CN111616405B

CN111616405B - Biogenic fragrances and fragrance products

Info

Publication number: CN111616405B
Application number: CN202010629896.5A
Authority: CN
Inventors: 余汉谋; 钟巧霞; 张仲虎
Original assignee: Shenzhen Yupeng Technology Co ltd
Current assignee: Shenzhen Yupeng Technology Co ltd
Priority date: 2020-07-02
Filing date: 2020-07-02
Publication date: 2021-07-23
Anticipated expiration: 2040-07-02
Also published as: CN111616405A

Abstract

The invention discloses a perfume product, wherein, the biogenic perfume is characterized by comprising the following components: fermentation broth isolates comprising alpha-hydroxypropionic acid, and plant extracts; the plant extract comprises a first component comprising one or more of a vitis isolate, a tamarind isolate, an bauhinia isolate, a citrus isolate and/or a second component comprising a vegetable protein isolate; wherein the plant extract accounts for 1 percent of the weight of the pH value of the water solution which is less than or equal to 3. According to the technical scheme, the smoking taste of the spice is guaranteed, the using amount of nicotine is reduced, and the harmfulness of the spice is reduced.

Description

Biogenic fragrances and fragrance products

Technical Field

The invention relates to the field of spices, in particular to a biogenic spice and a spice product.

Background

The current devices capable of generating aerosol (e-cigarettes or low-temperature non-burning cigarettes) are products simulating traditional high cigarettes at the consumption level. Wherein, the electronic cigarette oil is added with essence, spice and nicotine, aerosol is generated by atomization, and a user can feel pleasure and satisfaction similar to those brought by traditional cigarettes after smoking. Because the heating temperature is generally not more than 250 ℃, new carcinogenic substances such as tar, benzopyrene and the like are hardly generated only by atomizing the essence, the spice and the nicotine, and the cigarette is an electronic product which is healthier compared with the traditional cigarette.

Free nicotine is generally added in the traditional tobacco tar formula, so that the oral cavity and the throat are easily stimulated, the phenomena of serious oral cavity residue, throat choking and the like are caused after smoking, the nicotine intake efficiency is low, and the sensory experience of users is poor. The large intake of nicotine is harmful to human health, and is not suitable for excessive inhalation, but low-concentration nicotine such as 15mg/g and 18mg/g tobacco tar has dispersed aerosol, obviously reduced or even no throat-hitting feeling, and unpleasant irritation to throat still exists, thus not meeting the sensory requirements of consumers. At present, the perfume which can reduce the nicotine content while ensuring the use sense is urgently needed so as to reduce the harm degree of the perfume and ensure that the perfume is healthier.

Disclosure of Invention

The invention mainly aims to provide a biogenic spice, which aims to reduce the consumption of nicotine and reduce the harmfulness of the spice while ensuring the taste of the spice.

In order to achieve the above object, the present invention provides a biogenic perfume, comprising:

a fermentation broth isolate comprising alpha-hydroxypropionic acid; and the number of the first and second groups,

a plant extract comprising a first component comprising one or more of a vitis isolate, a tamarind isolate, an bauhinia isolate, a citrus isolate and/or a second component comprising a vegetable protein isolate;

wherein the plant extract accounts for 1 percent of the weight of the pH value of the water solution which is less than or equal to 3.

Optionally, the biogenic flavor further comprises a nicotiana isolate, the biogenic flavor comprising the following raw materials in parts by weight:

0.1 to 50 percent of fermentation liquor isolate;

0.1 to 40 percent of the plant extract; and the number of the first and second groups,

the nicotiana plant isolate is 35% -85%.

Optionally, the biogenic perfume comprises the following raw materials in parts by weight:

20 to 30 percent of the fermentation liquor isolate,

1 to 10 percent of the plant extract, and,

35 to 85 percent of the Nicotiana plant isolate,

wherein the plant extract comprises any one or more of Vitis plant isolate, Oxytropis plant isolate, and bauhinia plant isolate; or,

the biogenic perfume comprises the following raw materials in parts by weight:

22 to 28 percent of the fermentation liquor isolate,

0.5% to 5% of a citrus isolate, and,

65% -77.5% of the nicotiana plant isolate; or,

the biogenic perfume comprises the following raw materials in parts by weight:

10 to 20 percent of the fermentation liquor isolate,

20% to 30% of said vegetable protein isolate, and,

the nicotiana plant isolate is 35% -45%.

Optionally, the nicotiana plant isolate comprises:

any one or more of demethyl nicotine, neonicotine, dehydroneonicotine, mesmine, cotinine, 2,3' -bipyridine and diene nicotine; and the number of the first and second groups,

nicotine.

