TW201909761A - Method for producing tobacco flavor solution and tobacco flavor solution - Google Patents

Abstract

The present invention provides a method for producing tobacco flavor solution, comprising the following steps: a first heating step of heating a mixture containing tobacco material and an alkali aqueous solution with a pH of 11 to 13 at a temperature of 80 to 240 DEG C; and a second heating step of heating said mixture at a temperate of 25 to 60 DEG C after the first heating step.

Description

 Method for producing tobacco flavor liquid and tobacco flavor liquid  

The present invention relates to a method for producing a tobacco flavor liquid, and a tobacco flavor liquid produced by the above method.

It has been reported that a tobacco extract is prepared by extracting a flavoring ingredient from tobacco materials such as tobacco leaves, applying it to a tobacco or tobacco roll paper, or into a raw material slurry of recycled tobacco, and as a smoking product. The raw material of the flavor source is used (WO2007/052159). Or the tobacco extract is used as a raw material of a tobacco flavor source for containing in a liquid containing portion of a non-heated flavor aspirator, or as a liquid for adding a liquid to an aerosol source of a heated flavor attractor. A raw material of a flavor source (JP-A-2013-13394).

For example, there are reports that vanilla extract, syringaldehyde, and pyridin The flavoring component such as (pyrazine) is extracted from the stem of tobacco or the root of tobacco to prepare a tobacco extract, and is used as a raw material of a flavor source of a smoking article (WO2012/103435).

For the tobacco extract, it is required to exhibit preservation stability during storage of the smoking article, so as to provide the user with an excellent taste when used as a raw material of the flavor of the smoking article.

The present inventors have directed to heating a tobacco material in an alkaline aqueous solution to increase the amount of pyridyl contained in the tobacco extract. In order to increase the scent of the tobacco extract, the review is carried out. The inventors of the present invention, as a result of heating the tobacco material in an alkaline aqueous solution, can increase the amount of pyridyl contained in the tobacco extract. Class, but then the tobacco extract is exposed to the heat drying step as in the past, resulting in pyr The class disappears (see Example 3 of the second table described later). Then, the present inventors heated the tobacco material in an alkaline aqueous solution, and the obtained tobacco extract was used as a raw material of the flavor source of the smoking article without heating and drying, and as a result, after the storage of the smoking article, the fragrant taste was tasted. The taste will change (see sample 2-2 of the third table described later).

Accordingly, it is an object of the present invention to provide a tobacco flavor liquid which contains a large amount of pyridin It is a fragrant taste ingredient and contains only a small amount of unstable ingredients which cause a change in the taste of the scent during storage.

The inventors of the present invention have recognized that the change in the taste of the above-mentioned flavors is due to the cyclotene (also known as methylcyclopentenolone), maltol and vanillin in the tobacco extract. Unstable under alkaline conditions. The present inventors have found that the tobacco material is heated in an alkaline aqueous solution to cause the pyridium contained in the tobacco extract. After the class is increased, heating again at a lower temperature will hardly increase the added pyridyl The content of the class is reduced, and the content of methylcyclopentenolone, maltol and vanillin can be significantly reduced. It has been confirmed by the present inventors that the tobacco extract produced by such knowledge has not caused a large change in flavor after a certain period of storage, and has completed the present invention.

That is, according to an aspect of the present invention, there is provided a method for producing a tobacco flavor liquid comprising the steps of: a first heating step of mixing a mixture comprising a tobacco material and an aqueous alkaline solution having a pH of 11 to 13 The temperature is heated at a temperature of 80 to 240 ° C; and the second heating step is performed after the aforementioned first heating step, and the mixture is heated at a temperature of 25 to 60 ° C.

According to another aspect of the present invention, there is provided a tobacco flavor liquid which is a tobacco flavor liquid produced by the aforementioned method, which comprises pyridin And the pyridine contained in the tobacco flavor liquid described above with respect to 1 g of the aforementioned tobacco material The total amount of the genus is 0.4 mg or more; and the tobacco flavor liquid contains methylcyclopentenolone, maltitol, and vanillin, and the methyl ring contained in the tobacco flavor liquid is 1 g with respect to the tobacco material. The total content of pentenolone, maltol and vanillin is 0.05 mg or less.

According to the present invention, there is provided a tobacco flavor liquid which contains a large amount of pyridin It is a fragrant taste ingredient and contains only a small amount of unstable ingredients which cause a change in the taste of the scent during storage.

