A dried orange peel flavor for cigarettes, its preparation method and application

Abstract

The application provides a pericarpium citri reticulatae flavor for cigarettes, a preparation method and application thereof, and raw materials for preparing the pericarpium citri reticulatae flavor include pericarpium citri reticulatae flavor, fragrant acid fruit and auxiliary flavor. The pericarpium citri reticulatae flavor is used in combination with the fragrant acid fruit and the auxiliary flavor, so that the pericarpium citri reticulatae flavor is mainly used, the sweet and sour and smooth feeling is significantly added without introducing miscellaneous gas, the quality of the flavor is effectively improved, and the comfort and harmony of the flavor are improved. The auxiliary flavor is combined with the pericarpium citri reticulatae flavor and the fragrant acid fruit, so that the sweet and smooth feeling and the aroma coordination during smoking are further improved.

Description

Technical Field

[0001] This invention belongs to the field of cigarette production technology, specifically relating to a tangerine peel flavoring for cigarettes, its preparation method, and its application. Background Technology

[0002] As people's living standards continue to improve, their attention to cigarette quality is also increasing. The pursuit of green, natural, safe, and environmentally friendly products has become mainstream consumer demand. Therefore, natural flavorings, especially natural plant flavorings, are increasingly favored. Improving the safety of cigarette consumption, reducing the content of harmful substances in cigarette smoke, and enhancing the flavor and comfort of smoking have become key research directions for various cigarette companies. In recent years, researchers in the cigarette industry have achieved good results through various methods and technologies to improve and enhance cigarette quality. This includes using scientific technical methods to improve the technology of cigarette raw materials, auxiliary materials, and production processes, effectively improving cigarette quality. Research on cigarette auxiliary materials covers many aspects, among which adding natural plant extracts to filter rods is considered by industry experts to be one of the key technologies for improving cigarette quality.

[0003] Natural flavorings have always been an important area of ​​development in the tobacco flavoring industry due to their rich aromas, realistic fragrances, safety, and environmental friendliness. In recent years, researchers in the field of natural flavorings for tobacco have utilized abundant natural resources to develop some distinctive natural flavorings with unique aromas or significant effects in cigarettes and applied them to cigarette products. Related research mainly focuses on the development of new varieties and the refining of traditional flavorings. The research subjects cover terrestrial plants, edible fungi, marine plants, etc., and 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 products has become a mainstream trend in the current consumer market. Therefore, applying natural plant flavorings to cigarette products aligns with market demands. my country is a global biodiversity hotspot with abundant natural plant resources, particularly in the area of ​​natural edible plant flavorings, which are diverse, rich in aroma characteristics, and highly unique. Applying natural plant flavorings to cigarette products can improve the sensory comfort during smoking, enhance the overall quality of cigarettes, and simultaneously reduce harmful components produced during combustion.

[0005] Therefore, developing a filter rod flavoring made from natural plant flavorings to improve the overall quality of cigarettes, meet the public's demand for diverse aromas, and enhance consumers' sensory experience has become an urgent problem to be solved by those skilled in the art. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the purpose of this invention is to provide a tangerine peel flavoring for cigarettes, its preparation method and application.

[0007] To achieve this objective, the present invention adopts the following technical solution:

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

[0009] Preferably, the raw materials for preparing the cigarette flavoring include, by weight, 20-30 parts of dried tangerine peel flavoring, 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 fruit flavoring, 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 flavoring, 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] All other specific point values ​​within the above numerical ranges can be selected, and will not be elaborated on here.

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

[0012] The dried tangerine peel used to prepare the tangerine peel flavoring is aged for more than 10 years.

[0013] Preferably, the soluble solids content in the dried tangerine peel flavoring is 20-25%, for example, it can be 21%, 22%, 23%, 24%, etc.

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

[0015] Preferably, the extractant contains 85-95% ethanol by mass, for example, 86%, 88%, 90%, 92%, 94%, etc.

