Solid essence composition, solid essence prepared from solid essence composition and application of solid essence composition

Abstract

The invention relates to the technical field of nicotine oral delivery essence, and discloses a solid essence composition, solid essence prepared from the solid essence composition and application of the solid essence composition. The solid essence composition comprises the following components: a liquid essence base material, a water-soluble embedding medium and ethyl vanillin glucoside. The solid essence prepared from the solid essence composition can be used for preparing nicotine bags. The solid essence prepared from the solid essence composition provided by the invention is high in flavor stability; the prepared solid essence can still maintain the original flavor of the essence to a relatively high degree after being placed at high temperature and high pH for 12 hours; the overall stability of the solid essence is protected by adding ethyl vanillin glucoside and an embedding technology, so that the flavor, color and luster of the nicotine bag are improved.

Description

Technical Field

[0001] This invention relates to the field of nicotine oral delivery flavoring technology, specifically to a solid flavoring composition, solid flavorings prepared therefrom, and their applications. Background Technology

[0002] Blueberry flavoring is a flavoring substance that mimics the aroma characteristics of blueberries through chemical synthesis or natural extraction. Currently, the preparation of blueberry flavoring mainly follows two technical routes: natural extraction and artificial synthesis. Artificial synthesis uses chemical synthesis methods to compound characteristic blueberry aroma components (such as ethyl acetate, ethyl butyrate, and linalool), at a cost only 1 / 5 to 1 / 3 that of natural extracts, and boasts high stability (shelf life can reach over 24 months). Artificial flavorings are mainly used in food and beverages, tobacco products, and daily chemical products. Nicotine pouches, as smokeless nicotine delivery products, need to use flavorings to mask the strong alkaline bitterness of nicotine, thereby reducing consumer discomfort during product use. For example, ZYN nicotine pouches with a blueberry flavor use an anhydrous formula, achieving a rapid release of fruity aroma in the mouth through the synergistic effect of synthetic blueberry flavoring and nicotine salts, while maintaining efficient nicotine delivery.

[0003] However, blueberry flavoring suffers from poor stability and incompatibility with nicotine, which is related to its content of vanillin. Vanillin (3-methoxy-4-hydroxybenzaldehyde), a key aroma compound in blueberry flavoring, has phenolic hydroxyl and aldehyde groups in its molecular structure, making it unstable in complex systems. In traditional blueberry flavoring formulations, vanillin provides sweet and creamy aromas that significantly enhance the fullness of the blueberry aroma, but its thermo-oxidative stability is poor. Under storage conditions of 60℃, the aldehyde group easily undergoes oxidation to generate vanillic acid, resulting in a decrease in aroma intensity of approximately 12-15% per month, accompanied by the formation of a slight yellow substance. Simultaneously, vanillin readily ionizes under neutral and alkaline conditions, forming phenolic anions. The expansion of the conjugated system of this ion leads to a red shift in the absorption spectrum, macroscopically manifested as a deepening of color. Studies have shown that when the system pH > 7.5, the color change rate of vanillin is 4-6 times faster than under acidic conditions (pH < 5). As an emerging smokeless nicotine delivery product, nicotine pouches typically have a substrate pH value controlled within the range of 8-9.5 to promote the release of free nicotine alkali. This highly alkaline environment makes vanillin more prone to discoloration, severely impacting consumers' sensory experience and product trust in nicotine pouches.

[0004] Therefore, there is an urgent need to develop a blueberry solid flavor that is not easily discolored and has good stability under high temperature and high pH conditions. Summary of the Invention

[0005] The purpose of this invention is to overcome the problems existing in the prior art and to provide a solid fragrance composition, a solid fragrance prepared therefrom, and its application.

[0006] To achieve the above objectives, the first aspect of the present invention provides a solid fragrance composition, wherein the composition comprises the following components: a liquid fragrance base, a water-soluble encapsulating agent, and ethyl vanillin glucoside.

[0007] A second aspect of the present invention provides a solid fragrance prepared from the solid fragrance composition described in the first aspect.

[0008] A third aspect of the present invention provides the use of the solid flavoring according to the second aspect in the preparation of nicotine pouches.

[0009] A fourth aspect of the present invention provides a nicotine pouch comprising the solid fragrance described in the second aspect.

