A flavor for enhancing tobacco honey aroma and its preparation method and application

Abstract

This invention provides a flavoring agent for enhancing the honey-sweet aroma of tobacco, comprising the following raw materials and their mass percentages: 0.2-0.3% 2,3-pentanedione, 0.45-0.55% phenylacetic acid, 0.45-0.55% phenethyl acetate, 0.25-0.4% phenylethanol, 0.45-0.6% methyl phenylacetate, 0.45-0.6% ethyl phenylacetate, 0.5-0.6% menthyl acetate, 0.15-0.25% geraniol, and the balance being propylene glycol. This invention belongs to the field of tobacco flavoring technology. By combining 2,3-pentanedione, phenylacetic acid, and phenethyl acetate in a specific mass ratio and conducting testing and evaluation, a flavoring agent suitable for enhancing the honey-sweet aroma of tobacco has been successfully developed. The composition is clearly defined, significantly improving the honey-sweet aroma of tobacco products, with a rich and long-lasting aroma, and good taste harmony.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring technology, and particularly relates to a flavoring for enhancing the honey-sweet aroma of tobacco, its preparation method, and its application. Background Technology

[0002] With the increasing demands of consumers for the quality of tobacco products, the development of cigarette products with unique aroma styles has become a research hotspot in the tobacco industry. Traditional methods of enhancing tobacco aroma mainly rely on natural flavorings (such as honey and licorice extract) or single synthetic flavorings (such as vanillin and ethyl maltol), but these methods have the following limitations: (1) Poor aroma stability: Natural flavorings are easily affected by environmental factors such as temperature and humidity, which leads to the volatilization or degradation of aroma components, making it difficult to maintain a stable aroma effect. (2) High cost: The extraction process of natural flavorings is complex, and the cost of raw materials is high, making it difficult to apply on a large scale. (3) Simple aroma layers: The aroma of single synthetic flavorings is relatively monotonous, lacking in layers and complexity, and it is difficult to meet consumers' demand for high-quality tobacco aroma.

[0003] The aroma of tobacco products is one of the important factors determining their quality and consumer acceptance. The "National Zoning of Flue-cured Tobacco Leaf Aroma Styles" divides the national flue-cured tobacco producing areas into eight major ecological zones, and correspondingly classifies tobacco leaf styles into eight aroma types, including: Southwest Plateau Ecological Zone - Sweet Aroma (Zone I), Guizhou-Guangxi Mountain Ecological Zone - Honey Sweet Aroma (Zone II), and Wuling-Qinba Ecological Zone - Mellow Sweet Aroma (Zone III), etc. The main characteristic of the Guizhou-Guangxi Mountain Ecological Zone is its prominent honey sweet aroma, with licorice and honey sweet aromas as the main fragrance notes, supplemented by pure sweet, refreshing sweet, sour, and roasted aromas. The relevant Chinese tobacco industry standards, YC / T 530-2015 "Sensory Evaluation Method for Quality, Style, and Characteristics of Flue-cured Tobacco Leaves" and YC / T 497-2014 "Sensory Evaluation Method for Style of Chinese-style Cigarettes," stipulate the requirements for aroma and flavor evaluation. The evaluation primarily relies on human sensory assessment, which is conducted by an evaluation team of at least seven trained tasters. Aroma and flavor are the sensory manifestations of multiple components in tobacco leaf raw materials interacting in the smoke. This involves both the individual sensory properties of compounds and the mutual influence between components, leading to unpredictable aroma and flavor profiles and increasing the difficulty of developing flavorings that enhance the specific aroma and flavor of tobacco.

