Boswellia-style tobacco essence and application thereof in cigarette perfuming
By preparing frankincense-style tobacco flavorings, and combining frankincense extracts and essential oils, the balance between natural aroma and cost control in existing tobacco flavorings has been resolved. This has resulted in improved aroma and reduced costs, making it suitable for adding flavor to cigarettes.
Patent Information
- Application Number
- CN202511160735.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-08-19
- Publication Date
- 2025-11-28
AI Technical Summary
Existing tobacco flavorings struggle to balance providing natural aromas with cost control. Synthetic flavorings have limited individual aromas, and blends of synthetic flavorings lack naturalness. Natural plant extracts are also expensive.
The tobacco flavoring adopts the frankincense style, including frankincense extract, frankincense essential oil, acetic acid, ethyl butyrate and other components, which are prepared by extraction and reflux distillation. Combined with a lactic acid propylene glycol reaction mixture, it forms the main aroma, top aroma and modifying components, and is used to flavor cigarettes.
It provides a good balance between frankincense aroma and tobacco aroma, enhances the quality and quantity of aroma, enriches the tobacco aroma, reduces irritation, is inexpensive, and is suitable for industrial production.
Smart Images
Figure CN121022501A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the technical field of tobacco flavor, in particular to a frankincense style tobacco flavor and its application in cigarette flavoring. BACKGROUND
[0002] The design of cigarette flavor directly affects the sensory experience of consumers. The current mainstream cigarette flavor mainly includes the following three types: (1) Synthetic flavor monomer: such as maltol, vanillin, etc., which has the advantage of low cost, but the fragrance is single, which is difficult to meet the market demand for natural and hierarchical upgrade; (2) Synthetic monomer compound: that is, the monomers of synthetic flavor are compounded to enrich the fragrance, but the effect is limited, the natural degree of aroma is poor, and the 'chemical' smell is easy to produce.
[0003] (3) Natural plant extract: such as vanilla extract, cocoa extract, etc., compared with synthetic flavor monomer and synthetic monomer compound, natural plant extract can provide more natural and rich fragrance expression; but it has the problem of high cost.
[0004] At the same time, the consumer demand is rapidly iterating, and more and more consumers demand new fragrance style cigarette products. Therefore, how to develop a natural cigarette flavor with economic and fragrance innovation has become a problem for those skilled in the art. SUMMARY
[0005] In order to solve or partially solve the problems in the related art, the present application provides a frankincense style tobacco flavor and its application in cigarette flavoring.
[0006] The present application provides a frankincense style tobacco flavor, which comprises, by mass fraction: 0.1-25 parts of main fragrance components, the main fragrance components comprising frankincense extract and frankincense essential oil; 2.01-37.2 parts of top note components, the top note components comprising: acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl decanoate, heptyl propyl lactone, octyl propyl lactone, octyl butyl lactone, nonyl propyl lactone, decyl butyl lactone, undecyl propyl lactone, heliotropin, furfural, octanal, decanal, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of modification components, the modification components comprising propylene glycol lactic acid reaction mixture; and, 40-80 parts of solvent.
[0007] Further, the main fragrance components comprise, by mass fraction: 0.1-1 parts of frankincense essential oil and 2-20 parts of frankincense extract.
[0008] Further, the top note ingredients include, by mass fraction: 0.05-0.5 parts of acetic acid, 0.06-0.6 parts of ethyl butyrate, 0.05-0.5 parts of ethyl hexanoate, 0.02-0.2 parts of ethyl heptanoate, 0.04-0.4 parts of ethyl octanoate, 0.03-0.3 parts of ethyl decanoate, 0.5-5 parts of heptanoic gamma-lactone, 0.1-1 parts of octanoic gamma-lactone, 0.05-0.5 parts of octanoic beta-lactone, 0.5-5 parts of nonanoic gamma-lactone, 0.05-0.5 parts of decanoic beta-lactone, 0.09-0.9 parts of undecanoic gamma-lactone, 0.04-0.4 parts of heliotropin, 0.02-0.2 parts of furfural, 0.01-0.1 parts of octanal, 0.01-0.1 parts of decanal, 0.2-2 parts of vanillin, 0.05-0.5 parts of ethyl vanillin, 0.01-0.1 parts of maltol, and 0.06-0.6 parts of ethyl maltol.
