WO2019026201A1 - たばこ香味液の製造方法およびたばこ香味液 - Google Patents

たばこ香味液の製造方法およびたばこ香味液 Download PDF

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WO2019026201A1
WO2019026201A1 PCT/JP2017/028041 JP2017028041W WO2019026201A1 WO 2019026201 A1 WO2019026201 A1 WO 2019026201A1 JP 2017028041 W JP2017028041 W JP 2017028041W WO 2019026201 A1 WO2019026201 A1 WO 2019026201A1
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Prior art keywords
tobacco
heating step
flavor
heating
liquid
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PCT/JP2017/028041
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English (en)
French (fr)
Japanese (ja)
Inventor
茜 荻野
研児 伊藤
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日本たばこ産業株式会社
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Priority to PCT/JP2017/028041 priority Critical patent/WO2019026201A1/ja
Priority to EP17920081.1A priority patent/EP3643184A4/de
Publication of WO2019026201A1 publication Critical patent/WO2019026201A1/ja

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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
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
    • 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
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • A24B15/167—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes in liquid or vaporisable form, e.g. liquid compositions for electronic cigarettes
    • 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
    • A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
    • A24B15/241—Extraction of specific substances

Definitions

  • the present invention relates to a method for producing a tobacco flavor liquid, and a tobacco flavor liquid produced by the method.
  • Flavor components are extracted from tobacco materials such as leaf tobacco to prepare a tobacco extract, which is applied to cut tobacco and tobacco paper, or incorporated into a raw material slurry of recycled tobacco, thereby providing a flavor source of tobacco products. It is reported that it is used as a raw material of (WO2007 / 052159).
  • the tobacco extract may be used as a raw material for a tobacco flavor source to be contained in the liquid storage portion of the non-heating type flavor suction device, or may be added to the liquid of the heating type flavor suction device aerosol source It is used as a raw material for flavor sources (Japanese Patent Application Laid-Open No. 2013-13394).
  • tobacco extract is prepared by extracting fragrant ingredients such as vanillin, syringaldehyde and pyrazine from tobacco stems or tobacco roots and that this is used as a raw material of tobacco product flavor source (WO 2012/103435).
  • the tobacco extract exhibit storage stability during the storage period of the tobacco product so that it can provide the user with an excellent flavor when used as a raw material of a flavor source of the tobacco product.
  • the present inventors examined heating the tobacco material in an aqueous alkaline solution to increase pyrazines contained in the tobacco extract, thereby increasing the flavor component of the tobacco extract.
  • the present inventors heated the tobacco material in an aqueous alkaline solution, it was possible to increase the pyrazines contained in the tobacco extract, and then, if the tobacco extract was exposed to the heating and drying process as in the prior art, pyrazine Species have disappeared (see Example 3 in Table 2 below). Therefore, when the present inventors heated the tobacco material in an aqueous alkaline solution and used the obtained tobacco extract as a raw material of the flavor source of the tobacco product without heating and drying it, after the storage of the tobacco product, the flavor and taste were observed. Has encountered a problem (see sample 2-2 in Table 3 below).
  • an object of the present invention is to provide a tobacco flavor liquid containing a large amount of pyrazines as a flavor component and containing only a small amount of an unstable component which causes a change in flavor during storage.
  • the present inventors considered that the above-mentioned change in flavor and taste was caused by instability of the flavor components cycloten, maltol and vanillin contained in the tobacco extract under alkaline conditions.
  • the present inventors heated the tobacco material in an aqueous alkaline solution to increase pyrazines contained in the tobacco extract, and then heated again at a relatively low temperature to substantially reduce the increased pyrazines content. It has been found that the content of cyclotene, maltol and vanillin can be significantly reduced without The present inventors confirmed that the tobacco extract produced based on such findings does not involve a large change in aroma taste even after storage for a certain period, and came to complete the present invention.
  • a tobacco flavor liquid produced by the above method, wherein a total content of pyrazines contained in the tobacco flavor liquid is 0.4 mg or more relative to 1 g of the tobacco material.
  • a tobacco flavor containing pyrazines such that the total content of cyclotene, maltol and vanillin contained in the tobacco flavor liquid is 0.05 mg or less per 1 g of the tobacco material A liquid is provided.
  • a tobacco flavor liquid containing a large amount of pyrazines as a flavor component and containing only a small amount of an unstable component which causes a change in flavor during storage.
