A tobacco flavor based on maillard reaction for enhancing smoke flavor and a preparation method thereof

Abstract

The application discloses a tobacco flavor based on Maillard reaction for strengthening smoke flavor and a preparation method thereof. The preparation method of the tobacco flavor is as follows: tobacco shreds are crushed into tobacco powder, then the tobacco powder is fully stirred with a mixed aqueous solution of amino acid, sugar and propylene glycol, and after microwave heating, the tobacco flavor is obtained; the microwave heating conditions are as follows: the power is 400-1000 W, and the time is 20-60 s; the mass-volume ratio of the tobacco powder to the mixed aqueous solution is 0.05-0.3 g / ml; and the molar ratio of the amino acid, the sugar and the propylene glycol in the mixed aqueous solution is 1:1-1.5:0.3-0.6. The tobacco flavor takes tobacco powder, amino acid and sugar as raw materials, controls the molar ratio among the raw materials and the microwave heating parameters to directively control the progress of the Maillard reaction, increases the richness of the obvious flavor components, especially increases aldehyde ketone, ester and pyrazine products, greatly inhibits the occurrence of side reactions, reduces the generation of indole heteroaromatic ring, and effectively solves the technical problem of the weak smoke flavor of the heat-not-burn cigarette.

Description

Technical Field

[0001] This invention relates to a tobacco flavoring with enhanced smoky flavor, specifically to a tobacco flavoring with enhanced smoky flavor based on the Maillard reaction and its preparation method. Background Technology

[0002] With economic development and improved living standards, smoking and health have received increasing attention from society. In recent years, heated tobacco products have quietly emerged and are gradually becoming a consumer hotspot in the tobacco industry. Compared to traditional cigarettes, which produce rich flavor compounds due to high-temperature combustion, especially the characteristic aromas of roasted and charred tobacco leaves, heated tobacco cigarettes significantly reduce the levels of harmful substances and carcinogens such as benzene and its homologues, polycyclic aromatic hydrocarbons, and carbon monoxide in their smoke. However, they also result in less smoke, weaker aroma, and a milder flavor, leading to a decline in cigarette quality and a poorer sensory experience. Therefore, other methods must be used to compensate for the lack of aroma in cigarettes and meet consumer demand.

[0003] To address the aforementioned issues, existing technologies utilize the Maillard reaction principle for the synthesis of aroma components. The Maillard reaction refers to a series of reactions involving dehydration, condensation, degradation, and redox reactions between reducing sugars and amino acids or proteins under heating conditions; it is also known as a non-enzymatic browning reaction. When the ratio of sugar and nitrogen sources, reaction temperature, and reaction time differ, different small-molecule reductones, aldehydes, and heterocyclic compounds are generated. These substances are the main sources of the characteristic aroma of tobacco.

[0004] However, traditional Maillard reactions often employ heating methods, which involve lengthy heating times and high energy consumption. Furthermore, due to variations in process parameters, the Maillard reaction process is difficult to control precisely, resulting in numerous side reactions. The desired flavor compounds are also difficult to concentrate, and the resulting flavorings are prone to developing off-flavors such as bitter almond and paint. Therefore, it is evident that flavoring technology for novel tobacco products such as heated tobacco products is still in its early stages. How to reduce tar and harm in these new cigarettes while simultaneously compensating for flavor loss and improving the quality of the smoke aroma to meet consumer demand remains a crucial issue. Summary of the Invention

[0005] To address the problems existing in the prior art, the first objective of this invention is to provide a tobacco flavoring that enhances the smoky flavor based on the Maillard reaction. This tobacco flavoring uses tobacco powder, amino acids, and sugars as raw materials. By controlling the molar ratio between the raw materials and the microwave heating parameters, the Maillard reaction process is controlled in a directional manner. This increases the richness of aroma components, especially increasing aldehydes, ketones, esters, and pyrazines, while significantly inhibiting the occurrence of side reactions and reducing the formation of indole heterocyclic aromatic rings. This effectively solves the technical problem of bland aroma in heated non-combustible cigarette smoke.

