阅读说明：本技术 一种雪茄香味香精及其应用 (Cigar-flavor essence and application thereof ) 是由 胡少东 项攀 李成刚 陈孟起 李红涛 顾亮 赵志伟 徐秀娟 何保江 鲁平 付瑜锋 于 2021-07-19 设计创作，主要内容包括：本发明公开了一种雪茄香味香精及其应用,雪茄香味香精按重量份计包括如下组分：酸香香基0.1-0.3份；蜜甜香香基0.2-0.5份；木香香基0.2-0.4份；烘焙香香基0.3-0.7份；晾晒烟提取物0.5-0.7份；第一溶剂96-98.5份。本公开提供了一种可突显雪茄风格特征的雪茄香味香精,可明显改善雪茄型卷烟的香气品质,添加了雪茄香味香精的雪茄型卷烟的香气丰富细腻,雪茄风格突显。(The invention discloses a cigar flavor essence and application thereof, wherein the cigar flavor essence comprises the following components in parts by weight: 0.1-0.3 part of acid fragrant base; 0.2 to 0.5 portion of sweet fragrant base; 0.2 to 0.4 portion of costus root; 0.3-0.7 part of baking fragrant base; 0.5-0.7 part of sun-cured tobacco extract; 96-98.5 parts of first solvent. The cigar flavor essence capable of highlighting the cigar style characteristics can obviously improve the flavor quality of cigar type cigarettes, and the cigar type cigarettes added with the cigar flavor essence are rich and fine in flavor and highlighted in cigar style.)

1. The cigar flavor essence is characterized by comprising the following components in parts by weight:

the acid fragrant base comprises, by weight, 0.1-0.3 part of valeric acid, 0.2-0.5 part of 3-methylvaleric acid, 0.01-0.04 part of isovaleric acid, 0.1-0.3 part of butyric acid, 0.03-0.07 part of acetic acid, 6-10 parts of a red bayberry extract and 90-93 parts of a second solvent;

the sweet fragrant base comprises, by weight, 0.8-1.2 parts of phenylacetic acid, 0.1-0.4 part of orange leaf oil, 0.3-0.7 part of butyl phenylacetate, 0.5-0.9 part of isoamyl phenylacetate, 2-6 parts of red date absolute, 0.6-1 part of geranylacetone, 0.8-1.2 parts of farnesol, 4-6 parts of iris extractum and 85-88 parts of a third solvent;

the costus root base comprises, by weight, 2-6 parts of cedar wood oil, 2.5-3.6 parts of sandalwood oil, 0.3-0.7 part of valerian root extract, 1.5-3.2 parts of patchouli oil, 0.8-1.2 parts of sclareolide and 87-89 parts of a fourth solvent;

the baking fragrant base comprises, by weight, 0.1-0.3 part of 2-ethyl-3-methylpyrazine, 0.1-0.3 part of 2-acetylfuran, 0.01-0.04 part of 3-ethylpyridine, 3-7 parts of fenugreek absolute, 3-8 parts of malt extract, 1-4 parts of Maillard reaction spice and 86-88 parts of a fifth solvent.

2. The cigar flavor according to claim 1 wherein the first solvent is absolute ethanol.

3. The cigar flavor according to claim 1 wherein the second, third, fourth and fifth solvents are the same solvent.

4. A cigar flavour according to claim 3 wherein the second, third, fourth and fifth solvents are all propylene glycol.

5. Cigar flavour according to any one of claims 1 to 4, wherein the Maillard reaction flavour is prepared by the following method:

step (1): mixing the cigar tobacco raw material and an extracting agent according to the material-liquid ratio of 1 (10-14), leaching for 2-3 hours at the temperature of 60-80 ℃, and filtering to obtain a cigar tobacco water extract, wherein the unit of the mass of the cigar tobacco raw material is g, and the unit of the volume of the extracting agent is mL;

step (2): adding the water extract of the cigar tobacco leaves, glucose, aspartic acid and glutamic acid into a Maillard reactor according to the mass ratio of (900- & ltSUB & gt 1100 & lt/SUB & gt) (45-55) & ltSUB & gt (70-80) & ltSUB & gt (5-10), stirring and reacting for 2-3 hours at the temperature of 100- & ltSUB & gt & lt/SUB & gt 120 & lt/SUB & gt, sealing, naturally cooling, and performing suction filtration to obtain a filtrate, namely the Maillard reaction spice.

