Abstract: One aspect of the invention relates to a product selected from the group consisting of foodstuffs, beverages, oral care products, tobacco products and flavourings, said product containing at least 0.01 mg/kg of one or more flavour improving substances selected from the group of substituted phenol esters represented by the following the formula, salts of these compounds and combinations thereof: Formula (I). The invention also relates to novel substituted phenol esters represented by the above formula.

Abstract: A novel cigar is provided with an elongated cigar puller device which extends into the interior of the cigar. By removing the cigar puller from the cigar, the tobacco fill material of the cigar is disrupted so as to improve the draw of the cigar. Once the cigar puller is removed from the tobacco fill material, a flavorant and/or aromatic can be infused into the less dense tobacco fill material which is provided upon the removal of the cigar puller.

Abstract: A smokable rod for a smoking article, such as a cigarette, possesses a co-axial or concentric construction. A longitudinally extending inner core of tobacco cut filler is positioned within a smokable rod. The outer material that circumscribes the inner core in an annular fashion is composed of a tobacco material treated with a burn suppressing agent, and the outer material acts as a substrate for an aerosol forming material. In use, one end of the smokable rod is lit, and the tobacco cut filler of the inner core burns to yield tobacco smoke. The outer material smolders, and hence thermal decomposition products of the outer tobacco material and volatilized aerosol forming material are produced. When the opposite end of the smokable rod is drawn upon, an aerosol composed of tobacco smoke, thermal decomposition products of tobacco, and volatilized aerosol forming material, is provided.

Abstract: A multi-component filter for a smoking article comprises: a mouth end segment; and a flavour release segment upstream of the mouth end segment. The flavour release segment comprises plant leaf and a filter plasticiser. The multi-component filter preferably further comprises a rod end segment comprising filtration material upstream of the flavour release segment. Preferably, one or both of the mouth end segment and the rod end segment comprises at least one liquid flavourant. The rod end segment may include a sorbent.

Abstract: Flavor-bearing sheets for the controlled delivery of volatile flavorants in a smoking article are disclosed. The flavor-bearing sheets comprise a non-volatile vitreous matrix of a film-forming coagulating material having one or more volatile flavorants dispersed therein.

Abstract: Compositions are provided which contain immobilized flavorants for flavor delivery. In particular, smoking compositions are provided which contain flavorant ester salts of polycarboxylic acids.

Abstract: A method of providing a comestible plant material taken orally by coating a micronized plant material with a first layer of polysaccharides or proteins, then a second layer of polysaccharides or proteins is disclosed. A bi-encapsulated plant material produced by this process is also disclosed.

Abstract: Provided are smoking articles with a controlled flavor release product. The controlled flavor release product includes a first time-release flavorant and a second time-release flavorant. The controlled flavor release product is a film or a lip balm type formulation that is applied to the downstream end of a smoking article.

Abstract: A menthol-containing solids composition comprising or consisting of (a) a solid menthol component consisting of bodies having a content of 95 wt. % or more menthol, based on the total weight of the bodies, and (b) a solid silicon dioxide component comprising or consisting of particles having a particle size of not more than 100 ?m, wherein particles of the silicon dioxide component adhere to the surface of the bodies of the menthol component and wherein the amount of the silicon dioxide component is not more than 4 wt. % and the amount of the menthol component is at least 95 wt. %, in each case based on the total weight of the solids composition.

Abstract: A non-smoking, non-ash, and non-combustible cigarette simulator. When the cigarette is smoked, electrical, magnetic, sonic, light and aromatic effects occur.

Abstract: The tobacco substitute composition according to the present invention is comprised of 80-90 weight percent of eucommia ulmoides, 1-10 weight percent of glycyrrhiza glabra, and 1-10 weight percent of periila frutescens. In the present invention, a flavoring material which is generally added to the composition of a tobacco such as a sodium chloride, glycerol, sweetener, spices, etc. may be added.

Abstract: The present invention relates, in part, to a nicotine-containing composition that can be readily dissolved in a beverage such as coffee. The composition includes nicotine as an active ingredient, a water-soluble filler, and in some instances, a binder. The composition can be provided as a tablet or a powder and is capable of dissolving in the beverage within a very short period of time. The present invention also relates, in part, to a method for preparing a beverage comprising nicotine. The present invention also encompasses compositions including coffee and nicotine including nicotine-coated coffee beans, or a packet containing compositions including desired amounts of coffee and nicotine.

