A method for enhancing the sweetness of cigarette smoke based on aroma synergy
By using specific aroma compositions in cigarette materials in a synergistic effect, the problems of aroma blending and safety caused by directly adding sweeteners are solved, achieving natural sweetness enhancement and aroma improvement, and avoiding fake sweetness and negative taste.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- CHINA TOBACCO HENAN IND CO LTD
- Filing Date
- 2026-04-03
- Publication Date
- 2026-05-29
AI Technical Summary
In existing technologies, directly adding sweeteners to enhance the sweetness of cigarettes has limited aroma integration, artificial sweetness, unpleasant flavor, and concerns about inhalation safety. Furthermore, excessive use can lead to a bitter aftertaste and a metallic taste.
A sweet-enhancing flavor base is formed by dissolving a specific ratio of creamy, caramel, and fruity flavorings in a solvent and applying it to cigarette materials to enhance the perception of sweetness through olfactory-gustatory synergy.
It achieves a natural and authentic sweetness experience, avoiding artificial sweetness and unpleasant tastes, enhancing aroma blending and overall fragrance, ensuring safety, and avoiding the risks of high-temperature decomposition and excessive sweeteners.
Smart Images
Figure CN122096458A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of cigarette flavor enhancement technology, and more specifically, to a method for enhancing the sweetness of cigarette smoke based on aroma synergy. Background Technology
[0002] In the sensory quality evaluation of cigarettes, sweetness is a crucial indicator. It not only provides a pleasant sensory experience but also effectively neutralizes the irritation of the smoke, masks impurities, and enhances the smoothness and comfort of the smoke. Traditional sweetness enhancement technologies primarily focus on directly adding sweeteners, such as sucralose and ammonium glycyrrhizate, to generate sweetness signals by stimulating the sweet taste receptors on the taste buds.
[0003] However, this method of directly sweetening has inherent drawbacks: First, the sweetener has limited integration with the aroma of tobacco combustion products, which can easily produce a "false sweetness" sensation, that is, the sweetness is separated from the smoke; second, some high-efficiency sweeteners may decompose at high temperatures, producing unpleasant flavors or raising concerns about inhalation safety; third, excessive use of sweeteners may lead to a bitter aftertaste and a metallic taste, affecting oral comfort.
[0004] Therefore, there is an urgent need for a method to enhance the sweetness of cigarette smoke based on aroma synergy. Summary of the Invention
[0005] The purpose of this invention is to provide a method for enhancing the sweetness of cigarette smoke based on aroma synergy, so as to solve the problems in the prior art. This method can indirectly enhance and improve the perceived sweetness of cigarette smoke through the synergistic effect between specific aroma substances.
[0006] This invention provides a method for enhancing the sweetness of cigarette smoke based on aroma synergy, comprising:
[0007] Preparation of sweetness-enhancing flavor base: Dissolve or disperse an aroma composition consisting of creamy flavoring, caramel sweet flavoring, and fruity sweet flavoring in a solvent to form a sweetness-enhancing flavor base;
[0008] Application of sweetness-enhancing flavor base: The prepared sweetness-enhancing flavor base is applied to cigarette material to obtain cigarette material treated with the sweetness-enhancing flavor base;
[0009] Subsequent processing: The cigarette materials treated with the sweetness-enhancing flavor base are balanced and rolled into cigarettes.
[0010] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the mass ratio of the milky aroma flavoring, caramel sweet aroma flavoring and fruity sweet aroma flavoring is (1~5):(1~5):(0.5~3).
[0011] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the milk flavoring includes one or more of vanillin, ethyl vanillin, maltol, ethyl maltol, and furanone.
[0012] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the caramel sweet flavoring includes one or more of caramel esters, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and glycoside hydrolysates.
[0013] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the fruity sweet flavoring includes one or more of γ-decyl lactone, γ-nonyl lactone, peach aldehyde, strawberry ester, and allyl hexanoate.
[0014] In the aroma synergy-based method for enhancing the sweetness of cigarette smoke as described above, preferably, the solvent includes one or more of water, ethanol, propylene glycol, glycerol, and triacetin.
[0015] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the amount of sweetness-enhancing flavor base applied is 0.01% to 1.0% of the weight of the cigarette material.
[0016] In the method for enhancing the sweetness of cigarette smoke based on aroma synergy as described above, preferably, the cigarette material includes tobacco shreds, stem shreds, or filter plasticizer.
[0017] In the above-described method for enhancing the sweetness of cigarette smoke based on aroma synergy, preferably, the sweetness-enhancing flavor base is applied by spraying, coating, or mixing with filter plasticizer.