  • FIG. 1 is a flow chart showing a preferred embodiment of the method of the present invention.
  • FIG. 2 is a graph showing the relationship between the number of days of the second heating step and the total content of pyrazines.
  • FIG. 3 is a graph showing the relationship between the number of days of the second heating step and the total content of cyclotene, maltol and vanillin.
  • a method of producing a tobacco flavor liquid is A first heating step of heating a mixture comprising tobacco material and an aqueous alkaline 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.
  • the process for producing a tobacco flavor liquid is A first heating step of heating a mixture comprising tobacco material and an aqueous alkaline solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C .; Separating the liquid portion from the mixture to obtain a tobacco extract after the first heating step; And C. heating the separated tobacco extract at a temperature of 25 to 60 ° C.
  • FIG. 1 A preferred embodiment is shown in FIG. 1
  • the first heating step when the mixture containing the tobacco material and the aqueous alkali solution is heated, a mixture containing the tobacco extract and the tobacco residue is obtained, and pyrazines are extracted in the tobacco extract.
  • the pH of the mixture drops during the first heating step.
  • 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 is obtained, and pyrazines in the tobacco flavor liquid
  • the total content is hardly reduced compared to that in the tobacco extract, but the total content of cycloten, maltol and vanillin in the tobacco flavor liquid is significantly reduced as compared to that in the tobacco extract.
  • the liquid obtained after the first heating step is referred to as "cigarette extract”, and the liquid obtained after the second heating step is referred to as "cigarette flavor liquid”.
  • the tobacco material used in the method of the present invention can use tobacco cut ready to be formulated into tobacco products such as smoking articles and flavored aspirators.
  • Prepared tobacco cut into tobacco products refers to the drying process at the farm, the long-term ripening process for one to several years at the raw material plant, and the blending and cutting at the subsequent manufacturing plant. Etc. refers to cut tobacco ready to be blended into tobacco products.
  • the tobacco mincing may be of any variety, such as yellow, burley, or orient.
  • the tobacco mincing may use a single variety or a mixture of different varieties.
  • Cutting of tobacco consists of deboned leaves, middle bones, and regenerated tobacco composed of these raw materials (that is, leaves, scraps, inside bones, flour, etc. produced in the working process of the factory are processed into reusable forms) Cut pieces of tobacco material).
  • the tobacco engraving is preferably cut tobacco.
  • a mixture comprising tobacco material and an aqueous alkaline solution and having a pH of 11 to 13 is heated at a temperature of 80 to 240.degree.
  • the pH of the mixture can be determined by measuring the pH of the liquid portion of the mixture of tobacco material and aqueous alkaline solution.
  • the mixture preferably has a pH of 11.5 to 12.5.
  • a 0.1 to 0.5 mol / L aqueous potassium hydroxide solution or a 0.1 to 0.5 mol / L aqueous sodium hydroxide solution can be used.
  • the ratio of the mass (g) of the tobacco material to the volume (mL) of the aqueous alkali solution is preferably 1: 5 to 1:20, and more preferably 1: 7 to 1:15.
  • the first heating step can be performed at 80 to 240 ° C., preferably 120 to 200 ° C.
  • the first heating step can be performed, for example, for one or more hours and less than 10 hours.
  • the first heating step is preferably Heating step A, comprising heating a mixture containing tobacco material and an aqueous alkali solution and having a pH of 11 to 13 at a temperature of 80 ° C. or more and less than 160 ° C. until the pH of the mixture becomes 10 or less;
  • the heating step B comprises heating the mixture at a temperature of 160 ° C. or more and 240 ° C. or less for at least 30 minutes after the heating step A.
  • the heating step A can be performed at a temperature of 120 to 150 ° C.
  • the heating step B can be performed at a temperature of 160 to 200 ° C.
  • the heating step A can be performed for 30 minutes to 2 hours, and the heating step B can be performed for 30 minutes to 2 hours.
  • the first heating step can generally be performed for less than 10 hours, preferably for 1 hour or more and less than 10 hours, more preferably for 1 to 4 hours. That is, the total time of the heating step A and the heating step B can be generally less than 10 hours, preferably 1 hour or more and less than 10 hours, more preferably 1 to 4 hours. Even if the first heating step is carried out for 10 hours or more, many pyrazines substrates (sugars, amino acids, proteins, etc.) are used up, and pyrazines are less likely to increase further, and pyrazines which are rather increased are It may be reduced by heating.
