A method for improving the release of heat-not-burn tobacco maillard flavor by adding reducing sugar, a core material and application thereof

Abstract

The application discloses a method for improving release of heating non-combustible cigarette Maillard flavor by adding reducing sugar, a core material and application thereof, and the method comprises adding reducing sugar in the preparation process of the heating non-combustible cigarette core material, the reducing sugar is selected from one or more of rhamnose, arabinose, ribose and xylose, and preferably rhamnose; and the adding amount of the reducing sugar is 0.05%-0.5% of the dry base mass of the core material. Different from the prior art scheme of adding the prepared Maillard reaction product in advance, the reducing sugar in the method of the application stably exists in the processing, storage and transportation process, and can efficiently generate Maillard reaction in situ by using original amino acids and other substrates in the core material when the heating non-combustible cigarette is smoked, so as to release Maillard flavor components such as caramel sweet aroma and nut aroma. Experiments show that after adding rhamnose, the caramel sweet aroma activity value is increased from 5428 to 10624 at most, the nut aroma activity value is increased from 4149 to 13093 at most, and the Maillard flavor is significantly improved.

Description

Technical Field

[0001] This invention belongs to the field of additive technology for heated tobacco products, specifically relating to a method for enhancing the release of Maillard flavors such as caramel sweetness and nutty aroma by adding specific reducing sugars to heated tobacco filler material to induce an in-situ Maillard reaction between the reducing sugars and nitrogen-containing substrates in the filler material during heated smoking, the heated tobacco filler material obtained by this method, and its application in heated tobacco products. Background Technology

[0002] Heated tobacco products (HBTs) are tobacco products that are heated at low temperatures but do not burn, with the maximum heating temperature typically between 200 and 330°C. Within this temperature range, thermal reactions such as the Maillard reaction, caramelization, and pyrolysis occur, collectively influencing the flavor of HBTs. Studies have shown that the Maillard reaction is rapid in the 100–160°C range, which falls within the typical heating temperature range of HBTs. Therefore, the Maillard reaction proceeds rapidly during the combustion of HBTs, significantly impacting their flavor. Regulating the filler composition, by promoting the Maillard reaction between sugars and amino acids in the filler, can effectively enhance the Maillard flavor components of HBTs.

[0003] The Maillard reaction is a complex thermal reaction typically occurring between reducing sugars and nitrogen-containing compounds such as amino acids, peptides, and protein degradation products. It generates a variety of flavor compounds, including furans, pyrazines, pyrroles, thiazoles, and carbonyl groups, significantly contributing to the caramel, nutty, and roasted aromas in cigarette smoke. Because heated tobacco products have a lower heating intensity compared to traditional cigarettes, their caramel, nutty, and other thermally reacted flavors are often less pronounced.

[0004] The abundant glucose and fructose in tobacco raw materials provide ample sugar sources for the Maillard reaction. However, relevant model studies have shown that the kinetics of the Maillard reaction vary significantly depending on the sugar source. Currently, glucose and fructose are still the main sugars used in flavorings, and there are no reports of adding other reducing sugars to promote the Maillard reaction in the complex system of heated tobacco.

[0005] Several patents already exist in the prior art concerning the application of Maillard reactions in tobacco products. For example, CN118406529A discloses a method for preparing Maillard-reactive flavorings for heat-not-burnable granules, which involves subjecting flavoring raw materials to a Maillard reaction under heating conditions to prepare a reactive flavoring that is then added to the granules. CN102399631A uses L-arabinose and amino acids as raw materials to prepare tobacco flavorings in one step using microwave heating, which can improve the smoothness and lubricity of the smoke and reduce off-flavors. However, the above-mentioned prior art all share the following common problem: they all focus on conducting the Maillard reaction in advance during the processing and preparation stage of tobacco products, preparing the reaction products into flavorings, and then adding them to the tobacco products. Although this "pre-preparation, post-addition" model can increase Maillard flavor components, it also has obvious limitations: on the one hand, the pre-prepared Maillard reaction products may be lost or degraded during subsequent processing, storage, and transportation; on the other hand, it cannot utilize the sugars and amino acid substrates originally present in the heat-not-burnable tobacco core material to generate fresh Maillard flavors in situ during combustion.

