Juicy peach essence as well as preparation method and application thereof

Abstract

The invention discloses juicy peach essence as well as a preparation method and application thereof. The juicy peach essence comprises the following raw materials in percentage by weight: 32-45% of core lactone; 7-28% of fruity ester; 3-22% of a modification component; and 30-65% of a solvent; wherein the core lactone is formed by compounding three raw materials, namely peach aldehyde, gamma-decalactone and delta-decalactone. Through the compound synergistic effect of peach aldehyde, gamma-decalactone and delta-decalactone, the prepared juicy peach essence has the functions of natural fragrance, full peach fragrance and capability of effectively covering grease gas. Furthermore, the juicy peaches can be applied to aerosol generating products or salt-free oral products, the juicy peaches have good fruity flavor and sweet flavor, the overall application effect is good, the juicy peaches can be stored for a long time, and the production and storage cost is reduced.

Description

Technical Field

[0001] This patent belongs to the field of fragrance and flavor technology, specifically relating to a peach flavoring, its preparation method, and its application. Background Technology

[0002] Fragrance is a raw material that imparts a certain aroma to cosmetics, and it is one of the key raw materials in the manufacturing process. When used properly, fragrance can not only be loved by consumers, but also mask certain unpleasant odors in the product medium. Peaches, with their mild taste, juicy and delicious flavor, and rich nutrition, are widely popular for their sweet and fragrant aroma and unique flavor.

[0003] However, in existing tobacco products, flavorists often use peach aldehyde (γ-undecyl lactone) as the core ingredient to blend peach flavorings. However, this single and overly reliant method of blending has significant drawbacks: the resulting flavorings lack the nuanced layers of natural peach aroma and sweetness, and the inherent, strong oily and creamy notes of peach aldehyde are too prominent, resulting in an unnatural overall aroma and a cloyingly sweet taste, far removed from the flavor of real peaches, making it difficult to meet the market's demand for high-end, natural-sounding flavorings.

[0004] The aroma of ripe peaches is the result of the combined action of various aromatic compounds, each contributing significantly to the fruit's fragrance. Lactones are a key component of peach aroma, with γ-decyl lactone being the most significant contributor. Alcohols, esters, and aldehydes are also important aroma components of peaches, providing fruity and green notes. Together with γ-lactone, they constitute the characteristic aroma of peaches. For example, patent document CN119020099A discloses a peach flavoring prepared by combining peach aldehyde with gamma-decyl lactone (γ-decyl lactone). Patent document CN108968006A discloses a method for preparing peach flavoring using peach aldehyde combined with gamma-decyl lactone. While both methods effectively highlight the characteristic aroma, they still struggle to mask their strong oily odor after storage, resulting in an aroma quite different from that of a genuine peach.

[0005] Therefore, there is an urgent need to develop a new peach flavoring with a natural aroma, full peach fragrance, and the ability to effectively mask the oily smell, in order to solve the above-mentioned technical problems. It should also have a good fruity and sweet aroma, good overall application effect, and be able to be stored for a long time, thereby reducing production and storage costs. Summary of the Invention

[0006] The purpose of this patent is to provide a peach flavoring, its preparation method and application, so as to achieve a natural aroma, full peach fragrance, effective masking of oily smell, good fruity and sweet aroma, good overall application effect, and adaptability to long-term storage, thereby reducing production and storage costs.

[0007] To solve the above-mentioned technical problems, this patent adopts the following technical solution:

[0008] A peach flavoring, comprising the following raw materials by weight percentage:

[0009] Core lactone 32-45%;

[0010] Fruit flavor esters 7~28%;

[0011] Modifying ingredients 3-22%;

[0012] Solvent 30~65%.

[0013] The core lactone is formed by combining three raw materials: valeraldehyde, γ-decyl lactone, and δ-decyl lactone.

[0014] Furthermore, peach flavoring is used in tobacco products, which are aerosol-generated products.

[0015] Furthermore, in the core lactone, the weight percentage of valerol is 21.0~22.0%, 22.0~24.0%, or 24.0~26.0%.

[0016] Furthermore, in the core lactone, the weight percentage of γ-decanolide is 8.0–9.0%, 9.0–11.0%, or 11.0–13.0%.

[0017] Furthermore, in the core lactone, the weight percentage of δ-decanolide is 3.0~4.0%, 4.0~5.0%, or 5.0~6.0%.

