CN111394178A - Milk fragrance and bean fragrance base module for cigarette, essence and cigarette - Google Patents
Milk fragrance and bean fragrance base module for cigarette, essence and cigarette Download PDFInfo
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- CN111394178A CN111394178A CN202010218997.3A CN202010218997A CN111394178A CN 111394178 A CN111394178 A CN 111394178A CN 202010218997 A CN202010218997 A CN 202010218997A CN 111394178 A CN111394178 A CN 111394178A
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- cigarette
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- milk
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Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0007—Aliphatic compounds
- C11B9/0015—Aliphatic compounds containing oxygen as the only heteroatom
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0026—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring
- C11B9/0034—Essential oils; Perfumes compounds containing an alicyclic ring not condensed with another ring the ring containing six carbon atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
- C11B9/0076—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing less than six atoms
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0069—Heterocyclic compounds
- C11B9/0073—Heterocyclic compounds containing only O or S as heteroatoms
- C11B9/008—Heterocyclic compounds containing only O or S as heteroatoms the hetero rings containing six atoms
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention belongs to the technical field of cigarette flavoring, and particularly relates to a milk flavor and bean flavor base module and essence for cigarettes, and further relates to a cigarette. The base module of the milk fragrance and the bean fragrance for the cigarette consists of the following components in parts by weight: 3-5 parts of 2, 3-butanedione, 0.6-0.9 part of gamma-heptalactone, 1-1.5 parts of gamma-nonalactone, 0.1-0.5 part of ethyl vanillin, 1-2 parts of vanillin, 2-2.5 parts of dihydrocoumarin and 3-6 parts of 6-methylcoumarin. The base modules of the milk flavor and the bean flavor for the cigarette comprise components with remarkable perfuming contribution degree to the milk flavor or the bean flavor, and when the components are mixed for use in a specific weight part manner, the milk flavor and the bean flavor of the cigarette can be effectively highlighted, and the smoke quality of the cigarette can be improved.
Description
Technical Field
The invention belongs to the technical field of cigarette flavoring, and particularly relates to a milk flavor and bean flavor base module and essence for cigarettes, and further relates to a cigarette.
Background
The flavors for tobacco are generally classified into natural flavors and synthetic flavors. The natural flavors are various, have good harmony with the fragrance of tobacco and strong natural feeling, and have particularly obvious effects of enhancing the herbal fragrance of the tobacco and improving the quality of cigarettes, so the natural flavors are used in most of the current tobacco flavor formulas. However, the production and application of natural perfume are often influenced by many factors such as climate, environment, transportation, safety and the like, while the synthetic perfume has fewer limiting factors and relatively low cost, and the quality and safety can be realized by controlling the purity of the product. Therefore, the design of the tobacco essence formula by using the synthetic spice is more and more concerned. Different tobacco essence formulas enable cigarette products to have different characteristic aroma notes, so the design of the tobacco essence formula is an important content for the design and development of various types of cigarette products.
Milk flavor and bean flavor are important components of the style and characteristics of the smoke of Chinese cigarettes. The cigarette base module with milk fragrance and bean fragrance is developed, so that the style characteristics of the milk fragrance and the bean fragrance of the cigarette are highlighted, the smoke quality of the cigarette is improved, and the cigarette base module is always an important direction in the field of cigarette blending.
Disclosure of Invention
The invention aims to provide a milk fragrance and bean fragrance base module for cigarettes, which can effectively highlight the milk fragrance and bean fragrance of the cigarettes and can improve the smoke quality.
The invention also aims to provide the milk-bean-flavor essence for the cigarettes, which can highlight the milk-bean-flavor fragrance of the cigarettes and improve the smoke quality of the cigarettes.
The invention also aims to provide a cigarette adopting the milk flavor and the bean flavor essence for the cigarette.
