技术领域technical field
本发明属于香精技术领域，具体涉及一种基于香料阈值的奶香香型烟用香精及其调配方法。The invention belongs to the technical field of flavors, and in particular relates to a milky flavor tobacco flavor based on a flavor threshold and a blending method thereof.
背景技术Background technique
随着我国人民生活水平的不断提高，消费者对卷烟的吸食品质和安全性也越来越关注。国家烟草专卖局根据卷烟市场的变化和国内外烟草行业的发展趋势，提出了“以减害降焦工程为主线，以发展中式卷烟为重点，全面提升中国烟草科技水平”的发展方向。随着减害降焦工程的开展，降焦与保香技术已成为制约卷烟发展的关键，特别是在目前焦油量已经有很大下降的情况下，在保持卷烟吸味的同时又要进一步大幅度降焦，其难度将会越来越大。如何在降低卷烟焦油含量的同时，使卷烟香味仍能为消费者所接受，已经成为卷烟工业的主攻课题，也是影响我国卷烟产品焦油降低的关键因素。With the continuous improvement of people's living standards in our country, consumers are paying more and more attention to the smoking quality and safety of cigarettes. According to the changes in the cigarette market and the development trend of the tobacco industry at home and abroad, the State Tobacco Monopoly Administration has proposed the development direction of "focusing on harm reduction and tar reduction projects, focusing on the development of Chinese-style cigarettes, and comprehensively improving the level of China's tobacco technology". With the development of harm reduction and tar reduction projects, tar reduction and flavor preservation technologies have become the key to restricting the development of cigarettes. Especially in the current situation that the amount of tar has been greatly reduced, it is necessary to further increase the flavor of cigarettes while maintaining the taste. The degree of focus reduction will become more and more difficult. How to reduce the tar content of cigarettes and at the same time make the flavor of cigarettes still acceptable to consumers has become the main subject of the cigarette industry, and it is also a key factor affecting the reduction of tar in cigarette products in our country.
香精香料不仅可赋予卷烟独特的口味和风格，而且能够掩盖卷烟缺点，改善卷烟香气和吃味，提升卷烟物理性能。随着国家“调香工程”战略的实施，香精香料在中式卷烟核心技术形成中的作用越来越重要，尤其是在构筑卷烟品类差异化方面。这种品类差异造成了人们在抽吸不同卷烟品牌时带来独特的风格特征和产品个性，成为消费者赖以选择消费的关键依据。Flavors and fragrances can not only give cigarettes a unique taste and style, but also cover up the shortcomings of cigarettes, improve the aroma and taste of cigarettes, and improve the physical properties of cigarettes. With the implementation of the national "flavoring project" strategy, flavors and fragrances play an increasingly important role in the formation of the core technology of Chinese-style cigarettes, especially in the construction of cigarette category differentiation. This category difference has caused people to bring unique style characteristics and product personality when smoking different cigarette brands, which has become the key basis for consumers to choose consumption.
奶香香韵是烤烟型卷烟香气风格中一种非常重要的香韵。开发具有典型奶香的烟用香精，并将其应用于卷烟，不仅能够有效凸显卷烟奶香香气风格，而且可明显提高卷烟产品品质。然而，迄今为止奶香香型烟用香精及其调配方法尚未见有相关研究报道。Milky aroma is a very important aroma in the aroma style of flue-cured tobacco. Developing tobacco flavors with typical milky aroma and applying them to cigarettes can not only effectively highlight the milky aroma style of cigarettes, but also significantly improve the quality of cigarette products. However, so far, no relevant research reports have been found on the milk-flavored flavoring essence for tobacco and its blending method.
