Jujube composite caramel spice as well as preparation method and application thereof

Abstract

The invention discloses a Chinese date composite caramel spice as well as a preparation method and application thereof, and belongs to the technical field of tobacco spices. The method comprises the following steps: carrying out a composite caramelization reaction on the extract of typical baked sweet and fragrant type spice jujube and carbohydrate raw materials, and determining the most suitable production process parameters by optimizing the parameters such as an extraction solvent of the jujube extract, the reaction temperature and the reaction time of caramelization, the addition amount of the reaction raw materials and the like. According to the method disclosed by the invention, the Chinese date extract and the glucose are creatively subjected to the composite caramelization reaction, the preparation process is simple, the consumed time is extremely short, the water extraction safety is good, complicated operation equipment is not needed, and the method is convenient for industrial and large-scale actual production. The Chinese date composite caramel spice prepared by the invention can be applied to quality improvement of tobacco products, and also lays a foundation for next-step industrial development.

Description

Technical Field

[0001] The present invention relates to a jujube compound caramel flavor, a preparation method and an application thereof, and belongs to the technical field of tobacco flavors. Background Art

[0002] With the continuous improvement of people's living standards and the rapid development of the Chinese tobacco industry, the market's requirements for the quality of tobacco products are getting higher and higher. How to improve the smoking taste of tobacco products is an important problem that the current tobacco industry urgently needs to solve. At present, adding appropriate flavors and fragrances to tobacco products is a simple and effective solution.

[0003] Caramelization refers to the process in which sugars are heated to a high temperature above the melting point (generally above 140-180 °C), and through a series of reactions such as dehydration, degradation, molecular rearrangement, cyclization, and polycondensation, finally large-molecule dark red-brown substances are formed. At present, caramelization reaction products mainly include the following four types: ordinary caramel pigment (Type I), caustic sulfite caramel pigment (Type II), ammonia process caramel pigment (Type III), and ammonium sulfite process caramel pigment (Type IV). Ordinary caramel pigment (Type I) is produced by the ammonia-free method, and its process conditions are close to the ammonia-promoted method. It is a natural colorant widely used in the food industry and an important member of food additives. Ordinary caramel pigment is widely used in soy sauce, vinegar, cooking wine, braised products, baked foods, candies, pharmaceutical tea beverages, carbonated beverages and non-carbonated beverages, etc. The application range of caustic sulfite caramel pigment (Type II) is very small and is only used in some special foods or medicines; ammonia process caramel pigment (Type III) and ammonium sulfite process caramel pigment (Type IV) are produced by the ammonia-promoted method and are mainly used for coloring seasonings such as soy sauce, vinegar, and sauces. However, this method will produce a large amount of carcinogenic 4-methylimidazole, which affects the safety of the product. The SFDA and FDA have both limited the usage amount of such pigment products. It can be seen that the ordinary caramel pigment (Type I) of the caramelization reaction product is mainly for food coloring, its color is relatively deep but the flavor substances are scarce, and it is difficult to meet the flavoring requirements of other industries such as the tobacco industry; while ammonia process caramel pigment (Type III) and ammonium sulfite process caramel pigment (Type IV) contain harmful components such as 4-methylimidazole and are severely limited in application. Therefore, preparing a caramelization reaction product that can be used as a tobacco flavor is of great significance for flavoring tobacco products.

[0004] Red dates (also known as Chinese dates) are plants of the genus Ziziphus in the family Rhamnaceae. They are commonly used dried fruits and dual-purpose plants for medicine and food. They have a high sugar content and have a good roasted sweet fragrance. Preparing natural plant red dates into flavors can add new beneficial aroma components while retaining their aroma characteristics, and it is an excellent raw material for preparing tobacco product flavors and fragrances. However, at present, using jujube extract as a tobacco flavor has the disadvantages of not obvious sweetness, obvious astringency, and uncomfortable aftertaste. Summary of the Invention

[0005] The first object of the present invention is to provide a preparation method of a jujube compound caramel flavor, so as to solve the problems of insufficient aroma amount and uncomfortable aftertaste existing in the use of caramel pigment and jujube extract as tobacco flavorings in the prior art.

[0006] The second object of the present invention is to provide a jujube compound caramel flavor prepared by the preparation method of the jujube compound caramel flavor, so as to provide a caramel flavor with richer fragrance for the prior art.

[0007] The third object of the present invention is to provide the application of the jujube compound caramel flavor in flavoring and adding fragrance to tobacco products, so as to provide a way to improve the smoking taste of tobacco products for the prior art.

[0008] In order to achieve the above objects, the technical solution adopted by a preparation method of a jujube compound caramel flavor in the present invention is as follows:

[0009] A preparation method of a jujube compound caramel flavor, wherein glucose is mixed with water and heated to the caramelization reaction temperature, and then jujube extract is added for reaction; the mass ratio of the jujube extract to glucose is (1 - 2.5):10.