[0016] Preferably, the extraction material-to-liquid ratio is 1g:(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 performed 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 1-3 hours, for example, 1 hour, 1.2 hours, 1.5 hours, 1.8 hours, 2 hours, 2.2 hours, 2.5 hours, 2.8 hours, 3 hours, etc., and the temperature is 50-70 degrees Celsius, for example, 50 degrees Celsius, 52 degrees Celsius, 55 degrees Celsius, 58 degrees Celsius, 60 degrees Celsius, 62 degrees Celsius, 65 degrees Celsius, 68 degrees Celsius, 70 degrees Celsius, etc.

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

[0020] Preferably, the eluent contains 65-75% ethanol by mass, for example, 66%, 68%, 70%, 72%, 74%, etc.

[0021] Preferably, the elution is performed using an affinity column.

[0022] Preferably, the auxiliary flavorings include magnolia leaf oil and osmanthus essential oil.

[0023] Preferably, the auxiliary fragrance comprises, by weight, 1-2 parts of magnolia leaf oil, 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] All other specific point values ​​within the above numerical ranges can be selected, and will not be elaborated on here.

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

[0026] Preferably, the granulation process further includes drying, sieving, and collecting powder 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 time for full absorption is 1-2 hours, for example, 1.2 hours, 1.4 hours, 1.6 hours, 1.8 hours, etc.

[0029] Preferably, the ethanol solution contains 75-85% ethanol by mass, for example, 75%, 77%, 80%, 82%, 85%, etc.

[0030] All other specific point values ​​within the above numerical ranges can be selected, and will not be elaborated on here.

[0031] Thirdly, the present invention provides the application of the cigarette flavoring as described in the first aspect in tangerine peel flavored cigarettes.

[0032] Preferably, the flavoring can be applied to cigarette filters in the form of gel or flavoring beads.

[0033] Preferably, the flavoring can be used in electronic cigarettes.

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

[0035] The tangerine peel flavored cigarette flavoring provided by this invention is mainly used in cigarette filters. It allows cigarette users to experience the fragrance of tangerine peel when smoking, and the aroma is delicate, sweet, comfortable, and harmonious, thus improving the aroma quality.

[0036] (1) The present invention uses tangerine peel flavoring in combination with aromatic fruit and auxiliary flavorings to achieve a sweet and sour taste with tangerine peel flavor as the main flavor without introducing impurities, thus effectively improving the quality of the flavoring.

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

[0038] (3) The auxiliary spices are white orchid leaf oil and osmanthus essential oil. The combination of the two with the tangerine peel spice and aromatic fruit significantly improves the sweetness and aroma coordination of the smoke.

[0039] (4) When preparing tangerine peel flavoring, the best extraction effect is achieved by using 85-95% ethanol solution, and the tangerine peel flavoring 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. Attached Figure Description

[0040] Figure 1 The ultra-high performance liquid chromatogram of the dried tangerine peel flavoring in Example 1;

[0041] Figure 2 The ultra-high performance liquid chromatogram of the dried tangerine peel flavoring in Example 3;

[0042] Figure 3 The ultra-high performance liquid chromatogram of the dried tangerine peel flavoring used in Example 4. Detailed Implementation

[0043] The technical solution of the present invention will be further illustrated below through specific embodiments. Those skilled in the art should understand that the embodiments described are merely illustrative of the present invention and should not be construed as limiting the invention in any way.

[0044] The terms “comprising,” “including,” “having,” “containing,” or any other variations thereof, as used herein, are intended to cover non-exclusive inclusion. For example, a composition, step, method, article, or apparatus that includes the listed elements is not limited to those elements and may also include other elements not expressly listed or elements inherent to such composition, step, method, article, or apparatus.

[0045] "Optional" or "any one" means that the matter or event described thereafter may or may not occur, and the description includes both the possibility that the event will occur and the possibility that the event will not occur.