  • heating step A the pH drops.
  • the heating step A is performed until the pH of the mixture is 10 or less, preferably 8 to 10.
  • the first heating step is preferably performed in a closed container.
  • the liquid amount of the mixture can be maintained after the heating step.
  • pyrazines refers to aromatic alkylpyrazines in which at least one of the four hydrogen atoms of pyrazine is substituted with an ethyl group or a methyl group, and more specifically, 2-methylpyrazine, 2 , 5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-ethylpyrazine, 2,3-dimethylpyrazine, 2-ethyl-5-methylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethyl Pyrazine, tetramethylpyrazine, 2-ethyl-3,6-dimethylpyrazine, and 2-ethyl-3,5-dimethylpyrazine.
  • Pyrazines are components that contribute to tobacco taste (specifically, fragrant taste).
  • the mixture may be cooled to room temperature and then subjected to the subsequent steps.
  • the liquid portion is separated from the mixture containing the tobacco extract and the tobacco residue to obtain a tobacco extract.
  • This separation step is preferably performed but may not be performed.
  • the tobacco extract is subjected to the second heating step, and when the separation step is not performed, the mixture including the tobacco extract and the tobacco residue is subjected to 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.degree.
  • the second heating step is performed at a temperature of less than 25 ° C., it is difficult to sufficiently reduce unstable components that cause a change in flavor during storage.
  • pyrazines increased in the first heating step tend to be reduced.
  • the second heating step can be carried out preferably at a temperature of 30 to 50.degree.
  • the second heating step can be performed preferably for 24 hours or more, more preferably for 24 to 720 hours, further preferably for 24 to 72 hours.
  • the second heating step is preferably performed in a closed vessel.
  • the liquid amount of the mixture can be maintained after the heating step.
  • the total content of cyclothene, maltol and vanillin in the tobacco extract can be significantly reduced without substantially reducing the total content of pyrazines in the tobacco extract.
  • the pyrazines are contained so that the total content of pyrazines contained in the finally produced tobacco flavor liquid is 0.4 mg or more per 1 g of the tobacco material as the starting material, A cigarette containing cycloten, maltol and vanillin so that the total content of cycloten, maltol and vanillin contained in the finally produced tobacco flavor liquid is 0.05 mg or less per 1 g of the tobacco material as a starting material A flavor liquid can be obtained.
  • the pyrazines are contained so that the total content of pyrazines contained in the finally produced tobacco flavor liquid is 0.4 to 4 mg per 1 g of the tobacco material as the starting material, Does it contain cyclotene, maltol and vanillin so that the total content of cyclotene, maltol and vanillin contained in the finally produced tobacco flavor liquid is 0.05 mg or less per 1 g of the starting tobacco material? It is possible to obtain a tobacco flavor liquid free of, or cyclotene, maltol and vanillin.
  • the tobacco flavor liquid obtained by the method of the present invention contains a large amount of pyrazines and contains only a small amount or none of cyclotene, maltol and vanillin. Therefore, when used as a raw material of a flavor source of tobacco products, such a tobacco flavor liquid can provide rich flavor and taste to users by containing a large amount of pyrazines, and a small amount of cycloten, maltol and vanillin. By containing only or not containing at all, these components can be prevented from changing during storage of the tobacco product to cause a change in flavor and taste.
  • a source of flavor source for tobacco products eg flavor suckers
  • a tobacco flavor liquid when incorporated into a tobacco product such as smokeless tobacco (snus) or cigarette, it is added to the tobacco residue and exposed to a heat drying process at, for example, 80 to 120 ° C. before being incorporated into the tobacco product.
  • a heat drying process at, for example, 80 to 120 ° C.
  • the tobacco flavor liquid should not be exposed to such a heating and drying step.
  • the tobacco extract is subjected to a second heating step to become a tobacco flavor liquid, and then placed under temperature conditions exceeding 60 ° C. until it is used in the tobacco product as a raw material of the tobacco product flavor source and used by the user. If not, the tobacco flavor liquid can be stably contained even after storage without reducing pyrazines, and a tobacco product containing such tobacco flavor liquid as a raw material of a flavor source has an excellent flavor and taste for the user at the time of use Can be provided.
  • the tobacco extract or tobacco flavor liquid may be subjected to temperature conditions above 60 ° C.
  • the manufactured tobacco flavor liquid may be neutralized before being applied to the tobacco product .
