CN109207259B - Maple extract Maillard reaction tobacco flavor, preparation method and application thereof in cigarette heating without combustion - Google Patents
Maple extract Maillard reaction tobacco flavor, preparation method and application thereof in cigarette heating without combustion Download PDFInfo
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- CN109207259B CN109207259B CN201810824873.2A CN201810824873A CN109207259B CN 109207259 B CN109207259 B CN 109207259B CN 201810824873 A CN201810824873 A CN 201810824873A CN 109207259 B CN109207259 B CN 109207259B
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- maple extract
- maillard reaction
- maple
- flavor
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Classifications
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/0003—Compounds of unspecified constitution defined by the chemical reaction for their preparation
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- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/305—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation
- A24B15/306—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances of undetermined constitution characterised by their preparation one reactant being an amino acid or a protein, e.g. Maillard's reaction
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/12—Steaming, curing, or flavouring tobacco
Abstract
The invention relates to a preparation method of maple extract Maillard reaction tobacco flavor, which comprises the following steps: 1) dissolving: uniformly mixing the maple extract with a solvent to obtain a maple extract solution; 2) acid hydrolysis: adjusting the pH value of the maple extract solution to 1-2, and then reacting for 1-5 h at 70-105 ℃ to obtain maple extract hydrolysate; 3) microwave reaction: adding amino acid into the maple extract hydrolysate, uniformly mixing, adjusting the pH value to 8-11, then carrying out microwave reaction at 300-700W for 2-10 min, and naturally cooling after the reaction is finished to obtain the maple extract Maillard reaction tobacco flavor. The cigarette perfume not only maintains the style characteristics and product characteristics of the maple extract, but also overcomes the application limitation of the maple extract in heating non-combustible cigarettes, so that the maple extract can be better applied in heating non-combustible cigarettes.
Description
Technical Field
The invention belongs to the technical field of tobacco essence, and particularly relates to maple extract Maillard reaction tobacco essence, a preparation method thereof and application of the maple extract Maillard reaction tobacco essence in heating non-burning cigarettes.
Background
A cigarette is heated by a special heat source to volatilize nicotine and a fragrant substance in a non-combustion state, thereby generating smoke for a consumer to inhale. Compared with the traditional cigarette, the cigarette heated without burning has relatively low heating temperature, low tar and harmful component release amount, no side-stream smoke and small influence on non-smoking people, so the cigarette heated without burning gradually becomes the development key point of the tobacco industry of various countries in the world under the large background that the global smoking control environment is severe and the consumers pay more and more attention to health. However, compared with conventional cigarettes, the overall taste quality of a cigarette heated without combustion is inferior, especially the smoke satisfaction is not strong.
As is well known, the essence and spice technology serving as the core technology of the traditional cigarette product can effectively improve the aroma quality of the cigarette and improve the smoking taste of the cigarette, and also plays an important supporting role in improving the overall smoking quality of the cigarette which is not combusted by heating. The maple extract is used as a traditional cigarette flavor and is extracted from the maple syrup, has strong sweet burning flavor and baking flavor, can conjecture people with beautiful baking-like flavor, is applied to traditional blended cigarettes and baked cigarettes, can increase the smoke concentration and flavor amount of the cigarettes, and improves the flavor quality. However, the maple extract has low content of volatile aroma components, the main components of the maple extract are non-volatile components such as sucrose, maltose, fructose, glucose and the like, and the components cannot enter smoke gas through combustion decomposition in heating non-combustible cigarettes, so that the maple extract has limited effect on improving the smoking quality, aroma richness and the like of the heating non-combustible cigarettes, and the maple extract is greatly limited in application in heating non-combustible cigarettes. Therefore, how to develop a novel maple extract product with low sugar and high fragrance through preparation technology innovation not only maintains the style characteristics and product characteristics of the maple extract, but also overcomes the application limitation of the maple extract perfume in heating non-burning cigarettes, and becomes a scientific research problem to be solved urgently by the current technology for heating non-burning cigarette essences and perfumes.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the novel maple extract Maillard reaction tobacco essence with high fragrance components, which not only maintains the style characteristics and product characteristics of the maple extract, but also overcomes the application limitation of the maple extract in heating non-combustible cigarettes, so that the maple extract can be better applied to heating non-combustible cigarettes, and a better effect is achieved.
The invention also provides a preparation method of the maple extract Maillard reaction tobacco essence and application of the maple extract Maillard reaction tobacco essence in heating non-burning cigarettes.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of maple extract Maillard reaction tobacco flavor comprises the following steps:
1) dissolving: uniformly mixing the maple extract with a solvent to obtain a maple extract solution;
2) acid hydrolysis: adjusting the pH value of the maple extract solution to 1-2, and then reacting for 1-5 h at 70-105 ℃ to obtain maple extract hydrolysate;
3) microwave reaction: adding amino acid into the maple extract hydrolysate, uniformly mixing, adjusting the pH value to 8-11, placing the maple extract hydrolysate in a microwave oven for microwave reaction at 300-700W for 2-10 min (to perform Maillard reaction), and naturally cooling after the reaction is finished to obtain the maple extract Maillard reaction tobacco flavor.
