Atomized liquid, method for producing the same, and use of ethyl maltol in the production of the atomized liquid

Abstract

The application discloses atomized liquid and a preparation method thereof, and an application of ethyl maltol in preparation of the atomized liquid, and relates to the technical field of atomized liquid, wherein the atomized liquid comprises, in percentage by weight, 0.03%-0.5% ethyl maltol, 1%-5% essence, 0.1%-3% cooling agent and a basic atomized agent; the basic atomized agent comprises propylene glycol and glycerol. The atomized liquid provided by the application can interact with active ingredients such as aldehydes and ketones in the essence by controlling the specific content range of ethyl maltol in the atomized liquid, so as to play a role in regulating the release rate of fragrance in the atomization process, and help to realize more stable and persistent fragrance release and improve the continuity of atomization experience.

Description

Technical Field

[0001] This application relates to the field of atomizing liquid technology, and in particular to an atomizing liquid and its preparation method, and the use of ethyl maltol in the preparation of atomizing liquid. Background Technology

[0002] In existing technologies, atomizing fluids typically consist of a base atomizing agent, flavorings, and cooling agents. However, during atomization, the aroma release of these fluids is often uneven, with a strong aroma at the beginning of atomization followed by a significant decrease in aroma, resulting in a poor overall sensory experience for the user. This is mainly because the flavoring components in the atomizing fluid have different volatility characteristics, and there is a lack of effective mechanisms to regulate their release process. Furthermore, some atomizing fluids may also experience aroma component loss and insufficient flavor stability during long-term storage. Therefore, existing technologies require further improvement. Summary of the Invention

[0003] The main purpose of this application is to propose an atomizing liquid and its preparation method, as well as the use of ethyl maltol in the preparation of the atomizing liquid, in order to solve the technical problems of uneven aroma release and insufficient flavor persistence in the existing atomizing liquid.

[0004] To achieve the above objectives, in a first aspect, this application provides an atomizing liquid, comprising, by weight percentage: >0.03%~0.5% ethyl maltol, 1%~5% flavoring, 0.1%~3% cooling agent and basic atomizing agent; The basic atomizing agent includes propylene glycol and glycerin.

[0005] In some embodiments, the propylene glycol content is 54.8% to 55.9% by weight, and the glycerol content is 40% to 42%.

[0006] In some embodiments, the content of ethyl maltol is 0.1% to 0.5% by weight.

[0007] In some embodiments, the fragrance contains aldehydes and / or ketones.

[0008] In some embodiments, the fragrance is selected from one or more of vanillin, ethyl vanillin, maltol, and raspberry ketone.

[0009] In some embodiments, the cooling agent is selected from one or more of WS-23, WS-3, and WS-5.

[0010] Secondly, this application also proposes a method for preparing the atomizing liquid proposed in the first aspect of this application, comprising the following steps: Propylene glycol is mixed with glycerol to obtain the basic solvent; Ethyl maltol is pre-dissolved in at least a portion of propylene glycol to obtain an ethyl maltol solution. The ethyl maltol solution is then added to the base solvent and stirred until completely dissolved. Add flavoring and cooling agent to the obtained mixture and stir to obtain a homogeneous solution; The homogeneous solution is allowed to stand and then filtered to obtain the atomized liquid.

[0011] In some embodiments, the stirring temperature after adding the flavoring and cooling agent is 25°C to 40°C, and the stirring time is not less than 30 minutes; and / or, The settling time shall not be less than 24 hours.

[0012] Thirdly, this application also proposes the use of ethyl maltol in the preparation of atomizing liquid, wherein the ethyl maltol serves as an aroma sustained-release agent and an antioxidant. The weight percentage of ethyl maltol in the atomizing liquid is >0.03%~0.5%.

[0013] In some embodiments, the atomizing liquid includes a fragrance containing aldehydes and / or ketones.

