为开发稳定的烟用香料前驱体，以香豆素-3-甲酸、丁香酚合成了香豆素-3-甲酸丁香酚酯，产物的结构经红外光谱（IR）、核磁共振氢谱（1HNMR）、核磁共振碳谱（13CNMR）、高分辨率质谱（HMRS）和综合热分析确证。采用热解-GC/MS对该化合物的热解产物进行分离鉴定，并初步进行了卷烟加香试验。结果表明：① 600℃时，香豆素-3-甲酸丁香酚酯的热解产物中共鉴定出22种成分，主要为烯类、烷类、酸类、酚类；② 鉴定出丁香酚，表明香豆素-3-甲酸丁香酚酯能在卷烟燃吸温度下释放出一定量的丁香酚；③ 香豆素-3-甲酸丁香酚酯具有改善和修饰卷烟香气，增加甜韵和豆香香韵，减轻刺激性的作用。因此，香豆素-3-甲酸和丁香酚可以作为香料前驱体应用于卷烟加香。

In order to develop a new cigarette flavor precursor, coumarin-3-carboxylic acid eugenol ester was synthesized from coumarin-3-carboxylic acid and eugenol. The structure of the title compound was characterized by IR, 1HNMR, 13CNMR, HRMS and thermal analysis. The pyrolysis products were identified by means of pyrolysis-GC/MS, and the effect of the title compound on the flavor of cigarettes by smoking was evaluated. The results show that: (1) 22 compounds were identified at 600℃, and most of them were alkenes, alkanes, acids, and phenolic substances; (2) eugenol was identified, indicating that coumarin-3-carboxylic acid eugenol ester can release a certain amount of eugenol at the smoke temperature; (3) eugenol coumarin-3-carboxylic acid ester can improve and modify the flavor, enhance the notes of sweet aroma and bean aroma., and reduce the biting taste of cigarette smoke. Therefore, coumarin-3-carboxylic acid eugenol ester can be used in cigarette as an excellent flavor precursor.