A roasting method with sugar supplement to make better use of discarded tobacco leaves

Abstract

Materials and methods General experimental proceduresDiscarded tobacco leaves (growth origin, Qujing, Yunnan province; year, 2014) were chosen. D-glucose (≥ 99.5%) and D-fructose (≥ 99.5%) were purchased from Aladdin Biochemical Technology Co., Ltd. (Shanghai, China). Furfural, 5-HMF (5-hydroxymethylfurfural), and 2-phenylethyl propionate were obtained from Sigma-Aldrich (Alexandria, America). Agilent 1290 HPLC was used for the HPLC-ELSD analysis (Agilent, Santa Clara, USA). Headspace GC-MS and GC-MS analyses were carried out by Agilent 6890GC/5973MS GC-MS (Agilent, Santa Clara, USA), which was equipped with a flame ionization detector. Tobacco leaves were cut using an SY-III tobacco cutting machine (Fubuang, Zhengzhou, China). The cut tobaccos were reacted in an HPX-9082MBE air oven (Boxun, Shanghai, China). Heating procedureThe tobacco leaves were cut. Then the cut tobaccos (20.0 g) were blended with glucose and water, which were heated in the air oven at the pre-set temperatures. The roasted tobaccos were taken out immediately at the presupposed time. Afterwards, the

Effects of coffee and cocoa as fermentation additives on sensory quality and chemical compositions of cigar tobacco leaves

“…In detail, sugar could cover undesirable odors through generating acids which can neutralize or weaken the pungency of smoke (Yan et al, 2022). Besides, sugar has a positive influence on aroma quality since it could convert to flavor components by Maillard reaction and caramelization reaction (Banožić et al, 2020; Li et al, 2022a). As shown in Figure 3, 0.5~0.6% of TS and 0.2~0.3% of RS were found in CTL raw materials (T1-0 d).…”

Effects of roasting temperature and duration on color and flavor of a sesame oligosaccharide-protein complex in a Maillard reaction model

“…Oligosaccharides are a class of water-soluble sugars that are abundant and widely distributed in nature; they commonly consist of 2–10 monosaccharides connected by α- and β- glycosidic linkages ( Liu et al, 2022 , Xiong et al, 2021 ). Water-soluble sugars generally play key roles in flavor formation during food processing; for example, they produce furfural and pyrones which give food what consumers recognize as a caramel flavor ( Li, Shi, Li, Luo, & Li, 2022 ). Moreover, in plant foods, particularly fruits, there is a close relationship between flavor quality and water-soluble sugar content ( Liu et al, 2011 , Yang et al, 2021b ).…”

Extraction of active calcium from Megalobrama Amblycephala bone and optimization of process conditions

“…The single-factor test is often used to determine the main factors and the appropriate ranges for the BBD (Li et al, 2022). In this study, the extraction process was carried out at different temperatures of 90 °C, 100 °C, 110 °C, and 120 °C, while other parameters were extraction time of 1 h and ratio of citric acid and malic acid of 1: 1.…”