Method of providing flavorful and aromatic compounds

摘要

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.