A bean-flavored fragrance base module and application thereof

Abstract

The present application relates to a kind of bean-flavored fragrance base module, the bean-flavored fragrance base module includes vanilla bean tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and isophorone oxide.The fragrance base module provided by the present application has typical bean-flavored fragrance and roasted tobacco smoke, and the feeling of fine and soft smoke is better, the aroma quality and smoke comfort are improved, so that the smoke is more round, while reducing the burr feeling of smoke.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of cigarette technology, in particular to a bean-flavor type flavor base module and application thereof. BACKGROUND

[0002] Cigarette flavoring technology is a key technology for improving the quality of Chinese-style cigarettes, highlighting the natural tobacco aroma, reducing the dryness of smoke, enhancing the salivation of smoke and the comfort of smoking. In recent years, the self-regulating flavoring technology of the tobacco industry has developed rapidly, and the core spices have become more and more important in shaping and highlighting the style characteristics of cigarette products. Therefore, the development and application of the characteristic flavor base module, which is the core of the flavoring technology, have become the top priority for product development of each cigarette industry enterprise.

[0003] The bean-flavor type is one of the typical flavor styles in cigarettes. The raw materials that can play the bean-flavor type include black vanilla tincture, orris concrete, cornus officinalis extract, and coumarin. However, coumarin is prohibited from being added and used in cigarettes. In order to make up for the lack of bean-flavor type, it is necessary to find a substitute for coumarin, and at the same time, through the blending of various essences, the cigarette can have a unique sensory style.

[0004] CN102031198A discloses a tobacco flavoring essence for supplementing bean-flavor type, which is mixed by the following raw material components in weight fractions: black vanilla tincture 16-18, cocoa extract 1.5-2, almond tincture 6-8, white lentil extract 2-3, daidzein 2-2.5, fig concrete 5-7, plum concrete 2.5-3, cardamom tincture 10-12, rhizoma zedoary extract 4-5, hyssop extract 1-1.5, and propylene glycol aqueous solution 38-50. The bean-flavor type and aroma coordination of the tobacco flavoring essence need to be improved.

[0005] Therefore, it is necessary to provide a bean-flavor type flavor base module with rich aroma, which has tobacco aroma, cream aroma, sweet aroma, sour aroma and other various flavor types on the basis of bean aroma, and has good application prospect. SUMMARY

[0006] To solve the above technical problems, the present application provides a bean-flavor type flavor base module and application thereof. The flavor base module provided by the present application has typical bean-flavor type and roasted tobacco aroma, and the smoke is delicate and soft, which improves the aroma quality and smoke comfort, and makes the smoke more mellow, while reducing the roughness of the smoke.

[0007] To achieve this purpose, the present application adopts the following technical solutions:

[0008] In a first aspect, the present application provides a bean-flavor type flavor base module, which comprises vanilla tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and isophorone oxide.

[0009] In the present application, the vanilla bean tincture has the sweet and smooth bean fragrance characteristics and has the effect of main body fragrance in the fragrance base module; the dihydrocoumarin has the strong bean fragrance characteristics and has the effect of main body fragrance in the fragrance base module; the fermented tobacco extract has the thick and mellow tobacco fragrance characteristics and has the effect of fusing the bean fragrance and the tobacco fragrance in the fragrance base module; the megastigmatrienone has the bean fragrance and the burley tobacco fragrance characteristics and has the effect of enhancing the tobacco sense in the fragrance base module; the isoflurone has the lemon fruit fragrance characteristics and has the effect of adjusting the tobacco fragrance in the fragrance base module.

[0010] In the above components, the vanilla bean tincture and the dihydrocoumarin have the synergistic effect, and the two together improve the bean fragrance in the fragrance base module, and meanwhile the fermented tobacco extract, the megastigmatrienone and the isoflurone are compounded to give the mature tobacco leaf fragrance to the fragrance base module in addition to the main tune of the bean fragrance.

