CN115606830B

CN115606830B - Tobacco flavor type regulating agent and application thereof in regulating tobacco flavor type

Info

Publication number: CN115606830B
Application number: CN202210988000.1A
Authority: CN
Inventors: 杨春强; 崔凯; 杨伟平; 刘珊; 徐秀娟; 张文娟; 胡有持; 李炎强
Original assignee: Zhengzhou Tobacco Research Institute of CNTC
Current assignee: Zhengzhou Tobacco Research Institute of CNTC
Priority date: 2022-08-17
Filing date: 2022-08-17
Publication date: 2024-07-05
Anticipated expiration: 2042-08-17
Also published as: CN115606830A

Abstract

The invention relates to a tobacco flavor type regulating agent and application thereof in regulating tobacco flavor type, belonging to the technical field of tobacco processing. The tobacco flavor modulator of the present invention comprises the reaction product of water and a nitrogen-containing compound with a polyphenol compound; the nitrogenous compound is amino acid and/or tobacco alkaloid, the amino acid is amino acid contained in tobacco, and the polyphenol compound is polyphenol compound contained in tobacco. The tobacco flavor modulator can get rid of dependence on tobacco extracts, especially high-quality tobacco extracts; the proportion of each component in the formula can be adjusted to provide a larger free space for regulating and controlling the tobacco flavor, and even create a new tobacco flavor.

Description

Tobacco flavor type regulating agent and application thereof in regulating tobacco flavor type

Technical Field

The invention relates to a tobacco flavor type regulator and application thereof in regulating tobacco flavor type, belonging to the technical field of tobacco processing.

Background

The flavor is an important attribute of tobacco, and the selection and combination of the tobacco raw materials with different flavor have important influence on the style characteristics of cigarette products. The tobacco science and technology workers in the 50 th century of 20 divide national flue-cured tobacco into strong, medium and clear 3 large-flavor tobacco, which lays a foundation for the development of the tobacco industry in China. In recent years, domestic flue-cured tobacco is further subdivided into 8 large-flavor types (China tobacco science newspaper, 2019,25 (4): 1-9.), and important guidance is provided for the design of cigarette products in the market subdivision background.

When the cigarette product is designed and maintained, structural contradiction often exists between the formula requirement of tobacco raw materials with different flavors and the actual stock. It is therefore an important task to properly adjust the tobacco flavor to meet the production needs. Some researchers propose to achieve the flavor-controlling goal by a flavor-modulating manner based on tobacco extracts. The Chinese patent application document with publication number of CN111876256A discloses a preparation method and application of a fresh and sweet flavor type tobacco essence, wherein the specific essence comprises the following components in parts by mass: 10-30 parts of tobacco fragrant plate, 5-15 parts of sweet fragrant plate, 15-25 parts of sorbitol and 10-30 parts of 70% ethanol. The tobacco aroma plate and the sweet aroma plate in the patent application document both contain tobacco extracts such as Yunnan tobacco powder refined products, yunnan tobacco powder cold extracts and the like. The Chinese patent document with the authority bulletin number of CN103060090B discloses a tobacco flavor with a faint scent style, a preparation method and a use method thereof and a cigarette, and the specific flavor comprises the following components in parts by weight: 30-60% of cabbage mustard extract, 1-8% of Yunyan extract, 4-10% of licorice fluid extract, 1-5% of jujube absolute, 0.3-0.7% of ketone tobacco flavor monomer, 25-35% of propylene glycol and 8-12% of ethanol with mass fraction of more than or equal to 80%. The Chinese patent application publication No. CN113907407A discloses a style characteristic migration method of tobacco extract, specifically, by combining with aroma activity values, classifying and screening aroma components with large aroma contribution, and calculating the addition amount by utilizing the contribution degree of different aroma components, the directional migration of style characteristics of the tobacco extract is realized. The tobacco flavor type regulation and control technical scheme comprises tobacco extracts, and a large amount of tobacco raw materials, especially high-quality tobacco raw materials, are consumed for tracing the root. Under the conditions that the structure of the current cigarette products is continuously updated and high-quality tobacco raw materials such as Yunnan and Zimbabwe are in short supply, the application of the technical scheme in actual production is limited to a certain extent.

Disclosure of Invention

The invention aims to provide a tobacco flavor modulator without tobacco extract, which can relieve structural contradiction between the formula requirement of tobacco raw materials and actual stock.

It is another object of the present invention to provide a use of a tobacco flavor modulator for modulating tobacco flavor.

In order to achieve the above purpose, the tobacco flavor modulator of the invention adopts the following technical scheme:

A tobacco flavor modulator comprising a reaction product of a nitrogen-containing compound and a polyphenol compound and water; the nitrogenous compound is amino acid and/or tobacco alkaloid, and the polyphenol compound is polyphenol compound contained in tobacco.

The tobacco flavor modulator of the invention, comprising the reaction product of water and a nitrogenous compound with a polyphenol compound, can be free of dependence on tobacco extracts, particularly high quality tobacco extracts; the proportion of each component in the formula can be adjusted to provide a larger free space for regulating and controlling the tobacco flavor, and even create a new tobacco flavor.

Preferably, the amino acid is selected from one or any combination of alpha-amino acid, beta-amino isobutyric acid and gamma-amino butyric acid, and the alpha-amino acid is selected from one or any combination of aspartic acid, asparagine, glutamic acid, glutamine, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine, cysteine, methionine, leucine, isoleucine, tryptophan, lysine, histidine and arginine. Preferably, the alpha-amino acid is selected from one or any combination of aspartic acid, asparagine, glutamic acid, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine, methionine, isoleucine, tryptophan, histidine, arginine.

Preferably, the tobacco alkaloid is selected from one or any combination of nicotine, nornicotine, nordehydronicotine, dienonene, nordienonene, pseudoscouring rush alkali, N-methyl pseudoscouring rush alkali, neonicotinoid, N-methyl dehydroscouring rush alkali, and 2,3' -bipyridine.

Preferably, the polyphenol compound is selected from one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeic acid, rutin, scopoletin and kaempferol glucoside.

Preferably, the reaction product is obtained by mixing the nitrogen-containing compound and the polyphenol compound in a molar ratio of (0.5-1): 1 in an alkaline liquid phase environment having a pH of 8-10 at 15-60 ℃ for 0.33-48 hours. Preferably, the alkaline liquid phase environment is an alkaline aqueous phase environment. Preferably, the alkaline liquid phase environment consists of water and an alkaline pH adjuster. In order to avoid the reaction of polyphenols with the alkaline pH adjustor, the alkaline pH adjustor is free of nitrogen-containing compounds such as ammonia water, diammonium phosphate and the like, and preferably the alkaline pH adjustor is selected from one or any combination of NaOH, KOH, sodium carbonate and sodium bicarbonate. Preferably, the mixing is stirring or shaking.

