Tobacco flavor based on Maillard reaction of malus micromalus makino and tobacco extract as well as preparation method and application of tobacco flavor

Abstract

The invention discloses tobacco flavor based on Maillard reaction of malus micromalus makino and tobacco extract and a preparation method and application thereof, and belongs to the technical field of tobacco flavor. Carrying out three-section temperature control Maillard reaction on the malus micromalus makino extract and the tobacco extract in a solvent under the condition that the pH is 6-7; the third-stage temperature-controlled Maillard reaction comprises the following steps: reacting for 13-15 minutes at 85-90 DEG C, heating to 125-130 DEG C, reacting for 50-60 minutes, cooling to 55-60 DEG C, and reacting for 13-15 minutes. According to the invention, the malus micromalus makino extract and the tobacco extract are used as reaction substrates, and the composite perfume with natural sweet fragrance, scorched sweet fragrance and fruity fragrance is prepared through a three-stage Maillard reaction. Compared with the Malus micromalus Maxim extract and the tobacco extract, the prepared composite spice is wider in coverage and higher in numerical value in most aroma dimensions, integrates the advantages of the Malus micromalus Maxim extract and the tobacco extract, is also improved in sweet aroma, acid aroma and other dimensions, and makes aroma layers fuller.

Description

TECHNICAL FIELD

[0001] The present application relates to a tobacco flavor based on the Maillard reaction of sea red fruit and tobacco extract and its preparation method and application, belonging to the technical field of tobacco flavor. BACKGROUND

[0002] With the continuous improvement of consumers' requirements for cigarette quality, all tobacco product manufacturers are researching and developing technologies to enhance the comfort of smoke, increase the amount of aroma, and improve the quality of cigarettes. Tobacco leaf raw materials have the greatest impact on the quality of cigarettes, but it is relatively difficult to change the tobacco leaf raw materials, and as an agricultural product, its quality is also affected by many uncontrollable factors, and the cost is also relatively high. Moreover, due to the vigorous propaganda of the harmfulness of smoking, the production of safe cigarettes has become a very concerned problem for tobacco manufacturers. Reducing the content of tar and nicotine in smoke is one of the important measures to reduce harmful substances in tobacco products. However, the reduction of tar and nicotine content will cause the problem of insufficient smoke and weakened aroma. In view of the above two aspects, it is of great significance to develop and develop safe tobacco flavors that can improve the smoke and aroma.

[0003] Traditional tobacco flavors mostly rely on the direct addition of chemical synthetic fragrances or plant extracts, and there are problems of single aroma and insufficient coordination with tobacco aroma. Studies have shown that the Maillard reaction occurring during tobacco leaf conditioning and purification is considered to be one of the important processes for the formation of aroma components. Various heterocyclic compounds produced in the Maillard reaction are important aroma components of tobacco. The Maillard reaction products of amino acids and sugars can inhibit the smoke and irritation of tobacco products to a certain extent, improve the smoke, and increase the tobacco aroma. Therefore, the Maillard reaction product has always been an extremely important and valuable flavor in the tobacco industry, and the Maillard reaction has gradually become an important way for the preparation of natural flavors.

[0004] The Maillard reaction has been applied in tobacco processing, but it is mostly limited to the system of tobacco itself components or simple sugars and amino acids. These reactions ultimately generate brown or even brown-black macromolecular substances, which can be used to improve the aroma and taste of tobacco products. However, this type of raw material is easy to cause the aroma style characteristics of the reaction product to be not obvious enough, the richness and coordination of tobacco aroma to be slightly insufficient, and to bring certain irritation and astringency, and the effect in cigarette flavoring is relatively single and not enough to highlight.

[0005] The Chinese patent application for invention with the publication date of June 18, 2014 and the publication number of CN103865646A discloses a preparation method of improved fruit concentrate Maillard reaction products and its application in tobacco flavoring, specifically discloses that the improved fruit concentrate with an improver is mixed with amino acids and a reaction solvent, the pH of the reaction system is adjusted to 6-11 with a sodium hydroxide aqueous solution, heated to 80-130 DEG C within 20-50 min, and continuously reacted for 0.5-3.5 h, and the corresponding reaction product is obtained after cooling. The Maillard reaction product of the improved fruit concentrate can make the cigarette flavor full and round, and has a significant effect on tobacco flavoring and thickening.

