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 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: 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: The present invention involves a system and method for a user of smokeless tobacco to reduce the deleterious effects to oral tissues from the chemicals generated from using smokeless tobacco. A protective shield encloses a quantity of tobacco while resting in a mouth of a user, generally between the cheek and gum surfaces. The protective shield may be impermeable, sanitary, and disposable or biodegradable. It may assist in reducing leukoplakia and other oral diseases related to the use of smokeless tobacco. It attempts to allow the normal use of smokeless tobacco without interfering with speech, drinking, and other activities while providing some protection from the chemicals. The present invention involves a system and includes a container for holding the shields, having an opening for removing the shields for convenience and to encourage use, typically in the vicinity to a quantity of smokeless tobacco for easy access.

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: 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: 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: 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: 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: 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 composition for use as a snuff or chew and providing a sustained organoleptic bite, including a nicotine-free herbal component made of alfalfa, either alone or in combination with chicory, clover or mixtures thereof, as well as a casing material, serving to moisten, sweeten, and provide flavor to the herbal component and to keep the herbal component as a coherent cud in the mouth during use. The casing material also includes cayenne pepper in amounts providing a satisfactory approximation of the bite of a tobacco containing composition. Also, a method for preparing such compositions, involving at least two separate applications of cayenne pepper to alfalfa-based herbal mixtures for use as a snuff or chew.

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: An oral pouch that is constructed of an orally safe natural rubber material that can be packed with any brand or flavor of loose moist snuff, by the individual user. The pouch is sized using scissors for maximum comfort and fit, and once inserted between the lower gum and lip, serves as a barrier between the tobacco product and the lip and gum area, therefore reducing the direct physical contact of the tobacco product against the gum and lip. Because the pouch is perforated, saliva flows through the pouch moistening the tobacco, creating the tobacco juice.

Abstract: A flavor source to be used as a thermally releasable flavorant for smoking articles that do not combust tobacco. The flavor source includes tobacco particles, an aerosol precursor that forms an aerosol upon exposure to heat, and a gelling agent that imparts sufficient structural framework for rigidity to the flavor source. The material is mixed, extruded through a die, and cut into the shape of a one-piece flavor source. The flavor source is loaded into a chamber for inclusion in a smoking article as a flavor generator.

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 a molecular inclusion complex of a .beta.-cyclodextrin derivative and vanillin releases vanillin as a volatile flavorant component of the cigarette smoke. The released vanillin flavorant improves the taste of the mainstream smoke and imparts a pleasant aroma to the sidestream smoke.

Abstract: This invention provides smoking compositions which contains a 6-substituted hexahydrobenzofuranone flavorant additive.Under cigarette smoking conditions the flavorant additive enhances the aroma and flavor of the cigarette smoke.

Abstract: The invention provides a process for improving the taste and aroma of tobacco by finely dispersing over it an emulsion comprising an emulsifier, an aqueous phase and an oil phase containing at least 10% by weight of a non-volatile oil. The non-volatile oil comprises hydrocarbons, fatty acids, fatty acid esters, fatty alcohols and vegetable waxes, all having between 10 and 40 carbon atoms. The emulsifier is preferably water-soluble or water dispersible. The emulsions may be used as vehicles for applying other water-soluble and/or oil-soluble additives such as flavors, casing, humectants etc.

Abstract: Crystal-clear peppermint oil maintaining its noble character and having a reduced pulegone content, enhanced menthone and menthol content, and improved stability against menthofuran oxidation breakdown is produced by a stereospecific method of reduction by hydrogenation of pulegone in situ using a saturated aqueous solution of sodium sulfite in the presence of glacial acetic acid at approximately neutral pH.

Abstract: The flavor substances of the present invention are prepared by toasting (heating) natural tobacco in an inert atmosphere at a temperature of at least about 225.degree. C., fractionating the volatiles and collecting at least a portion of the fractionated materials as the flavor substances. This fractionating and/or collecting can be conducted by condensation, liquid-liquid extraction, sorption (adsorption and/or absorption) and the like, with either a solid or liquid sorbent medium. Either the sorbent medium containing the trapped volatiles or the volatiles themselves may be used as the flavor substances of the present invention.

Abstract: The flavor substances of the present invention are prepared by toasting (heating) natural tobacco in an inert atmosphere at a temperature of at least about 225.degree. C., condensing at least a portion of the volatiles driven-off during the toasting, and collecting the a portion of the uncondensed volatiles by sorption (adsorption and/or absorption) on a solid or liquid sorbent medium. Either the sorbent medium containing the trapped volatiles or the volatiles themselves may be used as the flavor substances of the present invention.

Abstract: A smoking article includes a short, combustible, carbonaceous fuel element in a heat exchange relationship with a substrate carrying glycerin, tobacco extract, and a portion of an essential oil gland bearing plant. For example, fragments of cinnamon bark, lovage root, chamomile flowers or cardamon physically separate from the fuel element provide for a controlled release of a flavor profile during use of the smoking article. Heat provided by the burning fuel element acts to release essential oils from the glands to provide a complex flavor and aroma profile. The smoking article is capable of providing the user with many of the pleasures of smoking by heating but not necessarily burning tobacco.

Abstract: Flavorful tobacco substances are provided by extracting tobacco with water, spray drying the resulting liquid tobacco extract, contacting the spray dried extract with a glycerine carrier, and subjecting the extract and carrier to a temperature above 150.degree. C. for a period of time sufficient to eliminate the harsh or "green" taste provided by the extract. The flavorful tobacco substances are useful as forms of tobacco in smoking product manufacture.

