Controllable aroma release method for heated cigarette based on Maillard precursor and product
By introducing Maillard reaction precursors and TG-DFME analysis into heated cigarettes, the problem of monotonous flavor in heated cigarettes has been solved, enabling controlled release and diversified aroma experiences, thereby improving the quality and market appeal of heated cigarettes.
Patent Information
- Application Number
- CN202610104368.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-01-26
- Publication Date
- 2026-03-13
AI Technical Summary
Heated cigarettes have a limited flavor profile and control methods. The aroma-producing substances do not react fully at low temperatures, and the added flavorings and fragrances have problems such as aroma distortion, heat intolerance, and short-lasting aroma, making it difficult to meet consumers' demand for a high-quality and diversified experience.
By employing Maillard reaction precursor design, specific reducing sugars and amino acids are added to heated cigarettes to trigger a reaction that generates rich aromas. The aroma release behavior is then analyzed using thermogravimetric-droplet microextraction technology to achieve controllable aroma release.
It generates natural and realistic aromas, enabling controlled release and diverse aroma experiences, enhancing the smoking experience of heated cigarettes, and enriching product forms and market competitiveness.
Smart Images
Figure CN121647413A_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of novel tobacco product technology, specifically relating to a method and product for controlled aroma release in heated cigarettes based on Maillard precursors. Specifically, it relates to a method for enhancing and regulating the flavor of heated cigarettes, particularly a technique for achieving controlled aroma release in heated cigarettes using Maillard reaction precursors, and heated cigarette products prepared by this method. Background Technology
[0002] Heated tobacco products (HTPs), also known as heated non-combustible tobacco products, work by heating tobacco materials to a lower temperature of 250-500°C using a specific heat source, thereby releasing an aerosol containing nicotine and flavor components, instead of the combustion method used in traditional cigarettes at approximately 800-900°C. Because high-temperature combustion is avoided, the harmful components produced by heated cigarettes are significantly reduced, making them considered a tobacco product with significant harm reduction potential.
[0003] However, the relatively low heating temperature of heated cigarettes also presents challenges. On the one hand, many aroma precursors that require combustion to be fully released do not react sufficiently at this temperature, resulting in heated cigarettes having a far less rich, full-bodied, and complex aroma compared to traditional cigarettes. On the other hand, current flavor control in heated cigarettes mainly relies on adding flavorings and fragrances to the tobacco material. This method suffers from problems such as aroma distortion, poor heat resistance, short-lasting aroma, and a monotonous flavor profile, making it difficult to meet consumers' demands for a high-quality and diversified experience.
[0004] The Maillard reaction, also known as the carbonyl-amine reaction, is an important pathway for flavor and color development in food processing. This reaction typically occurs under heating conditions, involving the reaction of reducing sugars with amino acids / proteins to generate a series of volatile aroma compounds (such as pyrazines, furans, pyrroles, and sulfur-containing compounds). While the basic principles of the Maillard reaction are well-known, there are no publicly reported methods for its innovative application to the specific temperature window and physicochemical environment of heated cigarettes. This involves designing specific precursors to achieve the "on-demand" targeted release of flavor, and developing corresponding analytical methods to guide the process.
[0005] Therefore, there is an urgent need in this field for an innovative technology that can fundamentally improve the flavor quality of heated cigarettes and achieve controlled aroma release. Summary of the Invention
[0006] To address the aforementioned technical problems, the primary objective of this invention is to overcome the shortcomings of existing heated cigarette technologies, such as limited flavor diversity and control methods, and to provide a controlled aroma release method for heated cigarettes based on Maillard precursors. Another objective of this invention is to provide a heated cigarette product with rich and controllable flavor prepared using the above method. A further objective of this invention is to provide a method for analyzing the aroma release behavior of Maillard precursors to optimize the aforementioned method.
