Flavor modifier, atomized essence and aerosol generating device

Abstract

The invention discloses a flavor modifier, atomized essence and an aerosol generating device, and relates to the technical field of essence. According to the technical scheme, the flavor modifier comprises an active agent, a compound containing a phenolic hydroxyl group and-O-beta-D-glucosidic bond or a compound containing an alcoholic hydroxyl group and-O-beta-D-glucosidic bond is selected as the active agent, and the flavor modifier can be weakly combined with a Piezo channel in a trigeminal nerve to directly modulate a trigeminal nerve mechanoreceptor, so that the flavor of the trigeminal nerve is improved. The activity of the Piezo channel is inhibited, so that the sensitivity of the Piezo channel to mechanical friction of aerosol particles is reduced, and the nasal cavity roughness is reduced. Meanwhile, the flavor modifier disclosed by the invention can also cooperate with olfactory signals transmitted by other components in the atomized essence to jointly improve the smoothness, the fineness and the overall moist feeling of the fragrance.

Description

Technical Field

[0001] This invention relates to the field of flavor technology, and in particular to a flavor modifier, atomized flavor, and an aerosol generating device. Background Technology

[0002] Conventional atomized flavorings consist of a base flavoring, a carrier, and auxiliary additives such as sweeteners (e.g., neotame, sucralose, steviol glycosides), cooling agents (e.g., menthol, WS-23, WS-3), or specific fragrance ingredients (e.g., vanillin, ethyl maltol). Atomized flavorings are produced by heating or vibrating a liquid to form an aerosol using an aerosol generator. When inhaled, the aroma molecules are perceived through the olfactory system, while the trigeminal nervous system responds to the physical and chemical stimuli of the aerosol (e.g., particle friction or chemical stimulation), collectively creating the overall aroma experience.

[0003] In the field of sensory optimization of atomized fragrances, enhancing the smoothness of the aroma is one of the means to improve the user's fragrance experience. In this field, smoothness refers to the smooth and delicate characteristics of aroma perception, which is manifested in the reduction of mechanical friction (roughness) of the aerosol on the nasal cavity and throat when inhaled, resulting in a softer and smoother aroma delivery, thereby improving the overall comfort during use.

[0004] Currently, researchers are trying to enhance the moisturizing sensation of the aroma during use by using sweeteners, cooling agents, or specific fragrance ingredients. However, these methods have certain limitations: (1) Sweeteners mainly contribute to the sweetness, and increasing the sweetness can only achieve a synergistic masking of the roughness of the aroma, but does not directly enhance the moisturizing sensation; in addition, the sweetness can easily lead to an overly sweet aroma, interfering with the original flavor of the base fragrance, and some users are sensitive to sweetness, which will reduce comfort. For the above reasons, the extent to which sweeteners can enhance the moisturizing sensation is limited. (2) Cooling agents mainly produce a cooling sensation (acting on the TRPM8 channel), and the cooling effect can mask the roughness to a certain extent, but the cooling sensation and the moisturizing sensation have different mechanisms (moisturizing sensation requires reduced mechanical friction rather than temperature stimulation), so the contribution of cooling agents to the moisturizing sensation is indirect and the effect is still not significant; in addition, cooling agents can easily cause nasal or throat irritation, causing discomfort. (3) Using specific fragrance ingredients (such as vanillin and ethyl maltol) can contribute sweet or mellow aromas, indirectly enhancing the moisturizing sensation. However, the effect is unstable. More importantly, the use of these ingredients can easily alter the flavor characteristics of the base fragrance (for example, it can make some aromas in fruit flavors more intense, severely damaging flavor reproduction and harmony), and it cannot specifically address the friction caused by aerosol particles, resulting in limited improvement in moisturizing sensation. Therefore, existing atomized fragrances still suffer from insufficient aroma and moisturizing sensation during use. Summary of the Invention

[0005] The main objective of this invention is to provide a flavor modifier, atomized flavoring, and aerosol generating device, which aims to solve the problem of insufficient aroma and smoothness in existing atomized flavorings during use.