Figure 1 is a flow chart showing a preferred embodiment of the method of the present invention.

Figure 2 shows the number of days in the second heating step with pyr A diagram of the total content of the classes.

Fig. 3 is a graph showing the relationship between the number of days in the second heating step and the total content of methylcyclopentenolone, maltol and vanillin.

Hereinafter, the present invention will be described in detail, but the following description is intended to explain the present invention and is not intended to limit the invention.

 <1. Method for Producing Tobacco Flavor Liquid>  

According to one embodiment, the method for producing a tobacco flavor liquid comprises the steps of: heating a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C; And a second heating step of heating the mixture at a temperature of 25 to 60 ° C after the first heating step.

According to a preferred embodiment, the method for producing a tobacco flavor liquid comprises the following steps: a first heating step of heating a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C. a separation step of separating the liquid portion from the mixture to obtain a tobacco extract after the first heating step; and a second heating step of heating the separated tobacco extract at a temperature of 25 to 60 ° C .

A preferred embodiment is shown in Fig. 1.

In the first heating step, when the mixture containing the tobacco material and the alkaline aqueous solution is heated, a mixture containing the tobacco extract and the tobacco residue can be obtained. The class is extracted into the tobacco extract. The pH of the mixture will decrease during the first heating step.

In the second heating step, when the mixture containing the tobacco extract and the tobacco residue or the separated tobacco extract is heated, a mixture containing the tobacco flavor liquid and the tobacco residue can be obtained, and the pyridin in the tobacco flavor liquid The total content of the species compared to the pyridin in the tobacco extract The total content of the species is hardly reduced, but the total content of methylcyclopentenolone, maltol and vanillin in the tobacco flavor liquid is compared with the methylcyclopentenolone and malt in the tobacco extract. The total content of alcohol and vanilla extract is significantly reduced.

Thereby, a tobacco aroma liquid containing a large amount of pyridyl is obtained It is a fragrant taste ingredient and contains only a small amount of unstable ingredients which cause a change in the taste of the scent during storage.

In the present specification, the liquid obtained after the first heating step is referred to as "tobacco extract", and the liquid obtained after the second heating step is referred to as "tobacco flavor liquid".

Hereinafter, the description will be given in the order of "first heating step", "separation step", and "second heating step".

 [First heating step]  

The tobacco material used in the method of the present invention is a shredded tobacco which has been prepared to be compatible with a smoking article such as a smoking article or a flavor attractor. "Tobacco shreds that are ready to be blended with tobacco products" refers to the long-term ripening steps after 1 to several years in the raw material workshop after the drying step in the farm, and then the blending and chopping in the manufacturing workshop. The processing is processed, and the shredded tobacco that can be adjusted to the smoking article is ready.

As the shredded tobacco, any type of shredded tobacco can be used, and for example, shredded tobacco such as yellow, burley, orient can be used. Cut tobacco can be used in a single variety or in a mixture of different varieties.

Cut tobacco may include regenerated tobacco consisting of de-leaf veins, main veins, and the raw materials (that is, leaf scraps, silk chips, main veins, fine powder, etc. generated in the working steps of the factory can be processed. A slice of the tobacco material after use of the shape). Cut tobacco is ideally chopped tobacco leaves.

In the first heating step, a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 is heated at a temperature of 80 to 240 °C. The pH of the mixture is determined by measuring the pH of the liquid portion of the mixture of the tobacco material and the aqueous alkaline solution.

The mixture desirably has a pH of from 11.5 to 12.5. The alkaline aqueous solution is, for example, 0.1 to 0.5 mol/L of an aqueous potassium hydroxide solution or 0.1 to 0.5 mol/L of an aqueous sodium hydroxide solution.

The ratio of the mass (g) of the tobacco material to the volume (mL) of the aqueous alkaline solution is preferably 1:5 to 1:20, and preferably 1:7 to 1:15.

The first heating step can be carried out at 80 to 240 ° C, desirably at 120 to 200 ° C. The first heating step is, for example, carried out for 1 hour or more and less than 10 hours.

The first heating step is preferably composed of the following heating step A and heating step B:

Heating step A, heating a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 at a temperature of 80 ° C or higher and less than 160 ° C until the pH of the mixture becomes 10 or less;

Heating step B, after heating step A, heats the mixture at a temperature of from 160 ° C to 240 ° C for at least 30 minutes.