[0011] Preferably, the bean fragrance type fragrance base module comprises the vanilla bean tincture 50-80 parts (for example, it can be 55 parts, 60 parts, 65 parts, 70 parts, 75 parts, etc.), the dihydrocoumarin 200-260 parts (for example, it can be 210 parts, 220 parts, 230 parts, 240 parts, 250 parts, etc.), the fermented tobacco extract 50-200 parts (for example, it can be 75 parts, 100 parts, 125 parts, 150 parts, 175 parts, etc.), the megastigmatrienone 10-15 parts (for example, it can be 11 parts, 12 parts, 13 parts, 14 parts, etc.) and the isoflurone 5-10 parts (for example, it can be 6 parts, 7 parts, 8 parts, 9 parts, etc.) by mass fraction.

[0012] Preferably, the bean fragrance type fragrance base module further comprises solanone, beta-damascenone, beta-dihydrodamascenone, beta-ionone and isovaleric acid.

[0013] In the present application, the solanone has the fresh carrot-like fragrance and has the effect of increasing the tobacco fragrance, making the smoke full, mellow and delicate in the fragrance base module; the beta-damascenone has the similar rose flower fragrance characteristics and has the effect of giving the mature smoke fragrance tone in the fragrance base module; the beta-dihydrodamascenone has the apple-like fruit fragrance characteristics and has the effect of delicate tobacco fragrance and natural tobacco fragrance in the fragrance base module; the beta-ionone has the woody fragrance characteristics and has the effect of increasing the tobacco fragrance and highlighting the main tune of the bean fragrance in the fragrance base module; the isovaleric acid has the small molecule volatile characteristics and has the effect of delicate and soft tobacco fragrance and increasing the texture in the fragrance base module.

[0014] The above components are used synergistically to make the product have multiple fragrance styles such as woody fragrance, floral fragrance, fresh fragrance and fruit fragrance on the basis of the bean fragrance and the tobacco fragrance, so as to achieve the effects of increasing the tobacco original fragrance, enriching the smoke, improving the comfort, and softening the round tobacco smoke.

[0015] Preferably, the soy-flavor base module further comprises solanone 5-10 parts (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.), beta-damascenone 10-20 parts (for example, 12 parts, 14 parts, 16 parts, 18 parts, etc.), beta-dihydrodamascenone 5-10 parts (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.), beta-ionone 3-5 parts (for example, 3.2 parts, 3.5 parts, 3.8 parts, 4 parts, 4.2 parts, 4.5 parts, 4.8 parts, etc.), and isovaleric acid 5-10 parts (for example, 6 parts, 7 parts, 8 parts, 9 parts, etc.) by mass fraction.

[0016] In a second aspect, the present application provides an application of the soy-flavor base module according to the first aspect in a cigarette.

[0017] In a third aspect, the present application provides a soy-flavor tobacco flavor microbead, which comprises a shell and an inner core, and the preparation raw material of the inner core comprises the soy-flavor base module according to the first aspect and a solvent.

[0018] Preferably, the preparation raw material of the inner core comprises the soy-flavor base module according to the first aspect 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.) and the solvent 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.) by mass fraction.

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

[0020] Preferably, the preparation raw material of the shell comprises any one or a combination of at least two of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid, or polyvinyl alcohol.

[0021] Preferably, the preparation raw material of the shell comprises a combination of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid, and polyvinyl alcohol.

[0022] In the present application, agar, gellan gum, and seaweed extract are used in combination, and calcium lactate, polylactic acid, and polyvinyl alcohol are used in combination. Each component in the above combination has a synergistic effect. The obtained flavor microbead has good storage stability at room temperature, no water absorption and water loss, and no softening and cracking on the surface, thereby avoiding the loss of flavor during the storage of cigarettes. At the same time, the flavor microbead provided by the present application has high aroma retention rate, can mask the odor in cigarettes, significantly reduces the irritation, bad odor, and aftertaste of cigarettes, quickly and uniformly releases aroma during the smoking process, and obtains good experience.

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

[0024] In a fourth aspect, the present application provides a preparation method of the soy-flavored tobacco flavor microbead according to the third aspect, which comprises the following steps: mixing and dissolving the soy-flavored base module according to the first aspect and a solvent, dropping into the shell solution to obtain the soy-flavored tobacco flavor microbead.

[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 one;

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

[0028] (3) mixing and dissolving the soy-flavored base module according to the first aspect and a solvent, dropping into the shell solution, and then cooling to obtain the soy-flavored tobacco flavor microbead.

[0029] Preferably, in step (1), the mass ratio of the total mass of agar, gellan gum and seaweed extract to the mass of 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℃, for example, it can be 72℃, 75℃, 78℃, 80℃, 82℃, 85℃, 88℃, etc.

