Method of tobacco treatment to produce flavors
AssigneeFabriques de Tabac Reunies, S.A.
InventorsHelmut Gaisch, Patrick D. L. Ghiste, Dieter Schulthess
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Abstract
A method for producing tobacco flavors which comprises the steps of hydrolytically degrading into amino acids the proteins of biomass produced by the assimilation of low molecular weight nitrogen compounds from an aqueous tobacco extract, isolating the amino acid mixture and converting that mixture into flavors by the use of reducing sugars and heat. The flavors of this invention may be added to smoking products to improve their aroma and taste.
Claims16
A method for treating tobacco to produce flavors comprising the steps of:
- (a) hydrolytically degrading into an amino acid mixture the proteins of biomass produced by the assimilation of low-molecular weight nitrogen compounds from an aqueous tobacco extract, with tryptophane being destroyed in the process to less than 0.01 percent by weight of said amino acid mixture;
- and
- (b) converting the amino acid mixture into flavors, in the course of the Maillard reaction, by treating said mixture with reducing sugars and heat under continuous stirring, at a pH value of 3-12, for 1-200 hours, at a temperature of 20.degree.-180.degree. C., with a molar ratio of the amino acid mixture to the reducing sugar added between 4:1 and 1:4 in aqueous solution, with a solids content of 20-70 percent by weight and at a pressure of 1-5 atmospheres.
The method according to claim 5 wherein the tobacco material is reconstituted tobacco.
Dependencies are inferred from the claim text.