Soft pear tobacco essence as well as preparation method and application thereof

Abstract

The invention provides soft pear tobacco essence as well as a preparation method and application thereof. The soft pear tobacco essence disclosed by the invention is prepared from the following components in parts by mass: 30 to 40 parts of soft pear fermented concentrated juice, 0.5 to 1 part of ethyl hexanoate, 0.6 to 1.2 parts of ethyl caprylate, 0.5 to 1 part of alpha-farnesene, 1 to 1.5 parts of 1-octanol, 1 to 1.5 parts of 2, 4-ethyl sebacate, 0.5 to 0.8 part of (Z)-4-methyl decanoate, 0.02 to 0.05 part of hexanal, 0.5 to 1 part of methyl hexanoate, 0.5 to 1 part of methyl decanoate, 0.2 to 0.5 part of hexyl acetate and 50 to 60 parts of propylene glycol. Wherein the soft pear fermented concentrated juice is prepared by concentrating the soft pear fermented juice. The soft pear tobacco essence has the advantages of being strong in natural sense, lasting in fragrance, highly harmonious with tobacco fragrance and the like, the fragrance characteristic and the taste characteristic are obviously improved, and quality upgrading of the pear flavor in cigarettes is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of essence and flavor technology, in particular to a soft pear smoke essence, a preparation method and application thereof. BACKGROUND

[0002] Fruity smoke essence can not only quickly compensate for the "head note" lost due to the reduction of harmful substances in the initial stage of combustion, but also improve the physical properties and taste of tobacco, making the overall smoking quality of cigarettes round and harmonious. Among them, pear essence is considered as an important flavor raw material to improve the sensory appeal of tobacco products and meet the diversified taste needs of consumers due to its typical tone of "sweet, slightly sour, and green". The components such as ethyl acetate, ethyl butyrate, and dihydroactinidiolide contained in pear essence can quickly spread at the moment of ignition due to their low threshold and high volatility, giving the smoke an immediate impression of "fresh and sweet". Organic acid esters such as ethyl lactate and ethyl isobutyrate contribute to a mild sweet taste in the smoke and weaken the bitter and spicy stimulation through acid-base equilibrium reaction with the basic components in tobacco, resulting in a smoother and more delicate throat feeling.

[0003] However, most of the commercially available pear essence is mainly composed of synthetic esters and flavor enhancers, which has the problems of lack of naturalness and obvious chemical odor, often showing "candy flavor" or "solvent flavor", which is significantly different from the fresh, slightly sour, and green aroma of real pear juice, and is difficult to meet the needs of consumers for "natural and real" flavor. At the same time, the low-boiling-point esters in commercially available pear essence volatilize too quickly, which easily causes an "early strong and late weak" sensory fault, making it difficult to form a continuous and coordinated fruity aroma track during the smoking process of the whole cigarette. In addition, traditional pear essence lacks a deep coupling mechanism with tobacco aroma, which easily causes separation and mutual covering of fruity aroma and tobacco aroma, affecting the roundness and level of the overall smoke.

[0004] Therefore, the present application is proposed. SUMMARY

[0005] The present application aims to provide a soft pear smoke essence, a preparation method and application thereof, which has the advantages of strong naturalness, continuous aroma, and high harmony with tobacco aroma, and has obvious improvement in aroma characteristics and taste characteristics.

[0006] The application provides a soft pear fermented concentrate juice and a soft pear flavoring essence.

[0007] In the application, the soft pear fermented juice is prepared by fermenting soft pears with Mei Meiji yeast CICC 32343.

[0008] Specifically, the soft pear fermented juice contains flavoring substances in the following mass contents: ethyl hexanoate 13-19 mu g / g, ethyl octanoate 9-12 mu g / g, alpha-farnesene 14-17 mu g / g, 1-octanol 17-22 mu g / g, 2,4-decanedioic acid ethyl ester 9-12 mu g / g, (Z)-4-decyl methyl ester 1-3 mu g / g, hexanal 4-7 mu g / g, methyl hexanoate 6-7 mu g / g, methyl decanoate 0.5-0.8 mu g / g, and hexyl acetate 6-9 mu g / g.

