A durian-flavored cigarette flavor and a preparation method and application thereof

Abstract

The present application provides a durian-flavored cigarette flavor and a preparation method and application thereof. The preparation raw material of the cigarette flavor includes durian flavor, clove oil and ethyl maltol. The durian-flavored cigarette flavor provided by the present application can make the cigarette user feel durian fragrance when smoking, and the fragrance is delicate, sweet, comfortable and well-coordinated, and the fragrance quality is improved.

Description

Technical Field

[0001] This invention belongs to the field of cigarette production technology, specifically relating to a durian-flavored cigarette flavoring, its preparation method, and its application. Background Technology

[0002] The cigarette industry is a vital sector of my country's national economy, making a significant contribution to national tax revenue. As people's living standards continue to improve, their focus on 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 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 the addition of natural plant extracts to filter rods is considered by industry experts to be one of the key technologies for improving cigarette quality.

[0003] Plant-based natural flavorings are aromatic substances obtained from the flowers, branches, leaves, herbs, roots, bark, stems, seeds, or fruits of aromatic plants using extraction and separation methods such as steam distillation, maceration, pressing, and absorption. Plant-based natural flavorings are typically mixtures containing dozens or even hundreds of organic compounds, primarily secondary metabolites from plants, exhibiting diverse structural characteristics, including terpenes, esters, and alcohols. In recent years, in the field of natural flavorings for tobacco, researchers have utilized abundant natural resources to develop distinctive natural flavorings with unique aromas or significant effects in cigarettes, applying them to cigarette products. Related research mainly focuses on the development of new varieties and the refining of traditional flavorings. Research subjects include terrestrial plants, edible fungi, and marine plants, and preparation methods mainly involve traditional solvent extraction, modern extraction and separation technologies, biotechnology, Maillard reaction flavoring hormones, and other chemical reaction flavoring technologies.

[0004] Therefore, developing a filter rod flavoring made from natural plant flavorings 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 shortcomings of the prior art, the purpose of this invention is to provide a durian-flavored cigarette flavoring, its preparation method and application.

[0006] To achieve this objective, the present invention adopts the following technical solution:

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

[0008] The durian-flavored cigarette flavoring provided by this invention allows cigarette users to experience the fragrance of durian while smoking. The aroma is delicate, sweet, comfortable, and well-coordinated, thus improving the quality of the aroma.

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

[0010] The weight percentages of the durian flavoring can be 3, 3.5, 4, 4.5, 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5, or 10 parts, etc. The weight percentages of the clove oil can be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, or 1 part, etc. The weight percentages of the ethyl maltol can be 0.05, 0.08, 0.1, 0.12, 0.15, 0.18, or 0.2 parts, etc. Other specific values ​​within the above ranges can also be selected, and will not be elaborated here.

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

[0012] Preferably, the ethanol aqueous solution contains 60-90% by mass, such as 60%, 62%, 65%, 68%, 70%, 72%, 75%, 78%, 80%, 82%, 85%, 88%, 90%, etc. Other specific values ​​within the above ranges can be selected, and will not be elaborated here.

[0013] Preferably, the ratio of durian pulp to ethanol aqueous solution is 1g:(2-7)mL, where the specific 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. Other specific values ​​in the above range can be selected, which will not be elaborated here.

[0014] Preferably, the ultrasonic power is 200-240W, the temperature is 50-70℃, and the duration 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 values ​​within the above ranges can be selected, which will not be elaborated here.

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

[0017] Preferably, the ethanol aqueous solution used for elution has an ethanol content of 60-80% by mass, such as 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78%, 80%, etc. Other specific values ​​within the above ranges can be selected, and will not be elaborated here.

[0018] Preferably, the elution is performed using an affinity column.

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

[0020] Thirdly, the present invention provides the application of the durian-flavored cigarette flavoring according to the first aspect in the preparation of cigarettes.

[0021] Preferably, the flavoring can be applied to cigarette filters in the form of gel or flavoring beads.

[0022] Preferably, the flavoring can be used in electronic cigarettes.

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

[0024] The durian-flavored cigarette flavoring provided by this invention allows cigarette users to experience the fragrance of durian while smoking. The aroma is delicate, sweet, comfortable, and well-coordinated, thus improving the quality of the aroma. Attached Figure Description

[0025] Figure 1 The ultra-high performance liquid chromatogram of the durian flavoring prepared in Example 1;

[0026] Figure 2 The ultra-high performance liquid chromatogram of the durian flavoring prepared in Example 5;

[0027] Figure 3 Ultra-high performance liquid chromatogram of the durian flavoring for preparation Example 6. Detailed Implementation

[0028] 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.