Specifically, in the step 1), the solvent can be water or a propylene glycol-water mixed solution, wherein the volume ratio of propylene glycol to water is 1: 1-1: 10; the addition amount of the solvent is 1-6 times of the mass of the maple extract. In the invention, the maple extract is selected from common commercial products.
Specifically, in the step 2), citric acid, malic acid or tartaric acid is added to adjust the pH value of the maple extract solution to 1-2.
Further, in the step 3), the amino acid may be one or more of proline, tyrosine, glutamine, glutamic acid, asparagine, serine, threonine, lysine, tryptophan, phenylalanine, isoleucine, leucine, histidine and valine, and the dosage of the amino acid is 0.5 to 10.0 per mill of the mass of the maple extract. Adjusting the pH value to 8-11 by using alkali liquor; the alkali solution can be a potassium hydroxide aqueous solution or a potassium phosphate aqueous solution, and the concentration is 0.5-5 mol/L.
The invention provides a maple extract Maillard reaction tobacco flavor prepared by the preparation method.
The invention also provides application of the maple extract Maillard reaction tobacco flavor in heating non-burning cigarettes, and particularly, the maple extract Maillard reaction tobacco flavor can be added into reconstituted tobacco leaves of heating non-burning cigarettes, and the proper addition amount of the maple extract Maillard reaction tobacco flavor is 0.1-2.0 per mill of the weight of the reconstituted tobacco leaves.
Maillard reaction is a non-enzymatic browning reaction of an amino compound and a carbonyl compound, and has a crucial influence on the quality of food such as flavor, color and oxidation resistance. The fragrance components in the Maillard reaction product mainly comprise nitrogen-containing heterocyclic compounds (such as pyrazine, pyridine, pyrrole and the like), cyclic enol structure compounds (such as maltol), polycarbonyl compounds (such as propionaldehyde ketone) and monocarbonyl compounds (mainly aldehyde ketone compounds generated by Strecker degradation) and the like. The invention is found by experiments that: the reaction product is coordinated with the fragrance of the tobacco, and has obvious effects of highlighting the characteristic fragrance of the cigarette, improving the richness of the fragrance, covering up miscellaneous gas, relieving stimulation and improving aftertaste. The Maillard reaction product has good application prospect in the perfuming of the heating non-combustible cigarette. Therefore, the maple extract Maillard reaction tobacco flavor which has maple extract style characteristics and can improve the quality of cigarette without burning by heating is obtained by taking maple extract as a raw material, carrying out Maillard reaction on the maple extract after carrying out proper acidolysis on the maple extract and a proper amount of amino acid under the microwave condition.
Compared with the prior art, the invention has the following remarkable advantages:
1) according to the invention, different amino acids are added according to actual requirements, Maillard reaction conditions are controlled, the types and the contents of the fragrance components in the maple extract are increased by the generated fragrance components, the fragrance characteristics of the maple extract can be obviously enhanced and improved, and the fragrance of the maple extract is richer;
2) the invention adopts acid hydrolysis to pretreat maple extract, converts disaccharide contained in the maple extract into monosaccharide, increases sugar source participating in Maillard reaction, is beneficial to generating more Maillard products and increases the content of flavor components in the maple extract;
3) the invention adopts microwave to carry out Maillard reaction, greatly shortens the Maillard reaction time, saves the reaction time and improves the reaction efficiency. The maple extract Maillard reaction cigarette flavor product not only maintains the style characteristics and product characteristics of the maple extract, but also overcomes the application limitation of the maple extract in heating non-burning cigarettes. Compared with maple extract, the maple extract has richer fragrance and higher fragrance intensity, and can improve the smoke concentration of the cigarette which is not burned by heating, improve the characteristics of smoke baking sweetness and aroma, and the like.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the following examples, but the scope of the present invention is not limited thereto.
Example 1
A preparation method of maple extract Maillard reaction tobacco flavor comprises the following steps:
1) dissolving: adding water with the mass of 1 time of that of the maple extract into 50.00 g of the maple extract, stirring, and uniformly mixing to obtain a maple extract solution;
2) acid hydrolysis: adding citric acid (the addition amount of the citric acid is about 1.4 percent of the mass of the maple extract solution) into the maple extract solution, adjusting the pH value to 1-2, and then stirring and reacting for 2.5 hours at 85 ℃ to obtain maple extract hydrolysate;
3) microwave reaction: adding proline with the mass of 1.0 per mill of the maple extract into the maple extract hydrolysate, uniformly mixing, adjusting the pH to 8 by using a potassium hydroxide aqueous solution with the concentration of 2 mol/L, and then placing the maple extract hydrolysate into a microwave oven to perform a Maillard reaction for 5 min under 500W microwave. And naturally cooling to room temperature after the reaction is finished to obtain the maple extract Maillard reaction type tobacco flavor with the color of brown yellow.