Abstract: A method of fixing a flavorant for improving the small of a sidestream smoke of tobacco. This method includes applying, to tobacco wrapper paper, a tobacco sidestream smoke smell-improving agent including an ethanol or propylene glycol solution of the flavorant added to an emulsion of an ethylene-vinyl acetate copolymer having an ethylene content of 30% by weight or less, the emulsion having a solid content of 10 to 60% by weight, and drying it to fix the flavorant to the wrapper paper. The ethanol solution of the flavorant is added to the emulsion such that an amount of ethanol is 40% by weight or less with respect to 100% by weight of the emulsion, while the propylene glycol of the flavorant is added to the emulsion such that an amount of propylene glycol is 11% by weight or less with respect to 100% by weight of the emulsion.

Abstract: A method for improving the flavor and aroma characters of a smoking article is provided. A mixture consisting essentially of a reducing sugar and optionally a hydroxide of an alkali metal is subjected to heat treatment for a time and under conditions sufficient to produce a flavorful composition. The flavorful composition is then applied to tobacco leaves or cut filler made thereof, and smoking articles are prepared from the tobacco leaves or cut filler.

Abstract: A substantially pure stabilized compound having Vitamin E activity is added to smokable or smokeless tobacco or non-tobacco products to achieve less irritation and antioxidant benefits. In a preferred embodiment, a substantially pure “dry” powdered ester analog of Vitamin E, such as Vitamin E acid succinate, Vitamin E acetate or d-alpha-tocopheryl polyethylene glycol 1000 succinate is mixed directly with the tobacco during the curing or manufacturing process. For cigarette applications, these Vitamin E compounds can also be inserted into a cigarette filter, holder and/or paper, either in powdered form or in microencapsulated form. Although not preferred, a common oily form of Vitamin E can be used in the present invention so long as it is stabilized and does not ruin the appearance and function of the tobacco or non-tobacco products.

Abstract: A cigarette paper having a sidestream smoke smell-improving agent including a lactone in its free state, or a salt of a hydroxy acid corresponding to the lactone, as well as a cigarette wrapped by the cigarette paper. The salt of the hydroxy acid can be an alkali metal salt or an alkaline earth metal salt. The lactone can be a lactone having five or more ring members. The lactone can be a &ggr;-lactone or a &dgr;-lactone.

Abstract: Processes for producing flavorful and aromatic compounds from flue-cured tobacco material are provided. The processes involve providing a tobacco suspension comprising finely ground flue-cured tobacco material in intimate contact with ammonia, and subjecting the tobacco suspension to heat treatment for a time and under conditions sufficient to generate a flavorful and aromatic composition. The composition can be applied to smoking articles such as cigarettes to improve the flavor and aroma character thereof.

Abstract: This invention provides a method for improving the flavor and aroma properties in a smoking article. A high fructose corn syrup, ammonium hydroxide and diammonium phosphate are reacted with each other for a time and under conditions sufficient to provide a heat activatable flavorant-generating composition, which comprises 2-deoxy 2-amino glucose. The composition is incorporated into a component of said smoking article without heat treatment. The resultant smoking articles, when smoked, exhibit highly desirable flavor and aroma properties.

Abstract: 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.

Abstract: The invention relates to a smokable filler material which attempts to mimic tobacco leaf in its simplest components in order to provide a simpler smoke to the smoker. The smokable filler material comprises aerosol generating means, a substantially non-combustible inorganic filler, a binder and an extract from a flavorful fuel source material. It may also comprise a biopolymer.

Abstract: A smokeable filler material which includes casing material as a fuel material, along with an inorganic filler, a binder and an aerosol generating source. This material has good taste and flavour characteristics and contains relatively little tobacco material.

Abstract: A method for making highly potent flavorful and aromatic substances for use in a smoking article is disclosed. The method includes providing a mixture containing hydroxyketone, a Strecker aldehyde, and ammonium hydroxide, and subjecting the mixture to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition.