[0046] The indefinite articles “a” and “an” preceding an element or component of this invention do not impose any limitation on the quantity (i.e., number of times) of the element or component. Therefore, “an” or “a” should be interpreted as including one or at least one, and the singular form of an element or component also includes the plural form, unless the quantity clearly refers only to the singular form.

[0047] The terms "one embodiment," "some embodiments," "exemplary," "specific example," or "some examples," etc., used in this invention refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the invention. In this document, the illustrative expressions of the above terms are not necessarily directed at the same embodiment or example.

[0048] The reagents or instruments used in the following examples are from the following sources:

[0049] The dried tangerine peel was purchased from Beijing Tongrentang and is 10 years old.

[0050] The white orchid leaf oil was purchased from Wuhan Huaxiang Kejie Biotechnology Co., Ltd. and is marketed as white orchid leaf oil.

[0051] The osmanthus essential oil was purchased from Wuhan Chengtian Fine Chemical Co., Ltd., and its product is marketed as Osmanthus Essential Oil.

[0052] Preparation Example 1

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

[0054] (1) After crushing the tangerine peel into powder, mix it with an ethanol aqueous solution with a mass percentage of 90% at a material-to-liquid ratio of 1g:8mL, and extract it by ultrasonic extraction at 210W for 2h. Filter and collect the extract.

[0055] (2) The extract was eluted using an affinity column with an eluent of 70% ethanol aqueous solution to obtain tangerine peel flavoring.

[0056] Preparation Example 2

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

[0058] The only difference between it and Preparation Example 1 is that in step (1), an ethanol aqueous solution with a mass percentage of 60% is used for extraction. The 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 dried tangerine peel flavoring, and the preparation method of the dried tangerine peel flavoring is as follows:

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

[0062] Preparation Example 4

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

[0064] The only difference between this example and Preparation Example 1 is that in step (2), an 80% ethanol aqueous solution is used for elution. The other raw materials, amounts, and preparation methods are the same as in Preparation Example 1.

[0065] Preparation Example 5

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

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

[0068] Example 1

[0069] This embodiment provides a tangerine peel flavoring for cigarettes, the flavoring comprising: 24 parts of tangerine peel flavoring from Preparation Example 1, 24 parts of aromatic fruit, and 2 parts of auxiliary flavoring, wherein the mass ratio of magnolia leaf oil to osmanthus essential oil in the auxiliary flavoring is 1:3;

[0070] Preparation method: After crushing the aromatic fruit, mix it evenly with the dried tangerine peel flavoring. Add an equal amount of water to the mixture to make it swell. After drying, pulverize it through a 100-mesh sieve and collect the powder smaller than 100 mesh. Mix the auxiliary flavoring with 5 times the mass of an 80% ethanol aqueous solution and load it onto the obtained powder in the manner of adding flavoring. Allow it to fully absorb for 2 hours and dry it at 60℃ for 20 minutes to obtain the final product.

[0071] Example 2

[0072] This embodiment provides a tangerine peel flavoring for cigarettes, the flavoring comprising: 30 parts of tangerine peel flavoring from Preparation Example 1, 20 parts of aromatic fruit, and 1 part of auxiliary flavoring, wherein the mass ratio of magnolia leaf oil to osmanthus essential oil in the auxiliary flavoring is 1:2;

[0073] Preparation method: After crushing the aromatic fruit, mix it evenly with the dried tangerine peel flavoring. Add an equal amount of water to the mixture to make it swell. After drying, pulverize it through a 100-mesh sieve and collect the powder smaller than 100 mesh. Mix the auxiliary flavoring with 6 times the mass of an 80% ethanol aqueous solution and load it onto the obtained powder in the manner of adding flavoring. Allow it to fully absorb for 2 hours and dry it at 55℃ for 25 minutes to obtain the final product.

