Method for preparing tobacco flavor by apricot extract and aromatic Beta-amino acid

A technology for tobacco flavors and extracts, which is applied in the field of tobacco flavors and fragrances, which can solve the problems of single species, insufficient aroma, and the need to improve the richness of aroma, so as to improve the aroma, improve the aftertaste of cigarettes, and improve the quality of smoking Effect

Inactive Publication Date: 2016-12-07
CHINA TOBACCO SICHUAN IND CO LTD
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 α-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 the aroma of Maillard reaction Quantity and aroma still 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
[0007] To sum up, some domestic explorations and researches have been carried out on the Maillard reaction for the preparation of tobacco flavors. These work mainly focus on the selection of reducing sugars and α-amino acids, and the addition of reducing sugars and α-amino acids. In terms of volume and other directions, the fragrance and richness of its aroma need to be further improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0078] Take by weighing 22.5g apricot extract and 0.413g beta-phenylalanine, put into three-necked flask, add the mixed solution of 115g propylene glycol and water, and adjust the pH value of solution with ammonia water to be 8, start to stir, stirring speed is 180rpm; Then Connect the reflux condenser, heat to 100°C with an oil bath to react for 3 hours, the stirring speed is 180rpm, then raise the temperature to 120°C and stir for 2 hours, then stop heating, the stirring speed is 180rpm; after natural cooling, pour out the reactant to get smoke Use spices, namely product (sample embodiment 1) of the present invention. The obtained reactant (tobacco flavor) exhibits a stronger floral fragrance. Prepared flavoring for tobacco is diluted into the solution of certain concentration (its concentration is the same as the dilution concentration of control sample 2), by 0.1% of shredded tobacco weight (can select in the embodiment 0.01~0.5% scope, but in the control sample 2, the ra...

Embodiment 2

[0080] Weigh 22.5g of apricot extract and 0.0.413β-phenylalanine, put it into a three-necked flask, add a mixed solution of 115g of propylene glycol and water, and adjust the pH value of the solution to 8 with ammonia water, start stirring, and the stirring speed is 180rpm; Then connect the reflux condenser, heat the oil bath to 100°C for 3 hours, the stirring speed is 180rpm, then raise the temperature to 120°C and stir for 2 hours, then stop the heating, the stirring speed is 180rpm; pour out the reactant after natural cooling to get Flavor for tobacco is the product of the present invention (sample embodiment 2). The obtained reactant (flavor for tobacco) exhibits strong floral and sweet fragrance. The prepared flavoring flavor for tobacco is diluted into a solution of a certain concentration (the concentration is the same as the dilution concentration of the control sample 2), by 0.1% of the shredded tobacco weight (in the embodiment, the range of 0.01~0.5% can be selected...

Embodiment 3

[0082]Weigh 22.5g of apricot juice and 0.413g of β-tyrosine, put them into a three-necked flask, add a mixed solution of 115g of propylene glycol and water, and adjust the pH value of the solution to 9 with ammonia water, start stirring at a stirring speed of 180rpm; then connect Reflux the condenser, heat to 100°C with an oil bath to react for 3 hours, the stirring speed is 180rpm, then raise the temperature to 120°C and stir for 2 hours, then stop heating, the stirring speed is 180rpm; after natural cooling, pour out the reactant to obtain tobacco flavor , is the product of the present invention (sample embodiment 3). The obtained reactant (flavor for tobacco) exhibits strong floral and sweet fragrance. Prepared flavoring for tobacco is diluted into the solution of certain concentration (its concentration is the same as the dilution concentration of control sample 2), by 0.1% of shredded tobacco weight (can select in the embodiment 0.01~0.5% scope, but in the control sample ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing tobacco flavor by apricot extract and aromatic Beta-amino acid. The method comprises the following steps: A, mixing the apricot extract and the aromatic Beta-amino acid according to the following mass ratio: apricot extract: aromatic Beta-amino acid= 1-10: 1; mixing apricot extract and aromatic Beta-amino acid mixture with reaction solvent according to the following mass ratio: mixture of apricot extract and aromatic Beta-amino acid: reaction solvent=1:5-20; B, heating the mixture of the apricot extract, the aromatic Beta-amino acid and the reaction solvent in step A to 80-140 DEG C for 20-30 minutes, and performing the Maillard reaction at the temperature of 80-140 DEG C; C, subjecting the mixture in step B to continuously react at a temperature of 80-140 DEG C for 0.5-6 hours to obtain the tobacco flavor reactant. The tobacco flavor enriches the rhyme, plumps the incense smoke, obviously enhances the aroma quality of the cigarette, the oral fluid is sweet, and especially the effect of masking the miscellaneous gas and reducing the stimulation is remarkable.

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 by Maillard reaction of apricot extracts and aromatic β-amino acids, in particular to the preparation of tobacco flavors using apricot extracts as a sugar source and aromatic β-amino acids Preparation of tobacco flavor by Maillard reaction and its application 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 ha...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/00A24B15/30A24B3/12
CPCC11B9/00A24B3/12A24B15/301A24B15/303C11B9/0003
Inventor 陶飞燕张艇周志刚杨军王耀丁为赵德清
Owner CHINA TOBACCO SICHUAN IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap