CN111849632A - Deep processing method of natural tobacco flavor raw material and application of natural tobacco flavor raw material in novel tobacco - Google Patents
Deep processing method of natural tobacco flavor raw material and application of natural tobacco flavor raw material in novel tobacco Download PDFInfo
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- CN111849632A CN111849632A CN202010725917.3A CN202010725917A CN111849632A CN 111849632 A CN111849632 A CN 111849632A CN 202010725917 A CN202010725917 A CN 202010725917A CN 111849632 A CN111849632 A CN 111849632A
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- 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
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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- 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
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/002—Cigars; Cigarettes with additives, e.g. for flavouring
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Abstract
The invention relates to a deep processing method of natural perfume raw materials for cigarettes and application of the natural perfume raw materials in novel tobaccos, wherein the deep processing method of the natural perfume raw materials comprises the following steps: the low boiling point micromolecule aroma substances in the volatile components of the deep-processed spice are obviously higher than the raw materials of the unprocessed cigarette; after the treatment by the method, one or more of furan, pyran substances, phenolic substances and ketone substances are obtained. Based on the existing cigarette flavor raw materials, the cigarette flavor raw materials are subjected to high-temperature and high-pressure deep processing treatment, a certain amount of atomized liquid is added in the treatment process, the coking of the cigarette flavor raw materials in the process is prevented, the dissolution of flavor components is facilitated, the flavor components are carried out during atomization to keep the characteristic flavor of tobacco, and finally the cigarette flavor suitable for heating non-burning cigarettes is prepared.
Description
Technical Field
The invention belongs to the technical field of deep processing methods of natural fragrant raw materials, and particularly relates to the technical field of application of products of the natural fragrant raw materials in novel tobacco on the basis of the deep processing methods of the natural fragrant raw materials.
Background
The research and development of novel tobacco products are one of the most recently determined important specialties of the national tobacco monopoly, and are also important directions for the future development of the tobacco industry. The cigarette is characterized in that the tobacco material is heated by a special heat source and then releases smoke, the tobacco material is heated and does not burn, potential harmful substances generated by high-temperature combustion and cracking of the tobacco are reduced, and harmful components of mainstream smoke are reduced. The smoking temperature of the cigarette which is not burnt after being heated is much lower than that of the traditional cigarette (generally about 350 ℃), the action of the aroma-generating substances and the mechanism of generating aroma are different from the traditional cigarette, the aroma is released only by distillation and simpler pyrolysis reaction, and the satisfaction and the tobacco aroma are still greatly different from the traditional cigarette.
Theoretically, the addition of proper essence and spice in the cigarette without burning can make up for the defect of insufficient aroma, improve the characteristics of smell and taste, improve the quality of the cigarette product and endow the cigarette product with new characteristics.
The tobacco dry distillation fraction spice prepared by the dry distillation method can keep the original tobacco taste, has soft scorched color, aroma and taste, meets the basic requirements of flavoring, has no pollution to the environment compared with the smoking method, and does not contain strong carcinogenic substances such as 3, 4-benzopyrene and the like. The application of the dry distillation spice in the field of novel tobacco can make up the defects of the novel tobacco in the aspects of comfort, smoke characteristics (fineness and strength), aroma style (richness and aroma) and the like, and has wide application prospect in the tobacco spice industry.
However, in the traditional dry distillation method, a sample is heated at a high temperature under the condition of air isolation, black tobacco oil is generated by heating and dry distillation under the condition of no oxygen, the smoke smell is too heavy, the tobacco raw materials are easy to be burnt and pasted, the dry distillation product has strong scorched bitter taste, and the smoke smell is increased and side effects of uncomfortable taste absorption, rough taste and the like are brought. Such as: 1. the combustion cracking temperature of the traditional cigarette is close to 900 ℃, the use temperature of the cigarette which is not heated is about 350 ℃, and the smoking process is similar to a one-time low-temperature dry distillation process. At a lower heating temperature, tobacco fragrance substances can not be fully combusted and pyrolyzed, traditional tobacco essence and spice are directly added into the cigarette which is not heated for combustion for increasing the fragrance, so that the richness and the strength of the fragrance of the cigarette during smoking are insufficient, green gas and miscellaneous gas can be mixed in the smoke, the baking fragrance is not obvious, and the smoking effect is not good.
