Bean fragrance type fragrance base module and application thereof

Abstract

The invention relates to a bean flavor type essence base module. The bean flavor type essence base module is prepared from vanilla bean tincture, dihydrocoumarin, a fermented tobacco extract, megastigmatrienone and oxidized isophorone. The fragrance base module provided by the invention has typical bean fragrance and flue-cured tobacco fragrance, smoke is fine, smooth and soft, the fragrance quality and smoke comfort are improved, the smoke is smoother, and meanwhile, the burr feeling of the smoke is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of cigarettes, and in particular to a bean-flavored aroma base module and application thereof. Background Art

[0002] Cigarette flavoring technology is a key technology to improve the quality of Chinese cigarettes, enhance the fragrance, set off the natural aroma, reduce the dryness of smoke, and enhance the sense of fluid production and smoking comfort. In recent years, the tobacco industry's independent flavoring technology has developed rapidly, and core spices have become increasingly important in shaping and highlighting the style characteristics of cigarette products. Based on this, the development and application of characteristic fragrance base modules, which are the core of flavoring technology, have become the highest point that all tobacco industrial enterprises are eager to seize in the product development process.

[0003] Bean aroma is one of the typical aroma styles in cigarettes. The raw materials that can bring out bean aroma include black tonka bean tincture, grass extract, deer tongue extract, and coumarin. However, all of them contain coumarin, which has been banned from being added and used in cigarettes. In order to fill the gap of bean aroma, it is necessary to find a substitute for coumarin, and at the same time, it is necessary to blend various flavors to give cigarettes a unique sensory style.

[0004] CN102031198A discloses a tobacco flavoring for supplementing bean aroma, which is prepared by mixing the following raw material components by weight: 16-18 parts of black vanilla bean tincture, 1.5-2 parts of cocoa extract, 6-8 parts of almond tincture, 2-3 parts of white hyacinth bean extract, 2-2.5 parts of daidzein, 5-7 parts of fig extract, 2.5-3 parts of plum extract, 10-12 parts of tsaoko tincture, 4-5 parts of fennel root extract, 1-1.5 parts of angelica extract, and 38-50 parts of propylene glycol aqueous solution. The bean aroma and aroma coordination of the tobacco flavoring need to be improved.

[0005] Therefore, a bean-flavored aroma base module with strong aroma is provided, which has multiple aromas such as tobacco aroma, paste aroma, sweet aroma, sour aroma, etc. on the basis of bean aroma, and has good application prospects. Summary of the invention

[0006] In order to solve the above technical problems, the present invention provides a bean-flavored aroma base module and its application. The aroma base module provided by the present invention has a typical bean-flavored aroma and a flue-cured tobacco aroma, and the smoke has a fine and soft feeling, which improves the aroma quality and smoke comfort, makes the smoke more rounded, and reduces the burr feeling of the smoke.

[0007] To achieve this object, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a bean-flavored aroma module, wherein the bean-flavored aroma module comprises vanilla bean tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and isophorone oxide.

[0009] In the present invention, vanilla bean tincture has the characteristics of sweet bean fragrance, and has the effect of main fragrance in the fragrance base module; dihydrocoumarin has the characteristics of strong bean fragrance, and has the effect of main fragrance in the fragrance base module; fermented tobacco extract has the characteristics of mellow tobacco fragrance, and has the effect of mellow tobacco fragrance in the fragrance base module, and integrates bean fragrance and tobacco fragrance; megastigmatrienone has the characteristics of bean fragrance and burley tobacco fragrance, and has the effect of enhancing smoke sensation in the fragrance base module; oxidized isophorone has the characteristics of lemon fruit fragrance, and has the effect of improving tobacco fragrance in the fragrance base module.

[0010] Among the above components, vanilla bean tincture and dihydrocoumarin have a synergistic effect, and the two together enhance the bean aroma in the aroma base module. At the same time, fermented tobacco extract, megastigmatrienone and oxidized isophorone are compounded to give the aroma base module a strong aroma of mature tobacco leaves in addition to the main note of bean aroma.