[0004] Gas chromatography-mass spectrometry-olfactometry (GC-MS-O) combines chromatographic separation, mass spectrometry identification, and human olfactory evaluation, playing a crucial role in the analysis of characteristic aroma components. Luo Junhua, Long Yong, and Wang Xuejiao et al. published a paper entitled "Analysis of Characteristic Flavor Components of Honey-Sweet Aroma in Guizhou Tobacco Based on Aroma Intensity and Activity Values" in the journal *Analytical Testing*. They used Cambridge filters combined with GC-O-MS to identify volatile compounds in nine tobacco samples. Through multivariate statistical methods combined with relative aroma activity (ROAV), they screened characteristic aroma components of the honey-sweet aroma in tobacco smoke. Using orthogonal partial least squares discriminant analysis, they identified eight characteristic aroma components: 1-penten-3-one, methylcyclopentenolone, ethylcyclopentenolone, p-isopropylphenol, eugenol, indole, trans-nerolidol, and ethyldamascone. This verified that these eight aroma substances significantly contribute to the formation of the overall aroma profile and are key aroma compounds in the honey-sweet aroma of Guizhou tobacco. However, single-component identification cannot fully reveal the actual effects of aroma substances. After screening key aroma compounds, aroma recombination experiments are often necessary to verify their actual contribution.

[0005] With advancements in fragrance chemistry and flavoring technology, enhancing the complexity and depth of tobacco aroma through the synergistic effects of multiple aroma components has become a research hotspot and challenge. Chinese patent application CN 106800974 A discloses a method for preparing a thermally reacted tobacco flavoring with multiple aromas, including tobacco. This method involves adding a certain amount of mixed natural flavorings to a concentrated extract of tobacco dust, amino acids, and sugar compounds, followed by a Maillard reaction to prepare the tobacco flavoring. While this enriches the aroma, it suffers from a complex preparation process and unclear aroma components.

[0006] It is evident that current technologies still lack flavoring formulations that can scientifically balance multiple aroma components while considering both aroma effects and cost-effectiveness. Particularly in enhancing the honey-sweet aroma, existing technologies often rely too heavily on single ingredients, failing to fully leverage the synergistic effects of multiple aroma components. Therefore, providing a flavoring with clearly defined components that balances aroma effects and cost-effectiveness for enhancing the honey-sweet aroma of tobacco is of great significance. Summary of the Invention

[0007] To address the problems existing in the prior art, the inventors, based on the analysis of the characteristic flavor components of the honey-sweet aroma of Guizhou tobacco leaves, unexpectedly discovered through evaluation of synergistic flavoring with multiple components and formula optimization that by combining 2,3-pentanedione, phenylacetic acid, and phenylethyl acetate in a specific mass ratio and conducting testing and evaluation, a flavoring suitable for enhancing the honey-sweet aroma of tobacco has been successfully developed. This flavoring has clearly defined components, significantly enhances the honey-sweet aroma of tobacco products, has a rich and long-lasting aroma, good taste harmony, a simple preparation process, and reduced application costs. It solves the problems of existing tobacco flavorings, such as a single aroma, insufficiently prominent honey-sweet aroma, and poor taste harmony.

[0008] The objectives of this invention will be further demonstrated and illustrated by the following detailed description.

[0009] In one aspect, the present invention provides a flavoring for enhancing the honey-sweet aroma of tobacco, comprising the following raw materials and their mass percentages: 0.2-0.3% 2,3-pentanedione, 0.45-0.55% phenylacetic acid, 0.45-0.55% phenethyl acetate, 0.25-0.4% phenylethanol, 0.45-0.6% methyl phenylacetate, 0.45-0.6% ethyl phenylacetate, 0.5-0.6% menthyl acetate, 0.15-0.25% geraniol, and the balance being propylene glycol.

[0010] The combination of the above-mentioned raw materials and their mass percentage range were obtained by the inventors through extensive screening and evaluation. This combination and mass percentage range enable the flavoring agent provided by this invention for enhancing the honey-sweet aroma of tobacco products to significantly improve the honey-sweet aroma, resulting in a rich, long-lasting, and stable aroma with good taste harmony. Furthermore, this invention uses propylene glycol as a solvent, which not only improves the solubility and stability of the flavoring agent but also enhances the release of aroma into tobacco.

