Tobacco flavor composition and method, atomized liquid and method, electronic cigarette and cigarette cartridge

Abstract

The invention relates to the technical field of tobacco flavors and fragrances, and discloses a tobacco flavor composition and a method thereof, atomized liquid and a method thereof, an electronic cigarette and a cigarette cartridge, which are used for preparing tobacco flavor products with controllable blending, stable quality and consistent effects. The tobacco flavor composition blending method comprises the following steps: determining the component content corresponding to each cigarette aroma component in a cigarette, and classifying to obtain an aroma classification result; determining a first aroma activity total value corresponding to each aroma type based on the component content corresponding to each cigarette aroma component and the aroma classification result; determining an essence unit component combination corresponding to each note type based on each cigarette aroma component and note classification result, and modulating an essence unit corresponding to each note type to obtain each essence unit and a second aroma activity total value thereof; and determining the ratio of the first aroma activity total value corresponding to each aroma type to the corresponding second aroma activity total value as the addition proportion of the essence unit corresponding to each aroma type, thereby obtaining the tobacco-flavor atomized liquid.

Description

Tobacco flavored compositions and methods, atomizing liquids and methods, electronic cigarettes and cartridges Technical Field

[0001] This invention relates to the field of tobacco flavoring and fragrance technology, and more particularly to a tobacco flavor composition and method, an atomizing liquid and method, an electronic cigarette and a cartridge. Background Technology

[0002] With the rapid development of the e-cigarette market, tobacco-flavored e-liquids have become a research focus due to relevant regulations and their better suitability to the taste preferences of traditional smokers. However, e-cigarette e-liquids generally lack tobacco aroma characteristics or have weak tobacco aroma characteristics, resulting in weak tobacco satisfaction, no or weak strength, and a significant deviation in style from smoking cigarettes.

[0003] Currently, tobacco flavored atomizing liquid formulations mostly use tobacco extracts such as tobacco paste and tobacco essential oil as additives to provide tobacco flavor. However, tobacco extracts are affected by various factors such as place of origin and processing, resulting in significant differences in their aroma components. Furthermore, the diversity and complexity of aroma components lead to poor consistency and stability of product flavor. Summary of the Invention

[0004] This invention provides a tobacco flavor composition and method, an atomizing liquid and method, an electronic cigarette and a cartridge, for formulating controllable, stable, and consistent tobacco flavor products.

[0005] The first aspect of the present invention provides a method for blending a tobacco flavor composition, comprising: determining the content of each cigarette aroma component in a cigarette, and classifying each cigarette aroma component to obtain an aroma classification result; determining a first aroma activity total value corresponding to each aroma type based on the content of each cigarette aroma component and the aroma classification result; determining a flavor unit component combination corresponding to each aroma type based on each cigarette aroma component, the aroma classification result, and a preset aroma component set; preparing flavor units corresponding to each aroma type according to the content of each cigarette aroma component and the flavor unit component combination corresponding to each aroma type, obtaining each flavor unit and its second aroma activity total value; determining the ratio of the first aroma activity total value to the corresponding second aroma activity total value as the addition ratio of the flavor unit corresponding to each aroma type, thereby obtaining a tobacco flavored atomized liquid.

[0006] Optionally, determining the total first aroma activity value corresponding to each aroma type based on the component content corresponding to each of the cigarette aroma components and the aroma classification result includes: determining the olfactory threshold corresponding to each cigarette aroma component; determining the first aroma activity value corresponding to each of the cigarette aroma components according to the component content corresponding to each of the cigarette aroma components and the olfactory threshold; and summing the first aroma activity values ​​based on the aroma classification result to obtain the total first aroma activity value corresponding to each aroma type.

[0007] Optionally, determining the flavor unit component combination corresponding to each flavor type based on each of the cigarette aroma components, the flavor classification result, and a preset flavor component set includes: if each of the cigarette aroma components matches the same candidate flavor component in the preset flavor component set, then the candidate flavor component is determined as the target flavor component; based on the flavor classification result, traversing each of the cigarette aroma components to obtain the flavor unit component combination corresponding to each flavor type, wherein the flavor unit component combination includes multiple target flavor components.