[0011] Preferably, the bean-flavored aroma base module includes 50-80 parts of vanilla bean tincture (for example, 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, etc.), 200-260 parts of dihydrocoumarin (for example, 210 parts, 220 parts, 230 parts, 240 parts, 250 parts, etc.), 50-200 parts of fermented tobacco extract (for example, 75 parts, 100 parts, 125 parts, 150 parts, 175 parts, etc.), 10-15 parts of megastigmatrienone (for example, 11 parts, 12 parts, 13 parts, 14 parts, etc.) and 5-10 parts of oxidized isophorone (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.).

[0012] Preferably, the bean-flavored aroma base module further comprises solanone, β-damascenone, β-dihydrodamascenone, β-ionone and isovaleric acid.

[0013] In the present invention, solanone has a fresh carrot-like fragrance, and in the fragrance base module, it has the effect of increasing tobacco fragrance, making the smoke full, mellow and delicate; β-damascenone has a floral fragrance characteristic similar to that of roses, and in the fragrance base module, it has the effect of giving the smoke a mature smoke aroma; β-dihydrodamascenone has an apple-like fruity aroma characteristic, and in the fragrance base module, it has the effect of delicate and natural smoke aroma; β-ionone has a woody aroma characteristic, and in the fragrance base module, it has the effect of increasing the texture of the smoke and setting off the main tone of the bean aroma; isovaleric acid has a small molecule volatility characteristic, and in the fragrance base module, it has a delicate and soft smoke aroma and an effect of increasing the texture.

[0014] The above components are used synergistically to make the product have a variety of aroma styles such as woody, floral, fresh, and fruity on the basis of bean and tobacco aroma, achieving the effect of increasing the original aroma of tobacco, enriching the smoke, improving comfort, and softening the smoke.

[0015] Preferably, measured by mass, the bean-flavored fragrance base module also includes 5-10 parts of solanone (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.), 10-20 parts of β-damascenone (for example, 12 parts, 14 parts, 16 parts, 18 parts, etc.), 5-10 parts of β-dihydrodamascenone (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.), 3-5 parts of β-ionone (for example, 3.2 parts, 3.5 parts, 3.8 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts, etc.) and 5-10 parts of isovaleric acid (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.).

[0016] In a second aspect, the present invention provides a use of the bean-flavored aroma base module according to the first aspect in a cigarette.

[0017] In a third aspect, the present invention provides a bean-flavor tobacco flavor micro-bead, the bean-flavor tobacco flavor micro-bead comprising an outer shell and an inner core, and the raw materials for preparing the inner core include the bean-flavor fragrance base module and a solvent described in the first aspect.

[0018] Preferably, the raw materials for preparing the inner core include, by mass, 4-6 parts (for example, 4.2 parts, 4.5 parts, 4.8 parts, 5 parts, 5.2 parts, 5.5 parts, 5.8 parts, etc.) of the bean-flavored fragrance base module described in the first aspect and 4-6 parts (for example, 4.2 parts, 4.5 parts, 4.8 parts, 5 parts, 5.2 parts, 5.5 parts, 5.8 parts, etc.) of solvent.

[0019] Preferably, the solvent includes any one of water, ethanol, propylene glycol or glycerol, or a combination of at least two of them.

[0020] Preferably, the raw materials for preparing the shell include any one of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid or polyvinyl alcohol, or a combination of at least two thereof.

[0021] Preferably, the raw materials for preparing the shell include a combination of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid and polyvinyl alcohol.

[0022] In the present invention, agar, gellan gum and seaweed extract are compounded and used, and calcium lactate, polylactic acid and polyvinyl alcohol are compounded and used, and the components in the above combination have a synergistic effect, and the obtained flavor microbeads have good storage stability at room temperature, no water absorption and water loss, no softening and cracking on the surface, and avoid the loss of flavors during the storage of cigarettes. At the same time, the flavor microbeads provided by the present invention have a high aroma retention rate, can cover up the miscellaneous smell in cigarettes, significantly reduce the irritation, bad miscellaneous smell and aftertaste of cigarettes, and quickly and evenly release the aroma during the combustion and smoking process, so as to obtain a good experience.

