CN115813010A - Tobacco functional additive, tobacco shred and cigarette - Google Patents
Tobacco functional additive, tobacco shred and cigarette Download PDFInfo
- Publication number
- CN115813010A CN115813010A CN202310025437.XA CN202310025437A CN115813010A CN 115813010 A CN115813010 A CN 115813010A CN 202310025437 A CN202310025437 A CN 202310025437A CN 115813010 A CN115813010 A CN 115813010A
- Authority
- CN
- China
- Prior art keywords
- tobacco
- mass concentration
- weight
- extract
- functional additive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 223
- 235000019504 cigarettes Nutrition 0.000 title claims abstract description 59
- 239000013538 functional additive Substances 0.000 title claims abstract description 58
- 241000208125 Nicotiana Species 0.000 title claims abstract 44
- 239000000796 flavoring agent Substances 0.000 claims abstract description 57
- 235000019634 flavors Nutrition 0.000 claims abstract description 57
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 claims abstract description 55
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 25
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 25
- 235000012141 vanillin Nutrition 0.000 claims abstract description 25
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 25
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 claims abstract description 24
- 229940043353 maltol Drugs 0.000 claims abstract description 24
- YKVWPZJHENXDAJ-VOTSOKGWSA-N Megastigmatrienone Chemical compound CC1=CC(=O)CC(C)(C)C1\C=C\C=C YKVWPZJHENXDAJ-VOTSOKGWSA-N 0.000 claims abstract description 23
- IMKHDCBNRDRUEB-UHFFFAOYSA-N Dihydroactinidiolide Natural products C1CCC(C)(C)C2=CC(=O)OC21C IMKHDCBNRDRUEB-UHFFFAOYSA-N 0.000 claims abstract description 21
- IMKHDCBNRDRUEB-LLVKDONJSA-N dihydroactinidiolide Chemical compound C1CCC(C)(C)C2=CC(=O)O[C@@]21C IMKHDCBNRDRUEB-LLVKDONJSA-N 0.000 claims abstract description 21
- INAXVXBDKKUCGI-UHFFFAOYSA-N 4-hydroxy-2,5-dimethylfuran-3-one Chemical compound CC1OC(C)=C(O)C1=O INAXVXBDKKUCGI-UHFFFAOYSA-N 0.000 claims abstract description 20
- POIARNZEYGURDG-UHFFFAOYSA-N beta-damascenone Natural products CC=CC(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-UHFFFAOYSA-N 0.000 claims abstract description 20
- KBEBGUQPQBELIU-CMDGGOBGSA-N Ethyl cinnamate Chemical compound CCOC(=O)\C=C\C1=CC=CC=C1 KBEBGUQPQBELIU-CMDGGOBGSA-N 0.000 claims abstract description 18
- POIARNZEYGURDG-FNORWQNLSA-N beta-damascenone Chemical compound C\C=C\C(=O)C1=C(C)C=CCC1(C)C POIARNZEYGURDG-FNORWQNLSA-N 0.000 claims abstract description 18
- KBEBGUQPQBELIU-UHFFFAOYSA-N cinnamic acid ethyl ester Natural products CCOC(=O)C=CC1=CC=CC=C1 KBEBGUQPQBELIU-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229930007850 β-damascenone Natural products 0.000 claims abstract description 18
- 239000002904 solvent Substances 0.000 claims abstract description 7
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 36
- CBOQJANXLMLOSS-UHFFFAOYSA-N ethyl vanillin Chemical compound CCOC1=CC(C=O)=CC=C1O CBOQJANXLMLOSS-UHFFFAOYSA-N 0.000 claims description 34
- 238000000199 molecular distillation Methods 0.000 claims description 34
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 19
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 18
- 229940093503 ethyl maltol Drugs 0.000 claims description 18
- 229940073505 ethyl vanillin Drugs 0.000 claims description 17
- 238000000926 separation method Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 7
- 230000000996 additive effect Effects 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 6
- WJUFSDZVCOTFON-UHFFFAOYSA-N veratraldehyde Chemical compound COC1=CC=C(C=O)C=C1OC WJUFSDZVCOTFON-UHFFFAOYSA-N 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000001674 (E)-1-(2,6,6-trimethyl-1-cyclohexenyl)but-2-en-1-one Substances 0.000 claims description 4
- BGTBFNDXYDYBEY-UHFFFAOYSA-N 1-(2,6,6-trimethylcyclohexen-1-yl)but-2-en-1-one Chemical compound CC=CC(=O)C1=C(C)CCCC1(C)C BGTBFNDXYDYBEY-UHFFFAOYSA-N 0.000 claims description 4
- 239000000945 filler Substances 0.000 claims description 4
- UVKPUDRFBHSFJH-UHFFFAOYSA-N 5-(3-bromophenyl)-2h-tetrazole Chemical compound BrC1=CC=CC(C2=NNN=N2)=C1 UVKPUDRFBHSFJH-UHFFFAOYSA-N 0.000 claims description 3
- -1 ethyl actinidiolide Chemical compound 0.000 claims description 3
- NGGPLHHTRNJSDT-UHFFFAOYSA-N methylmaltol Natural products COC1=C(C)OC=CC1=O NGGPLHHTRNJSDT-UHFFFAOYSA-N 0.000 claims description 3
- VGQSMHFBCKKQHB-UHFFFAOYSA-N Actinidiolide Natural products CC1(C)CC=CC2(C)C1=CC(=O)O2 VGQSMHFBCKKQHB-UHFFFAOYSA-N 0.000 claims 2
- 239000003205 fragrance Substances 0.000 abstract description 43
- 239000000779 smoke Substances 0.000 abstract description 19
- 230000001965 increasing effect Effects 0.000 abstract description 10
- 206010013911 Dysgeusia Diseases 0.000 abstract description 9
- 238000002156 mixing Methods 0.000 abstract description 7
- 210000000214 mouth Anatomy 0.000 abstract description 6
- 235000019606 astringent taste Nutrition 0.000 abstract description 4
- 230000007794 irritation Effects 0.000 abstract description 4
- 230000007547 defect Effects 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract 1
- 244000061176 Nicotiana tabacum Species 0.000 description 179
- 244000290333 Vanilla fragrans Species 0.000 description 20
- 235000009508 confectionery Nutrition 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 13
- 238000005096 rolling process Methods 0.000 description 13
- 239000000523 sample Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 8
- 230000000391 smoking effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000011034 Rubus glaucus Nutrition 0.000 description 2
- 244000235659 Rubus idaeus Species 0.000 description 2
- 235000009122 Rubus idaeus Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 150000001875 compounds Chemical group 0.000 description 2
- 239000013068 control sample Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000019565 spicy aroma Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 229940055329 tobacco leaf extract Drugs 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 150000002391 heterocyclic compounds Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Manufacture Of Tobacco Products (AREA)
