Durian-flavored cigarette spice as well as preparation method and application thereof

Abstract

The invention provides a durian-flavor cigarette spice as well as a preparation method and application thereof. The cigarette spice is prepared from the following raw materials: durian spice, clove oil and ethyl maltol. According to the durian-flavor cigarette spice provided by the invention, a cigarette user can feel the faint scent of durian during smoking, and the durian-flavor cigarette spice is fine and smooth in fragrance, good in sweetness, high in comfort level and good in harmony, and the fragrance quality is improved.

Description

Technical Field

[0001] The invention belongs to the technical field of cigarette production, and particularly relates to a durian-flavored cigarette flavoring, a preparation method and an application thereof. Background Art

[0002] The cigarette industry is an important industry in my country's national economy and has made outstanding contributions to national tax revenue. With the continuous improvement of people's quality of life, people are paying more and more attention to the quality of cigarettes. The pursuit of green, natural, safe and environmentally friendly has become the mainstream of people's consumption. Therefore, natural flavors, especially natural plant flavors, are more popular. How to improve the safety of smoking cigarettes, reduce the content of harmful substances in cigarette smoke, and improve the flavor and comfort of smoking has become the focus of research for various cigarette companies. In recent years, researchers in the field of cigarettes have used a variety of means and technologies to improve and enhance the quality of cigarettes, and have achieved good results, including the use of scientific technical methods to improve the technology of cigarette raw materials, auxiliary materials, production processes, etc., which effectively improves the quality of cigarettes. There are many aspects of cigarette auxiliary material research, among which adding natural plant extracts to filter rods is considered by industry experts to be one of the key technologies to improve cigarette quality.

[0003] Plant-based natural flavors are aromatic substances obtained by using the flowers, branches, leaves, grass, roots, skins, stems, seeds or fruits of aromatic plants as raw materials, and by using steam distillation, extraction, pressing, absorption and other extraction and separation methods. Plant-based natural flavors are usually mixtures containing dozens or even hundreds of organic compounds. They are mainly secondary metabolites in plants and have a variety of structural characteristics, including terpenes, esters, alcohols, etc. In recent years, in the field of natural flavors for tobacco, researchers have used abundant natural resources to develop some special natural flavors with special 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 flavors. The research objects cover terrestrial plants, edible fungi, marine plants, etc. The preparation methods mainly involve traditional solvent extraction, modern extraction and separation technology, biotechnology, Maillard reaction flavoring hormones and other chemical reaction flavoring technologies.

[0004] Therefore, developing a filter rod flavor prepared using natural plant flavors to improve the overall quality of cigarettes has become an urgent problem to be solved by those skilled in the art. Summary of the invention

[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a durian-flavored cigarette flavoring and a preparation method and application thereof.

[0006] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a durian-flavored cigarette flavoring, wherein raw materials for preparing the cigarette flavoring include durian flavoring, clove oil and ethyl maltol.

[0008] The durian-flavored cigarette flavoring provided by the present invention can enable cigarette users to feel the durian fragrance when smoking, and the fragrance is delicate, sweet, comfortable, and coordinated, thereby improving the fragrance quality.

[0009] Preferably, the raw materials for preparing the cigarette flavor include 3-10 parts of durian flavor, 0.1-1 part of clove oil and 0.05-0.2 part of ethyl maltol in parts by weight.

[0010] The weight proportions of the durian flavor can be 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, 10, etc., the weight proportions of clove oil can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, etc., the weight proportions of ethyl maltol can be 0.05, 0.08, 0.1, 0.12, 0.15, 0.18, 0.2, etc., and other specific point values ​​in the above numerical ranges can be selected, which will not be repeated here one by one.

[0011] Preferably, the durian flavor is prepared by a method comprising the following steps: mixing durian pulp with an ethanol aqueous solution, extracting under ultrasound to obtain an extract; and eluting the extract to obtain the durian flavor.