[0018] Furthermore, the fruit flavor esters include one or more combinations of ethyl acetate, ethyl butyrate, allyl hexanoate, ethyl benzoate, and methyl salicylate.

[0019] Furthermore, the weight percentage of ethyl acetate is 3.0~4.0%, 4.0~6.0%, or 6.0~8.0%.

[0020] Furthermore, the weight percentage of ethyl butyrate is 2.0~3.0%, 3.0~5.0%, or 5.0~7.0%.

[0021] Furthermore, the weight percentage of allyl hexanoate is 1.0~2.0%, 2.0~3.0%, or 3.0~5.0%.

[0022] Furthermore, the weight percentage of ethyl benzoate is 1.0~2.0%, 2.0~3.0%, or 3.0~4.0%.

[0023] Furthermore, the weight percentage of methyl salicylate is 0.5~1.0%, 1.0~2.0% or 2.0~3.0%.

[0024] Furthermore, the modifying ingredients include one or more combinations of δ-dodecyl lactone, leaf alcohol, benzaldehyde, vanillin, maltol, ethyl maltol, and acetic acid.

[0025] Furthermore, the weight percentages of δ-dodecanolide are 2.0–8.0%; leaf alcohol is 0.1–2.0%; benzaldehyde is 0.05–1.50%; vanillin is 0.5–4.0%; maltol is 2.0–3.0%; ethyl maltol is 0.1–2.0%; and acetic acid is 0.05–1.00%.

[0026] Furthermore, the solvent is glycerol and / or propylene glycol.

[0027] Another aspect of this patent provides a method for preparing peach flavoring, comprising the following steps:

[0028] Step A: Place the core lactone, fruit flavor ester, modifying ingredients and solvent in a sealed container, stir well to obtain a premix;

[0029] Step B: Mature the premix obtained in Step A to obtain peach flavoring.

[0030] Furthermore, in step A, the stirring conditions are: temperature of 20~25℃, stirring speed of 300~500 rpm, and stirring time of 30~60 min.

[0031] Furthermore, in step B, the maturation conditions are: maturation in a dark, cool place for 24-48 hours to allow the aroma molecules to fully blend.

[0032] Another aspect of this patent provides an aerosol-generating article, which includes the aforementioned peach flavoring.

[0033] Another aspect of this patent provides a smokeless oral product comprising the aforementioned peach flavoring.

[0034] This patent also provides the application of peach flavoring in improving sensory qualities, including reducing oily odors and enhancing fruity and sweet aromas.

[0035] This patent provides a peach flavoring, its preparation method, and its applications. Through the synergistic effect of peach aldehyde with γ-decanolide and δ-decanolide, the prepared peach flavoring possesses a natural aroma, a full peach fragrance, and the ability to effectively mask oily odors. Furthermore, it enables the application of peach flavoring in aerosol-generated products or salt-free oral products, exhibiting excellent fruity and sweet aromas, good overall application performance, and suitability for long-term storage, thus reducing production and storage costs. Attached Figure Description

[0036] The above content of this patent and the following detailed embodiments will be better understood when read in conjunction with the accompanying drawings. It should be noted that the drawings are merely examples of the claimed technical solution.

[0037] Figure 1 This is a flowchart illustrating the preparation process of peach flavoring in this patent embodiment. Detailed Implementation

[0038] The detailed features and advantages of this application are described below in the specific embodiments. The content of this description is sufficient to enable any person skilled in the art to understand the technical content of this application and implement it accordingly. Based on the specification, claims and drawings disclosed in this specification, a person skilled in the art can easily understand the related objectives and advantages of this application.

[0039] In this specification and claims, several terms will be used, and unless otherwise indicated, these terms will be defined to have the following meanings:

[0040] As used in this patent, "maturation" refers to the homogenization of moisture and components to promote the fusion and penetration of flavor substances, enabling the biochemical transformation and maturation of the flavor raw materials. Natural or added enzymes in the flavor raw materials will become active, potentially degrading some macromolecules (such as starch and protein), which helps reduce the roughness and irritation of the product, making the aroma more mellow. After sufficient maturation, the materials reach a relatively stable and balanced state.

