CN113755245A - Avocado-flavor essence, preparation method thereof and cigarette containing avocado-flavor essence - Google Patents
Avocado-flavor essence, preparation method thereof and cigarette containing avocado-flavor essence Download PDFInfo
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- CN113755245A CN113755245A CN202111050767.1A CN202111050767A CN113755245A CN 113755245 A CN113755245 A CN 113755245A CN 202111050767 A CN202111050767 A CN 202111050767A CN 113755245 A CN113755245 A CN 113755245A
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- avocado
- cigarette
- essence
- flavor
- aroma
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- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 128
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000025272 Persea americana Species 0.000 claims abstract description 57
- 235000008673 Persea americana Nutrition 0.000 claims abstract description 57
- 241000208125 Nicotiana Species 0.000 claims abstract description 25
- 235000002637 Nicotiana tabacum Nutrition 0.000 claims abstract description 25
- KLTVSWGXIAYTHO-UHFFFAOYSA-N 1-Octen-3-one Chemical compound CCCCCC(=O)C=C KLTVSWGXIAYTHO-UHFFFAOYSA-N 0.000 claims abstract description 18
- ZHHYXNZJDGDGPJ-BSWSSELBSA-N (2e,4e)-nona-2,4-dienal Chemical compound CCCC\C=C\C=C\C=O ZHHYXNZJDGDGPJ-BSWSSELBSA-N 0.000 claims abstract description 16
- 239000002904 solvent Substances 0.000 claims abstract description 12
- 239000000779 smoke Substances 0.000 claims abstract description 10
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 21
- URAYPUMNDPQOKB-UHFFFAOYSA-N triacetin Chemical compound CC(=O)OCC(OC(C)=O)COC(C)=O URAYPUMNDPQOKB-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- 239000002994 raw material Substances 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 10
- 239000001087 glyceryl triacetate Substances 0.000 claims description 9
- 235000013773 glyceryl triacetate Nutrition 0.000 claims description 9
- 229960002622 triacetin Drugs 0.000 claims description 9
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 abstract description 25
- 230000000391 smoking effect Effects 0.000 abstract description 13
- 239000000126 substance Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 48
- 239000000047 product Substances 0.000 description 29
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 22
- 239000000463 material Substances 0.000 description 14
- 239000003921 oil Substances 0.000 description 14
- 230000007794 irritation Effects 0.000 description 12
- 238000005096 rolling process Methods 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 9
- 239000003760 tallow Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- -1 (Z) -4-decanal Chemical compound 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- 241000723346 Cinnamomum camphora Species 0.000 description 1
- 241000761389 Copa Species 0.000 description 1
- 244000147058 Derris elliptica Species 0.000 description 1
- 241000218195 Lauraceae Species 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229930008380 camphor Natural products 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 230000009897 systematic effect Effects 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
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
- A24B15/26—Use of organic solvents for extraction
-
- 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
Abstract
The invention relates to avocado-flavor essence, a preparation method thereof and a cigarette containing the avocado-flavor essence, wherein the avocado-flavor essence comprises the following components in percentage by mass: 1.0% -3.0% of 1-octen-3-one; 0.4% -1.0% of (Z) -4-decanal; 0.8% -2.0% of (E, E) -2, 4-nonadienal and a solvent. The invention also relates to a cigarette containing the avocado flavor essence, wherein the cigarette containing the avocado flavor essence is added to the surface of a cigarette filter tip, cigarette coil paper or cigarette cut tobacco, so that smoke generated by the cigarette has avocado flavor, and the cigarette has the effects of increasing richness of cigarette flavor, reducing stimulation, increasing avocado flavor, and improving cigarette smoking comfort and satisfaction. According to the invention, three substances, namely 1-octene-3-ketone, (Z) -4-decanal and (E, E) -2, 4-nonadienal, which do not have avocado flavor are combined in the presence of a solvent, but the avocado-flavor tobacco essence is obtained unexpectedly.
Description
Technical Field
The invention belongs to the technical field of tobacco, and particularly relates to avocado flavor essence for cigarettes, a preparation method of the avocado flavor essence and cigarettes containing the avocado flavor essence.
Background
With the international cigarette inhibition call and the increasing concern of cigarette consumers on the self health, the low-harm cigarette becomes the mainstream of the cigarette in the future world, but the harm reduction is accompanied with the loss of the cigarette aroma and the deterioration of the comfort level, while the cigarette flavoring and charging can set off and supplement the cigarette aroma, increase the smoke concentration, improve the taste, remove and cover miscellaneous gas, reduce the irritation, also can endow the product with the characteristic aroma with beautiful appearance, highlight the personalized style of the cigarette product, and the research, development and application of the cigarette flavoring and charging are becoming one of the most key technologies for keeping the cigarette aroma in the harm and tar reduction work. The smoking satisfaction and pleasure of the cigarettes are improved, and the technical problem to be solved urgently in the existing cigarette aroma-increasing and moisture-keeping technology is solved.