2. The traditional dry distillation method is used for preparing dry distillation spices by directly heating tobacco primary raw materials such as tobacco leaves and tobacco shreds, only a simple heating cracking reaction is carried out, and the type of aroma production reaction is single. The condition of direct solid-phase heating of the dry distillation reaction is difficult to control, the interior of a reaction system is heated unevenly, the tobacco raw materials are easy to coke to bring burnt flavor, the burnt flavor of the dry distillation spice is too heavy, and the fragrance comfort is not good. In addition, the aroma of the tobacco substances after the dry distillation treatment has certain difference with the quality of the actual tobacco aroma, further extraction and processing are needed, a shielding agent is added or deodorization treatment is needed, the operation procedures are multiple, and industrialization is not easy to realize.
3. The preparation cost of dry distillation treatment by using the tobacco primary raw material is high. The tobacco raw materials such as tobacco shreds or tobacco leaves are fluffy, the filling volume in the container is large, the dissolution rate of aroma components is low, a small amount of dry distillation spice can be prepared by using a large amount of tobacco raw materials, and the yield is low.
As disclosed in some prior patents:
the invention application with the publication number of CN108893195A discloses an essence formula suitable for a cigarette which is not burnt under heating, and the formula consists of a tobacco extract, a cigarette essence, triacetin, glycerol, propylene glycol and tobacco powder.
The invention application with the publication number of CN109512015A discloses a heating non-combustion solid essence for cigarettes and a preparation method thereof, wherein the heating non-combustion solid essence contains natural extracts, microcrystalline cellulose, sodium carboxymethylcellulose and a smoke agent.
The invention application with publication number CN110655985A discloses a spice with Chinese style flue-cured tobacco characteristic fragrance and a heating non-combustible cigarette prepared from the same, wherein the spice comprises the following components: burley tobacco absolute, ammonia sugar reactant, dried orange peel flower extract, gynostemma pentaphylla extract, ethyl maltol, guaiacol, 5-methylfurfural, 2-acetylpyrazine, 2, 3-dimethylpyrazine, glycerol and ethanol.
Most of the traditional spice substances are compounds with lower molecular weight, low boiling point and stronger volatility, if the traditional essence spice for the cigarettes is directly added into the heating non-combustion cigarettes for flavoring treatment, the defects of serious aroma loss, rich tobacco aroma and insufficient aroma strength of the spice in the high-temperature processing process can be caused, and the spice is heavy in raw green gas and miscellaneous gas and is not suitable for heating non-combustion cigarettes.
Therefore, the development of the functional essence and spice capable of improving the sensory quality of the cigarette which is not combusted by heating is of great significance to the development of the cigarette which is not combusted by heating.
Disclosure of Invention
The project aims to solve the defects, the spice suitable for heating the non-combustible cigarette is obtained by deep processing on the basis of the existing cigarette flavor raw material, and the obtained product is applied to novel tobacco on the basis of the deep processing method technology of the invention.
The invention is realized by adopting the following technical scheme.
A deep processing method of natural incense raw materials comprises the following steps: after treatment, the percentage content of the low-boiling-point micromolecule aroma substances in the volatile components of the deep-processed spice is 10 percent or more than that of the low-boiling-point micromolecule aroma substances of the raw cigarette aroma materials.
Furthermore, one or more of furan, pyran substances, phenolic substances and ketone substances are obtained after the treatment by the method.
Further, the furan and pyran substances obtained after the treatment by the method are as follows: furfuryl alcohol, furfural, 5-methylfurfural, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one);
the phenolic substances are phenol, catechol, guaiacol and 4-ethyl guaiacol;
the ketone material is solanone or beta-damascenone.
Further, the method comprises the following steps:
1) premix and blend processing
Mixing the tobacco extract (30-50%) and the natural extract (10-35%) by mass, putting into a reaction kettle, adding the atomized liquid (20-60%) and stirring uniformly.
2) Deep processing heat treatment of sample
1) Blowing air into the reaction kettle to enable the pressure intensity to be 1-2 Mpa, heating to 150-330 ℃ at the speed of 5 ℃/min, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering by using filter cloth with the pore diameter of 48 mu m (300 meshes), and obtaining filtrate which is the novel deep processing spice for the tobacco;
2) the deep processing spice has smoke smell and baking smell on the smell, but has no burnt smell and green smell; the rich water-soluble sugar and reducing sugar in tobacco extracts such as flue-cured tobacco and aromatic tobacco can generate thermal cracking and caramelization reaction, and the curing and smoking smell is more sufficient than that of the primary raw material. Reducing sugar in other natural extracts can also have Maillard reaction with amino acid substances in tobacco, so that the aroma is rich and superior;
3) the volatile component characteristics of the deep processing spice are as follows: carrying out gas chromatography-mass spectrometry analysis on the deep-processed spice, wherein the percentage content of the low-boiling-point micromolecule aroma substances in volatile components of the deep-processed spice is higher than that of the unprocessed cigarette aroma raw material by 10% or more, and the deep-processed spice has obviously increased substances which directly contribute to the sweet aroma of smoke: the content of furan and pyran substances (such as furfuryl alcohol, furfural, 5-methylfurfural, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-ketone) is obviously increased, and phenolic substances (such as phenol, catechol, guaiacol and 4-ethylguaiacol) with smoke aroma and ketone substances (solanone and beta-damascenone) capable of enriching smoke aroma components are also found.