[0041] As used in this patent, an "aerosol-generating article" can have the shape of a traditional cigarette; cigarette-like articles and their specifications are typically named according to the length of a cigarette. The aerosol-generating article includes an aerosol-forming matrix, a support element, an aerosol cooling element, and a mouthpiece. The aerosol-forming matrix of the aerosol-generating article can interact with an aerosol-generating device to generate an aerosol. Preferably, the aerosol-generating device is a smoking device that interacts with the aerosol-generating matrix of the aerosol-generating article to generate an aerosol that can be directly inhaled into the user's lungs through the user's mouth. The aerosol-generating device can be a holder for the smoking article. By adding peach flavoring, the generated aerosol has a peach aroma.

[0042] As used in this patent, "smokeless oral product" refers to nicotine pouches or mouth tobacco, and generally refers to oral smokeless tobacco products that are placed between the lips and gums and release some soluble substances through saliva.

[0043] All figures used to represent component amounts, properties (e.g., weight-average molecular weight), reaction conditions, etc., should be considered to be modified in all cases by the terms "within the unavoidable margin of error" or "approximately". Therefore, the numerical values ​​presented herein are approximate and may vary depending on the desired properties sought to be obtained by this patent. The principle of equivalents, which is applied to a minimum and not intended to limit the scope of the claims, should be applied, for example, each value should be interpreted at least according to the reported significant digits and by applying conventional rounding techniques.

[0044] All other terms used herein for special definition are intended to have the general meaning understood by one of ordinary skill in the art, and in particular, meaning that one of ordinary skill in the art, upon reading the claims, specification and drawings of this patent, can directly and without doubt determine how the technical solution of this patent can be implemented.

[0045] Even if there are incomplete descriptions, omissions, or ambiguities in the grammar, words, punctuation, graphics, symbols, etc. of the claims, specification, and drawings of this patent, a person skilled in the art can still arrive at the only correct understanding by reading the claims, specification, and drawings as a whole without extensive reasoning or experimentation, and effectively exclude various incorrect interpretations that are not aimed at achieving the purpose of this patent.

[0046] The "range" disclosed herein is defined by a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of a particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60-120 and 80-110 are listed for a specific parameter, it is expected that ranges of 60-110 and 80-120 are also expected. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1-3, 1-4, 1-5, 2-3, 2-4, and 2-5. In this application, unless otherwise stated, the numerical range "ab" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0-5" indicates that all real numbers between "0-5" have been listed in this article; "0-5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0047] Unless otherwise specified, all embodiments and preferred embodiments mentioned herein can be combined to form new technical solutions.

[0048] Unless otherwise specified, all the technical features and preferred features mentioned herein can be combined to form new technical solutions.

[0049] Unless otherwise specified, all steps mentioned herein may be performed sequentially or randomly, but are preferably performed sequentially. For example, the method includes steps (a) and (b), indicating that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For example, the mention that the method may also include step (c) indicates that step (c) may be added to the method in any order; for example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.

[0050] Unless otherwise specified, the terms "comprising" and "including" as used herein can be open-ended or closed-ended. For example, "comprising" and "including" may mean that other components not listed may also be included, or that only the listed components may be included.

[0051] In the description of this article, it should be noted that, unless otherwise stated, "above" and "below" include the number itself, and "several" in "one or more" means two or more.

[0052] In this description, unless otherwise stated, the term "or" is inclusive. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, the condition "A or B" is satisfied by any of the following conditions: A is true (or exists) and B is false (or does not exist); A is false (or does not exist) and B is true (or exists); or both A and B are true (or exist).

[0053] Unless otherwise specified, percentages (%) in this document refer to percentages by mass relative to the composition.

[0054] Unless otherwise stated herein, the sum of the contents of the components in the composition is 100%.

[0055] In this document, unless otherwise stated, “combination of” means a multi-component mixture of the elements, such as two, three, four, and up to the maximum possible multi-component mixture.

[0056] Unless otherwise specified, the term "a" as used in this specification means "at least one".

[0057] The terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this invention, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0058] Unless otherwise defined, 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 invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.

[0059] To make the objectives, technical solutions, and advantages of the present invention clearer, the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings. Unless otherwise specified, the experimental methods described in the embodiments of the present invention are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified.

[0060] like Figure 1 As shown, this patent provides a peach flavoring, its preparation method, and its application, including the following steps:

[0061] S1. Premix the fragrance raw materials to obtain a premix, the specific steps of which are as follows:

[0062] Weigh the raw materials according to the weight percentage shown in Table 1. Accurately weigh the core lactones, fruit esters, modifying components and solvents separately and place them in a sealed container. Stir with a mechanical stirrer at room temperature (20~25℃) until the mixture is uniform. The stirring speed is 300~500 rpm and the stirring time is 30~60 min to obtain a clear and uniform premix.