[0006] The Chinese patent application for invention with the publication date of February 28, 2025 and the publication number of CN119529939A discloses a preparation method of a spice and its application, specifically discloses that a Maillard reaction is carried out with fenugreek extract enzymatic hydrolysate and amino acids, and the prepared Maillard reaction product is used for cigarette flavoring and seasoning, which can not only enrich the cigarette aroma, make the smoke smooth and transparent, but also reduce the cigarette miscellaneous gas and the irritability, and improve the overall smoking quality of the cigarette.

[0007] However, the above-mentioned tobacco spice relies on high-temperature and long-time treatment during the Maillard reaction, resulting in high energy consumption and unstable product flavor. SUMMARY

[0008] The first object of the present application is to provide a preparation method of a tobacco spice based on the Maillard reaction of sea red fruit and tobacco extract, to solve the problem of high energy consumption caused by the dependence on high-temperature and long-time treatment in the preparation of tobacco spices by Maillard reaction in the prior art.

[0009] The second object of the present application is to provide a tobacco spice prepared by the preparation method of a tobacco spice based on the Maillard reaction of sea red fruit and tobacco extract, and to provide a tobacco spice with natural sweet aroma, caramel sweet aroma and fruit aroma.

[0010] The third object of the present application is to provide the application of the tobacco spice in tobacco product flavoring and flavoring, to solve the problem of insufficient aroma and insufficient aroma amount of Maillard spice used in tobacco products in the prior art.

[0011] In order to achieve the above-mentioned objects, the technical scheme adopted by the preparation method of a tobacco spice based on the Maillard reaction of sea red fruit and tobacco extract in the present application is: A method for preparing a tobacco flavor based on a Maillard reaction of Malus micromalus and tobacco extract, wherein the Malus micromalus extract and the tobacco extract are subjected to a three-stage temperature-controlled Maillard reaction in a solvent at pH=6-7; the three-stage temperature-controlled Maillard reaction comprises the following steps: reacting at 85-90 DEG C for 13-15 min, raising the temperature to 125-130 DEG C and reacting for 50-60 min, and lowering the temperature to 55-60 DEG C and reacting for 13-15 min.

[0012] The method for preparing a tobacco flavor based on a Maillard reaction of Malus micromalus and tobacco extract has the advantages that: the method is an opening invention; the method uses the Malus micromalus extract and the tobacco extract as a reaction substrate, and prepares a composite flavor with natural sweet aroma, caramel sweet aroma and fruit aroma through a three-stage Maillard reaction; compared with the Malus micromalus extract and the tobacco extract, the prepared composite flavor covers a wider range and has a higher value in most aroma dimensions, and the composite flavor has the advantages of both the Malus micromalus extract and the tobacco extract, and has an improved sweet aroma, sour aroma and other dimensions, so that the aroma level is more full.

[0013] Further, the three-stage Maillard reaction designed for the Malus micromalus extract and the tobacco extract can reduce excessive caramelization reaction compared with the traditional Maillard reaction which relies on high temperature and long time, has the advantages of small energy consumption and stable product flavor, and can significantly reduce the industrial production cost.

[0014] Further, the mass ratio of the Malus micromalus extract and the tobacco extract is (1-3):1.

[0015] Further, the reaction raw material of the Maillard reaction further comprises reducing monosaccharides and amino acids.

[0016] Further, the mass ratio of the Malus micromalus extract, the tobacco extract, the reducing monosaccharides and the amino acids is (4-12):4:1:1.

[0017] Further, the preparation process of the Malus micromalus extract is as follows: the enzyme solution after enzymolysis of the Malus micromalus is concentrated to a Brix degree of 22-25 DEG Bé, and then solid-liquid separation is performed.

[0018] Further, the complex enzyme used in the enzymolysis comprises pectinase and cellulase; the mass ratio of the pectinase and the cellulase is (1-1.1):(1-1.1).

[0019] Further, the addition amount of the complex enzyme is 0.5%-1% of the mass of the Malus micromalus; and the enzymolysis conditions are 8-10 h of enzymolysis at 20-30 DEG C.

[0020] As a further improvement, the solvent is a mixed solvent of propylene glycol and water, and the mass ratio of propylene glycol to water is (3-5):1.

