2025 Vol. 40, No. 5
2025, 40(5)
:1-10.
doi: 10.12187/2025.05.001
Abstract:
To effectively improve the quality of fermented jujube juice, Lactobacillus plantarum CICC 20022 at different growth stages was treated with ultrasound-induced treatment and then inoculated into jujube juice for fermentation. The effects of ultrasound-induced treatment on the quality of fermented jujube juice were studied by evaluating key quality parameters including viable cell count, total sugars, titratable acidity, ascorbic acid content, total flavonoids content, DPPH and ABTS+ radical scavenging activities, and β-glucosidase activity. The results showed that compared with the control group, the viable cell count in the logarithmic phase ultrasound group was significantly increased by 1.15 lg CFU/mL. The contents of titratable acid, total flavonoids, and total phenols were increased by 31.25%, 54.17%, and 19.05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were increased by 28.26% and 19.04% (P<0.05), respectively. However, the total sugar and ascorbic acid contents showed a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0.070 U/mL) in the logarithmic phase ultrasound group. The sensory quality showed no significant difference between the ultrasound group and the control group (P>0.05). Therefore, ultrasound-induced treatment could promote the production of metabolites through directional regulation of the growth and metabolic activity of L.plantarum CICC 20022, significantly increase the content of bioactive substances and enhance the flavor quality of fermented jujube juice.
To effectively improve the quality of fermented jujube juice, Lactobacillus plantarum CICC 20022 at different growth stages was treated with ultrasound-induced treatment and then inoculated into jujube juice for fermentation. The effects of ultrasound-induced treatment on the quality of fermented jujube juice were studied by evaluating key quality parameters including viable cell count, total sugars, titratable acidity, ascorbic acid content, total flavonoids content, DPPH and ABTS+ radical scavenging activities, and β-glucosidase activity. The results showed that compared with the control group, the viable cell count in the logarithmic phase ultrasound group was significantly increased by 1.15 lg CFU/mL. The contents of titratable acid, total flavonoids, and total phenols were increased by 31.25%, 54.17%, and 19.05%, respectively. Moreover, the DPPH and ABTS+ radical scavenging activities were increased by 28.26% and 19.04% (P<0.05), respectively. However, the total sugar and ascorbic acid contents showed a declining trend across different treatment stages. Additionally, both intracellular and extracellular β-glucosidase activities reached their peak values (0.070 U/mL) in the logarithmic phase ultrasound group. The sensory quality showed no significant difference between the ultrasound group and the control group (P>0.05). Therefore, ultrasound-induced treatment could promote the production of metabolites through directional regulation of the growth and metabolic activity of L.plantarum CICC 20022, significantly increase the content of bioactive substances and enhance the flavor quality of fermented jujube juice.
2025, 40(5)
:11-19.
doi: 10.12187/2025.05.002
Abstract:
Electronic sensing technology and MiSeq high-throughput sequencing technology were used to study the flavor quality and bacterial diversity of black high-temperature Daqu (black-HTD), white high-temperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui winery. The results showed that in terms of flavor, white-HTD had relatively high contents of aromatic compounds, alkanes, and lipids, black-HTD had relatively high contents of sulfur compounds, alcohols, aldehydes, and ketones, and the contents of aroma components in yellow-HTD were between those of black-HTD and white-HTD. In terms of taste, black-HTD had relatively unique taste characteristics and was significantly better than white-HTD and yellow-HTD in terms of acidity, bitterness, astringency, richness (umami aftertaste), aftertaste A (astringent aftertaste), and aftertaste B (bitter aftertaste) (P< 0.05). In terms of microbial composition, there were no significant differences in bacterial diversity. However, the bacterial richness in white-HTD was significantly higher than that in black-HTD (P< 0.05). The dominant bacterial genera in the three types of high-temperature Daqu mainly included Saccharopolyspora (28.95%), Thermoactinomyces (21.07%), Kroppenstedtia (10.06%), and Bacillus (8.94%). There was a significant correlation between the microbial community structure and flavor quality of the three types of high-temperature Daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P< 0.05). Thermoactinomyces and Weissella showed significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0.05).