[0023] Preferably, the raw materials for preparing the shell include 0.3-0.5 parts of agar (for example, 0.32 parts, 0.35 parts, 0.38 parts, 0.4 parts, 0.42 parts, 0.45 parts, 0.48 parts, etc.), 0.1-0.3 parts of gellan gum (for example, 0.12 parts, 0.15 parts, 0.18 parts, 0.2 parts, 0.22 parts, 0.25 parts, 0.28 parts, etc.), 0.01-0.1 parts of calcium lactate (for example, 0.02 parts), and 0.1-0.2 parts of calcium lactate. , 0.04 parts, 0.06 parts, 0.08 parts, etc.), seaweed extract 0.5-1.5 parts (for example, 0.6 parts, 0.8 parts, 1 parts, 1.2 parts, 1.4 parts, etc.), polylactic acid 0.05-0.15 parts (for example, 0.06 parts, 0.08 parts, 0.1 parts, 0.12 parts, 0.14 parts, etc.) and polyvinyl alcohol 0.05-0.15 parts (for example, 0.06 parts, 0.08 parts, 0.1 parts, 0.12 parts, 0.14 parts, etc.).

[0024] In a fourth aspect, the present invention provides a method for preparing the bean-flavor tobacco flavor microbeads according to the third aspect, the preparation method comprising the following steps: mixing and dissolving the bean-flavor fragrance base module and a solvent described in the first aspect, and dripping the mixture into a shell solution to obtain the bean-flavor tobacco flavor microbeads.

[0025] Preferably, the preparation method comprises the following steps:

[0026] (1) mixing agar, gellan gum, seaweed extract and water, heating and stirring to obtain solution 1;

[0027] (2) mixing calcium lactate, polylactic acid, polyvinyl alcohol and water, heating and stirring, and then dripping into solution 1, and then cooling to obtain a shell solution;

[0028] (3) The bean-flavored aroma base module described in the first aspect and a solvent are mixed and dissolved, and the mixture is dropped into the shell solution. After cooling, the bean-flavored tobacco flavor micro beads are obtained.

[0029] Preferably, in step (1), the mass ratio of the total mass of the agar, gellan gum and seaweed extract to water is 1:(45-60), for example, it can be 1:46, 1:48, 1:50, 1:52, 1:54, 1:56, 1:58, etc.

[0030] Preferably, in step (1), the heating temperature is 70-90°C, for example, 72°C, 75°C, 78°C, 80°C, 82°C, 85°C, 88°C, etc.

[0031] Preferably, in step (2), the mass ratio of the total mass of the calcium lactate, polylactic acid and polyvinyl alcohol to water is 1:(75-85), for example, it can be 1:76, 1:78, 1:80, 1:82, 1:84, etc.

[0032] Preferably, in step (2), the heating is to a temperature of 50-70°C, for example, 52°C, 55°C, 58°C, 60°C, 62°C, 65°C, 68°C, etc.

[0033] Preferably, in step (2), the temperature is lowered to 50-60°C, for example, 52°C, 54°C, 56°C, 58°C, etc.

[0034] Preferably, in step (3), the temperature is lowered to 35-45°C, for example, 36°C, 38°C, 40°C, 42°C, 44°C, etc.

[0035] Compared with the prior art, the present invention has at least the following beneficial effects:

[0036] (1) The bean-flavored aroma base module provided by the present invention has a significant bean aroma and mature tobacco aroma. Within the preferred range, by compounding a variety of aroma base module components, the product is given a variety of aroma styles such as cream aroma, woody aroma, floral aroma, fresh aroma, and fruity aroma, which can achieve the effect of increasing the original aroma of tobacco, enriching the smoke, improving comfort, and softening the smoke.

[0037] (2) The bean-flavored tobacco flavor microbeads provided by the present invention have good storage stability at room temperature, no water absorption or dehydration, no softening or cracking on the surface, and avoid the loss of flavors during the storage of cigarettes. At the same time, the flavor microbeads provided by the present invention have a high aroma retention rate, can mask the foreign smell in cigarettes, significantly reduce the irritation, bad foreign smell and aftertaste of cigarettes, and quickly and evenly release the aroma during the smoking process, obtaining a good experience. DETAILED DESCRIPTION

[0038] For the convenience of understanding the present invention, the present invention lists the following embodiments. 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.