[0031] Preferably, in step (2), the mass ratio of the total mass of calcium lactate, polylactic acid and polyvinyl alcohol to the mass of water is 1:(75-85), which 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℃, which can be 52℃, 55℃, 58℃, 60℃, 62℃, 65℃, 68℃, etc.

[0033] Preferably, in step (2), the cooling is to a temperature of 50-60℃, which can be 52℃, 54℃, 56℃, 58℃, etc.

[0034] Preferably, in step (3), the cooling is to a temperature of 35-45℃, which can be 36℃, 38℃, 40℃, 42℃, 44℃, etc.

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

[0036] (1) The bean-flavor base module provided by the present application has significant bean-flavor and mature tobacco-flavor, and within the preferred range, by compounding a plurality of base module components, the product is endowed with creaminess, woody aroma, floral aroma, fresh aroma, fruity aroma and other aroma styles, so that the effects of increasing tobacco original flavor, enriching smoke, improving comfort and softening and rounding smoke can be achieved.

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

[0038] In order to facilitate understanding of the present application, the present application is illustrated by the following examples. It should be understood by those skilled in the art that the examples are only for the purpose of understanding the present application and should not be regarded as specific limitations of the present application.

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

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

[0041] Fermented tobacco extract is purchased from Yunnan Mouding Hengrui Biological Technology Co., Ltd., model number Tobacco Extract 8-1#;

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

[0043] Kappa Carrageenan was purchased from Huayu Kappa Carrageenan Factory, and the model was high acyl kappa carrageenan;

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

[0045] Polylactic acid was purchased from Baishifu Biomedical Technology Co., Ltd., and the model was 26023-30-3

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

[0047] Other materials are all conventional commercially available products.

[0048] Example 1

[0049] The present embodiment provides a bean-flavor fragrance base module, which comprises, in parts by mass, vanilla tonalido 65 parts, dihydrocoumarin 230 parts, fermented tobacco extract 125 parts, megastigmatrienone 12.5 parts, isojasmone 7.5 parts, solanone 7.5 parts, beta-damascenone 15 parts, beta-dihydrodamascenone 7.5 parts, beta-ionone 4 parts, and isovaleric acid 7.5 parts.

[0050] Example 2

[0051] The present embodiment provides a bean-flavor fragrance base module, which comprises, in parts by mass, vanilla tonalido 50 parts, dihydrocoumarin 200 parts, fermented tobacco extract 50 parts, megastigmatrienone 10 parts, isojasmone 5 parts, solanone 5 parts, beta-damascenone 10 parts, beta-dihydrodamascenone 5 parts, beta-ionone 3 parts, and isovaleric acid 5 parts.

[0052] Example 3

[0053] The present embodiment provides a bean-flavor fragrance base module, which comprises, in parts by mass, vanilla tonalido 80 parts, dihydrocoumarin 260 parts, fermented tobacco extract 200 parts, megastigmatrienone 15 parts, isojasmone 10 parts, solanone 10 parts, beta-damascenone 20 parts, beta-dihydrodamascenone 10 parts, beta-ionone 5 parts, and isovaleric acid 10 parts.

[0054] Example 4

[0055] The present embodiment provides a bean-flavor fragrance base module, which is different from that of Example 1 only in that it does not contain solanone, and the mass fraction of solanone is distributed in the proportions of beta-damascenone, beta-dihydrodamascenone, beta-ionone, and isovaleric acid, and the rest is consistent with Example 1.

[0056] Example 5

[0057] This example provides a bean-scented fragrance base module which differs from Example 1 only in that β-damascone is not contained, and the mass fraction thereof is distributed in the ratio of solanone, β-dihydromuscone, β-ionone and isovaleric acid, and the rest is identical to Example 1.

[0058] Example 6

[0059] This example provides a bean-scented fragrance base module which differs from Example 1 only in that β-dihydromuscone is not contained, and the mass fraction thereof is distributed in the ratio of solanone, β-damascone, β-ionone and isovaleric acid, and the rest is identical to Example 1.

[0060] Example 7

[0061] This example provides a bean-scented fragrance base module which differs from Example 1 only in that β-ionone is not contained, and the mass fraction thereof is distributed in the ratio of solanone, β-damascone, β-dihydromuscone and isovaleric acid, and the rest is identical to Example 1.

