Preparation method of a floral and fruity compound flavor base and application thereof in cigarettes

Abstract

The application discloses a preparation method of a flower-fruit composite base and application of the flower-fruit composite base in cigarettes, and belongs to the technical field of cigarette flavoring. The preparation method comprises the following steps: flower type essential oil preparation: selecting flower materials, obtaining supercritical crude oil by adopting supercritical CO2 extraction, diluting the supercritical crude oil with a 95% ethanol solution, and removing residues by centrifugation to obtain flower type essential oil; fruit fermentation liquor preparation: crushing fresh fruits, adding water to adjust the fruits, adopting liquid fermentation of a compound strain liquid of Saccharomyces cerevisiae CGMCC 2.346 and Bacillus subtilis CGMCC 1.6757, sterilizing the fruits after fermentation, and removing residues by centrifugation to obtain fruit fermentation liquor; and composite base compounding: uniformly mixing the flower type essential oil, the fruit fermentation liquor, ester type flavoring, ketone type flavoring, alcohol type flavoring, acid type flavoring and a solvent to obtain the flower-fruit composite base. The composite base can improve flower fragrance and sweet and smooth fruit fragrance of cigarettes, and the aroma is complementary and coordinated, so that the composite base can enrich the smoke level of cigarettes, enhance the sweet and smooth feeling, and improve irritation and aftertaste.

Description

Technical Field

[0001] This invention relates to the field of cigarette flavoring technology, and in particular to a method for preparing a floral and fruity composite flavor base and its application in cigarettes. Background Technology

[0002] Adding flavorings and fragrances to cigarettes can compensate for and improve the flavor, enhance the taste, and enrich the smoke. It is an indispensable part of cigarette production and one of the core technologies of cigarette products. Floral flavorings, due to their high content of volatile components, can effectively enhance the texture of cigarette smoke, soften the smoke, and improve the taste. Fruity flavorings, due to their high content of sugars and latent aromas, can increase the sweetness of cigarettes, enhance the taste, and enrich the aroma; they are important components of tobacco flavorings and fragrances.

[0003] However, the quality of natural flavoring ingredients is easily affected by various factors such as the natural environment, planting conditions, and processing techniques, which can affect the taste of cigarettes to some extent. Meanwhile, single flavorings, due to their limited function, may have certain quality defects when applied to cigarettes. To compensate for these shortcomings, composite functional flavoring bases have been developed based on floral and fruity flavorings. This significantly enhances their functional role in cigarettes, enriching the aroma, reducing irritation, and improving oral comfort, demonstrating considerable practical value. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing a floral and fruity compound fragrance base and its application in cigarettes. It solves the technical problems of easy fluctuation in the quality of natural fragrance raw materials, weak aroma of single floral or fruity fragrances, insufficient richness of cigarette smoke, lack of sweetness and smoothness, and excessive irritation.

[0005] The technical problem to be solved by the present invention is achieved through the following technical solution:

[0006] A method for preparing a floral and fruity fragrance base includes the following steps:

[0007] (1) Preparation of floral essential oils: Fresh floral materials were selected and supercritical CO2 extraction was used to obtain supercritical crude oil. The crude oil was diluted with 95% ethanol solution and centrifuged to remove the residue, thus obtaining floral essential oils.

[0008] (2) Preparation of fruit fermentation liquid: Fresh fruit is crushed and mixed with water. The mixture of brewer's yeast CGMCC 2.346 and Bacillus subtilis CGMCC 1.6757 is used for liquid fermentation. After fermentation, the mixture is sterilized and centrifuged to remove the residue, thus obtaining the fruit fermentation liquid.

[0009] (3) Compound flavor base blending: Mix flower essential oils, fruit fermentation liquid, ester flavoring, ketone flavoring, alcohol flavoring, acid flavoring and solvent in proportion, wherein flower essential oils account for 0.1%-1% of the total mass of the compound flavor base and fruit fermentation liquid accounts for 0.5%-5% of the total mass of the compound flavor base, to obtain tobacco flower and fruit compound flavor base.

