CN111849638A - Essence extracting agent for milk cigarettes and essence for milk cigarettes - Google Patents
Essence extracting agent for milk cigarettes and essence for milk cigarettes Download PDFInfo
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- CN111849638A CN111849638A CN202010769762.3A CN202010769762A CN111849638A CN 111849638 A CN111849638 A CN 111849638A CN 202010769762 A CN202010769762 A CN 202010769762A CN 111849638 A CN111849638 A CN 111849638A
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- aroma
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 154
- 235000013336 milk Nutrition 0.000 title claims abstract description 148
- 239000008267 milk Substances 0.000 title claims abstract description 148
- 210000004080 milk Anatomy 0.000 title claims abstract description 148
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 81
- 238000010438 heat treatment Methods 0.000 claims abstract description 42
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 claims abstract description 37
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 claims abstract description 16
- GNPYMQXLIGYDAG-UHFFFAOYSA-N 3-methyl-1-sulfanylbutan-1-ol Chemical compound CC(C)CC(O)S GNPYMQXLIGYDAG-UHFFFAOYSA-N 0.000 claims abstract description 11
- LEGGANXCVQPIAI-UHFFFAOYSA-N 4-methyl-octanoic acid Chemical compound CCCCC(C)CCC(O)=O LEGGANXCVQPIAI-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000241257 Cucumis melo Species 0.000 claims abstract description 11
- 235000009842 Cucumis melo Nutrition 0.000 claims abstract description 11
- 239000001706 (4R)-4-methyloctanoic acid Substances 0.000 claims abstract description 10
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 claims abstract description 10
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims abstract description 10
- 150000007970 thio esters Chemical class 0.000 claims abstract description 10
- 238000002485 combustion reaction Methods 0.000 claims description 25
- ROWKJAVDOGWPAT-UHFFFAOYSA-N Acetoin Chemical compound CC(O)C(C)=O ROWKJAVDOGWPAT-UHFFFAOYSA-N 0.000 claims description 24
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 24
- TZMFJUDUGYTVRY-UHFFFAOYSA-N pentane-2,3-dione Chemical compound CCC(=O)C(C)=O TZMFJUDUGYTVRY-UHFFFAOYSA-N 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 21
- GHVNFZFCNZKVNT-UHFFFAOYSA-N Decanoic acid Natural products CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 claims description 18
- 241000208125 Nicotiana Species 0.000 claims description 18
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims description 18
- 235000013355 food flavoring agent Nutrition 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 15
- QOSNJMZGKWZVGY-UHFFFAOYSA-N CCCCC(CCCCCCCCCCCCO1)C1=O Chemical compound CCCCC(CCCCCCCCCCCCO1)C1=O QOSNJMZGKWZVGY-UHFFFAOYSA-N 0.000 claims description 12
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 12
- 239000001582 butter acid Substances 0.000 claims description 12
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims description 12
- 229940093503 ethyl maltol Drugs 0.000 claims description 12
- 150000002596 lactones Chemical class 0.000 claims description 12
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims description 12
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims description 12
- 235000012141 vanillin Nutrition 0.000 claims description 12
- 238000005096 rolling process Methods 0.000 claims description 11
- 150000001299 aldehydes Chemical class 0.000 claims description 10
- -1 propyl nonane lactone Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- VSMOENVRRABVKN-MRVPVSSYSA-N 1-Octen-3-ol Natural products CCCCC[C@H](O)C=C VSMOENVRRABVKN-MRVPVSSYSA-N 0.000 claims description 6
- GYSCBCSGKXNZRH-UHFFFAOYSA-N 1-benzothiophene-2-carboxamide Chemical compound C1=CC=C2SC(C(=O)N)=CC2=C1 GYSCBCSGKXNZRH-UHFFFAOYSA-N 0.000 claims description 6
