CN115444163B - Directional use method of fruit sweet essence based on smoke transfer behavior of ester spice - Google Patents
Directional use method of fruit sweet essence based on smoke transfer behavior of ester spice Download PDFInfo
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- CN115444163B CN115444163B CN202211173411.1A CN202211173411A CN115444163B CN 115444163 B CN115444163 B CN 115444163B CN 202211173411 A CN202211173411 A CN 202211173411A CN 115444163 B CN115444163 B CN 115444163B
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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
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Abstract
The invention relates to a directional use method of fruit sweet essence based on an ester raw material smoke transfer behavior, which mainly comprises the following steps: 1) The flavor intensity and the quality index of the tobacco shreds of the cigarettes with the essence are evaluated through sensory evaluation, particularly the intensity of the fruit sweet flavor is analyzed, and the characteristic component content of the ester fruit sweet flavor in the cigarette smoke is detected; 2) Establishing a relation model between the intensity score of the fruit sweet aroma of the cigarette and the content of the fruit sweet substances in the smoke by using a mathematical statistical method; 3) The transfer rate of the ester monomer spice capable of improving the sweet flavor of the fruits to the main stream smoke is respectively measured; 4) Determining a formula and an application proportion of the essence with the fruit sweetness according to the design target score, the relation model and the transfer behavior of the fruit sweetness of the cigarette; 5) And verifying the directional improving effect of the sweet flavor characteristics of the cut tobacco fruits through sensory evaluation. The invention provides a method for directionally improving the characteristics of the fruit sweet flavor of cigarette smoke, which provides a basis for reasonable blending and directional application of fruit sweet flavor containing esters.
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 an ester spice smoke transfer behavior.
Background
The characteristics of the fruit sweet aroma are important components in the aroma style of the cigarette raw materials, can endow the cigarette products with natural fruit sweet aroma characteristics, and plays an important role in enriching the aroma richness of the cigarette products. The natural fruit extracts of sweet oranges, figs, momordica grosvenori and the like have obvious fruit flavor characteristics, and in addition, ester synthetic flavors of ethyl butyrate, ethyl isovalerate, butyl acetate, isovalerate, butyl isovalerate and the like also often show fruit flavor characteristics in cigarettes, most of the fruit flavor raw materials have good compatibility with cigarette smoke, and a material basis is provided for showing the fruit flavor characteristics of cigarette products.
In the cigarette processing process, the essence with outstanding fruit sweet aroma is applied to the cigarette raw materials in a targeted manner by a flavoring technology, so that the important means for improving the fruit sweet aroma style of the product is realized, and the reconstituted tobacco, the single-material tobacco, the formula module tobacco or the finished tobacco and other cigarette raw materials are all carriers for absorbing the essence. The literature has focused much on the identification of key ingredients of fruit-flavored materials and flavor development, e.g., liu Junhui, screening cigarette smoke for characteristic imparting group ingredients with fruit flavor, with benzaldehyde, raspberry ketone, ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate, and ethyl caproate being common (tobacco science and technology, 2019,52 (04): 44-50.). Hubei Zhongyan Ma Shuyi and the like (CN 104830533A) disclose a flavoring essence for increasing the fruit sweetness of cigarettes, which is mainly prepared by mixing ester synthetic aroma raw materials and fruit extracts in a solvent, can show the fruit sweetness of cigarette smoke and reduce the irritation. Guangxi Chinese tobacco Wu Jingjing and the like disclose a preparation method of essence with natural fruit sweet fragrance and cigarette application, wherein the fruit sweet essence is prepared by mixing ester synthetic spice and natural fruit extract. The prepared fruit sweet essence can be applied to cigarette raw materials to improve the fruit sweet characteristic of smoke, but the use amount and the use mode of the essence mainly depend on trial and error and experience, and lack of data and theoretical support. Along with the advancement of the digitization of cigarette products, the accurate and quantitative application of essence and spice and the directional promotion effect of the essence and spice on the aroma characteristics are the basis for promoting the digitization design of the products.