In the present invention, the reaction process of the nitrogen-containing compound and the polyphenol compound can be divided into two stages, wherein the first stage is that the polyphenol is oxidized into quinone under the existence of alkaline and oxygen, and the second stage is that the quinone reacts with the nitrogen-containing compound to generate a reaction product. Therefore, the reaction process of the nitrogen-containing compound with the polyphenol compound needs to be carried out under an oxygen-containing atmosphere.

After the nitrogen-containing compound and the polyphenol compound are mixed and reacted in an alkaline liquid phase environment, water can be removed through purification to obtain a product obtained through the mixed reaction, and the product obtained through the mixed reaction is mixed with a certain amount of water to obtain the tobacco flavor regulator; the solvent in the system after the mixed reaction can be adjusted to a set value to obtain the tobacco flavor modulator.

Preferably, the reaction product is produced by a process comprising the steps of: an aqueous solution having a pH of 8 to 10 and containing a nitrogen-containing compound and a polyphenol compound is mixed and reacted. In order to ensure smooth progress of the reaction, it is necessary to dissolve the nitrogen-containing compound and the polyphenol compound in water to form an aqueous solution, and the concentration of the nitrogen-containing compound and the polyphenol compound in the aqueous solution is not limited as long as the nitrogen-containing compound and the polyphenol compound are ensured to be completely dissolved in the aqueous solution under the condition of the mixing reaction temperature and the condition that the molar ratio is (0.5 to 1): 1 is satisfied.

It will be appreciated that when the tobacco flavor modulator comprises a plurality of reaction products of nitrogen compounds and polyphenol compounds, each of the respective aqueous solutions comprising nitrogen compounds and polyphenol compounds may be mixed to obtain the corresponding tobacco flavor modulator.

In order to shorten the time of the mixing reaction, it is preferable that the temperature of the mixing reaction is 30 to 60 ℃ and the time is 0.33 to 24 hours. In order to reduce the formation of by-products, the temperature of the mixing reaction is preferably 15 to 30 ℃ for 24 to 48 hours.

Preferably, the tobacco flavor modulator is composition a, composition B, composition C, or composition D;

The composition A is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI, a mixed solution VII and a mixed solution VIII, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing glycine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing serine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing alanine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing glutamic acid and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing tyrosine and polyphenol compounds, the mixed solution VII is prepared by mixing a mixed solution VII containing phenylalanine and polyphenol compounds, and the mixed solution VIII is prepared by mixing a mixed solution VIII containing histidine and polyphenol compounds; the method comprises the steps of (1) calculating the mole fraction of aspartic acid in a mixed solution I, the mole fraction of glycine in a mixed solution II, the mole fraction of serine in a mixed solution III, the mole fraction of alanine in a mixed solution IV, the mole fraction of glutamic acid in a mixed solution V, the mole fraction of tyrosine in a mixed solution VI, the mole fraction of phenylalanine in a mixed solution VII and the mole fraction of histidine in a mixed solution VIII by taking the mole fraction of aspartic acid in the mixed solution I, the mole fraction of glycine in the mixed solution II, the mole fraction of serine in the mixed solution III, the mole fraction of alanine in the mixed solution IV, the mole fraction of glutamic acid in the mixed solution V, the mole fraction of tyrosine in the mixed solution VI, the mole fraction of phenylalanine in the mixed solution VII and the mole fraction of histidine in the mixed solution VIII as 100 parts, wherein the mole fraction of aspartic acid in the mixed solution I, the mole fraction of glycine in the mixed solution II, the mole fraction of glycine in the mixed solution III, the mole fraction of serine in the mixed solution III, the mole fraction of alanine in the mixed solution V, the mole fraction of phenylalanine in the mixed solution VI, the mole fraction of 0-50 parts of histidine in the mixed solution V-30 parts, 5-30 parts, the mole fraction of 30 parts and 0-20 parts.

The composition B is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI and a mixed solution VII, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing glycine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing serine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing threonine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing valine and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing tyrosine and polyphenol compounds, and the mixed solution VII is prepared by mixing a mixed solution VII containing phenylalanine and polyphenol compounds; the molar parts of aspartic acid in the mixed solution I, the molar parts of glycine in the mixed solution II, the molar parts of serine in the mixed solution III, the molar parts of threonine in the mixed solution IV, the molar parts of valine in the mixed solution V, the molar parts of tyrosine in the mixed solution VI and the molar parts of phenylalanine in the mixed solution VII are respectively 20-80 parts, 0-10 parts, 0-20 parts, 0-10 parts, 5-30 parts and 0-10 parts in sequence based on the molar parts of aspartic acid in the mixed solution I, the molar parts of glycine in the mixed solution II, the molar parts of serine in the mixed solution III, the molar parts of threonine in the mixed solution IV, the molar parts of valine in the mixed solution V, the molar parts of tyrosine in the mixed solution VI and the molar parts of phenylalanine in the mixed solution VII;

The composition C is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI, a mixed solution VII, a mixed solution VIII, a mixed solution IX, a mixed solution X and a mixed solution XI, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing asparagine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing threonine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing serine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing alanine and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing methionine and polyphenol compounds, the mixed solution VII is prepared by mixing a mixed solution VII containing isoleucine and polyphenol compounds, the mixed solution VIII is prepared by mixing a mixed solution III containing phenylalanine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IX containing serine and polyphenol compounds, and the mixed solution XI is prepared by mixing a mixed solution XI containing arginine and polyphenol compounds; the mole parts of aspartic acid in the mixed solution I, the mole parts of asparagine in the mixed solution II, the mole parts of threonine in the mixed solution III, the mole parts of serine in the mixed solution IV, the mole parts of alanine in the mixed solution V, the mole parts of methionine in the mixed solution VI, the mole parts of isoleucine in the mixed solution VII, the mole parts of phenylalanine in the mixed solution VIII, the mole parts of tryptophane in the mixed solution IX, the mole parts of histidine in the mixed solution X and the mole parts of arginine in the mixed solution XI are respectively 5-30, 0-15, 0-30 and 0-30 in sequence based on the mole parts of aspartic acid in the mixed solution I, the mole parts of asparagine in the mixed solution II, the mole parts of threonine in the mixed solution III, the mole parts of serine in the mixed solution IV, the mole parts of alanine in the mixed solution V, the mole parts of methionine in the mixed solution VI, the mole parts of isoleucine in the mixed solution VII, the mole parts of phenylalanine in the mixed solution VIII, the mole parts of tryptophan in the mixed solution IX, the mole parts of the histidine and the arginine in the mixed solution XI are respectively 5-30, 0-15, 0-30, 0-15 and 0-30;

The composition D is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V and a mixed solution VI, wherein the mixed solution I is prepared by mixing a mixed solution I containing nornicotine and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing serine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing glutamic acid and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing proline and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing valine and polyphenol compounds, and the mixed solution VI is prepared by mixing a mixed solution VI containing phenylalanine and polyphenol compounds; the molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamine in the mixed solution III, valine in the mixed solution V and phenylalanine in the mixed solution VI are respectively 30-90 parts, 0-20 parts, 15-50 parts and 5-30 parts in sequence based on the molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, proline in the mixed solution II, glutamic acid in the mixed solution III, glutamic acid in the mixed solution V, proline in the mixed solution V and phenylalanine in the mixed solution VI taken as 100 parts.

