A method for providing flavorful and aromatic substances for use in a smoking article is disclosed. In the method, a mixture is provided including a reducing sugar source and a base catalyst. The mixture has a selectively enriched content of at least one free amino acid selected from the group consisting of serine, threonine, valine, leucine, and isoleucine. The mixture is then subjected to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition.
本发明公开了一种为烟制品提供风味和芳香物质的方法。在该方法中,提供了一种包括还原糖源和碱催化剂的混合物。混合物中有选择地富含至少一种游离
氨基酸,这些
氨基酸选自
丝氨酸、苏
氨酸、缬
氨酸、亮
氨酸和
异亮氨酸。然后对混合物进行热处理,热处理的时间和条件应足以提供风味浓郁的芳香组合物。