[0018] The method for enhancing the sweetness of cigarette smoke based on aroma synergy, as described above, preferably includes the following balancing conditions: temperature 20℃~26℃, humidity 55%~65%, and time 24 hours~72 hours.
[0019] This invention provides a method for enhancing the sweetness of cigarette smoke based on aroma synergy. It does not directly act on the taste buds, but rather adds a specific aroma combination that effectively induces and enhances the perception of sweetness. Utilizing the cross-modal interaction between smell and taste, it creates a stronger and more natural sweetness experience in the consumer's brain. The sweetness is natural and realistic: the sweetness induced by the aroma is a "perceived sweetness," not a chemical stimulus, thus blending seamlessly with the cigarette aroma and avoiding "fake sweetness," resulting in a more authentic and elegant experience. It is highly safe: the selected flavorings are all permitted tobacco flavorings used domestically and internationally, avoiding the inhalation safety and pyrolysis uncertainties that may arise from high-efficiency sweeteners. It enhances harmony: the aroma combination not only increases sweetness but also enriches and enhances the overall aroma of the cigarette, making it fuller and more harmonious, achieving a dual effect of "sweetening" and "enhancing aroma." It has no negative taste: it overcomes the shortcomings of existing technologies that directly add sweeteners: it does not directly stimulate the taste buds, fundamentally avoiding the bitter aftertaste and metallic taste that may result from excessive sweeteners. Attached Figure Description
[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described below with reference to the accompanying drawings, wherein:
[0021] Figure 1 A flowchart illustrating an embodiment of the method for enhancing the sweetness of cigarette smoke based on aroma synergy provided by the present invention. Detailed Implementation
[0022] Various exemplary embodiments of the present disclosure will now be described in detail with reference to the accompanying drawings. The descriptions of the exemplary embodiments are merely illustrative and are in no way intended to limit the present disclosure or its application or use. The present disclosure may be implemented in many different forms and is not limited to the embodiments described herein. These embodiments are provided so that the present disclosure will be thorough and complete, and will fully express the scope of the disclosure to those skilled in the art. It should be noted that, unless specifically stated otherwise, the relative arrangement of components and steps, the composition of materials, numerical expressions, and values set forth in these embodiments should be interpreted as exemplary only and not as limiting.
[0023] The terms “first,” “second,” and similar terms used in this disclosure do not indicate any order, quantity, or importance, but are merely used to distinguish different parts. Terms such as “including” or “contains” mean that the element preceding the term encompasses the element listed after it, and do not exclude the possibility of encompassing other elements as well. Terms such as “above” and “below” are used only to indicate relative positional relationships; when the absolute position of the described object changes, this relative positional relationship may also change accordingly.
[0024] In this disclosure, when a specific component is described as being located between a first component and a second component, an intermediary component may or may not be present between the specific component and the first or second component. When a specific component is described as connecting to other components, the specific component may be directly connected to the other components without having an intermediary component, or it may not be directly connected to the other components but may have an intermediary component.
[0025] All terms used in this disclosure (including technical or scientific terms) have the same meaning as understood by one of ordinary skill in the art to which this disclosure pertains, unless otherwise specifically defined. It should also be understood that terms defined in a general dictionary, such as a dictionary, should be interpreted as having a meaning consistent with their meaning in the context of the relevant art, and not as having an idealized or highly formalized meaning, unless expressly defined herein.
[0026] Techniques, methods, and equipment known to those skilled in the art may not be discussed in detail, but where appropriate, they should be considered part of the specification.
[0027] Sensory science reveals a strong correlation between taste and smell. The overall perception of a flavor is the result of the integration of taste (sweet, sour, bitter, salty, umami) and smell (aroma) in the brain. Specific aromas can strongly suggest or enhance certain taste sensations; this phenomenon is known as olfactory-gustatory interaction. For example, aromas such as vanilla, caramel, and dairy products often induce or enhance the perception of sweetness. Currently, in the cigarette industry, utilizing this aroma-induced and enhanced sweetness effect, and indirectly and elegantly improving the sweetness of cigarette smoke through carefully designed flavoring combinations, remains a research direction with great potential. Existing technologies lack systematic methods for screening and utilizing aroma combinations that produce significant synergistic effects in enhancing sweetness.
[0028] like Figure 1 As shown, the method for enhancing the sweetness of cigarette smoke based on aroma synergy provided in this embodiment includes the following steps in actual implementation:
[0029] Step S1: Preparation of sweetness-enhancing flavor base: Dissolve or disperse the aroma composition composed of milky flavoring, caramel sweet flavoring and fruity sweet flavoring in a solvent to form a uniform sweetness-enhancing flavor base.
