CN115216365B - Baking aroma base module, preparation method thereof and application of baking aroma base module in cigarettes - Google Patents
Baking aroma base module, preparation method thereof and application of baking aroma base module in cigarettes Download PDFInfo
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- CN115216365B CN115216365B CN202211022979.3A CN202211022979A CN115216365B CN 115216365 B CN115216365 B CN 115216365B CN 202211022979 A CN202211022979 A CN 202211022979A CN 115216365 B CN115216365 B CN 115216365B
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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
-
- 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
-
- 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
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- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Manufacture Of Tobacco Products (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a baking aroma base module which is characterized in that the baking aroma base is identical with the existing eleven aroma basesThe relationship of the materials is as follows:
wherein Y is Baking flavor The range of the value of (2) is 4.71-12.61. The invention also discloses a preparation method and application of the baking aroma base module.
Description
Technical Field
The invention belongs to the technical field of essence and spice, and particularly relates to a baking aroma base module, a preparation method thereof and application of the baking aroma base module in cigarettes.
Background
The baking type notes are the usual notes in the food field, such as the baking notes of bread, the nut notes of hazelnuts and the licorice notes of haystack. The corresponding common perfume raw materials comprise pyrazines, fenugreek tincture, cocoa shell extract, furanone, maltol and the like. In the tobacco field, the baking aroma is an important component of the aroma style of Chinese cigarettes, a fragrance base module with the baking aroma characteristic is developed, the baking aroma, the burnt sweet aroma and the sweet aroma feelings of the cigarettes are enhanced, the style characteristics of Chinese cigarettes are highlighted, the smoke quality of the cigarettes is improved, and the baking aroma is an important direction in the tobacco aroma mixing field.
The purpose of developing the fragrance base is mainly to protect rare or scarce animal and plant resources, save cost, stabilize quality, be convenient to use and keep the formula secret, the design of the fragrance base module takes 'the baking fragrance which is coordinated with tobacco' as the design target, the addition of 3-ethylpyridine and fenugreek tincture is considered to supplement some tobacco fragrance, and meanwhile, the dosage of sweet substances such as maltol and the like is carefully controlled in order to prevent covering up the baking fragrance. In addition, cocoa and fenugreek tincture is used instead of extract in view of solubility, cost and aroma without pressing heterocyclic compounds. Based on the principle, the formed fragrance base module is finally obtained through design optimization and is applied to cigarettes.
The prior art has complex and various flavors. When preparing the essence perfume with the characteristics of baking type perfume, the selected perfume raw materials are difficult to determine; the proportioning and blending after the determination of the fragrance raw materials and the testing requires a great deal of work.
The invention is proposed for this purpose.
Disclosure of Invention
The invention aims to prepare the baking aroma base module according to the eleven common aroma raw materials, and has the advantages of high preparation speed and aroma raw material consumption saving. The invention also provides a preparation method of the baking aroma base module and application of the baking aroma base module in cigarettes. The baking aroma base module provided by the invention has the characteristics of strong aroma, slightly obvious burnt aroma, slightly single aroma and sinking smoke around the tobacco aroma of the Chinese style cigarette part of the leaf group, and has obvious baking aroma, light burnt sweet aroma and sweet aroma on the smell. The leaf group is added, so that typical baking fragrance and nut fragrance can be endowed, smoke is fine, stimulus is small, aftertaste is clean and comfortable, and no negative influence is caused basically.
The technical scheme of the invention is as follows:
the first aspect of the invention discloses a baking aroma base module, which has the following relation with the existing eleven aroma raw materials:
wherein Y is Baking flavor The range of the value of (2) is 4.71-12.61.