Electronic sensing technology and MiSeq high-throughput sequencing technology were used to study the flavor quality and bacterial diversity of black high-temperature Daqu (black-HTD), white high-temperature Daqu (white-HTD), and yellow high-temperature Daqu (yellow-HTD) produced by Longzhongdui winery. The results showed that in terms of flavor, white-HTD had relatively high contents of aromatic compounds, alkanes, and lipids, black-HTD had relatively high contents of sulfur compounds, alcohols, aldehydes, and ketones, and the contents of aroma components in yellow-HTD were between those of black-HTD and white-HTD. In terms of taste, black-HTD had relatively unique taste characteristics and was significantly better than white-HTD and yellow-HTD in terms of acidity, bitterness, astringency, richness (umami aftertaste), aftertaste A (astringent aftertaste), and aftertaste B (bitter aftertaste) (P< 0.05). In terms of microbial composition, there were no significant differences in bacterial diversity. However, the bacterial richness in white-HTD was significantly higher than that in black-HTD (P< 0.05). The dominant bacterial genera in the three types of high-temperature Daqu mainly included Saccharopolyspora (28.95%), Thermoactinomyces (21.07%), Kroppenstedtia (10.06%), and Bacillus (8.94%). There was a significant correlation between the microbial community structure and flavor quality of the three types of high-temperature Daqu. Specifically, Kroppenstedtia showed a significant positive correlation with the response values of W1C (sensitive to aromatic hydrocarbon compounds) and W3C (sensitive to ammonia and aromatic components) (P< 0.05). Thermoactinomyces and Weissella showed significant positive correlations with umami indicators but significant negative correlations with sourness, astringency, aftertaste A, and aftertaste B (P< 0.05).
2025, 40(5)
:20-28.
doi: 10.12187/2025.05.003
Abstract:
In order to explore the practical application of the native Saccharomyces cerevisiae strain in the fermentation of Haihong fruit wine, this study used the S.cerevisiae CDJQ6-3 strain isolated and screened in the laboratory to prepare low-alcohol Haihong fruit wine (with an alcohol content of 5 %vol). Then, the dynamic quality changes of the wine during fermentation were studied based on conventional physicochemical analysis and electronic sensing technology. The results showed that the contents of soluble solids, total sugar, reducing sugar, and the pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine presents as a whole a bright red-yellow tone. In terms of flavor substance composition, the contents of nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes, and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. Meanwhile, the sourness and astringency of the wine gradually increased. Compared to the later stages of fermentation (6~14 d), the low-alcohol Haihong fruit wine in the early stage of fermentation (1~6 d) had better quality characteristics, which were manifested as a higher red-greenness (a*) and aromatic substance content. At the same time, the saltiness, astringency, and umami aftertaste were significantly higher (P<0.05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol, and alkanes, as well as the acidity (absolute value), bitterness, and astringency were significantly lower (P<0.05). It can be concluded that the low-alcohol Haihong fruit wine prepared by S.cerevisiae CDJQ6-3 fermentation exhibited superior quality characteristics in the early stage of fermentation.
In order to explore the practical application of the native Saccharomyces cerevisiae strain in the fermentation of Haihong fruit wine, this study used the S.cerevisiae CDJQ6-3 strain isolated and screened in the laboratory to prepare low-alcohol Haihong fruit wine (with an alcohol content of 5 %vol). Then, the dynamic quality changes of the wine during fermentation were studied based on conventional physicochemical analysis and electronic sensing technology. The results showed that the contents of soluble solids, total sugar, reducing sugar, and the pH value of low-alcohol Haihong fruit wine showed a decreasing trend during fermentation, while the alcohol content and total acid content showed an increasing trend. In terms of color, low-alcohol Haihong fruit wine presents as a whole a bright red-yellow tone. In terms of flavor substance composition, the contents of nitrogen oxides, sulfides, terpenoids, methane, ethanol, alkanes, and organic sulfides gradually accumulated during fermentation, while the contents of aromatic substances gradually decreased. Meanwhile, the sourness and astringency of the wine gradually increased. Compared to the later stages of fermentation (6~14 d), the low-alcohol Haihong fruit wine in the early stage of fermentation (1~6 d) had better quality characteristics, which were manifested as a higher red-greenness (a*) and aromatic substance content. At the same time, the saltiness, astringency, and umami aftertaste were significantly higher (P<0.05), while the contents of nitrogen oxides, hydrogen, methane, (organic) sulfides, terpenoids, ethanol, and alkanes, as well as the acidity (absolute value), bitterness, and astringency were significantly lower (P<0.05). It can be concluded that the low-alcohol Haihong fruit wine prepared by S.cerevisiae CDJQ6-3 fermentation exhibited superior quality characteristics in the early stage of fermentation.
