CN104194938A - Preparation method of maillard reaction flavor for cigarette - Google Patents

Preparation method of maillard reaction flavor for cigarette Download PDF

Info

Publication number
CN104194938A
CN104194938A CN201410467538.3A CN201410467538A CN104194938A CN 104194938 A CN104194938 A CN 104194938A CN 201410467538 A CN201410467538 A CN 201410467538A CN 104194938 A CN104194938 A CN 104194938A
Authority
CN
China
Prior art keywords
cigarette
preparation
maillard reaction
flavor
reaction
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410467538.3A
Other languages
Chinese (zh)
Inventor
刘珊
曾世通
李鹏
刘亚丽
孙世豪
胡军
宗永立
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhengzhou Tobacco Research Institute of CNTC
Original Assignee
Zhengzhou Tobacco Research Institute of CNTC
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhengzhou Tobacco Research Institute of CNTC filed Critical Zhengzhou Tobacco Research Institute of CNTC
Priority to CN201410467538.3A priority Critical patent/CN104194938A/en
Publication of CN104194938A publication Critical patent/CN104194938A/en
Pending legal-status Critical Current

Links

Abstract

The invention relates to the field of additives for cigarettes, in particular to a preparation method of a maillard reaction flavor for a cigarette. The preparation method is characterized by comprising the steps of mixing glucose and phenylalanine at a mole ratio of (0.2-5):1 in an alcohol solution, adjust pH (potential of hydrogen) of a system to 5-10, heating for reaction for a certain time, rapidly cooling a reaction product to room temperature after the reaction, obtaining an ingredient with molecular weight distributed within 2-6kD by an ultrafiltration technology, and obtaining the maillard reaction flavor for the cigarette after concentration and spray drying. The method has the greatest characteristic of providing the novel maillard reaction flavor for the cigarette, the flavor is applied into the cigarette and can endow the cigarette with a sweet and elegant style, and aesthetic quality is improved. In addition, the flavor is simple in preparation technology and easy for industrial production, has a good tobacco perfuming effect, can effectively improve the organoleptic quality of the cigarette and has practical production significance and values.

