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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);

Flavoring contributions of endogenous acidic aroma components in cigarette smoke

SHI Qingzhao1 FAN Wu1 CHAI Guobi1 MA Ji1 SONG Yubing1 MAO Jian1 XU Xiujuan1 LIU Junhui1 XI Hui1 ZONG Yongli1 QU Zhan1 ZHANG Jianxun1 WANG Junxia2 TAO Hong2 WANG Yu2 LIN Baomin2 ZHANG Qidong1 LAI Yanhua2

(1.Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China 450001)
(2.Technology Centre, China Tobacco Guangdong Industrial Co., Ltd., Guangzhou, China 510385)

【Abstract】The transfer rates to particulate phase of mainstream cigarette smoke and olfactory thresholds of 15 endogenous acidic aroma components in cigarette smoke were studied. The ratio of transfer rate to olfactory threshold of each component was defined as its “flavoring contribution” to characterize the difference in contributions of aroma components to sensory characteristic of cigarette smoke. The results are as follows. ① The transfer rate of acetic acid was the highest (36.61%), and those of the other 14 acidic aroma components fell between 9.67% and 17.15%. ② The flavoring contribution of isovaleric acid was the highest (169.76), followed by those of 3-methylvaleric acid, valeric acid, and butyric acid (14.25–52.13), and those of acetic acid, 2-methylbutyric acid, 2-methylvaleric acid, hexanoic acid, 3-phenylpropionic acid (1.59–4.55), and flavoring contributions of the rest components were < 1.00. ③ The flavoring contribution integrated transfer rate and olfactory threshold of aroma components and could comprehensively and authentically reflect the differences of aroma components in influencing the sensory characteristics of cigarette smoke, which could be used to guide cigarette flavoring.

【Keywords】 Cigarette; Mainstream cigarette smoke ; Acidic aroma component; Transfer rate; Olfactory threshold; Flavoring contribution; Sensomics;

【DOI】

【Funds】 Key Laboratory Project of China National Tobacco Corporation (110201903001); Project of China Tobacco Guangdong Industrial Co., Ltd. ([2017]09);

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This Article

ISSN:1002-0861

CN:41-1137/TS

Vol 53, No. 06, Pages 29-34

June 2020

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Article Outline

Abstract

  • 1 Materials and methods
  • 2 Results and discussion
  • 3 Conclusions
  • References