CN115505458A - Aroma style tobacco essence - Google Patents
Aroma style tobacco essence Download PDFInfo
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- CN115505458A CN115505458A CN202211363608.1A CN202211363608A CN115505458A CN 115505458 A CN115505458 A CN 115505458A CN 202211363608 A CN202211363608 A CN 202211363608A CN 115505458 A CN115505458 A CN 115505458A
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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
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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
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24C—MACHINES FOR MAKING CIGARS OR CIGARETTES
- A24C5/00—Making cigarettes; Making tipping materials for, or attaching filters or mouthpieces to, cigars or cigarettes
-
- 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
- C11B9/0042—Essential oils; Perfumes compounds containing condensed hydrocarbon rings
- C11B9/0046—Essential oils; Perfumes compounds containing condensed hydrocarbon rings containing only two condensed rings
- C11B9/0049—Essential oils; Perfumes compounds containing condensed hydrocarbon rings containing only two condensed rings the condensed rings sharing two common C atoms
- C11B9/0053—Essential oils; Perfumes compounds containing condensed hydrocarbon rings containing only two condensed rings the condensed rings sharing two common C atoms both rings being six-membered
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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
- C11B9/0061—Essential oils; Perfumes compounds containing a six-membered aromatic ring not condensed with another ring
-
- 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
- C11B9/0069—Heterocyclic compounds
- C11B9/0092—Heterocyclic compounds containing only N as heteroatom
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
The invention relates to a tobacco essence with a strong fragrance style, which comprises the following components in parts by weight: 2,3,5-trimethyl pyrazine 0.1-2 parts, dihydrocoumarin 0.5-2.5 parts, vanillin 1-5 parts, ethyl vanillin 0.1-2 parts, vanilla bean tincture 5-25 parts, coffee extract 6-16 parts, cacao extract 2-16 parts, tangjiao extract 1-9 parts, starch invert sugar 10-25 parts, tobacco extract 1~5 parts, lactic acid 1-9 parts, and solvent 25-50 parts. According to the invention, modern analytical chemistry and food sensory analysis technologies are utilized, and on the basis of a substance group which can generate strong influence on the aroma style through comprehensive carding, aroma simulation and aroma creation technologies in the aroma blending field are combined to blend the tobacco essence with the aroma style.
Description
Technical Field
The invention relates to a tobacco essence with a strong fragrance style, and belongs to the field of tobacco essence spices and food flavoring.
Background
One of the important links of cigarette production when perfuming cigarette, endows cigarette smoke with a certain fragrance style through the use of essence, simultaneously achieves the negative effects of reducing stimulation, reducing residue and the like, and improves the smoke quality. The essence for cigarette is prepared from various monomers or synthetic perfume raw materials, has certain fragrance, and can be directly or indirectly used for flavoring the cigarette. In Chinese style cigarettes, the aroma is one of the most important aroma types, and the essence with the style can increase the smoke concentration, improve the smoke effect, improve the smoke quality and effectively improve the abundance of smoke while endowing the cigarette with the styles of coffee, cocoa, caramel, milk sweet and the like. In the application of cigarette flavoring, natural extracts with strong fragrance style are widely applied to cigarette flavoring. However, the natural extract is a natural perfume raw material, the quality of the natural extract greatly fluctuates due to the interference of various factors, such as the limitation and influence of raw material varieties, planting conditions, environmental factors and the like, and the fluctuation of the quality has great influence on the end product, and the influence is unacceptable for industrial production and current standardized commodity supply; in addition, the natural perfume raw materials have some defects in application, such as weak fragrance, short perfume retention time and the like.
Therefore, aiming at the defects of the prior art, the formula of the tobacco essence with the strong fragrance style is provided, the aroma characteristics and the efficacy of the strong fragrance style are highlighted, the tobacco essence can better coordinate with smoke, and meanwhile, the defects of weak aroma intensity, non-lasting aroma and the like of a natural extract are obviously improved, so that the formula is necessary.
Disclosure of Invention
The invention aims to blend tobacco essence with typical aroma style by using raw materials allowed to be used in cigarette blending according to aroma characteristics and action effect in cigarettes, and the tobacco essence is applied to cigarette blending. The invention achieves the application effect of the aroma style in the cigarette and avoids the defects of natural extracts.
