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A kind of cigarette nut flavor

A tobacco flavor and flavor technology, applied in the direction of essential oil/flavor, application, tobacco, etc., can solve the problems of poor subjective experience of nut flavor and flavor, restricting the deployment and application of cigarette nut flavor and flavor, and achieve low cost and easy access , Improve the effect of fragrance feeling

Active Publication Date: 2022-07-26
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As consumers pay more and more attention to the sensory experience of cigarettes, there are more and more studies on improving the style and quality of nut-flavored smoke. However, at present, some of the nut-flavored ingredients found in mixed cigarettes Not included in the list of additives approved for use in tobacco products, and some products that have not been commercialized, these factors have restricted the deployment of cigarette nut flavor and its application in tobacco products, leading consumers to pay attention to the nut flavor flavor of current tobacco products. poor subjective feeling

Method used

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  • A kind of cigarette nut flavor
  • A kind of cigarette nut flavor
  • A kind of cigarette nut flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The composition of the nutty flavor in this example is shown in Table 2 below. After calculation, the nutty flavor activity value in Table 2 is 1563.58, which is close to the inherent nutty flavor of mixed cigarettes. The blank cigarettes were flavored according to the raw material smoke content in Table 2, and then smoking evaluation was carried out by more than 7 evaluators. The specific evaluation results are shown in Table 3 below.

[0032] Table 2 Nutty flavor composition of mixed cigarettes

[0033]

[0034]

[0035] Table 3 Evaluation results

[0036]

Embodiment 2

[0038] The composition of the nut flavor in this example is shown in Table 4 below. After calculation, the nut flavor activity value in Table 4 is 1556.01, which is close to the inherent nut flavor of hybrid cigarettes. According to the raw material smoke content in Table 4, the blank cigarette is added incense, followed by a puff evaluation by 7 raters. The evaluation results are shown in Table 5 below.

[0039] Table 4 Nutty flavor composition of mixed cigarettes

[0040]

[0041]

[0042] Table 5 Evaluation results

[0043]

Embodiment 3

[0045] The composition of the nut flavor in this example is shown in Table 6 below. The active value of the nut flavor in Table 6 is calculated to be 1556.67, which is close to the inherent nut flavor of hybrid cigarettes. incense, followed by a puff evaluation by 7 raters. The evaluation results are shown in Table 7 below.

[0046] Table 6 Nutty flavor composition of mixed cigarettes

[0047]

[0048]

[0049] Table 7 Evaluation results

[0050]

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Abstract

The invention relates to a tobacco nut flavor, which belongs to the technical field of tobacco product flavoring. The tobacco nut flavor of the present invention includes methylpyrazine compounds, dimethylpyrazine compounds, trimethylpyrazine compounds and tetramethylpyrazine compounds. The essence of the invention has simple raw materials, is easy to obtain, and has low cost, and the addition of the essence can significantly improve the flavor feeling of the smoke of tobacco products.

Description

technical field [0001] The invention relates to a tobacco nut flavor, which belongs to the technical field of tobacco product flavoring. Background technique [0002] Sensoromics is the latest development in the field of food flavor chemistry, which elucidates the essence of food flavor at the molecular level. The results of sensory omics studies show that there are only about 230 volatile components that significantly contribute to food aroma, and for a certain food, there are only more than 30 real aroma components. This opens up the possibility for analysts and perfumers to recreate food flavors through constructive collaboration. [0003] In order to evaluate the importance of each flavor substance in a complex system, a method for estimating the effect of flavor on the sensory characteristics of food was proposed by calculating the ratio of the concentration of flavor in food to its sensory threshold in food. This ratio is called the aroma value (U=C / T), which is defi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00A24B3/12A24B15/18
CPCA24B3/12A24B15/18C11B9/00C11B9/008C11B9/0092
Inventor 范武王丁众姬凌波柴国璧席辉崔凯马骥张启东胡有持宗永立
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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