CN115444163A - Oriented use method of fruit sweet essence based on ester spice smoke transfer behavior - Google Patents
Oriented use method of fruit sweet essence based on ester spice smoke transfer behavior Download PDFInfo
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- CN115444163A CN115444163A CN202211173411.1A CN202211173411A CN115444163A CN 115444163 A CN115444163 A CN 115444163A CN 202211173411 A CN202211173411 A CN 202211173411A CN 115444163 A CN115444163 A CN 115444163A
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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
- 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
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/002—Cigars; Cigarettes with additives, e.g. for flavouring
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/30—Computing systems specially adapted for manufacturing
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- Chemical Kinetics & Catalysis (AREA)
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- Manufacture Of Tobacco Products (AREA)
- Manufacturing Of Cigar And Cigarette Tobacco (AREA)
Abstract
The invention relates to a directional use method of fruit sweet essence based on flue gas transfer behavior of ester raw materials, which mainly comprises the following steps: 1) Detecting the content of ester fruit sweet aroma characteristic components in cigarette smoke by sensory evaluation of aroma intensity and quality indexes of the cigarette tobacco shreds to which essence needs to be added, particularly analyzing the fruit sweet aroma intensity; 2) Establishing a relation model between the intensity score of the sweet aroma of the cigarette fruit and the content of the sweet aroma substances in the smoke by using a mathematical statistical method; 3) Respectively measuring the transfer rate of ester monomer spices capable of improving the sweet note of the fruit to mainstream smoke; 4) Determining a formula of the essence with fruit sweet aroma and an application proportion thereof according to the design target score, the relation model and the transfer behavior of the fruit sweet aroma of the cigarette; 5) And verifying the directional improvement effect of the sweet and fragrant characteristics of the tobacco shreds through sensory evaluation. The invention provides a method for directionally improving the fruit sweet flavor characteristics of cigarette smoke, which provides a basis for reasonable blending and directional application of ester-containing fruit sweet flavor.
Description
Technical Field
The invention relates to the technical field of cigarette product design, in particular to a method for directionally using fruit sweet essence based on ester spice smoke transfer behavior.
Background
The fruity sweet aroma characteristics are important components in the aroma style of the cigarette raw materials, can endow the cigarette products with natural fruity sweet aroma characteristics, and play an important role in enriching the aroma richness of the cigarette products. The natural fruit extracts such as sweet oranges, figs, momordica grosvenori and the like have obvious fruit aroma characteristics, in addition, ester synthetic spices such as ethyl butyrate, ethyl isovalerate, butyl acetate, isoamyl isovalerate, butyl isovalerate and the like also show the fruit aroma characteristics in cigarettes, most of the fruit aroma raw materials are well compatible with cigarette smoke, and a material basis is provided for displaying the fruit aroma characteristics of cigarette products.
In the cigarette processing process, the essence which is prepared by applying the aroma technology to cigarette raw materials in a targeted manner and has outstanding fruit-sweet aroma is an important means for improving the fruit-sweet aroma style of products, and the cigarette raw materials such as reconstituted tobacco shreds, single-material tobacco shreds, formula module tobacco shreds or finished tobacco shreds are carriers for absorbing the essence. Research on literature data focuses on identification of key ingredients of fruity sweet raw materials and flavor development, for example, liujunhui and the like screen cigarette smoke for characteristic endowing group ingredients with fruity flavor, wherein benzaldehyde, raspberry ketone, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate are common (tobacco science, 2019,52 (04): 44-50.). Hubei Zhongyanmashu wing and the like (CN 104830533A) disclose a flavoring essence for increasing the sweet note of cigarette fruits, which is mainly formed by mixing ester synthetic flavor raw materials and fruit extracts in a solvent, and can show the sweet note of the cigarette smoke and reduce the irritation. Guangxi Zhongyan Wu Jing et al disclose a preparation method of essence with natural fruit sweet flavor characteristics and application of cigarette, wherein the fruit sweet essence is prepared by mixing ester synthetic spice and natural fruit extract. The prepared fruit sweet essence is applied to cigarette raw materials, so that the sweet and fragrant characteristics of the smoke fruit can be improved, but the using amount and the using mode of the essence mainly depend on trial and error and experience, and data and theoretical support are lacked. With the advance of the digitization of cigarette products, the precise and quantitative application of the essence and the spice and the directional promotion effect of the essence and the spice on the aroma characteristics are the foundation for promoting the digital design of the products.
