摘要
研究了番茄汁的Maillard反应条件,对产物的挥发性成分进行了GC/MS分析,共鉴定出32种成分,加料实验表明卷烟的感官质量得到明显改善,口腔感觉舒适干净,增加了甜烤香,且烟香透发性增强。
The Maillard reaction of tomato juice was studied,the volatile compounds in the reaction product were analyzed by GC/MS.32 Components in the reaction product were identified by GC/MS,the addition of the reaction product improved tobacco aroma,smoke smoothness and after-taste of cigarette.
出处
《香料香精化妆品》
CAS
2011年第3期9-13,共5页
Flavour Fragrance Cosmetics
基金
国家烟草专卖局科技项目(国烟科\[2006\]371号)
关键词
番茄汁
MAILLARD反应
气相色谱/质谱
化学成分
卷烟加料
tomato juice Maillard reaction gas chromatography/mass spectrometry chemical components cigarette casing