34 results about "Dihydroactinidiolide" patented technology

The invention relates to a top dressing flavor for improving influences of Chinese herbal medicine extracts on cigarette taste. The top dressing flavor is prepared by mixing the following raw materials by weight: 70.6-74.5% of 95% alcohol, 0.3-0.5% of michelia alba leaf oil, 0.2-0.5% of clove bud oil, 0.1-0.2% of lavender oil, 0.2-0.5% of geranium oil, 0.8-1.0% of eugenol, 0.3-0.5% of aniseed alcohol, 0.5-0.8% of dihydroactinidiolide, 0.2-0.5% of ethyl acetoacetate, 0.1-0.2% of ethyl levulinate, 10% of propylene glycol, 2.5-5% of essence tincture, and the balance of water. When the top dressing flavor of the invention is added into tobaccos, the smoke is fine with sweet feel; the mouth is clean; the taste is improved; and the cigarette quality is improved.

The invention discloses a method for quantitatively analyzing lactones aromatic substances in mainstream smoke of fine cigarettes. The method is used for determining the content of three types of main lactones aromatic substances including alpha-angelica lactone, gamma-caprolactone and dihydroactinidiolide in the mainstream smoke of the fine cigarettes based on a gas chromatography-tandem mass spectrometer, and comprises the steps of preparing an internal standard solution, a standard working solution and a sample solution, analyzing by the gas chromatography-tandem mass spectrometer, and calculating a determined result and the like. The optimized detection method disclosed by the invention is relatively simple and convenient, and sensitive to respond and can be used for accurately quantitatively analyzing; matrix interferences are effectively avoided, and the linear correlation is relatively good; the detection limits of the three types of main lactones aromatic substances including the alpha-angelica lactone, the gamma-caprolactone and the dihydroactinidiolide are 4.23ng / piece, 1.86ng / piece and 1.87ng / piece respectively, the repetitive rates are 1.31%, 3.57% and 1.93% respectively, and the standard recovery rates are 108.3%, 115.4% and 89.4% respectively. The method disclosed by the invention has high sensitivity and relatively good repeatability and recovery rate, and is applicable to quantitative analysis of trace target matters in complicated matrixes of the smoke of the fine cigarettes.

The invention relates to an essence, in particular to a flavored essence for increasing cigarette sour and sweet note. The flavored essence is made of raw materials including, in weight percent, 0.5-0.8% of 1% hydroxycitronellal, 1-2% of ethyl acetate, 5-8% of isoamyl acetate, 0.01-0.5% of beta-damascenone, 0.01-0.8% of dihydroactinidiolide, 0.01-0.8% of alpha-ionone, 1-2.5% of vanillin, 0.5-4% of butyric acid butylester, 0.5-5% of acetic acid, 0.5-5% of lactic acid, 4-10% of dried apricot slices extract, 4-10% of plum extract, 1-5% of tomato extract, 0.5-2% of iris extract, 3-8% of Zimbabwe tobacco extract, 20-30% of propanediol and 4.1-61.67% of 70% ethyl alcohol. The flavored essence solves the problems that an existing cigarette is single in fragrance and obvious in offensive odor and stimulation, smoking satisfaction and enjoyment of the cigarette is improved, the aroma amount of the cigarette is increased, obvious sour and sweet note is given for the cigarette, the flavored essence is rich in fragrance, and stimulation is reduced.