6. The cigar flavor according to claim 5, wherein the cigar leaf material of step (1) is the tobacco leaf residue produced in the process of preparing cigar extract, and the extractant is water.

7. The cigar flavor of claim 5, wherein the mass ratio of the aqueous extract of cigar leaves, glucose, aspartic acid and glutamic acid in step (2) is (950-.

8. The cigar flavor according to claim 5, wherein the stirring rate in step (2) is 800-.

9. Use of the cigar flavour according to any one of claims 1 to 8 wherein the diluted cigar flavour is added to the cut tobacco according to the addition of 0.02-0.06% of cigar flavour and is sealed alcoholized for a period of time.

10. The use of a cigar flavour according to claim 9, wherein the use of a cigar flavour is specified as follows:

diluting the cigar flavor by using an organic solvent until the mass percentage of the cigar flavor is 8-10% to obtain cigar flavor diluent, adding the cigar flavor diluent into tobacco shreds in an amount of 0.4-0.6%, and carrying out sealed alcoholization for at least one week.

Technical Field

The invention relates to the field of preparation of essence and flavor for cigarettes, and in particular relates to cigar-flavor essence and application thereof.

Background

The cigar type cigarette has the flavor characteristics of cigars and flue-cured tobaccos, has the advantages of rich and abundant smoke, lasting fragrance, bitter and sweet taste, comfortable and clean aftertaste and the like, and is popular with consumers.

Because of being limited by natural conditions, the chemical components and the contents of the domestic cigar tobacco leaves are obviously different from those of the imported raw materials, the overall sensory quality is low, the flavor style characteristics of the domestic cigar type cigarettes are not outstanding enough, and the sensory comfort is poor.

In order to enhance the cigar flavor characteristics of cigar-type cigarettes and meet and adapt to the requirements of consumers on the quality and taste of the cigarettes, cigar extracts are usually added in the existing cigar-type cigarette manufacturing process to enhance the style. However, cigar-type cigarettes using cigar extracts still suffer from the following disadvantages: (1) the effect of using the cigar extract alone is poor, and the smoke fullness, aroma richness, definition and penetrability of the cigar extract are insufficient; (2) a large amount of tobacco leaf residue is generated during the process of preparing the cigar extract, resulting in waste.

Therefore, how to provide the essence and the spice which can effectively enhance the flavor characteristics of the cigar-type cigarettes becomes a technical problem which needs to be solved urgently in the field.

Disclosure of Invention

One object of the present invention is to provide a new technical solution of cigar flavor essence that can effectively enhance the flavor characteristics of cigar-type cigarettes.

According to a first aspect of the present invention, there is provided a cigar flavour.

The cigar flavor essence comprises the following components in parts by weight:

the acid fragrant base comprises, by weight, 0.1-0.3 part of valeric acid, 0.2-0.5 part of 3-methylvaleric acid, 0.01-0.04 part of isovaleric acid, 0.1-0.3 part of butyric acid, 0.03-0.07 part of acetic acid, 6-10 parts of a red bayberry extract and 90-93 parts of a second solvent;

the sweet fragrant base comprises, by weight, 0.8-1.2 parts of phenylacetic acid, 0.1-0.4 part of orange leaf oil, 0.3-0.7 part of butyl phenylacetate, 0.5-0.9 part of isoamyl phenylacetate, 2-6 parts of red date absolute, 0.6-1 part of geranylacetone, 0.8-1.2 parts of farnesol, 4-6 parts of iris extractum and 85-88 parts of a third solvent;

