摘要:
为开发多元化的苹果浓缩汁香料产品并提高该产品的功能聚焦度,利用多级膜分离对自主研发的苹果浓缩汁进行精细化加工,结合感官评价定位风格特征突出的苹果特色风味组群并进行重组试验,利用热裂解-气相/质谱(Py-GC/MS)模拟分析感官评价结果较好的重组产品在卷烟燃吸过程中的香气释放情况。结果表明:利用3级膜依次对苹果浓缩汁进行分离,其中50 nm膜截留液在改善口感、增甜方面的作用突出,50 kDa膜截留液能够提升卷烟香气、丰富性,2 nm膜截留液凸显果香、甜香的效果显著。通过调整3个特色风味组群的组合配比,可获得作用效果优于分离前苹果浓缩汁的重组产品。优选的重组产品热裂解产物中以杂环类和环戊酮类化合物居多,主要表现为焦甜香、甜香、果香等香气类型。该研究基于苹果浓缩汁开发出多元化且特征突出的香料产品,可为烟用天然香料的精细化加工产品开发提供参考。
Abstract:
In order to develop diversified apple juice concentrate natural flavors and improve the functional focus of the products, the apple juice concentrate was finely processed by using multi-stage membrane separation, and the apple characteristic flavor groups with outstanding characteristics were located by sensory evaluation. The obtained characteristic flavor groups were recombined. The pyrolytic products of recombined products with better sensory effects were analyzed by using Py-GC/MS. The results showed that: Four groups were obtained by three stages membrane separation, among which the sensory effects of 50 nm retention solution, 50 kDa retention solution and 2 nm retention solution showed distinct characteristics. By adjusting the proportions of the three characteristic flavor groups, recombinant products can be obtained with an effect superior to that of apple juice concentrate before separation. The pyrolytic products of preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone derivative, including caramel, sweet, fruit and other aroma types. This study provides a technical reference for the fine processing of natural tobacco flavors.
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