[0009] Further, the soft pear fermented juice further contains flavoring substances in the following mass contents: (Z)-4-decyl-1-alcohol 15-19 mu g / g, 1-decanol 11-15 mu g / g, nonanal 4-7 mu g / g, methyl octanoate 4-6 mu g / g, hexanol 3-4 mu g / g, phenethyl acetate 1-3 mu g / g, benzaldehyde 1-2 mu g / g, and ethyl phenylacetate 0.1-0.3 mu g / g.

[0010] Further, the soft pear fermented juice further contains flavoring substances in the following mass contents: 3-hydroxybutyric acid ethyl ester 1-3 mu g / g, decanoic acid ethyl ester 1-2 mu g / g, ethyl acetate 0.5-1.5 mu g / g, decyl acetate 0.05-0.15 mu g / g, phenethyl alcohol 0.2-0.3 mu g / g, butyric acid 0.1-0.2 mu g / g, and acetic acid 8-10 mu g / g.

[0011] The soft pear fermented concentrate juice of the application contains rich trace and trace substances and non-volatile flavoring components, can significantly enhance the overall coordination, natural feeling and level of the flavoring essence, and well simulates the full texture of real fruits; meanwhile, the above specific deployment of the soft pear fermented concentrate juice can strengthen the level expression of the roasted tobacco aroma, fruit aroma and sweet aroma, realize high harmony with the tobacco aroma, and endow the cigarette with unique and lasting "soft pear style".

[0012] Further, the soft pear cigarette flavor of the present application further comprises the following components by mass fraction: trans-2-hexenal 0.05-0.1 parts, phenethyl acetate 0.5-0.8 parts, phenethyl alcohol 0.5-1 part, benzaldehyde 0.3-0.5 parts, malic acid 0.5-1 part, Yunnan flue-cured tobacco extract 0.8-1.2 parts and ethyl cinnamate 0.5-1 part.

[0013] The soft pear cigarette flavor comprises a top note, a body note and a base note. The top note mainly comprises 1-octanol, hexanal, trans-2-hexenal, methyl hexanoate and hexyl acetate. The 1-octanol gives the flavor a more realistic and rich fruit aroma. The hexanal enhances the green and fresh aroma. The trans-2-hexenal can supplement the green aroma. The methyl hexanoate has a pineapple flavor. The hexyl acetate has a pear and apple-like aroma. The top note is responsible for providing the first impression of the fresh, juicy and sweet soft pear fruit, giving the cigarette a bright opening at the initial puff. The body note mainly comprises soft pear fermented concentrate, alpha-farnesene, ethyl hexanoate, ethyl octanoate, (E,Z)-2,4-decadienoic acid ethyl ester, (Z)-4-decenoic acid methyl ester, methyl decanoate and phenethyl acetate. The soft pear fermented concentrate can enhance the fullness and natural fruit flesh feeling. The alpha-farnesene, ethyl hexanoate, ethyl octanoate and (Z)-4-decenoic acid methyl ester can enhance the core aroma of the soft pear. The (E,Z)-2,4-decadienoic acid ethyl ester has a pear, green, apple and fruit aroma. The methyl decanoate can give a fermented wine aroma. The phenethyl acetate provides rich layers and naturalness to the overall aroma. The body note enhances the fullness and natural fruit aroma, ensuring the rich, mellow and typical pear flavor characteristics of the cigarette in the middle section. The base note mainly comprises phenethyl alcohol, benzaldehyde, malic acid, Yunnan flue-cured tobacco extract and ethyl cinnamate. The phenethyl alcohol can soften the aroma and provide a bottom note. The benzaldehyde can make the aroma of the flavor more rich and natural. The malic acid adds a slight sour background to the flavor. The Yunnan flue-cured tobacco extract can strengthen the integration of tobacco aroma. The ethyl cinnamate coordinates the aroma and plays a role in fixing the flavor. The base note provides a soft, long-lasting fruit sweet note for the rear section and aftertaste of the cigarette.

