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Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming

A technology of Maillard reaction and concentrate, which is applied in the preparation of tobacco, tobacco, application, etc., can solve the problems of unsuitable fragrance style of cigarettes, improve the comfort of smoking, reduce miscellaneous gas, and highlight the flavor of fragrance effect of style

Active Publication Date: 2014-06-18
APPLE FLAVOR & FRAGRANCE GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Due to the different sugar sources and nitrogen sources of the above-mentioned Maillard reactants, the aroma of the obtained products is mainly burnt and roasted, which is not suitable for the display of the fragrance style of light-flavored cigarettes.
At present, there is no research report on the application of the product of Maillard reaction between fruit concentrate and amino acid in tobacco

Method used

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  • Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming
  • Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming
  • Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] After testing, every 10g of strawberry concentrate contains 2.48 grams of fructose and 3.27 grams of glucose.

[0025] Add strawberry concentrate (30.0g), glutamic acid (14.12g), alanine (8.54g), glycerol (250mL, water content 12% ), mechanically stirred at room temperature. 10% NaOH aqueous solution was added dropwise to adjust the pH value, and the solid gradually dissolved. The temperature of the water bath was raised to 100°C within 30 minutes, and its pH value (pH meter) was measured to be 7.0 at this time. When the internal temperature of the reaction solution rose to 100°C, the reaction system began to brown, and as the reaction time increased, the color of the reaction system became darker and darker.

[0026] After reacting at 100° C. for 1.0 h, the reaction was stopped to obtain a brown-red reaction product.

[0027] (Molar ratio sugar:amino acid=1:2)

Embodiment 2

[0029] The reaction conditions and operations of Example 2 are the same as in Example 1, that is, the reaction solvent is glycerol (250 mL, 12% water content), and mechanically stirred at room temperature. Add 10% NaOH aqueous solution dropwise to adjust the pH value, raise the temperature of the water bath to 100°C within 30min, and react at 100°C for 1.0h, then stop the reaction to obtain a brown-red reaction product. The different specific feeding quantity and pH value control are shown in Table 2.

[0030] Table 1 Example 2

[0031]

Embodiment 3

[0033] After testing, every 10 grams of dark plum concentrate contains 2.28 grams of fructose and 2.99 grams of glucose.

[0034]In a 500mL three-necked flask equipped with a thermometer, a reflux tube, and a stirring paddle, sequentially add a 500mL three-necked flask, ebony concentrate (10.0g), fructose (10.4g), valine (4.69g), alanine (4.19g) , propylene glycol (150 mL), mechanically stirred at room temperature. Add 10% NaOH aqueous solution drop by drop to adjust the pH value, and the temperature of the water bath was raised to 95°C within 60 minutes. At this time, the pH value (pH meter) was measured to be 8.9. When the internal temperature of the reaction solution rose to 95°C, the reaction system began to brown, and as the reaction time increased, the color of the reaction system became darker.

[0035] After reacting at 95°C for 1.0h, stop the reaction to obtain the product.

[0036] (Molar ratio sugar:amino acid=1:1)

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Abstract

The invention relates to a preparation method of a fruit concentrate Maillard reaction product, and an application of the product in tobacco perfuming. The preparation method comprises the following steps: mixing a fruit concentrate or the fruit concentrate containing reducing monosaccharide with amino acids and a reaction solvent, using an aqueous solution of sodium hydroxide to adjust the pH value of a reaction system to 6-9, heating to 80-100DEG C within 20-90min, continuously reacting for 0.5-1.5h, and cooling to obtain the corresponding reaction product. The Maillard reaction product generated after reacting the fruit concentrate with the amino acids is rich in the natural perfume of fruits, can be naturally coordinates with the original perfume of tobacco, and is safe and reliable. The above reactive perfume prepared in the invention is used to process cut tobacco under certain conditions, and is added to tobacco according to different proportions, so the smoking quality of the the prepared cut tobacco is substantially improved. The fruit concentrate Maillard reaction product can improve the fullness and the softness of the smoke of cigarette, improves the smoking smell comfortableness, and highlights the delicate perfume style of the cigarette.

Description

technical field [0001] The invention belongs to the technical field of tobacco spices, and in particular relates to a preparation method of a Maillard reaction product of fruit concentrate and its application in tobacco flavoring. Background technique [0002] Aroma is an important indicator for evaluating the quality of cigarette products. According to the national standard GB5606.4-2005 "Cigarette Part 4: Sensory Technical Requirements", among the 6 indicators scored on the 100-point scale, aroma alone accounts for 32 points. The aroma substances of tobacco are produced during the process of planting, processing, and smoking. The production process involves complex biological and chemical changes, and there are many types of aroma substances produced. The composition, content and balance ratio of these components comprehensively affect the aroma characteristics of tobacco leaves. As the issue of "smoking and health" has attracted people's attention day by day, the develop...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B3/12
Inventor 冯黎李智宇黄健侯春茅富燕茅伟炯蔡炳彪
Owner APPLE FLAVOR & FRAGRANCE GRP
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