Taking the deep processing result of Zimbabwe tobacco paste as an example:
TABLE 1 comparison of key ingredient changes before and after deep processing of Zimbabwe ointment
| Key ingredient | Content/% before treatment | Content/% after treatment | Composition (I) | Content/% before treatment | Content/% after treatment |
| Furfuryl alcohol | 0.35 | 1.21 | 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one | 0.41 | 1.26 |
| Phenol and its preparation | - | 0.42 | 5, 6-dihydro-6-pentyl-2H-pyran-2-one | 0.14 | 0.47 |
| Furfural | 0.26 | 0.94 | 2, 3-dihydrobenzofuran | - | 0.35 |
| 5-methylfurfural | 0.19 | 0.83 | Nicotine | 52.3 | 51.9 |
| Methyl cyclopentenolone | - | 0.39 | Megastigmatrienone | 0.21 | 0.38 |
| Furanones | - | 0.46 | 4-Ethylguaiacol | - | 0.48 |
| Guaiacol | - | 0.74 | Catechol as one of the most important of the chemical substances in the chemical industry | - | 0.54 |
| Ethyl cyclopentenolone | - | 0.32 | Solanone | - | 0.31 |
| Beta-damascenone | - | 2.98 | Guaiene | 0.38 | 0.46 |
Further, in step 1) of the method, preferably, the tobacco extract is one or more of a flue-cured tobacco extract, an aromatic tobacco extract, a burley tobacco extract, an air-cured tobacco extract, a maryland tobacco extract, a zimbabwe tobacco extract, a Yunyan tobacco extract and a Yuyan tobacco extract.
Further, in step 1) of the method, preferably, the natural extract is one or more of cocoa extract, chicory extract, red date tincture, fig extract, dark plum extract, tamarind extract, Chinese date extract, apricot extract, vanilla bean tincture, hawthorn tincture, momordica grosvenori extract, peru extract and tree moss absolute oil.
Further, in step 1) of the method, preferably, the atomized liquid is one or more of propylene glycol, glycerol and glyceryl triacetate.
The deep processing spice prepared by the method is applied to cigarettes which are not burnt when heated.
Further, the application steps of the method comprise adding aroma-enhancing monomer spices into the deep-processing spices for blending, and adding the aroma-enhancing monomer spices into the tobacco material of the cigarette which is not heated to burn, wherein the adding amount of the aroma-enhancing monomer spices is 1-50% of the total mass of main components such as tobacco powder, adhesive, humectant, fiber and the like.
Further, the aroma-enhancing monomer spice is any 2 or more than 2 of pyridine, acetic acid, butyric acid, isovaleric acid, 3-methylvaleric acid, malic acid, menthol, 2-acetylpyrazine, 2,3, 5-trimethylpyrazine, 2-acetylpyrrole, methyl cyclopentenolone, ethyl cyclopentenolone, furanone, beta-damascenone, beta-dihydrodamascenone, perillaseed, ethyl vanillin, methyl malt powder, ethyl maltol, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl hexanoate, ethyl acetoacetate, isoamyl isovalerate, fructose syrup, cinnamic acid, peach aldehyde, myricetin, megastigmatrienone, dihydroactinidiolide, nicotinone, geranyl acetone, linalool and oxyisoflurolone.
The smoking evaluation shows that the deep-processing spice blended essence can achieve a satisfactory smoking effect when being added into a cigarette which is not combusted by heating, the smoking smell is obvious, the aroma is full, the smoke taste is pure and mild, the aftertaste is comfortable and the like, and the smoking quality is closer to that of the traditional cigarette.