In fact, the basis of improving the characteristics of the fruit sweet flavor of the smoke is that characteristic group substances in the essence transfer behaviors to the smoke, which provides a thought for the directional and accurate application of the essence, and the invention provides a directional use method of the essence based on the characteristics of the fruit sweet flavor of the ester fruit sweet raw materials, which combines the measurement and analysis of the characteristics of the ester fruit sweet flavor to the transfer behaviors of the smoke on the basis of defining the relation model of the characteristics of the fruit sweet flavor of the cigarettes and the content of the ester substances in the smoke, and provides support and basis for realizing the directional and accurate application and use of the fruit sweet flavor.
Disclosure of Invention
The invention provides a method for directionally using essence based on the transfer behavior of the smoke of the raw materials of the ester fruit sweet, which aims to solve the technical problems, and the method is based on the determination of the transfer behavior of the characteristic essence of the ester fruit sweet to the smoke on the basis of defining the relation model of the intensity of the fruit sweet of cigarettes and the content of ester substances in the smoke, so as to realize the directional accurate application and use of the essence of the ester fruit sweet.
In order to achieve the above purpose, the invention provides a method for directional use of fruit sweet essence based on the smoke transfer behavior of ester spice, which is characterized in that on the basis of defining the relation model of the intensity of fruit sweet odor indexes of cigarettes and the content of ester fruit sweet substances in smoke, the method designs the target and the smoke transfer behavior of ester fruit sweet raw materials according to the fruit sweet odor indexes of the cigarettes, and accurately prepares and applies the fruit sweet essence containing ester monomer raw materials, and the specific method comprises the following steps:
1) And (3) carrying out flavor style and quality index analysis, in particular to fruit and sweet flavor index score by using typical tobacco shred rolled cigarette samples with different fruit and sweet flavor highlighting degrees and adopting a sensory quality evaluation method.
2) And (3) sucking the cigarette sample in the step (1) by using a smoking machine, capturing the particulate matters of the smoke, analyzing the content of characteristic substances with typical fruit sweetness in the smoke, and establishing a relation model between the index score of the fruit sweetness and the fruit sweetness substances in the smoke by using a mathematical statistical method.
3) And adding a specific content of ester monomer perfume capable of improving fruit sweetness and fragrance into a cigarette rolled by tobacco threads needing essence modification, sucking cigarette trapped smoke, and calculating the transfer rate of each ester monomer fragrance raw material into main stream smoke.
4) And (3) determining the formula composition of the essence containing the ester monomer aroma raw materials and having the characteristics of the fruit sweet aroma and the application proportion of the essence under the premise of not changing the style characteristics of the tobacco shreds according to the target design score of the fruit sweet aroma of the tobacco shred sample, the relation model obtained in the step 2) and the transfer behavior determined in the step 3).
5) And analyzing the directional improving effect of the sweet flavor characteristics of the cut tobacco fruits through sensory quality evaluation.
In the step 1), the tobacco shreds can be reconstituted tobacco shreds, single-material tobacco shreds, formula module tobacco shreds or finished tobacco shreds and the like; and selecting samples with consistent weight after rolling cigarettes, balancing for 48 hours under standard conditions, and performing sensory quality evaluation according to the standard, wherein the number of sensory evaluation groups is not less than 7, and the sensory evaluation groups are calculated according to the average value of the fruit sweet flavor index scores.
In the step 2), 20-50 cigarettes are smoked by adopting a rotary disc type or linear type smoking machine for capturing smoke particulate matters, the components of the Cambridge filter disc are extracted by adopting an extraction liquid, and the contents of more than one component of sweet and fragrant substances such as ethyl butyrate, butyl butyrate, ethyl isovalerate, butyl acetate, isoamyl isovalerate, isoamyl caproate and the like are measured by utilizing an analytical instrument.
In the step 2), the mathematical statistical method for establishing the relation model between the characteristic score of the fruit sweet and the ester fruit sweet substances 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 perfume capable of improving the sweet fragrance of fruits comprises but is not limited to the monomer perfume.
The invention has the beneficial effects that:
(1) The method provides ideas and implementation schemes for accurate blending and use of the fruit sweet flavor essence, avoids simple experience or trial-and-error methods in the blending and use of the essence, and has stronger pertinence.
(2) Can achieve the directional improvement of the characteristics of the sweet flavor of the tobacco shred fruits and avoid the excessive prominence or the insufficient manifestation of the sweet flavor of the tobacco shred fruits.