Preferably, the eleven existing perfume raw materials and their weight ranges are respectively: x is X 1 : fenugreek tincture 15-30% 2 : 0.5 to 5 per mill of cocoa shell extract and X 3 : peruvian balsam 0.1-2% 4 : ethyl vanillin 5-15% 5 : maltol 1-5% 6 : benzeneAcetic acid 0.1-1% 7 : furanone/pineapple ketone 0.1-0.5% 8 : 3-ethylpyridine 0.01-0.1% 9 : 0.05 to 0.1 per mill of 2,3, 5-trimethyl pyrazine and X 10 : 2-acetylpyrazine 0.1-0.25% 11 : 0.05 to 0.5 per mill of phenethyl phenylacetate.
Preferably, the weight composition of the eleven existing perfume raw materials is respectively: x is X 1 : fenugreek tincture 22.5% 2 : cocoa shell extract 2% 3 : peruvian balsam 1% 4 : ethyl vanillin 5% 5 : maltol 2% 6 : phenylacetic acid 0.5% 7 : furanone/pineapple ketone 0.2% 8 : 3-ethylpyridine 0.06% 9 :2,3, 5-trimethyl pyrazine 0.08% 10 : 2-Acetylpyrazine 0.12% 11 : 0.2 per mill of phenethyl phenylacetate.
Preferably, the other components of the baking note base module are solvents, and the solvents are propylene glycol and 95v/v% ethanol solution.
In the baking aroma base module, the main aroma of the phenylacetic acid is flower aroma and honey aroma, and the main aroma of the phenylacetic acid has certain sour aroma, is used for increasing honey aroma and sweet taste in cigarettes, and improves the smoke moistening feeling. The 2,3, 5-trimethyl pyrazine mainly presents nut fragrance and baking fragrance, and is assisted by burnt fragrance and green grass fragrance, so that the burley tobacco can be endowed with characteristic fragrance and sweet fragrance, and the smoke fullness and thickness are increased. The two fragrance raw materials are used for reducing the heat dryness after the baking fragrance is added in the formula; secondly, the baking flavor is modified, but the nut flavor is mainly reflected, so that the baking flavor has no promotion effect on the sensory characteristics of the baking flavor after the nut flavor is added to a certain amount.
Preferably, wherein: the fenugreek tincture is an extract prepared by extracting 75v/v% ethanol under high static pressure of 450Mpa at room temperature for 25min, and has a relative density (d) 20 20 ) 1.312 plus or minus 0.008, and the total volatile components is 46.5 plus or minus 5.0 percent; the cocoa shell extract is obtained by extracting with 55v/v% ethanol under high static pressure of 450Mpa at room temperature for 20min, and has relative density (d) 20 20 ) 1.253 + -0.008 and volatile component content 33.3+ -5.0%.
The second aspect of the invention discloses a preparation method of the baked fragrant incense base module, which comprises the following steps: dissolving ethyl vanillin, maltol, phenylacetic acid and furanone in 95v/v% ethanol solvent, mixing the rest perfume with propylene glycol, mixing the two systems, and storing for 24-72 hr. .
In a third aspect the invention discloses a use of said baked note base module for perfuming a tobacco group.
Preferably, the baking flavor base module is added according to the proportion of 0.01-0.05% of the mass of the tobacco shreds.
The baking aroma base module optimizes the extraction and preparation process of the natural aroma raw materials on the basis of the original cigarette aroma, so that the developed natural aroma has better product adaptability and quality stability to the aroma base module.
Fenugreek tincture: the product has strong sweet and burnt flavor, and is supplemented with baking flavor and bean flavor. The sweet aroma and the nut aroma of the cigarettes are increased, and the flue-cured tobacco aroma is baked.
Cocoa tincture: the product has nut flavor and baking flavor, and is supplemented with burnt flavor. Can impart light baking and burnt flavors to cigarettes, and has slightly dry burnt smell.
Peru balsam: the soybean fragrance, the paste fragrance and the milk fragrance are added with the spicy fragrance. Can give the cigarette paste fragrance, the spicy fragrance and the resin fragrance; obviously improves the sweet taste of the smoke, improves the filling feeling of the smoke, and ensures that the smoke aroma is thick and heavy.