  • the tobacco flavor liquid manufactured according to the method of this invention can be used as a raw material for manufacturing the flavor source applied, for example to a non-heating type flavor suction device or a heating type flavor suction device.
  • the “non-heated type flavor suction device” is a suction device which allows the user to taste the flavor of the tobacco flavor source by suction without heating the tobacco flavor source (eg, tobacco cut and tobacco flavor liquid), for example, a suction holder And a flavor suction device including a tobacco flavor source filled in the air flow passage of the suction holder (see, for example, WO 2010/095659).
  • tobacco flavor source eg, tobacco cut and tobacco flavor liquid
  • the "heated flavor suction device” is a suction device which heats the tobacco flavor source without burning it and tastes the flavor of the heated tobacco flavor source by suction, and for example, the tobacco flavor source is heated by combustion heat of a carbon heat source
  • a carbon heat source type aspirator see, for example, WO2006 / 073065
  • an electrically heated aspirator for example, see WO2010 / 110226) comprising an aspirator and a heating device for electrically heating the aspirator
  • a cigarette A liquid atomization type aspirator see, for example, WO 2015/046385 which atomizes a liquid aerosol source containing a flavor source by heating.
  • the tobacco flavor liquid produced according to the method of the present invention may be used as a raw material for producing a liquid flavor source which is independently incorporated into the liquid storage in the "non-heated flavor suction device", or other materials And may be used as a raw material to produce a flavor source that can be mixed with and placed in a pod.
  • the tobacco flavor liquid produced according to the method of the present invention may be used as a raw material for producing a liquid flavor source which is independently incorporated into the liquid storage unit in the "heating type flavor suction device", or the like It may be used as a raw material to produce a flavor source that is mixed with ingredients and placed in a pod, or used as a raw material to produce a flavor source that is used mixed with an aerosol source liquid (eg, glycerin) It may be done.
  • an aerosol source liquid eg, glycerin
  • the method for producing a tobacco flavor liquid A first heating step of heating a mixture comprising tobacco material and an aqueous alkaline 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.
  • the method for producing a tobacco flavor liquid is: A first heating step of heating a mixture comprising tobacco material and an aqueous alkaline solution and having a pH of 11 to 13 at a temperature of 80 to 240 ° C .; Separating the liquid portion from the mixture to obtain a tobacco extract after the first heating step; And C. heating the separated tobacco extract at a temperature of 25 to 60 ° C.
  • the first heating step is Heating step A, comprising heating a mixture containing tobacco material and an aqueous alkaline solution and having a pH of 11 to 13 at a temperature of 80 ° C. or more and less than 160 ° C. until the pH of the mixture becomes 10 or less;
  • the heating step B comprises heating the mixture at a temperature of 160 ° C. or more and 240 ° C. or less for at least 30 minutes after the heating step A.
  • the heating step A is performed at a temperature of 120 to 150 ° C. in any one of the above embodiments.
  • the heating step B is performed at a temperature of 160 to 200 ° C. in any one of the above embodiments.
  • the heating step A is performed for 30 minutes to 2 hours in any one of the above embodiments.
  • the heating step B is performed for 30 minutes to 2 hours in any one of the above embodiments.
  • the first heating step is performed for less than 10 hours.
  • the first heating step is performed for 1 hour or more and less than 10 hours, preferably for 1 to 4 hours.
  • the tobacco material is tobacco cut, preferably cut tobacco.
  • the mixture has a pH of 11.5 to 12.5.
  • the aqueous alkali solution is a 0.1-0.5 mol / L aqueous potassium hydroxide solution, or a 0.1-0.5 mol / L aqueous hydroxide. It is an aqueous solution of sodium.
  • the ratio of the mass (g) of the tobacco material to the volume (mL) of the aqueous alkaline solution is 1: 5 to 1:20, preferably Is 1: 7 to 1:15.
  • the heating step A is performed until the pH of the mixture is 8-10.
  • the first heating step is performed in a closed container.
  • the second heating step is performed for 24 hours or more.
  • the second heating step is performed for 24 to 720 hours, preferably for 24 to 72 hours.
  • the second heating step is performed at a temperature of 30 to 50.degree.
  • the second heating step is performed in a closed container.
  • the tobacco extract obtained after the first heating step becomes a tobacco flavor liquid through the second heating step, and then the tobacco product It is not subjected to temperature conditions exceeding 60 ° C. until it is used in tobacco products as a raw material for flavor sources of and used by users.