[0062] Example 8

[0063] This example provides a bean-scented fragrance base module which differs from Example 1 only in that isovaleric acid is not contained, and the mass fraction thereof is distributed in the ratio of solanone, β-damascone, β-dihydromuscone and β-ionone, and the rest is identical to Example 1.

[0064] Example 9

[0065] This example provides a bean-scented fragrance base module which differs from Example 1 only in that solanone, β-damascone, β-dihydromuscone, β-ionone and isovaleric acid are not contained, and the mass fraction of the above components is distributed in the ratio of vanilla bean tincture, dihydrocoumarin, fermented tobacco extract, megastigmatrienone and isoflurone oxide, and the rest is identical to Example 1.

[0066] Comparative Example 1

[0067] This comparative example provides a bean-scented fragrance base module which differs from Example 9 only in that vanilla bean tincture is not contained, and the mass fraction thereof is distributed to dihydrocoumarin, and the rest is identical to Example 1.

[0068] Comparative Example 2

[0069] This comparative example provides a bean-scented fragrance base module which differs from Example 9 only in that dihydrocoumarin is not contained, and the mass fraction thereof is distributed to vanilla bean tincture, and the rest is identical to Example 1.

[0070] Comparative Example 3

[0071] The present comparative example provides a bean-scented fragrance base module, which is identical to that of Example 9 except that the megastigmatrienone is not contained and its mass fraction is distributed according to the ratio of the fermented tobacco extract and the isoflurone oxide, and the rest is identical to that of Example 1.

[0072] Comparative Example 4

[0073] The present comparative example provides a bean-scented fragrance base module, which is identical to that of Example 9 except that the isoflurone oxide is not contained and its mass fraction is distributed according to the ratio of the fermented tobacco extract and the megastigmatrienone, and the rest is identical to that of Example 1.

[0074] Comparative Example 5

[0075] The present comparative example provides a bean-scented fragrance base module, which is identical to that of Example 9 except that the isoflurone oxide is not contained and its mass fraction is distributed according to the ratio of the fermented tobacco extract and the megastigmatrienone, and the rest is identical to that of Example 1.

[0076] Application Example 1

[0077] The present application example provides a bean-scented tobacco flavor microbead, which comprises a shell and an inner core, and the preparation raw materials of the inner core comprise 5 parts of a bean-scented fragrance base module (provided in Example 1) and 5 parts of ethanol by mass fraction, and the preparation raw materials of the 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 part of polylactic acid and 0.1 part of polyvinyl alcohol.

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

[0079] (1) mixing agar, gellan gum and seaweed extract, adding water with a total mass of 50 times the above-mentioned substances, heating and stirring to 80℃ to obtain solution one;

[0080] (2) mixing calcium lactate, polylactic acid and polyvinyl alcohol, adding water with a total mass of 80 times the above-mentioned substances, heating and stirring to 55℃, then dropping into solution one, and cooling to 40℃ to obtain a shell solution;

[0081] (3) mixing and dissolving the bean-scented fragrance base module and ethanol, dropping into the shell solution, and cooling to 25℃ to obtain the bean-scented tobacco flavor microbead.

[0082] Application Example 2

[0083] The application example provides a bean-flavor tobacco flavor microbead, which comprises a shell and an inner core, and the preparation raw materials of the inner core comprise 4 parts of a bean-flavor flavor base module (provided in Example 2) and 4 parts of propylene glycol in terms of mass fraction, and the preparation raw materials of the 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 microbead comprises the following steps:

[0085] (1) mixing agar, gellan gum and seaweed extract, adding water with a mass 45 times that of the total mass of the above-mentioned substances, and heating and stirring to 70 DEG C to obtain solution one;

[0086] (2) mixing calcium lactate, polylactic acid and polyvinyl alcohol, adding water with a mass 75 times that of the total mass of the above-mentioned substances, heating and stirring to 55 DEG C, then dropping into solution one, and cooling to 35 DEG C to obtain shell solution;

[0087] (3) mixing and dissolving the bean-flavor flavor base module and propylene glycol, dropping into the shell solution, and cooling to 20 DEG C to obtain the bean-flavor tobacco flavor microbead.