[0008] Optionally, component content analysis is performed on multiple cigarettes; the step of preparing flavoring units corresponding to each aroma type based on the component content corresponding to each cigarette aroma component and the flavoring unit component combination corresponding to each aroma type to obtain each flavoring unit and its total second aroma activity value includes: determining the target component content corresponding to each target aroma component based on the average component content of each cigarette aroma component in multiple cigarettes; configuring flavoring units corresponding to each aroma type based on the flavoring unit component combination corresponding to each aroma type and the target content corresponding to each target aroma component; and determining the total second aroma activity value corresponding to each flavoring unit based on the target component content corresponding to each target aroma component and the aroma classification result.

[0009] A second aspect of the present invention provides a tobacco flavor composition comprising: a mixture prepared by mixing each flavoring unit according to the addition ratio determined by the tobacco flavor composition formulation method described above.

[0010] Optionally, each 1,000 parts by weight of the tobacco flavor composition comprises: 7.20 to 14.25 parts by weight of caramel sweetness; 7.72 to 17.31 parts by weight of milky aroma; 19.16 to 41.33 parts by weight of sour aroma; 5.17 to 20.04 parts by weight of roasted aroma; 4.64 to 36.82 parts by weight of spicy aroma; 9.34 to 15.88 parts by weight of floral aroma; and 17.71 to 33.9 parts by weight of fruity aroma.

[0011] Optionally, the tobacco flavor composition further comprises: 20 parts by weight of nicotine, 400 parts by weight of glycerol, dissolved in propylene glycol to prepare 1000 parts by weight of tobacco flavored atomizing liquid.

[0012] Optionally, 100 parts by weight of the caramel flavor unit comprises: 0.708–4.106 parts by weight of furfural; 2.409–8.194 parts by weight of furfuryl alcohol; 6.157–12.652 parts by weight of methylcyclopentenolone; 2.561–5.533 parts by weight of maltol; 0.206–1.771 parts by weight of ethyl maltol; and 5.969–11.1400 parts by weight of 4-hydroxy-2,5-dimethyl-3(2H)furanone, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the caramel flavor unit.

[0013] Optionally, 100 parts by weight of the milk flavor unit comprises: 0.009 to 0.027 parts by weight of γ-heptanol; 0.0100 to 0.0730 parts by weight of ethyl vanillin; and 0.8640 to 1.5300 parts by weight of vanillin, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the milk flavor unit.

[0014] Optionally, 150 parts by weight of the sour aroma unit comprises: 16.3680–245.3250 parts by weight of acetic acid; 2.3000–12.7620 parts by weight of propionic acid; 0.6000–3.0970 parts by weight of n-butyric acid; 3.8870–10.6620 parts by weight of 2-oxopropionic acid; and 0.6890–4.7320 parts by weight of 2-methylbutyric acid, dissolved in the 1,2-propanediol to prepare 150 parts by weight of the sour aroma unit.

[0015] Optionally, 100 parts by weight of the baking aroma unit comprises: 0.0260 to 0.1130 parts by weight of 2,5-dimethylpyrazine; 0.0220 to 0.1010 parts by weight of 2,3-dimethylpyrazine; 0.1780 to 0.7010 parts by weight of 2-acetylpyrrole; 0.1640 to 0.8350 parts by weight of 2-acetylfuran; 0.0420 to 0.1340 parts by weight of 2-acetylpyridine; and 0.0100 to 0.0620 parts by weight of 2-acetylpyrazine, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the baking aroma unit.

[0016] Optionally, 100 parts by weight of the spice unit comprises: 0.0270 to 0.2550 parts by weight of anisaldehyde and 0.1330 to 4.7370 parts by weight of eugenol, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the spice unit.

[0017] Optionally, 100 parts by weight of the floral fragrance unit comprises: 0.0040 to 0.0180 parts by weight of methyl benzoate; 0.3670 to 0.8550 parts by weight of phenylethanol; 0.2450 to 0.4960 parts by weight of geraniol; 0.0000 to 0.0850 parts by weight of phenethyl acetate; 0.0700 to 0.425 parts by weight of β-damascone; and 0.1020 to 0.2930 parts by weight of α-ionone, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the floral fragrance unit.