The invention also aims to provide an application method of the aroma style essence on cigarettes and an aroma style cigarette product.
In order to achieve the purpose, the invention adopts the following technical scheme:
the tobacco essence with the aroma style comprises the following components in parts by weight:
2,3,5-trimethylpyrazine 0.1-2 parts, dihydrocoumarin 0.5-2.5 parts, vanillin 1-5 parts, ethyl vanillin 0.1-2 parts, vanilla bean tincture 5-25 parts, coffee extract 6-16 parts, cocoa extract 2-16 parts, tangor extract 1-9 parts, starch invert sugar 10-30 parts, tobacco extract 1-5 parts, lactic acid 1-9 parts and solvent 25-50 parts.
The components of the aroma essence for cigarettes are all food-grade spices sold in the market, the purity and the quality of the aroma essence are stable and reliable, and the style characteristics and the quality of the aroma essence and the stability of cigarette products can be effectively ensured. Meanwhile, each component in the strong aromatic essence is a sensory effective component in the high-quality natural extract, so that the essence prepared based on the components effectively avoids sensory negative effects brought by natural aromatic raw materials in the perfuming process on the basis of ensuring the strong aromatic aroma and the action style.
Preferably, the essence for the cigarette with the aroma characteristics comprises the following components in parts by mass:
2,3,5-trimethylpyrazine 0.5 parts, dihydrocoumarin 1 part, vanillin 2.5 parts, ethyl vanillin 1 part, vanilla bean tincture 15 parts, coffee extract 12 parts, cocoa extract 8 parts, decoction extract 5 parts, starch invert sugar 20 parts, tobacco extract 2 parts, lactic acid 5 parts and solvent 28 parts.
Preferably, the solvent can be one or more of water, ethanol and propylene glycol;
preferably, the solvent combination is water, ethanol and propylene glycol in a mass ratio of 5.
In the present invention, 2,3,5-trimethylpyrazine has a strong nutty; the dihydrocoumarin has the smell similar to that of coumarin, is similar to the typical liquorice flavor of tobacco leaves, has sweet taste, can coordinate with the tobacco flavor, and increases the fine sweet feeling of cigarettes; vanillin and ethyl vanillin have a strong milk-sweet flavor; the vanilla takes fresh and sweet bean fragrance as a main component, has spicy fragrance, cream fragrance, costustoot and milk fragrance, can set off the natural fragrance of tobacco leaves, improves the quality and improves the smoke smell; the coffee extract has a strong aroma peculiar to coffee beans; the cocoa extract has the characteristic aroma of hot cocoa; the soup extract has sweet, bean and paste fragrance; the starch invert sugar can improve the taste of the smoke and increase the smoke concentration.
Preferably, the tobacco extract is prepared by adopting an enzymatic auxiliary plasma extraction method, and the preparation method comprises the following steps:
(1) Raw material and treatment: taking Zimbabwe flue-cured tobacco, brazilian flue-cured tobacco or domestic sun-cured tobacco as raw materials, dampening, shredding, adding amylase, cellulase, diastase and pectinase for enzymolysis at 40 ℃ for 3h, and drying by airflow at 140 ℃;
(2) And (3) ionic liquid extraction: and (2) adding the cut tobacco processed in the step (1) into an ionic liquid aqueous solution, heating for 1h at 65 ℃, and centrifuging to obtain a supernatant.
(3) Organic solvent extraction: and (3) adding n-hexane into the supernatant obtained in the step (2) for extraction, standing for layering, and taking an upper organic phase.
(4) Concentration: and (4) carrying out reduced pressure concentration on the upper layer organic phase obtained in the step (3) at the temperature of 45-60 ℃ to obtain the tobacco extract.
Preferably, the ionic liquid in the step (2) is 1-ethyl-3-methylimidazole acetate, the feed-liquid ratio of the tobacco powder to the ionic liquid aqueous solution is 1:8-16 (mass ratio), and the ionic liquid concentration is 1.0-2.5 mol/L.