[0021] To achieve the above object, the technical scheme of a tobacco flavor prepared by a preparation method of a tobacco flavor based on a Maillard reaction of Malus micromalus and tobacco extract is as follows: A tobacco flavor prepared by a preparation method of a tobacco flavor based on a Maillard reaction of Malus micromalus and tobacco extract.

[0022] The above scheme has the beneficial effect that the present application finds that Malus micromalus is rich in fructose, glucose and organic acids (such as malic acid, citric acid, etc.), which can provide abundant reducing sugars and acidic environment for the Maillard reaction; at the same time, Malus micromalus has natural fruit aroma and sweet and moist feeling, which can perfectly blend with tobacco aroma, and the obtained tobacco flavor can effectively improve the softness and taste of cigarettes. The tobacco flavor of the present application has certain promoting effect on meeting social needs, reducing production cost and improving the market value of Maillard reaction products, and lays a foundation for further development and application of Malus micromalus.

[0023] To achieve the above object, the technical scheme of a tobacco flavor in the application of tobacco products flavoring and perfuming is as follows: A tobacco flavor in the application of tobacco products flavoring and perfuming.

[0024] The above scheme has the beneficial effect that the prepared tobacco flavor is added to cigarettes, and through sensory evaluation, it is found that the prepared tobacco flavor has the characteristics of full and rich aroma, coordinated tobacco aroma and comfortable taste, improves the irritability of tobacco extract, and balances irritability, odor and aroma. BRIEF DESCRIPTION OF DRAWINGS

[0025] Figure 1 The radar chart for the smell evaluation of Example 1 of the present application. DETAILED DESCRIPTION

[0026] Traditional tobacco flavors mostly rely on chemical synthetic fragrances or direct addition of plant extracts, and have the problems of single aroma and insufficient coordination with tobacco aroma. The Maillard reaction has been applied in tobacco processing, but is mostly limited to tobacco itself or a system of simple sugars and amino acids, or relies on high-temperature and long-time treatment, resulting in high energy consumption and unstable flavor of the product. Malus micromalus is a plant of the Rosaceae Malus species. The fruit of Malus micromalus can be made into fruit oil for human consumption, has the effect of reducing the incidence of diseases such as high blood pressure and high blood lipids, can promote blood circulation and improve human immunity, and has high edible value, health value and ornamental value. At present, there is no report on using Malus micromalus and tobacco as a Maillard reaction matrix to generate a complex tobacco flavor by adjusting the reaction conditions.

[0027] Based on this, the present invention provides a method for preparing tobacco flavoring based on the Maillard reaction of sea buckthorn fruit and tobacco extract. The present invention uses sea buckthorn fruit extract and tobacco extract as the main reactants, and prepares tobacco flavoring through a three-stage Maillard reaction. The fructose and organic acids in sea buckthorn fruit react with amino acids (such as proline and aspartic acid) in tobacco to generate pyrazines and furans in the Maillard reaction, imparting a caramel sweetness and fruity aroma to the flavoring. Simultaneously, sea buckthorn fruit is rich in fructose, glucose, organic acids (such as malic acid and citric acid), and polyphenols, providing abundant reducing sugars and an acidic environment for the Maillard reaction. Furthermore, sea buckthorn fruit possesses a natural fruity aroma and sweetness, which, combined with the natural aroma of tobacco, can enhance the smoothness and taste of cigarettes.

[0028] The above three-stage Maillard reaction is as follows: the three-stage temperature-controlled Maillard reaction is carried out at 85~90℃ for 13~15 min, then heated to 125~130℃ for 50~60 min, and then cooled to 55~60℃ for 13~15 min. The mass ratio of sea buckthorn fruit extract to tobacco extract is (1~3):1. Propylene glycol and water are used as reaction solvents, and the mass ratio of propylene glycol to water is (3-5):1.

[0029] In the above three-stage Maillard reaction, amino acids and reducing monosaccharides can be added to the sea buckthorn extract and tobacco extract according to actual needs. The mass ratio of sea buckthorn extract, tobacco extract, reducing monosaccharides and amino acids is (4~12):4:1:1.