[0088] Application example 3

[0089] The application example provides a bean-flavor tobacco flavor microbead, which comprises a shell and an inner core, and the preparation raw materials of the inner core comprise 6 parts of a bean-flavor flavor base module (provided in Example 3) and 6 parts of ethanol in terms of mass fraction, and the preparation raw materials of the 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 microbead comprises the following steps:

[0091] (1) mixing agar, gellan gum and seaweed extract, adding water with a mass 60 times that of the total mass of the above-mentioned substances, heating and stirring to 90 DEG C to obtain solution one;

[0092] (2) mixing calcium lactate, polylactic acid and polyvinyl alcohol, adding water with a mass 85 times that of the total mass of the above-mentioned substances, heating and stirring to 70 DEG C, then dropping into solution one, and cooling to 45 DEG C to obtain shell solution;

[0093] (3) mixing and dissolving the bean-flavor flavor base module and ethanol, dropping into the shell solution, and cooling to 35 DEG C to obtain the bean-flavor tobacco flavor microbead.

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

[0095] The application examples and the comparative application examples each provide a bean-flavor tobacco flavor microbead, which differs from the bean-flavor tobacco flavor microbead of application example 1 only in that the bean-flavor base module provided in example 1 is replaced by the bean-flavor base module provided in examples 4-9 and comparative examples 1-5, and the rest is according to application example 1.

[0096] Application example 10

[0097] The present application example provides a bean-flavor tobacco flavor microbead, which differs from the bean-flavor tobacco flavor microbead of application example 1 only in that it does not contain agar, and the mass fraction is distributed according to the ratio of gellan gum and seaweed extract, and the rest is according to application example 1.

[0098] Application example 11

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

[0100] Application example 12

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

[0102] Application example 13

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

[0104] Application example 14

[0105] The present application example provides a bean-flavor tobacco flavor microbead, which differs from the bean-flavor tobacco flavor microbead of application example 1 only in that it does not contain polylactic acid, and the mass fraction is distributed according to the ratio of calcium lactate and polyvinyl alcohol, and the rest is according to application example 1.

[0106] Application example 15

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

[0108] Test example 1

[0109] Sensory quality and aroma style evaluation

[0110] The soybean flavor tobacco flavor microbeads prepared in application examples 1-9 and comparative application examples 1-5 were added to blank cigarettes without added flavoring, and the sensory quality and aroma style were evaluated, wherein the quantification of the sensory quality was-5-5 points, and the quantification of the aroma style was 0-3 points. The evaluators had the professional ability of smelling aroma and the qualification of cigarette sensory evaluation, the number of evaluators was 10, and the scores were averaged, and the results are shown in Table 1.

[0111] Table 1

[0112]

[0113]

[0114]

[0115] It can be seen from the test results that:

[0116] (1) It can be seen from application examples 1 to 9 that the soybean flavor base module provided by the application has obvious soybean flavor by compounding various flavoring raw materials, and can impart various aroma styles such as roasted tobacco aroma, cream aroma, woody aroma, floral aroma, fresh aroma, fruit aroma, etc. in the preferred range, to increase the tobacco aroma, enrich the smoke, improve the comfort, and soften the round smoke.

[0117] (2) It can be seen from the comparison of application examples 1 and 4-8, and the comparison of application example 9 and comparative application examples 1-5 that the components in vanilla tonka bean tincture and dihydrocoumarin, fermented tobacco extract, megastigmatrienone and isoflurone oxide, solanone, beta-damascenone, beta-dihydrodamascenone, beta-ionone and isovaleric acid have synergistic effect, which improves the sensory quality of the cigarette and enriches the aroma style through reasonable compounding of the components.

[0118] Test example 2

[0119] Stability test

[0120] Test method

[0121] (1) Take 100 flavor microbeads, weigh, place in a cool and dry environment at 25℃ for 30 days, then weigh, and calculate the mass change percentage;

[0122] (2) Take 100 flavor microbeads, place in a cool and dry environment at 25℃ for 30 days, and perform aroma release analysis at 30℃ and 50℃, respectively, the test time is 6h, and the aroma retention rate of the flavor microbeads without storage is taken as 100% as the reference, and the relative aroma retention rate is calculated.