[0010] The beneficial technical effects achieved by the present invention through the above technical solution are as follows:

[0011] (1) The solid fragrance prepared by the solid fragrance composition provided by the present invention is not easy to change color: the prepared solid fragrance can still maintain a white powder state at high temperature (e.g., 40°C oven) and high pH (e.g., pH 8-9.5);

[0012] (2) The solid flavor prepared by the solid flavor composition provided by the present invention has high flavor stability: the prepared solid flavor can still maintain the original flavor to a high extent after being placed at high temperature (e.g., 40°C oven) and high pH (pH of nicotine bag base material is 8-9.5) for 12 hours; by adding ethyl vanillin glucoside and encapsulation technology, the flavor and color of nicotine bag are protected in a synergistic way, thereby improving the overall stability of solid flavor.

[0013] (3) Nicotine pouches prepared with added solid flavoring can maintain a good appearance and lasting flavor, extend the shelf life of nicotine pouches, and thus enhance the consumer experience. Attached Figure Description

[0014] Figure 1 These are images showing the appearance of blueberry-flavored nicotine bags prepared in Application Examples 1-3 and Comparative Examples 1-3 of the present invention after being placed at 40°C for 12 hours; wherein, a is Application Example 1, b is Comparative Example 1, c is Application Example 2, d is Comparative Example 2, e is Application Example 3, and f is Comparative Example 3.

[0015] Figure 2 The graph shows the change in the content of ethyl vanillin glucoside / vanillin in the blueberry-flavored nicotine bags prepared in Application Examples 1-3 and Comparative Examples 1-3 of this invention after being placed at 40°C for 12 hours. Detailed Implementation

[0016] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0017] The first aspect of the present invention provides a solid fragrance composition, wherein the composition comprises a liquid fragrance base, a water-soluble encapsulating agent, and ethyl vanillin glucoside.

[0018] In some embodiments of the present invention, the liquid flavor base is a blueberry liquid flavor base.

[0019] In some embodiments of the present invention, the water-soluble encapsulating agent is selected from at least one of cyclodextrin, maltodextrin, modified starch and soy protein, preferably from at least one of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin, and more preferably γ-cyclodextrin.

[0020] In some embodiments of the present invention, the solid flavor composition comprises the following components in parts by weight: 0.1-5 parts of blueberry liquid flavor base, 5-9 parts of γ-cyclodextrin, and 0.2-1.5 parts of ethyl vanillin glucoside.

[0021] In some embodiments of the present invention, the solid flavor composition comprises the following components in parts by weight: 2-2.8 parts of blueberry liquid flavor base, 7 parts of γ-cyclodextrin, and 0.2-1 parts of ethyl vanillin glucoside.

[0022] In some embodiments of the present invention, the solid flavor composition comprises the following components in parts by weight: 2.5 parts blueberry liquid flavor base, 7 parts γ-cyclodextrin, and 0.5 parts ethyl vanillin glucoside.

[0023] In some embodiments of the present invention, the raw materials of the blueberry liquid flavor base include component A and component B.

[0024] In some embodiments of the present invention, component A includes the following components: a first top fragrance agent, a first main fragrance agent, a first fixative agent, a first auxiliary agent, and a first diluent.

[0025] In some embodiments of the present invention, component B includes the following components: a second top fragrance agent, a second main fragrance agent, a second fixative agent, a second auxiliary agent, and a second diluent.

[0026] In this invention, the top fragrance agent is a relatively volatile fragrance, and its function is to bring out the main fragrance component; the main fragrance agent is the component that determines the fragrance type and represents the true style of the fragrance; the fixative is an important component in blending fragrances, and its function is to make the various components in the fragrance evaporate evenly; the auxiliary agent can make the fragrance fresh, elegant, rich and not monotonous; the diluent is used to adjust the concentration of the fragrance.

[0027] In some embodiments of the present invention, the mass ratio of component A to component B is 7-9:1-3, for example 9:1, 8:2, 7:3, and any value within the range of any two of the above values, preferably 9:1.

[0028] In some embodiments of the present invention, the first fragrance agent is selected from at least one of dimethyl sulfide, leaf alcohol, isobutyl acetate and isoamyl acetate.

[0029] In some embodiments of the present invention, the first main fragrance agent is selected from at least one of raspberry ketone, ethyl butyrate, maltol, geraniol butyrate, butyric acid, bukol leaf oil and ethyl maltol.

[0030] In some embodiments of the present invention, the first fixative is β-ionone.