[0014] The atomizing liquid proposed in this application includes >0.03%~0.5% ethyl maltol, 1%~5% flavoring, 0.1%~3% cooling agent, and a basic atomizing agent. By controlling the specific content range of ethyl maltol in the atomizing liquid, it can interact with active ingredients such as aldehydes and ketones in the flavoring, thereby regulating the aroma release rate during atomization, which helps to achieve a more stable and lasting aroma release and improve the consistency of the atomization experience. At the same time, this specific content of ethyl maltol also helps to maintain the flavor stability of the atomizing liquid and reduce the loss of aroma components. Attached Figure Description

[0015] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on the content shown in these drawings without creative effort.

[0016] Figure 1 A schematic flowchart illustrating the preparation method of the atomizing fluid provided in this application; Figure 2 Aroma release curve of the atomizing liquid sample provided in this application; Figure 3 A comparison chart of vanillin thermal degradation rates of the atomizing liquid samples provided in this application.

[0017] The realization of the purpose, functional features and advantages of this application will be further explained in conjunction with the embodiments and with reference to the accompanying drawings. Detailed Implementation

[0018] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only a part of the embodiments of this application, and not all of the embodiments. Based on the embodiments of this application, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of this application.

[0019] It should be noted that if the embodiments of this application involve directional indicators (such as up, down, left, right, front, back, etc.), the directional indicators are only used to explain the relative positional relationship and movement of the components in a specific posture. If the specific posture changes, the directional indicators will also change accordingly.

[0020] Furthermore, if the embodiments of this application involve descriptions such as "first" or "second," these descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Therefore, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features. Additionally, the use of "and / or" or "and / or" throughout the text includes three parallel solutions. For example, "A and / or B" includes solution A, solution B, or a solution that simultaneously satisfies A and B. Furthermore, the technical solutions of the various embodiments can be combined with each other, but this must be based on the ability of those skilled in the art to implement them. When the combination of technical solutions is contradictory or impossible to implement, it should be considered that such a combination of technical solutions does not exist and is not within the scope of protection claimed in this application.

[0021] Atomizing fluids typically consist of a base atomizing agent, flavoring, and cooling agents. The base atomizing agent usually uses propylene glycol and glycerin, with propylene glycol primarily used to dissolve and carry the flavor components, and glycerin primarily used to form an aerosol and adjust the viscosity of the atomizing fluid. When heated, the atomizing fluid forms an aerosol for the user to inhale or experience; therefore, the release pattern and thermal stability of the flavor components during heating directly affect the sensory quality of the product.

[0022] The aroma components in existing e-liquids typically exhibit varying degrees of volatility and thermal stability. Low-boiling-point components tend to release rapidly during the initial stages of atomization, while higher-boiling-point components release more slowly, resulting in a strong aroma at the beginning and a weaker aroma later in the atomization process. Under continuous atomization or high-temperature conditions, some aldehydes and ketones may also undergo oxidation or thermal degradation, generating byproducts that affect the taste. The flavor of e-liquids may also change during storage due to the volatilization of aroma components.

[0023] For example, CN104824834A discloses an electronic e-liquid containing 0.03%~0.06% of ethyl maltol, vanillin, glycerin, and propylene glycol, primarily aimed at improving sweetness and mimicking the aroma and taste of traditional cigarettes. CN115104759A discloses an atomizing liquid containing flavoring, menthol, WS-23, glycerol, traditional Chinese medicine extract, and propylene glycol. The above technologies do not provide a systematic solution regarding the relationship between the amount of ethyl maltol used and the stability of aroma release and high-temperature flavor stability.

[0024] Based on the above problems, in a first aspect, embodiments of this application propose an atomizing liquid, which, by weight percentage, includes: >0.03%~0.5% ethyl maltol, 1%~5% flavoring, 0.1%~3% cooling agent, and a basic atomizing agent; the basic atomizing agent includes propylene glycol and glycerin.

