Preparation method of spice with nut fragrance and hay fragrance, spice and application thereof
A nut aroma and spice technology, applied in essential oils/spice, application, preparation of tobacco, etc., can solve the problems of complex Maillard reaction product components, inability to generate characteristic aroma, inability to distinguish clearly, etc., and achieve easy industrial production. , low cost, soft and smooth smoke effect
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Embodiment 1
[0029] A preparation method of spices with nutty and hay fragrance is as follows:
[0030] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 1g of fructose in 10mL of 40% propylene glycol aqueous solution, adjust the pH to 10, mix well, and add 0.01wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat to 90°C for 5 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stem The Rad reaction product 1 is the fragrance. GC / MS analysis was carried out on the maillard reaction product 1 of tobacco stems. The volatile aroma in the reaction product was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.12wt%.
Embodiment 2
[0032] A preparation method of spices with nutty and hay fragrance is as follows:
[0033] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 2g of fructose in 10mL of 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 8, mix well, add 0.02wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat it to 120°C for 2 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stem The Rad reaction product 2 is the spice. GC / MS analysis was performed on the maillard reaction product 2 of tobacco stems. The volatile aroma in the reaction product was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.35wt%.
Embodiment 3
[0035] A preparation method of spices with nutty and hay fragrance is as follows:
[0036] Tobacco stems are first baked at 60° C. for 5 hours, and then crushed to obtain tobacco stem powder. Dissolve 5g of tobacco stem powder, 1g of serine and 3g of fructose in 10mL of 40% volume concentration of propylene glycol aqueous solution, adjust the pH to 7, mix well, add 0.03wt% FeCl 3 (Based on the sum of the mass of serine and fructose), put it into a sealed reaction bottle, heat it to 100°C for 3 hours in an oil bath, freeze-dry, and then add ethanol for extraction to obtain tobacco stems The Rad reaction product 3 is the spice. GC / MS analysis was carried out on the maillard reaction product 3 of tobacco stems. The volatile aroma in the reaction product 3 was mainly 2,5-dimethyl-pyrazine, etc., which had obvious nutty and hay aroma. After analysis, the content of 2,5-dimethyl-pyrazine was about 34.62wt%.
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