[0010] The beneficial effects of the above solution are as follows: The preparation method of a jujube compound caramel flavor of the present invention is a pioneering invention. The present invention uses jujube with a good roasted sweet fragrance as a characteristic raw material to participate in the caramelization reaction, and finds that the roasted sweet fragrance of jujube can be well integrated with the caramel sweet fragrance. Moreover, the prepared jujube compound caramel flavor effectively increases the caramel fragrance while retaining the unique roasted sweet fragrance and fruit fragrance of jujube. The present invention not only provides a theoretical basis and new ideas for the development of caramel flavor products, but also can obtain a variety of valuable caramel flavor products, and has important research value and significance for its full development and application. The preparation method of the present invention only needs to heat the jujube extract and sugar raw materials, without complex operation processes and instrument equipment, has extremely strong operability, a wide range of applicable raw materials, and is suitable for large-scale industrial production.

[0011] Furthermore, the present invention ingeniously first heats the glucose solution to the caramelization reaction temperature, and then adds the jujube extract to carry out a composite caramelization reaction together, so as to prepare a jujube compound caramel that combines the advantages of the jujube extract and the caramel flavor and removes some defects of the above two flavors.

[0012] Specifically, the present invention utilizes the caramelization reaction characteristics of glucose. The caramelization reaction of glucose has its own laws and optimal reaction conditions. In the absence of other interfering factors, the glucose aqueous solution is first heated to 170 °C. During this process, glucose molecules can, in a relatively pure environment, gradually dehydrate and polymerize to form caramel intermediates with specific structures according to their own pyrolysis reaction pathways. These intermediates have specific chemical activities and reaction sites, laying a good foundation for the subsequent reaction with the jujube extract. This can effectively avoid the problem that when the jujube extract is added at the beginning, various components in the jujube extract may interfere with the normal caramelization reaction of glucose (for example, some components such as certain proteins and polysaccharides may have competitive reactions with glucose, or change the pH value and ionic strength of the reaction system, resulting in glucose being unable to form the expected caramel structure, thereby affecting the flavor and quality of the final compound caramel flavor).

[0013] Moreover, the present invention improves the controllability of the entire preparation process. By first heating the glucose aqueous solution to 170 °C, the degree of glucose caramelization can be precisely controlled. During this process, specific reaction stages can be reached, such as achieving a suitable color and the production amount of aroma precursor substances. After adding the jujube extract, the reaction between the two can be further controlled in a relatively stable caramel system. When directly mixed and heated, during the heating process, the caramelization reaction of glucose and the reaction between the jujube extract and glucose occur simultaneously, making it difficult to accurately control the process and degree of each reaction. For example, some heat-sensitive components in the jujube extract may be over-decomposed or undergo other side reactions before glucose is fully caramelized, and an ideal compound flavor cannot be obtained.

[0014] At the same time, the preparation method of the present invention can maintain the component stability of the jujube extract. The jujube extract contains various components, including sugars, phenols, flavonoids, amino acids, etc. When heated at a high temperature of 170 °C for a long time, especially when initially in the reaction system, some of its heat-sensitive components may be greatly affected. For example, some volatile phenolic substances that contribute to special aromas may volatilize or decompose in large amounts during the early heating process, losing their contribution to the unique flavor of the compound caramel flavor. By first heating the glucose aqueous solution to 170 °C, the system is relatively simple at this time, and the jujube extract is added to the reaction in a relatively short time later, which can reduce the loss of its heat-sensitive components to a certain extent, better retain the components beneficial to the flavor of the compound flavor in the jujube extract, and thus ensure the flavor uniqueness and quality stability of the compound caramel flavor.

[0015] As a further improvement, the temperature of the reaction is 160 - 170 °C.

[0016] As a further improvement, the reaction time is 2 - 4 min.

[0017] As a further improvement, the jujube extract is prepared by the following method: the crushed jujubes are heated under reflux in a solvent and then filtered; the mass ratio of the crushed jujubes to the solvent is (1 - 1.1):(5 - 6).

[0018] As a further improvement, the solvent is water or a 10% ethanol solution.

[0019] As a further improvement, the heating under reflux is carried out at 95 - 100 °C for 50 - 60 min.

[0020] In order to achieve the above object, the technical solution adopted by the jujube composite caramel flavor prepared by the preparation method of a jujube composite caramel flavor in the present invention is as follows:

[0021] A jujube composite caramel flavor prepared by the preparation method of a jujube composite caramel flavor.

[0022] The beneficial effect of the above solution is that: the jujube composite caramel flavor prepared by the present invention retains the unique roasted sweet aroma and fruity aroma of jujubes while effectively increasing the caramel aroma. The present invention provides a composite caramel flavor with fruit aroma, roasted sweet aroma, caramel sweet aroma and other fragrance notes, expands the product range of caramel flavors, and lays a foundation for the further development and utilization of caramel flavors.