[0025] In the atomizing liquid proposed in this application embodiment, the ethyl maltol molecule contains both phenolic hydroxyl and carbonyl groups, enabling intermolecular interactions with specific components in the flavoring. Specifically, the carbonyl and hydroxyl groups of ethyl maltol can act as hydrogen bond acceptors or donors, forming intermolecular hydrogen bonds with the carbonyl groups of aldehydes or ketones in the flavoring, generating a dynamically balanced weak complexing system. During atomization heating, the breaking of hydrogen bonds requires additional energy, which macroscopically manifests as the regulation of the evaporation rate of the flavoring components, ensuring a stable release throughout the atomization cycle and overcoming the problem of initial concentration followed by weak release caused by the rapid release of low-boiling-point components. Simultaneously, the phenolic hydroxyl groups in the ethyl maltol molecule have reducing properties and can act as free radical scavengers, capturing reactive oxygen free radicals generated during high-temperature atomization, blocking the oxidation chain reaction of the flavoring components, and improving the flavor stability of the atomizing liquid at high temperatures. Propylene glycol and glycerin in the base atomizing agent serve as the core solvents, ensuring good dispersion and miscibility of each component. The ratio of the two determines the viscosity, boiling point, and smoke volume of the atomized liquid, providing a suitable physical medium for achieving stable aroma sustained release.

[0026] In some preferred embodiments, the content of ethyl maltol in the atomizing liquid is >0.3%~0.5% by weight. Within this content range, the amount of ethyl maltol molecules is sufficient to form an effective hydrogen bond network with most of the aldehyde and ketone flavor molecules in the atomizing liquid, achieving an ideal aroma sustained-release curve. Simultaneously, its own caramel-like aroma characteristics can serve as part of the base notes, deeply blending with the main flavor, modifying and masking some of the astringency or irritation that the flavor may bring, making the overall flavor richer and more layered.

[0027] In some embodiments, the atomizing fluid contains 54.8% to 55.9% propylene glycol and 40% to 42% glycerol by weight percentage.

[0028] In this formulation, propylene glycol, as the main solvent and viscosity modifier, ensures smooth liquid flow and efficient atomization of the atomized liquid system, while the proportion of glycerin ensures that the concentration and sweetness of the vapor generated after atomization meet the requirements. This formulation range creates an optimized solvent microenvironment, which, combined with the hydrogen-bonded complex network of ethyl maltol, allows the flavoring and cooling agents to be evenly and stably distributed in the base solvent.

[0029] In some implementations, the fragrance contains aldehydes and / or ketones.

[0030] The aldehyde or ketone groups in fragrances form the basis for intermolecular hydrogen bonds. The phenolic hydroxyl group of ethyl maltol acts as a hydrogen bond donor, forming hydrogen bonds with the lone pair electrons on the carbonyl oxygen atom of the aldehyde or ketone. This non-covalent interaction is dynamically reversible. In the liquid phase storage state of the atomizing liquid, this effect reduces the fugacity of fragrance molecules, delaying their natural volatilization. During high-temperature atomization, this effect absorbs some heat energy through the breaking of chemical bonds, slowing down the vaporization process of specific aroma molecules. For example, a strawberry fragrance can be selected, possessing a strawberry-like aroma and containing both aldehyde and ketone groups.

[0031] In some preferred embodiments, the fragrance is selected from one or more of vanillin, ethyl vanillin, maltol, and raspberry ketone.

[0032] In some embodiments, the cooling agent is selected from one or more of WS-23, WS-3, and WS-5.

[0033] Please see Figure 1 This application also proposes a method for preparing the atomizing liquid as described above, comprising: S1. Mix propylene glycol with glycerol to obtain the basic solvent.

[0034] For example, in a clean stainless steel or glass-lined mixing tank at room temperature, propylene glycol and glycerin are added according to the formulation. The mixture is then stirred at a low speed (e.g., 50 rpm to 80 rpm) for 15 to 20 minutes to allow sufficient convection and diffusion of the two high-viscosity base solvents, forming a homogeneous, transparent, and non-stratified liquid system. This premixing of the base solvents provides a consistent physical environment for the uniform dispersion of subsequent components, avoiding localized concentration differences that may occur when other materials are added directly.

[0035] S2. Pre-dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution. Add the ethyl maltol solution to the base solvent and stir until completely dissolved.