In fact, the basis of the fruit sweet flavor for improving the fruit sweet flavor characteristics of the smoke is the transfer behavior of characteristic group substances in the flavor to the smoke, which provides a thought for the directional accurate application of the flavor.
Disclosure of Invention
The invention provides an essence directional use method based on flue gas transfer behavior of ester fruit sweet-flavor raw materials, aiming at solving the technical problems, the method is based on a model for determining the relationship between the sweet flavor intensity of cigarette fruits and the content of ester substances in flue gas, and realizes the directional accurate application and use of the ester fruit sweet-flavor essence by combining the transfer behavior determination of ester fruit sweet-flavor characteristic spices to the flue gas.
In order to achieve the purpose, the invention discloses a method for directionally using fruit sweet essence based on ester spice smoke transfer behavior, which is characterized in that on the basis of determining a relation model between the intensity of a cigarette fruit sweet note index and the content of ester fruit sweet substances in smoke, the fruit sweet essence containing ester monomer spice raw materials is accurately blended and applied according to the design target of the cigarette fruit sweet note index and the smoke transfer behavior of the ester fruit sweet spice raw materials, and the method comprises the following steps:
1) Typical tobacco shreds with different degrees of fruit sweet and aroma highlighting are used for rolling cigarette samples, and an organoleptic quality evaluation method is adopted for analyzing aroma style and quality indexes, particularly scoring the fruit sweet and aroma indexes.
2) Smoking the cigarette sample in the step 1) by using a smoking machine, capturing smoke particle phase substances, analyzing the content of characteristic substances with typical fruit sweet aroma in smoke, and establishing a relation model between the score of the fruit sweet aroma index and the fruit sweet aroma substances in the smoke by using a mathematical statistics method.
3) Adding ester monomer spices capable of improving the sweet taste of fruits with specific content into cigarettes made of tobacco shreds to be subjected to essence modification, sucking cigarettes to collect smoke, and calculating the transfer rate of each ester monomer spice raw material into mainstream smoke.
4) According to the target design score of the fruity and sweet aroma of the tobacco shred sample, the relation model obtained in the step 2) and the transfer behavior determined in the step 3), the formula composition and the application proportion of the essence containing the ester monomer aroma raw material and having the fruity and sweet aroma characteristic are determined on the premise of not changing the style characteristic of the tobacco shred.
5) And analyzing the directional improvement effect of the sweet and fragrant characteristics of the tobacco shreds through sensory quality evaluation.
In the step 1), the cut tobacco can be reconstituted cut tobacco, single-material cut tobacco, formula module cut tobacco or finished cut tobacco and the like; after the cigarettes are rolled, selecting samples with consistent weight, balancing for 48 hours under standard conditions, and then carrying out sensory quality evaluation according to the standard, wherein the number of sensory panel smoking persons is not less than 7, and the average value of the score is calculated according to the fruit sweet and fragrance indexes.
In the step 2), 20-50 cigarettes are sucked by a rotating disc type or linear type smoking machine for trapping the smoke particulate matter, the extract liquor is adopted to extract the components of the Cambridge filter disc, and the analytical instrument is utilized to measure the content of more than one component in the fruity and sweet flavor substances such as ethyl butyrate, butyl butyrate, ethyl isovalerate, butyl acetate, isoamyl isovalerate, butyl isovalerate, isoamyl hexanoate and the like.
In the step 2), the mathematical statistics method for establishing the relation model between the characteristic score of the fruit sweet note and the ester fruit sweet flavor substance in the smoke can be correlation analysis, grey correlation analysis, genetic algorithm analysis, neural network analysis and the like.
In the step 3), the ester monomer spice capable of enhancing the sweet note of the fruit comprises but is not limited to the monomer spice.
The invention has the beneficial effects that:
(1) The method provides thinking and a realization scheme for the accurate blending and use of the fruit sweet and fragrant essence, avoids simple experience or trial and error methods in the blending and use of the essence, and has stronger pertinence.
(2) The directional improvement of the sweet aroma characteristics of the tobacco shreds can be achieved, and the excessive protrusion or the insufficient display of the sweet aroma of the tobacco shreds can be avoided.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below with reference to embodiments of the present invention, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without inventive effort based on the embodiments of the present invention, are within the scope of the present invention.
