is adjusted to 12 parts, and the number of aromatic sour fruits is adjusted to 36 parts. Other raw materials, amounts and preparation methods are the same as those in Example 1.

[0083] Example 10

[0084] The embodiment provides a tangerine peel flavored cigarette flavoring, which is different from the embodiment 1 only in that the tangerine peel flavored cigarette flavoring lacks white orchid leaf oil, and the lack is supplemented by osmanthus essential oil. Other raw materials, dosages and preparation methods are the same as those in the embodiment 1.

[0085] Embodiment 11

[0086] The embodiment provides a tangerine peel flavored cigarette flavoring, which is different from the embodiment 1 only in that osmanthus essential oil is lacking and the lacking amount is supplemented by white orchid leaf oil, and other raw materials, dosages and preparation methods are the same as those in the embodiment 1.

[0087] Comparative Example 1

[0088] This comparative example provides a tangerine peel flavored cigarette flavoring, which differs from Example 1 only in that the tangerine peel flavoring is missing and the missing amount is supplemented by aromatic acid fruit, and other raw materials, amounts and preparation methods are the same as those in Example 1.

[0089] Comparative Example 2

[0090] This comparative example provides a tangerine peel flavored cigarette flavoring, which differs from Example 1 only in that it lacks aromatic sour fruit, and the lacking amount is supplemented by tangerine peel flavoring, and other raw materials, dosages and preparation methods are the same as those in Example 1.

[0091] Comparative Example 3

[0092] This comparative example provides a tangerine peel flavored cigarette flavor, the flavor comprising: 24 parts of tangerine peel flavor of Preparation Example 1, 24 parts of aromatic sour fruit;

[0093] Preparation method: crush the aromatic sour fruit and mix it evenly with tangerine peel flavor, add an equal amount of water to the mixture for swelling, grind it through a 100-mesh sieve after drying, collect powders smaller than 100 mesh, load 10 parts of 80% ethanol solution on the obtained powder in a flavoring manner, fully absorb it for 2 hours, and dry it at 60°C for 20 minutes.

[0094] Test Example 1

[0095] The components in the tangerine peel spices obtained in Preparation Example 1, Preparation Example 3 and Preparation Example 4 were detected by ultra-high performance liquid chromatography, wherein the ultra-high performance liquid chromatogram of the tangerine peel spices in Preparation Example 1 is as follows: Figure 1 As shown in the characteristic spectrum, the number of characteristic peaks of spices is relatively large, indicating that the spices obtained by eluting with 70% ethanol solution are rich in aroma; the ultra-high performance liquid chromatogram of the tangerine peel spices of Preparation Example 3 is shown in Figure 2 As shown in the figure, the number of characteristic peaks of spices has decreased, indicating that the richness of the aroma of spices obtained by elution with 60% ethanol solution has decreased; the ultra-high performance liquid chromatogram of the tangerine peel spices of Preparation Example 4 is shown in Figure 3 As shown in the figure, the number of characteristic peaks of the fragrance is significantly reduced, indicating that a large amount of characteristic aroma components will be lost when eluted with 90% ethanol solution, and the richness of the fragrance of the fragrance is significantly reduced.

[0096] The dried tangerine peel spice obtained in Preparation Example 1 was analyzed by GC-MS, and 37 compounds were identified by searching and analyzing the NIST14.L mass spectrometry database, and the relative mass fraction of each component was determined by the peak area normalization method. The chemical composition of dried tangerine peel spice is shown in Table 1. Volatile oil is an important medicinal ingredient in dried tangerine peel, and the main flavor substances are terpenes, alcohols, aldehydes, and ketones. Limonene, terpinene, myrcene, and pinene are important sources of the health care function of dried tangerine peel, and are also the main flavor substances in volatile oil. The content, composition, and relative content of volatile oil in dried tangerine peel will vary accordingly due to differences in origin, harvest period, extraction method, storage year, and processing method, but limonene is always the component with the highest content. Limonene, terpinene, myrcene, and pinene are usually marker compounds for judging the quality of dried tangerine peel. Although the content of caryophyllene, vanillin, linalool, etc. is small, it also has a certain influence on the quality of volatile oil, and also plays an important role in the identification of varieties.

[0097] Table 1

[0098]

[0099]

[0100] It can be seen that the characteristic aroma of tangerine peel is a mellow, strong, long-lasting and stable orange peel aroma. The characteristic aroma components are limonene and pinene. Both substances are key substances for the characteristic tangerine peel aroma. They have good antioxidant properties, give cigarettes a delicate and unique tangerine peel aroma flavor, and give a sweet aftertaste. The tangerine peel fragrance obtained by the preparation method adopted in Preparation Example 1 is rich in limonene (12.69%), pinene (3.70%), myrcene (0.46%), and pinene (0.38%), and the total amount of volatile components in the fragrance is 96.3%. Therefore, the fragrance is rich, the coordination is good, and it is full of sweetness.

[0101] Test Example 2

[0102] Weigh 1 g of the tangerine peel flavored cigarette flavor obtained in Example 1, add 20 g of different solvents at room temperature, stir mechanically for 20 min, and let stand for 2 h. If the dispersion is uniform and no precipitation, precipitation, whitening, stratification or oil floating occurs, it is considered to be soluble in the solvent, otherwise it is considered to be insoluble. The dissolution conditions are shown in Table 2.