Detailed Description
The technical solutions of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment provides a directional use method of fruit sweet essence based on an ester spice smoke transfer behavior, which specifically aims at the fruit sweet flavor characteristics of cut tobacco of a module A to be directionally improved when a certain brand cigarette formula is designed, and comprises the following implementation steps:
1) And (3) evaluating tobacco samples rolled by cut tobacco with different fruit aroma and different apparent degrees, and establishing a relation model M between the characteristic score of the fruit aroma and the fruit aroma in the smoke by gray correlation analysis in combination with characteristic substance content analysis of typical ester fruit aroma in the smoke.
2) The cut tobacco of the module A is rolled into a cigarette sample, the cigarette sample with consistent weight is selected, after the cigarette is balanced for 48 hours under the condition that the temperature is 22 ℃ and the relative humidity is 60 percent, the sensory quality evaluation is carried out by the group of 7 people, especially the characteristics of fruit sweetness and scoring are focused, and the average value of the scores of the smokers on the evaluation of the fruit sweetness is recorded as the final fruit sweetness score (Y=5.05 in nine cents).
3) And (3) utilizing the rolled cigarette sample in the step (2), after balancing under standard conditions, utilizing a rotary disc type smoking machine to smoke cigarettes, capturing a particulate matter of the smoke through a Cambridge filter disc, and analyzing the content of characteristic ester substances with typical fruit sweet flavor in the smoke after vibration pretreatment and extraction, wherein the characteristic ester substances mainly comprise ethyl butyrate (x 1), ethyl isovalerate (x 2), isovalerate (x 3) and butyl acetate (x 4). For the cut tobacco of the module A, the expression of the relation model M between the fruit sweet note score and the typical fruit sweet substances is as follows:
Y＝2.152+0.2561x1+0.2240x2+0.5135x3+0.4350x4+0.01120x1*x1+0.0254x2*x4。
4) The cigarettes rolled in step 2) were injected with ethyl butyrate (x 1), ethyl isovalerate (x 2), isoamyl isovalerate (x 3) and butyl acetate (x 4), and their transfer rates to mainstream smoke were measured, respectively.
5) According to the requirements of cigarette products on the fruit sweet flavor of the tobacco shred sample of the module A, the flavor characteristic score Y is required to be directionally improved, the contents of 4 monomer flavor raw materials in the smoke are respectively x1', x2', x3 'and x4' calculated by a model M, and the formula and the application proportion of the essence to be applied are calculated by the transfer rate of the monomer flavor raw materials.
6) Preparing the fruit sweet flavor essence containing the ester flavor determined in the step 3), applying the fruit sweet flavor essence to a cigarette sample according to a proportion, and analyzing the directional improving effect of the tobacco shred fruit sweet flavor characteristics through sensory quality evaluation.
Claims (4)
1. The directional use method of the fruit sweet essence based on the smoke transfer behavior of the ester raw materials is characterized in that on the basis of a relation model for defining the characteristics of tobacco fruit sweet notes and the content of fruit sweet substances in smoke, a target and the smoke transfer behavior of the fruit sweet raw materials are designed according to the characteristics of the tobacco fruit sweet notes, and the fruit sweet essence is accurately blended and applied, and the method comprises the following steps:
1) The method comprises the steps of rolling cigarettes by using representative tobacco shred samples with different fruit and sweet flavor manifestations, and analyzing flavor styles and quality indexes including the fruit and sweet flavor by using a sensory quality evaluation method;
2) The cigarette sample in the step 1) is smoked by a smoking machine, the particulate matters of the smoke are trapped, the content of characteristic substances with typical fruit sweet flavor in the smoke is analyzed, and a relation model between the characteristic substances of the fruit sweet flavor and the ester fruit sweet flavor substances in the smoke is established by a mathematical statistical method;
3) Adding a specific content of ester monomer perfume capable of improving fruit sweetness and fragrance into a cigarette rolled by tobacco shred to be subjected to essence modification, sucking cigarette trapped smoke, and calculating the transfer rate of each ester monomer fragrance raw material into main stream smoke;
4) Determining the essence formula composition with the characteristics of the fruit sweet flavor and the application proportion of the essence formula under the premise of not changing the style characteristics of the tobacco shreds according to the target score of the fruit sweet flavor of the tobacco shred sample, the relation model obtained in the step 2) and the transfer behavior determined in the step 3);
5) And analyzing the directional improving effect of the sweet flavor characteristics of the cut tobacco fruits through sensory quality evaluation.
