Abstract: A process for the manufacture of a homogeneous fibriform element comprising a smoke-modifying agent. In the process a mixture comprising a solution of a polysaccharide (an alginate for example) and a smoke-modifying agent (menthol for example) is fed through a nozzle and a jet of the mixture issuing from the nozzle is brought into contact with a solution containing multivalent cations (such as calcium ions). Solidification of the mixture is thus effected. In a second aspect of the invention, a fibriform element is manufactured by passing a thread through a mixture comprising a solution of a polysaccharide and a smoke-modifying agent whereby the thread is coated with the mixture. The coated thread is brought into contact with a solution containing multivalent cations thus to effect solidification of the mixture on the thread. A fibriform element as manufactured by the inventive process and a smoking article comprising such a fibriform element are also provided for.

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: 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 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.

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: A method of, and apparatus for, incorporating particulate smoke-modifying agent in a smoking material rod, wherein said agent is introduced into a flow of filamentary smoking material to the suction band of a rod making machine, the location of introduction being in the vicinity of the suction band of said machine.

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 method for treating a formed tobacco product/smoking article is disclosed. The method includes a two phase process. The first phase involves exposing the formed tobacco product to aromatic extracts to introduce vapor of the extracts to an interior of the tobacco product. To expose the tobacco product to the extracts, a cedar filament is moistened with a first extract and then wrapped around the product. After a predetermined time period, a second cedar filament may be moistened with a second extract and wrapped around the product for an additional time period, and so on. The second phase involves immersing the phase one treated tobacco product in a damp paste containing ground spices, flavored coffee, aromatic extracts, and flavored alcohol. Preferably, the paste covered product is kept in a humidor for a six week period, with the paste freshened weekly. A cigar treated by the method is also disclosed.

Abstract: Improved flavorful and aromatic tobacco materials and processes for producing flavorful and aromatic components from tobacco material are provided. The processes involve subjecting substantially dry liquid free tobacco material directly to heat treatment in an enclosed pressure controlled environment at a temperature for a period of time such that flavorful and/or aromatic substances are provided while excess weight loss in the tobacco material is avoided.

Abstract: A smoking article is provided having improved flavor and aroma when smoked and contains one or more smokable materials having free amino acids contained therein. The smoking article comprises a selectively enriched content of at least one amino acid selected from the group consisting of serine, threonine and analogs thereof, and is substantially free of exogenous non-sugar Maillard-functional carbonyl compounds.

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: A cigar enhancing humidor is airtight and nonporous and has a flavor additive chamber which is controllable to release moisture and flavoring into the humidor which are absorbed by the cigars to enhance their flavor.

Abstract: A cigar aromatizing device for flavoring cigars with aromatic vapors produced e.g. from an alcohol based liquor. The device includes an enclosure into which the liquid holding tray and a cigar rack are positionable. Individual cigars held in spaced apart, preferably upright position within the rack are exposed to the aromatic vapors as a quantity of aromatic or flavored liquid in the tray evaporates or vaporizes. With a lid in place to substantially seal or close the enclosure, vapors may be absorbed into each cigar for an extended period.

Abstract: A flavor-tasting article including a flavor-generating medium, and a heating source disposed physically separated from the flavor-generating medium to heat the flavor-generating medium to release a flavoring component therefrom. The flavor-generating medium includes a flavoring component-holding material formed of a heat-irreversibly gelled, heat-irreversibly coagulating glucan and a flavoring component held in the holding material. The flavor-generating material releases a sufficient amount of the flavoring component only through heating.

Abstract: A novel cigarette of an electrical cigarette system and method of making same, the cigarette comprising a tubular tobacco web and a plug disposed within said tubular tobacco web which provides a structural connection that remains intact after a smoking of the cigarette. The disclosure includes a double-belled plug extending between a free end and a tipped end of a tobacco rod, or in the alternative, a column of tobacco with higher and lower density segments. The disclosure includes a method comprising the steps of producing a continuous plug, passing same through a die, overwrapping the rod with tobacco mat and overwrap, and severing the rod.