the costus root base comprises, by weight, 2-6 parts of cedar wood oil, 2.5-3.6 parts of sandalwood oil, 0.3-0.7 part of valerian root extract, 1.5-3.2 parts of patchouli oil, 0.8-1.2 parts of sclareolide and 87-89 parts of a fourth solvent;

the baking fragrant base comprises, by weight, 0.1-0.3 part of 2-ethyl-3-methylpyrazine, 0.1-0.3 part of 2-acetylfuran, 0.01-0.04 part of 3-ethylpyridine, 3-7 parts of fenugreek absolute, 3-8 parts of malt extract, 1-4 parts of Maillard reaction spice and 86-88 parts of a fifth solvent.

Optionally, the first solvent is absolute ethyl alcohol.

Optionally, the second solvent, the third solvent, the fourth solvent and the fifth solvent are the same solvent.

Optionally, the second solvent, the third solvent, the fourth solvent, and the fifth solvent are all propylene glycol.

Optionally, the preparation method of the maillard reaction spice comprises the following steps:

step (1): mixing the cigar tobacco raw material and an extracting agent according to the material-liquid ratio of 1 (10-14), leaching for 2-3 hours at the temperature of 60-80 ℃, and filtering to obtain a cigar tobacco water extract, wherein the unit of the mass of the cigar tobacco raw material is g, and the unit of the volume of the extracting agent is mL;

step (2): adding the water extract of the cigar tobacco leaves, glucose, aspartic acid and glutamic acid into a Maillard reactor according to the mass ratio of (900- & ltSUB & gt 1100 & lt/SUB & gt) (45-55) & ltSUB & gt (70-80) & ltSUB & gt (5-10), stirring and reacting for 2-3 hours at the temperature of 100- & ltSUB & gt & lt/SUB & gt 120 & lt/SUB & gt, sealing, naturally cooling, and performing suction filtration to obtain a filtrate, namely the Maillard reaction spice.

Optionally, the cigar leaf raw material in the step (1) is a leaf residue generated in the process of preparing cigar extract, and the extracting agent is water.

Optionally, the mass ratio of the water extract of the cigar leaves, the glucose, the aspartic acid and the glutamic acid in the step (2) is (950-.

Optionally, the stirring speed in the step (2) is 800-.

According to a second aspect of the present invention, there is provided a use of the cigar flavour essence according to the present disclosure.

The application of the cigar flavor essence is that the diluted cigar flavor essence is added into tobacco shreds according to the addition amount of 0.02-0.06 percent of the cigar flavor essence, and the tobacco shreds are sealed and alcoholized for a period of time.

Optionally, the application of the cigar flavor essence is as follows:

diluting the cigar flavor by using an organic solvent until the mass percentage of the cigar flavor is 8-10% to obtain cigar flavor diluent, adding the cigar flavor diluent into tobacco shreds in an amount of 0.4-0.6%, and carrying out sealed alcoholization for at least one week.

The cigar flavor essence capable of highlighting the cigar style characteristics can obviously improve the flavor quality of cigar type cigarettes, and the cigar type cigarettes added with the cigar flavor essence are rich and fine in flavor and highlighted in cigar style.

Detailed Description

Various exemplary embodiments of the present invention will now be described in detail. It should be noted that: the relative arrangement of the components and steps, the numerical expressions and numerical values set forth in these embodiments do not limit the scope of the present invention unless specifically stated otherwise.

The following description of at least one exemplary embodiment is merely illustrative in nature and is in no way intended to limit the invention, its application, or uses.

Techniques, methods, and apparatus known to those of ordinary skill in the relevant art may not be discussed in detail but are intended to be part of the specification where appropriate.

In all examples shown and discussed herein, any particular value should be construed as merely illustrative, and not limiting. Thus, other examples of the exemplary embodiments may have different values.

