EP0056268A1 - Procédé pour la préparation de tabac - Google Patents

Procédé pour la préparation de tabac Download PDF

Info

Publication number: EP0056268A1
Authority: EP; European Patent Office
Prior art keywords: tobacco; solution; flavor; assimilation; biomass
Prior art date: 1981-01-13
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.): Granted

Application number

EP82100112A

Other languages

German (de)

English (en)

Other versions

EP0056268B1 (fr

Inventor

Helmut Gaisch

Patrick Daniel Louis Ghiste

Dieter Schulthess

Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)

Philip Morris Products SA

Original Assignee

Fabriques de Tabac Reunies SA

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1981-01-13

Filing date

1982-01-09

Publication date

1982-07-21

1982-01-09 Application filed by Fabriques de Tabac Reunies SA filed Critical Fabriques de Tabac Reunies SA

1982-07-21 Publication of EP0056268A1 publication Critical patent/EP0056268A1/fr

1984-10-10 Application granted granted Critical

1984-10-10 Publication of EP0056268B1 publication Critical patent/EP0056268B1/fr

Status Expired legal-status Critical Current

Links

241000208125 Nicotiana Species 0.000 title claims abstract description 59
235000002637 Nicotiana tabacum Nutrition 0.000 title claims abstract description 59
238000000034 method Methods 0.000 title claims description 14
238000002360 preparation method Methods 0.000 title claims description 4
150000001413 amino acids Chemical class 0.000 claims abstract description 44
239000002028 Biomass Substances 0.000 claims abstract description 21
230000002503 metabolic effect Effects 0.000 claims abstract description 17
102000004169 proteins and genes Human genes 0.000 claims abstract description 15
238000006243 chemical reaction Methods 0.000 claims abstract description 14
108090000623 proteins and genes Proteins 0.000 claims abstract description 14
239000000243 solution Substances 0.000 claims description 38
239000000203 mixture Substances 0.000 claims description 32
239000000796 flavoring agent Substances 0.000 claims description 26
235000019634 flavors Nutrition 0.000 claims description 25
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 claims description 15
241000235646 Cyberlindnera jadinii Species 0.000 claims description 13
IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 8
239000011541 reaction mixture Substances 0.000 claims description 8
239000007787 solid Substances 0.000 claims description 7
229910002651 NO3 Inorganic materials 0.000 claims description 6
NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 claims description 6
229910052757 nitrogen Inorganic materials 0.000 claims description 6
VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 claims description 5
239000000908 ammonium hydroxide Substances 0.000 claims description 5
239000000470 constituent Substances 0.000 claims description 5
230000007062 hydrolysis Effects 0.000 claims description 5
238000006460 hydrolysis reaction Methods 0.000 claims description 5
244000005700 microbiome Species 0.000 claims description 5
238000003756 stirring Methods 0.000 claims description 5
108010001267 Protein Subunits Proteins 0.000 claims description 4
241000228088 [Candida] berthetii Species 0.000 claims description 4
239000012634 fragment Substances 0.000 claims description 4
102000002067 Protein Subunits Human genes 0.000 claims description 3
229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
230000015556 catabolic process Effects 0.000 claims description 3
230000002255 enzymatic effect Effects 0.000 claims description 3
229910017464 nitrogen compound Inorganic materials 0.000 claims description 3
150000002830 nitrogen compounds Chemical class 0.000 claims description 3
OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 claims description 2
IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 claims description 2
QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 claims description 2
239000002253 acid Substances 0.000 claims description 2
238000005377 adsorption chromatography Methods 0.000 claims description 2
239000007864 aqueous solution Substances 0.000 claims description 2
229910052799 carbon Inorganic materials 0.000 claims description 2
