Caramellic tobacco flavor microbead combination and application thereof

Abstract

The present application relates to a kind of caramel sweet tobacco flavor microbead combination and its application, the caramel sweet tobacco flavor microbead combination by several first microbeads and several second microbeads independently existing and combination use composition;The inner core flavor component of first microbead includes: Fenugreek tincture, maple extract, coffee tincture and chicory extract;The inner core flavor component of second microbead includes: vanilla tincture, cocoa tincture, date tincture, beta-ionone and isophorone oxide;The shell material of first microbead includes: low degree of polymerization polyethylene glycol and stearic acid;The shell material of second microbead includes: high degree of polymerization polyethylene glycol, glyceryl tristearate and carnauba wax.The present application will be combined in two types of flavor respectively embedded in respective microbead, realize the difference release of two types of flavor by the design of different microbead wall material, solve the problem of sensory cleavage caused by mixed flavor release out of sync, realize flavor fusion effect.

Description

Technical Field

[0001] This invention belongs to the field of tobacco flavoring technology, and relates to a combination of caramel-sweet flavoring microbeads for tobacco and its application. Background Technology

[0002] Flavorings and fragrances are an indispensable component of cigarette products, playing a vital role in enhancing aroma, flavor, highlighting style, and improving sensory quality. With the increasing diversification, personalization, and quality-oriented trends in cigarette consumption, the cigarette industry's demand for high-quality, distinctive flavorings is becoming increasingly urgent. Caramel-sweet aroma, as one of the representative aromas of Chinese cigarettes, possesses complex aroma characteristics combining roasted, caramel, and sweet notes, and its main sources are synthetic and natural flavorings.

[0003] Currently, the application of caramel-sweet flavorings in cigarette flavoring still suffers from many common industry drawbacks, severely restricting the improvement of aroma quality and the stability of product style. Firstly, there is the problem of unbalanced aroma layers. Most caramel-sweet flavoring blends on the market lack precise control in their proportions, relying heavily on traditional experience in compounding. This easily leads to an overemphasis on sweetness and a weak caramel base, resulting in a chaotic aroma that is initially sweet followed by caramel, contradicting the mellow flavor of Chinese flue-cured tobacco that emphasizes a caramel-sweet finish. Some flavorings are also excessively sweet, easily causing a sticky feeling in the mouth during smoking and compromising the purity of the smoke.

[0004] Secondly, it has poor coordination and is difficult to deeply integrate with the natural aroma of tobacco. It not only fails to bring out the inherent aroma of tobacco leaves, but also easily masks the natural mellow aroma of tobacco, resulting in a disconnect between the aroma of the smoke and a thin sense of layering.

[0005] Furthermore, the flavorings lack temperature stability. During cigarette combustion, the temperature fluctuates greatly, and most of the caramel and sweet core flavor components are easily heated and volatilize or decompose rapidly. This results in a strong aroma in the initial stage of the smoke, a rapid decline in aroma in the middle and later stages, and a burnt and bitter aftertaste in the final stage. The aroma retention is poor. At the same time, problems such as aroma loss and component deterioration are prone to occur during storage, resulting in significant differences in flavor between batches of products.

[0006] Therefore, it would be very meaningful to develop a caramel-sweet aroma tobacco flavoring product that has good aroma harmony, can improve the imbalance of aroma layers, and achieve aroma stability. Summary of the Invention

[0007] To address the shortcomings of existing technologies, the present invention aims to provide a combination of caramel-sweet flavoring microbeads for tobacco and its applications.

[0008] To achieve this objective, the present invention adopts the following technical solution:

[0009] In a first aspect, the present invention provides a caramel-sweet flavoring tobacco flavoring microbead assembly, wherein the caramel-sweet flavoring tobacco flavoring microbead assembly is composed of a plurality of first microbeads and a plurality of second microbeads that exist independently and are used in combination; both the first microbeads and the second microbeads are composed of an outer shell and an inner flavoring core.

[0010] The core fragrance components of the first microbead include: fenugreek tincture, senna extract, coffee tincture and chicory extract; the core fragrance components of the second microbead include: vanilla bean tincture, cocoa tincture, jujube tincture, β-ionone and isophorone oxide.