[0012] Preferably, the mass percentage of ethanol in the ethanol aqueous solution is 60-90%, for example 60%, 62%, 65%, 68%, 70%, 72%, 75%, 78%, 80%, 82%, 85%, 88%, 90%, etc. Other specific point values ​​in the above numerical ranges can be selected and will not be described here one by one.

[0013] Preferably, the ratio of the durian pulp to the ethanol aqueous solution is 1g:(2-7)mL, wherein the specific point values ​​in (2-7) can be selected from 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, etc., and other specific point values ​​in the above numerical ranges can be selected, which will not be repeated here one by one.

[0014] Preferably, the ultrasonic power is 200-240W, the temperature is 50-70°C, and the time is 1-3h.

[0015] The power can be selected from 200W, 205W, 210W, 215W, 220W, 225W, 230W, 235W, 240W, etc., the temperature can be selected from 50℃, 52℃, 55℃, 58℃, 60℃, 62℃, 65℃, 68℃, 70℃, etc., and the time can be selected from 1h, 1.2h, 1.4h, 1.6h, 1.8h, 2h, 2.2h, 2.4h, 2.6h, 2.8h, 3h, etc. Other specific point values ​​in the above numerical ranges can be selected, so they will not be elaborated here one by one.

[0016] Preferably, the eluent used for elution is an ethanol aqueous solution.

[0017] Preferably, the mass percentage of ethanol in the ethanol aqueous solution used for elution is 60-80%, for example 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80%, etc. Other specific point values ​​in the above numerical ranges can be selected and will not be described here one by one.

[0018] Preferably, the chromatographic column used for the elution is an affinity column.

[0019] In a second aspect, the present invention provides a method for preparing the durian-flavored cigarette flavoring according to the first aspect, the preparation method comprising: physically mixing the preparation raw materials to obtain.

[0020] In a third aspect, the present invention provides a use of the durian-flavored cigarette flavoring according to the first aspect in preparing cigarettes.

[0021] Preferably, the flavor can be applied to the cigarette filter rod in the form of gel or popping beads.

[0022] Preferably, the flavor can be applied to electronic cigarettes.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The durian-flavored cigarette flavoring provided by the present invention can enable cigarette users to feel the durian fragrance when smoking, and the fragrance is delicate, sweet, comfortable, and coordinated, thereby improving the fragrance quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 The ultra-high performance liquid chromatogram of the durian flavor of Preparation Example 1;

[0026] Figure 2 is the ultra-high performance liquid chromatogram of the durian flavor of Preparation Example 5;

[0027] Figure 3 This is the ultra-high performance liquid chromatogram of the durian flavor of Preparation Example 6. DETAILED DESCRIPTION

[0028] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0029] As used herein, the terms "comprises," "including," "having," "containing," or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises the listed elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

[0030] "Optional" or "any one" means that the subsequently described matter or event can or cannot occur, and that the description includes instances where the event occurs and instances where it does not.

[0031] The indefinite articles "a" and "an" before the elements or components of the present invention have no limitation on the quantity requirements (i.e. the number of occurrences) of the elements or components. Therefore, "a" or "an" should be interpreted as including one or at least one, and the elements or components in the singular form also include the plural form, unless the quantity obviously refers to the singular form only.

[0032] The terms "one embodiment", "some embodiments", "exemplarily", "specific examples" or "some examples" described in the present invention mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this document, the schematic representation of the above terms does not necessarily refer to the same embodiment or example.

[0033] The sources of reagents or instruments in the following examples are as follows:

[0034] Clove oil was purchased from Sichuan Weikeqi Biotechnology Co., Ltd. under the trade name of clove oil.

[0035] Preparation Example 1

[0036] This preparation example provides a durian flavor, and the preparation method of the durian flavor is as follows:

[0037] (1) Grinding durian pulp and mixing it with 90% by weight ethanol aqueous solution at a solid-liquid ratio of 1 g:5 mL, ultrasonically extracting at 60° C. and 210 W for 2 h, and filtering and collecting the extract;

[0038] (2) The extract is eluted using an affinity column, wherein the eluent is an ethanol aqueous solution with a mass percentage of 60%, to obtain durian flavor.

