卷烟烟气和烟丝中果香成分组群感官贡献对比
Comparative study on sensory contributions of fruity aroma components in smoke and filler of cigarette
-
摘要: 从已有报道的烟气成分中筛选出55种果香成分,通过GC-MS定量分析检测7种卷烟样品主流烟气粒相物及烟丝中果香成分分布,利用香气活性值(OAV)分析各果香成分的感官贡献度及果香、焦甜香、奶香、豆香、辛香5种特征成分组群在烟气粒相物及烟丝中的感官贡献差异。结果表明:卷烟烟气粒相物中共检测出17种果香成分,各成分的OAV均在10以下,烟丝中共检测出28种果香成分,大部分成分在烟丝中的含量高于烟气粒相物;果香成分组群在烟丝中的感官贡献度高于在烟气中的感官贡献度,其烟丝SOAV约为烟气SOAV的8.75倍;烟气中4种特征成分组群的SOAV约为果香的26.04~3 048.21倍,而烟丝中果香成分组群的感官贡献仅次于辛香,略高于焦甜香、奶香,约为豆香SOAV的113.44倍。Abstract: 55 fruity components were screened from the reported tobacco and tobacco smoke components, and the concentrations of fruity components in the mainstream cigarette smoke and filler of seven cigarette samples was detected by GC-MS quantitative analysis. The sensory contributions of each component in smoke and filler of cigarette were evaluated using the aroma activity value (OAV). Sum of the OAV of the components within each group (SOAV) was calculated to characterize the contribution of the group of components with characterized aroma. The SOAV of the fruity aroma components were compared with that of the burnt-sweet, creamy, bean, and spicy aroma components, and the differences in the sensory contributions of the fruity aroma components in smoke and filler of cigarette were quantified. The results showed that, 17 components were identified in the total particulate matter (TPM) of mainstream smoke, and the OAV of each component was below 10. A total of 28 fruity components were detected in the filler of cigarette, and the concentration of most of the components was higher than that in the TPM of mainstream smoke. The sensory contribution of the fruity aroma components in filler of cigarette was greater than that in the TPM, SOAV of the fruity aroma components in the filler of cigarette was about 8.75 times that in the TPM. In the TPM of mainstream smoke, SOAV of the other four components groups was 26.04~3 048.21 times that of the fruity aroma components, while in the filler of cigarette, SOAV of the fruity aroma components ranked only second to that of the spice aroma components, slightly higher than that of the burnt-sweet and creamy aroma components, and was 113.44 times the SOAV of the bean aroma components.
-
Key words:
- cigarette /
- sensomics /
- fruity aroma components /
- cigarette smoke /
- cigarette filler /
- sensory contributions
-
-
[1]
OTTINGER H,BARETH A,HOFMANN T.Characterization of natural “cooling” compounds formed from glucose and L-proline in dark malt by application of taste dilution analysis[J].Journal of Agricultural and Food Chemistry,2001,49(3):1336-1344.
-
[2]
FANG Q T,LUO W W, ZHENG Y N,et al.Identification of key aroma compounds responsible for the floral ascents of green and black teas from different tea cultivars[J].Molecules,2022,27(9),2809.
-
[3]
SONNTAG T, KUNERT C,DUNKEL A,et al. Sensory-guided identification of n-(1-methyl-4-oxoimidazolidin-2-ylidene)-r-amino acids as contributors to the thick-sour and mouth-drying orosensation of stewed beef juice[J].Journal of Agricultural and Food Chemistry,2010,58(10):6341-6350.
-
[4]
TOELSTEDE S,DUNKEL A,HOFMANN T.A Series of kokumi peptides impart the long-lasting mouthfulness of matured gouda cheese[J]. Journal of Agricultural and Food Chemistry,2009,57(4):1440-1448.
-
[5]
朱浩,柴国璧,迟广俊,等.卷烟主流烟气烟熏香成分的感官导向分析[J].烟草科技,2017,50(1):41-49.
-
[6]
范武,何峰,姬凌波,等.卷烟主流烟气辛香特征成分组群的分布特征及感官贡献[J].烟草科技,2021,54(2):36-43.
-
[7]
胡安福,范武,夏倩,等.卷烟主流烟气焦甜、奶香和豆香特征成分组群的分布特征和感官贡献[J].烟草科技,2020,53(12):27-36.
-
[8]
范武,张启东,刘俊辉,等.卷烟主流烟气酸香特征成分组群的分布特征及感官贡献[J].烟草科技,2020,53(1):65-73.
-
[9]
史清照,柴国璧,汪军霞,等.卷烟主流烟气粒相物酸味成分感官导向分析[J].烟草科技,2019,52(11):30-40.
-
[10]
全国烟草标准化技术委员会卷烟标样分技术委员会.卷烟 中式卷烟风格感官评价方法:YC/T 497—2014 [S].北京:中国标准出版社,2014.
-
[11]
谢剑平.烟草香料技术原理与应用[M].北京:化学工业出版社,2009:140-142.
-
[12]
唐石云,申钦鹏,崔婷惠,等.超临界流体色谱-气相色谱质谱法测定主流烟气中酯类化合物[J].分析实验室,2017,36(4):384-388.
-
[13]
RODGMAN A,PERFETTI T A.The chemical components of tobacco and tobacco smoke[M].New York:CRC Press,2013.
-
[14]
孙宝国,刘玉平.食用香料手册[M].北京:中国石化出版社,2004.
-
[15]
BURDOCK G A.Fenaroli’s handbook of flavor ingredients[M].New York:CRC Press,2010.
-
[16]
ISO/TC 126.2012 Routine analytical cigarette-smoking machine—Definitions and standard conditions: ISO 3308[S].Switzerland: International Organization for Standardization,2012.
-
[17]
全国烟草标准化技术委员会.卷烟用常规分析用吸烟机测定总粒相物和焦油:GB/T 19609—2004[S].北京,中国标准出版社,2004.
-
[18]
中国标准化研究院.感官分析方法学采用三点选配法(3-AFC)测定嗅觉、味觉和风味觉察阈值的一般导则:GB/T 22366—2008[S].北京:中国标准出版社,2008.
-
[19]
周会舜,宗永立,张杰,等.滤嘴长度和通风度对一些酯类香料在卷烟中转移率的影响[J].烟草科技,2010(8):41-45,60.
-
[20]
POISSON L,AUZANNEAU N,MESTDAGH F,et al.New insight into the role of sucrose in the generation of α-diketones upon coffee roasting[J].Journal of Agricultural and Food Chemistry,2018,66(10):2422-2431.
-
[21]
RODGMAN A,COOK L C.The composition of cigarette smoke Ⅷ.Eugenol and isoeugenol from Turkish tobacco smoke[J].Tobacco Science,1964,8:161-162.
-
[1]
-
点击查看大图
计量
- PDF下载量: 31
- 文章访问数: 3725
- 引证文献数: 0
下载:
