Coffee essence, atomized liquid, preparation method and application thereof

Abstract

The application discloses coffee essence, atomized liquid and a preparation method and application thereof, and belongs to the technical field of electronic atomization products. The coffee essence comprises vanillin, ethyl vanillin, 2,3,5-trimethylpyrazine, propylene glycol and other components. By scientifically matching various coffee aroma components and using propylene glycol as a solvent, the compatibility of the coffee essence and the base material is improved, the stability of the coffee essence is improved, the real coffee roasting aroma is accurately restored, the real feeling and satisfaction of user experience are improved, the use requirements of the electronic atomization device are met, and the coffee essence does not contain caffeine and meets the use specifications.

Description

Technical Field

[0001] This application relates to the field of electronic atomization product technology, and in particular to a coffee flavoring, atomizing liquid, its preparation method and application. Background Technology

[0002] As the electronic atomization device industry continues to develop, users' demands for the taste and experience of e-liquids are increasing. Traditional electronic atomizing liquids are mostly based on flavorings such as tobacco, mint, and fruit, while the application of coffee flavoring in the atomizing liquid field is relatively limited. However, coffee, as a globally popular beverage, is gradually being used in electronic atomizing liquids. But most coffee flavoring formulas currently on the market still contain caffeine. Caffeine is not suitable for all people and does not comply with the usage specifications of electronic atomizing products, therefore it cannot be used in electronic atomizing products.

[0003] Currently, some electronic atomizing liquid products on the market have attempted to add coffee flavoring. However, due to the volatility and complexity of coffee flavoring, as well as compatibility issues with the atomizing liquid base, the coffee flavoring in electronic atomizing devices exhibits problems such as odor distortion, instability, and poor persistence, making it difficult to reproduce the true flavor of coffee.

[0004] The specific problems with the coffee flavorings used in existing e-liquids are as follows:

[0005] 1) Distortion of aroma: Coffee flavorings are prone to aroma distortion during the atomization and heating process, failing to truly reproduce the rich aroma of coffee and affecting the user experience.

[0006] 2) Poor stability: Coffee flavoring contains a variety of volatile compounds, which are easy to evaporate during the storage and use of the atomized liquid, resulting in a weaker aroma and difficulty in maintaining a stable taste.

[0007] 3) Poor compatibility with base materials: The components in coffee flavoring are not completely compatible with the base components of the atomizing liquid (such as vegetable glycerin and propylene glycol), which can easily lead to stratification or other adverse physical phenomena, affecting the overall performance of the atomizing liquid.

[0008] Therefore, how to stably and accurately reproduce the aroma of coffee in electronic atomization devices has become a key research direction. Summary of the Invention

[0009] Therefore, it is necessary to provide a coffee flavoring, atomizing liquid, and its preparation method and application. By scientifically combining various coffee aroma components and using propylene glycol as a solvent, the compatibility between the coffee flavoring and the base material can be improved, the stability of the coffee flavoring can be enhanced, and the authentic roasted coffee aroma can be accurately reproduced, thereby improving the realism and satisfaction of the user experience. This meets the usage requirements of electronic atomization devices, is caffeine-free, and complies with usage specifications.

[0010] The first aspect of this application provides a coffee flavoring comprising the following components: benzyl alcohol, vanillin, ethyl vanillin, ethyl maltol, methylcyclopentenolone, butyl decanoate, ethyl butyrate, butyl dodecanoate, butyl butyryl lactate, triethyl citrate, 2,3,5-trimethylpyrazine, propyl decanoate, 2,5-dimethylpyrazine, propyl nonanoate, 4-methyl-5-hydroxyethylthiazole, ethyl octanoate, benzaldehyde, furfuryl acetate, 2-acetylpyrazine, 4-ethyl guaiacol, valeraldehyde, 5-methylquinoxaline, ethyl decanoate, ethyl acetate, 2-acetylpyrrole, 2-acetylfuran, isovaleraldehyde, 4-hydroxy-2,5-dimethyl-3(2H)furanone, butyric acid, guaiacol, 2,3-dimethylpyrazine, ethyl nonanoate, acetic acid, and propylene glycol.

