A method for formulating a scent compensation composition for a tea sweet tobacco flavor of the latakia style

Abstract

The present application belongs to the field of essence and flavor and tobacco flavoring, and particularly relates to a preparation method of a tea sweet flavor style tobacco essence aroma compensation composition, comprising the following steps: determining the solid-gas distribution coefficient K1 of each aroma component in the tea sweet flavor style essence when the tobacco is heated at 110-180 DEG C and the solid-gas distribution coefficient K2 under a non-heating state; calculating the compensation concentration of each aroma component according to K1 and K2, and the calculation formula is as follows: wherein C is the compensation concentration, C0 is the concentration of the aroma component in the original essence, K1 is the solid-gas distribution coefficient of the aroma component when the tobacco is heated, and K2 is the solid-gas distribution coefficient of the aroma component when not heated; and the aroma compensation composition can be prepared according to the set multiple of the compensation concentration. The tea sweet flavor style essence aroma loss and style change problem under the material flavor integration process condition can be effectively solved.

Description

Technical Field

[0001] This invention belongs to the field of flavorings and fragrances and tobacco flavoring, specifically relating to a method for preparing an aroma compensation composition for a tea-sweet flavoring tobacco flavoring. Background Technology

[0002] The statements herein provide only background information in relation to this invention and do not necessarily constitute prior art.

[0003] Tea-sweet flavorings can effectively mask unpleasant off-flavors in tobacco, reduce irritation, and, to a certain extent, impart unique characteristic aromas to the smoke, thus shaping and enhancing the specific style of the product. Typically, tea-sweet flavorings are applied during the tobacco blending stage, without requiring a drying process. However, in the development of cigarette products, an integrated flavoring process has gradually emerged, demonstrating significant effectiveness in imparting distinctive cigarette style characteristics. This technology is already in use in actual cigarette production. The difference between the integrated flavoring process and traditional flavoring is that the flavoring, usually added after drying, is added before drying (or blended into the flavoring mix), and then the flavoring and tobacco undergo the drying process together. However, tea-sweet flavorings contain a high amount of volatile components, all of which have low boiling points, resulting in significant losses during drying and altering the flavor profile. Increasing the total amount of flavoring can compensate for the loss of aroma to some extent, but the issue of style changes due to the different volatilization ratios of the components still exists. Summary of the Invention

[0004] To address the shortcomings of existing technologies, the purpose of this invention is to provide a method for formulating an aroma compensation composition for tea-sweet flavored tobacco flavorings. This method can effectively solve the problems of aroma loss and style changes in tea-sweet flavored tobacco flavorings under integrated flavoring and processing conditions, thus ensuring the style enhancement and quality stability of cigarette products.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solution: This invention provides a method for preparing an aroma-compensating composition for a tea-sweet flavoring tobacco flavoring, comprising the following steps: Determine the solid-gas partition coefficient K1 of each aroma component in the tea sweet aroma flavoring when the tobacco is heated at 110-180℃ and the solid-gas partition coefficient K2 when it is not heated; The compensation concentrations of each aroma component are calculated based on K1 and K2, using the following formula: ; Where C is the compensation concentration, C0 is the concentration of aroma components in the original flavoring, K1 is the solid-gas partition coefficient of aroma components when tobacco is heated, and K2 is the solid-gas partition coefficient of aroma components when not heated. The aroma compensation composition can be prepared according to the set multiple of the compensation concentration.

[0006] Under the integrated flavoring and aroma processing conditions, tobacco drying is usually carried out at a high temperature of 120-180℃ to remove excess moisture from the tobacco, improve combustion performance and shape aroma style. However, most tobacco flavoring components are heat-sensitive and will volatilize to varying degrees during the high-temperature drying process, resulting in a decrease in aroma concentration. Different aroma components have different boiling points and thermal stability, and the loss of volatile components is more serious at high temperatures, which will destroy the aroma balance of the original flavoring formula.

[0007] The K value reflects the distribution ratio of aroma components between the solid phase (adsorbed state) and gas phase (free state) of tobacco; K1 represents the volatility characteristics at the drying temperature, and K2 represents the stability characteristics when stored at room temperature. The above formula corrects the base concentration (C0) at room temperature to a compensation concentration (C) that meets the requirements of the tobacco drying process. Essentially, it uses thermodynamic parameters to predict the aroma retention behavior at different temperatures, predicts the retention rate of aroma components during the drying process, and ensures that the proportion of each aroma component in the tobacco after drying is consistent with the design target.