125000004432 carbon atom Chemical group C* 0.000 claims description 2
238000006731 degradation reaction Methods 0.000 claims description 2
239000000463 material Substances 0.000 claims description 2
235000015097 nutrients Nutrition 0.000 claims description 2
238000000926 separation method Methods 0.000 claims description 2
238000009423 ventilation Methods 0.000 claims description 2
238000010438 heat treatment Methods 0.000 claims 1
150000002823 nitrates Chemical class 0.000 abstract description 6
239000000126 substance Substances 0.000 abstract description 4
239000000706 filtrate Substances 0.000 description 11
235000018102 proteins Nutrition 0.000 description 9
239000008367 deionised water Substances 0.000 description 8
229910021641 deionized water Inorganic materials 0.000 description 8
102000004190 Enzymes Human genes 0.000 description 7
108090000790 Enzymes Proteins 0.000 description 7
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
239000008103 glucose Substances 0.000 description 7
150000002500 ions Chemical class 0.000 description 7
239000000047 product Substances 0.000 description 7
230000003544 deproteinization Effects 0.000 description 5
150000002826 nitrites Chemical class 0.000 description 4
238000010992 reflux Methods 0.000 description 4
YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 3
229920001429 chelating resin Polymers 0.000 description 3
KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
MWUXSHHQAYIFBG-UHFFFAOYSA-N nitrogen oxide Inorganic materials O=[N] MWUXSHHQAYIFBG-UHFFFAOYSA-N 0.000 description 3
241000222120 Candida <Saccharomycetales> Species 0.000 description 2
SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
229930091371 Fructose Natural products 0.000 description 2
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
239000005715 Fructose Substances 0.000 description 2
WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 2
239000008346 aqueous phase Substances 0.000 description 2
230000018109 developmental process Effects 0.000 description 2
230000000694 effects Effects 0.000 description 2
238000001914 filtration Methods 0.000 description 2
229930182830 galactose Natural products 0.000 description 2
ZXEKIIBDNHEJCQ-UHFFFAOYSA-N isobutanol Chemical compound CC(C)CO ZXEKIIBDNHEJCQ-UHFFFAOYSA-N 0.000 description 2
239000007788 liquid Substances 0.000 description 2
239000007791 liquid phase Substances 0.000 description 2
239000000779 smoke Substances 0.000 description 2
238000005507 spraying Methods 0.000 description 2
239000006228 supernatant Substances 0.000 description 2
CZMRCDWAGMRECN-UHFFFAOYSA-N 2-{[3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
MMDJDBSEMBIJBB-UHFFFAOYSA-N [O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O.[NH6+3] Chemical compound [O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O.[NH6+3] MMDJDBSEMBIJBB-UHFFFAOYSA-N 0.000 description 1
238000007792 addition Methods 0.000 description 1
238000005273 aeration Methods 0.000 description 1
229930013930 alkaloid Natural products 0.000 description 1
150000003868 ammonium compounds Chemical class 0.000 description 1
150000003863 ammonium salts Chemical class 0.000 description 1
230000003698 anagen phase Effects 0.000 description 1
PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
239000005018 casein Substances 0.000 description 1
BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
235000021240 caseins Nutrition 0.000 description 1
238000005119 centrifugation Methods 0.000 description 1
239000007795 chemical reaction product Substances 0.000 description 1
235000019504 cigarettes Nutrition 0.000 description 1
238000001704 evaporation Methods 0.000 description 1
238000000605 extraction Methods 0.000 description 1
235000013355 food flavoring agent Nutrition 0.000 description 1
238000004508 fractional distillation Methods 0.000 description 1
229940035429 isobutyl alcohol Drugs 0.000 description 1
238000004519 manufacturing process Methods 0.000 description 1
235000004252 protein component Nutrition 0.000 description 1
239000002002 slurry Substances 0.000 description 1
230000000391 smoking effect Effects 0.000 description 1
OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1

Classifications

- 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
- A24B15/20—Biochemical treatment