Thus, the first heating step is carried out in two stages of the heating step A and the heating step B, and the pyridine can be efficiently synthesized. class.

The heating step A is desirably carried out at a temperature of from 120 to 150 ° C, and the heating step B is carried out at a temperature of from 160 to 200 ° C.

For example, the heating step A can be carried out for 30 minutes to 2 hours, and the heating step B can be carried out for 30 minutes to 2 hours.

The first heating step is usually carried out for less than 10 hours, preferably for 1 hour or more, less than 10 hours, and preferably for 1 to 4 hours. That is, the total time of the heating step A and the heating step B is usually less than 10 hours, preferably 1 hour or more and less than 10 hours, and preferably 1 to 4 hours. The first heating step is carried out for more than 10 hours, and the pyridyl Most of the matrix (sugar, amino acid, protein, etc.) will be used, Classes are less likely to increase, so it is better to add more Classes may be reduced by heating.

The pH will decrease during the heating step A. The heating step A is carried out until the pH of the mixture becomes 10 or less, preferably 8 to 10. The present inventors have confirmed through experiments that the decrease in pH generated in the heating step A reaches the limit when the pH of the mixture becomes 10 or less. The state of reaching the limit is due to the fact that it is Almost all of the matrix of the class is caused by the use of the matrix. Therefore, the heating step A is carried out until the pH of the mixture becomes 10 or less, and even It is desirable that almost all of the matrix of the class is used. Thereafter, heating step B is carried out by raising the reaction temperature to promote pyridyl The synthetic reaction of the class.

The first heating step is preferably carried out in a closed container. When the first heating step is carried out in a closed vessel, the amount of liquid in the mixture can be maintained after the heating step.

After the first heating step, a mixture containing the tobacco extract and the tobacco residue can be obtained, and the pyridine in the tobacco extract The content of the class will increase. In this specification, "pyridyl Class At least one of four hydrogen atoms substituted with an ethyl or methyl group and having an aromatic alkylpyr Specifically, 2-methylpyridyl 2,5-dimethylpyridyl 2,6-dimethylpyrrol 2-ethylpyr 2,3-dimethylpyrrol 2-ethyl-5-methylpyridyl 2-ethyl-6-methylpyridyl 2,3,5-trimethylpyridyl Tetramethylpyridinium 2-ethyl-3,6-dimethylpyrrol And 2-ethyl-3,5-dimethylpyrrol . Pyridine The class is an ingredient that contributes to the taste of tobacco (especially the scent of aroma).

After the first heating step, after cooling the mixture to room temperature, it may be supplied to the subsequent step.

 [Separation step]  

After the first heating step, the liquid portion is separated from the mixture containing the tobacco extract and the tobacco residue to obtain a tobacco extract. It is desirable to carry out this separation step, but it may not be carried out.

When the separation step is performed, the tobacco extract is supplied to the second heating step, and if the separation step is not performed, the mixture containing the tobacco extract and the tobacco residue is supplied to the second heating step.

 [2nd heating step]  

In the second heating step, the mixture containing the tobacco extract and the tobacco residue or the separated tobacco extract is heated at a temperature of 25 to 60 °C. When the second heating step is carried out at a temperature of less than 25 ° C, it is difficult to sufficiently reduce the unstable component which causes a change in the taste of the fragrance during the storage period. Further, when the second heating step is carried out at a temperature exceeding 60 ° C, the pyrazole added in the first heating step is added. Classes are easy to reduce.

The second heating step is desirably carried out at a temperature of 30 to 50 °C.

The second heating step is preferably carried out for 24 hours or more, more preferably 24 to 720 hours, and more desirably 24 to 72 hours.

The second heating step is preferably carried out in a closed container. When the second heating step is carried out in a closed vessel, the amount of liquid in the mixture can be maintained after the heating step.

After the second heating step, the pyridine in the tobacco extract is hardly made. The total content of the class is reduced, and the total content of methylcyclopentenolone, maltol and vanillin in the tobacco extract can be significantly reduced.

Therefore, it is desirable to obtain a tobacco flavor liquid, which contains pyridine And the pyridyl contained in the tobacco aroma liquid finally produced with respect to 1 g of the tobacco material as a starting material The total content of the genus is 0.4 mg or more; the tobacco contains methylcyclopentenolone, maltol and vanillin, and is contained in the tobacco aroma liquid finally produced with respect to 1 g of the tobacco material as a starting material. The total content of methylcyclopentenolone, maltol and vanillin is 0.05 mg or less.