[0008] Traditional perfumery relies on the perfumer's experience, which can easily lead to quality fluctuations between different batches. The allocation coefficient, however, is an inherent property of the substance and is unaffected by human factors. Compensation concentration calculations based on the K-value ensure a high degree of consistency in the aroma quality of cigarette products after flavoring is added to different batches.

[0009] By precisely adjusting the formula to account for the differences in the thermal stability of different aroma components, the problem of excessive addition of flavorings in traditional methods to ensure aroma intensity after curing is avoided. Calculations enable on-demand addition, reducing waste of high-value flavorings and ensuring the quality of cigarette products.

[0010] The heating temperature corresponding to K1 can be 110℃, 120℃, 130℃, 140℃, 150℃, 160℃, 170℃ or 180℃.

[0011] In some embodiments, the aroma compensation composition is formulated at a compensation concentration of 500-1500 times. For example, it can be 500 times, 600 times, 700 times, 800 times, 900 times, 1000 times, 1100 times, 1200 times, 1300 times, 1400 times, or 1500 times.

[0012] Preferably, the aroma compensation composition is prepared at a concentration of 800-1500 times the compensation concentration.

[0013] Further preferably, the aroma compensation composition is prepared at 1000 times the compensation concentration.

[0014] In some embodiments, during use, the prepared aroma compensation composition is added to the original tea sweet aroma style tobacco flavoring according to the compensation concentration, and after the flavoring is added to the tobacco, the tobacco is then subjected to subsequent drying treatment.

[0015] Adding a high-concentration, small-volume aroma compensation composition to the original tea-sweet flavoring of tobacco products can minimize the impact on the concentration of each component in the original tea-sweet flavoring, ensuring that the core characteristics of the original tea-sweet flavor (such as the freshness of the tea aroma and the roundness of the sweet aroma) are fully preserved after the addition of the compensation composition. This can specifically address the aroma loss problem during the tobacco curing process without changing the core style of the original product, achieving precise improvement in product quality. It also ensures a high degree of consistency in aroma style across different batches and production lines, maintaining the stability of the brand image.

[0016] Preferably, the temperature of the wire drying process is the heating temperature corresponding to the solid-gas distribution coefficient K1.

[0017] In some embodiments, the tea-sweet flavoring for tobacco includes the following aroma components: leaf alcohol, α-pinene, β-damascone, benzyl alcohol, and β-ionone.

[0018] Preferably, the aroma compensation composition of the tea-sweet flavored tobacco flavoring comprises, by mass concentration, the following components: Leaf alcohol 30~64 mg / mL, α-pinene 33~102 mg / mL, β-damascone 0.013~0.26 mg / mL, benzyl alcohol 234~352 mg / mL, β-ionone 0.17~0.51 mg / mL.

[0019] More preferably, the solvent of the aroma-compensating composition is selected from at least one of ethanol, propylene glycol, or dipropylene glycol.

[0020] More preferably, the solvent is ethanol.

[0021] The beneficial effects achieved by one or more embodiments of the present invention described above are as follows: The method of this invention can effectively compensate for the loss of tea sweetness and aroma during the drying process; Compared to directly increasing the total amount of flavoring, this invention can better control the release ratio of each component in the sweet flavoring of tobacco tea; All reagents used in this invention are commercially available food-grade products, and no natural extracts are used. The quality and purity are stable and controllable. Attached Figure Description

[0022] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an improper limitation of the invention.

[0023] Figure 1 It is the amount of transfer of the main aroma components of the tea-sweet aroma style in the model cigarette (normalized with 1 as 100%). Figure 2 It is a sensory evaluation chart of cigarettes; Figure 3 It is the amount of transfer of the main aroma components of the tea-sweet aroma style in the model cigarette (normalized with 1 as 100%). Figure 4 It is a sensory evaluation chart of cigarettes; Figure 5 It is the amount of transfer of the main aroma components of the tea-sweet aroma style in the model cigarette (normalized with 1 as 100%). Figure 6 This is a sensory evaluation chart of cigarettes. Detailed Implementation

[0024] It should be noted that the following detailed description is illustrative and intended to provide further explanation of the invention. Unless otherwise specified, all technical and scientific terms used in this invention have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains.

[0025] The present invention will be further described below with reference to the embodiments.

[0026] Example 1 The quantitative results of the main components of the flavoring for raw tobacco are shown in Table 1.

