A kind of tobacco flavor and preparation method thereof
A technology of tobacco flavoring and Maillard reaction, which is applied in the field of heating cigarette flavoring, which can solve the problems of rapid loss of aroma, uneven aroma, and long-lasting aroma, etc., and achieve the effect of improving consumer experience, lasting and stable aroma, and good effect
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[0035] In the preparation method provided by the present invention, the contact of the solid acid and the Maillard reaction intermediate can be carried out in any manner, for example, they can be mixed in a solid phase, a liquid phase or a combination thereof. In a preferred embodiment of the present invention, the contacting may be performed by grinding and mixing the solid acid and the solid Maillard reaction intermediate; and / or may be performed by immersing the solid acid in the Maillard reaction intermediate solution.
[0036] When the contacting is carried out by grinding and mixing the solid acid and the solid Maillard reaction intermediate as described above, the mixing ratio of the solid acid and the solid Maillard reaction intermediate can be 1:5-1:1000 ( weight ratio). When the contacting is performed by immersing the solid acid in the Maillard reaction intermediate solution as described above, the Maillard reaction intermediate solution may be a Maillard reaction i...
Embodiment 1
[0043] Synthesis of basic famaillard intermediate: mix L-glycine and glucose in a 1:1 molar ratio, add a 5-fold amount (ratio to the total weight of L-glycine and glucose) of ethylene glycol solvent, and add 10% (ratio to the total weight of L-glycine and glucose) NaOH catalyst, reacted at 130°C for 6 hours. Then, 2.5 times the amount (ratio to the total weight of L-glycine and glucose) of deionized water was added to dissolve, and the pH was adjusted to neutrality with 1.0 mol / L HCl solution. The above neutral Maillard intermediate aqueous solution is separated by using different molecular weight cut-off membrane modules. Maillard intermediate solutions of 500-5000kDa are collected according to the molecular weight cut-off of the membrane module (>5000kDa, 500-5000kDa, 0-500kDa). The Maillard intermediate solution was concentrated by a rotary evaporator until crystals appeared, and then a small amount of deionized water was added to dissolve to form a solution. The solution...
Embodiment 2
[0053] Synthesis of acidic famaillard reaction intermediates: a certain amount of glucose and alanine (1:1 molar ratio), catalyzed by malonic acid at 5% (ratio to the total weight of L-alanine and glucose) Under the action, the reaction was carried out at 65°C for 8h in four times the amount of methanol (ratio to the total weight of L-alanine and glucose). After the reaction is completed, sodium hydroxide is added to neutralize it into neutrality, and the obtained Maillard crude product is subjected to a membrane separator dialysis method to obtain a Maillard reaction intermediate with a membrane molecular weight cut-off of 500-5000, and then freeze-dried to remove the solvent. or moisture to obtain a solid Maillard intermediate.
[0054] 10% (weight ratio) of solid acid (same as Example 1) was added to the above-prepared Maillard reaction intermediate, and mixed uniformly.
[0055] The obtained mixture and individual Maillard reaction intermediates were put into CDS 5250T py...
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