[0011] The shell material of the first microsphere includes: low-polymerization degree polyethylene glycol and stearic acid; the shell material of the second microsphere includes: high-polymerization degree polyethylene glycol, glyceryl tristearate and carnauba wax.

[0012] In this invention, "a plurality of first microbeads and a plurality of second microbeads" means that in the combined product, the quantity of each of the first microbeads and the second microbeads can be freely selected (one or more), and the quantity of each of the first microbeads and the second microbeads can be arbitrarily selected as needed. Furthermore, in this invention, the first microbeads and the second microbeads exist independently, and are used together as "partners" in the application scenario.

[0013] This invention creatively combines microbeads of a specific formula for caramel-flavored tobacco flavoring with microbeads of a specific formula for sweet-flavored tobacco flavoring. The caramel-flavored tobacco flavoring is primarily characterized by roasted, nutty, and roasted woody aromas, resulting in a heavy and robust fragrance with a strong, irritating effect. When used alone, it tends to be dry and dull. The sweet-flavored tobacco flavoring, on the other hand, emphasizes a light and mellow aroma, but when used alone, it results in a thin and lacking depth. The combination of the two flavors achieves a complementary balance, with the caramel aroma providing a solid framework for the smoke and the sweet aroma softening the taste. This neutralizes the dryness and bitterness of the caramel aroma and eliminates the cloying or light feeling of the sweet aroma, resulting in a full-bodied, rich, and smooth smoke. The combination of tobacco flavoring microbeads made from the aforementioned specific formula possesses caramel and sweet aroma characteristics with good aroma harmony. It also improves the smoke characteristics of cigarettes, exhibits good storage stability, and has a high aroma retention rate.

[0014] Furthermore, this invention addresses the challenges of blending caramel and sweet flavorings in cigarettes. Simply mixing and encapsulating them often results in a disconnect between the caramel and sweet flavors during heating, due to differences in volatility, polarity, and sensory thresholds of the different components. Consumers perceive two separate stages rather than a unified, blended flavor. This temporal misalignment leads to a chaotic flavor profile, failing to create a harmonious and sophisticated taste. To overcome these drawbacks, this invention encapsulates the two types of flavorings separately within their respective microbeads. By designing different microbead wall materials, it achieves differentiated release of the two types of flavorings, fundamentally solving the sensory disconnect caused by asynchronous release of the blended flavorings and realizing a harmonious flavor fusion.

[0015] The microbead combination product involved in this invention physically isolates the two types of flavorings during storage, preventing them from migrating or reacting with each other. Upon trigger release, heating begins, the temperature rises, and the caramel flavoring is released first and gradually diffuses, laying the flavor base for the subsequent sweet aroma. The subsequently released sweet aroma components overlap with the existing caramel aroma components in the background environment in time and space, thus creating a "caramel-sweet intertwining, gradually blending" experience for the consumer's senses, rather than a simple sequential appearance.

[0016] Preferably, the core fragrance components of the first microbeads include, by mass parts: 200-260 parts fenugreek tincture, 10-15 parts senna extract, 5-10 parts coffee tincture, and 10-20 parts chicory extract.

[0017] The mass fractions of the fenugreek tincture can be selected from 200, 210, 220, 230, 240, 250, 260 parts, etc.; the mass fractions of the maple extract can be selected from 10, 11, 12, 13, 14, 15 parts, etc.; the mass fractions of the coffee tincture can be selected from 5, 6, 7, 8, 9, 10 parts, etc.; the mass fractions of the chicory extract can be selected from 10, 12, 13, 14, 15, 16, 17, 18, 19, 20 parts, etc.; other specific values ​​not listed above can be selected, and will not be elaborated here.

[0018] Preferably, the core fragrance components of the second microbeads include, by weight parts: 50-80 parts vanilla bean tincture, 50-200 parts cocoa tincture, 5-10 parts jujube tincture, 3-5 parts β-ionone, and 5-10 parts isophorone oxide.