Preferably, a tobacco flavor liquid is obtained, and the tobacco contains pyridin And the pyridine contained in the tobacco aroma liquid finally produced relative to 1 g of the tobacco material as a starting material The total content of the compounds is 0.4 to 4 mg; the tobacco contains methylcyclopentenolone, maltol and vanillin, and is contained in the tobacco aroma liquid finally produced with respect to 1 g of the tobacco material as a starting material. The total content of methylcyclopentenolone, maltol and vanillin is 0.05 mg or less, or methylcyclopentenolone, maltol and vanillin are not contained.

Thus, the tobacco flavor liquid obtained by the method of the present invention contains a large amount of pyridin It contains only a small amount or no methylcyclopentenolone, maltol and vanillin. Therefore, when the tobacco flavor liquid is used as a raw material of a flavor source of a tobacco product, it contains a large amount of pyridyl It can give users a rich taste and taste, and because it contains only a small amount or no methylcyclopentenolone, maltol and vanillin, it can prevent the storage of these ingredients in tobacco products. A change that causes a change in taste.

 <2. Tobacco products>  

As shown in the examples described later, even if the tobacco extract obtained in the first heating step is exposed to a heating step at 40 ° C, the added pyridyl The class will not decrease, but when exposed to a heating drying step at 80 ° C, the added pyr The class is reduced (refer to Example 1 of the first table and Example 3 of the second table described later). Therefore, the tobacco flavor liquid produced by the method according to the present invention needs to be prevented from being exposed to cause pyridation. The reduced high temperature of the class is used in the smoking article as a raw material for the flavor source of the smoking article (e.g., aroma attractor). In the past, the tobacco aroma liquid was poured into the tobacco residue when it was incorporated into a cigarette product such as a snus or a cigarette, and was exposed to a heat drying step of, for example, 80 to 120 ° C before being incorporated into the tobacco. Article, but in the present invention the tobacco flavor liquid should not be exposed to the heat drying step.

Specifically, after the first heating step, it is prepared to contain a large amount of pyridyl The tobacco extract of the type is a tobacco flavor liquid after the second heating step, and then used as a raw material of the flavor source of the tobacco product in the tobacco product, so as not to be placed at a temperature exceeding 60 ° C. Ideal. More specifically, after the first heating step, it is prepared to contain a large amount of pyridyl The tobacco extract of the type is a tobacco aroma liquid after the second heating step, and then used as a raw material of the flavor source of the tobacco product in the smoking article, and is placed at 60 ° C or lower, specifically It is ideal for temperatures from minus 30 ° C to plus 60 ° C.

The tobacco extract is a tobacco flavor liquid after the second heating step, and then used as a raw material of the flavor source of the tobacco product in the tobacco product, and is not used at a temperature exceeding 60 ° C. After the scented liquid is stored, it can not make the pyridine Decrease and contain pyridine The smoking article contained in the tobacco flavor liquid as a raw material of the flavor source can provide the user with an excellent taste and taste at the time of use.

Thus, the tobacco extract and the tobacco flavor liquid are preferably not placed at a temperature exceeding 60 ° C, but the tobacco flavor liquid after the production can be neutralized before being applied to the smoking article.

The tobacco flavor liquid produced by the method according to the present invention can be used, for example, as a raw material for producing a flavor source suitable for a non-heated flavor aspirator or a heated flavor aspirator.

The "non-heated flavor aspirator" is a suction device that does not need to heat a tobacco flavor source (for example, cut tobacco or tobacco flavor liquid), and is a suction device that allows a user to taste the flavor of the tobacco flavor source by suction, for example, including suction retention. And a flavor aspirator filled with a tobacco flavor source that attracts the air flow path of the holder (see, for example, WO 2010/095659).

The "heated flavor aspirator" is an aspirator that heats the tobacco flavor source without burning, and the user tastes the flavor of the heated tobacco flavor source by suction, and for example, heats the tobacco flavor source by the combustion heat of the carbon heat source. a carbon heat source type attractor (for example, refer to WO2006/073065); an electric heating type aspirator having a suction device and a heater for electrically heating the suction device (for example, refer to WO2010/110226); or a tobacco flavor source by heating A liquid aerosol-type atomized liquid atomizing type aspirator (for example, see WO2015/046385).