Avocado (Persea americana Mill.), also known as avocado, and camphor, belongs to the Lauraceae family, the evergreen arbor of avocado, and is also one of woody oil tree species. Both tropical and subtropical regions of the world are cultivated most in mexico, chile, the dominican republic, indonesia, southern united states, galnbia, peru, guatemala and copa. The avocado has a unique taste, soft pulp, a cheese-like taste, a walnut-like aroma, a strong aroma after swallowing, and a sweet and fragrant fruit aroma. However, at present, people lack systematic knowledge on functional components and health care value of avocados, and the blending and preparation method of avocado flavor is not reported.
Therefore, the essence with controllable components and stable quality and avocado style characteristics prepared by a method of compounding multiple components is desirable.
Disclosure of Invention
The present invention has been made to solve the above problems.
The invention provides avocado flavor essence for cigarettes in a first aspect, which comprises the following components in percentage by weight:
1.0% -3.0% of 1-octen-3-one;
0.4% -1.0% of (Z) -4-decanal;
0.8% -2.0% of (E, E) -2, 4-nonadienal;
the balance being solvent.
Preferably, the perfume further comprises a solvent selected from the group consisting of glyceryl triacetate, ethanol, propylene glycol, glycerol, and water mixtures.
Preferably, the volume concentration of the ethanol is 80-100% ethanol water solution; the propylene glycol is 60-100% of propylene glycol aqueous solution in volume ratio; the glycerol is 70-100% of glycerol aqueous solution in volume ratio.
Preferably, the preparation method of the avocado-flavor essence comprises the following steps: according to the composition content of the essence, the 1-octene-3-ketone, the (Z) -4-decanal and the (E, E) -2, 4-nonadienal are taken, the solvent is added, the raw materials are fully dissolved by stirring or oscillation for 20-60min at the temperature of 30-70 ℃, the uniform solution is prepared and then is barreled, and the barrel is placed in a dark and cool place and is preserved for 12-72h, so that the avocado-flavor essence is obtained.
The cigarette containing the avocado flavor is added to a cigarette filter tip, the surface of cigarette coil paper or the surface of cigarette cut tobacco, so that smoke generated by the cigarette has the avocado flavor. Wherein, the cigarette is not limited to a traditional cigarette or a heating cigarette.
The specific addition method is as follows:
adding into cigarette filter according to the dosage of 0.3-3 μ L per filter; spraying the mixture to the surface of cigarette bobbin paper according to the dosage of 1.0-3.0 mL/hectogram bobbin paper; spraying the mixture to the surface of the cut tobacco of the cigarette according to the using amount of 0.02-2.00 mL/hectogram cut tobacco; spraying the heated tobacco shreds to the surface of the heated tobacco shreds according to the amount of 0.01-2.00 mL/hectogram.
Preferably, the cigarette filter tip is added into the cigarette filter tip according to the dosage of 0.3-3 mu L per filter tip, the cigarette sample is rolled by the Yunyan tobacco (purple) leaf group, and other auxiliary materials and essence are kept unchanged to prepare the cigarette sample.
Preferably, the cigarette sample is prepared by spraying the additive to the surface of cigarette paper according to the dosage of 1.0-3.0 mL/hectogram paper, rolling the cigarette sample by Hongtashan (1956) leaf group, and keeping the rest auxiliary materials and essence unchanged.
Preferably, the cigarette sample is prepared by spraying the additive to the surface of the cut tobacco of the cigarette according to the dosage of 0.02-2.00 mL/hectogram cut tobacco, rolling the cigarette sample by adopting Hongta (classical 100) leaf group, and keeping the rest auxiliary materials and essence unchanged.
Preferably, the cigarette sample is prepared by spraying the amount of 0.01-2.00 mL/hectogram of the heated cigarette tobacco shred to the surface of the heated cigarette tobacco shred, rolling the cigarette sample by adopting Yunan Zhongyan cigarette in the heated cigarette X tobacco shred, and keeping the rest auxiliary materials and essence unchanged.