[0014] The present application also provides a preparation method of the soft pear cigarette flavor, comprising the following steps:

[0015] S1: homogenizing, fermenting, filtering and concentrating the soft pears to obtain a soft pear concentrate;

[0016] S2: uniformly mixing the components by mass fraction to obtain the soft pear cigarette flavor.

[0017] In step S1, the homogenization comprises: putting the soft pear pulp after washing, peeling, coring and cutting into a homogenizer for homogenization treatment to form a uniform soft pear original slurry; wherein the homogenization time is 5-20 min.

[0018] The fermentation comprises seed culture and fermentation culture of the Metschnikovia fructicola CICC 32343, and a soft pear fermented juice is prepared.

[0019] The seed culture comprises seed culture of the Metschnikovia fructicola CICC 32343 by using a wort culture medium; wherein the wort culture medium comprises 120-140 g / L malt extract powder, 0.05-0.15 g / L chloramphenicol, and has a pH value of 5-6; the temperature during the seed culture is 20-30 DEG C, the rotating speed is 160-220 r / min, and the culture time is 22-26 h; the seed liquid obtained by the seed culture is centrifuged, and then resuspended by using sterile water to prepare a yeast inoculum liquid with a concentration of (1-9) * 10 7 CFU / mL.

[0020] The fermentation culture comprises inoculation of the yeast inoculum liquid into the soft pear original slurry for fermentation; wherein the inoculation amount of the yeast inoculum liquid is 0.05-0.15% (volume percentage); that is, the volume ratio of the yeast inoculum liquid to the soft pear original slurry is (0.05-0.15):100; the fermentation temperature during the fermentation is 20-30 DEG C, and the fermentation time is 22-26 h.

[0021] The filtration adopts centrifugal filtration; wherein the temperature during the centrifugal filtration is 2-8 DEG C, the rotating speed is 10000-13000 r / min, and the centrifugal filtration time is 5-10 min.

[0022] The concentration comprises freezing the filtered fermentation liquid at-20 DEG C to-30 DEG C for 10-15 h, and then freezing and concentrating at-45 DEG C to-55 DEG C for 70-75 h, so that the mass of the concentrated soft pear fermented concentrate juice is reduced to 0.15-0.25 times of the mass of the soft pear fermented juice.

[0023] The application further provides application of the soft pear tobacco flavor in preparation of cigarettes.

[0024] Specifically, the amount of the soft pear tobacco flavor in the cigarettes is 0.5-1.5 ‰.

[0025] The implementation of the application has at least the following advantages:

[0026] 1. The soft pear flavor has outstanding natural quality, and the aroma styles such as fragrance, fruit fragrance and sweet fragrance are obvious, the aroma is persistent and stable, the aroma amount, aroma quality, concentration and aroma penetration are improved when the soft pear flavor is applied to cigarettes, and the softness and stimulation of the taste are obviously improved.

[0027] 2、The present application can significantly enhance the overall coordination, naturalness and level of the essence by fermenting soft pear with Mei Ji Mei Ji yeast CICC 32343, so that the soft pear fermentation concentrate juice contains rich trace and non-volatile flavor components, and can well simulate the full texture of real fruit.

[0028] 3、The soft pear essence of the present application scientifically and efficiently deploys the soft pear fermentation concentrate juice, the top note is responsible for providing fresh, juicy, green sweet soft pear fruit first impression, giving a bright opening scene at the initial puffing of the cigarette, the body odor enhances the fullness and natural fruit flavor of the soft pear fermentation concentrate juice, ensuring the rich, mellow and typical pear flavor characteristics of the middle section of the cigarette, the tail note provides a soft, long-lasting fruit sweet note for the rear section and aftertaste of the cigarette, the whole essence aroma is realistic and natural, especially suitable for cigarette flavoring.

[0029] 4、The soft pear essence of the present application overcomes the problems of traditional pear flavor essence sensory discontinuity, etc., and can form a continuous and coordinated fruit aroma track during the whole smoking process of the cigarette; at the same time, the soft pear essence can highly match the tobacco aroma, overcoming the defects of separation and mutual covering of fruit aroma and tobacco aroma of existing pear flavor essence, improving the overall roundness and level of the cigarette smoke. BRIEF DESCRIPTION OF DRAWINGS

[0030] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the drawings needed in the specific embodiments or prior art description will be briefly introduced below. Obviously, the drawings in the following description are some embodiments of the present application, and those skilled in the art can also obtain other drawings according to these drawings without creative labor.

