CN113100469A

CN113100469A - Method for improving aroma of cigarette products by using raspberry glycosides

Info

Publication number: CN113100469A
Application number: CN202110277525.XA
Authority: CN
Inventors: 雷声; 王凯; 付磊; 何靓; 曲荣芬; 张健; 刘娟; 冒德寿; 李智宇
Original assignee: China Tobacco Yunnan Industrial Co Ltd
Current assignee: China Tobacco Yunnan Industrial Co Ltd
Priority date: 2021-03-15
Filing date: 2021-03-15
Publication date: 2021-07-13
Anticipated expiration: 2041-03-15
Also published as: EP4085769A4; EP4085769B1; EP4085769A1; WO2022193351A1; CN113100469B

Abstract

The invention discloses a method for improving the fragrance of cigarette products by using raspberry glycoside for the first time, which comprises the steps of dispersing or dissolving spices comprising raspberry glycoside in a solvent to form spice dispersoid, and then adding the spice dispersoid into cigarettes. The raspberry glycoside is used as the latent aroma spice for the cigarette for the first time, and the problems that the spice in the cigarette is not stable enough and the style characteristics are not outstanding are solved. The spice dispersoid containing the raspberry glycoside is used in cigarette paper, cut tobacco or reconstituted tobacco, and main stream smoke and side stream smoke in the cigarette have the characteristic fragrance of raspberry ketone, and the fragrance is rich and strong.

Description

Method for improving aroma of cigarette products by using raspberry glycosides

Technical Field

The invention belongs to the technical field of tobacco, and particularly relates to a method for improving the mainstream smoke suction quality and the sidestream smoke characteristic cigarette aroma of a cigarette product by using raspberry glycoside.

Background

The tar and harm reduction of cigarette products is a trend in the development of tobacco products. The tar and harm reduction inevitably brings about the deficiency of tobacco fragrance, and affects the experience of consumers. Formula flavoring is an effective method for improving smoking experience of tobacco products. In the prior art, the addition of conventional essence and flavor to tobacco shreds, cigarette paper, reconstituted tobacco and the like is reported more. However, the conventional essence and flavor used for flavoring in the prior art has the condition of volatilization and dissipation in the processes of on-line flavoring and product transportation and storage, which can affect the effective flavoring rate of the essence and flavor and bring about the problem of poor aroma stability of cigarette products. In addition, prior art tobacco flavoring techniques have focused primarily on modulating or enhancing the puff sensory effect of mainstream smoke, rather than focusing on the sensory effect of sidestream smoke aroma; the cigarette fragrance of the side-stream smoke can bring pleasant smell, and a better smell environment is created for the surrounding non-smoking people. Thirdly, the essence and flavor in the prior art are insoluble in water, for example, the raspberry ketone flavor can only be dissolved in ether or volatile oil, which brings potential safety hazard to the flavoring of tobacco.

Raspberry glycoside is a functional component of raspberry, and its chemical name is 4-butanone phenyl-beta-D-glucopyranoside or raspberry ketone-beta-D-glucopyranoside, and its molecular formula is C₁₆H₂₂O₇The CAS number is 38963-94-9. The structural formula of raspberry glycoside is shown in figure 1 and figure 2. Raspberry glycoside is white or white-like crystalline powder, is easily soluble in polar solvent such as water and ethanol, and has no odor at room temperature. Raspberry glycosides have special physiological functions and biological activities, can effectively inhibit tyrosinase formation and melanin, and are reported in the prior artThe application of the glycoside is mainly used in cosmetics for advanced whitening, freckle removing, anti-aging and conditioning.

The application of raspberry glycoside in tobacco for improving the aroma of cigarette products has not been reported.

Disclosure of Invention

The invention aims to disperse or dissolve spices including raspberry glycoside in a solvent to form spice dispersoid, and then add the spice dispersoid into cigarettes to improve the identification degree of cigarette products, improve the characteristic sense of flow measurement cigarette fragrance, improve the smoking quality of mainstream smoke, widen the richness of product styles and solve the problem that the quality stability of the cigarettes is influenced due to the instability of essence spices in the prior art.

The technical scheme of the invention is as follows:

the invention discloses a method for improving the fragrance of cigarette products by using raspberry glycoside.