In order to achieve the purpose, the invention adopts the technical scheme that:
a base module of milk fragrance and bean fragrance for cigarettes is composed of the following components in parts by weight: 3-5 parts of 2, 3-butanedione, 0.6-0.9 part of gamma-heptalactone, 1-1.5 parts of gamma-nonalactone, 0.1-0.5 part of ethyl vanillin, 1-2 parts of vanillin, 2-2.5 parts of dihydrocoumarin and 3-6 parts of 6-methylcoumarin.
The components in the base modules of the milk fragrance and the bean fragrance for the cigarettes are conventional edible spices sold in the market, so that the quality is stable, and the stability of the quality of cigarette products can be effectively improved. Meanwhile, each component is an ingredient with remarkable perfuming contribution degree to the milk fragrance or the bean fragrance, and the milk fragrance and the bean fragrance of the cigarette can be effectively highlighted when the cigarette is used. Meanwhile, all components in the fragrance base module are common components in the smoke of the existing cigarettes, and when the fragrance base module is adopted to blend the fragrance of the cigarettes, the stability of the internal quality of cigarette products can be effectively guaranteed.
In the invention, the perfuming contribution degree is Tr x 100/T, wherein Tr represents the grain phase transfer rate of the main stream smoke after the perfume component is added into the cigarette, and T represents a threshold value, namely mu g/g. Different cigarette flavor components often have different cigarette flavoring contribution degrees, and the difference of the flavoring contribution degrees has important guiding significance for cigarette flavor blending. The more flavoring contribution, the stronger the ability to highlight certain aroma characteristics of cigarette smoke. The flavoring contribution degrees of components with the milk fragrance characteristics in the components of the milk fragrance and bean fragrance base modules for the cigarettes are all more than 4, and the flavoring contribution degrees of the components with the bean fragrance characteristics are all more than 2, so that the milk fragrance and the bean fragrance of cigarette smoke can be effectively highlighted by the base modules.
Meanwhile, the invention refers to the inherent content and proportion of each component in the cigarette smoke and the transfer rate of the cigarette smoke, finally optimizes and determines the proportion of each component, and has scientific compatibility. The base module formed by compatibility can coordinate with the original fragrance of the cigarette when the cigarette is flavored, and can improve the quality of cigarette smoke while highlighting the milk fragrance and bean fragrance charm characteristics of the cigarette.
Every 100 parts by weight of essence consists of the following components in parts by weight: 3-5 parts of 2, 3-butanedione, 0.6-0.9 part of gamma-heptalactone, 1-1.5 parts of gamma-nonalactone, 0.1-0.5 part of ethyl vanillin, 1-2 parts of vanillin, 2-2.5 parts of dihydrocoumarin, 3-6 parts of 6-methylcoumarin and the balance of a solvent.
The milk flavor and bean flavor essence for the cigarettes is formed by adding a certain amount of solvent on the basis of the milk flavor and bean flavor base modules for the cigarettes. When the essence is used for perfuming cigarettes, the essence is suitable for perfuming the cigarettes in a traditional perfuming mode, namely, perfuming the cut tobacco, and can effectively highlight the milk fragrance and the bean fragrance of the cigarettes after perfuming and simultaneously improve the quality of cigarette smoke. When the cigarette is flavored, the essence can be mixed with the fragrance base module with other fragrance characteristics for use so as to meet the requirements of different consumers.
Preferably, the solvent is one or more of water, ethanol, propylene glycol and glyceryl triacetate. Further preferably, the solvent is ethanol; or the solvent is ethanol and water, and the mass ratio of the ethanol to the water is 80: 6.7; or the solvent is ethanol, propylene glycol and glyceryl triacetate, and the mass ratio of the ethanol to the propylene glycol to the glyceryl triacetate is 75: 4.3: 5.
the technical scheme adopted by the cigarette of the invention is as follows:
a cigarette, the cigarette tobacco shred of the cigarette is added with the milk flavor and the bean flavor essence for the cigarette.