Example 2
A preparation method of maple extract Maillard reaction tobacco flavor comprises the following steps:
1) dissolving: adding 10% (v/v) propylene glycol-water solution 3 times of the maple extract into 50.00 g of the maple extract, stirring, and uniformly mixing to obtain maple extract solution;
2) acid hydrolysis: adding malic acid (the addition amount of the malic acid is about 1.8% of the mass of the maple extract solution) into the maple extract solution, adjusting the pH value to 1-2, and then stirring and reacting for 1.5 h at 100 ℃ to obtain maple extract hydrolysate;
3) microwave reaction: adding alanine with the mass of 0.5 per mill of the maple extract into the maple extract hydrolysate, uniformly mixing, adjusting the pH to 9 by using a potassium hydroxide aqueous solution with the concentration of 1 mol/L, and then placing the maple extract hydrolysate into a microwave oven to perform a Maillard reaction for 7min under 400W microwave. And naturally cooling to room temperature after the reaction is finished to obtain the maple extract Maillard reaction type tobacco flavor with the color of brown yellow.
Example 3
A preparation method of maple extract Maillard reaction tobacco flavor comprises the following steps:
1) dissolving: adding 50% (v/v) propylene glycol-water solution 5 times of the maple extract into 50.00 g of the maple extract, stirring, and mixing uniformly to obtain maple extract solution;
2) acid hydrolysis: adding tartaric acid (the addition amount of the tartaric acid is about 1.1% of the mass of the maple extract solution) into the maple extract solution, adjusting the pH value to 1-2, and then stirring and reacting for 5 hours at 70 ℃ to obtain maple extract hydrolysate;
3) microwave reaction: adding serine with the mass of 5.0 per mill of the maple extract into the maple extract hydrolysate, uniformly mixing, adjusting the pH to 10 by using a potassium hydroxide aqueous solution with the concentration of 1 mol/L, and then placing the maple extract hydrolysate into a microwave oven to perform a Maillard reaction for 4min under 600W microwave. And naturally cooling to room temperature after the reaction is finished to obtain the maple extract Maillard reaction type tobacco flavor with the color of brown yellow.
The volatile and semi-volatile components of the maple extract maillard reaction cigarette flavor prepared in example 1 were analyzed by Agilent7890A-5975C gas chromatography-mass spectrometer (Agilent technologies ltd. in the united states) and found to be mainly vanillin, dehydroconiferyl alcohol, fenugreek lactone, 5-methylfurfural, furfural, maltol, formylpyrrole, phenethyl alcohol, benzyl alcohol, furfuryl alcohol, 5-hydroxymethyl dihydrofuran-2-one, methylcyclopentenol ketone, acetylpyrrole, methylpyrazine, 2, 3-dimethylpyrazine, 2, 5-dimethylpyrazine, 2, 6-dimethylpyrazine, ethylpyrazine, trimethylpyrazine, 6-methyl-2-ethylpyrazine, 2, 5-dimethyl-3, 6-diisobutylpyrazine, 5-isobutyryl-2, 3-dimethylpyrazine, 3-hydroxybutanone, 3-hydroxy-2-pyrone, 2-hydroxy-2-cyclopenten-1-one, 3-methyl-2, 5-difuranone, 3-hydroxybutanone, 3-hydroxy-2-pyrone, 3-methyl-2, 5-difuranone, 4-hydroxy-2, 5-dimethyl-3 (2H) furanone, 2, 3-dehydro-3, 5-dihydroxy-6-methyl (4H) -pyran-4-one, 2-methyl-2, 5-cyclohexadiene-1, 4-dione, 3-methyl-3-buten-2-one, 2-ethyl-1-hexanol, 2-hydroxy-2-cyclopenten-1-one, 3-methyl-2, 5-dimethyl-3 (2H) furanone, 2, 3-dehydro-3, 5-dihydroxy-6-methyl (4H) -pyran-4-one, 2-methyl-2, 5-cyclohexadiene-1, 4-dione, 3-methyl-3-buten-2-one, 2-ethyl-1-hexanol, 2-oxo-methyl-2-one, and mixtures thereof, 2-cyclopentenol, syringaldehyde, acetosyringone, 2, 6-dimethoxyphenol and other organic compounds. Compared with the traditional maple extract, the maple extract Maillard reaction cigarette flavor prepared by the invention has the advantages that the types and the contents of pyrazine, pyridine, furanone, pyrone and aldehyde ketone flavor compounds are obviously increased, the flavor compounds can increase the smoke concentration and the fragrance amount of a cigarette which is not burnt when being heated, the richness of the cigarette fragrance is improved, the aftertaste is improved, the miscellaneous gas and the irritation are reduced, and the maple extract Maillard reaction cigarette flavor plays an important role in improving the sensory quality of the cigarette which is not burnt when being heated.