[0019] The mass fractions of vanilla bean tincture can be selected from 50, 55, 60, 65, 70, 75, 80, etc.; the mass fractions of cocoa tincture can be selected from 50, 60, 70, 80, 100, 120, 140, 160, 180, 200, etc.; the mass fractions of jujube tincture can be selected from 5, 6, 7, 8, 9, 10, etc.; the mass fractions of β-ionone can be selected from 3, 3.5, 4, 4.5, 5, etc.; the mass fractions of isophorone oxide can be selected from 5, 6, 7, 8, 9, 10, etc.; other specific values ​​not listed above can be selected, and will not be elaborated here.

[0020] When the components of the two core flavorings are combined according to the specific mass ratios mentioned above, they are more effective in enhancing the characteristics of caramel and sweet aromas and the harmony of aromas, as well as improving the characteristics of cigarette smoke (such as richness, impurities, smoke concentration, strength, etc.).

[0021] Preferably, the mass ratio of the total fragrance in the core of the first microbead to the total fragrance in the core of the second microbead is 1:1 to 2:1, such as 1:1, 6:5, 5:4, 4:3, 3:2, 2:1, etc. Other specific values ​​not listed above can be selected, and will not be elaborated here.

[0022] Preferably, in the shell material of the first microspheres, the mass ratio of low-polymerization degree polyethylene glycol to stearic acid is 1:3-3:1, such as 1:3, 1:2, 1:1, 2:1, 3:1, etc. Other specific values ​​not listed within this range can be selected, and will not be elaborated here.

[0023] Preferably, the low degree of polymerization polyethylene glycol is polyethylene glycol with a degree of polymerization of 1000-3000 (e.g., 1000, 1500, 2000, 2500, 3000, etc.). Other specific values ​​not listed in this range can be selected, and will not be elaborated here.

[0024] Preferably, in the shell material of the second microsphere, the mass ratio of high-polymerization degree polyethylene glycol, tristearate glycerol and carnauba wax is 1:(2-3):(1-2), such as 1:2:1, 1:2:2, 1:3:1, 1:3:2, etc. Other specific values ​​not listed within this range can be selected, and will not be elaborated here.

[0025] Preferably, the high degree of polymerization polyethylene glycol is polyethylene glycol with a degree of polymerization of 6000-8000 (e.g., 6000, 6500, 7000, 7500, 8000, etc.). Other specific values ​​within this range that are not listed may be selected, and will not be elaborated here.

[0026] Preferably, the particle size of the first microsphere is in the range of 0.8-1.0 mm, such as 0.8 mm, 0.85 mm, 0.9 mm, 0.95 mm, 1.0 mm, etc.; the particle size of the second microsphere is in the range of 0.5-0.7 mm, such as 0.5 mm, 0.55 mm, 0.6 mm, 0.65 mm, 0.7 mm, etc.; other specific values ​​not listed above can be selected, and will not be elaborated here.

[0027] This invention also creatively discovers that when the particle sizes of the first and second microbeads are designed to be within the ranges mentioned above, the release curves of the two types of fragrances are more rationally matched, resulting in a higher sensory evaluation.

[0028] In this invention, the first microsphere and the second microsphere are each independently prepared by the following methods: spray drying, drop forming, or emulsification-solvent evaporation.

[0029] Preferably, the first microsphere and the second microsphere are each prepared independently using the following method:

[0030] (1) Mix and stir the shell material in a water bath at 60-85°C to form an oil phase mixture;

[0031] (2) The oil phase mixture is pressed into the inner core fragrance solution receiving phase through a porous membrane to form emulsion droplets;

[0032] (3) While stirring, cool the entire system to 15-30°C to solidify the droplets into microbeads;

[0033] (4) Filter and collect the microbeads, wash them with water, and then air dry or bake them.

[0034] Preferably, the pore size of the porous membrane is selected according to the target particle size of the first microsphere and the second microsphere.

[0035] Preferably, the receiving phase of the core fragrance solution in step (2) also contains 1-2% (v / v) polyvinyl alcohol, which acts as a stabilizer to effectively prevent droplet adhesion.

[0036] Preferably, in step (2), the receiving phase of the inner core fragrance solution is kept under stirring at 300-600 rpm, which can also effectively prevent droplet adhesion.

