Method of tobacco alcoholization mixing fragrance by using rose
A technology for roses and rose petals, which is applied in the directions of tobacco, application, and treatment of tobacco, and achieves the effects of less spice dosage, high effective utilization rate, and low implementation cost.
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Embodiment 1
[0016] Weigh 400g of dried rose petals, pack them in white gauze in 5 portions, place them in cartons containing re-roasted sheet tobacco according to the four corners and the center position, and then load 200kg of re-roasted K326 BBSF module tobacco leaves. Sampling was taken after 6 months and 12 months of alcoholization of tobacco leaves to evaluate the sensory quality and analyze the fragrance- and sweet-flavor components contained in the rose. The results are shown in Table 1 and Table 2. With the aging of tobacco leaves, the sensory quality is gradually improved, which is manifested in the increase of aroma, the reduction of miscellaneous gas and irritation, and the increase of sweetness in smoke. In addition, the tobacco leaves contain the fragrance of rose; from the perspective of aroma components, rose Part of the fragrance and sweet aroma components contained in tobacco can also be detected in tobacco leaves, and their content also increases with the aging process. ...
Embodiment 2
[0022] Take by weighing 400g dried rose petals, pack them in 5 parts in white gauze, put them in the cartons of rebaked tobacco sheets respectively according to the four corners and the central position, and then pack into 200kg rebaked red big C3F tobacco leaves. Sampling was taken after 6 months and 12 months of alcoholization of tobacco leaves to evaluate the sensory quality and analyze the fragrance- and sweet-flavor components contained in the rose. The results are shown in Table 3 and Table 4. With the aging of tobacco leaves, the sensory quality is gradually improved, which is manifested in the increase of aroma, the reduction of miscellaneous gas and irritation, and the increase of sweetness in smoke. In addition, the tobacco leaves contain the fragrance of rose; from the perspective of aroma components, rose Part of the fragrance and sweet aroma components contained in tobacco can also be detected in tobacco leaves, and their content also increases with the aging proc...
Embodiment 3
[0028] Weigh 400g of dried rose petals, pack them in 5 parts in white gauze, put them in the cartons of rebaked tobacco according to the four corners and the center position, and then pack into 200kg rebaked Hongda B1F tobacco leaves. Sampling was taken after 6 months and 12 months of alcoholization of tobacco leaves to evaluate the sensory quality and analyze the fragrance- and sweet-flavor components contained in the rose. The results are shown in Table 5 and Table 6. With the aging of tobacco leaves, the sensory quality is gradually improved, which is manifested in the increase of aroma, the reduction of miscellaneous gas and irritation, and the increase of sweetness in smoke. In addition, the tobacco leaves contain the fragrance of rose; from the perspective of aroma components, rose Part of the fragrance and sweet aroma components contained in tobacco can also be detected in tobacco leaves, and their content also increases with the aging process.
[0029] Table 5 Sensory...
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