[0030] The mass ratio of the milk flavoring, caramel flavoring, and fruit flavoring is (1~5):(1~5):(0.5~3). The milk flavoring includes one or more of vanillin, ethyl vanillin, maltol, ethyl maltol, and furanone. The caramel flavoring includes one or more of caramel esters, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and glycoside hydrolysates. The fruit flavoring includes one or more of γ-decanoic acid lactone, γ-nonanoic acid lactone, peach aldehyde, strawberry ester, and allyl hexanoate. The solvent includes one or more of water, ethanol, propylene glycol, glycerol, and triacetin.
[0031] Step S2: Applying the sweetness-enhancing flavor base: The sweetness-enhancing flavor base prepared in step S1 is applied to the cigarette material to obtain the cigarette material treated with the sweetness-enhancing flavor base.
[0032] The sweetness-enhancing flavor base is applied at a rate of 0.01% to 1.0% of the weight of the cigarette material. The cigarette material includes tobacco shreds, stems, or filter plasticizers. The sweetness-enhancing flavor base is applied by spraying, coating, or mixing with filter plasticizers. In one embodiment of the invention, the sweetness-enhancing flavor base prepared in step S1 is applied to the cigarette material at a rate of 0.01% to 1.0% of the weight of the tobacco shreds, stems, or filter plasticizers, by spraying, coating, or adding.
[0033] Step S3, Post-processing: The cigarette material treated with the sweetness-enhancing flavor base is balanced and rolled into cigarettes.
[0034] The equilibration conditions include: temperature 20℃~26℃, humidity 55%~65%, and time 24 hours~72 hours. Specifically, the cigarette material treated with the sweetness-enhancing flavor base obtained in step S2 is equilibrated at 20℃~26℃ and humidity 55%~65% for 24~72 hours, and then rolled into cigarettes.
[0035] The mechanism of this invention is as follows: it utilizes the cross-modal enhancement effect of olfaction on taste (aroma-induced sweetness) and the synergistic effect between different aroma categories. Milky aroma flavorings (such as vanillin and maltol): possess a sweet aroma that directly evokes associations with sweetness and has excellent fixative and harmonizing effects. Caramel sweet aroma flavorings (such as caramel esters and fenugreek lactones): provide a roasted sweetness similar to brown sugar and maple syrup, which blends perfectly with the roasted and caramelized aroma of tobacco, enhancing the richness and realism of the sweetness. Fruity sweet aroma flavorings (such as lactones): provide a refreshing, juicy fruity sweetness, making the overall sweetness more layered and refreshing, avoiding cloying sweetness. When these three aroma categories are blended in a specific ratio, they not only complement each other in aroma, forming a complex and harmonious "sweet aroma," but more importantly, through the integrative function of the brain, they synergistically amplify the perceived intensity of the taste attribute of "sweetness." This is a psycho-physical synergy that allows consumers to experience a clear, natural, and lasting sweetness when vaping, even with little or no direct sweetener.
[0036] Example 1: Preparation of sweetness-enhancing flavor base and its application in flue-cured cigarettes.
[0037] Specifically, weigh 2.0g of ethyl maltol (milky flavoring), 1.5g of caramel ester (caramel sweet flavoring), and 0.5g of γ-decyl lactone (fruit sweet flavoring). Dissolve all three in 96g of a mixed solvent of 95% ethanol and propylene glycol (1:1), and stir thoroughly until completely dissolved to obtain a 4% (w / w) sweetness-enhancing flavor base solution A.
[0038] Take 1000g of flue-cured tobacco shreds and use a feeding machine to evenly spray 25g of solution A (addition amount 0.1%) onto the tobacco shreds. After equilibration at 22℃ and 60% humidity for 48 hours, roll the tobacco into cigarettes.
[0039] Effect evaluation:
[0040] A professional evaluation panel (7 people) conducted a sensory evaluation of the cigarettes produced in Example 1. Two comparative examples were also set up: Comparative Example 1: a blank cigarette without any added sweeteners or flavor bases. Comparative Example 2: a cigarette with a single sweetener (sucralose) added at a cost equivalent to that of Example 1. Each indicator was scored over a 5-minute period (1-worst, 5-best), and the average result was taken. The evaluation results are recorded in Table 1. As shown in Table 1, Example 1 achieved a level of perceived sweetness comparable to that of directly adding a sweetener, and exhibited an overwhelming advantage in the naturalness of the sweetness, its integration with the aroma, and overall harmony, demonstrating the effectiveness and superiority of the aroma-synergistic sweetening method.
[0041] Table 1 Comparison of absorption indicators between Example 1 and the comparative example
[0042]
[0043] Example 2: Preparation of sweetness-enhancing flavor base and its application in mixing with filter plasticizers (i.e., blended cigarettes).