Preferably, the flavor dispersion is added to cigarette paper, tobacco, or reconstituted tobacco to enhance sidestream smoke characteristic smoke notes and/or improve mainstream smoke draw quality.

Preferably, the solvent is water, ethanol or a mixture of both.

Preferably, other perfume ingredients are also included in the perfume dispersion.

Preferably, the other perfume ingredients comprise one or more of mogroside, maple extract, dihydroactinidiolide, and strawberry aldehyde.

Preferably, the perfume in the perfume dispersion comprises: firstly, raspberry glycoside and mogroside, wherein the mass ratio of the raspberry glycoside to the mogroside is (2-8) to (1-3); or ② raspberry glycoside, momordica grosvenori sweet glycoside, maple extract and dihydro actinidiolide, the mass ratio of the raspberry glycoside, the momordica grosvenori sweet glycoside, the maple extract and the dihydro actinidiolide is (2-8): (1-3): 0.5-1): 0.05-0.1; or ③ raspberry glycoside, fructus momordicae sweet and glycoside strawberry aldehyde, wherein the mass ratio of the raspberry glycoside to the fructus momordicae sweet to the glycoside strawberry aldehyde is (2-5) to (0.1-0.3); or mangiferin, mogroside, maple extract and strawberry aldehyde, wherein the mass ratio of the raspberry glycoside to the grosvener siraitia glycoside to the maple extract is (2-5) to (0.5-1) to (0.1-0.3).

Preferably, the perfume dispersion further comprises a filler and a combustion improver.

Preferably, the filler is light calcium carbonate.

Preferably, the combustion improver is an organic acid metal salt, and the organic acid metal salt is one or a combination of more than two of potassium citrate, potassium malate, potassium lactate and potassium acetate.

Preferably, the spice dispersion is coated on the cigarette paper, the coating rate of the spice is 0.1-1 wt% (namely the weight percentage of the spice to the dry weight of the cigarette paper), and the obtained cigarette paper has the quantitative weight of 28-38g/cm²And the air permeability is 30-100 Kelas tower.

The invention has the beneficial effects that:

1. the invention uses raspberry glycoside as the latent fragrance spice for the cigarette for the first time. The invention adds the spice dispersoid containing raspberry glycoside into the cigarette, and solves the problems of unstable spice and unobvious style characteristics in the cigarette.

2. The raspberry glycoside is a heat-stable type latent aroma spice, and the spice is very stable and smells no smell in the storage and transportation processes of reconstituted tobacco, cigarette paper or cigarette products. When heated or ignited for smoking, the raspberry ketone characteristic components can be released, raspberry and blueberry characteristic aromas are generated, the functional effect of blending and coordinating with the original tobacco aroma is achieved, the aroma highlighting the berry style characteristics can be formulated, and the sensory smoking quality of cigarettes is improved.

3. Other selected auxiliary perfume ingredients of the invention: raspberry glycoside, mogroside, maple extract, dihydroactinidiolide, strawberry aldehyde and the like, any two or more of the raspberry glycoside, the mogroside, the maple extract, the dihydroactinidiolide, the strawberry aldehyde and the like can be designed and selected according to the style characteristics of cigarettes, and the raspberry glycoside can be flexibly blended for use, so that the flavors with different cigarette style characteristics are further highlighted, and the sensory smoking quality is improved. Besides the above spice components, other spice components can be selected to be mixed with raspberry glycoside for use according to the requirements of the flavor of the cigarette style characteristics.

4. The perfume dispersion containing raspberry glycoside of the invention contains raspberry ketone and other characteristic perfume components with higher content in pyrolysis products. While raspberry ketone is volatile and unstable at normal temperature, raspberry glycoside is stable at normal temperature, so that the flavor stability of tobacco in the storage and transportation processes is ensured. And the characteristic fragrance of the raspberry and the blueberry is rich and rich during smoking, the characteristic fragrance of mainstream smoke and sidestream smoke is ensured by blending and using the raspberry and the blueberry with other spice components, the brand recognition degree can be improved, and the homogenization phenomenon of Chinese cigarette products is avoided.

