Method for preparing cigarette flavor from pear extracts and aromatic beta-amino acids

Abstract

The invention discloses a method for preparing cigarette flavor from pear extracts and aromatic beta-amino acids. The method comprises steps as follows: A, the pear extracts and the aromatic beta-amino acids are mixed in the mass ratio being (1-10):1; the mixture of the pear extracts and the aromatic beta-amino acids and a reaction solvent are mixed in the mass ratio being 1: (5-20); B, the mixture of the pear extracts, the aromatic beta-amino acids and the reaction solvent in the step A is heated to 80-140 DEG C within 20-30 min and subjected to a Maillard reaction at the temperature of 80-140 DEG C; C, the mixture in the step B continuously reacts at the temperature of 80-140 DEG C for 0.5-6 h, and a reactant of the cigarette flavor is obtained. The fragrance note is enriched, the cigarette fragrance is enriched, the fruit sweet flavor is prominent, the cigarette fragrance quality is remarkably improved, and particularly, the method has a remarkable effect in the aspects of coverage of miscellaneous odor and reduction of stimulation.

Description

technical field [0001] The present invention relates to the technical field of tobacco flavors and fragrances, in particular to a method for preparing tobacco flavors from pear extracts and aromatic β-amino acids, in particular to the Maillard reaction using pear extracts as sugar sources and aromatic β-amino acids The preparation of tobacco flavor and the application of the tobacco flavor in cigarette flavoring. Background technique [0002] Maillard reaction (also known as Maillard reaction) has become an enduring research topic in food science, nutrition, spice chemistry, toxicology and Chinese pharmacy research since its discovery. Maillard reaction can produce a large number of aroma components, which have been applied to the preparation of various flavors, fragrances and flavor enhancers. The flavor obtained by this reaction is also recognized as "organic" and "green" by international authoritative organizations, so its application has attracted wide attention, and re...

AI Technical Summary

Problems solved by technology

[0006] Chinese patents (CN1415717A and CN1175623A) disclose "the method for producing spices with tobacco extract as raw material" and "the preparation method and utilization of tobacco reactant spices", they all take tobacco extract as raw material, add sugar and α-amino acid to generate Maillard reaction, although this method utilizes the Maillard reaction, but due to the single type of sugar added, it only increases the tobacco aroma and burnt aroma, the aroma is not rich enough, and the aroma quality is difficult to achieve a satisfactory effect

Chinese patent (CN101654637A) discloses the use of reducing sugar in apricot extract and amino acid reaction to carry out the preparation of Maillard reaction tobacco flavor, although it has the effects of covering up miscellaneous gas and reducing stimulation, but due to the content of reducing sugar in apricot extract However, the amount of Maillard reaction products generated is also small, and the aroma and aroma quality need to be further improved

Chinese patent (CN103146481A) also discloses the research of using reducing sugar and amino acid to carry out Maillard reaction to prepare tobacco spices. The preparation method has the characteristics of simple process, high yield, no pollution in the production process, and convenient operation. The aroma of spices is not rich enough, and the aroma quality needs to be further improved

Chinese patent (CN104498184A) discloses that floral-scented honey is used as a sugar source to perform Maillard reaction with α-amino acids to prepare tobacco flavors for tobacco use. The use of floral-scented honey can not only provide reducing sugars for Maillard reaction, but also increase floral components to enrich and Increase the amount and quality of aroma, but the richness of aroma needs to be improved