Preparation method of maillard reaction flavor for cigarette
A technology of Maillard reaction and spices, applied in the direction of essential oils/spices, tobacco, application, etc., can solve problems such as neglect, achieve the effects of reducing miscellaneous gas and irritation, enhancing burnt sweetness, and improving aroma quality
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Embodiment 1
[0018] Weigh 100mmol of glucose and 100mmol g of phenylalanine and mix them in 100mL of 20% aqueous ethanol, adjust the pH of the system to 8.0 with potassium hydroxide, heat the reaction in a water bath at 80°C for 5h, and cool the reaction product rapidly to room temperature after the reaction. The component with a molecular weight distribution of 2-3kD is obtained by ultrafiltration technology, concentrated and spray-dried to obtain Maillard reaction flavor for tobacco.
[0019] The reaction flavor is dissolved in ethanol water to prepare a feeding solution, which is evenly sprayed on the shredded tobacco according to 0.05% of the weight of the shredded tobacco, and rolled into cigarettes after being baked. Smoking results showed that the amount of aroma increased significantly, the aroma quality improved, the miscellaneous gas decreased, and the aftertaste improved.
Embodiment 2
[0021] Weigh 100mmol of glucose and 50mmol of phenylalanine and mix them in 100mL of 30% ethanol aqueous solution, adjust the pH of the system to 6.0 with citric acid, heat the reaction in an oil bath at 100°C for 3h, and cool the reaction product rapidly to room temperature after the reaction. The components with a molecular weight distribution of 3-4kD are obtained by ultrafiltration technology, concentrated and spray-dried to obtain Maillard reaction flavor for tobacco.
[0022] The reaction flavor is dissolved in ethanol water to prepare a feeding solution, which is evenly sprayed on the shredded tobacco according to 0.03% of the weight of the shredded tobacco, and rolled into cigarettes after being baked. Smoking results showed that the amount of aroma increased significantly, the aroma quality improved, the miscellaneous gas decreased, and the aftertaste improved.
Embodiment 3
[0024] Weigh 100mmol of glucose and 250mmol of phenylalanine and mix them in 100mL of 40% ethanol aqueous solution, adjust the pH of the system to 7.0, heat the reaction in an oil bath at 90°C for 6h, and cool the reaction product to room temperature rapidly after the reaction. The component with a molecular weight distribution of 4-5kD is obtained by ultrafiltration technology, concentrated and spray-dried to obtain Maillard reaction flavor for tobacco.
[0025] The reaction flavor is dissolved in ethanol water to prepare a flavoring solution, which is evenly sprayed on the shredded tobacco according to 0.01% of the weight of the shredded tobacco, baked and rolled into cigarettes. Smoking results showed that the amount of aroma increased significantly, the aroma quality improved, the miscellaneous gas decreased, and the aftertaste improved.
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