Preferably, the polyphenol compound used in preparing the composition a includes a first polyphenol compound selected from one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeic acid, and a second polyphenol compound, which is rutin and/or kaempferol glucoside. Preferably, the polyphenol compound used in preparing the composition B includes a first polyphenol compound selected from one or any combination of chlorogenic acid, neochlorogenic acid, 4-O-caffeic acid, and a second polyphenol compound of rutin and/or kaempferol glucoside. Preferably, the polyphenolic compound used in the preparation of composition C comprises a first polyphenolic compound which is scopoletin and a second polyphenolic compound which is rutin and/or kaempferol glucoside. Preferably, in preparing the composition D, the polyphenol compound in the mixed solution I is selected from one or any combination of chlorogenic acid, neochlorogenic acid and 4-O-caffeic quinic acid; the polyphenol compounds in the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V and the mixed solution VI are respectively and independently selected from rutin and/or kaempferol glucoside. The composition A is a sweet flavor modulator, and can increase the sweet flavor and green flavor of tobacco. The composition B is a faint scent type regulating agent, and can increase the faint scent of tobacco. The composition C is a strong-flavor modulator, and can increase the baking flavor, the burnt sweet flavor and the resin flavor of the tobacco. The composition D is a glutinous rice flavor regulator, and can increase the glutinous rice flavor of tobacco.

The technical scheme adopted by the tobacco flavor modulator in the application of regulating the tobacco flavor is as follows:

the application of the tobacco flavor modulator in regulating tobacco flavor comprises the following steps: and mixing the tobacco flavor modulator with tobacco materials.

The tobacco flavor modulator is applied to the regulation of tobacco flavor, and can get rid of dependence on tobacco extracts, especially high-quality tobacco extracts; the proportion of each component in the formula can be adjusted to provide a larger free space for regulating and controlling the tobacco flavor, and even create a new tobacco flavor. The tobacco flavor type regulator has the advantage of simple operation when being applied to regulating and controlling tobacco flavor types, can be in seamless butt joint in a feeding and flavoring process, and is easy to popularize and apply in the industrial production of cigarettes.

It will be appreciated that after mixing the tobacco flavor modulator with the tobacco material, the moisture content of the mixed tobacco can be adjusted as desired.

Preferably, the tobacco material is selected from one or any combination of tobacco, sheet tobacco, cut tobacco, short stem, stem sheet, cut stem and reconstituted tobacco.

Preferably, the mass of the tobacco flavor modulator used for each 1g of tobacco material is m, and the molar amount of the nitrogen-containing compound used for preparing the tobacco flavor modulator with the mass of m is 10×10 ^-9～150×10^-9 mol.

Detailed Description

The technical scheme of the invention is further described below with reference to specific embodiments.

Aspartic acid, asparagine, glutamic acid, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine, methionine, isoleucine, tryptophan, histidines and arginine used in the examples and experimental examples of the present invention are all alpha-amino acids.

1. Specific examples of the tobacco flavor modulator of the present invention are as follows:

Example 1

The tobacco flavor modulator of this embodiment is composition a (sweet flavor modulator) prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII, and mixed solution VIII;

Wherein, the mixture I is prepared by mixing 5h at 45℃with a mixture I of pH=10 and containing 5mmol/L aspartic acid and 5mmol/L rutin, the mixture II is prepared by mixing 48h at 15℃with a mixture II of pH=10 and containing 5mmol/L glycine and 10mmol/L neochlorogenic acid, the mixture III is prepared by mixing 5h at 45℃with a mixture III of pH=10 and containing 5mmol/L serine and 10mmol/L chlorogenic acid, the mixture IV is prepared by mixing 5h at 45℃with a mixture IV of pH=10 and containing 5mmol/L alanine and 5mmol/L rutin, the mixture V is prepared by mixing 5h at 45℃with a mixture V of pH=10 and containing 5mmol/L glutamic acid and 5mmol/L rutin, the mixture VI is prepared by mixing 5h at 45℃with a mixture VI of pH=10 and containing 5mmol/L tyrosine and 10mmol/L chlorogenic acid, the mixture VII is prepared by mixing 5h at 45℃with a mixture VII of 5mmol/L phenylalanine and 5mmol/L rutin, the mixture IV is prepared by mixing 5h at 45℃with a mixture VII of 5mmol/L phenylalanine and 5mmol/L glucoside.

The molar parts of aspartic acid in the mixed solution I, glycine in the mixed solution II, serine in the mixed solution III, alanine in the mixed solution IV, glutamic acid in the mixed solution V, tyrosine in the mixed solution VI, phenylalanine in the mixed solution VII and histidine in the mixed solution VIII are respectively 10 parts, 30 parts, 10 parts, 6 parts, 14 parts, 15 parts and 5 parts in sequence based on the molar parts of aspartic acid in the mixed solution I, glycine in the mixed solution II, serine in the mixed solution III, alanine in the mixed solution IV, glutamic acid in the mixed solution V, tyrosine in the mixed solution VI, phenylalanine in the mixed solution VII and histidine in the mixed solution VIII taken as 100 parts.

In this example, the types and concentrations of the nitrogen-containing compounds, the types and concentrations of the polyphenol compounds, the pH of the mixed solution, and the temperature and time of the mixing reaction in the corresponding mixed solutions I to VIII when the mixed solutions I to VIII were prepared are shown in Table 1.

TABLE 1 type and concentration of nitrogen-containing compound, type and concentration of polyphenol compound, pH of mixed solution, and temperature and time of mixing reaction in corresponding mixed solution I to mixed solution VIII when preparing mixed solution I to mixed solution VIII

Example 2

The tobacco flavor modulator of the embodiment is a composition B (faint scent modulator) which is prepared by mixing a mixed solution I, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI and a mixed solution VII;

Wherein, the mixed solution I is prepared by mixing a mixed solution I having pH=8 and containing 5mmol/L of aspartic acid and 5mmol/L of chlorogenic acid at 60℃for 0.33h, the mixed solution III is prepared by mixing a mixed solution IIII having pH=8 and containing 5mmol/L of serine and 10mmol/L of 4-O-caffeic acid at 30℃for 24h, the mixed solution IV is prepared by mixing a mixed solution IV having pH=8 and containing 5mmol/L of threonine and 5mmol/L of rutin at 60℃for 0.33h, the mixed solution V is prepared by mixing a mixed solution V having pH=8 and containing 5mmol/L of valine and 8mmol/L of neochlorogenic acid at 30℃for 24h, the mixed solution VI is prepared by mixing a mixed solution VI having pH=8 and containing 5mmol/L of tyrosine and 5mmol/L of chlorogenic acid at 60℃for 0.33h, and the mixed solution IV having pH=8 and containing 5mmol/L of phenylalanine and 5mmol/L of rutin at 60℃for 0.33 h.