The invention provides a sweet taste functional clustering substance preparation which has the taste close to tobacco sweet taste and is capable of obviously increasing the tobacco taste, which comprises the following compositions in mass percentage: 0.0001 to 0.0004 percent of clove oil, 0.0001 to 0.0006 percent of anise oil, 0.2 to 0.8 percent of date oil, 0.01 to 0.03 percent of maltol, 0.05 to 0.15 percent of dihydroactinidiolide, 0.002 to 0.008 percent of benzyl cinnamate, 0.1 to 0.6 percent of gamma-Valerolactone, 0.002 to 0.008 percent of phenethyl acetate, 0.0001 to 0.0003 percent of menthyl acetate, 0.0001 to 0.0006 percent of Beta-Damascenone, 0.02 to 0.08 percent of methyl cyclopentyl hydroxybenzyl thiocyanide ketone, 0.003 to 0.009 percent of dihydrogen Beta-Damascenone ketene, 0.001 to 0.003 percent of raspberry ketone, 0.01 to 0.05 percent of neohesperidin, 0.03 to 0.09 percent of vanilline, 0.001 to 0.005 percent of perillartine, 0.01 to 0.03 percent of aspartame, 0.02 to 0.08 percent of glycyrrhizine, 0.01 to 0.03 percent of malic acid, 0.002 to 0.008 percent of 2- methylbutanoic acid, 0.02 to 0.08 percent of sodium glutamate, 0.01 to 0.05 percent of sodium chloride, 0.002 to 0.006 percent of 2-phenylethanol, 0.0001 to 0.0003 percent of geraniol, 0.002 to 0.008 percent of nerolidol, 0.5 to 1.5 percent of guarana extractive, 1.0 to 2.0 percent of tomato extractive, 0.1 to 0.3 percent of grape extractive, and 95 percent of ethanol residue. The addition of the spice preparation can greatly improve the tobacco quality of cigarettes, and increase rich and inviting sweet taste of the cigarettes, thereby reducing the use level of sound tobacco. Moreover, the product has stable quality and good economic benefits.

The present invention provides a method for preparing a coating liquid for increasing the content of dihydrokiwifruit lactone and a corresponding coating liquid. The present invention further provides a preparation method of reconstituted tobacco leaves with increased dihydrokiwifruit lactone content and corresponding reconstituted tobacco leaves. The present invention provides a method for preparing reconstituted tobacco leaves with increased dihydrokiwifruit lactone content, wherein β-carotene is oxidized and degraded by artificial means, the dihydrokiwifruit lactone content in the reconstituted tobacco leaves is directly increased, and the sensory quality of the reconstituted tobacco leaves is improved, It has not been reported in the prior art.

The present invention relates to a fruity-flavored flavor for tobacco based on spice threshold and its compounding method. The composition in parts by weight is as follows: 0.1-10 parts of dihydroactidolactone, 0.05-10 parts of isoamyl acetate, 0.1-5 parts of γ‑valerolactone, 0.1-5 parts of ethyl lactate, 0.1 parts of ethyl isobutyrate -3 parts, 0.03-10 parts of linalyl acetate, 0.1-5 parts of ethyl acetoacetate, 0.1-5 parts of acetophenone, 0.05-2 parts of strawberry ketone. Add the fruit flavor type tobacco essence of the present invention to shredded tobacco, and use conventional techniques in the field to make cigarette products. The sensory evaluation test results show that: compared with the blank sample without adding the fruit flavor type tobacco essence of the present invention, adding The aroma of the finished cigarette sample became better, the fruity aroma was obvious, and the aftertaste was improved to cover up the miscellaneous smell.

A tobacco component additive for flavor compensation of low-tar cigarettes, characterized in that the additive includes the following raw materials in weight ratio, wherein: 0.1-2 kg of tobacco extract, 0-10 g of furfural, 5-methyl-furfural 1-5 grams, 1-10 grams of 3-ethyl-2-hydroxy-2-cyclopenten-1-one, 1-10 grams of methyl palmitate, 1-10 grams of solanone, dihydrokiwi fruit Ester 0-10g, Damascenone 1-10g, Macrostigmatrienone 1-20g, Pyridine 0-10g, 2-methyl-pyridine 0-10g, Acetic acid 0-100g, Propionic acid 0 -10 grams, 0-10 grams of benzoic acid, 0-100 grams of palmitic acid, and a diluent that is 1-4 times the weight of the above raw materials. The present invention is characterized in that tobacco extract and tobacco aroma-inducing substances are used as main raw materials, which can significantly increase the aroma of low-tar cigarettes, and has good coordination with tobacco aroma, and at the same time, has wide sources of raw materials and is convenient for preparation.