Tobacco flavor profile modulating compositions, tobacco flavor profile modulators, methods of treating tobacco

Abstract

The present application relates to tobacco flavor type regulation composition, tobacco flavor type regulator, tobacco processing method, and belongs to the technical field of tobacco processing.The tobacco flavor type regulation composition of the present application is composed of type I amino acid (aspartic acid and / or asparagine), sweet amino acid, umami amino acid, aromatic amino acid, sulfur-containing amino acid, basic amino acid and type II amino acid (isoleucine, valine, tryptophan), and when the tobacco flavor type regulation composition of the present application is used for processing tobacco, the tobacco flavor type can be highlighted, the migration can be realized, and the quality of the tobacco can be improved.

Description

Technical Field

[0001] This invention relates to tobacco aroma modifier compositions, tobacco aroma modifiers, and methods for processing tobacco, belonging to the field of tobacco processing technology. Background Technology

[0002] Aroma and quality are the two main sensory attributes of tobacco, and are crucial factors determining the style and price of tobacco products. However, tobacco is an agricultural product, and its aroma, quality, and quantity vary significantly across different regions due to factors such as climate, soil, and cultivation techniques. Furthermore, the cigarette industry, driven by consumer market demands, has a natural need for the free combination of tobacco raw materials. Therefore, a structural contradiction has always existed between the supply and demand of tobacco raw materials. External additives and optimized processing techniques are currently the main technological approaches to alleviate this contradiction.

[0003] Regarding exogenous additives, the enhancement of tobacco aroma relies on tobacco extracts. For example, Chinese patent application CN111876256A discloses a method for preparing and applying a sweet-smelling tobacco flavoring. The flavoring provided by this invention contains tobacco extracts such as refined Yunnan tobacco dust and cold-extracted Yunnan tobacco dust in both the natural tobacco aroma and sweet aroma components. Chinese patent application CN103060090B discloses a tobacco flavoring with a light aroma, its preparation, usage, and a cigarette. This invention uses Yunnan tobacco extract in its tobacco flavoring. However, tobacco extracts require a large amount of raw materials, especially high-quality tobacco. Furthermore, extensive production practice shows that their impact on the enhancement and migration of tobacco aroma is still somewhat lacking compared to the ideal results.

[0004] In terms of processing technology optimization, the enhancement of tobacco aroma and quality mainly focuses on the tobacco conditioning and re-drying stages. For example, Chinese patent application CN106174677A discloses a method for curing tobacco leaves to highlight a light aroma, and Chinese patent application CN106174678A discloses a method for curing tobacco leaves to highlight a strong aroma. These two patents mainly rely on the different rates of degradation of macromolecular components and synthesis of small molecule components in tobacco leaves under different temperature and humidity conditions. They adjust the temperature and humidity control conditions at each stage of the tobacco curing process to ultimately achieve the requirements of highlighting the aroma of tobacco leaves and ensuring tobacco quality. Chinese patent application CN112914143A discloses a method for setting the re-drying temperature of tobacco leaves to highlight their aroma style. This invention uses sensory evaluation or GC-MS to determine representative aroma components, identify the aroma characteristics of the tobacco raw materials, and carry out personalized processing for different aroma styles of tobacco leaves. The above-mentioned processing technology is an improvement on the existing processing technology for the refined classification and processing of tobacco raw materials with different aroma types. However, it is difficult to achieve the goal of tobacco aroma transfer. At the same time, because the processing control follows the traditional method, the improvement of tobacco quality is limited.

[0005] In summary, given the significant practical need to alleviate the structural contradiction between tobacco supply and demand, developing tobacco aroma modulation compositions that effectively highlight and transfer tobacco aroma while significantly improving tobacco quality has become a pressing technical challenge in this field. Summary of the Invention

[0006] The purpose of this invention is to provide a tobacco aroma regulation composition that can enhance the appearance, migration, and quality of tobacco aroma.

[0007] The second objective of this invention is to provide a tobacco flavor modifier.

[0008] A third objective of this invention is to provide a method for processing tobacco.

[0009] To achieve the above objectives, the technical solution adopted by the tobacco aroma modifier composition of the present invention is as follows:

[0010] A tobacco aroma modifier composition comprises the following molar amounts of amino acids: 5-70 parts of type I amino acids, 5-70 parts of sweet amino acids, 0-30 parts of umami amino acids, 0-40 parts of aromatic amino acids, 0-10 parts of sulfur-containing amino acids, 0-50 parts of basic amino acids, and 0-45 parts of type II amino acids; wherein the type I amino acids are aspartic acid and / or asparagine; the sweet amino acids are selected from one or any combination of glycine, serine, alanine, and threonine; the umami amino acids are glutamic acid; the aromatic amino acids are tyrosine and / or phenylalanine; the sulfur-containing amino acids are methionine; the basic amino acids are histidine and / or arginine; and the type II amino acids are selected from one or any combination of isoleucine, valine, and tryptophan.

[0011] The tobacco aroma-regulating composition of the present invention comprises type I amino acids (aspartic acid and / or asparagine), sweet amino acids, umami amino acids, aromatic amino acids, sulfur-containing amino acids, basic amino acids, and type II amino acids (isoleucine, valine, and tryptophan). In the endogenous browning reaction of tobacco, these amino acids, in addition to providing a certain roasted aroma, mainly play the following roles: type I amino acids provide a green aroma, sweet amino acids provide a sweet aroma, umami amino acids enrich the aroma, aromatic amino acids provide a honey-sweet and floral aroma, sulfur-containing amino acids provide a sulfide aroma, basic amino acids provide a prominent roasted aroma, and type II amino acids provide other aromas. When the tobacco aroma-regulating composition of the present invention is used to process tobacco, it can achieve the enhancement and migration of tobacco aroma and the improvement of tobacco quality.

[0012] Preferably, the above-mentioned tobacco aroma regulating composition is composed of the following molar amounts of amino acids: 5-65 parts of type I amino acids, 5-70 parts of sweet amino acids, 0-9 parts of umami amino acids, 0-40 parts of aromatic amino acids, 0-5 parts of sulfur-containing amino acids, 0-45 parts of basic amino acids, and 0-35 parts of type II amino acids.

