Production method for black liquor and production method for liquid containing flavoring component
A manufacturing method and a technology for aroma components, which are applied in the field of liquid manufacturing and can solve problems such as difficulty in controlling reactions
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Embodiment 1
[0079] 1 g of coarsely crushed yellow tobacco stalks and burley tobacco stalks and 50 mL of 2N NaOH aqueous solution were enclosed in a pressure-resistant container, heated to 180° C. while stirring, and held for 3 hours. Thereafter, the container is cooled together, and the black liquor and residue (ie, tobacco fibers) are filtered through a glass filter for separation and recovery. The amount of flavor components contained in the black liquor was measured by GCMS, and it was regarded as the amount of flavor components produced from 1 g of tobacco raw material.
[0080] The amount of aroma components contained in the black liquor was measured by the following method.
[0081] [Pretreatment of black liquor]
[0082] An internal standard substance (p-BPA: 50 μg) was added to the black liquor, and after adjusting the total amount to 40 ml with pure water, 1N aqueous HCl solution was added to adjust the pH to 2±0.1. All the black liquor after pH adjustment was passed through th...
Embodiment 2
[0093] 1 g of coarsely crushed Burley tobacco stems and 50 mL of 2N NaOH aqueous solution were sealed in a pressure-resistant container, heated to a predetermined temperature while stirring, and held for a certain period of time. The heating temperature was set to 130°C, 150°C, and 180°C, and the holding time was changed within the range of 5 to 320 minutes. The subsequent cooling step and separation and recovery step were performed in the same manner as in Example 1. The amount of vanillin contained in the black liquor was measured by GCMS, and it was defined as the amount of vanillin produced from 1 g of tobacco raw material. In addition, the weight of the separated residue was measured, and it was defined as the amount of residue obtained from 1 g of tobacco raw material. show the result in Figure 2A , Figure 2B .
[0094] Figure 2A It is a graph showing the relationship between the time and temperature of the steaming treatment and the amount of vanillin produced. ...
Embodiment 3
[0096] 1 g of coarse burley tobacco stems and 50 mL or 10 mL of 2N NaOH aqueous solution were enclosed in a pressure-resistant container, heated to 180° C. while stirring, and held for a predetermined time. The holding time was varied in the range of 5 to 320 minutes. The subsequent cooling step and separation and recovery step were performed in the same manner as in Example 1. The amount of vanillin contained in the black liquor and the weight of the separated residue were measured in the same manner as in Example 2. show the result in Figure 3A , Figure 3B .
[0097] Figure 3A It is a graph showing the relationship between the time of the steaming treatment, the solid-to-liquid ratio, and the amount of vanillin produced. Figure 3B It is a graph showing the relationship between the time of the digestion treatment, the solid-to-liquid ratio, and the residue amount. Here, when 50 mL of 2N NaOH aqueous solution is used per 1 g of tobacco raw material, the solid-to-liqu...
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