基于美拉德反应的烟草浸膏烟用香料制备

李伟泽; 王富申; 宗东岳; 曲利利; 刘寒池; 李嘉欣; 刘春奎; 许春平

doi:10.12187/2026.02.009

基于美拉德反应的烟草浸膏烟用香料制备

1. 广西中烟工业有限责任公司技术中心, 广西南宁 530001;
2. 郑州轻工业大学烟草科学与工程学院, 河南郑州 450001;
3. 江苏中烟工业有限责任公司技术中心, 江苏南京 210019

作者简介: 李伟泽(1994—),男,广西壮族自治区梧州市人,广西中烟工业有限责任公司工程师,博士,主要研究方向为香精香料及卷烟产品开发。E-mail:weizel@mail.ustc.edu.cn;

通讯作者: 许春平,c.p.xu@zzuli.edu.cn

基金项目: 安徽中烟工业有限责任公司科技项目(2023340000340036)
中国烟草总公司重点研发项目(110202102024)
中图分类号: TS426

Study on the preparation of tobacco flavors from tobacco extracts based on Maillard reaction

1. Technical center, Guangxi Tobacco Industry Co., Ltd., Nanning 530001, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Technical center, Jiangsu Tobacco Industry Co., Ltd., Nanjing 210019, China

Corresponding author: XU Chunping, c.p.xu@zzuli.edu.cn

Received Date: 2025-04-08
Accepted Date: 2025-06-19

CLC number: TS426

摘要: 【目的】基于美拉德反应开发新型烟草浸膏烟用香料,并分析不同产地烟草浸膏制得香料的特征差异。【方法】用不同烟草浸膏与葡萄糖焦糖化液混合后进行美拉德反应制备烟用香料;采用 GC-MS 分析挥发性成分,并利用 OPLS-DA 方法,以P<0.05 且VIP>1 为筛选条件鉴定关键差异挥发性成分;同时根据香气活度值(OAV)评估主要呈香化合物;结合聚类分析与感官评价比较3种香料的香气特征。【结果】共识别出 26 种关键呈香差异挥发性成分。红花大金元香料中 2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮(DDMP)(OAV=82.44)、麦芽酚(OAV=27.68)、肉豆蔻酸(OAV=5.28)及 5-羟甲基糠醛(OAV=2.19)可赋予卷烟焦甜与轻微烘烤气息;津巴布韦 KRK26香料中 (+)-γ-马榄烯(OAV=52.26)与 5-甲基呋喃醛(OAV=244.68)呈现木质香与焦甜香;巴西 PVH1452香料中菖蒲烯(OAV=129.27)带来明显草本与薄荷样气息。红花大金元香料在香气特征上独立成类,而津巴布韦KRK26香料与巴西PVH1452香料聚为一类。此外,红花大金元香料能显著提升卷烟的烟气浓度、香气量及细腻/柔和/圆润度,津巴布韦KRK26 香料呈现良好均衡性,而巴西PVH1452香料的改善作用则相对有限。【结论】不同烟草浸膏经美拉德反应可形成风格差异明显的烟用香料,其中红花大金元香料具有更广阔的应用潜力。
- 美拉德反应 /
- 烟用香料 /
- 烟草浸膏 /
- 香气活度值 /
- 正交偏最小二乘判别分析
Abstract: 【Objective】 To develop novel tobacco flavorings from tobacco extracts via the Maillard reaction, and analyze the characteristic discrepancies among the flavorings prepared from tobacco extracts of different producing areas. 【Methods】 Tobacco flavorings were prepared by mixing different flue-cured tobacco extracts with glucose caramelization aqueous solution separately, followed by the Maillard reaction. Volatile components were analyzed by gas chromatography-mass spectrometry (GC-MS), and key differential volatile components were identified via orthogonal partial least squares discriminant analysis (OPLS-DA) with P<0.05 and VIP>1 as the screening thresholds. Meanwhile, the major aroma-active compounds were evaluated based on odor activity values (OAVs). The aroma characteristics of the three flavorings were compared by integrated cluster analysis and sensory evaluation. 【Results】 Totally, 26 key differential volatile aroma-active components were identified. In the Honghua Dajinyuan flavoring, 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP, OAV=82.44), maltol (OAV=27.68), myristic acid (OAV=5.28) and 5-hydroxymethylfurfural (OAV=2.19) could impart caramel sweetness and slight roasted aroma to cigarettes. In the Zimbabwe KRK26 flavoring, (+)-γ-maaliene (OAV=52.26) and 5-methylfurfural (OAV=244.68) contributed woody and caramel-sweet aromas to cigarettes. In the Brazil PVH1452 flavoring, calamenene (OAV=129.27) provided obvious herbal and mint-like aromas. Cluster analysis revealed that the Honghua Dajinyuan flavoring formed an independent cluster in terms of aroma characteristics, whereas the Zimbabwe KRK26 flavoring and Brazil PVH1452 flavoring were grouped into one cluster.Furthermore, the Honghua Dajinyuan flavoring significantly improved cigarette smoke concentration, aroma volume, fineness, softness and mellowness; the Zimbabwe KRK26 flavoring exhibited favorable overall balance; while the improvement effect of the Brazil PVH1452 flavoring was relatively marginal. 【Conclusion】 Tobacco extracts from different origins can produce tobacco flavorings with significantly distinct styles via the Maillard reaction, among which the Honghua Dajinyuan flavoring exhibits broader application prospects.
- Maillard reaction /
- tobacco flavoring /
- tobacco extract /
- odor activity value /
- orthogonal partial least squares discriminant analysis
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沈阳化工大学材料科学与工程学院沈阳 110142

