基于烟草废弃物的水热反应香料制备及卷烟加香应用研究
Hydrothermal reaction flavor preparation based on tobacco waste and cigarette flavouring application
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摘要: 为拓展烟草废弃物的利用途径,以废弃烟末为底物,采用水热反应制备烟用香料,利用气相色谱-质谱联用技术分析不同反应条件对香料中香味成分生成的影响,并通过感官品质评价水热反应香料的卷烟加香应用效果。结果表明:随着反应温度的升高、反应时间的延长、料液比的减小,该香料中香味成分总含量呈现先升高后降低的趋势;当反应温度为220 ℃、反应时间为70 min、料液比水热反应2∶11时,香味成分的总含量最高,为2 325.35 μg/g,其中杂环类、酮类化合物的含量较高,醛类、酚类化合物的含量较低;该香料呈现花果香、烘焙香、焦糖香香韵特征;当香料的添加量为4 mg/支时,卷烟的香气质、香气量均有所提升,刺激性降低,整体感官品质得到改善。Abstract: In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of aroma components in the flavor were analysed using gas chromatography-mass spectrometry.Evaluation of hydrothermal reaction flavor for cigarette flavouring applications by sensory quality assessments. The results showed that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220 ℃, reaction time of 70 min and a solid-liquid ratio of 2∶11, the total aroma composition was the highest at 2 325.35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction flavor have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction flavor was added at a level of 4 mg/cigarette, the aroma quality and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
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