The ionic liquid has the characteristics of low melting point, difficult volatilization, good solubility, thermal stability, chemical stability and the like, is a novel green solvent, can generate intermolecular force with the groups of an extracted substance to realize extraction, has good dissolving capacity on cellulose, and has obvious extraction effect in the aspect of extracting and separating natural products. Therefore, the tobacco extract prepared by the enzymatic auxiliary plasma extraction method can extract the fragrance components of the tobacco leaves to the maximum extent (the tobacco leaves can be imported from Jinba and Brazil and can also be sunned tobacco leaves for improving the concentration), the extraction time is shortened, and the extraction efficiency is improved. The tobacco extract prepared by adopting an enzymatic auxiliary plasma extraction method has the characteristics of essence aroma quality and higher extraction efficiency.
Preferably, the amylase is food grade, the enzyme activity is 10000-20000 u/g, and the optimal addition amount is 0.1% of the mass of the substrate; the cellulase is food grade, the enzyme activity is 10000-20000 u/g, and the most suitable addition amount is 0.1 percent of the mass of the substrate; the saccharifying enzyme is food grade, the enzyme activity is 5000-10000 u/g, and the optimal addition amount is 0.05 percent of the mass of the substrate; the pectinase is food grade, the enzyme activity is 5000-10000 u/g, and the most suitable addition amount is 0.1 percent of the substrate mass;
the components of the invention are mutually coordinated, the compound aroma characteristic with strong aroma as a main body and various aromas can be formed, and the smoke concentration can be increased, the smoke effect can be improved, the smoke quality can be improved, the richness of the smoke can be effectively improved, and the bad sensory effects such as bitterness in tobacco can be removed while the styles such as coffee, cocoa, burnt sweet, milk sweet and the like are endowed to the smoke of the cigarette.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The present invention will be further described with reference to the following embodiments.
The amylase used in the following embodiment of the invention is food grade, the enzyme activity is 20000u/g, and the addition amount is 0.1% of the mass of the substrate; the cellulase is food grade, the enzyme activity is 20000u/g, and the addition amount is 0.1 percent of the mass of the substrate; the saccharifying enzyme is food grade, the enzyme activity is 10000u/g, and the addition amount is 0.05 percent of the mass of the substrate; the pectinase is food grade, the enzyme activity is 10000u/g, and the addition amount is 0.1 percent of the mass of the substrate.
The A-size cigarette is used as a blank cigarette, and the essence in the embodiment is added into the blank cigarette for sensory evaluation. The establishment of the cigarette surface aroma evaluation and cigarette smoking group comprises 10 sensory evaluators with provincial judges or above. Evaluation of smell: the method was carried out in the aroma profile method, with reference to the method specified in GB/T10220-2012/ISO 6658-2005 general theory of sensory analysis methodology, and the indices were scored according to Table 1. And (3) cigarette evaluation: referring to YC/T496-2014 cigarette sensory comfort evaluation method and YC/T497-2014 cigarette Chinese style sensory evaluation method, sensory evaluation is carried out on cigarettes from three aspects of smoke aroma characteristics, comfort characteristics and smoke characteristics, all indexes are scored according to the requirements of tables 2,3 and 4, the evaluation value range of all indexes is 0-10 points, and the minimum scoring unit is 0.5 point. The final evaluation results were the average of scores given by 10 sensory evaluators.
TABLE 1 Scoring table for evaluating smells and smells
TABLE 2 cigarette smoke aroma characteristic scoring index
TABLE 3 cigarette smoke comfort characteristic scoring index
TABLE 4 cigarette smoke characteristic scoring index
Example 1
The No. 1 essence of the embodiment consists of the following components in parts by mass: 2,3,5-trimethylpyrazine 0.5 parts, dihydrocoumarin 1 part, vanillin 2.5 parts, ethyl vanillin 1 part, vanilla bean tincture 15 parts, coffee extract 12 parts, cocoa extract 8 parts, decoction extract 5 parts, starch invert sugar 20 parts, lactic acid 5 parts and solvent 30 parts, wherein the solvent is a mixture of water, ethanol and propylene glycol, and the mass ratio is 5.
Perfuming according to 100ppm of the weight of the cut tobacco of the cigarette, placing the cut tobacco in a constant temperature and humidity chamber for balancing for 48 hours after perfuming, and carrying out sensory evaluation, adding a solvent into a control cigarette according to the same proportion, and placing the control cigarette in the same condition for balancing.