[0011] Preferably, the flavoring for enhancing the honey-sweet aroma of tobacco comprises the following raw materials and their mass percentages: 0.25-0.3% 2,3-pentanedione, 0.48-0.52% phenylacetic acid, 0.48-0.52% phenethyl acetate, 0.28-0.35% phenylethanol, 0.46-0.52% methyl phenylacetate, 0.46-0.52% ethyl phenylacetate, 0.52-0.56% menthyl acetate, 0.18-0.22% geraniol, and the balance being propylene glycol.

[0012] More preferably, the flavoring for enhancing the honey-sweet aroma of tobacco comprises the following raw materials and their mass percentages: 0.28% 2,3-pentanedione, 0.5% phenylacetic acid, 0.5% phenylethyl acetate, 0.3% phenylethanol, 0.48% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.54% menthyl acetate, 0.2% geraniol, and 96.7% propylene glycol.

[0013] Accordingly, the present invention also provides a method for preparing the flavoring for enhancing the honey-sweet aroma of tobacco, comprising the following steps: mixing each raw material according to a mass percentage, stirring evenly, allowing it to stand and mature, and filtering to obtain the flavoring for enhancing the honey-sweet aroma of tobacco.

[0014] Preferably, the standing maturation time is 24-48 hours and the temperature is 20-25℃.

[0015] Preferably, the filtration is performed using a microporous membrane. More preferably, the pore size of the microporous membrane is 0.45 μm.

[0016] Furthermore, the present invention also provides the application of the flavoring for enhancing the honey-sweet aroma of tobacco in the preparation of tobacco products.

[0017] On the other hand, the present invention also provides a tobacco product comprising the flavoring used to enhance the honey-sweet aroma of tobacco.

[0018] Preferably, the amount of flavoring used is 0.1-0.5% of the total weight of the tobacco product.

[0019] Preferably, the tobacco product includes at least one of cigarettes, cigars, electronic cigarettes, and chewing tobacco.

[0020] Compared with the prior art, the beneficial effects of the present invention include: (1) Based on the analysis of the characteristic flavor components of the honey-sweet aroma of Guizhou tobacco leaves, this invention has successfully developed a flavoring suitable for enhancing the honey-sweet aroma of tobacco by combining 2,3-pentanedione, phenylacetic acid and phenylethyl acetate in a specific mass ratio and conducting tests and evaluations. The flavoring has clear components, can significantly enhance the honey-sweet aroma of tobacco products, has a rich and lasting aroma, and good taste coordination. It solves the problems of single aroma of tobacco flavoring, insufficient honey-sweet aroma and poor taste coordination in the existing technology.

[0021] (2) The preparation process provided by the present invention is simple and the raw materials used are inexpensive, making it suitable for large-scale industrial production and application, thus reducing application costs. Detailed Implementation

[0022] The present invention will be further described in detail below through specific embodiments.

[0023] In this invention, the raw materials and related equipment involved are all conventional commercially available products, or can be obtained through conventional technical means in the field. For example: gas chromatography-mass spectrometry (7895A-5975C, Agilent Technologies, USA), olfactory detector Port-3 (ODP3, Gerstel, Germany), fully automatic 20-channel rotary smoke extractor (X200AF, Puffman, UK), 44 mm Cambridge filters (Whatman, UK). Example 1: Aroma Component Analysis and Aroma Reconstitution Evaluation

[0024] 1. Honey aroma score of cigarette samples from typical and atypical honey aroma cigarette regions The tobacco leaf samples were collected from eight C3F (Zhongju 3) samples from typical and atypical honey-sweet tobacco-producing areas in Guizhou Province. After destemming, roasting, and moisture balancing, the tobacco leaf samples were processed into single-material tobacco using a Hawk-Matic cigarette-making machine (filter rod length 30 mm, cigarette paper length 75 mm, tipping paper permeability 200 CU, forming paper permeability 6000 CU). The cigarette circumference was 24.2 mm, the draw resistance was 1180 Pa, the average weight was 0.88 g / cigarette, and the cigarette paper permeability was 60 CU. After sorting by mean ±0.02 g, the samples were retained for further research. Based on the relevant Chinese tobacco industry standard "YC / T 530-2015 Sensory Evaluation Method for Quality Style Characteristics of Flue-cured Tobacco Leaves", the Guizhou Provincial Tobacco Science Research Institute and Guizhou China Tobacco Industry Co., Ltd. jointly organized nine tasters with "National Cigarette Smoking Qualification" to score the honey-sweet aroma attributes of single-origin tobacco samples. The score increased with the increase of honey sweetness, and the scoring scale was from 0 to 10 points. The total score was recorded as the average value, as shown in Table 1.