- SPRJWMSXOLZOIO-UHFFFAOYSA-N 2-hydroxypropanoyl octanoate Chemical compound CCCCCCCC(=O)OC(=O)C(C)O SPRJWMSXOLZOIO-UHFFFAOYSA-N 0.000 claims description 6
- YDXQPTHHAPCTPP-UHFFFAOYSA-N 3-Octen-1-ol Natural products CCCCC=CCCO YDXQPTHHAPCTPP-UHFFFAOYSA-N 0.000 claims description 6
- AUXGUMVABDCUNR-UHFFFAOYSA-N 3-butyl-oxacyclotridecan-2-one Chemical compound C(CCC)C1C(=O)OCCCCCCCCCC1 AUXGUMVABDCUNR-UHFFFAOYSA-N 0.000 claims description 6
- RSBTVLNYUVQCTK-UHFFFAOYSA-N 3-butyl-oxacycloundecan-2-one Chemical compound C(CCC)C1C(=O)OCCCCCCCC1 RSBTVLNYUVQCTK-UHFFFAOYSA-N 0.000 claims description 6
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 claims description 6
- NORZZKKLCYMBBF-UHFFFAOYSA-N butyl butyryllactate Chemical compound CCCCOC(=O)C(C)OC(=O)CCC NORZZKKLCYMBBF-UHFFFAOYSA-N 0.000 claims description 6
- OALYTRUKMRCXNH-UHFFFAOYSA-N (R)- Dihydro-5-pentyl-2(3H)-furanone Natural products CCCCCC1CCC(=O)O1 OALYTRUKMRCXNH-UHFFFAOYSA-N 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 230000000391 smoking effect Effects 0.000 abstract description 9
- 239000000779 smoke Substances 0.000 abstract description 6
- 235000010855 food raising agent Nutrition 0.000 abstract description 5
- 210000000214 mouth Anatomy 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 4
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 abstract 1
- LOKPJYNMYCVCRM-UHFFFAOYSA-N 16-Hexadecanolide Chemical compound O=C1CCCCCCCCCCCCCCCO1 LOKPJYNMYCVCRM-UHFFFAOYSA-N 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- UQJZXIRPWVJSKR-UHFFFAOYSA-N C(CC)C1C(=O)OCCCCCCC1 Chemical compound C(CC)C1C(=O)OCCCCCCC1 UQJZXIRPWVJSKR-UHFFFAOYSA-N 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 235000019264 food flavour enhancer Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- MBDOYVRWFFCFHM-SNAWJCMRSA-N (2E)-hexenal Chemical compound CCC\C=C\C=O MBDOYVRWFFCFHM-SNAWJCMRSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000020186 condensed milk Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000003128 head Anatomy 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- UFLHIIWVXFIJGU-ARJAWSKDSA-N (Z)-hex-3-en-1-ol Chemical compound CC\C=C/CCO UFLHIIWVXFIJGU-ARJAWSKDSA-N 0.000 description 1
- 206010042496 Sunburn Diseases 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940017219 methyl propionate Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Fats And Perfumes (AREA)
- Confectionery (AREA)
Abstract
The invention provides a flavor essence extracting agent for milk cigarettes and essence for the milk cigarettes. A essence aroma raising agent for milk cigarettes comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of cucumis melo aldehyde, 0.5-1.5 parts of-hexadecanolide, 0.2-0.8 parts of methyl thioester propionate, 1.5-5.5 parts of 4-methyloctanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol. The essence aroma-improving agent for the milk cigarette can be mutually dissolved with essence basic components of milk aroma, no impurities are separated out, and the essence aroma-improving agent is added into the essence basic components and applied to a cigarette which is not combusted during heating, so that the cigarette which is not combusted during heating has comfortable and rich milk aroma, the aroma is lasting, the milk aroma is more mellow and natural, the milk aroma is coordinated with the cigarette aroma, the milk aroma is rich, the characteristic aroma is obvious, the smoke is soft and fine, the oral cavity is clean and comfortable, the smoking feeling is improved, and the sensory experience of consumers is improved.
Description
Technical Field
The invention belongs to the technical field of tobacco essence flavors, and particularly relates to a milk cigarette essence aroma raising agent and a milk cigarette essence.