[0010] Preferably, in the above technical solution, the flowers are selected from one or more of roses, jasmine, magnolia, and osmanthus; the fruits are selected from one or more of figs, apples, peaches, plums, grapes, and strawberries.

[0011] Preferably, in the above technical solution, the ester fragrance is selected from one or more of benzyl acetate, geraniol acetate, and isopropyl hydroxybenzoate; the ketone fragrance is selected from one or more of 2-ethyl-1,3-cyclopentanedione and 3,5-dimethyl-2-cyclohexen-1-one; the alcohol fragrance is selected from one or more of linalool, 3-methyl-pentanol, and 3-octen-1-ol; the acid fragrance is selected from one or more of myristic acid and 4-ethylbenzoic acid; and the solvent is one or more of 1,2-propanediol and 95% ethanol.

[0012] Preferably, in the above technical solution, in step (1), the supercritical CO2 extraction process parameters for flower essential oils are: extraction pressure 30 MPa, extraction temperature 40 ℃, CO2 flow rate 35 L / h; primary separation vessel pressure 8 MPa, separation temperature 30 ℃, secondary separation vessel temperature 45 ℃, and total extraction time 2 h.

[0013] Preferably, in the above technical solution, in step (1), the crude oil is diluted with 95% ethanol at a mass ratio of 1:5; the centrifugation speed is 8000-10000 r / min, and the centrifugation time is 5-10 min.

[0014] Preferably, in the above technical solution, in step (2), the fruit fermentation liquid preparation steps are as follows: the mass ratio of crushed fruit to purified water is 1:(6-10); the total amount of compound bacteria added is 0.01%-0.1% of the mass of crushed fruit material; the fermentation time is 24-36h; the sterilization conditions are 85℃ for 40 min; the centrifugation speed is 3000-5000 r / min, and the centrifugation time is 5-10 min.

[0015] Preferably, in the above technical solution, in step (3), the mass percentage of each component of the composite fragrance base is as follows: floral essential oil 0.1%-1%, fruit fermentation liquid 0.5%-5%, benzyl acetate 0.01%-1%, geraniol acetate 0.01%-1%, isopropyl 4-hydroxybenzoate 0.01%-0.5%, 2-ethyl-1,3-cyclopentanedione 0.01%-1%, 3,5-dimethyl-2-cyclohexen-1-one 0.01%-1%, linalool 0.01%-2%, 3-methyl-pentanol 0.01%-0.5%, 3-octen-1-ol 0.01%-0.5%, 4-ethylbenzoic acid 0.01%-0.5%, myristic acid 0.01%-0.5%, 1,2-propanediol 10%-40%, 95% ethanol 10%-50%, and the total mass percentage of each component is 100%.

[0016] A floral and fruity fragrance base is prepared according to the above preparation method.

[0017] The application of a floral and fruity compound flavor base in cigarettes involves adding the floral and fruity compound flavor base to cigarette tobacco using a flavoring and fragrance injection machine. The amount of flavor base added is 0.03% of the total mass of the tobacco.

[0018] The above-described technical solution of the present invention has the following beneficial effects.

[0019] (1) Supercritical extraction is used to produce flower essential oils and compound microbial fermentation is used to produce fruit fermentation liquid, which reduces the fluctuation of natural raw material quality; moreover, flower essential oils, fruit fermentation liquid and a variety of spices are combined and synergistically, with complementary and harmonious aromas. When used in cigarettes, it can enrich the smoke layers, enhance the sweetness, and improve the irritation and aftertaste.

[0020] (2) The process parameters are controllable and have good repeatability. The amount of flavor base added is low, which is suitable for the industrial flavoring production of cigarettes and has high application value. Attached Figure Description

[0021] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments of the invention and, together with their description, serve to explain the principles of the invention.

[0022] Figure 1 This is a comparative sensory aroma evaluation chart of the blank cigarette, the cigarette with only floral essential oils, the cigarette with only fruit fermentation liquid, and the cigarette with a floral and fruity compound aroma base according to the present invention. Detailed Implementation

[0023] Various exemplary embodiments of the present invention will now be described in detail. It should be noted that, unless otherwise specifically stated, the relative arrangement, numerical expressions, and values ​​of the components and steps set forth in these embodiments do not limit the scope of the invention.