[0039] The sources of materials used in the following examples are as follows:

[0040] Vanilla bean tincture was purchased from Tianmen Hengchang Chemical Co., Ltd., model number 8047-24-3;

[0041] Fermented tobacco extract was purchased from Yunnan Mouding Hengrui Biotechnology Co., Ltd., model number: tobacco extract 8-1#;

[0042] Agar was purchased from Qingdao Haibo Biological, model HB0268;

[0043] Gellan gum was purchased from Huayu Gellan Gum Manufacturer, and the model is high acyl gellan gum;

[0044] Seaweed extract was purchased from Zhengzhou Institute, model number JSDT0005;

[0045] Polylactic acid was purchased from Bashifu Biomedical Technology Co., Ltd., model number 26023-30-3

[0046] Polyvinyl alcohol was purchased from Anhui Longyang Environmental Protection Technology Co., Ltd., the model is Chenhui brand;

[0047] Other materials are conventional commercially available products.

[0048] Example 1

[0049] The present embodiment provides a bean-flavored aroma base module, which includes, by weight, 65 parts of vanilla bean tincture, 230 parts of dihydrocoumarin, 125 parts of fermented tobacco extract, 12.5 parts of megastigmatrienone, 7.5 parts of oxidized isophorone, 7.5 parts of solanone, 15 parts of β-damascenone, 7.5 parts of β-dihydrodamascenone, 4 parts of β-ionone and 7.5 parts of isovaleric acid.

[0050] Example 2

[0051] The present embodiment provides a bean-flavored aroma base module, which includes, by weight, 50 parts of vanilla bean tincture, 200 parts of dihydrocoumarin, 50 parts of fermented tobacco extract, 10 parts of megastigmatrienone, 5 parts of oxidized isophorone, 5 parts of solanone, 10 parts of β-damascenone, 5 parts of β-dihydrodamascenone, 3 parts of β-ionone and 5 parts of isovaleric acid.

[0052] Example 3

[0053] The present embodiment provides a bean-flavored aroma base module, which includes, by weight, 80 parts of vanilla bean tincture, 260 parts of dihydrocoumarin, 200 parts of fermented tobacco extract, 15 parts of megastigmatrienone, 10 parts of oxidized isophorone, 10 parts of solanone, 20 parts of β-damascenone, 10 parts of β-dihydrodamascenone, 5 parts of β-ionone and 10 parts of isovaleric acid.

[0054] Example 4

[0055] This embodiment provides a bean-flavored aroma base module, which differs from Embodiment 1 only in that it does not contain solanone, and its mass fraction is distributed according to the ratio of β-damascenone, β-dihydrodamascenone, β-ionone and isovaleric acid, and the rest is consistent with Embodiment 1.

[0056] Example 5

[0057] This embodiment provides a bean-flavored aroma base module, which differs from Embodiment 1 only in that it does not contain β-damascenone, and its mass fraction is distributed according to the ratio of solanone, β-dihydrodamascenone, β-ionone and isovaleric acid, and the rest is consistent with Embodiment 1.

[0058] Example 6

[0059] This embodiment provides a bean-flavored fragrance base module, which differs from Embodiment 1 only in that it does not contain β-dihydrodamascone, and its mass fraction is distributed according to the ratio of solanone, β-damascone, β-ionone and isovaleric acid, and the rest is consistent with Embodiment 1.

[0060] Example 7

[0061] This embodiment provides a bean-flavored fragrance base module, which differs from Embodiment 1 only in that it does not contain β-ionone, and its mass fraction is distributed according to the ratio of solanone, β-damascenone, β-dihydrodamascenone and isovaleric acid, and the rest is consistent with Embodiment 1.

[0062] Example 8

[0063] This embodiment provides a bean-flavored aroma base module, which is different from Embodiment 1 only in that it does not contain isovaleric acid, and its mass fraction is distributed according to the ratio of solanone, β-damascenone, β-dihydrodamascenone and β-ionone, and the rest is consistent with Embodiment 1.

[0064] Example 9

[0065] The present embodiment provides a bean-flavored aroma base module, which differs from the embodiment 1 only in that it does not contain solanone, β-damascenone, β-dihydrodamascenone, β-ionone and isovaleric acid, and the mass fractions of the above components are distributed according to the proportions of vanilla bean tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and oxidized isophorone, and the rest is consistent with the embodiment 1.

[0066] Comparative Example 1

[0067] This comparative example provides a bean-flavored aroma base module, which is different from Example 9 only in that it does not contain vanilla bean tincture, and its mass fraction is allocated to dihydrocoumarin. The rest is consistent with Example 1.