[0044] Specifically, weigh 1.0g of vanillin (milky flavoring), 2.0g of fenugreek lactone (caramel sweet flavoring), and 1.0g of peach aldehyde (fruit sweet flavoring). Dissolve the above flavorings in 96g of triacetin to obtain a 4% (w / w) sweetness-enhancing flavor base solution B.
[0045] Solution B, at a ratio of 0.3% by weight of the filter plasticizer, is mixed with triacetin during the filter rod forming process and then applied to the tobacco tow. This filter rod is then used to roll cigarettes with regular tobacco.
[0046] Example 3: Preparation of sweetness-enhancing flavor base and its application in stems.
[0047] Specifically, 3.0 g of maltol (milky flavoring), 1.0 g of 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel flavoring), and 0.5 g of allyl hexanoate (fruit flavoring) were weighed out and dissolved in 95.5 g of propylene glycol aqueous solution to obtain flavor base solution C.
[0048] Take 200g of tobacco stems, spray with 10g of solution C (addition amount 0.5%), and after balancing with the conditions in Example 1, mix with mainstream tobacco shreds in proportion and roll.
[0049] The method for enhancing the sweetness of cigarette smoke based on aroma synergy provided in this invention does not directly act on the taste buds. Instead, it adds a specific aroma combination that effectively induces and enhances the perception of sweetness. Utilizing the cross-modal interaction between smell and taste, it creates a stronger and more natural sweetness experience in the consumer's brain. The sweetness is natural and realistic: the sweetness induced by aroma is a "perceived sweetness" rather than a chemical stimulus, thus blending seamlessly with the aroma of the smoke, avoiding "fake sweetness" and providing a more authentic and elegant experience. It has high safety: the selected flavorings are all tobacco flavorings permitted for use both domestically and internationally, avoiding the risks of inhalation safety and pyrolysis uncertainty that may arise from high-efficiency sweeteners. It enhances harmony: the aroma combination not only increases sweetness but also enriches and enhances the overall aroma of the cigarette, making it fuller and more harmonious, with the dual effects of "increasing sweetness" and "enhancing aroma." It has no negative taste: it overcomes the shortcomings of existing technologies that directly add sweeteners: it does not directly stimulate the taste buds, fundamentally avoiding the bitter aftertaste and metallic taste that may result from excessive sweeteners.
[0050] The embodiments of this disclosure have now been described in detail. To avoid obscuring the concept of this disclosure, some details known in the art have not been described. Those skilled in the art can fully understand how to implement the technical solutions disclosed herein based on the above description.
[0051] While specific embodiments of this disclosure have been described in detail by way of examples, those skilled in the art should understand that the examples are for illustrative purposes only and not intended to limit the scope of this disclosure. Those skilled in the art should understand that modifications can be made to the above embodiments or equivalent substitutions can be made to some technical features without departing from the scope and spirit of this disclosure. The scope of this disclosure is defined by the appended claims.
Claims
1. A method for enhancing the sweetness of cigarette smoke based on aroma synergy, characterized in that, include: Preparation of sweetness-enhancing flavor base: Dissolve or disperse an aroma composition consisting of creamy flavoring, caramel sweet flavoring, and fruity sweet flavoring in a solvent to form a sweetness-enhancing flavor base; Application of sweetness-enhancing flavor base: The prepared sweetness-enhancing flavor base is applied to cigarette material to obtain cigarette material treated with the sweetness-enhancing flavor base; Subsequent processing: The cigarette materials treated with the sweetness-enhancing flavor base are balanced and rolled into cigarettes.
2. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The mass ratio of the milk flavoring, caramel flavoring, and fruit flavoring is (1~5):(1~5):(0.5~3).
3. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The milk flavoring includes one or more of vanillin, ethyl vanillin, maltol, ethyl maltol, and furanone.
4. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The caramel flavoring includes one or more of caramel esters, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, and glycoside hydrolysates.
5. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The fruity sweet flavoring includes one or more of γ-decyl lactone, γ-nonyl lactone, peach aldehyde, strawberry ester, and allyl hexanoate.
6. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The solvent includes one or more of water, ethanol, propylene glycol, glycerol, and triacetin.
7. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The amount of the sweetness-enhancing flavor base applied is 0.01% to 1.0% of the weight of the cigarette material.
8. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The cigarette materials include tobacco shreds, stem shreds, or filter plasticizers.
9. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The sweetness-enhancing flavor base can be applied by spraying, coating, or mixing with filter plasticizers.
10. The method for enhancing the sweetness of cigarette smoke based on aroma synergy according to claim 1, characterized in that, The conditions for equilibrium include: temperature 20℃~26℃, humidity 55%~65%, and time 24 hours~72 hours.