R.j. Reynolds Tobacco Company

Other

Ronald Lewis Parks

William Monroe Coleman, Iii

Michael Francis Dube

Thomas A Perfetti

Andrew J Sensabaugh, Jr

Luis Mayan Dominguez

Jerry Wayne Lawson

Arvol C Marsh, Jr

William Samuel Simmons

The flavor and aroma characteristics of the smoke of a tobacco blend incorporating Oriental tobacco are improved by subjecting that blend to heat treatment. Oriental tobacco having a relatively high sucrose ester content is combined with a second dissimilar Oriental tobacco material and/or a non-Oriental tobacco material to form a tobacco mixture, and that mixture is heated for a time and under conditions sufficient to reduce the concentration of sucrose esters in the Oriental tobacco. Tobacco blends having reduced levels of sucrose esters yield smoke that does not possess undesirable off-notes provided by pyrolysis products of those sucrose esters; namely, 2-methylpropionic acid, 3-methylbutyric acid and 3-methylpentanoic acid.

Method of reducing the sucrose ester concentration of a tobacco mixture

Improved flavorful and aromatic tobacco materials and a method for producing flavorful and aromatic components from all natural tobacco materials are provided. A first tobacco material is contacted with a second tobacco material to form a tobacco blend. The first tobacco material has a higher content of nitrogen source and a lower content of sugar source than the second tobacco material. The moisture content in the first and second materials of the tobacco blend is increased to at least about 20%. The tobacco blend having an increased moisture content is then subjected to heat treatment in a substantially atmospheric environment for a time and under conditions sufficient to generate flavorful and aromatic substances in said first and second tobacco materials.

Tobacco flavoring components of enhanced aromatic content and method of providing same

A method in which moist snuff is produced, differing radically from the prior art. The tobacco is hogshead-aged for only about two years. Instead of producing snuff taste characteristics through fermentation, the tobacco is cased and chemical reactions, including Maillard reactions, are induced to produce snuff flavor precursors chemically.

Process for producing moist snuff

Growing community of inventors

Winston-Salem, NC, United States of America

Ronald Lewis Parks