The molar parts of aspartic acid in the mixed solution I, serine in the mixed solution III, threonine in the mixed solution IV, valine in the mixed solution V, tyrosine in the mixed solution VI and phenylalanine in the mixed solution VII are respectively 70 parts, 2 parts, 3 parts, 10 parts and 5 parts in sequence based on the molar parts of aspartic acid in the mixed solution I, serine in the mixed solution III, threonine in the mixed solution IV, valinic acid in the mixed solution V, tyrosine in the mixed solution VI, valine in the mixed solution VII being 100 parts.

In this example, the types and concentrations of the nitrogen-containing compounds, the types and concentrations of the polyphenol compounds, the pH of the mixed solution, and the temperature and time of the mixing reaction in the corresponding mixed solution at the time of preparing the mixed solution are shown in table 2.

TABLE 2 types and concentrations of nitrogen-containing compounds in the respective mixed solutions, types and concentrations of polyphenol compounds, pH of the mixed solutions, and temperature and time of mixing reaction at the time of preparation of the mixed solutions

Example 3

The tobacco flavor modulator of this embodiment is composition C (aroma modulator) prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution VI, mixed solution X, and mixed solution XI;

Wherein, the mixture I is prepared by mixing a mixture I of pH=9 and containing 5mmol/L of aspartic acid and 5mmol/L of scopoletin at 48 ℃ for 4 hours, the mixture II is prepared by mixing a mixture II of pH=9 and containing 5mmol/L of asparagine and 5mmol/L of brassica glycoside at 48 ℃ for 4 hours, the mixture III is prepared by mixing a mixture III of pH=9 and containing 10mmol/L of threonine and 10mmol/L of scopoletin at 48 ℃ for 4 hours, the mixture IV is prepared by mixing a mixture IV of pH=9 and containing 5mmol/L of serine and 10mmol/L of rutin at 48 ℃ for 4 hours, the mixture VI is prepared by mixing a mixture VI of pH=9 and containing 5mmol/L of methionine and 5mmol/L of rutin at 48 ℃ for 4 hours, and the mixture X of scopoletin pH=9 and containing 5mmol/L of histidine and 5mmol/L of scopoletin at 48 ℃ for 4 hours, and the mixture XI is prepared by mixing a mixture XI of arginine and containing 5mmol/L of scopoletin at 8 ℃ at 48 ℃ for 8 hours.

The mole fraction of aspartic acid in the mixed solution I, the mole fraction of asparagine in the mixed solution II, the mole fraction of threonine in the mixed solution III, the mole fraction of serine in the mixed solution IV, the mole fraction of methionine in the mixed solution VI, the mole fraction of histidine in the mixed solution X and the mole fraction of arginine in the mixed solution XI are 25 parts, 10 parts, 12 parts, 15 parts, 5 parts, 30 parts and 3 parts, respectively, in this order based on the mole fraction of aspartic acid in the mixed solution I, the mole fraction of asparagine in the mixed solution II, the mole fraction of threonine in the mixed solution III, the mole fraction of serine in the mixed solution IV, the mole fraction of methionine in the mixed solution VI, the mole fraction of histidine in the mixed solution X and the mole fraction of arginine in the mixed solution XI.

In this example, the types and concentrations of the nitrogen-containing compounds, the types and concentrations of the polyphenol compounds, the pH of the mixed solution, and the temperature and time of the mixing reaction in the corresponding mixed solution at the time of preparing the mixed solution are shown in table 3.

TABLE 3 types and concentrations of nitrogen-containing compounds in the respective mixed solutions, types and concentrations of polyphenol compounds, pH of the mixed solutions, and temperature and time of mixing reaction at the time of preparation of the mixed solutions

Example 4

The tobacco flavor modulator of the embodiment is a composition D (glutinous rice flavor modulator) prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution V and a mixed solution VI;

Wherein, the mixed solution I is prepared by mixing a mixed solution I with pH=9.5 and containing 20mmol/L of nornicotine and 20mmol/L of chlorogenic acid at 30 ℃ for 24 hours, the mixed solution II is prepared by mixing a mixed solution II with pH=9.5 and containing 5mmol/L of serine and 5mmol/L of rutin at 45 ℃ for 5 hours, the mixed solution III is prepared by mixing a mixed solution III with pH=9.5 and containing 5mmol/L of glutamine and 5mmol/L of kaempferol glucoside at 45 ℃ for 5 hours, the mixed solution V is prepared by mixing a mixed solution V with pH=9.5 and containing 5mmol/L of valine and 5mmol/L of rutin at 45 ℃ for 5 hours, and the mixed solution VI is prepared by mixing a mixed solution VI with pH=9.5 and containing 5mmol/L of phenylalanine and 5mmol/L of rutin at 45 ℃ for 5 hours.

The molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamic acid in the mixed solution III, valine in the mixed solution V and phenylalanine in the mixed solution VI are 60 parts, 5 parts, 23 parts and 7 parts in sequence based on 100 parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamic acid in the mixed solution III, valine in the mixed solution V and phenylalanine in the mixed solution VI.

In this example, the types and concentrations of the nitrogen-containing compounds, the types and concentrations of the polyphenol compounds, the pH of the mixed solution, and the temperature and time of the mixing reaction in the corresponding mixed solution at the time of preparing the mixed solution are shown in table 4.

TABLE 4 types and concentrations of nitrogen-containing compounds in the respective mixed solutions, types and concentrations of polyphenol compounds, pH of the mixed solutions, and temperature and time of mixing reaction at the time of preparation of the mixed solutions

2. Specific examples of the application of the tobacco flavor modulator of the present invention in modulating tobacco flavor are as follows:

Example 5

The tobacco flavor modulator of the embodiment 1 is used for modulating tobacco flavor, and specifically comprises the following steps: the tobacco flavor modulator of example 1 was mixed with tobacco flakes (made from tobacco leaves of class C3F that were compliant in Guizhou in 2018) to yield treated tobacco. The sum of the molar amount of aspartic acid in the mixed solution I, the molar amount of glycine in the mixed solution II, the molar amount of serine in the mixed solution III, the molar amount of alanine in the mixed solution IV, the molar amount of glutamic acid in the mixed solution V, the molar amount of tyrosine in the mixed solution VI, the molar amount of phenylalanine in the mixed solution VII and the molar amount of histidine in the mixed solution VIII for the tobacco flavor modulator of example 1, which was used for each 1g of tobacco sheet, was m. In order to evaluate the regulation effect, the tobacco treated in this example was cut, and then the moisture content of the cut tobacco was adjusted to 12% to obtain a test sample Y1.