基于美拉德反应的烟草浸膏烟用香料制备

作者简介: 李伟泽(1994—),男,广西壮族自治区梧州市人,广西中烟工业有限责任公司工程师,博士,主要研究方向为香精香料及卷烟产品开发。E-mail:weizel@mail.ustc.edu.cn;

通讯作者: 许春平,c.p.xu@zzuli.edu.cn

Study on the preparation of tobacco flavors from tobacco extracts based on Maillard reaction

Corresponding author: XU Chunping, c.p.xu@zzuli.edu.cn

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通讯作者: 陈斌, bchen63@163.com

基于美拉德反应的烟草浸膏烟用香料制备

作者简介:李伟泽(1994—),男,广西壮族自治区梧州市人,广西中烟工业有限责任公司工程师,博士,主要研究方向为香精香料及卷烟产品开发。E-mail:weizel@mail.ustc.edu.cn

通讯作者: 许春平, c.p.xu@zzuli.edu.cn

English Abstract

Study on the preparation of tobacco flavors from tobacco extracts based on Maillard reaction

Corresponding author: XU Chunping, c.p.xu@zzuli.edu.cn

目录

基于美拉德反应的烟草浸膏烟用香料制备

作者简介: 李伟泽(1994—),男,广西壮族自治区梧州市人,广西中烟工业有限责任公司工程师,博士,主要研究方向为香精香料及卷烟产品开发。E-mail:weizel@mail.ustc.edu.cn;

通讯作者: 许春平,c.p.xu@zzuli.edu.cn

Study on the preparation of tobacco flavors from tobacco extracts based on Maillard reaction

Corresponding author: XU Chunping, c.p.xu@zzuli.edu.cn

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通讯作者: 陈斌, bchen63@163.com

基于美拉德反应的烟草浸膏烟用香料制备

作者简介:李伟泽(1994—),男,广西壮族自治区梧州市人,广西中烟工业有限责任公司工程师,博士,主要研究方向为香精香料及卷烟产品开发。E-mail:weizel@mail.ustc.edu.cn

通讯作者: 许春平, c.p.xu@zzuli.edu.cn

English Abstract

Study on the preparation of tobacco flavors from tobacco extracts based on Maillard reaction

Corresponding author: XU Chunping, c.p.xu@zzuli.edu.cn

目录