冬虫夏草菌株发酵槐花香料的制备及其卷烟加香应用研究
Preparation of fermented Flos sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring
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摘要: 为开发新型天然槐花香料,以槐花为底物,接种冬虫夏草菌株SCT-1后进行发酵,通过因子筛选试验优化发酵培养基配方,将最优条件下所得香料进行嗅香评价、卷烟加香感官评吸和挥发性致香成分分析。结果表明:发酵培养基最优配方为槐花粉100 g/L、玉米粉2 g/L、麸皮2 g/L和蔗糖2 g/L,该配方下所得香料以坚果香为主,奶香、青香为辅,由其制得的卷烟坚果香气、甜味和烟气细腻感增加,刺激性降低;挥发性致香成分苯乙烯、(2Z)-2-辛烯-1-醇、萘、苯并噻唑和甲基丁香酚对该香料香气具有贡献,(E)-2-庚烯醛、苯甲醛、芳樟醇、松油烯-4-醇和α-松油醇对该香料香气具有显著贡献。Abstract: To develop a new natural spice of Flos sophorae, we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae. The fermentation medium formula was optimized through factor screening experiments. The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained exhibied a predominant nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette had an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the spice. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α-terpineol had a significant contribution to the aroma of this spice.
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