The quantitative component analysis results of some compounds in traditional maple extract and maple extract maillard reaction cigarette flavor prepared in example 1 are listed in table 1. As can be seen from Table 1, after the Acer maple extract is subjected to Maillard reaction, the content of part of the fragrance components is obviously improved.
TABLE 1 maple extract to example 1 maple extract identified partial aroma compound content comparison
Application test
The maple extract Maillard reaction cigarette flavor prepared in example 2 is prepared into a solution with the mass fraction of 10% by taking water as a solvent. Respectively taking 0.050g, 0.100g, 0.500g, 1.000g, 1.500g, 2.000g and 2.500g of the perfume solution for 10% maple extract Maillard reaction tobacco, respectively and uniformly spraying 100g of seven parts of cigarette blank reconstituted tobacco without perfume, heating and non-combusting, and sealing and standing for 2 hours; and then putting the tobacco leaves into a 100 ℃ oven for drying, humidifying the tobacco leaves to standard moisture (12%) by using distilled water, rolling the tobacco leaves into a standard cigarette cartridge which is heated without burning, balancing the moisture for 48 hours under the conditions that the humidity is 50% +/-2% and the temperature is 25 +/-1 ℃, and heating the reconstituted tobacco leaves in the cigarette cartridge by using a heating source of an appliance for smoking evaluation. The results of the smoke panel are shown in Table 2.
Table 2 evaluation results of maple extract Maillard reaction tobacco flavor with different addition amounts
As can be seen from the results of the panel test in table 2: the main effect of the maple extract Maillard reaction cigarette flavor on heating non-burning cigarettes is that smoke obviously becomes mellow and soft, the taste comfort is improved, and miscellaneous gas and irritation are reduced. When the usage amount of the maple extract Maillard reaction type cigarette flavor is small, the maple extract Maillard reaction type cigarette flavor has no obvious effect on heating non-combustible cigarettes; when the addition amount of the additive exceeds 2.00 per mill, the phenomena of sharp prick feeling increase and concentration reduction appear; the best smoking quality is achieved when the addition amount is 1.50 per mill. Therefore, the effect is best when 0.15g maple extract Maillard reaction type cigarette flavor is added into 100g cigarettes, namely the optimum dosage is 1.5 per mill. Therefore, the suitable dosage of the maple extract Maillard reaction type tobacco flavor is 0.10-2.00 per mill.
Claims (5)
1. A preparation method of maple extract Maillard reaction cigarette flavor for heating non-burning cigarettes is characterized by comprising the following steps:
1) dissolving: uniformly mixing the maple extract with a solvent to obtain a maple extract solution;
2) acid hydrolysis: adjusting the pH value of the maple extract solution to 1-2, and then reacting for 1-5 h at 70-105 ℃ to obtain maple extract hydrolysate;
3) microwave reaction: adding amino acid into maple extract hydrolysate, uniformly mixing, adjusting the pH to 8-11, then carrying out microwave reaction at 300-700W for 2-10 min, and naturally cooling after the reaction is finished to obtain maple extract Maillard reaction tobacco flavor;
in the step 1), the solvent is water or a propylene glycol-water mixed solution, wherein the volume ratio of propylene glycol to water is 1: 1-1: 10; the adding amount of the solvent is 1-6 times of the mass of the maple extract;
in the step 2), the pH value of the maple extract solution is adjusted to 1-2 by adding citric acid, malic acid or tartaric acid.
2. The method for preparing maple extract maillard reaction cigarette flavor for heating non-burning cigarettes according to claim 1, wherein in step 3), the amino acid is one or more of proline, tyrosine, glutamine, glutamic acid, asparagine, serine, threonine, lysine, tryptophan, phenylalanine, isoleucine, leucine, histidine and valine, and the amount of the amino acid is 0.5 to 10.0 per mill of the maple extract.
3. The maple extract Maillard reaction cigarette flavor prepared by the preparation method of any one of claims 1 to 2.
4. The use of the maple extract maillard reaction cigarette flavor of claim 3 in a cigarette that does not burn when heated.
5. The application of the maple extract maillard reaction tobacco flavor in heating non-burning cigarettes as claimed in claim 4, wherein the maple extract maillard reaction tobacco flavor is added into reconstituted tobacco leaves of the heating non-burning cigarettes, and the addition amount of the maple extract maillard reaction tobacco flavor is 0.1-2.0 per mill of the weight of the reconstituted tobacco leaves.
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2018
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