Description

The preparation method of Maillard reaction spices for a kind of cigarette
 
Technical field
The present invention relates to cigarette additive field, specifically a kind of method of utilizing Maillard reaction to prepare tobacco aromatics using.
Background technology
Maillard reaction is the browning reaction (Non-enzymatic browning) of the non-enzymatic catalysis that occurs between aminocompound and reducing sugar, reaction is through complicated course, the final mixture generating containing various small molecules and high molecular brown even black, wherein macromolecule product is also referred to as melanoid (Melanoidins).Maillard reaction can produce a large amount of aroma components, has been used to prepare all kinds of essence and flavoring agents, sweetener.Because no matter Maillard reaction is from reaction or product, all can regard as natural, these perfume bases are regarded as " natural " by internal authority mechanism, thereby its application Yi Guangshou various countries pay close attention to, become the study hotspot in the fields such as organic chemistry, food chemistry, flavor chemistry, foodstuffs industry, tobacco industry.
In tobacco industry field, mechanism of many enterprises has carried out and utilizes various sugared sources and nitrogenous source to carry out the research that Maillard reaction is prepared spices.Shanghai Institute Of Technology is taking L-arabinose and amino acid as raw material, with microwave heating method prepared colory flavouring essence for tobacco (Shanghai Institute Of Technology. a kind of cigarette Mei Lade essence and preparation method thereof: China, CN201110305727.7[P] .2012-4-4); In Hubei cigarette disclose a kind of utilize sugar and amino acid react the method (Hubei Zhongyan Industry Co.,Ltd of preparing tobacco aromatics using and regulation and control thereof, Wuhan City Huanghelou Science & Technology Park Co., Ltd. a kind of regulate and control Maillard reaction prepare the method for tobacco aromatics using: China, CN201310268308.X[P] .2013-9-18); In Hubei, cigarette also discloses a kind of Radix Glycyrrhizae extractum, sugar and proline(Pro) of utilizing and has reacted the method (Hubei Zhongyan Industry Co.,Ltd of preparing tobacco aromatics using, Wuhan City Huanghelou Science & Technology Park Co., Ltd. preparation method and the application thereof of Radix Glycyrrhizae extractum Maillard reaction thing for a kind of cigarette: China, CN201310270107.3[P] .2013-9-25); In Guangdong, cigarette and South China Science & Engineering University disclose a kind of method (Guangdong China Tobacco Industry Co.,Ltd that utilizes offal extract and amino acid and saccharide compound to prepare cigarette response class spices, South China Science & Engineering University. the preparation method of response class spices and the application in cigarette thereof for a kind of cigarette: China, CN201210443210.9[P] .2013-4-17); Company of RISESUN and Hongta Group disclose a kind of offal extract and other method (Yunnan Reascend Tobacco Tech.(Group) Co., Ltd. of being rich in carbohydrate and amino acid whose natural perfume extract preparation feedback type tobacco aromatics using of utilizing, Hongta Tobacco(Group) Co., Ltd.. a kind of preparation method of response type tobacco aromatics using: China, CN201110371446.1[P] .2012-6-20); Hongta Group and Tian Hong company adopt enzymolysis solution and the compounded amino acid-respons of compound Chinese herb extract, and by the reactant preparing by membrane separation technique according to molecular weight and the functional staging treating (Hongta Tobacco(Group) Co., Ltd. that carries out, Yunnan Tianhong Flavor Fragrance Co., Ltd. a kind of tobacco aromatics using and preparation method thereof: China, CN201410013826.1[P] .2014-4-9).
At present, the preparation technology of tobacco aromatics using field Maillard reaction thing is relatively extensive, the tradition preparation method of " treating different things alike " and the use-patterns of " one pot of use " of adopting more.Because maillard reaction product composition is very complicated, the product that traditional method obtains exists in the time of application that specific aim is strong, feature is outstanding, the defect of DeGrain to some extent.Therefore, be necessary, according to application requiring, complicated reaction product is carried out to classification or segmentation.Gradation study (Hongta Tobacco(Group) Co., Ltd. that indivedual enterprises have carried out maillard reaction product, Yunnan Tianhong Flavor Fragrance Co., Ltd. a kind of tobacco aromatics using and preparation method thereof: China, CN201410013826.1[P] .2014-4-9), but only pay close attention to the small molecules aroma component that in product, content is lower, ignored composition and the polymer substance of the intermediate molecular weight that occupies the large portion of product.
Summary of the invention
The preparation method of a kind of cigarette Maillard reaction spices that object of the present invention provides based on above-mentioned present Research just, adopt ultra-filtration technique, the Maillard reaction thing of glucose and phenylalanine is carried out to segmentation according to molecular weight ranges, obtain the product of 2kD ~ 6kD, the degraded product of preparation is put in cigarette, can give the style of the fresh and sweet gracefulness of cigarette, improve the aesthetic quality of cigarette.