[0023] In order to achieve the above object, the technical solution adopted by the application of a jujube composite caramel flavor in flavoring and flavor addition of tobacco products in the present invention is as follows:

[0024] The application of a jujube composite caramel flavor in flavoring and flavor addition of tobacco products, and the application is to improve the quality of tobacco products.

[0025] The beneficial effect of the above solution is that: the present invention uses the prepared jujube composite caramel flavor as a tobacco flavor, and adds it to Qujing low - grade flue - cured tobacco leaves, Henan low - grade flue - cured tobacco leaves, cut - stem and reconstituted tobacco leaves respectively to make cigarettes. Through sensory evaluation, it can be seen that the jujube composite caramel flavor can improve the caramel sweet fragrance of tobacco or tobacco products, has the functions of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke. The present invention provides a new way with less influencing factors for improving the quality of tobacco products.

[0026] As a further improvement, the raw materials of the tobacco products include tobacco leaves, cut - stem and reconstituted tobacco leaves.

[0027] As a further improvement, the tobacco product is a heat - not - burn cigarette. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 It is the research roadmap of the present invention;

[0029] Figure 2It is the sensory evaluation aroma radar chart of jujube extracts with different solvents in Example 1 of the present invention;

[0030] Figure 3 It is the sensory evaluation aroma radar chart of different spices in Example 2 of the present invention;

[0031] Figure 4 It is the sensory evaluation aroma radar chart of jujube compound caramel spices with the same reaction temperature in Example 3 of the present invention;

[0032] Figure 5 It is the sensory evaluation aroma radar chart of jujube compound caramel spices with different reaction times in Example 4 of the present invention;

[0033] Figure 6 It is the sensory evaluation aroma radar chart of jujube compound caramel spices with different material ratios in Example 5 of the present invention;

[0034] Figure 7 It is the total ion chromatogram of GC-MS in Example 6 of the present invention;

[0035] Figure 8 It is the two-dimensional GC-IMS spectrum of Qujing cut tobacco with different addition amounts of jujube compound caramel spices in Example 8 of the present invention (where the left is the control group, the middle is the 0.1% addition amount group, and the right is the 0.3% addition amount group);

[0036] Figure 9 It is the odor fingerprint spectrum of Qujing cut tobacco with different addition amounts of jujube compound caramel spices in Example 8 of the present invention;

[0037] Figure 10 It is the change in the content of caramel-sweet aroma components in Qujing cut tobacco with different addition amounts of jujube compound caramel spices in Example 8 of the present invention. Detailed implementation mode

[0038] In order to prepare a caramel spice with a richer aroma, the compound caramelization reaction of a characteristic roasted sweet spice with a high sugar content and sugar is a new way to prepare caramel spice, and there is no research report yet. Jujube is a commonly used dry fruit type of medicinal and edible plant with a high sugar content and has a good roasted sweet aroma, which can be well integrated with the caramel-sweet aroma. Based on this, the present invention uses characteristic raw materials to participate in the caramelization reaction, combines the extract of the typical roasted sweet spice jujube with glucose for a compound caramelization reaction, optimizes parameters such as solvents, reaction temperature, reaction time, and addition amount, determines the most suitable production process parameters, and prepares a jujube compound caramel spice with a more unique aroma. The specific research route is as Figure 1 shown. The jujube compound caramel spice prepared by the present invention is applied to heated combustion cigarettes, which can improve the caramel-sweet aroma of cigarettes, has the functions of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke.

[0039] The present invention will be further described in detail below in conjunction with specific embodiments. Unless otherwise specified, the equipment and reagents used in each embodiment, experimental example and comparative example can be obtained commercially.

[0040] The preparation method of the jujube extract in the following embodiments of the present invention is as follows:

[0041] Take 10.0 g of crushed jujubes, add 50.0 g of solvent respectively, heat under reflux at 100 °C for 60.0 min, filter and make up to 30.0 g with the solvent to obtain the jujube extract.

[0042] The preparation method of the glucose caramel flavor in the following embodiments of the present invention is as follows:

[0043] In a 500 mL round-bottom flask, add 40.0 g of glucose and 20.0 g of pure water, heat in an oil bath for 15 - 20 min, and continue to react for 4 min when the temperature of the reaction solution reaches 170 °C. After the reaction is completed, take out the reaction product, weigh it and dissolve it in ethanol with a volume fraction of 20% to obtain a solution of 1.0 g / mL, that is, the glucose caramel flavor.

[0044] I. Specific embodiments of a jujube compound caramel flavor and its preparation method:

[0045] Example 1 Optimization of the jujube extraction solvent

[0046] In this example, the jujube extraction solvent was optimized, and the specific implementation operations are as follows:

[0047] Take 10.0 g of chopped jujubes, add 50.0 g of water, 10% ethanol, 30% ethanol, and 50% ethanol solvents respectively, heat under reflux for 60.0 min, filter and make up to 30.0 g with their respective solvents to obtain the jujube extracts. Inject 4 kinds of jujube extracts into Sichuan Cigarette Industry Co., Ltd.'s 0# blank cigarettes, 5 μL per cigarette, and conduct sensory evaluation according to "GB5606.4 - 2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and draw a sensory evaluation aroma radar chart according to the aroma notes.

[0048] The sensory evaluation aroma radar charts of jujube extracts with different solvents are as Figure 2 shown, and the sensory evaluation scores are shown in Table 1. It can be seen from the figure and the table that the aftertaste of the water extract is clean, the sweet aroma is relatively rich, and the fruity aroma is more obvious; the 10% ethanol extract has a slightly woody off-odor, the sweet feeling decreases, and the aroma quantity decreases; the 30% ethanol extract has an enhanced woody off-odor and a further decrease in the sweet feeling; the 50% ethanol extract has a heavier woody off-odor and a slightly uncomfortable aftertaste. Therefore, the preferred extraction solvent is water.

[0049] Table 1 Sensory scores of cigarette sensory evaluation of jujube extracts with different solvents

[0050]

[0051] Example 2 Preparation of Jujube Compound Caramel Spice and Sensory Evaluation of Cigarette Flavoring

[0052] In this example, a jujube compound caramel spice was prepared, and it, glucose caramel spice, and jujube extract were respectively added to cigarettes for sensory evaluation. The specific implementation operations are as follows:

[0053] In a 500 mL round-bottom flask, 40.0 g of glucose and 20.0 g of pure water were added, and oil bath heating was carried out. When the temperature of the reaction solution reached 170 °C, 8.0 g of jujube extract extracted with water as the solvent was added, and the reaction continued for 4 min and then terminated. After weighing the reaction product, 20% ethanol (volume fraction) was added to dissolve it to obtain a solution with a concentration of 1.0 g / mL, that is, the jujube compound caramel spice was obtained.

[0054] The jujube extract (extracted with water as the solvent), glucose caramel spice, and compound caramel spice were injected into the 0# blank cigarettes of Sichuan China Tobacco, 5 μL per cigarette. Sensory evaluation was carried out in accordance with the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and a sensory evaluation aroma radar chart was drawn according to the aroma notes.

[0055] The sensory evaluation aroma radar charts of different spices are as Figure 3 shown, and the sensory evaluation scores are shown in Table 2. It can be seen from the figure and the table that the jujube extract has an unclear sweet taste, an obvious astringent taste, and an uncomfortable aftertaste; the glucose caramel spice has an obvious caramel sweetness, insufficient aroma quantity, and slightly heavy off-flavors; the jujube compound caramel spice has an obvious sweet taste, an improved tobacco aroma, is delicate and smooth.

[0056] Table 2 Sensory Scores of Cigarettes with Different Spices

[0057]

[0058] Example 3 Optimization of the Reaction Temperature for the Preparation of Jujube Compound Caramel Spice

[0059] In this example, the reaction temperature for the preparation of the jujube compound caramel spice was optimized. The specific implementation operations are as follows:

[0060] In three 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and oil bath heating was carried out. When the temperatures of the reaction solutions reached 160 °C, 170 °C, and 180 °C respectively, 8.0 g of jujube extract extracted with water as the solvent was added, and the reaction continued for 4 min and then terminated. After weighing the reaction product, 20% ethanol (volume fraction) was added to dissolve it to obtain a solution with a concentration of 1.0 g / mL. The compound caramel flavor liquid was injected into the Sichuan Zhongyan 0# blank cigarette, 5 μL for each cigarette, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Method for Tobacco and Tobacco Products", and the sensory evaluation flavor radar chart was drawn according to the flavor notes.

[0061] The sensory evaluation flavor radar chart of the jujube compound caramel flavor at different reaction temperatures is as Figure 4 shown, and the flavor sensory scores are shown in Table 3, and the sensory evaluation scores are shown in Table 4. It can be seen from the figure and the table that the jujube compound caramel flavor prepared by adding the jujube extract and continuing the reaction for 4 min after the temperature of the glucose reaction solution reaches 160 °C has good fruity and sweet fragrance and moist feeling, but the aroma amount is slightly insufficient; the jujube compound caramel flavor prepared by adding the jujube extract and continuing the reaction for 4 min when the temperature of the glucose reaction solution reaches 170 °C has sufficient aroma amount, good sweet feeling, relatively coordinated, strong fruity aroma, and obvious sweet fragrance; the jujube compound caramel flavor prepared by adding the jujube extract and continuing the reaction for 4 min after the temperature of the glucose reaction solution reaches 180 °C has strong caramel aroma and bitter aftertaste, and almost no fruity aroma. Therefore, the preferred reaction temperature is 170 °C.

