[1] 叶建斌,齐晓娜,张婷婷,等.红茶菌发酵制备特色酸香型烟草浸膏[J].食品与生物技术学报,2021,40(10):104-111.
YE J B,QI X N,ZHANG T T,et al.Production of characteristic acid fragrance tobacco extract by fermentation using microbe from kombucha[J].Journal of Food Science and Biotechnology,2021,40(10):104-111.
[2] 丁莎,申涛榕,张艳飞,等.基于随机森林算法的烟草提取物类别识别模型研究[J].分析测试学报,2023,42(11):1510-1516.
DING S,SHEN T R,ZHANG Y F,et al.Study on classification model for tobacco extracts based on random forest algorithm[J].Journal of Instrumental Analysis,2023,42(11):1510-1516.
[3] 冀唯妮,余其昌,黄菲,等.响应面法优化分子蒸馏提纯烟梗浸膏的工艺[J].烟草科技,2019,52(2):79-87.
JI W N,YU Q C,HUANG F,et al.Application of response surface method to optimize purification of tobacco stem extract by molecular distillation[J].Tobacco Science & Technology,2019,52(2):79-87.
[4] 王倩玉.低次烟叶浸膏、精油的制备及其在卷烟加香中的应用研究[D].南昌:南昌大学,2022. WANG Q Y.Preparation of low-grade tobacco leaf extracts and essential oils and their application in cigarette flavoring [D].Nanchang:Nanchang University, 2022.
[5] THENG A H P,OSEN R,CHIANG J H.Influence of reducing sugars and protein-to-sugar ratios on volatile profile,pH,and browning intensity of Maillard-reacted nutritional yeast hydrolysate[J].International Journal of Food Science and Technology,2024,59(9):6325-6339.
[6] LEE J,ROUX S,LE ROUX E,et al.Unravelling caramelization and Maillard reactions in glucose and glucose +leucine model cakes:Formation and degradation kinetics of precursors,α-dicarbonyl intermediates and furanic compounds during baking[J].Food Chemistry,2022,376:131917.
[7] 任可,李天福,杨雪彪,等.云南德宏烤烟品种KRK26烟叶质量特征分析[J].西南农业学报,2019,32(10):2438-2444.
REN K,LI T F,YANG X B,et al.Analysis of quality characteristics of flue-cured tobacco cultivar KRK26 in Dehong Yunnan[J].Southwest China Journal of Agricultural Sciences,2019,32(10):2438-2444.
[8] 刘涛,曹建敏,郭存,等.不同烤烟品种化学成分及致香物质差异分析[J].中国烟草科学,2023,44(2):74-82.
LIU T,CAO J M,GUO C,et al.Difference analysis on chemical composition and aroma components of different flue-cured tobacco cultivars[J].Chinese Tobacco Science,2023,44(2):74-82.
[9] 朱远洋,郭鹏,郑美玲,等.焦糖化香料的制备及其在卷烟中的应用研究[J].化学试剂,2020,42(10):1154-1159.
ZHU Y Y,GUO P,ZHENG M L,et al.Preparation of caramelized flavors and application in cigarettes[J].Chemical Reagents,2020,42(10):1154-1159.
[10] LIU S Y,SUN H J,MA G,et al.Insights into flavor and key influencing factors of Maillard reaction products:A recent update[J].Frontiers in Nutrition,2022,9:973677.
[11] 李天笑,蒋忠荣,贾玉红,等.挤压法复合焦甜香料的制备及卷烟应用研究[J].轻工学报,2021,36(4):51-57.
LI T X,JIANG Z R,JIA Y H,et al.Study on the preparation and cigarette application of synergistic caramel products by extrusion method[J].Journal of Light Industry,2021,36(4):51-57.
[12] CHEN Z F,XI G L,FU Y F,et al.Synthesis of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one from maltol and its taste identification[J].Food Chemistry,2021,361:130052.
[13] 缪兴瑜,王清华,柴春蓉,等.酿酒酵母和植物乳杆菌强化发酵对咖啡挥发性风味的影响[J].食品工业科技,2025,46(7):1-10.
MIAO X Y,WANG Q H,CHAI C R,et al.Effects of enhanced fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on volatile flavor of coffee[J].Science and Technology of Food Industry,2025,46(7):1-10.
[14] 国家烟草专卖局. 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. State Tobacco Monopoly Administration. Cigarettes—Sensory evaluation method for Chinese-style cigarettes: YC/T 497—2014 [S]. Beijing: China Standards Press, 2014.
[15] AKTA AǦ I G,GÖKMEN V.Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in fruit products during storage:New insights into the role of Maillard reaction[J].Food Chemistry,2021,363:130280.
[16] GÖNCüO AǦ LU TAS,N,GÖKMEN V.Maillard reaction and caramelization during hazelnut roasting:A multiresponse kinetic study[J].Food Chemistry,2017,221:1911-1922.
[17] 韩咚林,况玉林,刘永思,等.利用PY-GC/MS研究低温和不同气氛下加热不燃烧烟草薄片烟气释放行为[J].化学研究与应用,2021,33(11):2203-2209.
