酸类香料在不同加香方式制备卷烟中的感官贡献度研究
Study on sensory contribution of acid flavoring in cigarette preparation by different flavoring methods
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摘要: 为明确不同酸类香料在卷烟中的感官贡献特点，采用柱前衍生化/GC-MS技术分析了戊酸、辛酸和癸酸3种有机酸在不同加香方式、不同圆周卷烟中的主流烟气粒相转移率，结合嗅觉阈值、味觉阈值定义并计算3种有机酸嗅觉贡献度和味觉贡献度。结果表明：1）就主流烟气粒相转移率大小而言，挥发性有机酸（戊酸）更适合采用爆珠加香的添加方式，半挥发性有机酸（辛酸、癸酸）更适合采用烟丝加香的添加方式；2）在不同加香方式下，挥发性有机酸都是在细支烟中的主流烟气粒相转移率最高，在烟丝加香方式下，半挥发性有机酸在细支烟中的主流烟气粒相转移率最高，在爆珠加香方式下，半挥发性有机酸的主流烟气粒相转移率则随烟支圆周的增大而增大；3）在不同加香方式和不同圆周的卷烟中，辛酸的嗅觉贡献度最佳，戊酸的味觉贡献度最佳，3种有机酸的感官贡献都是以嗅觉效应为主。Abstract: In order to clarify the sensory contribution characteristics of different acid flavors in cigarettes, pre-column silanization-gas chromatography-mass spectrometry technology was used to analyze the particulate phase transfer ratios of mainstream cigarette smoke of three organic acids(valeric acid, caprylic acid and capric acid) with different flavoring methods and different circumferences. Combined with the olfactory threshold/taste threshold olfactory contribution and taste contribution were defined and calcuated. The results showed that in terms of the particulate phase transfer ratios of mainstream cigarette smoke, volatile organic acids (valeric acid) were more suitable to be added by breakable filter capsules, and semi volatile organic acids (octanoic acid and decanoic acid) were more suitable to be added by cut tobacco. Under different flavoring methods, the transfer ratios of volatile organic acids was the highest in thin cigarettes, while the transfer ratios of semi volatile organic acids increased with the increase of the circumference of the cigarette when adding flavor in breakable filter capsules. In cigarettes with different flavoring methods and different circumferences, caprylic acid had the best olfactory contribution, and valeric acid had the best taste contribution. The sensory contribution of the 3 acids was mainly olfactory effect.
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