2025, 40(5)
:29-36.
doi: 10.12187/2025.05.004
Abstract:
MiSeq high-throughput sequencing and pure culture techniques were combined to analyze the microbial diversity of medicinal koji samples collected from Nanchang city, Jiangxi province. The aim was to reveal the microbial community structure within the koji. The results showed that the richness and diversity of bacterial taxa in the medicinal koji were significantly higher than those of the fungi. The dominant bacterial genera were Pediococcus and Levilactobacillus, with average relative abundances of 38.04% and 13.00%, respectively. The dominant fungal genera were Candida and Saccharomycopsis, with average relative abundances of 78.30% and 17.92%, respectively. Nine strains of bacteria isolated from medicinal koji were identified as three species: Pediococcus pentosaceus, Pediococcus acidilactici, and Bacillus licheniformis. Seven strains of fungi were identified as four species: Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia kudriavzevii, and Saccharomyces cerevisiae.
MiSeq high-throughput sequencing and pure culture techniques were combined to analyze the microbial diversity of medicinal koji samples collected from Nanchang city, Jiangxi province. The aim was to reveal the microbial community structure within the koji. The results showed that the richness and diversity of bacterial taxa in the medicinal koji were significantly higher than those of the fungi. The dominant bacterial genera were Pediococcus and Levilactobacillus, with average relative abundances of 38.04% and 13.00%, respectively. The dominant fungal genera were Candida and Saccharomycopsis, with average relative abundances of 78.30% and 17.92%, respectively. Nine strains of bacteria isolated from medicinal koji were identified as three species: Pediococcus pentosaceus, Pediococcus acidilactici, and Bacillus licheniformis. Seven strains of fungi were identified as four species: Saccharomycopsis fibuligera, Saccharomycopsis malanga, Pichia kudriavzevii, and Saccharomyces cerevisiae.
2025, 40(5)
:37-43,54.
doi: 10.12187/2025.05.005
Abstract:
Biofilm (BF) is the predominant form of foodborne pathogenic bacteria during food processing. It has a complex structure, making it difficult for conventional disinfection and sterilization methods to eradicate it. Prevention and control strategies for biofilms are gradually becoming a research focus in the food field. Based on the severe situation in the prevention and control of foodborne pathogenic bacteria and the potential of bacteriophages as biological control agents, this review summarizes the formation process and main regulatory mechanisms of biofilms, as well as the research progress on bacteriophages and their derivatives, and the combination of bacteriophages and antibiotics in targeting biofilms of foodborne pathogenic bacteria. The formation process of biofilm generally includes the reversible adhesion stage, irreversible adhesion stage, early formation stage, maturation stage, and dispersion stage. Quorum sensing is the main factor that regulates biofilm formation. Bacteriophages can specifically target foodborne pathogenic bacteria. Their derivatives, lysin and holin, can degrade the peptidoglycan of bacteria, leading to bacterial cell lysis and the release of progeny bacteriophages. The combination of bacteriophages and antibiotics can produce a synergistic effect and improve the effect of prevention and control of biofilms formed by foodborne pathogenic bacteria. Future research will integrate the One Health concept, investigate the cross-transmission mechanism of biofilms in the “human-animal-environment” system from the fields of medicine, food, and environment, optimize the combination conditions of bacteriophages and antibiotics, and enhance the effect of multi-strategy synergistic prevention and control to better ensure food quality and safety.
Biofilm (BF) is the predominant form of foodborne pathogenic bacteria during food processing. It has a complex structure, making it difficult for conventional disinfection and sterilization methods to eradicate it. Prevention and control strategies for biofilms are gradually becoming a research focus in the food field. Based on the severe situation in the prevention and control of foodborne pathogenic bacteria and the potential of bacteriophages as biological control agents, this review summarizes the formation process and main regulatory mechanisms of biofilms, as well as the research progress on bacteriophages and their derivatives, and the combination of bacteriophages and antibiotics in targeting biofilms of foodborne pathogenic bacteria. The formation process of biofilm generally includes the reversible adhesion stage, irreversible adhesion stage, early formation stage, maturation stage, and dispersion stage. Quorum sensing is the main factor that regulates biofilm formation. Bacteriophages can specifically target foodborne pathogenic bacteria. Their derivatives, lysin and holin, can degrade the peptidoglycan of bacteria, leading to bacterial cell lysis and the release of progeny bacteriophages. The combination of bacteriophages and antibiotics can produce a synergistic effect and improve the effect of prevention and control of biofilms formed by foodborne pathogenic bacteria. Future research will integrate the One Health concept, investigate the cross-transmission mechanism of biofilms in the “human-animal-environment” system from the fields of medicine, food, and environment, optimize the combination conditions of bacteriophages and antibiotics, and enhance the effect of multi-strategy synergistic prevention and control to better ensure food quality and safety.
