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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

Inactive Publication Date: 2014-12-10
ZHENGZHOU TOBACCO RES INST OF CNTC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Individual companies have carried out segmental research on Maillard reaction products (Hongta Tobacco (Group) Co., Ltd., Yunnan Tianhong Flavors and Fragrances Co., Ltd. A tobacco flavor and its preparation method: China, CN201410013826.1[P] .2014-4-9), but only focused on the small molecular aroma components in the product, ignoring the medium molecular weight components and high molecular substances that accounted for most of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the field of additives for cigarettes, in particular to a preparation method of a maillard reaction flavor for a cigarette. The preparation method is characterized by comprising the steps of mixing glucose and phenylalanine at a mole ratio of (0.2-5):1 in an alcohol solution, adjust pH (potential of hydrogen) of a system to 5-10, heating for reaction for a certain time, rapidly cooling a reaction product to room temperature after the reaction, obtaining an ingredient with molecular weight distributed within 2-6kD by an ultrafiltration technology, and obtaining the maillard reaction flavor for the cigarette after concentration and spray drying. The method has the greatest characteristic of providing the novel maillard reaction flavor for the cigarette, the flavor is applied into the cigarette and can endow the cigarette with a sweet and elegant style, and aesthetic quality is improved. In addition, the flavor is simple in preparation technology and easy for industrial production, has a good tobacco perfuming effect, can effectively improve the organoleptic quality of the cigarette and has practical production significance and values.

Description

[0001] technical field [0002] The invention relates to the field of tobacco additives, in particular to a method for preparing tobacco spices by using 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 eventually produces a brown or even black mixture containing various small molecules and macromolecules , where the polymer product is also known as melanoids (Melanoidins). Maillard reaction can produce a large number of aroma components, which have been used to prepare various flavors, fragrances and flavor enhancers. Since the Maillard reaction can be regarded as natural in terms of both the reaction and the product, these fragrance groups are recognized as "natural" by international authorities, so their application has attracted wide attention from all over the world, and has become an important topic in...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B15/30
Inventor 刘珊曾世通李鹏刘亚丽孙世豪胡军宗永立
Owner ZHENGZHOU TOBACCO RES INST OF CNTC
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