[0062] Table 3 Sensory score table of jujube compound caramel flavor at different reaction temperatures

[0063]

[0064] Table 4 Sensory evaluation scores of cigarettes with jujube compound caramel flavor at different reaction temperatures

[0065]

[0066] Example 4 Optimization of the reaction time for preparing jujube compound caramel flavor

[0067] In this example, the reaction time for preparing the jujube compound caramel flavor was optimized, and the specific implementation operations are as follows:

[0068] In three 500 mL round-bottom flasks, 40.0 g of glucose and 20.0 g of pure water were added respectively, and oil bath heating was carried out. When the temperature of the reaction solution reached 170 °C, 8.0 g of jujube extract extracted with water was added respectively, and the reactions were terminated after 2 min, 4 min and 6 min respectively. After weighing the reaction products, 20% ethanol (volume fraction) was added to dissolve them to obtain a solution with a concentration of 1.0 g / mL. The compound caramel liquid was injected into the 0# blank cigarettes of Sichuan Tobacco Industry Co., Ltd., 5 μL for each cigarette, and sensory evaluation was carried out in accordance with the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and the sensory evaluation aroma radar chart was drawn according to the aroma notes.

[0069] The sensory evaluation aroma radar chart of the jujube compound caramel spice with different reaction times is as Figure 5 shown, and the aroma sensory scores are shown in Table 5, and the sensory evaluation scores are shown in Table 6. It can be seen from the figure and the table that the jujube compound caramel spice prepared by adding jujube extract when the temperature of the reaction solution reached 170 °C and reacting for 2 min has obvious fruity aroma, a sour aftertaste and less irritation; the jujube compound caramel spice prepared by adding jujube extract and continuing to react for 4 min when the temperature of the reaction solution reached 170 °C has an increased caramel aroma, slightly miscellaneous odor and slightly irritating; the jujube compound caramel spice prepared by adding jujube extract and continuing to react for 6 min after the temperature of the reaction solution reached 170 °C has a strong burnt taste and a slightly bitter aftertaste. Therefore, the preferred reaction time is 2 min.

[0070] Table 5 Sensory scoring table of the reaction time of the jujube compound caramel spice

[0071]

[0072]

[0073] Table 6 Sensory evaluation scores of cigarettes with jujube compound caramel spice with different reaction times

[0074]

[0075] Example 5 Optimization of the material ratio for the preparation of jujube compound caramel spice

[0076] In this example, the material ratio for the preparation of jujube compound caramel spice was optimized, and the specific implementation operations are as follows:

[0077] In three 500 mL round-bottom flasks, add 40.0 g of glucose and 20.0 g of pure water respectively, and heat them in an oil bath. When the temperature of the reaction solution reaches 170 °C, continue the reaction for 2 min, then add 4.0 g, 6.0 g, 8.0 g, and 10.0 g of jujube extract respectively, and continue the reaction for another 2 min to terminate. After weighing the reaction product, dissolve it in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. Inject the compound caramel liquid into Sichuan Zhongyan 0# blank cigarettes, 5 μL per cigarette, and conduct sensory evaluation according to "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and draw a sensory evaluation aroma radar chart according to the aroma notes.

[0078] The sensory evaluation aroma radar chart of compound caramel spices with different material ratios is as Figure 6 shown. The aroma sensory scores are shown in Table 7, and the sensory evaluation scores are shown in Table 8. It can be seen from the figure and the table that the caramel aroma of the jujube compound caramel spice prepared by adding 4.0 g of jujube extract and continuing the reaction for 2 min after the reaction solution temperature reaches 170 °C and reacting for 2 min is relatively obvious, the fruity aroma is not obvious, the sweet taste is relatively low, and the aroma amount is insufficient; the coordination of the jujube compound caramel spice prepared by adding 6.0 g of jujube extract and continuing the reaction for 2 min after the reaction solution temperature reaches 170 °C and reacting for 2 min is acceptable, but the sweet taste and fruity aroma are slightly weak; the aroma amount of the jujube compound caramel spice prepared by adding 8.0 g of jujube extract and continuing the reaction for 2 min after the reaction solution temperature reaches 170 °C and reacting for 2 min is sufficient, the coordination is good, the sweet taste is obvious, and the fruity aroma is rich. The compound caramel spice prepared by adding 10.0 g of jujube extract and continuing the reaction for 2 min after the reaction solution temperature reaches 170 °C and reacting for 2 min has a slightly astringent aftertaste and a slight pungency. Therefore, the preferred material ratio is 5:1.

[0079] Table 7 Sensory Score Table of Material Ratio of Jujube Compound Caramel Spice

[0080]

[0081] Table 8 Sensory Evaluation Scores of Cigarettes with Jujube Compound Caramel Spices with Different Material Ratios

[0082]

[0083] Example 6 Analysis of Aroma Components of Jujube Compound Caramel Spice

[0084] In this example, the aroma components of the jujube compound caramel spice prepared with a material ratio of 5:1 in Example 5 were analyzed. The specific implementation operations are as follows:

[0085] Take 15.0 mL of jujube compound caramel spice and use 10.0 mL of CH 2 Cl 2 Ultrasonically treat for 2 min, and then reflux and extract at 60 °C for 30 min. After repeated extraction, combine CH2 Cl 2 The layer was concentrated to 0.9 mL. 100 μL (1.782 mg / mL) of phenethyl propionate was added as an internal standard, and GC-MS analysis was performed.