[0031] Figure 1 is the chromatogram of soft pear original pulp;

[0032] Figure 2 is the chromatogram of soft pear Mei Ji Mei Ji yeast fermentation juice;

[0033] Figure 3 is the n-alkane chromatogram of soft pear Mei Ji Mei Ji yeast fermentation juice;

[0034] Figure 4 is the chromatogram of soft pear wine yeast fermentation juice;

[0035] Figure 5 is the chromatogram of soft pear Kudriavzev yeast fermentation juice. DETAILED DESCRIPTION

[0036] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of this application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains.

[0037] It should be noted that the terminology used herein is for the purpose of describing particular implementations only and is not intended to limit the exemplary implementations according to this application. As used herein, the singular form includes the plural form unless the context clearly indicates otherwise. Furthermore, it should be understood that when the terms "comprising" and / or "including" are used in this description, they indicate the presence of features, steps, operations, devices, components, and / or combinations thereof.

[0038] The technical solution of the present invention will be clearly and completely described below with reference to the embodiments. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] Example 1

[0040] This embodiment provides a method for preparing fermented concentrated juice of soft pears, as follows:

[0041] 1. Homogenize

[0042] Select ripe, disease-free soft-skinned pears and wash them thoroughly in clean water to remove surface dirt and impurities. Peel and core the washed soft-skinned pears, then cut them into evenly sized small pieces. Place the cut soft-skinned pear pulp into a homogenizer and homogenize for 10 minutes to form a uniform soft-skinned pear pulp.

[0043] 2. Fermentation

[0044] Activation culture of *Saccharomyces cerevisiae* CICC 32343 (purchased from China Industrial Microbial Culture Collection Center, abbreviated as CICC) was carried out using malt extract solid medium. The composition of the malt extract solid medium was as follows: 130 g / L malt extract powder, 0.1 g / L chloramphenicol, 15 g / L agar, pH 5.6, sterilized at 121℃ for 15 min. The activation culture temperature was 30℃ and the culture time was 24 h.

[0045] The malt wort medium is used for seed culture of the activated Meiji M. pomifera CICC 32343; wherein, the composition of the malt wort medium is as follows: malt extract powder 130 g / L, chloramphenicol 0.1 g / L, pH value 5.6, 121 ℃ high temperature sterilization for 15 min; the temperature during seed culture is 30 ℃, the rotating speed is 180 r / min, and the culture time is 24 h. The seed liquid obtained by seed culture is centrifuged, and the yeast cells are resuspended with sterile water after centrifugation to obtain a yeast inoculum with a concentration of 1×10 7 CFU / mL.

[0046] The yeast inoculum is inoculated into the soft pear original syrup to perform fermentation, and the fermentation liquid is obtained; wherein, the inoculation amount of the yeast inoculum is 0.1% (volume percentage), and the fermentation temperature during fermentation is 20 ℃, and the fermentation time is 24 h.

[0047] 3, filtration

[0048] The fermentation liquid is centrifuged and filtered at 4 ℃ to obtain the soft pear fermentation juice; wherein, the rotating speed during centrifugal filtration is 12000 r / min, and the centrifugal filtration time is 10 min.

[0049] 4, detection

[0050] The soft pear original syrup and the soft pear fermentation juice before and after fermentation are detected respectively, and the method is as follows:

[0051] 1.0 g of the soft pear original syrup and the soft pear fermentation juice are respectively weighed and placed in a headspace bottle, 20 μL of an internal standard (containing 0.0874 mg / mL of methyl oleate in methanol) is added, the heating temperature of the oscillator is set to 50 ℃, the extraction head (65 μm PDMS / DVB) is inserted, and the constant temperature extraction is performed for 30 min, and the GC / MS combined sample inlet is analyzed for 5 min. Chromatographic column: DB-WAX column (30 m×0.25 mm×0.25 μm); carrier gas: helium, constant flow, flow rate is 1.0 mL / min; sample injection mode: splitless injection; sample inlet temperature: 250 ℃; temperature rising program is 40 ℃ for 2 min, 250 ℃ for 1 min; mass spectrometry conditions: ion source is EI source, energy is 70 eV, ion source temperature is 230 ℃, transmission line temperature: 250 ℃. Scanning mass range: 40-400 amu.