[0036] Ethyl maltol is a crystalline powder. If added directly to the base solvent, it may dissolve slowly or agglomerate due to localized oversaturation. Therefore, a small amount (e.g., 5%–10% of the total) of propylene glycol is first separated and heated to 30°C–40°C to reduce viscosity. Then, ethyl maltol is added and stirred at high speed (e.g., 500–800 rpm) until completely dissolved into a clear solution. This pre-dissolved concentrate is then added back to the base solvent from step S1, and stirred slowly until the entire system returns to a homogeneous, transparent liquid. This step is crucial for ensuring uniform molecular-level dispersion of ethyl maltol in the final system, which is fundamental for its subsequent hydrogen bonding and antioxidant functions.

[0037] S3. Add flavoring and cooling agent to the mixture obtained in S2 and stir to obtain a homogeneous solution.

[0038] In some embodiments, the stirring temperature after adding the flavoring and cooling agent is 25°C to 40°C, and the stirring time is no less than 30 minutes. Stirring within the temperature range of 25°C to 40°C can reduce the viscosity of the system, accelerate the mixing of the flavoring and cooling agent, and promote the full reaction of ethyl maltol with aldehyde and ketone flavoring molecules, thereby accelerating the establishment of hydrogen bond complexation equilibrium.

[0039] S4. Let the homogeneous solution stand and filter to obtain the atomized liquid.

[0040] In some implementations, the settling time is no less than 24 hours. Setting a settling time of no less than 24 hours ensures that all interactions between components (such as hydrogen bonding and solvation stabilization) have been completed, thus preventing the product from undergoing aging effects during storage after filling and resulting in changes in flavor.

[0041] This application also proposes the use of ethyl maltol in the preparation of atomizing fluid, whereby ethyl maltol serves as an aroma slow-release agent and antioxidant. The weight percentage of ethyl maltol in the atomizing fluid is >0.03%~0.5%.

[0042] In this application, ethyl maltol has a dual function. First, as an aroma slow-release agent, it does not achieve this through physical encapsulation, but rather through the formation of intermolecular hydrogen bonds between its intramolecular phenolic hydroxyl and carbonyl groups and the aroma molecules. This reduces the effective vapor pressure of the aroma components at the molecular level, slowing down the release rate during atomization and achieving the technical goal of uniform aroma output from the start to the end of atomization. Second, it also acts as an antioxidant, utilizing the hydrogen atom donating ability of the phenolic hydroxyl group to quench various reactive oxygen free radicals generated during high-temperature atomization, thereby protecting the aroma molecules from thermal oxidative degradation and maintaining the purity and fidelity of the flavor.

[0043] In some embodiments, the atomizing liquid includes a fragrance containing aldehydes and / or ketones.

[0044] The following specific examples provide further details.

[0045] Example 1 This embodiment prepares an atomizing liquid comprising the following components by weight percentage: 55.9% propylene glycol, 40% glycerin, 0.1% ethyl maltol, 3% vanillin, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add vanillin and cooling agent WS-23 to the resulting mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomizing liquid.

[0046] Example 2 This embodiment prepares an atomizing liquid comprising the following components by weight percentage: 55.8% propylene glycol, 41.4% glycerin, 0.3% ethyl maltol, 2% raspberry ketone, and 0.5% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add raspberry ketone and cooling agent WS-23 to the obtained mixture and stir at 30°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 48 hours and filter to obtain the atomizing liquid.

[0047] Example 3 This embodiment prepares an atomizing liquid comprising the following components by weight percentage: 54% propylene glycol, 42% glycerin, 0.2% ethyl maltol, 1.5% vanillin, 1.5% raspberry ketone, and 0.8% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add vanillin, raspberry ketone and cooling agent WS-23 to the resulting mixture and stir at 25°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 36 hours and filter to obtain the atomizing liquid.

[0048] Example 4 This embodiment prepares an atomizing liquid comprising the following components by weight percentage: 60.5% propylene glycol, 35% glycerin, 0.5% ethyl maltol, 3% vanillin, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add vanillin and cooling agent WS-23 to the resulting mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomizing liquid.