[0037] In a second aspect, the present invention provides the application of the caramel-sweet flavoring microbeads as described in the first aspect in the preparation of tobacco products.

[0038] Compared with the prior art, the present invention has the following beneficial effects:

[0039] This invention creatively combines microbeads of a specific formulation of caramel-flavored tobacco flavoring with microbeads of a specific formulation of a sweet-flavored tobacco flavoring. The combination achieves a complementary balance of hard and soft flavors, using the caramel aroma to solidify the smoke's structure while the sweet aroma softens the taste, neutralizing the dryness and bitterness of the caramel and eliminating the cloying or light feeling of the sweet aroma, resulting in a full-bodied, rich, and smooth smoke. The combination of tobacco flavoring microbeads made from the aforementioned specific formulations possesses caramel and sweet aroma characteristics with good aroma harmony. It also improves the smoke characteristics of cigarettes, exhibits good storage stability, and has a high aroma retention rate.

[0040] Furthermore, this invention encapsulates two types of flavorings separately within their respective microbeads, and through the design of different microbead wall materials, achieves differentiated release of the two types of flavorings, fundamentally solving the sensory fragmentation problem caused by asynchronous release of mixed flavorings and realizing a flavor fusion effect. Detailed Implementation

[0041] To further illustrate the technical means and effects of the present invention, the following describes the technical solution of the present invention in conjunction with preferred embodiments of the present invention. However, the present invention is not limited to the scope of the embodiments.

[0042] Example 1

[0043] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0044] The fragrance components of the core of the first microbead, by mass parts, are: 230 parts fenugreek tincture, 12 parts maple extract, 8 parts coffee tincture, and 15 parts chicory extract.

[0045] The outer shell material of the first microsphere is composed of polyethylene glycol 2000 and stearic acid in a mass ratio of 1:1.

[0046] The average particle size of the first microsphere is 0.8 mm.

[0047] The first microsphere was prepared using the following method:

[0048] (1) Polyethylene glycol 2000 and stearic acid were mixed and stirred in a water bath at 75°C in proportion to form an oil phase mixture;

[0049] (2) The oil phase mixture is pressed into the receiving phase composed of the fragrance component of the core of the first microsphere through a porous glass membrane with a pore size of 0.8 mm. The receiving phase contains 2% (v / v) polyvinyl alcohol and is stirred at 400 rpm to form emulsion droplets.

[0050] (3) Cool the entire system to 25°C while stirring at 400 rpm to solidify the droplets into microbeads;

[0051] (4) Filter and collect the microbeads (target pore size 0.8 mm), wash with water and dry.

[0052] The fragrance components of the inner core of the second microbead are as follows (by weight): 65 parts vanilla bean tincture, 120 parts cocoa tincture, 8 parts jujube tincture, 4 parts β-ionone, and 8 parts isophorone oxide.

[0053] The outer shell material of the second microsphere is composed of polyethylene glycol 8000, glyceryl tristearate and carnauba wax in a mass ratio of 1:2:1.

[0054] The average particle size of the second microsphere is 0.5 mm.

[0055] The second microsphere was prepared using the following method:

[0056] (1) Polyethylene glycol 8000, glyceryl tristearate and carnauba wax are mixed and stirred in a water bath at 75°C in proportion to form an oil phase mixture;

[0057] (2) The oil phase mixture is pressed into the receiving phase composed of the fragrance component of the core of the first microsphere through a porous glass membrane with a pore size of 0.5 mm. The receiving phase contains 2% (v / v) polyvinyl alcohol and is stirred at 400 rpm to form emulsion droplets.

[0058] (3) Cool the entire system to 25°C while stirring at 400 rpm to solidify the droplets into microbeads;

[0059] (4) Filter and collect the microbeads (target pore size 0.5 mm), wash with water and dry.

[0060] Finally, the prepared first microspheres and second microspheres are mixed to ensure that the mass ratio of the total fragrance in the core of the first microspheres to the total fragrance in the core of the second microspheres is 3:2.