当前，卷烟调香主要依赖调香师的经验和天赋，缺乏理论指导和数据支撑。卷烟中的作用阈值是指香味物质在卷烟烟气中被人的感官所感受到的最低浓度值。不同的烟用香料对卷烟的作用阈值存差异，这种差异性对卷烟调香具有重要的现实意义。作用阈值越小的香料，对彰显卷烟同种香气特征的作用越强、贡献越大，反之亦然。卷烟调香获得的烟用香精是一种由多种成分构成的复杂香味体系，构成该体系的每一种烟用单体香料的含量与作用阈值之比可称为该香料在体系中的活性阈值，而根据不同烟用香料在体系中的活性阈值大小，可判断不同烟用香料对香味复杂体系的作用效果和贡献程度。由此可以看出，根据作用阈值大小，再结合经济成本因素，合理调配目标香精体系中各组成成分的活性阈值，有针对性地开展卷烟调香，可有效提高烟用香料的利用率，增强卷烟调香的高效性。At present, cigarette flavoring mainly relies on the experience and talent of perfumers, lacking theoretical guidance and data support. The action threshold in cigarettes refers to the lowest concentration value of aroma substances perceived by human senses in cigarette smoke. Different tobacco flavors have different action thresholds on cigarettes, and this difference has important practical significance for cigarette flavoring. The smaller the threshold value of the flavor, the stronger the effect and the greater the contribution to highlighting the same aroma characteristics of cigarettes, and vice versa. The tobacco flavor obtained by flavoring cigarettes is a complex flavor system composed of multiple components. The ratio of the content of each single flavor for tobacco constituting the system to the action threshold can be called the activity of the flavor in the system. According to the activity threshold of different tobacco flavors in the system, the effect and contribution of different tobacco flavors to the complex flavor system can be judged. It can be seen from this that, according to the size of the action threshold, combined with economic cost factors, rationally deploying the activity threshold of each component in the target flavor system, and carrying out cigarette flavoring in a targeted manner can effectively improve the utilization rate of tobacco flavors and enhance Efficiency of flavoring cigarettes.
因此，有必要通过借鉴烟用香料的作用阈值，以目标香精体系中各组成成分的活性阈值为衡量指标，设计奶香香型香精调配方法，并依据该方法开展卷烟调香，获得性能优越的奶香香型烟用香精。Therefore, it is necessary to design a blending method of milk-flavored flavors by referring to the action threshold of tobacco flavors and using the activity thresholds of each component in the target flavor system as a measure, and carry out cigarette flavoring according to this method to obtain superior performance. Milk flavor type tobacco essence.
发明内容Contents of the invention
本发明目的在于克服卷烟调香过程中缺乏理论指导和数据支撑的缺陷，通过借鉴烟用香料作用阈值，并结合香料价格成本，以目标香精体系中各组成成分的活性阈值为衡量指标，开展卷烟香精调配，获得一种新型奶香香型烟用香精，该烟用香精不仅能够有效凸显卷烟的奶香香气风格，而且可明显提高卷烟产品品质。The purpose of the present invention is to overcome the lack of theoretical guidance and data support in the process of flavoring cigarettes. By referring to the action threshold of tobacco flavors and combining the price and cost of flavors, the activity threshold of each component in the target flavor system is used as a measurement index to develop cigarette flavors. Flavor blending to obtain a new type of milk-flavored tobacco flavor, which can not only effectively highlight the milky aroma style of cigarettes, but also significantly improve the quality of cigarette products.
为实现上述目的，本发明采用如下技术方案：To achieve the above object, the present invention adopts the following technical solutions:
一种基于香料阈值的奶香香型烟用香精调配方法，包括下述步骤：A method for blending milk-flavored tobacco essence based on spice threshold, comprising the following steps:
（1）首先确定基于香料阈值的材料筛选和比例控制原则：(1) First determine the material screening and ratio control principles based on spice thresholds:
①首选作用阈值小（作用阈值＜1.0×10-6ng/支）的香料作为主体材料，主体材料的活性阈值之和占所有香料活性阈值总和的55－85%。与作用阈值大的香料相比，作用阈值小的香料对提高卷烟品质的贡献更大，凸显卷烟奶香效果更佳，因此以作用阈值小的香料作为主体香料，在调配时尽量多使用，使这些香料的活性阈值之和占所有香料的活性阈值总和（总活性阈值）的55－85%。① Spices with a small action threshold (action threshold <1.0×10-6 ng/stick) are preferred as the main material, and the sum of the activity thresholds of the main materials accounts for 55-85% of the sum of the activity thresholds of all spices. Compared with spices with a large action threshold, spices with a small action threshold contribute more to improving the quality of cigarettes, and have a better effect in highlighting the milky aroma of cigarettes. The sum of the activity thresholds of these fragrances accounts for 55-85% of the sum of the activity thresholds of all fragrances (total activity threshold).
