加热卷烟用薄荷香精关键香气分析及其相互作用研究
Study on key aroma analysis and interactions of peppermint flavor for heated tobacco products
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摘要: 【目的】探索加热卷烟用薄荷香精关键香气成分及以薄荷香韵为主体的香气物质间相互作用。【方法】采用气相色谱-质谱联用(GC-MS)技术,结合感官评价、香气活力值(OAV)、偏最小二乘判别分析(PLS-DA)、偏最小二乘回归(PLSR)分析加热卷烟用薄荷香精的关键香气成分,并利用S型曲线法与添加实验探究香气成分间相互作用及其对加热卷烟感官特征的影响。【结果】加热卷烟用薄荷香精在薄荷香、青香和木香属性具有显著性差异(P<0.05);共检测出48种挥发性香气成分,有25种(VIP>1)对薄荷香精风格特征具有重要影响的挥发性物质,并筛选出罗勒烯、松油醇等7种关键香气成分薄荷醇、乙酸薄荷酯、薄荷酮和香芹酮其中,对薄荷香韵属性具有重要贡献为薄荷醇/薄荷酮、薄荷醇和香芹酮之间具有明显的协同效应,使加热卷烟薄荷香气特征分别增强1.33倍、1.36倍。【结论】不同加热卷烟用薄荷香精香气风格存在一定差异,呈薄荷香韵的关键香气成分间具有协同增效作用,其对加热卷烟感官特征有重要影响。Abstract: 【Objective】This study aimed to explore the key aroma compounds in peppermint flavor for heated tobacco products and the interactions among aroma compounds dominated by minty notes.【Methods】Gas chromatography-mass spectrometry (GC-MS) combined with sensory evaluation, odor activity value (OAV), partial least squares discriminant analysis (PLS-DA), and partial least squares regression (PLSR) was used to analyze the key aroma compounds of peppermint flavor for heated tobacco products. The interactions among aroma compounds and their effects on the sensory characteristics of heated tobacco products were investigated using the S-curve method and addition experiments.【Results】The peppermint flavors for heated tobacco products differed significantly (P<0.05) in minty, green, and woody aroma attributes. A total of 48 volatile aroma compounds were detected by GC-MS. PLS-DA identified 25 volatile compounds (VIP>1) that significantly influenced the flavor profile of the peppermint flavor, and OAV analysis identified seven key aroma compounds, including ocimene and terpineol. PLSR combined with omission experiments identified the key aroma compounds contributing to the minty attribute as menthol, menthyl acetate, menthone, and carvone. The Feller model and addition experiments verified that menthol/menthone and menthol/carvone exhibited significant synergistic effects, enhancing the minty aroma characteristics of heated tobacco products by 1.33-, 1.36-fold respectively.【Conclusion】The peppermint flavors for heated tobacco products differed in aroma style, and the key aroma compounds responsible for the minty notes exhibited synergistic effects, which had important influences on the sensory attributes of heated tobacco products.
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Key words:
- heated tobacco product /
- peppermint flavor /
- sensory characteristic /
- correlation /
- interaction
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