[0027] Table 1. Quantitative Results of Tea-Sweet Flavored Tobacco Flavorings

[0028] The solid-gas partition coefficients of each component in a tea-sweet fragrance are: When heated to 120℃, the solid-gas partition coefficients K1 of each component are as follows: leaf alcohol 21.62; α-pinene 2.35; β-damascone 52.24; benzyl alcohol 2.94; β-ionone 24.94; benzyl benzoate 2.76.

[0029] When not heated, the solid-gas partition coefficients K2 of each component are as follows: leaf alcohol 40.68; α-pinene 4.09; β-damascone 53.75; benzyl alcohol 5.90; β-ionone 27.22; benzyl benzoate 2.75.

[0030] ; Where C is the compensation concentration, C0 is the concentration of aroma components in the original flavor (concentration of each compound in Table 1), K1 is the solid-gas partition coefficient of aroma components when the tobacco is heated, and K2 is the solid-gas partition coefficient of aroma components when not heated.

[0031] Based on the formula above, the theoretical compensation concentrations for each component are: leaf alcohol 31.5 μg / mL, α-pinene 33.7 μg / mL, β-damascone 0.013 μg / mL, benzyl alcohol 234.1 μg / mL, and β-ionone 0.17 μg / mL. Benzyl benzoate shows almost no change and therefore does not need to be added. The aroma compensation composition was prepared at 1000 times this concentration using 95% ethanol as the solvent.

[0032] That is, the aroma compensation composition consists of: leaf alcohol 31.5 mg / mL, α-pinene 33.7 mg / mL, β-damascone 0.013 mg / mL, benzyl alcohol 234.1 mg / mL, and β-ionone 0.17 mg / mL.

[0033] The tea sweet flavoring essence and the aroma compensation composition are mixed at a mass ratio of 1000:1 to form the compensated flavoring essence.

[0034] Three cigarette flavoring models were established using blank cigarettes, and the drying conditions were simulated by heating at 120℃ for 3 minutes.

[0035] The three sets of cigarette processing methods are as follows: 1. Add the original flavoring to blank cigarettes without heating; 2. Add the original flavoring to the blank cigarette and heat at 120℃ for 3 minutes; 3. Add the compensated flavoring to the blank cigarette and heat at 120℃ for 3 minutes.

[0036] The total amount of flavoring added to all three groups of cigarettes was 100 ppm.

[0037] By using a smoking machine, the Cambridge filter captures the components of the smoke, and the concentrations of six aroma components that primarily express a sweet tea aroma are detected. For example... Figure 1 As shown, the addition of the compensating composition can effectively increase the concentration of aroma components in the smoke, making it more similar to the state of the control group cigarettes without heat treatment.

[0038] Sensory evaluations were conducted on the three groups of cigarettes, primarily assessing their smoke sensory characteristics and aroma profile related to the sweet tea flavor. For example... Figure 2 As shown, after adding the flavoring composition, the overall aroma quality and comfort index of the cigarette did not change significantly. However, the main aromas such as fresh, green, floral, and sweet aromas were all improved, and the intensity of the aromas was closer to that of the unheated cigarette, thus achieving the purpose of aroma compensation and style stability.

[0039] Example 2 This embodiment examines the effect of varying the amount of tea sweetness flavoring on the aroma profile of the aroma compensation composition. The tea-sweet flavoring for cigarettes, the aroma compensation composition formulation, and the cigarette model used in this embodiment are all consistent with those described in Example 1.

[0040] The difference is that the amount of flavoring added is now 20 ppm.

[0041] By using a smoking machine, the Cambridge filter captures the components of the smoke, and the concentrations of six aroma components that mainly express a sweet tea aroma are detected.

[0042] like Figure 3 As shown, the addition of the aroma compensation composition can effectively increase the concentration of aroma components in the smoke, making it more similar to the state of the control group cigarettes without heat treatment.

[0043] Sensory evaluations were conducted on the three groups of cigarettes, primarily assessing their smoke sensory characteristics and aroma profile related to the sweet tea flavor. For example... Figure 4 As shown, after adding the aroma compensation composition, the overall aroma quality and comfort index of the cigarette did not change significantly, but the main aromas such as light aroma, fresh aroma, floral aroma, and sweet aroma were all improved, and the intensity of the aroma was closer to that of the unheated cigarette, thus achieving the purpose of aroma compensation and style stability.