[0061] Example 2

[0062] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0063] The fragrance components of the core of the first microbead, by mass parts, are: 200 parts fenugreek tincture, 15 parts maple extract, 10 parts coffee tincture, and 20 parts chicory extract.

[0064] The outer shell material of the first microsphere is composed of polyethylene glycol 3000 and stearic acid in a mass ratio of 2:1.

[0065] The average particle size of the first microsphere is 1.0 mm.

[0066] The first microbead was prepared according to the method of Example 1.

[0067] The fragrance components of the inner core of the second microbead are as follows, by mass: 50 parts vanilla bean tincture, 160 parts cocoa tincture, 5 parts jujube tincture, 3 parts β-ionone, and 5 parts isophorone oxide.

[0068] The outer shell material of the second microsphere is composed of polyethylene glycol 8000, glyceryl tristearate, and carnauba wax in a mass ratio of 1:3:2.

[0069] The average particle size of the second microsphere is 0.7 mm.

[0070] The second microbead was prepared according to the method of Example 1.

[0071] Finally, the prepared first microspheres and second microspheres are mixed to ensure that the mass ratio of the total fragrance in the core of the first microspheres to the total fragrance in the core of the second microspheres is 4:3.

[0072] Example 3

[0073] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0074] The fragrance components of the core of the first microbead, by mass parts, are: 260 parts fenugreek tincture, 10 parts maple extract, 5 parts coffee tincture, and 10 parts chicory extract.

[0075] The outer shell material of the first microsphere is composed of polyethylene glycol 3000 and stearic acid in a mass ratio of 1:2.

[0076] The average particle size of the first microsphere is 1.0 mm.

[0077] The first microbead was prepared according to the method of Example 1.

[0078] The fragrance components of the inner core of the second microbead are as follows, by mass: 80 parts vanilla bean tincture, 80 parts cocoa tincture, 10 parts jujube tincture, 5 parts β-ionone, and 10 parts isophorone oxide.

[0079] The outer shell material of the second microsphere is composed of polyethylene glycol 6000, glyceryl tristearate, and carnauba wax in a mass ratio of 1:3:2.

[0080] The average particle size of the second microsphere is 0.7 mm.

[0081] The second microbead was prepared according to the method of Example 1.

[0082] Finally, the prepared first microspheres and second microspheres are mixed to ensure that the mass ratio of the total fragrance in the core of the first microspheres to the total fragrance in the core of the second microspheres is 2:1.

[0083] Example 4

[0084] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0085] The only difference between it and Example 1 is that the fragrance components of the core of the first microbead are, by mass parts: 150 parts fenugreek tincture, 20 parts maple extract, 15 parts coffee tincture and 30 parts chicory extract.

[0086] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0087] Example 5

[0088] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0089] The difference between it and Example 1 is that the fragrance components of the inner core of the second microbead are, by mass parts: 100 parts vanilla bean tincture, 30 parts cocoa tincture, 15 parts jujube tincture, 10 parts β-ionone and 15 parts isophorone oxide.

[0090] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0091] Example 6

[0092] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0093] The only difference between this and Example 1 is that the first microbeads and the second microbeads are mixed together so that the mass ratio of the total fragrance in the core of the first microbeads to the total fragrance in the core of the second microbeads is 1:1.

[0094] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0095] Example 7

[0096] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0097] The only difference between this and Example 1 is that the first microbeads and the second microbeads are mixed together so that the mass ratio of the total fragrance of the core of the first microbeads to the total fragrance of the core of the second microbeads is 4:1.

[0098] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0099] Example 8

[0100] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0101] The only difference between it and Example 1 is that the average particle size of the first microsphere and the second microsphere is 0.8 mm.

[0102] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0103] Example 9

[0104] This embodiment provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0105] The only difference between it and Example 1 is that the average particle size of the first microsphere and the second microsphere is 0.5 mm.

[0106] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0107] Comparative Example 1

[0108] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0109] The only difference between it and Example 1 is that the fragrance component of the core of the first microbead lacks senna extract, and the reduced mass fraction is proportionally allocated to the mass fractions of coffee tincture and chicory extract.

