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Tobacco flavor with grape flavor as well as preparation method and application of tobacco flavor

A tobacco flavor and flavor technology, applied in the field of tobacco flavor and flavor, can solve the problems of inconsistent overall style of cigarettes, application limitations, etc., and achieve the effects of better flavor coordination, increased softness, and increased sweetness of cigarettes

Inactive Publication Date: 2019-03-26
CHINA TOBACCO HUNAN INDAL CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the most prominent problem of the tobacco flavor prepared by this method is that the aroma is not derived from tobacco, which causes the overall style of the cigarette to be uncoordinated, and its application in cigarettes is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] (1) Raisin Extract

[0032] Add 60g of raisins and 400mL of 60% ethanol into a 500mL three-neck bottle equipped with a reflux tube and a stirring bar, heat and reflux at 75°C for 3 hours, extract twice, filter the extract, combine the filtrates, concentrate to dryness, and obtain the fructose content Rich raisin extract.

[0033] (2) Raisin extract and tobacco powder mixture react with proline

[0034] Add 5g of raisin extract, 1g of flue-cured tobacco powder, 50mL of propylene glycol, and 2g of proline in sequence in a 100mL three-necked bottle equipped with a reflux tube and a stirrer, heat to 110°C within 40min, and keep it for 6h. After cooling, the obtained Brown-red reaction product 1.

[0035] (3) Reaction of raisin extract with proline

[0036] Add 5g of raisin extract, 50mL of propylene glycol, and 2g of proline to a 100mL three-neck flask equipped with a reflux tube and a stirrer, heat to 110°C within 40min, and keep it for 6h. After cooling, the brown-red ...

Embodiment 2

[0041] (1) Raisin Extract

[0042] Add 60g of raisins and 400mL of 60% ethanol into a 500mL three-necked bottle equipped with a reflux tube and a stirring bar, heat and reflux at 75°C for 4 hours, extract twice, filter the extract, combine the filtrates, concentrate to dryness, and obtain the fructose content Rich raisin extract.

[0043] (2) Raisin extract and tobacco powder mixture react with aspartic acid

[0044] Add 6g of raisin extract, 5g of flue-cured tobacco powder, 50mL of propylene glycol, and 1g of aspartic acid in sequence in a 100mL three-neck bottle equipped with a reflux tube and a stirring bar, heat to 100°C within 40min, and keep it for 4h. After cooling, The brown-red reaction product 1 was obtained.

[0045] (3) Raisin extract reacts with aspartic acid

[0046] Add 6g of raisin extract, 50mL of propylene glycol, and 1g of aspartic acid into a 100mL three-neck flask equipped with a reflux tube and a stirring bar, heat to 100°C within 40min, and keep it fo...

Embodiment 3

[0051] (1) Raisin Extract

[0052] Add 40g of raisins and 400mL of 60% ethanol into a 500mL three-neck bottle equipped with a reflux tube and a stirring bar, heat and reflux at 75°C for 4 hours, extract twice, filter the extract, combine the filtrates, concentrate to dryness, and obtain the fructose content Rich raisin extract.

[0053] (2) Raisin extract and tobacco powder mixture react with glycine

[0054] Add 6g of raisin extract, 2g of flue-cured tobacco powder, 50mL of propylene glycol, and 1g of glycine to a 100mL three-neck bottle equipped with a reflux tube and a stirrer, heat to 80°C within 40min, and keep it for 2h. After cooling, a brown-red color is obtained. Reaction product 1.

[0055] (3) Reaction of raisin extract with glycine

[0056] Add 6g of raisin extract, 50mL of propylene glycol, and 1g of glycine in sequence to a 100mL three-neck flask equipped with a reflux tube and a stirrer, heat to 80°C within 40min, and keep it for 2h. After cooling, the brown-...

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PUM

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Abstract

The invention discloses a tobacco flavor with a grape flavor as well as a preparation method and application of the tobacco flavor. The preparation method of the tobacco flavor with the grape flavor comprises the following steps: carrying out a Maillard reaction on extract of natural fermented raisins, tobacco powder and amino acids in a solution system, thereby obtaining the tobacco flavor. Whenthe tobacco flavor is applied to cigarette flavoring, the smoke has outstanding fragrant and sweet taste, tobacco aroma and baking flavor, and the tobacco flavor is wholly well fused with the own cigarette aroma system and has excellent application prospects.

Description

technical field [0001] The invention relates to a flavoring for tobacco, in particular to a flavoring for tobacco with grape flavor, and belongs to the field of flavoring and flavoring for tobacco. Background technique [0002] As cigarette consumers pay more and more attention to health, the R&D, production and sales of low-tar cigarette products have become an inevitable trend in the development of cigarettes. But at the same time, with the reduction of cigarette tar, some new problems have also been brought, such as the lack of fullness of cigarette aroma, the decrease of satisfaction, the increase of dryness of smoke, and the decrease of sweetness and so on. In order to improve the sensory quality of cigarettes, it is an effective way to apply flavors and fragrances. Among them, the use of Maillard reaction to prepare tobacco flavors and fragrances has a good application prospect. Utilizing the sugar contained in natural plants as the sugar source of the Maillard react...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/00
Inventor 郭学民马畛赵瑜李亚白姚元香赵国玲刘金云尹新强
Owner CHINA TOBACCO HUNAN INDAL CORP
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