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Method for preparing cigarette perfume from grape concentrate and aromatic beta-amino acid

A technology for tobacco flavors and concentrates, which is applied in the directions of essential oils/spice, tobacco, application, etc., can solve the problems of insufficient aroma amount, small amount of Maillard reactants, and the aroma richness needs to be improved, etc., and achieves sensory quality. The effect of improving the total score, improving the aroma quality of cigarettes and improving the aftertaste of cigarettes

Inactive Publication Date: 2017-01-04
CHINA TOBACCO SICHUAN IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Chinese patents (CN1415717A and CN1175623A) disclose "the method for producing spices with tobacco extract as raw material" and "the preparation method and utilization of tobacco reactant spices", they all take tobacco extract as raw material, add sugar and α-amino acid to generate Maillard reaction, although this method utilizes the Maillard reaction, but due to the single type of sugar added, it only increases the tobacco aroma and burnt aroma, the aroma is not rich enough, and the aroma quality is difficult to achieve a satisfactory effect
Chinese patent (CN101654637A) discloses the use of reducing sugar in apricot extract and amino acid reaction to carry out the preparation of Maillard reaction tobacco flavor, although it has the effects of covering up miscellaneous gas and reducing stimulation, but due to the content of reducing sugar in apricot extract However, the amount of Maillard reaction products generated is also small, and the aroma and aroma quality need to be further improved
Chinese patent (CN103146481A) also discloses the research of using reducing sugar and amino acid to carry out Maillard reaction to prepare tobacco spices. The preparation method has the characteristics of simple process, high yield, no pollution in the production process, and convenient operation. The aroma of spices is not rich enough, and the aroma quality needs to be further improved
Chinese patent (CN104498184A) discloses that floral-scented honey is used as a sugar source to perform Maillard reaction with α-amino acids to prepare tobacco flavors for tobacco use. The use of floral-scented honey can not only provide reducing sugars for Maillard reaction, but also increase floral components to enrich and Increase the amount and quality of aroma, but the richness of aroma needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] Weigh 28.15g of grape concentrate and 0.413g of β-phenylalanine, put them into a three-necked flask, add 285.6g of propylene glycol and water mixed solution, and adjust the pH value of the solution to 8 with ammonia water, start stirring, and the stirring speed is 180rpm; Then connect the reflux condenser, heat the oil bath to 100°C for 3 hours, the stirring speed is 180rpm, then raise the temperature to 120°C and stir for 2 hours, then stop the heating, the stirring speed is 180rpm; pour out the reactant after natural cooling to get Flavor for tobacco is the product of the present invention (sample example 1). The obtained reactant (tobacco flavor) exhibits a strong fruity and fruity-sweet aroma. The prepared tobacco spices are diluted into a certain concentration solution (the concentration is the same as the dilution concentration of the control sample 2), by 0.05% of the shredded tobacco weight (in the embodiment, the range of 0.01~0.5% can be selected, but in the c...

Embodiment 2

[0082]Weigh 28.15g of grape concentrate and 0.453g of β-tyrosine, put them into a three-necked flask, add a mixed solution of 286g of propylene glycol and water, and adjust the pH value of the solution to 8 with ammonia water, start stirring, and the stirring speed is 180rpm; Upper reflux condenser, heated to 100°C with an oil bath for 3 hours, the stirring speed was 180rpm, then raised the temperature to 120°C and stirred for 2 hours, then stopped heating, and the stirring speed was 180rpm; after natural cooling, pour out the reactant to obtain cigarettes Perfume is the product of the present invention (sample embodiment 2). The obtained reactant (tobacco flavor) exhibits a strong fruity and fruity-sweet aroma. The prepared tobacco spices are diluted into a certain concentration solution (the concentration is the same as the dilution concentration of the control sample 2), by 0.05% of the shredded tobacco weight (in the embodiment, the range of 0.01~0.5% can be selected, but ...

Embodiment 3

[0084] Weigh 28.15g of grape concentrate and 0.388β-histidine, put them into a three-necked flask, add 285.4g of propylene glycol and water mixed solution, and adjust the pH value of the solution with NaOH aqueous solution to 10, start stirring, and the stirring speed is 180rpm; Then connect the reflux condenser, heat the oil bath to 100°C for 3 hours, the stirring speed is 180rpm, then raise the temperature to 120°C and stir for 2 hours, then stop the heating, the stirring speed is 180rpm; pour out the reactant after natural cooling to get Flavor for tobacco is the product of the present invention (Sample Example 3). The resulting reactant (flavor for tobacco) exhibits a strong fruity and roasted aroma. The prepared tobacco spices are diluted into a certain concentration solution (the concentration is the same as the dilution concentration of the control sample 2), by 0.05% of the shredded tobacco weight (in the embodiment, the range of 0.01~0.5% can be selected, but in the c...

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PUM

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Abstract

The invention discloses a method for preparing cigarette perfume from grape concentrate and aromatic beta-amino acid. The method comprises the following steps: A, mixing the grape concentrate and the aromatic beta-amino acid in a mass ratio of (1-10):1, and mixing a mixture of the grape concentration and the aromatic beta-amino acid with a reaction solvent in a mass ratio of 1:(5-20); B, heating the mixture of the grape concentrate, the aromatic beta-amino acid and the reaction solvent to be 80-140 DEG C within 20-30 minutes, and performing Maillard reaction on the mixture at 80-140 DEG C; C, enabling the mixture of the step B to be reacted for 0.5-6 hours continuously at 80-140 DEG C, thereby obtaining a cigarette perfume reactant. The cigarette perfume is capable of enriching cigarette fragrance and remarkably improving cigarette fragrance quality, and is particularly remarkable in effects of covering impure fragrance and reducing irritation.

Description

technical field [0001] The present invention relates to the technical field of flavors and fragrances for tobacco, in particular to a method for preparing tobacco flavors from grape concentrate and aromatic β-amino acids, in particular to the Maillard reaction using grape concentrate as a sugar source and aromatic β-amino acids The preparation of tobacco flavor and the application of the tobacco flavor in cigarette flavoring. Background technique [0002] Maillard reaction (also known as Maillard reaction) has become an enduring research topic in food science, nutrition, spice chemistry, toxicology and Chinese pharmacy research since its discovery. Maillard reaction can produce a large number of aroma components, which have been applied to the preparation of various flavors, fragrances and flavor enhancers. The flavor obtained by this reaction is also recognized as "organic" and "green" by international authoritative organizations, so its application has attracted wide atte...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/18
CPCC11B9/0003A24B15/18C11B9/0007
Inventor 陶飞燕崔韬张艇周志刚丁为杨军王耀宋光富
Owner CHINA TOBACCO SICHUAN IND CO LTD
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