Abstract
The application provides a tobacco functional additive, tobacco shreds and cigarettes. The tobacco functional additive comprises a flavoring component and a solvent, wherein the flavoring component comprises a tobacco flavor component extract, vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, a vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide and ethyl cinnamate. The tobacco aroma component extract contains volatile aroma-making components of tobacco, so that the tobacco aroma can be increased, the tobacco aroma concentration can be increased, and the offensive odor can be reduced, but the tobacco aroma component extract also has the defects of smoke irritation, residual sensation on the tongue surface and the like; through functional blending with vanillin and/or derivatives thereof, maltol and/or derivatives thereof and the like, the tobacco functional additive not only can play a role in increasing the herbal fragrance of tobacco, thickening and plump smoke, improving aftertaste and the like, but also obviously reduces or disappears the astringent taste and residues of the oral cavity, and is better in harmony with the original fragrance of tobacco.
Description
Technical Field
The application relates to the field of tobacco preparations, in particular to a tobacco functional additive, tobacco shreds and cigarettes.
Background
Small molecular components in chemical components of tobacco leaves are also quite complex and can be divided into organic acids, phenols, alcohols, aldehydes and ketones, esters (including lactones), heterocyclic compounds, amino acids, sugars, alkaloids and the like according to different compound structures; according to different fragrance contribution mechanisms, the fragrance can be divided into fragrance components and fragrance precursors; the tobacco leaves can be divided into more than ten types of fragrance notes such as faint scent, sweet fragrance, mellow fragrance, burnt sweet fragrance and the like according to different fragrance contributions, and the fragrance quality and the fragrance quantity of the cigarette fragrance are influenced by the content and interaction of the small molecular components of the tobacco leaves.
At present, the tobacco shreds are added with essences and spices with different functions, for example, related essences are added to realize the functions of increasing different aromas of cigarettes, such as types of faint scent type, strong aroma type, compound aroma type and the like, and the tobacco extract has the functions of harmonizing with the aroma of the cigarettes and increasing the aroma as the original spice, so that the tobacco extract becomes an aroma product widely used in the industry. With the full utilization of tobacco resources and the demand for high-quality tobacco flavors, the requirements of individual style characteristics of cigarette consumers are met, the precise separation preparation and targeted blending research of the tobacco extract are developed through the refined processing technology of the tobacco extract, and the tobacco extract has a positive effect on promoting the development of flavors and flavors in the industry. However, due to the complexity of the chemical components of the tobacco leaves, the composition of the separated substances is different due to the difference of the processes during the fine processing, and the aroma presented by the separated substances also has different characteristics, so that the blending of the separated substances has larger uncertainty.
Disclosure of Invention
The application provides a tobacco functional additive, tobacco shreds and cigarettes to improve the aroma quality and the aroma quantity of cigarette tobacco and reduce the astringent feeling and residues of oral cavities.
A first aspect of the application provides a tobacco functional additive comprising a flavour enhancing component and a solvent, the flavour enhancing component comprising a tobacco flavour component extract, vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide and ethyl cinnamate.
Further, the preparation method of the tobacco flavor component extract comprises the following steps: extracting Zimbabwe tobacco leaves with alcohol to obtain a tobacco leaf extracting solution; concentrating the tobacco leaf extract under reduced pressure to obtain a tobacco extract; subjecting the tobacco extract to molecular distillation separation to obtain tobacco aroma component extract, wherein the molecular distillation separation comprises: subjecting the tobacco extract to primary molecular distillation at 70 + -5 deg.C and 100 + -10 mbar to obtain primary heavy component; and (3) carrying out secondary molecular distillation on the primary heavy component at 70 +/-5 ℃ and 10 +/-3 mbar to obtain a secondary light component, and taking the secondary light component as the tobacco aroma component extract, wherein preferably, in the molecular distillation process, the feeding temperature is set to be 40 +/-5 ℃, the discharging temperature is set to be 70 +/-5 ℃, the flow rate is set to be 2 +/-1 d/s, and the rotating speed is 300-500 r/min.
Further, the flavoring components comprise, by weight, 20-40wt% of tobacco flavor component extract, 3-10wt% of vanillin and/or derivatives thereof with a mass concentration of 10%, 1-10wt% of maltol and/or derivatives thereof with a mass concentration of 2-5%, 0.5-2.5wt% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with a mass concentration of 10%, 0.5-2wt% of vanilla extract with a mass concentration of 10%, 0.2-1wt% of megastigmatrienone with a mass concentration of 10%, 0.2-1wt% of beta-damascenone with a mass concentration of 10%, 0.2-1wt% of dihydroactinidiolide with a mass concentration of 10%, and 2-6wt% of ethyl cinnamate with a mass concentration of 1%, based on the weight of the tobacco functional additive.