[0030] The above-mentioned sea buckthorn extract can be obtained by the following method: using a compound enzyme to enzymatically hydrolyze the sea buckthorn pulp at 20℃~30℃ for 8h~10h to obtain the enzymatic hydrolysate, then concentrating it to a Baume degree of 22~25°Bé, and separating the solid and liquid to obtain a clear sea buckthorn concentrate, which is the sea buckthorn extract.

[0031] The complex enzyme in the above enzymatic hydrolysis process consists of pectinase and cellulase in a mass ratio of (1~1.1):(1~1.1). The amount of complex enzyme added during the enzymatic hydrolysis process is 0.5%~1% of the mass of the sea buckthorn pulp.

[0032] The present invention will be further described in detail below with reference to specific embodiments. Unless otherwise specified, the equipment and reagents used in the embodiments, experimental examples and comparative examples are all commercially available.

[0033] The tobacco extracts used in the following embodiments of the present invention are commercially available tobacco extracts purchased from Yunnan Shenhui Biotechnology Co., Ltd. In other implementation scenarios, other commercially available tobacco extracts (such as tobacco oil, tobacco water extract, etc.) may be used.

[0034] One, the embodiment of the application is a tobacco flavor based on Maillard reaction of Malus micromalus and tobacco extract and a preparation method thereof. Example 1 The preparation method of the tobacco flavor based on Maillard reaction of Malus micromalus and tobacco extract in this embodiment is specifically as follows: 1. Preparation of Malus micromalus extract Mature Malus micromalus is selected, crushed, and Malus micromalus pulp is obtained; the pulp is mixed with water at a mass ratio of 1:1, homogenized by a high-speed homogenizer (10000 r / min) for 3 minutes to obtain a uniform homogenate; a composite enzyme (pectinase:cellulase at a mass ratio of 1:1) is added, and the total amount of the enzyme added is 1% of the mass of the pulp, and the mixture is stirred uniformly; the mixture is enzymatically hydrolyzed at 20°C for 8 hours, and after the enzymatic hydrolysis is completed, the mixture is filtered with filter cloth to obtain an enzymatic hydrolysis liquid. The enzymatic hydrolysis liquid is transferred to a vacuum concentration device, concentrated to a Brix degree of 22°Bé at a temperature of 60°C, and the concentration is stopped. The residual solids are removed by centrifugation (3000 r / min, 10 minutes) to obtain clear Malus micromalus concentrated juice.

[0035] 2. Preparation of the tobacco flavor 300 g of the Malus micromalus concentrated juice prepared in step 1, 300 g of tobacco extract, 100 g of distilled water, and 300 g of propylene glycol are weighed, respectively, and added to a reaction kettle, the pH is adjusted to 6.0 (using citric acid and sodium bicarbonate to adjust the pH), and the oil bath electric heating is heated to 90°C within 30 minutes, kept at 90°C for 15 minutes, then heated to 130°C within 20 minutes, kept at 130°C for 60 minutes, and cooled to 60°C for 15 minutes. After the reaction is completed, the reaction mixture is taken out and cooled to room temperature, filtered with 300-mesh filter cloth to obtain the target flavor.

[0036] The tobacco extract, the Malus micromalus extract, and the prepared tobacco flavor are subjected to aroma evaluation, and the results are shown in Table 1. Figure 1 As shown in Table 1, the tobacco flavor covers a wider range and has a higher value in most aroma dimensions, and can give tobacco a more complex and multi-dimensional aroma; the tobacco extract is prominent in the dimensions of burnt aroma and baked aroma; the Malus micromalus extract has certain performance in the dimensions of sweet aroma and fruity aroma. The tobacco flavor combines the advantages of the two, and is also improved in the dimensions of sweet aroma, burnt aroma, cocoa aroma, and fruity aroma, so that the aroma level is more full.

[0037] Example 2 The preparation method of the tobacco flavor based on Maillard reaction of Malus micromalus and tobacco extract in this embodiment is specifically as follows: 1. Preparation of Malus micromalus extract Select mature Malus micromalus, broken, get Malus micromalus pulp; pulp and water mixed with a mass ratio of 1:1, using a high-speed homogenizer (10000r / min) homogenized 3 minutes, get uniform slurry; add complex enzyme (pectinase: cellulase mass ratio of 1:1), the total amount of 1% of the pulp, stirring evenly; enzyme hydrolysis at 30℃ for 10h, after enzyme hydrolysis with filter cloth filter, get the enzyme hydrolysate. The enzyme hydrolysate is transferred to the vacuum concentration equipment, concentrated to 22°Bé at 60℃, stop concentrating, centrifugal (3000r / min, 10 minutes) to remove residual solids, get clear Malus micromalus concentrated juice.