Definitions

the invention relates to a process for the preparation of tobacco, in which soluble tobacco constituents are extracted with water and from the separated solution are eliminated by metabolic assimilation caused by microorganisms and subsequent separation of the biomass low molecular weight nitrogen compounds and the solution constituents remaining in the residual solution are added to an extracted tobacco .
nitrates, nitrites and ammonium compounds are extracted from the tobacco because in some cases these lead to substances which are undesirable for human consumption, for example nitrogen oxides, in tobacco smoke.
Flavor is also required for the preparation of tobacco, which are aroma-forming substances that form a taste characteristic of tobacco when smoking tobacco.
Such flavor is obtained, for example, from amino acids that are subjected to the so-called Maillard reaction. The quality of the flavor obtained depends on the amino acids used.
the object of the invention is to provide the tobacco with a pleasant tobacco taste using tobacco components as far as possible.
the invention is characterized in that the proteins of the separated biomass are hydrolytically broken down into amino acids and that tryptophan is thereby destroyed to less than 0.01 Percent based on the weight of the amino acid mixture obtained and that the amino acid mixture obtained is then isolated with reducing sugar and converted with heat (Maillard reaction) into flavor (flavoring agent), which is then metered in. Tobacco is added.
the invention surprisingly leads to excellent flavoring and, apart from relatively cheap sugar, does not require any essential additional materials, because the yeast required as a starting product for the production of the amino acids is obtained in sufficient quantities when the tobacco is denitrated.
the flavor obtained can be used to prepare any tobacco, particularly of poor quality, for flavoring.
it is advantageously used for tobacco which has been prepared by the denitration described at the outset and has therefore inevitably also lost flavor components which can then be compensated for by the flavoring.
Flavoring according to the invention is also particularly advantageous in the case of reconstituted tobacco which has suffered such losses as a result of the pretreatment of the reconstitution.
a further development is characterized in that microorganisms, which can cover their nitrogen requirement through nitrate and nitrite degradation, are separated on the Solution are prepared, which solution is enriched with a carbon source in a concentration of 16.5 ⁇ 10 assimilable carbon atoms per nitrate molecule and other nutrients required apart from nitrogen and with assimilation with 0.5 to 2.5 1.
1 -1 min -1 aerated and kept in the pH range from 3.5 to 6 and in the temperature range from 25 0 C to 37 ° C, and that the assimilation is carried out until the nitrate content to a maximum content of 10 ppm is reduced.
the nitrates are reduced, the nitrites and ammonium salts are inevitably reduced at the same time.
the ventilation is carried out with 1.4 to 1.6 1.1 .min and preferably the pH to 5.5 ⁇ 0.3 and the temperature to 30 ° C ⁇ 3 0 C is maintained.
Many yeasts are suitable in connection with the invention, but assimilation is preferably carried out by using a yeast from the group consisting of the Candida utilis NCYC 707, Candida berthetii CBS 5452, Candida utilis NCYC 321 and Candida utilis DSM 70167.
M can, in order to get from the amino acid mixture obtained to the flavor, first of all free the mixture obtained from the hydrolysis of the solid components. But this is not absolutely necessary. These solid components - the insoluble cell residues of the biomass - can also be left and subjected to the Maillard reaction. In such a case, however, the solution obtained in the hydrolysis will be concentrated in order to achieve the necessary concentration for the Maillard reaction. However, a method is preferred in which the amino acids are isolated before being subjected to the Maillard reaction. This is advantageously done by isolating the amino acid mixture contained in the solution by adsorption chromatography and then evaporating it to dryness.
the reaction mixture resulting from the Maillard reaction can be used directly as a flavor and applied to the tobacco, for example by spraying.
