Study On Preparation Of Tobacco Flavor Precursors And Application In Cigarette

It is known that tobacco flavor can make up for the aroma loss caused by reducing tar and relieving harm.However,most additives are volatile and unstable,which leads to the circumstances that the shelf lives of cigarettes will be shortened.To solve this problem,there is a new research direction of adding organic additives with low volatility into smoking products.Those organic additives which are called as flavor precursors will decompose into pieces to improve mainstream smoke and side stream smoke when they are burned with tobaccos.In view of this situation,we chose the maltol substances(maltol and ethyl maltol)as research object,compounds that can produce soft aromas such as palmitic acid and stearic acid,and also compounds with characteristic aromas such as phenylacetic acid and strawberry acid as ligand acids in order to obtain a series of maltol esters and ethyl maltol esters.On the one hand,it was discovered that most maltol esters were synthesized by acryl chloridization.We obtained 20(ethyl)maltol esters including 18 monoester and 2 double esters,12 of which have not been reported yet,using acryl chloridization.Some influential factors such as reaction time,reaction temperature,n(acid)/n(maltol)and choose of acid acceptor were examined during the process.The results indicated that the yield of saturated fatty acid maltol esters can reach to at least 75%.On the other hand,maltol esters can be synthesized by direct esterification either.we investigated the amount and catalytic efficiency of dicyclohexylcarbodiimide(DCC)?FeCl3·xH2O and tosilate and compared these three catalysts with advantages and disadvantages to select the most suitable one as the catalyst of esterification.Furthermore,acryl chloridization and direct esterification were compared.Ten compounds among the 20 maltol esters obtained were chosen to carry on pyrolysis so that the release characteristics of maltol esters were explored.The results indicated that all these ten compounds could crack into maltol and some other compositions with significant aromas.What's more,we investigated the tobacco flavoring of all 20 compounds according to GB5605.4-2005.It turned out that all these compounds could make a contribution to increasing fullness of smoke,reducing offensive odor,minimizing irritation and refining aftertaste.We simply examined one type flavor precursor—the series of maltol esters and their application in tobacco industry haven't been done yet.There are still lots of tobacco flavoring precursors needed to be studied and developing stable flavors with excellent aromas which can easily be produced is in dire need and this is a lasting project needed to be developed.