| The natural plant spices have the unique fragrance which cannot be replaced by synthetic spices and has a bright prospect in developing high aroma and low tar cigarette products.Adding essential oils or extractums to cigarettes can make up for the loss of aroma substances in cigarette production and storage,make cigarette smoke plump and rich in layers,and effectively increase the attraction to consumers.In this paper,20 kinds of plants with great potential as spices were used as raw materials to extract essential oils and extractums.Through the sensory evaluation of cigarette flavoring,the raw materials with excellent suction effect were selected,and then take the yield as the index to optimize and compare the production process of these essential oils and extractums.Finally,the systematic formulation and development of new tobacco flavors were explored.The main results are as follows:(1)According to the results of sensory evaluation of cigarette flavoring of 20 plant species,essential oils of tangerine peel and sweet orange peel with extractums of fig fruit,sweet tamarind and tamarind pulp,the five kinds of spices can improve comfort characteristics,smoke characteristics and aroma style characteristics of cigarettes to a certain extent,coordinating with smoke and will not produce obvious side effects.The total scores were 94,95,96.4,96.4 and 97.4,respectively.In the determination of basic physical and chemical properties of these two essential oils and three extractums,there was little difference in other indexes except that the odor and acid value were very different from the same type of products.By GC-MS,23 and 30 components were found in sweet orange essential oil and tangerine peel essential oil,respectively,which were mainly terpene compounds,and the main aroma components were limonene,β-myrcene,linalool,γ-terpinene and so on.Among the three extractums,a total of 41 components were isolated from tamarind pulp extractum,mainly ester compounds,and the main aromatic components were ethyl palmitate,ethyl linolenic acid and acetic acid,etc.A total of 49 components were isolated from sweet tamarind,mainly alkane compounds,but the main aroma components were 5-hydroxymethylfurfural,benzyl alcohol and ethyl palmitate.A total of 38 components were isolated from fig fruit extractum,mainly aldehydes and esters,and the main aromatic components were ethyl palmitate,3-furfural and 5-hydroxymethylfurfu,etc.(2)The extraction processes of tangerine peel essential oil and sweet orange essential oil were optimized by microwave-assisted extraction and simultaneous distillation extraction.The results showed that there is little difference in the optimal yield between the two methods,and there was almost no difference in the quality of the essential oils.However,for the essential oil of tangerine peel,the simultaneous distillation extraction took less time and can save energy better,so this method was preferred,under the conditions of extraction time of 2 h,solid-liquid ratio of 1:20 g/m L,Na Cl concentration of 1.5%,and dichloromethane as extraction agent,the highest yield of tangerine peel essential oil can reach 1.71%;for sweet orange essential oil,the microwave-assisted extraction should be preferred,because a higher yield of the essential oil can be obtained at the same amount of time,under the conditions of extraction time 2 h,solid-liquid ratio 1:15 g/m L,microwave power 400 W,microwave time 8 min,the highest yield of sweet orange essential oil can reach 5.23%.The extraction processes of extractums of sweet tamarind,tamarind pulp and fig fruit were optimized by thermal reflux extraction and ultrasonic-assisted extraction,respectively.On the whole,the ultrasonic-assisted extraction was more suitable for extracting these three kinds of plant extractums,because it obtained better yeild in a shorter time.For the ultrasonic-assisted extraction,the yield of sweet tamarind extractum can reach 96.47%under the conditions of extraction time of 20 minutes,ethanol concentration of 60%,and solid-liquid ratio of 1:8 g/m L;the yield of tamarind pulp extractum can reach 87.43%under the conditions of extraction time of 20 minutes,ethanol concentration of 60%,and solid-liquid ratio 1:10 g/m L;the yield of fig fruit extractum can reach 80.38% under the conditions of extraction time 20 min,ethanol concentration 70%,and solid-liquid ratio 1:10 g/m L.(3)The two essential oils and the three extractums selected from the sensory evaluation in Chapter 2 were used for blending of flavor,and the result showed that the proportion of sweet orange essential oil: tangerine peel essential oil was 1:1(S1)and fig fruit extractum: tamarind pulp extractum: sweet tamarind extractum was 2:1:1(S7),they had more significant effect on the sensory quality of improvement of tobacco.From the overall score,after compounding,it was also higher than the sensory scores of various individual essential oils or extractums in Chapter 2.The GC-MS analysis of the two compound samples showed that a total of 33 components were separated from S1,among which the main aroma components were DL-limonene,D-limonene,γ-terpinene,β-myrcene,etc.A total of 59 components were separated from S7,among which the main aroma components were ethyl palmitate,ethyl levulinate,5-hydroxymethylfurfural and so on.From the results of thermogravimetric analysis,it can be seen that the S1 was in a state of linear weight loss under the programmed temperature,and the weight loss was more than 99% at about 175 °C.The S7 can be clearly divided into four stages of thermal weight loss under the temperature program,reaching the maximum of weight loss rate at 10 min(125 °C),and the total weight loss of the four stages is 88.41%,and the sample was still not decomposed in the end.The compound samples S1 and S7 were used as the main body of fragrance blending,and then various auxiliary materials were added,and finally two tobacco flavor formulas of a tangerine peel flavor module and a sweetness enhancement module were prepared,which had utilization value of industrialization and commercialization to a certain extent. |
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