Example 2
The essence No. 2 of the embodiment consists of the following components in parts by mass: 2,3,5-trimethyl pyrazine 0.5 parts, 1 part of dihydrocoumarin, 2.5 parts of vanillin, 1 part of ethyl vanillin, 15 parts of vanilla bean tincture, 10 parts of coffee extract, 7 parts of cocoa extract, 5 parts of tangor extract, 20 parts of starch invert sugar, 5 parts of lactic acid, 3 parts of tobacco extract and 30 parts of solvent, wherein the solvent is a mixture of water, ethanol and propylene glycol, and the mass ratio is 5.
The tobacco extract is prepared by taking Zimbabwe tobacco leaves as a raw material and adopting an enzymatic auxiliary plasma extraction method, and the preparation method comprises the following steps: (1) raw material and treatment: dampening Zimbabwe tobacco leaves, shredding, adding amylase, cellulase, diastase and pectinase, performing enzymolysis at 40 ℃ for 3 hours, and drying by airflow at 140 ℃; (2) ionic liquid extraction: adding the cut tobacco processed in the step (1) into an ionic liquid aqueous solution according to a material-to-liquid ratio of 1:8 (mass ratio), heating for 1h at 65 ℃, and centrifuging to obtain a supernatant, wherein the ionic liquid is 1-ethyl-3-methylimidazole acetate, and the concentration of the ionic liquid is 1.5mol/L. (3) organic solvent extraction: and (3) adding n-hexane into the supernatant obtained in the step (2) for extraction, standing for layering, and taking an upper organic phase. (4) concentrating: and (4) concentrating the upper organic phase obtained in the step (3) at 60 ℃ under reduced pressure to obtain the tobacco extract.
Perfuming according to 100ppm of the weight of the cut tobacco of the cigarette, placing the cut tobacco in a constant temperature and humidity chamber for balancing for 48 hours after perfuming, and carrying out sensory evaluation, adding a solvent into a control cigarette according to the same proportion, and placing the control cigarette in the same condition for balancing.
The sensory evaluation method was performed with reference to the protocol and criteria in example 1, ensuring that the panelists did not change.
Example 3
The essence No. 3 of the embodiment consists of the following components in parts by mass: 2,3,5-trimethylpyrazine 1.0 part, dihydrocoumarin 1.5 parts, vanillin 3.0 part, ethyl vanillin 1 part, vanilla bean tincture 12 parts, coffee extract 15 parts, cocoa extract 10 parts, soup extract 1 part, starch invert sugar 20 parts, lactic acid 2.5 parts, solvent 33 parts and tobacco extract 3 parts, wherein the solvent is a mixture of water, ethanol and propylene glycol, and the mass ratio is 5.
The tobacco extract is prepared by taking Zimbabwe tobacco leaves as a raw material and adopting an enzymatic ethanol method, and the preparation method comprises the following steps: (1) raw material and treatment: dampening Zimbabwe tobacco leaves, shredding, adding amylase, cellulase, glucoamylase and pectinase, performing enzymolysis at 40 ℃ for 3 hours, adding 95% ethanol according to a solid-to-liquid ratio of 1.
Perfuming according to 100ppm of the weight of the cut tobacco of the cigarette, placing the flavored cut tobacco in a constant temperature and humidity chamber for balancing for 48 hours for sensory evaluation, adding a solvent according to the same proportion to a control cigarette, and placing the control cigarette in the same condition for balancing.
The sensory evaluation method was performed with reference to the protocol and criteria in example 1, ensuring that the panelists did not change.
Example 4
The No. 4 essence of the embodiment consists of the following components in parts by mass: 2,3,5-trimethylpyrazine 0.5 parts, dihydrocoumarin 1 part, vanillin 2.5 parts, ethyl vanillin 1 part, vanilla bean tincture 15 parts, coffee extract 10 parts, cocoa extract 7 parts, tangkuei extract 5 parts, starch invert sugar 20 parts, lactic acid 5 parts, tobacco extract 3 parts and solvent 30 parts, wherein the solvent is a mixture of water, ethanol and propylene glycol, and the mass ratio is 5.