[0086] GC conditions: Agilent 7890B-5977 (60 m × 250 μm i.d. × 250 μm d.f.) chromatographic column; inlet temperature 250 °C; carrier gas He; column flow rate 1 mL / min; temperature programming, initial temperature 50 °C, held for 2 min, heated to 120 °C at 6 °C / min, then heated to 240 °C at 12 °C / min and maintained for 5 min, heated to 280 °C at 15 °C / min and held for 3 min; injection volume 1 μL; split ratio 2:1.

[0087] MS conditions: ionization mode electron impact source (EI); transfer line temperature 280 °C; ion source temperature 230 °C; quadrupole temperature 150 °C; ionization energy 70 eV; solvent delay 7 min; scan mode full scan, the total ion chromatogram of GC-MS is as Figure 7 shown.

[0088] The specific analysis results are shown in Table 9. It can be seen from the table that the jujube composite caramel flavor contains relatively high contents of 5-hydroxymethylfurfural, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), furfural, carotol, etc. Among them, 5-hydroxymethylfurfural, 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, furfural, 1-(2-furyl)-2-hydroxyethanone, 5-methyl-2(5H)-furanone have sweet, caramel, and baking aromas, which can enrich the tobacco aroma and reduce the irritation of cigarettes. Carotol, lauric acid, palmitic acid, etc. can enrich the tobacco aroma and improve the richness of the smoke.

[0089] Table 9 GC-MS flavor component analysis of jujube composite caramel flavor

[0090]

[0091]

[0092] II. Specific examples of the application of a jujube composite caramel flavor in flavoring and adding fragrance to tobacco products:

[0093] Example 7 Application of jujube composite caramel flavor in improving the quality of low-grade flue-cured tobacco leaves in Qujing

[0094] In this example, the jujube composite caramel flavor prepared in Example 5 (material ratio 5:1) was added to the low-grade flue-cured tobacco leaves in Qujing, shredded and made into cigarettes for sensory evaluation. The specific implementation operations are as follows:

[0095] The jujube compound caramel flavor prepared in Example 5 (material ratio 5:1) was diluted 10 times with water and sprayed onto the surface of Qujing low-grade tobacco leaves (K326, B4F, 2018) at 1% of the weight of the tobacco leaf tissue. The tobacco leaves were equilibrated at 22 °C and 60% humidity for 8 h. The original tobacco leaves and the flavored tobacco leaves were cut into shreds and then rolled into cigarettes, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products". The sensory scores of the sensory evaluation are shown in Table 10.

[0096] Table 10 Sensory scores of cigarettes before and after flavoring with jujube compound caramel flavor for Qujing tobacco leaves

[0097]

[0098] The original Qujing low-grade tobacco leaves had an unclear sweet taste, a very weak caramel flavor, an obvious astringent taste, an uncomfortable aftertaste, a certain amount of foreign odor, and a slight residue and astringent taste. After flavoring with the jujube compound caramel flavor, the sweet taste was significantly improved, the aroma richness was enhanced, the irritation was significantly reduced, the foreign odor was alleviated, and the usability was increased.

[0099] The Qujing low-grade tobacco leaves before and after flavoring were cut into shreds and extracted with 50% ethanol (volume fraction) to obtain an ethanol extract. 10 mL of the ethanol extract was taken and extracted 2 times with 8 mL of dichloromethane solution. After being combined and dried over anhydrous sodium sulfate, it was concentrated to 1.0 mL. After adding the internal standard n-octanol, GC-MS qualitative and quantitative analysis was carried out. GC conditions: Agilent 7890B-5977 (30 m×250 μm i.d.×0.25 μm d.f.) chromatographic column; inlet temperature 250 °C; carrier gas He; column flow rate 1 mL / min; temperature programming, initial temperature 50 °C, held for 4 min, increased to 250 °C at 4 °C / min, held for 6 min; injection volume 1 μL; split ratio 5:1.

[0100] The specific analysis results are shown in Table 11. It can be seen from the table that after flavoring, caramel and sweet aroma substances such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one, dihydro-3-hydroxy-4,4-dimethyl-2(3H)-furanone, 3,5-dihydroxy-2-methyl-4(H)-pyran-4-one, 5-hydroxymethylfurfural, and methyl maltol in Qujing tobacco leaves increased significantly, which can enhance the sweet aroma style characteristics of the smoke, reduce the irritation of the smoke, and improve the taste.

[0101] Table 11 GC-MS analysis of flavor components in Qujing tobacco leaves before and after flavoring with jujube compound caramel flavor (μg / mL)

[0102]

[0103]

[0104] Note: - indicates not detected.

