EP2767176B1 - Method for augmenting component providing smoking flavor for tobacco product, tobacco raw material, cigarette, and cigar - Google Patents

Method for augmenting component providing smoking flavor for tobacco product, tobacco raw material, cigarette, and cigar Download PDF

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Publication number
EP2767176B1
EP2767176B1 EP12839421.0A EP12839421A EP2767176B1 EP 2767176 B1 EP2767176 B1 EP 2767176B1 EP 12839421 A EP12839421 A EP 12839421A EP 2767176 B1 EP2767176 B1 EP 2767176B1
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EP
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Prior art keywords
flavor
raw material
extract
tobacco
oven
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EP12839421.0A
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German (de)
English (en)
French (fr)
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EP2767176A4 (en
EP2767176A1 (en
Inventor
Shinichi Kobayashi
Masahiro Komatsu
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Japan Tobacco Inc
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Japan Tobacco Inc
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Priority to PL12839421T priority Critical patent/PL2767176T3/pl
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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
    • A24B3/00—Preparing tobacco in the factory
    • A24B3/12—Steaming, curing, or flavouring tobacco
    • 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
    • A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
    • A24B15/303—Plant extracts other than tobacco
    • 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

Definitions

  • the present invention relates to a method for augmenting a component providing smoking flavor for a tobacco product, a tobacco raw material, a cigarette, and a cigar.
  • a fragrance is added to a tobacco product to improve a smoking flavor.
  • An improvement in the fragrance is required owing to smoker demands concerning improved smoking flavor, a change in taste, reduction tendency of a mainstream smoke tar amount (subtle in flavor) of the whole cigarette, or a reduction in manufacturing cost or the like, and various trials are performed.
  • Raw materials mainly used for such tobacco product fragrances are natural sugars and plant extracts. Methods for adding required substances to original extracts, or processing the extract, to modify the extract is known as an example of improvements in these extracts.
  • the modifying method for adding the required substance to the plant extract or processing the plant extract causes an extreme change in the content component of the original extract, which possibly inhibits the feature of the original extract.
  • the effect of the plant extract may change with time.
  • Patent Literatures are known as common methods for modifying fragrances.
  • Jpn. Pat. Appln. KOKAI Publication No. 2010-207116 heat-treating a tea steam distillation liquid at a temperature of 100°C or less to extract a first extract, adding ascorbic acid to a tea steam distillation residue to obtain a second extract, and mixing the first and second extracts and thereafter heat-treating the mixture at 80 to 85°C for 30 seconds to make an extract having good fragrance are described.
  • Jpn. Pat. Appln. KOKAI Publication No. 2009-219488 discloses a method for heating a mixed liquid of a coffee extraction component, sugars, and water at 130 to 180°C for 10 minutes or more to produce an anaminocarbonyl reaction, thereby augmenting a fragrance component.
  • the fragrance component is a furanic compound other than furfural.
  • Jpn. Pat. Appln. KOKAI Publication No. 2-245169 discloses a method for mixing an animal extract with a plant extract and heating the mixture at 80 to 100°C for 15 minutes or more to produce a bouillon having excellent quality such as flavor.
  • US Patent application Nr. 2011/0048434 discloses heat-treating a moist tobacco mixture to form a heat-treated tobacco mixture and incorporating the heat-treated mixture into a smoking article as a smokable material.
  • Patent Literatures cannot be applied to the flavor for the tobacco product accompanied by burning to improve the flavor directly tasted.
  • the method can efficiently augment a component providing smoking flavor (or component group) from at least one raw material for flavor selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant, without causing an extreme change in the component.
  • Another object of the present invention is to provide a cigarette and a cigar which contain the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method, and have a fragrance and flavor (savor) augmented without changing the original fragrance and flavor (savor) of the raw material for flavor in burning during smoking.
  • a first aspect of the present invention provides a method for augmenting a component providing smoking flavor for a tobacco product, the method including the steps of: preparing at least one raw material for flavor selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant; accommodating the raw material in an oven at a volume ratio of 50 to 80% by volume relative to a volume amount of the oven; heating the raw material in the oven to 80 to 100°C at a temperature increase rate of 1.0 to 2.0°C/minute while stirring the raw material; and cooling the contents in the oven after processing to a desired temperature at a temperature decrease rate of 0.40 to 0.85°C/minute.