The cigar flavor essence provided by the disclosure comprises the following components in parts by weight:

the acid fragrant base comprises, by weight, 0.1-0.3 part of valeric acid, 0.2-0.5 part of 3-methylvaleric acid, 0.01-0.04 part of isovaleric acid, 0.1-0.3 part of butyric acid, 0.03-0.07 part of acetic acid, 6-10 parts of a red bayberry extract and 90-93 parts of a second solvent.

The sweet fragrant base comprises, by weight, 0.8-1.2 parts of phenylacetic acid, 0.1-0.4 part of orange leaf oil, 0.3-0.7 part of butyl phenylacetate, 0.5-0.9 part of isoamyl phenylacetate, 2-6 parts of red date absolute, 0.6-1 part of geranylacetone, 0.8-1.2 parts of farnesol, 4-6 parts of iris extractum and 85-88 parts of a third solvent.

The costus root base comprises, by weight, 2-6 parts of cedar wood oil, 2.5-3.6 parts of sandalwood oil, 0.3-0.7 part of valerian root extract, 1.5-3.2 parts of patchouli oil, 0.8-1.2 parts of sclareolide and 87-89 parts of a fourth solvent.

The baking fragrant base comprises, by weight, 0.1-0.3 part of 2-ethyl-3-methylpyrazine, 0.1-0.3 part of 2-acetylfuran, 0.01-0.04 part of 3-ethylpyridine, 3-7 parts of fenugreek absolute, 3-8 parts of malt extract, 1-4 parts of Maillard reaction spice and 86-88 parts of fifth solvent.

The first solvent, the second solvent, the third solvent, the fourth solvent, and the fifth solvent may be the same or different.

The first solvent may be absolute ethanol.

The second solvent, the third solvent, the fourth solvent, and the fifth solvent may be the same solvent. In specific implementation, the second solvent, the third solvent, the fourth solvent and the fifth solvent can be propylene glycol.

The preparation method of the maillard reaction flavor in the baking flavor base in the present disclosure may be as follows:

step (1): mixing the cigar tobacco raw material and the extracting agent according to the material-liquid ratio of 1 (10-14), leaching for 2-3 hours at the temperature of 60-80 ℃, and filtering to obtain the cigar tobacco water extract, wherein the unit of the mass of the cigar tobacco raw material is g, and the unit of the volume of the extracting agent is mL.

The cigar leaf raw material in the step (1) can be the tobacco leaf residue generated in the process of preparing cigar extract, and the extracting agent is water. The Maillard reaction spice is obtained by taking tobacco leaf residue generated in the production process of the cigar extract as a raw material through Maillard reaction, solves the problem of utilization of the tobacco leaf residue, changes waste into valuable, and has higher economic value.

Step (2): adding the water extract of the cigar tobacco leaves, glucose, aspartic acid and glutamic acid into a Maillard reactor according to the mass ratio of (900- & ltSUB & gt 1100 & lt/SUB & gt) (45-55) & ltSUB & gt (70-80) & ltSUB & gt (5-10), stirring and reacting for 2-3 hours at the temperature of 100- & ltSUB & gt & lt/SUB & gt 120 & lt/SUB & gt, sealing, naturally cooling, and performing suction filtration to obtain a filtrate, namely the Maillard reaction spice.

The mass ratio of the water extract of the cigar tobacco leaf, the glucose, the aspartic acid and the glutamic acid in the step (2) can be (950-.

The stirring rate in step (2) may be 800-1000 rpm.

The application of the cigar flavor essence provided by the disclosure is as follows:

adding diluted cigar flavor essence into tobacco shreds according to the addition amount of 0.02-0.06%, and sealing and alcoholizing for a period of time.

