烟气基质下烤甜香韵天然香料与合成香料间香味相互作用研究
Aroma interactions between natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix
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摘要: 【目的】 揭示烤甜香韵天然与合成香料在卷烟烟气基质下的香味阈值与相互作用规律。【方法】 利用气相色谱-质谱联用(GC-MS)技术明确4种烤甜香韵天然香料中香气成分种类和含量,通过S曲线法测定烟气基质下4种烤甜香韵天然香料和8种烤甜香韵合成香料香味阈值,并结合Feller加和模型明确天然与合成香料香味的相互作用。【结果】 4种天然香料中均含有甲基环戊烯醇酮(MCP)、2,3-二氢-3,5二羟基-6-甲基-4(H)-吡喃-4-酮(DDMP)、5-羟甲基糠醛(5-HMF)、葫芦巴内酯等烤甜香韵挥发性成分。4种天然香料的香味阈值范围为8.146×10-2~5.420×10-1 ng/支,8种合成香料在烟气中的香味阈值范围为5.140×10-7~6.041 ng/支。枫槭浸膏/MCP、枫槭浸膏/DDMP、葫芦巴提取物/乙基葫芦巴内酯、烟草美拉德反应产物/MCP 4种二元组合,以及枫槭浸膏/麦芽酚/乙基麦芽酚、红枣浸膏/麦芽酚/乙基麦芽酚2种三元组合的香味之间呈现和合作用,红枣浸膏/MCP组合香味之间呈现掩盖作用,其他21种二元组合均呈现加和作用。【结论】 明确了卷烟烟气基质下烤甜香韵天然与合成香料的香味阈值范围及其相互作用规律,可为卷烟精准调香提供参考与借鉴。Abstract: 【Objective】 This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix. 【Methods】 Gas chromatography-mass spectrometry (GC-MS) was employed to identify the aroma components in four natural flavorings with roasted sweet note. The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix, and Feller’s additive model was applied to elucidate the interactions between the natural and synthetic flavorings. 【Results】 1) All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone (MCP), 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-hydroxy methyl furfural (5-HMF) and sotolone. 2) The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette, while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette. 3) Synergistic effects were observed in four binary combinations (maple extract/MCP, maple extract/DDMP, fenugreek extract/ethyl sotolone, and tobacco Maillard reaction product/MCP) and two ternary systems (maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol). A masking effect was observed in the jujube extract/MCP binary combination, whereas additive interactions dominated the other 21 binary combinations. 【Conclusion】 This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix, providing a reference for precision flavoring of cigarettes.
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