The screening of these fragrance materials is based on a target design of sniffing or smoking, around the characteristics of baking, sweet and milky, flue-cured tobacco, sweet, and fixed fragrances, respectively, screening to determine the fragrance to be expressed, including 2,3, 5-trimethylpyrazine, 2-acetylpyrazine, cocoa shell extract, furanone, maltol, ethyl vanillin, 3-acetylpyridine, fenugreek tincture, phenylacetic acid, peru balsam, phenylacetic acid phenethyl, and the like. The developed and designed module has the advantages that the head fragrance is nut fragrance and baking fragrance, the body fragrance is milk fragrance and sweet fragrance, the tail fragrance is sweet fragrance, the consistency of the nut fragrance and the baking fragrance is good and dominant, and the fragrance is coordinated as a whole. Can endow cigarettes with typical baking fragrance and nut fragrance, has fine smoke, small stimulation and clean and comfortable aftertaste, and basically has no negative influence. The natural perfume raw materials in the formula are developed by adopting a high static pressure room temperature extraction mode, so that the perfume substances of the natural perfume can be well reserved, and the flavor characteristics of the perfume raw materials are effectively reduced.
Compared with the prior art, the invention has the following beneficial effects:
1. the baking aroma base module provides guidance for the use of the existing eleven kinds of aroma raw materials and the weight range of the existing eleven kinds of aroma raw materials in the baking aroma base module by establishing the relation between the baking aroma base module and the existing eleven kinds of aroma raw materials. Under the guidance of the relation, the perfume raw materials have higher blending speed, and the obtained baking perfume and perfume base module result is accurate and reliable. The obtained baking aroma base module can endow blank cigarettes with baking aroma and nut aroma, has fine smoke, smaller stimulation, clean and comfortable aftertaste and slight stimulation and residue.
2. The eleven kinds of perfume raw materials of the baking perfume base module are common perfume raw materials, are easy to obtain, accord with international and national laws and regulations and relevant regulations, and have simple production process.
3. The baking aroma base module is added in a blank cigarette leaf group, and has good universality and popularization in tobacco industry. Compared with the existing commercial functional perfume base module, the baking perfume base module has obvious advantages in the aspect of cost.
The specific embodiment is as follows:
the invention will be further illustrated with reference to specific examples. For convenience of explanation, the sources of the raw materials used in the following examples of the present invention are as follows, respectively, but are not intended to limit the scope of the present invention. Other reagents, materials, methods and apparatus employed in the present invention are those conventionally used in the art unless otherwise specified.
Example 1
The embodiment provides a tobacco flavoring fragrance base module formula for endowing cigarettes with baking fragrance, which comprises the following components in percentage by mass: fenugreek tincture 15%o, cocoa shell extract 1%o, peruvian balsam 0.5%o, ethyl vanillin 2%o, maltol 0.5%1 per mill of phenylacetic acid, 0.3 per mill of furanone/pineapple ketone, 0.03 per mill of 3-ethylpyridine, 0.05 per mill of 2,3, 5-trimethylpyrazine, 0.1 per mill of 2-acetylpyrazine, 0.5 per mill of phenethyl phenylacetate, 850 per mill of propylene glycol and 129.02 per mill of 95v/v% ethanol, and a sensory score Y of the baked note Baking flavor 4.9218.
The preparation method comprises the following steps: dissolving ethyl vanillin, maltol, phenylacetic acid and furanone in 95v/v% ethanol solvent, mixing the rest perfume with propylene glycol solvent, dissolving the perfume raw materials with different solubilities, mixing the two systems, and storing for 24 hr.
The application in cigarettes is as follows: the prepared baked fragrant base is used as surface fragrance to be applied to tobacco shreds of a leaf group, and the flavoring amount is added according to the proportion of 0.05% of the mass of the tobacco shreds.
