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    • 4. 发明申请
    • Method for Preparing Flavorful and Aromatic Compounds
    • 芳香和芳香化合物的制备方法
    • US20100037903A1
    • 2010-02-18
    • US12191751
    • 2008-08-14
    • William Monroe Coleman, IIIAnthony Richard Gerardi
    • William Monroe Coleman, IIIAnthony Richard Gerardi
    • A24B15/38B01D3/40
    • A24B15/38A24B15/306
    • The invention provides a method of preparing a purified, pyrazine-containing aqueous composition by mixing a reducing sugar, a base, and an amino acid in water to produce a mixture; heating the mixture for a time and under conditions conducive to Maillard reactions such that a flavorful and aromatic aqueous solution is formed, the aqueous solution comprising a plurality of pyrazines and a first 4-methylimidazole concentration; distilling the aqueous solution to produce an aqueous distillate comprising a plurality of pyrazines and having a second 4-methylimidazole concentration lower than the first 4-methylimidazole concentration; and collecting the aqueous distillate. The invention also includes flavorful and aromatic aqueous compositions formed by this inventive method, as well as tobacco products (e.g., smokable materials, smoking articles, and smokeless tobacco) incorporating the flavorful and aromatic composition.
    • 本发明提供了一种通过将还原糖,碱和氨基酸混合在水中混合制备含有吡嗪的含水组合物的方法, 将混合物加热一段时间并在有利于美拉德反应的条件下,形成香味和芳香族水溶液,所述水溶液包含多个吡嗪和第一4-甲基咪唑浓度; 蒸馏该水溶液以产生包含多个吡嗪并且具有低于第一4-甲基咪唑浓度的第二4-甲基咪唑浓度的含水馏出物; 并收集含水馏出物。 本发明还包括通过本发明方法形成的美味和芳香的含水组合物,以及掺入美味和芳香组合物的烟草制品(例如可吸烟材料,吸烟制品和无烟烟草)。