Based on the milk flavor and the bean flavor essence for the cigarette, the cigarette has outstanding milk flavor and bean flavor characteristics and good smoke quality. The cigarette is prepared by mixing the milk essence and the bean essence for the cigarette with the cut tobacco in a traditional flavoring way, and then rolling and forming according to the existing cigarette production process.
Preferably, the mass ratio of the milk flavor and the bean flavor essence for the cigarette to the cut tobacco for the cigarette is (0.01:100) - (0.05: 100).
Detailed Description
The present invention will be further described with reference to the following specific examples.
The invention utilizes GC-MS to analyze smoke components of more than 100 commercially available finished cigarettes, and finds out common components in the smoke; then, sensory evaluation is carried out on the smell characteristics of the standard products of the components, components with milk fragrance or bean fragrance are screened out, and the smell threshold value is measured; and then adding the components with milk fragrance and bean fragrance into cut tobacco of the cigarette, measuring the transfer rate of the components in the smoke of the cigarette, and calculating the perfuming contribution degree of each component with milk fragrance or bean fragrance according to the olfactory threshold value and the transfer rate in the smoke of the cigarette. As shown in table 1, ingredients having a milk-like fragrance (i.e., 2, 3-butanedione, γ -heptalactone, γ -nonalactone, ethyl vanillin, vanillin) with an perfuming contribution degree of more than 4, and ingredients having a bean-like fragrance (i.e., dihydrocoumarin, 6-methylcoumarin) with an perfuming contribution degree of more than 2 were screened. Then, the cigarette smoke transfer rate of each component and the content and proportion in the smoke are referenced for scientific compatibility, and the essence formula which can not only highlight the characteristics of the milk flavor and the bean flavor of the cigarette but also can improve the quality of the cigarette smoke is developed.
TABLE 1 perfuming contribution of the ingredients
The invention innovatively integrates a cigarette flavoring technology, an aroma component analysis technology, an olfactory threshold value measurement technology and a smoke transfer rate measurement technology, introduces flavoring contribution degree in the cigarette flavoring process, finds out substances with milk aroma characteristics or bean aroma characteristics from cigarette smoke, screens out components which have significant contribution and can be used for flavoring cigarette tobacco shreds, and determines the proportion range among the components by referring to the inherent content and proportion of the components in the cigarette smoke and the cigarette smoke transfer rate, systematically develops cigarette flavoring on the basis, and obtains a fragrance base module which can highlight the milk aroma and bean aroma characteristics of the cigarette smoke and can improve the smoke quality.
The present invention will be further described with reference to the following specific examples.
Embodiments of a base module for a milk and bean fragrance for cigarettes
Example 1
The base module of the milk fragrance and the bean fragrance for the cigarette comprises the following components in parts by weight: 5 parts of 2, 3-butanedione, 0.7 part of gamma-heptalactone, 1 part of gamma-nonalactone, 0.5 part of ethyl vanillin, 2 parts of dihydrocoumarin and 3 parts of 6-methylcoumarin.
Example 2
The base module of the milk fragrance and the bean fragrance for the cigarette comprises the following components in parts by weight: 3 parts of 2, 3-butanedione, 0.9 part of gamma-heptalactone, 1.5 parts of gamma-nonalactone, 0.4 part of ethyl vanillin, 1 part of vanillin, 2.5 parts of dihydrocoumarin and 4 parts of 6-methylcoumarin.
Example 3
The base module of the milk fragrance and the bean fragrance for the cigarette comprises the following components in parts by weight: 4 parts of 2, 3-butanedione, 0.6 part of gamma-heptalactone, 1.5 parts of gamma-nonalactone, 0.1 part of ethyl vanillin, 1 part of vanillin, 2.5 parts of dihydrocoumarin and 6-methylcoumarin.
Second, examples of the milky essence and the bean essence for cigarettes
Example 4
In the milk flavor and bean flavor essence for cigarettes of the embodiment, each 100 parts by weight of the essence consists of the following components in parts by weight: 85.8 parts of ethanol, 5 parts of 2, 3-butanedione, 0.7 part of gamma-heptalactone, 1 part of gamma-nonalactone, 0.5 part of ethyl vanillin, 2 parts of dihydrocoumarin and 3 parts of 6-methylcoumarin. The milk flavor and the bean flavor essence for the cigarette are prepared by mixing the components in parts by weight.
Example 5
In the milk flavor and bean flavor essence for cigarettes of the embodiment, each 100 parts by weight of the essence consists of the following components in parts by weight: 6.7 parts of water, 80 parts of ethanol, 3 parts of 2, 3-butanedione, 0.9 part of gamma-heptalactone, 1.5 parts of gamma-nonalactone, 0.4 part of ethyl vanillin, 1 part of vanillin, 2.5 parts of dihydrocoumarin and 4 parts of 6-methylcoumarin. The milk flavor and the bean flavor essence for the cigarette are prepared by mixing the components in parts by weight.
Example 6
In the milk flavor and bean flavor essence for cigarettes of the embodiment, each 100 parts by weight of the essence consists of the following components in parts by weight: 4.3 parts of propylene glycol, 5 parts of glyceryl triacetate, 75 parts of ethanol, 4 parts of 2, 3-butanedione, 0.6 part of gamma-heptalactone, 1.5 parts of gamma-nonalactone, 0.1 part of ethyl vanillin, 1 part of vanillin, 2.5 parts of dihydrocoumarin and 6 parts of 6-methylcoumarin. The milk flavor and the bean flavor essence for the cigarette are prepared by mixing the components in parts by weight.
Third, cigarette embodiment
Example 7
The milk flavor and the bean flavor essence for cigarettes in the embodiment 4 are added into the cut tobacco of the cigarettes in the embodiment, wherein the mass ratio of the milk flavor and the bean flavor essence for cigarettes to the cut tobacco of the cigarettes is 0.01: 100. The preparation process of the cigarette of the embodiment comprises the following steps: the cigarette milk flavor and the bean flavor essence are sprayed on the cut tobacco, and then the cigarette product is prepared by adopting the conventional technology in the field.
Example 8
The milk flavor and the bean flavor for cigarettes in the embodiment 5 are added into the cut tobacco for cigarettes in the embodiment, wherein the mass ratio of the milk flavor and the bean flavor for cigarettes to the cut tobacco for cigarettes is 0.01: 100. the preparation process of the cigarette in the embodiment is the same as that in the embodiment 7.
Example 9
The milk flavor and the bean flavor for cigarettes in the embodiment 6 are added into the cut tobacco for cigarettes in the embodiment, wherein the mass ratio of the milk flavor and the bean flavor for cigarettes to the cut tobacco for cigarettes is 0.01: 100. the preparation process of the cigarette in the embodiment is the same as that in the embodiment 7.
In other embodiments of the cigarette, the mass ratio of the milk essence and the bean essence for the cigarette to the cut tobacco for the cigarette can be 0.05: 100.
Fourth, comparative example section
Comparative example 1
The essence of the comparative example is different from the essence of example 4 only in the use amounts of the gamma-heptalactone and the ethanol, the weight part of the gamma-heptalactone is 1.2 parts, the weight part of the ethanol is 85.3 parts, and other components and the use amounts thereof are the same as those of example 4. And accordingly, a cigarette was produced by the production method in essence reference example 7 of this comparative example.
Comparative example 2
The essence of the comparative example is different from the essence of example 4 only in the use amounts of 2, 3-butanedione and ethanol, the essence of the comparative example comprises 6 parts by weight of 2, 3-butanedione, 84.8 parts by weight of ethanol, and the other components and the use amounts thereof are the same as those of example 4. And accordingly, a cigarette was produced by the production method in essence reference example 7 of this comparative example.