5. The spice dispersion comprising raspberry glycoside of the present invention can enhance the sensory effect of the cigarette aroma of sidestream smoke when added to cigarette paper or tobacco. Compared with the common flavored cigarette control sample, the main side-stream smoke components of the spice dispersion containing raspberry glycosides are greatly changed, and particularly, the content of the characteristic fragrance of raspberry ketone in side-stream smoke is obviously higher. When the raspberry ketone is used for smoking cigarette finished products, the characteristic fragrance of the raspberry ketone in the side stream smoke can bring pleasant smell to surrounding non-smoking people, and a better environment is created for the non-smoking people.

6. The raspberry glycoside-containing flavor dispersion of the present invention can also be used in reconstituted tobacco, as well as to enhance the characteristic flavors of mainstream and sidestream smoke. At present, in the traditional reconstituted tobacco production, natural plants and extracts thereof are mainly used as flavor additives, and natural plant flavor substances have the characteristics of endowing cigarettes with unique aroma and lasting appeal and improving the smoking quality of the cigarettes and are widely applied to cigarette formulas of the reconstituted tobacco. The spice dispersoid containing the raspberry glycoside can also be used in reconstituted tobacco, can also enable the reconstituted tobacco to have unique fragrance and lasting appeal and improve the smoking quality of cigarettes, can more effectively improve the utilization rate of cigarette leaf group raw materials, and can reduce the production cost of the cigarettes.

7. The method for improving the aroma of the cigarette product by using the spice dispersion containing the raspberry glycoside is simple. The flavors and fragrances in the prior art such as raspberry ketone are insoluble in water, and raspberry glycoside can be dissolved in water, so that the flavors and fragrances used in cigarettes better meet the environmental protection requirement. Compared with the traditional cigarette flavoring mode, the flavoring mode of the invention is more controllable and more uniform. The selected characteristic fragrance does not depend on the leaf group formula, and the difficulty of leaf group and spice formula is reduced. The quality of products processed in different places of cigarette brands is better guaranteed; meanwhile, the use value of low-grade tobacco leaves is improved. The application of the hemp pulp cigarette paper in cigarette paper reduces the dependence of high-grade cigarettes on high-price hemp pulp cigarette paper.

Drawings

FIG. 1 shows the molecular formula of raspberry glycosides.

FIG. 2 is a three-dimensional structure of raspberry glycoside.

FIG. 3 is a thermogravimetric plot of raspberry glycosides.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described below with reference to specific embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The experimental methods in the following examples, which are not specified under specific conditions, are generally performed under conventional conditions. Unless otherwise indicated, the percentages and parts are by mass.

The thermal stability and thermal cracking behavior of raspberry glycoside are studied. The thermal cracking steps of the raspberry glycoside are as follows:

accurately weighing 1.5mg of raspberry glycoside, adding the raspberry glycoside into a quartz tube special for cracking, and then placing the quartz tube into a heating wire of a thermal cracking instrument to perform thermal cracking: air; total cracked gas flow rate: 70 mL/min; the temperature rise procedure of the thermal cracking probe (thermal cracking head) is as follows: starting at 50 deg.C (keeping for 5s) and raising to 350 deg.C (keeping for 5s) at 10 deg.C/s; ② starting at 50 ℃ (keeping 5s) and rising to 600 ℃ at 10 ℃/s (keeping 5 s); ③ 50 ℃ start (hold 5s) rise to 900 ℃ at 10 ℃/s (hold 5 s). After the reaction is finished, connecting a gas chromatography sample inlet, and identifying the cracked product by mass spectrometry after the cracked product is separated by gas chromatography. If the matching degree of the pyrolysis products is not marked to be more than 800, the pyrolysis products are qualitatively retrieved by NIST98 standard spectral library, and the semi-quantitative analysis is carried out on the pyrolysis products by a peak area normalization method on substances with peak areas of more than 0.1%. (three temperature intervals are needed to be carried out for three times by thermally cracking each raspberry glycoside sample, and the smoldering temperature of 350 ℃ and the smoking temperature of 600 ℃ and the smoking temperature of 900 ℃ of the heated cigarette and the conventional cigarette are simulated respectively.)

The gas chromatography-mass spectrometry conditions were:

the carrier gas is He, and the flow rate is set as follows: 1.0 mL/min; sample inlet temperature: 230 ℃; temperature rising procedure: increasing the temperature to 100 deg.C (keeping for 1min) at 50 deg.C (keeping for 5min) and increasing the temperature to 280 deg.C (keeping for 10min) at 15 deg.C/min; the split ratio is 1: 10; mass spectrum conditions: the interface temperature is 230 ℃; electrospray ion source (EI) temperature: 250 ℃; ionization energy: 70 eV; mass scan range: 35-500 u.

