两种雪茄烟分段烟气香气成分及香气特征差异分析
Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar
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摘要: 为探究雪茄烟前、中、后3段烟气的差异性,采用气相色谱-质谱联用技术(GC-MS)对长城2号和蒙特4号两种雪茄烟分段烟气香气成分进行检测,结合感官评价和气味贡献权重对雪茄烟香气特征进行研究,并基于偏最小二乘判别分析(PLS-DA)法筛选雪茄烟中关键差异香气成分。结果表明:抽吸过程中烟支变短、截留效果减弱,雪茄烟烟气中香气成分的数量和释放量整体呈增加趋势;在雪茄烟气味贡献权重中,随着抽吸的进行,长城2号的豆香和木香减弱、咖啡香增强,蒙特4号的豆香减弱、辛香增强,这些气味的权重变化与感官评价结果具有一致性;长城2号中引起香气特征变化的有γ-己内酯、糠酸、苯乙酮、苯乙酸、2,6-二甲基吡嗪等12个关键差异香气成分,蒙特4号中引起香气特征变化的有雪松醇、2-甲基丁醛、4-乙烯基愈创木酚、愈创木酚、γ-壬内酯等11个关键差异香气成分。该研究结果反映了雪茄烟抽吸过程中烟气成分变化规律,并解释了抽吸过程中风味变化的原因。Abstract: In order to investigate the differences of aroma components and aroma profiles in segmented smoke of cigars, gas chromatography-mass spectrometry (GC-MS) was used to detect the aroma compounds of Great Wall No.2 and Montecristo No.4 cigars, supplemented by sensory evaluation and odor contribution weight to investigate the aroma characteristics of cigars, and the key aroma components in cigars were screened based on partial least squares discriminant analysis (PLS-DA). The results showed that the cigar was shorter, the interception effect was weakened, and the quantity and release of aroma components in cigar smoke were increased during smoking. In the odor contribution weight of segmented smoke of cigars, the bean and woody aromas of Great Wall No.2 weakened and the coffee aroma increased as smoking proceeded, while the bean aroma of Montecristo No.4 weakened and the spicy aroma increased. These changes in odor contribution weight were consistent with the results of the sensory evaluation. 12 key differential aroma components such as γ-hexalactone, 2-furoic acid, acetophenone, phenylacetic acid, 2,6-dimethylpyrazine were obtained during the smoking process of Great Wall No.2, and 11 key differential aroma components such as cedrol, 2-methylbutyraldehyde, 2-methoxy-4-vinylphenol, guaiacol, γ-nonanolactone were obtained during the smoking process of Montecristo No.4. The results of this study reflected the change rules of smoke composition in the smoking process of cigar and explained the reasons for the flavor changes in the smoking process of cigar.
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Key words:
- cigar /
- segmented smoke of cigar /
- aroma compound /
- aroma profile /
- odor contribution weight
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