Further, the vanillin derivative comprises one or two of methyl vanillin and ethyl vanillin, and/or the maltol derivative comprises any one or more of methyl maltol, ethyl maltol and maltol propionate.
Further, the flavoring components comprise, by weight, 20-40wt% of tobacco flavor component extract, 1-5wt% of vanillin with a mass concentration of 10%, 1-5wt% of ethyl vanillin with a mass concentration of 10%, 0.5-5wt% of maltol with a mass concentration of 2%, 0.5-5wt% of ethyl maltol with a mass concentration of 5%, 0.5-2.5wt% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with a mass concentration of 10%, 0.5-2wt% of vanilla extract with a mass concentration of 10%, 0.2-1wt% of megastigmatrienone with a mass concentration of 10%, 0.2-1wt% of beta-damascenone with a mass concentration of 10%, 0.2-1wt% of dihydroactinidiolide with a mass concentration of 10% and 2-6wt% of ethyl actinidiolate with a mass concentration of 1%.
Further, the flavoring components comprise 30wt% of tobacco flavor component extract, 4wt% of vanillin with a mass concentration of 10%, 2wt% of ethyl vanillin with a mass concentration of 10%, 2wt% of maltol with a mass concentration of 2%, 2wt% of ethyl maltol with a mass concentration of 5%, 1.6wt% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with a mass concentration of 10%, 0.9wt% of vanilla extract with a mass concentration of 10%, 0.6wt% of megastigmatrienone with a mass concentration of 10%, 0.5wt% of beta-damascenone with a mass concentration of 10%, 0.7wt% of dihydroactinidiolide with a mass concentration of 10% and 4wt% of ethyl ester with a mass concentration of 1%, in percentage by weight of the tobacco functional additive.
Further, the solvent is ethanol or propylene glycol.
A second aspect of the present application provides a tobacco shred comprising a tobacco shred body and an additive attached to the tobacco shred body, the additive being any one of the above-mentioned tobacco functional additives.
Furthermore, the addition amount of the tobacco functional additive is 0.005-0.05% of the weight of the cut tobacco.
A third aspect of the present application provides a cigarette comprising tobacco, the tobacco being any of the tobacco described herein.
The tobacco aroma component extract used in the application contains volatile aroma-making components of tobacco, and when the tobacco aroma component extract is added into cigarettes, the smoking quality of the cigarettes can be improved, such as the effects of increasing the herbal aroma of the cigarettes, improving the aroma concentration of the tobacco, reducing offensive odor and the like, but the tobacco aroma component extract also shows the defects of smoke irritation, residual sensation on tongue surfaces and the like in the using process; through functional blending with vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide and ethyl cinnamate, the tobacco functional additive disclosed by the application can play a role in increasing the fragrance of tobacco plants and enriching the fragrance of tobacco, improving the quality and the amount of fragrance, simultaneously improving the thickness and the plumpness of smoke, improving aftertaste and the like, obviously reducing or eliminating the astringent feeling and residues in the oral cavity, tuning the fragrance of each component and the original fragrance of the tobacco, and finally improving the smoking quality of the whole cigarette.
Detailed Description
Embodiments of the present application will be described in further detail with reference to examples. The following detailed description of the embodiments is provided to illustrate the principles of the application and is not intended to limit the scope of the application, i.e., the application is not limited to the described embodiments.
In order to improve the aroma quality and quantity of grass body aroma of cigarette and reduce the astringent feeling and residue of the oral cavity, the application provides a tobacco functional additive, tobacco shreds and cigarettes.
In an exemplary embodiment of the present application, there is provided a tobacco functional additive comprising a flavoring component and a solvent, the flavoring component comprising a tobacco flavor component extract, vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide, and ethyl cinnamate.
The tobacco aroma component extract contains volatile aroma-making components of tobacco, and can improve the smoking quality of the cigarette when added into the cigarette, for example, the tobacco aroma which is mainly baked aroma, sweet aroma and sweet aroma is added, the tobacco aroma concentration is increased, the fullness degree of the smoke is improved, the miscellaneous gas is reduced, and the like, but the defects of smoke irritation, residual feeling on the tongue surface and the like are also shown in the using process; through functional blending with vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide and ethyl cinnamate, the tobacco functional additive disclosed by the application can play a role in increasing the herbal fragrance of tobacco, enriching the fragrance of tobacco, improving the quality and the amount of fragrance, simultaneously improving the thickness and the plumpness of smoke, improving aftertaste and the like, obviously reducing or eliminating the astringent feeling and residues in the oral cavity, tuning the fragrance of each component and the original fragrance of tobacco, and finally improving the smoking quality of the whole cigarette.
Wherein the vanillin and/or its derivatives are milk-flavored and sweet-flavored; maltol and/or its derivatives have a caramel odour; the 4-hydroxy-2, 5-dimethyl-3 (2H) furanone has strong caramel fragrance, strong fruit flavor and jam flavor, and raspberry flavor after dilution. The vanilla extract has a green and sweet bean aroma, with cream, powder and sweet spicy aroma, more woody, tobacco and castoreum-like aroma, and also somewhat violet and acacia-like aroma; megastigmatrienone has sweet and durable tobacco-like fragrance and dried fruit fragrance; beta-damascone also has pleasant fragrance, is similar to grape juice and brings fresh and cool smell, has taste sense similar to tea, has green fragrance and strong rose fragrance, and has fragrance of plum, grapefruit, raspberry, tea and tobacco; the dihydroactinidiolide has sweet flavor, fruity flavor and bean flavor as main materials, and baking flavor, green and fragrant flavor, and flower fragrance as auxiliary materials, and has slight paste flavor; ethyl cinnamate has a fruity aroma and is clear and sweet.