Background
Milk has a light milk-flavor immediately after being extruded, flavor components are separated along with transfer of milk fat during processing, and a plurality of new flavor substances are generated along with enzyme reaction, autooxidation, microbial action, Maillard reaction and the like during processing. Milk products, including fresh milk, cream, condensed milk, butter, fermented yogurt, etc., have different contents of flavor components due to different processing degrees and processing methods. So that various dairy products have respective obvious aroma characteristics.
The blending of milk essence is a key research subject of flavor blending engineers of various essence companies, is not only applied to food, but also widely applied to tobacco, improves the identification degree of smell of the product, gives a cigarette with a new flavor, improves the fragrance amount, and has unique effects in softening and smoothing smoke. Most of the commercially available milk flavor is applied to food production, and the milk flavor special for tobacco is few and few, and after the milk flavor special for tobacco is added into tobacco, the problems of incongruity with tobacco flavor, distortion of milk flavor at high temperature, poor taste and the like exist, so that the requirements of smokers on the smoking quality and the flavor style characteristics cannot be met.
Disclosure of Invention
The invention aims to provide a flavor enhancer for milk cigarettes and an essence for milk cigarettes aiming at the defects in the prior art.
The low-threshold milk flavor enhancer for the milk flavor cigarette essence is specially tailored for the milk flavor essence for tobacco, and after the low-threshold milk flavor enhancer is added, the milk flavor aroma is more mellow and natural, and is coordinated with the tobacco aroma under high-temperature burning of cigarettes, the milk flavor aroma is rich, the characteristic aroma is obvious, the smoke is soft and exquisite, the oral cavity is clean and comfortable, and the smoking feeling is improved.
In order to solve the technical problems, the invention adopts the following technical scheme:
a essence aroma raising agent for milk cigarettes comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of cucumis melo aldehyde, 0.5-1.5 parts of-hexadecanolide, 0.2-0.8 parts of methyl thioester propionate, 1.5-5.5 parts of 4-methyloctanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
Preferably, the composition comprises the following components in parts by weight: 1.7 parts of 1-octen-3-ol, 0.6 part of cucumis melo aldehyde, 1.2 parts of-hexadecanolide, 0.6 part of methyl thioester propionate, 3.0 parts of 4-methyloctanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
The invention also provides an essence for the milk cigarette, which contains essence basic components and the essence extracting agent for the milk cigarette; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol.
Preferably, the addition amount of the essence aroma-improving agent for the milk cigarette is 0.3-0.7 wt% of the essence base component.
Preferably, the essence base component comprises the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonalactone, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
Preferably, the addition amount of the essence aroma-improving agent for the milk cigarette is 0.5wt% of the essence base component.
The invention also provides a preparation method of the essence for the milk cigarette, which comprises the following steps: preparing the essence base; adding the essence flavoring agent for the milk cigarette according to 0.3-0.7 wt% of the essence base component, stirring at the speed of 150-180 rpm in the adding process, stirring at the temperature of 20-30 ℃, and stirring at the relative humidity of 40-70% for 1-3 hours under the stirring of 150-180 rpm after the essence flavoring agent for the milk cigarette is completely added.
The invention also provides an application of the essence for the milk cigarette in preparing a cigarette which is not burned by heating, wherein the essence for the milk cigarette comprises essence basic components and the essence extracting agent for the milk cigarette; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol.
Preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2-0.5 wt% of the total weight of the tobacco shreds of the heating non-combustion cigarette, and then the heating non-combustion cigarette is prepared according to the normal rolling and connecting process of the heating non-combustion cigarette.
More preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.3wt% of the total weight of the heating non-combustion cigarette tobacco shreds.
Compared with the prior art, the invention has the beneficial effects that:
the essence aroma-improving agent for the milk cigarette can be mutually dissolved with essence basic components of milk aroma, no impurities are separated out, and the essence aroma-improving agent is added into the essence basic components and applied to a cigarette which is not combusted during heating, so that the cigarette which is not combusted during heating has comfortable and rich milk aroma, the aroma is lasting, the milk aroma is more mellow and natural, the milk aroma is coordinated with the cigarette aroma, the milk aroma is rich, the characteristic aroma is obvious, the smoke is soft and fine, the oral cavity is clean and comfortable, the smoking feeling is improved, and the sensory experience of consumers is improved.
