卷烟烟气内源性酸香成分的加香贡献度

史清照1 范武1 柴国璧1 马骥1 宋瑜冰1 毛健1 徐秀娟1 刘俊辉1 席辉1 宗永立1 屈展1 张建勋1 汪军霞2 陶红2 王予2 林宝敏2 张启东1 赖燕华2

(1.中国烟草总公司郑州烟草研究院, 郑州高新技术产业开发区枫杨街2号 450001)
(2.广东中烟工业有限责任公司技术中心, 广州市天河区林和西横路186号 510385)

【摘要】研究了15种卷烟烟气内源性酸香成分的主流烟气粒相转移率和嗅觉阈值,进而定义各成分转移率与嗅觉阈值的比值为“加香贡献度”,以表征各成分加香后对卷烟烟气感官特征的贡献差异。结果表明:①乙酸的转移率(36.61%)最高,其他14种成分的转移率介于9.67%~17.15%之间;②异戊酸的加香贡献度最高(169.76),3-甲基戊酸、戊酸、丁酸的加香贡献度在14.25~52.13之间,乙酸、2-甲基丁酸、2-甲基戊酸、己酸、3-苯基丙酸的加香贡献度在1.59~4.55之间,其余酸香成分的加香贡献度<1.00。③加香贡献度兼顾主流烟气转移率和嗅觉阈值,能够更加全面和真实地反映不同加香成分对卷烟烟气感官特征影响能力的差异,对卷烟调香具有参考价值。

【关键词】 卷烟; 主流烟气; 酸香成分; 转移率; 嗅觉阈值; 加香贡献度; 感官组学;

【DOI】

【基金资助】 国家烟草专卖局重点实验室项目“基于烟气特征香气成分组群的卷烟增香技术研究”(110201903001) 广东中烟工业有限责任公司资助项目“‘双喜’品牌感官特征组群分析”(粤烟工[2017]科字第09号)

Download this article

    References

    [1] Lawless H,Heymann H. Sensory evaluation of food,principles and practices[M]. 2nd ed. New York:Springer Verlag,2010.

    [2] Kreissl J,Schieberle P. Characterization of aroma-active compounds in Italian tomatoes with emphasis on new odorants[J]. Journal of Agricultural and Food Chemistry,2017,65(25):5198-5208.

    [3] Kiefl J, Pollner G, Schieberle P. Sensomics analysis of key hazelnut odorants(Corylus avellana L.‘Tonda Gentile’)using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry(GC×GC-TOF-MS)[J]. Journal of Agricultural and Food Chemistry, 2013, 61(22):5226-5235.

    [4] Schieberle P,Scherb-Forster J. Characterization of key aroma compounds in raw and cooked asparagus by the sensomics approach:Insights into aroma formation during processing[C]//Abstracts of papers, 244th ACS National Fall Meeting of the American Chemical Society(ACS). Philadelphia:ACS,2012.

    [5] Feng Y,Cai Y,Fu X,et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis(AEDA),odor activity value(OAV)and omission experiment[J]. Food Chemistry,2018,265:274-280.

    [6] Xiao Z,Zhu J. Characterization of the major odor-active compounds in dry jujubes cultivars by application of gas chromatography-olfactometry and odor activity value[J]. Journal of Agricultural and Food Chemistry,2018,66(29):7722-7734.

    [7] Kong Y,Zhang L L,Zhang Y Y,et al. Evaluation of non-volatile taste components in commercial soy sauces[J]. International Journal of Food Properties,2018,21(1):1854-1866.

    [8] Kong Y,Zhang L L,Sun Y,et al. Determination of the free amino acid, organic acid, and nucleotide in commercial vinegars[J]. Journal of Food Science,2017,82(5):1116-1123.

    [9] Risso S J,Carelli A A. Effects of conservation method and time on fatty acid composition, taste and microstructure of southern king crab(Lithodes santolla,Molina, 1782)meat[J]. Journal of Aquatic Food Product Technology,2017,26(6):731-743.

    [10] Schoenberger C,Krottenthaler M,Back W. Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers[J]. Technical Quarterly-Master Brewers Association of the Americas,2002,39(4):210-217.

    [11] Liu T,Xia N,Wang Q,et al. Identification of the non-volatile taste-active compounds in crab sauce[J].Foods,2019,8(8),324.

    [12]CAI Junlan,ZHANG Xiaobing,ZHAO Xiaodong,et al.Transfer of some alcohol flavors in cigarette blend[J].Acta Tabacaria Sinica,2009,15(1):6-11.

    [13]CAI Junlan,ZHANG Xiaobing,ZHAO Xiaodong,et al.Transfer of some fatty acid flavors in cigarette[J].Tobacco Science&Technology,2008(10):30-33.

    [14]ZHANG Jie,ZONG Yongli,ZHOU Huishun,et al.Transfer behavior of some carbonyl flavors in filter and tobacco rod of cigarette[J]. Tobacco Science&Technology,2011(7):60-63.

    [15]LIU Qiang, HOU Chun, LI Haitao, et al. The transfer behavior of some carbonyl group flavors in low tar cigarettes[J]. Acta Tabacaria Sinica,2008,14(3):1-7.

    [16]SONG Yubing, ZONG Yongli, LI Yanqiang, et al. A study on dissipation rates of ester flavors in cigarettes[J]. Acta Tabacaria Sinica,2007,13(6):1-6.

    [17]SONG Yubing, ZONG Yongli, XIE Jianping, et al. The transfer ratio of some ester flavors in cigarette[J]. Acta Tabacaria Sinica,2005,11(3):17-22.

    [18]SONG Yubing,ZONG Yongli,XIE Jianping,et al.Transfer of some ester flavors in cigarette[J]. Tobacco Science&Technology,2005(6):22-25,48.

    [19] Sell C S. On the unpredictability of odor[J]. Angewandte Chemie,2006,45(38):6254-6261.

    [20]XIE Jianping. Tobacco flavor[M]. Beijing:Chemical Industry Press,2009.

    [21] ISO 3308:2012 Routine analytical cigarette-smoking machine—Definitions and standard conditions[S].

    [22]GB/T 19609—2004 Cigarette—Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine[S].

    [23]FAN Wu, ZHANG Qidong, LIU Junhui, et al.Distribution characteristics in mainstream cigarette smoke and sensory contribution of acidic aroma components[J]. Tobacco Science&Technology, 2020,53(1):65-73.

    [24] Rodgman A,Perfetti T A. The chemical components of tobacco and tobacco smoke[M]. 2nd ed. New York:CRC Press,2013.

This Article

ISSN:1002-0861

CN:41-1137/TS

Vol 53, No. 06, Pages 29-34

June 2020

Downloads:1

Share
Article Outline

摘要

  • 1 材料与方法
  • 2 结果与讨论
  • 3 结论
  • 参考文献