2. The method for directional use of fruit-flavored essence based on smoke transfer behavior of ester raw materials according to claim 1, wherein in the step 1), the cut tobacco is reconstituted cut tobacco, single-material cut tobacco, formula module cut tobacco or finished cut tobacco; and selecting samples with consistent weight after rolling cigarettes, balancing for 48 hours under standard conditions, and performing sensory quality evaluation according to the standard, wherein the number of sensory evaluation groups is not less than 7, and the sensory evaluation groups are calculated according to the average value of the fruit sweet flavor index scores.
3. The directional use method of fruit sweet essence based on the smoke transfer behavior of ester raw materials according to claim 1, wherein in the step 2), 20-50 cigarettes are smoked by adopting a rotary disc type or linear type smoking machine for capturing smoke particulate matters, the components of a Cambridge filter sheet are extracted by adopting an extraction liquid, and the contents of more than one component of ethyl butyrate, butyl butyrate, ethyl isovalerate, butyl acetate, isoamyl isovalerate, isoamyl caproate fruit sweet aroma substances are measured by utilizing an analytical instrument.
4. The directional usage method of fruit sweet essence based on the smoke transfer behavior of ester raw materials according to claim 1, wherein in the step 2), the mathematical statistical method for establishing the relationship model between the fruit sweet flavor index score and the ester fruit sweet substances in the smoke is correlation analysis, grey correlation analysis, genetic algorithm analysis or neural network analysis.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692931A (en) * | 2009-09-01 | 2010-04-14 | 广东神农烟科技术有限公司 | Low-harm cigarette containing mogroside and preparation method thereof |
| CN104830533A (en) * | 2015-05-14 | 2015-08-12 | 湖北中烟工业有限责任公司 | Perfuming essence for enhancing cigarette fruit sweetness |
| CN105136947A (en) * | 2015-07-10 | 2015-12-09 | 云南中烟工业有限责任公司 | Method of accurately representing and evaluating fruit smell character in fragrance of tobacco |
| CN105670790A (en) * | 2016-01-18 | 2016-06-15 | 广西中烟工业有限责任公司 | Tobacco flavor with natural sweet fruity aroma characteristics and preparation method thereof |
| CN111269749A (en) * | 2020-03-17 | 2020-06-12 | 四川中烟工业有限责任公司 | Fruity fragrant base for cigarettes and application thereof |
| CN114689797A (en) * | 2022-03-07 | 2022-07-01 | 浙江中烟工业有限责任公司 | Method for predicting intensity of aroma substances in tobacco |
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- 2022-09-26 CN CN202211173411.1A patent/CN115444163B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692931A (en) * | 2009-09-01 | 2010-04-14 | 广东神农烟科技术有限公司 | Low-harm cigarette containing mogroside and preparation method thereof |
| CN104830533A (en) * | 2015-05-14 | 2015-08-12 | 湖北中烟工业有限责任公司 | Perfuming essence for enhancing cigarette fruit sweetness |
| CN105136947A (en) * | 2015-07-10 | 2015-12-09 | 云南中烟工业有限责任公司 | Method of accurately representing and evaluating fruit smell character in fragrance of tobacco |
| CN105670790A (en) * | 2016-01-18 | 2016-06-15 | 广西中烟工业有限责任公司 | Tobacco flavor with natural sweet fruity aroma characteristics and preparation method thereof |
| CN111269749A (en) * | 2020-03-17 | 2020-06-12 | 四川中烟工业有限责任公司 | Fruity fragrant base for cigarettes and application thereof |
| CN114689797A (en) * | 2022-03-07 | 2022-07-01 | 浙江中烟工业有限责任公司 | Method for predicting intensity of aroma substances in tobacco |
Non-Patent Citations (1)
| Title |
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| 杨鹏元，洪广峰，马宇平等.焦麦芽糖烤甜香关键成分的确定及制备工艺优化.中国烟草科学.2016,第37卷(第05期),第68-74页. * |
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