The object of the invention is to be achieved through the following technical solutions: the preparation method of a kind of cigarette Maillard reaction spices, by glucose and phenylalanine in molar ratio 0.2 ~ 5:1 be mixed in ethanolic soln, regulation system pH5 ~ 10, reacting by heating certain hour, is cooled to rapidly room temperature by reaction product after reaction finishes; Adopt ultra-filtration technique to obtain the component of molecular weight distribution in 2 ~ 6kD scope, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
In the present invention, described glucose and phenylalanine are food grade powder, and the mass percent that glucose+phenylalanine total mass accounts for ethanolic soln is 10 ~ 40%, and described alcohol concn is 20 ~ 40%.
Adopt potassium hydroxide, potassium hydroxide, sodium bicarbonate or lemon acid for adjusting pH.
Type of heating is oil bath or heating in water bath, and Heating temperature is 70 ~ 110 DEG C, and be 1 ~ 10h heat-up time.
Described cigarette is with the molecular weight of Maillard reaction spices in 2 ~ 6kD scope, and nitrogen element content is that 4.5% ~ 5.5%(can record by ultimate analysis).
Maillard reaction product of the present invention is added in cigarette with certain proportion, and note shows as burnt fragrant and sweet, the fragrance of a flower, baking perfume (or spice), nutty.Can make cigarette flavor matter improve, assorted gas and pungency reduce, and give the flavouring essence quality of cigarette gracefulness.The addition of degraded product is 0.01~0.1% of tobacco quality, and addition manner, for dissolving and be mixed with reinforced solution with aqueous ethanolic solution, is evenly sprayed onto in pipe tobacco.
Advantage of the present invention is mainly:
(1) for glucose/phenylalanine Maillard reaction, clear and definite molecular weight ranges and the nitrogen element content scope in product with the component of good tobacco flavoring effect, this component thermo-cracking can generate the aromatic compounds such as phenylcarbinol, phenylethyl alcohol, phenylacetic aldehyde, ethyl benzoate, Phenylacetic acid ethylester; The pyrazine compounds such as pyrazine, 2-methylpyrazine and 2,3,5-trimethylpyrazine; The azoles such as pyrroles, 2-acetyl pyrrole; 1-hydroxyl-2-acetone, 2,5-dimethyl-4-hydroxyl-3 (2H)-furanone, 2,3-dihydro-3,5-dihydroxyl-6-methyl-4H-pyrone, 3, the ketone compounds such as 5-dihydroxyl-2-methyl-4H-pyrone, 2-cyclopentenes-Isosorbide-5-Nitrae-diketone, 3-methyl cyclopentanedione; The furfuran compounds such as 5 methyl furfural, furfuryl alcohol and 5-methyl furfuryl alcohol.Wherein, aromatic compounds can be given the fragrance of a flower of cigarette smoke gracefulness, it is fragrant and sweet that ketone compounds and furfuran compound can effectively strengthen Jiao of cigarette smoke, pyrazine and azoles can strengthen the nutty of cigarette smoke and cure perfume (or spice), therefore, prepared Maillard reaction type tobacco aromatics using has good tobacco flavoring effect.
(2) the invention provides the preparation method of glucose/phenylalanine Maillard reaction tobacco aromatics using simple, production cost is low, is easy to suitability for industrialized production, has higher actual production meaning and value.
Embodiment
The present invention is described further below in conjunction with embodiment, but does not limit the present invention.
embodiment 1:
Take glucose 100mmol and phenylalanine 100mmol g is mixed in the aqueous ethanolic solution of 100mL 20%, with potassium hydroxide regulation system pH8.0,80 DEG C of heating in water bath for reaction 5h, after reaction finishes, reaction product is cooled to rapidly to room temperature.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 2 ~ 3kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to reinforced solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.05% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.
embodiment 2:
Take glucose 100mmol and phenylalanine 50mmol and be mixed in the aqueous ethanolic solution of 100mL 30%, with citric acid regulation system pH6.0,100 DEG C of oil bath reacting by heating 3h, after reaction finishes, reaction product is cooled to rapidly to room temperature.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 3 ~ 4kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to reinforced solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.03% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.
embodiment 3:
Take glucose 100mmol and phenylalanine 250mmolbe mixed in the aqueous ethanolic solution of 100mL 40%, regulation system pH7.0,90 DEG C of oil bath reacting by heating 6h, are cooled to rapidly room temperature by reaction product after reaction finishes.Adopt ultra-filtration technique to obtain the component of molecular weight distribution at 4 ~ 5kD, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
Reaction flavor is mixed with to perfuming solution by ethanol water dissolution, is evenly sprayed onto on pipe tobacco by 0.01% of pipe tobacco weight, after baking, roll into cigarette.Smoking result shows, perfume quantity obviously increases, and fragrance matter is improved, and assorted gas reduces, and pleasant impression improves.