[0110] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0111] Comparative Example 2

[0112] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0113] The only difference between it and Example 1 is that the core fragrance component of the first microbead lacks coffee tincture, and the reduced mass fraction is proportionally allocated to the mass fractions of maple extract and chicory extract.

[0114] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0115] Comparative Example 3

[0116] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0117] The only difference between it and Example 1 is that the core fragrance component of the first microbead lacks chicory extract, and the reduced mass fraction is proportionally allocated to the mass fractions of maple extract and coffee tincture.

[0118] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0119] Comparative Example 4

[0120] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0121] The only difference between it and Example 1 is that the core fragrance component of the second microbead lacks jujube tincture, and the reduced mass fraction is proportionally allocated to the mass fractions of β-ionone and isophorone oxide.

[0122] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0123] Comparative Example 5

[0124] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0125] The only difference between it and Example 1 is that the fragrance component of the inner core of the second microbead lacks β-ionone, and the reduced mass fraction is proportionally allocated to the mass fractions of jujube tincture and isophorone oxide.

[0126] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0127] Comparative Example 6

[0128] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0129] The only difference between it and Example 1 is that the fragrance component of the inner core of the second microbead lacks isophorone oxide, and the reduced mass fraction is proportionally allocated to the mass fractions of jujube tincture and β-ionone.

[0130] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0131] Comparative Example 7

[0132] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0133] The only difference between it and Example 1 is that the shell material of the first microsphere lacks stearic acid, and the reduced mass fraction of stearic acid is allocated to the mass fraction of polyethylene glycol 2000.

[0134] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0135] Comparative Example 8

[0136] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0137] The only difference between it and Example 1 is that the shell material of the second microbead lacks tristearate and carnauba wax, and the reduced mass fraction of them is allocated to the mass fraction of polyethylene glycol 8000.

[0138] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0139] Comparative Example 9

[0140] This comparative example provides a tobacco flavoring microbead assembly, which consists of a first microbead and a second microbead that exist independently but are used in combination.

[0141] The only difference between it and Example 1 is that the shell material of the first microsphere and the second microsphere is composed of polyethylene glycol 2000 and stearic acid in a mass ratio of 1:1.

[0142] All other conditions remained the same as in Example 1. The preparation method was the same as in Example 1.

[0143] Test case

[0144] In this test, 0.5g of the tobacco flavoring microbeads prepared in Examples 1-9 and Comparative Examples 1-9 were added to the filters of heated non-combustible cigarettes to form sample cigarettes. A cigarette of the same type without the added tobacco flavoring microbeads was used as a reference cigarette. Both were sealed and stored at (22±1)℃ and 60%±2% relative humidity for at least 48 hours. Following the evaluation methods in Tables 1-3, seven tasters evaluated the sample and reference cigarettes, providing sensory evaluation and scoring of smoke characteristics, comfort features, and aroma characteristics (using 0.5 points as the minimum scoring unit, and the final average value was rounded to one decimal place).

[0145] Table 1

[0146]

[0147] Table 2

[0148]

[0149] Table 3

[0150]

[0151] The scoring results are shown in Tables 4-6:

[0152] Table 4

[0153]

[0154] Table 5

[0155]

[0156] Table 6

[0157]

[0158] As shown in Tables 4-6, compared with blank cigarettes and Comparative Examples 1-9, the combination of tobacco flavoring microbeads involved in this invention, by designing different core flavoring formulas and shell material formulas for the first and second microbeads respectively, not only provides a distinctly harmonious caramel and sweet aroma when cigarettes are smoked, but also gives the cigarettes superior smoke characteristics and comfort features, resulting in a comprehensive improvement in sensory evaluation.

[0159] Comparing Example 1 with Examples 4-5, it can be seen that the proportion of each component of the flavoring in the core of the first and second microbeads also affects the sensory evaluation results provided when smoking cigarettes to a certain extent.

[0160] Comparing Example 1 with Examples 6-7, it can be seen that the ratio of the first microbead to the second microbead also affects the sensory evaluation results provided when smoking cigarettes to a certain extent.

[0161] Comparing Example 1 with Examples 8-9, it can be seen that when the particle size of the first microsphere and the second microsphere is further gradient designed, the caramel and sweet aroma can be further enhanced when cigarettes are smoked, the smoke characteristics and comfort features of cigarettes can be further improved, and the sensory evaluation can be further enhanced.