Optionally, the nicotiana plant isolate comprises the following substances in percentage by mass: more than or equal to 90 percent of nicotine, less than or equal to 0.5 percent of anatabine, less than or equal to 0.5 percent of dehydroanabasine and less than or equal to 0.1 percent of 2,3' -bipyridine.

Optionally, the fermentation broth isolate is prepared by fermenting a sugar source with lactobacillus or rhizopus oryzae, and further comprises alcohol substances and phenolic substances, wherein the mass percentage of the alpha-hydroxypropionic acid in the fermentation broth isolate is greater than or equal to 90%.

Optionally, the preparation method of the first component comprises the following steps:

adding water into one or more of Vitis plant, Oxytropis plant, bauhinia plant, and Citrus plant, and extracting to obtain extractive solution;

heating the extract to above 80 ℃, and carrying out solid-liquid separation to obtain a water extract;

and (3) adsorbing and decoloring the water extract, extracting eluent by using tertiary amine, stirring and heating an obtained extraction layer at 60-90 ℃, and concentrating and crystallizing to obtain the first component after the pH value of the solution is stable.

Optionally, the method of preparing the plant protein isolate comprises the steps of:

adding a strong acid to an edible plant protein or plant fiber containing high plant protein;

then placing the mixture into a supercritical extraction kettle, maintaining the pressure for 2 to 3 hours at the temperature of between 50 and 60 ℃ and under the pressure of between 25 and 35Mpa, and then performing supercritical extraction separation to obtain oily substances;

fractionating said oil under a vacuum of no more than 100bar to obtain a vegetable protein isolate.

Optionally, the biogenic aroma further comprises a flavor substance, wherein the flavor of the flavor substance can be expressed as one or more of tobacco flavor, mint flavor, fruit flavor, milk flavor, wine flavor, coffee flavor, cocoa flavor and tea flavor;

the biogenic fragrance further comprises a solubilizing carrier comprising propylene glycol, glycerol, ethanol, and water.

The invention also provides a spice product, which is one of an electronic cigarette product, a smokeless tobacco product or a low-temperature non-combustion cigarette product, and the spice product comprises the biological source spice; or,

the flavoring product comprises smoking set and the biogenic flavoring.

According to the technical scheme, each component of the biogenic spice is derived from plants and microbial metabolites, and is prepared by a modern extraction technical means, so that three wastes are not generated, and the biogenic spice accords with the natural environment-friendly trend of a consumer market. Compared with the prior art of the tobacco tar formula, the biological source spice composition prepared by the invention is added into the tobacco tar, so that the nicotine content in the tobacco tar can be effectively reduced. Meanwhile, the tobacco tar containing low-concentration nicotine, such as 6mg/g, 12mg/g, 18mg/g and the like, can still keep strong and smooth throat-hitting feeling, the nicotine absorption efficiency is greatly improved, the sensory experience of consumers on the physiological satisfaction (similar to the traditional cigarettes) is further improved, and the global nicotine reduction strategy of the world health organization is responded.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a schematic flow diagram of a first component preparation process;

FIG. 2 is a schematic flow diagram of a process for the preparation of a plant protein isolate.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

In order to facilitate a better understanding of the invention, the following examples are given to illustrate, but not to limit the scope of the invention.

The invention provides a biological source spice.

In an embodiment of the invention, the biogenic perfume comprises: a fermentation broth isolate comprising alpha-hydroxypropionic acid, and a plant extract; and, the plant extract comprises a first component comprising one or more of a vitis isolate, a tamarind isolate, an bauhinia isolate, a citrus isolate, and/or a second component comprising a vegetable protein isolate; wherein the plant extract accounts for 1 percent of the weight of the pH value of the water solution which is less than or equal to 3. The biogenic spice containing the fermentation liquor separation and the plant extract can be added into common tobacco tar or used in combination with nicotine, and the spice can chemically react with the nicotine, so that the low-content nicotine can meet the sensory experience of a user on the smoking of the electronic cigarette, such as strong, smooth and concentrated throat feeling and physiological satisfaction. On the other hand, the method is beneficial to the user to achieve the physiological satisfaction brought by the high-frequency smoking of the traditional tobacco tar through the lower smoking frequency. Gradually reduce the dependence and addiction of consumers to nicotine.