[0063] Table 1. Proportioning and Uses of Fragrance Raw Materials in Premixes

[0064] S2. Premix maturation, the specific steps are as follows:

[0065] The premix prepared in step S1 above is placed in a dark and cool place to mature for 24-48 hours, so that the aroma molecules can be fully integrated and coordinated to form a stable and unified aroma, thus obtaining peach flavoring.

[0066] S3. The peach flavoring prepared in step S2 above is used as an additive in aerosol-generating products or smokeless oral products to provide a peach aroma.

[0067] Example 1

[0068] (1) Weigh the raw materials according to the weight percentage shown in Table 2 and place them in a sealed container. Stir them at 25°C using a mechanical stirrer until they are evenly mixed. The stirring speed is 400 rpm and the stirring time is 40 min to obtain a clear and uniform premix.

[0069] Table 2. Proportions of fragrance raw materials in Example 1

[0070] (2) Place the premix prepared in step (1) above in a dark and cool place and let it stand for 24 hours to allow the aroma molecules to fully blend and coordinate to form a stable and unified aroma, thus obtaining peach flavoring.

[0071] Example 2

[0072] (1) Weigh the raw materials according to the weight percentage shown in Table 3 and place them in a sealed container. Stir them at 25°C using a mechanical stirrer until they are evenly mixed. The stirring speed is 500 rpm and the stirring time is 35 min to obtain a clear and uniform premix.

[0073] Table 3. Proportions of fragrance raw materials in Example 1

[0074] (2) Place the premix prepared in step (1) above in a dark and cool place and let it stand for 24 hours to allow the aroma molecules to fully blend and coordinate to form a stable and unified aroma, thus obtaining peach flavoring.

[0075] Example 3

[0076] (1) Weigh the raw materials according to the weight percentage shown in Table 4 and place them in a sealed container. Stir them at 25°C using a mechanical stirrer until they are evenly mixed. The stirring speed is 500 rpm and the stirring time is 35 min to obtain a clear and uniform premix.

[0077] Table 4. Proportions of fragrance raw materials in Example 2

[0078] (2) Place the premix prepared in step (1) above in a dark and cool place and let it stand for 24 hours to allow the aroma molecules to fully blend and coordinate to form a stable and unified aroma, thus obtaining peach flavoring.

[0079] Example 4

[0080] (1) Weigh the raw materials according to the weight percentage shown in Table 5 and place them in a sealed container. Stir them at 25°C using a mechanical stirrer until they are evenly mixed. The stirring speed is 500 rpm and the stirring time is 35 min to obtain a clear and uniform premix.

[0081] Table 5. Proportions of fragrance raw materials in Example 4

[0082] (2) Place the premix prepared in step (1) above in a dark and cool place and let it stand for 24 hours to allow the aroma molecules to fully blend and coordinate to form a stable and unified aroma, thus obtaining peach flavoring.

[0083] Example 5

[0084] (1) Weigh the raw materials according to the weight percentage shown in Table 6 and place them in a sealed container. Stir them at 25°C using a mechanical stirrer until they are evenly mixed. The stirring speed is 500 rpm and the stirring time is 35 min to obtain a clear and uniform premix.

[0085] Table 6. Proportions of Fragrance Raw Materials in Example 5

[0086] (2) Place the premix prepared in step (1) above in a dark and cool place and let it stand for 24 hours to allow the aroma molecules to fully blend and coordinate to form a stable and unified aroma, thus obtaining peach flavoring.

[0087] Comparative Example 1

[0088] Peach flavoring was prepared using the preparation method disclosed in Chinese patent document CN119020099A.

[0089] Comparative Example 2

[0090] Compared to Example 1, the difference between Comparative Examples 2 and 3 lies in the different proportions of the flavoring ingredients. In Comparative Example 2, the proportion of γ-decanolide was reduced to 10%, while the proportions of the remaining substances remained unchanged; in Comparative Example 3, the proportion of δ-decanolide was reduced to 5%, while the proportions of the remaining substances remained unchanged. Peach flavorings were thus prepared, and the specific formulations are shown in Table 7. Table 7. Distribution ratio of each component of the fragrance raw materials in Comparative Examples 2-3

