Coffee essence, e-liquid, and electronic atomization device

Abstract

The present application discloses a coffee essence, an e-liquid, and an electronic atomization device. The coffee essence comprises 2-acetylpyrrole, vanillin, methylcyclopentenolone, maltol, furfuryl acetate, guaiacol, an isoamyl alcohol-propylene glycol solution, furfuryl mercaptan, 2-ethyl-3,5-dimethylpyrazine, an isovaleric acid-propylene glycol solution, 2,3,5-trimethylpyrazine, isobutyraldehyde, 2-methyl-3-(methylthio)pyrazine, isovaleraldehyde, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-methylfurfural, dimethyl sulfide, 2-acetylfuran, 5-hydroxyethyl-4-methylthiazole, 2-acetylpyrazine, 4-ethylguaiacol, acetic acid, propionic acid, an acetaldehyde-propylene glycol solution, 4-methyl-5-(2-acetoxyethyl)-thiazole, and propylene glycol.

Description

Coffee flavoring, e-liquid, and electronic atomization devices

[0001] Related applications

[0002] This application claims priority to Chinese patent application filed on December 6, 2024, application number 2024117964953, entitled "Coffee Flavoring, Atomizing Liquid and Electronic Atomizing Device", the entire contents of which are incorporated herein by reference. Technical Field

[0003] This application relates to the field of electronic atomization, and in particular to coffee flavorings, atomizing liquids, and electronic atomization devices. Background Technology

[0004] With the continuous development of the electronic atomization industry, users have increasingly higher requirements for the taste and experience of e-liquids. Traditional e-liquids are mostly based on flavorings such as tobacco, mint, and fruit, while coffee flavoring is gradually gaining popularity in the market due to its flavor.

[0005] For example, one patent provides a caffeine-based e-cigarette liquid, primarily comprising: 3% w / v-5% w / v of tobacco leaf extract, 5% w / v-10% w / v of purified water, 3% w / v-5% w / v of tobacco flavoring, 0.1% w / v-3% w / v of guarana extract at a concentration of 5%, 0.2% w / v-1% w / v of stabilizer, and 3% w / v-8% w / v of thickener, with the balance being propylene glycol. Another patent provides a coffee-flavored e-cigarette liquid, comprising a flavor composition, propylene glycol, glycerol, a cooling agent, flavoring, optional nicotine or nicotine salt, and optional organic acids. The flavor composition comprises 5 to 20 parts of 2,3,5-trimethylpyrazine, 5 to 25 parts of caffeine, 25 to 50 parts of ethyl vanillin, 10 to 25 parts of guaiacol, and 10 to 25 parts of methylcyclopentenolone.

[0006] It is evident that coffee-flavored e-liquids on the market contain caffeine, which is not suitable for all people and does not comply with the usage specifications of electronic atomization devices, and therefore cannot be used in electronic atomization devices.

[0007] In response to the above issues, some e-liquids have been modified by adding coffee flavoring. However, the flavoring used in electronic atomization devices needs to be mixed with the e-liquid's base material and then processed through the atomization process. This places higher demands on its volatility and compatibility with the e-liquid's base material. Due to the volatility, complexity, and compatibility issues of ordinary coffee flavorings with the e-liquid's base material, coffee flavorings in electronic atomization devices exhibit problems such as distorted aroma, instability, and poor persistence, making it difficult to reproduce the true flavor of coffee.

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

[0009] Based on this, this application provides coffee flavoring, atomizing liquid, and electronic atomizing device.

[0010] The first aspect of this application provides a coffee flavoring comprising the following components: 2-acetylpyrrole, vanillin, methylcyclopentenolone, maltol, furfuryl acetate, guaiacol, isoamyl alcohol propylene glycol solution, furfuryl thiol, 2-ethyl-3,5-dimethylpyrazine, isovaleric acid propylene glycol solution, 2,3,5-trimethylpyrazine, isobutyraldehyde, 2-methyl-3-(methylthio)pyrazine, isovaleraldehyde, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-methylfurfural, dimethyl sulfide, 2-acetylfuran, 5-hydroxyethyl-4-methylthiazole, 2-acetylpyrazine, 4-ethylguaiacol, acetic acid, propionic acid, acetaldehyde propylene glycol solution, 4-methyl-5-(2-acetoxyethyl)-thiazole, and propylene glycol.