[0025] Table 1. Honey-sweet aroma rating table for different cigarette samples

[0026] 2. Collection and processing of particulate matter using Cambridge filters according to" GB / T 19609-2024 The method specified in "Determination of Total Particulate Matter and Tar in Cigarettes Using a Routine Analysis Smoking Machine" and "ISO 3308:2012 Routine Analysis of Cigarettes - Definition and Standard Conditions for Smoking Machines" was followed by smoking cigarettes as described in section 1.1 and capturing the mainstream particulate matter using a Cambridge filter. One Cambridge filter containing particulate matter from 10 cigarettes was placed in a 50 mL stoppered conical flask, and 20 mL of dichloromethane solution (containing o-dichlorobenzene internal standard, concentration 100 mg / L) was added. The mixture was shaken at room temperature for 30 min. The extract was transferred to a concentration flask, concentrated to 2 mL by nitrogen blowing, and the supernatant was filtered twice through a filter membrane for subsequent GC-MS-O analysis. Each sample was measured twice, and the average value was taken.

[0027] 3. GC-MS-O Analysis GC-MS-O technology was used to identify the components of the flue gas. The chromatographic column was a DB-WAX capillary column (60 m × 0.25 mm × 0.25 μm), carrier gas: He, column flow rate: 1 mL / min, injection port temperature: 250℃; injection volume: 2 μL, splitless mode; temperature program: 60℃ for 5 min, then increased to 120℃ at 3℃ / min, held for 5 min; then increased to 230℃ at 5℃ / min, held for 30 min; GC / MS transfer line temperature: 250℃, ionization mode: EI, ion source temperature: 230℃, quadrupole temperature: 150℃, electron energy: 70 eV. A combination of full scan (SCAN) and selected ion detection (SIM) modes was used for qualitative and quantitative analysis of aroma components. In ion detection mode, time periods were divided based on retention time. Qualitative analysis was performed using the retention time of the analyte aroma components and qualitative ions, and quantitative analysis was performed by selecting quantitative ions. The full scan range was 30–500 amu, and the aroma components of cigarettes were qualitatively analyzed by comparing with NIST11 and a self-built library. In addition, the GC-MS was equipped with an ODP3 olfactory detector port for olfactory analysis, enabling simultaneous acquisition of gas chromatography-mass spectrometry signals and odor characteristics of each aroma substance detected by olfactory detection. The gas chromatographic eluent was separated in the MS detector and the olfactory detector at a 1:1 ratio. During the experiment, humid air was injected into the olfactory detector at a flow rate of 40 mL / min to rapidly remove any remaining odors.

[0028] The olfactory evaluation team was composed of 20 health-conscious professionals from the School of Fragrance, Flavor and Cosmetic Sciences at Shanghai University of Applied Technology. The sensory evaluation panel consisted of 10 men and 10 women, with an average age of 23. Prior to the formal experiments, each panelist underwent 100 hours of training to correctly identify different aroma types and intensities. The aroma types used in the training included "malty," "grassy," "fatty," "honey-sweet," "floral," and "refreshing." Six standard compounds at different concentrations corresponding to these aroma types were prepared to familiarize the sensory evaluation team members with different aroma intensities. Furthermore, to accurately record odor characteristics and aroma intensities, the sensory evaluation team members received a month-long standardized olfactory training program focusing on aroma intensity (AI). The scoring system was set on a scale of 0 to 10, where 0 represents no odor, 5 represents medium intensity, and 10 represents very strong odor. Each experiment was repeated three times, and the final aroma intensity was the average of the results obtained by all members of the sensory evaluation panel.