Example 6

The tobacco flavor modulator of the embodiment 2 is used for modulating tobacco flavor, and specifically comprises the following steps: the tobacco flavor modulator of example 2 was mixed with tobacco flakes (made from C3F grade tobacco leaf from a origin of fujian nan Ping at 2019 harvest time) to obtain treated tobacco. The tobacco flavor modulator of example 2 was prepared in such a manner that the sum of the molar amount of aspartic acid in the mixed solution I, the molar amount of serine in the mixed solution III, the molar amount of threonine in the mixed solution IV, the molar amount of valine in the mixed solution V, the molar amount of tyrosine in the mixed solution VI and the molar amount of phenylalanine in the mixed solution VII was 10X 10 ^- ⁹ mol per 1g of tobacco sheet corresponding to the mass of the tobacco flavor modulator of example 2 used was m. In order to evaluate the effect of regulation, the tobacco treated in this example was cut, and then the moisture content of the cut tobacco was adjusted to 12% to obtain a test sample Y2.

Example 7

The tobacco flavor modulator of the embodiment 3 is used for modulating tobacco flavor, and specifically comprises the following steps: the tobacco flavor modulator of example 3 was mixed with a tobacco composition (a cut filler mixture made from tobacco leaves) to obtain treated tobacco. The sum of the molar amount of aspartic acid in the mixed solution I, the molar amount of asparagine in the mixed solution II, the molar amount of threonine in the mixed solution III, the molar amount of serine in the mixed solution IV, the molar amount of methionine in the mixed solution VI, the molar amount of histidine in the mixed solution X and the molar amount of arginine in the mixed solution XI was 150X 10 ^-9 mol per 1g of tobacco composition corresponding to the mass m of the tobacco flavor modulator of example 3 used to prepare the tobacco flavor modulator of example 3 having a mass m. To evaluate the effect of regulation, the moisture content in the tobacco treated in this example was adjusted to 12% to obtain a test sample Y3.

Example 8

The tobacco flavor modulator of the embodiment 4 is used for modulating tobacco flavor, and specifically comprises the following steps: the tobacco flavor modulator of example 4 was mixed with tobacco cut filler (made from tobacco leaf of grade C3F with a harvest time of 2018 origin of yunnan) to obtain treated tobacco. The mass of the tobacco flavor modulator of example 4 used per 1g of tobacco was m, and the sum of the molar amount of nornicotine in the mixed solution I, the molar amount of serine in the mixed solution II, the molar amount of glutamic acid in the mixed solution III, the molar amount of valin the mixed solution V, and the molar amount of phenylalanine in the mixed solution VI used for preparing the tobacco flavor modulator of example 4 having a mass of m was 100X 10 ^-9 mol. To evaluate the effect of regulation, the moisture content in the tobacco treated in this example was adjusted to 12% to obtain a test sample Y4.

Experimental example 1

To evaluate the conditioning effect of the tobacco flavor modulators of examples 1-4, the flavor profiles of the samples obtained in examples 5-8 were tested, respectively. The aroma type test and evaluation method is carried out according to the method specified in the standard YC/T530-2015 flue-cured tobacco quality style characteristic sensory evaluation method, and the result is as follows:

① Sensory evaluation showed that a sheet made from tobacco leaves with a rating of C3F, which were in compliance in Guizhou at a harvest time of 2018, was typical middle notes, and after addition of the tobacco flavor modulator of example 1 (sweet flavor modulator), the middle notes characteristic of the sheet was weakened, the sweet and green notes increased, and the whole had obvious sweet characteristics of Yunnan tobacco.

② Sensory evaluation shows that the faint scent characteristic of the tobacco flakes made of the tobacco leaves with the grade of C3F, the harvest time of which is 2019 and the origin of Fujian nan Ping, is not obvious, and after the tobacco scent regulator (sweet scent regulator) of the embodiment 2 is added, the faint scent charm is increased, and the Fujian high-quality faint scent characteristic is revealed.

③ Sensory evaluation showed that the tobacco composition used in example 7 exhibited a variety of flavor types compounded with flavor types, and after the tobacco flavor type modulator of example 3 (aroma type modulator) was added, the baking flavor, the burnt sweetness flavor, and the resin flavor were increased, with elegant aroma characteristics resembling those of zimbabwe flue-cured tobacco.

④ Sensory evaluation shows that the tobacco shreds made from tobacco leaves with the grade of C3F and the harvest time of 2018 and the origin of Yunnan are fresh and sweet flavor, and after the tobacco flavor modulator (glutinous rice flavor modulator) of the embodiment 4 is added, the glutinous rice flavor is increased, and the characteristic of the vermilion tobacco with prominent glutinous rice flavor is provided.

Further, the effect of the amount of the tobacco flavor modulator of examples 1 to 4 on the regulation of tobacco flavor was studied by adjusting the amount of the tobacco flavor modulator to be added to the tobacco material used in examples 5 to 8, and the results showed that the regulation result of flavor of the treated tobacco material was the same as the above experimental results when the molar amount of the nitrogen-containing compound used for the preparation of the tobacco flavor modulator having a mass of m was between 10×10 ^-9～150×10^-9 mol per 1g of the tobacco material for the specific tobacco material.

Experimental example 2

To evaluate the effect of the formulation composition of each of the blends used in preparing composition a (sweet flavor modulator), composition B (fragrant flavor modulator), composition C (sweet flavor modulator) and composition D (glutinous rice flavor modulator) on the flavor controlling effect of tobacco, composition a (sweet flavor modulator), composition B (fragrant flavor modulator), composition C (fragrant flavor modulator) and composition D (glutinous rice flavor modulator) of different formulations were prepared by changing the formulation composition of each blend, and then composition a (sweet flavor modulator), composition B (clear flavor modulator), composition C (fragrant flavor modulator) and composition D (glutinous rice flavor modulator) of different formulations were applied to the corresponding tobacco materials according to the methods of examples 5 to 8, respectively, and the flavor of the treated tobacco was evaluated. The results were as follows:

① For the composition A (sweet flavor modulator), firstly, the components of each mixed solution are controlled to be unchanged, namely, the components of the mixed solution used for preparing each mixed solution are controlled, the temperature and the time of the mixing reaction are fixed, and the composition A (sweet flavor modulator) is prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII and mixed solution VIII; the mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII and mixed solution VIII are the same as those used in example 1.