[0013] Preferably, the tobacco aroma modifying composition is composition A, composition B, or composition C;

[0014] The composition A consists of the following amino acids in molar amounts: 0-30 parts aspartic acid, 0-20 parts asparagine, 0-50 parts glycine, 0-50 parts serine, 0-50 parts alanine, 0-30 parts glutamic acid, 0-30 parts tyrosine, 0-30 parts phenylalanine, and 1-20 parts histidine.

[0015] The composition B is composed of the following molar amounts of amino acids: 30-70 parts aspartic acid, 0-10 parts glycine, 0-20 parts serine, 0-10 parts threonine, 0-10 parts alanine, 5-30 parts valine, 5-30 parts tyrosine, and 0-10 parts phenylalanine.

[0016] The composition C is composed of the following amino acids in molar amounts: 5-40 parts aspartic acid, 0-30 parts asparagine, 0-15 parts threonine, 0-30 parts serine, 0-30 parts alanine, 1-10 parts methionine, 0-15 parts isoleucine, 0-15 parts phenylalanine, 0-30 parts tryptophan, 10-50 parts histidine, and 0-10 parts arginine.

[0017] Preferably, the amino acid is an α-amino acid. Using α-amino acids is beneficial for improving the realism and harmony of the tobacco browning reaction.

[0018] Preferably, the composition A is composed of the following molar amounts of amino acids: 5-30 parts aspartic acid, 0-20 parts asparagine, 0-25 parts glycine, 0-50 parts serine, 0-45 parts alanine, 0-9 parts glutamic acid, 0-15 parts tyrosine, 0-15 parts phenylalanine, and 1-20 parts histidine.

[0019] The composition B is composed of the following amino acids in molar amounts: 30-65 parts aspartic acid, 0-10 parts glycine, 0-10 parts serine, 0-10 parts threonine, 0-5 parts alanine, 5-25 parts valine, 5-30 parts tyrosine, and 0-10 parts phenylalanine.

[0020] The composition C is composed of the following amino acids in molar amounts: 5-40 parts aspartic acid, 0-25 parts asparagine, 0-5 parts threonine, 0-15 parts serine, 0-10 parts alanine, 1-5 parts methionine, 0-5 parts isoleucine, 0-10 parts phenylalanine, 0-30 parts tryptophan, 10-45 parts histidine, and 0-5 parts arginine.

[0021] The technical solution adopted by the tobacco flavor modifier of the present invention is as follows:

[0022] A tobacco flavor modifier, mainly composed of water and the tobacco flavor modifier composition as described above.

[0023] The tobacco aroma modifier of the present invention is easy to use and can enhance the aroma and transfer of tobacco and improve the quality of tobacco when used to process tobacco.

[0024] Preferably, the pH of the tobacco flavor modifier is 8-10. The tobacco flavor modifier is neutral to slightly alkaline, which can improve the solubility of amino acids and promote the browning reaction, thereby reducing tobacco processing time and improving production efficiency.

[0025] Preferably, the tobacco aroma modifier is prepared by a method comprising the following steps: adjusting the pH of a mixture containing the tobacco aroma modifier composition and water to 8-10 using a pH adjuster, then mixing until all amino acids are dissolved, and then mixing 0.083-1 parts by weight of the mixed system with 0-0.917 parts by weight of water to obtain the tobacco aroma modifier. Preferably, the pH adjuster is an aqueous solution of NaOH. Preferably, the total concentration of amino acids in the mixture is 35-60 mmol / L.

[0026] The technical solution adopted in the method for processing tobacco of the present invention is as follows:

[0027] A method for processing tobacco includes the following steps:

[0028] (1) Tobacco materials and the tobacco flavor modifier as described above are mixed to obtain a tobacco mixture; the ratio of the total molar amount of amino acids in the tobacco flavor modifier to the mass of the tobacco materials, expressed in mol:g, is (0.1×10⁻⁶). -6 ~10×10 -6 ):1; The moisture content of the tobacco mixture is 15% to 30%;

[0029] (2) The tobacco mixture is heat-treated in an O2-containing gas; the pressure of the O2-containing gas is 0.1 to 1.0 MPa, the partial pressure of O2 in the O2-containing gas is 20% to 100% of the O2-containing gas pressure; the heat treatment temperature is 30 to 100°C, and the heat treatment time is 10 to 60 min.

[0030] The method for treating tobacco according to the present invention involves heat-treating tobacco material containing an amino acid solution in a gas with a high oxygen content. By controlling the temperature and time of the heat treatment, the browning reaction can be ensured to proceed in an appropriate manner, and the endogenous browning reaction of tobacco can be directionally regulated, thereby achieving the enhancement and migration of tobacco aroma and the improvement of tobacco quality.

[0031] Preferably, the pressure of the O2-containing gas is 0.15 to 1.0 MPa.

[0032] Preferably, the O2-containing gas is air and / or a combination of gases; the combination gas consists of O2 and a non-oxidizing gas, wherein the non-oxidizing gas is selected from nitrogen, carbon dioxide, hydrogen, and helium, or any combination thereof. More preferably, the non-oxidizing gas in the O2-containing gas is nitrogen and / or carbon dioxide. The gases used in the heat treatment of this invention are readily available and inexpensive. It is understood that the moisture content of the air can be zero; for example, when air is compressed using a compressor, dehydration treatment is required, and the anhydrous air obtained through dehydration treatment is also suitable for this invention.

[0033] In this invention, the tobacco material refers to one or any combination of bundled tobacco, sheet tobacco, shredded tobacco, short stems, stem slices, shredded stems, and reconstituted tobacco. Bundled tobacco refers to tobacco leaves after initial curing, before the leaves and stems are separated. Short stems refer to tobacco stems that have been mechanically processed into several centimeters in length after the leaves and stems have been separated. Stem slices are sheet-like materials obtained by pressing and cutting short stems. Bundled tobacco, sheet tobacco, shredded tobacco, short stems, and stem slices are all tobacco materials in different stages and forms of tobacco processing. The method for processing tobacco in this invention is not only applicable to tobacco after storage and aging, but also effective for tobacco after re-curing.

[0034] Preferably, the heat treatment is performed under sealed conditions. More preferably, the heat treatment is performed in a sealed container.

[0035] The heat treatment time should not be too long to prevent excessive endogenous browning reaction in the tobacco. Preferably, when the tobacco aroma modifier composition is composition A, the ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco material, expressed in mol:g, is (0.1 × 10⁻⁶). -6 ~3×10 -6 ):1; The moisture content of the tobacco mixture is 15-20%; The temperature of the heat treatment is 30-60℃;

[0036] When the tobacco aroma modifier composition is composition B, the ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of tobacco material, expressed in mol:g, is (0.3 × 10⁻⁶). -6 ~2×10 -6 ):1; The moisture content of the tobacco mixture is 16-18%; The heat treatment temperature is 40-50℃, and the heat treatment time is 30-40 min; The pressure of the O2-containing gas is 0.5-1.0 MPa;

[0037] When the tobacco aroma modifier composition is composition C, the ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of tobacco material, expressed in mol:g, is (5 × 10⁻⁶). -6 ~10×10 -6 ):1; The moisture content of the tobacco mixture is 25-30%; The temperature of the heat treatment is 40-100℃; The pressure of the O2-containing gas is 0.5-1.0MPa.

[0038] Preferably, the method for treating tobacco further includes the following step: subjecting the heat-treated tobacco mixture to a second heat treatment in a second gas. When treating tobacco using tobacco aroma modifier composition A or B, to prevent the generation of excessive roasting aroma and other flavors, the set tobacco moisture content, temperature, and other treatment conditions are relatively low, resulting in insufficient endogenous browning reaction of the tobacco. Therefore, a second heat treatment is necessary to further improve the tobacco quality. When treating tobacco using tobacco aroma modifier composition C, roasting aroma is one of the target flavors, and the set tobacco moisture content, temperature, and other treatment conditions are relatively high, resulting in a relatively sufficient endogenous browning reaction of the tobacco. If the quality of the tobacco after treatment still does not achieve the desired effect, a second heat treatment can be performed in a second gas to further improve the tobacco quality.

[0039] Preferably, the pressure of the second gas is 0.5 to 10.0 MPa.

[0040] Preferably, the second gas mainly consists of a non-oxidizing gas; the non-oxidizing gas is selected from one or any combination of nitrogen, carbon dioxide, hydrogen, and helium. More preferably, the non-oxidizing gas in the second gas is nitrogen and / or carbon dioxide. The gas used in the second heat treatment of the present invention is readily available and inexpensive.

[0041] Preferably, the second gas further includes O2, and the partial pressure of O2 in the second gas is not greater than 20% of the pressure of the second gas. The low oxygen content in the second gas not only ensures that the browning reaction proceeds appropriately during the second treatment, but also reduces the generation of roasting aroma, thereby improving the quality of tobacco while preventing the tobacco aroma from deteriorating.

[0042] Preferably, the temperature of the second heat treatment is 30–100°C, and the time of the second heat treatment is no more than 60 minutes. More preferably, the temperature of the second heat treatment is the same as the temperature of the first heat treatment.

[0043] Preferably, the tobacco aroma modifying composition is composition A, composition B, or composition C; when the tobacco aroma modifying composition is composition A or composition B, the second heat treatment time is 20 to 60 minutes; when the tobacco aroma modifying composition is composition C, the second heat treatment time is no more than 20 minutes.

[0044] Preferably, when the tobacco aroma modifying composition is composition A or composition B, the second heat treatment time is 30 to 60 minutes.

[0045] Preferably, when the tobacco aroma modifying composition is composition A, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 30-60°C; and the time of the second heat treatment is 30-60 min.

[0046] When the tobacco aroma modifier composition is composition B, the pressure of the second gas is 0.5–10 MPa; the temperature of the second heat treatment is 40–50 °C; the time of the second heat treatment is 20–60 min; and the second gas does not contain oxygen.

[0047] When the tobacco aroma modifier composition is composition C, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 40-100°C; and the time of the second heat treatment is 20 min.

[0048] More preferably, when the tobacco aroma regulating composition is composition C, the pressure of the second gas is 3-10 MPa; the temperature of the second heat treatment is 65-100°C; and the time of the second heat treatment is 20 min.

[0049] When the tobacco aroma modifying composition is Composition A, the tobacco processing method of the present invention can achieve the enhancement and migration of a sweet aroma. When the tobacco processing method of the present invention is used to enhance a sweet aroma, the tobacco material is a tobacco material exhibiting a sweet aroma characteristic. For example, the tobacco in the tobacco material is selected from sweet-aroma tobacco produced throughout Yunnan and / or sweet-aroma tobacco produced in western Sichuan. When the tobacco processing method of the present invention is used for sweet aroma migration, the tobacco in the tobacco material refers to tobacco produced in areas other than the aforementioned sweet-aroma and strong-aroma producing areas (the entire Henan and parts of southern Hunan, Shandong, Anhui, Guangdong, and Guangxi), as well as tobacco compositions with indistinct strong aroma characteristics.

[0050] When the tobacco aroma modifying composition is Composition B, the tobacco processing method of the present invention can achieve the enhancement and migration of a light aroma. When the tobacco processing method of the present invention is used to enhance a light aroma, the tobacco material is a tobacco material exhibiting a light aroma characteristic. For example, the tobacco in the tobacco material is selected from light-aroma tobacco produced in Fujian. When the tobacco processing method of the present invention is used for light aroma migration, the tobacco in the tobacco material refers to tobacco produced in areas other than the aforementioned light-aroma and strong-aroma producing areas (the entire territory of Henan and parts of southern Hunan, Shandong, Anhui, Guangdong, Guangxi, etc.) as well as tobacco compositions with indistinct strong aroma characteristics.

[0051] When the tobacco aroma modifying composition is composition C, the tobacco processing method of the present invention can achieve the enhancement and migration of a strong aroma. When the tobacco processing method of the present invention is used to enhance a strong aroma, the tobacco material is a tobacco material exhibiting strong aroma characteristics. For example, the tobacco in the tobacco material is selected from one or any combination of strong aroma tobacco produced throughout Henan, strong aroma tobacco produced in southern Hunan, strong aroma tobacco produced in Shandong, strong aroma tobacco produced in Anhui, strong aroma tobacco produced in Guangdong, and strong aroma tobacco produced in Guangxi. When the tobacco processing method of the present invention is used for the migration of a strong aroma, the tobacco in the tobacco material refers to tobacco produced in areas other than the aforementioned strong aroma and sweet aroma / light aroma producing areas (throughout Yunnan, western Sichuan, and Fujian, etc.), as well as tobacco compositions with indistinct sweet aroma / light aroma characteristics. Detailed Implementation

[0052] The technical solution of the present invention will be further described below with reference to specific embodiments.

[0053] All amino acids used in the embodiments of this invention are α-amino acids.

[0054] I. Specific embodiments of the tobacco aroma modifier composition of the present invention are as follows:

[0055] Example 1

[0056] The tobacco aroma modifier composition (composition A) of this embodiment is composed of the following molar amounts of amino acids: 15 parts aspartic acid, 10 parts asparagine, 50 parts serine, 15 parts phenylalanine, and 10 parts histidine.

[0057] Example 2

[0058] The tobacco aroma modifier composition (composition A) of this embodiment is composed of the following molar amounts of amino acids: 5 parts aspartic acid, 15 parts glycine, 10 parts serine, 45 parts alanine, 9 parts glutamic acid, 15 parts tyrosine, and 1 part histidine.

[0059] Example 3

[0060] The tobacco aroma modifier composition (composition A) of this embodiment is composed of the following molar amounts of amino acids: 30 parts aspartic acid, 20 parts asparagine, 25 parts glycine, 5 parts glutamic acid, and 20 parts histidine.

[0061] Example 4

[0062] The tobacco aroma modifier composition (composition B) of this embodiment is composed of the following molar amounts of amino acids: 30 parts aspartic acid, 5 parts alanine, 25 parts valine, 30 parts tyrosine, and 10 parts phenylalanine.

[0063] Example 5

[0064] The tobacco aroma modifier composition (composition B) of this embodiment is composed of the following molar amounts of amino acids: 65 parts aspartic acid, 5 parts glycine, 10 parts serine, 10 parts threonine, 5 parts valine, and 5 parts tyrosine.

[0065] Example 6

[0066] The tobacco aroma modifier composition (composition B) of this embodiment is composed of the following molar amounts of amino acids: 50 parts aspartic acid, 10 parts glycine, 5 parts serine, 15 parts valine, 15 parts tyrosine, and 5 parts phenylalanine.

[0067] Example 7

[0068] The tobacco aroma modifier composition (composition C) of this embodiment is composed of the following molar amounts of amino acids: 20 parts aspartic acid, 15 parts serine, 10 parts alanine, 5 parts methionine, 5 parts isoleucine, 5 parts phenylalanine, 15 parts tryptophan, and 25 parts histidine.

[0069] Example 8

[0070] The tobacco aroma modifier composition (composition C) of this embodiment is composed of the following molar amounts of amino acids: 5 parts aspartic acid, 25 parts asparagine, 15 parts serine, 1 part methionine, 10 parts phenylalanine, and 45 parts histidine.

[0071] Example 9

[0072] The tobacco aroma modifier composition (composition C) of this embodiment is composed of the following molar amounts of amino acids: 40 parts aspartic acid, 5 parts asparagine, 5 parts threonine, 1 part methionine, 5 parts isoleucine, 30 parts tryptophan, 10 parts histidine, and 5 parts arginine.

[0073] II. Specific embodiments of the tobacco flavor modifier of the present invention are as follows:

[0074] Example 10

[0075] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 1. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 1 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 40 mmol / L), then the pH of the mixture is adjusted to 9 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.083:0.917 to obtain the tobacco aroma modifier.

[0076] Example 11

[0077] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 2. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 2 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 40 mmol / L), then the pH of the mixture is adjusted to 8 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.313:0.688 to obtain the tobacco aroma modifier.

[0078] Example 12

[0079] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 3. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 3 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 50 mmol / L), then the pH of the mixture is adjusted to 10 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain the tobacco aroma modifier.

[0080] Example 13

[0081] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 4. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 4 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 40 mmol / L), then the pH of the mixture is adjusted to 10 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.188:0.813 to obtain the tobacco aroma modifier.

[0082] Example 14

[0083] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 5. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 5 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 35 mmol / L), then the pH of the mixture is adjusted to 8 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.952:0.048 to obtain the tobacco aroma modifier.

[0084] Example 15

[0085] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 6. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 6 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 40 mmol / L), then the pH of the mixture is adjusted to 9.5 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.833:0.167 to obtain the tobacco aroma modifier.

[0086] Example 16

[0087] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 7. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 7 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 40 mmol / L), then the pH of the mixture is adjusted to 9.5 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.962:0.038 to obtain the tobacco aroma modifier.

[0088] Example 17

[0089] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 8. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 8 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 60 mmol / L), then the pH of the mixture is adjusted to 10 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.926:0.074 to obtain the tobacco aroma modifier.

[0090] Example 18

[0091] The tobacco aroma modifier of this embodiment is mainly made of water and the tobacco aroma modifier composition of Example 9. The tobacco aroma modifier of this embodiment is prepared by a method including the following steps: first, water and the tobacco aroma modifier composition of Example 9 are mixed to obtain a mixture (the total concentration of amino acids in the mixture is 50 mmol / L), then the pH of the mixture is adjusted to 9.6 with a 5 mmol / L NaOH aqueous solution, and then stirred until all the amino acids are dissolved to obtain a mixed solution. The mixed solution is then mixed with water at a mass ratio of 0.923:0.077 to obtain the tobacco aroma modifier.

[0092] III. Specific embodiments of the method for processing tobacco according to the present invention are as follows:

[0093] Example 19

[0094] The method for processing tobacco in this embodiment specifically includes the following steps:

[0095] (1) The tobacco aroma modifier of Example 10 was sprayed onto tobacco leaves (made from C3F grade tobacco leaves harvested in Qujing, Yunnan in 2019) to obtain a tobacco mixture with a moisture content of 15%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves was 0.1 × 10⁻⁶ mol:g. -6 :1.

[0096] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 30°C, and replace the air in the reaction vessel with O2 gas (dehydrated and odorless compressed air). Then close the exhaust valve and introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 1.0 MPa. Then control the pressure in the reaction vessel to 1.0 MPa and the temperature to 30°C. After maintaining this for 60 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0097] (3) Replace the air in the reactor with a second gas (nitrogen), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 10 MPa. Maintain the pressure inside the reactor at 10 MPa and the temperature at 30°C for 60 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the processed tobacco. Cut the processed tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S1.

[0098] Example 20

[0099] The method for processing tobacco in this embodiment specifically includes the following steps:

[0100] (1) The tobacco aroma modifier of Example 11 was sprayed onto tobacco leaves (made from C3F grade tobacco leaves harvested in 2019 from Bijie, Guizhou Province) to obtain a tobacco mixture with a moisture content of 20%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves, expressed as mol:g, was 1×10⁻⁶. -6 :1.

[0101] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 45°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 30% of the total pressure and the partial pressure of nitrogen accounts for 70% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 0.8 MPa. Then control the pressure in the reaction vessel to 0.8 MPa and the temperature to 45°C. After maintaining this for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0102] (3) Replace the air in the reactor with a second gas (composed of oxygen and nitrogen, with oxygen partial pressure accounting for 10% and nitrogen partial pressure accounting for 90% of the total pressure), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 3 MPa. Control the pressure inside the reactor at 3 MPa and the temperature at 45°C. Maintain this for 30 minutes, then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Then cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S2.

[0103] Example 21

[0104] The method for processing tobacco in this embodiment specifically includes the following steps:

[0105] (1) The tobacco flavor modifier of Example 12 was sprayed into a tobacco composition (a mixture of tobacco leaves) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco flavor modifier to the mass of tobacco leaves was 3 × 10⁻⁶ mol:g. -6 :1.

[0106] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 60°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 50% of the total pressure and the partial pressure of nitrogen accounts for 50% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 0.15 MPa. Then control the pressure in the reaction vessel to 0.15 MPa and the temperature to 60°C. After maintaining this for 10 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0107] (3) Replace the air in the reactor with a second gas (composed of oxygen and nitrogen, with oxygen accounting for 20% of the total pressure and nitrogen accounting for 80% of the total pressure), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 5 MPa. Maintain the pressure inside the reactor at 5 MPa and the temperature at 60°C for 30 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S3.

[0108] Example 22

[0109] The method for processing tobacco in this embodiment specifically includes the following steps:

[0110] (1) The tobacco aroma modifier of Example 13 was sprayed onto tobacco leaves (made from C3F grade tobacco leaves harvested in 2019 from Nanping, Fujian Province) to obtain a tobacco mixture with a moisture content of 16%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves, expressed as mol:g, was 0.3 × 10⁻⁶. -6 :1.

[0111] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 40°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 40% of the total pressure and the partial pressure of nitrogen accounts for 60% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 0.5 MPa. Then control the pressure in the reaction vessel to 0.5 MPa and the temperature to 40°C. After maintaining this for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0112] (3) Replace the air in the reactor with a second gas (the second gas is helium), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 0.5 MPa. Control the pressure inside the reactor at 0.5 MPa and the temperature at 40°C. Maintain this position for 60 minutes, then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the processed tobacco. Then, cut the processed tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S4.

[0113] Example 23

[0114] The method for processing tobacco in this embodiment specifically includes the following steps:

[0115] (1) The tobacco aroma modifier of Example 14 was sprayed onto tobacco leaves (made from C3F grade tobacco leaves harvested in 2019 from Longyan, Fujian Province) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves, expressed as mol:g, was 2×10⁻⁶. -6 :1.

[0116] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 45°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 20% of the total pressure and the partial pressure of nitrogen accounts for 80% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 1.0 MPa. Then control the pressure in the reaction vessel to 1.0 MPa and the temperature to 45°C. After maintaining this for 40 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0117] (3) Replace the air in the reactor with a second gas (nitrogen), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 10 MPa. Maintain the pressure inside the reactor at 10 MPa and the temperature at 45°C for 20 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S5.

[0118] Example 24

[0119] The method for processing tobacco in this embodiment specifically includes the following steps:

[0120] (1) The tobacco flavor modifier of Example 15 was sprayed into a tobacco composition (a mixture of tobacco leaves) to obtain a tobacco mixture with a moisture content of 18%. The ratio of the total molar amount of amino acids in the tobacco flavor modifier to the mass of tobacco leaves was 2 × 10⁻⁶ mol:g. -6 :1.

[0121] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 50°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 25% of the total pressure and the partial pressure of nitrogen accounts for 75% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 0.6 MPa. Then control the pressure in the reaction vessel to 0.6 MPa and the temperature to 50°C. After maintaining this for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0122] (3) Replace the air in the reactor with a second gas (nitrogen), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 5 MPa. Maintain the pressure inside the reactor at 5 MPa and the temperature at 50°C for 30 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S6.

[0123] Example 25

[0124] The method for processing tobacco in this embodiment specifically includes the following steps:

[0125] (1) The tobacco aroma modifier of Example 16 was sprayed onto tobacco leaves (made from C3F grade tobacco leaves harvested in 2019 from Pingdingshan, Henan Province) to obtain a tobacco mixture with a moisture content of 25%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves, expressed as mol:g, was 5 × 10⁻⁶. -6 :1.

[0126] (2) Place the tobacco mixture obtained in step (1) into a reactor preheated to 40°C, then replace the air in the reactor with O2 gas (oxygen-containing gas), then close the exhaust valve, and then introduce O2 gas into the reactor until the pressure in the reactor is 0.6 MPa. Then control the pressure in the reactor to 0.6 MPa and the temperature to 40°C, maintain this for 60 minutes, then close the inlet valve and slowly open the exhaust valve until the pressure in the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the processed tobacco. Then cut the processed tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S7.

[0127] Example 26

[0128] The method for processing tobacco in this embodiment specifically includes the following steps:

[0129] (1) The tobacco aroma modifier of Example 17 was sprayed onto tobacco leaves (made from C4F grade tobacco leaves harvested in 2019 from Linyi, Shandong Province) to obtain a tobacco mixture with a moisture content of 30%. The ratio of the total molar amount of amino acids in the tobacco aroma modifier to the mass of the tobacco leaves, expressed as mol:g, was 10 × 10⁻⁶. -6 :1.

[0130] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 100°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 40% of the total pressure and the partial pressure of nitrogen accounts for 60% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 0.5 MPa. Then control the pressure in the reaction vessel to 0.5 MPa and the temperature to 100°C. After maintaining this for 10 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0131] (3) Replace the air in the reactor with a second gas (composed of oxygen and nitrogen, with oxygen accounting for 20% of the total pressure and nitrogen accounting for 80% of the total pressure), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 3 MPa. Maintain the pressure inside the reactor at 3 MPa and the temperature at 100°C for 20 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S8.

[0132] Example 27

[0133] The method for processing tobacco in this embodiment specifically includes the following steps:

[0134] (1) The tobacco flavor modifier of Example 18 was sprayed into a tobacco composition (a mixture of tobacco leaves) to obtain a tobacco mixture with a moisture content of 25%. The ratio of the total molar amount of amino acids in the tobacco flavor modifier to the mass of tobacco leaves was 6 × 10⁻⁶ mol:g. -6 :1.

[0135] (2) Place the tobacco mixture obtained in step (1) into a reaction vessel preheated to 65°C, and then replace the air in the reaction vessel with O2 gas (the O2 gas is composed of oxygen and nitrogen, where the partial pressure of oxygen accounts for 20% of the total pressure and the partial pressure of nitrogen accounts for 80% of the total pressure). Then close the exhaust valve, and then introduce O2 gas into the reaction vessel until the pressure in the reaction vessel is 1 MPa. Then control the pressure in the reaction vessel to 1 MPa and the temperature to 65°C. After maintaining this for 30 minutes, close the inlet valve and slowly open the exhaust valve until the pressure in the reaction vessel drops to atmospheric pressure.

[0136] (3) Replace the air in the reactor with a second gas (nitrogen), then close the exhaust valve. Continue to introduce the second gas into the reactor until the pressure inside the reactor reaches 10 MPa. Maintain the pressure inside the reactor at 10 MPa and the temperature at 65°C for 20 minutes. Then close the inlet valve and slowly open the exhaust valve until the pressure inside the reactor drops to atmospheric pressure. The tobacco mixture in the reactor is the treated tobacco. Cut the treated tobacco into shreds and adjust the moisture content of the tobacco shreds to about 12% in a 120°C oven to obtain tobacco sample S9.

[0137] Comparative Example 1

[0138] The method for treating tobacco in this comparative example specifically includes the following steps:

[0139] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 19) to obtain a tobacco mixture with a moisture content of 15%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then cut into shreds and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R1.

[0140] Comparative Example 2

[0141] The method for treating tobacco in this comparative example specifically includes the following steps:

[0142] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 20) to obtain a tobacco mixture with a moisture content of 20%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then cut into shreds and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R2.

[0143] Comparative Example 3

[0144] The method for treating tobacco in this comparative example specifically includes the following steps:

[0145] Water was sprayed onto the tobacco composition (the same tobacco composition used in Example 21) to obtain a tobacco mixture with a moisture content of 18%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then shredded and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R3.

[0146] Comparative Example 4

[0147] The method for treating tobacco in this comparative example specifically includes the following steps:

[0148] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 22) to obtain a tobacco mixture with a moisture content of 16%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then cut into shreds and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R4.

[0149] Comparative Example 5

[0150] The method for treating tobacco in this comparative example specifically includes the following steps:

[0151] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 23) to obtain a tobacco mixture with a moisture content of 18%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then cut into shreds and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R5.

[0152] Comparative Example 6

[0153] The method for treating tobacco in this comparative example specifically includes the following steps:

[0154] Water was sprayed onto the tobacco composition (the same tobacco composition used in Example 24) to obtain a tobacco mixture with a moisture content of 18%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then shredded and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R6.

[0155] Comparative Example 7

[0156] The method for treating tobacco in this comparative example specifically includes the following steps:

[0157] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 25) to obtain a tobacco mixture with a moisture content of 25%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then shredded and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R7.

[0158] Comparative Example 8

[0159] The method for treating tobacco in this comparative example specifically includes the following steps:

[0160] Water was sprayed onto the tobacco leaves (the same tobacco leaves used in Example 26) to obtain a tobacco mixture with a moisture content of 30%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then cut into shreds and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R8.

[0161] Comparative Example 9

[0162] The method for treating tobacco in this comparative example specifically includes the following steps:

[0163] Water was sprayed onto the tobacco composition (the same tobacco composition used in Example 27) to obtain a tobacco mixture with a moisture content of 25%. The tobacco mixture was then sealed and stored at 25°C for 2 hours to obtain the treated tobacco. The treated tobacco was then shredded and the moisture content of the shredded tobacco was adjusted to about 12% in an oven at 120°C to obtain tobacco sample R9.

[0164] Experimental Example

[0165] Referring to the methods specified in "YC / T 530-2015 Sensory Evaluation Method for Quality, Style and Characteristics of Flue-cured Tobacco Leaves" and "YC / T 415-2011 Sensory Evaluation Method for Tobacco Products", the tobacco samples obtained in Examples 19-27 and Comparative Examples 1-9 were evaluated for aroma and quality, and the results are shown in Tables 1-2.

[0166] Table 1. Aroma evaluation results of tobacco samples obtained in Examples 19-27 and Comparative Examples 1-9.

[0167]

[0168]

[0169] Table 2. Quality evaluation results of tobacco samples obtained in Examples 19-27 and Comparative Examples 1-9

[0170] Sample number R1 S1 R2 S2 R3 S3 R4 S4 R5 S5 R6 S6 R7 S7 R8 S8 R9 S9 Fragrance 6.0 6.2 6.0 6.3 5.0 5.8 5.5 5.6 5.5 5.8 5.0 5.5 5.0 5.5 4.5 5.3 5.0 5.5 Aroma 6.0 6.0 6.0 6.0 5.5 6.0 5.0 5.2 6.0 6.2 5.5 5.7 5.5 5.5 5.0 5.5 5.5 5.8 Mixed gases 6.0 6.5 5.5 6.0 5.0 5.5 5.5 5.8 5.5 6.0 5.0 5.5 5.0 5.7 4.5 5.3 5.0 5.5 translucency 5.0 5.0 5.5 6.0 5.5 5.5 5.0 5.0 5.5 5.5 5.5 5.5 5.5 5.0 5.5 5.5 5.5 5.5 energy 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.5 5.0 5.5 5.5 concentration 6.0 6.0 6.0 6.0 6.0 6.0 5.5 5.5 6.0 6.0 6.0 6.0 5.5 5.5 5.5 5.5 6.0 6.0 Stimulate 6.0 6.3 5.5 5.8 5.5 5.8 5.5 5.6 5.5 5.8 5.5 5.8 5.5 5.6 5.5 5.8 5.5 5.8 dry 6.0 6.3 5.5 5.5 5.5 5.8 5.0 5.4 5.5 5.5 5.5 5.8 5.5 5.5 5.5 5.5 5.5 5.8 Aftertaste 6.0 6.3 5.5 5.8 5.5 5.5 5.5 5.8 5.5 5.8 5.5 5.5 5.0 5.3 5.0 5.3 5.5 5.5 Aftertaste 5.5 6.0 6.0 6.0 5.0 5.5 5.5 6.0 5.5 6.0 5.0 5.5 5.0 6.0 4.5 4.8 5.0 5.5

[0171] As shown in Tables 1-2, compared with Comparative Examples 1-9, the aroma of the tobacco samples obtained in Examples 19-27 was enhanced or transferred, and the quality indicators were significantly improved. The specific analysis is as follows:

[0172] The control sample R1 is Yunnan sweet-aroma tobacco, with good sensory quality. Sample S1, after adding a small amount of formulated amino acids and undergoing pressurized gas treatment, showed improved sweet and green aromas (0.3 points), while other aroma characteristics remained largely unchanged, with an overall emphasis on sweetness. Setting the gas treatment temperature to be low, the pressure to be high, and the time to be long significantly improved indicators related to comfort, such as irritation, dryness, sweetness, and aftertaste. Furthermore, the off-flavor index also showed significant improvement, resulting in an overall quality enhancement.

[0173] The control sample R2 is Guizhou medium-aroma tobacco with moderate sensory quality. Sample S2, after adding an appropriate amount of formulated amino acids and undergoing pressurized gas treatment, showed significantly improved sweet and refreshing aromas (by more than 0.5 points), while the characteristic honey and mellow sweet aromas of Guizhou tobacco slightly decreased. The overall aroma shifted from medium to sweet. With moderate temperature, pressure, and time for gas treatment, indicators such as aroma quality, off-odors, permeability, irritation, and aftertaste improved, resulting in an overall quality enhancement.

[0174] The control sample R3 was a tobacco composition consisting of various aromatic tobacco leaves, with average sensory quality. Sample S3, after being treated with pressurized gas with a relatively large amount of formulated amino acids, showed a significant improvement in its sweet and refreshing aroma (above 0.5 points), while other aroma characteristics remained relatively unchanged (less than 0.2 points). The overall aroma shifted from a complex aroma to a sweet aroma. With moderate temperature, pressure, and time for gas treatment, the aroma quality, aroma quantity, off-flavors, and aftertaste were significantly improved (0.5 points), and the harshness and dryness were reduced (0.3 points), resulting in an overall quality improvement.

[0175] The control sample R4 was a light-aroma tobacco leaf from Nanping, Fujian, with average sensory quality. Sample S4, after being treated with pressurized gas with a small amount of added amino acids, showed slight improvements in both the fresh and honey-sweet aromas (above 0.3 points), while other aroma characteristics remained largely unchanged, highlighting the overall light-aroma characteristics. Setting the gas treatment temperature to low, the pressure to medium, and the time to long resulted in significant improvements in comfort-related indicators such as dryness, sweetness, and aftertaste. Furthermore, the off-flavor index also showed significant improvement, leading to an overall quality enhancement.

[0176] The control sample R5 is Fujian Longyan tobacco, with a sensory quality that is above average. Sample S5, after adding an appropriate amount of formulated amino acids and undergoing pressurized gas treatment, showed a significant improvement in its fresh and honey-sweet aroma (by more than 0.3 points), and its overall fresh aroma characteristics were highlighted. With the gas treatment set at a moderate temperature, relatively high pressure, and moderate time, indicators such as aroma quality, off-odors, irritation, sweetness, and aftertaste were improved, resulting in an overall quality improvement.

[0177] The control sample R6 is a tobacco composition consisting of various aromatic tobacco leaves, with average sensory quality. Sample S6, after being treated with pressurized gas with a relatively large amount of formulated amino acids, showed a significant improvement in its fresh aroma (0.5 points), while other aroma characteristics remained relatively unchanged (less than 0.2 points). The overall aroma shifted from a complex aroma to a lighter aroma. With moderate temperature, pressure, and time for gas treatment, the aroma quality, off-odors, irritation, dryness, and aftertaste were significantly improved (0.5 points), resulting in an overall quality enhancement.

[0178] The control sample R7 is a strong-aroma tobacco leaf from Henan, with average sensory quality. Sample S7, after being treated with pressurized gas with a relatively large amount of formulated amino acids, showed a significant improvement in roasting aroma (0.8 points) and caramel sweetness (0.3 points), highlighting its overall strong aroma characteristics. With the gas treatment set at a medium temperature, medium pressure, and long time, the aroma and off-flavors were significantly improved (above 0.5 points), and the aftertaste and sweetness (above 0.3 points) were also improved, resulting in a significant improvement in overall quality.

[0179] The control sample R8 was a medium-aroma tobacco leaf from Linyi, Shandong, with poor sensory quality. Sample S8, after being treated with pressurized gas and supplemented with a large amount of formulated amino acids, showed a significant improvement in roasting aroma (0.8 points), along with enhanced caramel and sweet aromas, and an overall shift from a medium-aroma to a strong-aroma type. With a higher temperature, medium pressure, and shorter treatment time, the aroma quality, aroma quantity, and off-odors were significantly improved (by more than 0.5 points), and indicators such as irritation, sweetness, and aftertaste were also improved, resulting in a significant overall quality enhancement.

[0180] The control sample R9 is a tobacco composition consisting of various aromatic tobacco leaves, with average sensory quality. Sample S9, after being treated with pressurized gas with a relatively large amount of formulated amino acids, showed a significant improvement in roasted aroma (0.6 points), with increased caramel and sweet aromas and a decrease in fresh sweet and green aromas. The overall aroma shifted from a complex aroma to a strong aroma. With moderate temperature, pressure, and time for gas treatment, the aroma quality, aroma quantity, off-odors, irritation, dryness, and aftertaste were significantly improved (by more than 0.3 points), resulting in a significant overall quality improvement.

[0181] In summary, the results show that the method for treating tobacco according to the present invention has significant effects on enhancing and migrating tobacco aroma and improving tobacco quality. In addition, the present invention has designed appropriate treatment schemes for different types of tobacco, realizing the classified treatment of tobacco materials.

Claims

1. A tobacco aroma modifying composition, characterized in that, It is composed of the following molar proportions of amino acids: 5-70 parts of type I amino acids, 5-70 parts of sweet amino acids, 0-30 parts of umami amino acids, 0-40 parts of aromatic amino acids, 0-10 parts of sulfur-containing amino acids, 0-50 parts of basic amino acids, and 0-45 parts of type II amino acids; wherein the type I amino acid is aspartic acid and / or asparagine; the sweet amino acid is selected from one or any combination of glycine, serine, alanine, and threonine; the umami amino acid is glutamic acid; the aromatic amino acid is tyrosine and / or phenylalanine; the sulfur-containing amino acid is methionine; the basic amino acid is histidine and / or arginine; and the type II amino acid is selected from one or any combination of isoleucine, valine, and tryptophan. The tobacco flavor-modifying composition is heat-treated in an O2-containing gas; the pressure of the O2-containing gas is 0.1~1.0 MPa, and the partial pressure of O2 in the O2-containing gas is 20%~100% of the O2-containing gas pressure; the heat treatment temperature is 30~100℃, and the heat treatment time is 10~60 min; the heat-treated tobacco mixture is then subjected to a second heat treatment in a second gas; the second gas is mainly composed of non-oxidizing gases; the non-oxidizing gases are selected from nitrogen, carbon dioxide, hydrogen, and helium, or any combination thereof.

2. The tobacco aroma modifying composition according to claim 1, characterized in that, The amino acid in question is an α-amino acid.

3. The tobacco aroma modifying composition according to claim 1 or 2, characterized in that, The tobacco aroma modifying composition is composition A, composition B, or composition C; The composition A consists of the following amino acids in molar amounts: 5-30 parts aspartic acid, 0-20 parts asparagine, 15-50 parts glycine, 0-50 parts serine, 0-50 parts alanine, 0-10 parts methionine, 0-30 parts glutamic acid, 0-30 parts tyrosine, 0-30 parts phenylalanine, and 1-20 parts histidine. The composition B is composed of the following amino acids in molar parts: 30-70 parts aspartic acid, 5-10 parts glycine, 0-20 parts serine, 0-10 parts threonine, 0-10 parts alanine, 5-30 parts valine, 0-30 parts glutamic acid, 5-30 parts tyrosine, 0-10 parts phenylalanine, and 0-50 parts histidine. The composition C is composed of the following amino acids in molar amounts: 5-40 parts aspartic acid, 0-30 parts asparagine, 0-15 parts threonine, 5-30 parts serine, 0-30 parts alanine, 1-10 parts methionine, 0-30 parts glutamic acid, 0-15 parts isoleucine, 0-15 parts phenylalanine, 0-30 parts tryptophan, 10-50 parts histidine, and 0-10 parts arginine.

4. The tobacco aroma modifying composition according to claim 3, characterized in that, The composition A is composed of the following amino acids in molar amounts: 5-30 parts aspartic acid, 0-20 parts asparagine, 15-25 parts glycine, 0-50 parts serine, 0-45 parts alanine, 0-9 parts glutamic acid, 0-15 parts tyrosine, 0-15 parts phenylalanine, and 1-20 parts histidine. The composition B is composed of the following amino acids in molar amounts: 30-65 parts aspartic acid, 5-10 parts glycine, 0-10 parts serine, 0-10 parts threonine, 0-5 parts alanine, 5-25 parts valine, 5-30 parts tyrosine, and 0-10 parts phenylalanine. The composition C is composed of the following amino acids in molar amounts: 5-40 parts aspartic acid, 0-25 parts asparagine, 0-5 parts threonine, 5-15 parts serine, 0-10 parts alanine, 1-5 parts methionine, 0-5 parts isoleucine, 0-10 parts phenylalanine, 0-30 parts tryptophan, 10-45 parts histidine, and 0-5 parts arginine.

5. A tobacco aroma modifier, characterized in that, It is mainly composed of water and a tobacco flavor-modifying composition as described in any one of claims 1-4.

6. The tobacco aroma modifier as described in claim 5, characterized in that, The pH of the tobacco flavor modifier is 8-10.

7. A method for processing tobacco, characterized in that, Includes the following steps: (1) The tobacco material and the tobacco flavor modifier as described in claim 5 or 6 are mixed to obtain a tobacco mixture; the ratio of the total molar amount of amino acids in the tobacco flavor modifier to the mass of the tobacco material, expressed in mol:g, is (0.1×10⁻⁶). -6 ~10×10 -6 ):1; The moisture content of the tobacco mixture is 15%~30%; (2) The tobacco mixture is heat-treated in an O2-containing gas; the pressure of the O2-containing gas is 0.1~1.0 MPa, the partial pressure of O2 in the O2-containing gas is 20%~100% of the pressure of the O2-containing gas; the temperature of the heat treatment is 30~100℃, and the heat treatment time is 10~60 min.

8. The method for processing tobacco as described in claim 7, characterized in that, The O2-containing gas is air and / or a combination of gases; the combination of gases consists of O2 and non-oxidizing gases, wherein the non-oxidizing gases are selected from nitrogen, carbon dioxide, hydrogen, and helium, or any combination thereof.

9. The method for processing tobacco as described in claim 7 or 8, characterized in that, The method for processing tobacco further includes the following step: subjecting the heat-treated tobacco mixture to a second heat treatment in a second gas.

10. The method for processing tobacco as described in claim 9, characterized in that, The pressure of the second gas is 0.5~10.0 MPa.

11. The method for processing tobacco as described in claim 9, characterized in that, The second gas is mainly composed of non-oxidizing gases; the non-oxidizing gases are selected from one or any combination of nitrogen, carbon dioxide, hydrogen, and helium.

12. The method for processing tobacco as described in claim 11, characterized in that, The second gas also includes O2, and the partial pressure of O2 in the second gas is no greater than 20% of the pressure of the second gas.

13. The method for processing tobacco as described in claim 9, characterized in that, The temperature of the second heat treatment is 30~100℃, and the time of the second heat treatment is no more than 60min.

Images