[0011] In some embodiments, the coffee flavoring comprises the following components by weight percentage:

[0012]

[0013] .

[0014] A second aspect of this application provides a method for preparing the aforementioned coffee flavoring, comprising the following steps:

[0015] The components are mixed to prepare the coffee flavoring.

[0016] A third aspect of this application provides an atomizing liquid comprising the aforementioned coffee flavoring and base material.

[0017] In some embodiments, the base material comprises vegetable glycerin and / or propylene glycol; optionally, the base material is a combination of vegetable glycerin and propylene glycol.

[0018] In some embodiments, the mass ratio of the vegetable glycerin to the propylene glycol in the composition is 1:0.5-2.

[0019] In some embodiments, the mass ratio of the coffee flavoring to the base material is 1:5-15.

[0020] A fourth aspect of this application provides a method for preparing the aforementioned atomizing liquid, comprising the following steps:

[0021] The coffee flavoring and base are mixed to prepare the atomized liquid.

[0022] The fifth aspect of this application provides the application of the aforementioned coffee flavoring and the aforementioned atomizing liquid in electronic atomization products.

[0023] A sixth aspect of this application provides an electronic atomization product, including the aforementioned coffee flavoring or the aforementioned atomizing liquid.

[0024] The beneficial effects of this application are:

[0025] 1. Traditional e-cigarette liquids often contain a limited range of coffee aroma components, failing to fully capture the complex flavors of coffee and resulting in a poor user experience. This application utilizes vanillin, ethyl vanillin, and 2,3,5-trimethylpyrazine as the main aroma components, combined with various other aroma components and flavor enhancers, to accurately reproduce the authentic aroma of roasted coffee, enhancing the realism and satisfaction of the user experience and overcoming the shortcomings of existing e-cigarette liquids in producing unrealistic coffee aromas.

[0026] 2. This application uses a caffeine-free flavoring formula, which retains the aroma of coffee while avoiding the non-compliance risks associated with caffeine, expanding the product's target audience and improving safety.

[0027] Furthermore, by optimizing the proportion of aroma components and using propylene glycol as a solvent, the coffee flavoring prepared in this application can maintain its aroma stability for a long time during storage and use, and its quality will not be affected by volatilization or stratification.

[0028] When applied to atomizing liquids, the flavorings of this application are highly compatible with the base material and will not cause stratification or precipitation. The prepared coffee flavorings are universal and can meet the usage requirements of all types of electronic atomizing devices. Detailed Implementation

[0029] To facilitate understanding of this application, a more comprehensive description of the application will be provided below with reference to specific embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0031] In this article, the technical features described in an open-ended manner include both closed technical solutions composed of the listed features and open technical solutions that include the listed features.

[0032] In this document, the terms “first” and “second” are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated.

[0033] In this document, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when a range refers to an integer, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0034] In this article, when referring to units of data ranges, if a unit is only included after the right endpoint, it indicates that the units of the left and right endpoints are the same. For example, 1-5h means that the units of the left endpoint "1" and the right endpoint "5" are both h (hours).

[0035] The first aspect of this application provides a coffee flavoring comprising the following components: benzyl alcohol, vanillin, ethyl vanillin, ethyl maltol, methylcyclopentenolone, butyl decanoate, ethyl butyrate, butyl dodecanoate, butyl butyryl lactate, triethyl citrate, 2,3,5-trimethylpyrazine, propyl decanoate, 2,5-dimethylpyrazine, propyl nonanoate, 4-methyl-5-hydroxyethylthiazole, ethyl octanoate, benzaldehyde, furfuryl acetate, 2-acetylpyrazine, 4-ethyl guaiacol, valeraldehyde, 5-methylquinoxaline, ethyl decanoate, ethyl acetate, 2-acetylpyrrole, 2-acetylfuran, isovaleraldehyde, 4-hydroxy-2,5-dimethyl-3(2H)furanone, butyric acid, guaiacol, 2,3-dimethylpyrazine, ethyl nonanoate, acetic acid, and propylene glycol.