HAN D L,KUANG Y L,LIU Y S,et al.Smoke release behaviors of heat not burning tobaccos under different atmosphere and low temperature using PY-GC/MS[J].Chemical Research and Application,2021,33(11):2203-2209.
[18] 黎英,赵镭,史波林,等.基于归类法和GC-MS的花椒精油香气特性及关键香气物质分析[J].现代食品科技,2025,41(2):309-319.
LI Y,ZHAO L,SHI B L,et al.Analysis of aroma characteristics and key aroma compounds of Zanthoxylum essential oils based on sorting and GC-MS[J].Modern Food Science and Technology,2025,41(2):309-319.
[19] 张洪权,刘文琪,肖长生,等.GC/MS法结合保留指数分析车前叶黄腺香青花茎叶挥发油的化学成分[J].中药新药与临床药理,2019,30(11):1379-1384.
ZHANG H Q,LIU W Q,XIAO C S,et al.Analysis of chemical components in the essential oils of the flower,stem and leaf of Anaphalis aureopunctata var.plantaginifolia Chen.by GC/MS combined with retention index[J].Traditional Chinese Drug Research and Clinical Pharmacology,2019,30(11):1379-1384.
[20] WU Y P,ZHANG H Y,WANG W Y,et al.Characterization of volatile organic compounds and aroma sensory properties in Yunnan cigar[J].Journal of Analytical Methods in Chemistry,2024,2024(1):9583022.
[21] 徐竖,陈联明,沈靖轩,等.微波无溶剂萃取蝶豆花净油及其在卷烟中的应用[J].应用化工,2020,49(S1):266-270.
XU S,CHEN L M,SHEN J X,et al.Microwave solvent-free extraction of butterflies flower oil and its application in cigarettes[J].Applied Chemical Industry,2020,49(S1):266-270.
[22] YUN J,CUI C J,ZHANG S H,et al.Use of headspace GC/MS combined with chemometric analysis to identify the geographic origins of black tea[J].Food Chemistry,2021,360:130033.
[23] WEI Y M,YIN X C,WU H T,et al.Improving the flavor of summer green tea (Camellia sinensis L.)using the yellowing process[J].Food Chemistry,2022,388:132982.
[24] 史清照,范武,张启东,等.卷烟烟气和烟丝中果香成分组群感官贡献对比[J].轻工学报,2023,38(2):72-79.
SHI Q Z,FAN W,ZHANG Q D,et al.Comparative study on sensory contributions of fruity aroma components in smoke and filler of cigarette[J].Journal of Light Industry,2023,38(2):72-79.
[25] 魏涛,陈顺心,黄申,等.β-胡萝卜素降解菌HC-3发酵条件优化及其对再造烟叶浓缩液增香效果研究[J].轻工学报,2020,35(2):24-32.
WEI T,CHEN S X,HUANG S,et al.Optimization of fermentation conditions of β-carotenes degradating strain HC-3 and its effect on aroma enhancement of reconstituted tobacco concentrate[J].Journal of Light Industry,2020,35(2):24-32.
[26] 杨志晓,夏海乾,蔡凯,等.特色烟草新品种贵烟28的选育及其特征特性[J].中国烟草科学,2024,45(5):1-7.
YANG Z X,XIA H Q,CAI K,et al.Breeding and characteristics of a new special tobacco variety Guiyan28[J].Chinese Tobacco Science,2024,45(5):1-7.
[27] 窦思颖,张华,沈海峰,等.渗透汽化结合GC-MS分析豫烟浸膏的风味组分[J].分析测试学报,2024,43(6):837-847.
DOU S Y,ZHANG H,SHEN H F,et al.Analysis of flavor components in yuyan extract based on pervaporation and GC-MS[J].Journal of Instrumental Analysis,2024,43(6):837-847.
[28] 贺佩,王以慧,耿召良,等.不同产区雪茄茄芯烟叶关键挥发性香气成分分析[J].中国烟草科学,2023,44(1):92-99.
HE P,WANG Y H,GENG Z L,et al.Study on key volatile aroma components of cigar filler from different producing areas[J].Chinese Tobacco Science,2023,44(1):92-99.
[29] 陈兴,张天栋,邓国宾,等.红大烟花香料挥发性成分分析及其在卷烟中的应用[J].云南农业大学学报(自然科学),2018,33(4):663-668.
CHEN X,ZHANG T D,DENG G B,et al.Analysis of the volatile components extracted from hongda flowers and their application in tobacco[J].Journal of Yunnan Agricultural University (Natural Science),2018,33(4):663-668.
[30] 李志星,祝富祥,邱磊,等.国产雪茄烟叶发酵过程中部分不良挥发性成分与微生物菌群变化的关联性[J].烟草科技,2024,57(7):21-32.
LI Z X,ZHU F X,QIU L,et al.The correlation between some undesirable volatile components and microbial community changes during fermentation of domestic cigar tobacco[J].Tobacco Science & Technology,2024,57(7):21-32.