[0068] Comparative Example 2

[0069] This comparative example provides a bean-flavored aroma base module, which is different from Example 9 only in that it does not contain dihydrocoumarin, and its mass fraction is allocated to vanilla bean tincture. The rest is consistent with Example 1.

[0070] Comparative Example 3

[0071] This comparative example provides a bean-flavored aroma base module, which is different from Example 9 only in that it does not contain fermented tobacco extract, and its mass fraction is distributed according to the ratio of megastigmatriene and oxidized isophorone, and the rest is consistent with Example 1.

[0072] Comparative Example 4

[0073] This comparative example provides a bean-flavored aroma base module, which is different from Example 9 only in that it does not contain megastigmatriene, and its mass fraction is distributed according to the ratio of fermented tobacco extract and oxidized isophorone, and the rest is consistent with Example 1.

[0074] Comparative Example 5

[0075] This comparative example provides a bean-flavored aroma base module, which is different from Example 9 only in that it does not contain oxidized isophorone, and its mass fraction is distributed according to the ratio of fermented tobacco extract and megastigmatrienone, and the rest is consistent with Example 1.

[0076] Application Example 1

[0077] The present application example provides a bean-flavored tobacco flavor micro-bead, which comprises an outer shell and an inner core. The raw materials for preparing the inner core comprise 5 parts of a bean-flavored aroma base module (provided in Example 1) and 5 parts of ethanol, and the raw materials for preparing the outer shell comprise 0.4 parts of agar, 0.2 parts of gellan gum, 0.05 parts of calcium lactate, 1 part of seaweed extract, 0.1 parts of polylactic acid and 0.1 parts of polyvinyl alcohol.

[0078] The preparation method of the bean-flavor tobacco flavor micro-beads comprises the following steps:

[0079] (1) mixing agar, gellan gum and seaweed extract, adding water 50 times the total mass of the above substances, heating and stirring to 80° C. to obtain solution 1;

[0080] (2) Calcium lactate, polylactic acid and polyvinyl alcohol are mixed, and water of 80 times the total mass of the above substances is added, heated and stirred to 55° C., and then dripped into solution 1, and cooled to 40° C. to obtain a shell solution;

[0081] (3) Mixing and dissolving the bean-flavored aroma base module and ethanol, dripping the mixture into the shell solution, and cooling the solution to 25° C. to obtain the bean-flavored tobacco flavor micro beads.

[0082] Application Example 2

[0083] The present application example provides a bean-flavored tobacco flavor micro-bead, which comprises an outer shell and an inner core. The raw materials for preparing the inner core comprise 4 parts of a bean-flavored aroma base module (provided in Example 2) and 4 parts of propylene glycol, and the raw materials for preparing the outer shell comprise 0.3 parts of agar, 0.1 parts of gellan gum, 0.01 parts of calcium lactate, 0.5 parts of seaweed extract, 0.05 parts of polylactic acid and 0.05 parts of polyvinyl alcohol.

[0084] The preparation method of the bean-flavor tobacco flavor micro-beads comprises the following steps:

[0085] (1) mixing agar, gellan gum and seaweed extract, adding water 45 times the total mass of the above substances, heating and stirring to 70° C. to obtain solution 1;

[0086] (2) Calcium lactate, polylactic acid and polyvinyl alcohol are mixed, and water of 75 times the total mass of the above substances is added, heated and stirred to 55° C., and then dripped into solution 1, and cooled to 35° C. to obtain a shell solution;

[0087] (3) Mix and dissolve the bean-flavored aroma base module and propylene glycol, drip them into the shell solution, and cool them to 20° C. to obtain the bean-flavored tobacco flavor micro beads.

[0088] Application Example 3

[0089] The present application example provides a bean-flavored tobacco flavor micro-bead, which comprises an outer shell and an inner core. The raw materials for preparing the inner core comprise 6 parts of a bean-flavored aroma base module (provided in Example 3) and 6 parts of ethanol, and the raw materials for preparing the outer shell comprise 0.5 parts of agar, 0.3 parts of gellan gum, 0.1 parts of calcium lactate, 1.5 parts of seaweed extract, 0.15 parts of polylactic acid and 0.15 parts of polyvinyl alcohol.