In order to further precisely control the composition of the above tobacco flavor component extract, in some embodiments, the above tobacco flavor component extract is prepared by a method comprising: extracting Zimbabwe tobacco leaves with alcohol to obtain a tobacco leaf extracting solution; concentrating the tobacco leaf extract under reduced pressure to obtain a tobacco extract; subjecting the tobacco extract to molecular distillation separation to obtain tobacco aroma component extract, wherein the molecular distillation separation comprises: subjecting the tobacco extract to primary molecular distillation at 70 + -5 deg.C and 100 + -10 mbar to obtain primary heavy component; performing secondary molecular distillation on the primary heavy component at 70 + -5 deg.C and 10 + -3 mbar to obtain secondary light component, and using the secondary light component as tobacco aroma component extract. The tobacco aroma component extract obtained by the treatment mainly takes the parts of baking aroma, scorching sweetness, faint scent, spicy aroma and the like, so that the aroma of the tobacco is more sufficient.
Preferably, in the molecular distillation process, the feeding temperature is set to be 40 +/-5 ℃, the discharging temperature is set to be 70 +/-5 ℃, the flow rate is set to be 2 +/-1 d/s, and the rotating speed is set to be 300-500 r/min. To improve the stability of the components of the tobacco flavor component extract.
The alcohol extraction can adopt the common alcohol extraction mode in the field, such as soaking and extracting by using 70% ethanol; the reduced pressure concentration can also refer to the prior art, and the details are not repeated in the application.
The temperature and the pressure of the two-stage molecular distillation are accurately controlled, so that the first-stage light component with green taste, faint scent and sour flavor can be fully cut and separated, molecules with the main aroma characteristics of baking flavor, burnt sweet flavor and baked sweet flavor can be fully reserved in the second-stage light component, the composition stability of the tobacco flavor component extract is improved, and the original flavor characteristics of the tobacco brought by the extract are better played.
To increase the tonality of the components of the tobacco functional additive, in some embodiments, the flavoring component comprises, in weight percent of the tobacco functional additive, 20-40% of the tobacco flavor component extract, 3-10% of vanillin and/or derivatives thereof at a mass concentration of 10%, 1-10% of maltol and/or derivatives thereof at a mass concentration of 2-5%, 0.5-2.5% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.5-2% of vanilla extract at a mass concentration of 10%, 0.2-1% of megastigmatrienone at a mass concentration of 10%, 0.2-1% of beta-damascone at a mass concentration of 10%, 0.2-1% of dihydroactinidiolide at a mass concentration of 10% and 2-6% of ethyl cinnamate at a mass concentration of 1%, which are sufficiently proportioned to enhance the clarity of the tobacco smoke and smoke perception and smooth mouth feel.
The vanillin derivatives and maltol derivatives can be used as common materials for flavors and fragrances, respectively, and in some embodiments, the vanillin derivatives include one or both of methyl vanillin and ethyl vanillin, and/or the maltol derivatives include any one or more of methyl maltol, ethyl maltol, and maltol propionate. Wherein the vanillin is mainly milk-flavored and sweet-flavored, and is supplemented with bean-flavored, green-flavored, and cocoa-flavored; the ethyl vanillin is mainly sweet and milk, and is supplemented with baking aroma, burnt aroma and cacao aroma; the maltol has the special fragrance of the caramel cream hard candy, and is mainly sweet and burnt, and is supplemented with milk fragrance, baking fragrance and fruit fragrance; ethyl maltol has a caramel odour. Therefore, when the vanillin, the ethyl vanillin, the maltol and the ethyl maltol are mixed for use, the milk fragrance is prominent, the fragrance harmonicity is improved better, and the oral astringent feeling is reduced.
The above vanilla extract is water extract or pure extract commonly used in the field, and commercial vanilla extract can be directly adopted.
In some embodiments, the flavoring component comprises, in weight percent of the tobacco functional additive, 20-40wt% of the tobacco flavor component extract, 1-5wt% of vanillin at a mass concentration of 10%, 1-5wt% of ethyl vanillin at a mass concentration of 10%, 0.5-5wt% of maltol at a mass concentration of 2%, 0.5-5wt% of ethyl maltol at a mass concentration of 5%, 0.5-2.5wt% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.5-2wt% of vanilla extract at a mass concentration of 10%, 0.2-1wt% of megastigmatrienone at a mass concentration of 10%, 0.2-1wt% of beta-damascenone at a mass concentration of 10%, 0.2-1wt% of dihydroactinidiolide at a mass concentration of 10%, and 2-6.0wt% of ethyl cinnamate at a mass concentration of 1%. Since ethyl vanillin and ethyl maltol have a stronger flavor per unit weight, the flavor enhancing component having the above composition per unit weight has a better flavor effect and an improved oral astringency.
In order to provide more sufficient and stable flavor and oral astringency improving effects, it is preferable that the flavor components include, in terms of weight percentage based on the tobacco function additive, 30wt% of tobacco flavor component extract, 4wt% of vanillin at a mass concentration of 10%, 2wt% of ethyl vanillin at a mass concentration of 10%, 2wt% of maltol at a mass concentration of 2%, 2wt% of ethyl maltol at a mass concentration of 5%, 1.6wt% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.9wt% of vanilla extract at a mass concentration of 10%, 0.6wt% of megastigmatrienone at a mass concentration of 10%, 0.5wt% of β -damascone at a mass concentration of 10%, 0.7wt% of dihydroactinidiolide at a mass concentration of 10%, and 4wt% of ethyl cinnamate at a mass concentration of 1%.
In some embodiments, the solvent is preferably ethanol or propylene glycol in order to improve the mixing uniformity of the components and the subsequent adhesion effect on the tobacco shreds or cigarette paper. Especially, the comprehensive dissolving effect of the propylene glycol on the components is most outstanding.