The tobacco flavor liquid produced by the method of the present invention can be used alone as a raw material for producing a liquid flavor source incorporated in the liquid storage portion in the "non-heated flavor aspirator", or can be used as a material for manufacturing It is used as a raw material of a flavor source which is mixed with other materials and filled in a pod. Alternatively, the tobacco flavor liquid produced by the method of the present invention may be used alone as a raw material for producing a liquid flavor source incorporated in the liquid storage portion in the "heated flavor aspirator", or may be used as It is used as a raw material of a flavor source which is mixed with other materials and incorporated in a capsule, and can also be used as a raw material of a flavor source for mixing a liquid (for example, glycerol) which is an aerosol source.

 <3. Ideal embodiment>  

Hereinafter, the summary shows a preferred embodiment of the present invention.

As described above, the method for producing a tobacco flavor liquid according to the embodiment includes the step of: heating the mixture containing the tobacco material and the alkaline aqueous solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C. Heating; and a second heating step, after the first heating step, heating the mixture at a temperature of 25 to 60 °C.

Moreover, as described above, the method for producing a tobacco flavor liquid according to a preferred embodiment includes the following steps: the first heating step is a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 at 80 to Heating at a temperature of 240 ° C; a separation step of separating the liquid portion from the mixture to obtain a tobacco extract after the first heating step; and a second heating step of separating the aforementioned tobacco extract at 25 to Heated at a temperature of 60 °C.

According to a more preferred embodiment, in any one of the above embodiments, the first heating step is constituted by the heating step A and the heating step B described below: the heating step A includes containing a tobacco material and an alkaline aqueous solution. a mixture having a pH of 11 to 13 is heated at a temperature of 80 ° C or higher and 160 ° C or lower until the pH of the mixture is 10 or less; and a heating step B is performed after the heating step A, the mixture is 160 Heat at a temperature above 240 °C above °C for at least 30 minutes.

According to a more preferred embodiment, in any one of the above embodiments, the heating step A is performed at a temperature of 120 to 150 °C.

According to a preferred embodiment, in any one of the above embodiments, the heating step B is performed at a temperature of 160 to 200 °C.

According to a more preferred embodiment, in any one of the above embodiments, the heating step A is performed for 30 minutes to 2 hours.

According to a preferred embodiment, in any one of the above embodiments, the heating step B is carried out for 30 minutes to 2 hours.

According to a more preferred embodiment, in any one of the above embodiments, the first heating step is performed for less than 10 hours.

According to a more preferred embodiment, in any one of the above embodiments, the first heating step is performed for 1 hour or longer and less than 10 hours, and preferably for 1 to 4 hours.

According to a more preferred embodiment, in any one of the above embodiments, the tobacco material is cut tobacco, and is preferably chopped tobacco.

According to a more preferred embodiment, in any one of the above embodiments, the mixture has a pH of from 11.5 to 12.5.

According to a further preferred embodiment of the present invention, the alkaline aqueous solution is a 0.1 to 0.5 mol/L potassium hydroxide aqueous solution or a 0.1 to 0.5 mol/L sodium hydroxide aqueous solution.

According to a more preferred embodiment, in any one of the above embodiments, the ratio of the mass (g) of the tobacco material to the volume (mL) of the alkaline aqueous solution is 1:5 to 1:20, and is preferably 1 : 7 to 1:15.

According to a more preferred embodiment, in any one of the above embodiments, the heating step A is performed until the pH of the mixture is 8 to 10.

According to a more preferred embodiment, in any one of the above embodiments, the first heating step is performed in a sealed container.

According to a more preferred embodiment, in any one of the above embodiments, the second heating step is performed for 24 hours or longer.

According to a more preferred embodiment, in any one of the above embodiments, the second heating step is performed for 24 to 720 hours, and preferably for 24 to 72 hours.

According to a more preferred embodiment, in any one of the above embodiments, the second heating step is performed at a temperature of 30 to 50 °C.

According to a more preferred embodiment, in any one of the above embodiments, the second heating step is performed in a sealed container.

According to a preferred embodiment of the present invention, the tobacco extract obtained after the first heating step is a tobacco flavor liquid after the second heating step, and then used as a smoke in the tobacco product. The raw material of the flavor source of the product is used and used by the user, and is not placed at a temperature exceeding 60 °C.