The thermogravimetric analysis method comprises the following steps:

a sample of raspberry glycoside (5.00. + -. 0.05) mg was weighed into a hot platinum crucible. At the air flow rate of 50mL/min, the temperature rising program is as follows: 30 ℃ is increased to 900 ℃ (10min) at 10 ℃/min. DSC and TG/DTG analysis are carried out, and data are collated and analyzed.

The results of thermal stability and thermal cracking of raspberry glycosides are:

as shown in Table 1 below and FIG. 3, analysis of the thermolysis components of raspberry glycosides showed that 17 compounds, 62.69% of the total peak area, were detected by thermolysis at 350 ℃. Ketones 50.11%, aldehydes 2.91%, acids 1.07%, phenols 0.76%, and others 7.58%. Other classes are primarily carbohydrate compounds, including D-allose and 1, 6-anhydro- β -D-glucose. The relatively high content of raspberry ketone (47.64%), D-allose (7.01%), L-glucosone (1.84%), 5-hydroxymethyl furfural (1.28%), furfural (0.84%) and p-hydroxybenzaldehyde (0.78%).

5 compounds were detected by thermal cracking at 600 ℃ and accounted for 68.18% of the total peak area. 65.45% ketones, 1.50% aldehydes and 1.23% acids. The relatively high content of raspberry ketone (65.45%), p-hydroxybenzaldehyde (1.04%), stearic acid (0.67%), palmitic acid (0.56%), and 5-hydroxymethyl furfural (0.46%).

The total peak area of the 18 compounds which are detected by thermal cracking at 900 ℃ accounts for 82.74 percent. Ketones 79.88%, aldehydes 0.66%, acids 0.73%, phenols 0.30%, and others 1.06%. Other classes are primarily amines, including 1-methylpentylamine, N-methylethylenediamine, 2-octylamine, 1, 3-dimethylpentylamine, and N- (2-methoxyethyl) methylamine. The relatively high content of raspberry ketone (78.75%), 3, 5-dihydroxy-2-methyl pyran-4-ketone (0.74%), 2, 3-dihydrobenzofuran (0.67%), p-hydroxybenzaldehyde (0.66%) and palmitic acid (0.61%).

It can be seen that, as the cracking temperature increases, the peak area ratio of the aroma substances generated by raspberry glycoside cracking is in an increasing trend, the ratio of ketone substances is increased, and particularly the ratio of raspberry ketone is obviously increased. The proportion of aldehydes, acids and phenols is reduced, and the thermal cracking of amines occurs at 900 ℃.

The results show that raspberry glycosides can generate the characteristic aroma component raspberry ketone through thermal cracking at different temperatures, and the higher the cracking temperature is, the higher the content of raspberry ketone is, which is a characteristic that most glycoside latent aroma substances do not have, and during thermal cracking of many glycoside compounds with other structures, aroma component ligands can be deeply thermally cracked into non-characteristic aroma components, and aroma ligands with maintained structural properties can be rarely obtained. For comparison, Table 2 shows the thermal cracking of nerol glucoside at different temperatures, and the results show that the structure of the aglycone nerol can not be maintained at different temperatures, and the ligand nerol is further thermally cracked into acetamide. Therefore, the thermal cracking of nerol glucoside does not generate the characteristic odor of neroli.

The thermogravimetric results of rubusoside are shown in FIG. 3. As can be seen from FIG. 3, the raspberry glycoside sample began to lose mass from 220 ℃ due to the breakdown of glycosidic bonds, yielding raspberry ketones and allose, glucones; when the temperature is further increased, the generated raspberry ketone is pyrolyzed and sublimated, the mass loss rate is the largest, part of the primary cracking components are further cracked, the methoxy, ethoxy, carbonyl and other branched chains on the aromatic ring are removed, part of the branched chains are oxidized into macromolecular acids such as stearic acid, palmitic acid and the like, and part of the branched chains and the aromatic ring are oxidized into aromatic substances such as furfural, 5-hydroxymethyl furfural and the like; the temperature is continuously increased, the residual aroma substances begin to be carbonized at about 370 ℃, and the aroma substances are completely carbonized at about 580 ℃, so that the quality is not changed.

