• 제목/요약/키워드: flavors

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The Trend of Cigarette Design and Tobacco Flavor System Development

  • Wu, Jimmy Z.
    • 한국연초학회지
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    • 제24권1호
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    • pp.67-73
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    • 2002
  • In light of addressing consumer health concern, coping with anti-tobacco movement, and promoting new product, tobacco industry is actively pursuing to make a new generation of cigarettes with low tar and nicotine deliveries, and less harmful substances. Low tar and low nicotine cigarettes increases their market shares dramatically world wide, especially in KT&G, multinational tobacco companies, EU countries, even in China regulated by CNTC to set up yearly target to lower tar and nicotine deliveries. On the other hand, to design a new cigarette with reduced harmful substances begins to gain speed. The "modified Hoffmann list" publishes thirty plus substances in tobacco leaf and main smoke stream, which is the prime suspect causing health problems. Various ways and means are developed to reduce such components including new tobacco breeds, new curing method, tobacco leaf treatment before processing, selected filtration system, innovated casing system to reduce free radicals, as well as some non conventional cigarette products. In TSRC held this year, the main topic is related to reduce tobacco specific nitrosamines in tobacco leaf. The new generation of cigarette is in the horizon. It still needs a lot help to produce commercial products with satisfied taste and aroma characters. The flavor industry is not regulated by many governments demanding which ingredients might or might not be for tobacco use. However, most of the cigarette companies self impose a list of ingredients to guide flavor suppliers to design flavors. Unfortunately, the number of ingredients in those lists is getting shorter every year. It is understandable that the health is not the only reason. Some cigarette companies are playing safe to protect the company from potential lawsuit, while others are just copying from their competitors. Moreover, it is obvious that it needs more assistance from casings and flavors to design new generation of cigarettes with missing certain flavor components in tobacco leaf and main smoke stream. These flavor components are either non-existed or at lower level at new form of cured tobacco leaf or filtered in the main smoke stream along with reduced harmful substances. The use of carbon filters and other selected filtration system poses another tough task for flavor system design. Specific flavor components are missing from the smoke analysis data, which brings a notion of "carbon taste" and "dryness" of mouth feel. It is ever more demanded by cigarette industry to flavor suppliers to produce flavors as body enhancer, tobacco notes, salivating agents, harshness reducer, and various of aromatic notes provided they are safe to use. Another trend is that water based flavor or flavor with reduced ethanol as solvent is gaining popularity. It is preferred by some cigarette companies that the flavor is compounded with all natural ingredients or all ingredients should he GMO free. The new generation of cigarettes demands many ways of new thinking process. It is also vital for tobacco industry. It reflects the real needs for the consumers that the cigarette product should be safe to use as well as bearing the taste and aroma characters smokers always enjoyed. An effective tobacco flavor system is definitely a part of the equation. The global trend of tobacco industry is like trends of any other industries lead by consumer needs, benefited with new technology availability, affected by the global economy, and subjected for various rules and regulations. Anti-tobacco organizations and media exceptionally scrutinize cigarette, as a legal commercial product. Cigarette is probably the most studied commercial product for its composition, structure, deliveries, effects, as well as its new developmental trend. Therefore, any new trend of cigarette development would be within these boundaries. This paper is trying to point out what it would be like for tobacco industry in the next few yews and what concerns the tobacco industry. It focuses mostly on the efforts to produce safer cigarettes. It is such a vital task for the tobacco industry and its affiliate industries such as cigarette papers, filters, flavors, and other materials. The facts and knowledge presented in this paper might be well known for the public. Some of the comments and predictions are very much personal opinion for a further discussion.

Tetramethylpyrazine Production by Immobilized Culture of Lactococcus lactis subsp. lactis biovar. diacetilactis FCl

  • Lee, Ji-Eun;Woo, Gun-Jo;Lee, Hyong-Joo
    • Journal of Microbiology and Biotechnology
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    • 제6권2호
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    • pp.137-141
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    • 1996
  • Acetoin and ammonia, the precursors of tetramethylpyrazine (TMP) having "meaty" or "roasted" flavors, were produced by the culture of Lactococcus lactis ssp. lactis biovar. diacetilactis FC1 in free and immobilized cell systems. Cells were immobilized using k-carrageenan and then were incubated at $34^{\circ}C$. The TMP productivity (0.34 g/l) and the conversion ratio (9.3%) of acetoin to TMP of the immobilized cell system were higher than those (0.24 g/l, 7.0%) of the free cell system. When the beads were activated for 12 h, the productivity of acetoin and TMP increased slightly.