[0031] In some embodiments of the present invention, the first adjuvant is selected from at least one of dafuronone, acetic acid, and menthol.

[0032] In some embodiments of the present invention, the first diluent is propylene glycol.

[0033] In some embodiments of the present invention, the second fragrance agent is selected from at least one of ethyl propionate, trans-2-hexenoic acid, and ethyl acetate.

[0034] In some embodiments of the present invention, the second main fragrance agent is selected from at least one of 2-methylbutyric acid, benzyl acetate, propyldecyl lactone, myricetin, isoamyl butyrate, and thiomenthone.

[0035] In some embodiments of the present invention, the second fixative is dimethyl benzyl butyrate.

[0036] In some embodiments of the present invention, the second auxiliary agent is linalool.

[0037] In some embodiments of the present invention, the second diluent is ethanol with a mass concentration of 95%.

[0038] In some embodiments of the present invention, component A comprises the following components in parts by weight: 5-30 parts raspberry ketone, 1-20 parts ethyl butyrate, 1-10 parts maltol, 1-10 parts geraniol butyrate, 0.1-5 parts acetic acid, 0.1-1 part β-ionone, 0.1-5 parts dimethyl sulfide, 0.1-2 parts butyric acid, 0.1-5 parts bukol leaf oil, 0.1-5 parts damascenone, 1-5 parts leaf alcohol, 1-5 parts isobutyl acetate, 0.5-2 parts menthol, 0.5-10 parts isoamyl acetate, 1-10 parts ethyl maltol, and 20-50 parts propylene glycol.

[0039] In some embodiments of the present invention, component A comprises the following components in parts by weight: 22 parts raspberry ketone, 10 parts ethyl butyrate, 10 parts maltol, 2 parts geraniol butyrate, 1 part acetic acid, 0.6 parts β-ionone, 1 part dimethyl sulfide, 2 parts butyric acid, 1 part bukol leaf oil, 0.2 parts damascenone, 0.4 parts leaf alcohol, 0.2 parts isobutyl acetate, 0.2 parts menthol, 0.2 parts isoamyl acetate, 0.1 parts ethyl maltol, and 33 parts propylene glycol.

[0040] In some embodiments of the present invention, component B comprises the following components in parts by weight: 1-10 parts of 2-methylbutyric acid, 1-8 parts of benzyl acetate, 1-6 parts of dimethyl benzyl butyrate, 1-6 parts of propyldecyl lactone, 0.1-1 parts of linalool, 1-5 parts of myricetin, 1-3 parts of ethyl propionate, 0.1-2 parts of trans-2-hexenoic acid, 3-10 parts of isoamyl butyrate, 1-10 parts of thiomenthone, 20-60 parts of ethyl acetate, and 300-900 parts of ethanol with a mass concentration of 95%.

[0041] In some embodiments of the present invention, component B comprises the following components in parts by weight: 10 parts of 2-methylbutyric acid, 8 parts of benzyl acetate, 6 parts of dimethyl benzyl butyrate, 6 parts of propyldecyl lactone, 1 part of linalool, 5 parts of myricetin, 3 parts of ethyl propionate, 2 parts of trans-2-hexenoic acid, 10 parts of isoamyl butyrate, 10 parts of thiomenthone, 60 parts of ethyl acetate, and 888 parts of ethanol with a mass concentration of 95%.

[0042] A second aspect of this invention provides a solid flavoring prepared from the solid flavoring composition described in the first aspect. In this invention, the method for preparing the solid flavoring includes: mixing each component of component A and component B separately, then mixing component A and component B according to a mass ratio to obtain a liquid flavoring base; then mixing the liquid flavoring base with a water-soluble encapsulating agent, ensuring the blueberry liquid flavoring base is completely adsorbed by the water-soluble encapsulating agent, and then adding ethyl vanillin glucoside and continuing to mix evenly to obtain the solid flavoring.

[0043] A third aspect of the present invention provides the use of the solid flavoring according to the second aspect in the preparation of nicotine pouches.

[0044] A fourth aspect of the present invention provides a nicotine pouch comprising the solid fragrance described in the second aspect.

[0045] The present invention will be described in detail below through embodiments.

[0046] Unless otherwise specified in the following examples and comparative examples, all conditions were performed under standard conditions or conditions recommended by the manufacturer. Reagents or instruments used, unless otherwise specified, are all commercially available products.