[0029] Qualitative and quantitative analysis of aroma compounds in cigarette smoke was performed using GC-MS-O, along with sensory evaluation. A total of 146 aroma compounds were detected in the smoke from the eight cigarette samples, of which 76 could be identified by smell. Sensory evaluation preliminarily identified nine aroma components associated with a honey-sweet aroma, as shown in Table 2. Table 2 shows that aroma components such as 2,3-pentanedione, 3-methyl-2-cyclopentenone, methylcyclopentenolone, and ethyl phenylacetate were present in the mainstream smoke of both typical and atypical honey-sweet cigarette samples, but their release levels and aroma intensities differed significantly between the two types of cigarette samples. Among them, 3-methyl-2-cyclopentenone, phenethyl acetate, and phenylacetic acid had the highest aroma intensity in MT001.

[0030] Table 2 Sensory descriptions and aroma intensity results of the main aroma components in the smoke of different cigarette samples

[0031] 4 Aroma Reconstitution and Evaluation Based on the aroma descriptions and intensity in Table 2, and considering aroma layers and raw material economy, 2,3-pentanedione, phenylacetic acid, phenethyl acetate, phenylethanol, and ethyl phenylacetate were selected as the base aroma components for aroma recombination and blending. Propylene glycol was used as the solvent, and two to four components from methylcyclopentenolone, 3-methyl-2-cyclopentenolone, methyl ionone, methyl phenylacetate, menthyl acetate, geraniol, and geraniol were added as supplementary aroma components to obtain different flavorings through aroma recombination, as shown in Table 3. Each flavoring in Table 3 was uniformly mixed into the same batch of tobacco at an addition amount of 0.3% (based on the mass of the cigarette sample) to prepare cigarette samples. Phenylacetic acid flavoring (3.0% phenylacetic acid, propylene glycol as the solvent) was used as a control. Ten professional smokers scored the four dimensions of honey sweetness, fruity aroma, floral aroma, and coolness (0-10 points, with 10 points being the best). The results are shown in Table 4.

[0032] Table 3. Formulas of different flavorings

[0033] Table 4. Four-dimensional rating table for different flavorings

[0034] As shown in Table 4, Fragrance 5, due to the addition of geraniol (0.2%), significantly enhanced the floral aroma and, in synergy with methyl phenylacetate, improved the honey-sweet aroma and floral-fruity notes, resulting in a significantly higher overall score than other fragrance formulations. Fragrances 1, 2, 3, 4, and 7, due to the addition of methylcyclopentenolone and / or 3-methyl-2-cyclopentenolone, suffered from poor overall aroma harmony. Fragrance 8, due to the addition of methyl ionone but lacking methyl phenylacetate, saw its honey-sweet aroma intensity decrease from 9.6 (Fragrance 5) to 8.0. Fragrance 9, lacking geraniol, experienced a decrease in floral aroma intensity from 9.1 (Fragrance 5) to 8.5. Example 2: Flavoring for enhancing the honey-sweet aroma of tobacco

[0035] The flavoring used to enhance the honey-sweet aroma of tobacco comprises the following raw materials and their weight percentages: 0.28% 2,3-pentanedione, 0.5% phenylacetic acid, 0.5% phenylethyl acetate, 0.3% phenylethanol, 0.48% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.54% menthyl acetate, 0.2% geraniol, and 96.7% propylene glycol. Example 3: Flavoring for enhancing the honey-sweet aroma of tobacco

[0036] The flavoring used to enhance the honey-sweet aroma of tobacco comprises the following raw materials and their weight percentages: 0.3% 2,3-pentanedione, 0.5% phenylacetic acid, 0.5% phenylethyl acetate, 0.3% phenylethanol, 0.5% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.5% menthyl acetate, 0.2% geraniol, and 96.7% propylene glycol. Comparative Example 1

