乌梅复合载香颗粒的制备及滤棒加香应用研究
Preparation of compound flavor-loaded granules of black plum and their application in cigarette filter rod flavoring
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摘要: 【目的】 开发一种适用于卷烟滤棒加香的新型乌梅复合载香颗粒。【方法】 通过水提法制备乌梅浸膏,并与其他香料复配获得乌梅复合香料;以装载率为指标优化乌梅复合香料包合物工艺,采用滚圆造粒法制备乌梅复合载香颗粒,并分析其物理特性及稳定性;结合顶空-固相微萃取-气质联用(HS-SPME-GC-MS)技术分析该颗粒的挥发性香气成分,最后对其进行卷烟加香、烟气分析及感官评吸。【结果】 乌梅复合香料香韵丰富,酸甜香韵突出,兼具花果香和膏香;乌梅复合香料的最优添加量为300 mg/g,此时包合物的装载率最大,香料利用率最高;乌梅复合载香颗粒为浅黄色直径约为0.6 mm的圆形颗粒,其休止角为31.81°,堆积密度为0.814 3 g/cm3,平均水分含量为20.63%。乌梅复合载香颗粒共鉴定出苯乙醇、苯甲醛等39种重要挥发性香气成分,赋予其花果香、奶香等复合香韵;贮存至30 d时香气成分总残留量60.82%,显著高于乌梅复合香料(23.01%)。滤棒中添加10 mg该颗粒可显著提升香气质、香气量,降低刺激性和杂气,协调性良好。【结论】 制备的新型乌梅复合载香颗粒能有效负载与稳定香料香气,可显著改善卷烟的感官抽吸品质。Abstract: 【Objective】 To develop novel compound flavor-loaded granules of black plum for cigarette filter rod flavoring.【Methods】 Black plum extract was first prepared by water extraction and then blended with other flavorings to obtain a black plum compound flavor. The preparation process of the inclusion complex of the black plum compound flavor was optimized using the loading rate as the indicator. The black plum compound flavor-loaded granules were prepared by a spheronization method, and their physical properties and stability were analyzed. The volatile aroma components of the granules were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Finally, the granules were added to cigarette filter rods for flavoring, followed by mainstream smoke analysis and sensory evaluation.【Results】 The formulated black plum compound flavor exhibited rich aromatic notes, featuring prominent sweet and sour notes along with floral, fruity, and balsamic notes. The optimal addition amount of the compound flavor was 300 mg/g, at which the inclusion complex achieved the maximum loading rate and the highest flavor utilization rate. The black plum compound flavor-loaded granules were light-yellow spherical particles approximately 0.6 mm in diameter, with an angle of repose of 31.81°, a bulk density of 0.814 3 g/cm3, and an average moisture content of 20.63%. A total of 39 volatile aroma compounds, including phenethyl alcohol and benzaldehyde, were identified in the granules, imparting composite notes such as floral, fruity, and creamy aromas. After 30 days of storage, the total residual content of aroma compounds in the granules was 60.82%, significantly higher than that of the black plum compound flavor (23.01%). The addition of 10 mg of these granules to the filter rod significantly improved aroma quality and intensity, reduced irritation and off-flavor, and resulted in good overall harmony.【Conclusion】 The developed compound flavor-loaded granules of black plum can effectively load and stabilize volatile aroma compounds, thereby significantly improving the sensory quality of cigarettes.
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Key words:
- inclusion complex /
- black plum /
- compound flavor-loaded granules /
- filter rod flavoring
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