Preparation method of glucose/glutamic acid Maillard reaction flavor for cigarettes

A technology of glucose and glutamic acid, applied in essential oils/spices, preparation of tobacco, tobacco, etc., can solve the problems of insignificant effect, unstable quality, weak pertinence, etc., so as to increase the production volume and enrich the aroma of smoke. rhythm, reducing turbulence and irritating effects

Active Publication Date: 2014-12-03
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complex composition of the Maillard reaction product, the products obtained by the traditional method have defects suc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1:

[0025] Weigh 100mmol of glucose and 50mmol of glutamic acid and mix them in 100mL of 30% ethanol aqueous solution, adjust the pH of the system to 9.0, and heat the reaction in an oil bath at 105°C for 3h. After the reaction, the reaction product is quickly cooled to room temperature and filtered to remove insolubles. Get the initial product. The initial product was extracted with 100 mL×3 ethyl acetate, the extracts were combined and dried with anhydrous sodium sulfate, and then the organic solvent was removed by rotary evaporation to obtain 0.21 g of a brown paste-like small molecule volatile product, which is relative to the total amount of the feed The yield was 1.69%.

[0026] The product is dissolved in ethanol to prepare a perfuming solution, sprayed evenly on the cut tobacco according to 0.005% of the weight of the cut tobacco, and rolled into a cigarette after baking. The smoking evaluation results show that the smoke has a sweet burnt aroma and a prom...

Example Embodiment

[0027] Example 2:

[0028] Weigh 100mmol of glucose and 100mmol of glutamic acid and mix them in 100mL of 50% ethanol aqueous solution. Adjust the pH of the system to 9.0. Heat the reaction in an oil bath at 105°C for 6 hours. After the reaction, the reaction product is quickly cooled to room temperature and filtered to remove insolubles. Get the initial product. The initial product was extracted with 100mL×3 ethyl acetate, the extracts were combined and dried with anhydrous sodium sulfate, and then the organic solvent was removed by rotary evaporation to obtain 0.31g of a brown paste-like small molecule volatile product, relative to the total amount of the feed The yield was 1.89%.

[0029] The product is dissolved in ethanol to prepare a perfuming solution, sprayed evenly on the cut tobacco according to 0.005% of the weight of the cut tobacco, and rolled into a cigarette after baking. The smoking evaluation results show that the smoke has a sweet burnt aroma and a prominent ba...

Example Embodiment

[0030] Example 3:

[0031] Weigh 100mmol glucose and 150mmol glutamic acid and mix in 100mL 50% ethanol aqueous solution ) Adjust the pH of the system to 9.0, heat the reaction in an oil bath at 105°C for 6 hours. After the reaction, the reaction product is quickly cooled to room temperature, and the insoluble matter is removed by filtration to obtain the initial product. After the initial product was extracted with 100 mL×3 ethyl acetate, the separated water phase was subjected to rotary evaporation to remove most of the water, and then freeze-dried to obtain 21.5 g of the solid initial product.

[0032] Take 1.0g of the solid initial product, use a 2.5cm×100cm Bio-gel P-6 gel column for gel permeation chromatography column chromatography, use ultrapure water as the mobile phase for elution, and the flow rate is 0.5mL / min. When the colored substances flow to the bottom of the column, the eluent is collected at a speed of 5 min / tube, and the elution is completed when all the colo...

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Abstract

The invention relates to the technical field of flavors for cigarettes, and particularly discloses a preparation method of a glucose/glutamic acid Maillard reaction flavor for cigarettes, which is characterized in that by using glucose and glutamic acid as raw materials, the material ratio, reaction solvent, reaction time, reaction temperature and system pH are controlled, and the products are graded and separated to obtain the low-molecular-weight volatile product capable of effectively improving sensation quality of cigarettes and the high-molecular-weight product with the molecular weight of 3-6kD. The accurate control on the cigarette glucose/glutamic acid Maillard reaction process and the fine after-treatment on the products are performed to obtain the low-molecular volatile products with favorable cigarette perfuming effect and the high-molecular products, thereby implementing fine processing of glucose/glutamic acid Maillard reaction, and enhancing the application value of the reaction products in cigarette perfuming.

Description

[0001] technical field [0002] The invention relates to the field of flavors for tobacco, in particular to a method for preparing flavors for tobacco by utilizing the glucose / glutamic acid Maillard reaction. Background technique [0003] The Maillard reaction is a non-enzymatic browning reaction (Non-enzymatic browning) between an amino compound and a reducing sugar. After a complex process, the reaction finally produces a brown or even black mixture containing various small molecules and polymers, among which High molecular products are also called melanoids (Melanoidins). Maillard reaction can produce a large number of aroma components, which have been used to prepare various flavors, fragrances and flavor enhancers. Because the reaction can be regarded as natural no matter from the reaction or the product, these fragrance groups are recognized as "natural" by international authoritative organizations, so their application has attracted wide attention from all over the w...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
Inventor 曾世通刘珊李鹏刘亚丽孙世豪胡军宗永立
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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