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: 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: A flavorful and aromatic compound for use in a smoking article is provided by subjecting an amino acid having a hydroxy group to heat treatment at a pressure of about 10 psig to about 1000 psig and at a temperature of at least about 100.degree. C. to provide a reaction material including flavorful and aromatic composition, and collecting the flavorful and aromatic composition for use in altering the aroma of mainstream smoke upon burning of a smoking compound during use.

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: A process is provided for treating tobacco material for use in a smoking article comprising the step of applying a flavorful and aromatic casing and top dressing composition comprising a weak ammonium salt and a sugar or sugar derivative to a tobacco material. The present also provides a smoking article including tobacco material wherein the tobacco material is in intimate contact with a casing and top casing composition comprising a weak ammonium salt and a sugar or sugar derivative.

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: 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: A flavor source to be used as a thermally releasable flavorant for smoking articles that do not combust tobacco. The material includes tobacco particles, an aerosol precursor that forms an aerosol upon exposure to heat, and a filler material that absorbs and radiates heat to minimize the likelihood that the flavor material will ignite. The material is mixed in an extruder, extruded through a die, and cut into pellets having a substantially uniform shape. The pellets are loaded into a chamber for inclusion in a smoking article as a flavor generator.

Abstract: A device for delivering flavor utilizing a flavor carrier in powdered form. A preferred embodiment of the system may resemble a conventional cigarette, and includes an overwrap defining a path of airflow through the device, a chamber containing particulate matter, and a means for entraining the particulate matter in the airflow. The overwrap may be a tube, resembling a conventional cigarette in appearance, feel, and draft. A means for entraining the particulate matter may be an intake flow limiter having a passage therein which causes a thin stream of high-velocity air to impinge upon the particulate matter, entraining it in the airflow. Alternately, the entraining means may be a series of baffles or similar components which produce a turbulent airflow, thus entraining the particulate matter. Output means are also provided for eliminating stoppages and for delivering the airflow, with particulate matter entrained therein, to the user.

Abstract: A smoking product having an improved flavor is prepared by applying a naturally occurring terpenoid glycoside sweetener to the portion of the product that is intended to be contacted by the smoker's lips.

Abstract: Process for flavoring tobacco by mixing dry cut tobacco with one or more micro-encapsulated flavors as well as with an aqueous adhesive solution containing such quantity of water that said quantity may at least be adsorbed for the most part by the tobacco, continuing the mixing operation till a dry or almost dry product is obtained and then, if necessary, subjecting the obtained product to a drying operation respectively reduction operation.

Abstract: A method for producing tobacco flavors which comprises the steps of hydrolytically degrading into amino acids the proteins of biomass produced by the assimilation of low molecular weight nitrogen compounds from an aqueous tobacco extract, isolating the amino acid mixture and converting that mixture into flavors by the use of reducing sugars and heat. The flavors of this invention may be added to smoking products to improve their aroma and taste.

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## hereinafter termed "norbornyl esters" wherein R.sub.1, R.sub.2 and R.sub.3 represent methyl or hydrogen with the proviso that at least one of R.sub.1, R.sub.2 and R.sub.3 is hydrogen as well as uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccos, smoking tobacco articles, perfume compositions, colognes and perfumed articles (including, but not limited to, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers). Also described is a novel process for preparing such norbornyl esters.

Abstract: An invention providing a process for producing orally-usable products possessing low- or anti-cariogenic properties is disclosed. The process comprises preparing said products with, or adding thereto a saccharide having a substantial anti-cariogenicity. The saccharides preferred in the invention are isomaltosyl mono-, di-, tri-glucoses, and reduction products thereof; for example, panose, isomaltotriose, isomaltosyl maltose, isomaltotetraose, isomaltopentaose, and reduction products thereof, i.e., pannitol, isomaltotriitol, isomaltosyl maltitol, isomaltotetraitol, and isomaltopentaitol. Such saccharides can be used in the production of any products used orally, including foods and drinks in general, to impart thereto a substantial low- or anti-cariogenic property, as well as to sweeten them.