[0018] Optionally, 100 parts by weight of the fruit flavor unit comprises: 0.0570–0.9350 parts by weight of ethyl acetate; 0.0330–0.1310 parts by weight of butyl acetate; 0.0040–0.0570 parts by weight of furfuryl acetate; 0.1450–0.9620 parts by weight of D-limonene; 0.1620–1.0460 parts by weight of benzyl alcohol; 0.0070–0.0600 parts by weight of isoamyl isovalerate; 0.0100–0.0980 parts by weight of benzyl acetate; 0.3580–0.9640 parts by weight of dihydroactinidone; and 3.6400–7.7830 parts by weight of levulinic acid, dissolved in the 1,2-propanediol to prepare 100 parts by weight of the fruit flavor unit.

[0019] A third aspect of the present invention provides a tobacco-flavored atomizing liquid comprising: the above-described tobacco-flavored composition.

[0020] The fourth aspect of the present invention provides a method for preparing tobacco-flavored atomizing liquid, comprising: based on the average content of each cigarette aroma component and the combination of flavoring unit components corresponding to each aroma type, stirring and mixing each target aroma component evenly to obtain flavoring unit corresponding to each aroma type; mixing each flavoring unit, nicotine and glycerol evenly in proportion to obtain tobacco-flavored atomizing liquid.

[0021] The fifth aspect of the present invention provides an electronic cigarette comprising: the above-described tobacco flavor composition, or the above-described tobacco flavor atomizing liquid, or the tobacco flavor atomizing liquid prepared by the above-described preparation method.

[0022] The sixth aspect of the present invention provides an electronic cigarette cartridge comprising: the above-described tobacco flavor composition, or the above-described tobacco flavor atomizing liquid, or the tobacco flavor atomizing liquid prepared by the above-described preparation method.

[0023] The seventh aspect of the present invention provides a tobacco flavor composition blending apparatus, comprising: an analysis module for determining the content of each cigarette aroma component in a cigarette, and classifying each of the cigarette aroma components to obtain an aroma classification result;

[0024] The first processing module is used to determine the total first aroma activity value corresponding to each aroma type based on the component content corresponding to each of the cigarette aroma components and the aroma classification result.

[0025] The screening module is used to determine the combination of flavor unit components corresponding to each flavor type based on each of the cigarette aroma components, the flavor classification results and the preset flavor component set;

[0026] The second processing module is used to modulate the flavor unit corresponding to each flavor type according to the component content of each cigarette aroma component and the flavor unit component combination corresponding to each flavor type, so as to obtain each flavor unit and its second aroma activity total value.

[0027] The module determines the ratio of the total first aroma activity value to the total second aroma activity value corresponding to each aroma type as the addition ratio of the flavoring unit corresponding to each aroma type, thereby obtaining the tobacco flavored atomized liquid.

[0028] An eighth aspect of the present invention provides an electronic device comprising: a memory and at least one processor, the memory storing instructions; the at least one processor invokes the instructions in the memory to cause a processing device for a business task to perform the above-described method for blending a tobacco flavor composition.

[0029] A ninth aspect of the present invention provides a computer storage medium storing instructions that, when executed on a computer, cause the computer to perform the above-described method for blending tobacco flavoring compositions. Attached Figure Description

[0030] Figure 1 is a schematic diagram of an embodiment of the tobacco flavor composition preparation method of the present invention;

[0031] Figure 2 is a schematic diagram of another embodiment of the tobacco flavor composition preparation method in the present invention. Detailed Implementation

[0032] This invention provides a method for blending tobacco flavor compositions, which provides a controllable method for blending tobacco flavor compositions to prepare tobacco flavor compositions and atomizing liquids with stable quality and consistent function.