  • a second aspect of the present invention provides a tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method according to the first aspect.
  • a third aspect of the present invention provides a cigarette containing the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method according to the first aspect.
  • a fourth aspect of the present invention provides a cigar containing the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method according to the first aspect.
  • a method for augmenting a component providing smoking flavor for a tobacco product includes the steps of: preparing at least one raw material for flavor selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant (first step); accommodating the raw material in an oven at a volume ratio of 50 to 80% by volume relative to a volume amount of the oven (second step); heating the raw material in the oven to 80 to 100°C at a temperature increase rate of 1.0 to 2.0°C/minute while stirring the raw material (third step); and cooling the contents in the oven after processing to a desired temperature at a temperature decrease rate of 0.40 to 0.85°C/minute (fourth step).
  • component providing smoking flavor means a component (or component group) which contributes to fragrance and flavor (savor) in burning during smoking.
  • the first embodiment performs the first step to the fourth step, and particularly specifies the heating temperature of the third step and the temperature decrease rate during the cooling of the fourth step. Therefore, the method for augmenting a component providing smoking flavor for a tobacco product can be provided.
  • the method can dominantly augment at least one component providing smoking flavor (a component useful as a smoking flavor in smoking) selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant which are raw materials for flavor.
  • the tobacco raw material contains the raw material for flavor having the augmented component providing smoking flavor.
  • the tobacco raw material is heated in burning during smoking, and thereby the component providing smoking flavor in the raw material for flavor is thermally decomposed to a volatile component, or evaporated and vaporized. For this reason, a complex rose tea fragrance and flavor (savor) are exhibited.
  • the first embodiment can provide a method for augmenting a component providing smoking flavor for a tobacco product in a simple step without adding another substance in addition to the raw material for flavor.
  • Examples of the natural sugars in the raw material for flavor used in the first step include polysaccharides such as honey and starch.
  • Examples of the original form of a plant in the raw material for flavor used in the first step include mate and green tea.
  • liquid extract in the raw material for flavor used in the first step examples include seed-based extracts such as a carob extract, a coffee extract, a cocoa extract, a fenugreek extract, and a malt extract; and leaf-based extracts such as a tea extract, a camomile extract, and a rosemary extract.
  • seed-based extracts such as a carob extract, a coffee extract, a cocoa extract, a fenugreek extract, and a malt extract
  • leaf-based extracts such as a tea extract, a camomile extract, and a rosemary extract.
  • the raw material for flavor used in the first step may be a mixture of two or more selected from the group consisting of the natural sugars, the original form of a plant, and the liquid extract.
  • the volume ratio of the raw material for flavor relative to the volume amount of the oven is set to be less than 50% by volume in the second step, the volume amount of the raw material for flavor treated in the oven is decreased, which may decrease a processing efficiency for augmenting the component providing smoking flavor.
  • the volume ratio of the raw material for flavor relative to the volume amount of the oven is more than 80% by volume, it is difficult to efficiently augment the component providing smoking flavor in the raw material for flavor in stirring and heat treating.
  • the raw material for flavor is preferably stirred by using, for example, a stirring blade in the third step.
  • the rotating speed of the stirring blade is preferably set to 15 to 100 rpm.
  • the component providing smoking flavor in the raw material for flavor can be efficiently augmented by heating the raw material for flavor to 80°C to 100°C at the temperature increase rate of 1.0 to 2.0°C/minute in the third step.
  • the heating temperature is less than 80°C, it is difficult to sufficiently augment the component providing smoking flavor in the raw material for flavor.
  • the heating temperature is more than 100°C, the component providing smoking flavor in the raw material for flavor is possibly deteriorated.
  • the above heating temperature is preferably held for 240 minutes or less in the third step.
  • the component providing smoking flavor in the raw material for flavor can be further augmented by specifying the holding time.
  • the lower limit of the holding time is preferably set to 30 minutes.
