Method of providing flavorful and aromatic compounds in absence of reducing sugars
AssigneeR. J. Reynolds Tobacco Company
InventorWilliam Monroe Coleman, III
Life of this patent
Estimating the term…
Abstract
A method for making highly potent flavorful and aromatic substances for use in a smoking article is disclosed. The method includes providing a mixture containing hydroxyketone, a Strecker aldehyde, and ammonium hydroxide, and subjecting the mixture to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition.
Claims20
A method for providing flavorful and aromatic substances for use in a smoking article, comprising:
- providing a mixture including a hydroxyketone, an aldehyde, and ammonium hydroxide;
- and
- subjecting said mixture to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition.
A method for providing flavorful and aromatic substances for use in a smoking article, comprising the steps of:
- providing an aqueous solution containing ammonium hydroxide, a hydroxyketone selected from the group consisting of 3-hydroxy-2-propanone and dihydroxyacetone, and a Strecker aldehyde selected from the group consisting of 2-methylpropanal, butanal, 2-methylbutanal and 3-methylbutanal;
- and
- subjecting the aqueous solution to heat treatment at a temperature of from about 90° C. to about 110° C. at a pressure of about 10 to about 100 psi to provide a flavorful and aromatic composition.
A method for improving the flavor and aroma properties in a smoking article comprising:
- providing a mixture including a hydroxyketone, a Strecker aldehyde, and ammonium hydroxide;
- subjecting said mixture to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition;
- and
- applying said composition to at least one component of said smoking article.
Dependencies are inferred from the claim text.