R.j. Reynolds Tobacco Company

Other

Chi-Kuen Shu

Brian M Lawrence

Milly M Wong

Michael Francis Dube

Jackie L White

Thomas A Perfetti

William Monroe Coleman, Iii

Cynthia Stewart Stokes

Luis Mayan Dominguez

Kenneth Wayne Smith

Dwo Lynm

Robert Henry Powell

Joyce R Durham

Elwood Lee Williams, Jr

A method for improving the flavor and aroma characters of a smoking article is provided. A mixture consisting essentially of a reducing sugar and optionally a hydroxide of an alkali metal is subjected to heat treatment for a time and under conditions sufficient to produce a flavorful composition. The flavorful composition is then applied to tobacco leaves or cut filler made thereof, and smoking articles are prepared from the tobacco leaves or cut filler.

Method of improving flavor in smoking article

A smoking article is provided having improved flavor and aroma when smoked and contains one or more smokable materials having free amino acids contained therein. The smoking article comprises a selectively enriched content of at least one amino acid selected from the group consisting of serine, threonine and analogs thereof, and is substantially free of exogenous non-sugar Maillard-functional carbonyl compounds.

Smoking article having increased amino acid content

A flavorful and aromatic composition is provided by forming a mixture of a first component in the form of at least one non-sulfur containing amino acid, non-sulfur containing amino acid analog and/or degradation product thereof and a second component in the form of at least one sugar, sugar analog and/or degradation product thereof. The first component and second component are in a molar ratio of from about 1:1 to about 60:1. The mixture is then subjected to heat treatment in a pressure controlled environment under conditions sufficient to form the flavorful and aromatic composition, e.g., a pressure of about 10 psig to about 1000 psig and a temperature of at least 100.degree. C. The composition is useful as casing and top dressing components for tobacco laminae and cut filler, as well as for other smokable materials.

Method for producing a flavorful and aromatic composition for use in

A flavorful and aromatic compound for use in a smoking article is provided by subjecting an amino acid having a hydroxy group to heat treatment at a pressure of about 10 psig to about 1000 psig and at a temperature of at least about 100.degree. C. to provide a reaction material including flavorful and aromatic composition, and collecting the flavorful and aromatic composition for use in altering the aroma of mainstream smoke upon burning of a smoking compound during use.

Method of providing flavorful and aromatic compounds

A process is provided for treating tobacco material for use in a smoking article comprising the step of applying a flavorful and aromatic casing and top dressing composition comprising a weak ammonium salt and a sugar or sugar derivative to a tobacco material. The present also provides a smoking article including tobacco material wherein the tobacco material is in intimate contact with a casing and top casing composition comprising a weak ammonium salt and a sugar or sugar derivative.

Tobacco treatment process

Flavorful tobacco extracts are provided by subjecting a moist spray dried tobacco extract to heat treatment. The moist extract is contacted with a sugar and an amino acid, and exposed to a temperature above about 100.degree. C. in a pressure controlled vessel. Resulting flavorful extracts are useful as forms of tobacco in cigarettes and other smoking articles.

Growing community of inventors

Pfafftown, NC, United States of America

Chi-Kuen Shu