  • the component providing smoking flavor in the raw material for flavor can be more efficiently augmented by specifying the temperature decrease rate during cooling to 0.40 to 0.85°C/minute in the fourth step.
  • the temperature decrease rate during cooling falls outside the above range, it is difficult to sufficiently augment the component providing smoking flavor in the raw material for flavor.
  • an attainment cooling temperature according to "cooling to a desired temperature” is different according to the kinds of the raw material for flavor, usually, the attainment cooling temperature is preferably set to 40 to 60°C.
  • the internal pressure of the oven in the second step to the fourth step may be atmospheric pressure or a pressurization state higher than atmospheric pressure.
  • the inside of the oven is pressurized, and thereby a void ratio based on the amount of the raw material for flavor injected into the oven can be reduced, and temperature maintenance and a sealed state in the oven can be attained.
  • the pressure is preferably set to 0.105 to 0.11 MPa.
  • a tobacco raw material according to a second embodiment contains the raw material for flavor containing the component providing smoking flavor augmented by the method according to the first embodiment.
  • Examples of the tobacco raw material include tobacco lamina, cut tobacco, reconstitution tobacco, puffed tobacco, tobacco medium-bone, cut tobacco medium-bone, a filter of a cigarette, paste for wound paper, pipe tobacco, and cigar raw material (filler, binder, wrapper) leaf tobacco.
  • the content of the raw material for flavor in the tobacco raw material is suitably selected according to the kinds of the tobacco raw material.
  • the augmented component providing smoking flavor in the raw material for flavor is thermally decomposed, or evaporated and vaporized without changing the original fragrance and flavor (savor) of the raw material for flavor in burning during smoking, and thereby the tobacco raw material having the augmented fragrance and flavor (savor) can be provided.
  • a cigarette according to a third embodiment contains the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment.
  • a specific cigarette (for example, a cigarette with a filter) will be described in detail with reference to FIG. 1 .
  • the cigarette with a filter contains a tobacco rod 1, and a filter 2 having a circumference equivalent to, or thinner than that of the tobacco rod 1.
  • the tobacco rod 1 and the filter 2 are butted to each other at one end.
  • the whole outer periphery of the filter 2 and the outer periphery portion of the tobacco rod 1 near the butted portion are encapsulated with tipping paper 3 to integrate the tobacco rod 1 with the filter 2.
  • the tobacco rod 1 is formed by cylindrically encapsulating cut tobacco 4 with wound paper 5.
  • the filter 2 is formed of a filter material (not shown) formed by bundling or folding up acetate fibers or pulp nonwoven fabrics, for example, and plug paper (forming paper) 6 obtained by cylindrically winding the filter material.
  • the cut tobacco 4 of the tobacco rod 1 contains the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment, or the filter material of the filter 2 contains the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment.
  • the third embodiment described above contains the filter material (or the cut tobacco 4) containing the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment, and thereby the augmented component providing smoking flavor in the raw material for flavor is thermally decomposed, or evaporated and vaporized without changing the original fragrance and flavor (savor) of the raw material for flavor contained in the filter material (or the cut tobacco 4) in burning during smoking, and thereby the cigarette having the augmented fragrance and flavor (savor) can be provided.
  • the cut tobacco to which the raw material for flavor having the augmented component providing smoking flavor is added has high storage resilience. For this reason, the cigarette can be provided, which has excellent temporal stability of tobacco flavor also after storage.
  • a cigar according to a fourth embodiment contains the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment.
  • the cigar contains a cylindrical filler 11, a binder 12 with which an outer periphery containing a mouthpiece (right end of FIG. 2 ) of the filler 11 is encapsulated, a wrapper 13 with which the whole binder is encapsulated, and a ring 14 attached to the outer periphery of the wrapper 13 near the mouthpiece, for example.
  • An end part (left end of FIG. 2 ) opposite to the mouthpiece is a burning part. All of the filler 11, the binder 12, and the wrapper 13 are made from leaf tobacco.
  • the filler 11 contains the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment.