[0091] Test Example 1: Sensory Evaluation

[0092] To illustrate the advantages of this patent, the aroma of the peach flavorings prepared in Examples 1-5 and Comparative Examples 1-3 was evaluated. According to the national standard GB / T 14454.2-2008 "Evaluation of Aroma of Fragrances", six experienced aroma evaluators were hired as sensory evaluators. Before the formal evaluation, all evaluators underwent simulated evaluation tests to ensure they could effectively distinguish the differences between different peach aroma samples. To ensure the objectivity of the evaluation, commercially available, recognized high-quality peach flavorings were selected as control samples. Evaluators scored the sample's aroma within a range of 1-9 points based on its similarity to the control sample's aroma; a higher score indicated a closer resemblance to the control sample. Samples with off-odors, pungent aromas, or bland aromas received lower scores. After the evaluation, the scores obtained for the same example or comparative sample were statistically analyzed. The Q-test was used to analyze and remove possible outliers, and the arithmetic mean of all valid scores was taken as the final aroma score for that sample.

[0093] The results are shown in Table 8. Examples 1 and 2 exhibited distinct natural peach aroma characteristics. By changing the ratio of γ-decanolide to δ-decanolide, the peach, milky, and sweet aromas in the prepared peach flavorings were all altered. However, the natural peach flavor in the peach flavorings prepared using the methods in Comparative Examples 1-3 all showed varying degrees of decline. Sensory evaluations were conducted using Comparative Examples 2 and 3 as examples.

[0094] Table 8 Sensory rating table for peach flavoring in Examples 1-5 and Comparative Examples 2-3

[0095] Test Example 2: Stability Test

[0096] The peach flavorings prepared in Examples 1-5 and Comparative Examples 1-3 were stored at 30°C under light-protected conditions for 180 days before sensory evaluation. According to the national standard GB / T 14454.2-2008 "Evaluation of Aroma of Fragrances", six experienced fragrance evaluators were hired as sensory evaluators. Before the formal evaluation, all evaluators conducted simulated evaluation tests to ensure they could effectively distinguish the differences between different peach aroma samples. To ensure the objectivity of the evaluation, commercially available, recognized high-quality peach flavorings were selected as control samples. Evaluators scored the sample from 1 to 9 points based on the similarity between the tested sample's aroma and the control sample's aroma; a higher score indicated a closer resemblance to the control sample. Samples with off-odors, pungent aromas, or bland aromas received lower scores. After the evaluation, the scores obtained for the same example or comparative example sample were statistically analyzed. The Q-test was used to analyze and remove possible outliers, and the arithmetic mean of all valid scores was taken as the final aroma score for that sample.

[0097] The results showed that the peach flavorings prepared by Examples 1-2 of this application maintained good aroma characteristics after long-term storage, demonstrating superior stability. In contrast, the peach flavorings prepared by the methods provided in Comparative Examples 1-3 showed a significant decrease in peach aroma and a significant reduction in overall sensory scores after long-term storage.

[0098] Therefore, it can be concluded that the peach flavoring, its preparation method, and its application provided by this patent, through the synergistic effect of peach aldehyde with γ-decanolide and δ-decanolide, results in a peach flavoring with a natural aroma, a full peach fragrance, and the ability to effectively mask oily odors. Furthermore, peach flavoring can be applied to aerosol-generated products or salt-free oral products, exhibiting excellent fruity and sweet aromas, good overall application performance, and suitability for long-term storage, thus reducing production and storage costs.

[0099] In the foregoing description of exemplary embodiments / specific implementations of this patent, various features of this patent are sometimes combined in a single embodiment / specific implementation or its figures and description, with the aim of simplifying the disclosure and aiding in the understanding of one or more of the various aspects of the invention. However, unless expressly stated otherwise or in obvious technical contradiction or exclusion, the descriptive method of this patent should not be construed as reflecting an intention that the claimed features of the invention are more than expressly stated in each claim. Rather, the inventive aspect reflected in the claims lies in not all the features of a single foregoing disclosed embodiment / specific implementation. Therefore, the claims following the detailed description are hereby expressly incorporated into this detailed description, each claim existing independently as a separate embodiment / specific implementation of this patent.

[0100] The terms and expressions used in this specification are for illustrative purposes and not for limitation. Their use is not intended to exclude any equivalents of the shown and described features or portions thereof, but rather to facilitate the understanding that various modifications may be possible within the scope of this patent claim. Therefore, it should be understood that while this patent has been specifically disclosed through preferred embodiments, exemplary embodiments, and optional features, variations or modifications of the concepts disclosed herein may be adopted by those skilled in the art, and such variations and modifications are therefore considered to be within the scope of this patent as defined by the appended claims. The specific embodiments given in this specification are examples of useful embodiments of this patent, and it will be apparent to those skilled in the art that this patent can be implemented using many variations of the devices, device components, and method steps disclosed herein.

[0101] The foregoing description of specific embodiments fully discloses the general features of this patent, enabling others to easily modify and / or adapt such embodiments for various applications by applying knowledge within the scope of the art, without excessive experimentation or deviation from the general concept of this patent. Therefore, based on the teachings and guidance provided herein, it is intended that such modifications and alterations be included within the meaning and scope of equivalents of the disclosed embodiments. It should be understood that the wording or terminology used herein is for descriptive purposes and not intended to be limiting; thus, the wording or terminology in this specification will be interpreted by those skilled in the art based on the foregoing teachings and guidance.

[0102] Furthermore, the scope of this patent should not be limited to any of the exemplary embodiments described above, but only to the appended claims and their equivalents.

Claims

1. A peach flavoring, characterized in that, The raw materials include the following weight percentages: Core lactone 32-45%; Fruit flavor esters 7~28%; Modifying ingredients 3-22%; Solvent 30~65%; The core lactone is formed by combining three raw materials: valeraldehyde, γ-decanoic acid lactone, and δ-decanoic acid lactone.

2. The peach flavoring according to claim 1, characterized in that, The peach flavoring is used in tobacco products, and the core lactone... The weight percentage of peach aldehyde is 21.0~22.0%, 22.0~24.0%, or 24.0~26.0%. The weight percentage of the γ-decanolide is 8.0~9.0%, 9.0~11.0%, or 11.0~13.0%. The weight percentage of the δ-decanolide is 3.0~4.0%, 4.0~5.0%, or 5.0~6.0%.

3. The peach flavoring according to claim 1, characterized in that, The fruit flavor esters include one or more combinations of ethyl acetate, ethyl butyrate, allyl hexanoate, ethyl benzoate, and methyl salicylate. The weight percentage of the ethyl acetate is 3.0~4.0%, 4.0~6.0%, or 6.0~8.0%. The weight percentage of ethyl butyrate is 2.0~3.0%, 3.0~5.0%, or 5.0~7.0%; The weight percentage of allyl hexanoate is 1.0~2.0%, 2.0~3.0%, or 3.0~5.0%. The weight percentage of ethyl benzoate is 1.0~2.0%, 2.0~3.0%, or 3.0~4.0%. The weight percentage of the methyl salicylate is 0.5~1.0%, 1.0~2.0%, or 2.0~3.0%.

4. The peach flavoring according to claim 3, characterized in that, The modifying components include one or more combinations of δ-dodecyl lactone, leaf alcohol, benzaldehyde, vanillin, maltol, ethyl maltol, and acetic acid; The weight percentage of δ-dodecanolide is 2.0-8.0%; the weight percentage of leaf alcohol is 0.1-2.0%; the weight percentage of benzaldehyde is 0.05-1.50%; the weight percentage of vanillin is 0.5-4.0%; the weight percentage of maltol is 2.0-3.0%; the weight percentage of ethyl maltol is 0.1-2.0%; and the weight percentage of acetic acid is 0.05-1.00%.

5. The peach flavoring according to claim 1, characterized in that, The solvent is glycerol and / or propylene glycol.

6. A method for preparing peach flavoring according to any one of claims 1 to 5, characterized in that, Includes the following steps: Step A: Place the core lactone, fruit flavor ester, modifying ingredients and solvent in a sealed container, stir well to obtain a premix; Step B: The premix obtained in step A is aged to obtain the peach flavoring.

7. The method for preparing peach flavoring according to claim 6, characterized in that, In step A, the stirring conditions are: temperature 20~25℃, stirring speed 300~500 rpm, stirring for 30~60 min; In step B, the maturation conditions are: maturation in a dark, cool place for 24-48 hours to allow the aroma molecules to fully blend.

8. An aerosol-generating product, characterized in that, The aerosol-generated product includes peach flavoring as described in any one of claims 1 to 5.

9. A smokeless oral product, characterized in that, The smokeless oral product includes peach flavoring as described in any one of claims 1 to 5.

10. The use of peach flavoring according to any one of claims 1 to 5 in improving sensory qualities, characterized in that, The sensory enhancements include reducing oily odors and enhancing fruity and sweet notes.

Images