Further, in this embodiment, the biogenic flavor further comprises a nicotiana plant isolate, the biogenic flavor comprising the following raw materials by weight: 0.1 to 50 percent of fermentation liquor isolate; 0.1 to 40 percent of the plant extract; and, 35% to 85% of said nicotiana plant isolate. The Nicotiana plant isolate contains nicotine, and the nicotine reacts with the fermentation liquor isolate and the plant extract to obtain a product with good smoking sense.

In the technical scheme of the invention, the biological source spice can also be raw materials comprising the following components in parts by weight: 0.1-50% of fermentation liquor isolate, 0.1-40% of Vitis plant isolate, 0.1-40% of tamarind plant isolate, 0.1-40% of bauhinia plant isolate, 0.1-40% of Citrus plant isolate, 0.1-30% of plant protein isolate and 35-85% of Nicotiana plant isolate; alternatively, the biogenic perfume can also be a raw material comprising the following components in parts by weight: 15-50% of fermentation liquor isolate and 50-85% of tobacco plant isolate; the first component can also comprise a Vitis plant isolate, a tamarind plant isolate, an bauhinia plant isolate or a mixture of one or two and more than three of the Vitis plant isolate, the Vicia plant isolate and the bauhinia plant isolate in any proportion, and the biogenic spice can also be a raw material comprising the following components in parts by weight: 20 to 40 percent of the first component and 60 to 80 percent of the tobacco plant isolate; the biogenic perfume can also be raw materials comprising the following components in parts by weight: 25-40% of citrus plant isolate and 60-75% of tobacco plant isolate.

Further, in the present embodiment, the biogenic perfume comprises the following raw materials in parts by weight: 20% -30% of the fermentation liquor separation material; 1-10% of the plant extract and 5-85% of the nicotiana plant isolate; wherein the plant extract comprises any one or more of Vitis plant isolate, Oxytropis plant isolate, and bauhinia plant isolate; or, the biogenic perfume comprises the following raw materials in parts by weight: 22-28% of fermentation liquor isolate, 0.5-5% of citrus isolate and 65-77.5% of nicotiana isolate; or, the biogenic perfume comprises the following raw materials in parts by weight: 10% -20% of the fermentation liquor isolate, 20% -30% of the plant protein isolate and 35% -45% of the nicotiana plant isolate.

Further, in this embodiment, the nicotiana plant isolate comprises: any one or more of demethyl nicotine, neonicotine, dehydroneonicotine, mesmine, cotinine, 2,3' -bipyridine and diene nicotine; and, nicotine. The tobacco plant isolate is obtained by adopting tobacco plants and comprises the processes of acidification and alkali extraction, nonpolar solvent extraction, distillation, high-vacuum-degree fractionation, recombination and the like.

Further, in this embodiment, the nicotiana plant isolate includes the following substances by mass percent: more than or equal to 90 percent of nicotine, less than or equal to 0.5 percent of anatabine, less than or equal to 0.5 percent of dehydroanabasine and less than or equal to 0.1 percent of 2,3' -bipyridine. It should be noted that the nicotiana plant isolate may also include other substances. Further, it may be nicotine > 98%. Nicotine is a potent parasympathomimetic alkaloid, belongs to nicotinic acetylcholine receptor agonists, and is a major addictive component in cigarettes, but not the only component. In recent years, other pyridine alkaloids in some plants of the genus nicotiana have been actively studied, and it has been proved that these alkaloids, such as demethylnicotine, anatabine, dehydroanabasine, myosmine, cotinine, 2,3' -bipyridine, diennicotin, etc., have nicotine-like but lower activity and lower toxicity than nicotine. Feeding the mice with nicotine, nicotine depyrogenate of secondary metabolite, neonicotinoid of secondary metabolite and dehydroneonicotinoid of secondary metabolite respectively, wherein the behavior of the mice begins to be out of control when the mice are fed with 1.0mg/kg to 3.2mg/kg of nicotine, 5.6mg/kg to 10.0mg/kg of nicotine, 5.6mg/kg to 18.0mg/kg of neonicotinoid and 10.0mg/kg to 32.0mg/kg of dehydroneonicotinoid, and therefore, the neurotoxicity of the four alkaloids are ranked as follows: nicotine > nornicotine > neonicotine > dehydroneonicotine. The secondary metabolites cotinine, myosmine and 2,3' -bipyridine are metabolites of nicotine, and a large number of literature studies prove that the acute toxicity is far lower than that of nicotine.