[0007] To solve the above-mentioned technical problems, the present invention adopts the following technical solution:
[0008] In the first aspect, the present invention provides a method for controlled aroma release of heated cigarettes. The core of this method is to "transplant" the Maillard reaction from the food processing field to heated cigarettes. By designing and adding specific Maillard reaction precursors, the heat source of the heated cigarette itself is used to trigger the reaction, thereby "endogenously" producing a rich and natural aroma.
[0009] The method includes the following steps:
[0010] (1) Precursor design and preparation: Select at least one reducing sugar and at least one amino acid as reactants. Sugars can be selected from glucose, fructose, ribose, xylose, etc.; amino acids can be selected from alanine, glycine, valine, proline, phenylalanine, etc. Dissolve the selected sugar and amino acid in a solvent such as water or ethanol at a certain molar ratio (e.g., 10:1 to 1:10, preferably 5:1 to 1:5) and mix them evenly. Optionally, the mixed solution can be subjected to a certain degree of pre-reaction treatment (e.g., heating at a certain temperature for a period of time) to regulate the reaction state and final aroma release characteristics of the precursor.
[0011] (2) Addition of precursors: The Maillard precursor solution prepared in step (1) is applied evenly to the tobacco substrate (such as reconstituted tobacco sheet or tobacco granules) for preparing heated cigarettes by spraying, soaking or injection, and then dried.
[0012] (3) Cigarette preparation: The treated tobacco substrate is rolled into shape according to the conventional heating cigarette process.
[0013] By precisely selecting the types and ratios of sugars and amino acids, the Maillard reaction pathway can be targeted to generate desired aroma compounds at the operating temperature of heated cigarettes. For example, the reaction of alanine with glucose primarily produces a pleasant toasty aroma; the reaction of valine with ribose produces a rich chocolate aroma.
[0014] In a second aspect, the present invention provides a method for analyzing the aroma release behavior of Maillard precursors.
[0015] To optimize the above method, this invention also provides an innovative analytical technique—thermogravimetry-drip-feeding microextraction (TG-DFME)—for in-situ, dynamic study of the aroma release behavior of precursors during heating.
[0016] The method includes:
[0017] (1) Place a small amount of Maillard precursor sample in a thermogravimetric analyzer.
[0018] (2) Set the programmed heating conditions for the simulated heating curve of cigarettes.
[0019] (3) During the thermogravimetric analysis, at a specific temperature point or continuously, a micro-droplet device is used to suspend droplets of micro-extraction solvent (such as ethanol, dichloromethane) in the gas path at the outlet of the thermogravimetric analyzer in order to capture volatile organic compounds released at a specific temperature.
[0020] (4) The extraction solvent that has captured the volatile components is analyzed by gas chromatography-mass spectrometry (GC-MS). If necessary, a olfactory instrument can be connected for sensory verification.
[0021] This method can obtain "chemical snapshots" of precursors at different temperatures, clearly revealing their dynamic aroma release process and providing direct data support for the precise design and formulation optimization of precursors.
[0022] Thirdly, the present invention provides a heated cigarette product.
[0023] The heated cigarette prepared according to the above method is characterized by the presence of Maillard aroma-releasing precursors designed in this invention in the tobacco substrate. This product can achieve:
[0024] (1) Flavor tiered release: By designing the reaction kinetics of precursors, different aromas are released at different stages (corresponding to temperature changes) during the smoking process of a single cigarette, forming different flavor experiences in the front, middle and back stages.
[0025] (2) Temperature-triggered release: Consumers can trigger different main aromas by adjusting the temperature of the heating appliance, thus achieving "one smoke with multiple flavors".
[0026] Fourthly, this invention provides a heated cigarette product kit.
[0027] This set contains multiple heated cigarettes, each with a distinct flavor, prepared using the method described above. The flavor differences stem from the varying Maillard precursor formulations used. The set can be packaged in a standard format, but ideally, it could be packaged in a "blind box" format to enhance product appeal and the consumer's exploratory experience.