TABLE 1 thermal cracking results of raspberry glycosides at different temperatures

TABLE 2 thermal cracking results of nerol glucoside at different temperatures

Example 1 fragrance dispersions including raspberry glycosides were used in cigarette paper

The spice formula comprises the following components in parts by mass: 8g of raspberry glycoside and 2g of mogroside, and a small amount of filler and flame retardant are dissolved in 100g of water to form the raspberry glycoside-containing perfume dispersion. Coating the obtained spice dispersoid containing raspberry glycoside on common cigarette paper, and drying to obtain cigarette paper with gram weight of 38g/m²Air permeability is 60 Kelas Tower (CU). Wherein the spice content accounts for 0.5 wt% of the cigarette paper.

Example 2

The perfume composition is the same as the perfume composition in example 1, except that the perfume composition in the example comprises the following components in parts by mass: 7g of raspberry glycoside, 3g of mogroside, 0.5g of maple extract and 0.1g of dihydroactinidiolide. The gram weight of the obtained cigarette paper is 30g/m²And the air permeability is 50 CU. The perfume content in the cigarette paper accounts for 0.8 wt% of the cigarette paper.

Example 3

The perfume composition is the same as the perfume composition in example 1, except that the perfume composition in the example comprises the following components in parts by mass: 4g of raspberry glycoside, 4g of mogroside and 0.2g of strawberry aldehyde. The obtained cigarette paper has a gram weight of 35g/m²And the air permeability is 60 CU. Wherein the spice content accounts for 0.4 wt% of the cigarette paper.

Example 4

The perfume composition is the same as the perfume composition in example 1, except that the perfume composition in the example comprises the following components in parts by mass: raspberry glycoside 3g, mogroside 5g, maple extract 0.5g, strawberry aldehyde 0.2 g. The gram weight of the obtained cigarette paper is 33g/m²And the air permeability is 50 CU. Wherein the spice content accounts for 0.7 wt% of the cigarette paper.

Example 5: testing

The cigarette paper of example 1 and a control plain cigarette paper were subjected to analytical testing. The analysis method comprises the following steps: method for analyzing smoke components of cigarettes by adopting pyrolysis analysis

1. Pyrolysis analysis method

The pyrolysis is carried out by referring to YQ/T-792016 technical Specification for thermal cracking of tobacco additives, which comprises the following steps:

(1) pyrolysis conditions

Pyrolysis temperature-rising program: the initial temperature is 50 ℃, the temperature is increased by 30 ℃/s to set the pyrolysis temperature to 350 ℃, 600 ℃ and 900 ℃, and the temperature is kept for 5s respectively; pyrolysis atmosphere: 91(V/V) oxygen/nitrogen mixture; gas flow rate: 70 mL/min; temperature of pyrolysis apparatus valve box: 280 ℃; solution of the temperature of the transmission line: 280 ℃; cold trap trapping temperature: -60 ℃; cold trap sample introduction conditions: increasing the temperature from-60 ℃ to 280 ℃ within 5 min; a cold trap system: silicon oxide glass wool about 2cm long was loaded from both ends to the center in the middle of the stainless steel tube.

(2) GC-MS conditions

The chromatographic column is an elastic quartz capillary column; the stationary phase is 5% of phenyl-95% of methyl polysiloxane; the specification is [60m (length) × 0.25mm (inner diameter) × 1.0 μm (film thickness) ]; carrier gas flow, 1.5 mL/min; the split ratio is 100: 1; (ii) a Heating, wherein the initial temperature is 50 ℃, keeping for 4min, increasing to 200 ℃ at the speed of 4 ℃/min, increasing to 280 ℃ at the speed of 10 ℃/min, and keeping for 15 min; mass spectrometry transmission line temperature: 280 ℃; ion source temperature, 230 ℃; the temperature of the quadrupole rods is 150 ℃; the mass scanning range is 29-450 amu;

(3) data processing

Peak area correction was performed using sample mass and qualitative search was performed using the NIST 2014 mass spectral library.

2. A flue gas analysis method; the cigarette paper and the common cigarette paper of example 1 were made into cigarettes, and other than the cigarette paper, the tobacco shreds, filters, and the like were completely the same.