Abstract: A method for preparing beads containing at least one active ingredient, such as a flavor, fragrance, vitamin, and/or coloring material, to food or tobacco products, where the active ingredient is released at a controlled rate. Discrete droplets of the active ingredient and an acid polysaccharide are formed in an aqueous medium, then the droplets are converted to water insoluble gel beads by introducing the droplets into a solution containing multivalent cations, thereby building a suspension of gel beads. The beads may then be added to the food or tobacco product in an effective amount to flavor, perfume, vitamize, and/or color the product. The beads are heat and mechanically stable.

Abstract: Improved flavorful and aromatic tobacco materials and a method for producing flavorful and aromatic components from all natural tobacco materials are provided. A first tobacco material is contacted with a second tobacco material to form a tobacco blend. The first tobacco material has a higher content of nitrogen source and a lower content of sugar source than the second tobacco material. The moisture content in the first and second materials of the tobacco blend is increased to at least about 20%. The tobacco blend having an increased moisture content is then subjected to heat treatment in a substantially atmospheric environment for a time and under conditions sufficient to generate flavorful and aromatic substances in said first and second tobacco materials.

Abstract: In a tobacco flavoring agent containing ascorbic acid, a salt or isomer thereof, a chlorophyll-containing material, and potassium nitrate, the maximum particle size of the potassium nitrate is set to 0.8 mm or less, making it possible to obtain a tobacco flavoring agent that lowers the tar or nicotine content of tobacco smoke, maintains a burning portion of tobacco in a stable state, and preserves its powdery state. This tobacco flavoring agent may be used by being deposited on the tips of cigarettes or other tobacco products, or by being mixed with shredded tobacco leaves.

Abstract: A substantially pure Vitamin E type compound is added to cigarettes to achieve a less irritating smoke and antioxidant benefits. In a preferred embodiment, a substantially pure "dry" powdered ester analog of Vitamin E, such as Vitamin E acid succinate or Vitamin E acetate, is mixed directly with the tobacco used in cigarettes during the manufacturing process. These Vitamin E analogs can also be inserted into the cigarette filter, holder and/or paper, either in powdered form or in microencapsulated form. Although not preferred, a common oily form of Vitamin E can be used in the present invention so long as it does not ruin the appearance and function of the cigarette.

Abstract: Tobacco is treated using the following series of steps:(1) subjecting in a chamber the tobacco to a reduced pressure of not greater than 70 mbar (7 kPa);(2) impregnating the cell structure of the tobacco with isopentane vapor at a temperature in the range of from 70.degree. C. to 90.degree. C. and maintaining the tobacco in contact with isopentane vapor at a pressure of at least 4 bar (400 kPa) for up to 30 minutes to cause impregnation of the tobacco;(3) removing excess isopentane vapor from the impregnated tobacco by evacuating the chamber, the pressure change being effected adiabatically;(4) contacting the impregnated tobacco with steam to expand the tobacco; and(5) subjecting the expanded tobacco to a reordering process.

Abstract: A substantially pure Vitamin E type compound is added to tobacco for a smokeable or smokeless tobacco product to achieve less irritation and antioxidant benefits. In a preferred embodiment, a substantially pure "dry" powdered ester analog of Vitamin E, such as Vitamin E acid succinate or spray dried Vitamin E acetate, is mixed directly with the tobacco during the manufacturing process. These Vitamin E analogs can also be inserted into a cigarette filter, holder and/or paper, either in powdered form or in microencapsulated form. Although not preferred, a common oily form of Vitamin E can be used in the present invention so long as it does not ruin the appearance and function of the smokeable or smokeless tobacco product.

Abstract: Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1## wherein R.sup.1 is one of the radicals ##STR2## where R.sup.2 is H, lower alkylR.sup.3, R.sup.4 are H, lower alkyl, lower alkoxy, hydroxy, or R.sup.3 +R.sup.4 together are methylenedioxy,R.sup.5 is lower alkyland the broken lines represent in the ring one additional bondand in the side chain an optional bond.

Abstract: Delayed release flavorant compositions containing flavor-release additives, namely 1,2-diols of the formula ##STR1## wherein R.sup.1 is one of the radicals ##STR2## where R.sup.2 is H, lower alkylR.sup.3, R.sup.4 are H, lower alkyl, lower alkoxy, hydroxy, or R.sup.3 +R.sup.4 together are methylenedioxy,R.sup.5 is lower alkyland the broken lines represent in the ring one additional bondand in the side chain an optional bond.