[0006] To achieve the above objectives, the present invention proposes a flavor modifier for enhancing the aroma and smoothness of atomized fragrances during use, wherein the flavor modifier includes an active agent; The active agent contains a phenolic hydroxyl group and an -O-β-D-glycosidic bond; or, the active agent contains an alcoholic hydroxyl group and an -O-β-D-glycosidic bond.

[0007] In one embodiment, the active agent includes at least one of flavonoids, phenolic acids, iridoids, lignans, and phenylpropanoid glucoside compounds.

[0008] In one embodiment, the active agent includes myricetin, isoquercitrin, forsythoside, apigenin-7-O-β-D-glucoside, luteolin-7-O-β-D-glucoside, caffeic acid-3-O-β-D-glucoside, rosmarinic acid-2-O-β-D-glucoside, chlorogenic acid-5-O-β-D-glucoside, eucommia glycoside, magnologenin F, magnologenin G, magnologenin H, geniposide, sarsaparilla oleate-3-O-β-D-glucoside, hyperoside, myricetin-3-O-β-D-glucopyranoside, isorhamnetin-3-O-β-D-glucoside, coumarin-7-O-β-D-glucoside, apigenin-6-O-β-D-glucoside, apigenin-8-O-β-D-glucoside, and ligusticum chuanxiong. At least one of the following: rutin-3-O-β-D-glucoside, quercetin-7-O-β-D-glucoside, sarsaparillaric acid-4-O-β-D-glucoside, caffeic acid-4-O-β-D-glucoside, rosmarinic acid-3-O-β-D-glucoside, chlorogenic acid-3-O-β-D-glucoside, forsythoside B, forsythoside C, eucommia glycoside A, eucommia glycoside B, geniposide, hyperoside A, hyperoside B, myricetin-7-O-β-D-glucoside, isorhamnetin-7-O-β-D-glucoside, coumarin-3-O-β-D-glucoside, apigenin-3-O-β-D-glucoside, luteolin-4-O-β-D-glucoside, and quercetin-4-O-β-D-glucoside.

[0009] The present invention also proposes an atomized flavoring, wherein the atomized flavoring includes the flavor modifiers described in the foregoing technical solutions.

[0010] In one embodiment, the active agent accounts for 0.01-5% of the mass of the atomized fragrance.

[0011] In one embodiment, the atomized flavoring further includes a cooling agent, wherein the cooling agent comprises less than 2% by mass in the atomized flavoring.

[0012] In one embodiment, the atomized flavoring further includes a sweetener, the sweetener comprising less than 0.3% by mass in the atomized flavoring.

[0013] The present invention also proposes an aerosol generating device, wherein the aerosol generating device includes the atomized fragrance described in the foregoing technical solution.

[0014] In the technical solution of this invention, the provided flavor modifier includes an active agent, which is selected from compounds containing one or more phenolic hydroxyl groups (-OH) and -O-β-D-glycosidic bonds, or compounds containing alcoholic hydroxyl groups and -O-β-D-glycosidic bonds. These materials possess both hydrophilicity and weak binding properties, enabling them to weakly bind to the Piezo mechanosensitive ion channels in the trigeminal nerve. Since the Piezo channel is the core receptor mediating the perception of mechanical stimulation of aerosol particles in the nasal cavity, inhibiting its activity reduces the sensitivity of the nasal cavity to frictional stimulation from atomized aerosols. Therefore, when the active agent in the flavor modifier weakly binds to the Piezo mechanosensitive ion channels in the trigeminal nerve, it can effectively alleviate the roughness or irritation generated during use. When the flavor modifier provided by this invention is applied to atomized fragrances, after atomization to form an aerosol, it enters the nasal cavity with the inhaled airflow. The active agent can act on the trigeminal nerve endings, not only producing a significant moisturizing effect, but also synergizing with the olfactory signals transmitted by other components to jointly enhance the smoothness, delicacy, and overall moisturizing sensation of the aroma. Detailed Implementation

[0015] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.

[0016] It should be noted that if the embodiments of the present invention involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0017] Furthermore, if the embodiments of this invention involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution where both A and B are satisfied simultaneously. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed by this invention.