[0036] It should be noted that the coffee flavoring is caffeine-free.

[0037] Vanillin, also known as vanillin, has the following structural formula:

[0038] .

[0039] Vanillin is naturally found in tobacco leaves, asparagus, coffee, and vanilla, and can also be synthesized artificially. It has a strong and unique vanilla bean aroma, which is stable and does not easily volatilize at higher temperatures, resulting in a long-lasting fragrance.

[0040] The structural formula of ethyl vanillin is as follows:

[0041] .

[0042] Ethyl vanillin, also known as ethyl vanillin, is a white to slightly yellow scaly crystalline powder with a sweet chocolate aroma and the unique fragrance of vanillin. Its aroma is 3-4 times stronger than that of vanillin and has a longer-lasting fragrance.

[0043] 2,3,5-Trimethylpyrazine has a roasted aroma reminiscent of baked potatoes, roasted peanuts, walnuts, and other nuts, with hints of chocolate and cocoa flavors.

[0044] Understandably, while vanillin, ethyl vanillin, and 2,3,5-trimethylpyrazine can provide coffee roast aromas, they cannot accurately reproduce the authentic coffee roast aroma. In this application, vanillin, ethyl vanillin, and 2,3,5-trimethylpyrazine are used as the main aroma components, combined with various other aroma components and flavor enhancers, and their proportions are optimized to achieve a precise reproduction of the authentic coffee roast aroma. Furthermore, the selected aroma components exhibit good compatibility with the solvent propylene glycol and the atomizing liquid base (vegetable glycerin and propylene glycol), ensuring stable aroma release in different types of electronic atomization devices. The prepared coffee flavoring is universally applicable and can meet the usage requirements of all types of electronic atomization devices.

[0045] Furthermore, the coffee flavoring in this application retains the aroma of coffee while avoiding compliance risks associated with caffeine, thus expanding the product's target audience and enhancing its safety.

[0046] In some embodiments, the coffee flavoring comprises the following components by weight percentage:

[0047]

[0048] .

[0049] It should be noted that the amount of propylene glycol used can be the remainder.

[0050] A second aspect of this application provides a method for preparing the aforementioned coffee flavoring, comprising the following steps:

[0051] The components are mixed to prepare the coffee flavoring.

[0052] In some embodiments, after the step of mixing the components, a step of allowing the mixture to stand is also included.

[0053] Understandably, the mixing and settling parameters can be adjusted in conjunction with the mixing uniformity, and this application does not have any special limitations. Specifically, the settling time can be 1-5 hours, such as 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, etc.

[0054] A third aspect of this application provides an atomizing liquid comprising the aforementioned coffee flavoring and base material.

[0055] In some embodiments, the base material comprises vegetable glycerin and / or propylene glycol; optionally, the base material is a combination of vegetable glycerin and propylene glycol.

[0056] Vegetable glycerin, also known as propylene glycol, is typically extracted from vegetables. Both vegetable glycerin and propylene glycol are common components of the base materials in e-cigarettes. When the base material uses a combination of vegetable glycerin and propylene glycol, the ratio of their amounts can be adjusted based on user experience factors such as throat hit, head sensation, impurities, and aftertaste. This application does not impose any specific limitations on this ratio. Specifically, in the combination of vegetable glycerin and propylene glycol, the mass ratio of the vegetable glycerin to the propylene glycol can be 1:0.5-2, for example, 1:0.5, 1:0.75, 1:1, 1:1.25, 1:1.5, 1:1.75, or 1:2.

[0057] In some embodiments, the mass ratio of the coffee flavoring to the base material is 1:5-15, specifically 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, etc.

[0058] A fourth aspect of this application provides a method for preparing the aforementioned atomizing liquid, comprising the following steps:

[0059] The coffee flavoring and base are mixed to prepare the atomized liquid.