[0105] Ion Mobility Spectrometry Analysis of Cigarette Flavoring with Jujube Compound Caramel Spice in Example 8

[0106] In this example, 5.0 g of Qujing tobacco leaves from Example 7 were taken. According to the addition amounts of 0.1% (5.0 mg) and 0.3% (15.0 mg), the jujube compound caramel spice prepared in Example 5 (material ratio 5:1) was evenly sprayed on the tobacco leaves, and after sealing, it was equilibrated for 48 h. Three headspace vials were taken, and 0.6 g of control tobacco leaves, tobacco leaves with 0.1% addition, and tobacco leaves with 0.3% addition were added respectively for headspace-ion mobility spectrometry analysis.

[0107] Headspace injection conditions: Headspace incubation temperature 90 °C; Incubation time 10 min; Heating method is oscillating heating; Headspace injection needle temperature 90 °C; Injection volume 250.0 μL, splitless mode; Carrier gas, high-purity N 2 (purity ≥ 99.99%); Cleaning time 0.5 min. GC conditions: Column temperature 60 °C; Running time 20 min; Carrier gas high-purity N 2 (purity ≥ 99.99%); Flow rate, initially 5.0 mL / min, maintained for 10 min, then linearly increased to 100 mL / min at 14 min, increased to 150 mL / min at 18 min, maintained for 3 min, and decreased to 5 mL / min at 19 min; Drift tube length 5 cm; Linear voltage inside the tube 400 V / cm. IMS conditions: Column temperature 60 °C; Drift gas (N 2 , purity ≥ 99.99%); Flow rate 150 mL / min; IMS detector temperature 45 °C. The GC-IMS two-dimensional spectra of Qujing tobacco leaves with different addition amounts of jujube compound caramel spice are as Figure 8 shown, and its fingerprint is as Figure 9 shown.

[0108] By comparing the retention time and migration time of characteristic flavor substances, using external standard n-ketone C 4 -C 9 as a reference, the retention index of each volatile substance was calculated, and it was matched through the GC-IMS database and verified with reference standards, so as to conduct qualitative analysis on volatile odor substances. Preliminary result analysis shows that (as Figure 10 and Table 12 shown), after adding the jujube compound caramel spice, a total of 44 volatile components were detected. Among them, the contents of caramel-like and baking aroma components such as furfural, furfural dimer, 2-ethylfuran, 2-furanmethanol, 2-ethylpyrazine, 2,5-dimethylfuran, and 2-ethyl-5-methylpyrazine increased to varying degrees, enriching the caramel-like aroma of the cigarette ( Figure 10 shown). Generally speaking, the jujube compound caramel spice can increase the caramel-like aroma and enrich the tobacco aroma.

[0109] Table 12 Analysis results of GC-IMS peak area of jujube compound caramel spice with different addition amounts

[0110]

[0111]

[0112] Application of jujube compound caramel spice in improving the quality of low-grade flue-cured tobacco leaves in Henan in Example 9

[0113] In this example, the jujube compound caramel spice prepared in Example 5 (material ratio 5:1) was added to low-grade flue-cured tobacco leaves in Henan. After cutting into shreds, cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0114] The jujube extract and caramel liquid were physically mixed at a mass ratio of 5:1. After weighing, 20% ethanol (volume fraction) was added to dissolve to obtain a solution of 1.0 g / mL. Then the obtained solution and the jujube compound caramel spice prepared in Example 5 (material ratio 5:1) were diluted 10 times with water and evenly sprayed on the surface of low-grade tobacco leaves in Henan (China Tobacco 100, C4F, 2017) according to 1% of the weight of the tobacco leaf tissue. The tobacco leaves were equilibrated at 22 °C and 60% humidity for 8 h. The original tobacco leaves and the scented tobacco leaves were cut into shreds and made into cigarettes, and sensory evaluation was carried out according to the "GB5606.4-2005 Sensory evaluation method for tobacco and tobacco products". The sensory scores of the sensory evaluation are shown in Table 13.

[0115] As can be seen from the table, the original low-grade tobacco leaves in Henan had insufficient aroma, no obvious sweet taste, obvious astringency, certain foreign odors, and a little residue and astringency. After adding the physical mixture of jujube extract and caramel liquid, the sweet taste increased, the foreign odors decreased, and the irritation decreased. After flavoring with the compound caramel spice, the sweet taste was significantly improved, the aroma richness was improved, the irritation was significantly reduced, the foreign odors were reduced, and the usability increased.

[0116] Table 13 Sensory scores of cigarette sensory evaluation before and after flavoring low-grade flue-cured tobacco leaves in Henan

[0117]

[0118] Application of jujube compound caramel spice in improving the quality of cut stem in Example 10

[0119] In this example, the jujube compound caramel spice prepared in Example 5 (material ratio 5:1) was added to the cut stem of tobacco stalks, and cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0120] The jujube extract and caramel liquor were physically mixed at a mass ratio of 5:1, weighed, and then dissolved in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. Then, the obtained solution and the jujube compound caramel flavor prepared in Example 5 (material ratio of 5:1) were diluted 10 times with water, and uniformly sprayed onto the cut tobacco stems at 1% of the tissue weight. The cut tobacco stems were equilibrated at 22 °C and 60% humidity for 8 h, and then made into cigarettes. The sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and the sensory scores are shown in Table 14.