[0049] Example 5 This embodiment prepares an atomizing liquid, wherein the atomizing liquid comprises the following components by weight percentage: 51.7% propylene glycol, 40% glycerin, 0.3% ethyl maltol, 3% ethyl vanillin, 2% maltol, 1.5% cooling agent WS-3, and 1.5% cooling agent WS-5. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add ethyl vanillin, maltol, cooling agent WS-3 and cooling agent WS-5 to the obtained mixture and stir at 40°C for 60 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomized liquid.

[0050] Example 6 This embodiment prepares an atomizing liquid comprising the following components by weight percentage: 55.8% propylene glycol, 41.66% glycerin, 0.04% ethyl maltol, 2% strawberry flavoring, and 0.5% cooling agent WS-23. The strawberry flavoring, stored locally, comprises 1%–10% ethyl butyrate, 1%–10% 2-methylbutyrate, 0.8%–8% γ-decanoic acid lactone, 0.5%–5% ethyl maltol, and 0.3%–3% leaf alcohol. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add strawberry flavoring and cooling agent WS-23 to the obtained mixture and stir at 30°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 48 hours and filter to obtain the atomized liquid.

[0051] Comparative Example 1 This comparative example prepares an atomizing liquid comprising the following components by weight percentage: 61.0% propylene glycol, 35% glycerin, 3% vanillin, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the basic solvent; add vanillin and cooling agent WS-23 to the obtained mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomizing liquid.

[0052] Comparative Example 2 This comparative example prepares an atomizing liquid comprising the following components by weight percentage: 60.97% propylene glycol, 35% glycerin, 0.03% ethyl maltol, 3% vanillin, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add vanillin and cooling agent WS-23 to the resulting mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomizing liquid.

[0053] Comparative Example 3 This comparative example prepares an atomizing liquid comprising the following components by weight percentage: 60.2% propylene glycol, 35% glycerin, 0.8% ethyl maltol, 3% strawberry flavoring, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add strawberry flavoring and cooling agent WS-23 to the resulting mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomized liquid.

[0054] Comparative Example 4 This comparative example prepares an atomizing liquid comprising the following components by weight percentage: 60.99% propylene glycol, 35% glycerin, 0.01% ethyl maltol, 3% strawberry flavoring, and 1% cooling agent WS-23. The preparation steps are as follows: Weigh the corresponding raw materials according to the weight percentage; mix propylene glycol and glycerin to obtain the base solvent; dissolve ethyl maltol in at least a portion of propylene glycol to obtain an ethyl maltol solution; add the ethyl maltol solution to the base solvent and stir until completely dissolved; add strawberry flavoring and cooling agent WS-23 to the resulting mixture and stir at 40°C for 30 minutes to obtain a homogeneous solution; let the homogeneous solution stand for 24 hours and filter to obtain the atomized liquid.

[0055] The atomized liquid samples prepared in Comparative Example 1, Comparative Example 2, Example 1, Example 2, and Example 4 were analyzed under the same atomization conditions (atomization power 15 W, atomization temperature approximately 220℃). The signal intensity of vanillin characteristic ions in the atomized aerosol was measured over time using online gas chromatography-mass spectrometry (GC-MS). With the peak concentration as 100%, the relative aroma concentration at each time point was calculated, and aroma release curves were plotted. The test results are as follows: Figure 2 As shown.

[0056] from Figure 2It can be seen that the aroma concentration of the sample without added ethyl maltol (Comparative Example 1) rapidly reaches its peak in the early stage of atomization (0-5 seconds), and then rapidly decays to about 12% of the peak value within 5-30 seconds, exhibiting a typical characteristic of being strong at the beginning and weak at the end. The aroma release curve of the sample with added 0.03% ethyl maltol (Comparative Example 2) is slightly improved, with the aroma concentration remaining at about 24% of the peak value at 30 seconds, but the improvement effect is limited. The aroma release curves of the samples with added 0.1%, 0.3%, and 0.5% ethyl maltol (Examples 1, 2, and 4) are significantly flatter, with the aroma concentration remaining at about 68%, 79%, and 85% of the peak value at 30 seconds, respectively, showing a characteristic of the aroma concentration becoming more consistent in the early, middle, and late stages. These results indicate that when the amount of ethyl maltol is greater than 0.03% (preferably 0.1%-0.5%), its hydrogen bond sustained-release effect is significantly enhanced, while the amount of 0.03% is still at the critical point of effect and it is difficult to fully exert the sustained-release effect.