The tobacco extract is prepared by taking Guangchang red tobacco leaves in Jiangxi province as raw materials and adopting an enzymatic auxiliary plasma extraction method, and the preparation method comprises the following steps: (1) raw material and treatment: dampening Zimbabwe tobacco leaves, shredding, adding amylase, cellulase, diastase and pectinase, performing enzymolysis at 40 ℃ for 3 hours, and drying by airflow at 140 ℃; (2) ionic liquid extraction: adding the cut tobacco processed in the step (1) into an ionic liquid aqueous solution according to a material-to-liquid ratio of 1:8 (mass ratio), heating for 1h at 65 ℃, and centrifuging to obtain a supernatant, wherein the ionic liquid is 1-ethyl-3-methylimidazole acetate, and the concentration of the ionic liquid is 1.5mol/L. (3) organic solvent extraction: and (3) adding n-hexane into the supernatant obtained in the step (2) for extraction, standing for layering, and taking an upper organic phase. And (4) concentrating: and (4) concentrating the upper organic phase obtained in the step (3) at 60 ℃ under reduced pressure to obtain the tobacco extract.
Perfuming according to 100ppm of the weight of the cut tobacco of the cigarette, placing the flavored cut tobacco in a constant temperature and humidity chamber for balancing for 48 hours, then carrying out sensory evaluation, adding a solvent into a control cigarette according to the same proportion, and placing the control cigarette under the same condition for balancing.
The sensory evaluation method was performed with reference to the protocol and criteria in example 1, ensuring that the panelists did not change.
The application effect of the essences obtained in examples 1 to 4 in cigarettes is shown in table 5. The effects of examples 2 and 4 are better as a whole.
In example 1, the evaluation results show that, in the aspect of smell, the essence No. 1 has coffee aroma, cocoa aroma, sweet aroma, milk aroma and bean aroma as main aroma, has cream aroma, sour aroma and spicy aroma, and has faint scent, flower aroma and fruit aroma. The cigarette smoking results show that the No. 1 essence can endow the cigarette smoke coffee with the aroma characteristic, can have good harmony with smoke, obviously increases the smoke richness, increases the smoke concentration, reduces the miscellaneous gas and other effects, and has a certain improvement effect on the smoke state and the comfort compared with a blank cigarette on the No. 1 essence.
In example 2, the evaluation results show that, in the aspect of smell, the No. 2 essence has the fragrance notes of coffee, cocoa, hay, sweet, milk and bean, has cream, sour and spicy flavors, has faint scent, flower and fruit, and has the obvious characteristics of zimbabwe strong-flavor tobacco. The cigarette evaluation results show that the No. 2 essence can endow the cigarette smoke coffee with the aroma characteristic, can show the tobacco aroma of Jinba, has better harmony with smoke, obviously increases the smoke concentration and richness, has better sweet feeling and other effects, and has better improvement on the smoke concentration and the aroma quality compared with the No. 1 essence and the No. 2 essence.
In example 3, the evaluation results show that, in terms of smell, the essence No. 3 has the fragrance notes of coffee, cocoa, sweet, milk, hay and bean, has cream, sour and spicy flavors, and has faint scent, flower and fruit. The cigarette evaluation results show that the tobacco fragrance of the flue-cured tobacco is reduced by 0.5 point and the faint scent and fruity fragrance of the No. 3 essence are slightly reduced compared with the No. 2 essence, so that the enzymatic alcohol extraction method has a certain difference in the aspect of improving the quality of the tobacco leaf extract with the strong aroma characteristic compared with the enzymatic auxiliary plasma extraction method.
In example 4, the evaluation results show that, in terms of smell, the essence No. 4 has the fragrance notes of coffee, cocoa, hay, sweet, milk and bean, has cream, sour and spicy flavors, and has faint scent, flower and fruit. The cigarette smoking evaluation result shows that the No. 4 essence can endow the cigarette smoke coffee with the aroma characteristic, can improve the concentration and the richness, has better harmony with the smoke and has certain characteristic aroma of the air-cured cigarette.
TABLE 5 cigarette smoke scoring table
Aiming at the No. 1-4 essence formulas prepared in the examples 1-4, under the condition that the addition amount is 100ppm, the cigarette is flavored on a blank cigarette to obtain a cigarette sample A, B, C, D, and the smoke aroma components are measured, wherein the specific detection method comprises the following steps:
1) And (5) complementing the mainstream smoke.
Adopting Cambridge filter disc to perform cigarette mainstream smoke supplement collection according to a method of ISO 21330-2018 cigarette-determination of selected volatile organic compounds in cigarette mainstream smoke.
2) Qualitative and quantitative analysis of the aroma components of the sample smoke.