2025, 40(5)
:44-54.
doi: 10.12187/2025.05.006
Abstract:
The Bacillus subtilis strain with high tolerance to crude glycerol was selected as the research subject, and its tolerance mechanism to high-concentration crude glycerol was investigated using whole genome and transcriptome sequencing technologies. The results showed that 23 mutantgenes were identified in the evolved strain, involving key pathways such as the ABC transport system, nicotinic acid and nicotinamide metabolism, quorum sensing, and spore formation. Compared to the parent strain, the evolved strain exhibited significantly upregulated gene expression in pathways related to glycerol (ester) metabolism, the tricarboxylic acid cycle, purine metabolism, the ABC transport system, and energy metabolism. The synthesis metabolism of fatty acids and biotin of the evolved strainwere markedly enhanced. Furthermore, the evolved strain partially lost its spore-forming capacity, with spore formation rates decreasing by 38.0% and 52.3% during the stable middle and late stages, respectively. Additionally, six new components were detected in the cell membrane, along with a significant increase in both the types and concentration of fatty acids, thereby enhancing the stability of the phospholipid bilayer. This enhancement was the critical factor contributing to the strain’s high tolerance to crude glycerol and its rapid growth.
The Bacillus subtilis strain with high tolerance to crude glycerol was selected as the research subject, and its tolerance mechanism to high-concentration crude glycerol was investigated using whole genome and transcriptome sequencing technologies. The results showed that 23 mutantgenes were identified in the evolved strain, involving key pathways such as the ABC transport system, nicotinic acid and nicotinamide metabolism, quorum sensing, and spore formation. Compared to the parent strain, the evolved strain exhibited significantly upregulated gene expression in pathways related to glycerol (ester) metabolism, the tricarboxylic acid cycle, purine metabolism, the ABC transport system, and energy metabolism. The synthesis metabolism of fatty acids and biotin of the evolved strainwere markedly enhanced. Furthermore, the evolved strain partially lost its spore-forming capacity, with spore formation rates decreasing by 38.0% and 52.3% during the stable middle and late stages, respectively. Additionally, six new components were detected in the cell membrane, along with a significant increase in both the types and concentration of fatty acids, thereby enhancing the stability of the phospholipid bilayer. This enhancement was the critical factor contributing to the strain’s high tolerance to crude glycerol and its rapid growth.
2025, 40(5)
:55-63.
doi: 10.12187/2025.05.007
Abstract:
To explore the changes in antibacterial performance of heterojunction textiles in different application environments, Escherichia coli was used as representative bacteria to study the antibacterial rate of heterojunction textiles at different temperatures, pH, light intensity and wavelengths by the oscillation method. The results indicated that environmental factors significantly influenced the antibacterial performance of the heterojunction textiles. The bacteriostatic rate basically increased initially and then decreased with rising temperature. Within the pH range of 3.0~8.0, the heterojunction textiles exhibited strong antibacterial activity, peaking at pH 7.5, with acidic conditions being more favorable than alkaline environments. Light intensity significantly affected its antibacterial efficacy, as the bacteriostatic rate under dark conditions was 36 % lower than that at 50 mW/cm2. Additionally, antibacterial effectiveness diminished with increasing wavelength. The heterojunction textiles showed no significant cytotoxicity toward HaCaT cells, and the amounts of released metal elements during oscillation remained below the actually measured levels of metal elements. Compared to untreated polyester fabric, the heterojunction textiles demonstrated significantly enhanced photocatalytic performance. Treated Escherichia coli showed distorted morphology with severe surface depression and significantly increased PI-stained fluorescent spots. After 50 washing cycles, the bacteriostatic rate still reached the AAA level, indicating exceptional antibacterial efficacy and stability.
To explore the changes in antibacterial performance of heterojunction textiles in different application environments, Escherichia coli was used as representative bacteria to study the antibacterial rate of heterojunction textiles at different temperatures, pH, light intensity and wavelengths by the oscillation method. The results indicated that environmental factors significantly influenced the antibacterial performance of the heterojunction textiles. The bacteriostatic rate basically increased initially and then decreased with rising temperature. Within the pH range of 3.0~8.0, the heterojunction textiles exhibited strong antibacterial activity, peaking at pH 7.5, with acidic conditions being more favorable than alkaline environments. Light intensity significantly affected its antibacterial efficacy, as the bacteriostatic rate under dark conditions was 36 % lower than that at 50 mW/cm2. Additionally, antibacterial effectiveness diminished with increasing wavelength. The heterojunction textiles showed no significant cytotoxicity toward HaCaT cells, and the amounts of released metal elements during oscillation remained below the actually measured levels of metal elements. Compared to untreated polyester fabric, the heterojunction textiles demonstrated significantly enhanced photocatalytic performance. Treated Escherichia coli showed distorted morphology with severe surface depression and significantly increased PI-stained fluorescent spots. After 50 washing cycles, the bacteriostatic rate still reached the AAA level, indicating exceptional antibacterial efficacy and stability.