[0052] The chromatograms of the soft pear original syrup and the soft pear fermentation juice are shown in Figure 1 、 Figure 2 .

[0053] The results show that 17 flavoring substances are detected in the soft erpilai original pulp before fermentation, including 11 esters: ethyl oleate, (E)-9-octadecenoic acid methyl ester, trans-9-octadecenoic acid pentyl ester, cis-11-eicosenoic acid methyl ester, ethyl linoleate, ethyl palmitate, methyl palmitate, (S)-3-hydroxybutyric acid methyl ester, decyl palmitate, 3-hydroxybutyric acid ethyl ester, 1-hexadecanol acetate; 2 alcohols: 1,3-octanediol, 1-decanol; 1 aldehyde ketone: nonanal; 3 acids: stearic acid, acetic acid, butyric acid.

[0054] 25 flavoring substances are detected in the soft erpilai fermented juice after fermentation, including 14 esters: ethyl hexanoate, ethyl octanoate, methyl hexanoate, methyl octanoate, hexyl acetate, phenethyl acetate, (Z)-4-decanoic acid methyl ester, 3-hydroxybutyric acid ethyl ester, (E,Z)-2,4-decadienoic acid ethyl ester, ethyl decanoate, ethyl acetate, methyl decanoate, ethyl phenylacetate, decyl acetate; 5 alcohols: (Z)-4-decan-1-ol, 1-decanol, hexanol, 1-octanol, phenethyl alcohol; 1 terpene: alpha-farnesene; 3 aldehyde ketones: nonanal, hexanal, benzaldehyde; 2 acids: acetic acid, butyric acid.

[0055] Qualitative analysis:

[0056] Library search: The same characteristic extraction parameters are used for mass spectrum deconvolution, and the standard spectrum in the mass spectrum library NIST 14 is matched with the analyzed mass spectrum, the similarity is set to not less than 80%, the compound is qualitatively analyzed, and the molecular formula and CAS number are determined.

[0057] Retention index determination: Under the same analysis conditions, the retention time of n-alkanes is detected. 2 μL of n-alkane C8-C40 standard (diluted to 50 μg / mL with n-hexane) is taken by a syringe and inserted into the gas chromatograph injection port for analysis. According to the retention time, the retention index of different components to be tested is calculated, and the calculation formula is as follows:

[0058] RI = 100 x n + 100 x (ta-tn) / (tn+1-tn)

[0059] In the formula:

[0060] RI: retention index of the sample;

[0061] ta: retention time of the sample;

[0062] tn: retention time of the alkane located before the retention time of the sample;

[0063] tn+1: retention time of the alkane located after the retention time of the sample.

[0064] Quantitative analysis:

[0065] The content of the component to be detected is calculated by the ratio of the peak area of the internal standard (semi-quantitative method), and the formula is as follows:

[0066] Csample = Asample x Cstandard x Vstandard / (Astandard x msample)

[0067] In the formula:

[0068] Csample: the concentration of volatile substances in the storage environment, unit μg / g;

[0069] Asample: the peak area of volatile substances;

[0070] Cstandard: the concentration of the internal standard, unit μg / mL;

[0071] Vstandard: the added amount of the internal standard, unit mL;

[0072] Astandard: the peak area of the internal standard;

[0073] msample: the mass of the added sample, unit g.

[0074] The content of flavor substances in the soft pear fermented juice was determined in triplicate, and the average value was taken. The qualitative determination of flavor substances in the soft pear fermented juice was performed by mass spectrometry matching combined with retention index. The qualitative determination of compounds was based on the following criteria: the matching degree with the standard mass spectrum library was not less than 80%, and the difference with the reference retention index RI value was not more than 30. The chromatogram of n-alkanes is shown in Figure 3 .