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be easily understood by those skilled in the art from the disclosure of the present specification. The invention is capable of other and different embodiments and of being practiced or of being carried out in various ways, and its several details are capable of modification in various respects, all without departing from the spirit and scope of the present invention.
It is to be understood that the processing equipment or apparatus not specifically identified in the following examples is conventional in the art.
Furthermore, it is to be understood that one or more method steps mentioned in the present invention does not exclude that other method steps may also be present before or after the combined steps or that other method steps may also be inserted between these explicitly mentioned steps, unless otherwise indicated; moreover, unless otherwise indicated, the numbering of the various method steps is merely a convenient tool for identifying the various method steps, and is not intended to limit the order in which the method steps are arranged or the scope of the invention in which the invention may be practiced, and changes or modifications in the relative relationship may be made without substantially changing the technical content.
The embodiment of the invention provides a essence fragrance-enhancing agent for a milk cigarette, which comprises the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of cucumis melo aldehyde, 0.5-1.5 parts of-hexadecanolide, 0.2-0.8 parts of methyl thioester propionate, 1.5-5.5 parts of 4-methyloctanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
Preferably, the composition comprises the following components in parts by weight: 1.7 parts of 1-octen-3-ol, 0.6 part of cucumis melo aldehyde, 1.2 parts of-hexadecanolide, 0.6 part of methyl thioester propionate, 3.0 parts of 4-methyloctanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
The raw material 1-octene-3-alcohol in the aroma raising agent can effectively provide greasy mildew aroma and green flavor in milk, and is easier to reflect the green aroma in the milk aroma compared with leaf alcohol, trans-2-hexenal and low-carbon alcohol aldehyde raw materials; the cucumis melo aldehyde can provide metallic texture and light sunburn smell of protein in milk, and enables the milk fragrance to have fresh and attractive head fragrance; hexadecanolide can provide thick milk fragrance and highlight head fragrance, so that the milk fragrance is thick and full; the methyl propionate thioester provides acidic cheese-like fragrance of butter, condensed milk and butter in milk essence, and has better fragrance retention performance in high-temperature baking; 4-methyl caprylic acid provides a milk-like fishy and sour flavor in the essence; the mercapto-3-methyl-1-butanol can provide salty taste like bouillon and soup, so that the milk fragrance is more three-dimensional, and the use of the raw materials can improve the overall quality of the milk fragrance essence to different degrees.
The essence aroma-improving agent for the milk-flavor cigarette disclosed by the embodiment of the invention has the aroma of fruity aroma, meat aroma, green and nourishing aroma, milk aroma, loamy aroma and the like, is rich in aroma, is transitional and natural, and can better highlight the aroma of a milk-flavor main body; the essence aroma-raising agent for the milk cigarette and the essence for the milk cigarette in the embodiment of the invention can be mutually soluble without impurity precipitation, and is suitable for blending the essence for the milk cigarette.
The embodiment of the invention also provides an essence for the milk cigarette, which contains essence basic components and the essence flavoring agent for the milk cigarette; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol. Preferably, the addition amount of the essence aroma-improving agent for the milk cigarette is 0.3-0.7 wt% of the essence base component.
More preferably, the essence base component contains the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonalactone, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
More preferably, the addition amount of the essence aroma-improving agent for the milk cigarette is 0.5wt% of the essence base component.
The embodiment of the invention also provides a preparation method of the essence for the milk cigarette, which comprises the following steps:
(1) preparing essence basic components: dissolving the substances in the essence basic components into propylene glycol as a solvent according to a conventional experimental method to prepare a uniform solution;
(2) adding a milk cigarette essence flavoring agent according to 0.3-0.7 wt% of the essence base component, stirring at the speed of 150-180 rpm in the adding process, wherein the stirring temperature is 20-30 ℃, the relative humidity is 40-70%, and continuously stirring for 1-3 hours at the stirring speed of 150-180 rpm after the milk cigarette essence flavoring agent is completely added, thus obtaining the milk cigarette essence. The essence extracting agent for the milk cigarette is prepared by dissolving all substances in the essence extracting agent into propylene glycol serving as a solvent through a conventional experimental method to prepare a uniform solution.