[0162] The applicant declares that the technical solution of this invention is illustrated by the above embodiments, but this invention is not limited to the above embodiments, that is, it does not mean that this invention must rely on the above embodiments to be implemented. Those skilled in the art should understand that any improvements to this invention, equivalent substitutions of raw materials for the products of this invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of this invention.

[0163] The preferred embodiments of the present invention have been described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the scope of the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the protection scope of the present invention.

[0164] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not describe the various possible combinations separately.

Claims

1. A combination of caramel-sweet flavoring microbeads for tobacco use, characterized in that, The caramel-sweet flavored tobacco flavor microbead assembly consists of several first microbeads and several second microbeads that exist independently but are used in combination; both the first and second microbeads consist of an outer shell and an inner flavor core. The core fragrance components of the first microbead include: fenugreek tincture, senna extract, coffee tincture and chicory extract; the core fragrance components of the second microbead include: vanilla bean tincture, cocoa tincture, jujube tincture, β-ionone and isophorone oxide. The shell material of the first microsphere includes: low-polymerization degree polyethylene glycol and stearic acid; the shell material of the second microsphere includes: high-polymerization degree polyethylene glycol, glyceryl tristearate and carnauba wax.

2. The caramel-sweet flavoring tobacco microbead assembly according to claim 1, characterized in that, The fragrance components of the core of the first microbead, by mass parts, include: 200-260 parts fenugreek tincture, 10-15 parts senna extract, 5-10 parts coffee tincture, and 10-20 parts chicory extract.

3. The caramel-sweet flavoring tobacco microbead assembly according to claim 1 or 2, characterized in that, The fragrance components of the inner core of the second microbead include, by mass parts: 50-80 parts vanilla bean tincture, 50-200 parts cocoa tincture, 5-10 parts jujube tincture, 3-5 parts β-ionone, and 5-10 parts isophorone oxide.

4. The caramel-sweet flavoring tobacco microbead assembly according to any one of claims 1-3, characterized in that, The mass ratio of the total fragrance in the core of the first microbead to the total fragrance in the core of the second microbead is 1:1 to 2:

1.

5. The caramel-sweet flavoring tobacco microbead assembly according to any one of claims 1-4, characterized in that, In the shell material of the first microsphere, the mass ratio of low-polymerization degree polyethylene glycol to stearic acid is 1:3-3:1; Preferably, the low degree of polymerization polyethylene glycol is polyethylene glycol with a degree of polymerization of 1000-3000.

6. The caramel-sweet flavoring tobacco microbead assembly according to any one of claims 1-5, characterized in that, In the shell material of the second microsphere, the mass ratio of high-polymerization polyethylene glycol, glyceryl tristearate and carnauba wax is 1:(2-3):(1-2); Preferably, the high degree of polymerization polyethylene glycol is polyethylene glycol with a degree of polymerization of 6000-8000.

7. The caramel-sweet flavored tobacco flavoring microbead assembly according to any one of claims 1-6, characterized in that, The particle size range of the first microsphere is 0.8-1.0 mm; the particle size range of the second microsphere is 0.5-0.7 mm.

8. The caramel-sweet flavoring tobacco microbead assembly according to any one of claims 1-7, characterized in that, The first and second microspheres are each prepared independently by the following methods: spray drying, drop forming, or emulsification-solvent evaporation.

9. The caramel-sweet flavoring tobacco microbead assembly according to claim 8, characterized in that, The first and second microspheres were each prepared independently using the following methods: (1) Mix and stir the shell material in a water bath at 60-85°C to form an oil phase mixture; (2) The oil phase mixture is pressed into the inner core fragrance solution receiving phase through a porous membrane to form emulsion droplets; (3) While stirring, cool the entire system to 15-30°C to solidify the droplets into microbeads; (4) Filter and collect the microbeads, wash them with water, and then air dry or bake them.

10. The use of the caramel-sweet flavored tobacco microbead combination according to any one of claims 1-9 in the preparation of tobacco products.

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