2025, 40(5)
:64-71.
doi: 10.12187/2025.05.008
Abstract:
In order to develop diversified apple juice concentrate flavor products and improve the functional specificity of the products, the self-developed apple juice concentrate was refined using multi-stage membrane separation. Apple characteristic flavor groups with prominent style characteristics were identified through sensory evaluation and subjected to recombination experiments. The aroma release of recombined products with better sensory evaluation results during cigarette smoking was simulated and analyzed using Py-GC/MS. The results showed that when the apple juice concentrate was separated sequentially using three-stage membranes, the 50 nm membrane retention solution had a prominent effect on improving taste and sweetness, the 50 kDa membrane retention solution could enhance the aroma and richness of cigarettes, and the 2 nm membrane retention solution significantly highlighted the fruity and sweet aromas. By adjusting the combination ratios of the three characteristic flavor groups, recombinant products with better effects than the apple juice concentrate before separation can be obtained. The pyrolytic products of the preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone compounds, exhibiting aroma types such as caramel-like, sweet, and fruity. This study has developed diversified and characteristic flavor products based on apple juice concentrate, providing a reference for the development of fine-processed products of natural tobacco flavors.
In order to develop diversified apple juice concentrate flavor products and improve the functional specificity of the products, the self-developed apple juice concentrate was refined using multi-stage membrane separation. Apple characteristic flavor groups with prominent style characteristics were identified through sensory evaluation and subjected to recombination experiments. The aroma release of recombined products with better sensory evaluation results during cigarette smoking was simulated and analyzed using Py-GC/MS. The results showed that when the apple juice concentrate was separated sequentially using three-stage membranes, the 50 nm membrane retention solution had a prominent effect on improving taste and sweetness, the 50 kDa membrane retention solution could enhance the aroma and richness of cigarettes, and the 2 nm membrane retention solution significantly highlighted the fruity and sweet aromas. By adjusting the combination ratios of the three characteristic flavor groups, recombinant products with better effects than the apple juice concentrate before separation can be obtained. The pyrolytic products of the preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone compounds, exhibiting aroma types such as caramel-like, sweet, and fruity. This study has developed diversified and characteristic flavor products based on apple juice concentrate, providing a reference for the development of fine-processed products of natural tobacco flavors.
2025, 40(5)
:72-81.
doi: 10.12187/2025.05.009
Abstract:
To optimize the light-regulation technology for tobacco leaf curing, four types of light sources (ultraviolet, infrared, red, and white light) were used to comparatively analyze key indicators such as color, polyphenolic substances, and volatile components during the fresh, yellowing, browning, and dry-gluten stages of curing for tobacco leaves from the upper, middle, and lower positions. This study explored the effects of different light-source irradiation on the color and key chemical components of tobacco leaves. The results showed that after white light treatment, the color of middle-position tobacco leaves was brighter, while after infrared light treatment, the color of upper-position tobacco leaves became darker. The total content of polyphenolic substances in upper-position tobacco leaves after infrared light treatment was higher than the total content of polyphenolic substances in other groups. The lower-position tobacco leaves had the highest content of volatile components. The key substances causing differences in volatile components among the four light-source groups for each position were nicotine and neophytadiene. Ultraviolet light treatment increased the aldehydes content in tobacco leaves, infrared light treatment increased the esters content, and white light and red light treatments increased the alcohols content. Among them, the characteristic substances pentanal, ethyl benzoate, and phenethyl alcohol increased significantly. Therefore, the four types of light-source treatments have different degrees of influence on the color and key chemical components of tobacco leaves, providing a reference for regulating tobacco leaf quality based on light technology.