Comparative example 3
The essence of the comparative example is different from the essence of example 4 only in the use amounts of 6-methylcoumarin and ethanol, in the comparative example, the 6-methylcoumarin is 1 part by weight, the ethanol is 87.8 parts by weight, and other components and the use amounts thereof are the same as those of example 4. And accordingly, a cigarette was produced by the production method in essence reference example 7 of this comparative example.
Fifth, test example
In the test example, sensory evaluation is performed on the cigarettes in examples 7 to 9 and comparative examples 1 to 3, a blank cigarette without essence is set as a reference, smoking evaluation is performed by 13 professional cigarette sensory evaluation personnel, and the sensory evaluation method is formulated according to YC/T497-.
TABLE 2 sensory evaluation results
(the minimum score unit in Table 2 is 0.5, the same single-item results of the smokers are added and then averaged in the score process, the result is kept to one decimal, and the higher the score of each index is, the better the improvement effect is represented.)
As can be seen from Table 2, compared with the blank cigarette, the cigarette of the invention has greatly improved aroma, richness and miscellaneous gas indexes, and the scores are all greatly improved; the milk fragrance note and the bean fragrance note are obviously enhanced, and the scores are improved by more than 2.0; meanwhile, the sweet and fragrant note is obviously enhanced, and the score is improved by 0.5-1. The results show that the essence can highlight the characteristics of the milk fragrance and the bean fragrance of the cigarettes and improve the smoke quality. Compared with the blank cigarette, the cigarettes of comparative examples 1 to 3 have inferior aroma and reduced comfort, which is manifested by increased irritation and residue.
Claims (5)
1. A base module of milk fragrance and bean fragrance for cigarettes is characterized by comprising the following components in parts by weight: 3-5 parts of 2, 3-butanedione, 0.6-0.9 part of gamma-heptalactone, 1-1.5 parts of gamma-nonalactone, 0.1-0.5 part of ethyl vanillin, 1-2 parts of vanillin, 2-2.5 parts of dihydrocoumarin and 3-6 parts of 6-methylcoumarin.
2. The essence with milk fragrance and bean fragrance for cigarettes is characterized in that every 100 parts by weight of the essence comprises the following components in parts by weight: 3-5 parts of 2, 3-butanedione, 0.6-0.9 part of gamma-heptalactone, 1-1.5 parts of gamma-nonalactone, 0.1-0.5 part of ethyl vanillin, 1-2 parts of vanillin, 2-2.5 parts of dihydrocoumarin, 3-6 parts of 6-methylcoumarin and the balance of a solvent.
3. The tobacco milk and bean flavor essence according to claim 2, wherein the solvent is one or more of water, ethanol, propylene glycol and glyceryl triacetate.
4. A cigarette, characterized in that the cigarette cut tobacco of the cigarette is added with the milk flavor and the bean flavor essence for the cigarette according to claim 2 or 3.
5. The cigarette according to claim 4, wherein the mass ratio of the tobacco milk flavor and the bean flavor essence to the cut tobacco is (0.01:100) - (0.05: 100).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010218997.3A CN111394178B (en) | 2020-03-25 | 2020-03-25 | Milk-flavored and bean-flavored base module for cigarettes, essence and cigarettes |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010218997.3A CN111394178B (en) | 2020-03-25 | 2020-03-25 | Milk-flavored and bean-flavored base module for cigarettes, essence and cigarettes |
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| Publication Number | Publication Date |
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| CN111394178A true CN111394178A (en) | 2020-07-10 |
| CN111394178B CN111394178B (en) | 2022-07-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116103088A (en) * | 2023-03-21 | 2023-05-12 | 江苏中烟工业有限责任公司 | Incense base module formula component for improving internal quality of fine cigarettes and application |
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| Publication number | Publication date |
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| CN111394178B (en) | 2022-07-26 |
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