The invention has the advantages that:
1) the deep processing operation of the cigarette flavor raw material simulates the smoking and baking conditions of the non-combustible cigarette, and releases a plurality of micromolecule ammonia stimulating products in advance, so that the green smell of the non-combustible cigarette during smoking is obviously reduced, and the cigarette flavor is more comfortable when the non-combustible cigarette flavor is applied to novel tobacco compared with untreated cigarette flavor.
2) The deep processing operation is a curing process of the fragrant raw materials, in the process, besides cracking, a plurality of reaction types such as caramelization reaction, Maillard and the like exist, a plurality of substances beneficial to the sweet aroma, baking aroma and smoking aroma of smoke are generated, the aroma is rich, and the quality and aroma enhancement of the cigarette without burning is better suitable for heating the cigarette without burning.
3) The deep processing object is a fluid paste or a semi-paste, and compared with the solid tobacco primary raw material, the deep processing object is uniformly heated, the reaction is controllable, and the reaction product has no scorched smell. After the reaction is finished, no post-treatment is needed, the operation procedures are less, the yield is high, and the cost is low.
4) Based on the existing cigarette flavor raw materials, the cigarette flavor raw materials are subjected to high-temperature and high-pressure deep processing treatment, a certain amount of atomized liquid is added in the treatment process, the coking of the cigarette flavor raw materials in the process is prevented, the dissolution of flavor components is facilitated, the flavor components are carried out during atomization to keep the characteristic flavor of tobacco, and finally the cigarette flavor suitable for heating non-burning cigarettes is prepared.
The invention is further explained below with reference to specific embodiments.
Detailed Description
The following are specific embodiments of the present invention, and the specific implementation data included therein are not intended to limit the overall numerical values of the scope of the present invention, and all the following examples are for the purpose of explaining and explaining the technical solution of the present invention.
In the deep processing heat treatment of the sample, the temperature is raised to 280 ℃ at the speed of 5 ℃/min. In the heat treatment process of the cigarette flavor raw material, the temperature is respectively 150 ℃, 280 ℃ and 330 ℃. Wherein, the product treated at 150 ℃ has a strong green taste and poor suction feeling; the flue-cured tobacco processed at 280 ℃ has obvious fragrance and strong fragrance; the product treated at 330 ℃ had a strong amber flavor of labdanum. Therefore, 280 ℃ is selected as the optimal temperature for further processing the tobacco flavor raw material.
Example 1 American mix type (one of the best quality flavor types of the invention)
Adding burley tobacco extract (30%), aromatic tobacco extract (8%), flue-cured tobacco extract (10%), cocoa extract (10%), chicory extract (5%), red date tincture (10%) and propylene glycol (24%) into a reaction kettle, uniformly stirring, blowing air into the reaction kettle to enable the pressure to be 1-2 Mpa, heating to 280 ℃ at the speed of 5 ℃/min, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering with filter cloth with the pore diameter of 48 mu m (300 meshes), adding ethyl maltol (0.8%), ethyl vanillin (2%) and 2-acetyl pyrrole (0.2%) for modification, and obtaining the novel deep processing spice blending essence for tobacco.
Example 2 British tobacco type (one of the best quality flavor types is selected by the invention)
Adding a flue-cured tobacco extract (20%), an aromatic tobacco extract (15%), a burley tobacco extract (5%), a cocoa extract (5%), a red date tincture (10%), a fig extract (15%), a dark plum extract (5%) and propylene glycol (22%) into a reaction kettle, uniformly stirring, blowing air into the reaction kettle to enable the pressure to be 1-2 Mpa, heating at the speed of 5 ℃/min to 280 ℃, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering by using filter cloth with the pore diameter of 48 mu m (300 meshes), and adding ethyl vanillin (3 percent) for modification to obtain the novel deep processing spice blending essence for tobacco.
EXAMPLE 3 Chinese style flue-cured tobacco type (one of the best quality flavor types selected by the invention)
Adding Yunyan tobacco extract (30%), Zimbabwe tobacco extract (10%), aromatic tobacco extract (1%), tamarind fruit extract (9%), Chinese date extract (3%), vanilla bean tincture (5%) and glycerol (40%) into a reaction kettle, uniformly stirring, blowing air into the reaction kettle to enable the pressure to be 1-2 Mpa, heating at the speed of 5 ℃/min to 280 ℃, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering by using filter cloth with the pore diameter of 48 mu m (300 meshes), and adding ethyl acetoacetate (1.5%) and butyric acid (0.5%) for modification to obtain the novel deep-processing tobacco flavor blending essence.