[0009] Further, the frankincense extract is prepared by the following method: The frankincense resin is crushed to obtain frankincense powder; An aqueous ethanol solution is added to the frankincense powder, and the mixture is extracted at room temperature, and after extraction, the residue is removed by filtration to obtain the frankincense extract.
[0010] Further, the mass ratio of the frankincense powder and the aqueous ethanol solution is 1:5-10, and the extraction time is 1-3 days.
[0011] Further, the frankincense essential oil is prepared by the following method: The frankincense resin is crushed to obtain frankincense powder; Water is added to the frankincense powder, and the mixture is subjected to reflux distillation to obtain the frankincense essential oil.
[0012] Further, the mass ratio of the frankincense powder and water is 1:5-10, and the reflux distillation time is 2-5 hours.
[0013] Further, the lactic acid propylene glycol reaction mixture is prepared by the following method: Lactic acid and propylene glycol are mixed in a mass ratio of 1:1-10, and the mixture is reacted at 25-90℃ for 1-5h; the obtained mixture after the reaction is the lactic acid propylene glycol reaction mixture.
[0014] Further, the solvent is one or a combination of more than one of water, ethanol, and propylene glycol.
[0015] The application also provides the use of the tobacco flavoring essence described in any one of the above aspects in cigarette flavoring.
[0016] The frankincense style tobacco flavoring essence provided by the application can have the following beneficial effects: 1. The tobacco flavor has a frankincense aroma, is good in coordination with tobacco aroma, is prominent in improving aroma quality, aroma amount, rich tobacco aroma, sweet aroma, milk aroma, fruit aroma and the like, and has a significant effect in softening smoke and reducing irritability. When applied to tobacco products, the frankincense aroma is imparted, the coking sweet aroma is increased, the offensive odor is covered up, and the irritability is reduced.
[0017] 2. The raw material used in the tobacco flavor is low in cost, the preparation method is simple, and industrial production and application can be easily realized.
[0018] It should be understood that the foregoing general description and the following detailed description are only exemplary and explanatory, and cannot limit the present application. BRIEF DESCRIPTION OF DRAWINGS
[0019] The above and other objects, features and advantages of the present application will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings, in which like reference characters refer to the like elements throughout the different views of the drawings, and in which:
[0020] Figure 1 is a chromatogram of the frankincense essential oil prepared in Example 1 of the present application; compounds 1-16 in the figure are in turn α-pinene, camphene, 4-methylene-1-(1-methylethyl)bicyclo[3.1.0]2-hexene, 3-isopropyl-6-methylene-1-cyclohexene, β-pinene, p-cymene, D-limonene, 1,8-eucalyptol, cis-verbenol, p-methylphenylisopropyl alcohol, octyl acetate, laevo-carvone, 3,5-dimethoxytoluene, borneol acetate, β-caryophyllene, 2,3-epoxy-squalene; Figure 2 is a chromatogram of the frankincense extract prepared in Example 2 of the present application; compounds 1-14 in the figure are in turn α-pinene, camphene, 4-methylene-1-(1-methylethyl)bicyclo[3.1.0]2-hexene, 3-isopropyl-6-methylene-1-cyclohexene, myrcene, p-cymene, D-limonene, 1,8-eucalyptol, styryl ethyl ether, borneol acetate, β-caryophyllene, 2,3-epoxy-squalene, β-amyrin, α-amyrin; Figure 3 is a chromatogram of the propylene glycol-lactic acid reaction mixture prepared in Example 3 of the present application; compounds 1-3 in the figure are in turn propylene glycol, lactic acid, propylene glycol-lactic acid ester; Figure 4 is a smoke characteristic diagram of the tobacco flavor 1#-3# in Example 4 of the present application; Figure 5 is a comfort characteristic diagram of the tobacco flavor 1#-3# in Example 4 of the present application; Figure 6is the aroma style chart of the tobacco flavor of 1#-3# in embodiment 4 of the present application. DETAILED DESCRIPTION
[0021] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.
[0022] The terms used in the present application are merely for the purpose of describing specific embodiments, and are not intended to limit the present application. The singular forms "a", "an" and "the" used in the present application and the appended claims are also intended to include the plural forms, unless the context clearly indicates otherwise. It should also be understood that the term "and / or" used herein means and includes any or all possible combinations of one or more associated listed items.
[0023] It should be understood that although the terms "first", "second", "third" and the like can be used in the present application to describe various information, these information should not be limited to these terms. These terms are only used to distinguish the same type of information from each other. For example, the first information can also be referred to as the second information, and similarly, the second information can also be referred to as the first information without departing from the scope of the present application. Therefore, the features defined with "first", "second" can explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "a plurality of" is two or more, unless otherwise specifically limited.
[0024] To solve the above technical problems, the present inventors first found that Olibanum, as a natural spice, has not been developed and applied in the tobacco field at present; at the same time, its cost is low, and the raw material cost is about 1 / 5 of that of vanilla. Therefore, the present inventors consider using Olibanum as a raw material of tobacco flavor spice to provide a new type of fragrance-olibanum.
[0025] Olibanum is a natural resin with a long history, mainly derived from the resin exuded from the trunk incision of Boswellia genus of Oleaceae. Boswellia is a thornless shrub or small to medium-sized tree, with about 30 species worldwide, mainly distributed in the South Arabian region, the northeast of Africa and India. Frankincense is also an important medicinal material, which has the effects of activating blood and qi, unblocking channels and relieving pain, and promoting tissue regeneration. In China, although frankincense is not produced locally, China is one of the largest frankincense markets in the world, mainly for traditional Chinese medicine consumption, treating blood stasis and inflammation.
[0026] The milk incense style tobacco flavor provided by the embodiment of the present application comprises the following components in parts by mass: 0.1-25 parts of main flavor components, wherein the main flavor components comprise milk incense extract and milk incense essential oil; 2.01-37.2 parts of top note components, wherein the top note components comprise acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptanoate, ethyl octanoate, ethyl decanoate, heptyl propyl ketone, octyl propyl ketone, octyl butyl ketone, nonyl propyl ketone, decyl butyl ketone, undecyl propyl ketone, heliotropin, furfural, octanal, decanal, vanillin, ethyl vanillin, maltol and ethyl maltol; 2-20 parts of modifying components, wherein the modifying components comprise propylene glycol reaction mixture of lactic acid; and, 40-80 parts of solvent.
[0027] The milk incense style tobacco flavor provided by the embodiment of the present application comprises the following components in parts by mass: The main flavor components comprise milk incense extract and milk incense essential oil, which contain some volatile compounds (such as D-limonene, octyl acetate, borneol acetate and the like), can cover up the bitter substances in tobacco and improve the taste. The main flavor components can also neutralize the bitter substances in tobacco, so that the smoke is softer and more delicate. As known by those skilled in the art, the milk incense extract is an alcohol extract of milk incense, and the milk incense essential oil is a steam distillate of milk incense.
[0028] In the embodiment, the milk incense extract is preferably prepared by the following method: The milk incense resin is crushed to obtain milk incense powder; the milk incense powder is added with an ethanol aqueous solution, and then is extracted at room temperature; after the extraction, the filter residue is removed by filtration to obtain the milk incense extract.
[0029] Preferably, the mixing mass ratio of the milk incense powder and the ethanol aqueous solution is 1:5-10, and the extraction time is 1-3 days. More preferably, the mixing mass ratio of the milk incense powder and the ethanol aqueous solution is 1:5-6, and the extraction time is 2-3 days. Most preferably, the mixing mass ratio of the milk incense powder and the ethanol aqueous solution is 1:5, and the extraction time is 3 days. The content of ethanol in the ethanol aqueous solution is preferably 50%-95%, and more preferably 70%-80%.
[0030] In the embodiment, the milk incense essential oil is preferably prepared by the following method: The milk incense resin is crushed to obtain milk incense powder; The milk incense powder is added with water, and then is subjected to reflux distillation to obtain the milk incense essential oil.
[0031] Preferably, the mass ratio of the frankincense powder and water is 1:5-10, and the reflux distillation time is 2-5 hours. More preferably, the mass ratio of the frankincense powder and water is 1:8-10, and the reflux distillation time is 4-5 hours. Most preferably, the mass ratio of the frankincense powder and water is 1:10, and the reflux distillation time is 4 hours.
[0032] The top note is the first impression of the fragrance, and the top note component of the present embodiment imparts a fruity, milky, and caramel sweet note to the fragrance. Specifically: Ethyl butyrate, ethyl hexanoate and other esters provide a fruity note; Heptyl propyl lactone, octyl propyl lactone and other lactones, in combination with vanillin and ethyl vanillin, impart a natural milky note; Maltol and ethyl maltol impart a caramel sweet note.