To optimize the light-regulation technology for tobacco leaf curing, four types of light sources (ultraviolet, infrared, red, and white light) were used to comparatively analyze key indicators such as color, polyphenolic substances, and volatile components during the fresh, yellowing, browning, and dry-gluten stages of curing for tobacco leaves from the upper, middle, and lower positions. This study explored the effects of different light-source irradiation on the color and key chemical components of tobacco leaves. The results showed that after white light treatment, the color of middle-position tobacco leaves was brighter, while after infrared light treatment, the color of upper-position tobacco leaves became darker. The total content of polyphenolic substances in upper-position tobacco leaves after infrared light treatment was higher than the total content of polyphenolic substances in other groups. The lower-position tobacco leaves had the highest content of volatile components. The key substances causing differences in volatile components among the four light-source groups for each position were nicotine and neophytadiene. Ultraviolet light treatment increased the aldehydes content in tobacco leaves, infrared light treatment increased the esters content, and white light and red light treatments increased the alcohols content. Among them, the characteristic substances pentanal, ethyl benzoate, and phenethyl alcohol increased significantly. Therefore, the four types of light-source treatments have different degrees of influence on the color and key chemical components of tobacco leaves, providing a reference for regulating tobacco leaf quality based on light technology.
2025, 40(5)
:82-90.
doi: 10.12187/2025.05.010
Abstract:
To solve the problems of difficult synthesis and poor stability of megastigmatrienone, four 3-oxo-α-ionol carbonates were synthesized as precursors of megastigmatrienone with α-ionone as the starting material via a three-step reaction of reduction, esterification, and allylic oxidation. The synthesis conditions were optimized, and the thermal release patterns of the synthesized compounds were studied by thermogravimetric analysis, online pyrolysis-gas chromatography-mass spectrometry, and cigarette flavor release analysis. The results showed that using Cu+ as the catalyst and TBHP as the oxidant, the target compounds were obtained in moderate to high yields. The weight loss interval of 3-oxo-α-ionol carbonates was around from 160 ℃ to 350 ℃. At 300 ℃, 600 ℃, and 900 ℃, these compounds could pyrolyze to release megastigmatrienone and corresponding alcoholic flavor substances. At an addition level of 0.1%, the release amount of megastigmatrienone from the four 3-oxo-α-ionol carbonates was 6 times higher than that of blank cigarettes. It was found that upon heating, 3-oxo-α-ionol carbonates preferentially cleaved the allylic alcohol ester bond, followed by dehydration to generate megastigmatrienone. This process can enhance the sweetness and smoothness of cigarette smoke, effectively mask off-flavors, and thus improve the overall quality of cigarettes.
To solve the problems of difficult synthesis and poor stability of megastigmatrienone, four 3-oxo-α-ionol carbonates were synthesized as precursors of megastigmatrienone with α-ionone as the starting material via a three-step reaction of reduction, esterification, and allylic oxidation. The synthesis conditions were optimized, and the thermal release patterns of the synthesized compounds were studied by thermogravimetric analysis, online pyrolysis-gas chromatography-mass spectrometry, and cigarette flavor release analysis. The results showed that using Cu+ as the catalyst and TBHP as the oxidant, the target compounds were obtained in moderate to high yields. The weight loss interval of 3-oxo-α-ionol carbonates was around from 160 ℃ to 350 ℃. At 300 ℃, 600 ℃, and 900 ℃, these compounds could pyrolyze to release megastigmatrienone and corresponding alcoholic flavor substances. At an addition level of 0.1%, the release amount of megastigmatrienone from the four 3-oxo-α-ionol carbonates was 6 times higher than that of blank cigarettes. It was found that upon heating, 3-oxo-α-ionol carbonates preferentially cleaved the allylic alcohol ester bond, followed by dehydration to generate megastigmatrienone. This process can enhance the sweetness and smoothness of cigarette smoke, effectively mask off-flavors, and thus improve the overall quality of cigarettes.
Study on the application of Maillard model reaction in the simulation of tobacco flue-curing process
2025, 40(5)
:91-100,109.