[0029] 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.

[0030] "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.

[0031] 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.

[0032] 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.

[0033] The reagents or instruments used in the following examples are from the following sources:

[0034] The clove oil was purchased from Sichuan Weikeqi Biotechnology Co., Ltd., and its product is marketed as clove oil.

[0035] Preparation Example 1

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

[0037] (1) After crushing the durian pulp, mix it with an ethanol aqueous solution with a mass percentage of 90% at a material-to-liquid ratio of 1g:5mL. Extract the solution by ultrasonication at 60℃ and 210W for 2h, and then filter and collect the extract.

[0038] (2) The extract was eluted using an affinity column with an eluent of 60% ethanol aqueous solution to obtain durian flavoring.

[0039] Preparation Example 2

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

[0041] (1) After crushing the durian pulp, mix it with an ethanol aqueous solution with a mass percentage of 70% at a material-to-liquid ratio of 1g:2mL. Extract the solution by ultrasonication at 50℃ and 200W for 3h, and then filter and collect the extract.

[0042] (2) The extract was eluted using an affinity column with an eluent of 70% ethanol aqueous solution to obtain durian flavoring.

[0043] Preparation Example 3

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

[0045] (1) After crushing the durian pulp, mix it with an ethanol aqueous solution with a mass percentage of 60% at a material-to-liquid ratio of 1g:7mL. Extract the solution by ultrasonication at 70℃ and 240W for 1h, and then filter and collect the extract.

[0046] (2) The extract was eluted using an affinity column with an 80% (w / w) aqueous ethanol solution as the eluent to obtain durian flavoring.

[0047] Preparation Example 4

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

[0049] Preparation Example 5

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

[0051] (1) After crushing the durian pulp, mix it with an ethanol aqueous solution with a mass percentage of 90% at a material-to-liquid ratio of 1g:5mL. Extract the solution by ultrasonication at 60℃ and 210W for 2h, and then filter and collect the extract.

[0052] (2) The extract was eluted using an affinity column with an eluent of 30% ethanol aqueous solution to obtain durian flavoring.

[0053] Preparation Example 6

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

[0055] (1) After crushing the durian pulp, mix it with an ethanol aqueous solution with a mass percentage of 90% at a material-to-liquid ratio of 1g:5mL. Extract the solution by ultrasonication at 60℃ and 210W for 2h, and then filter and collect the extract.

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

[0057] Example 1

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

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

[0060] Example 2

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

[0062] The preparation method is the same as in Example 1.

[0063] Example 3

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

[0065] The preparation method is the same as in Example 1.

[0066] Examples 4-6

[0067] This embodiment provides three kinds of durian-flavored cigarette flavorings. The only difference between them and Example 1 is that the durian flavoring in Preparation Example 1 is replaced with an equal amount of the durian flavoring in Preparation Examples 4-6. The other raw materials, amounts and preparation methods are the same as in Example 1.

[0068] Comparative Example 1

[0069] This comparative example provides a durian-flavored cigarette flavoring that 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 the same as in Example 1.

[0071] Comparative Example 2

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

[0073] Test Example 1

[0074] The components in the durian flavorings obtained from Preparation Example 1, Preparation Example 5, and Preparation Example 6 were detected using ultra-high performance liquid chromatography (UHPLC). The results are as follows: Figure 1-3 As shown.

[0075] The chemical composition of the durian pulp extract 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 (see Table 1). The compounds included 6 alkaloids, 1 terpene, 9 esters, 1 ether, 7 aldehydes and ketones, 9 alcohols, 1 alkane, and 4 small molecule compounds. The main representative components in durian pulp were trimethylolpropane (45.66%), 2-hydroxybutyric acid ketone (19.81%), alkyl hydrazine (8.53%), furanone (4.90%), and butenediol (3.77%).