The tobacco flavor modulator can only supportively contribute to the sweet flavor when the molar fraction of aspartic acid in the mixed solution I, the molar fraction of glycine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution V, the molar fraction of tyrosine in the mixed solution VI, the molar fraction of phenylalanine in the mixed solution VII and the molar fraction of histidine in the mixed solution VIII are found to be 100 parts by a deletion method, wherein the molar fraction of aspartic acid in the mixed solution I, the molar fraction of glycine in the mixed solution II, the molar fraction of glutamic acid in the mixed solution V and the molar fraction of tyrosine in the mixed solution VI are not less than 5 parts; the molar parts of serine in the mixed solution III, the molar parts of alanine in the mixed solution IV, the molar parts of phenylalanine in the mixed solution VII and the molar parts of histidine in the mixed solution VIII can be 0, namely the mixed solution III, the mixed solution IV, the mixed solution VII and the mixed solution VIII can not be added when the tobacco flavor modulator is prepared, and the mixed solutions have a gain effect on the sweet flavor; when the mole fraction of aspartic acid in the mixed solution I is more than 30 parts, the faint scent is too heavy; when the mole fraction of glycine in the mixed solution II, the mole fraction of serine in the mixed solution III and the mole fraction of alanine in the mixed solution IV are more than 50 parts, the sweet fragrance is too heavy; the quality of the mixed solution V is reduced when the mol fraction of the glutamic acid in the mixed solution V is more than 30 parts; when the mole fraction of tyrosine in the mixed solution VI and the mole fraction of phenylalanine in the mixed solution VII are more than 30 parts, the sweet fragrance and the floral fragrance are too heavy; when the mole fraction of histidine in the mixed solution VIII is more than 20 parts, the baking fragrance is too heavy.

The influence of the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction on the experimental results at the time of preparing each mixed solution was examined by changing the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction used at the time of preparing the composition A. The results showed that when the pH of the mixed solution used in preparing the composition a was replaced with 8 or 9, a conclusion consistent with the above experimental results was obtained; when the temperature of the mixing reaction of each mixed solution is 15-60 ℃ and the mixing reaction time is 0.33-48 h, the conclusion consistent with the experimental result is obtained.

② For the composition B (fragrance type controlling agent), the components of each mixed solution were controlled to be unchanged, that is, the components of the mixed solution used for preparing each mixed solution and the temperature and time of the mixing reaction were controlled to be fixed, the composition B (fragrance type controlling agent) was prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI and mixed solution VII, mixed solution I, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI and mixed solution VII were the same as the mixed solution used in example 2, and mixed solution II was prepared by mixing mixed solution II having ph=8 and containing glycine of 5mmol/L and neochlorogenic acid of 8mmol/L at 30 ℃ for 24 hours.

Based on the mole parts of aspartic acid in the mixed solution I, the mole parts of glycine in the mixed solution II, the mole parts of serine in the mixed solution III, the mole parts of threonine in the mixed solution IV, the mole parts of valine in the mixed solution V, the mole parts of tyrosine in the mixed solution VI and the mole parts of phenylalanine in the mixed solution VII used for preparing the composition B (faint scent type regulator) as 100 parts, the method of deletion finds that when the mole parts of aspartic acid in the mixed solution I are not less than 20 parts, the mole parts of valine in the mixed solution V are not less than 5 parts and the mole parts of tyrosine in the mixed solution VI are not less than 5 parts, the mixed solution I, the mixed solution V and the mixed solution VI have supporting contribution to faint scent type; the mixed solution III, the mixed solution IV and the mixed solution VII have a gain effect on the faint scent type, so that the mole parts of serine in the mixed solution III, threonine in the mixed solution IV and phenylalanine in the mixed solution VII can be 0; when the mole fraction of aspartic acid in the mixed solution I is more than 80 parts, the faint scent is too single; when the mole fraction of glycine in the mixed solution II is more than 10 parts, the mole fraction of serine in the mixed solution III is more than 20 parts, and the mole fraction of threonine in the mixed solution IV is more than 10 parts, the sweet fragrance is overweight; when the molar fraction of valine in the mixed solution V is more than 30 parts, the herb is overweight; when the mole fraction of tyrosine in the mixed solution VI is more than 30 parts and the mole fraction of phenylalanine in the mixed solution VII is more than 10 parts, the sweet fragrance and the floral fragrance are too heavy.

The influence of the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction on the experimental results at the time of preparing each mixed solution was examined by changing the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction used at the time of preparing the composition B. The results showed that when the pH of the mixed solution used in preparing the composition B was replaced with 9 or 10, a conclusion consistent with the above experimental results was obtained; when the temperature of the mixing reaction of each mixed solution is 15-60 ℃ and the mixing reaction time is 0.33-48 h, the conclusion consistent with the experimental result is obtained.

③ For composition C (aroma modulator), the ingredients of each mixed solution were first controlled to be unchanged, i.e., the mixed solution used in the preparation of each mixed solution was prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V, mixed solution VI, mixed solution VII, mixed solution VIII, mixed solution IX, mixed solution X and mixed solution XI, mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution VI, mixed solution X and mixed solution XI were the same as the mixed solution used in example 3, mixed solution V containing 5mmol/L of alanine and 5mmol/L of rutin was prepared by mixing at 48 ℃ for 4 hours, mixed solution VII containing 5mmol/L of isoleucine and 5mmol/L of scopoletin was prepared by mixing at 48 ℃ for 4 hours, mixed solution VIII containing 5mmol/L of phenylalanine and 5mmol/L of scopoletin was prepared by mixing at 48 ℃ for 4 hours, mixed solution VIII containing 5mmol/L of scopoletin 5 ℃ was prepared by mixing at 48 ℃ for preparing at 48 ℃ for 4 hours.

Based on the mole parts of aspartic acid in the mixed solution I, the mole parts of asparagine in the mixed solution II, the mole parts of threonine in the mixed solution III, the mole parts of serine in the mixed solution IV, the mole parts of alanine in the mixed solution V, the mole parts of methionine in the mixed solution VI, the mole parts of isoleucine in the mixed solution VII, the mole parts of phenylalanine in the mixed solution VIII, the mole parts of tryptamine in the mixed solution IX, the mole parts of histidine in the mixed solution X and the mole parts of arginine in the mixed solution XI used for preparing the composition C (the aroma modulator), the mixed solution I, the mixed solution VI and the mixed solution X have supporting contributions to aroma when the mole parts of aspartic acid in the mixed solution I, the mole parts of methionine in the mixed solution VI and the mole parts of histidine in the mixed solution X are not less than 5 parts, and the deletion method is found; the mole fraction of the asparagine in the mixed solution II, the mole fraction of threonine in the mixed solution III, the mole fraction of serine in the mixed solution IV, the mole fraction of alanine in the mixed solution V, the mole fraction of isoleucine in the mixed solution VII, the mole fraction of the phenylalanine in the mixed solution VIII, the mole fraction of tryptophan in the mixed solution IX and the mole fraction of arginine in the mixed solution XI can be 0, namely the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V, the mixed solution VII, the mixed solution VIII, the mixed solution IX and the mixed solution XI have a gain effect on the aroma type; the molar parts of aspartic acid in the mixed solution I, the molar parts of asparagine in the mixed solution II, the molar parts of serine in the mixed solution IV, the molar parts of alanine in the mixed solution V, the molar parts of tryptophan in the mixed solution IX are greater than 30%, the molar parts of threonine in the mixed solution III, the molar parts of methionine in the mixed solution VI, the molar parts of isoleucine in the mixed solution VII, the molar parts of phenylalanine in the mixed solution VIII, the molar parts of arginine in the mixed solution XI are greater than 15%, and the molar parts of histidine in the mixed solution X are greater than 60%, which all result in poor flavor consistency or poor richness.

