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Preparation method of Maillard reaction product of compound fruit concentrate and its application in tobacco flavoring

The technology of Maillard reaction and concentrate is applied to Maillard reaction product and its application in tobacco flavoring, so as to achieve the effects of improving smoking quality, increasing the aroma of mature tobacco, and highlighting the style of fragrance and aroma.

Active Publication Date: 2015-10-28
APPLE FLAVOR & FRAGRANCE GRP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] The present invention involves the combination of various fruit concentrates to produce a new combination of sugar sources, which has not been reported yet. Studies have shown that the Maillard reaction products of compound fruit concentrates and amino acids can increase the aroma of mature cigarettes and highlight the fragrance. Rhyme style, which plays a significant role in improving the comfort of inhalation

Method used

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  • Preparation method of Maillard reaction product of compound fruit concentrate and its application in tobacco flavoring
  • Preparation method of Maillard reaction product of compound fruit concentrate and its application in tobacco flavoring
  • Preparation method of Maillard reaction product of compound fruit concentrate and its application in tobacco flavoring

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] After testing, every 10g of longan concentrate contains 3.02 grams of fructose and 2.98 grams of glucose. Every 10g of blueberry concentrate contains 2.78 grams of fructose; 2.93 grams of glucose.

[0030] Add longan concentrate (30.0g), blueberry concentrate (20.0g), fructose (6.2g), glutamic acid (29.4g), alanine into a 500mL three-neck flask equipped with a thermometer, reflux tube, and stirring paddle (17.8g), propylene glycol (300mL), 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 120°C within 50 minutes, and its pH value (pH meter) was measured to be 9.0 at this time. When the internal temperature of the reaction solution rose to 120°C, the reaction system began to brown, and as the reaction time increased, the color of the reaction system became darker and darker. After reacting at 120°C for 2 hours, the reaction wa...

Embodiment 2

[0037] The continuation reaction time is adjusted to 1.0h, 1.5h, 2.0h, 2.5h, 3.5h respectively. After cooling, a brown-red reaction product is obtained. Others are the same as in Example 1. The perfuming effects are shown in Table 1 respectively.

[0038] Table I

[0039]

Embodiment 3

[0041] Adjust the pH of the reaction system to 6.0, 7.0, 9.0, and 10.0, and the others are the same as in Example 1. The perfuming effects are shown in Table 2, respectively.

[0042] Table II

[0043]

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Abstract

The invention belongs to the technical field of cigarette perfumes, and especially relates to a preparation method of a Maillard reaction product of a compound fruit concentrate, and an application of the product in tobacco perfuming. The preparation method comprises the following steps: mixing fruit concentrates or reducing monosaccharide-containing fruit concentrates with amino acids and a reaction solvent adjusting the pH value of a reaction system to 8-11 by an aqueous solution of sodium hydroxide, heating to 100-130DEG C within 30-70min, continuously reacting for 1.0-3.5h, and cooling to obtain the corresponding reaction product. The fruit concentrates contain abundant alcohols, esters and proteins, and also contain P, Fe, K and the like, and vitamins, so the reaction product is rich in fruit perfume and fragrance precursors, can naturally coordinate with the original perfume of tobacco, and is a safe and reliable novel cigarette perfume. The reaction product prepared by using the compound fruit concentrates can substantially increase the perfume of mature cigarette, highlight the delicate perfume style and improve the smoke comfortableness.

Description

technical field [0001] The invention belongs to the technical field of tobacco spices, in particular to a Maillard reaction product of a composite fruit concentrate and its application in tobacco flavoring. Background technique [0002] At present, there are generally two types of tobacco flavors used in cigarettes: one is natural extraction flavors, which use natural components contained in natural flavors that can harmonize with the aroma of cigarettes; the other is synthetic flavors, which use synthetic flavors and tobacco Fragrance coordination, a fragrance monomer that has a certain effect on smoke. Although the production process of these two types of spices alone or by blending is simple, the effect is not very good due to the shortcomings of monotonous aroma and single effect. [0003] Reactive flavors, namely Maillard reactants, have always been extremely important and valuable flavors in the tobacco industry. A large number of heterocyclic flavor substances produc...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A24B3/12A24B15/30C11B9/00
Inventor 李德俊刘强冯黎马磊李海涛洪鎏黄健
Owner APPLE FLAVOR & FRAGRANCE GRP