Claims (6)

1. the preparation method of a cigarette use Maillard reaction spices, it is characterized in that: by glucose and phenylalanine in molar ratio 0.2 ~ 5:1 be mixed in ethanolic soln, regulation system pH5 ~ 10, reacting by heating certain hour, is cooled to rapidly room temperature by reaction product after reaction finishes; Adopt ultra-filtration technique to obtain the component of molecular weight distribution in 2 ~ 6kD scope, dry through concentrating, spraying, obtain cigarette Maillard reaction spices.
2. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: described glucose and phenylalanine are food grade powder.
3. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: alcohol concn is 20 ~ 40%.
4. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: the mass percent that glucose+phenylalanine total mass accounts for ethanolic soln is 10 ~ 40%.
5. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: adopt potassium hydroxide, sodium hydroxide, citric acid or sodium bicarbonate to regulate pH .
6. the preparation method with Maillard reaction spices according to the cigarette described in claim, is characterized in that: type of heating is oil bath or heating in water bath, and Heating temperature is 70 ~ 110 DEG C, and be 1 ~ 10h heat-up time.
CN201410467538.3A 2014-09-15 2014-09-15 Preparation method of maillard reaction flavor for cigarette Pending CN104194938A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410467538.3A CN104194938A (en) 2014-09-15 2014-09-15 Preparation method of maillard reaction flavor for cigarette

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410467538.3A CN104194938A (en) 2014-09-15 2014-09-15 Preparation method of maillard reaction flavor for cigarette

Publications (1)

Publication Number Publication Date
CN104194938A true CN104194938A (en) 2014-12-10

Family

ID=52080308

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410467538.3A Pending CN104194938A (en) 2014-09-15 2014-09-15 Preparation method of maillard reaction flavor for cigarette

Country Status (1)

Country Link
CN (1) CN104194938A (en)

Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106520368A (en) * 2016-11-18 2017-03-22 湖北中烟工业有限责任公司 Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor
CN106579536A (en) * 2017-01-23 2017-04-26 江苏中烟工业有限责任公司 Method for improving moisture retaining performance of paper-making reconstituted tobaccos with modified tobacco stem extract
CN106820253A (en) * 2017-01-17 2017-06-13 浙江中烟工业有限责任公司 Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application
CN109161441A (en) * 2018-08-29 2019-01-08 上海烟草集团有限责任公司 A kind of maillard reaction product of fructose syrup and its preparation method and application
CN110862366A (en) * 2019-11-07 2020-03-06 河南中烟工业有限责任公司 Milk-flavor tobacco sweetener, preparation method and application in cigarettes
CN110938050A (en) * 2019-11-07 2020-03-31 河南中烟工业有限责任公司 Low-fatty acid DDMP diester sweetener, preparation method and application
CN110963987A (en) * 2019-11-07 2020-04-07 河南中烟工业有限责任公司 Sour-flavor tobacco sweetener, preparation method and application in cigarettes
CN111072614A (en) * 2019-11-07 2020-04-28 河南中烟工业有限责任公司 Lipid wax fragrance type tobacco sweetener, preparation method and application in cigarettes
CN112322663A (en) * 2020-11-19 2021-02-05 河南中烟工业有限责任公司 Tobacco flavor prepared by fermenting glucose and phenylalanine and application thereof
CN112545046A (en) * 2020-12-14 2021-03-26 湖北中烟工业有限责任公司 Composition capable of reducing free radical content in cigarette smoke and preparation method thereof
CN112931923A (en) * 2021-02-02 2021-06-11 云南中烟工业有限责任公司 Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor
CN112980580A (en) * 2021-03-11 2021-06-18 吉林烟草工业有限责任公司 Maillard reaction spice and preparation method and application thereof
CN113278469A (en) * 2021-04-26 2021-08-20 河南中烟工业有限责任公司 Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor
WO2022126989A1 (en) * 2020-12-14 2022-06-23 湖北中烟工业有限责任公司 Method for fractional purification of maillard reaction intermediates