The application of the cigar flavor essence can be concretely as follows:

diluting the cigar flavor by using an organic solvent until the mass percentage of the cigar flavor is 8-10% to obtain cigar flavor diluent, adding the cigar flavor diluent into tobacco shreds in an amount of 0.4-0.6%, and carrying out sealed alcoholization for at least one week.

The cigar flavor essence diluent can be added by uniformly spraying.

The experimental procedures used in the examples below are conventional unless otherwise specified, the materials and reagents used therein are commercially available, and the equipment used in the experiments are well known to those skilled in the art without otherwise specified.

Example 1

Cigar flavor was formulated according to the following formula:

acid fragrant base: 0.2g, sweet fragrant base: 0.3g, aucklandia root base: 0.3g, baking aroma base: 0.5g, sun-cured tobacco extract: 0.6g, absolute ethanol: 98.1 g.

The acid incense base is prepared from the following raw materials in parts by weight: valeric acid: 0.2g, 3-methylpentanoic acid: 0.3g, isovaleric acid: 0.02g, butyric acid: 0.2g, acetic acid: 0.05g, waxberry extract: 8g, propylene glycol: 91.23 g.

The sweet fragrant base is prepared from the following raw materials in parts by weight: phenylacetic acid: 1g of orange leaf oil, 0.2g of butyl phenylacetate, 0.5g of isoamyl phenylacetate, 4g of red date absolute, 0.8g of geranylacetone, 1g of farnesol, 5g of iris extractum and 86.8g of propylene glycol.

The costustoot base is prepared from the following raw materials in parts by weight: cedar oil: 4g, sandalwood oil: 3.2g, valerian root extract: 0.5g, patchouli oil: 3g, sclareolide: 1g, propylene glycol: 88.3 g.

The baking fragrant base is prepared from the following raw materials in parts by weight: 2-ethyl-3-methylpyrazine: 0.2g, 2-acetylfuran: 0.2g, 3-ethylpyridine: 0.02g, fenugreek absolute: 5g, malt extract: 6g, Maillard reaction flavor: 2g, propylene glycol: 86.58 g.

The preparation method of the Maillard reaction spice in the baking incense base comprises the following steps:

(1) taking 50g of cigar tobacco leaf residue subjected to subcritical extraction and ethanol extraction in the production process into a round-bottom flask, adding 600g of water, heating to 80 ℃, extracting for 3h twice, filtering and separating filter residue to obtain cigar tobacco leaf water extract.

(2) Weighing 10g of water extract of cigar tobacco leaf residue, 0.74g of aspartic acid, 0.08g of glutamic acid and 0.5g of glucose, heating for 3h at the stirring speed of 800rpm and the reaction temperature of 110 ℃, sealing, naturally cooling, performing suction filtration, and collecting filtrate to obtain Maillard reaction spice.

Adding cigar flavor essence into tobacco shred at the mass concentration of 10% (diluted with 95% edible ethanol) with the addition amount of 0.5 wt%, making into cigarette, placing into cigarette case, sealing at 20 + -2 deg.C and relative 60 + -5% for 1 week. The perfuming effect was evaluated by 10 smokers, and the control cigarette was a Hongqi Queen (cigar) blank cigarette to which an equal amount of 95% dietary ethanol was added, and the results are shown in Table 1.

As can be seen from Table 1, compared with the blank cigarette, the cigarette using the cigar flavor essence has rich and strong fragrance, small miscellaneous gas and irritation, and fine and soft smoke; in the aspect of style characteristics, costustoot, burnt incense, baking incense and sweet incense are all obviously improved, and the aim of strengthening the style characteristics of the cigar can be fulfilled.

TABLE 1 results of the test

Although some specific embodiments of the present invention have been described in detail by way of examples, it should be understood by those skilled in the art that the above examples are for illustrative purposes only and are not intended to limit the scope of the present invention. It will be appreciated by those skilled in the art that modifications may be made to the above embodiments without departing from the scope and spirit of the invention. The scope of the invention is defined by the appended claims.