[0039] Preparation Example 2

[0040] This preparation example provides a durian flavor, and the preparation method of the durian flavor is as follows:

[0041] (1) Grinding durian pulp and mixing it with 70% by weight ethanol aqueous solution at a solid-liquid ratio of 1 g:2 mL, ultrasonically extracting at 50° C. and 200 W for 3 h, and filtering and collecting the extract;

[0042] (2) The extract is eluted using an affinity column, wherein the eluent is an ethanol aqueous solution with a mass percentage of 70%, to obtain durian flavor.

[0043] Preparation Example 3

[0044] This preparation example provides a durian flavor, and the preparation method of the durian flavor is as follows:

[0045] (1) Grinding durian pulp and mixing it with 60% by weight ethanol aqueous solution at a solid-liquid ratio of 1 g:7 mL, ultrasonically extracting at 70° C. and 240 W for 1 h, and filtering and collecting the extract;

[0046] (2) The extract is eluted using an affinity column, wherein the eluent is an ethanol aqueous solution with a mass percentage of 80%, to obtain durian flavor.

[0047] Preparation Example 4

[0048] This preparation example provides a durian flavor, which differs from Preparation Example 1 only in that step (1) is "crushing the durian pulp and mixing it with an ethanol aqueous solution with a mass percentage of 90%, with a solid-liquid ratio of 1 g:5 mL, extracting at 60° C. for 2 h, and filtering and collecting the extract", and other operations remain unchanged.

[0049] Preparation Example 5

[0050] This preparation example provides a durian flavor, and the preparation method of the durian flavor is as follows:

[0051] (1) Grinding durian pulp and mixing it with 90% by weight ethanol aqueous solution at a solid-liquid ratio of 1 g:5 mL, ultrasonically extracting at 60° C. and 210 W for 2 h, and filtering and collecting the extract;

[0052] (2) The extract is eluted using an affinity column, wherein the eluent is an ethanol aqueous solution with a mass percentage of 30%, to obtain durian flavor.

[0053] Preparation Example 6

[0054] This preparation example provides a durian flavor, and the preparation method of the durian flavor is as follows:

[0055] (1) Grinding durian pulp and mixing it with 90% by weight ethanol aqueous solution at a solid-liquid ratio of 1 g:5 mL, ultrasonically extracting at 60° C. and 210 W for 2 h, and filtering and collecting the extract;

[0056] (2) The extract is eluted using an affinity column with anhydrous ethanol as the eluent to obtain durian flavor.

[0057] Example 1

[0058] This embodiment provides a durian-flavored cigarette flavoring, which includes: 8 parts of the durian flavoring of Preparation Example 1, 0.5 parts of clove oil, and 0.1 parts of ethyl maltol.

[0059] The preparation method thereof is as follows: physically mixing the preparation raw materials to obtain the product.

[0060] Example 2

[0061] This embodiment provides a durian-flavored cigarette flavoring, which includes: 10 parts of the durian flavoring of Preparation Example 2, 0.1 parts of clove oil, and 0.2 parts of ethyl maltol.

[0062] The preparation method is similar to that of Example 1.

[0063] Example 3

[0064] This embodiment provides a durian-flavored cigarette flavoring, which includes: 3 parts of the durian flavoring of Preparation Example 3, 1 part of clove oil, and 0.05 parts of ethyl maltol.

[0065] The preparation method is similar to that of Example 1.

[0066] Embodiment 4-6

[0067] This embodiment provides three kinds of durian-flavored cigarette flavors, which differ from Example 1 only in that the durian flavor of Preparation Example 1 is replaced with equal amounts of durian flavors of Preparation Examples 4-6, respectively, and other raw materials, amounts and preparation methods are the same as those of Example 1.