  • the fourth embodiment described above contains the filler 11 containing the raw material for flavor containing the component providing smoking flavor augmented by the method of the first embodiment, and thereby there can be provided the cigar having fragrance and flavor (savor) augmented by the thermal decomposition or evaporation and vaporization of the augmented component providing smoking flavor in the raw material for flavor without changing the original fragrance and flavor (savor) of the raw material for flavor contained in the filler 11 in burning during smoking.
  • An oven (Reokneader KHM-6FT manufactured by Kajiwara Inc.) was prepared, which included a stirring mechanism having a stirring blade and a heating/cooling mechanism having a jacket and had an internal volume of 600 L.
  • a carob extract was prepared, which was condensed to Brix 75 (water amount: 25% by weight) under ordinary pressure after extraction using hydrous alcohol.
  • the carob extract was heated to a liquid temperature of 70°C at a temperature increase rate of 1.50°C/minute while the carob extract in the oven was stirred by rotating the stirring blade at the number of rotations of 15 rpm in a state where the internal pressure of the oven was atmospheric pressure (opened).
  • the heating was performed by circulating steam in the jacket and adjusting the steam amount.
  • the internal temperature of the oven was held at 70°C ⁇ 5°C for 60 minutes while stirring by the stirring blade was continued.
  • the content in the oven was cooled to 50°C at a temperature decrease rate of 0.42°C/minute after heating and holding.
  • the cooling was performed by circulating water in the jacket and adjusting the water temperature.
  • Carob extracts were subjected to the same treatment as that of Example 1 except that the conditions of an internal pressure of an oven, temperature increase rate, heating temperature, holding time during heating, and temperature decrease rate shown in the following Table 1 were set.
  • the results of measurement of the amounts of the involatile pyrazines in the carob extracts confirmed that the amounts of the involatile pyrazines were dominantly augmented without causing an extreme content component change of the carob extract in the carob extracts treated in Examples 2 to 6 and 8 in which the temperature increase rate was set to 1.0 to 2.0°C/minute; the heating temperature was set to 80°C to 100°C; and the temperature decrease rate during cooling was set to 0.40 to 0.85°C/minute.
  • the increase rates of the involatile pyrazines (2,5-dioxyfructosazine and 2,6-dioxyfructosazine) in the carob extract treated in Example 4 are shown in FIG. 3 .
  • thermal decomposition examples of the involatile pyrazines are shown below.
  • a resisting pressure oven (vertical cylinder type jacket type heater FM-14 manufactured by Daiko Kakoki Co., Ltd.) was prepared, which included a stirring mechanism having a stirring blade and a heating/cooling mechanism having a jacket and had an internal volume of 2000 L
  • the content in the oven was cooled to 50°C at a temperature decrease rate of 0.42°C/minute after heating and holding while the stirring by the stirring blade was continued.
  • the cooling was performed by circulating water in the jacket and adjusting the water temperature.
  • Honeys were subjected to the same treatment as that of Example 11 except that the conditions of an internal pressure of an oven, temperature increase rate, heating temperature, holding time during heating, and temperature decrease rate shown in the following Table 2 were set.
  • the results of measurement of the amounts of DDMP and 5-HMF in the honey confirmed that the honeys treated in Example 12 to 20 in which the temperature increase rate was set to 1.0 to 2.0°C/minute; the heating temperature was set to 80°C to 100°C; and the temperature decrease rate during cooling was set to 0.40 to 0.85°C/minute had the amounts of DDMP and 5-HMF dominantly augmented without causing an extreme content component change.
  • the amounts of DDMP and 5-HMF in the honeys before and after augmenting treatment in Example 14 are shown in FIG. 5 . From the result of FIG. 5 , DDMP and 5-HMF which are fragrance components before and after augmenting treatment in Example 14 are observed to be notably increased. No change in other fragrance components is seen, and no change in the content component is observed.
  • DDMP is generally known to be present in a minute amount also in the honey as a precursor of maltol. Although DDMP itself is odorless, DDMP is thermally decomposed to bring about the same spicy (fret sweet) fragrance and flavor (savor) as those of maltol. Simultaneously, a honey-like fragrance also was confirmed to be augmented by the increase in 5-HMF.
  • Example 11 honeys treated in Examples 11 to 21 were added, and the augmenting effect of flavor (savor) in smoking was evaluated according to the sensory test.