[0057] The atomized liquid samples prepared in Comparative Example 1, Comparative Example 2, Example 1, Example 2, and Example 4 were atomized under high-temperature atomization conditions (250℃). The changes in vanillin content before and after atomization were analyzed using GC-MS. The degradation rate (i.e., the ratio of the difference between the total vanillin content before atomization and the residual vanillin content after atomization to the total vanillin content before atomization) was used as the evaluation index. Simultaneously, the oxidation byproducts in the atomized products were qualitatively analyzed. The results are as follows: Figure 3 As shown.

[0058] from Figure 3 It can be seen that the vanillin degradation rate in the atomized liquid sample without added ethyl maltol (Comparative Example 1) was as high as approximately 47%; the vanillin degradation rate in the atomized liquid sample with added 0.03% ethyl maltol (Comparative Example 2) was approximately 45%, with limited inhibitory effect (only a decrease of 2 percentage points); the vanillin degradation rates in the atomized liquid samples with added 0.1%, 0.3%, and 0.5% ethyl maltol (Examples 1, 2, and 4) decreased to approximately 41%, 36%, and 32%, respectively, with decreases of 6, 11, and 15 percentage points, respectively. These results indicate that when the amount of ethyl maltol increased from 0.03% to 0.1%, the decrease in degradation rate jumped from 2 percentage points to 6 percentage points, exhibiting a significant dosage threshold effect—that is, when the dosage is greater than 0.03%, the antioxidant effect is significantly enhanced. Meanwhile, GC-MS analysis showed that obvious oxidative byproducts such as vanillic acid and vanillin were detected in the atomized liquid sample prepared in Comparative Example 1, while the amount of the above-mentioned oxidative byproducts generated in the atomized liquid samples prepared in Examples 1, 2 and 4 was significantly reduced, further confirming the antioxidant protective effect of ethyl maltol.

[0059] Sensory gradient evaluation tests were conducted on the atomized liquid samples prepared in Examples 1, 2, 4, 6, and Comparative Examples 1-4. A sensory evaluation panel (n=10) comprehensively scored the atomized liquids at different amounts of ethyl maltol. Evaluation dimensions included: aroma stability (consistency of concentration in the initial, middle, and final stages), characteristic flavor fidelity (whether the caramel sweetness masks the characteristic flavor of the flavoring), and overall acceptability. Each item was scored out of 10, and the comprehensive score was the average of the three items. The results are shown in Table 1.

[0060] Table 1 Sensory quality gradient experiment

[0061] As shown in Table 1, when the amount of ethyl maltol is ≤0.03%, the overall score is ≤3.4 points, which cannot achieve the technical effect of the present invention; when the amount of ethyl maltol is 0.04%, the overall score increases to 4.5 points, but still does not reach the excellent level; when the amount of ethyl maltol is 0.1%~0.5%, the overall score reaches 8.2~9.0 points, which is the optimal dosage range of the present invention; when the amount of ethyl maltol is ≥0.8%, the caramel sweetness is too strong, which seriously masks the characteristic flavor of the fragrance, and the overall score is 6.0 points.

[0062] The nebulized liquid samples prepared in Examples 1-6 and Comparative Examples 1-2 were subjected to the same nebulization conditions (nebulization power 15 W, nebulization temperature approximately 220°C). The aroma concentration retention rate (i.e., the percentage of the peak concentration at 30 seconds) was determined using online gas chromatography-mass spectrometry (GC-MS) to evaluate the sustained-release effect under different dosages. The test results are shown in Table 2.