[0075] Methyl oleate was used as an internal standard for semi-quantitative determination. A total of 25 flavor substances were detected, and the aroma activity value (OAV value) was calculated to measure whether a certain substance was a key flavor component of soft pear. The determination results are shown in Table 1.

[0076] Table 1 Qualitative and quantitative analysis of soft pear flavor substances

[0077]

[0078]

[0079] 5. Concentration

[0080] The centrifuged and filtered soft pear fermented juice was frozen in a low temperature environment at -25°C for 12 h. Subsequently, the frozen soft pear fermented juice was placed in a freeze dryer, and freeze concentration treatment was performed at -50°C for 72 h. The mass of the concentrated soft pear fermented concentrate was reduced to 1 / 5 of the mass of the original soft pear fermented juice, and the soft pear fermented concentrate was obtained.

[0081] Example 2

[0082] The soft pear tobacco flavor essence of the present example is composed of the following components in parts by mass: the soft pear fermented concentrate juice of Example 1, 35 parts; ethyl hexanoate, 0.7 part; ethyl octanoate, 0.8 part; a-farnesene, 0.7 part; 1-octanol, 1 part; 2,4-didecanedioic acid ethyl ester, 1.2 parts; (Z)-4-decanoic acid methyl ester, 0.5 part; hexanal, 0.05 part; methyl hexanoate, 0.7 part; methyl decanoate, 0.7 part; hexyl acetate, 0.4 part; and propylene glycol, 58.25 parts. The above components are mixed uniformly in parts by mass to obtain the soft pear tobacco flavor essence.

[0083] Example 3

[0084] The soft pear tobacco flavor essence of the present example is composed of the following components in parts by mass: the soft pear fermented concentrate juice of Example 1, 35 parts; ethyl hexanoate, 0.7 part; ethyl octanoate, 0.8 part; a-farnesene, 0.7 part; 1-octanol, 1 part; 2,4-didecanedioic acid ethyl ester, 1.2 parts; (Z)-4-decanoic acid methyl ester, 0.5 part; hexanal, 0.05 part; methyl hexanoate, 0.7 part; methyl decanoate, 0.7 part; hexyl acetate, 0.4 part; and propylene glycol, 58.25 parts. The above components are mixed uniformly in parts by mass to obtain the soft pear tobacco flavor essence.

[0085] Example 4

[0086] The composition of the soft pear tobacco flavor essence of the present example is shown in Table 2, and the parts of each component are parts by mass. The Yunnan flue-cured tobacco extract was purchased from Shaanxi Snot Biological Technology Co., Ltd.

[0087] Table 2 Composition of soft pear tobacco flavor essence

[0088]

[0089] Example 5

[0090] The composition of the soft pear tobacco flavor essence of the present example is shown in Table 3, and the parts of each component are parts by mass. The Yunnan flue-cured tobacco extract was purchased from Shaanxi Snot Biological Technology Co., Ltd.

[0091] Table 3 Composition of soft pear tobacco flavor essence

[0092]

[0093] Comparative Example 1

[0094] In the present comparative example, a commercially available pear flavor essence (purchased from Henan Jiqian Biological Technology Co., Ltd.) was used as a control (marked as commercially available pear flavor essence 1).

[0095] Comparative Example 2

[0096] In the present comparative example, a commercially available pear flavor essence (purchased from Hebei Hongtao Biological Engineering Co., Ltd.) was used as a control (marked as commercially available pear flavor essence 2).

[0097] Comparative Example 3

[0098] Except that soft pear concentrated juice is used to replace the soft pear fermented concentrated juice of Example 2, the rest is the same as Example 2.

[0099] The preparation method of the soft pear concentrated juice of the present comparative example is as follows:

[0100] The soft pear original juice of Example 1 is centrifuged at 12000r / min at 4℃ for 10min, and then is frozen at-25℃ for 12h; the frozen soft pear original juice is put into a freeze dryer, and is subjected to freeze concentration treatment at-50℃ for 72h, so that the mass of the concentrated soft pear concentrated juice is reduced to 1 / 5 of the mass of the original soft pear original juice, and the soft pear concentrated juice is obtained.

[0101] Comparative Example 4

[0102] Except that Saccharomyces cerevisiae CICC1396 (purchased from China General Microbiological Culture Collection Center) is used to replace Metschnikovia fructicola CICC 32343, the rest is the same as Example 2.

[0103] The results show that 19 kinds of flavor substances are detected in the soft pear fermented juice after fermentation by Saccharomyces cerevisiae CICC1396; among them, 9 kinds of esters: ethyl acetate, hexyl acetate, ethyl hexanoate, phenethyl acetate, ethyl 3-hydroxybutyrate, (E,Z)-2,4-decadienoic acid ethyl ester, ethyl 3-hydroxyhexanoate, methyl acetate, ethylhexyl benzoate; 7 kinds of alcohols: 1-hexanol, 1-octanol, 1-decanol, 1-butanol, phenethyl alcohol, 1-nonanol, 2-methyl-1-butanol; 3 kinds of aldehydes and ketones: benzaldehyde, phenylacetaldehyde, cis-4-decenal.

[0104] Comparative Example 5

[0105] Except that Kodamaia ohmeri CICC32922 (purchased from China General Microbiological Culture Collection Center) is used to replace Metschnikovia fructicola CICC 32343, the rest is the same as Example 2.

[0106] The results show that 21 kinds of flavor substances are detected in the soft pear fermented juice after fermentation by Kodamaia ohmeri CICC32922; among them, 12 kinds of esters: ethyl octanoate, hexyl acetate, methyl octanoate, ethyl decanoate, phenethyl acetate, methyl hexanoate, ethyl hexanoate, butyl acetate, ethyl 3-hydroxybutyrate, decyl acetate, (E,Z)-2,4-decadienoic acid ethyl ester, (Z)-4-decenoic acid ethyl ester; 5 kinds of alcohols: 1-decanol, 1-octanol, 1-hexanol, (Z)-4-decan-1-ol, phenethyl alcohol; 1 kind of terpene: α-farnesene; 3 kinds of aldehydes and ketones: benzaldehyde, nonanal, 3-butyl dibenzofuran-1(3H)-one.

[0107] Test Example 1

[0108] A certain brand of blank cigarette tobacco in Gansu (without adding any flavor) was used as an evaluation carrier, and the soft pear flavor of each example and control example was uniformly sprayed onto the evaluation carrier at a mass dosage of 1‰ to prepare a soft pear cigarette; at the same time, a blank control without adding any flavor was subjected to sensory evaluation. The effects of cigarette flavoring and style evaluation mainly included aroma characteristics, taste characteristics, and aroma style, wherein the quantification of aroma and taste was from -5 points to 5 points, with a score unit of 0.5 points, and the quantification of aroma style was from 0 points to 3 points, with a score unit of 0.5 points. The evaluation results were the arithmetic mean of each evaluator (accurate to 0.1). The evaluators participating in the evaluation needed to have professional ability in smelling and qualification in cigarette sensory evaluation. The number of participants was 5. The results of cigarette evaluation are shown in Tables 4 and 5.

[0109] Table 4 Cigarette evaluation results-1

[0110]

[0111] Table 5 Cigarette evaluation results-2

[0112]

[0113] The results showed that:

[0114] Examples 2 and 3 were based on soft pear fermented concentrated juice, and were adjusted and modified according to the flavor characteristics of soft pear to preliminarily prepare a flavor. As can be seen from Table 4, the sensory evaluation of cigarettes of Examples 2 and 3 was obviously improved. Example 2 more embodied the fresh fragrance of soft pear, and Example 3 highlighted the fruity flavor of soft pear. Examples 4 and 5 were compounded according to the basic principles of flavor blending and a three-section structure design method of “top note-body note-finish note” based on Examples 2 and 3 to prepare a characteristic flavor of Lanzhou soft pear suitable for cigarette flavoring, which was realistic, natural, and coordinated. The sensory evaluation results showed that the flavor formula of Example 4 had the best effect on the sensory improvement of cigarettes, obviously improved the aroma characteristics and taste characteristics of cigarettes, and highlighted the fresh fragrance and fruity flavor of cigarettes, making the aroma more elegant, natural, fresh, and natural, and improving the overall taste of Chinese cigarette products.