Compared with the prior art, the invention has the following beneficial effects:
1. the invention combines 1-octene-3-ketone with mushroom flavor, (Z) -4-decanal with flower flavor, (E, E) -2, 4-nonadienal with grease flavor and a solvent to prepare the essence with the characteristic of avocado aroma style, wherein the essence has obvious avocado aroma and rich aroma. The invention combines three substances of 1-octen-3-one, (Z) -4-decanal, (E, E) -2, 4-nonadienal which do not have avocado flavor in the presence of solvent, but unexpectedly obtains the avocado flavor for tobacco, which is completely unexpected by the inventor, and the formula is simple, only 1-octen-3-one, (Z) -4-decanal, (E, E) -2, 4-nonadienal and solvent are needed, the invention has simple formula, does not contain a plurality of components which do not contribute to the flavor, and is beneficial to implementation.
2. The avocado-flavor essence disclosed by the invention can be added into cigarettes, can increase the cigarette aroma amount, endows the cigarettes with an obvious avocado flavor, and has the effects of increasing the richness of the cigarette aroma, reducing stimulation, increasing the avocado flavor, and improving the smoking comfort and satisfaction of the cigarettes.
3. The avocado-flavor essence disclosed by the invention is simple in composition, simple in preparation method, suitable for large-scale production and good in application prospect, and has the advantages that the simplest formula only consists of 3 standard substances and 1 solvent, and no components which contribute ineffectiveness to aroma are contained.
Drawings
None.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting, and any variations or modifications based on the teachings of the present invention are within the scope of the present invention. The examples do not specify particular techniques or conditions, and are performed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available by purchase.
In addition, because no standard test instrument exists for evaluating the cigarette aroma at present, the cigarette aroma evaluation method adopts the most conventional sensory evaluation method in the cigarette field to test, 10 professional sensory evaluation personnel can suck the cigarette samples of the following comparative examples and examples, the irritation of the smoke of each sample, the avocado aroma, the aroma richness and the smoke comfort are scored and the average value is taken, the cigarette sample added with the essence is calculated according to the average value, and the improvement degree of each index is compared with the original cigarette sample without the essence.
Comparative example 1
Mixing 3.0% of 1-octene-3-one and 97.0% of glyceryl triacetate according to mass percent, oscillating at 70 ℃ for 60min to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 72 hours to obtain the essence A.
Adding the essence A into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing a cigarette sample 1, carrying out comparison smoking evaluation on the cigarette sample 1 and a Yunyan (purple) product according to GB5606.4-2005 (Table 1), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 2), wherein the comparison shows that: cigarette sample 1 showed a 6.5% increase in mushroom flavor, 0.62% decrease in irritation, and a 0% increase in avocado note relative to Yunyan (purple) product.
TABLE 1 sensory evaluation of different samples according to GB5606.4-2005
TABLE 2 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Comparative example 2
Mixing 1.0% of (Z) -4-decanal and 99.0% of glyceryl triacetate according to mass percent, oscillating at 70 ℃ for 60min to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in dark and cool place, and storing for 72 hours to obtain the essence B.
Adding the essence B into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing a cigarette sample 2, carrying out comparison smoking evaluation on the cigarette sample 2 and a Yunyan (purple) product according to GB5606.4-2005 (Table 3), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 4), wherein the comparison shows that: cigarette sample 2 had 9.5% increase in floral aroma, 0% decrease in irritation, and 0% increase in avocado note, relative to Yunyan (purple) product.
TABLE 3 sensory evaluation of different samples according to GB5606.4-2005
TABLE 4 Mushroom aroma, floral, greasy aroma, avocado aroma scores for various samples
Comparative example 3
Mixing 2.0% of (E, E) -2, 4-nonadienal and 98.0% of glyceryl triacetate according to the mass percentage, oscillating for 60min at 70 ℃ to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 72 hours to obtain the essence C.
Adding the essence C into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing a cigarette sample 3, carrying out comparison smoking evaluation on the cigarette sample 3 and a Yunyan (purple) product according to GB5606.4-2005 (Table 5), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 6), wherein the comparison shows that: cigarette sample 3 had 11% increase in oil and fat aroma, 0.31% decrease in irritation, and 0% increase in avocado note, relative to Yunyan (purple) product.
TABLE 5 sensory evaluation of different samples according to GB5606.4-2005
TABLE 6 Mushroom fragrance, floral fragrance, oil fragrance, avocado fragrance scores for the various samples
Comparative example 4
Mixing 3.0% of 1-octene-3-one, 1.0% of (Z) -4-decanal and 96.0% of glyceryl triacetate according to mass percent, oscillating at 70 ℃ for 60min to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 72 hours to obtain the essence D.