Further, in this embodiment, the fermentation broth isolate is prepared by fermenting a sugar source with, for example, lactobacillus or rhizopus oryzae, and further includes alcohol substances and phenolic substances, and the mass percentage of the α -hydroxypropionic acid in the fermentation broth isolate is greater than or equal to 90%. The preparation process of the fermentation liquor isolate can be as follows: fermenting at 30-40 deg.c for 40 hr, centrifuging to obtain supernatant, and fractionating the supernatant under vacuum degree below 50Pa, low temperature concentrating and resin decolorizing to obtain the separated matter. Lactic acid bacteria and rhizopus oryzae can produce a large amount of acidic substances, particularly alpha-hydroxypropionic acid, by fermentation. Alpha-hydroxypropionic acid is an endogenous acid in the human body and has very high compatibility with the human body. And the fractionation, the concentration and the like are carried out under a lower vacuum degree, so that the chemical reaction of the alpha-hydroxypropionic acid is further avoided, and a new compound is generated. Trace ethanol, acetone alcohol, volatile fatty acid, pyrazine, maltol, etc. produced by fermentation.

Further, in this embodiment, as shown in fig. 1, the preparation method of the first component comprises the following steps: s11, adding water into one or more of vitis plants, tamarind plants, bauhinia plants and citrus plants, and extracting to obtain an extract; s12, heating the extraction liquid to above 80 ℃, and carrying out solid-liquid separation to obtain a water extract; s13, adsorbing and decoloring the water extract, extracting eluent by using tertiary amine, stirring and heating an obtained extraction layer at 60-90 ℃, and concentrating and crystallizing to obtain the first component after the pH value of the solution is stable. More specifically, mature fruits of the grapevine plants or grape jam containing 10-15% ethanol after the mature fruits are subjected to microbial catalysis, tamarind fruits are adopted as tamarind fruits, bauhinia branches and leaves are adopted as bauhinia plants, fresh fruits such as lemon fruits, pomelo fruits and lime fruits are preferentially adopted as citrus isolates, ultrasonic extraction, ultrahigh-pressure extraction or other low-temperature methods capable of efficiently breaking plant cell walls are carried out by adding water, the extract liquid is heated to more than 80 ℃ through the extract liquid, solid-liquid separation is carried out to obtain water extract liquid, the water extract liquid is decolored through active carbon or macroporous resin, cation exchange resin is used for treatment, tertiary amine is used for extracting eluent, the extraction layer is stirred and heated at 60-90 ℃, when the hydrogen ion activity index of the solution is stable, solid is obtained through decompression concentration, and recrystallization is carried out to obtain the isolate, the main components are 2, 3-dihydroxy succinic acid, 3-hydroxy-3-carboxyl glutaric acid and their water-containing compounds.

The Vitis plants, the Oxycoma plants, the bauhinia plants and the Citrus plants belong to the category of aromatic plants, and through biological metabolism, fruits or branches and leaves contain a large amount of acidic compounds and salts thereof, especially 2, 3-dihydroxysuccinic acid. The 2, 3-dihydroxy succinic acid is easy to dissolve in water, and is extracted by using water through the characteristic, so that the method is simple and easy to operate, and the active carbon or macroporous resin can well remove impurities such as chlorophyll, polyphenols and the like. The tertiary amine reacts with acid radical eluted from cation exchange resin, and acidic substances with high purity, such as 2, 3-dihydroxy succinic acid, 3-hydroxy-3-carboxyl glutaric acid and hydrates thereof, can be obtained by heating to remove ammonia and further recrystallizing.

Further, in this example, as shown in fig. 2, the preparation method of the plant protein isolate comprises the following steps: s21, adding strong acid into edible plant protein or plant fiber containing high plant protein; s22, placing the mixture into a supercritical extraction kettle, maintaining the pressure at 50-60 ℃ and 25-35 Mpa for 2-3 h, and performing supercritical extraction separation to obtain an oily substance; s23, fractionating the oily matter under the vacuum degree of not more than 100bar to obtain the vegetable protein isolate. The strong acid may be one or more of perchloric acid, hydroiodic acid, hydrobromic acid, hydrochloric acid, sulfuric acid, nitric acid. The components of the plant protein isolate comprise 4-oxo valeric acid, furfural, 5-hydroxymethyl furfural, formic acid and the like. The 4-oxo-valeric acid is widely present in flue-cured tobacco leaves, burley tobacco leaves and smoke and is obtained by hydrolysis of furfuryl alcohol. Because 4-oxo-valeric acid has relatively poor stability at high temperature, low-temperature fractionation under high vacuum degree must be ensured to obtain 4-oxo-valeric acid with ideal purity. The 4-oxo-valeric acid can be added into the traditional cigarette to modify the aroma and aftertaste of the cigarette and further reduce the throat irritation of nicotine. The perfume is added into the formula to simulate the traditional cigarette process, and the same effect can be achieved. The trace components such as furfural, 5-hydroxymethyl furfural and formic acid can play a role in softening the fragrance.