Example 4 Chinese style flue-cured tobacco type (one of the best quality flavor types of the invention)
Adding Yuyan tobacco paste (30%), Yuyan extract (10%), Zimbabwe tobacco paste (5%), Chinese date extract (5%), hawthorn tincture (10%) and glyceryl triacetate (35%) into a reaction kettle, uniformly stirring, blowing air into the reaction kettle to enable the pressure to be 1-2 Mpa, heating to 280 ℃ at the speed of 5 ℃/min, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering by using filter cloth with the pore diameter of 48 mu m (300 meshes), and adding 2 percent of methyl cyclopentenolone and 3 percent of furanone for modification to obtain the novel deep processing spice blending essence for tobacco.
EXAMPLE 5 heterogeneous fragrance type (one of the best quality fragrance types of the invention)
Adding tamarind fruit extract (14%), apricot extract (8%), Chinese date extract (5%), propylene glycol (40%) and glycerol (20%) into a reaction kettle, uniformly stirring, blowing air into the reaction kettle to enable the pressure to be 1-2 Mpa, heating to 280 ℃ at the speed of 5 ℃/min, and keeping the temperature for 2.5 hours; and after the reaction system is naturally cooled to room temperature, filtering the reaction system by using filter cloth with the pore diameter of 48 mu m (300 meshes), adding butyric acid (2%), ethyl butyrate (5%), ethyl propionate (1%), ethyl acetate (2%), peach aldehyde (1%) and myricetin aldehyde (2%) for modification, thus obtaining the novel tobacco deep-processing spice blending essence.
TABLE 2 comparison table of smoking effect of fine flavor types obtained by applying the technical scheme of the invention
| Serial number | Suction effect |
| Example 1 | Has the fragrance of American mixed type cigarettes, obvious baking smell, rich fragrance and clean aftertaste. |
| Example 2 | Has English style flue-cured tobacco type cigarette fragrance, mainly baking burnt fragrance, and rich and harmonious cigarette fragrance. |
| Example 3 | Has Chinese style flue-cured tobacco fragrance, elegant fragrance, rich fragrance quality, moderate strength and comfortable aftertaste. |
| Example 4 | Has strong aroma of Chinese flue-cured tobacco, sufficient smoking smell, strong aroma, thickness and good satisfaction. |
| Example 5 | Has the fragrance of tamarind and apricot fruits, has a scorched sweet fragrance, and has rich fragrance and good balance. |
Mainly protects the technical field of deep processing technology of tobacco flavor raw materials, blending technology of deep processing flavors and application of the deep processing flavors in novel tobacco.
The invention carries out deep processing treatment on the prior tobacco flavor raw material, adopts aerobic condition and high pressure at 280 ℃, and adds a certain amount of atomized liquid in the heat treatment process, thereby preventing the tobacco raw material from coking in the dry distillation process, being beneficial to the dissolution of the flavor components, carrying the flavor components in the atomization of the atomized liquid dry distillation device and being beneficial to keeping the characteristic flavor and taste of the tobacco.
After the aroma-enhancing monomer spices are added into the deep-processing spices for blending, the mixture is mixed in tobacco materials of the heating non-combustion cigarettes, so that the smoking feeling of the heating non-combustion cigarettes is better, and the smoking quality is closer to that of the traditional cigarettes.
The above description is only a part of specific embodiments of the present invention (since the formula of the present invention belongs to the numerical range, the embodiments are not exhaustive, and the protection scope of the present invention is subject to the numerical range and other technical point ranges), and the detailed contents or common knowledge known in the schemes are not described too much. It should be noted that the above-mentioned embodiments do not limit the present invention in any way, and all technical solutions obtained by means of equivalent substitution or equivalent transformation for those skilled in the art are within the protection scope of the present invention. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (10)
1. A deep processing method of natural perfume raw materials for cigarettes is characterized by comprising the following steps: after treatment, the percentage content of the low-boiling-point micromolecule aroma substances in the volatile components of the deep-processed spice is 10 percent or more than that of the low-boiling-point micromolecule aroma substances of the raw cigarette aroma materials.
2. The method according to claim 1, wherein one or more of furan, pyran substances, phenolic substances and ketone substances are obtained after the treatment.
3. The process according to claim 2, characterized in that the furans and pyrans obtained after the process are: one or more of furfuryl alcohol, furfural, 5-methylfurfural and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one;
the phenolic substance is one or more of phenol, catechol, guaiacol and 4-ethyl guaiacol;
the ketone is one or more of solanone and beta-damascenone.