In another exemplary embodiment of the present application, there is provided a tobacco shred comprising a tobacco shred body and an additive attached to the tobacco shred body, the additive being a tobacco functional additive of any of the above. Thereby increasing the original tobacco fragrance of the tobacco shred, reducing the astringent taste, and improving the smoke definition and the smooth feeling of the tobacco shred.
The tobacco functional additive is prepared on the tobacco shreds, the application is simple and convenient, the existing cigarette production process is not required to be changed, the cost is low, and the industrial application value is better.
In some embodiments, the tobacco functional additive is added in an amount of 0.005-0.05% by weight of the tobacco shred. The tobacco functional additive can be used for fully improving the tobacco body fragrance and smoke of the cut tobacco.
In yet another exemplary embodiment of the present application, a cigarette is provided comprising tobacco cut filler and cigarette paper, the cigarette paper being any of the cigarette papers described above. So as to fully improve the tobacco body fragrance and smoke of the cigarette.
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
The table below shows the sources of the corresponding raw materials in the examples, the percentages therein being expressed by mass concentration.
The preparation method of the tobacco flavor component extract comprises the following steps:
drying and crushing Zimbabwe tobacco leaves, extracting the Zimbabwe tobacco leaves with 70% ethanol, and filtering residues to obtain a tobacco leaf extracting solution; concentrating the extractive solution under reduced pressure to obtain tobacco extract; performing primary molecular distillation separation on the tobacco extract, wherein the temperature of a primary molecular distillation main evaporator is 70 +/-5 ℃, and the pressure is 100 +/-10 mbar, and primary light components and primary heavy components are subjected to molecular distillation; and (3) performing secondary molecular distillation separation on the primary heavy component, wherein the temperature of a primary evaporator of the secondary molecular distillation is 70 +/-5 ℃, the pressure is 10 +/-3 mbar, so as to obtain a secondary light component and a secondary heavy component, and in the molecular distillation process, setting the feeding temperature to be 40 +/-5 ℃, the discharging temperature to be 70 +/-5 ℃, the flow rate to be 2 +/-1 d/s and the rotating speed to be 300-500 r/min, and separating to obtain the secondary light component, namely the tobacco aroma component extract. This tobacco flavor component extract was used as the tobacco flavor component extract of the following examples 1 to 4 and comparative example.
Example 1
The components and mass contents of the tobacco functional additive in the example 1 are as follows: 30.0% of tobacco aroma component extract, 4.0% of vanillin with the concentration of 10%, 2.0% of ethyl vanillin with the concentration of 10%, 2.0% of maltol with the concentration of 2%, 2.0% of ethyl maltol with the concentration of 5%, 1.6% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with the concentration of 10%, 0.9% of vanilla extract with the concentration of 10%, 0.6% of megastigmatrienone with the concentration of 10%, 0.5% of beta-damascenone with the concentration of 10%, 0.7% of dihydroactinidiolide with the concentration of 10%, 4.0% of ethyl cinnamate with the concentration of 1%, and 51.7% of propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the embodiment 1 is obtained by rolling according to the cigarette rolling specification.
Example 2
The components and mass contents of the tobacco functional additive of example 2 are as follows: 20.0% of tobacco aroma component extract, 1.0% of vanillin with a concentration of 10%, 5.0% of ethyl vanillin with a concentration of 10%, 5.0% of maltol with a concentration of 2%, 0.5% of ethyl maltol with a concentration of 5%, 2.5% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with a concentration of 10%, 2% of vanilla extract with a concentration of 10%, 0.2% of megastigmatrienone with a concentration of 10%, 0.2% of beta-damascenone with a concentration of 10%, 1% of dihydroactinidiolide with a concentration of 10%, 6.0% of ethyl cinnamate with a concentration of 1%, 56.6% of propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the embodiment 2 is obtained by rolling according to the cigarette rolling specification.
Example 3
The components and mass contents of the tobacco functional additive of example 3 are as follows: 40.0% of tobacco flavor component extract, 5.0% of vanillin with the concentration of 10%, 1.0% of ethyl vanillin with the concentration of 10%, 0.5% of maltol with the concentration of 2%, 5.0% of ethyl maltol with the concentration of 5%, 0.5% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with the concentration of 10%, 0.5% of vanilla extract with the concentration of 10%, 1% of megastigmatrienone with the concentration of 10%, 1% of beta-damascenone with the concentration of 10%, 0.2% of dihydroactinidiolide with the concentration of 10%, 2.0% of ethyl cinnamate with the concentration of 1%, and 43.3% of propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the embodiment 3 is obtained by rolling according to the cigarette rolling specification.
Example 4
The components and mass contents of the tobacco functional additive of example 4 are as follows: 30.0% of tobacco aroma component extract, 6.0% of vanillin with the concentration of 10%, 4.0% of ethyl maltol with the concentration of 5%, 1.6% of 4-hydroxy-2, 5-dimethyl-3 (2H) furanone with the concentration of 10%, 0.9% of vanilla extract with the concentration of 10%, 0.6% of megastigmatrienone with the concentration of 10%, 0.5% of beta-damascenone with the concentration of 10%, 0.7% of dihydroactinidiolide with the concentration of 10%, 4.0% of ethyl cinnamate with the concentration of 1%, and 55.7% of propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the embodiment 4 is obtained by rolling according to the cigarette rolling specification.
Example 5
Drying and crushing Zimbabwe tobacco leaves, extracting the Zimbabwe tobacco leaves with 70% ethanol, and filtering residues to obtain a tobacco leaf extracting solution; concentrating the extractive solution under reduced pressure to obtain tobacco extract; performing primary molecular distillation separation on the tobacco extract, wherein the temperature of a primary molecular distillation main evaporator is 100 +/-5 ℃, and the pressure is 100 +/-10 mbar, and primary light components and primary heavy components are subjected to molecular distillation; and (3) performing secondary molecular distillation separation on the primary heavy component, wherein the temperature of a primary evaporator of the secondary molecular distillation is 100 +/-5 ℃, the pressure is 10 +/-3 mbar, so as to obtain a secondary light component and a secondary heavy component, and in the molecular distillation process, setting the feeding temperature to be 40 +/-5 ℃, the discharging temperature to be 100 +/-5 ℃, the flow rate to be 2 +/-1 d/s and the rotating speed to be 300-500 r/min, and separating to obtain the secondary light component, namely the tobacco aroma component extract. The tobacco flavor component extract was used as the tobacco flavor component extract of example 5.
The content of each component in the tobacco functional additive of the example 5 is the same as that of the example 1.
Example 6
Drying and crushing Zimbabwe tobacco leaves, extracting the Zimbabwe tobacco leaves with 70% ethanol, and filtering residues to obtain a tobacco leaf extracting solution; concentrating the extractive solution under reduced pressure to obtain tobacco extract; performing primary molecular distillation separation on the tobacco extract, wherein the temperature of a primary molecular distillation main evaporator is 70 +/-5 ℃, and the pressure is 70 +/-10 mbar, and primary light components and primary heavy components are subjected to molecular distillation; and (3) performing secondary molecular distillation separation on the primary heavy component, wherein the temperature of a primary evaporator of the secondary molecular distillation is 70 +/-5 ℃, the pressure is 20 +/-3 mbar, so as to obtain a secondary light component and a secondary heavy component, and in the molecular distillation process, setting the feeding temperature to be 40 +/-5 ℃, the discharging temperature to be 70 +/-5 ℃, the flow rate to be 2 +/-1 d/s and the rotating speed to be 300-500 r/min, and separating to obtain the secondary light component, namely the tobacco aroma component extract. The tobacco flavor component extract was used as the tobacco flavor component extract of example 6.
The content of each component in the tobacco functional additive of example 6 is the same as that of example 1.
Comparative example 1
The tobacco functional additive of comparative example 1 comprises the following components in mass percent: 30.0% of tobacco aroma component extract, 1.6% of 10% furanone, 0.9% of 10% vanilla extract, 0.6% of 10% megastigmatrienone, 0.5% of 10% damascenone, 0.7% of 10% dihydroactinidiolide, 4.0% of 1% ethyl cinnamate and 61.7% propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the comparative example 1 is obtained by rolling according to the cigarette rolling specification.
Comparative example 2
The tobacco functional additive of comparative example 2 comprises the following components in parts by mass: 30.0% of tobacco aroma component extract, 4.0% of vanillin with the concentration of 10%, 2.0% of ethyl vanillin with the concentration of 10%, 2.0% of maltol with the concentration of 2%, 2.0% of ethyl maltol with the concentration of 5%, 1.6% of furanone with the concentration of 10%, 0.9% of vanilla extract with the concentration of 10%, 0.6% of megastigmatrienone with the concentration of 10% and 56.9% of propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the cigarette sample of the comparative example 2 is obtained by rolling according to the cigarette rolling specification.
Comparative example 3
The tobacco functional additive of comparative example 3 comprises the following components in mass percent: 4.0% vanillin with a concentration of 10%, 2.0% ethyl vanillin with a concentration of 10%, 2.0% maltol with a concentration of 2%, 2.0% ethyl maltol with a concentration of 5%, 1.6% furanone with a concentration of 10%, 0.9% vanilla extract with a concentration of 10%, 0.6% megastigmatrienone with a concentration of 10%, 0.5% damascenone with a concentration of 10%, 0.7% dihydroactinidiolide with a concentration of 10%, 4.0% ethyl cinnamate with a concentration of 1%, 81.7% propylene glycol.
The tobacco functional additive is uniformly added into the tobacco shreds according to 0.02 percent of the weight of the tobacco shreds of the cigarette, and the tobacco shreds are rolled according to the cigarette rolling standard to obtain a cigarette sample of a comparative example 3.
Control sample
A blank control cigarette sample was prepared using equal amounts by weight of propylene glycol in place of the tobacco functional additive of example 1.
And (3) smoking and scoring each cigarette according to the national standard GB5606.4, wherein the smoking standard is divided into three grades of I, II and III, and each grade of score is as follows:
the scoring results are shown in table 1 below.
TABLE 1
As can be seen from table 1, according to the sensory quality evaluation of the cigarettes, compared with the control sample, the cigarette of example 1 has significantly improved aroma amount, full and full aroma and outstanding tobacco flavor note; the whole sense organ comfort level is obviously improved, the harmonicity is obviously improved, and the smoke is mellow; the miscellaneous smell and the stimulation are obviously reduced, and the aftertaste is clean and comfortable. The tobacco functions of the embodiment 2 and the embodiment 3 are added, so that the cigarette has thick and full tobacco fragrance, smooth smoke and better improvement of miscellaneous gas and aftertaste; the tobacco flavor of the tobacco functional additive of example 4 can be embodied, but the blending of the components is not ideal, the sweet flavor and the baking flavor are slightly insufficient, the whole smoke is thin and empty, the smoke concentration is insufficient, and the aftertaste is slightly insufficient. The tobacco functional additive of example 5 had poor quality of flavor, relatively prominent burnt flavor, reduced sweet and sweet tastes, burnt smell, reduced harmony, and heavy offensive odor. Example 6 the tobacco functional additive has insufficient aroma, obviously reduced aroma amount of baking aroma, sweet aroma and sweet aroma, heavier miscellaneous gas in smoke and good aftertaste. The tobacco functional additives of comparative example 1 and comparative example 2 have insufficient tobacco aroma, rough smoke with obvious granular feeling, poor harmony and poor aftertaste. The tobacco functional additive of comparative example 3 has a relatively miscellaneous, less clear aroma, a strong chemically unpleasant smell, a poor quality, a poor harmony, and a poor irritation and aftertaste.