The influence of the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction on the experimental results at the time of preparing each mixed solution was examined by changing the pH of the mixed solution, the temperature of the mixing reaction and the time of the mixing reaction used at the time of preparing the composition C. The results showed that when the pH of the mixed solution used in preparing the composition C was replaced with 8 or 10, a conclusion consistent with the above experimental results was obtained; when the temperature of the mixing reaction of each mixed solution is 15-60 ℃ and the mixing reaction time is 0.33-48 h, the conclusion consistent with the experimental result is obtained.

④ For composition D (glutinous rice flavor modulator), the ingredients of each mixed solution were first controlled to be unchanged, that is, the ingredients of the mixed solution used for preparing each mixed solution and the temperature and time of the mixing reaction were controlled to be fixed, and composition D (glutinous rice flavor modulator) was prepared by mixing mixed solution I, mixed solution II, mixed solution III, mixed solution IV, mixed solution V and mixed solution VI, which were the same as those used in example 4, and mixed solution IV was prepared by mixing mixed solution VI having ph=9.5 and containing 5mmol/L of proline and 5mmol/L of rutin at 45 ℃ for 5 hours.

Based on the molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamic acid in the mixed solution III, proline in the mixed solution IV, valine in the mixed solution V and phenylalanine in the mixed solution VI taken as 100 parts for preparing the composition D (glutinous rice flavor modulator), the deletion method shows that the molar parts of nornicotine in the mixed solution I are not less than 30 percent, the molar parts of valine in the mixed solution V are not less than 15 percent, and the mixed solution I, the mixed solution V and the mixed solution VI support the glutinous rice flavor of the composition D (glutinous rice flavor modulator); the mol parts of serine in the mixed solution II, the mol parts of glutamic acid in the mixed solution III and the mol parts of proline in the mixed solution IV can be 0, namely the mixed solution II, the mixed solution III and the mixed solution IV have a gain effect on the glutinous rice flavor; when the molar fraction of nornicotine in the mixed solution I is more than 90%, the molar fraction of valine in the mixed solution V is more than 50%, the molar fraction of phenylalanine in the mixed solution VI is more than 30%, the molar fraction of serine in the mixed solution II is more than 20%, the molar fraction of glutamic acid in the mixed solution III is more than 20%, and the molar fraction of proline in the mixed solution IV is more than 20%, the sticky rice flavor is not outstanding enough.

The influence of the pH of the mixed solution, the temperature and time of the mixing reaction, the type of the polyphenol compound and the concentration and molar ratio of the nitrogen compound and the polyphenol compound on the experimental results at the time of preparing each mixed solution was examined by changing the pH of the mixed solution, the temperature and time of the mixing reaction, the type of the polyphenol compound and the concentration and molar ratio of the nitrogen compound and the polyphenol compound used at the time of preparing the composition D (ensuring that both the polyphenol compound and the nitrogen compound in the mixed solution are dissolved). The results showed that when the pH of the mixed solution used in preparing composition D was replaced with 8 or 10, a conclusion consistent with the results of the above experiment was obtained; when the temperature of the mixing reaction of the mixed solution I is between 30 and 60 ℃ and the mixing reaction time is between 0.33 and 24 hours, and the temperature of the mixing reaction of the mixed solution II and the mixed solution VI is between 15 and 60 ℃ and the mixing reaction time is between 0.33 and 48 hours, a conclusion consistent with the experimental result is obtained; when the polyphenol compound in the mixed solution I is at least one of chlorogenic acid, neochlorogenic acid and 4-O-caffeic acid, and the polyphenol compound in the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V and the mixed solution VI is at least one of rutin and kaempferol glucoside, a conclusion which is basically consistent with the experimental result is obtained; under the condition that both the polyphenol compound and the nitrogen-containing compound can be dissolved in the mixed solution, when the molar ratio of the nitrogen-containing compound to the polyphenol compound in the mixed solution is (0.5-1): 1, a conclusion consistent with the above experimental results is obtained.

Claims

1. A tobacco flavor modulator comprising a reaction product of a nitrogen-containing compound and a polyphenol compound and water; the nitrogenous compound is amino acid and/or tobacco alkaloid, and the polyphenol compound is polyphenol compound contained in tobacco;

the reaction product is obtained by mixing and reacting the nitrogenous compound and the polyphenol compound with a molar ratio of (0.5-1) 1 in an alkaline aqueous solution with a pH value of 8-10 at 15-60 ℃ for 0.33-48 h; the alkaline aqueous solution consists of water and an alkaline pH regulator, wherein the alkaline pH regulator is selected from one or any combination of NaOH, KOH, sodium carbonate and sodium bicarbonate.

2. The tobacco flavor modulator of claim 1, wherein the amino acid is selected from one or any combination of α -amino acids selected from the group consisting of aspartic acid, asparagine, glutamic acid, glutamine, glycine, serine, alanine, threonine, proline, phenylalanine, tyrosine, valine, cysteine, methionine, leucine, isoleucine, tryptophan, lysine, histidine, arginine.

3. The tobacco flavor modulator of claim 1, wherein the tobacco alkaloid is selected from the group consisting of nicotine, nornicotine, diennicotine, nordiennicotine, pseudoscouring rush, N-methyl pseudoscouring rush, neonicotinoid, N-methyl dehydroscouring rush, 2,3' -bipyridine, or any combination thereof.

4. The tobacco flavor modulator of claim 1, wherein the polyphenolic compound is selected from the group consisting of chlorogenic acid, neochlorogenic acid, 4-O-caffeic acid, rutin, scopoletin, kaempferol glucoside, and any combination thereof.

5. The tobacco flavor modulator of claim 1, wherein the tobacco flavor modulator is composition a, composition B, composition C, or composition D;

The composition A is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI, a mixed solution VII and a mixed solution VIII, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing glycine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing serine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing alanine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing glutamic acid and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing tyrosine and polyphenol compounds, the mixed solution VII is prepared by mixing a mixed solution VII containing phenylalanine and polyphenol compounds, and the mixed solution VIII is prepared by mixing a mixed solution VIII containing histidine and polyphenol compounds; the method comprises the steps of taking the mole parts of aspartic acid in a mixed solution I, the mole parts of glycine in a mixed solution II, the mole parts of serine in a mixed solution III, the mole parts of alanine in a mixed solution IV, the mole parts of glutamic acid in a mixed solution V, the mole parts of tyrosine in a mixed solution VI, the mole parts of phenylalanine in a mixed solution VII and the mole parts of histidine in a mixed solution VIII as 100 parts, and respectively taking the mole parts of aspartic acid in the mixed solution I, the mole parts of glycine in the mixed solution II, the mole parts of serine in the mixed solution III, the mole parts of alanine in the mixed solution IV, the mole parts of glutamic acid in the mixed solution V, the mole parts of tyrosine in the mixed solution VI, the mole parts of phenylalanine in the mixed solution VII and the mole parts of histidine in the mixed solution VIII as 5-30 parts, 5-50 parts, 0-30 parts and 0-20 parts in sequence;