[0090] The preparation method of the bean-flavor tobacco flavor micro-beads comprises the following steps:

[0091] (1) mixing agar, gellan gum and seaweed extract, adding water 60 times the total mass of the above substances, heating and stirring to 90° C. to obtain solution 1;

[0092] (2) Calcium lactate, polylactic acid and polyvinyl alcohol are mixed, and water of 85 times the total mass of the above substances is added, heated and stirred to 70° C., and then dripped into solution 1, and cooled to 45° C. to obtain a shell solution;

[0093] (3) Mixing and dissolving the bean-flavored aroma base module and ethanol, dripping the mixture into the shell solution, and cooling the solution to 35° C. to obtain the bean-flavored tobacco flavor micro beads.

[0094] Application examples 4-9, comparative application examples 1-5

[0095] The above application examples and comparative application examples respectively provide a bean-flavored tobacco flavor microbead, which differs from application example 1 only in that the bean-flavored aroma base module provided in example 1 is replaced with the bean-flavored aroma base modules provided in examples 4-9 and comparative examples 1-5, respectively, and the rest is referred to application example 1.

[0096] Application Example 10

[0097] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that agar is not contained, and its mass fraction is distributed according to the ratio of gellan gum and seaweed extract. The rest is referred to application example 1.

[0098] Application Example 11

[0099] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that it does not contain gellan gum, and its mass fraction is distributed according to the ratio of agar and seaweed extract. The rest is reference to application example 1.

[0100] Application Example 12

[0101] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that it does not contain seaweed extract, and its mass fraction is distributed according to the ratio of agar and gellan gum. The rest refers to application example 1.

[0102] Application Example 13

[0103] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that it does not contain calcium lactate, and its mass fraction is distributed according to the ratio of polylactic acid and polyvinyl alcohol. The rest refers to application example 1.

[0104] Application Example 14

[0105] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that polylactic acid is not contained, and its mass fraction is distributed according to the ratio of calcium lactate and polyvinyl alcohol. The rest is referred to application example 1.

[0106] Application Example 15

[0107] This application example provides a bean-flavored tobacco flavor microbeads, which differ from application example 1 only in that it does not contain polyvinyl alcohol, and its mass fraction is distributed according to the ratio of calcium lactate and polylactic acid. The rest is reference to application example 1.

[0108] Test Example 1

[0109] Sensory quality and aroma style evaluation

[0110] The bean-flavored tobacco flavor microbeads prepared in Application Examples 1-9 and Comparative Application Examples 1-5 were added to blank cigarettes without flavoring, and their sensory quality and aroma style were evaluated, where the sensory quality was quantified as -5-5 points, and the aroma style was quantified as 0-3 points. The participants had professional smelling ability and cigarette sensory evaluation qualifications, and the number of participants was 10. The scores were averaged, and the results are shown in Table 1.

[0111] Table 1

[0112]

[0113]

[0114]

[0115] The test results show that:

[0116] (1) It can be seen from Application Examples 1 to 9 that the bean-flavored aroma base module provided by the present invention has a distinct bean aroma by compounding various flavoring raw materials. Within the preferred range, it can simultaneously give the cigarette a variety of aroma styles such as flue-cured tobacco aroma, paste aroma, woody aroma, floral aroma, fresh aroma, and fruity aroma, thereby achieving the effect of increasing the original aroma of tobacco, enriching the smoke, improving comfort, and softening the smoke.

[0117] (2) Through the comparison between Application Example 1 and Application Examples 4-8, and the comparison between Application Example 9 and Comparative Application Examples 1-5, it can be seen that the components of vanilla bean tincture and dihydrocoumarin, fermented tobacco extract, megastigmatrienone and oxidized isophorone, solanone, β-damascenone, β-dihydrodamascenone, β-ionone and isovaleric acid in the present invention have a synergistic effect, and the sensory quality of cigarettes is improved and the aroma style is enriched through the reasonable compounding of the components.

[0118] Test Example 2

[0119] Stability test

[0120] Test Method

[0121] (1) Take 100 fragrance micro beads, weigh them, place them in a cool and dry environment at 25°C for 30 days, then weigh them and calculate the percentage of mass change;

[0122] (2) Take 100 essence micro beads and place them in a cool and dry environment at 25°C for 30 days. Perform aroma release analysis at 30°C and 50°C for 6 hours. The aroma retention rate of the unstored essence micro beads is 100% as the benchmark to calculate the relative aroma retention rate.