[0068] Comparative Example 1

[0069] This comparative example provides a durian-flavored cigarette flavoring, which differs from Example 1 only in that it does not contain clove oil, and its reduced mass is allocated to the mass of ethyl maltol.

[0070] The preparation method is similar to that of Example 1.

[0071] Comparative Example 2

[0072] This comparative example provides a durian-flavored cigarette flavoring, which differs from Example 1 only in that it does not contain ethyl maltol, and its reduced mass is distributed to the mass of clove oil.

[0073] Test Example 1

[0074] The components in the durian flavor obtained in Preparation Example 1, Preparation Example 5, and Preparation Example 6 were detected by ultra-high performance liquid chromatography. The results are as follows: Figure 1-3 shown.

[0075] The chemical components of the durian pulp extract obtained in Preparation Example 1 were analyzed by GC-MS, and a total of 37 compounds were identified by searching and analyzing the NIST14.L mass spectrometry database, and the relative mass fractions of each component were determined by the peak area normalization method (see Table 1). There were 6 alkaloids, 1 terpenoid, 9 esters, 1 ether, 7 aldehydes and ketones, 9 alcohols, 1 alkane, and 4 small molecule compounds. The main representative components in durian pulp are trimethylolpropane (45.66%), 2-hydroxy-butyric acid ketone (19.81%), alkyl hydrazine (8.53%), furanone (4.90%), and butene glycol (3.77%).

[0076] The flavor compounds mainly include alcohols, sulfur-containing compounds, nitrogen-containing compounds, esters, and low-molecular fatty acid compounds. According to the analysis of the components detected by gas chromatography-mass spectrometry, the main flavor compounds in the compounds of durian flesh are: 1) compounds with obvious sulfur-containing compounds (1 species, 1.23%): 2,5-dihydrothiophene (1.23%); 2) ester compounds (9 species, 27.5%): isoamyl isobutyrate (0.92%), 2-hydroxy-butyric acid ketone (19.81%), 2(5H)-furanone (0.47%), furanone (4.90%), ethyl palmitate (0.61%), ethyl oleate (0.71%), ethyl octadecanoate (0.08%), 5-acetyldihydro-2(3H)-furanone (0.13%), ethyl heptadecanoate (0.17%), 2-monopalmitoylglycerol (0.13%).

[0077] The characteristic aroma of durian is a unique flavor that is a mixture of a light odor and a strong fruity aroma. Its main aroma components are 2,5-dihydrothiophene and furanone. 2,5-dihydrothiophene is the main substance of the odor characteristic, and furanone contributes to the strong fruity aroma. This unique combination of flavor substances gives the cigarette a rich and special aroma experience.

[0078] Table 1

[0079]

[0080]

[0081] Test Example 2

[0082] Weigh 1 g of the durian flavor obtained in Preparation Example 1, add 20 g of different solvents at room temperature, stir mechanically for 20 min, and let stand for 2 h. If the dispersion is uniform and no precipitation, precipitation, whitening, stratification or oil floating occurs, it is considered to be soluble in the solvent, otherwise it is considered to be insoluble. The dissolution conditions are shown in Table 2.

[0083] Table 2

[0084] Solvents Solubility Ethanol Dissolve Tobacco triacetin Oil layer Polypropylene glycol Dissolve Caprylic / capric glyceride Partially dissolved Propylene glycol Dissolve glycerin Dissolve

[0085] It can be seen that the durian flavor obtained by the present invention is miscible with ethanol and can be used in surface flavors; it is miscible with polypropylene glycol, indicating that it can be used in cigarette filter rods in the form of gel filter rods; it is partially miscible with caprylic acid glyceride, indicating that it can be used in cigarette filter rods in the form of bursting bead filter rods; it is miscible with propylene glycol or glycerol, and can be expanded to be used in electronic cigarettes.