[0006] Furthermore, existing studies have recognized that different reducing sugars have different kinetics in participating in the Maillard reaction. However, in the heated tobacco system, there has been no comparative study on the effect of different reducing sugars in promoting Maillard flavor release, nor has a technical solution been found to directly add reducing sugars that are superior to tobacco endogenous sugars such as glucose and fructose to the heated tobacco core material to promote the Maillard reaction in situ during combustion. Summary of the Invention

[0007] The technical problem this invention aims to solve is to address the insufficient variety of existing Maillard flavor control technologies for heated tobacco products by providing a simple and inexpensive method for adding reducing sugars to the core material. The reducing sugars added in this invention are stable during processing, storage, and transportation. During combustion, they can promote the Maillard reaction between sugars and amino acids in the core material in situ, efficiently releasing Maillard flavor components and enhancing the caramelized sweetness and nutty aroma of heated tobacco products.

[0008] The objective of this invention is achieved through the following technical solution: A method for enhancing Maillard flavor release in heated tobacco by adding reducing sugars, the method comprising: adding reducing sugars to the heated tobacco core material during the preparation of the core material, wherein the amount of reducing sugars added is 0.05% to 0.5% of the dry basis mass of the core material; wherein the reducing sugars are selected from one or more of rhamnose, arabinose, ribose, and xylose, and wherein the reducing sugars are used to undergo an in-situ Maillard reaction with the nitrogen-containing substrate in the core material during the heated smoking process.

[0009] Furthermore, the rhamnose, arabinose, ribose, and xylose are stable during the processing and storage of the core material, and undergo in-situ Maillard reactions using endogenous amino acid substrates in the core material during the heating and inhalation of heated tobacco products, thereby increasing the release of caramel and / or nutty flavor components in the smoke. The advantage of using reducing sugars in this invention is that preferred reducing sugars (especially rhamnose and arabinose) can participate in the Maillard reaction more quickly and fully in-situ during the complex system of heated tobacco products, releasing caramel, nutty, and other Maillard flavor components more efficiently. Unlike existing techniques that add Maillard reaction products after pre-preparation, the reducing sugars added in this invention directly utilize the existing amino acids and other substrates in the core material to undergo in-situ Maillard reactions during heating, producing fresh Maillard flavor components.

[0010] Furthermore, the reducing sugar is rhamnose and / or arabinose, preferably rhamnose.

[0011] Furthermore, the amount of reducing sugar added is 0.1% to 0.4% of the dry basis mass of the core material, preferably 0.2% to 0.4%.

[0012] Furthermore, the reducing sugar can be added to the heated non-combustible smoke core material in the form of an aqueous solution, wherein the mass concentration of the reducing sugar in the aqueous solution is 1% to 20%, preferably 10%. The reducing sugar can also be dissolved in a mixed solvent of water, glycerol, and propylene glycol.

[0013] The reducing sugar is dissolved in water and / or atomizing agent to form an additive solution containing reducing sugar, which is then added to the heated non-combustible smoke core material; the reducing sugar is added to the heated non-combustible smoke core material by spraying, mixing, impregnation or coating.

[0014] Furthermore, the heated non-combustible smoke core material after the addition of reducing sugar undergoes a sealing and balancing treatment, which takes 3 to 10 days, preferably 7 days.

[0015] The present invention also provides a heat-not-burning smoke core material, wherein the heat-not-burning smoke core material contains reducing sugar, wherein the reducing sugar is selected from one or more of rhamnose, arabinose, ribose and xylose, and the content of the reducing sugar is 0.05% to 0.5% of the dry basis mass of the core material.

[0016] The present invention also provides a heated tobacco product comprising the above-mentioned heated tobacco core material.

[0017] The present invention also provides the application of reducing sugars in the preparation of heated tobacco products, wherein the reducing sugars are used to undergo an in-situ Maillard reaction with nitrogen-containing substrates in heated tobacco core materials during the heating and smoking process, so as to enhance the release of caramel sweetness and / or nutty aroma.

[0018] Compared with the prior art, the present invention has the following beneficial effects: Good stability: The reducing sugar is chemically stable during core material processing, heating without burning smoke storage and transportation, and will not cause problems such as loss of effective components, thus overcoming the defect of easy loss of pre-prepared Maillard reaction products during storage and transportation.

[0019] In-situ promotion of Maillard reaction: Unlike existing technologies that only promote Maillard reaction during tobacco product processing or add Maillard reaction products after pre-preparation, this invention utilizes existing substrates such as amino acids in the core material in-situ during the burning of heated tobacco to promote the Maillard reaction between added reducing sugars and amino acids, achieving real-time and efficient release of Maillard flavor and producing fresh characteristic flavor.

[0020] The effect of promoting Maillard flavor release is significant: it can significantly increase the activity values ​​of caramel and nutty aromas in heated tobacco products, improving the problem of insufficient Maillard flavor in heated tobacco products. Example data shows that after adding 0.2% rhamnose, the activity value of caramel aroma increased from 5428.188 in the control sample to 7766.467, and the activity value of nutty aroma increased from 4149.265 in the control sample to 9549.664; after adding 0.4% rhamnose, the activity value of caramel aroma reached as high as 10624.858, and the activity value of nutty aroma reached as high as 13093.567, demonstrating extremely significant effects.

[0021] Selective optimization of reducing sugars: This invention is the first to systematically compare the promoting effects of various reducing sugars (including rhamnose, arabinose, ribose, xylose, glucose, fructose, mannose, 2-deoxyribose, galactose, allose, sorbose, etc.) on Maillard flavor release in heated non-combustible smoke systems. It was found that there are significant differences in the effects of different reducing sugars, with rhamnose showing the most prominent promoting effect, followed by arabinose. This provides a technical basis for the targeted regulation of flavor in heated non-combustible smoke.

[0022] Low cost and easy conversion: Reducing sugars are inexpensive, requiring only small amounts, resulting in low raw material costs; good process compatibility, allowing implementation in existing systems using water, glycerin, propylene glycol, or atomizing agents without significant changes to existing production processes. The addition process requires no new steps or equipment, facilitating industrial-scale production.

[0023] This invention, through comparison of various reducing sugars, found that rhamnose has the best promoting effect on the release of Maillard flavor in heated non-combustible smoke, followed by arabinose, which can effectively enhance the caramel sweetness and nutty aroma. Detailed Implementation

[0024] The present invention will be further described below with reference to embodiments. It should be understood that the following embodiments are for illustrative purposes only and are not intended to limit the scope of protection of the present invention.

[0025] The term "Maillard flavor" as used in this invention includes, but is not limited to, flavors such as caramel sweetness, nutty aroma, and roasted aroma produced or enhanced by the thermal reaction of reducing sugars with nitrogen-containing substrates. The caramel sweetness may include aromas contributed by related flavor components such as furanones, maltol, furfural, and cyclopentenones; the nutty aroma may include aromas contributed by related flavor components such as pyrazines, pyridines, thiazoles, and pyrroles. Example 1

[0026] Prepare a 10% rhamnose aqueous solution and add it to the heated non-combustible smoke core material at the proportions of 0.1%, 0.2%, 0.3%, and 0.4% of the dry basis of the core material, respectively, and store it in a sealed container for one week.

[0027] The flue gas analysis results showed that in the samples with added rhamnose, the caramel aroma activity value increased from 5428.188 in the control sample to 10624.858, and the nutty aroma activity value increased from 4149.265 in the control sample to 13095.567. The specific data are shown in Table 3. Example 2

[0028] Prepare a 10% arabinose aqueous solution and add it to the heated non-combustible smoke core material at a ratio of 0.2% of the dry basis of the arabinose. Seal and store for one week. Example 3

[0029] Prepare a 10% ribose aqueous solution and add it to the heated non-combustible smoke core material at a ratio of 0.2% of the dry basis of the core material. Seal and store for one week. Example 4

[0030] Prepare a 10% xylose aqueous solution and add it to the heated non-combustible smoke core material at a ratio of xylose to 0.2% of the dry basis of the core material. Seal and store for one week.

[0031] Compare with Example 1 Prepare 10% aqueous solutions of glucose, fructose, mannose, 2-deoxyribose, galactose, allose, and sorbitol respectively. Add each of the above reducing sugars to the heated non-combustible smoke core material at a ratio of 0.2% of the dry basis of the core material and store in a sealed container for one week.

[0032] The Maillard flavor components, such as caramel and nutty aromas, in the heated tobacco smoke with added reducing sugars in the above examples and control examples were quantitatively analyzed according to the methods in the literature (Tobacco Science and Technology, 2020, 53(12): 27-36., Tobacco Science and Technology, 2024, 57(8): 1-10.), and the aroma activity values ​​were calculated according to the threshold values ​​of each component. The results are shown in the table below: Results analysis:

[0033] As shown in Tables 1 and 2, when added to the heated non-combustible smoke at a uniform ratio of 0.2%, the promoting effects of different reducing sugars on Maillard flavors (caramel and nutty aromas) varied considerably: rhamnose had the most significant promoting effect, increasing the caramel aroma activity value from 5428.188 to 8104.910 and the nutty aroma activity value from 4149.265 to 9549.664; arabinose also had a relatively obvious promoting effect; ribose and xylose increased, and the increase was basically the same as that of glucose and fructose; mannose, 2-deoxyribose, galactose, allose, and sorbitol showed little change.

[0034] The above results indicate that rhamnose, arabinose, ribose, xylose, glucose, and fructose can all promote Maillard flavor in heated tobacco. Among them, arabinose, especially rhamnose, has the most significant promoting effect and is the preferred reducing sugar for promoting Maillard flavor release in heated tobacco. Ribose and xylose, along with glucose and fructose, which are abundant in tobacco, promote Maillard flavor to a similar degree and can also be considered as alternatives.

[0035] As shown in Table 3, the contribution of rhamnose to the Maillard flavor of heated tobacco increased with the increase of rhamnose content. At an addition of 0.4%, the caramel aroma activity value reached 10624.858, which was about 96% higher than the control sample; the nutty aroma activity value reached 13093.567, which was about 215% higher than the control sample, showing a very significant effect.

[0036] In summary, this invention is not simply about adding sugar flavorings, nor is it about adding Maillard reaction products after pre-preparation. Instead, it involves adding specific reducing sugars, especially rhamnose, to the heated non-combustible tobacco core material, ensuring its stability during processing and storage. During combustion and heating, the existing amino acids and other substrates in the core material are used to initiate Maillard reactions in situ, thereby significantly increasing the release of Maillard flavor components such as caramel sweetness and nutty aroma.

[0037] The key difference from existing technologies is: 1. Product scenario: Heated tobacco core material, instead of traditional tobacco / stem.

[0038] 2. Timing of the reaction: The reaction occurs in situ during combustion and absorption, rather than during the pre-processing stage.

[0039] 3. Substrate source: Utilizes endogenous amino acids in the core material, without adding additional amino acids / catalysts.

[0040] 4. Sugar source selection: Rhamnose is superior to other common reducing sugars.

[0041] 5. Technical effects: The caramel and nutty aromas are significantly improved in OAV, especially the nutty aroma.

Claims

1. A method for enhancing Maillard flavor release in heated non-combustible smoke by adding reducing sugars, characterized in that, The method includes: adding reducing sugar to the heated non-combustible smoke core material during the preparation process, such that the amount of reducing sugar added is 0.05% to 0.5% of the dry basis mass of the core material; the reducing sugar is selected from one or more of rhamnose, arabinose, ribose, and xylose, and the reducing sugar is used to undergo a Maillard reaction in situ with the nitrogen-containing substrate in the core material during the heating and suction process.

2. The method according to claim 1, characterized in that, The rhamnose, arabinose, ribose, and xylose are stable during the processing and storage of the core material. During the heating process of heated non-combustible tobacco, they undergo Maillard reactions in situ using endogenous amino acid substrates in the core material, thereby increasing the release of caramel and / or nutty flavor components in the smoke.

3. The method according to claim 1 or 2, characterized in that, The reducing sugar is rhamnose and / or arabinose, preferably rhamnose.

4. The method according to claim 1 or 2, characterized in that, The amount of reducing sugar added is 0.1% to 0.4% of the dry basis mass of the core material, preferably 0.2% to 0.4%.

5. The method according to claim 1 or 2, characterized in that, The reducing sugar is dissolved in water and / or atomizing agent to form an additive solution containing reducing sugar, which is then added to the heated non-combustible smoke core material; the reducing sugar is added to the heated non-combustible smoke core material by spraying, mixing, impregnation or coating.

6. A heat-resistant, non-combustible smoke core material, characterized in that, The heated non-combustible smoke core material contains reducing sugars, which are selected from one or more of rhamnose, arabinose, ribose, and xylose, with rhamnose being preferred; the content of the reducing sugars is 0.05% to 0.5% of the dry basis mass of the core material, preferably 0.1% to 0.4%.

7. A heated tobacco product, characterized in that, Includes the heated non-combustible smoke core material as described in claim 8.

8. The application of reducing sugars in the preparation of heat-not-burn tobacco products, characterized in that, The reducing sugar is selected from one or more of rhamnose, arabinose, ribose, and xylose, with rhamnose being preferred. The reducing sugar is used to undergo a Maillard reaction in situ with the nitrogen-containing substrate in the heated non-combustible tobacco core material during the heated inhalation process, so as to enhance the release of Maillard flavor.

Images