According to a preferred embodiment, in any one of the above embodiments, the tobacco extract obtained after the first heating step becomes a tobacco flavor liquid after the second heating step, and then is used as a tobacco flavor in the smoking product. The raw material of the flavor source of the smoking article is used and is used by the user, and is placed under a temperature of minus 30 ° C to plus 60 ° C.

A tobacco flavor liquid of a preferred embodiment is produced by the method according to any one of the above embodiments, wherein the tobacco flavor liquid contains pyridyl And the pyridine contained in the tobacco flavor liquid described above with respect to 1 g of the aforementioned tobacco material The total content of the class is 0.4 mg or more; and the tobacco flavor liquid contains methylcyclopentenolone, maltol, and vanillin, and the methylcyclopentane contained in the former tobacco flavor liquid is 1 g with respect to the aforementioned tobacco material. The total content of the enolone, maltol and vanillin is 0.05 mg or less.

A tobacco flavor liquid of a more preferred embodiment is produced by the method according to any one of the above embodiments, wherein the tobacco flavor liquid contains pyridyl Class, and relative to the aforementioned tobacco material 1g, the pyrene contained in the former tobacco flavor liquid The total content of the genus is 0.4 to 4 mg; and the tobacco scented liquid contains methylcyclopentenolone, maltol and vanillin, and the methylcyclopentane contained in the tobacco aroma liquid is 1 g with respect to the aforementioned tobacco material. The total content of the enolone, maltol and vanillin is 0.05 mg or less, or methylcyclopentenolone, maltol and vanillin are not contained.

 [Examples]    1. Manufacture of tobacco aroma    <Example 1>  

As the tobacco material, shredded tobacco (a mixture of American ribs and domestic yellow leaves (9:1 by mass ratio)) was used.

The tobacco material is heated by the following heating step A and heating step B in sequence (first heating step).

Heating step A: 10 mL (pH 12) of a 0.25 mol/L potassium hydroxide aqueous solution was added to 1 g of the tobacco material in a pressure-resistant container made of stainless steel to obtain a mixture. The pH of the mixture immediately after the addition of potassium hydroxide was 12. The resulting mixture was heated at 120 ° C for 1 hour using a cannula heater. That is, the obtained mixture was heated to pH 10 or lower at 120 °C.

Heating step B: After heating step A, the mixture was heated at 180 ° C for 1 hour.

The heating steps A and B were carried out in a closed container (capacity: 100 mL) in order to maintain the liquid amount of the mixture.

After heating step B, the residue is removed from the mixture by suction filtration to obtain a tobacco extract.

The tobacco extract was placed in a covered glass bottle and heated at 40 ° C in a thermostatic chamber (second heating step). The second heating step is carried out for 1 day, 3 days, 7 days, 14 days, or 28 days. The second heating step was also carried out in a closed container (capacity: 10 mL) in order to maintain the liquid amount of the tobacco extract. Thus, a tobacco flavor liquid was obtained.

 <Example 2 (Comparative Example)>  

The tobacco extract is placed in a covered glass bottle, heated in a thermostatic chamber at 80 ° C to perform a second heating step, and the second heating step is carried out for 1 day, 3 days, or 7 days, in addition to A tobacco flavor liquid was obtained in the same manner as in Example 1.

 <Example 3 (Comparative Example)>  

After the tobacco extract was filtered through a filter paper, and dried in a thermostat at 80 ° C for 1 hour to carry out a second heating step, a tobacco flavor liquid was obtained in the same manner as in Example 1. In Example 3, the heat drying was not carried out in a covered glass bottle (i.e., a closed container), but was carried out in an open container, so the liquid amount of the tobacco flavor liquid obtained in Example 3 was the liquid amount of the tobacco extract. More reduced.

 2. Evaluation of the content of aroma components    <method>  

At the beginning of the second heating step (day 0), the content of the flavor component in the tobacco extract was measured.

In Example 1, the content of the flavor component in the tobacco flavor liquid was measured one day after the start of the second heating step, three days later, seven days later, 14 days later, and 28 days later. In Example 2, the content of the flavor component in the tobacco flavor liquid was measured one day after the start of the second heating step, three days later, and seven days later. In Example 3, after heating and drying at 80 ° C for 1 hour, the content of the flavor component in the tobacco flavor liquid was measured.