the essential components for the flavor can also be extracted from the reaction mixture, for example by shaking against dichloromethane or against isobutyl alcohol.
the substances essential for the flavor can be isolated from the reaction product of the Maillard reaction by fractional distillation.
the pretreated tobacco that is the pressed strips, was dried in flowing warm air to a residual moisture content of 1 8% (percent) and stored.
the tobacco mixture to be prepared, the solution and the pretreated tobacco were analyzed analytically. This resulted in analytical values as in
TABLE 3 shows that 58 dry weight percent of the proteins present in the tobacco mixture to be processed has been broken down and the breakdown products have been converted into the solution.
the solution prepared in this way was sterilized in an autoclave at 105 ° C. under pressure and then relieved of pressure and cooled to 30 ° C. and transferred to a 20 l fermenter.
the 30 ° C, prepared solution was inoculated with 600 ml (milliliter) of a culture of Candida utilis NCYC 707 which is in its exponential growth phase.
the inoculated solution was left in the fermenter for 8 hours with aeration and stirring.
the pH was first stabilized to pH 5.5 with KOH (potassium hydroxide) and later with citric acid.
the proteins, amino acids, nitrates and nitrites were broken down by metabolic assimilation.
the biomass was centrifuged off. This gave 2.25 l of biomass with a solids content of 8.5 %, corresponding to 190 g of anhydrous biomass.
the supernatant obtained by centrifugation - the so-called residual solution - contained the tobacco alkaloids in the originally present concentration, but beyond that only traces of soluble nitrogen compounds.
the total volume of the residual solution of 9.75 l was reduced to 2 l and added to the existing tobacco by spraying. This tobacco was then dried. Table 2 shows analyzes of cigarettes made from such tobacco.
the biomass obtained in accordance with paragraph b) was dried. 1 kg of biomass obtained in this way was mixed with 3.5 l of HC1 (6N) and boiled under reflux for 140 hours. The resulting hydrolyzate was centrifuged at 15,000 xg for 20 minutes and the supernatant evaporated to a quarter of its original volume. The distillate contained the HC1 and could be used for further hydrolysis.
the ion exchanger in turn was mixed with 0.8 1 (NH 4 ) OH (7N) and shaken for 2 hours at room temperature. The ion exchanger was filtered off again and washed with 150 ml of deionized water. The amino acids were in the filtrate, which was evaporated to dryness. In this way, '300 g of a mixture of amino acids could be obtained from the 1 kg of biomass. The composition of this mixture is shown in Table 4.
the biomass obtained according to paragraph b) was dried. 1 kg of biomass obtained in this way was mixed with 5 1 H 3 P0 4 (85%) and boiled under reflux for 140 hours. The resulting hydrolyzate was filtered through a frit and 300 g of Amberlite IR-120 and 0.6 l of HC1 (0.1N) were added to the filtrate. This mixture was shaken for 1 0 hours at room temperature. The Amberlite was then separated from the liquid phase by filtration and washed with 360 ml of deionized water. The filtrate was discarded.
the ion exchanger in turn was mixed with 0.8 1 (NH 4 ) OH (7N) and shaken for 2 hours at room temperature. The ion exchanger was filtered off again and washed with 15 0m1 deionized water. The amino acids were in the filtrate, which was evaporated to dryness. In this way, 320 g of a mixture of amino acids could be obtained from the 1 kg of biomass. The composition of this mixture is shown in Table 4.
Example 4 As in Example 4, with the only difference that when amino acids are obtained, 1.2 kg of yeast with a moisture content of 70% are hydrolyzed and 120 g of amino acid mixture are obtained therefrom.
Example 3 With the difference that 5 1 KOH (6N) are used instead of H 3 P0 4 in the extraction of the amino acids.
the pH of this solution was adjusted to 1.1 with HC1 before the ion exchanger was added. 280 g of an amino acid mixture could be obtained, the composition of which can be seen from Table 4.
Example 8 As in Example 8, the reaction was only carried out for 1 hour and the filtrate was added in amounts of 15% reconstituted tobacco.