②将阈值较大（作用阈值≥1.0×10-6ng/支）但价格较低（价格＜500元/kg）的香料作为辅助材料，辅助材料的活性阈值之和占所有香料活性阈值总和的10－30%。由于阈值较小的主体香料还需其他奶香香料辅助，因此，在阈值较大且接近时，要结合其经济成本，优选价格较低的香料，使这些香料的活性阈值之和占总活性阈值的10－30%。② Spices with higher threshold (threshold of action ≥ 1.0×10-6 ng/stick) but lower price (price < 500 yuan/kg) are used as auxiliary materials, and the sum of the activity thresholds of auxiliary materials accounts for the sum of the activity thresholds of all spices 10-30%. Since the main fragrance with a smaller threshold needs the assistance of other milky fragrances, when the threshold is large and close to it, it is necessary to combine its economic cost and choose a lower-priced fragrance so that the sum of the activity thresholds of these fragrances accounts for the total activity threshold. 10-30% of that.
③对于作用阈值大（作用阈值≥1.0×10-6ng/支）且价格较高（价格≥500元/kg）的香料，则尽量少用（但能显著提升卷烟感官品质的香料除外），使这些香料的活性阈值之和占总活性阈值的5－15%。③ For spices with large action threshold (action threshold ≥ 1.0×10-6 ng/stick) and high price (price ≥ 500 yuan/kg), use as little as possible (except for flavors that can significantly improve the sensory quality of cigarettes), The sum of the activity thresholds of these spices accounts for 5-15% of the total activity thresholds.
（2）材料收集及考察(2) Material collection and investigation
收集具有提扬奶香的常用烟用香料香兰素、乙基香兰素、丁二酮、γ-戊内酯、异丁酸、3-甲基戊酸、γ-丁内酯、4-甲基戊酸、丁二酸、己酸、3-甲基戊酸、2-戊烯酸和2-甲基丁酸等，并考察各常用烟用香料在卷烟中的作用阈值及价格。Collect common tobacco flavors vanillin, ethyl vanillin, diacetyl, γ-valerolactone, isobutyric acid, 3-methylvaleric acid, γ-butyrolactone, 4- Methylpentanoic acid, succinic acid, hexanoic acid, 3-methylpentanoic acid, 2-pentenoic acid and 2-methylbutyric acid, etc., and the action threshold and price of common tobacco flavors in cigarettes were investigated.
（3）材料筛选及香精调配(3) Material screening and flavor blending
根据步骤（1）确定的香精调配原则进行材料筛选：Material screening is carried out according to the essence blending principle determined in step (1):
①乙基香兰素、丁二酮、γ-戊内酯、3-甲基戊酸的作用阈值较小，均小于1.0×10-6ng/支，故为主体材料；① Ethyl vanillin, diacetyl, γ-valerolactone, and 3-methylvaleric acid have small action thresholds, all less than 1.0×10-6 ng/cartridge, so they are the main materials;
②其他香料作用阈值均较大，均大于1.0×10-6ng/支，但其中香兰素、异丁酸、γ-丁内酯的价格均小于500 元/kg，经济成本低，将作为辅助材料；②The action thresholds of other spices are relatively large, all greater than 1.0×10-6 ng/bottle, but the prices of vanillin, isobutyric acid, and γ-butyrolactone are all less than 500 yuan/kg, and the economic cost is low. auxiliary materials;
③剩余香料作用阈值均大于1.0×10-6ng/支且价格均大于500元/kg，因此在配方中尽量少用，但其中4-甲基戊酸、2-甲基丁酸能显著提升卷烟感官品质，因此也进入香精配方。③The action threshold of the remaining spices is greater than 1.0×10-6 ng/bottle and the price is greater than 500 yuan/kg, so use them as little as possible in the formula, but 4-methylvaleric acid and 2-methylbutyric acid can significantly improve The organoleptic qualities of cigarettes therefore also enter into flavor formulations.
