Method of providing flavorful and aromatic compounds

摘要

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 DEG 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.