基于美拉德反应的红茶茶末烟用香料的制备及加香效果研究

张新龙; 赵尔婉; 黄家乐; 冯媛; 于国锋; 许春平

doi:10.12187/2024.06.007

December 2024

Article Contents

ZHANG Xinlong, ZHAO Erwan, HUANG Jiale, et al. Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reaction[J]. Journal of Light Industry, 2024, 39(6): 57-69. doi: 10.12187/2024.06.007

Citation: ZHANG Xinlong, ZHAO Erwan, HUANG Jiale, et al. Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reaction[J]. Journal of Light Industry, 2024, 39(6): 57-69. doi: 10.12187/2024.06.007 shu

Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reaction

1. Technical Center, China Tobacco Shandong Industrial Co., Ltd., Jinan 250014, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Department of Basic Education, Qingdao Petrochemical Advanced Technical School, Qingdao 266108, China

Corresponding author: YU Guofeng, jingyu825158@163.com
Received Date: 2024-01-10
Accepted Date: 2024-03-01
Available Online: 2024-12-15

Abstract

In order to prepare a sweet flavor for tobacco, the enzymatic hydrolysis conditions were optimized by single factor test and orthogonal test with Qimen black tea powder as raw material. The caffeine in the enzymatic hydrolysate was removed by montmorillonite adsorption method. The Maillard reaction was carried out with the content of heterocyclic compounds such as furan, pyrrole and pyrazine as the index. The reaction conditions were optimized by single factor test and response surface test. The aroma components of Maillard reaction spices under the optimal conditions were analyzed by GC-MS, and the spices were used for cigarette flavoring. The results showed that : 1) The optimal enzymatic hydrolysis conditions were as follows: enzymatic hydrolysis time 7 h, enzyme addition amount 2.0%, and enzymatic hydrolysis temperature 48 ℃.Under these conditions, the reducing sugar content of the experimental group increased by 38.35% compared with the blank control group. 2) The caffeine removal rate of the enzymatic hydrolysate adsorbed by montmorillonite was as high as 85.88%, and the flavoring effect of the enzymatic hydrolysate was improved after the removal of caffeine. The optimal conditions for the Maillard reaction were as follows: the reaction temperature was 113 ℃, the reaction time was 95 min, the initial pH value was 8.4, and the molar ratio of ribose to proline was 1∶1. 3) A total of 50 substances were identified in the flavor prepared under the optimal conditions. Compared with the Maillard reaction flavor without ribose and proline, the content of coniferyl alcohol, phenylethyl alcohol, linalool oxide and other substances in the alcohols increased significantly.The new ketones were furanone, pyranone, pyrrolone and enolone.4) The flavoring effect of the flavor cigarette prepared under the optimal conditions was better, which could improve the aroma of the cigarette, improve the coordination, and endow the cigarette with burnt, sweet and baking flavor.
- black tea dust,
- enzymolysis liquid,
- Maillard reaction,
- cigarette flavor
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Study on the preparation and flavoring effect of cigarette flavor from black tea dust based on Maillard reaction

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