[0044] Example 3 This embodiment demonstrates the aroma compensation effect of another type of tea-sweet tobacco flavoring: The quantitative results of the main components of the tobacco flavoring are shown in Table 2.

[0045] Table 2 Quantitative Results of Tea-Sweet Flavored Tobacco Flavorings

[0046] The formulation of the tea sweet aroma compensation composition in this embodiment is as follows: Leaf alcohol 63.06 mg / mL, α-pinene 101.01 mg / mL, β-damascone 0.026 mg / mL, benzyl alcohol 351.1 mg / mL, β-ionone 0.51 mg / mL, solvent: 95% ethanol.

[0047] The method is the same as above, but the final result will also differ depending on the changes in the C0 of various aroma components in the calculation formula.

[0048] The tea sweet flavoring essence and the aroma compensation composition are mixed at a mass ratio of 1000:1 to form the compensated flavoring essence.

[0049] Three flavoring models were established using blank cigarettes, with heating at 120℃ for 3 min simulating tobacco drying conditions. The three models were processed as follows: 1) adding original flavoring without heating; 2) adding original flavoring and heating at 120℃ for 3 min; 3) adding compensated flavoring and heating at 120℃ for 3 min. The total flavoring addition for all three models was 50 ppm.

[0050] By using a smoking machine, the Cambridge filter captures the components of the smoke, and the concentrations of six aroma components that primarily express a sweet tea aroma are detected. For example... Figure 5 As shown, the addition of the aroma compensation composition can effectively increase the concentration of aroma components in the smoke, making it more similar to the state of the control group cigarettes without heat treatment.

[0051] Sensory evaluations were conducted on the three groups of cigarettes, primarily assessing their smoke sensory characteristics and aroma profile related to the sweet tea flavor. For example... Figure 6 As shown, after adding the aroma compensation composition, the overall aroma quality and comfort index of the cigarette did not change significantly, but the main aromas such as light aroma, fresh aroma, floral aroma, and sweet aroma were all improved, and the intensity of the aroma was closer to that of the unheated cigarette, thus achieving the purpose of aroma compensation and style stability.

[0052] The above description is merely a preferred embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A method for preparing an aroma-compensating composition for a tea-sweet flavoring tobacco flavoring, characterized in that: Includes the following steps: Determine the solid-gas partition coefficient K1 of each aroma component in the tea sweet aroma flavoring when the tobacco is heated at 110-180℃ and the solid-gas partition coefficient K2 when it is not heated; The compensation concentrations of each aroma component are calculated based on K1 and K2, using the following formula: ； Where C is the compensation concentration, C0 is the concentration of aroma components in the original flavoring, K1 is the solid-gas partition coefficient of aroma components when tobacco is heated, and K2 is the solid-gas partition coefficient of aroma components when not heated. The aroma compensation composition can be prepared according to the set multiple of the compensation concentration.

2. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 1, characterized in that: When preparing aroma compensation compositions, prepare them at a compensation concentration of 500-1500 times.

3. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 2, characterized in that: When preparing aroma compensation compositions, they should be prepared at a compensation concentration of 800-1500 times.

4. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 3, characterized in that: When preparing the aroma compensation composition, it should be prepared at 1000 times the compensation concentration.

5. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to any one of claims 1-4, characterized in that: When using it, the prepared aroma compensation composition is added to the original tea sweet aroma style tobacco flavoring. After the flavoring is added to the tobacco, the tobacco is then dried.

6. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 5, characterized in that: The temperature of the wire drying process is the heating temperature corresponding to the solid-gas distribution coefficient K1.

7. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 1, characterized in that: The tea-sweet flavoring for tobacco includes the following aroma components: leaf alcohol, α-pinene, β-damascone, benzyl alcohol, and β-ionone.

8. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 7, characterized in that: The aroma compensation composition of the tea-sweet flavored tobacco flavoring comprises, by mass concentration, the following components: Leaf alcohol 30~64 mg / mL, α-pinene 33~102 mg / mL, β-damascone 0.013~0.26 mg / mL, benzyl alcohol 234~352 mg / mL, β-ionone 0.17~0.51 mg / mL.

9. The method for preparing the aroma compensation composition of the tea-sweet flavoring tobacco flavoring according to claim 8, characterized in that: The solvent of the aroma-compensating composition is selected from at least one of ethanol, propylene glycol, or dipropylene glycol.

10. The method for preparing the aroma compensation composition of the tea-sweet aroma style tobacco flavoring according to claim 9, characterized in that: The solvent is ethanol.

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