[0018] When inhaled, existing aerosol fragrances cause frictional stimulation to the trigeminal nerve mechanoreceptors in the nasal cavity by aerosol particles, resulting in a rough, discontinuous fragrance perception and a lack of smooth, delicate moisturizing characteristics. This roughness originates from the physical-chemical stimulation of the aerosol particles (such as particle size, velocity, or surface properties). However, existing technologies mostly rely on sweeteners, cooling agents, or the fragrance raw materials themselves to indirectly improve the moisturizing sensation, which cannot effectively reduce nasal friction and may introduce side effects.

[0019] Currently, no literature reports on directly modulating trigeminal mechanoreceptors, reducing frictional stimulation of the nasal cavity by aerosol particles, and enhancing the moisturizing sensation of fragrance through non-sweet, non-cooling, and non-aroma-contributing methods. Furthermore, when designing atomized fragrances, compatibility, stability, and safety during the atomization process must be considered to avoid unstable effects and side effects.

[0020] Based on the above background, the present invention proposes a flavor modifier for enhancing the aroma and smoothness of atomized fragrances during use, wherein the flavor modifier includes an active agent; The active agent contains a phenolic hydroxyl group and an -O-β-D-glycosidic bond; or, the active agent contains an alcoholic hydroxyl group and an -O-β-D-glycosidic bond.

[0021] In the technical solution of this invention, the provided flavor modifier includes an active agent, which is selected from compounds containing one or more phenolic hydroxyl groups (-OH) and -O-β-D-glycosidic bonds, or compounds containing alcoholic hydroxyl groups and -O-β-D-glycosidic bonds. These materials possess both hydrophilicity and weak binding properties, enabling them to weakly bind to the Piezo mechanosensitive ion channels in the trigeminal nerve. Since the Piezo channel is the core receptor mediating the perception of mechanical stimulation of aerosol particles in the nasal cavity, inhibiting its activity reduces the sensitivity of the nasal cavity to frictional stimulation from atomized aerosols. Therefore, the active agent in the flavor modifier, after weakly binding to the Piezo mechanosensitive ion channels in the trigeminal nerve, can effectively alleviate the roughness or irritation generated during use. Applying the flavor modifier provided by this invention to atomized fragrances, after atomization, it enters the nasal cavity with the inhaled airflow. Through the action of the active agent on the trigeminal nerve endings, it not only achieves an enhanced moisturizing effect but also synergizes with the olfactory signals transmitted by other components in the atomized fragrance to jointly improve the smoothness, delicacy, and overall moisturizing sensation of the aroma.

[0022] It should be noted that, in the technical solution of this invention, the mechanism by which the active agent weakly binds to the Piezo channel of the trigeminal nerve is as follows: the active agent forms weak hydrogen bonds with the hydrophilic region of the Piezo channel of the trigeminal nerve through phenolic hydroxyl groups, alcoholic hydroxyl groups, and -O-β-D-glycosidic bonds (glycosidic structure), or utilizes its hydrophobic portion to interact with the hydrophobic region of the Piezo channel of the trigeminal nerve, thereby reducing the sensitivity of the channel to mechanical stimulation; at the same time, the glycosidic structure can also enhance solubility and selective binding, interfere with the lipid environment of the Piezo channel, reduce the frequency of channel opening, thereby reducing nasal roughness and improving lubrication. In addition, if the active agent contains phenolic hydroxyl groups (-OH), the phenolic hydroxyl groups act as hydrogen bond donors and assist as electron donors, which can synergistically enhance the weak binding effect between the active agent and the Piezo channel of the trigeminal nerve.

[0023] In embodiments of the present invention, the active agent includes at least one of flavonoids, phenolic acids, iridoids, lignans, and phenylpropanoid glucoside compounds.