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Biochemistry (AREA)
Chemical Kinetics & Catalysis (AREA)
General Chemical & Material Sciences (AREA)
Preparation Of Compounds By Using Micro-Organisms (AREA)
Manufacture Of Tobacco Products (AREA)

EP82100112A 1981-01-13 1982-01-09 Procédé pour la préparation de tabac Expired EP0056268B1 (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
DE3100715		1981-01-13
DE3100715A DE3100715A1 (de)	1981-01-13	1981-01-13	Verfahren zur aufbereitung von tabak und tabak, aufbereitet nach diesem verfahren

Publications (2)

Publication Number	Publication Date
EP0056268A1 true EP0056268A1 (fr)	1982-07-21
EP0056268B1 EP0056268B1 (fr)	1984-10-10

Family

ID=6122481

Family Applications (2)

Application Number	Title	Priority Date	Filing Date
EP81107416A Expired EP0056073B1 (fr)	1981-01-13	1981-09-18	Procédé pour la préparation de tabac, et tabac ainsi préparé
EP82100112A Expired EP0056268B1 (fr)	1981-01-13	1982-01-09	Procédé pour la préparation de tabac

Family Applications Before (1)

Application Number	Title	Priority Date	Filing Date
EP81107416A Expired EP0056073B1 (fr)	1981-01-13	1981-09-18	Procédé pour la préparation de tabac, et tabac ainsi préparé

Country Status (3)

Country	Link
US (2)	US4407307A (fr)
EP (2)	EP0056073B1 (fr)
DE (3)	DE3100715A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
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EP0434333A3 (en) *	1989-12-18	1991-10-23	R.J. Reynolds Tobacco Company	Tobacco extract treatment process
CN102551187A (zh) *	2012-01-04	2012-07-11	安徽中烟工业有限责任公司	一种低co造纸法烟草薄片的制造方法
CN103989246A (zh) *	2014-05-28	2014-08-20	广州市澳键丰泽生物科技有限公司	一种增香膨化烟梗颗粒及其制备方法和应用
JP2015536149A (ja) *	2012-11-26	2015-12-21	ブリティッシュアメリカンタバコ（インヴェストメンツ）リミテッドＢｒｉｔｉｓｈＡｍｅｒｉｃａｎｔｏｂａｃｃｏ（Ｉｎｖｅｓｔｍｅｎｔｓ）Ｌｉｍｉｔｅｄ	タバコ材料の処理
CN105686068A (zh) *	2016-03-11	2016-06-22	湖南中烟工业有限责任公司	一种具有白肋烟风格的电子烟液
CN106174688A (zh) *	2016-07-22	2016-12-07	湖北中烟工业有限责任公司	一种制备晒红烟提取物的方法及其应用
CN112931923A (zh) *	2021-02-02	2021-06-11	云南中烟工业有限责任公司	一种特定分子量肽美拉德中间体的制备方法、及其用于烟用香精的用途