Adding the essence D into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing a cigarette sample 4, carrying out comparison smoking evaluation on the cigarette sample 4 and a Yunyan (purple) product according to GB5606.4-2005 (Table 7), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two cigarettes (Table 8), wherein the comparison shows that: cigarette sample 4 had 6.5% increase in mushroom flavor, 10.5% increase in floral aroma, 1.23% decrease in irritation, and 0% increase in avocado note, relative to yunyan (purple) product.
TABLE 7 sensory evaluation of different samples according to GB5606.4-2005
TABLE 8 Mushroom fragrance, floral fragrance, tallow fragrance, avocado fragrance scores for the various samples
Comparative example 5
Mixing 3.0% of 1-octene-3-one, 2.0% of (E, E) -2, 4-nonadienal and 95.0% of glyceryl triacetate according to the mass percent, oscillating for 60min at 70 ℃ to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 72 hours to obtain the essence E.
Adding the essence E into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the other auxiliary materials and the essence unchanged, preparing a cigarette sample 5, carrying out comparison smoking evaluation on the cigarette sample 5 and a Yunyan (purple) product according to GB5606.4-2005 (Table 9), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two cigarettes (Table 10), wherein the comparison shows that: cigarette sample 5 showed a 7% increase in mushroom flavor, a 12.5% increase in oil flavor, a 0.93% decrease in irritation, and a 0% increase in avocado note relative to Yunyan (purple) products.
TABLE 9 sensory evaluation of different samples according to GB5606.4-2005
TABLE 10 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Comparative example 6
Mixing 1.0% of (Z) -4-decanal, 2.0% of (E, E) -2, 4-nonadienal and 97.0% of glyceryl triacetate according to mass percent, oscillating for 60min at 70 ℃ to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 72 hours to obtain the essence F.
Adding the essence F into a cigarette filter according to the using amount of 3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the other auxiliary materials and the essence unchanged, preparing a cigarette sample 6, carrying out comparison smoking evaluation on the cigarette sample 6 and a Yunyan (purple) product according to GB5606.4-2005 (Table 11), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 12), wherein the comparison shows that: cigarette sample 6 had 11% increase in floral aroma, 13% increase in oil aroma, 0.31% decrease in irritation, and 0% increase in avocado note, relative to Yunyan (purple) product.
TABLE 11 sensory evaluation of different samples according to GB5606.4-2005
TABLE 12 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Example 1
Mixing 1.0% of 1-octene-3-one, 0.4% of (Z) -4-decanal, 0.8% of (E, E) -2, 4-nonadienal and 97.8% of glyceryl triacetate according to mass percent, oscillating for 20min at 30 ℃ to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 24 hours to obtain the essence G.
Adding the essence G into a cigarette filter according to the using amount of 0.3 mu L per filter, rolling a cigarette sample by using a Yunyan (purple) leaf group, keeping the other auxiliary materials and the essence unchanged, preparing a cigarette sample 7, carrying out comparison smoking evaluation on the cigarette sample 7 and a Yunyan (purple) product according to GB5606.4-2005 (Table 13), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 14), wherein the comparison shows that: compared with a Yunyan (purple) product, the cigarette sample 7 has the advantages that the aroma richness is increased by 2.08%, the irritation is reduced by 1.23%, the avocado aroma is increased from 0 point to 1.7 points, and the smoke harmony is improved by 1.11%.
TABLE 13 sensory evaluation of different samples according to GB5606.4-2005
TABLE 14 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Example 2
Taking 3.0% of 1-octene-3-one, 1.0% of (Z) -4-decanal, 2.0% of (E, E) -2, 4-nonadienal and 94.0% of ethanol with volume concentration of 90% according to the mass percentage, mixing, oscillating for 20min at 40 ℃ to fully dissolve the raw materials, preparing into uniform solution, barreling, placing in a dark and cool place, and storing for 48 hours to obtain the essence H.
Spraying the essence H onto the surface of cigarette paper according to the using amount of 1.5 mL/hectogram paper, rolling a cigarette sample by using a Hongtashan (1956) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing a cigarette sample 8, performing comparative smoking evaluation on the cigarette sample 8 and a Hongtashan (1956) product according to GB5606.4-2005 (Table 15), and simultaneously scoring mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two (Table 16), wherein the comparative findings are as follows: compared with the Hongtai 1956 product, the cigarette sample 8 has the advantages that the aroma richness is increased by 6.21%, the irritation is reduced by 5.25%, the avocado aroma is increased from 0 point to 5.1 points, and the smoke harmony is improved by 2.61%.