doi: 10.12187/2025.05.011
Abstract:
In order to study the Maillard reaction rules and products during the tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and component analysis. By using the fixed moisture content model reaction, the Maillard reaction rules of L-leucine (Leu), L-phenylalanine (Phe), and L-proline (Pro) at different tobacco curing stages were studied. By using the variable moisture content model reaction, the product generation of the three amino acids during the entire tobacco curing process was investigated. The results indicated: The order of Maillard reaction rates of the three [JP2]amino acids during the tobacco flue-curing process was L-phenylalanine (Phe) > L-leucine (Leu) >> L-proline (Pro). The Maillard reactions of L-phenylalanine (Phe) and L-leucine (Leu) primarily occurred during the stem-drying stage, while no significant Maillard reactions occurred throughout the entire curing stage for L-proline (Pro). The products generated by the three amino acids during the curing stage were distinctly different. The main products of L-leucine (Leu) were isoamyl-substituted pyrazines, while those of L-phenylalanine (Phe) were various aromatic aldehydes and ketones, and no relevant products were detected for L-proline (Pro). The established model reaction system allows for the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
In order to study the Maillard reaction rules and products during the tobacco flue-curing process, fixed and variable moisture content Maillard model reaction systems were established. The feasibility of using absorbance changes to characterize the intensity of the Maillard reaction was demonstrated through ultraviolet-visible spectroscopy and component analysis. By using the fixed moisture content model reaction, the Maillard reaction rules of L-leucine (Leu), L-phenylalanine (Phe), and L-proline (Pro) at different tobacco curing stages were studied. By using the variable moisture content model reaction, the product generation of the three amino acids during the entire tobacco curing process was investigated. The results indicated: The order of Maillard reaction rates of the three [JP2]amino acids during the tobacco flue-curing process was L-phenylalanine (Phe) > L-leucine (Leu) >> L-proline (Pro). The Maillard reactions of L-phenylalanine (Phe) and L-leucine (Leu) primarily occurred during the stem-drying stage, while no significant Maillard reactions occurred throughout the entire curing stage for L-proline (Pro). The products generated by the three amino acids during the curing stage were distinctly different. The main products of L-leucine (Leu) were isoamyl-substituted pyrazines, while those of L-phenylalanine (Phe) were various aromatic aldehydes and ketones, and no relevant products were detected for L-proline (Pro). The established model reaction system allows for the simple and effective characterization of the stages and intensity of Maillard reactions of different amino acids during tobacco leaf curing through changes in absorbance, which holds significant application value for optimizing tobacco leaf curing processes.
2025, 40(5)
:101-109.
doi: 10.12187/2025.05.012
Abstract:
To make full use of discarded tobacco leaves and develop a diverse range of refined products, tobacco extract was prepared from discarded tobacco leaves by heating extraction with an ethanol aqueous solution. The tobacco extract was then refined using membrane separation and two-dimensional column chromatography techniques. We used sensory evaluation to screen out characteristic flavor groups with prominent style features and explored the recombination process among these characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by heating extraction with an ethanol aqueous solution was the highest, and the overall sensory effect was good. A total of 16 groups were obtained through refining, among which the sensory effects of the 5 nm retentate from membrane separation and the A1, C1, and E2 fractions from column chromatography separation showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts. Among the recombinant samples, samples 1# and 2# could enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect. The pyrolysis products of recombinant samples 1# and 2#were mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty, and other aroma types.
To make full use of discarded tobacco leaves and develop a diverse range of refined products, tobacco extract was prepared from discarded tobacco leaves by heating extraction with an ethanol aqueous solution. The tobacco extract was then refined using membrane separation and two-dimensional column chromatography techniques. We used sensory evaluation to screen out characteristic flavor groups with prominent style features and explored the recombination process among these characteristic flavor groups. Py-GC-MS was used to analyze the recombinant products. The results showed that the yield of tobacco extract obtained by heating extraction with an ethanol aqueous solution was the highest, and the overall sensory effect was good. A total of 16 groups were obtained through refining, among which the sensory effects of the 5 nm retentate from membrane separation and the A1, C1, and E2 fractions from column chromatography separation showed distinct characteristics, serving as the characteristic flavor groups of tobacco extracts. Among the recombinant samples, samples 1# and 2# could enhance the characteristics of tobacco aroma, baking aroma, light aroma, and sweet aroma of cigarettes, and have a good overall sensory effect. The pyrolysis products of recombinant samples 1# and 2#were mainly composed of heterocyclic and aromatic compounds, including sweet, light, nutty, and other aroma types.
2025, 40(5)
:110-117.
doi: 10.12187/2025.05.013
Abstract:
In order to investigate the relationship between the viscosity of cigarette ash and cigarette ash integrity, a method was established. First, flour was used as a stabilizer to prepare cigarette ash/flour mixed samples to solve the problem that cigarette ash is insoluble in water and cannot form a stable system. Then, the macroscopic viscosity factor (MVI) of cigarette ash was determined using an optical microrheometer. The MVI, ash value, gray value, and ash-holding capacity of cigarette ash from different brands of cigarettes were determined, and the correlation between the cigarette ash MVI and cigarette ash integrity was analyzed. The results showed that the stability of the MVI curve could be greatly improved by using flour as a stabilizer to prepare cigarette ash/flour mixed samples, which met the requirement for distinguishing the viscosity differences of cigarette ash from different brands. The Logistic function could fit the MVI curve well, and the R2 value of the Logistic function was above 0.99. There was a significant positive correlation between the MVI of cigarette ash and the ash value and gray value of cigarette ash. As the MVI increased, the visual effect of the ash column deteriorated. Therefore, appropriately reducing the MVI of cigarette ash helps improve the cigarette ash integrity.