[0047] Example 1

[0048] This embodiment illustrates the preparation of blueberry solid flavoring. It includes the following steps:

[0049] (1) Preparation of blueberry liquid flavor base

[0050] 1) Add 22 parts of raspberry ketone, 10 parts of ethyl butyrate, 10 parts of maltol, 2 parts of geraniol butyrate, 1 part of acetic acid, 0.6 parts of β-ionone, 1 part of dimethyl sulfide, 2 parts of butyric acid, 1 part of bucroyl oil, 0.2 parts of damascene, 0.4 parts of leaf alcohol, 0.2 parts of isobutyl acetate, 0.2 parts of menthol, 0.2 parts of isoamyl acetate, and 0.1 parts of ethyl maltol to 33 parts of propylene glycol, and sonicate for 10 minutes to mix thoroughly to obtain component A;

[0051] 2) Add 10 parts of 2-methylbutyric acid, 8 parts of benzyl acetate, 6 parts of dimethyl benzyl butyrate, 6 parts of propyl decyl lactone, 1 part of linalool, 5 parts of myricetin, 3 parts of ethyl propionate, 2 parts of trans-2-hexenoic acid, 10 parts of isoamyl butyrate, 10 parts of thiomenthone, and 60 parts of ethyl acetate to 888 parts of 95% ethanol. After mixing, sonicate for 10 minutes to ensure thorough mixing and obtain component B.

[0052] 3) Mix component A and component B evenly at a mass ratio of 9:1 to obtain blueberry liquid flavor base;

[0053] (2) Preparation of blueberry solid flavor

[0054] Mix 2.8 parts of blueberry liquid flavor base with 7 parts of γ-cyclodextrin until the blueberry liquid flavor base is completely adsorbed by the cyclodextrin. Then add 0.2 parts of ethyl vanillin glucoside and continue mixing until homogeneous to obtain blueberry solid flavor.

[0055] Example 2

[0056] Blueberry solid flavoring was prepared according to the method of Example 1, except that in step (2), the blueberry liquid flavoring base was 2.5 parts and the ethyl vanillin glucoside was 0.5 parts.

[0057] Example 3

[0058] Blueberry solid flavoring was prepared according to the method of Example 1, except that in step (2), the blueberry liquid flavoring base was 2 parts and the ethyl vanillin glucoside was 1 part.

[0059] Comparative Example 1

[0060] Blueberry solid flavoring was prepared according to the method of Example 1, except that ethyl vanillin glucoside in step (2) was replaced with an equal amount of vanillin.

[0061] Comparative Example 2

[0062] Blueberry solid flavoring was prepared according to the method of Example 2, except that the ethyl vanillin glucoside in step (2) was replaced with an equal amount of vanillin.

[0063] Comparative Example 3

[0064] Blueberry solid flavoring was prepared according to the method of Example 3, except that the ethyl vanillin glucoside in step (2) was replaced with an equal amount of vanillin.

[0065] Application Example 1

[0066] This application example illustrates the preparation of a blueberry-flavored nicotine pouch. It includes the following steps:

[0067] (1) Take 3.6 parts of nicotine tartrate, 35 parts of microcrystalline cellulose, 4 parts of silicon dioxide, 30 parts of blueberry solid flavor prepared in Example 1, 3 parts of xylitol, 0.4 parts of sucralose, 1 part of sodium chloride, 2 parts of sodium carbonate, 1 part of pectin, and 20 parts of maltitol, mix them, and add them to a dry granulator for granulation for 20 minutes. The parameters of the dry granulator are set as follows: horizontal feed rate 12 rpm, vertical feed rate 115 rpm, pressure roller speed 1 rpm, and pressure 18 kN / cm. 2 The gap between the pressure rollers is 0.4mm;

[0068] (2) The sample after being processed by the dry granulator was placed in the oscillating granulator. The rotation speed of the oscillating granulator was set to 50 rpm and the time was 10 min. The processed powder particles were passed through a 100-mesh sieve to obtain the nicotine bag dry granulation base material (after being mixed with water at a mass ratio of 1:5, the pH value of the extract was 8.5).

[0069] (3) The nicotine bag dry granulation base material was prepared into blueberry flavored nicotine bags by using a sample making machine.

[0070] Application Example 2

[0071] Blueberry-flavored nicotine pouches were prepared according to the method of Application Example 1, except that blueberry solid flavoring prepared in Example 2 was used as a substitute.