Example 1
The embodiment provides a method for directionally using fruit sweet essence based on ester spice smoke transfer behavior, and specifically aims to directionally improve the fruit sweet aroma characteristics of module A tobacco shreds when a certain brand of cigarette formula is designed, and the implementation steps are as follows:
1) A relation model M between characteristic components of the fruit sweet aroma and the fruit sweet aroma in the smoke is established by evaluating tobacco shred rolled cigarette samples with different degrees of fruit sweet aroma highlighting and combining with characteristic substance content analysis of typical ester fruit sweet aroma in the smoke and utilizing grey correlation analysis.
2) Rolling the cut tobacco of the module A into cigarette samples, selecting the cigarette samples with consistent weight, carrying out cigarette balance for 48 hours under the conditions that the temperature is 22 ℃ and the relative humidity is 60%, organizing 7 persons to evaluate the sensory quality by a smoking panel, particularly paying attention to the fruit sweet and fragrant characteristics and scoring, and recording the average value of the evaluation of the fruit sweet and fragrant by the smoking panel as the final fruit sweet and fragrant score (Y =5.05, calculated by nine scores).
3) Utilizing the cigarette sample rolled in the step 2), after balancing under standard conditions, utilizing a rotating disc type smoking machine to smoke cigarettes, capturing smoke particulate matters through a Cambridge filter disc, and analyzing the content of characteristic ester substances with typical fruity sweet note in smoke after extracting before shaking treatment, wherein the characteristic ester substances mainly comprise ethyl butyrate (x 1), ethyl isovalerate (x 2), isoamylisovalerate (x 3) and butyl acetate (x 4). Aiming at the cut tobacco of the module A, the expression of the relation model M between the fruity sweet flavor rhyme score and the typical fruity sweet flavor substance is as follows:
Y＝2.152+0.2561x1+0.2240x2+0.5135x3+0.4350x4+0.01120x1*x1+0.0254x2*x4。
4) Injecting single fragrant raw materials of ethyl butyrate (x 1), ethyl isovalerate (x 2), isoamyl isovalerate (x 3) and butyl acetate (x 4) into the cigarettes rolled in the step 2), and respectively measuring the transfer rate of the cigarettes to the mainstream smoke.
5) According to the requirement of the cigarette product on the fruit sweet aroma of the tobacco shred sample of the module A, the aroma characteristic score Y needs to be directionally improved, the contents of 4 monomer aroma raw materials in the smoke are respectively calculated to be x1', x2', x3 'and x4' by the model M, and the formula and the application proportion of the essence to be applied are calculated according to the transfer rate of the monomer aroma raw materials.
6) Blending the fruit-sweet flavor containing the ester flavors determined in the step 3), applying the fruit-sweet flavor to cigarette samples in proportion, and analyzing the directional improvement effect of the fruit-sweet flavor characteristics of the cut tobacco through sensory quality evaluation.
Claims (5)
1. A directional use method of fruit sweet essence based on ester raw material flue gas transfer behavior is characterized in that on the basis of a relation model for determining tobacco shred fruit sweet rhyme characteristics and fruit sweet substance content in flue gas, a target and the flue gas transfer behavior of fruit sweet raw materials are designed according to the tobacco shred fruit sweet rhyme characteristics, and the fruit sweet essence is accurately blended and applied, and the specific method comprises the following steps:
1) Rolling cigarettes by utilizing representative tobacco shred samples with different degrees of fruit sweet and aroma highlighting, and analyzing aroma style and quality indexes by adopting a sensory quality evaluation method, particularly scoring the fruit sweet and aroma indexes;
2) Smoking the cigarette sample in the step 1) by using a smoking machine, collecting smoke particulate matters, analyzing the content of characteristic substances with typical fruit sweet aroma in smoke, and establishing a relation model between the characteristic components of the fruit sweet aroma and the ester fruit sweet aroma substances in the smoke by using a mathematical statistical method;
3) Adding ester monomer spices capable of improving the sweet taste of fruits with specific content into cigarettes rolled by tobacco shreds needing essence modification, smoking the cigarettes to collect smoke, and calculating the transfer rate of each ester monomer spice raw material to mainstream smoke;
4) Determining the formula composition and application proportion of the essence with the fruity and sweet aroma characteristics according to the target score of the fruity and sweet aroma of the tobacco shred sample, the relation model obtained in the step 2) and the transfer behavior determined in the step 3) on the premise of not changing the style characteristics of the tobacco shred;
5) And analyzing the directional improvement effect of the sweet and fragrant characteristics of the tobacco shreds through sensory quality evaluation.