[0028] Compared with the prior art, the present invention has the following advantages:
[0029] The flavor is naturally generated and realistic: the aroma substances are generated in situ during the heating process through the Maillard reaction, and its flavor characteristics are closer to the aroma produced by natural baking or cooking, avoiding the "chemical" or distorted feeling that may be brought about by added flavorings.
[0030] Highly controllable and directional aroma release: By precisely designing the formulation of precursors (types, proportions, and pre-reaction levels), the final aroma type and intensity can be precisely controlled, truly achieving "designable" flavor.
[0031] The technology is novel and highly innovative: By combining the Maillard reaction mechanism with the innovative TG-DFME analysis method, it systematically solves the basic research and application problems of flavor regulation in heated cigarettes, with a clear and original technical approach.
[0032] Innovative product design and strong market appeal: The "single cigarette with multiple flavors" and "blind box" product sets developed based on this technology greatly enrich the consumer experience, conform to modern consumption trends, and have a strong competitive advantage in market differentiation. Attached Figure Description
[0033] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.
[0034] Figure 1 This is a schematic diagram of the thermogravimetric-drip microextraction (TG-DFME) coupled device used in the embodiments of the present invention.
[0035] Figure 2 The image shows the dynamic release curves of characteristic aroma compounds obtained by TG-DFME-GC / MS analysis of the deoxyribose / proline precursor in Example 1 during the temperature-programmed process.
[0036] Reference numerals: 1. Liquid sampler; 2. Liquid replenisher; 3. Controller; 4. Fiber optic probe; 5. Release bottle; 6. Internal standard solution; 7. Magnetic stirrer; 8. Stirring rod; 9. Switching valve; 10. Moving channel; 11. Collection channel; 12. Liquid sampler channel; 13. Collection bottle; 14. Extract; 15. Droplet; 16. Thermogravimetric analysis furnace body; 17. Crucible; 18. Balance arm; 19. Exhaust gas outlet. Detailed Implementation
[0037] To gain a deeper understanding of this invention, we will provide a comprehensive and detailed description. However, this invention has various implementations and is not limited to the specific examples listed herein. These examples are presented to enhance a full understanding of the disclosure of this invention.
[0038] Example 1: Preparation and Evaluation of Heated Cigarettes with Glutinous Rice Aroma / Roasted Flavor
[0039] ①Precursor preparation
[0040] Accurately weigh L-proline (1.15 g, 10 mmol) and 1-deoxy-D-ribofuranoside (1-DDR, 1.34 g, 10 mmol) and place them in a 100 mL beaker. Add 50 mL of deionized water and stir magnetically in a 40 °C water bath until completely dissolved, yielding a clear solution with a molar ratio of 1:1. To prevent vigorous reaction and flavor loss, the resulting solution was gently heated and stirred in a 70 °C water bath for 30 minutes to allow for a controlled pre-reaction, during which the solution gradually changed from colorless to pale yellow.
[0041] ② Tobacco substrate treatment
[0042] Standard reconstituted tobacco sheets were used as the substrate. The prepared precursor solution was uniformly sprayed onto 100g of reconstituted tobacco sheets using a fine spray device. The spraying rate and airflow were controlled to ensure uniform solution penetration. Calculations showed that the effective loading rate of the precursor (based on solids content) on the dried tobacco sheets was approximately 2.5 wt%. The treated sheets were then placed in a 60°C forced-air drying oven and dried to the standard moisture content of 12%–13%.
[0043] ③ Cigarette preparation
[0044] The dried sheets are shredded using conventional processes and rolled into heated cigarette sticks that meet the specifications of commercial heated cigarette devices using standard rolling equipment.