  • the result is shown in the following Table 2.
  • the rank of evaluation is the same as those of Examples 1 to 10.
  • [Table 2] Raw material Temperature increase rate Heating temperature Holding time during heating Temperature decrease rate Internal pressure of oven Evaluation; flavor (savor), augmenting effect
  • Example 11 Honey 1.5°c/minute 70°c 30 minutes 0.42°c/minute 0.10MPa C
  • Example 12 80°c 20 minutes B
  • Example 13 30 minutes B
  • Example 14 100°c AA
  • Example 15 Atmospheric pressure B
  • Example 16 60 minutes 0.10MPa B
  • Example 17 120 minutes
  • Example 19 240 minutes Atmospheric pressure
  • Example 20 30 minutes 0.84°c/minute 0.10MPa
  • Example 21 120°c 0.42°c/minute 0.15MPa C
  • the honeys treated in Examples 12 to 20 are found to have flavor (savor) augmented compared with those of the honeys treated in Examples 11 and 21.
  • An oven (Reokneader KHM-6FT manufactured by Kajiwara Inc.) was prepared, which included a stirring mechanism having a stirring blade and a heating/cooling mechanism having a jacket and had an internal volume of 600 L.
  • mate leaves and 375 kg of water were injected into the oven. Then, the mate leaves and the water were stirred in the oven at 40°C for 45 minutes by rotating the stirring blade at the number of rotations of 15 rpm, to distill a mate extract.
  • the distilled liquid was solid-liquid separated by using a circle type vibrating sieve machine (Model: TM-100-1S manufactured by Tokuju Co., Ltd.).
  • the mate extract was heated to a liquid temperature of 95°C at a temperature increase rate of 1.50°C/minute while the mate extract was stirred in the oven by rotating the stirring blade at the number of rotations of 30 rpm in a state where the internal pressure of the oven was set to atmospheric pressure (opened). The heating was performed by circulating steam in the jacket and adjusting the steam amount.
  • the mate extract was condensed to Brix.73 in a state where the internal temperature of the oven was held at 95°C ⁇ 5°C while stirring by the stirring blade was continued. The time was 60 minutes.
  • the content in the oven was cooled to 50°C at a temperature decrease rate of 0.84°C/minute after heating and holding.
  • the cooling was performed by circulating water in the jacket and adjusting the water temperature.
  • Mate extracts were subjected to the same treatment as that of Example 22 except that the conditions of an internal pressure of an oven, temperature increase rate, heating temperature, holding time during heating, and temperature decrease rate shown in the following Table 3 were set.
  • 3-hydroxy- ⁇ -damascone is represented by the following constitutional formula, and is known to be present as a component of a tobacco leaf. "Stimulus” and “bitter” can be suppressed by decreasing the amount of such component.
  • 4-vinyl guaiacol is represented by the following constitutional formula, has sweet spicy fragrance, and applies body to flavor (savor and sweet taste).
  • 4-vinyl guaiacol is oxygenized to produce vanillin represented by the following constitutional formula.
  • a tobacco leaf (yellow kind) was shredded to a predetermined shredding width, to produce cut tobacco.
  • 0.5% of the carob extract (no augmenting treatment) prepared in Example 1 to the cut tobacco was added.
  • the cut tobacco to which the carob extract was added was wound in a cigarette shape having a winding length of 63 mm and a winding circumference of 24.9 mm.
  • Example 2 By weight, 0.5% of the carob extract subjected to augmenting treatment in Example 2 was added to the same cut tobacco as that of Example 25.
  • the cut tobacco to which the carob extract was added was wound in a cigarette shape in the same manner as in Example 25.
  • the cigarettes obtained in Examples 25 and 26 were stored in a sealed state in a constant-temperature unit at 70°C for 7 hours. The cigarettes before and after storage were smoked, and provided for the sensory test.
  • fragrance and flavor for the cigarettes (before storage, after storage: 7 samples, respectively) in smoking were performed by eight trained panelists, and averages thereof were evaluated as follows.
  • Example 11 By weight, 0.5% of the honey (no augmenting treatment) used in Example 11 was added to the same cut tobacco as that of Example 25.