Abstract: Ethylvanillin isobutyrate is a valuable new fragrance and flavor substance which, because of its extraordinary organoleptic profile and its favorable technical properties, permits hitherto unknown effects in perfumery and flavoring.

Abstract: Tobacco products improved by the use of uncured, green tobacco and propolis for use in smoking tobacco, chewing tobacco, tobacco chewing gum, beverages and foods. In one preferred embodiment green tobacco provides reduced carcinogenic nitrosamines. In another preferred embodiment, the addition of propolis reduces bitterness, prolongs flavor and shelf life, and reduces tar and particulate content. The tobacco products can be used to reduce smoking withdrawal symptoms such as irritability and weight gain by providing nicotine and monoamine oxidase B inhibitor. Further, the invention can be used to treat Alzheimer's disease and to manage weight control in non-smokers.

Abstract: Tobacco products including chewing tobacco, snuff tobacco and smoking tobacco products, which contain a coolant compound selected from monomenthyl succinate, alkali metal salts of monomenthyl succinate, alkaline earth metal salts of monomenthyl succinate and mixtures thereof, are disclosed. More particularly, the disclosure relates to chewing tobacco and snuff tobacco incorporating one or more of these coolant compounds, optionally in combination with other coolants. The disclosure also relates to smoking tobacco products wherein the coolant compound is incorporated in the paper, leaf wrapper and/or filter of the smoking tobacco product and, optionally, a secondary coolant is employed in combination therewith. The tobacco products of the present invention provide a surprising, long-lasting cooling effect without enhancing the mint flavor note of menthol and tend to refresh the mouth even several minutes after first contact therewith.

Abstract: The invention concerns perfumes containing as fragrance materials 1,4-dimethyl-cyclohexane-1-carboxylic acid esters of general formula wherein R is an alk(en)yl group having 1-4 carbon atoms, preferably R$(1,3)methyl. The fragrance materials have very agreable fresh herbal ordours with green and floral notes.

Abstract: This invention pertains to a composition including tobacco or a tobacco substitute and a compound represented by formula (1): ##STR1## wherein R is selected from the group consisting of branched and unbranched lower-alkyl and lower-cycloalkyl groups having from 1 to 10 carbon atoms. The present invention also provides methods for flavoring smoking compositions, which incorporate the novel alkyl sclareol diol carbonates of the invention.

Abstract: This invention provides a cigarette product which releases vanillin or ethylvanillin aroma in sidestream smoke under cigarette smoking conditions. The paper wrapper of the cigarette product has a content of a flavorant-release additive which is a novel 3-vanillyl-2-hydroxypropyl or 3-ethylvanillyl-2-hydroxypropyl substituted ether derivative of cellulose.

Abstract: An aroma mixture for reducing undesired side-stream smoke effects, comprising: (a) one or more aldehydes, selected from the group consisting of saturated, mono- and polyunsaturated aliphatic, alicyclic and aromatic aldehydes containing 4 to 12 carbon atoms; (b) one or more heterocyclic compounds which contain oxygen or nitrogen as hetero atom(s) and at least one hydroxy group or one methyl group, selected from the group consisting of mono- and oligocyclic heterocycloalkanes, heterocycloalkenes and heteroaromatics; and (c) vanillin (4-hydroxy-3-methoxy benzaldehyde).

Abstract: Polyphosphonic acid ester compounds with flavorant, coolant and/or sweetener components, and tartar, plaque and/or calculus control compositions with improved taste comprising one or more polyphosphonic acid ester compounds are described.

Abstract: The invention relates to novel ethers and their use as aroma precursors. The ethers are derived from ionol and related compounds. These aroma precursors do not have a substantial aroma as such under ambient conditions, but will break up into a complex mixture having useful organoleptic properties under heating. The ethers are especially suitable for use in products which are heated, burned or smouldered in some stage of their use. The compounds according to the invention are especially suitable for application to tobacco. Mixtures obtained by degrading (e.g. by heating) the ethers according to the invention may be used in a flavoring or perfuming mixture as well due to their organoleptic properties.

Abstract: A low tar cigarette product and method of use which enhances the sensory impact of low tar and low nicotine cigarettes in order to increase their acceptability and reduce the likelihood that smokers will exhibit compensatory smoking during use thereof. The novel cigarette utilizes an irritant selected from the group consisting of one or more constituents from black and/or red pepper, capsaicinoids, and mixtures of the foregoing in the tobacco thereof. Subsequent to igniting the tobacco and inhaling from the cigarette, the irritant creates respiratory tract sensations in a user substantively similar to those obtained by inhalation of tobacco smoke from a conventional cigarette.