In order to investigate the relationship between the viscosity of cigarette ash and cigarette ash integrity, a method was established. First, flour was used as a stabilizer to prepare cigarette ash/flour mixed samples to solve the problem that cigarette ash is insoluble in water and cannot form a stable system. Then, the macroscopic viscosity factor (MVI) of cigarette ash was determined using an optical microrheometer. The MVI, ash value, gray value, and ash-holding capacity of cigarette ash from different brands of cigarettes were determined, and the correlation between the cigarette ash MVI and cigarette ash integrity was analyzed. The results showed that the stability of the MVI curve could be greatly improved by using flour as a stabilizer to prepare cigarette ash/flour mixed samples, which met the requirement for distinguishing the viscosity differences of cigarette ash from different brands. The Logistic function could fit the MVI curve well, and the R2 value of the Logistic function was above 0.99. There was a significant positive correlation between the MVI of cigarette ash and the ash value and gray value of cigarette ash. As the MVI increased, the visual effect of the ash column deteriorated. Therefore, appropriately reducing the MVI of cigarette ash helps improve the cigarette ash integrity.
2025, 40(5)
:118-126.
doi: 10.12187/2025.05.014
Abstract:
Combining the traditional papermaking process for reconstituted tobacco with 2, 2, 6, 6-tetramethylpiperidine-1-oxide free radical (TEMPO)-mediated fiber oxidation technology, functional filter rods made from green and low-carbon plant fibers were prepared and applied to conventional cigarettes for sensory evaluation. The results showed that the optimal conditions for preparing the plant-fiber functional filter rods were as follows: a mass ratio of softwood fiber to acetate fiber of 8∶2, a TEMPO dosage of 0.01 mmol/g, and a beating degree of (25 ± 2) °SR. Under these conditions, the filter rod base paper had a basis weight of 45 g/m2, a bulk of 2.88 cm3/g, an air permeability of 93 μm/(Pa·s), and a wet tensile index of 3.073 N·m/g. The coated plant-fiber functional filter rod cigarettes had a circumference, roundness, hardness, and pressure drop of about 24.14 mm, 0.39 mm, 87.2%, and 331 mm H2O, respectively, all meeting the filter rod standards of cigarette enterprises (circumference: (24 ± 0.20) mm, roundness: ≤0.40 mm, hardness: ≥ 82.0%, and pressure drop: (310 ± 30) mm H2O). Compared with traditional pure acetate filter rods, the total sensory evaluation score of cigarettes with coated plant-fiber functional filter rods differed slightly, with a decrease of only 2 points, while the release of harmful components in the mainstream smoke was significantly reduced. Therefore, the performance of the plant-fiber functional filter rods prepared in this study can meet the standard requirements, which opens up a new avenue for the development of green, low-carbon, biodegradable, and flavor-enhanced cigarette filter rods.
Combining the traditional papermaking process for reconstituted tobacco with 2, 2, 6, 6-tetramethylpiperidine-1-oxide free radical (TEMPO)-mediated fiber oxidation technology, functional filter rods made from green and low-carbon plant fibers were prepared and applied to conventional cigarettes for sensory evaluation. The results showed that the optimal conditions for preparing the plant-fiber functional filter rods were as follows: a mass ratio of softwood fiber to acetate fiber of 8∶2, a TEMPO dosage of 0.01 mmol/g, and a beating degree of (25 ± 2) °SR. Under these conditions, the filter rod base paper had a basis weight of 45 g/m2, a bulk of 2.88 cm3/g, an air permeability of 93 μm/(Pa·s), and a wet tensile index of 3.073 N·m/g. The coated plant-fiber functional filter rod cigarettes had a circumference, roundness, hardness, and pressure drop of about 24.14 mm, 0.39 mm, 87.2%, and 331 mm H2O, respectively, all meeting the filter rod standards of cigarette enterprises (circumference: (24 ± 0.20) mm, roundness: ≤0.40 mm, hardness: ≥ 82.0%, and pressure drop: (310 ± 30) mm H2O). Compared with traditional pure acetate filter rods, the total sensory evaluation score of cigarettes with coated plant-fiber functional filter rods differed slightly, with a decrease of only 2 points, while the release of harmful components in the mainstream smoke was significantly reduced. Therefore, the performance of the plant-fiber functional filter rods prepared in this study can meet the standard requirements, which opens up a new avenue for the development of green, low-carbon, biodegradable, and flavor-enhanced cigarette filter rods.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Deputy Editor-in-Chief：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
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