Families Citing this family (58)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE3100715A1 (de) *	1981-01-13	1982-07-22	Fabriques de Tabac Réunies S.A., 2003 Neuchâtel	Verfahren zur aufbereitung von tabak und tabak, aufbereitet nach diesem verfahren
US4685478A (en) *	1981-10-01	1987-08-11	Philip Morris Incorporated	Thermophilic denitrification of tobacco
US4651759A (en) *	1983-04-12	1987-03-24	Philip Morris Incorporated	Start-up process for the thermophilic denitrification of tobacco
US4476881A (en) *	1983-05-09	1984-10-16	Brown & Williamson Tobacco Corporation	Microbial digestion of tobacco materials using mixed cultures
US4700727A (en) *	1985-12-20	1987-10-20	Challenger Industries, Ltd.	Method of treating lettuce and other leafy vegetable plants and products produced therefrom
US4716911A (en) *	1986-04-08	1988-01-05	Genencor, Inc.	Method for protein removal from tobacco
US4887618A (en) *	1988-05-19	1989-12-19	R. J. Reynolds Tobacco Company	Tobacco processing
US4941484A (en) *	1989-05-30	1990-07-17	R. J. Reynolds Tobacco Company	Tobacco processing
US5099862A (en) *	1990-04-05	1992-03-31	R. J. Reynolds Tobacco Company	Tobacco extraction process
US5343879A (en) *	1991-06-21	1994-09-06	R. J. Reynolds Tobacco Company	Tobacco treatment process
US5311886A (en) *	1991-12-31	1994-05-17	Imasco Limited	Tobacco extract treatment with insoluble adsorbent
US5413122A (en) *	1992-02-18	1995-05-09	R. J. Reynolds Tobacco Company	Method of providing flavorful and aromatic compounds
US5746231A (en) *	1993-01-11	1998-05-05	Craig Lesser	Tobacco smoke filter for removing toxic compounds
US5839447A (en) *	1993-01-11	1998-11-24	Lesser; Craig	Cigarette filter containing microcapsules and sodium pyroglutamate
US5501238A (en) *	1993-01-11	1996-03-26	Von Borstel; Reid W.	Cigarette filter containing a humectant
US6591841B1 (en)	1996-08-01	2003-07-15	Jackie Lee White	Method of providing flavorful and aromatic tobacco suspension
US6053175A (en) *	1998-03-03	2000-04-25	D'angelo; Carmen A.	Method for treating smoking article
US6048404A (en) *	1998-05-07	2000-04-11	R.J. Reynolds Tobacco Company	Tobacco flavoring components of enhanced aromatic content and method of providing same
US6030462A (en) *	1998-10-22	2000-02-29	R.J. Reynolds Tobacco Company	Smoking article having increased amino acid content
US6298858B1 (en)	1998-11-18	2001-10-09	R. J. Reynolds Tobacco Company	Tobacco flavoring components of enhanced aromatic content and method of providing same
US6428624B1 (en)	1998-12-07	2002-08-06	R. J. Reynolds Tobacco Co.	Method of providing flavorful and aromatic compounds
US6325860B1 (en)	2000-02-15	2001-12-04	R. J. Reynolds Tobacco Company	Method of providing flavorful and aromatic compounds in absence of reducing sugars
US6440223B1 (en)	2000-02-15	2002-08-27	R. J. Reynolds Tobacco Co.	Smoking article containing heat activatable flavorant-generating material
US6499489B1 (en)	2000-05-12	2002-12-31	R. J. Reynolds Tobacco Company	Tobacco-based cooked casing formulation
US6695924B1 (en)	2000-07-25	2004-02-24	Michael Francis Dube	Method of improving flavor in smoking article
RU2254790C2 (ru) *	2000-09-12	2005-06-27	Филлижент Лимитед	Табачный фильтр
US6730832B1 (en)	2001-09-10	2004-05-04	Luis Mayan Dominguez	High threonine producing lines of Nicotiana tobacum and methods for producing
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CN103989246A (zh) *	2014-05-28	2014-08-20	广州市澳键丰泽生物科技有限公司	一种增香膨化烟梗颗粒及其制备方法和应用
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CN105686068A (zh) *	2016-03-11	2016-06-22	湖南中烟工业有限责任公司	一种具有白肋烟风格的电子烟液
CN105686068B (zh) *	2016-03-11	2017-05-10	湖南中烟工业有限责任公司	一种具有白肋烟风格的电子烟液
CN106174688A (zh) *	2016-07-22	2016-12-07	湖北中烟工业有限责任公司	一种制备晒红烟提取物的方法及其应用
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CN112931923A (zh) *	2021-02-02	2021-06-11	云南中烟工业有限责任公司	一种特定分子量肽美拉德中间体的制备方法、及其用于烟用香精的用途

Also Published As

Publication number	Publication date
EP0056268B1 (fr)	1984-10-10
DE3100715A1 (de)	1982-07-22
DE3167104D1 (en)	1984-12-13
EP0056073A1 (fr)	1982-07-21
US4537204A (en)	1985-08-27
US4407307A (en)	1983-10-04
EP0056073B1 (fr)	1984-11-07
DE3260912D1 (en)	1984-11-15

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EP0056268B1 (fr)	1984-10-10	Procédé pour la préparation de tabac
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EP0203126A1 (fr)	1986-12-03	Biere et procede de fabrication
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DE2021465B2 (de)	1974-05-16	Verfahren zur Herstellung eines Enzympräparates, welches die OH-Gruppe in der 3beta-Stellung des Cholesterins dehydriert
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