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

[0012] In some embodiments, the coffee flavoring comprises the following components by weight percentage:

[0013] In some embodiments, the concentration of the isoamyl alcohol propylene glycol solution is 0.5 v / v% to 5 v / v%; the concentration of the isovaleric acid propylene glycol solution is 0.5 v / v% to 5 v / v%; and the concentration of the acetaldehyde propylene glycol solution is 20 v / v% to 60 v / v.

[0014] A second aspect of this application provides an atomizing liquid comprising the aforementioned coffee flavoring and base material.

[0015] In some embodiments, the base material comprises vegetable glycerin and / or propylene glycol; optionally, the base material is a combination of vegetable glycerin and propylene glycol.

[0016] In some embodiments, the mass ratio of the vegetable glycerin to the propylene glycol in the composition is 1:(0.5-2).

[0017] In some embodiments, the mass ratio of the coffee flavoring to the base material is 1:(5-15); optionally, the mass ratio of the coffee flavoring to the base material is 1:(6-12).

[0018] A third aspect of this application provides an electronic atomizing device, including the aforementioned coffee flavoring or the aforementioned atomizing liquid.

[0019] In some embodiments, the electronic atomizing device includes an electronic atomizer. Detailed Implementation

[0020] To facilitate understanding of this application, a more comprehensive description of the application will be provided below with reference to specific embodiments. Preferred embodiments of the application are given below. However, the application can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of this application.

[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0022] In this article, the technical features described in an open-ended manner include both closed technical solutions composed of the listed features and open technical solutions that include the listed features.

[0023] In this document, the terms “first” and “second” are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated.

[0024] In this document, numerical ranges are referred to as continuous unless otherwise specified, and include the minimum and maximum values ​​of the range, as well as every value between the minimum and maximum values. Furthermore, when a range refers to an integer, it includes every integer between the minimum and maximum values ​​of the range. Additionally, when multiple ranges are provided to describe a feature or characteristic, the ranges may be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all subranges to which they are incorporated.

[0025] One aspect of this application provides a coffee flavoring comprising the following components: 2-acetylpyrrole, vanillin, methylcyclopentenolone, maltol, furfuryl acetate, guaiacol, isoamyl alcohol propylene glycol solution, furfuryl thiol, 2-ethyl-3,5-dimethylpyrazine, isovaleric acid propylene glycol solution, 2,3,5-trimethylpyrazine, isobutyraldehyde, 2-methyl-3-(methylthio)pyrazine, isovaleraldehyde, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-methylfurfural, dimethyl sulfide, 2-acetylfuran, 5-hydroxyethyl-4-methylthiazole, 2-acetylpyrazine, 4-ethylguaiacol, acetic acid, propionic acid, acetaldehyde propylene glycol solution, 4-methyl-5-(2-acetoxyethyl)-thiazole, and propylene glycol.

[0026] It should be noted that the coffee flavoring is caffeine-free.

[0027] Vanillin, also known as vanillin, is naturally found in tobacco leaves, asparagus, coffee, and vanilla, and can also be synthesized artificially. It possesses a strong and unique vanilla bean aroma, is stable, does not easily volatilize at higher temperatures, and has a long-lasting fragrance. Ethyl vanillin, also known as ethyl vanillin, is a white to slightly yellow scaly crystalline powder with a sweet chocolate aroma and the characteristic fragrance of vanillin. Its aroma is 3-4 times stronger than vanillin and has a longer-lasting fragrance. The chemical structures of vanillin and ethyl vanillin are shown in Formula I or Formula II, respectively:

[0028] In this application, vanillin, ethyl vanillin, and 2,3,5-trimethylpyrazine are used as the main aroma components, combined with various other aroma components and flavor enhancers, and the proportions are optimized to achieve a precise reproduction of the authentic roasted coffee aroma. Furthermore, the selected aroma components exhibit good compatibility with the solvent propylene glycol and the atomizing liquid base (vegetable glycerin and propylene glycol), ensuring stable aroma release in different types of electronic atomization devices. The prepared coffee flavoring is universally applicable and can meet the usage requirements of all types of electronic atomization devices.

[0029] In some embodiments, the concentration of the isoamyl alcohol propylene glycol solution is 0.5 v / v%-5 v / v%; the concentration of the isovaleric acid propylene glycol solution is 0.5 v / v%-5 v / v%; and the concentration of the acetaldehyde propylene glycol solution is 20 v / v%-60 v / v%. Preferably, the concentration of the isoamyl alcohol propylene glycol solution is 1 v / v%; the concentration of the isovaleric acid propylene glycol solution is 1 v / v%; and the concentration of the acetaldehyde propylene glycol solution is 40 v / v.