[0072] Application Example 3

[0073] Blueberry-flavored nicotine pouches were prepared according to the method of Application Example 1, except that the blueberry solid flavoring prepared in Example 3 was used as a substitute.

[0074] Application Comparative Example 1

[0075] Blueberry-flavored nicotine pouches were prepared according to the method of Application Example 1, except that blueberry solid flavoring prepared in Comparative Example 1 was used as a substitute.

[0076] Application Comparative Example 2

[0077] Blueberry-flavored nicotine pouches were prepared according to the method of Application Example 1, except that blueberry solid flavoring prepared in Comparative Example 2 was used as a substitute.

[0078] Application Comparative Example 3

[0079] Blueberry-flavored nicotine pouches were prepared according to the method of Application Example 1, except that blueberry solid flavoring prepared in Comparative Example 3 was used as a substitute.

[0080] Test Example 1

[0081] (1) Methods and standards for testing the stability of nicotine bags:

[0082] The blueberry-flavored nicotine pouches prepared in Application Examples 1-3 and Comparative Examples 1-3 were placed in packaging boxes, with 10 pouches in each box. The boxes were then placed in a 40°C oven for 12 hours. Samples were taken every 4 hours for color index testing, sensory evaluation, and determination of ethyl vanillin glucoside or vanillin content. The 12 hours of storage at 40°C is estimated to be equivalent to 96 hours at room temperature.

[0083] Color parameters are measured using a colorimeter, including:

[0084] ΔL represents the difference in brightness (lightness difference) of a color. When ΔL is positive, the test color is brighter than the standard color; when ΔL is negative, the test color is darker than the standard color.

[0085] Δa represents the difference in color along the red-green axis. When Δa is positive, the test color is reddish; when Δa is negative, the test color is greenish.

[0086] Δb represents the color difference on the yellow-blue axis. When Δb is positive, the test color is more yellow; when Δb is negative, the test color is more blue.

[0087] ΔE is a comprehensive color difference index calculated based on ΔL, Δa, and Δb, reflecting the overall degree of difference between the test color and the standard color;

[0088] WI stands for Whiteness Index, which measures the whiteness of an object's surface. ΔWI represents the difference in whiteness between the test sample and the standard sample, and is used to assess the degree of change in whiteness. When ΔWI is positive, the test sample is whiter than the standard sample; when ΔWI is negative, the test sample is less white than the standard sample.

[0089] The sensory quality evaluation criteria for nicotine bags are shown in Table 1.

[0090] Table 1

[0091]

[0092]

[0093] The contents of ethyl vanillin glucoside and vanillin were determined by liquid chromatography. Pretreatment: Weigh one blueberry-flavored nicotine sample packet, cut it open, place it in a 50 mL centrifuge tube, add 10-20 mL of water, shake and extract for 30 min, then filter through a membrane for analysis. Instrument: Agilent liquid chromatograph; mobile phase: acetonitrile and 0.5% formic acid aqueous solution; chromatographic column: Agilent 5HC-C18.

[0094] (2) Test Result Analysis:

[0095] 1) Color index measurement results

[0096] Table 2

[0097]

[0098]

[0099] As shown in Table 2, the blueberry-flavored nicotine pouches containing blueberry solid flavorings from Examples 1-3 (i.e., Application Examples 1-3) exhibited significantly lower ΔL and WI values ​​(0-12h) compared to the comparative examples (p < 0.05). When placed at 40℃ for 12h as set in the stability test, the differences in ΔL and WI values ​​between Application Examples 1, 2, and 3 and their corresponding comparative examples 1, 2, and 3 reached their maximum. This result indicates that the blueberry flavoring nicotine pouches prepared according to this invention exhibit negligible discoloration, while the discoloration of ordinary blueberry flavoring nicotine pouches is more pronounced. Figure 1 The images visually present the actual state of application examples 1-3 after the stability experiment.

[0100] 2) Sensory evaluation results

[0101] Table 3

[0102]

[0103] As shown in Table 3, after being placed at 40℃ for 12 hours, the blueberry-flavored nicotine bags from the application examples were significantly superior to the blueberry-flavored nicotine bags from the comparative examples in terms of appearance color, blueberry flavor intensity, persistence, and fullness. Specifically, the appearance color score of the nicotine bags from application examples 1-3 was 38 points, far exceeding the sensory scores of the nicotine bags from comparative examples 1-3, directly demonstrating their excellent color stability.