本发明中，各烟用香料作用阈值的评价参照文献（陈芝飞，杨靖，马宇平，等. 烟草香料作用阈值感官评价方法的建立及应用[J]. 烟草科技，2016,49（4）：30-36）中的方法进行。In the present invention, the evaluation of the action threshold of each tobacco flavor refers to the literature (Chen Zhifei, Yang Jing, Ma Yuping, etc. Establishment and application of the sensory evaluation method for the action threshold of tobacco flavors [J]. Tobacco Science and Technology, 2016, 49 (4): 30-36) method.
在确定主体材料和辅助材料之后，首先调整各香料单体的比例，获得嗅香较谐调的初始配方，然后以空白卷烟为载体，对配方进行微调，最终获得了一种既能凸显奶香香韵又能改善卷烟产品品质的新型奶香香型烟用香精。即，一种基于香料阈值的奶香香型烟用香精，其由下述重量百分比的原料组成：香基1－50%，溶剂50－99%；其中，香基各组分的重量份组成见下表：After determining the main material and auxiliary materials, first adjust the ratio of each fragrance monomer to obtain an initial formula with a more harmonious smell, and then use the blank cigarette as a carrier to fine-tune the formula, and finally obtain a flavor that can highlight the milk aroma It is a new type of milk flavor tobacco flavor that can improve the quality of cigarette products. That is, a milk-flavored tobacco flavor based on spice threshold, which is composed of the following raw materials in weight percentage: fragrance base 1-50%, solvent 50-99%; See the table below:
。 .
具体的，所述溶剂为酒精、丙二醇、三醋酸甘油酯、水、柠檬酸三乙酯和甘油中的一种或两种以上的混合物。Specifically, the solvent is one or a mixture of two or more of alcohol, propylene glycol, triacetin, water, triethyl citrate and glycerin.
上述奶香香型烟用香精在卷烟中的应用，其中，所述奶香香型烟用香精在卷烟中的添加量优选为0.05wt%。The application of the above-mentioned milk-flavored tobacco flavor in cigarettes, wherein, the added amount of the milk-flavored tobacco flavor in cigarettes is preferably 0.05wt%.
和现有技术相比，本发明的有益效果：Compared with prior art, the beneficial effect of the present invention:
1）本发明创新性地在卷烟调香过程中引入香料作用阈值，结合经济成本因素，有针对性地开展卷烟调香，获得了性能优越的奶香烟用香精，有效增强了卷烟调香的高效性，提高了烟用香料的利用率，降低卷烟调香经济成本。同时，克服了以往卷烟调香纯粹依赖经验的缺陷，为现代卷烟调香提供了一条新思路。1) The present invention innovatively introduces the spice action threshold in the cigarette flavoring process, combines economic cost factors, and carries out cigarette flavoring in a targeted manner, and obtains a milk cigarette flavor with superior performance, which effectively enhances the high efficiency of cigarette flavoring It improves the utilization rate of tobacco flavors and reduces the economic cost of cigarette flavoring. At the same time, it overcomes the defect of purely relying on experience in cigarette flavoring in the past, and provides a new idea for modern cigarette flavoring.
2）将本发明奶香香型烟用香精添加到烟丝中，采用本领域常规技术制成卷烟产品，感官评价试验结果表明：和未添加本发明奶香香型烟用香精的空白样相比，添加后的卷烟样品香气质变好，奶香气息明显，且改善了余味，掩盖了杂气。2) Add milk-flavored tobacco flavor 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 milk-flavored tobacco flavor of the present invention , the aroma of the cigarette sample after the addition becomes better, the milky aroma is obvious, and the aftertaste is improved to cover up the miscellaneous smell.
具体实施方式detailed description
以下结合实施例对本发明的技术方案作进一步地详细介绍，但本发明的保护范围并不局限于此。The technical solutions of the present invention will be further described in detail below in conjunction with the examples, but the protection scope of the present invention is not limited thereto.