[0074] Example 3

[0075] This embodiment provides a tangerine peel flavoring for cigarettes, the flavoring comprising: 20 parts of tangerine peel flavoring from Preparation Example 1, 30 parts of aromatic fruit, and 2 parts of auxiliary flavoring, wherein the mass ratio of magnolia leaf oil to osmanthus essential oil in the auxiliary flavoring is 2:3;

[0076] Preparation method: After crushing the aromatic fruit, mix it evenly with the dried tangerine peel flavoring. Add an equal amount of water to the mixture to make it swell. After drying, pulverize it through a 100-mesh sieve and collect the powder smaller than 100 mesh. Mix the auxiliary flavoring with 4 times the mass of an 80% ethanol aqueous solution and load it onto the obtained powder in the manner of adding flavoring. Allow it to fully absorb for 2 hours and dry it at 65℃ for 18 minutes to obtain the final product.

[0077] Examples 4-7

[0078] This embodiment provides four kinds of tangerine peel flavorings for cigarettes. The only difference between this embodiment and Example 1 is that the tangerine peel flavoring in Example 1 is replaced with an equal amount of the tangerine peel flavoring in Examples 2-5. All other raw materials, amounts and preparation methods are the same as in Example 1.

[0079] Example 8

[0080] This embodiment provides a tangerine peel flavoring for cigarettes. The only difference between this embodiment and Embodiment 1 is that the amount of tangerine peel flavoring is adjusted to 36 parts and the amount of aromatic fruit is adjusted to 12 parts. All other raw materials, amounts, and preparation methods are the same as in Embodiment 1.

[0081] Example 9

[0082] This embodiment provides a tangerine peel flavoring for cigarettes, which differs from Embodiment 1 only in that the amount of tangerine peel flavoring is adjusted to 12 parts and the amount of aromatic fruit is adjusted to 36 parts. All other raw materials, amounts and preparation methods are the same as in Embodiment 1.

[0083] Example 10

[0084] This embodiment provides a tangerine peel flavoring for cigarettes, which differs from Embodiment 1 only in that it lacks magnolia leaf oil, and the missing amount is made up by osmanthus essential oil. All other raw materials, dosages and preparation methods are the same as in Embodiment 1.

[0085] Example 11

[0086] This embodiment provides a tangerine peel flavoring for cigarettes, which differs from Embodiment 1 only in that it lacks osmanthus essential oil, and the missing amount is made up by magnolia leaf oil. All other raw materials, dosages and preparation methods are the same as in Embodiment 1.

[0087] Comparative Example 1

[0088] This comparative example provides a tangerine peel flavoring for cigarettes, which differs from Example 1 only in that it lacks tangerine peel flavoring, and the missing amount is made up by aromatic fruit. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0089] Comparative Example 2

[0090] This comparative example provides a tangerine peel flavoring for cigarettes, which differs from Example 1 only in that it lacks aromatic fruit flavoring, the missing amount of which is made up by tangerine peel flavoring. All other raw materials, amounts, and preparation methods are the same as in Example 1.

[0091] Comparative Example 3

[0092] This comparative example provides a tangerine peel flavoring for cigarettes, the flavoring comprising: 24 parts of tangerine peel flavoring from Preparation Example 1 and 24 parts of aromatic fruit flavoring;

[0093] Preparation method: After crushing the aromatic fruit, mix it evenly with the dried tangerine peel flavoring. Add an equal amount of water to the mixture to make it swell. After drying, pulverize it through a 100-mesh sieve and collect the powder smaller than 100 mesh. Load 10 parts of 80% ethanol solution onto the obtained powder in the manner of adding flavoring. Allow it to fully absorb for 2 hours and dry it at 60℃ for 20 minutes to obtain the final product.