[0024] In embodiments of the present invention, the active agents include myricetin, isoquercitrin, forsythoside, apigenin-7-O-β-D-glucoside, luteolin-7-O-β-D-glucoside, caffeic acid-3-O-β-D-glucoside, rosmarinic acid-2-O-β-D-glucoside, chlorogenic acid-5-O-β-D-glucoside, eucommia glycoside, magnologenin F, magnologenin G, magnologenin H, geniposide, caryopsisic acid-3-O-β-D-glucoside, hyperoside, myricetin-3-O-β-D-glucopyranoside, isorhamnetin-3-O-β-D-glucoside, coumarin-7-O-β-D-glucoside, apigenin-6-O-β-D-glucoside, and apigenin-8-O-β-D-glucoside. At least one of the following: luteolin-3-O-β-D-glucoside, quercetin-7-O-β-D-glucoside, sarsaparillaric acid-4-O-β-D-glucoside, caffeic acid-4-O-β-D-glucoside, rosmarinic acid-3-O-β-D-glucoside, chlorogenic acid-3-O-β-D-glucoside, forsythoside B, forsythoside C, eucommia glycoside A, eucommia glycoside B, geniposide, hyperoside A, hyperoside B, myricetin-7-O-β-D-glucoside, isorhamnetin-7-O-β-D-glucoside, coumarin-3-O-β-D-glucoside, apigenin-3-O-β-D-glucoside, luteolin-4-O-β-D-glucoside, and quercetin-4-O-β-D-glucoside.

[0025] Of the aforementioned compounds, except for geniposide, geniposide acid, and coumarin-7-O-β-D-glucoside (these three substances contain alcoholic hydroxyl groups and -O-β-D-glycosidic bonds), the other compounds all contain phenolic hydroxyl groups and -O-β-D-glycosidic bonds. The difference lies in the different glycosyl groups and glycosides, thus the binding strength of these different compounds to the corresponding receptors for mechanical stimulation varies. Furthermore, all of the above compounds are non-toxic (GRAS certified or food-safe) materials and are not contributors to sweetness, cooling sensation, or aroma. The technical solution of this invention uses the above compounds as active agents, which can effectively improve the smoothness of atomized fragrances during use, reduce roughness, and minimize side effects (sweetness, irritation).

[0026] This invention proposes an atomized flavoring, which includes the flavor modifier described in the foregoing technical solutions. The atomized flavoring possesses all the technical solutions of the flavor modifier, and therefore has all the beneficial effects of the flavor modifier; these will not be elaborated upon further here.

[0027] In embodiments of the present invention, the active agent comprises 0.01-5% by mass in the atomized fragrance. If the amount of active agent added is too small, the enhancement of the moisturizing effect when using the aerosol generating device will be insignificant; if the amount of active agent added is too large, it will not only be difficult to dissolve, but may also introduce peculiar odors, causing nasal irritation or mucosal discomfort, and may even cause the atomizing coil of the aerosol generating device to become clogged during subsequent use. The technical solution of the present invention controls the amount of active agent to 0.01-5%, which not only meets the need for enhanced fragrance moisturizing, but also reduces the problems of introducing other odors and causing the atomizing coil to become clogged, while controlling costs and meeting the requirements of efficacy and safety.

[0028] In embodiments of the present invention, the atomized flavoring further includes a cooling agent (i.e., the atomized flavoring includes the flavor modifier and cooling agent described in the foregoing technical solutions), and the cooling agent accounts for less than 2% of the mass of the atomized flavoring. The cooling agent includes at least one of WS-23 and menthol.

[0029] If atomized flavorings use only a single cooling agent without flavor modifiers, they can easily cause nasal or throat irritation and discomfort, and their contribution to moisturizing is indirect, thus the improvement in moisturizing effect is not significant. The inventors discovered that using both flavor modifiers and cooling agents simultaneously can improve moisturizing to some extent. Considering that excessive use of cooling agent WS-23 (>3%) results in an overly strong cooling sensation, affecting the user's sensory experience; and that excessive use of cooling agent menthol (>2%) can also lead to an overly strong cooling sensation accompanied by bitterness, the technical solution of this invention controls the mass percentage of the cooling agent in the atomized flavoring to below 2%.

[0030] In embodiments of the present invention, the atomized flavoring further includes a sweetener (i.e., the atomized flavoring includes the flavor modifier and sweetener described in the foregoing technical solutions), wherein the sweetener accounts for less than 0.3% of the mass of the atomized flavoring. The sweetener includes at least one of neotame, steviol glycosides, sucralose, and neohesperidin dihydrochalcone.