[0033] The terms “first,” “second,” “third,” “fourth,” etc. (if present) in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms “comprising” or “having,” and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0034] For ease of understanding, the specific process of the embodiments of the present invention is described below. Please refer to Figure 1. One embodiment of the present invention provides a method for blending a controllable tobacco flavor composition, which includes:

[0035] 101. Determine the content of each aroma component in cigarettes, and classify the aroma components to obtain the aroma classification results.

[0036] It is understood that the executing entity of this invention can be a tobacco flavoring composition mixing device, a terminal, or a server; no specific limitation is made here. This embodiment of the invention will be described using a server as an example.

[0037] Specifically, the content of each aroma component in cigarettes is analyzed using instrumental analysis techniques, and the aroma components are classified according to their aroma characteristics to obtain aroma classification results.

[0038] The aforementioned instrumental analysis techniques are one or more of GC-MS, LC-MS, SPME-GC-MS, and GC×GC-MS. It is understood that this invention does not limit the specific instrumental analysis technique used, as long as the appropriate instrumental analysis technique can be used to determine the content of each aroma component in the tobacco extract. The conditions for instrumental analysis can refer to existing technologies. For example, when using GC-MS to analyze the aroma component content in tobacco extract, the experimental conditions used refer to existing technologies such as *Tobacco Science and Technology*, 2020, 53(12): 27-36 and *Tobacco Science and Technology*, 2020, 53(12): 65-73.

[0039] 102. Determine the total value of the first aroma activity corresponding to each aroma type based on the component content and aroma classification results of each cigarette aroma component.

[0040] Specifically, the olfactory threshold of each cigarette aroma component is examined or measured; based on the component content, aroma classification results, and olfactory threshold of each cigarette aroma component, the total value of the first aroma activity corresponding to each aroma type is determined.

[0041] The above-mentioned olfactory threshold can be measured using the BET method in the national standard GB / T 22366□2008. The measurement medium used is one of air, water, propylene glycol, and ethanol. It is understood that in order to ensure the consistency of the measurement of different aroma components thresholds, the measurement medium used for the olfactory threshold measurement must be consistent.

[0042] The aforementioned aroma types include, but are not limited to, one or more of the following: caramel sweetness, milky aroma, sour aroma, roasted aroma, spicy aroma, floral aroma, and fruity aroma. It is understood that when classifying aroma components according to their aroma characteristics, the more refined the aroma category, the closer the flavor composition of the prepared tobacco will be to the flavor and taste of the cigarette. Aroma types may also include other types.

[0043] 103. Based on the aroma components of each cigarette, the aroma classification results, and the preset aroma component set, determine the flavor unit component combination corresponding to each aroma type.

[0044] Specifically, if each cigarette aroma component matches the same candidate aroma component in the preset aroma component set, the candidate aroma component is determined as the target aroma component; based on the aroma classification results, each cigarette aroma component is traversed to obtain the flavor unit component combination corresponding to each aroma type, and the flavor unit component combination includes multiple target aroma components.

[0045] The above-mentioned set of flavor components is a set of flavor components that comply with the relevant additive regulations. For example, it is a set of flavor components that comply with the additives listed in the mandatory national standard GB41700-2022 "Electronic Cigarettes".

[0046] It is understandable that the combination of flavoring unit components corresponding to each flavor type is the intersection of the set of cigarette aroma components and the set of fragrance components corresponding to each flavor type. In other words, each target fragrance component in the combination of flavoring unit components is a component in the set of cigarette aroma components that meets the requirements of the corresponding additives.

[0047] 104. Based on the component content corresponding to each cigarette aroma component and the combination of flavoring unit components corresponding to each aroma type, flavoring units corresponding to each aroma type are prepared to obtain the total value of each flavoring unit and its second aroma activity.

[0048] The flavoring units corresponding to each flavor type are prepared according to the component content of each cigarette aroma component and the flavoring unit component combination corresponding to each flavor type, and the total second aroma activity value corresponding to each flavoring unit is determined according to the olfactory threshold determined in step 102.

[0049] 105. The ratio of the total value of the first aroma activity to the total value of the second aroma activity corresponding to each aroma type is determined as the addition ratio of the corresponding flavor unit for each aroma type, thus obtaining the tobacco flavored atomized liquid.