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Volatile Compounds of Zanthoxylum piperitum A.P. DC.

  • Chung, Mi-Sook
    • Food Science and Biotechnology
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    • 제14권4호
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    • pp.529-532
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    • 2005
  • Volatile compounds, isolated from Chopi (Zanthoxylum piperitum A.P. DC.) using steam distillation, were analyzed by gas chromatography/mass spectrometry-olfactometry (GC-MS-O). Forty-six volatile compounds, consisting of 12 hydrocarbons, 8 aldehydes, 5 esters, 12 alcohols, 4 ketones, 4 oxides and 1 acid, were tentatively identified from the essential oil of Chopi. Unidentified compounds constituted 7.2% of the total peak area. Limonene was the most abundant compound, followed by geranyl acetate, citronellal, cryptone and ${\beta}$-myrcene. In addition, aroma-active compounds, in particular citronellal and limonene, which are related to the citrus and Chopi flavors of Chopi essential oil, were detected. The aroma of Chopi essential oil had a score of 4.8 on the preference test (neither like nor dislike) and a score of 5.97 on the intensity test (slightly strong) using the 9-point hedonic scale.

Slowly Odor-evaporating Polyethylene Film Containing Surface-modified Celite Powder

  • Chun Byoung Chul;Chung Yong-Chan;Park Hee-Woo;Han Ki Hwan
    • Fibers and Polymers
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    • 제6권3호
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    • pp.200-205
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    • 2005
  • Celite powder surface-modified with cationic surfactant was used to make polyethylene (PE) specialty film that can be contrasted with ordinary film in having high odor storing capacity and long odor lasting period. Mechanical properties of the films were sacrificed as more celite particles were included, whether celite surface was modified or not. The film with CTAS-modified celite showed the best odor storing and lasting properties for five different flavors of odor, three artificial and two natural ones, among the kinds of films developed. Comparisons among the different films are made, together with brief discussion about the reason for differences in odor lasting period and possible application to packaging industry.

한국 시판 식혜에 관한 연구 (A Study of Sikhye)

  • 안용근;이석건
    • 한국식품영양학회지
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    • 제8권3호
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    • pp.165-171
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    • 1995
  • Sikhye is a traditional sweet rice drink in Korea by $\beta$-amylase's saccharifing action. Sikhye has great potentiality for commercial beverage because of It's characteristic taste and flavors. But, the chemical compositions and production methods of Sikhye are little known. The total amount of carbohydrate of sixteen Sikhye selected in Korean market was 11~15%. The reducing sugar by the Somogyi-Nelson's method was measured 0.4~2% as maltose, which has little influence on the sweetness of Sikhye. While sucrose content was about 10% by the TLC and Seliwanoff analysis. It means that carbohydrate in Sikhye was almost sucrose. Furthermore the most of Sikhye has brown color and turbidity. To improve the quality of Korean Sikhye, it is necessary to increase the production of maltose and to reduce brown color and turbidity, without adding sucrose.

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대두(大豆)의 날콩냄새 발생을 억제하는 간단한 방법 (A Simple Technique for Inhibiting Production of Green, Beany Flavor in Soybeans)

  • 해리이스나이더
    • 한국식품과학회지
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    • 제5권1호
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    • pp.33-35
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    • 1973
  • 대두(大豆)를 침지(浸漬)후 $100^{\circ}C$에서 2분간 가열하면 불쾌한 풋 냄새의 발생을 충분히 억제할 수 있다. 건조한 대두(大豆)의 경우는 $100^{\circ}C$에서 3분간 가열하면 같은 효과를 나타낸다. 이와 같은 간단한 열처리(熱處理)는 병아리 사육시험의 결과 발육조해인자(發育阻害因子)를 불활성화(不活性化)시키기에는 불충분하다. 이취(異臭)의 조해(阻害)는 lipoxygenase 활성(活性)의 상실과 일치하며 이것이 그 원인인 것으로 생각된다.