[0094] Test Example 1

[0095] The components in the dried tangerine peel flavorings obtained from Preparation Example 1, Preparation Example 3, and Preparation Example 4 were detected using ultra-high performance liquid chromatography (UHPLC). The UHPLC chromatogram of the dried tangerine peel flavoring from Preparation Example 1 is shown below. Figure 1 As shown in the characteristic chromatogram, the large number of characteristic peaks of the fragrance indicates that the fragrance obtained by elution with 70% ethanol solution has a rich aroma; the ultra-high performance liquid chromatogram of the dried tangerine peel fragrance in Preparation Example 3 is shown in the figure. Figure 2 As shown in the figure, the number of characteristic peaks of the fragrance has decreased, indicating that the aroma richness of the fragrance obtained by elution with 60% ethanol solution has decreased; the ultra-high performance liquid chromatogram of the dried tangerine peel fragrance in Preparation Example 4 is shown in the figure. Figure 3 As shown in the figure, the number of characteristic peaks of the fragrance is significantly reduced, indicating that elution with 90% ethanol solution will result in the loss of a large number of aroma characteristic components and a significant decrease in the richness of the fragrance aroma.

[0096] The tangerine peel flavoring obtained in Preparation Example 1 was analyzed by GC-MS and the NIST14.L mass spectrometry database was searched. A total of 37 compounds were identified, and the relative mass fraction of each component was determined by peak area normalization. The chemical composition of the tangerine peel flavoring is shown in Table 1. Volatile oil is an important medicinal component of tangerine peel, with terpenes, alcohols, aldehydes, and ketones being the main flavor substances. Limonene, terpinene, myrcene, and pinene are important sources of the health benefits of tangerine peel and are also the main aroma substances in the volatile oil. The content, composition, and relative content of volatile oil in tangerine peel will vary depending on the place of origin, harvesting period, extraction method, storage year, and processing method, but limonene is always the most abundant component. Limonene, terpinene, myrcene, and pinene are usually marker compounds for judging the quality of tangerine peel. Although the content of caryophyllene, vanillin, linalool, etc., is small, they also have a certain impact on the quality of volatile oil and play an important role in the identification of varieties.

[0097] Table 1

[0098]

[0099]

[0100] It is known that the characteristic aroma of dried tangerine peel is a mellow, rich, and long-lasting stable orange peel aroma. The characteristic aroma components are limonene and terpinene. These two substances are key to the presentation of the characteristic aroma of dried tangerine peel. They have good antioxidant properties, giving cigarettes a delicate and unique dried tangerine peel aroma flavor and a sweet aftertaste. The dried tangerine peel flavoring obtained by the preparation method used in Example 1 is rich in limonene (12.69%), terpinene (3.70%), myrcene (0.46%), and pinene (0.38%), and the total amount of volatile components in the flavoring is 96.3%. Therefore, it has a high aroma richness, good harmony, and a sweet taste.

[0101] Test Example 2

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

[0103] Table 2

[0104] solvent Solubility ethanol Dissolve Cigarette triacetin precipitation Polypropylene glycol Dissolve Caprylic / capric triglyceride Partially dissolved Propylene glycol Dissolve glycerin Dissolve

[0105] It is known that the tangerine peel flavored cigarette flavoring obtained by the present invention is miscible with ethanol and can be used in surface flavorings; it is miscible with polypropylene glycol, indicating that it can be used in cigarette filters in the form of gel filters; it is partially miscible with caprylic / capric triglycerides, indicating that it can be used in cigarette filters in the form of menthol filters; and it is miscible with propylene glycol or glycerin, which can be extended to electronic cigarettes.