[0050] Specifically, the ratio of the total value of the first aroma activity to the total value of the second aroma activity corresponding to each aroma type is determined as the addition ratio of the corresponding flavor unit for each aroma type, thus obtaining the tobacco flavored atomized liquid.

[0051] In this embodiment of the invention, by accurately analyzing the aroma components and their contents in cigarettes, the total first aroma activity value corresponding to each aroma type is determined. Based on the aroma components and their contents, flavoring components that meet the requirements are selected to formulate flavoring units, which improves the realism and layering of the tobacco aroma in the atomized liquid. The total second aroma activity value corresponding to the flavoring unit is determined, and the addition ratio of each flavoring unit is determined according to the ratio of the total first aroma activity value and the total second aroma activity value. This ensures the consistency and stability of the product's flavor, overcomes the quality fluctuation problem caused by factors such as the origin of raw materials and processing, significantly enhances the tobacco satisfaction and taste closeness of e-cigarettes, narrows the gap with the traditional cigarette experience, and meets the market demand for high-quality tobacco-flavored atomized liquids.

[0052] Please refer to Figure 2. Another embodiment of the tobacco flavor composition formulation method in this invention includes:

[0053] 201. Determine the content of each aroma component in cigarettes, and classify the aroma components to obtain the aroma classification results.

[0054] The aroma components in the mainstream particulate matter of cigarette smoke were determined by GC-MS and quantitatively analyzed to determine the content of aroma components. At the same time, the aroma components were classified into different aromas according to their aroma characteristics by consulting literature or referring to "Tobacco Flavor Raw Materials".

[0055] The aroma classification results of this embodiment include caramel sweetness, milky aroma, sour aroma, roasted aroma, spicy aroma, floral aroma, and fruity aroma.

[0056] Seven mainstream cigarette brands on the market were selected for analysis. The release amount of each aroma component in each cigarette (1-7) and the amount of particulate matter captured in each cigarette were measured. The total particulate matter mass (TPM) of cigarettes 1-7 were 15.01 mg / cig, 13.79 mg / cig, 11.50 mg / cig, 11.91 mg / cig, 6.70 mg / cig, 13.79 mg / cig, and 15.30 mg / cig, respectively, to determine the content of each aroma component. Based on the classification of each aroma component, the aroma classification results were obtained, as shown in Table 1.

[0057] 202. Determine the total value of the first aroma activity corresponding to each aroma type based on the component content and aroma classification results of each cigarette aroma component.

[0058] Specifically, the olfactory threshold corresponding to each cigarette aroma component is determined; the first aroma activity value corresponding to each cigarette aroma component is determined based on the component content and olfactory threshold; and the first aroma activity values ​​are summed based on the aroma classification results to obtain the total first aroma activity value corresponding to each aroma type.

[0059] The first aroma activity value corresponding to each cigarette aroma component is determined based on the ratio of the component content corresponding to each cigarette aroma component and the olfactory threshold. The first aroma activity value can be calculated using the following formula:

[0060]

[0061] Among them, OAV1 i m represents the first aroma activity corresponding to the i-th cigarette aroma component. 1_i M represents the release amount of the i-th cigarette aroma component in each cigarette, expressed in μg / cig. j T represents the amount of particulate matter captured per cigarette of the j-th type of cigarette, expressed in mg / cig. i denoted as the olfactory threshold corresponding to the i-th cigarette aroma component, in μg / g, with 1000 as the unit conversion factor.

[0062]

[0063] Among them, S OAV1_k denoted as the total activity value of the first aroma corresponding to the kth aroma type, and p is the total number of cigarette aroma components of the kth aroma type.

[0064] Seven mainstream cigarette brands on the market were selected for analysis. The release amount of each flavor compound in each cigarette was measured and recorded. See Table 1.