Further, in this embodiment, the biogenic aroma further comprises a flavor substance, and the flavor of the flavor substance can be expressed as one or more of tobacco flavor, mint flavor, fruit flavor, milk flavor, wine flavor, coffee flavor, cocoa flavor, and tea flavor; the invention is not limited to the flavor substances, and the specific flavor substances can be acid flavor: acetic acid, propionic acid; b, fruit aroma: ethyl acetate, ethyl butyrate, 2-methylbutyl acetate and raspberry ketone; c, sweet and fragrant note: (1) burnt sweet fragrance note: furanone, ethyl maltol, methyl cyclopentenolone (2) rose dew sweet: geraniol, rose oil (3) cream sweet: peru balsam, tolu balsam (4) ketonic sweet fragrance: damascone; d green note: (1) green leaves: leaf alcohol, leaf alcohol acetate (2) melon green: cis-6-nonenol, melon aldehyde (3) azure: linalool, linalyl acetate (4) other green notes: acetaldehyde, ethyl acetoacetate; e, bean fragrance: dihydrocoumarin, 6-methylcoumarin; f, flower fragrance: (1) jasmine: methyl dihydrojasmonate, jasmine absolute oil (2) chrysanthemum: marigold oil, cymbidium goeringii oil (3) violet: ionone A, ionone B (4) Aglaia alba: white orchid leaf oil, white orchid flower oil; g, costustoot rhyme: cedar wood oil, alpha-terpineol, vetiver oil; h, spicy note: cinnamon oil, clove oil, anise oil; i, medicine fragrance: angelica essential oil, camphor and borneol; j milk flavor: (1) lactones: c, fermentation of gamma octalactone and coconut aldehyde (2): acetylmethylcarbinol, natural acetoin (3) and others: vanillin, ethyl vanillin; k wine aroma: ethyl caproate, rum alcohol; l cool fragrance note: (1) mint rhythm: peppermint oil, menthol (2) spearmint note: spearmint oil, levo-carveol (3) other cool charms: eucalyptus oil, a freshener; m cocoa note: tincture of cocoa powder (bean or shell), and cocoa fluid extract; n smoked note: guaiacol, guaiacol oil. Different flavor substances can meet the requirements of different users, and the taste can be effectively improved by adding the flavor substances.

The flavoring substances have boiling point of no more than 300 deg.C, such as terpenes, esters, ketones, ethers, aldehydes, phenols, acids and heterocycles. According to the invention, through tests, in order to further maintain the problem of consistency of the prior smoking flavor, the boiling point of the flavor substances in the biological source spice is not more than 300 ℃, and the distillation range is further selected to be between 80 and 290 ℃. Further, the distillation range of at least 80 mass percent of the flavor substances is between 180 and 290 ℃.

Still further, the biogenic fragrance further comprises a solubilizing carrier comprising propylene glycol, glycerol, ethanol, and water. Wherein, the ethanol and the water do not exceed 5 percent of the total mass fraction of the dissolved carrier.

Typically, the dissolution vehicle consists essentially of 1, 2-propanediol and glycerol, ethanol can enhance the clarity of the tobacco smoke or enhance the flavor solubility, and the presence of water can enhance the mouth feel. Furthermore, 1, 3-propanediol and glycerol are used as the main components of the carrier, and the carrier has more excellent effects. For example, the carrier has higher heat stability, generates less decomposition byproducts under the same condition and has more excellent flavoring property compared with the carrier combining 1, 2-propylene glycol and glycerol.

Specifically, in the biogenic perfume, when the concentration of the total content of the pyridine alkaloids in the biogenic perfume is not more than 30mg/g, the throat-hitting feeling and the physiological satisfaction are much higher than the equivalent nicotine concentration in the existing tobacco tar formula, for example, in the tobacco tar added with the biogenic perfume composition of the invention, the sensory experience of smoking a sample with the nicotine content of 20mg/ml is similar to the existing tobacco tar with the nicotine concentration of 30mg/g, and the sensory experience of smoking a sample with the nicotine content of 30mg/ml is similar to the existing tobacco tar with the nicotine concentration of 50 mg/g.

Optionally, the preparation method of the biological source spice comprises the following steps of uniformly mixing the dissolving carrier and the flavor substance, adding the tobacco plant isolate, stirring at a high speed of 500-1000 rpm at 20-40 ℃, adding the fermentation liquor isolate and the plant extract after uniform stirring, continuously stirring under the same condition, and standing at normal temperature for 12-24 hours to obtain the biological source spice.