Example 2
The embodiment provides a tobacco flavoring fragrance base module formula for endowing cigarettes with baking fragrance, which comprises the following components in percentage by mass: fenugreek tincture 24.4%o, cocoa shell extract 4.8%o, peruvian balsam 0.3%o, ethyl vanillin 8.8%o, maltol 1.7%o, phenylacetic acid 0.2%o, furanone/pineapple ketone 0.4%o, 3-ethylpyridine 0.08%o, 2,3, 5-trimethylpyrazine 0.06%o, 2-acetylpyrazine 0.13%o, phenylacetic acid phenethyl ester 0.25%o, propylene glycol 812.07%o and 95v/v% ethanol 146.81%o, sensory score Y of baking aroma Baking flavor 9.8507.
The preparation method comprises the following steps: dissolving ethyl vanillin, maltol, phenylacetic acid and furanone in 95v/v% ethanol solvent, mixing the rest perfume with propylene glycol solvent, namely respectively dissolving the perfume raw materials with different solubilities, mixing the two systems, and storing for 72h for use.
The application in cigarettes is as follows: the prepared baked fragrant base is used as surface fragrance to be applied to tobacco shreds of a leaf group, and the flavoring amount is added according to the proportion of 0.02% of the mass of the tobacco shreds.
Example 3
The embodiment provides a tobacco flavoring base module formula for increasing the baking flavor of cigarettes, which comprises the following components in percentage by mass: fenugreek tincture 225.0.mill, cocoa shell extract 2.0.mill, peruvian balsam 1.mill, ethyl vanillin 5.mill, maltol 2.mill, phenylacetic acid 0.5.mill, furanone/pineapple ketone 0.2.mill, 3-ethylpyridine 0.06 mill, 2,3, 5-trimethylpyrazine 0.08 mill, 2-acetylpyrazine 0.12 mill, phenethyl phenylacetate 0.2 mill, propylene glycol 866.34 mill and 95v/v% ethanol 100 mill, sensory score Y of baked note Baking flavor 7.3570.
The preparation method comprises the following steps: dissolving ethyl vanillin, maltol, phenylacetic acid and furanone in 95v/v% ethanol solvent, mixing the rest perfume with propylene glycol solvent, namely respectively dissolving the perfume raw materials with different solubilities, mixing the two systems, and storing for 72h for use.
The application in cigarettes is as follows: the prepared baked fragrant base is used as surface fragrance to be applied to tobacco shreds of a leaf group, and the flavoring amount is added according to the proportion of 0.02% of the mass of the tobacco shreds.
Example 4 application evaluation
The application test was performed using the same leaf group formulation with any of the baked note bases of examples 1-3 as the cigarette flavor formulation. For convenience of description, in this example, a blank cigarette with a certain brand without flavoring is used as an evaluation carrier, and sensory comparison is performed, and the comparison situation is shown in table 1. Evaluation of the vector: a certain brand of blank cigarettes provided by Yunnan medium cigarettes are used as an evaluation carrier.
The evaluation method comprises the following steps: the method is characterized in that the method aims at evaluating the flavoring effect and style of the cigarette which is an expanding raw material of the baking flavor base module, and the evaluation control sample is the same blank cigarette. And (5) evaluating the charging effect and style of the baked fragrant and fragrant-based cigarettes: the method mainly comprises the fragrance characteristic, the taste characteristic and the fragrance style of the flavored cigarettes, wherein the fragrance and the taste are quantified in a manner of-5 to 5 minutes, the score unit is 1 minute, the fragrance style is quantified in a manner of 0 to 3 minutes, the score unit is 1 minute, and the evaluation result is the arithmetic average value (accurate to 0.1) of each panelist. The personnel involved in the evaluation needs to have the special fragrance smelling capability and the sensory cigarette smoking qualification evaluation, and the number of the participants is 5.
Table 1 table of the flavoring effect and style evaluation records of cigarettes before and after application of the baking flavor base module of the present invention
As can be seen from Table 1, the flavoring formulation of example 3 has the best effect of enhancing the sensory attributes of cigarettes, and the proper addition amount of the flavoring formulation in the leaf group is 0.02%, which indicates the sensory score Y of the baked flavor when the flavor-based module is designed Baking flavor When the design is about 7.3, the compatibility with the blank cigarette leaf group is good. The effect on the sensory effect of the cigarettes is that the baking fragrance of the cigarettes is enhanced, the fineness is properly improved, and the cigarettes have little stimulation and residue.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (7)
1. A baked fragrant base composition, which is characterized by comprising eleven fragrant raw materials and a solvent, wherein the eleven fragrant raw materials and the weight ranges thereof are respectively: 15 to 30 per mill of fenugreek tincture, 0.5 to 5 per mill of cocoa shell extract, 0.1 to 2 per mill of Peruvian balsam, 5 to 15 per mill of ethyl vanillin, 1 to 5 per mill of maltol, 0.1 to 1 per mill of phenylacetic acid, 0.1 to 0.5 per mill of furanone/pineapple ketone, 0.01 to 0.1 per mill of 3-ethylpyridine, 0.05 to 0.1 per mill of 2,3, 5-trimethylpyrazine, 0.1 to 0.25 per mill of 2-acetylpyrazine and 0.05 to 0.5 per mill of phenylacetic acid phenethyl ester.
2. The baked note fragrance base composition of claim 1, wherein the eleven fragrance raw materials each have a weight composition of: fenugreek tincture 22.5%o, cocoa shell extract 2%o, peruvian balsam 1%o, ethyl vanillin 5%o, maltol 2%o, phenylacetic acid 0.5%o, furanone/pineapple ketone 0.2%o, 3-ethylpyridine 0.06%o, 2,3, 5-trimethylpyrazine 0.08%o, 2-acetylpyrazine 0.12%o, phenylacetic acid phenethyl ester 0.2%o.
3. The baked note fragrance base composition of claim 1, wherein the solvent of the baked note fragrance base composition is propylene glycol and a 95v/v% ethanol solution.
4. The baked note and fragrance base composition according to claim 1, wherein the fenugreek tincture is an extract obtained by extracting 75v/v% ethanol at room temperature under high static pressure of 450Mpa for 25min, and has a relative density d 20 20 1.312 plus or minus 0.008, and the total volatile components is 46.5 plus or minus 5.0 percent; the cocoa shell extract is prepared by extracting with 55v/v% ethanol under high static pressure of 450Mpa at room temperature for 20min, and has relative density d 20 20 1.253 + -0.008 and volatile component content 33.3+ -5.0%.
5. A method of preparing a baked note fragrance base composition according to any one of claims 1 to 4, comprising the steps of: dissolving ethyl vanillin, maltol, phenylacetic acid and furanone in 95v/v% ethanol solvent, and mixing the rest perfume materials with propylene glycol solvent; and then uniformly mixing the two systems, and preserving for 24-72 hours for use.
6. Use of a baked note base composition according to any one of claims 1 to 4 for perfuming a tobacco leaf set.
7. The perfuming application according to claim 6, characterized in that the said baking aroma base composition is added in a proportion of 0.01-0.05% of the mass of tobacco shreds.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606753B (en) * | 2008-06-16 | 2012-01-18 | 湖北中烟工业有限责任公司 | Flavoring essence for tobacco |
| CN111227297B (en) * | 2020-03-25 | 2021-11-26 | 中国烟草总公司郑州烟草研究院 | Spice composition for blasting beads capable of highlighting baking aroma characteristics of cigarettes, blasting bead aroma base module, blasting beads and cigarettes |
| CN111406970B (en) * | 2020-03-27 | 2022-03-01 | 四川中烟工业有限责任公司 | Sweet-burning base for cigarettes |
| CN111588067B (en) * | 2020-05-28 | 2023-03-21 | 浙江中烟工业有限责任公司 | Fragrance base module capable of highlighting baking fragrance characteristics of cigarettes and application of fragrance base module |
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