[0024] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, and the materials and reagents used are commercially available. Unless otherwise specified, the equipment used in the experiments is well known to those skilled in the art.

[0025] Example 1 Floral Fragrance

[0026] Rose essential oil YJ (prepared using supercritical extraction):

[0027] Weigh 0.2 kg of fresh figs and place them in a 500 mL extraction vessel. After sealing the extraction vessel, set the supercritical extraction parameters as follows: supercritical extraction pressure of 30 MPa, extraction temperature of 40℃, CO2 flow rate of 35 L / h; separation vessel pressure of 8 MPa, separation temperature of 30℃; separation temperature of 45℃; extraction time of 2 h to obtain supercritical crude oil. Dilute with 95% ethanol solution at a ratio of 1:5 (95% ethanol solution added to supercritical crude oil). Centrifuge the mixture (8000-10000 r / min, centrifuge for 5-10 min) to remove residue and obtain supercritical essential oil YJ.

[0028] Flavored cigarette #1 (containing rose essential oil YJ) was prepared by adding 0.02% of the flavoring to blank cigarettes using a flavoring and fragrance injection machine.

[0029] Example 2 Fruity Aroma

[0030] Preparation of fig fermentation broth FJ (microbial fermentation extraction):

[0031] Take 500g of fresh figs and crush them. The ratio of figs to purified water is 1:6-10. Use a mixture of brewer's yeast (CGMCC 2.346, disclosed in patent CN201910037611.6) and Bacillus subtilis (CGMCC 1.6757, disclosed in patent CN202610264471.6) for fermentation. The amount of yeast added is 0.01-0.1%. Ferment for 24-36 hours. After fermentation, perform high-pressure sterilization (85℃, 40 minutes) and then centrifuge (3000-5000r / min, centrifuge for 5-10 minutes) to remove residue and obtain fig fermentation broth FJ.

[0032] Flavored cigarette #2 (containing fig fermentation liquid FJ) was prepared by adding 0.08% of the flavoring and fragrance to blank cigarettes using a flavoring and fragrance injection machine.

[0033] Example 3: Blending of Compound Functional Fragrance Bases

[0034] Esters: Benzyl acetate 0.01%-1%, Geraniol acetate 0.01%-1%;

[0035] Ketones: 2-Ethyl-1,3-cyclopentanedione 0.01%-1%, 3,5-Dimethyl-2-cyclohexen-1-one 0.01%-1%;

[0036] Alcohols: Linalool 0.01%-2%, 3-methyl-pentanol 0.01%-1%, 3-octen-1-ol 0.01%-1%;

[0037] Acids: Myristic acid 0.01%-1%, 4-ethylbenzoic acid 0.01%-1%;

[0038] Solvents: 1,2-propanediol, 95% ethanol

[0039] Table 1. Formulation of compound fragrance base

[0040]

[0041] The compounded functional flavoring base was added to blank cigarettes using a flavoring and fragrance injection machine at a dosage of 0.03%, to prepare flavored cigarette #3 (containing compound flavoring base). Blank cigarette #0 (cigarette without flavoring and fragrance), cigarette #1 (Example 1), cigarette #2 (Example 2), and cigarette #3 (compound flavoring base from Table 1) were equilibrated for 48 hours at 55%±2% humidity and 25±1℃. Sensory evaluation was then conducted by judges, and the results are shown in Table 2. Figure 1 .

[0042] Table 2 Sensory evaluation results of sample cigarettes

[0043]

[0044] The evaluation results are shown in Table 2 and Figure 1 As shown, the floral and fruity aroma complex base prepared by the method of the present invention, when added to cigarettes, can improve the taste of cigarettes, significantly enhance the richness of the smoke, increase the aroma quality, enhance the sweetness, and significantly improve the aftertaste and irritation. The floral and fruity aromas are synergistically balanced, which meets the needs of cigarette flavoring and has good application value.

[0045] Although the present invention has been disclosed above with reference to embodiments, it is not intended to limit the present invention. Any person skilled in the art can make various different choices and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention is defined by the claims and their equivalents.

