JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Article Contents
    ZHU Xiaolan, LI Kuan, ZHAO Yong, et al. Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound[J]. Journal of Light Industry.
    Citation: ZHU Xiaolan, LI Kuan, ZHAO Yong, et al. Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound[J]. Journal of Light Industry. shu

    Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine heyns compound

    • 1. Tobacco and Health Research Center, University of Science and Technology of China, Hefei 230052, China;

    • 2. Technology Center, China Tobacco Jiangsu Industry Co., Ltd., Nanjing 210019, China;

    • 3. Jiangsu Xinyuan Reconstituted Tobacco Co., Ltd., Huaian 223002, China

    • Corresponding author: ZHAO Yong, hy1994004@jszygs.com
    • Received Date: 2023-10-17
      Accepted Date: 2023-11-23
      Available Online: 2024-09-11
    • In order to improve the disadvantages of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products, the original preparation process was optimized and adjusted. Specifically, a combinationof enzyme extraction was used instead of warm water extraction, supplemented with histidine Heyns compound(His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC / MS, respectively. The effects of new preparation process of RTS on the quality of last products were studied by sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0. 8% Ec+0. 4% Ep ) and the product was getting “soft” and “faded” after extraction. The sensory quality of RTS product with the addition of 0. 25% histidine Heyns compound was better than that of the control RTS. After process adjustment, the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27. 0% and the contents of cell wall materials of them were all decreased above 15. 0%. The sensory evaluation results also showed that the aroma volume of the new product increased significantly after process adjustment, which was better than the control product in terms of the permeability of the smoke, and therefore could significantly reduce the wood gas and improve the smoking quality.
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