[0030] Understandably, a 1 v / v% isoamyl alcohol propylene glycol solution means that the volume concentration of isoamyl alcohol in the isoamyl alcohol propylene glycol solution is 1%; correspondingly, a 1 v / v% isovaleric acid propylene glycol solution means that the volume concentration of isovaleric acid in the isovaleric acid propylene glycol solution is 1%; and a 40 v / v% acetaldehyde propylene glycol solution means that the volume concentration of acetaldehyde in the acetaldehyde propylene glycol solution is 40%.

[0031] In some embodiments, the coffee flavoring comprises the following components by weight percentage:

[0032] It should be noted that the amount of propylene glycol used can be the remainder.

[0033] In some embodiments, the coffee flavoring comprises the following components by weight percentage:

[0034] A second aspect of this application provides an atomizing liquid comprising the aforementioned coffee flavoring and base material.

[0035] In some embodiments, the base material comprises vegetable glycerin and / or propylene glycol; optionally, the base material is a combination of vegetable glycerin and propylene glycol.

[0036] In some embodiments, the mass ratio of the vegetable glycerin to the propylene glycol in the composition is 1:(0.5-2).

[0037] Vegetable glycerin, also known as propylene glycol, is typically extracted from vegetables. Both vegetable glycerin and propylene glycol are common components of e-cigarette base materials. When the base material uses a combination of vegetable glycerin and propylene glycol, the ratio of their amounts can be adjusted based on user experience factors such as throat hit, head sensation, impurities, and aftertaste. This application does not impose any specific limitations on this ratio. Specifically, in the aforementioned combination of vegetable glycerin and propylene glycol, the mass ratio of vegetable glycerin to propylene glycol can be 1:0.5, 1:0.75, 1:1, 1:1.25, 1:1.5, 1:1.75, or 1:2.

[0038] In some embodiments, the mass ratio of the coffee flavoring to the base material is 1:(5-15); optionally, the mass ratio of the coffee flavoring to the base material is 1:(6-12); specifically, it can be 1:5, 1:6, 1:7, 1:8, 1:9, 1:10, 1:11, 1:12, 1:13, 1:14, 1:15, etc.

[0039] A third aspect of this application provides an electronic atomizing device, including the aforementioned coffee flavoring or the aforementioned atomizing liquid.

[0040] Electronic atomization devices are used to atomize liquid into an aerosol for users to inhale. The atomization method is not limited; it can include resistive atomization, electromagnetic atomization, ultrasonic atomization, two-phase flow atomization, etc. Specifically, electronic atomization devices include electronic atomizers.

[0041] It is worth noting that the raw materials used in the embodiments of this application are all ordinary commercially available products, and their sources are not specifically limited.

[0042] Example 1

[0043] Step 1: Prepare 100g of coffee flavoring, composed of the following ingredients by weight percentage: 2-acetylpyrrole 3%, vanillin 1%, methylcyclopentenolone 0.72%, maltol 0.62%, furfuryl acetate 0.4%, guaiacol 0.36%, 1v / v% isoamyl alcohol propylene glycol solution 0.18%, furfuryl mercaptan 0.15%, 2-ethyl-3,5-dimethylpyrazine 0.12%, 1v / v% isovaleric acid propylene glycol solution 0.12%, 2,3,5-trimethylpyrazine 0.09%, isobutyraldehyde 0.06%, 2-methyl-3-(methylthio)pyrazine 0.06%, iso... The following ingredients were added: 0.06% pentanal, 0.047% fenugreek lactone, 0.03% 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 0.03% 5-methylfurfural, 0.03% dimethyl sulfide, 0.02% 2-acetylfuran, 0.02% 5-hydroxyethyl-4-methylthiazole, 0.018% 2-acetylpyrazine, 0.012% 4-ethylguaiacol, 0.009% acetic acid, 0.003% propionic acid, 0.003% 40 v / v acetaldehyde propylene glycol solution, 0.003% 4-methyl-5-(2-acetoxyethyl)-thiazole, with the remainder being propylene glycol. The mixture was stirred thoroughly and allowed to stand for 3 hours until no floating oil remained.

[0044] Step 2: Prepare 100g of atomizing liquid, composed of the following ingredients by mass percentage: coffee flavoring 10%, vegetable glycerin 40%, and propylene glycol 50%. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0045] Example 2

[0046] Step 1: Prepare 100g of coffee flavoring, composed of the following ingredients by weight percentage: 2-acetylpyrrole 3.5%, vanillin 1%, methylcyclopentenolone 0.7%, maltol 0.62%, furfuryl acetate 0.5%, guaiacol 0.36%, 1v / v% isoamyl alcohol propylene glycol solution 0.18%, furfuryl mercaptan 0.1%, 2-ethyl-3,5-dimethylpyrazine 0.12%, 1v / v% isovaleric acid propylene glycol solution 0.12%, 2,3,5-trimethylpyrazine 0.09%, isobutyraldehyde 0.06%, 2-methyl-3-(methylthio)pyrazine 0.06%. The following ingredients were added: isovaleraldehyde 0.05%, fenugreek lactone 0.01%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.03%, 5-methylfurfural 0.01%, dimethyl sulfide 0.01%, 2-acetylfuran 0.02%, 5-hydroxyethyl-4-methylthiazole 0.02%, 2-acetylpyrazine 0.02%, 4-ethylguaiacol 0.012%, acetic acid 0.009%, propionic acid 0.003%, 40 v / v acetaldehyde propylene glycol solution 0.003%, 4-methyl-5-(2-acetoxyethyl)-thiazole 0.003%, with the remainder being propylene glycol. The mixture was stirred thoroughly and allowed to stand for 3 hours until no floating oil remained.

[0047] Step 2: Prepare 100g of atomizing liquid. The formula consists of the following ingredients by weight percentage: 10% coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0048] Example 3

[0049] Step 1: Prepare 100g of coffee flavoring. The coffee flavoring formula consists of the following ingredients in the following proportions: 2-acetylpyrrole 2.5%, vanillin 1%, methylcyclopentenolone 0.75%, maltol 0.62%, furfuryl acetate 0.4%, guaiacol 0.36%, 1v / v% isoamyl alcohol propylene glycol solution 0.18%, furfuryl mercaptan 0.1%, 2-ethyl-3,5-dimethylpyrazine 0.12%, 1v / v% isovaleric acid propylene glycol solution 0.12%, 2,3,5-trimethylpyrazine 0.09%, isobutyraldehyde 0.06%, 2-methyl-3-(methylthio)pyrazine 0.06%, isovaleraldehyde 0.1%, fenugreek lactone 0.05%, 4-hydroxy-2,5-dimethyl-3(2H)-furanone 0.03%, 5-methylfurfural 0.05%, dimethyl sulfide 0.05%, 2-acetylfuran 0.02%, 5-hydroxyethyl-4-methylthiazole 0.02%, 2-acetylpyrazine 0.01%, 4-ethylguaiacol 0.012%, furfuryl acetate 0.01%, acetic acid 0.009%, propionic acid 0.003%, 40 v / v% acetaldehyde propylene glycol solution 0.003%, 4-methyl-5-(2-acetoxyethyl)-thiazole 0.003%, with the remainder being propylene glycol. Stir well and let stand for 3 hours until no floating oil appears before use.

[0050] Step 2: Prepare 100g of atomizing liquid, which consists of the following ingredients by weight percentage: 10% coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0051] Comparative Example 1

[0052] Prepare 100g of atomizing liquid. The formula consists of the following ingredients by weight percentage: 10% commercially available coffee flavoring, 40% vegetable glycerin, and 50% propylene glycol. Stir well and let stand for 3 hours to obtain the atomizing liquid.

[0053] Comparative Example 2

[0054] Except for omitting 2-acetylpyrrole, the rest is the same as in Example 1.

[0055] Comparative Example 3

[0056] Except for omitting methylcyclopentenolone, the rest is the same as in Example 1.

[0057] Comparative Example 4

[0058] Except for replacing the solvent propylene glycol with ethanol and water in a volume ratio of 1:5, the rest is the same as in Example 1.

[0059] Example 1: Stratified Experiment

[0060] Take 30 mL of the atomized liquid prepared in the examples and comparative examples and seal it in two sample bottles. Place them in a refrigerator at 4°C for 48 hours and an oven at 60°C for 48 hours respectively. Observe whether there are any abnormal appearances such as layering or precipitation under the light of the front camera of a mobile phone. The results are shown in Table 1.