[0060] Understandably, a settling step may also be included after mixing. The mixing and settling parameters can be adjusted in conjunction with the degree of mixing uniformity, and this application does not impose any specific limitations. Specifically, the settling time can be 1-5 hours, for example, 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, etc.

[0061] The fifth aspect of this application provides the application of the aforementioned coffee flavoring and the aforementioned atomizing liquid in electronic atomization products.

[0062] Understandably, electronic atomization products can be electronic atomizing devices used to atomize a liquid into an aerosol for users to inhale. By choosing different liquids, effects such as reducing bad breath, freshening breath, refreshing the mind, and helping to maintain a comfortable state in the mouth and throat can be achieved. The atomization method is not limited; for example, it can be resistive atomization, electromagnetic atomization, ultrasonic atomization, or two-phase flow atomization. Specifically, electronic atomizing devices can be electronic cigarettes.

[0063] A sixth aspect of this application provides an electronic atomization product, including the aforementioned coffee flavoring or the aforementioned atomizing liquid.

[0064] It is worth noting that the raw materials used in the embodiments of this application are all ordinary commercially available products, and their sources are not specifically limited.

[0065] Example 1

[0066] Step 1: Prepare 100g of coffee flavoring, composed of the following ingredients by weight percentage: benzyl alcohol 4.0%, vanillin 3.5%, ethyl vanillin 2.5%, ethyl maltol 1.8%, methylcyclopentenolone 0.74%, dextrin 0.6%, ethyl butyrate 0.6%, dextraldole-1-dodecanol 0.47%, butyl butyryl lactate 0.25%, triethyl citrate 0.23%, 2,3,5-trimethylpyrazine 0.2%, propyldecanoic acid lactone 0.16%, 2,5-dimethylpyrazine 0.15%, propylnonanoic acid lactone 0.15%, 4-methyl-5-hydroxyethylthiazole 0.14%, and ethyl octanoate 0.12%. %, benzaldehyde 0.10%, furfuryl acetate 0.09%, 2-acetylpyrazine 0.08%, 4-ethylguaiacol 0.07%, peach aldehyde 0.067%, 5-methylquinoxaline 0.06%, ethyl decanoate 0.055%, ethyl acetate 0.035%, 2-acetylpyrrole 0.032%, 2-acetylfuran 0.03%, isovaleraldehyde 0.03%, 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.026%, butyric acid 0.024%, guaiacol 0.024%, 2,3-dimethylpyrazine 0.02%, ethyl nonanoate 0.02%, acetic acid 0.01%, the remainder being propylene glycol. Stir well and let stand for 3 hours until no floating oil appears.

[0067] Step 2: Prepare 100g of atomizing liquid, which consists of the following ingredients by weight percentage: coffee flavoring 10%, vegetable glycerin 40%, and propylene glycol 50%. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0068] Example 2

[0069] Step 1: Prepare 100g of coffee flavoring, composed of the following ingredients by weight percentage: benzyl alcohol 4.0%, vanillin 3.5%, ethyl vanillin 2.5%, ethyl maltol 1.8%, methylcyclopentenolone 0.7%, dextrin 0.6%, ethyl butyrate 0.6%, dextraldole-1-dodecanol 0.47%, butyl butyryl lactate 0.2%, triethyl citrate 0.23%, 2,3,5-trimethylpyrazine 0.25%, propyldecanoic acid lactone 0.16%, 2,5-dimethylpyrazine 0.15%, propylnonanoic acid lactone 0.15%, 4-methyl-5-hydroxyethylthiazole 0.14%, and ethyl octanoate 0.12%. %, benzaldehyde 0.1%, furfuryl acetate 0.08%, 2-acetylpyrazine 0.05%, 4-ethylguaiacol 0.07%, peach aldehyde 0.067%, 5-methylquinoxaline 0.06%, ethyl decanoate 0.05%, ethyl acetate 0.035%, 2-acetylpyrrole 0.032%, 2-acetylfuran 0.03%, isovaleraldehyde 0.01%, 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.026%, butyric acid 0.024%, guaiacol 0.024%, 2,3-dimethylpyrazine 0.01%, ethyl nonanoate 0.02%, acetic acid 0.01%, the remainder being propylene glycol. Stir well and let stand for 3 hours until no floating oil appears.

[0070] Step 2: Prepare 100g of atomizing liquid, which is composed of the following ingredients by mass percentage: 10% coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0071] Example 3

[0072] Step 1: Prepare 100g of coffee flavoring, composed of the following ingredients by weight percentage: benzyl alcohol 4.5%, vanillin 3.5%, ethyl vanillin 2.5%, ethyl maltol 1.8%, methylcyclopentenolone 0.74%, d-decanoic acid lactone 0.6%, ethyl butyrate 0.6%, d-dodecanoic acid lactone 0.47%, butyl butyryl lactone 0.28%, triethyl citrate 0.23%, 2,3,5-trimethylpyrazine 0.2%, propyldecanoic acid lactone 0.16%, 2,5-dimethylpyrazine 0.18%, propylnonanoic acid lactone 0.15%, 4-methyl-5-hydroxyethylthiazole 0.14%, ethyl octanoate 0. 12%, benzaldehyde 0.1%, furfuryl acetate 0.12%, 2-acetylpyrazine 0.1%, 4-ethylguaiacol 0.07%, peach aldehyde 0.067%, 5-methylquinoxaline 0.06%, ethyl decanoate 0.1%, ethyl acetate 0.035%, 2-acetylpyrrole 0.032%, 2-acetylfuran 0.03%, isovaleraldehyde 0.05%, 4-hydroxy-2,5-dimethyl-3(2H)furanone 0.026%, butyric acid 0.024%, guaiacol 0.024%, 2,3-dimethylpyrazine 0.05%, ethyl nonanoate 0.02%, acetic acid 0.01%, the remainder being propylene glycol. Stir well and let stand for 3 hours until no floating oil appears.

[0073] Step 2: Prepare 100g of atomizing liquid, which is composed of the following ingredients by mass percentage: 10% coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0074] Comparative Example 1

[0075] Prepare 100g of atomizing liquid, which is composed of the following ingredients by mass percentage: 10% commercially available coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0076] Comparative Example 2

[0077] Except for replacing benzyl alcohol with 4-ethylguaiacol, the rest is the same as in Example 1.

[0078] Comparative Example 3

[0079] Except for replacing butyryl lactate with nonyl lactone, the rest is the same as in Example 1.

[0080] Comparative Example 4

[0081] Except for replacing the solvent propylene glycol with ethanol and water in a volume ratio of 1:5, the rest is the same as in Example 1.

[0082] Example 1: Stratified Experiment

[0083] Take 30 mL of the atomized liquid prepared in the examples and comparative examples and seal it in two sample bottles. Place them in a refrigerator at 4°C for 48 hours and an oven at 60°C for 48 hours respectively. Observe whether there are any abnormal appearances such as layering or precipitation under the light of the front camera of a mobile phone. The results are shown in Table 1.

[0084] Table 1. Layering and sedimentation of the atomizing fluid

[0085]

[0086] Example 2: Sensory Evaluation

[0087] To demonstrate the technical effectiveness of this application, a sensory evaluation comparison was conducted on the atomizing liquids of the embodiments and comparative examples.

[0088] 10ml bottled samples were placed in a high-temperature oven at 40℃ and observed on the 14th day. The taste stability was tested by 10 professional nebulizer tasters. The results are shown in Table 2.

[0089] Table 2 Flavor stability of the atomizing liquid

[0090]

[0091] In Example 1, the atomizing liquid was packaged into different types of e-cigarette cartridges. Ten professional atomizing liquid tasters tested whether the cartridges produced a bitter or burnt taste, and evaluated the overall compatibility by observing whether there was carbon buildup or burning of the cartridge. The results are shown in Table 3.