(A) Instruments and reagents

Cerulean SM405-SV model sidestream smoking machines; agilent 6890-5973 gas chromatography-mass spectrometer; a Buchi R-210 rotary evaporator; elastic quartz capillary chromatographic column: DB-5MS30m X0.25 mm X0.25 μm; methanol, dichloromethane, deuterated benzene and phenethylacetate are all chromatographically pure.

(B) Collection and pretreatment of side stream smoke total particulate matter

The cigarettes are firstly balanced for 48 hours under the conditions of (22 +/-1) DEG C and relative humidity (60 +/-2)%, and then the test cigarettes with uniform quality are selected by weight and suction resistance sorting. Smoking cigarettes with SM405-SV type sidestream smoking machine, with specific reference to YC/T185-2004-. Each glass fiber filter sheet collects 4 cigarette sidestream smoke. Taking off the fishtail cover, taking 20mL of methanol, and sucking by a dropper to clean the fishtail cover. The methanol solution was collected in a 100mL Erlenmeyer flask. The collected methanol solution was subjected to vacuum (55 ℃ C., 300mbar), and an internal standard solution was added and directly analyzed by GC/MS.

(C) Collection and pretreatment of total particulate matter in mainstream smoke

a. Flue gas capture:

the sample cigarette is balanced for 48 hours in the environment of (22 +/-1) DEG C and relative humidity (60 +/-2)% and cigarettes of (average mass +/-0.015) g and (average suction resistance +/-49) Pa are selected as test samples. Smoking cigarette with a linear smoking machine, smoking 10 cigarettes in each group, trapping particulate matters of mainstream smoke of the cigarettes with a Cambridge filter disc with the diameter of 44mm, connecting two serially connected absorption bottles behind the trap, wherein each absorption bottle contains 10mL of methanol solution, and trapping gas-phase components of the mainstream smoke under the condition of low temperature (dry ice/isopropanol bath).

b. Analysis of particulate phase component

The Cambridge filter disc for trapping particulate matters of main stream smoke of 10 cigarettes is placed into a 4mL sample bottle, 3mL dichloromethane extracting agent is added, 100 mu L internal standard solution (2mg/mL) is accurately added, sealing and ultrasonic extraction are carried out for 30min, extract liquor is taken and filtered through a 0.45 mu m microporous filter membrane, GC-MS analysis is carried out on the filtrate, and ion monitoring (SIM) is selected for quantitative analysis and detection of target components.

c. Gas phase composition analysis

After smoking, respectively smoking the absorption tubes in the two absorption bottles for 5 times by using an aurilave for cleaning, accurately adding 100 mu L of internal standard solution into each absorption bottle, uniformly stirring, and uniformly mixing 1mL of solution in each absorption bottle for GC/MS analysis. The internal standard solution is a double internal standard solution of deuterated benzene and phenethylacetate. The DB-624 column method uses deuterated benzene as an internal standard, and the DB-5MS column method uses phenethyl acetate as an internal standard.

d. Chromatography mass spectrometry

Taking a gas particle phase sample in duplicate, and respectively carrying out sample injection analysis on DB-5MS and DB-624 columns, wherein the specific chromatographic mass spectrometry analysis conditions are as follows: DB-5MS (60m × 1.0 μm × 0.25mm) method:

temperature programming:

sample introduction amount: 1 mu L of the solution; sample inlet temperature: 290 ℃; the split ratio is as follows: 10: 1; carrier gas: he, flow rate: 1.5 mL/min; transmission line temperature: 290 ℃; an ionization mode: EI; ion source temperature: 230 ℃; ionization energy: 70 eV; temperature of the quadrupole rods: 150 ℃; mass spectrometry mass scan range: 26-400 amu; and (3) monitoring mode: a full scan mode and a selective ion scan mode.

Timing events: CH (CH)₂Cl₂0min detector is turned on; 5min detector is closed; the detector is turned on for 6 min; CH (CH)₃OH, opening a 0min detector; 4min detector is closed; the 5min detector is on.

DB-624(60m × 1.4 μm × 0.25mm) method:

temperature programming:

sample introduction amount: 1 mu L of the solution; sample inlet temperature: 220 ℃; the split ratio is as follows: 10: 1; carrier gas: he, flow rate: 1.0 mL/min; transmission line temperature: 240 ℃; an ionization mode: EI; ion source temperature: 230 ℃; ionization energy: 70 eV; temperature of the quadrupole rods: 150 ℃; mass spectrometry mass scan range: 20 to 350 amu; and (3) monitoring mode: a full scan mode and a selective ion scan mode.