[0045] ④ Sensory evaluation
[0046] A trained professional sensory evaluation team (no fewer than 7 people) conducted blind evaluations of the prepared cigarette samples under standard experimental conditions using commercially available mainstream heated tobacco devices (set to a standard core temperature of 400℃). Compared with the blank control group without the added precursor, the evaluation results consistently showed that the experimental group's smoke had a significant and pleasant aroma of glutinous rice, toasted bread, and a faint popcorn aroma. The aroma was rich and full-bodied, with good harmony, no increase in irritation, and a significant improvement in overall sensory quality.
[0047] ⑤ Aroma release behavior analysis (using the TG-DFME-GC / MS method of this invention)
[0048] Take a small amount (approximately 20 mg) of the deoxyribonucleotide / proline precursor powder prepared and dried in step 1, and place it in a thermogravimetric analyzer. Using an inert gas (such as high-purity nitrogen) as the carrier gas, set the temperature program to increase from 40°C to 600°C at a rate of 20°C / min. Select ethanol as the extractant, and during the heating process, use DFME to form 20 μL ethanol droplets suspended in the outlet gas path of the thermogravimetric analyzer. Using a continuous sampling method with equal temperature segments, take a sample once per minute to continuously capture the volatile components released at that temperature.
[0049] The captured components (25 droplets in total, 100-600℃) were analyzed by GC-MS. Figure 2 The results clearly show that, starting at 300℃, the characteristic roasted aroma compound 2-acetyl-1-pyrrololine begins to be released significantly, with the peak release occurring in the 420-460℃ temperature range. The roasted aroma compound N-methyl-2-acetylpyrrololine begins to be released from 380℃. This "chemical snapshot" dynamically confirms the effectiveness and targeted aroma release characteristics of this precursor formulation at the operating temperature of heated cigarettes.
[0050] ⑥ Experimental Conclusion
[0051] This embodiment successfully demonstrates that the combination of deoxyribose and proline, as Maillard aroma release precursors, when applied to heated cigarettes, can effectively generate and release ideal glutinous rice aroma and roasted aroma at specific heating temperatures, significantly improving and enriching the smoking experience of heated cigarettes. Simultaneously, the TG-DFME analysis method provided by this invention can accurately and in situ reveal its aroma release mechanism, providing strong technical support for formula optimization.
[0052] Example 2: Preparation and Evaluation of Toast-Flavored Heated Cigarettes
[0053] ① Precursor preparation: Weigh L-alanine (0.89 g, 10 mmol) and D-glucose (1.80 g, 10 mmol), dissolve them in 50 mL of deionized water, and stir magnetically until completely dissolved to obtain a mixed solution with a molar ratio of 1:1. Heat this solution in an 80 °C water bath for 30 minutes to carry out a pre-reaction.
[0054] ② Tobacco substrate treatment: The above solution is evenly sprayed onto 100g of reconstituted tobacco sheets, so that the effective loading rate of the precursor is about 2.5 wt%. Then, it is dried in an oven at 60℃ until the moisture content meets the requirements.
[0055] ③ Cigarette preparation: The processed tobacco sheets are rolled into standard-sized heated cigarette sticks.
[0056] ④ Sensory evaluation: The manufactured cigarettes were evaluated in a commercial heating appliance (set to standard setting). The sensory evaluation panel unanimously agreed that the cigarette smoke had a significant, pleasant toasty and caramel-sweet aroma, with good aroma persistence, which was significantly better than the control sample without added precursors.
[0057] ⑤ Aroma release behavior analysis: A small amount of the above-mentioned precursor dry powder was analyzed using the TG-DFME-GC / MS method described in this invention. The results clearly showed that characteristic roasted aroma substances (2-acetylfuran, maltol, etc.) exhibited obvious release peaks in the temperature range of 320-350℃, verifying the effectiveness of the precursor.
[0058] Example 3: Preparation of "Blind Box" Flavor Set
[0059] Three Maillard precursor solutions with different flavors were prepared respectively:
[0060] Formula A (chocolate flavor): L-valine and D-ribose, molar ratio 1:2.
