Rosemary in a tobacco blend
Provided are smoking products and methods of preparing smoking products that include tobacco and a deflavored rosemary or a heat-treated rosemary. The deflavored and/or heat-treated rosemary may have been previously heated at a temperature and a time sufficient to reduce or remove flavorant components compared to the use of untreated rosemary. The heated rosemary may include one or more pentacyclic triterpenoid acids such as betulinic, betul-18-enoic, oleanolic, and ursolic acids.
1. A method of preparing a smoking product, the method comprising:
blending tobacco and heat-treated rosemary, wherein the heat-treated rosemary has been previously air heated at a temperature of about 100° C. to about 200° C. for about 0.5 to about 8 hours to reduce or remove flavorant components compared to an untreated rosemary.
2. The method of claim 1 , wherein the heat-treated rosemary has been air heated at a temperature of about 125° C. to about 175° C. for about 0.5 to about 6hours.
3. The method of claim 2 , wherein the heat-treated rosemary has been air heated at a temperature of about 140° C. to about 160° C. for about 1 to about 4 hours.
4. The method of claim 1 , wherein the heat-treated rosemary contains less than about 0.3 wt % of 1,8-cineole.
5. The method of claim 1 , wherein the heat-treated rosemary contains less than about 0.1 wt % of camphor.
6. The method of claim 1 , wherein the heat-treated rosemary contains less than about 0.1 wt % of borneol.
7. The method of claim 1 , wherein the heat-treated rosemary contains about 50 wt % to about 99 wt % less 1,8-cineole, camphor, and borneol compared to the untreated rosemary.
8. The method of claim 1 , wherein the heat-treated rosemary comprises one or more pentacyclic triterpenoid acids.
9. The method of claim 8 , wherein the pentacyclic triterpenoid acids are selected from betulinic acid, oleanolic acid, ursolic acid, betul-18-enoic acid, and combinations thereof.
10. The method of claim 8 , wherein the heat-treated rosemary contains no less than about 75 wt % of the pentacyclic triterpenoid acids present in the untreated rosemary.
11. The method of claim 8 , wherein the heat-treated rosemary contains about 75 wt % to about 90 wt % of the pentacyclic triterpenoid acids present in the untreated rosemary.
12. The method of claim 1 , wherein the smoking tobacco product comprises about 1 wt % to about 10 wt % of the heat-treated rosemary.
13. The method of claim 1 , wherein the smoking tobacco product comprises about 1 wt % to about 5 wt % of the heat-treated rosemary.