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Caramel aroma spice as well as preparation method and application method thereof

A spice and aroma technology, applied in the field of caramelization reaction spices, tobacco and tobacco-related products, and the preparation field, can solve the problems of weak aroma, unsuitable use of tobacco spices, and the existence of harmful ingredients, etc., to achieve strong fragrance, It is convenient for industrial production and application, and has a significant burnt-sweet effect

Inactive Publication Date: 2020-06-09
CHINA TOBACCO SICHUAN IND CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there are few studies on the application of caramelization reaction products in tobacco. For example, Huang Hanrong, Luo Changrong and others have carried out the optimization of the preparation process of ammonia-based caramel flavoring for tobacco and its application in cigarettes; there are also some patents (CN201610897953. 1. CN201510344267.7, CN201711182160.2, CN200810050196.X, etc.) introduced that caramel balm or caramel pigment can be added to flake coloring when flakes are blended, or to improve the moisture retention performance of tobacco products
The caramelization products involved in these documents are all prepared by the ammonia method (i.e., react with ammonia such as sugar and ammonia water, ammonium sulfite), and are mainly used as natural pigments for coloring. The aroma is weak and there is a hazard Sexual ingredient (4-methylimidazole), not suitable for use as a flavoring for tobacco

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation of embodiment 1 glucose caramel spices, fragrance component analysis and application

[0030] Stir and mix 2.0 parts of glucose and 1.0 part of pure water. After heating at 65°C to dissolve, further heating to 180°C, stirring at 1000 rpm, and continuing the reaction for 4 minutes. The reaction product was cooled to 90°C, and 10% ethanol was added to dissolve it while it was hot. It is the characteristic spice of caramel with sweet and burnt aroma.

[0031] Take 15 mL of glucose caramel product, add 10 mL of dichloromethane, ultrasonically shake for 2 min, and then reflux at 60°C for 20 min. The dichloromethane layer was transferred out, and then 10 mL of dichloromethane was added, and the above treatment method was repeated. The two dichloromethane extracts were combined, concentrated to 0.9 mL, and 100 μL of internal standard phenethyl acetate (1032 μg / mL) was added to make up to 1 mL. The total ion chromatogram was detected by GC-MS, compared with ...

Embodiment 2

[0034] Example 2 Preparation of high-sweetness glucose caramel flavor, analysis and application of flavor components

[0035] Stir and mix 2.0 parts of glucose and 1.0 part of pure water. After heating at 65°C to dissolve, further heating to 180°C, stirring at 1000 rpm, and continuing the reaction for 2 minutes. The reaction product was cooled to 90°C, and 10% ethanol was added to dissolve it while it was hot. It is the characteristic spice of caramel with sweet and burnt aroma.

[0036] Take 15 mL of glucose caramel product, add 10 mL of dichloromethane, ultrasonically shake for 2 min, and then reflux at 60°C for 20 min. The dichloromethane layer was transferred out, and then 10 mL of dichloromethane was added, and the above treatment method was repeated. The two dichloromethane extracts were combined, concentrated to 0.9 mL, and 100 μL of internal standard phenethyl acetate (1032 μg / mL) was added to make up to 1 mL. The total ion chromatogram was detected by GC-MS, compa...

Embodiment 3

[0039] Preparation and application of embodiment 3 fructose caramel flavor

[0040]Stir and mix 2.0 parts of fructose and 1.0 part of pure water. After heating at 65°C to dissolve, further heating to 180°C, stirring at 1000 rpm, and continuing the reaction for 4 minutes. The reaction product was cooled to 90°C, and 10% ethanol was added to dissolve it while it was hot. It is fructose caramel spice with caramel sweet aroma.

[0041] The fructose caramel product was diluted to 1 g / mL, and added to blank cigarettes at an amount of 1 μL per cigarette. The sensory evaluation was carried out with the blank cigarette without adding the above product as a control. The sensory evaluation results show that: compared with the control, the flavor of cigarettes added with fructose caramel products is naturally coordinated with the aroma, the richness of the smoke is significantly increased, the fineness of the smoke is improved, the sweetness is obvious, the irritation is reduced, and t...

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Abstract

The invention provides a caramel aroma spice, a preparation method and an application method. Sugar and water are subjected to an ammonia-free caramelization reaction under a high temperature condition (140-200 DEG C), and a caramel sweet flavor spice is prepared. The caramel spice can improve the caramel aroma of tobaccos or tobacco products when applied to cigarettes, and has the effects of enriching tobacco aroma, coordinating smoke and reducing smoke irritation. The caramel spice can also be used for inapplicable tobacco leaves, cut tobacco stems and expanded cut tobaccos, can improve thearoma quality of tobacco products, and can also be used for coloring as a natural pigment. Besides, by changing the solvent of the caramelization reaction system, a caramel spice suitable for a glycerol-propylene glycol system or a popping bead oil system can be prepared, and the caramel spice can be applied to electronic cigarettes, heating-not-burn cigarettes and popping beads for cigarettes, and can endow novel tobacco products with natural and harmonious tobacco aroma and improve the tobacco characteristics of the products.

Description

technical field [0001] The invention belongs to the technical field of tobacco and tobacco additives, and relates to a caramelization reaction spice, a preparation method and its application in tobacco and tobacco-related products. Background technique [0002] Caramelization refers to that when carbohydrates are heated to a high temperature above the melting point (generally above 140-180°C), they undergo a series of reactions such as dehydration, degradation, molecular rearrangement, cyclization, and polycondensation to finally generate macromolecules. Dark reddish brown substance. At present, the research on caramelization reaction is mainly concentrated in the food industry, focusing on the development and application of caramel pigments in foods such as beverages, soy sauce, wine, and pasta. However, caramelization reaction products are rarely used as spices in cigarettes. [0003] At present, the caramelization reaction products mainly include the following four types...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
CPCA24B3/12C11B9/0003
Inventor 李东亮李天笑姬凌波胡军蒋忠荣施丰成耿宗泽
Owner CHINA TOBACCO SICHUAN IND CO LTD
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