[0031] If atomized flavorings do not use flavor modifiers and only use a single sweetener, the sweetness of the single sweetener can easily lead to an overly sweet aroma, interfering with the original flavor of the base flavoring. Furthermore, some users are sensitive to sweetness, reducing comfort, thus the improvement in smoothness is still small. The inventors discovered that using both flavor modifiers and sweeteners can improve smoothness to some extent. Considering that excessive use of sweeteners can easily lead to an overly sweet aroma, causing an unpleasant, cloying experience for users, and that some sweeteners (such as neotame) can cause bitterness and other off-flavors, while others (such as sucralose) can cause the atomizer core to stick during use, the technical solution of this invention controls the mass ratio of sweeteners in the atomized flavoring to less than 0.3%.

[0032] In embodiments of the present invention, the atomized fragrance further includes a base fragrance, propylene glycol, and glycerin. The base fragrance provides the characteristic flavor, and when combined with the active agent, and then mixed with propylene glycol and glycerin, a stable atomized fragrance is formed, synergistically enhancing the aroma experience. It should be noted that the inventors tested various combinations of base fragrances with active agents. The test results all showed that, compared to atomized fragrances without active agents, atomized fragrances with active agents effectively improved the moisturizing sensation and reduced the roughness in the nasal cavity. In some embodiments of the present invention, strawberry banana flavor and mint flavor will be used as examples of base fragrances.

[0033] In an embodiment of the present invention, the preparation method of the atomized fragrance includes the following steps: mixing a base fragrance, other raw materials, propylene glycol, and glycerin, and stirring at 20-30°C and 100-200 rpm for 10-30 minutes to obtain the atomized fragrance; wherein, the other raw materials are activators, or activators and additives. Exemplarily, the stirring temperature can be 20°C, 25°C, or 30°C, the stirring speed can be 100 rpm, 120 rpm, 150 rpm, 180 rpm, or 200 rpm, and the stirring time can be 10 minutes, 25 minutes, 20 minutes, 25 minutes, or 30 minutes.

[0034] This invention proposes an aerosol generating device, which includes the atomized fragrance described in the foregoing technical solution. The aerosol generating device possesses all the technical solutions of the atomized fragrance, and therefore has all the beneficial effects of the atomized fragrance; these will not be elaborated upon further here.

[0035] The technical solution of the present invention will be further described in detail below with reference to specific embodiments. It should be understood that the following embodiments are only used to explain the present invention and are not intended to limit the present invention.

[0036] Example 1 A vaporizable flavoring comprising 6 parts strawberry-banana flavoring base flavoring, 0.5 parts myricetin, 43.5 parts propylene glycol, and 50 parts glycerin.

[0037] The preparation method of the atomized flavoring includes the following steps: The flavor modifier was obtained by mixing the strawberry-banana flavor base flavoring, myricetin, propylene glycol and glycerin, and stirring at 25°C and 150 rpm for 30 min.

[0038] Example 2 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 0.3 parts isoquercitrin, 43.7 parts propylene glycol, and 50 parts glycerin.

[0039] Example 3 A vaporizable flavoring comprising 6 parts strawberry-banana flavoring base flavoring, 0.5 parts forsythoside, 43.5 parts propylene glycol, and 50 parts glycerin.

[0040] Example 4 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 5 parts myricetin, 39 parts propylene glycol, and 50 parts glycerin.

[0041] Example 5 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 0.1 parts myricetin, 43.9 parts propylene glycol, and 50 parts glycerin.

[0042] Example 6 A vaporizable flavoring comprising 6 parts strawberry-banana flavoring base flavoring, 0.05 parts myricetin, 43.95 parts propylene glycol, and 50 parts glycerin.

[0043] Example 7 Compared with Example 1, the difference is that the amount of myricetin is 0.006 parts and the amount of propylene glycol is 38.5 parts.

[0044] Example 8 Compared with Example 1, the difference is that the amount of myricetin is 5.5 parts and the amount of propylene glycol is 38.5 parts.