Abstract: The invention provides an encapsulated flavorant composition for use in food and other compositions intended for introduction into the mouth. This composition is prepared by the steps of forming an emulsion of flavoring agent in a partially hydrophilic matrix material comprising gelatin, a natural gum or albumin and plasticizer; drying the emulsion to a solid matrix; grinding to a solid base powder; and then coating the base powder with a water insoluble material which will prevent elution of flavor from the base powder and will not immediately dissolve under the hydrolytic condition of the mouth yet which, when chewed, or otherwise worked in the mouth, will give a substantial flavor "burst" and sustained flavor release as the hydrophilic base powder matrix is wetted in the mouth. The encapsulated flavorant composition may be used in chewing gum, candies and other foods, toothpaste, chewing tobacco and snuff.

Abstract: This invention provides smoking compositions which contain a monocarbonate ester compound as a flavorant additive.In one of its embodiments, this invention provides tobacco compositions which contain a monocarbonate ester flavorant additive such as 1-phenoxycarbonyloxy-3-propanol. ##STR1## Under cigarette smoking conditions the above illustrated monocarbonate ester pyrolyzes into phenol and other products which flavor the mainstream and sidestream smoke.

Abstract: Described is a genus of compounds defined according to the structure: ##STR1## hereinafter termed "norbornyl esters" wherein R.sub.1, R.sub.2 and R.sub.3 represent methyl or hydrogen with the proviso that at least one of R.sub.1, R.sub.2 and R.sub.3 is hydrogen as well as uses thereof in augmenting or enhancing the aroma or taste of consumable materials including foodstuffs, chewing gums, medicinal products, toothpastes, chewing tobaccos, smoking tobaccos, smoking tobacco articles, perfume compositions, colognes and perfumed articles (including, but not limited to, solid or liquid anionic, cationic, nonionic or zwitterionic detergents, fabric softener compositions, fabric softener articles, hair preparations and perfumed polymers). Also described is a novel process for preparing such norbornyl esters.

Abstract: A smokeable device has an annular fuel rod in gaseous communication with a mouth-end chamber. The chamber contains a quantity of inhalent material which, when contacted by hot gases during smoking forms an aerosol for inhalation by the smoker.

Abstract: Flavorant composition for tobacco may be produced by heating certain synthesized inorganic ion-exchangeable compound containing zirconium or titanium metal together with tobacco flavorant in organic solvent to adsorb the flavorant to the exchanger. This flavorant composition may be applied advantageously to filter cigarette so as to be added to the portion of filter tip in the form of triple-filter or dual-filter. The flavorant in the flavorant composition having been added to filter tip scarcely volatilizes when it has only been left as it is, however such flavorant may be released readily from the composition by wet smoke passing through the filter tip when smoked, whereby aroma and taste of the flavorant may effectively be produced. The amount of tobacco flavorant capable of producing moderate aroma and taste is far lesser than that of flavorant that has customarily been added to the portion of blended cut tobacco.

Abstract: A highly porous magnesium silicate hydrate charged with menthol is used in the mouthpiece of the cigarette in order to aromatise the smoke drawn from a cigarette in a simple manner with menthol or a natural or synthetic tobacco extract.

Abstract: Reaction flavors for smoking compositions are disclosed. The flavors are prepared by reacting reducing sugars and selected amino acids in the presence of ammonium hydroxide and optionally in the presence of an aldehyde in an essentially solvent-free system. The thus prepared flavors may be incorporated in tobacco, reconstituted tobacco, non-tobacco substitutes or mixtures thereof.

Abstract: A foul breath preventive agent comprising cyclodextrin as an active component.