Stability test (sensory evaluation test after standing):
the cigarettes of example 1 were left for 5 days, 30 days, 60 days, and 90 days and then subjected to smoking evaluation, respectively, and the results are shown in table 2 below.
TABLE 2
The results of the smoke panel test show that: the quality of the cigarette sample placed for 30 days is equivalent to that of the cigarette sample placed for 5 days, the cigarette samples placed for 60 days and 90 days are slightly reduced in the amount of aroma, other indexes are kept unchanged, and the characteristics and the quality of the cigarettes can be kept by the samples placed for 90 days as a whole.
Although specific embodiments of the invention have been described in detail, those skilled in the art will appreciate. Various modifications and substitutions of those details may be made in light of the overall teachings of the disclosure, and such changes are intended to be within the scope of the present invention. The full scope of the invention is given by the appended claims and any equivalents thereof.
Claims (10)
1. A tobacco functional additive, characterized in that the tobacco functional additive comprises a flavoring component and a solvent, wherein the flavoring component comprises a tobacco flavor component extract, vanillin and/or derivatives thereof, maltol and/or derivatives thereof, 4-hydroxy-2, 5-di
Methyl-3 (2H) furanone, vanilla extract, megastigmatrienone, beta-damascenone, dihydroactinidiolide, and ethyl cinnamate.
2. The tobacco functional additive according to claim 1, wherein the preparation method of the tobacco flavor component extract comprises:
extracting Zimbabwe tobacco leaves with alcohol to obtain a tobacco leaf extracting solution;
concentrating the tobacco leaf extracting solution under reduced pressure to obtain a tobacco extract;
subjecting the tobacco extract to molecular distillation separation to obtain the tobacco aroma component extract, wherein the molecular distillation separation comprises:
performing primary molecular distillation on the tobacco extract at 70 +/-5 ℃ and 100 +/-10 mbar to obtain a primary heavy component;
performing secondary molecular distillation on the primary heavy component at 70 + -5 deg.C and 10 + -3 mbar to obtain secondary light component, using the secondary light component as the tobacco aroma component extract,
preferably, in the molecular distillation process, the feeding temperature is set to be 40 +/-5 ℃, the discharging temperature is set to be 70 +/-5 ℃, the flow rate is set to be 2 +/-1 d/s, and the rotating speed is set to be 300-500 r/min.
3. A tobacco functional additive according to claim 1 or 2, characterized in that said flavoring components comprise, in weight percentages based on the tobacco functional additive, said 20-40% by weight of said tobacco flavor component extract, 3-10% by weight of said vanillin and/or derivative thereof at a mass concentration of 10%, 1-10% by weight of said maltol and/or derivative thereof at a mass concentration of 2-5%, 0.5-2.5% by weight of said 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.5-2% by weight of said vanilla extract at a mass concentration of 10%, 0.2-1% by weight of said megastigmatrienone at a mass concentration of 10%, 0.2-1% by weight of said β -damascenone at a mass concentration of 10%, 0.2-1% by weight of said dihydroactinidiolide at a mass concentration of 10%, and 2-6% by weight of said ethyl actinidiolide at a mass concentration of 1%.
4. A tobacco functional additive according to any one of claims 1 to 3 wherein the vanillin derivative comprises one or both of methyl vanillin and ethyl vanillin, and/or the maltol derivative comprises any one or more of methyl maltol, ethyl maltol, maltol propionate.
5. A tobacco functional additive according to claim 4 wherein said flavoring components comprise, in weight percentages based on the tobacco functional additive, said 20-40% by weight of said tobacco flavor component extract, 1-5% by weight of said vanillin at a mass concentration of 10%, 1-5% by weight of said ethyl vanillin at a mass concentration of 10%, 0.5-5% by weight of said maltol at a mass concentration of 2%, 0.5-5% by weight of said ethyl maltol at a mass concentration of 5%, 0.5-2.5% by weight of said 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.5-2% by weight of said vanilla extract at a mass concentration of 10%, 0.2-1% by weight of said megastigmatrienone at a mass concentration of 10%, 0.2-1% by weight of said beta-damascone at a mass concentration of 10%, and 0.2-1% by weight of said ethyl actinidiolide at a mass concentration of 2-6%.
6. A tobacco functional additive according to claim 5 wherein said flavoring components comprise, in weight percent of said tobacco functional additive, said 30wt% of said tobacco flavor component extract, 4wt% of said vanillin at a mass concentration of 10%, 2wt% of said ethyl vanillin at a mass concentration of 10%, 2wt% of said maltol at a mass concentration of 2%, 2wt% of said ethyl maltol at a mass concentration of 5%, 1.6wt% of said 4-hydroxy-2, 5-dimethyl-3 (2H) furanone at a mass concentration of 10%, 0.9wt% of said vanilla extract at a mass concentration of 10%, 0.6wt% of said megastigmatrienone at a mass concentration of 10%, 0.5wt% of said beta-damascenone at a mass concentration of 10%, 0.7wt% of said dihydroactinidiolide at a mass concentration of 10%, and 4wt% of said ethyl cinnamate at a mass concentration of 1%.
7. A tobacco functional additive according to any one of claims 1 to 5 wherein the solvent is ethanol or propylene glycol.
8. A cut filler comprising a cut filler body and an additive adhered to the cut filler body, wherein the additive is the tobacco functional additive of any one of claims 1 to 7.
9. The tobacco shred according to claim 8, wherein the tobacco functional additive is added in an amount of 0.005-0.05% by weight of the tobacco shred.