[0061] Table 1. Layering and sedimentation of the atomizing fluid

[0062] Example 2: Sensory Evaluation

[0063] To demonstrate the technical effectiveness of the present invention, a sensory evaluation comparison was conducted on the nebulizer solutions of the examples and comparative examples. 10ml bottles of samples were placed in a high-temperature oven at 40°C and observed on the 14th day. Taste stability was tested by 10 professional nebulizer tasters, and the results are shown in Table 2.

[0064] Table 2. Flavor stability of the atomizing liquid

[0065] In Example 1, the atomizing liquid was packaged into different types of e-cigarette cartridges. Ten professional atomizing liquid tasters tested whether the cartridges produced a bitter or burnt taste, and evaluated the overall compatibility by observing whether there was carbon buildup or burning of the cartridge. The results are shown in Table 3.

[0066] Table 3 Compatibility of the atomizing fluid in Example 1

[0067] The e-liquids obtained in Examples 1-3 and Comparative Examples 1-4 were respectively packaged into cartridges of the same model (C302). A panel of 10 professional e-liquid tasters conducted blind vaping evaluations and assigned sensory scores. The vaping operation standards followed the general sensory evaluation standards for electronic atomizing devices (3 seconds of vaping per sample, with an evaluation interval of more than 10 minutes between samples). Each indicator option was scored from 0 to 10 points, with higher scores indicating stronger responses. The scoring criteria are shown in Table 4. The total scores were calculated, and the overall experimental results are shown in Table 5.

[0068] Table 4 Sensory Evaluation Scoring Criteria for Atomizing Fluid

[0069] Table 5 Sensory Evaluation Results of Coffee-Flavored Atomized Liquid

[0070] As can be seen from Table 5, the atomized liquids prepared from the decaffeinated coffee flavorings of Examples 1-3 of this application generally have ideal performance in terms of aroma, harmony, flavor reproduction, taste, and aftertaste. They can better reproduce the real roasted coffee aroma and enhance the realism and satisfaction of the user experience. Among them, Example 1 is the best.

[0071] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0072] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this patent application should be determined by the appended claims.

Claims

1. A coffee flavoring comprising the following components: 2-acetylpyrrole, vanillin, methylcyclopentenolone, maltol, furfuryl acetate, guaiacol, isoamyl alcohol propylene glycol solution, furfuryl thiol, 2-ethyl-3,5-dimethylpyrazine, isovaleric acid propylene glycol solution, 2,3,5-trimethylpyrazine, isobutyraldehyde, 2-methyl-3-(methylthio)pyrazine, isovaleraldehyde, fenugreek lactone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 5-methylfurfural, dimethyl sulfide, 2-acetylfuran, 5-hydroxyethyl-4-methylthiazole, 2-acetylpyrazine, 4-ethylguaiacol, acetic acid, propionic acid, acetaldehyde propylene glycol solution, 4-methyl-5-(2-acetoxyethyl)-thiazole, and propylene glycol.

2. The coffee essence of claim 1, wherein, The coffee essence comprises the following components by weight percentage:

3. The coffee flavouring according to claim 1 or 2, wherein The coffee essence comprises the following components by weight percentage:

4. A coffee flavouring according to any one of claims 1 to 3 wherein, The concentration of the isoamyl alcohol propylene glycol solution is 0.5 v / v% to 5 v / v%; the concentration of the isovaleric acid propylene glycol solution is 0.5 v / v% to 5 v / v%; and the concentration of the acetaldehyde propylene glycol solution is 20 v / v% to 60 v / v.

5. An atomizing liquid comprising the coffee flavoring as described in any one of claims 1-4, and a base material.

6. The atomized liquid of claim 5 wherein, The base material includes vegetable glycerin and / or propylene glycol.

7. The atomized liquid of claim 5 or 6, wherein, The base material is a combination of vegetable glycerin and propylene glycol.

8. The atomized liquid of claim 7 wherein, In the composition of vegetable glycerin and propylene glycol, the mass ratio of vegetable glycerin to propylene glycol is 1:(0.5-2).

9. The atomized liquid of any one of claims 5-8, wherein, The mass ratio of the coffee flavoring to the base material is 1:(5-15).

10. The atomized liquid of claim 9, wherein, The mass ratio of the coffee flavoring to the base material is 1:(6-12).

11. An electronic atomizing device, comprising the coffee flavoring as described in any one of claims 1-4 or the atomizing liquid as described in any one of claims 5-10.

12. The electronic atomizing device of claim 11, wherein, The electronic atomization device includes an electronic atomizer.

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