[0076] Flavor compounds mainly include alcohols, sulfur-containing compounds, nitrogen-containing compounds, esters, and low-molecular-weight fatty acid compounds. Based on component analysis detected by gas chromatography-mass spectrometry, the main flavor compounds in durian pulp are: 1) a distinct sulfur-containing compound (1 type, 1.23%): 2,5-dihydrothiophene (1.23%); 2) ester compounds (9 types, 27.5%): isoamyl isobutyrate (0.92%), 2-hydroxybutyrate ketone (19.81%), 2(5H)-furanone (0.47%), furanone (4.90%), ethyl palmitate (0.61%), ethyl oleate (0.71%), ethyl stearate (0.08%), 5-acetyl dihydro-2(3H)-furanone (0.13%), ethyl heptadecanate (0.17%), and glycerol monopalmitate (0.13%).

[0077] Durian is characterized by a unique aroma that blends a slightly pungent odor with a rich fruity fragrance. Its main aroma components are 2,5-dihydrothiophene and furanone. 2,5-Dihydrothiophene is the primary substance responsible for the pungent odor, while furanone contributes to the rich fruity aroma. This unique combination of flavor compounds gives cigarettes a rich and distinctive aroma experience.

[0078] Table 1

[0079]

[0080]

[0081] Test Example 2

[0082] Weigh 1g of the durian flavoring obtained in Preparation 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.

[0083] Table 2

[0084] solvent Solubility ethanol Dissolve Cigarette triacetin oil layer Polypropylene glycol Dissolve Caprylic / capric triglyceride Partially dissolved Propylene glycol Dissolve glycerin Dissolve

[0085] It is known that the durian flavoring obtained by this invention is miscible with ethanol and can be used in 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.

[0086] Test Example 3

[0087] Test methods: The relative density was determined according to the standard "Determination Methods for Tobacco and Tobacco Products: Relative Density of Flavorings in Tobacco Additives". The refractive index was determined according to the standard "Determination Methods for Tobacco and Tobacco Products: Test for Refractive Index of Flavorings in Tobacco Additives". The soluble solids content was determined according to GB / T 12143-2008 "General Analytical Methods for Beverages". The total volatile components were determined according to YC / T145.9 "General Test Method for Total Volatile Components". The results are shown in Table 3.

[0088] Table 3

[0089]

[0090] Test Example 4

[0091] The durian-flavored cigarette flavorings obtained in Preparation Example 1, Examples 1-6, and Comparative Examples 1-2 were used to prepare gel filter rods at a rate of 2 μL / cigarette, and then rolled into cigarettes for sensory quality evaluation.

[0092] The company's expert panel (4 men and 1 woman, with over 5 years of smoking experience) conducted the evaluation. Evaluation criteria included durian characteristic aroma, sweetness (ideally sweet and naturally sweet), comfort (ideally comfortable to smoke without a dry, prickly sensation), and aroma harmony (ideally delicate, harmonious, and free of off-flavors). The evaluation criteria were scored out of 10 points, and the average score of each criterion was used as the basis for the evaluation. 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 flavoring have a significant impact on the product's smoking effect. Furthermore, the preparation process of the durian flavoring also affects the product's performance. Firstly, the purpose of this invention is to impart a durian-flavored smoking experience to cigarettes. However, products made solely using durian flavoring suffer from poor sweetness and low aroma comfort during smoking. Therefore, this invention uses other materials in a compound formulation to improve the taste and enhance the aroma quality. The addition of clove oil and ethyl maltol can improve the smoking effect, and there is a synergistic effect between clove oil and ethyl maltol; adding both simultaneously provides the optimal promoting effect for the durian flavor.

[0097] 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 durian-flavored cigarette flavoring, characterized in that, The raw materials for preparing the cigarette flavoring include, by weight, 3-10 parts durian flavoring, 0.1-1 parts clove oil, and 0.05-0.2 parts ethyl maltol; The durian flavoring 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 flavoring. The eluent used for elution is an aqueous solution of ethanol with a mass percentage of 60-80%.

2. The durian-flavored cigarette flavoring according to claim 1, characterized in that, The ethanol aqueous solution used for extraction has an ethanol content of 60-90% by mass.

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

4. The durian-flavored cigarette flavoring according to claim 1, characterized in that, The ultrasound power is 200-240W, the temperature is 50-70℃, and the duration is 1-3 hours.

5. The durian-flavored cigarette flavoring according to claim 1, characterized in that, The elution was performed using an affinity column.

6. A method for preparing a durian-flavored cigarette flavoring according to any one of claims 1-5, characterized in that, The preparation method includes: physically mixing the raw materials to obtain the final product.

7. The use of a durian-flavored cigarette flavoring according to any one of claims 1-5 in the preparation of cigarettes.

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