TABLE 15 sensory evaluation of different samples according to GB5606.4-2005
TABLE 16 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Example 3
Mixing 2% of 1-octene-3-ketone, 0.6% of (Z) -4-decanal, 1.5% of (E, E) -2, 4-nonadienal and 95.9% of propylene glycol aqueous solution with the volume ratio of 80% according to the mass percentage, oscillating for 30min at 50 ℃ to fully dissolve the raw materials, preparing into uniform solution, putting into a barrel, and storing in a dark and cool place for 72 hours to obtain the essence I.
Spraying the essence I to the surface of cut tobacco of a cigarette according to the using amount of 2.00 mL/hectogram cut tobacco, rolling the cigarette sample by adopting Hongtai mountain (classic 100) leaf group, keeping the rest auxiliary materials and the essence unchanged, preparing to obtain a cigarette sample 9, comparing and smoking the cigarette sample 9 with Hongtai mountain (classic 100) products according to GB5606.4-2005 (Table 17), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two products (Table 18), wherein the comparison finds that: compared with the Hongta classic 100 product, the cigarette sample 9 has the advantages that the aroma richness is increased by 6.55%, the irritation is reduced by 4.94%, the avocado aroma is increased from 0 point to 5.2 points, and the smoke harmony is improved by 1.96%.
TABLE 17 sensory evaluation of different samples according to GB5606.4-2005
TABLE 18 Mushroom aroma, floral, tallow aroma, avocado aroma scores for various samples
Example 4
Mixing 1.5% of 1-octene-3-one, 0.8% of (Z) -4-decanal, 1.2% of (E, E) -2, 4-nonadienal and 96.5% of glycerol aqueous solution with the volume ratio of 80% according to the mass percentage, stirring for 40min at 45 ℃ to fully and uniformly mix the raw materials, preparing uniform spice, putting the mixture into a barrel, and storing the barrel in a dark and cool place for 36 hours to obtain the essence J.
Spraying the essence J to the surface of the heated cigarette tobacco shreds according to the using amount of 1.00 mL/hectogram heated cigarette tobacco shreds, making the cigarette tobacco shreds into cigarette samples, keeping the other auxiliary materials and the essence unchanged, preparing the cigarette sample 10, performing comparison smoking evaluation on the cigarette sample 10 and the sample before the spice is applied according to GB5606.4-2005 (Table 19), and grading mushroom fragrance, flower fragrance, oil fragrance and avocado fragrance of the two (Table 20), wherein the comparison shows that: compared with the heated cigarette product, the cigarette sample 10 has the advantages that the aroma richness is increased by 1.77%, the irritation is reduced by 3.91%, the avocado aroma is increased from 0 point to 3.6 points, and the smoke harmony is improved by 0.91%.
TABLE 19 sensory evaluation of different samples according to GB5606.4-2005
TABLE 20 Mushroom aroma, floral, tallow aroma, avocado aroma scores for the various samples
Claims (6)
1. The avocado-flavor essence is characterized by comprising the following components in percentage by mass:
1.0% -3.0% of 1-octen-3-one;
0.4% -1.0% of (Z) -4-decanal;
0.8% -2.0% of (E, E) -2, 4-nonadienal;
the balance being solvent.
2. The avocado-flavored essence of claim 1 further comprising a solvent selected from the group consisting of glyceryl triacetate, ethanol, propylene glycol, a mixture of glycerol and water.
3. The avocado-flavored essence of claim 2 wherein said ethanol is an aqueous 80% to 100% ethanol solution by volume; the propylene glycol is 60-100% of propylene glycol aqueous solution in volume ratio; the glycerol is 70-100% of glycerol aqueous solution in volume ratio.
4. A preparation method of the avocado-flavor essence according to any one of claims 1 to 3, characterized by taking the 1-octen-3-one, the (Z) -4-decanal and the (E, E) -2, 4-nonadienal according to the content of the avocado-flavor essence, adding the solvent, stirring or oscillating for 20-60min at 30-70 ℃ to dissolve the raw materials, preparing into a uniform solution, barreling, placing in a dark and cool place, and storing for 12-72h to obtain the avocado-flavor essence.
5. A cigarette comprising the avocado-flavored essence of claim 2, wherein said avocado-flavored essence is added to a cigarette filter, a cigarette paper surface, or a cigarette tobacco surface, such that the smoke produced by said cigarette possesses an avocado note.
6. The cigarette of claim 5, wherein the amount is from 0.3 to 3 μ L per filter; spraying the mixture to the surface of cigarette bobbin paper according to the dosage of 1.0-3.0 mL/hectogram bobbin paper; spraying the mixture to the surface of the cut tobacco of the cigarette according to the using amount of 0.02-2.00 mL/hectogram cut tobacco; spraying the heated tobacco shreds to the surface of the heated tobacco shreds according to the amount of 0.01-2.00 mL/hectogram.
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