[0092] Table 3 Compatibility of the atomizing fluid in Example 1

[0093]

[0094] The e-liquids obtained in Examples 1-3 and Comparative Examples 1-4 were respectively packaged into cartridges of the same model (C302). A panel of 10 professional e-liquid tasters conducted blind vaping evaluations and assigned sensory scores. The vaping operation standards followed the general sensory evaluation standards for electronic atomizing devices (3 seconds of vaping per sample, with an evaluation interval of more than 10 minutes between samples). Each indicator option was scored from 0 to 10 points, with higher scores indicating stronger responses. The scoring criteria are shown in Table 4. The total scores were calculated, and the overall experimental results are shown in Table 5.

[0095] Table 4 Sensory Evaluation Scoring Criteria for Atomizing Fluid

[0096]

[0097] Table 5 Sensory evaluation results of the atomizing fluid

[0098]

[0099] As can be seen from Table 5, the atomized liquids prepared with coffee flavorings in Examples 1-3 of this application generally have ideal performance in terms of aroma, harmony, flavor reproduction, taste, and aftertaste. They can better reproduce the real aroma of roasted coffee and enhance the realism and satisfaction of the user experience. Among them, Example 1 is the best.

[0100] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0101] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A coffee flavoring, characterized in that, It includes the following components: benzyl alcohol, vanillin, ethyl vanillin, ethyl maltol, methylcyclopentenolone, butyl decanoate, ethyl butyrate, butyl dodecanoate, butyl butyryl lactate, triethyl citrate, 2,3,5-trimethylpyrazine, propyl decanoate, 2,5-dimethylpyrazine, propyl nonanoate, 4-methyl-5-hydroxyethylthiazole, ethyl octanoate, benzaldehyde, furfuryl acetate, 2-acetylpyrazine, 4-ethyl guaiacol, peachaldehyde, 5-methylquinoxaline, ethyl decanoate, ethyl acetate, 2-acetylpyrrole, 2-acetylfuran, isovaleraldehyde, 4-hydroxy-2,5-dimethyl-3(2H)furanone, butyric acid, guaiacol, 2,3-dimethylpyrazine, ethyl nonanoate, acetic acid, and propylene glycol.

2. The coffee flavoring as described in claim 1, characterized in that, It includes the following components by weight percentage: 。 3. The method for preparing coffee flavoring as described in claim 1 or 2, characterized in that, Includes the following steps: The components are mixed to prepare the coffee flavoring.

4. An atomizing fluid, characterized in that, It includes the coffee flavoring as described in claim 1 or 2, or the coffee flavoring prepared by the preparation method described in claim 3, and the base material.

5. The atomizing liquid as described in claim 4, characterized in that, The base material includes vegetable glycerin and / or propylene glycol; optionally, the base material is a combination of vegetable glycerin and propylene glycol.

6. The atomizing liquid as described in claim 5, characterized in that, In the composition of vegetable glycerin and propylene glycol, the mass ratio of vegetable glycerin to propylene glycol is 1:0.5-2.

7. The atomizing liquid according to any one of claims 4-6, characterized in that, The mass ratio of the coffee flavoring to the base material is 1:5-15.

8. The method for preparing the atomizing liquid according to any one of claims 4-7, characterized in that, Includes the following steps: The coffee flavoring and base are mixed to prepare the atomized liquid.

9. The application of the coffee flavoring as described in claim 1 or 2, the coffee flavoring prepared by the preparation method of claim 3, the atomizing liquid as described in any one of claims 4-7, or the atomizing liquid prepared by the preparation method of claim 8 in electronic atomization products.

10. An electronic atomizing product, characterized in that, Includes the coffee flavoring according to claim 1 or 2, the coffee flavoring prepared by the preparation method according to claim 3, the atomizing liquid according to any one of claims 4-7, or the atomizing liquid prepared by the preparation method according to claim 8.

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