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Method for preparing flavoring for cigarette and use

A tobacco flavoring, a single technology, applied in the field of preparation of tobacco flavorings, can solve the problems of tobacco flavoring principle, etc., and achieve the effect of low cost, high yield, promotion and improvement of smoke taste and aroma

Inactive Publication Date: 2009-04-22
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The research on the chemical process of the Maillard reaction and the principle of tobacco flavoring in my country is relatively late, and there are few reports on the influence of the reaction product on the flavoring effect of cigarettes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] According to the mass ratio of glucose and L-leucine as 7:1, add 100g of water to prepare a solution with a water content of 80% (w / w), adjust the pH value to 8.8, and react at 90°C for 250 minutes to obtain the present invention tobacco flavors.

[0018] The tobacco flavorings were added to the finished cut tobacco in an amount of 100 mL / kg, and baked at 45° C. until the moisture content in the cut tobacco was 14% (w / w).

[0019] Based on the national standard for cigarettes GB56060.4-1996, the tobacco industry technical expert group composed of 5-7 people judged that the cigarettes prepared from the above cut tobacco had a strong smell of furfural, and the use of the above tobacco spices played an important role. The effect of fragrance, and the smoke is delicate, elegant, and the taste is clean, which has the effect of significantly changing the smoking effect.

Embodiment 2

[0021] Fully mix the same amount of L-glycine, L-glutamic acid and L-alanine, the proportion of various amino acids is 33.3%, mix the above-mentioned compound amino acids with xylose according to the mass ratio of 1:2, dissolve to In 100 g of propylene glycol, a reaction mixture is formed, wherein propylene glycol accounts for 60% (w / w), the pH is adjusted to 7.0, and the reaction is carried out at 125° C. for 90 minutes to obtain the flavoring material for tobacco of the present invention.

[0022] Gas chromatography-mass spectrometry was used to analyze the tobacco flavors prepared above, and three types of aroma-inducing substances were obtained: (1) pyrazine, dioxane, dioxolane, amino acid phenyl ester, acetophenone (2) various short-chain esters such as acetic acid, propionic acid, and heptanoic acid esters, which have pleasant fruit and Flower fragrance, which can be used as a top spice in tobacco; (3) Various organic acids, aldehydes, ketone derivatives and other compon...

Embodiment 3

[0024] 10% (w / w) L-glycine, 10% (w / w) L-aspartic acid, and 80% (w / w) L-alanine are formulated into compound amino acids, and the above compound amino acids are combined with After fully mixing sucrose at a ratio of 1:9, add 100 g of propylene glycol to form a reaction mixture, propylene glycol accounts for 70% (w / w), adjust the pH to 10.0, and react at 135°C for 330 minutes to obtain the tobacco flavoring of the present invention . Add 150mL / kg to the finished cut tobacco, and bake at 35°C until the moisture content is 10% (w / w).

[0025] According to the national standard for cigarettes GB56060.4-1996, a tobacco industry technical expert group composed of 5-7 people smoked and smoked. Compared with unflavored tobacco, adding spices of the present invention increases the intensity of cigarette aroma, and The smell is comfortable, adding to its sweet aroma, the smoke is delicate, elegant and clean.

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Abstract

The invention discloses a preparation method and application for cigarette flavor. The preparation method for the cigarette flavor comprises the following steps: a single amino acid is selected, or a few single amino acids are compounded, and the amino acids are mixed with a saccharide substance according to certain proportion to react under certain conditions to obtain a Maillard reaction liquid product, namely the cigarette flavor. The cigarette flavor obtained by the preparation method has certain improvement on the smoking smell of shredded tobacco, ensures that the smoking fragrance is plumper, reduces smoking miscellaneous gas and the irritation of smoke gas, and improves the sense of comfort.

Description

technical field [0001] The invention relates to a preparation method and application of a tobacco spice. Background technique [0002] At present, due to the vigorous publicity that smoking is harmful to health, the production of safe cigarettes has become a matter of great concern to cigarette manufacturers. Reducing the content of tar and nicotine in smoke is one of the important measures to reduce harmful substances in cigarettes. However, reducing the content of tar and nicotine will cause the problems of insufficient smoking and weakened flavor of cigarettes. Therefore, research and development are safe and can improve Tobacco flavorings for smoking taste and aroma are of great importance. There are two manufacturing methods of domestic tobacco flavors, extracting natural flavors from tobacco or other plants, or using traditional chemical methods to synthesize flavors. The former is limited by plant resources, while the latter often uses reaction methods such as ester...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A24B15/18A24B15/28A24B3/12C11B9/00
Inventor 胡松青赵玮孙凤玲蔡妙颜李琳
Owner SOUTH CHINA UNIV OF TECH
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