[0106] Test Example 3

[0107] The tangerine peel flavorings obtained in the various examples and comparative examples were used to prepare gel filter rods at a rate of 2 μL / cigarette, and then rolled into cigarettes. Sensory quality was evaluated using a scoring system: tangerine peel flavor characteristics (significant tangerine peel flavor characteristics are preferred), sweetness (sweetness that is natural is preferred), comfort (comfortable smoking experience without dryness or harshness is preferred), and aroma harmony (delicate, harmonious, and natural aroma without any off-flavors is preferred). 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 tangerine peel flavoring for cigarettes have a significant impact on the smoking effect of the product. Furthermore, the preparation process of the tangerine peel flavoring also affects the product's effect. Firstly, the purpose of this invention is to impart a tangerine peel flavor to cigarettes, therefore tangerine peel flavoring is chosen as the main raw material. However, products made solely using tangerine peel flavoring have poor sweetness and aroma comfort during smoking, and the dryness of the tangerine peel affects the harmony of the aroma. Therefore, this invention uses other materials in a compound formulation to improve its taste and enhance aroma quality. As shown in Examples 1 and 2-7, using approximately 90% ethanol solution for extraction yields the best results in preparing the tangerine peel flavoring, followed by elution with approximately 70% ethanol solution to achieve the highest aroma richness. Moreover, elution using an affinity column is more effective than using a reverse-phase column. Furthermore, the comparison between Examples 1 and Examples 8-9 shows that the ratio of tangerine peel flavoring to aromatic fruit affects the smoking effect of the product. The best effect is achieved when the mass ratio of tangerine peel flavoring to aromatic fruit is (20-30):(20-30). Additionally, Examples 1 and 10-11 show that the best effect is achieved when the added auxiliary flavoring is a combination of magnolia leaf oil and osmanthus essential oil; using either of these essential oils alone reduces the effect. Furthermore, Examples 1 and 3 show that the tangerine peel flavoring, aromatic fruit, and auxiliary flavoring in the tangerine peel flavored cigarette flavoring provided by this invention work synergistically to effectively improve smoking comfort and aroma harmony, significantly enhancing the user's smoking experience.

[0111] The applicant declares that the present invention is illustrated by the above embodiments, but the present invention is not limited to the above process steps, that is, it does not mean that the present invention must rely on the above process steps to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent substitutions of the raw materials used in 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 flavoring for cigarettes, characterized in that, The raw materials for preparing the cigarette flavoring include, by weight, 20-30 parts of dried tangerine peel flavoring, 20-30 parts of aromatic fruit flavoring, and 1-2 parts of auxiliary flavoring; The tangerine peel flavoring is prepared by a method comprising the following steps: pulverizing dried tangerine peel and extracting it to obtain an extract, then eluting the extract to obtain the tangerine peel flavoring; The extraction agent used is an aqueous ethanol solution with a mass percentage of 85-95%; The eluent used for elution is an aqueous ethanol solution with a mass percentage of 65-75%. The elution was performed using an affinity column.

2. The tangerine peel flavored cigarette flavoring according to claim 1, characterized in that, The extraction material-to-liquid ratio is 1g:(7-9)mL.

3. The tangerine peel flavored cigarette flavoring according to claim 1, characterized in that, The extraction was performed under ultrasound, with an ultrasound power of 200-240 W.

4. The tangerine peel flavored cigarette flavoring according to claim 1, characterized in that, The extraction time is 1-3 hours, and the temperature is 50-70℃.

5. The tangerine peel flavored cigarette flavoring according to claim 1, characterized in that, The auxiliary flavorings include magnolia leaf oil and osmanthus essential oil.

6. The tangerine peel flavored cigarette flavoring according to claim 5, characterized in that, The auxiliary spices include, by weight, 1-2 parts of magnolia leaf oil and 3-4 parts of osmanthus essential oil.

7. A method for preparing a tangerine peel flavored cigarette flavoring according to any one of claims 1-6, characterized in that, The preparation method includes: crushing aromatic fruit and mixing it with dried tangerine peel flavoring, swelling and granulating, mixing auxiliary flavoring with ethanol solution and loading it onto the obtained powder in a flavoring manner, allowing it to be fully absorbed, and drying to obtain the final product.

8. The preparation method according to claim 7, characterized in that, The granulation process also includes drying, sieving, and collecting powder smaller than 100 mesh.

9. The preparation method according to claim 7, characterized in that, The mass ratio of the auxiliary flavoring to the ethanol solution is 1:(8-12).

10. The preparation method according to claim 7, characterized in that, The time for full absorption is 1-2 hours.

11. The use of a tangerine peel flavoring for cigarettes as described in any one of claims 1-6 in tangerine peel flavored cigarettes.

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