  • the tobacco extract obtained after the first heating step becomes a tobacco flavor liquid through the second heating step, and then the tobacco product It is subjected to temperature conditions of minus 30 ° C. to plus 60 ° C. until it is used in tobacco products as a raw material of flavor sources of and used by users.
  • the tobacco flavor liquid which concerns on preferable embodiment is manufactured by the method as described in any one of the said embodiment, and the total content of the pyrazines contained in the said tobacco flavor liquid with respect to 1 g of said tobacco materials is 0. It contains pyrazines to be 4 mg or more, and the total content of cycloten, maltol and vanillin contained in the tobacco flavor liquid is 0.05 mg or less with respect to 1 g of the tobacco material Including.
  • the tobacco flavor liquid which concerns on a more preferable embodiment is manufactured by the method as described in any one of the said embodiment, and the total content of the pyrazines contained in the said tobacco flavor liquid with respect to 1 g of said tobacco materials is 0 .Containing pyrazines to 4 to 4 mg, and cyclotene, maltol and martol such that the total content of cyclotene, maltol and vanillin contained in the tobacco flavor liquid is 0.05 mg or less per 1 g of the tobacco material Contains vanillin or does not contain cyclotene, maltol and vanillin.
  • Example 1 Production of Tobacco Flavor Liquid ⁇ Example 1> As tobacco material, cut leaf tobacco (a mixture of American Burley leaves and domestic yellow leaves (weight ratio of 9: 1)) was used.
  • the tobacco material was heated by sequentially performing the following heating step A and heating step B (first heating step).
  • Heating step A In a stainless steel pressure container, 10 mL (pH 12) of a 0.25 mol / L aqueous potassium hydroxide solution was added to 1 g of the tobacco material 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 jacket heater. That is, the resulting mixture was heated at 120 ° C. until pH 10 or less.
  • Heating step B After heating step A, the mixture was heated at 180 ° C. for 1 hour.
  • the heating steps A and B were performed in a closed vessel (volume: 100 mL) in order to keep the liquid volume of the mixture.
  • the residue was removed from the mixture by suction filtration to obtain a tobacco extract.
  • the tobacco extract was placed in a lidded glass bottle and heated at 40 ° C. in a thermostat (second heating step).
  • the second heating step was performed for 1 day, 3 days, 7 days, 14 days, or 28 days.
  • the second heating step was also performed in a closed vessel (volume: 10 mL) in order to maintain the liquid volume of the tobacco extract.
  • a tobacco flavor liquid was obtained.
  • Example 2 (comparative example)>
  • the second heating step was performed by placing the tobacco extract in a glass bottle with a lid and heating at 80 ° C. in a thermostat, and the second heating step was performed for 1 day, 3 days, or 7 days
  • a tobacco flavor liquid was obtained in the same manner as in Example 1 except for the following.
  • Example 3 (comparative example)> The tobacco flavor liquid was obtained according to the same method as Example 1 except that the second heating step was performed by filtering the tobacco extract through filter paper and then heating and drying in a thermostat at 80 ° C. for 1 hour. .
  • the heating and drying was performed in an open container, not in a glass bottle with a lid (ie, a closed container), so the liquid amount of the tobacco flavor liquid obtained in Example 3 was smaller than the liquid amount of the tobacco extract.
  • Example 1 the content of the flavor component in the tobacco flavor liquid was measured 1 day, 3 days, 7 days, 14 days, and 28 days after the second heating step was started.
  • Example 2 the content of the flavor component in the tobacco flavor liquid was measured one day, three days, and seven days after the second heating step was started.
  • Example 3 after heat drying at 80 ° C. for 1 hour, the content of the flavor component in the tobacco flavor liquid was measured.
  • the measurement was performed as follows.
  • a 50 ⁇ L internal standard (4-bromophenethyl alcohol) and 80 mL water were added to 1.0 mL tobacco flavor liquid to prepare a measurement solution.
  • the measurement solution was adjusted to pH 2 or 9 using hydrochloric acid or sodium hydroxide aqueous solution. Thereafter, each of the pH 2 measurement solution and the pH 9 measurement solution was applied to a WATERS Corporation Oasis HLB cartridge. The cartridge was then washed with 20 mL of water and the support was eluted with diethyl ether. The supernatant of the eluate was subjected to GC / MS analysis. The column was heated to 60-240 ° C. using DB-FFAP manufactured by Agilent. MS detected in SIM mode.