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플라스틱 필름에 대한 유기 용매의 전이 특성에 관한 연구 (Studies on the Migration behavior of various Printing Ink solvents of plastic films)

  • 안덕준
    • 한국포장학회지
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    • 제6권1호
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    • pp.19-23
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    • 2000
  • The increasing use of plastics in food packaging materials has led to the issue of food-packaging mutual interactions from residues in the plastics. Plastic films are commonly printed by using solvent-based ink to decorate the packaged food for consumer attention. However, the residual solvents can not be completely removed and they can migrate into the contained food which lead to undesirable off-flavors. Partitioning (Kp) of printing ink solvents was studied in two types of plastic films with different chemical structure and polarity. At $25^{\circ}C$, Kp of toluene is higher than that of isopropanol in PP, but isopropanol showed higher Kp value than toluene in EVOH. This showed that polarity had a significant effect on the partitioning of printing ink solvents into the plastic films. Printing solvents had a higher affinity to the polymer with similar polarity than it did to the different one.

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의약품첨가물과 규격관리 (The Quality Regulation of Drug Excipients)

  • 최명신;홍정희;장성재;강찬순
    • Journal of Pharmaceutical Investigation
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    • 제33권1호
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    • pp.67-71
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    • 2003
  • Drug excipients are material used in the formulation of pharmacologically active drugs. They have a variety of roles including dilutents/fillers/bulking agents, binders/adhesives, propellant, disintegrants, lubricants/dlidants, colors, flavors, coating agents, polising agents, fragrance, sweeteening agent, polymers and waxes. Excipient should be inert or inactive and does not interfere with the test. Nowadays within industry there has been a recent surge of interest in novel excipient for novel dosage forms. The purpose of the review is to introduce the administration systems of drug excipient about kinds, matters to be attended to change of excipients.

부인(婦人) 정신장애에 대한 연구 II - 치료 중심으로 (A study for Mental disorder of Women II -focus on the cause of treatment-)

  • 김근우
    • 동의신경정신과학회지
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    • 제16권2호
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    • pp.53-64
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    • 2005
  • Objects : This study was aimed to investigate the treatment on Mental disorder of Women. Methods : Research data is based on Buindaejoenyangbang and Dong-uibogam. And study the treatment in Mental disorder of Women. Results : 1. Owing to women's physiological extraordinary nature, Mental disorder of Women’s treatment does not match Dongyipogam’s about the same symptoms. 2. Most of happing the symptom is due to blood Wind(four flavors) and deficiency of the Heart, treatments are dispelling Wind, tonifying blood of the Heart and calming the spirit. 3. At postpartum, Mental disorder of Women’s causes are deteriorating blood vanquished blood and external affections with a blood deficiency from the loss of blood, treatments are tonifying the blood, expel Wind and clear Cold and remove blood stagnation to promote regeneration. Conclusion : The results suggest that the extraordinary nature of the circumstances due to women specific pathology must be considered.

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Effect of Volume Concentration Ratio of Cell-free Medium on Tetramethylpyrazine Production by Lactococcus lactis subsp. lactis biovar. diacetilactis FC1

  • Lee, Ji-Eun;Woo, Gun-Jo
    • Journal of Microbiology and Biotechnology
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    • 제4권3호
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    • pp.191-194
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    • 1994
  • Acetoin and ammonia, the precursors of tetramethylpyrazine (TMP) having "nutty " or "roasted" flavors, were produced by cultivating Lactococcus lactis ssp. lactis biovar. diacetilactis FC1. The effects of the volume concentration ratio (VCR) of cell-free medium on the formation of TMP were investigated using a rotary evaporator at $70^{\circ}C than at 80^{\circ}C$. As the VCR increased, the formation of TMP and the conversion ratio of acetoin to TMP increased. More TMP were formed at $70^{\circ}C than at 80^{\circ}C$. As the VCR increased, the concentration of acetoin decreased implying the formation of TMP from acetoin and ammonia.

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