[0061] Formula B (Nut Flavor): L-proline and D-glucose, molar ratio 1:1.
[0062] Formula C (caramel flavor): glycine and fructose, molar ratio 1:3.
[0063] Following the method of Example 1, tobacco substrates were treated with the three formulations respectively and rolled into cigarettes. The cigarettes of flavors A, B, and C were packaged in a fixed ratio of 6 cigarettes per box with 2 cigarettes of each flavor, or in a "blind box" format with 6 cigarettes per box and random combinations of flavors.
[0064] (iv) Industrial applicability
[0065] The technical solution provided by this invention is simple in process and easy to scale up on existing heated cigarette production lines. The raw materials used (sugars, amino acids) are safe and readily available, and the TG-DFME analysis method is reliable and reproducible. This invention can significantly enhance the core competitiveness of heated cigarette products and has excellent industrial application prospects and huge market potential.
[0066] Contents not described in detail in this specification are prior art known to those skilled in the art. Although illustrative specific embodiments of the invention have been described above to facilitate understanding by those skilled in the art, it should be understood that the invention is not limited to the scope of the specific embodiments. Various modifications are readily apparent to those skilled in the art as long as they fall within the spirit and scope of the invention as defined and determined by the appended claims, and all inventions utilizing the concept of this invention are protected.
Claims
1. A method for controlled aroma release from heated cigarettes based on Maillard precursors, characterized in that: Includes the following steps: At least one sugar and at least one amino acid are mixed to prepare a Maillard reaction precursor; the Maillard reaction precursor is then added to the tobacco base material of heated cigarettes. By selecting the types of sugar and amino acid and adjusting their ratio, the type and intensity of aroma released by the heated cigarettes when heated can be controlled in a targeted manner.
2. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: The molar ratio of the sugar to the amino acid is 10:1 to 1:
10.
3. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: The molar ratio of the sugar to the amino acid is 5:1 to 1:
5.
4. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: The sugar is selected from one or more of glucose, fructose, ribose, deoxyribose, and xylose.
5. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: The amino acid is selected from one or more of alanine, glycine, valine, proline, and phenylalanine.
6. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: Using a combination of deoxyribose and proline as a Maillard aroma release precursor, the aroma released upon heating is of the types of glutinous rice aroma and roasted aroma; Using D-glucose and L-alanine as Maillard aroma precursors, the aroma released upon heating is a combination of toasted bread and caramel sweet aroma.
7. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: A chocolate-flavored Maillard precursor was prepared by reacting L-valine with D-ribose in a molar ratio of 1:
2. A nut-flavored Maillard precursor was prepared by reacting L-proline and D-glucose in a molar ratio of 1:
1. A caramel-flavored Maillard precursor was prepared by mixing glycine and fructose in a molar ratio of 1:
3.
8. The method for controlled aroma release from heated cigarettes based on Maillard precursors according to claim 1, characterized in that: The Maillard reaction precursors are subjected to different degrees of pre-reaction treatment to regulate their final aroma release behavior when heated cigarettes are heated; specifically, a controllable pre-reaction is carried out by gentle heating and stirring in a water bath.
9. A method for analyzing the aroma release behavior of Maillard precursors to optimize the method described in any one of claims 1 to 5, characterized in that, include: Maillard reaction precursors were subjected to programmed temperature rise using a thermogravimetric analyzer. At specific temperature points during the heating process, or continuously using drip microextraction technology, volatile components released during thermogravimetric analysis are captured; the captured components are analyzed by gas chromatography-mass spectrometry to obtain dynamic release profiles of the precursor at different temperatures in the form of "chemical snapshots".
10. A heated cigarette product prepared by the method according to any one of claims 1 to 5, characterized in that: Maillard reaction precursors contained in a single heated cigarette can release two or more perceptible aromas at different stages of a single inhalation or under different heating temperature settings.