And (3) qualitative analysis: and analyzing and identifying the components of the standard solution and the analysis sample prepared by pretreatment by adopting a GC/MS full-scanning mode.
Acidic and basic component chromatographic conditions: the carrier gas is He; constant flow mode, carrier gas flow rate: 1.0mL/min, the injection port temperature is 250 ℃, the capillary column is HP-INNOWAX (30 m multiplied by 0.25mm multiplied by 0.25 mu m), the column temperature is 40 ℃, the temperature is increased to 250 ℃ at the speed of 3 ℃/min, the temperature is kept for 15min, the split injection is carried out, the split ratio is 10, and the injection amount is 1 mu L; mass spectrum conditions: EI:70eV, ion source temperature: 230 ℃, quadrupole temperature: 150 ℃, transmission line temperature: 250 ℃, scanning range: 40-550amu.
Chromatographic conditions of neutral components: the carrier gas is He; constant flow mode, carrier gas flow rate: 1.0mL/min, the injection port temperature is 280 ℃, the capillary column is DB-5MS (60 m multiplied by 0.25mm multiplied by 0.25 mu m), the column temperature is 40 ℃, the temperature is increased to 280 ℃ at the speed of 4 ℃/min, the temperature is kept for 10min, the split injection is carried out, the split ratio is 10, and the injection amount is 1 mu L; mass spectrum conditions: EI:70eV, ion source temperature: 230 ℃, quadrupole temperature: 150 ℃, transmission line temperature: 280 ℃, scan range: 40-550amu.
Quantitative analysis: and measuring the correction factor of the standard sample to the internal standard by adopting an internal standard method, and then carrying out quantitative measurement. The acidic component and the neutral component take phenethyl acetate as internal standards, and the alkaline component takes methyl nicotinate as internal standards. The components were quantitatively determined using GC/MS selective ion mode. The qualitative and quantitative ions of the flavor components and the internal standard substance are shown in tables 6 to 8.
TABLE 6 qualitative and quantitative ion and chromatographic retention time of acidic flavor components
TABLE 7 qualitative and quantitative ionic and chromatographic retention times for neutral aroma components
TABLE 8 qualitative and quantitative ion and chromatographic retention time of basic flavor components
The results of the acidic, neutral, and basic smoke flavor components of the cigarette sample A, B, C, D obtained after the addition of the flavors of examples 1-4 are shown in tables 9-11. The acid component analysis result shows that the cigarette sample A, B, C, D has no significant difference; the neutral components have larger difference, the total amount of the neutral components in the cigarette sample A, B, C, D is 31.5215, 38.505, 37.891 and 34.912 mu g/cigarette respectively, and is 5.6%, 29.0%, 26.9% and 16.9% higher than that of the blank cigarette sample 29.846 mu g/cigarette. The alkaline components have certain differences, and the total amount of neutral components in the cigarette sample A, B, C, D is 3.2005, 3.6935, 3.443 and 3.2155 mu g/cigarette respectively, which is improved by 3.6%, 19.6%, 11.5% and 4.2% compared with the blank cigarette sample 3.088 mu g/cigarette.
The cigarette sample B, C, D is related to the addition of tobacco extract due to relatively high neutral components and alkaline components, and different tobacco raw materials in different processes have obvious influence on the generation of neutral component substances in smoke, so that the method embodies the obvious effect of an enzymatic auxiliary plasma extraction method on the improvement of the quality and the extraction efficiency of the tobacco extract.
TABLE 9 quantitative analysis results (μ g/count) of acidic component of cigarette sample A, B, C, D
TABLE 10 results of quantitative analysis of neutral components (μ g/count) of cigarette sample A, B, C, D
TABLE 11 cigarette sample A, B, C, D alkaline component quantitative analysis result (μ g/count)
Claims (5)
1. The aroma-style tobacco essence is characterized by comprising the following components in parts by mass:
2,3,5-trimethylpyrazine 0.1-2 parts, dihydrocoumarin 0.5-2.5 parts, vanillin 1-5 parts, ethyl vanillin 0.1-2 parts, vanilla bean tincture 5-25 parts, coffee extract 6-16 parts, cocoa extract 2-16 parts, tangor extract 1-9 parts, starch invert sugar 10-30 parts, tobacco extract 1-5 parts, lactic acid 1-9 parts and solvent 25-50 parts.
2. The aroma-style tobacco flavor according to claim 1, wherein the solvent is selected from one or more of water, ethanol and propylene glycol.
3. The aroma-style tobacco flavor according to claim 1, wherein the tobacco extract is obtained by extraction with an enzymatic-assisted plasma extraction method, and the preparation method comprises:
(1) Raw material and treatment: taking Zimbabwe flue-cured tobacco, brazilian flue-cured tobacco or domestic sun-cured tobacco as raw materials, dampening, shredding, adding amylase, cellulase, diastase and pectinase, performing enzymolysis treatment at 40 ℃ for 3 hours, and then drying by airflow at 140 ℃;
(2) And (3) ionic liquid extraction: and (2) adding the cut tobacco processed in the step (1) into an ionic liquid aqueous solution, heating for 1h at 65 ℃, and centrifuging to obtain a supernatant.
(3) Organic solvent extraction: and (3) adding normal hexane into the supernatant obtained in the step (2) for extraction, standing for layering, and taking an upper organic phase.
(4) Concentration: and (4) concentrating the upper organic phase obtained in the step (3) at 45-60 ℃ under reduced pressure to obtain the tobacco extract.
4. The aroma-style tobacco essence according to claim 3, wherein the amylase is food-grade, the enzyme activity is 10000-20000 u/g, and the optimal addition amount is 0.1% of the mass of a substrate; the cellulase is food grade, the enzyme activity is 10000-20000 u/g, and the most suitable addition amount is 0.1% of the mass of the substrate; the saccharifying enzyme is food grade, the enzyme activity is 5000-10000 u/g, and the optimal addition amount is 0.05 percent of the mass of the substrate; the pectinase is food grade, the enzyme activity is 5000-10000 u/g, and the optimal addition amount is 0.1 percent of the mass of a substrate.
5. The aroma-style tobacco essence according to claim 3, wherein the ionic liquid in the step (2) is 1-ethyl-3-methylimidazolium acetate, the feed liquid mass ratio of the tobacco shreds to the ionic liquid aqueous solution is 1:8-16, and the concentration of the ionic liquid is 1.0-2.5 mol/L.
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105962426A (en) * | 2016-07-29 | 2016-09-28 | 福建中烟工业有限责任公司 | Composition containing Tie Guanyin tea extracts and electronic cigarette fluid |
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| CN115137092A (en) * | 2022-08-23 | 2022-10-04 | 江西中烟工业有限责任公司 | Method for preparing tobacco extract by low-temperature plasma-assisted ionic liquid |
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| CN105419944A (en) * | 2015-12-10 | 2016-03-23 | 福建中烟工业有限责任公司 | Vanilla and chocolate essence and application of vanilla and chocolate essence to cigarettes |
| WO2017181684A1 (en) * | 2016-04-20 | 2017-10-26 | 贵州中烟工业有限责任公司 | Method for manufacturing heat-not-burn tobacco cigarette |
| CN105962426A (en) * | 2016-07-29 | 2016-09-28 | 福建中烟工业有限责任公司 | Composition containing Tie Guanyin tea extracts and electronic cigarette fluid |
| CN106967508A (en) * | 2017-03-31 | 2017-07-21 | 武汉黄鹤楼香精香料有限公司 | A kind of Chocolate Coffee mixing odor type essence wrapped up in for recombination tobacco leaf in clothing and preparation method thereof |
| CN108851195A (en) * | 2018-07-26 | 2018-11-23 | 湖北中烟工业有限责任公司 | A kind of preparation method of cigarette alfalfa extract |
| CN110771947A (en) * | 2019-11-04 | 2020-02-11 | 四川中烟工业有限责任公司 | Spice functional module for cigarette thickening and increasing |
| CN111849632A (en) * | 2020-07-24 | 2020-10-30 | 云南养瑞科技集团有限公司 | Deep processing method of natural tobacco flavor raw material and application of natural tobacco flavor raw material in novel tobacco |
| CN114766702A (en) * | 2022-04-15 | 2022-07-22 | 湖北中烟工业有限责任公司 | Original flavor for Chinese style heating non-combustible cigarette, preparation method and application thereof |
| CN115137092A (en) * | 2022-08-23 | 2022-10-04 | 江西中烟工业有限责任公司 | Method for preparing tobacco extract by low-temperature plasma-assisted ionic liquid |
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