Timing events: dichloromethane, 0min detector on; the detector is closed in 12:10 min; the detector is turned on at 13:90 min; methanol, 0min detector open; 11:70min detector is closed; the 13:00min detector is on.

3. The detection results are as follows:

the different temperature pyrolysis results of the cigarette paper of example 1 are shown in Table 3 below.

TABLE 3 different temperature pyrolysis results for the cigarette paper of example 1

As can be seen from Table 3, at 350 ℃, the pyrolysis product of the cigarette paper of example 1 has the components of raspberry ketone, guaiacol, p-hydroxybenzaldehyde and the like detected, which shows that the added spice has a pyrolysis reaction at 350 ℃, raspberry ketone is the characteristic pyrolysis product of raspberry glycoside, and guaiacol is the characteristic pyrolysis product of mogroside. The types of the components detected by the cigarette paper of the embodiment 1 are the same at 600 ℃ and 900 ℃, and the relative proportion is changed; the raspberry ketone content is the highest at 600 ℃, and the guaiacol content is increased along with the temperature rise.

The difference in pyrolysis products between the flavored cigarette paper of comparative example 1 and the control plain cigarette paper was at 900 ℃.

TABLE 4 comparison of the cigarette paper of example 1 with the control by 900 ℃ pyrolysis

As is clear from Table 4, the flavored cigarette paper of example 1 showed detection of guaiacol, p-hydroxybenzaldehyde, raspberry ketone and palmitic acid at 900 ℃ and none of these four components.

In addition, the other pyrolysis products of the flavored cigarette paper of example 1 were also significantly different from the control. The perfumed cigarette paper of example 1 had a higher content of components such as formic acid, hydroxyacetone, hydroxyacetaldehyde, succinaldehyde, 2, 3-dihydroxybenzaldehyde, dianhydro pyran-type glucose, etc., and a lower content of components such as cyclopentanone, p-xylene, dimethylphenol, etc.

The analysis results of the mainstream and the sidestream smoke of the cigarette are similar. The cigarettes prepared from the flavored cigarette paper of example 1 detected characteristic components such as raspberry ketone, guaiacol, etc. in both mainstream and sidestream smoke relative to the control, which were not found in the control. A comparison of the characteristic aroma components in the cigarette primary side stream smoke of the flavored cigarette paper of example 1 is provided in Table 5 below.

TABLE 5 comparison of characteristic components of mainstream Smoke (μ g/cigarette)

Compound (I)	Mainstream smoke	Side stream flue gas	Ratio of
				Raspberry ketone	1.31	6.80	1:5.19
Guaiacol	0.27	1.17	1:4.33

The cigarette smell distinguishing evaluation of experts shows that raspberry ketone and guaiacol feature flavors of raspberry, blueberry and the like in the sidestream flavor are more obvious.

As can be seen from the above tests, raspberry ketone, guaiacol and other characteristic components are detected in the pyrolysis product of the flavored cigarette paper of example 1, and the content of the cigarette in main side stream smoke is greatly different. The proportion of raspberry ketone in the main and side stream smoke is 1:5.19, and the proportion of guaiacol in the main and side stream smoke is 1: 4.33. Therefore, the cigarette prepared by the flavored cigarette paper can obviously sense the characteristic fragrance of raspberry, blueberry and the like brought by the added spice in the side-stream smoke, and the sensory intensity is obviously stronger than that of the main-stream smoke. These flavors in the sidestream smoke can impart a pleasant smell to surrounding non-smoking persons, creating a better environment for the non-smoking persons.

The tests of the wrappers of examples 2-4 were similar to the test results of the wrapper of example 1, particularly the raspberry ketone and guaiacol levels were also significantly higher in the main and sidestream smoke.

Example 6 fragrance dispersions including raspberry glycosides for use in cut tobacco

The perfume formulation was the same as in example 1. And spraying the spice dispersoid containing the raspberry glycoside to cut tobacco, and drying to a proper moisture content to obtain the flavored cut tobacco. Wherein the perfume accounts for 0.05 wt% of tobacco shred.

Example 7 fragrance dispersions including raspberry glycosides for use in cut tobacco

The perfume formulation was the same as in example 2. Wherein the perfume accounts for 0.07 wt% of tobacco shred.