[0045] Example 9 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 0.4 parts myricetin, 0.1 parts neotame, 43.5 parts propylene glycol, and 50 parts glycerin.

[0046] Example 10 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 0.45 parts myricetin, 0.05 parts menthol, 43.5 parts propylene glycol, and 50 parts glycerin.

[0047] Example 11 An atomized flavoring comprises 6 parts strawberry-banana flavoring base flavoring, 0.35 parts myricetin, 0.1 parts neotame, 0.05 parts menthol, 43.5 parts propylene glycol, and 50 parts glycerin.

[0048] Example 12 An atomized flavoring comprises 6 parts strawberry banana flavoring base flavoring, 0.35 parts isoquercitrin, 0.1 parts neotame, 0.05 parts menthol, 43.5 parts propylene glycol, and 50 parts glycerin.

[0049] Example 13 The difference from Example 1 is that the base flavoring is peppermint flavoring.

[0050] Example 14 Compared to Example 1, the difference is that an equal amount of geniposide is used instead of myricetin.

[0051] Comparative Example 1 Compared with Example 1, the difference is that the amount of myricetin used is 0 and the amount of propylene glycol used is 44 parts.

[0052] Comparative Example 2 Compared with Example 5, the difference is that 0.1 parts of neotame are used instead of 0.1 parts of myricetin.

[0053] Comparative Example 3 Compared with Example 6, the difference is that 0.05 parts of menthol are used instead of 0.005 parts of myricetin.

[0054] Comparative Example 4 An atomized flavoring comprises 6 parts strawberry banana flavoring base flavoring, 0.1 parts neotame, 0.05 parts menthol, 43.85 parts propylene glycol, and 50 parts glycerin.

[0055] Comparative Example 5 Compared to Comparative Example 1, the difference is that the base flavoring uses peppermint flavoring.

[0056] Performance testing The atomized flavorings of Examples 1-14 and Comparative Examples 1-5 were atomized using an aerosol generator (10-20W) and sensory tests were conducted. The sensory tests were performed by 20 evaluators (aged 18-50, without nasal diseases, and familiar with sensory testing of atomized flavorings) using a 9-point scale, repeated 3 times. The steps are as follows: 1. Test environment preparation: constant temperature and humidity room (22°C, 50% humidity), free from odor interference, equipped with ventilation equipment.

[0057] 2. Sample preparation: Randomly code the atomized fragrances from Examples 1-14 and Comparative Examples 1-5 for blind testing. Note whether the mixture is transparent, free of sediment, pH 5-7, and confirm that there are no abnormal odors or particles.

[0058] 3. Conduct the test: The evaluator inhales 3-5 times (approximately 2 seconds per inhalation, with a 1-minute interval between each inhalation), and cleans the nasal cavity (by smelling the coffee beans) 5 minutes between each test. Each sample is tested 3 times, and the average value is taken.

[0059] 4. Scoring criteria (9-point scale, 1 = very poor, 9 = excellent) Please refer to Table 1.

[0060] Table 1 Scoring Criteria

[0061] 5. Data Processing: Calculate the mean score and standard deviation, and perform t-tests or ANOVA analysis to compare the significance of the added group and the control group (p<0.05). The results are shown in Table 2.

[0062] Table 2 Test results of the examples and comparative examples

[0063] The following conclusions can be drawn from Table 2: (1) According to the test results of Examples 1-6 and Comparative Example 1, compared with the atomized flavoring without any added surfactants, sweeteners, and cooling agents (Comparative Example 1), the combination of added surfactants in Examples 1-6 can significantly improve the moisturizing effect, reduce the roughness, and have less impact on flavor consistency, while providing a better overall user experience. The test results of Examples 13 and Comparative Example 5 also confirm that, when the base flavoring is changed, compared with the atomized flavoring without any added surfactants, sweeteners, and cooling agents (Comparative Example 5), the atomized flavoring with added surfactants can also improve the moisturizing effect and reduce the roughness.