Abstract: This invention provides smoking compositions which contain a novel .beta.-hydroxycarboxylate flavorant-release additive. Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive such as calcium bis(2,2-diethyl-3-hydroxy-4-phenylmethylenedecanoate) pyrolyzes and releases .alpha.-hexylcinnamaldehyde as a volatile flavorant component of the cigarette smoke.

Abstract: In one embodiment this invention provides smoking compositions which contain a novel oxalate ester flavorantrelease additive.Under cigarette smoking conditions, a combustible filler additive such as methyl 4-oxo-.beta.-ionyl oxalate pyrolyzes and releases megastigma-5,7,9-trien-4-one as a natural flavorant component of the cigarette smoke.

Abstract: This invention provides smoking compositions which contain a novel vanillin flavorant-release additive.A cigarette smoking product comprising (1) a combustible filler selected from natural tobacco, reconstituted tobacco and tobacco substitutes, and (2) a paper wrapper which has incorporated therein a flavorant-release additive corresponding to the formula: ##STR1## where R is methyl or ethyl.

Abstract: This invention provides smoking compositions which contain a novel tartrate salt flavorant-release additive, such as an acetal derivative corresponding to the formula: ##STR1## Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive as illustrated above pyrolyzes and releases benzaldehyde flavorant as a volatile component of the cigarette smoke.

Abstract: Described are smoking tobacco compositions comprising smoking tobacco and intimately admixed therewith an aroma or taste augmenting, enhancing or imparting quantity of a tricyclic ether-substituted acetic acid having the structure: ##STR1##

Abstract: This invention provides smoking compositions which contain a novel flavorant-release additive.Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive such as 2-(3-hexyl-2-hydroxy-4-phenyl-3-buten-1-yl)--3,5,6-trimethylpyrazine releases pyrazine and cinnamaldehyde type of volatile flavorants into the cigarette smoke: ##STR1## A present invention flavorant-release additive is represented by the formula ##STR2## where R is hydrogen or methyl, R.sup.1 is hydrogen or a C.sub.1 -C.sub.10 alkyl substituent; and R.sup.2 is hydrogen or a C.sub.1 -C.sub.4 alkyl or C.sub.1 -C.sub.4 alkoxy substituent.

Abstract: In one embodiment this invention provides smoking compositions which contain a novel oxalate ester flavorant-release additive.Under cigarette smoking conditions, a combustible filler additive such as a methyl 4-oxo-.beta.-ionyl oxalate ##STR1## pyrolyzes and releases megastigma-5,7,9-trien-4-one as a natural flavorant component of the cigarette smoke.

Abstract: In one embodiment this invention provides smoking compositions which contain a novel oxalate ester flavorant-release additive.Under cigarette smoking conditions, a combustible filler additive such as methyl 2-pyrazinyl-2-propanyl oxalate: ##STR1## pyrolyzes and releases 2-isopropenylpyrazine flavorant as a volatile component of the cigarette smoke.

Abstract: This invention provides smoking compositions which contain a novel vanillin flavorant-release additive.Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive such as ethyl 3-(4'-butoxycarbonyloxy-3'-methoxyphenyl)-3-hydroxy-2-phenylpropanoate pyrolyzes into vanillin and ethyl phenylacetate flavorants as volatile components of the cigarette smoke.A present invention flavorant-release additive is represented by the formula: ##STR1## where R is methyl or ethyl; R.sup.1 is hydrogen or a C.sub.1 -C.sub.4 alkyl substituent; R.sup.2 is hydrogen or a C.sub.1 -C.sub.4 alkyl or C.sub.6 -C.sub.10 aromatic substituent; and R.sup.3 is a C.sub.1 -C.sub.4 alkyl or C.sub.6 -C.sub.10 aromatic substituent.

Abstract: This invention provides smoking compositions which contain a vanillin carboxylate type flavorant-release additive.Under cigarette smoking conditions, a combustible filler and/or paper wrapper additive such as 5-carboxyethylvanillin pyrolyzes and releases ethylvanillin as a volatile flavorant component of the cigarette smoke.