一种基于香料阈值的奶香香型烟用香精调配方法，包括下述步骤：A method for blending milk-flavored tobacco essence based on spice threshold, comprising the following steps:
（1）首先确定基于香料阈值的材料筛选和比例控制原则：(1) First determine the material screening and ratio control principles based on spice thresholds:
①首选作用阈值小（作用阈值＜1.0×10-6ng/支）的香料作为主体材料，主体材料的活性阈值之和占所有香料活性阈值总和的55－85%。与作用阈值大的香料相比，作用阈值小的香料对提高卷烟品质的贡献更大，凸显卷烟奶香效果更佳，因此以作用阈值小的香料作为主体香料，在调配时尽量多使用，使这些香料的活性阈值之和占所有香料的活性阈值总和（总活性阈值）的55－85%。① Spices with a small action threshold (action threshold <1.0×10-6 ng/stick) are preferred as the main material, and the sum of the activity thresholds of the main materials accounts for 55-85% of the sum of the activity thresholds of all spices. Compared with spices with a large action threshold, spices with a small action threshold contribute more to improving the quality of cigarettes, and have a better effect in highlighting the milky aroma of cigarettes. The sum of the activity thresholds of these fragrances accounts for 55-85% of the sum of the activity thresholds of all fragrances (total activity threshold).
②将阈值较大（作用阈值≥1.0×10-6ng/支）但价格较低（价格＜500元/kg）的香料作为辅助材料，辅助材料的活性阈值之和占所有香料活性阈值总和的10－30%。由于阈值较小的主体香料还需其他奶香香料辅助，因此，在阈值较大且接近时，要结合其经济成本，优选价格较低的香料，使这些香料的活性阈值之和占总活性阈值的10－30%。② Spices with higher threshold (threshold of action ≥ 1.0×10-6 ng/stick) but lower price (price < 500 yuan/kg) are used as auxiliary materials, and the sum of the activity thresholds of auxiliary materials accounts for the sum of the activity thresholds of all spices 10-30%. Since the main fragrance with a smaller threshold needs the assistance of other milky fragrances, when the threshold is large and close to it, it is necessary to combine its economic cost and choose a lower-priced fragrance so that the sum of the activity thresholds of these fragrances accounts for the total activity threshold. 10-30% of that.
③对于作用阈值大（作用阈值≥1.0×10-6ng/支）且价格较高（价格≥500元/kg）的香料，则尽量少用（但能显著提升卷烟感官品质的香料除外），使这些香料的活性阈值之和占总活性阈值的5－15%。③ For spices with large action threshold (action threshold ≥ 1.0×10-6 ng/stick) and high price (price ≥ 500 yuan/kg), use as little as possible (except for flavors that can significantly improve the sensory quality of cigarettes), The sum of the activity thresholds of these spices accounts for 5-15% of the total activity thresholds.
（2）材料收集及考察(2) Material collection and investigation
收集具有提扬奶香的常用烟用香料香兰素、乙基香兰素、丁二酮、γ-戊内酯、异丁酸、3-甲基戊酸、γ-丁内酯、4-甲基戊酸、丁二酸、己酸、3-甲基戊酸、2-戊烯酸和2-甲基丁酸等，并考察各常用烟用香料在卷烟中的作用阈值及价格。Collect common tobacco flavors vanillin, ethyl vanillin, diacetyl, γ-valerolactone, isobutyric acid, 3-methylvaleric acid, γ-butyrolactone, 4- Methylpentanoic acid, succinic acid, hexanoic acid, 3-methylpentanoic acid, 2-pentenoic acid and 2-methylbutyric acid, etc., and the action threshold and price of common tobacco flavors in cigarettes were investigated.
（3）材料筛选及香精调配(3) Material screening and flavor blending
根据步骤（1）确定的香精调配原则进行材料筛选：Material screening is carried out according to the essence blending principle determined in step (1):
①乙基香兰素、丁二酮、γ-戊内酯、3-甲基戊酸的作用阈值较小，均小于1.0×10-6ng/支，故为主体材料；① Ethyl vanillin, diacetyl, γ-valerolactone, and 3-methylvaleric acid have small action thresholds, all less than 1.0×10-6 ng/cartridge, so they are the main materials;
②其他香料作用阈值均较大，均大于1.0×10-6ng/支，但其中香兰素、异丁酸、γ-丁内酯的价格均小于500 元/kg，经济成本低，将作为辅助材料；②The action thresholds of other spices are relatively large, all greater than 1.0×10-6 ng/bottle, but the prices of vanillin, isobutyric acid, and γ-butyrolactone are all less than 500 yuan/kg, and the economic cost is low. auxiliary materials;
③剩余香料作用阈值均大于1.0×10-6ng/支且价格均大于500元/kg，因此在配方中尽量少用，但其中4-甲基戊酸、2-甲基丁酸能显著提升卷烟感官品质，因此也进入香精配方。③The action threshold of the remaining spices is greater than 1.0×10-6 ng/bottle and the price is greater than 500 yuan/kg, so use them as little as possible in the formula, but 4-methylvaleric acid and 2-methylbutyric acid can significantly improve The organoleptic qualities of cigarettes therefore also enter into flavor formulations.