[0104] In terms of flavor indicators, the blueberry-flavored nicotine bag using Example 1 scored 18, 17, and 18 points in blueberry flavor intensity, persistence, and fullness, respectively, while the corresponding scores for the blueberry-flavored nicotine bag using Comparative Example 1 were only 12, 14, and 14 points. Ultimately, the blueberry-flavored nicotine bag using Example 1 achieved a total score of 91 points, 82% higher than the 50 points scored by the blueberry-flavored nicotine bag using Comparative Example 1.

[0105] The blueberry-flavored nicotine bag from Application Example 2 scored 17 points in blueberry flavor intensity, persistence, and fullness, respectively; while the blueberry-flavored nicotine bag from Comparative Example 2 scored only 11 points, 13 points, and 14 points in these three aspects, showing a significant difference. Overall, the blueberry-flavored nicotine bag from Application Example 2 achieved a score of 90, while the blueberry-flavored nicotine bag from Comparative Example 2 only scored 46 points.

[0106] The blueberry flavor intensity (16 points), persistence (16 points), and fullness (17 points) of the blueberry flavored nicotine bag of Application Example 3 were 7 points, 5 points, and 4 points higher than those of the blueberry flavored nicotine bag of Application Comparative Example 3 (9 points, 11 points, and 13 points), respectively, indicating a richer, longer-lasting, and fuller flavor. In terms of overall score, Application Example 3 scored 87 points, far exceeding the 39 points of Application Comparative Example 3, with a difference of nearly 100%.

[0107] The above data shows that the blueberry solid flavoring prepared by adding the present invention can not only effectively maintain the appearance and color stability of the nicotine pouch product, but also maintain excellent flavor quality. Its overall performance is far superior to that of nicotine pouches prepared with ordinary blueberry solid flavoring.

[0108] 3) Changes in the content of ethyl vanillin glucoside / vanillin in nicotine pouches

[0109] Depend on Figure 2It can be seen that the ethyl vanillin glucoside / vanillin content of the blueberry-flavored nicotine bags from Application Examples 1-3 and Comparative Examples 1-3 showed significant differences under different experimental durations. With the extension of the stability test time, the vanillin content in the blueberry-flavored nicotine bags from the comparative examples showed a continuous decreasing trend, dropping to approximately 90% or below after 12 hours, indicating poor component stability and susceptibility to degradation and loss. In contrast, the ethyl vanillin glucoside content in the blueberry-flavored nicotine bags from the application examples remained at a high level (above 95%) throughout the 0-12 hour experimental period, and remained stable even after a 12-hour accelerated test, demonstrating good resistance to degradation. This indicates that the blueberry solid flavor prepared by this invention has a greater advantage in stability, retaining key components for a longer period under experimental conditions, helping to maintain product flavor and quality, and performing superiorly compared to the blueberry solid flavor of the comparative examples.

[0110] The preferred embodiments of the present invention have been described in detail above; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solutions of the present invention, including combinations of various technical features in any other suitable manner. These simple modifications and combinations should also be considered as the content disclosed in the present invention and are all within the protection scope of the present invention.

Claims

1. A solid flavoring composition, characterized in that, The composition comprises the following components: liquid fragrance base, water-soluble encapsulating agent, and ethyl vanillin glucoside.

2. The solid fragrance composition according to claim 1, wherein, The liquid flavor base is blueberry liquid flavor base; Preferably, the water-soluble encapsulating agent is selected from at least one of cyclodextrin, maltodextrin, modified starch and soy protein, more preferably from at least one of α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and hydroxypropyl-β-cyclodextrin, and more preferably γ-cyclodextrin.

3. The solid fragrance composition according to claim 1 or 2, wherein, The solid flavor composition comprises the following components in parts by weight: 0.1-5 parts blueberry liquid flavor base, 5-9 parts γ-cyclodextrin, and 0.2-1.5 parts ethyl vanillin glucoside; Preferably, the solid flavor composition comprises the following components in parts by weight: 2-2.8 parts blueberry liquid flavor base, 7 parts γ-cyclodextrin, and 0.2-1 parts ethyl vanillin glucoside; Preferably, the solid flavor composition comprises the following components in parts by weight: 2.5 parts blueberry liquid flavor base, 7 parts γ-cyclodextrin, and 0.5 parts ethyl vanillin glucoside.

4. The solid fragrance composition according to any one of claims 1-3, wherein, The raw materials for the blueberry liquid flavor base include component A and component B; Preferably, component A comprises the following components: a first top fragrance agent, a first main fragrance agent, a first fixative agent, a first auxiliary agent, and a first diluent; Preferably, component B comprises the following components: a second top fragrance agent, a second main fragrance agent, a second fixative agent, a second auxiliary agent, and a second diluent; Preferably, the mass ratio of component A to component B is 7-9:1-3, and more preferably 9:

1.

5. The solid flavor composition according to claim 4, wherein, The first fragrance agent is selected from at least one of dimethyl sulfide, leaf alcohol, isobutyl acetate, and isoamyl acetate; Preferably, the first main fragrance agent is selected from at least one of raspberry ketone, ethyl butyrate, maltol, geraniol butyrate, butyric acid, bufo leaf oil and ethyl maltol; Preferably, the first fixative is β-ionone; Preferably, the first adjuvant is selected from at least one of dafuronone, acetic acid, and menthol; Preferably, the first diluent is propylene glycol.

6. The solid flavor composition according to claim 4, wherein, The second top fragrance agent is selected from at least one of ethyl propionate, trans-2-hexenoic acid, and ethyl acetate; Preferably, the second main fragrance agent is selected from at least one of 2-methylbutyric acid, benzyl acetate, propyldecyl lactone, myricetin, isoamyl butyrate, and thiomenthone; Preferably, the second fixative is dimethyl benzyl butyrate; Preferably, the second auxiliary agent is linalool; Preferably, the second diluent is ethanol with a mass concentration of 95%.

7. The solid fragrance composition according to any one of claims 4-6, wherein, Component A comprises the following components in parts by weight: raspberry ketone 5-30 parts, ethyl butyrate 1-20 parts, maltol 1-10 parts, geraniol butyrate 1-10 parts, acetic acid 0.1-5 parts, β-ionone 0.1-1 parts, dimethyl sulfide 0.1-5 parts, butyric acid 0.1-2 parts, bukol leaf oil 0.1-5 parts, damascenone 0.1-5 parts, leaf alcohol 1-5 parts, isobutyl acetate 1-5 parts, menthol 0.5-2 parts, isoamyl acetate 0.5-10 parts, ethyl maltol 1-10 parts, and propylene glycol 20-50 parts. Preferably, component A comprises the following components in parts by weight: 22 parts raspberry ketone, 10 parts ethyl butyrate, 10 parts maltol, 2 parts geraniol butyrate, 1 part acetic acid, 0.6 parts β-ionone, 1 part dimethyl sulfide, 2 parts butyric acid, 1 part bukol leaf oil, 0.2 parts damascenone, 0.4 parts leaf alcohol, 0.2 parts isobutyl acetate, 0.2 parts menthol, 0.2 parts isoamyl acetate, 0.1 parts ethyl maltol, and 33 parts propylene glycol; Preferably, component B comprises the following components in parts by weight: 1-10 parts of 2-methylbutyric acid, 1-8 parts of benzyl acetate, 1-6 parts of dimethyl benzyl butyrate, 1-6 parts of propyldecyl lactone, 0.1-1 parts of linalool, 1-5 parts of myricetin, 1-3 parts of ethyl propionate, 0.1-2 parts of trans-2-hexenoic acid, 3-10 parts of isoamyl butyrate, 1-10 parts of thiomenthone, 20-60 parts of ethyl acetate, and 300-900 parts of ethanol with a mass concentration of 95%. Preferably, component B comprises the following components in parts by weight: 10 parts of 2-methylbutyric acid, 8 parts of benzyl acetate, 6 parts of dimethyl benzyl butyrate, 6 parts of propyldecyl lactone, 1 part of linalool, 5 parts of myricetin, 3 parts of ethyl propionate, 2 parts of trans-2-hexenoic acid, 10 parts of isoamyl butyrate, 10 parts of thiomenthone, 60 parts of ethyl acetate, and 888 parts of ethanol with a mass concentration of 95%.

8. A solid fragrance prepared from any one of the solid fragrance compositions according to claims 1-7.

9. The application of the solid flavoring according to claim 8 in the preparation of nicotine pouches.

10. A nicotine pouch comprising the solid fragrance of claim 8.

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