[0064] (2) According to the test results of Example 5 and Comparative Example 2, Example 6 and Comparative Example 3 and Comparative Example 4, the moisturizing effect of using a single sweetener (Comparative Example 2) and using a single cooling agent (Comparative Example 3) is worse than that of the corresponding examples, and the flavor consistency test results are also worse. Even when cooling agent and sweetener are used at the same time (Comparative Example 4), the moisturizing effect and flavor test results are still not as good as those of Examples 5-6.

[0065] (3) According to the test results of Examples 1, 4-6 and 7-8, when the amount of surfactant added is too low (Example 7), it is impossible to achieve a good moisturizing effect, and the test results are close to those of Comparative Example 1, indicating that the surfactant does not play an obvious improving role; when the amount of surfactant added is too high (Example 8), it is impossible to achieve a good moisturizing effect, and it will also cause raw material precipitation, poor taste, and poor flavor consistency.

[0066] (4) According to the test results of Examples 1-2, Examples 9-12 and Comparative Example 1, compared with the atomized flavoring without added surfactants, sweeteners and cooling agents (Comparative Example 1), the combination of surfactants and sweeteners, the combination of surfactants and cooling agents, and the combination of surfactants, sweeteners and cooling agents can also achieve a better moisturizing effect. Moreover, the overall performance of the combination of surfactants and sweeteners is better than that of the combination using cooling agents. This is because cooling agents can interfere with the flavor to a certain extent, resulting in a worse flavor experience.

[0067] The above description is merely an exemplary embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention under the technical concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

Claims

1. A flavor modifier, characterized in that, The flavor modifier, used to enhance the aroma and smoothness of the atomized fragrance, includes an active agent; The active agent contains a phenolic hydroxyl group and an -O-β-D-glycosidic bond; or, the active agent contains an alcoholic hydroxyl group and an -O-β-D-glycosidic bond.

2. The flavor modifier as described in claim 1, characterized in that, The active agent includes at least one of the following: flavonoids, phenolic acids, iridoids, lignans, and phenylpropanoid glucoside compounds.

3. The flavor modifier as described in claim 2, characterized in that, The active agents include myricetin, isoquercitrin, forsythoside, apigenin-7-O-β-D-glucoside, luteolin-7-O-β-D-glucoside, caffeic acid-3-O-β-D-glucoside, rosmarinic acid-2-O-β-D-glucoside, chlorogenic acid-5-O-β-D-glucoside, eucommia glycoside, magnologenin F, magnologenin G, magnologenin H, geniposide, caryopsisic acid-3-O-β-D-glucoside, hyperoside, myricetin-3-O-β-D-glucopyranoside, isorhamnetin-3-O-β-D-glucoside, coumarin-7-O-β-D-glucoside, apigenin-6-O-β-D-glucoside, apigenin-8-O-β-D-glucoside, luteolin- At least one of the following: 3-O-β-D-glucoside, quercetin-7-O-β-D-glucoside, sarsaparillaric acid-4-O-β-D-glucoside, caffeic acid-4-O-β-D-glucoside, rosmarinic acid-3-O-β-D-glucoside, chlorogenic acid-3-O-β-D-glucoside, forsythoside B, forsythoside C, eucommia glycoside A, eucommia glycoside B, geniposide, hyperoside A, hyperoside B, myricetin-7-O-β-D-glucoside, isorhamnetin-7-O-β-D-glucoside, coumarin-3-O-β-D-glucoside, apigenin-3-O-β-D-glucoside, luteolin-4-O-β-D-glucoside, and quercetin-4-O-β-D-glucoside.

4. A vaporized fragrance, characterized in that, The atomized flavoring includes the flavor modifier as described in any one of claims 1 to 3.

5. The atomized fragrance as described in claim 4, characterized in that, The active agent accounts for 0.01-5% of the mass of the atomized fragrance.

6. The atomized flavoring as described in claim 4, characterized in that, It also includes a cooling agent, which accounts for less than 2% of the mass of the atomized flavoring.

7. The atomized fragrance as described in claim 4, characterized in that, It also includes a sweetener, which accounts for less than 0.3% of the mass of the atomized flavoring.

8. An aerosol generating device, characterized in that, The aerosol generating device includes the atomized flavoring as described in any one of claims 4 to 7.

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