实施例1－3Example 1-3
实施例1至3所述奶香香型烟用香精的各原料重量配比如表1至表3所示，其中，实施例1中溶剂为酒精，实施例2中溶剂为丙二醇，实施例3中溶剂为柠檬酸三乙酯。The weight ratios of the raw materials of the milk-flavored tobacco flavor described in Examples 1 to 3 are shown in Table 1 to Table 3, wherein the solvent in Example 1 is alcohol, the solvent in Example 2 is propylene glycol, and in Example 3 The solvent is triethyl citrate.
表1 实施例1所述奶香香型烟用香精的原料配比Table 1 Raw material ratio of the milk-flavor type tobacco essence described in Example 1
表2 实施例2所述奶香香型烟用香精的原料配比Table 2 Raw material ratio of the milk-flavor type tobacco flavor described in Example 2
表3 实施例3所述奶香香型烟用香精的原料配比Table 3 Raw material ratio of the milk-flavor type tobacco flavor described in Example 3
上述实施例1－3所述奶香香型烟用香精的制备方法，具体为：按比例取各组分并混匀获得香基，将香基加入到溶剂中，搅拌至完全溶解，即得。The preparation method of the milk-flavored tobacco flavor described in the above-mentioned examples 1-3 is as follows: take each component in proportion and mix them to obtain the fragrance base, add the fragrance base into the solvent, and stir until it is completely dissolved to obtain .
将实施例1－3调配的奶香香型烟用香精按0.05wt%的比例添加到烟丝中，采用本领域常规技术制成卷烟产品。然后按照《YC/T 415-2011 烟草在制品 感官评价方法》进行感官评价。结果如表4和5所示。The milk-flavored tobacco flavor prepared in Examples 1-3 was added to shredded tobacco at a ratio of 0.05 wt%, and a cigarette product was made by using conventional techniques in the field. Then the sensory evaluation was carried out according to "YC/T 415-2011 Tobacco in-process sensory evaluation method". The results are shown in Tables 4 and 5.
表4 感官评价表Table 4 Sensory evaluation table
表5 感官评价表（国标打分）Table 5 Sensory evaluation form (national standard scoring)
结果表明：和空白样相比，加入奶香香型烟用香精的卷烟样品的香气质变好，奶香香韵明显提高，同时可以改善余味，掩盖杂气，奶香香韵分值均提高0.5分以上。The results show that: compared with the blank sample, the aroma quality of the cigarette sample added with the milk-flavored tobacco flavor becomes better, the milky aroma is significantly improved, and the aftertaste can be improved at the same time, the miscellaneous gas can be covered, and the score of the milky aroma is increased by 0.5 points or more.
| Application Number | Priority Date | Filing Date | Title |
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| CN201610422430.1ACN106036981B (en) | 2016-06-15 | 2016-06-15 | A kind of milk odor type flavouring essence for tobacco and its concocting method based on fragrance threshold value and the application in cigarette |
| Application Number | Priority Date | Filing Date | Title |
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| CN201610422430.1ACN106036981B (en) | 2016-06-15 | 2016-06-15 | A kind of milk odor type flavouring essence for tobacco and its concocting method based on fragrance threshold value and the application in cigarette |
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| CN106036981Atrue CN106036981A (en) | 2016-10-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610422430.1AActiveCN106036981B (en) | 2016-06-15 | 2016-06-15 | A kind of milk odor type flavouring essence for tobacco and its concocting method based on fragrance threshold value and the application in cigarette |
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