Method of tobacco treatment to produce flavors

Details Method of tobacco treatment to produce flavors Method of tobacco treatment to produce flavors

1983-01-10

1985-08-27

Millin, V.

Tobacco

Product or device having identifiable constituent to flavor...

131275, 131276, 131297, 131308, A24B 312, A24B 1520

Patent

active

045372047

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.

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P. Koehler et al., "Formation of Pyrazine Compounds in Sugar-Amino Acid Model Systems", J. Agr. Food Chem., 17, No. 2, pp. 393-396.
P. Koehler et al., "Factors Affecting the Formation of Pyrazine Compounds in Sugar-Amine Reactions", J. Agr. Food Chem., 18, No. 5, pp. 895-898 (1970).

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