[0121] As can be seen from the table, the original cut tobacco stems had insufficient aroma amount, obvious woody odor, and slight residual and astringent sensations. After adding the physical mixture of jujube extract and caramel liquor, the aroma amount increased, the miscellaneous odor decreased, and the irritation decreased. After flavoring with the compound caramel flavor, the sweet sensation of the cut tobacco stems was significantly improved, the woody miscellaneous odor was reduced, the irritation was significantly reduced, and the usability increased.

[0122] Table 14 Sensory scores of cigarettes before and after flavoring the cut tobacco stems

[0123]

[0124]

[0125] Application of the jujube compound caramel flavor in improving the quality of reconstituted tobacco in Example 11

[0126] In this example, the jujube compound caramel flavor prepared in Example 5 (material ratio of 5:1) was added to the reconstituted tobacco, and cigarettes were made for sensory evaluation. The specific implementation operations are as follows:

[0127] The jujube extract and caramel liquor were physically mixed at a mass ratio of 5:1, weighed, and then dissolved in 20% ethanol (volume fraction) to obtain a solution with a concentration of 1.0 g / mL. Then, the obtained solution and the jujube compound caramel flavor prepared in Example 5 (material ratio of 5:1) were diluted 10 times with water, and uniformly sprayed onto the reconstituted tobacco at 1% of the tobacco leaf tissue weight. The reconstituted tobacco was equilibrated at 22 °C and 60% humidity for 8 h, cut into shreds and made into cigarettes. The sensory evaluation was carried out according to the "GB5606.4-2005 Sensory Evaluation Methods for Tobacco and Tobacco Products", and the sensory scores are shown in Table 15.

[0128] As can be seen from the table, the original reconstituted tobacco had insufficient aroma amount, obvious woody odor, and certain residual and astringent sensations. After adding the physical mixture of jujube extract and caramel liquor, the sweet sensation increased, the miscellaneous odor decreased, and the irritation decreased. After flavoring with the compound caramel flavor, the sweet sensation of the reconstituted tobacco was significantly improved, the woody miscellaneous odor was reduced, the irritation was significantly reduced, and the usability was enhanced.

[0129] Table 15 Sensory scores of cigarettes before and after flavoring the reconstituted tobacco

[0130]

[0131] In summary, the present invention provides a novel jujube compound caramel flavor and a preparation method thereof. An extract of jujube, a typical roasted sweet flavor spice, is subjected to a compound caramelization reaction with glucose to prepare a caramel-sweet flavored spice. When the jujube compound caramel flavor is applied to cigarettes, it can improve the caramel-sweet aroma of tobacco or tobacco products, has the effects of enriching the tobacco aroma, coordinating the smoke, and reducing the irritation of the smoke.

[0132] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements on some or all of the technical features; and these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a jujube composite caramel flavor, characterized in that: After mixing glucose and water and heating to the caramelization reaction temperature, the jujube extract is added to react; the mass ratio of the jujube extract to glucose is (1-2.5):

10.

2. The method for preparing the jujube composite caramel flavor according to claim 1, characterized in that: The reaction temperature is 160-170°C.

3. The method for preparing the jujube composite caramel flavor according to claim 2, characterized in that: The reaction time is 2 to 4 minutes.

4. The method for preparing the jujube composite caramel flavor according to any one of claims 1 to 3, characterized in that: The jujube extract is prepared by the following method: crushed jujube is heated under reflux in a solvent and then filtered; the mass ratio of the crushed jujube to the solvent is (1-1.1):(5-6).

5. The method for preparing the jujube composite caramel flavor according to claim 4, characterized in that: The solvent is water or 10% ethanol solution.

6. The method for preparing the jujube composite caramel flavor according to claim 5, characterized in that: The heating reflux is reflux at 95-100° C. for 50-60 min.

7. A jujube compound caramel flavor prepared by the method for preparing a jujube compound caramel flavor as claimed in any one of claims 1 to 6.

8. An application of the jujube composite caramel flavor as claimed in claim 7 in flavoring and flavoring tobacco products, characterized in that: The application is to improve the quality of tobacco products.

9. The use of the jujube composite caramel flavor according to claim 8 in flavoring and flavoring tobacco products, characterized in that: The raw materials of the tobacco products include tobacco leaves, cut stems and reconstituted tobacco leaves.

10. The use of the jujube composite caramel flavor according to claim 8 or 9 in flavoring and flavoring tobacco products, characterized in that: The tobacco product is a heat-and-burn cigarette.

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