[0033] Acetic acid has a stimulating, sharp and sour odor, and after being diluted to a certain extent, it has an acid taste, can adjust PH, moderate spicy smoke, and cover up odors; Aldehyde compounds such as heliotropin and furfural provide a caramel sweet note.
[0034] The above components have a coordinating effect, imparting a natural and rich fragrance.
[0035] The modifying component is a propylene glycol lactic acid reaction mixture, which is used to improve the taste and reduce irritation. The propylene glycol lactic acid reaction mixture is a mixture obtained by incomplete esterification of lactic acid and propylene glycol, which includes lactic acid, propylene glycol and propylene glycol lactate.
[0036] In the present embodiment, the propylene glycol lactic acid reaction mixture is preferably prepared as follows: Mix lactic acid and propylene glycol in a mass ratio of 1:1-10, and react at 25-90°C for 1-5h; the mixture obtained after the reaction is completed is the propylene glycol lactic acid reaction mixture.
[0037] More preferably, the mass ratio of lactic acid to propylene glycol is 1:4-5, the reaction temperature is 80-90°C, and the reaction time is 2-3h. Most preferably, the mass ratio of lactic acid to propylene glycol is 1:4, the reaction temperature is 90°C, and the reaction time is 2h.
[0038] In the present embodiment, the solvent serves as a medium for uniform dispersion of the components. The solvent is preferably a combination of one or more of water, ethanol, and propylene glycol. More preferably, the solvent is a mixture of water, ethanol, and propylene glycol, and the mixed weight ratio of water, ethanol, and propylene glycol is preferably 1:2.4-8:3.8-5. Alternatively, the solvent is a mixture of propylene glycol and ethanol, and the mixed weight ratio of propylene glycol and ethanol is preferably 1.4-1.6:1.
[0039] In the tobacco fragrance provided in the present embodiment: The main fragrance component preferably comprises, by mass fraction: 0.1-1 part of frankincense essential oil and 2-20 parts of frankincense extract; more preferably comprises: 0.1-1 part of frankincense essential oil and 8-15 parts of frankincense extract.
[0040] The top note component preferably comprises, by mass fraction: 0.05-0.5 parts of acetic acid, 0.06-0.6 parts of ethyl butyrate, 0.05-0.5 parts of ethyl hexanoate, 0.02-0.2 parts of ethyl heptanoate, 0.04-0.4 parts of ethyl octanoate, 0.03-0.3 parts of ethyl decanoate, 0.5-5 parts of heptyl propyl lactone, 0.1-1 parts of octyl propyl lactone, 0.05-0.5 parts of octyl butyl lactone, 0.5-5 parts of nonyl propyl lactone, 0.05-0.5 parts of decyl butyl lactone, 0.09-0.9 parts of undecyl propyl lactone, 0.04-0.4 parts of heliotropin, 0.02-0.2 parts of furfural, 0.01-0.1 parts of octanal, 0.01-0.1 parts of decanal, 0.2-2 parts of vanillin, 0.05-0.5 parts of ethyl vanillin, 0.01-0.1 parts of maltol, and 0.06-0.6 parts of ethyl maltol.
[0041] The top note component more preferably comprises, by mass fraction: 0.05-0.3 parts of acetic acid, 0.1-0.5 parts of ethyl butyrate, 0.05-0.5 parts of ethyl hexanoate, 0.02-0.2 parts of ethyl heptanoate, 0.04-0.2 parts of ethyl octanoate, 0.03-0.1 parts of ethyl decanoate, 0.5-3 parts of heptyl propyl lactone, 0.1-0.8 parts of octyl propyl lactone, 0.08-0.3 parts of octyl butyl lactone, 0.5-3 parts of nonyl propyl lactone, 0.1-0.5 parts of decyl butyl lactone, 0.12-0.7 parts of undecyl propyl lactone, 0.05-0.3 parts of heliotropin, 0.05-0.1 parts of furfural, 0.02-0.1 parts of octanal, 0.01-0.05 parts of decanal, 0.9-2 parts of vanillin, 0.14-0.4 parts of ethyl vanillin, 0.05-0.08 parts of maltol, and 0.1-0.4 parts of ethyl maltol.
[0042] The propylene glycol reaction mixture of the modifying component lactic acid is preferably 5-20 parts. The solvent is preferably 65-73 parts.