[0123] The stability tests were conducted on the bean-flavor tobacco flavor microbeads provided in Examples 1-3 and 10-15, respectively, and the results are shown in Table 2.

[0124] Table 2

[0125]

[0126]

[0127] By comparing Application Example 1 with Application Examples 10-15, it can be seen that the agar, gellan gum and seaweed extract, calcium lactate, polylactic acid and polyvinyl alcohol in the present invention synergistically enhance the stability of the flavor microbeads.

[0128] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A bean-flavored aroma base module, characterized in that: The bean-scented aroma module comprises vanilla bean tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and oxidized isophorone.

2. The bean-flavored aroma base module according to claim 1, characterized in that: Calculated by weight, the bean-flavored aroma base module comprises 50-80 parts of vanilla bean tincture, 200-260 parts of dihydrocoumarin, 50-200 parts of fermented tobacco extract, 10-15 parts of megastigmatrienone and 5-10 parts of oxidized isophorone.

3. The bean-flavored aroma base module according to claim 1 or 2, characterized in that: The bean-scented aroma base module also includes solanone, β-damascenone, β-dihydrodamascenone, β-ionone and isovaleric acid; Preferably, the bean-flavored fragrance base module further comprises, by weight, 5-10 parts of solanone, 10-20 parts of β-damascenone, 5-10 parts of β-dihydrodamascenone, 3-5 parts of β-ionone and 5-10 parts of isovaleric acid.

4. Use of the bean-flavored aroma base module according to any one of claims 1 to 3 in cigarettes.

5. A bean-flavor tobacco flavor micro-bead, characterized in that: The bean-flavor tobacco flavor micro-beads comprise an outer shell and an inner core, and the raw materials for preparing the inner core comprise the bean-flavor fragrance base module and a solvent according to any one of claims 1 to 3.

6. The bean-flavor tobacco flavor microbeads according to claim 5, characterized in that: The raw materials for preparing the inner core include 4-6 parts of the bean-flavored fragrance base module according to any one of claims 1 to 3 and 4-6 parts of a solvent, in parts by mass; Preferably, the solvent includes any one of water, ethanol, propylene glycol or glycerol, or a combination of at least two of them.

7. The bean-flavor tobacco flavor microbeads according to claim 5 or 6, characterized in that: The shell is prepared from raw materials including any one of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid or polyvinyl alcohol, or a combination of at least two thereof; Preferably, the shell is prepared from a combination of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid and polyvinyl alcohol; Preferably, the raw materials for preparing the shell include, by weight, 0.3-0.5 parts of agar, 0.1-0.3 parts of gellan gum, 0.01-0.1 parts of calcium lactate, 0.5-1.5 parts of seaweed extract, 0.05-0.15 parts of polylactic acid and 0.05-0.15 parts of polyvinyl alcohol.

8. A method for preparing soybean-flavor tobacco flavor microbeads according to any one of claims 5 to 7, characterized in that: The preparation method comprises the following steps: mixing and dissolving the bean-flavored aroma base module according to any one of claims 1 to 3 and a solvent, and dripping the mixture into a shell solution to obtain the bean-flavored tobacco flavor micro beads.

9. The preparation method according to claim 8, characterized in that: The preparation method comprises the following steps: (1) mixing agar, gellan gum, seaweed extract and water, heating and stirring to obtain solution 1; (2) mixing calcium lactate, polylactic acid, polyvinyl alcohol and water, heating and stirring, and then dropping the mixture into solution 1, and then cooling the mixture to obtain a shell solution; (3) Mix and dissolve the bean-flavored aroma base module described in any one of claims 1 to 3 and a solvent, and drip the mixture into the shell solution. After cooling, the bean-flavored tobacco flavor micro beads are obtained.

10. The preparation method according to claim 8 or 9, characterized in that: In step (1), the mass ratio of the total mass of the agar, gellan gum and seaweed extract to water is 1:(45-60); Preferably, in step (1), the heating is to a temperature of 70-90°C; Preferably, in step (2), the mass ratio of the total mass of calcium lactate, polylactic acid and polyvinyl alcohol to water is 1:(75-85); Preferably, in step (2), the heating is to a temperature of 50-70°C; Preferably, in step (2), the temperature is lowered to 50-60°C; Preferably, in step (3), the temperature is lowered to 35-45°C.

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