[0038] 2. Preparation of tobacco flavor Take 200g Malus micromalus concentrated juice prepared in step 1, 200g tobacco extract, 50g proline, 50g glucose, 100g distilled water and 300g propylene glycol, add to the reaction kettle, adjust pH to 6.0 (use citric acid and sodium bicarbonate to adjust pH), oil bath electric heating to 90℃ within 30min, keep 90℃ for 15min, then heat to 130℃ within 20min, keep 130℃ for 60min, cool to 60℃ for 15min, after the reaction is completed, the reaction is cooled to room temperature, and filtered with 300 mesh filter cloth to obtain the target flavor.

[0039] II. Comparative example Comparative example 1 The preparation process of the tobacco flavor of the present comparative example is as follows: 1. Preparation of Malus micromalus extract Select mature Malus micromalus, broken, get Malus micromalus pulp; pulp and water mixed with a mass ratio of 1:1, using a high-speed homogenizer (10000r / min) homogenized 3 minutes, get uniform slurry; add complex enzyme (pectinase: cellulase mass ratio of 1:1), the total amount of 1% of the pulp, stirring evenly; enzyme hydrolysis at 25℃ for 10h, after enzyme hydrolysis with filter cloth filter, get the enzyme hydrolysate. The enzyme hydrolysate is transferred to the vacuum concentration equipment, concentrated to 22°Bé at 60℃, stop concentrating, centrifugal (3000r / min, 10 minutes) to remove residual solids, get clear Malus micromalus concentrated juice.

[0040] 2. Preparation of tobacco flavor Take 200g Malus micromalus concentrated juice prepared in step 1, 200g tobacco extract, 50g proline, 50g glucose, 100g distilled water and 300g propylene glycol, add to the reaction kettle, adjust pH to 6.0 (use citric acid and sodium bicarbonate to adjust pH), oil bath electric heating to 90℃ within 30min, keep 90℃ for 15min, then heat to 130℃ within 20min, keep 130℃ for 60min, cool to 60℃ for 15min, after the reaction is completed, the reaction is cooled to room temperature, and filtered with 300 mesh filter cloth to obtain the target flavor.

[0041] Comparative Example 2 The preparation process of the tobacco flavor of the present comparative example is as follows: 1. Preparation of Malus micromalus Takahashi extract Mature Malus micromalus Takahashi fruits were selected, crushed, and the pulp was obtained. The pulp and water were mixed at a mass ratio of 1:1, homogenized for 3 minutes using a high-speed homogenizer (10000 r / min), and a uniform slurry was obtained. Compound enzymes (pectinase:cellulase at a mass ratio of 1:1) were added at a total amount of 1% of the mass of the pulp, and stirred uniformly. Enzymatic hydrolysis was carried out at 30°C for 10 hours. After the enzymatic hydrolysis was completed, the slurry was filtered using filter cloth, and an enzymatic hydrolysis liquid was obtained. The enzymatic hydrolysis liquid was transferred to a vacuum concentration device, concentrated to a Brix degree of 22°Bé at a temperature of 60°C, and the concentration was stopped. Centrifugation (3000 r / min, 10 minutes) was performed to remove residual solids, and a clear Malus micromalus Takahashi concentrated juice was obtained.

[0042] 2. Preparation of tobacco flavor 300 g of the Malus micromalus Takahashi concentrated juice prepared in step 1, 300 g of tobacco extract, 100 g of distilled water, and 300 g of propylene glycol were weighed out and added to a reaction kettle. The pH was adjusted to 6.0 using citric acid and sodium bicarbonate. The oil bath was heated to 130°C at a rate of 1°C per hour, and the reaction was maintained at 130°C for 2 hours. After the reaction was completed, the reaction mixture was cooled to room temperature, and filtered using 300-mesh filter cloth to obtain the target flavor.