Example 8 fragrance dispersions including raspberry glycosides for use in cut tobacco

The perfume formulation was the same as in example 3. Wherein the perfume accounts for 0.03 wt% of tobacco shred.

Example 9 use of spice dispersions comprising raspberry glycosides in cut tobacco

The perfume formulation was the same as in example 4. Wherein the perfume accounts for 0.06 wt% of tobacco shred.

Example 10: testing

The tobacco shreds of example 6 and the cigarettes rolled up from the tobacco shreds were tested according to the same test method and conditions as in example 5. The test results are: the proportion of raspberry ketone as a raspberry glycoside thermal cracking component in main side stream smoke of the cigarette is 1:4.05, and the proportion of guaiacol as a momordica glycoside thermal cracking component in the main side stream smoke is 1: 3.19. The results were substantially similar to those of example 5.

Therefore, the cigarette prepared from the flavored cut tobacco can obviously sense the characteristic aroma of raspberry, blueberry and the like brought by the added spice in the side stream smoke, the sensory intensity is obviously stronger than that of the main stream smoke, and better pleasant smell is brought to non-smoking people.

Example 11 a flavour dispersion comprising raspberry glycosides was used in reconstituted tobacco.

The perfume formulation was the same as in example 1. Spraying the spice dispersoid containing the raspberry glycosides into the reconstituted tobacco shreds, and drying to obtain the reconstituted tobacco shreds. Wherein the perfume accounts for 0.5 wt% of tobacco shred.

The test method and conditions were the same as in example 10. The test results are: the proportion of raspberry ketone as a raspberry glycoside thermal cracking component in main side stream smoke of the cigarette in the main side stream smoke is 1:4.58, and the proportion of guaiacol as a momordica glycoside thermal cracking component in the main side stream smoke is 1: 3.92. The spice dispersoid containing the raspberry glycoside is used in the reconstituted tobacco, so that the reconstituted tobacco has the functions of unique aroma and lasting appeal and improving the smoking quality of cigarettes, the utilization rate of raw materials of cigarette leaf groups is improved more effectively, and the production cost of the cigarettes is reduced.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A method for improving the aroma of cigarette products with raspberry, characterized in that the aroma comprising raspberry is dispersed or dissolved in a solvent to form a flavor dispersion, and then added to the cigarette.

2. The method according to claim 1, characterized in that the flavor dispersion is added to cigarette paper, cut tobacco or reconstituted tobacco leaf to improve sidestream smoke characteristics and/or to improve mainstream smoke smoking quality.

3. The method according to claim 1, wherein the solvent is water, ethanol or a mixture of the two.

4. The method according to claim 1, wherein the fragrance dispersion further comprises other fragrance components.

5. The method according to claim 1, wherein the other spice ingredients comprise one or more of mogroside, maple extract, dihydrokiwifruit lactone, and strawberry aldehyde.

6. method according to claim 5, is characterized in that, the spice in described spice dispersion comprises: 1. raspberry glycoside and mogroside, and the mass ratio of both is (2-8): (1-3); Or ② raspberry glycosides, mogrosides, maple extract and dihydrokiwifruit lactone, the mass ratio of the four is (2-8):(1-3):(0.5-1):(0.05-0.1) ; or ③ raspberry glucoside, mogroside and strawberry aldehyde, the mass ratio of the three is (2-5): (2-5): (0.1-0.3); or ④ raspberry glucoside, mogroside, maple maple The mass ratio of extract and strawberry aldehyde is (2-5):(2-5):(0.5-1):(0.1-0.3).

7. The method according to claim 6, characterized in that, the fragrance dispersion further comprises fillers and combustion accelerants.

8. The method according to claim 7, wherein the filler is light calcium carbonate.

9. method according to claim 7, is characterized in that, described combustion-supporting agent is organic acid metal salt, and described organic acid metal salt is one or both in potassium citrate, potassium malate, potassium lactate, potassium acetate combination of the above.

10. The method according to claim 2, wherein the fragrance dispersion is coated on the cigarette paper, and the weight ratio of the fragrance to the dry weight of the cigarette paper is 0.1wt% to 1wt%, and the obtained cigarette paper has a quantitative weight of 28-38g/cm ² , the air permeability is 30-100 Coresta.