And (2) uniformly mixing the dissolving carrier and the flavor substances, and then adding the mixture into the tobacco plant isolate, wherein the mixture is weak alkaline, weak chemical reactions, such as acetalization, ketalization, acetylation and esterification, occur between the flavor substances and between the aromatic substances and pyridine alkaloid under the condition, and stable groups and structures are formed among molecules. Stirring at the speed of 500-1000 rpm can quickly make the system reach the balance between chemical molecules, and the fragrance is more stable. And then adding the fermentation liquor isolate and the plant extract, wherein the acid-base neutralization reaction is carried out on the whole system, and the pH value of the system is 4-7. Pyridine alkaloids are more present in the system as protonated alkaloids. In this state, the bioavailability of the alkaloids is increased, and the consumer can enjoy a better sensory experience when ingesting the product.

Further, the biogenic flavor includes a plant material component, the flavor material and the dissolution carrier, wherein the plant material component includes the fermentation broth isolate, the plant extract and the Nicotiana plant isolate. The mass ratio of the plant raw material components in the biological source spice is 1-10%, the mass ratio of the flavor substances is 5-20%, and the rest is the dissolving carrier.

The biological source spice prepared by the invention is prepared from components derived from plant and microbial metabolites by a modern extraction technical means, does not generate three wastes, and accords with the natural environmental protection trend of the consumer market. Compared with the prior art of the tobacco tar formula, the biological source spice composition prepared by the invention is added into the tobacco tar, so that the nicotine content in the tobacco tar can be effectively reduced. Meanwhile, the tobacco tar containing low-concentration nicotine, such as 6mg/g, 12mg/g, 18mg/g and the like, can still keep strong and smooth throat-hitting feeling, the nicotine absorption efficiency is greatly improved, the sensory experience of consumers on the physiological satisfaction (similar to the traditional cigarettes) is further improved, and the global nicotine reduction strategy of the world health organization is responded.

The invention also provides a spice product, which is one of an electronic cigarette product, a smokeless tobacco product or a low-temperature non-combustion cigarette product, and the spice product comprises the biological source spice; alternatively, the flavor article comprises smoking articles and the above-described biogenic flavors. The smoking set can be a heating type electronic device, a steam atomization type electronic device, an ultrasonic atomization type electronic device and the like, and when the smoking set is in the ultrasonic atomization type electronic device, the sensory experience is better.

Example 1

The biogenic perfume comprises the following raw materials in parts by weight: 4% of the plant material component, 12% of the flavor substance and the balance of the dissolving carrier.

The plant raw material components comprise the following raw materials in parts by weight: 20% of separated substances of the fermentation liquor; 5% of said plant extract, the remainder being said Nicotiana plant isolate; wherein the plant extract comprises a Vitis isolate, a Glycine isolate, and a bauhinia isolate.

Example 2

The plant raw material components comprise the following raw materials in parts by weight: 29% of the fermentation liquor separation material; 9% of said plant extract, the remainder being said Nicotiana plant isolate; wherein the plant extract comprises a Vitis isolate and a bauhinia isolate.

Example 3

The plant raw material components comprise the following raw materials in parts by weight: 26% of the fermentation liquor separated material; 2% of said plant extract, the remaining part being said nicotiana plant isolate; wherein the plant extract comprises a Vitis isolate.

Example 4

The plant raw material components comprise the following raw materials in parts by weight: 26% of said fermentation broth isolate, 2% of a citrus isolate, and the remaining portion is said nicotiana isolate.

Example 5

The biogenic perfume comprises the following raw materials in parts by weight: 2% of the plant material component, 6% of the flavor substance and the balance of the dissolving carrier.

The plant raw material components comprise the following raw materials in parts by weight: said fermentation broth isolate 22%, citrus isolate 5%, and the remaining portion being said nicotiana isolate.

Example 6

The biogenic perfume comprises the following raw materials in parts by weight: 4% of the plant material component, 18% of the flavor substance and the balance of the dissolution carrier.

The plant raw material components comprise the following raw materials in parts by weight: 28% of said fermentation broth isolate, 0.7% of a citrus isolate, and the remaining portion is said nicotiana isolate.

Example 7

The plant raw material components comprise the following raw materials in parts by weight: 15% of said fermentation broth isolate, 26% of said vegetable protein isolate, and the remainder of said nicotiana plant isolate.

