Preparation and application of essence of thermal reaction intermediate with roasted and nutty aroma for tobacco

A heat-reaction, nut-flavored technology, applied in the field of heat-reaction intermediate tobacco flavor preparation, can solve the problems of unsafe, inability to realize the industrialized production of amino sugar compounds, high production cost, etc., and achieves soft smoke and good harmony , aroma quantity and aroma quality improvement effect

Inactive Publication Date: 2018-02-16
CHINA TOBACCO ZHEJIANG IND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The application of methanol as a reaction solvent in industrial production has high production cos

Method used

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  • Preparation and application of essence of thermal reaction intermediate with roasted and nutty aroma for tobacco
  • Preparation and application of essence of thermal reaction intermediate with roasted and nutty aroma for tobacco
  • Preparation and application of essence of thermal reaction intermediate with roasted and nutty aroma for tobacco

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Take 18kg of phenylalanine and 40kg of galactose, add 800kg of water to form a solution, adjust the pH to 7.5, place the resulting solution in a Maillard reactor, and perform a Maillard reaction at 100°C for 80 minutes to obtain a reaction solution. The reaction solution was simultaneously evaporated and reacted for 20 minutes in a negative pressure environment at 80° C. to obtain deoxyamino sugars.

[0036] After the gained solid is dissolved in water, it is analyzed by high-performance liquid chromatography tandem mass spectrometry analysis technique, obtains mass spectrogram ( figure 1 ).

[0037] After dissolving the obtained solid in water, add it to the cigarette, the addition amount is respectively The cigarette samples were subjected to sensory evaluation by professional evaluators, and the smoking evaluation results are shown in Table 1.

[0038] Table 1 Sensory evaluation and smoking effect of cigarettes added with galactose-phenylalanine system amino sug...

Embodiment 2

[0041] Take 21kg proline and 66kg fructose, add 800kg water to form a solution. Adjust the pH of the solution to 7, place the obtained solution in a Maillard reactor, and perform a Maillard reaction at 110° C. for 50 minutes to obtain a reaction solution. The reaction solution is evaporated and reacted simultaneously in a negative pressure environment of 90° C. for 30 minutes. Obtained deoxyaminosugar solid.

[0042] After the gained solid is dissolved in water, it is analyzed by high-performance liquid chromatography tandem mass spectrometry analysis technique, obtains mass spectrogram ( figure 2 ).

[0043] After dissolving the obtained solid in water, add it to the cigarette, the addition amount is respectively The cigarette samples were subjected to sensory evaluation by professional evaluators, and the smoking evaluation results are shown in Table 2.

[0044] Table 2 Sensory evaluation and smoking effect of cigarettes added fructose-proline system amino sugar flavo...

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PUM

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Abstract

The invention discloses a glucosamine intermediate tobacco flavor with a roasted and nutty aroma and its preparation and application. The preparation method includes: (1) taking amino acids and reducing sugars according to the proportion, adding water to dissolve them into a solution, and adjusting the pH to 6-8, the resulting solution is placed in a Maillard reactor to perform the Maillard reaction to obtain the Maillard reaction solution; (2) The Maillard reaction solution is evaporated simultaneously in a negative pressure environment of 80-100°C And react 15-60min; Obtain product deoxyaminosugar solid. The invention adds the prepared amino sugar compound to the cigarette, which can significantly improve the aroma of the cigarette, enhance the smoking taste of the cigarette, round and smoke, and have obvious roasted and nutty aromas, which are harmonious with the aroma of flue-cured tobacco cigarettes Good, the application effect is ideal.

Description

technical field [0001] The invention belongs to the field of heat-reaction essence and tobacco processing, relates to Maillard reaction technology and tobacco flavoring technology, and specifically relates to a method for preparing a heat-reaction intermediate tobacco essence with characteristics of roasted aroma and nutty aroma and its preparation technology. Background technique [0002] Aroma and smoking taste are important quality characteristics of cigarettes. Some extracted, synthesized and heat-reacted flavors and even biological flavors are often used to flavor tobacco to improve the smoking quality of cigarettes. The current heat-reactive tobacco flavors are mainly complete Maillard reaction products (MRPs). During the burning and smoking of cigarettes, the maximum temperature of the cigarette butt can reach 700-800°C. At such a high temperature, MRPs will decompose, and its own aroma is no longer easy to be smelled. Therefore, the function of flavoring is to make ...

Claims

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Application Information

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IPC IPC(8): A24B3/12A24B15/24C11B9/00
CPCA24B3/12A24B15/241C11B9/008C11B9/0096
Inventor 杨君张云莲尹洁徐清泉刘金莉王光耀胡军张晓鸣于静洋崔和平
Owner CHINA TOBACCO ZHEJIANG IND
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