[0037] The flavoring agent used to enhance the honey-sweet aroma of tobacco comprises the following raw materials and their mass percentages: 0.5% 2,3-pentanedione, 0.5% phenylacetic acid, 0.5% phenethyl acetate, 0.3% phenylethanol, 0.48% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.54% menthyl acetate, 0.2% geraniol, and 96.48% propylene glycol. The difference between Comparative Example 1 and Example 2 is that the mass percentage of 2,3-pentanedione is increased. Comparative Example 2

[0038] The flavoring used to enhance the honey-sweet aroma of tobacco comprises the following raw materials and their mass percentages: 0.1% 2,3-pentanedione, 0.5% phenylacetic acid, 0.5% phenethyl acetate, 0.3% phenylethanol, 0.48% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.54% menthyl acetate, 0.2% geraniol, and 96.88% propylene glycol. The difference between Comparative Example 1 and Example 2 is that the mass percentage of 2,3-pentanedione was reduced. Comparative Example 3

[0039] The flavoring used to enhance the honey-sweet aroma of tobacco comprises the following raw materials and their mass percentages: 0.38% 2,3-pentanedione, 0.6% phenylacetic acid, 0.5% phenethyl acetate, 0.3% phenylethanol, 0.48% methyl phenylacetate, 0.5% ethyl phenylacetate, 0.54% menthyl acetate, and 96.88% propylene glycol. The difference between Comparative Example 1 and Example 2 is that Comparative Example 1 does not contain geraniol and the mass percentages of 2,3-pentanedione and phenylacetic acid are increased. Effect Test Case

[0040] 1. Four dimensions of rating different fragrances The flavorings prepared in Example 2, Example 3, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were added at a rate of 0.3% (based on the mass of the cigarette sample) and uniformly mixed into the same batch of tobacco to make cigarette samples. Ten professional smokers scored the samples on four dimensions: honey sweetness, fruity aroma, floral aroma and coolness (0-10 points, with 10 points being the best). The results are shown in Table 5.

[0041] Table 5. Four-dimensional rating table for fragrances prepared in different embodiments and comparative examples.

[0042] As shown in Table 5, the fragrances prepared in Examples 2 and 3 have a high intensity of honey-sweet aroma and rich aroma layers. In contrast, Comparative Example 1, due to its high proportion of 2,3-pentanedione, while exhibiting a high fruity aroma intensity, suffers from excessive 2,3-pentanedione masking the characteristics of other aroma components, resulting in decreased aroma harmony and an overall unbalanced aroma. Comparative Example 2, with its low proportion of 2,3-pentanedione, has a weaker fruity aroma intensity and cannot form a good synergistic effect with other aroma components, resulting in insufficient aroma layers and a slightly inferior overall aroma effect. Comparative Example 3, lacking geraniol, has a weaker floral aroma intensity and a slightly inferior overall aroma effect.

[0043] 2. Examination of the fragrance persistence Test method: The flavorings obtained in Example 2, Comparative Example 2, and Comparative Example 3 were uniformly mixed into the same batch of tobacco at an addition amount of 0.3% (based on the mass of the cigarette sample) to prepare cigarette samples. The cigarette samples were accelerated aged for 30 days in a high temperature and high humidity environment (40℃, 75% relative humidity). The retention rates of key aroma components (2,3-pentanedione, phenylacetic acid, geraniol) were detected by gas chromatography-mass spectrometry (GC-MS). Sensory evaluation was conducted by flavor tasters, and the test results are shown in Table 6.

[0044] Table 6. Results of the aroma persistence test of fragrances prepared in different embodiments and comparative examples.

[0045] As shown in Table 6, the propylene glycol used in the fragrance of the present invention has a good stabilizing effect, and the geraniol used is beneficial to the synergistic effect of antioxidants, which significantly delays the degradation of aroma components and can still maintain a high-quality honey sweet aroma after aging, thus avoiding the problem of easy volatility or degradation of aroma in traditional fragrances.

[0046] 3. A survey of consumer taste preferences for flavorings The flavorings prepared in Example 2, Comparative Example 2, and Comparative Example 3 were uniformly mixed into the same batch of tobacco at an addition amount of 0.3% (based on the mass of the cigarette sample) to prepare cigarette samples. Two hundred tobacco consumers were recruited to conduct a blind test, and they rated the naturalness of the aroma, the coolness of the taste, and the overall harmony of the cigarettes (0-10 points). The proportion of preference selections was also counted. The test results are shown in Table 7.

[0047] Table 7. Results of consumer taste preference survey for flavorings prepared in different embodiments and comparative examples.

[0048] As shown in Table 7, the geraniol added to the flavoring of this invention can synergistically interact with menthyl acetate to give tobacco a cool and sweet taste, improve the taste comfort and harmony of tobacco products, and 82% of consumers believe that its aroma is natural and rich in layers.

[0049] The above description, in conjunction with specific preferred embodiments, provides a further detailed explanation of the present invention. It should not be construed that the specific implementation of the present invention is limited to these descriptions. For those skilled in the art, various simple deductions or substitutions can be made without departing from the concept of the present invention, and all such modifications and substitutions should be considered within the scope of protection of the present invention.

Claims

1. A flavoring agent for enhancing the honey-sweet aroma of tobacco, characterized in that: The product comprises the following raw materials and their mass percentages: 2,3-pentanedione 0.2-0.3%, phenylacetic acid 0.45-0.55%, ethyl phenylacetate 0.45-0.55%, phenylethanol 0.25-0.4%, methyl phenylacetate 0.45-0.6%, ethyl phenylacetate 0.45-0.6%, menthyl acetate 0.5-0.6%, geraniol 0.15-0.25%, and propylene glycol as the balance.

2. The flavoring agent for enhancing the honey-sweet aroma of tobacco according to claim 1, characterized in that: The product comprises the following raw materials and their mass percentages: 2,3-pentanedione 0.25-0.3%, phenylacetic acid 0.48-0.52%, ethyl phenylacetate 0.48-0.52%, phenylethanol 0.28-0.35%, methyl phenylacetate 0.46-0.52%, ethyl phenylacetate 0.46-0.52%, menthyl acetate 0.52-0.56%, geraniol 0.18-0.22%, and propylene glycol as the balance.

3. The flavoring agent for enhancing the honey-sweet aroma of tobacco according to claim 2, characterized in that: The raw materials include the following ingredients and their mass percentages: 2,3-pentanedione 0.28%, phenylacetic acid 0.5%, phenylethyl acetate 0.5%, phenylethanol 0.3%, methyl phenylacetate 0.48%, ethyl phenylacetate 0.5%, menthyl acetate 0.54%, geraniol 0.2%, and propylene glycol 96.7%.

4. The method for preparing the flavoring agent for enhancing the honey-sweet aroma of tobacco according to claim 1, characterized in that: The process includes the following steps: mixing the raw materials according to their mass percentages, stirring evenly, allowing them to stand and mature, and then filtering to obtain the flavoring used to enhance the honey-sweet aroma of tobacco.

5. The method for preparing the flavoring agent for enhancing the honey-sweet aroma of tobacco according to claim 4, characterized in that: The settling and ripening time is 24-48 hours, and the temperature is 20-25℃.

6. The method for preparing the flavoring agent for enhancing the honey-sweet aroma of tobacco according to claim 4, characterized in that: The filtration process uses a microporous membrane.

7. The use of the flavoring agent for enhancing the honey-sweet aroma of tobacco according to any one of claims 1 to 3 in the preparation of tobacco products.

8. A tobacco product, characterized in that: It includes the flavoring as described in any one of claims 1 to 3 for enhancing the honey-sweet aroma of tobacco.

9. The tobacco product according to claim 8, characterized in that: The amount of flavoring used is 0.1-0.5% of the total weight of the tobacco product.

10. The tobacco product according to claim 8, characterized in that: The tobacco products include at least one of cigarettes, cigars, e-cigarettes, and chewing tobacco.

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