A method for producing a flavor source that supports an inhaling flavor component contained in a tobacco raw material, comprises: step A of performing an alkali treatment on the tobacco raw material; and step B of arranging an alkali-treated tobacco raw material and a flavor base material configured by non-tobacco material within a same space in such a way that the alkali-treated tobacco raw material and the flavor base material are maintained in a non-contacting state, thereby inducing the flavor base material to support the inhaling flavor component emitted as a vapor phase from the tobacco raw material.

Methods of forming pyrazines from reactants derived from a plant of the Nicotiana species, including receiving an aqueous reactant solution including at least one tobacco-derived cellulosic sugar and at least one tobacco-derived amino acid, heating the reactant solution to a reactant temperature and holding the reactant solution at the reactant temperature for a reactant time to produce a reactant product including at least one tobacco-derived pyrazine, and isolating the at least one tobacco-derived pyrazine from the reactant product. Tobacco products incorporating the tobacco-derived pyrazines are also provided.

A method of isolating compounds from a tobacco-derived black liquor, including receiving a black liquor from a pulping process of an input material comprising a plant of the Nicotiana species, treating the black liquor with an acid to lower the pH of the black liquor to about 7 or lower in order to produce a precipitate and an acidified black liquor, separating the precipitate and the acidified black liquor, extracting the acidified black liquor with an organic solvent in order to produce an organic layer extract and an aqueous layer extract, and separating the organic layer extract and the aqueous layer extract.

A smoking article has an outer surface and a plurality of frangible microcapsules provided on the outer surface, wherein the microcapsules are capable of being manually ruptured by a consumer to release an odorant encapsulated therein. The smoking article preferably comprises a wrapped tobacco rod; and a filter attached to the wrapped tobacco rod by tipping paper, a mouth end portion of which is “over tipped” with a band or strip of “Peel and Sniff” microcapsules and/or a band or strip of “Scratch and Sniff” microcapsules.

An encapsulated flavorant or artificial sweetener for use with smokeless tobacco and related products. The encapsulated flavorant or artificial sweetener comprises a core encapsulated with a lipid-based coating that provides stability when in contact with tobacco, yet releases flavor over time when the product is used. The core comprises a carrier, such as silica, tobacco, beet fiber, citrus fiber, artificial sweetener, or the like, coated or loaded with a flavorant. Flavor loading may be in the range of approximately 10% to 60%, by weight. Flavorants include, but are not limited to, methyl salicylate (oil of wintergreen), cinnamon (e.g., cinnamon oil), peppermint (e.g., peppermint oil), and spearmint (oil of spearmint).

A smokeable material for inclusion in a smoking article, the material comprising particles or fragments comprising acacia gum, wherein the particles or fragments do not comprise a diluent, flavourant or aerosol generating material; and substantially comprise or consist of acacia gum.

A smokeless tobacco product includes smokeless tobacco and structural fibers. The structural fibers forming a network in which the smokeless tobacco is entangled. The structural fibers have a composition different from the smokeless tobacco. The tobacco-entangled fabric can have an overall oven volatiles content of at least 10 weight percent. In some embodiments, the structural fibers form a nonwoven network. In some embodiments, fibrous structures of the smokeless tobacco are entangled with the structural fibers.

A smokeless tobacco product includes smokeless tobacco and structural fibers. The structural fibers forming a network in which the smokeless tobacco is entangled. The structural fibers have a composition different from the smokeless tobacco. The tobacco-entangled fabric can have an overall oven volatiles content of at least 10 weight percent. In some embodiments, the structural fibers form a nonwoven network. In some embodiments, fibrous structures of the smokeless tobacco are entangled with the structural fibers.

The herein-disclosed invention is a liquid, humectant composition comprising about 70%-88% distilled water, about 7%-14% food-grade USP propylene glycol, about 5%-10% ethanol, about 4%-8% raw honey, about 0.15%-0.16% Cascade hop oil, about 0.5%-0.9% citric acid, and about 0.06%-0.4% sodium benzoate. The composition should be prepared with USP, food-grade ingredients at room temperature, atmospheric pressure. Super-critical extraction of the Cascade hop oil ingredient is recommended.

Once prepared, between 88.8 ml and 600 ml of said composition should be dropped onto a vented humidor disc for absorption: said saturated disc should then be placed with desired plant matter into a sealed plastic baggie, optionally inside a sealed humidor box. Said plant matter should reach an equilibrium humidity between 60 and 75% and should receive lasting preservative and aromatic effects.

A system and method for using a plurality of micro-beads that possess multiple flavor layers to provide a user of a smoking article a plurality of flavors that change as the flavor layers are exhausted throughout the smoking experience. When an aerosol flows over the plurality of micro-beads, the outermost flavor layer of each respective micro-bead mixes with the drawn in aerosol and is brought to the user to create a distinct, but flavor layer specific, aerosol. Further provided is the individual micro-bead compartment being attached to a reservoir of liquid that is able to be heated, vaporized, and moved through the compartment.