基于香气活性值的烟草提取物成分分析及感官作用评价
Component analysis and sensory evaluation of tobacco extracts based on aroma activity values
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摘要: 为探究烟草提取物中香韵特征成分对卷烟风格特征的影响,采用亚临界萃取-分子蒸馏技术,制备了产自福建、贵州、湖南的3种烟草提取物,考查焦甜香、奶香、豆香、辛香、果香、酸香、坚果香、花香特征成分在3种烟草提取物中的质量浓度及香气活性值(OAV)分布,通过嗅香和卷烟抽吸评价OAV的改变对烟草提取物风格特征的影响。结果表明:福建、贵州、湖南3种烟草提取物的香韵特征成分总质量浓度分别为2 427.62 μg/mL、3 688.96 μg/mL、4 628.06 μg/mL;焦甜香、奶香、酸香和花香在3种烟草提取物中占比不同,福建烟草提取物以花香、焦甜香和奶香为主,贵州烟草提取物和湖南烟草提取物均以酸香和花香为主,但两种香韵在不同烟草提取物中的OVA占比不同;依据3种提取物香韵特征成分OAV的差异,在福建烟草提取物的基础上定向补加各香韵特征成分的代表性成分,复配物的清香型风格特征弱化,浓香型风格特征逐渐增强。Abstract: In order to investigate the influence of aroma characteristic components in tobacco extracts on the style characteristics of cigarettes, three types of tobacco extracts from Fujian, Guizhou and Hunan were prepared by subcritical extraction-molecular distillation technique, and the mass concentrations and aroma activity values (OAV) of aroma characteristics of burnt sweet, creamy, soy, spicy, fruity, sour, nutty and floral aromas were investigated systematically. The effects of OAV changes on the style characteristics of tobacco extracts were investigated by sniffing and cigarette smoking evaluation. The results showed that the total mass concentrations of aroma components of the three tobacco extracts were 2 427.62 μg/mL, 3 688.96 μg/mL, and 4 628.06 μg/mL, respectively. Burnt sweet, creamy, sour and floral aromas varied among the three tobacco extracts. Fujian tobacco extracts were dominated by floral, burnt sweet and creamy aromas, while Guizhou tobacco extracts and Hunan tobacco extracts were dominated by sour and floral aromas, but with different weights. Based on the differences of the three extracts’ aromatic characteristics OAV, the representative components of each flavor characteristic were added on the basis of Fujian tobacco extract. The light aroma style characteristics of the imitation tobacco exrtracts were weakened and the strong aroma style characteristics gradually appeared.
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