Example 8

The plant raw material components comprise the following raw materials in parts by weight: the fermentation broth isolate 10%, the vegetable protein isolate 21%, and the remaining portion is the nicotiana plant isolate.

Example 9

The biogenic perfume comprises the following raw materials in parts by weight: 8% of the plant material component, 19% of the flavor substance and the balance of the dissolution carrier.

The plant raw material components comprise the following raw materials in parts by weight: 19% of said fermentation broth isolate, 29% of said vegetable protein isolate, and the remainder of said nicotiana plant isolate.

Example 10

The plant raw material components comprise the following raw materials in parts by weight: the fermentation liquor isolates 24%; 2% of said plant extract, the remaining part being said nicotiana plant isolate; wherein the plant extract comprises a Vitis isolate, a Glycine isolate, and a bauhinia isolate.

Example 11

The plant raw material components comprise the following raw materials in parts by weight: said fermentation broth isolate 24%, citrus isolate 2%, and the remaining portion being said nicotiana isolate.

Comparative example 1

The biogenic perfume comprises the following raw materials in parts by weight: nicotine 4%, 12% of the flavour material, the remainder being the dissolution vehicle.

Comparative example 2

The biogenic perfume comprises the following raw materials in parts by weight: nicotine 1.8%, nicotine salt 2.2%, 12% of the flavour material, the remainder being the dissolution vehicle.

In vitro cytotoxicity test and sensory test were performed using the perfumes prepared in examples 1 to 8, comparative example 1 and comparative example 2. The electronic cigarettes containing different flavors were smoked on the same aerosol-generating device in the standard smoking (ISO) mode, and the median Inhibitory Concentration (IC) was calculated by the Neutral Red cytotoxicity (NRU) test using CHO cells, a chinese hamster ovary cell line, as a test object₅₀，mg·L^-1) And detecting the cytotoxicity of the aerosol particle phase substance (TPM).

On the same aerosol-generating device, 10 professional smokers who had undergone sensory product smoking training performed sensory product smoking on tobacco tar containing the above-mentioned perfume by a whole large circulation method. And the three indexes of physiological satisfaction, throat-hitting feeling and irritation in the sense are scored. Wherein the highest throat-hitting feeling is divided into 20 points, which indicates that the throat-hitting feeling is strongest; the physiological satisfaction is divided into 15 points; the full stimulation score was 12, indicating the most stimulating oral cavity.

The test results are shown in table 1 below:

TABLE 1 sensory evaluation of perfumes prepared in examples 1 to 8, comparative example 1 and comparative example 2

As can be seen from table 1, the physiological satisfaction and throat-hit sensation of examples 1 to 8 according to the technical solution of the present invention were comparable to those of comparative examples 1 and 2, but the irritation was much less than those of comparative examples 1 and 2, and thus it was found that the smoking sensation of examples 1 to 8 was superior to that of comparative examples 1 and 2. The flavor content and the content of the dissolved carrier of examples 1 to 4 are consistent with those of comparative examples 1 and 2, and the smoking sense is better than that of comparative examples 1 and 2, so that the product obtained by the reaction of the substances in the plant raw material components effectively improves the smoking sense. In addition, as can be seen from table 1, the cytotoxicity of examples 1 to 8 according to the technical scheme of the present invention is much less than that of comparative examples 1 and 2, and it is apparent that the modified formulation of the present invention has the characteristic of low toxicity.

Also, sensory organs were smoked with equal quality of example 10, example 11, Juul tobacco tar (commercially available in the united states) and Blu tobacco tar (commercially available in the united states) in the same aerosol-generating device by 10 professional smokers who had undergone sensory organ smoking training, in a whole-body large-circulation method. And the three indexes of physiological satisfaction, throat-hitting feeling and irritation in the sense are scored. Wherein the highest throat-hitting feeling is divided into 20 points, which indicates that the throat-hitting feeling is strongest; the physiological satisfaction is divided into 15 points; the full stimulation score was 12, indicating the most stimulating oral cavity. Various electronic cigarettes containing different flavors were smoked on the same aerosol-generating device in a standard smoking mode, and the median Inhibitory Concentration (IC) was calculated by a neutrophilic erythrotoxicity test using CHO cells as a test subject₅₀，mg·L^-1) And detecting the cytotoxicity of the aerosol particle phase substance. The obtained test results are shown in table 2 below.