[0103] Table 2

[0104] Solvents Solubility Ethanol Dissolve Tobacco triacetin precipitation Polypropylene glycol Dissolve Caprylic / capric glyceride Partially dissolved Propylene glycol Dissolve glycerin Dissolve

[0105] It can be seen that the tangerine peel flavored cigarette flavoring obtained by the present invention is miscible with ethanol and can be applied to surface flavors; it is miscible with polypropylene glycol, indicating that it can be applied to cigarette filter rods in the form of gel filter rods; it is partially miscible with caprylic acid glyceryl, indicating that it can be applied to cigarette filter rods in the form of bursting bead filter rods; it is miscible with propylene glycol or glycerol, and can be expanded to be applied in electronic cigarettes.

[0106] Test Example 3

[0107] The tangerine peel flavored cigarette flavor obtained in each embodiment and comparative example was used to prepare gel filter rods at an amount of 2 μL / stick, and rolled into cigarettes for sensory quality evaluation: the tangerine peel flavor characteristics (tangerine peel flavor characteristics are significant, preferably), sweetness (sweetness and natural sweetness are preferred), comfort (comfortable suction feeling, no dry thorn feeling is preferred) and aroma harmony (delicate aroma, harmonious and natural, no impurities are preferred) were evaluated using a scoring system, with a full score of 10. The evaluation results are shown in Table 3.

[0108] Table 3

[0109]

[0110] According to the table data, the selection and compatibility of each component in the cigarette spices of tangerine peel flavor all have a significant impact on the suction effect of the product, and the preparation technology of tangerine peel flavor also has an impact on the effect of the product: first, the object of the present invention is to give the smoking mouthfeel of tangerine peel flavor to cigarettes, so choose to use tangerine peel flavor as the main raw material, but only adopt tangerine peel flavor to add the product to have poor sweetness when there is suction, and the aroma comfort is low, and the dry and astringent taste of tangerine peel affects the harmony of aroma, so the present invention adopts other materials to carry out compounding to improve its mouthfeel, and improves aroma quality. It can be seen from Example 1 and Example 2-7 that when preparing tangerine peel flavor, it is best to use 90% ethanol solution to extract the effect, and then use 70% ethanol solution to elute the richness of aroma to the highest, and the elution adopts affinity column effect to be better than using reverse phase column. In addition, the comparison result between embodiment 1 and embodiment 8-9 shows that the proportioning of tangerine peel spices and aromatic acid fruit can affect the suction effect of product, and when the mass ratio of tangerine peel spices and aromatic acid fruit is (20-30): (20-30), the effect is best. In addition, as shown in embodiment 1 and embodiment 10-11, the auxiliary spices added are best when the combination of white orchid leaf oil and sweet osmanthus essential oil, and the single use of any one of essential oils, the effect is all decreased. In addition, as shown in embodiment and comparative example 1-3, tangerine peel spices, aromatic acid fruit and auxiliary spices three directly cooperate with each other in the cigarette spices of tangerine peel flavor provided by the present invention, effectively improve the comfort of suction and the harmony of fragrance, and significantly improve the suction experience of user.

[0111] The applicant declares that the present invention illustrates the process method of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned process steps, that is, it does not mean that the present invention must rely on the above-mentioned process steps to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of the raw materials selected by the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A tangerine peel flavored cigarette spice, characterized in that: The raw materials for preparing the cigarette flavor include tangerine peel flavor, aromatic sour fruit and auxiliary flavor.

2. The tobacco flavoring according to claim 1, characterized in that: The raw materials for preparing the cigarette flavor include 20-30 parts of tangerine peel flavor, 20-30 parts of aromatic sour fruit and 1-2 parts of auxiliary flavor in parts by weight.

3. The tobacco flavoring according to claim 1 or 2, characterized in that: The tangerine peel flavor is prepared by a method comprising the following steps: crushing dried tangerine peel and then extracting to obtain an extract, and eluting the extract to obtain the tangerine peel flavor.

4. The tobacco flavoring according to claim 3, characterized in that: The extractant used in the extraction is ethanol aqueous solution; Preferably, the mass percentage of ethanol in the extractant is 85-95%; Preferably, the solid-liquid ratio of the extraction is 1 g:(7-9) mL; Preferably, the extraction is carried out under ultrasound, and the power of the ultrasound is 200-240W; Preferably, the extraction time is 1-3 hours and the temperature is 50-70°C.

5. The tobacco flavoring according to claim 3 or 4, characterized in that: The eluent used in the elution is an ethanol aqueous solution; Preferably, the mass percentage of ethanol in the eluent is 65-75%; Preferably, the chromatographic column used for the elution is an affinity column.

6. The tobacco flavoring according to any one of claims 1 to 5, characterized in that: The auxiliary spices include brandy leaf oil and osmanthus essential oil.

7. The tobacco flavoring according to claim 6, characterized in that: The auxiliary fragrance comprises 1-2 parts of white orchid leaf oil and 3-4 parts of osmanthus essential oil by weight.

8. A method for preparing a cigarette flavor according to any one of claims 1 to 7, characterized in that: The preparation method comprises: crushing the aromatic sour fruit and mixing it with tangerine peel flavor, swelling and granulating, mixing the auxiliary flavor with ethanol solution and loading it on the obtained powder in a flavoring manner, fully absorbing it, and drying it to obtain the product.

9. The preparation method according to claim 8, characterized in that: The granulation further includes drying, sieving, and collecting powders smaller than 100 meshes; Preferably, the mass ratio of the auxiliary fragrance to the ethanol solution is 1:(8-12); Preferably, the sufficient absorption time is 1-2 hours.

10. Use of the cigarette flavoring according to any one of claims 1 to 7 in tangerine peel flavored cigarettes.

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