Claims

1. A method for preparing a floral and fruity compound fragrance base, characterized in that, Includes the following steps: (1) Preparation of floral essential oils: Fresh floral materials were selected and supercritical CO2 extraction was used to obtain supercritical crude oil. The crude oil was diluted with 95% ethanol solution and centrifuged to remove the residue, thus obtaining floral essential oils. (2) Preparation of fruit fermentation liquid: Fresh fruit is crushed and mixed with water. The mixture of brewer's yeast CGMCC 2.346 and Bacillus subtilis CGMCC 1.6757 is used for liquid fermentation. After fermentation, the mixture is sterilized and centrifuged to remove the residue, thus obtaining the fruit fermentation liquid. (3) Compound flavor base blending: Mix flower essential oils, fruit fermentation liquid, ester flavoring, ketone flavoring, alcohol flavoring, acid flavoring and solvent in proportion, wherein flower essential oils account for 0.1%-1% of the total mass of the compound flavor base and fruit fermentation liquid accounts for 0.5%-5% of the total mass of the compound flavor base, to obtain tobacco flower and fruit compound flavor base.

2. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, The flowers are selected from one or more of the following: rose, jasmine, magnolia, and osmanthus; the fruits are selected from one or more of the following: fig, apple, peach, plum, grape, and strawberry.

3. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, The ester fragrance is selected from one or more of benzyl acetate, geraniol acetate, and isopropyl hydroxybenzoate; the ketone fragrance is selected from one or more of 2-ethyl-1,3-cyclopentanedione and 3,5-dimethyl-2-cyclohexen-1-one; the alcohol fragrance is selected from one or more of linalool, 3-methyl-pentanol, and 3-octen-1-ol; the acid fragrance is selected from one or more of myristic acid and 4-ethylbenzoic acid; and the solvent is one or more of 1,2-propanediol and 95% ethanol.

4. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, In step (1), the supercritical CO2 extraction process parameters for flower essential oils are: extraction pressure 30 MPa, extraction temperature 40 ℃, CO2 flow rate 35 L / h; primary separation vessel pressure 8 MPa, separation temperature 30 ℃, secondary separation vessel temperature 45 ℃, and total extraction time 2 h.

5. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, In step (1), the crude oil is diluted with 95% ethanol at a mass ratio of 1:5; the centrifugation speed is 8000-10000 r / min, and the centrifugation time is 5-10 min.

6. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, In step (2), the fruit fermentation liquid preparation steps are as follows: the mass ratio of crushed fruit to purified water is 1:(6-10); the total amount of compound bacteria added is 0.01%-0.1% of the mass of crushed fruit material; the fermentation time is 24-36 h; the sterilization conditions are 85 ℃ for 40 min; the centrifugation speed is 3000-5000 r / min, and the centrifugation time is 5-10 min.

7. The method for preparing the floral and fruity compound fragrance base according to claim 1, characterized in that, In step (3), the mass percentages of each component of the compound fragrance base are as follows: floral essential oil 0.1%-1%, fruit fermentation liquid 0.5%-5%, benzyl acetate 0.01%-1%, geraniol acetate 0.01%-1%, isopropyl 4-hydroxybenzoate 0.01%-0.5%, 2-ethyl-1,3-cyclopentanedione 0.01%-1%, 3,5-dimethyl-2-cyclohexen-1-one 0.01%-1%, linalool 0.01%-2%, 3-methyl-pentanol 0.01%-0.5%, 3-octen-1-ol 0.01%-0.5%, 4-ethylbenzoic acid 0.01%-0.5%, myristic acid 0.01%-0.5%, 1,2-propanediol 10%-40%, and 95% ethanol 10%-50%, with the total mass percentage of each component being 100%.

8. The floral and fruity compound fragrance base prepared by any one of the preparation methods according to claims 1-7.

9. The application of the floral and fruity compound flavor base according to claim 8 in cigarettes.

10. The application according to claim 9, characterized in that, The application involves adding a floral and fruity flavoring base to cigarette tobacco using a flavoring and fragrance injection machine, with the amount of flavoring base added being 0.03% of the total mass of the tobacco.

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