[0006] The second objective of this invention is to provide a method for preparing a tobacco flavoring with enhanced smoky flavor based on the Maillard reaction. This method utilizes microwave heating to control the reaction process of the Maillard reaction, which has the advantages of controllable process, rapid and uniform reaction, strong penetration, energy saving and environmental protection, and simple operation. By controlling parameters such as the proportion of each raw material component, reaction temperature, and reaction pH, active intermediates such as free radicals in the raw materials are activated, thereby directionally increasing the richness and proportion of aroma components in the flavoring. The resulting product has stable quality, high yield, and is suitable for continuous industrial production.

[0007] To achieve the above technical objectives, the present invention provides a method for enhancing the smoky flavor of tobacco based on the Maillard reaction. The method involves crushing tobacco shreds into tobacco powder, then thoroughly stirring the powder with a mixed aqueous solution of amino acids, sugars, and propylene glycol, followed by microwave heating to obtain the final product.

[0008] The microwave heating conditions are as follows: power of 400-1000W and time of 20-60s; the mass-to-volume ratio of the tobacco powder to the mixed aqueous solution is 0.05-0.3g / ml; and the molar ratio of amino acids, sugars and propylene glycol in the mixed aqueous solution is 1:1-1.5:0.3-0.6.

[0009] In the preparation method provided by this invention, the proportions and process parameters of each component required in the Maillard reaction must be strictly implemented in accordance with the above requirements. The aroma components of smoky flavor are mainly composed of esters, aldehydes, ketones and pyrazines. Under the above proportion requirements, fatty acids and cellulose polysaccharides in tobacco powder can improve the smoothness of smoke on the one hand, and effectively inhibit the formation of indole heterocyclic aromatic rings in the product on the other hand. When the amount of tobacco powder added is insufficient or it is mixed with other plant powders, a bitter or bitter almond flavor will be produced, which will not only fail to enhance the smoky flavor, but will also lead to a further decline in the quality of smoke.

[0010] As a preferred embodiment, the amino acid is one of the twenty amino acids that make up the human body; the sugar is a carbohydrate containing reducing groups.

[0011] As a preferred embodiment, the amino acid is one of histidine, lysine, and arginine. More preferably, the amino acid is lysine.

[0012] As a preferred embodiment, the sugar is one of glucose, fructose, sucrose, and xylose. More preferably, the sugar is glucose.

[0013] As a preferred embodiment, the microwave heating conditions are: power of 500-600W and time of 30-50s. More preferably, the microwave heating conditions are: power of 500W and time of 40s.

[0014] The conditions of microwave heating are one of the key factors in the preparation method of this invention. When the microwave power is too high, it will cause partial carbonization of the raw materials, resulting in an unpleasant bitter and charred taste. When the microwave power is too low, it will be impossible to ensure that the Maillard reaction proceeds to the fourth stage, thereby reducing the production of esters, aldehydes, ketones and pyrazines, resulting in a significant reduction in the enhancement effect of the smoky aroma.

[0015] As a preferred embodiment, the pH of the tobacco powder and the mixed aqueous solution needs to be adjusted to 8-10 before stirring. More preferably, the pH of the tobacco powder and the mixed aqueous solution needs to be adjusted to 10 before stirring. In the preparation method provided by the present invention, it is necessary to strictly control the pH of the reaction system to be slightly alkaline, the purpose of which is to promote the Maillard reaction process towards the alcohol olefination reaction, thereby producing reduced ketones and / or dehydrogenated reduced ketones.

[0016] As a preferred embodiment, the pH adjuster is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate.

[0017] As a preferred embodiment, the pH adjuster is sodium carbonate and / or potassium carbonate. More preferably, the pH adjuster is potassium carbonate.

[0018] As a preferred embodiment, the mass-to-volume ratio of the tobacco powder to the mixed aqueous solution is 0.06–0.18 g / ml.

[0019] As a preferred embodiment, the molar ratio of amino acids, sugars and propylene glycol in the mixed aqueous solution is 1:1:0.3 to 0.6.

[0020] The present invention also provides a tobacco flavoring with enhanced smoky flavor based on Maillard reaction, obtained by any of the preparation methods described above, and its sensory quality flavor characteristics are at least one of caramel, roasted, breadcrumb, and smoky aroma.

[0021] Compared with the prior art, the beneficial technical effects of the present invention are as follows:

[0022] 1) The tobacco flavoring provided by the present invention uses tobacco powder, amino acids and sugars as raw materials. By controlling the molar ratio between the raw materials and the microwave heating parameters, the Maillard reaction process is controlled in a directional manner. This increases the richness of aroma components, especially the esters, aldehydes, ketones and pyrazines, while also significantly inhibiting the occurrence of side reactions and reducing the generation of indole heterocyclic aromatic rings. This effectively solves the technical problem of bland aroma in heated non-combustible cigarette smoke.

[0023] 2) The preparation method provided by the present invention utilizes microwave heating to control the reaction process of Maillard reaction, which has the advantages of controllable process, rapid and uniform reaction, strong penetration, energy saving and environmental protection and simple operation. By controlling the proportion of each raw material component, reaction temperature and reaction pH, active intermediates such as free radicals in the raw materials are activated, which directionally increases the richness and proportion of aroma components in the fragrance. The resulting product has stable quality, high yield, and is easy for continuous industrial production.

[0024] 3) The technical solution provided by this invention further analyzes the composition and proportion of aroma components through GC-MS testing, providing a concrete basis for the directional control of the Maillard reaction process in the tobacco direction and the mass proportion of the obtained aroma components. Under the premise of ensuring the smoothness and throat hit of the smoke from heated non-combustible cigarettes, the aroma richness of the smoke is effectively improved, thereby significantly improving the overall quality of the smoke. Attached Figure Description

[0025] Figure 1 This is a distribution diagram of the types and quantities of compounds in the fragrances obtained in Examples 1-5 of the present invention;

[0026] Figure 2 This is a diagram showing the distribution of compound types and quantities in the fragrances obtained in Comparative Examples 1 to 5 of this invention. Detailed Implementation

[0027] The technical solution of the present invention will be further described below with reference to specific embodiments. It is worth noting that the following examples are only used to explain the present invention and do not constitute a limitation of the present invention.

[0028] Example 1

[0029] ①Pound the tobacco shreds to obtain tobacco powder.

[0030] ② Mix 1 mmol histidine, 1 mmol xylose, and 5 mL of propylene glycol aqueous solution (4:1 volume ratio). Add 0.05 mmol K₂CO₃ to adjust the pH of the reaction system to approximately 10. Add 0.3 g of tobacco powder to the system and heat in a 500W microwave oven for 40 seconds to obtain a reddish-brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a caramel aroma.

[0031] ③ After GC / MS analysis, the main aroma components in the Maillard reaction solution with roasted and smoky aromas were found to be: hydroxyacetone, dihydroxyacetone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 4-penten-2-ol, ethylene glycol methyl ether, vinyl formate, propyl acetate, dimethyl oxalate, ethyl S-lactic acid, scopolamine, nicotine, neonicotinoid, undecanoic acid, and caffeine.

[0032] Example 2

[0033] ①Pound the tobacco shreds to obtain tobacco powder.

[0034] ② Mix 1 mmol of lysine, 1 mmol of glucose, and 5 mL of propylene glycol aqueous solution (4:1 volume ratio). Add 0.05 mmol of K₂CO₃ to adjust the pH of the reaction system to approximately 10. Add 0.6 g of tobacco powder to the system and heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a roasted and smoky aroma.

[0035] ③ GC / MS analysis revealed the following main aroma components in the Maillard reaction solution for the smoky aroma: methoxyacetaldehyde, hydroxyacetone, dihydroxyacetone, 3-hydroxy-2-butanone, 4-hexen-2-one, 5-hexen-3-one, 2,3-heptanedione, nicotine (gianthus tartrate), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-butanol, 2,3-butanediol, pinacol, 3-buten-2-ol, 2-pentanol, 3,7,11 ,15-Tetramethyl-2-hexadecene-1-ol, (propoxymethyl)benzene, methylpyrazine, 2,6-dimethylpyrazine, (E)-2-methyl-6-(1-propenyl)pyrazine, 2-methyl-3-propylpyrazine, trimethylpyrazine, 2,5-dimethyl-3-ethylpyrazine, isoallylpyrazine, benzyl formate, methyl acetate, propyl acetate, (±)-2-hydroxypropionate (±-methyl lactate), S-ethyl lactate, S-isopropyl lactate, nicotine, neonicotine.

[0036] Example 3

[0037] ①Pound the tobacco shreds to obtain tobacco powder.

[0038] ② Mix 1 mmol of lysine, 1 mmol of glucose, and 5 ml of propylene glycol aqueous solution (4:1 volume ratio). Add 0.05 mmol of K₂CO₃ to adjust the pH of the reaction system to approximately 10. Add 0.9 g of tobacco powder to the system and heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a roasted aroma and a rich smoky aroma.

[0039] ③ GC / MS analysis revealed that the main aroma components in the Maillard reaction solution of the smoky aroma components were: methoxyacetaldehyde, dihydroxyacetone, 2-cyclopenten-1,4-dione, 4-hexen-3-one, 2-methyl-3-nonanone, nicotine (gianthus tartrate), 1-phenyl-1,2-propanedione, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 2-butanol, and 2,3-butanediol. 3-Buten-2-ol, 3-Pentanol, 3,7,11,15-Tetramethyl-2-hexadecen-1-ol, Maltol, 2,5-Dimethylpyrazine, Methylpyrazine, 2,6-Dimethylpyrazine, (E)-2-methyl-6-(1-propenyl)pyrazine, Isopropenylpyrazine, 2,3-Dimethylpyrazine, Methyl acetate, Isoamyl nicotinate, Methyl pyrazine-2-carboxylic acid, Nicotine, R-3-hydroxybutyric acid, Caffeine.

[0040] Example 4

[0041] This embodiment is exactly the same as Example 1, except that the amino acid used is arginine and the sugar is glucose. Sensory evaluation revealed that the reaction solution has a breadcrumb aroma. Further, GC / MS analysis revealed that the main aroma components in the Maillard reaction solution are: methoxyacetaldehyde, 2,3-butanedione, D-camphor, 2-methoxybenzaldehyde, 2-(2-hydroxypropoxy)-1-propanol, methylpyrazine, trimethylpyrazine, 2,3-dimethylpyrazine, ethyl acetate, methyl vanillate, indole, 2-methylindole, and 4-methylquinoline.

[0042] Example 5

[0043] This embodiment is exactly the same as Example 1, except that the amino acid used is arginine. Sensory evaluation revealed that the reaction solution has a breadcrumb aroma. Further, GC / MS analysis showed that the main aroma components in the Maillard reaction solution were: 4-hydroxy-3-methoxyacetophenone, p-hydroxyphenylbutanone, (2S,3S)-(+)-2,3-butanediol, 4-penten-2-ol, ethylene glycol methyl ether, 2-(2-hydroxypropoxy)-1-propanol, 2,5-dimethylpyrazine, trimethylpyrazine, 2,3-dimethylpyrazine, ethyl acetate, diethyl oxalate, (±)-2-hydroxypropionate methyl ester (±-methyl lactate), S-ethyl lactate, indole, 3-methylindole, and 4-methylquinoline.

[0044] Comparative Example 1

[0045] ① Mix 1 mmol histidine, 1 mmol xylose, and 5 mL of propylene glycol aqueous solution in a 4:1 volume ratio. Add 0.05 mmol K₂CO₃ to adjust the pH of the reaction system to approximately 10. Heat in a 500W microwave oven for 20 seconds to obtain a reddish-brown Maillard reaction solution. Sensory evaluation revealed a faint, slightly burnt aroma in the reaction solution.

[0046] ② GC / MS analysis revealed that the main aroma components in the Maillard reaction solution were: hydroxyacetone, 3-hydroxy-2-butanone, 4-hexen-2-one, ethylene glycol methyl ether, 1-methoxy-2-propanol, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, allyl formate, allyl propionate, and trans-2-heptene.

[0047] Comparative Example 2

[0048] ①Pound the tobacco shreds to obtain tobacco powder.

[0049] ② Mix 1 mmol of lysine, 1 mmol of glucose, and 5 ml of propylene glycol aqueous solution (4:1 volume ratio). Add 0.05 mmol of K₂CO₃ to adjust the pH of the reaction system to approximately 10. Then add 0.3 g of tobacco powder and 0.3 g of coffee powder to the system and heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a bitter taste.

[0050] ③ After GC / MS analysis, the main aroma components in the Maillard reaction solution of the smoky aroma components were found to be: dihydroxyacetone, 3-hydroxy-2-butanone, 3-methyl-2-butanone, 3-methyl-2-pentanone, nicotine (gianthus tartrate), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-buten-2-ol, 4-pentyn-2-ol, 2,5-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-methoxy-6-methylpyrazine, 2,3-dimethylpyrazine, propyl acetate, ethyl S-lactic acid, neonicotinoids, palmitic acid, and caffeine.

[0051] Comparative Example 3

[0052] ① Mix 1 mmol of lysine, 1 mmol of glucose, and 5 ml of propylene glycol aqueous solution (4:1 volume ratio). Add 0.05 mmol of K₂CO₃ to adjust the pH of the reaction system to approximately 10. Add 0.3 g of coffee powder to the system and heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a smoky aroma and a bitter taste.

[0053] ② GC / MS analysis revealed that the main aroma components in the Maillard reaction solution were: dihydroxyacetone, 3-hydroxy-2-butanone, 3-methyl-2-butanone, 3-methyl-2-pentanone, nicotine, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3-buten-2-ol, 4-pentyn-2-ol, 2,5-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, 2-methoxy-6-methylpyrazine, 2,3-dimethylpyrazine, propyl acetate, ethyl S-lactic acid, neonicotinoids, palmitic acid, and caffeine.

[0054] Comparative Example 4

[0055] ① Mix 1 mmol tryptophan, 1 mmol glucose, and 5 mL of propylene glycol aqueous solution in a volume ratio of 4:1. Add 0.05 mmol K2CO3 to adjust the pH of the reaction system to approximately 10. Heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a smoky and bitter almond flavor.

[0056] ② GC / MS analysis revealed that the main aroma components in the Maillard reaction solution were: 3-hydroxy-2-butanone, 2,3-butanedione, 3-buten-2-one, D-camphor, 2-(2-hydroxypropoxy)-1-propanol, 2,5-dimethylpyrazine, trimethylpyrazine, 3-methyl-2-ethylpyrazine, 2,3-dimethylpyrazine, ethyl acetate, propyl acetate, (±)-2-hydroxypropionate (±-methyl lactate), S-ethyl lactate, ethyl 3-cyclohexene-1-carboxylate, indole, 1-ethylindole, 4-methylquinoline, and 2-methyl-1-heptene.

[0057] Comparative Example 5

[0058] ① Mix 1 mmol tryptophan, 1 mmol xylose, and 5 mL of propylene glycol aqueous solution in a volume ratio of 4:1. Add 0.05 mmol K2CO3 to adjust the pH of the reaction system to approximately 10. Heat in a 500W microwave oven for 40 seconds to obtain a brown Maillard reaction solution. Sensory evaluation revealed that the reaction solution has a bitter almond flavor.

[0059] ② GC / MS analysis revealed that the main aroma components in the Maillard reaction solution were: 2,3-butanediol, 2,6-dimethylpyrazine, trimethylpyrazine, 2,3-dimethylpyrazine, ethyl acetate, indole, 3-methylindole, and indole-3-methanol.

[0060] Table 1

[0061]

[0062] Table 2

[0063]

[0064] Table 3

[0065]

[0066]

[0067]

[0068] Note: "-" indicates not detected.

[0069] Table 4

[0070]

[0071]

[0072] Tables 3 and 4 show that the diverse volatile compounds produced by the Maillard reaction collectively constitute the unique aroma characteristics of each product, and also demonstrate the complexity and diversity of chemical transformations during the reaction of amino acids and sugars. Both the products obtained in Example 1 and Comparative Example 1 exhibit a caramel aroma, but the former has a more pronounced flavor. This is partly due to the addition of tobacco powder, resulting in 14 aroma components, a higher richness than the latter. Furthermore, the aroma components in the former product are mainly aldehydes, ketones, and esters, with a higher variety and proportion of esters compared to the latter.

[0073] As shown in Examples 2 and 3, Example 2 contains as many as 32 aroma components, mainly aldehydes, ketones, alcohols, pyrazines, and esters. Example 3 contains 26 aroma components, with aldehydes, ketones, alcohols, and pyrazines being the majority. Although the variety and quantity of aroma components in Example 3 are less than in Example 2, the increased amount of tobacco leads to a corresponding increase in smoke intensity, thereby gradually enriching the roasted and smoky aromas carried in the smoke.

[0074] Furthermore, according to Examples 2 and 3 and Comparative Examples 2 and 3, when tobacco powder and coffee powder are added to the system in a mass ratio of 1:1, the product contains a relatively obvious bitter taste and cannot be used as an enhanced formula in heated tobacco products. This also shows that the formula provided by the present invention can effectively avoid the introduction of off-flavors and achieve the masking of unpleasant complex atmospheres, thereby giving the product the advantages of pure aroma and long-lasting fragrance.

[0075] Furthermore, based on Examples 4 and 5 and Comparative Examples 4 and 5, it is evident that sensory odor is closely related to the structure of amino acids. Arginine reacting with sugar produces a breadcrumb-like aroma, while tryptophan reacting with sugar primarily produces a bitter almond aroma. Additionally, Example 4 exhibits 19 aroma components, and Example 5 exhibits 13 aroma components, both containing aldehydes, ketones, alcohols, esters, and pyrazines. Although Comparative Example 4 exhibits 18 aroma components, it lacks alcohols and has a higher proportion and variety of heterocyclic compounds, resulting in an unbalanced aroma and a bitter taste. Comparative Example 5 exhibits only 8 aroma components, with an even higher proportion and variety of heterocyclic compounds, producing a distinct bitter almond aroma. The above analysis also indicates that arginine participates in the reaction to generate a wider variety of compounds, and glucose produces a more diverse range of products than xylose.

[0076] In summary, the types and proportions of additional compounds, as well as the types of amino acids and sugars, have a significant impact on the type and aroma of the product. Esters, aldehydes, ketones, and pyrazines play a dominant role in the aroma of the product. It is important to note that the Maillard reaction is complex and involves numerous side reactions. Only within the scope defined by the technical solution of this invention can the enhancement and expression of smoky flavor be achieved; any change in parameters or proportions will lead to adverse consequences.

[0077] The above embodiments are preferred embodiments of the present invention, but the embodiments of the present invention are not limited to the above embodiments. Any other changes made without departing from the present invention should be considered as equivalent substitutions and are included within the protection scope of the present invention.

Claims

1. A method for enhancing the smoky flavor of tobacco flavorings based on the Maillard reaction, characterized in that: The tobacco shreds are crushed into tobacco powder, then thoroughly stirred with a mixed aqueous solution of amino acids, sugars and propylene glycol, and heated by microwave to obtain the final product. The microwave heating conditions are as follows: power of 400-1000W and time of 20-60s; the mass-to-volume ratio of the tobacco powder to the mixed aqueous solution is 0.05-0.3g / ml; and the molar ratio of amino acids, sugars and propylene glycol in the mixed aqueous solution is 1:1-1.5:0.3-0.

6.

2. The method for enhancing smoky flavor based on Maillard reaction according to claim 1, characterized in that: The amino acid is one of the twenty amino acids that make up the human body; the sugar is a carbohydrate containing reducing groups.

3. A method for enhancing smoky flavor based on Maillard reaction according to claim 1 or 2, characterized in that: The amino acid is one of histidine, lysine, and arginine; the sugar is one of glucose, fructose, sucrose, and xylose.

4. The method for enhancing smoky flavor based on Maillard reaction according to claim 1, characterized in that: The microwave heating conditions are: power of 500-600W and time of 30-50s.

5. A method for enhancing smoky flavoring based on Maillard reaction according to claim 1, characterized in that: The pH of the tobacco powder and the mixed aqueous solution needs to be adjusted to 8-10 before stirring.

6. A method for enhancing smoky flavoring based on Maillard reaction according to claim 4, characterized in that: The pH adjuster required is at least one of sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, disodium hydrogen phosphate, and dipotassium hydrogen phosphate.

7. A method for enhancing smoky flavor based on Maillard reaction according to claim 6, characterized in that: The pH adjuster required is sodium carbonate and / or potassium carbonate.

8. A method for enhancing smoky flavor based on Maillard reaction according to claim 1, characterized in that: The mass-to-volume ratio of the tobacco powder to the mixed aqueous solution is 0.06–0.18 g / ml; the molar ratio of amino acids, sugars, and propylene glycol in the mixed aqueous solution is 1:1:0.3–0.

6.

9. A tobacco flavoring agent for enhancing smoky flavor based on Maillard reaction, characterized in that: The sensory quality flavor characteristics of the product obtained by the preparation method according to any one of claims 1 to 8 are at least one of caramel aroma, roasted aroma, breadcrumb aroma and smoky aroma.

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