Method for preparing flavorful compounds isolated from black liquor and products incorporating the flavorful compounds

Abstract

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.

1 - 22 . (canceled) 
     
     
         23 . A tobacco product comprising a flavorant compound, the flavorant compound being in the form of an organic extract of a tobacco-derived black liquor. 
     
     
         24 . The tobacco product of  claim 23 , wherein the flavor compound is selected from the group consisting of acetic acid, 3,5-dimethylcyclopentenolone, corylone, guaiacol, 4-vinyl-2-methylphenol, vanillin, 2,6-dimethoxyphenol, acetovanillone, syringaldehyde, acetosyringone, and combinations thereof. 
     
     
         25 . The tobacco product of  claim 23 , wherein the tobacco product is a smoking article. 
     
     
         26 . The tobacco product of  claim 23 , wherein the tobacco product is a smokeless tobacco product.