The preparation method is simple and convenient, has low cost, can be used for large-scale industrial production, and has strong practicability.
The embodiment of the invention also provides an application of the essence for the milk cigarette in preparing the heating non-combustible cigarette, wherein the essence for the milk cigarette comprises essence basic components and the essence extracting agent for the milk cigarette; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol.
Preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2-0.5 wt% of the total weight of the tobacco shreds of the heating non-combustion cigarette, and then the heating non-combustion cigarette is prepared according to the normal rolling and connecting process of the heating non-combustion cigarette.
More preferably, the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.3wt% of the total weight of the tobacco shreds of the heating non-combustion cigarette, and then the heating non-combustion cigarette is prepared according to the normal cigarette rolling and connecting process of the heating non-combustion cigarette.
The test of heating non-combustion cigarettes shows that the essence for the milk cigarette added with the essence aroma-raising agent for the milk cigarette has no influence on the heating non-combustion cigarettes and can be normally produced.
The essence aroma-improving agent for the milk cigarette can be mutually dissolved with essence basic components of milk aroma, no impurities are separated out, and the essence aroma-improving agent is added into the essence basic components and applied to a cigarette which is not combusted during heating, so that the cigarette which is not combusted during heating has comfortable and rich milk aroma, the aroma is lasting, the milk aroma is more mellow and natural, the milk aroma is coordinated with the cigarette aroma, the milk aroma is rich, the characteristic aroma is obvious, the smoke is soft and fine, the oral cavity is clean and comfortable, the smoking feeling is improved, and the sensory experience of consumers is improved.
The following is a further description with reference to specific examples.
Example 1
Weighing the following raw materials in parts by weight: 0.6 part of 1-octen-3-ol, 0.3 part of cucumis melo aldehyde, 0.6 part of hexadecanolide, 0.3 part of methyl thioester propionate, 2 parts of 4-methyloctanoic acid, 0.3 part of mercapto-3-methyl-1-butanol and 95.9 parts of propylene glycol, then the mixture is diluted to 10000 parts by using the propylene glycol, and the mixture is uniformly stirred to prepare the essence fragrance-enhancing agent A for the milk cigarette for standby.
Example 2
Weighing the following raw materials in parts by weight: 2.8 parts of 1-octen-3-ol, 0.9 part of cucumis melo aldehyde, 1.4 parts of hexadecanolide, 0.7 part of methyl thioester propionate, 5 parts of 4-methyloctanoic acid, 0.7 part of mercapto-3-methyl-1-butanol and 88.5 parts of propylene glycol, then the mixture is diluted to 10000 parts by using the propylene glycol and is stirred uniformly to prepare the essence aroma raising agent B for the milk cigarette for standby.
Example 3
Weighing the following raw materials in parts by weight: 1.7 parts of 1-octen-3-ol, 0.6 part of cucumis melo aldehyde, 1.2 parts of hexadecanolide, 0.6 part of methyl thioester propionate, 3 parts of 4-methyloctanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol, then the mixture is diluted to 10000 parts by using the propylene glycol, and the mixture is uniformly stirred to prepare the essence fragrance-enhancing agent C for the milk cigarette for standby.
Example 4
The essence flavoring agent A for the milk cigarette prepared in the example 1 is applied to essence base components of the essence for the milk cigarette, wherein the essence base components comprise the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonanolide, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting the cigarette into a heating non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.4wt% of the essence flavoring agent A for the milk cigarette prepared in the example 1 into the essence base component, stirring at the rotating speed of 160rpm in the process of adding the essence flavoring agent A for the milk cigarette, wherein the stirring temperature is 23 ℃, the relative humidity is 42%, and after the essence flavoring agent A for the milk cigarette is completely added, keeping the stirring condition and continuously stirring for 1.2 hours, thus finishing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence aroma-raising agent A for the milk cigarette prepared in the step a according to the proportion of 0.2wt% of the total weight of the cut tobacco of the heating non-combustion cigarette, and then preparing the heating non-combustion cigarette A according to the normal rolling and connecting process of the heating non-combustion cigarette.
Example 5
The essence aroma-improving agent B for the milk cigarette prepared in the embodiment 2 is applied to essence basic components of the essence for the milk cigarette, wherein the essence basic components comprise the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonanolide, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting the cigarette into a heating non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.65wt% of the essence flavoring agent B for the milk cigarette prepared in the embodiment 2 into the essence base component, stirring at the rotating speed of 170rpm in the process of adding the essence flavoring agent B for the milk cigarette, wherein the stirring temperature is 28 ℃, the relative humidity is 65%, and after the essence flavoring agent B for the milk cigarette is completely added, keeping the stirring condition and continuously stirring for 2.7 hours, thus finishing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence aroma-raising agent B for the milk cigarette prepared in the step a according to the proportion of 0.5wt% of the total weight of the cut tobacco of the heating non-combustion cigarette, and then preparing the heating non-combustion cigarette B according to the normal rolling and connecting process of the heating non-combustion cigarette.
Example 6
The essence aroma-improving agent C for the milk cigarette prepared in the example 3 is applied to essence base components of the essence for the milk cigarette, wherein the essence base components comprise the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonanolide, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol; further rolling and connecting the cigarette into a heating non-combustible cigarette, which comprises the following steps:
a. slowly adding 0.5wt% of the essence fragrance improving agent C for the milk cigarette prepared in the embodiment 3 into the essence base component, stirring at the rotating speed of 165rpm in the process of adding the essence fragrance improving agent C for the milk cigarette, wherein the stirring temperature is 25 ℃, the relative humidity is 60%, and after the essence fragrance improving agent C for the milk cigarette is completely added, continuously stirring for 2 hours under the stirring condition, thus finishing the preparation process.
b. Uniformly spraying the essence for the milk cigarette containing the essence aroma-raising agent C for the milk cigarette prepared in the step a according to the proportion of 0.3wt% of the total weight of the cut tobacco of the heating non-combustion cigarette, and then preparing the heating non-combustion cigarette C according to the normal rolling and connecting process of the heating non-combustion cigarette.
Comparative example 1
The difference from the embodiment 4 is that essence base ingredients without adding the essence aroma-raising agent A for the milk cigarette are uniformly sprayed according to the proportion of 0.2wt% of the total weight of the tobacco shreds of the cigarette which is not heated and combusted, and then the control D of the cigarette which is not heated and combusted is prepared according to the normal rolling and connecting process of the cigarette which is not heated and combusted.
The heated non-burning cigarettes A, B, C, D prepared in examples 4 to 6 and comparative example 1 were evaluated according to the national bureau of smoking evaluation standard, the smoking panel consisted of 7 cigarette sensory evaluation experts, sensory evaluation was performed in a dark evaluation mode according to the cigarette sensory quality evaluation standards in national standards GB 5606.5 to 2005, the comprehensive sensory quality evaluation results are shown in table 1, and the sensory evaluation scores are shown in table 2.
As can be seen from tables 1 and 2, the essence for the milk cigarette containing the low-threshold milk cigarette aroma essence is added into the heating non-combustible cigarette and is applied to the heating non-combustible cigarette, so that the heating non-combustible cigarette has comfortable and rich milk aroma in the smoking process, the aroma is lasting, the milk aroma is more mellow and natural, the milk aroma is coordinated with the cigarette aroma, the milk aroma is rich, the characteristic aroma is obvious, the smoke is soft and fine, the oral cavity is clean and comfortable, the smoking feeling is improved, and the sensory experience of consumers is improved.
The protective scope of the present invention is not limited to the above-described embodiments, and it is apparent that various modifications and variations can be made to the present invention by those skilled in the art without departing from the scope and spirit of the present invention. It is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of the appended claims and their equivalents.
Claims (10)
1. The essence fragrance enhancing agent for the milk cigarette is characterized by comprising the following components in parts by weight: 0.5-3.0 parts of 1-octene-3-ol, 0.2-1.0 parts of cucumis melo aldehyde, 0.5-1.5 parts of-hexadecanolide, 0.2-0.8 parts of methyl thioester propionate, 1.5-5.5 parts of 4-methyloctanoic acid, 0.2-0.8 parts of mercapto-3-methyl-1-butanol and 87.4-96.9 parts of propylene glycol.
2. The essence fragrance improving agent for the milk cigarette according to claim 1, which is characterized by comprising the following components in parts by weight: 1.7 parts of 1-octen-3-ol, 0.6 part of cucumis melo aldehyde, 1.2 parts of-hexadecanolide, 0.6 part of methyl thioester propionate, 3.0 parts of 4-methyloctanoic acid, 0.5 part of mercapto-3-methyl-1-butanol and 92.4 parts of propylene glycol.
3. An essence for milk cigarette, which is characterized by comprising essence base components and the essence extracting agent for milk cigarette as claimed in claim 1 or 2; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol.
4. The essence for the milk cigarette as claimed in claim 3, wherein the addition amount of the essence flavoring agent for the milk cigarette is 0.3-0.7 wt% of the essence base component.
5. The essence for the milk cigarette according to claim 4, wherein the essence base component comprises the following components in parts by weight: 2.2 parts of acetyl methyl carbinol, 0.5 part of 2, 3-pentanedione, 1.0 part of propyl nonalactone, 15 parts of butyl butyrolactate, 0.5 part of butyl decalactone, 20 parts of butyl dodecalactone, 0.5 part of butyl tetradecanolide, 0.2 part of butanedione, 3.0 parts of ethyl maltol, 6 parts of milk lactone, 0.4 part of butter acid, 0.3 part of capric acid, 1.2 parts of vanillin and 49.2 parts of propylene glycol.
6. The essence for the milk cigarette as claimed in claim 5, wherein the addition amount of the essence stripping agent for the milk cigarette is 0.5wt% of the essence base component.
7. The preparation method of the essence for the milk cigarette according to any one of claims 3 to 6, characterized by comprising the following steps: preparing the essence base; adding the essence flavoring agent for the milk cigarette according to 0.3-0.7 wt% of the essence base component, stirring at the speed of 150-180 rpm in the adding process, stirring at the temperature of 20-30 ℃, and stirring at the relative humidity of 40-70% for 1-3 hours under the stirring of 150-180 rpm after the essence flavoring agent for the milk cigarette is completely added.
8. Use of an essence for milk cigarettes for the preparation of a cigarette which is not to be burned by heating, characterized in that the essence for milk cigarettes comprises an essence base and the essence-enhancing agent for milk cigarettes of claim 1 or 2; the essence base component comprises the following components in parts by weight: 1.0-3.2 parts of acetyl methyl carbinol, 0.1-1.0 part of 2, 3-pentanedione, 0.3-1.8 parts of propyl nonane lactone, 5-25 parts of butyl butyryl lactate, 0.2-0.8 part of butyl decanolactone, 10-30 parts of butyl dodecanolactone, 0.1-1 part of butyl tetradecanolide, 0.1-0.3 part of butanedione, 1.0-6.0 parts of ethyl maltol, 2-10 parts of milk lactone, 0.1-1.2 parts of butter acid, 0.1-0.8 part of decanoic acid, 0.5-2.5 parts of vanillin and 16.4-79.5 parts of propylene glycol.
9. The application of the essence for the milk cigarette in preparing the heating non-combustion cigarette according to claim 8, wherein the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.2-0.5 wt% of the total weight of tobacco shreds of the heating non-combustion cigarette, and then the heating non-combustion cigarette is prepared according to the normal cigarette rolling and connecting process of the heating non-combustion cigarette.
10. The application of the essence for the milk cigarette in preparing the cigarette which is not combusted by heating according to claim 9, wherein the essence for the milk cigarette is uniformly sprayed according to the proportion of 0.3wt% of the total weight of the cut tobacco of the cigarette which is not combusted by heating.
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