  • Example 1 The results of Example 1 are shown in Table 1 and FIGS. 2 and 3 and the results of Examples 2 and 3 are shown in Table 2.
  • the content of the flavor component is represented by the content (mg) per 1 g of the tobacco material.
  • Example 1 28 days after the start of the second heating step (40 ° C. heating), the total content of pyrazines in the tobacco flavor liquid maintains about 88% by mass of the initial content, Although not reduced, the total content of cycloten, maltol and vanillin in the tobacco flavor liquid was reduced to about 3% by weight of the initial content (see Table 1 and Figures 2 and 3).
  • Example 2 seven days after the start of the second heating step (heating at 80 ° C.), the total content of pyrazines in the tobacco flavor liquid decreases to about 36% by mass of the initial content, The total content of cycloten, maltol and vanillin in the flavor liquid decreased to about 3% by weight of the initial content (see Table 2).
  • Example 3 when the tobacco extract is dried by heating at 80 ° C. for 1 hour, pyrazines in the tobacco flavor liquid disappear, and the total content of cyclotene, maltol and vanillin in the tobacco flavor liquid is the initial content It has decreased to about 41% by weight (see Table 2).
  • the tobacco material is heated in an alkaline aqueous solution to increase pyrazines contained in the tobacco extract, and then heated again at a relatively low temperature to increase the pyrazines It can be seen that the contents of cyclotene, maltol and vanillin can be significantly reduced without a substantial reduction of the content.
  • the tobacco flavor liquid was produced by performing the first heating step according to the method described in Example 1, and then performing the second heating step at 40 ° C. for 3 days. Immediately after production, 2 mL of the tobacco flavor liquid was placed in a lidded glass bottle (volume: 10 mL) to prepare sample 1-1 for sensory evaluation. The sample 1-1 was stored at room temperature (22 ° C.) for 24 hours to obtain a sample 1-2 for sensory evaluation.
  • a tobacco extract was prepared by performing the first heating step according to the method described in Example 1. Immediately after production, 2 mL of the tobacco extract was placed in a lidded glass bottle (volume: 10 mL) to prepare a sample for sensory evaluation 2-1. The sample 2-1 was stored at room temperature (22 ° C.) for 24 hours to obtain a sample 2-2 for sensory evaluation.
  • the first heating step is performed according to the method described in Example 3 to obtain a tobacco extract, and then the tobacco extract (2 mL) is filtered through filter paper and then dried by heating at 80 ° C. for 1 hour to obtain a tobacco flavor liquid Manufactured.
  • the tobacco flavor liquid ie, the tobacco flavor liquid obtained from 2 mL of the tobacco extract
  • sample 1-2 was evaluated as to whether or not there was a change in aroma compared to sample 1-1.
  • sample 2-2 it was evaluated whether or not there was a change in aroma compared to sample 2-1.
  • the tobacco flavor liquid of Sample 1-1 had excellent aroma.
  • Sample 1-1 was stored to prepare Sample 1-2, Sample 1-2 maintained the excellent aroma of Sample 1-1.
  • sample 2-1 had a fruity aroma, but compared with sample 1-1, it lacked the complexity of the aroma.
  • Sample 2-2 had a reduced fruity aroma and did not maintain the aroma of Sample 2-1.
  • the tobacco flavor liquid of sample 3-1 had a weak aroma.
  • a flavor liquid can be produced.
  • such a tobacco flavor liquid When used as a raw material of a flavor source of tobacco products, such a tobacco flavor liquid can provide rich flavor by containing a large amount of pyrazines, and contains only a small amount of cyclotene, maltol and vanillin Thus, these components can be prevented from being changed during storage of the tobacco product to cause a change in flavor and taste.
PCT/JP2017/028041 2017-08-02 2017-08-02 たばこ香味液の製造方法およびたばこ香味液 WO2019026201A1 (ja)

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EP17920081.1A EP3643184A4 (de) 2017-08-02 2017-08-02 Verfahren zur herstellung von tabakaromaflüssigkeit und tabakaromaflüssigkeit

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Cited By (2)

* Cited by examiner, † Cited by third party
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WO2021090016A1 (en) * 2019-11-08 2021-05-14 British American Tobacco (Investments) Limited Tobacco treatment
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