The measurement was carried out as described below.

50 μL of an internal standard (4-bromophenylethanol) and 80 mL of water were added to 1.0 mL of the tobacco flavor liquid to prepare a measurement liquid. The pH of the measurement liquid was adjusted to 2 or 9 using hydrochloric acid or an aqueous sodium hydroxide solution. Thereafter, the measurement liquid of pH 2 and the measurement liquid of pH 9 were respectively supplied to an Oasis HLB gate manufactured by WATERS. Thereafter, the gate was washed with 20 mL of water, and the carrier was eluted with diethyl ether. The supernatant of the eluate was supplied to a GC/MS analysis. The column was heated to 60 to 240 ° C using an DB-FFAP manufactured by Agilent. The MS is detected in SIM mode.

 <Result>  

The results of Example 1 are shown in Table 1, and Figures 2 and 3, and the results of Examples 2 and 3 are shown in Table 2.

In the first and second tables, and in the second and third figures, the content of the flavor component is expressed by the content (mg) per 1 g of the tobacco material.

Pyridine in tobacco aroma liquid after the second heating step (heating at 40 ° C) in Example 1 to 28 days The total content of the species is about 88% by mass of the initial content, and there is almost no decrease. The total content of methylcyclopentenolone, maltol, and vanillin in the tobacco flavor liquid is reduced to about 3 in the initial content. Mass% (refer to Table 1, and Figures 2 and 3).

In the second heating step (heating at 80 ° C) in Example 2, after 7 days, the pyridyl in the tobacco aroma The total content of the species is reduced to about 36% by mass of the initial content, and the total content of methylcyclopentenolone, maltol, and vanillin in the tobacco flavor liquid is reduced to about 3% by mass of the initial content ( Refer to Table 2).

In Example 3, the tobacco extract was dried by heating at 80 ° C for 1 hour, and the pyridine in the tobacco flavor liquid The total content of methylcyclopentenolone, maltol, and vanillin in the tobacco flavor liquid was reduced to about 41% by mass in the initial content (see Table 2).

Further, although the tobacco extract was not exposed to the second heating step and allowed to stand at room temperature (about 22 ° C) for 28 days, the pyridazole could be maintained. The total content of the class, but the total content of methylcyclopentenolone, maltol and vanillin cannot be sufficiently reduced.

From these results, it is apparent that the tobacco material is heated in an aqueous alkaline solution in accordance with the method of the present invention to provide a pyridene contained in the tobacco extract. After the class is increased, heating again at a lower temperature will hardly reduce the added pyridyl The content of the class can significantly reduce the content of methylcyclopentenolone, maltol and vanillin.

 3. Functional assessment    <method>  

According to the method described in Example 1, the first heating step was carried out, and then the second heating step was carried out at 40 ° C for 3 days to produce a tobacco flavor liquid. Immediately after the production, 2 mL of the tobacco flavor liquid was placed in a glass vial (capacity: 10 mL) to prepare a sample 1-1 for sensory evaluation. Sample 1-1 was stored at room temperature (22 ° C) for 24 hours, and this was used as sample 1-2 for sensory evaluation.

According to the method described in Example 1, the first heating step was carried out to produce a tobacco extract. Immediately after the production, 2 mL of the tobacco extract was placed in a vial glass bottle (capacity: 10 mL) to prepare a sample 2-1 for sensory evaluation. Sample 2-1 was stored at room temperature (22 ° C) for 24 hours, and this was used as sample 2-2 for sensory evaluation.

According to the method described in Example 3, the tobacco extract was obtained by performing the first heating step, and then the tobacco extract (2 mL) was filtered through a filter paper and dried by heating at 80 ° C for 1 hour to prepare a tobacco flavor liquid. After the production, the tobacco flavor liquid (that is, the tobacco flavor liquid obtained from 2 mL of the tobacco extract) was quickly placed in a glass bottle (capacity: 10 mL) to prepare a sample 3-1 for sensor evaluation.

The above samples were prepared and evaluated quickly by functional evaluation by a dedicated tester of 5 people. The tester evaluated each sample by opening the lid of the glass bottle and smelling the aroma.

Regarding samples 1-1, 2-1 and 3-1, the tester was evaluated by commenting on the characteristics of his aroma. Regarding the sample 1-2, it was evaluated in comparison with the sample 1-1 whether or not the aroma was changed. Similarly, regarding the sample 2-2, it was evaluated in comparison with the sample 2-1 whether or not the aroma was changed.