[0043] III. Application of the tobacco flavor in tobacco product flavoring and perfuming Experimental Example 1 The tobacco flavors prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were diluted 10 times using 50% ethanol solution, injected into cigarettes using a needle microsyringe, and evaluated according to YC / T 138-1998 Tobacco and Tobacco Products Sensory Evaluation Methods. The specific results are shown in Tables 1 and 2.

[0044] Table 1 Sensory evaluation of tobacco flavor

[0045] Table 2 Sensory quality evaluation of tobacco flavor

[0046] As can be seen from Table 1 and Table 2, the Malus micromalus Chun extract can cover the offensive odor and reduce the irritation, but the comprehensive score is limited due to insufficient aroma; the tobacco extract can improve the tobacco aroma and make the smoke rich, but the irritation is not obviously improved, and the offensive odor is weakly controlled. The tobacco flavor prepared in Example 1 has obvious advantages: it performs outstandingly in aroma, coordination and aftertaste, although the irritation score is slightly low, and in general, it has the characteristics of full and rich aroma, coordinated tobacco aroma and comfortable taste, and the comprehensive evaluation is optimal. The second is the tobacco flavor prepared by the three-stage temperature-controlled Maillard reaction (Example 2) of additional reducing sugar and amino acid, which is flat with the tobacco flavor of Example 1 in aroma and coordination, slightly lower in aftertaste, and the overall performance is close.

[0047] Finally, it should be pointed out that: the above examples are only used to illustrate the technical solutions of the present application, but not to limit them; although the present application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application.

Claims

1. A process for the preparation of a tobacco flavor based on the Maillard reaction of Malpighia emarginata and tobacco extract, characterized by: The Malan reaction of the sea red fruit extract and the tobacco extract is carried out in a solvent at pH=6-7, and the Malan reaction is a three-stage temperature-controlled Malan reaction, which is carried out at 85-90 DEG C for 13-15 min, then heated to 125-130 DEG C for 50-60 min, and then cooled to 55-60 DEG C for 13-15 min.

2. The process for the preparation of a tobacco flavor based on the Maillard reaction of sea buckthorn and tobacco extract according to claim 1, characterized in that: The mass ratio of the sea red fruit extract and the tobacco extract is (1-3):

1.

3. The method for preparing a tobacco flavor based on the Maillard reaction of sea buckthorn and tobacco extract according to claim 1, characterized in that: The reaction raw material of the Malan reaction further comprises a reducing monosaccharide and an amino acid.

4. The method for preparing a tobacco flavor based on the Maillard reaction of sea buckthorn and tobacco extract according to claim 3, characterized in that: The mass ratio of the sea red fruit extract, the tobacco extract, the reducing monosaccharide and the amino acid is (4-12):4:1:

1.

5. The process for the preparation of a tobacco flavour based on the Maillard reaction of Arbutus unedo with tobacco extract according to any one of claims 1 to 4, characterized in that: The sea red fruit extract is prepared by concentrating the enzyme solution after enzymolysis of the sea red fruit to 22-25 DEG Bé, and then solid-liquid separation.

6. The method for preparing a tobacco flavor based on the Maillard reaction of sea buckthorn and tobacco extract according to claim 5, characterized in that: The complex enzyme composed of pectinase and cellulase is used in the enzymolysis, and the mass ratio of the pectinase and the cellulase is (1-1.1):(1-1.1).

7. The process for the preparation of a tobacco flavor based on the Maillard reaction of sea buckthorn and tobacco extract according to claim 6, characterized in that: The addition amount of the complex enzyme is 0.5%-1% of the mass of the sea red fruit, and the enzymolysis is carried out at 20-30 DEG C for 8-10 h.

8. The process for the preparation of a tobacco flavour based on the Maillard reaction of Arbutus unedo with tobacco extract according to any one of claims 1 to 4, characterized in that: The solvent is a mixed solvent of propylene glycol and water, and the mass ratio of propylene glycol and water is (3-5):

1. 9.A tobacco flavor based on the Malan reaction of sea red fruit and tobacco extract, which is prepared by the preparation method of the tobacco flavor based on the Malan reaction of sea red fruit and tobacco extract according to any one of claims 1-8. 10.The application of the tobacco flavor according to claim 9 in flavoring and perfuming of tobacco products.

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