The composition B is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI and a mixed solution VII, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing glycine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing serine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing threonine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing valine and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing tyrosine and polyphenol compounds, and the mixed solution VII is prepared by mixing a mixed solution VII containing phenylalanine and polyphenol compounds; the method comprises the steps of taking the mole parts of aspartic acid in a mixed solution I, the mole parts of glycine in a mixed solution II, the mole parts of serine in a mixed solution III, the mole parts of threonine in a mixed solution IV, the mole parts of valine in a mixed solution V, the mole parts of tyrosine in a mixed solution VI and the mole parts of phenylalanine in a mixed solution VII as 100 parts, wherein the mole parts of aspartic acid in the mixed solution I, the mole parts of glycine in the mixed solution II, the mole parts of serine in the mixed solution III, the mole parts of threonine in the mixed solution IV, the mole parts of valine in the mixed solution V, the mole parts of tyrosine in the mixed solution VI and the mole parts of phenylalanine in the mixed solution VII are respectively 20-80 parts, 0-10 parts, 0-20 parts, 0-10 parts, 5-30 parts and 0-10 parts in sequence;

The composition C is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V, a mixed solution VI, a mixed solution VII, a mixed solution VIII, a mixed solution IX, a mixed solution X and a mixed solution XI, wherein the mixed solution I is prepared by mixing a mixed solution I containing aspartic acid and polyphenol compounds, the mixed solution II is prepared by mixing a mixed solution II containing asparagine and polyphenol compounds, the mixed solution III is prepared by mixing a mixed solution III containing threonine and polyphenol compounds, the mixed solution IV is prepared by mixing a mixed solution IV containing serine and polyphenol compounds, the mixed solution V is prepared by mixing a mixed solution V containing alanine and polyphenol compounds, the mixed solution VI is prepared by mixing a mixed solution VI containing methionine and polyphenol compounds, the mixed solution VII is prepared by mixing a mixed solution VII containing isoleucine and polyphenol compounds, the mixed solution VIII is prepared by mixing a mixed solution containing phenylalanine and polyphenol compounds, the mixed solution IX is prepared by mixing a mixed solution X containing tryptophan and a mixed solution XI containing polyphenol compounds; the method comprises the steps of sequentially taking the mole parts of aspartic acid in a mixed solution I, the mole parts of asparagine in a mixed solution II, the mole parts of threonine in a mixed solution III, the mole parts of serine in a mixed solution IV, the mole parts of alanine in a mixed solution V, the mole parts of methionine in a mixed solution VI, the mole parts of isoleucine in a mixed solution VII, the mole parts of phenylalanine in a mixed solution VIII, the mole parts of tryptophan in a mixed solution IX, the mole parts of histidine in a mixed solution X and the mole parts of arginine in a mixed solution XI as 100 parts, wherein the mole parts of aspartic acid in the mixed solution I, the mole parts of asparagine in the mixed solution II, the mole parts of threonine in the mixed solution III, the mole parts of serine in the mixed solution IV, the mole parts of alanine in the mixed solution V, the mole parts of methionine in the mixed solution VI, the mole parts of isoleucine in the mixed solution VII, the mole parts of phenylalanine in the mixed solution VIII, the mole parts of tryptophan in the mixed solution IX, the mole parts of histidine in the mixed solution X and the arginine in the mixed solution XI as 5-30 parts, 0-15 parts, 0-30 parts, 0-15 parts and 0-30 parts of arginine in sequence, 0-15 parts of 15-30 parts of 15 parts and 0-30 parts of 15-30 parts of arginine;

The composition D is prepared by mixing a mixed solution I, a mixed solution II, a mixed solution III, a mixed solution IV, a mixed solution V and a mixed solution VI, wherein the mixed solution I is prepared by mixing a mixed solution I containing nornicotine and a polyphenol compound, the mixed solution II is prepared by mixing a mixed solution II containing serine and a polyphenol compound, the mixed solution III is prepared by mixing a mixed solution III containing glutamic acid and a polyphenol compound, the mixed solution IV is prepared by mixing a mixed solution IV containing proline and a polyphenol compound, the mixed solution V is prepared by mixing a mixed solution V containing valine and a polyphenol compound, and the mixed solution VI is prepared by mixing a mixed solution VI containing phenylalanine and a polyphenol compound; the molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamic acid in the mixed solution III, proline in the mixed solution IV, valine in the mixed solution V and phenylalanine in the mixed solution VI are respectively 30-90 parts, 0-20 parts, 15-50 parts and 5-30 parts in sequence based on the molar parts of nornicotine in the mixed solution I, serine in the mixed solution II, glutamic acid in the mixed solution III, proline in the mixed solution IV, valine in the mixed solution V, proline in the mixed solution IV and phenylalanine in the mixed solution VI taken as 100 parts.

6. The tobacco flavor modulator of claim 5, wherein the polyphenolic compound used in preparing composition a comprises a first polyphenolic compound selected from the group consisting of chlorogenic acid, neochlorogenic acid, 4-O-caffeic acid, and a second polyphenolic compound that is rutin and/or kaempferol glucoside;

The polyphenol compound used in preparing the composition B comprises a first polyphenol compound and a second polyphenol compound, wherein the first polyphenol compound is selected from one or any combination of chlorogenic acid, neochlorogenic acid and 4-O-caffeic quinic acid, and the second polyphenol compound is rutin and/or kaempferol glucoside;

the polyphenol compound used in preparing the composition C comprises a first polyphenol compound and a second polyphenol compound, wherein the first polyphenol compound is scopoletin, and the second polyphenol compound is rutin and/or kaempferol glucoside;

When the composition D is prepared, the polyphenol compound in the mixed solution I is selected from one or any combination of chlorogenic acid, neochlorogenic acid and 4-O-caffeic acid; the polyphenol compounds in the mixed solution II, the mixed solution III, the mixed solution IV, the mixed solution V and the mixed solution VI are respectively and independently selected from rutin and/or kaempferol glucoside.

7. Use of a tobacco flavor modulator according to any one of claims 1-6 for modulating tobacco flavor comprising the steps of: and mixing the tobacco flavor modulator with tobacco materials.

8. The use according to claim 7, wherein the tobacco material is selected from one or any combination of tobacco, lamina tobacco, cut stems, reconstituted tobacco.

9. The use according to claim 7 or 8, wherein the mass of the tobacco flavor modulator used per 1g of tobacco material is m and the molar amount of the nitrogen-containing compound used for preparing the tobacco flavor modulator of mass m is 10 x 10 ^-9~150×10^-9 mol.