10. A cigarette comprising tobacco shreds, wherein the tobacco shreds are according to claim 8 or 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310025437.XA CN115813010A (en) | 2023-01-09 | 2023-01-09 | Tobacco functional additive, tobacco shred and cigarette |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310025437.XA CN115813010A (en) | 2023-01-09 | 2023-01-09 | Tobacco functional additive, tobacco shred and cigarette |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115813010A true CN115813010A (en) | 2023-03-21 |
Family
ID=85520378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310025437.XA Pending CN115813010A (en) | 2023-01-09 | 2023-01-09 | Tobacco functional additive, tobacco shred and cigarette |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115813010A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114903A (en) * | 2023-03-28 | 2023-05-16 | 江苏中烟工业有限责任公司 | Fragrance-based module formula component for feeding and perfuming of medium cigarettes and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3959508A (en) * | 1974-09-19 | 1976-05-25 | International Flavors & Fragrances Inc. | Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene |
| CN104886761A (en) * | 2015-05-14 | 2015-09-09 | 湖北中烟工业有限责任公司 | Flavored essence for increasing cigarette sour and sweet note |
| CN105249524A (en) * | 2015-08-14 | 2016-01-20 | 贵州中烟工业有限责任公司 | Fragrance type heating nonflammable tobacco product and preparation method thereof |
| CN110537720A (en) * | 2019-10-16 | 2019-12-06 | 四川三联新材料有限公司 | Essence additive for temperature reduction section of heating non-combustible cigarette, preparation method and application thereof, and heating non-combustible cigarette |
| CN111671132A (en) * | 2020-06-22 | 2020-09-18 | 福建中烟工业有限责任公司 | Natural tobacco flavor electronic cigarette atomized liquid and preparation method thereof |
| CN115216363A (en) * | 2022-08-25 | 2022-10-21 | 云南中烟工业有限责任公司 | Essence formula for increasing cigarette fragrance and improving smoke quality |
-
2023
- 2023-01-09 CN CN202310025437.XA patent/CN115813010A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3959508A (en) * | 1974-09-19 | 1976-05-25 | International Flavors & Fragrances Inc. | Flavoring compositions containing mixture of 2,2,6-trimethyl-1-cyclohexen-1-ylacetaldehyde and 2,6,6-trimethyl-1-crotonyl-1,3-cyclohexadiene |
| CN104886761A (en) * | 2015-05-14 | 2015-09-09 | 湖北中烟工业有限责任公司 | Flavored essence for increasing cigarette sour and sweet note |
| CN105249524A (en) * | 2015-08-14 | 2016-01-20 | 贵州中烟工业有限责任公司 | Fragrance type heating nonflammable tobacco product and preparation method thereof |
| CN110537720A (en) * | 2019-10-16 | 2019-12-06 | 四川三联新材料有限公司 | Essence additive for temperature reduction section of heating non-combustible cigarette, preparation method and application thereof, and heating non-combustible cigarette |
| CN111671132A (en) * | 2020-06-22 | 2020-09-18 | 福建中烟工业有限责任公司 | Natural tobacco flavor electronic cigarette atomized liquid and preparation method thereof |
| CN115216363A (en) * | 2022-08-25 | 2022-10-21 | 云南中烟工业有限责任公司 | Essence formula for increasing cigarette fragrance and improving smoke quality |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114903A (en) * | 2023-03-28 | 2023-05-16 | 江苏中烟工业有限责任公司 | Fragrance-based module formula component for feeding and perfuming of medium cigarettes and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN115216363B (en) | Essence formula for increasing aroma of cigarettes and improving smoke quality | |
| CN111406970B (en) | Sweet-burning base for cigarettes | |
| CN109777613A (en) | A kind of cigarette Mint Essence | |
| CN108203623B (en) | Composition, preparation method thereof and application of composition as tobacco flavor | |
| CN111269749A (en) | Fruity fragrant base for cigarettes and application thereof | |
| CN110699183A (en) | Tobacco essence with spicy fragrance | |
| CN115813010A (en) | Tobacco functional additive, tobacco shred and cigarette | |
| CN111748410A (en) | Sweet essence for adding to tobacco and preparation method thereof | |
| CN114190579B (en) | Method for enhancing flavor and improving quality of domestic cigar tobacco leaves by utilizing coffee medium | |
| CN105394805A (en) | Method for enabling carbon dioxide expanded tobacco to highlight sweet aroma style | |
| CN113355159A (en) | Tobacco essence for increasing fresh and sweet aroma of cigarettes | |
| CN114634841B (en) | Vitamin milk tea essence, preparation method thereof and cigarette | |
| CN115261135A (en) | Compound fruit aroma base module, preparation method thereof and application thereof in cigarettes | |
| JP2016054661A (en) | Process for producing plum liquor with improved excessive maturing incense | |
| CN114532580A (en) | Preparation method of cigar tobacco leaves | |
| CN111449270B (en) | Smoke softener, electronic cigarette tobacco tar and preparation method thereof | |
| CN111000284B (en) | Method for extracting aroma substances in Yunyan tobacco extract, spice and cigarette | |
| CN114246357A (en) | Method for improving cigar tobacco quality by using cocoa medium fermentation | |
| CN116172229A (en) | Tobacco aroma-enhancing additive, cut tobacco and cigarette | |
| CN114703020B (en) | Essence composition for producing coffee-flavored tobacco and preparation method thereof | |
| CN110810900B (en) | Flavoring essence for cut stems | |
| CN116120989B (en) | Spice with sweet fruit flavor and compound flavor and preparation method and application thereof | |
| CN115886313A (en) | Tobacco aroma composition, cut tobacco with same and cigarette | |
| CN115216364B (en) | Tobacco aroma coordination base module, preparation method thereof and application thereof in cigarettes | |
| CN109439435B (en) | Preparation method and application of smoking extract and tobacco essence containing smoking extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |