Anaerobic Tobacco Fermentation Using Chemical Marker Endpoints
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing tobacco treatments that enhance organoleptic properties often require additional processing steps and additives, which can be costly and may not be well received by consumers, and do not adequately reduce harmful compounds in the aerosol generated by smoking articles.
Innovation Solution
A method of anaerobic fermentation of tobacco material to alter its chemical composition, increasing organoleptic properties while reducing harmful compounds, without the need for external additives, by controlling the fermentation process through specific chemical markers such as Lactic Acid, Reducing Sugars, and other compounds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If additives are added to enhance flavours and aromas, then organoleptic properties are improved, but processing complexity and cost increase
Solution Approach 1:
The tobacco material itself serves as the source of flavour enhancement through its natural fermentation process. The microorganisms naturally present in tobacco plants break down chemical compounds to produce desirable flavours and aromas without requiring external additives, making the system self-sufficient and eliminating the need for additional processing equipment
Solution Approach 2:
The invention changes the chemical parameters of the tobacco material by controlling the fermentation process. By adjusting moisture content (20-60%), temperature, and duration, the natural chemical composition of the tobacco is transformed to produce improved organoleptic properties without adding external substances
2Reliability
If additives are added to enhance flavours and aromas, then organoleptic properties are improved, but consumer acceptance may be reduced
Solution Approach 1:
The flavour enhancement is achieved through the tobacco material's own natural fermentation process rather than external additives. This self-service approach ensures that the improved organoleptic properties result from the tobacco's inherent characteristics, making consumers more likely to accept and appreciate the flavour changes without suspicion of artificial additives
3Reliability
If conventional treatment methods are used to alter tobacco chemistry, then organoleptic properties are improved, but harmful compounds in aerosol are not adequately reduced
Solution Approach 1:
The fermentation process converts harmful chemical compounds in the tobacco into beneficial substances. Through microbial action, harmful compounds are broken down and transformed into flavour-enhancing substances, simultaneously achieving improved organoleptic properties and reduced harmful emissions in the aerosol
Solution Approach 2:
By controlling fermentation parameters (moisture content of 20-60%, temperature, duration), the chemical composition of the tobacco is fundamentally altered. This parameter change enables the transformation of harmful compounds into beneficial substances, achieving both improved flavour and reduced harmful aerosol composition
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a tobacco material with enhanced smoothness, floral notes, and reduced harshness, while maintaining or reducing the concentration of harmful compounds in the aerosol generated, thus improving user experience and product quality.
Implementation Method 1
fermenting the tobacco material to obtain a fermented tobacco material
Implementation Method 2
the fermenting step includes: incubating the tobacco material under anaerobic conditions
Data Source
AI summary
A method for treating tobacco material, the method comprising: providing a tobacco material, fermenting the tobacco material to obtain fermented tobacco material, the fermenting step including: # incubating the tobacco material under anaerobic conditions; # stopping the fermentation when at least one of the following conditions is satisfied: # the content of Lactic Acid is more than 10 times, preferably more than 20 times, more preferably more than 50 times, more preferably more than 70 times, preferably more than 80 times an initial amount of Lactic Acid in the tobacco material, # the content of Reducing Sugars is lower than 0.5, preferably lower than 0.4, more preferably below 0.2, more preferably below 0.1 an initial amount or Reducing Sugars in the tobacco material, # the content of Indole-3 Lactic Acid is more than 5 times, preferably more than 10 times, preferably more than 20 times, an initial amount of Indole-3 Lactic Acid in the tobacco material, # the content of caffeic acid is more than 4 times, preferably more than 10 times, preferably more than 20 times, an initial amount of caffeic acid in the tobacco material. # the content of quinic acid is more than 2 times, preferably more than 4 times, an initial amount of quinic acid in the tobacco material, # the content of asparagine is lower than 0.5, preferably lower than 0.4, preferably lower than 0.3 an initial amount or asparagine in the tobacco material, # the content of Glutamine is lower than 0.5, preferably lower than 0.4 an initial amount or Glutamine in the tobacco material, # the content of L-Ornithine is more than 10 times, preferably more than 20 times, preferably more than 50 times, preferably more than 100 times an initial amount of L-Ornithine in the tobacco material, # the content of L-Leucine is more than 2 times, preferably more than 4 times, an initial amount of L-Leucine in the tobacco material, # the content of L-Lysine is more than 2 times, preferably more than 6 times, an initial amount of L-Lysine in the tobacco material, # the fermentation index is more than 50, preferably more than 100, more preferably more than 250, more preferably more 400, wherein the fermentation index is obtained dividing the ratio between the content of Lactic Acid in the treated tobacco material and the content of Lactic Acid in the non-fermented tobacco material by the ratio between the content of Reducing Sugars in the treated tobacco material and the content of Reducing Sugars in the non-fermented tobacco material.