 <Result>  

The results of the functional evaluation are shown in Table 3.

The tobacco flavor liquid of the sample 1-1 had an excellent aroma. When sample 1-1 was stored to prepare sample 1-2, sample 1-2 was an excellent aroma for maintaining sample 1-1.

On the other hand, the tobacco flavor liquid of the sample 2-1 was a fruity aroma, but when compared with the sample 1-1, the aroma lacked complexity. When the sample 2-1 was stored to prepare the sample 2-2, the aroma of the fruit of the sample 2-2 was reduced, and the aroma of the sample 2-1 was not maintained.

The aroma of the tobacco flavor liquid of Sample 3-1 was thin.

From these results, it is understood that the tobacco material is heated in an alkaline aqueous solution according to the method of the present invention, and then heated at a lower temperature to produce a tobacco flavor liquid, whereby a tobacco flavor having an excellent aroma after storage can be obtained. liquid.

Moreover, the following facts can be seen from the results of the "evaluation of the content of the flavor component" and the "functionality evaluation" described above. According to the method of the present invention, a tobacco aroma liquid can be produced which contains a large amount of pyridyl It is a fragrant taste ingredient and contains only a small amount of methylcyclopentenolone, maltol and vanillin (that is, an unstable ingredient that causes a change in flavor during storage) . When the tobacco flavor liquid is used as a raw material of a flavor source of a tobacco product, it contains a large amount of pyridyl It can give a rich taste and taste, and because it contains only a small amount of methylcyclopentenolone, maltol and vanillin, it can prevent these components from changing in the storage of tobacco products and cause fragrance. Take a taste of the taste.

Claims (11)

 A method for producing a tobacco flavor liquid, comprising the steps of: heating a mixture containing a tobacco material and an alkaline aqueous solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C; 2 The heating step is followed by heating the mixture at a temperature of 25 to 60 ° C after the first heating step.    The method for producing a tobacco flavor liquid according to claim 1, wherein the first heating step comprises the following heating step A and heating step B: heating step A is to contain tobacco material and alkaline a mixture having an aqueous solution and having a pH of 11 to 13 is heated at a temperature of 80 ° C or higher and less than 160 ° C until the pH of the mixture is 10 or less; and a heating step B is performed after the heating step A The mixture is heated for at least 30 minutes at a temperature above 160 ° C above 240 ° C.    The method for producing a tobacco flavor liquid according to the second aspect of the invention, wherein the heating step A is carried out at a temperature of from 120 to 150 ° C, and the heating step B is carried out at a temperature of from 160 to 200 ° C.    The method for producing a tobacco flavor liquid according to the second or third aspect of the invention, wherein the heating step A is carried out for 30 minutes to 2 hours, and the heating step B is carried out for 30 minutes to 2 hours.    The method for producing a tobacco flavor liquid according to any one of claims 1 to 3, wherein the first heating step is carried out for less than 10 hours.    The method for producing a tobacco flavor liquid according to any one of the preceding claims, wherein the first heating step is performed for one hour or longer and less than ten hours.    The method for producing a tobacco flavor liquid according to any one of the preceding claims, wherein the second heating step is carried out for 24 hours or longer.    The method for producing a tobacco flavor liquid according to any one of claims 1 to 7, wherein the second heating step is carried out for 24 to 720 hours.    The method for producing a tobacco flavor liquid according to any one of claims 1 to 8, wherein after the first heating step, the method further comprises: separating the liquid portion from the mixture to obtain a tobacco extract The step of the liquid; the second heating step is a step of heating the separated tobacco extract described above at a temperature of 25 to 60 °C.    The method for producing a tobacco flavor liquid according to any one of the preceding claims, wherein the second heating step is carried out at a temperature of 30 to 50 °C.   A tobacco aroma liquid, which is produced by the method for producing a tobacco flavor liquid according to any one of claims 1 to 10, which comprises pyridin And the pyridyl contained in the tobacco flavor liquid described above with respect to 1 g of the aforementioned tobacco material The total content of the genus is 0.4 mg or more; and the tobacco scented liquid contains methylcyclopentene, maltitol, and vanillin, and is contained in the tobacco flavor liquid relative to 1 g of the tobacco material. The total content of the cyclopentenolone, maltol and vanillin is 0.05 mg or less.