  • the cut tobacco to which the honey was added was wound in a cigarette shape having a winding length of 63 mm and a winding circumference of 24.9 mm.
  • Example 14 By weight, 0.5% of the honey subjected to augmenting treatment in Example 14 was added to the same cut tobacco as that of Example 25.
  • the cut tobacco to which the honey was added was wound in a cigarette shape in the same manner as in Example 25.
  • the cigarettes obtained in Examples 27 and 28 were stored in a sealed state in a constant-temperature unit at 70°C for 7 hours. The cigarettes before and after storage were smoked, and provided for the sensory test.
  • fragrance and flavor for the cigarettes (before storage, after storage: 7 samples, respectively) in smoking were performed by eight trained panelists, and averages thereof were evaluated as follows.
  • Example 22 By weight, 0.5% of the mate extract (no augmenting treatment) prepared in Example 22 was added to the same cut tobacco as that of Example 25.
  • the cut tobacco to which the mate extract was added was wound in a cigarette shape having a winding length of 63 mm and a winding circumference of 24.9 mm.
  • Example 24 By weight, 0.5% of the mate extract subjected to augmenting treatment in Example 24 was added to the same cut tobacco as that of Example 25.
  • the cut tobacco to which the mate extract was added was wound in a cigarette shape in the same manner as in Example 25.
  • the cigarettes obtained in Examples 29 and 30 were stored in a sealed state in a constant-temperature unit at 70°C for 7 hours. The cigarettes before and after storage were smoked, and provided for the sensory test.
  • fragrance and flavor for the cigarettes in smoking (before storage, after storage: 7 samples, respectively) were performed by eight trained panelists, and averages thereof were evaluated as follows.
  • the present invention can provide a method for augmenting a component providing smoking flavor for a tobacco product.
  • the method can efficiently augment a component providing smoking flavor from at least one raw material for flavor selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant, without causing an extreme change in the component.
  • the present invention can provide a tobacco raw material which contains the raw material for flavor containing the component providing smoking flavor augmented by the method and has fragrance and flavor (savor) augmented without changing the original fragrance and flavor (savor) of the raw material for flavor in burning during smoking.
  • the present invention can provide a cigarette and a cigar which contain the tobacco raw material containing the raw material for flavor containing the component providing smoking flavor augmented by the method, and have fragrance and flavor (savor) augmented without changing the original fragrance and flavor (savor) of the raw material for flavor in burning during smoking.

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EP12839421.0A 2011-10-12 2012-10-12 Method for augmenting component providing smoking flavor for tobacco product, tobacco raw material, cigarette, and cigar Active EP2767176B1 (en)

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PL12839421T PL2767176T3 (pl) 2011-10-12 2012-10-12 Sposób wzmacniania składnika zapewniającego aromat przy paleniu dla produktu tytoniowego, surowiec tytoniowy, papieros i cygaro

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JP2011224773 2011-10-12
PCT/JP2012/076494 WO2013054906A1 (ja) 2011-10-12 2012-10-12 たばこ製品用香喫味有用成分の増強方法、たばこ原料、シガレットおよび葉巻

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EP2767176A4 EP2767176A4 (en) 2015-03-04
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CN (1) CN103813725B (pl)
MY (1) MY167696A (pl)
PL (1) PL2767176T3 (pl)
RU (1) RU2585563C2 (pl)
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CN106675784A (zh) * 2017-03-13 2017-05-17 河北中烟工业有限责任公司 一种用于润雅香风格卷烟的加料香精
CN108523206B (zh) * 2018-05-14 2021-06-01 四川三联新材料有限公司 雪茄风味降温调香段的制备方法以及加热不燃烧卷烟基础棒
CN112377813B (zh) * 2020-10-26 2022-05-24 河南中烟工业有限责任公司 一种料液输送方法及系统
CN114634841B (zh) * 2022-03-11 2023-11-21 吉林烟草工业有限责任公司 一种维他奶茶香精、其制备方法和一种卷烟

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JPWO2013054906A1 (ja) 2015-03-30
EP2767176A1 (en) 2014-08-20
CN103813725A (zh) 2014-05-21
MY167696A (en) 2018-09-21
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