[0043] Another embodiment of the present application also provides a use of the above-mentioned cigarette flavor in cigarette flavoring. Specifically, it can include: The cigarette flavor is diluted to 0.08-0.15 g / mL using a 70% ethanol solution, and is added to the cigarette tobacco according to 0.1%-0.2% of the mass of the cigarette tobacco.
[0044] The frankincense style cigarette flavor provided by the embodiment of the present application has the following advantages: 1. The tobacco flavor has a frankincense aroma, is good in coordination with tobacco aroma, has prominent effects in improving aroma quality, aroma amount, enriching tobacco aroma, sweet aroma, milk aroma, fruit aroma and the like, and has remarkable effects in softening smoke and reducing irritability. When applied to tobacco products, the frankincense aroma can be imparted, the coking sweet aroma can be increased, the offensive odor can be covered up, and the irritability can be reduced.
[0045] 2. The raw material used in the tobacco flavor is low in cost, and the preparation method is simple, so that industrialized production and application can be realized.
[0046] The technical solutions of the present application will be further described in combination with specific examples: The frankincense resin in the following examples is Royal Green Frankincense from Oman, which is purchased from Zhengzhou Tobacco Research Institute.
[0047] Example 1 - Preparation of frankincense essential oil The frankincense resin is crushed, the crushed frankincense powder and water are mixed in a mass ratio of 1:10, and distillation is carried out under reflux conditions for 4 hours; after the end, the frankincense essential oil is obtained.
[0048] The obtained frankincense essential oil is subjected to GC-MS analysis, and the analysis conditions are as follows: GC conditions: chromatographic column: DB-5MS elastic quartz capillary column (60m x 0.25mm i.d. x 0.25μm d.f.); injection port temperature: 250℃; programmed temperature: initial temperature of 50℃, maintained for 2min, then increased to 280℃ at a rate of 8℃ / min, maintained for 25min; carrier gas: high-purity helium; flow rate: 1.0ml / min; split ratio: 15:1; transfer line temperature: 280℃.
[0049] MS conditions: ionization mode: electron impact ionization (EI); ion source temperature: 230℃; ionization energy: 70eV; mass spectrometry scanning mode: full scan (scan), scanning range (m / z): 30-400amu; solvent delay 4.8min.
[0050] The chromatogram of the frankincense essential oil prepared in this example is shown in Figure 1 The NIST spectrum library is used for retrieval and qualitative analysis. The results show that the main components of the sample are α-pinene, camphene, 4-methylene-1-(1-methylethyl)bicyclo[3.1.0]2-hexene, 3-isopropyl-6-methylene-1-cyclohexene, β-pinene, p-cymene, D-limonene, 1,8-eucalyptol, cis-verbenol, p-methylphenylisopropyl alcohol, octyl acetate, levocarvone, 3,5-dimethoxytoluene, borneol acetate, β-caryophyllene, 2,3-epoxy-squalene and the like.
[0051] Example 2 - Preparation of frankincense extract Frankincense resin was pulverized, and the pulverized frankincense powder was mixed with 70% ethanol solution at a mass ratio of 1:5. The mixture was then extracted at room temperature for 3 days. After extraction, the residue was removed by filtration to obtain frankincense extract.
[0052] The obtained frankincense extract was analyzed by GC-MS under the same conditions as in Example 1. The chromatogram of the frankincense extract prepared in this example is shown below. Figure 2 As shown. The NIST spectral library was used for searching and qualitative analysis. The results showed that the main components of the sample were α-pinene, camphene, 4-methylene-1-(1-methylethyl)bicyclo[3.1.0]2-hexene, 3-isopropyl-6-methylene-1-cyclohexene, myrcene, p-isopropyltoluene, D-limonene, 1,8-cineole, styryl ether, bornyl acetate, β-caryophyllene, 2,3-epoxysqualene, β-amyrin, and α-amyrin.
[0053] Example 3 - Propylene glycol lactate reaction mixture Lactic acid and propylene glycol were mixed in a mass ratio of 1:4 and reacted at 90°C for 2 hours. The mixture obtained after the reaction was completed was the lactic acid-propylene glycol reaction mixture.
[0054] The obtained lactic acid propylene glycol reaction mixture was analyzed by GC-MS under the same conditions as in Example 1. The chromatogram of the lactic acid propylene glycol reaction mixture prepared in this example is shown below. Figure 3 As shown. Qualitative analysis was performed using the NIST spectral library. The results indicate that the main components of this sample are propylene glycol, lactic acid, and propylene glycol lactate.
[0055] Example 4 - Preparation of tobacco flavoring Prepare tobacco flavorings #1 to #3 according to the following formulas. Formula for #1 tobacco flavoring: 0.1 parts acetic acid, 0.5 parts ethyl butyrate, 0.5 parts ethyl hexanoate, 0.02 parts ethyl heptaate, 0.1 parts ethyl octanoate, 0.05 parts ethyl decanoate, 3 parts gamma-heptanol, 0.8 parts gamma-octanoate, 0.3 parts octanoate, 3 parts gamma-nonanoate, 0.1 parts octanoate, 0.7 parts gamma-undecanol, 0.05 parts hesperidin, 0.05 parts furfural, 0.02 parts octanal, 0.01 parts decanal, 2 parts vanillin, 0.25 parts ethyl vanillin, 0.05 parts maltol, 0.1 parts ethyl maltol, 5 parts propylene glycol lactate reactant, 0.5 parts frankincense essential oil, 10 parts frankincense extract, and 72.8 parts solvent (10 parts water, 38.8 parts propylene glycol, and 24 parts ethanol).
[0056] Formula for #2 tobacco flavoring: Acetic acid 0.05 parts, ethyl butyrate 0.1 part, ethyl hexanoate 0.05 parts, ethyl heptanoate 0.1 part, ethyl octanoate 0.04 parts, ethyl decanoate 0.03 parts, propyl heptanolactone 1 part, propyl octanolactone 0.5 parts, butyl octanolactone 0.1 parts, propyl nonanolactone 0.5 parts, butyl decanolactone 0.2 parts, propyl undecanolactone 0.12 parts, heliotrope aldehyde 0.1 part, furfural 0.1 part, octanal 0.1 part, decanal 0.05 parts, vanillin 1.5 parts, ethyl vanillin 0.4 parts, maltol 0.08 parts, ethyl maltol 0.15 parts, propylene glycol lactate 10 parts, olibanum essential oil 0.1 parts, olibanum extract 15 parts and solvent 69.63 parts (water 5 parts, propylene glycol 25 parts, ethanol 39.63 parts).
[0057] 3# cigarette flavor formula: Acetic acid 0.3 parts, ethyl butyrate 0.3 parts, ethyl hexanoate 0.1 parts, ethyl heptanoate 0.2 parts, ethyl octanoate 0.2 parts, ethyl decanoate 0.1 parts, propyl heptanolactone 0.5 parts, propyl octanolactone 0.1 parts, butyl octanolactone 0.08 parts, propyl nonanolactone 1 parts, butyl decanolactone 0.5 parts, propyl undecanolactone 0.5 parts, heliotrope aldehyde 0.3 parts, furfural 0.05 parts, octanal 0.08 parts, decanal 0.03 parts, vanillin 0.9 parts, ethyl vanillin 0.14 parts, maltol 0.05 parts, ethyl maltol 0.4 parts, propylene glycol lactate 20 parts, olibanum essential oil 1 parts, olibanum extract 8 parts and solvent 65.17 parts (propylene glycol 40 parts, ethanol 25.17 parts).
[0058] The configuration method of the above-mentioned cigarette flavor is as follows: the main flavor component, the top note component and the modifying component are stirred and dissolved in the solvent to obtain the cigarette flavor.
[0059]
Sensory evaluation test
[0060] Test method: In order to ensure the objectivity and stability of the sensory characteristics evaluation and description in the research process, the evaluation group is stable 7 people.
[0061] According to YC / T 496-2014 Cigarette Sensory Comfort Evaluation Method and YC / T 497-2014 Cigarette Chinese Cigarette Style Sensory Evaluation Method, the cigarette is evaluated from the aspects of smoke characteristics, comfort characteristics, aroma style and the like, and each index is scored according to the requirements of Table 1 to Table 3, wherein the minimum scoring unit is 1 point. The evaluation results are determined by calculating the average value after eliminating outliers.
[0062] Table 1 Scores of Flue Gas Characteristic Indicators
[0063] Table 2. Evaluation Scores of Comfort Characteristics
[0064] Table 3 Aroma Style Index Scores
[0065] Test results: The evaluation results of tobacco flavorings #1 to #3 and blank cigarettes are as follows: Figures 4-6 As shown.
[0066] Depend on Figures 4-6 It can be seen that the tobacco flavoring configured in this embodiment is in harmony with the tobacco aroma, and is outstanding in enhancing the quality and quantity of the aroma, enriching the tobacco aroma, and producing sweet, milky, and fruity aromas. It also has significant effects in softening the smoke and reducing irritation.
