Biological process of converting sugar-containing solution into perfume for cigarette

Abstract

The present invention discloses biological process of converting sugar-containing solution into perfume for cigarette. Saccharomyces cerevisiae is utilized in converting sugar into flavor enhancing perfume for cigarette. The present invention provides one way for applying sugar in cigarette making to raise the quality of cigarette product and promote the development of cigarette perfume industry.

Description

technical field [0001] The invention relates to a method for biotransformation to produce tobacco flavor, in particular to a method for biotransformation into flavor-increasing tobacco flavor by using a sugar solution as a raw material. Background technique [0002] Biotransformation is one of the three methods for producing spices. Compared with natural extraction and chemical synthesis, biotransformation has unique advantages—simple process, mild conditions, and environmental friendliness. Therefore, how to use biotransformation methods to efficiently obtain high-quality tobacco flavors has become a current research hotspot. [0003] Sugar substances are used as flavoring agents for tobacco products. An appropriate amount of sugar content can make cigarettes taste mellow and less irritating, because the pyrolysis products of sugar are acidic. There are usually two ways to add sugar in cigarettes. One is to directly add some simple sugars, su...

AI Technical Summary

Problems solved by technology

There are usually two ways to add sugar in cigarettes. One is to directly add some simple sugars, such as glucose and fructose. Although this method can improve the taste of cigarettes to a certain extent, the effect has been proved to be unsatisfactory. Besides taste, it has almost no other effect, and sugar is one of the important factors to produce tar. Therefore, effectively controlling the sugar content of tobacco leaves in the leaf group formula is one of the main contents to be considered in the design of low-tar cigarettes; One method is to add the Maillard reaction product of sugar (refer to: Tobacco Science and Technology, 1994 (6), 21-24, the Maillard product of sugar), which can improve the taste of cigarettes and also to a certain extent Increase the concentration of cigarette aroma, so it is generally recognized that the Maillard product of adding sugar is better than adding monosaccharide directly, but this method also has a big disadvantage, that is, the Maillard reaction of sugar needs to be carried out under high temperature and high pressure, not only The requirements for equipment are relatively high, there are potential safety hazards, and the energy consumption is relatively large, so the above two methods are not ideal.