TABLE 2 sensory evaluation and Nicotine content Table

As can be seen from table 2, in examples 10 and 11, the physiological satisfaction and throat-hitting sensation were comparable to those of Juul tobacco tar and Blu tobacco tar commercially available in the united states and the irritation was superior to those of Juul tobacco tar and Blu tobacco tar, and the nicotine content was lower than those of Juul tobacco tar and Blu tobacco tar. It is evident from the median inhibitory concentration that the toxicity of examples 10 and 11 is much less than that of Juul tobacco tar, Blu tobacco tar.

A flavored article was prepared as in example 10, with a mint flavor and a nicotine content of 28 g/ml. The power is 7.5W and the smoke volume is 1.6mL in combination with market brand A appliances. Selecting 50A brand electronic cigarette deep users with more than 2 years, namely consuming 3.5 cigarettes per day on average, wherein the nicotine content in each cigarette is 50mg/ml, the age is 25-45 years old, 15 are females and 35 are males. The cartridge consumption was counted after one month of use by changing to use the flavor electronics of example 10. The specific statistics are as follows in table 3:

TABLE 3 Cartridge dependence test

It can be seen from table 3 that the average daily cigarette consumption and the average daily nicotine intake of the volunteers decreased significantly after 10 months using example. Wherein the daily average smoke bomb consumption is reduced from 3.5 to 2.11, and the daily average nicotine intake is reduced from 175 mg/day to 58.08 mg/day of the raw materials. The product of example 10 helps to reduce nicotine dependence for users of e-cigarettes. Thereby further reducing the harm of the nicotine intake to human bodies every day and being more beneficial to health.

The above description is only an alternative embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the contents of the present specification and the accompanying drawings, or directly/indirectly applied to other related technical fields, are included in the scope of the present invention.

Claims

1. A biogenic perfume is characterized by comprising the following raw materials in parts by weight:

0.1% -50% of fermentation liquor isolate;

0.1% -40% of plant extract; and the number of the first and second groups,

35% -85% of nicotiana plant isolate;

the fermentation liquid isolate is prepared by fermenting a sugar source by using lactobacillus or rhizopus oryzae, and comprises alpha-hydroxypropionic acid, alcohol substances and phenolic substances, wherein the mass percent of the alpha-hydroxypropionic acid in the fermentation liquid isolate is greater than or equal to 90%;

the plant extract comprises a first component and a second component, or the plant extract comprises a second component; the first component comprises one or more of a vitis isolate, a tamarind isolate, an bauhinia isolate, a citrus isolate, the second component comprises a vegetable protein isolate, and a constituent of the vegetable protein isolate comprises 4-oxopentanoic acid;

wherein the plant extract accounts for the mass fraction of 1 percent of the pH value of a water solution which is less than or equal to 3;

the main components of the first component are 2, 3-dihydroxy succinic acid, 3-hydroxy-3-carboxyl glutaric acid and water-containing compounds thereof;

the nicotiana plant isolate comprises:

nicotine.

2. The biogenic fragrance of claim 1,

the biogenic perfume comprises the following raw materials in parts by weight:

10-20% of fermentation liquor isolate,

20% -30% of the plant protein isolate, and,

the nicotiana plant isolate is 35% -45%.

3. The biogenic flavor of claim 1, wherein the nicotiana plant isolate comprises, in mass percent: more than or equal to 90 percent of nicotine, less than or equal to 0.5 percent of neonicotinoid, less than or equal to 0.5 percent of dehydroneonicotinoid and less than or equal to 0.1 percent of 2,3' -bipyridine.

4. The biogenic fragrance of claim 1, wherein said first component is prepared by a process comprising the steps of:

and (3) adsorbing and decoloring the water extract, extracting the eluent by using tertiary amine, stirring and heating an obtained extraction layer at 60-90 ℃, and concentrating and crystallizing to obtain the first component after the pH value of the solution is stable.

5. The biogenic fragrance of claim 1, wherein the process for preparing the vegetable protein isolate comprises the steps of:

then placing the mixture into a supercritical extraction kettle, maintaining the pressure for 2 to 3 hours at 50 to 60 ℃ and 25 to 35Mpa, and then performing supercritical extraction separation to obtain an oily substance;

6. The biogenic aroma according to claim 1, further comprising a flavor substance having a flavor that is one or more of a tobacco flavor, a mint flavor, a fruit flavor, a milk flavor, a wine flavor, a coffee flavor, a cocoa flavor, a tea flavor;

7. A flavored article, wherein the flavored article is one of an electronic smoking article, a smokeless tobacco article, or a low temperature non-combustible smoking article, the flavored article comprising the biogenic flavor of any one of claims 1 to 6; or,

the flavor article comprising smoking articles and the biogenic flavor of any one of claims 1 to 6.