[0067] Comparative Example 1 Formula for #4 tobacco flavoring: 10 parts frankincense extract and 72.8 parts ethanol.
[0068] Comparative Example 2 Formula for No. 5 tobacco flavoring: 0.5 parts frankincense essential oil and 72.8 parts ethanol.
[0069] Comparative Example 3 Formula for No. 6 tobacco flavoring: 10 parts frankincense extract, 0.5 parts frankincense essential oil, and 72.8 parts ethanol.
[0070] Comparative Example 4 Formula for No. 7 tobacco flavoring: 10 parts frankincense extract, 0.5 parts frankincense essential oil, 0.1 parts acetic acid, 0.5 parts ethyl butyrate, 0.5 parts ethyl hexanoate, 0.02 parts ethyl heptaate, 0.1 parts ethyl octanoate, 0.05 parts ethyl decanoate, 3 parts gamma-heptaate, 0.8 parts gamma-octaate, 0.3 parts damma-octaate, 3 parts gamma-nonanoate, 0.1 parts damma-decanoate, 0.7 parts gamma-undecanol, 0.05 parts hemonaldehyde, 0.05 parts furfural, 0.02 parts octanal, 0.01 parts decanal, 2 parts vanillin, 0.25 parts ethyl vanillin, 0.05 parts maltol, 0.1 parts ethyl maltol, and 72.8 parts solvent (10 parts water, 38.8 parts propylene glycol, and 24 parts ethanol).
[0071] Comparative Example 5 8 Cigarette flavor formula: Olibanum extract 10 parts, Olibanum essential oil 0.5 parts, acetic acid 0.1 part, ethyl butyrate 0.5 part, ethyl hexanoate 0.5 part, ethyl heptanoate 0.02 part, ethyl octanoate 0.1 part, ethyl decanoate 0.05 part, heptyl propyl lactone 3 parts, octyl propyl lactone 0.8 part, octyl butyl lactone 0.3 part, nonyl propyl lactone 3 parts, decyl butyl lactone 0.1 part, undecyl propyl lactone 0.7 part, heliotrope aldehyde 0.05 part, furfural 0.05 part, octanal 0.02 part, decanal 0.01 part, vanillin 2 parts, ethyl vanillin 0.25 part, maltol 0.05 part, ethyl maltol 0.1 part, lactic acid 1 part, propylene glycol 4 parts and solvent 72.8 parts (water 10 parts, propylene glycol 38.8 parts, ethanol 24 parts).
[0072] The above-mentioned 4#-8# cigarette flavors were respectively diluted to 0.1 g / mL using 70% ethanol, and added to the blank smoke of cigarettes at 1.0‰ of the mass of cigarette tobacco (about 0.6 g).
[0073] The sensory evaluation was carried out according to the foregoing method, and the results of sensory evaluation were as follows: 4# Cigarette flavor Relative to the blank cigarette group: the richness was improved, the sweet and resinous aroma was released, the smoke was light and comfortable, and the sweet and moist feeling was slightly improved.
[0074] Relative to the 1# cigarette flavor: the taste was slightly worse, the oral stimulation was slightly obvious, and there was slight residue.
[0075] 5# Cigarette flavor Relative to the blank cigarette group: the smoke state was improved, the smoke was fluffy and had good upward feeling, the richness was improved, the sweet aroma was obviously released, there was a slight resinous aroma, and the sweet and moist feeling was slightly improved.
[0076] Relative to the 1# cigarette flavor: the taste was slightly worse, the oral stimulation was slightly obvious, and there was slight residue.
[0077] 6# Cigarette flavor Relative to the blank cigarette group: the aroma richness was improved, the sweet aroma was obviously released, there was a slight resinous aroma, the smoke state was improved, the smoke was fluffy, had good upward and light feeling, and the sweet and moist feeling was good.
[0078] Relative to the 1# cigarette flavor: the taste was slightly worse, the oral stimulation was slightly obvious, and there was slight residue.
[0079] 7# Cigarette flavor Relative to the blank cigarette group: the aroma richness was strong, the sweet aroma was obvious, the milk and baking aromas were obvious, there was a slight fruity aroma, the smoke was fluffy, had good upward and light feeling, and the smoke density was slightly improved.