2. The oriented use method of fruit sweet flavor based on ester raw material smoke transfer behavior according to claim 1, wherein in the step 1), the cut tobacco can be reconstituted cut tobacco, single-material cut tobacco, formula module cut tobacco or finished cut tobacco; after the cigarettes are rolled, selecting samples with consistent weight, balancing for 48 hours under standard conditions, and then carrying out sensory quality evaluation according to the standard, wherein the number of sensory panel smokers is not less than 7, and the average value of the fruit sweet and fragrant indexes is used as the score.
3. The oriented use method of the fruity flavor based on the ester raw material smoke transfer behavior, according to claim 1, is characterized in that in the step 2), a rotating disc type or linear type smoking machine is adopted for collecting smoke particulate matters to smoke 20-50 cigarettes, extraction liquid is adopted to extract components of a Cambridge filter disc, and an analytical instrument is utilized to measure the content of more than one component in fruity flavor substances such as ethyl butyrate, butyl butyrate, ethyl isovalerate, butyl acetate, isoamyl isovalerate, butyl isovalerate, isoamyl hexanoate and the like.
4. The oriented use method of fruit sweet flavor based on ester raw material flue gas transfer behavior as claimed in claim 1, wherein in step 2), the mathematical statistical method for establishing the relationship model between the index score of fruit sweet flavor and the ester fruit sweet flavor in flue gas can be correlation analysis, grey correlation analysis, genetic algorithm analysis, and neural network analysis.
5. The oriented use method of fruit sweet essence based on ester raw material smoke transfer behavior as claimed in claim 1, characterized in that,
the implementation steps are as follows:
1) A tobacco sample is rolled by tobacco shreds with different degrees of fruit sweet and fragrance highlighting through evaluation, and a relation model M between a characteristic component of the fruit sweet and fragrance and a fruit sweet and fragrance substance in smoke is established by utilizing grey correlation analysis in combination with characteristic substance content analysis of typical ester fruit sweet and fragrance in the smoke;
2) Rolling the cut tobacco of the module A into cigarette samples, selecting the cigarette samples with consistent weight, and after cigarette balancing is carried out for 48 hours under the conditions that the temperature is 22 ℃ and the relative humidity is 60%, organizing 7 smoking panel to carry out sensory quality evaluation, particularly paying attention to the fruit sweet and fragrant characteristics and scoring, recording the average value of the evaluation of the fruit sweet and fragrant by the smoking panel as the final fruit sweet and fragrant score, wherein Y =5.05 is counted by nine scores;
3) Utilizing the cigarette sample rolled in the step 2), after balancing under standard conditions, smoking the cigarette by utilizing a rotating disc type smoking machine, capturing smoke particulate matters through a Cambridge filter disc, and analyzing the content of characteristic ester substances with typical fruit sweet fragrance in smoke after extracting and oscillating pretreatment, wherein the characteristic ester substances mainly comprise ethyl butyrate x1, ethyl isovalerate x2, isoamyl isovalerate x3 and butyl acetate x4;
4) Injecting single fragrant raw materials of ethyl butyrate x1, ethyl isovalerate x2, isoamyl isovalerate x3 and butyl acetate x4 into the cigarettes rolled in the step 2), and respectively measuring the transfer rate of the cigarettes to main stream smoke;
5) According to the requirement of the cigarette product on the fruit sweet aroma of the tobacco shred sample of the module A, the aroma characteristic score Y needs to be directionally improved, the contents of 4 monomer aroma raw materials in the smoke are respectively calculated to be x1', x2', x3 'and x4' by the model M, and the formula and the application proportion of the essence to be applied are calculated according to the transfer rate of the monomer aroma raw materials;
6) Blending the fruit-sweet flavor containing the ester flavors determined in the step 3), applying the fruit-sweet flavor to the cigarette sample in proportion, and analyzing the directional improvement effect of the sweet and fragrant characteristics of the tobacco shreds by sensory quality evaluation.
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- 2022-09-26 CN CN202211173411.1A patent/CN115444163B/en active Active
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