[0063] Table 2 Aroma sustained-release effect

[0064] As can be seen from Table 2, when the content of ethyl maltol increased from 0.03% to 0.04%, the aroma concentration retention rate jumped from 24% to 42%, an increase of 18 percentage points. This indicates that 0.03% is the critical concentration for this sustained-release effect. The hydrogen bond sustained-release effect only begins to play a significant role after the dosage crosses this critical point.

[0065] Furthermore, referring to Tables 1 and 2, it can be seen that when the amount of ethyl maltol is ≤0.03%, the sustained-release effect is weak (retention rate ≤24%), and the comprehensive score is ≤3.4 points, which cannot achieve the technical effect of the present invention; when the amount of ethyl maltol is 0.04%, the sustained-release effect begins to appear (retention rate 42%), and the comprehensive score increases to 4.5 points, but still does not reach an excellent level; when the amount of ethyl maltol is 0.1%~0.5%, the sustained-release effect is significant (retention rate 68%~85%), and the comprehensive score reaches 8.2~9.0 points, which is the optimal dosage range of the present invention; when the amount of ethyl maltol is ≥0.8%, although the sustained-release effect is good (retention rate ≥88%), the caramel sweetness is too strong, which seriously masks the characteristic flavor of the fragrance, and the comprehensive score is 6.0 points. The above gradient experiments verified the scientific validity and rationality of the dosage range (>0.03%~0.5%) of the present invention: the lower limit must be greater than 0.03% to cross the critical threshold of the sustained-release effect, and the upper limit must not exceed 0.5% to avoid the destruction of characteristic flavor by the caramel sweetness.

[0066] The above description is merely an exemplary embodiment of this application and does not limit the patent scope of this application. Any equivalent transformations made based on the technical concept of this application and the contents of the specification and drawings of this application, or direct / indirect applications in other related technical fields, are included within the patent protection scope of this application.

Claims

1. An atomized liquid, characterized by, By weight percentage, including: >0.03%~0.5% ethyl maltol, 1%~5% flavoring, 0.1%~3% cooling agent and basic atomizing agent; The basic atomizing agent includes propylene glycol and glycerin.

2. The atomizing liquid as described in claim 1, characterized in that, The propylene glycol content is 54.8% to 55.9% by weight, and the glycerol content is 40% to 42%.

3. The atomizing liquid as described in claim 1, characterized in that, The content of ethyl maltol is 0.1% to 0.5% by weight.

4. The atomizing liquid as described in claim 1, characterized in that, The fragrance contains aldehydes and / or ketones.

5. The atomizing liquid as described in claim 4, characterized in that, The fragrance is selected from one or more of vanillin, ethyl vanillin, maltol, and raspberry ketone.

6. The atomizing liquid as described in claim 1, characterized in that, The cooling agent is selected from one or more of WS-23, WS-3, and WS-5.

7. A method for preparing an atomizing liquid as described in any one of claims 1 to 6, characterized in that, Includes the following steps: Propylene glycol is mixed with glycerol to obtain the basic solvent; Ethyl maltol is pre-dissolved in at least a portion of propylene glycol to obtain an ethyl maltol solution. The ethyl maltol solution is then added to the base solvent and stirred until completely dissolved. Add flavoring and cooling agent to the obtained mixture and stir to obtain a homogeneous solution; The homogeneous solution is allowed to stand and then filtered to obtain the atomized liquid.

8. The preparation method according to claim 7, characterized in that, The stirring temperature after adding the flavoring and cooling agent is 25℃~40℃, and the stirring time is not less than 30 minutes; and / or, The settling time shall not be less than 24 hours.

9. The use of ethyl maltol in the preparation of atomizing fluid, characterized in that, The ethyl maltol is used as an aroma slow-release agent and antioxidant; The weight percentage of ethyl maltol in the atomizing liquid is >0.03%~0.5%.

10. The use as described in claim 9, characterized in that, The atomizing liquid includes a fragrance, which contains aldehydes and / or ketones.

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