[0065] Table 1

[0066]

[0067]

[0068]

[0069]

[0070]

[0071] Taking the calculation of the first aroma activity of 3-penten-2-one in the caramel sweet aroma of cigarette 1 in Table 1 as an example:

[0072]

[0073] Similarly, calculate the OAV values ​​of other caramel and sweet aromas of cigarette 1 separately, and sum up all the OAV values ​​of caramel and sweet aromas of cigarette 1 to obtain the total vitality value of the first aroma of caramel and sweet aroma of cigarette 1.

[0074] S OAV1_焦甜香 =OAV 3-戊烯2-酮 +OAV 2-甲基四氢呋喃-3-酮 +...+OAV 2-氧代丁酸

[0075] =0.39 + 0.02 + ... + 95.77 = 22068.81

[0076] Based on the calculation of the OAV values ​​corresponding to the aroma components of cigarettes 1-7 respectively, see Table 2; and based on the aroma classification results, calculate the total first aroma activity value of each aroma type, see Table 3.

[0077] Table 2

[0078]

[0079]

[0080]

[0081]

[0082] Calculate the total first aroma activity value (S) corresponding to each aroma type in the mainstream particulate matter of the above 7 cigarette brands. OAV1 The results are shown in Table 3;

[0083] Table 3

[0084]

[0085] 203. Based on the aroma components of each cigarette, the aroma classification results, and the preset aroma component set, determine the flavor unit component combination corresponding to each aroma type.

[0086] If each cigarette aroma component matches the same candidate aroma component in the preset aroma component set, the candidate aroma component is determined as the target aroma component; based on the aroma classification results, each cigarette aroma component is traversed to obtain the flavor unit component combination corresponding to each aroma type, and the flavor unit component combination includes multiple target aroma components.

[0087] Taking cigarette 1 as an example, among the 18 aroma components of cigarette 1 with a caramel-sweet aroma, the aroma components that meet the requirements of GB 41700-2022 "Electronic Cigarettes" additives are six aroma components including furfural, furfuryl alcohol, methylcyclopentenolone, maltol, ethyl maltol, and 4-hydroxy-2,5-dimethyl-3(2H)furanone. Thus, the target aroma composition of the caramel-sweet aroma unit is obtained.

[0088] 204. Based on the component content corresponding to each cigarette aroma component and the combination of flavor unit components corresponding to each aroma type, flavor units corresponding to each aroma type are prepared to obtain the total value of each flavor unit and its second aroma activity.

[0089] Specifically, the target component content of each target aroma component is determined based on the average component content of each aroma component in various cigarettes; the flavoring unit corresponding to each aroma type is configured based on the flavoring unit component combination and the target content of each target aroma component; and the total value of the second aroma activity corresponding to each flavoring unit is determined based on the target component content of each target aroma component and the aroma classification results.

[0090] The above determination of the total second aroma activity value of each fragrance unit based on the target component content and aroma classification results of each target aroma component includes: determining the second aroma activity value of each target aroma component based on the target component content, each olfactory threshold, and the combination of fragrance unit components; and summing the second aroma activity values ​​based on the combination of fragrance unit components to obtain the total second aroma activity value of each fragrance unit.

[0091] The second aroma activity value can be calculated using the following formula:

[0092]

[0093] Among them, OAV2 i For the second aroma activity corresponding to the i-th target aroma component, m 2_i M represents the mass of the i-th target aroma component, i.e., the content of the target component, expressed in grams. k T represents the total mass of the kth flavor unit. i denoted as the olfactory threshold corresponding to the i-th target aroma component, in μg / g, with 1,000,000 as the unit conversion factor.

[0094]

[0095] Among them, S OAV2_k q represents the total second aroma activity value corresponding to the kth flavor unit, and q represents the total number of target aroma components in the kth flavor unit.

[0096] Taking furfural in the caramel sweetness unit in Table 4 as an example:

[0097]

[0098] Similarly, calculate the OAV2 values ​​of other target aroma components in the caramel sweet aroma unit, and sum the OAV2 values ​​of all target aroma components in the caramel sweet aroma unit to obtain the total second aroma activity value of the caramel sweet aroma unit.

[0099] S OAV2_焦甜香单元 =OAV2 糠醛 +OAV2 糠醇 +...+OAV2 4-羟基-2,5-二甲基-3 ( 2H ) 呋喃酮 =2,128,491.25

[0100] The target component content of each flavor component was determined according to the geometric mean relative proportion of the content of each flavor component in the seven cigarettes in Table 1. The content of each target component was dissolved in 1,2-propanediol to prepare flavor units for tobacco flavor atomizing agents. The total value of the second aroma activity of each flavor unit was calculated. The results are shown in Table 4.

[0101] Table 4

[0102]

[0103] 205. The ratio of the total value of the first aroma activity to the total value of the second aroma activity corresponding to each aroma type is determined as the addition ratio of the corresponding flavor unit for each aroma type, thus obtaining the tobacco flavored atomized liquid.

[0104] The proportion of each fragrance type corresponding to the fragrance unit can be calculated using the following formula:

[0105]

[0106] Among them, P k S represents the number of weight parts corresponding to the kth flavor unit. oav1_k S represents the total activity value of the first aroma type corresponding to the kth aroma type in cigarettes. oav2_k P represents the total second aroma activity value of the kth fragrance unit. totalThis refers to the total weight parts of the tobacco-flavored atomizing liquid.

[0107] Taking the caramel sweet aroma unit as an example, 100 parts by weight of the caramel sweet aroma unit are added, and the total first aroma activity value corresponding to the caramel sweet aroma of cigarette 1 is calculated:

[0108]

[0109] The addition ratio of each flavoring unit was calculated according to Tables 3 and 4. The amount of each flavoring unit added in the compounding example was prepared by dissolving nicotine and glycerol in 1,2-propanediol in a preset weight ratio to prepare 1000 weight fractions of each example. The results are shown in Table 5. The compound e-liquid formulas provided in Examples 2-7 are different from those in Example 1 in that the amount of each flavoring unit added is different.

[0110] Table 5

[0111]

[0112] 206. Conduct sensory evaluation of tobacco-flavored atomized liquid and optimize the tobacco-flavored atomized liquid based on the sensory evaluation.

[0113] Seven evaluators were organized to conduct sensory evaluations of the e-liquids blended in Examples 1-7, referring to GB5606.4-2005 "Cigarettes Part 4: Sensory Technical Requirements". The evaluations were based on style characteristics (including caramel sweetness, milky aroma, sour aroma, roasted aroma, spicy aroma, floral aroma, and fruity aroma) and quality characteristics (aroma quality, aroma quantity, throat hit, irritation, harmony, and off-flavors). 5 points was the highest score and 0 points was the lowest score (where lower scores for irritation and off-flavors indicate greater irritation, more residue, and more off-flavors). The evaluation results are shown in Table 6 (the average value of each group was taken and one decimal place was retained). The comprehensive sensory evaluation results are shown in Table 7.

[0114] Table 6

[0115]

[0116] Table 1

[0117]

[0118] In summary, the tobacco flavor composition blending method provided by this invention involves first selecting popular cigarette brands on the market, and then performing qualitative and quantitative analysis and aroma activity value analysis on the selected cigarette smoke. Suitable flavoring additives are then selected from GB 41700-2022 "Electronic Cigarettes". Next, the suitable flavoring additives are combined into flavoring units, and the total aroma activity value of the combined flavoring units is calculated. This yields a tobacco flavored atomizing liquid compound formula. Sensory evaluation is then conducted, and based on the sensory evaluation results, the tobacco flavored atomizing liquid compound formula can be optimized in reverse. This results in a method for preparing a tobacco flavored atomizing liquid with stable quality and consistent function, which is beneficial for guiding the blending and production of tobacco flavored atomizing liquids.