[0080] Relative to the 1# cigarette flavor: the taste was slightly worse, the oral stimulation was slightly obvious, and there was slight residue.
[0081] 8# cigarette flavor Compared with the blank cigarette group: the aroma richness is stronger, the sweet aroma is obvious, the milk aroma and the baking aroma are more obvious, there is a slight fruit aroma and sour aroma, the smoke is fluffy, upward and light, the smoke concentration is slightly improved, and the sweet and moist feeling is slightly improved.
[0082] Compared with 1# cigarette flavor: there is a slight residue.
[0083] The above has described various embodiments of the present application, the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes are obvious to those skilled in the art without departing from the scope and spirit of the described embodiments. The selection of the terms used herein is intended to best explain the principles of the embodiments, practical application or improvement of the technology in the market, or to enable other ordinary skilled in the art to understand the embodiments disclosed herein.
Claims
1. A frankincense-style tobacco flavoring, characterized in that, It includes, by mass parts: The main fragrance component is 0.1-25 parts, and the main fragrance component includes frankincense extract and frankincense essential oil; The top note components are 2.01-37.2 parts, including: acetic acid, ethyl butyrate, ethyl hexanoate, ethyl heptaate, ethyl octanoate, ethyl decanoate, propyl heptalactone, propyl octanolactone, butyl octanolactone, propyl nonanolactone, butyl decanolactone, propyl undecyllactone, hemonaldehyde, furfural, octanal, decanal, vanillin, ethyl vanillin, maltol, and ethyl maltol; 2-20 parts of the modifying component, said modifying component comprising a propylene glycol lactate reaction mixture; and, Solvent 40-80 parts.
2. The tobacco flavoring according to claim 1, characterized in that, The main fragrance components, by mass parts, include: 0.1-1 part frankincense essential oil and 2-20 parts frankincense extract.
3. The tobacco flavoring according to claim 1, characterized in that, The top aroma components, by mass parts, include: Acetic acid 0.05-0.5 parts, ethyl butyrate 0.06-0.6 parts, ethyl hexanoate 0.05-0.5 parts, ethyl heptaate 0.02-0.2 parts, ethyl octanoate 0.04-0.4 parts, ethyl decanoate 0.03-0.3 parts, gamma-heptyl lactone 0.5-5 parts, gamma-octyl lactone 0.1-1 parts, butyl-octyl lactone 0.05-0.5 parts, gamma-nonyl lactone 0.5-5 parts. 0.05-0.5 parts of d-decyl lactone, 0.09-0.9 parts of β-undecyl lactone, 0.04-0.4 parts of hesperidin, 0.02-0.2 parts of furfural, 0.01-0.1 parts of octanal, 0.01-0.1 parts of decanal, 0.2-2 parts of vanillin, 0.05-0.5 parts of ethyl vanillin, 0.01-0.1 parts of maltol, and 0.06-0.6 parts of ethyl maltol.
4. The tobacco flavoring according to claim 1, characterized in that, The frankincense extract was prepared according to the following method: Frankincense resin was pulverized to obtain frankincense powder; An aqueous ethanol solution was added to the frankincense powder, and the mixture was extracted at room temperature. After extraction, the residue was removed by filtration to obtain frankincense extract.
5. The tobacco flavoring according to claim 4, characterized in that, The mass ratio of frankincense powder to ethanol aqueous solution is 1:5~10; the extraction time is 1~3 days.
6. The tobacco flavoring according to claim 1, characterized in that, The frankincense essential oil is prepared according to the following method: Frankincense resin was pulverized to obtain frankincense powder; Water was added to the frankincense powder, and the mixture was refluxed and distilled to obtain frankincense essential oil.
7. The tobacco flavoring according to claim 6, characterized in that, The mass ratio of frankincense powder to water is 1:5~10; the reflux distillation time is 2~5 hours.
8. The tobacco flavoring according to claim 1, characterized in that, The lactic acid propylene glycol reaction mixture was prepared according to the following method: Lactic acid and propylene glycol are mixed in a mass ratio of 1:1 to 10 and reacted at 25 to 90°C for 1 to 5 hours. The mixture obtained after the reaction is complete is the lactic acid-propylene glycol reaction mixture.
9. The tobacco flavoring according to claim 1, characterized in that, The solvent is one or a combination of water, ethanol, and propylene glycol.
10. The use of the tobacco flavoring according to any one of claims 1-9 in the flavoring of cigarettes.