[0123] The stability of the soy-flavor cigarette flavor microbeads provided by application examples 1-3 and 10-15 was tested, and the results are shown in Table 2.

[0124] Table 2

[0125]

[0126]

[0127] It can be seen from the comparison between application example 1 and application examples 10-15 that the agar, gellan gum and seaweed extract, calcium lactate, polylactic acid and polyvinyl alcohol in the present application have synergistic effect, and together improve the stability of the flavor microbeads.

[0128] The applicant declares that the above description is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto. It should be understood by those skilled in the art that any changes or replacements within the technical scope disclosed by the present application can be easily thought of by any person skilled in the art, and all fall within the protection scope and disclosure scope of the present application.

Claims

1. A bean-flavored aroma base module, characterized in that, The bean-flavor fragrance base module comprises, in parts by mass, 50-80 parts of vanilla extract, 200-260 parts of dihydrocoumarin, 50-200 parts of fermented tobacco extract, 10-15 parts of megastigmatrienone, and 5-10 parts of iso-eugenol. The fermented tobacco extract is purchased from Yunnan Mouding Hengrui Biological Technology Co., Ltd., and is of Model Tobacco Extract 8-1#.

2. The bean-flavored aroma base module according to claim 1, characterized in that The bean-flavor fragrance base module further comprises solanone, beta-damascenone, beta-dihydrodamascenone, beta-ionone, and isovaleric acid.

3. The bean-flavored aroma base module according to claim 2, characterized in that The bean-flavor fragrance base module further comprises, in parts by mass, 5-10 parts of solanone, 10-20 parts of beta-damascenone, 5-10 parts of beta-dihydrodamascenone, 3-5 parts of beta-ionone, and 5-10 parts of isovaleric acid.

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

5. A bean-flavored tobacco flavor microbead characterized by comprising, The bean-flavor cigarette flavor microbead comprises a shell and a core, and the core is prepared from the bean-flavor fragrance base module according to any one of claims 1-3 and a solvent.

6. The soy-flavored tobacco flavor microbead of claim 5, wherein, The core is prepared from, in parts by mass, 4-6 parts of the bean-flavor fragrance base module according to any one of claims 1-3 and 4-6 parts of the solvent.

7. The soy-flavored tobacco flavor microbead of claim 5, wherein, The solvent comprises any one or a combination of at least two of water, ethanol, propylene glycol, and glycerol.

8. The soy-flavored tobacco flavor microbead of claim 5, wherein, The shell is prepared from a combination of agar, gellan gum, calcium lactate, seaweed extract, polylactic acid, and polyvinyl alcohol.

9. The soy-flavored tobacco flavor microbead of claim 8, wherein, The shell is prepared from, in parts by mass, 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.

10. A process for the preparation of a bean-flavored tobacco flavor microbead according to any one of claims 5 to 9, characterized in that, The preparation method comprises the following steps: mixing and dissolving the bean-flavor fragrance base module according to any one of claims 1-3 and the solvent, and dropping the mixture into a shell solution to obtain the bean-flavor cigarette flavor microbead.

11. The method of claim 10, wherein, The preparation method comprises the following steps: (1) mixing agar, gellan gum, seaweed extract, and water, heating and stirring to obtain a solution one; (2) mixing calcium lactate, polylactic acid, polyvinyl alcohol, and water, heating and stirring, then dropping the mixture into the solution one, and then cooling to obtain a shell solution; (3) mixing and dissolving the bean-flavor fragrance base module according to any one of claims 1-3 and the solvent, and dropping the mixture into the shell solution, and then cooling to obtain the bean-flavor cigarette flavor microbead.

12. The method of claim 11, wherein, In step (1), the total mass of agar, gellan gum, and seaweed extract is 1: (45-60) of the mass of water.

13. The preparation method according to claim 11, characterized in that, In step (1), the temperature is heated to 70-90°C.

14. The method of claim 11, wherein, In step (2), the total mass of calcium lactate, polylactic acid, and polyvinyl alcohol is 1: (75-85) of the mass of water.

15. The preparation method according to claim 11, characterized in that, In step (2), the temperature is heated to 50-70°C.

16. The method of claim 11, wherein, In step (2), the temperature is cooled to 50-60°C.

17. The method of claim 11, wherein, In step (3), the temperature is cooled to 35-45°C.

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