[0086] Test Example 3

[0087] Test method: Relative density was tested according to the "Method for determination of relative density of flavors in tobacco additives for tobacco and tobacco products". Refractive index was tested according to the "Method for determination of refractive index of flavors in tobacco additives for tobacco and tobacco products". Soluble solids content was tested according to GB / T 12143-2008 "General analysis method for beverages". The total amount of volatile components was tested according to "YC / T145.9 General test method for total amount of volatile components". The results are shown in Table 3.

[0088] Table 3

[0089]

[0090] Test Example 4

[0091] The durian-flavored cigarette flavoring obtained in Preparation Example 1, Examples 1-6, and Comparative Examples 1-2 was used to prepare gel filter rods at an amount of 2 μL / stick, and rolled into cigarettes for sensory quality evaluation.

[0092] The company's expert panel (4 men and 1 woman, with more than 5 years of experience in smoking) evaluated the smoking. The evaluation indicators include the characteristic aroma of durian, sweetness (sweetness and natural sweetness are preferred), comfort (comfortable smoking feeling, no dry thorns are preferred) and aroma coordination (delicate aroma, coordinated and natural, no impurities are preferred). The full score of the evaluation index is 10 points, based on the average value of each evaluation index of the sample. The results are shown in Table 4.

[0093] Table 4

[0094]

[0095]

[0096] According to the table data, the selection and compatibility of each component in the durian-flavored cigarette flavor have a significant impact on the product's suction effect, and the preparation process of the durian flavor also has an impact on the product's effect: First, the purpose of the present invention is to give the cigarette a durian-flavored suction taste, but the product obtained by adding only durian flavor has a poor sweet feeling during suction and low aroma comfort, so the present invention uses other materials for compounding to improve its taste and enhance the aroma quality. The addition of clove oil and ethyl maltol can enhance the suction effect, and there is mutual cooperation between clove oil and ethyl maltol, and the simultaneous addition of the two has the best effect on promoting durian.

[0097] The applicant declares that the present invention illustrates the process method of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned process steps, that is, it does not mean that the present invention must rely on the above-mentioned process steps to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of the raw materials selected by the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

Claims

1. A durian-flavored cigarette flavoring, characterized in that: The raw materials for preparing the cigarette flavor include durian flavor, clove oil and ethyl maltol.

2. The durian-flavored cigarette flavoring according to claim 1, characterized in that: The raw materials for preparing the cigarette flavor include 3-10 parts of durian flavor, 0.1-1 part of clove oil and 0.05-0.2 part of ethyl maltol in parts by weight.

3. The durian-flavored cigarette flavoring according to claim 1 or 2, characterized in that: The durian flavor is prepared by a method comprising the following steps: mixing durian pulp with an ethanol aqueous solution, extracting under ultrasonic conditions to obtain an extract; and eluting the extract to obtain the durian flavor.

4. The durian-flavored cigarette flavoring according to claim 3, characterized in that: The mass percentage of ethanol in the ethanol aqueous solution is 60-90%.

5. The durian-flavored cigarette flavoring according to claim 3 or 4, characterized in that: The ratio of the durian pulp to the ethanol aqueous solution is 1 g: (2-7) mL.

6. The durian-flavored cigarette flavoring according to any one of claims 3 to 5, characterized in that: The power of the ultrasound is 200-240W, the temperature is 50-70°C, and the time is 1-3h.

7. The durian-flavored cigarette flavoring according to any one of claims 3 to 6, characterized in that: The eluent used in the elution is an ethanol aqueous solution; Preferably, the mass percentage of ethanol in the ethanol aqueous solution used for elution is 60-80%.

8. The durian-flavored cigarette flavoring according to any one of claims 3 to 7, characterized in that: The chromatographic column used for the elution is an affinity column.

9. A method for preparing a durian-flavored cigarette flavor according to any one of claims 1 to 8, characterized in that: The preparation method comprises: physically mixing the preparation raw materials to obtain the product.

10. Use of the durian-flavored cigarette flavoring according to any one of claims 1 to 8 in the preparation of cigarettes.

Images