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 composition and method for providing a sustained organoleptic bit sensation to the oral cavity which includes the use of cayenne pepper ground to a fine texture of from about #30 Duraloy (#20 U.S.) to about #58 Duraloy (#48 U.S.), the pepper preferably having a heat content of from about 10,000 to about 40,000 BTU's. When used in a tobaccoless chew or snuff composition to approximate the bite of a tobacco composition, the pepper is preferably added in two stages, a first portion to the base mixture before encasing it, and a second portion applied as a top dressing after encasing the base mixture.

Abstract: This invention provides novel sclaral alkyl ether compounds, and smoking compositions which contain a sclaral alkyl ether compound as a flavorant additive. ##STR1## Under cigarette smoking conditions the sclaral ether is a volatile component which enhances the flavor of the mainstream smoke and the aroma of sidestream smoke.

Abstract: Crystal-clear peppermint oil maintaining its noble character and having a reduced pulegone content, enhanced menthone and menthol content, and improved stability against menthofuran oxidation breakdown is produced by a stereospecific method of reduction by hydrogenation of pulegone in situ using a saturated aqueous solution of sodium sulfite in the presence of glacial acetic acid at approximately neutral pH.

Abstract: Tobacco articles, including cigarettes, cigars, pipe tobacco and chewing tobacco, and the like, containing citral acetal which have a fresh, clean, true and long-lived citrus aroma and flavor.

Abstract: A method of treating tobacco by contact with a monosaccharide is disclosed. Preferably, the monosaccharide is provided in an aqueous casing solution which is sprayed on a steamed tobacco. After the cased tobacco has been heat treated in a toaster it is ready for processing. It is preferred that the aqueous casing solution be basic and include a latent amino acid source. Unaged tobacco treated by the method of the present invention exhibits smoke and taste characteristics similar to naturally-aged, cured tobacco.

Abstract: There is provided an aroma composition containing 1,5,8,8-tetramethylbicyclo[8.1.0]undec-5-en-2-one. This sesquiterpene ketone has an aroma reminiscent of a variety of odors based on the strong powdery, woody note and furthermore has high diffusivity and retentivity and accords well with a number of perfume, fragrance and flavor materials.

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: A new process for preparing a tobacco flavoring formulation is provided. In this process, tobacco leaves are extracted with cold water 0.degree.-10.degree. C. in a quantity at most five times as much as the amount thereof, an extracted liquid obtained by solid-liquid separation is concentrated at a temperature of 30.degree.-50.degree. C. to a solute concentration of 25-35%, and the thus obtained concentrated extract is compounded with a polyvalent alcohol into said formulation.

Abstract: Aromatic substances are produced from diterpene fractions in a solvent which is oxidized in the absence of photochemically active radiation. The oxidation is performed with an oxidizing agent in the presence of a catalyst. The oxidizing agent is selected from oxygen, peroxo compounds, halogenates and periodates. The catalyst is selected from compounds of tin, lead, cerium, and transition metals of groups Ib, IVb, Vb, VIb, VIIb and VIII.

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: 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: Described is the compound defined according to the structure: ##STR1## and the use thereof in augmenting or enhancing the aroma or taste of perfume compositions, perfumed articles, colognes, smoking tobacco or smoking tobacco articles.

Abstract: Described is the use of compounds defined according to the generic structure: ##STR1## wherein the dashed line represents a carbon-carbon single bond or a carbon-carbon double bond; wherein X represents the moieties: ##STR2## wherein R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen or methyl with the proviso that (i) at least three of R.sub.1, R.sub.2, R.sub.3 and R.sub.4 represent hydrogen and (ii) when the dashed line is a carbon-carbon single bond and X is: ##STR3## then one of R.sub.1, R.sub.2, R.sub.3 or R.sub.4 is methyl and the other represents hydrogen; wherein R.sub.5 represents hydrogen, and uses thereof for their organoleptic properties in augmenting or enhancing the aroma or taste of peppermint oil based oral hygiene flavors.

Abstract: Reducing sugars are reacted with ammonium hydroxide or ammonium salts in the presence of a trace amount of certain amino acids to produce reaction flavors for use in smoking compositions and particularly those having a high content of tobacco stems.

Abstract: The preparation and use as odorant and/or flavorant of compounds having the formula: ##STR1## wherein R represents a butyl, but-2-on-yl or 1,3-butadienyl group.

Abstract: A process for improving, enhancing or modifying the organoleptic properties of tobacco products which comprises adding thereto 7-methyl-1,2-benzopyrone.

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 method for obtaining a smoking material additive which is a smoke-aroma precursor comprises the steps of removing surface gum, preferably surface gum only, from Nicotinia plant leaves or flowers and subjecting the gum to a partition or purification process whereby a diterpene fraction constituting the said precursor and a fraction containing undesirable lipids are obtained, the latter fraction being discarded. The gum may be removed by solvent washing, suitably with chloroform. The partition or purification step may be a two-phase solvent partition process, for example using a hexane/aqueous methanol system.

Abstract: Reducing sugars are reacted with ammonium hydroxide or ammonium salts in the presence of a trace amount of certain amino acids to produce reaction flavors for use in smoking compositions and particularly those having a high content of tobacco stems.