[0119] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for blending a tobacco flavor composition, characterized in that, The method for blending the tobacco flavor composition includes: determining the content of each cigarette aroma component in the cigarette, and classifying each cigarette aroma component to obtain an aroma classification result; determining the total first aroma activity value corresponding to each aroma type based on the content of each cigarette aroma component and the aroma classification result; determining the flavor unit component combination corresponding to each aroma type based on each cigarette aroma component, the aroma classification result, and a preset aroma component set; preparing the flavor unit corresponding to each aroma type according to the content of each cigarette aroma component and the flavor unit component combination corresponding to each aroma type to obtain each flavor unit and its second aroma activity value; determining the ratio of the total first aroma activity value to the corresponding total second aroma activity value of each aroma type as the addition ratio of the flavor unit corresponding to each aroma type to obtain the tobacco flavor atomized liquid.

2. The method for preparing a tobacco flavor composition according to claim 1, characterized in that, The step of determining the total first aroma activity value corresponding to each aroma type based on the component content corresponding to each of the cigarette aroma components and the aroma classification result includes: determining the olfactory threshold corresponding to each cigarette aroma component; determining the first aroma activity value corresponding to each of the cigarette aroma components according to the component content corresponding to each of the cigarette aroma components and the olfactory threshold; and summing the first aroma activity values ​​based on the aroma classification result to obtain the total first aroma activity value corresponding to each aroma type.

3. The method for preparing a tobacco flavor composition according to claim 1, characterized in that, The step of determining the flavor unit component combination corresponding to each flavor type based on each cigarette aroma component, the flavor classification result, and a preset flavor component set includes: if each cigarette aroma component matches the same candidate flavor component in the preset flavor component set, then the candidate flavor component is determined as the target flavor component; based on the flavor classification result, each cigarette aroma component is traversed to obtain the flavor unit component combination corresponding to each flavor type, and the flavor unit component combination includes multiple target flavor components.

4. The method for preparing a tobacco flavor composition according to claim 1, characterized in that, Analyzing the component content of various cigarettes; the step of preparing flavoring units corresponding to each aroma type based on the component content of each cigarette aroma component and the flavoring unit component combination corresponding to each aroma type, and obtaining each flavoring unit and its total second aroma activity value, includes: determining the target component content corresponding to each target aroma component based on the average component content of each cigarette aroma component in various cigarettes; configuring flavoring units corresponding to each aroma type based on the flavoring unit component combination corresponding to each aroma type and the target content corresponding to each target aroma component; and determining the total second aroma activity value corresponding to each flavoring unit based on the target component content corresponding to each target aroma component and the flavoring unit component combination.

5. A tobacco flavor composition, characterized in that, include: The flavoring is prepared by mixing the flavoring units according to the proportions determined by the tobacco flavoring composition formulation method as described in any one of claims 1-4.

6. The tobacco flavor composition according to claim 5, characterized in that, Each 1000 parts by weight of the tobacco flavor composition comprises: 7.20 to 14.25 parts by weight of caramel sweetness; 7.72 to 17.31 parts by weight of milky aroma; 19.16 to 41.33 parts by weight of sour aroma; 5.17 to 20.04 parts by weight of roasted aroma; 4.64 to 36.82 parts by weight of spicy aroma; 9.34 to 15.88 parts by weight of floral aroma; and 17.71 to 33.9 parts by weight of fruity aroma.

7. The tobacco flavor composition according to claim 6, characterized in that, The tobacco flavor composition further comprises: 20 parts by weight of nicotine and 400 parts by weight of glycerol, dissolved in propylene glycol to prepare 1000 parts by weight of tobacco flavored atomizing liquid.

8. A tobacco-flavored atomizing liquid, characterized in that, The tobacco-flavored composition comprising any one of claims 5-7.

9. The method for preparing tobacco-flavored atomizing liquid according to claim 8, characterized in that, include: Based on the average content of each cigarette aroma component and the combination of flavoring unit components corresponding to each aroma type, the target aroma components are stirred and mixed evenly to obtain flavoring units corresponding to each aroma type; the flavoring units, nicotine and glycerol are mixed evenly in proportion to obtain tobacco flavored atomized liquid.

10. An electronic cigarette or electronic cigarette cartridge, characterized in that, The tobacco flavoring composition comprises any one of claims 5-7, or the tobacco flavoring atomizing liquid of claim 8, or the tobacco flavoring atomizing liquid prepared by the preparation method of claim 9.

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