[0115] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that they can still modify the technical solutions described in the foregoing examples, or make equivalent substitutions for part or all of the technical features; and these modifications or substitutions do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A flavoring for soft pear tobacco, characterized in that, The product comprises the following components in parts by weight: 30-40 parts of fermented arugula concentrate, 0.5-1 part of ethyl hexanoate, 0.6-1.2 parts of ethyl octanoate, 0.5-1 part of α-farnesene, 1-1.5 parts of 1-octanol, 1-1.5 parts of ethyl 2,4-sebacate, 0.5-0.8 parts of methyl (Z)-4-decanoate, 0.02-0.05 parts of hexanal, 0.5-1 part of methyl hexanoate, 0.5-1 part of methyl decanoate, 0.2-0.5 parts of hexyl acetate, and 50-60 parts of propylene glycol; wherein, the fermented arugula concentrate is obtained by concentrating fermented arugula juice.

2. The flavoring for soft pear tobacco according to claim 1, characterized in that, It also includes the following components in parts by weight: 0.05-0.1 parts of trans-2-hexenal, 0.5-0.8 parts of phenethyl acetate, 0.5-1 parts of phenylethanol, 0.3-0.5 parts of benzaldehyde, 0.5-1 parts of malic acid, 0.8-1.2 parts of Yunnan flue-cured tobacco extract, and 0.5-1 parts of ethyl cinnamate.

3. The flavoring for soft pear tobacco according to claim 1, characterized in that, The fermented juice of soft pears is made by fermenting soft pears with Maggi yeast CICC 32343.

4. The flavoring for soft pear tobacco according to claim 1, characterized in that, The fermented juice of soft pears contains the following flavor compounds in the following mass amounts: ethyl hexanoate 13-19 μg / g, ethyl octanoate 9-12 μg / g, α-farnesene 14-17 μg / g, 1-octanol 17-22 μg / g, ethyl 2,4-sebacate 9-12 μg / g, methyl (Z)-4-decanoate 1-3 μg / g, hexanal 4-7 μg / g, methyl hexanoate 6-7 μg / g, methyl decanoate 0.5-0.8 μg / g, and hexyl acetate 6-9 μg / g.

5. The flavoring for soft pear tobacco according to claim 4, characterized in that, The fermented juice of soft pears also contains the following flavor compounds in the following mass amounts: (Z)-4-dec-1-ol 15-19 μg / g, 1-decol 11-15 μg / g, nonanal 4-7 μg / g, methyl octanoate 4-6 μg / g, hexanol 3-4 μg / g, phenethyl acetate 1-3 μg / g, benzaldehyde 1-2 μg / g, and ethyl phenylacetate 0.1-0.3 μg / g.

6. The method for preparing the flavoring for soft pear tobacco according to any one of claims 1-5, characterized in that, Includes the following steps: S1: Homogenize, ferment, filter, and concentrate the soft pears to obtain soft pear fermented concentrated juice; S2: Mix the components evenly according to the mass fraction to obtain the flavoring for soft pear tobacco.

7. The flavoring for soft pear tobacco according to claim 6, characterized in that, The fermentation temperature is 20-30℃, and the fermentation time is 22-26 hours.

8. The flavoring for soft pear tobacco according to claim 6, characterized in that, Concentration involves freezing the filtered fermentation broth at -20°C to -30°C for 10-15 hours, followed by freezing and concentrating at -45°C to -55°C for 70-75 hours, reducing the mass of the concentrated soft pear fermentation concentrate to 0.15-0.25 times the mass of the soft pear fermentation juice.

9. The use of the soft pear tobacco flavoring according to any one of claims 1-5 in the preparation of cigarettes.

10. The application according to claim 9, characterized in that, The amount of flavoring used in Soft Pear Tobacco in cigarettes is 0.5-1.5‰.

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