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005096844A1 (en) * 2004-04-06 2005-10-20 Quest International B.V. Process for preparing maillard flavour preparations
CN101176571A (en) * 2007-11-02 2008-05-14 云南瑞升烟草技术(集团)有限公司 Perfume additive for tobacco and preparation method thereof
CN101637298A (en) * 2009-08-18 2010-02-03 广东中烟工业有限责任公司 Method for preparing tobacco sheet and application thereof
CN101669612A (en) * 2009-08-24 2010-03-17 天津春发食品配料有限公司 Method for preparing essence by employing extrusion technology
CN101704850A (en) * 2009-10-21 2010-05-12 安徽中烟工业公司 Method for separating and extracting compound of Amadori of Maillard reaction midbody
CN102399631A (en) * 2011-10-11 2012-04-04 上海应用技术学院 Maillard essence for tobacco and preparation method of Maillard essence
CN103146481A (en) * 2013-03-11 2013-06-12 华宝食用香精香料(上海)有限公司 Method for preparing tobacco maillard reaction spice
CN103564646A (en) * 2012-07-18 2014-02-12 朱大恒 Production method of tobacco extractum and use thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005096844A1 (en) * 2004-04-06 2005-10-20 Quest International B.V. Process for preparing maillard flavour preparations
CN101176571A (en) * 2007-11-02 2008-05-14 云南瑞升烟草技术(集团)有限公司 Perfume additive for tobacco and preparation method thereof
CN101637298A (en) * 2009-08-18 2010-02-03 广东中烟工业有限责任公司 Method for preparing tobacco sheet and application thereof
CN101669612A (en) * 2009-08-24 2010-03-17 天津春发食品配料有限公司 Method for preparing essence by employing extrusion technology
CN101704850A (en) * 2009-10-21 2010-05-12 安徽中烟工业公司 Method for separating and extracting compound of Amadori of Maillard reaction midbody
CN102399631A (en) * 2011-10-11 2012-04-04 上海应用技术学院 Maillard essence for tobacco and preparation method of Maillard essence
CN103564646A (en) * 2012-07-18 2014-02-12 朱大恒 Production method of tobacco extractum and use thereof
CN103146481A (en) * 2013-03-11 2013-06-12 华宝食用香精香料(上海)有限公司 Method for preparing tobacco maillard reaction spice

Cited By (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106520368A (en) * 2016-11-18 2017-03-22 湖北中烟工业有限责任公司 Formula of Amadori reactive flavor, preparation method of Amadori reactive flavor and use of Amadori reactive flavor
CN106520368B (en) * 2016-11-18 2019-11-08 湖北中烟工业有限责任公司 A kind of application of formula for preparing Amadori reaction flavor and preparation method thereof and the fragrance
CN106820253A (en) * 2017-01-17 2017-06-13 浙江中烟工业有限责任公司 Cysteine trace method water mutually prepares method of tobacco aromaticss precursor and products thereof and application
CN106579536A (en) * 2017-01-23 2017-04-26 江苏中烟工业有限责任公司 Method for improving moisture retaining performance of paper-making reconstituted tobaccos with modified tobacco stem extract
CN106579536B (en) * 2017-01-23 2019-04-05 江苏中烟工业有限责任公司 A kind of method that modified stem extracting solution improves papermaking-method reconstituted tobaccos humid keeping performance
CN109161441A (en) * 2018-08-29 2019-01-08 上海烟草集团有限责任公司 A kind of maillard reaction product of fructose syrup and its preparation method and application
CN110963987A (en) * 2019-11-07 2020-04-07 河南中烟工业有限责任公司 Sour-flavor tobacco sweetener, preparation method and application in cigarettes
CN110938050A (en) * 2019-11-07 2020-03-31 河南中烟工业有限责任公司 Low-fatty acid DDMP diester sweetener, preparation method and application
CN110862366A (en) * 2019-11-07 2020-03-06 河南中烟工业有限责任公司 Milk-flavor tobacco sweetener, preparation method and application in cigarettes
CN111072614A (en) * 2019-11-07 2020-04-28 河南中烟工业有限责任公司 Lipid wax fragrance type tobacco sweetener, preparation method and application in cigarettes
CN110862366B (en) * 2019-11-07 2023-05-16 河南中烟工业有限责任公司 Milk-flavored tobacco sweetener, preparation method and application thereof in cigarettes
CN111072614B (en) * 2019-11-07 2023-07-18 河南中烟工业有限责任公司 Lipid wax flavored tobacco sweetener, preparation method and application thereof in cigarettes
CN110938050B (en) * 2019-11-07 2023-07-18 河南中烟工业有限责任公司 Low-fatty acid DDMP diester sweetener, preparation method and application
CN112322663A (en) * 2020-11-19 2021-02-05 河南中烟工业有限责任公司 Tobacco flavor prepared by fermenting glucose and phenylalanine and application thereof
CN112545046A (en) * 2020-12-14 2021-03-26 湖北中烟工业有限责任公司 Composition capable of reducing free radical content in cigarette smoke and preparation method thereof
WO2022126989A1 (en) * 2020-12-14 2022-06-23 湖北中烟工业有限责任公司 Method for fractional purification of maillard reaction intermediates
CN112931923A (en) * 2021-02-02 2021-06-11 云南中烟工业有限责任公司 Preparation method of specific molecular weight peptide Maillard intermediate and application of intermediate in tobacco flavor
CN112980580A (en) * 2021-03-11 2021-06-18 吉林烟草工业有限责任公司 Maillard reaction spice and preparation method and application thereof
CN113278469A (en) * 2021-04-26 2021-08-20 河南中烟工业有限责任公司 Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor

Similar Documents

Publication Publication Date Title
CN104194938A (en) Preparation method of maillard reaction flavor for cigarette
CN102100397B (en) Flavoring essence for tobacco and preparation method thereof
CN103045369B (en) Preparation method for reaction type spice for cigarette and application of reaction type spice to cigarette
CN104099179B (en) A kind of method utilizing solid phase Maillard reaction to prepare cigarette filter rod perfumed beads
CN103146481B (en) Method for preparing tobacco maillard reaction spice
CN106520368B (en) A kind of application of formula for preparing Amadori reaction flavor and preparation method thereof and the fragrance
CN102499461B (en) Preparation method of reactive tobacco perfume
CN103865645A (en) Preparation method of fruit concentrate Maillard reaction product, and application of product in tobacco perfuming
CN104138029A (en) Method for utilizing protein and sugar of tobacco leaf to prepare tobacco flavor
CN104804872B (en) A kind of preparation method and applications of cocoa power spices
CN109090702A (en) The preparation method and applications of Luo Han Guo Paste In Foods maillard reaction product
CN102399631A (en) Maillard essence for tobacco and preparation method of Maillard essence
CN104783295A (en) Preparation method for pecan shell smoke solution with high antibacterial and antioxidant activity
CN104178357A (en) Preparation method of green tea flavor for cigarettes
CN108634362B (en) Preparation method and application of composite type tobacco flavor enhancer
CN105542959A (en) Method for preparing electronic cigarette liquid flavor
CN105019294A (en) Tobacco thin sheet cigarette paper preparation method
CN103865646A (en) Preparation method of modified fruit concentrate Maillard reaction product, and application of product in tobacco perfuming
CN1298826C (en) Method for preparing reactive mixture flavor and its use in tobacco
CN107723092A (en) A kind of preparation method and applications with fragrant and sweet fermentation angelica extract
CN106136303A (en) A kind of preparation method and applications of Fructus Gardeniae cigarette extract
CN104789364A (en) Preparation method and application of purple laver extract Maillard reaction product
CN101336679A (en) Method for preparing ham essence
CN104178345A (en) Preparation method of glucose/glutamic acid Maillard reaction flavor for cigarettes
CN113278469A (en) Method for preparing tobacco flavor from fructose and diammonium hydrogen phosphate and application of tobacco flavor

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20141210

RJ01 Rejection of invention patent application after publication