4. Method according to claim 1, characterized in that it comprises the following steps:
1) premix and blend processing
Mixing 30-50% of tobacco extract and 10-35% of natural extract by mass, putting into a reaction kettle, adding 20-60% of atomized liquid, and stirring uniformly;
2) deep processing heat treatment of sample
1) Blowing air into the reaction kettle to enable the pressure intensity to be 1-2 Mpa, heating to 150-330 ℃ at the speed of 5 ℃/min, and keeping the temperature for 2.5 hours; after the reaction system is naturally cooled to room temperature, filtering by using filter cloth with the pore diameter of 48 mu m (300 meshes), and obtaining filtrate which is the novel deep processing spice for the tobacco;
2) the deep processing spice has smoke smell and baking smell on the smell, but has no burnt smell and green smell;
3) the volatile component characteristics of the deep processing spice are as follows: carrying out gas chromatography-mass spectrometry analysis on the deep-processed spice, wherein the percentage content of the low-boiling-point micromolecule aroma substances in volatile components of the deep-processed spice is higher than that of the unprocessed cigarette aroma raw material low-boiling-point micromolecule aroma substances by 10% or more, and the content of the substances is remarkably increased: furans and pyrans: one or more of furfuryl alcohol, furfural, 5-methylfurfural and 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one; appearance or addition of substances: phenols of smoke note: one or more of phenol, catechol, guaiacol and 4-ethyl guaiacol and ketone substances: one or more of solanone and beta-damascenone.
5. The method according to claim 4, wherein the tobacco extract in step 1) of the method is one or more of a flue-cured tobacco extract, an aromatic tobacco extract, a burley tobacco extract, an aired tobacco extract, a Maryland tobacco extract, a Zimbabwe tobacco extract, a Yunyan tobacco extract and a Yuyan tobacco extract.
6. The method according to claim 4, wherein the natural extract in step 1) of the method is one or more of cocoa extract, chicory extract, red date tincture, fig extract, dark plum extract, tamarind extract, Chinese date extract, apricot extract, vanilla bean tincture, hawthorn tincture, momordica grosvenori extract, peru extract and tree moss absolute oil.
7. The method according to claim 4, characterized in that the atomized liquid in step 1) of the method is one or more of propylene glycol, glycerol and glycerol triacetate.
8. The use of further processed flavour obtained according to any one of claims 1 to 7, wherein said further processed flavour is used in heated non-burning cigarettes.
9. The application of the deep processing spice of claim 8, wherein the application step comprises adding the aroma-enhancing monomer spice into the deep processing spice to blend, and adding the aroma-enhancing monomer spice into a cigarette tobacco material which is not burnt under heating, wherein the addition amount of the aroma-enhancing monomer spice is 1-50% of the total mass of main components such as tobacco powder, adhesive, humectant, fiber and the like.
10. A further processed flavor application according to claim 9, the aroma-enhancing monomer spice is any 2 or more than 2 of pyridine, acetic acid, butyric acid, isovaleric acid, 3-methylvaleric acid, malic acid, menthol, 2-acetylpyrazine, 2,3, 5-trimethylpyrazine, 2-acetylpyrrole, methyl cyclopentenolone, ethyl cyclopentenolone, furanone, beta-damascenone, beta-dihydrodamascenone, perillaseed, ethyl vanillin, methyl malt powder, ethyl maltol, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl hexanoate, ethyl acetoacetate, isoamyl isovalerate, fructose syrup, cinnamic acid, peach aldehyde, myricetin, megastigmatrienone, dihydroactinidiolide, nicotinone, geranyl acetone, linalool and oxyisoflurolone.
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| CN113684097A (en) * | 2021-08-27 | 2021-11-23 | 云南养瑞科技集团有限公司 | Novel continuous heat treatment equipment for tobacco flavor and use method |
| CN114456877A (en) * | 2022-03-11 | 2022-05-10 | 吉林烟草工业有限责任公司 | Tobacco essence for increasing cigarette sweet aroma, preparation method thereof and tobacco product |
| CN115005490A (en) * | 2022-06-28 | 2022-09-06 | 深圳梵活生命科学股份有限公司 | Electronic mint tobacco atomized liquid without nicotine and preparation method thereof |
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| CN112956731A (en) * | 2021-04-02 | 2021-06-15 | 河南中烟工业有限责任公司 | Method for preparing tobacco lysate by oxidative cracking of tobacco resources |
| CN113684097A (en) * | 2021-08-27 | 2021-11-23 | 云南养瑞科技集团有限公司 | Novel continuous heat treatment equipment for tobacco flavor and use method |
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