摘要
采用水蒸气蒸馏法提取普通麦芽、炒麦芽和焦香麦芽的精油组分,通过GC-MS方法分析不同麦芽精油的主要化学成分,并对制备出的精油进行了卷烟添加实验。结果表明:不同麦芽的精油中均含有棕榈酸及其酯类,但其他化学成分差异较大,焦香麦芽精油中含有大量的吡嗪类化合物、糠醛类衍生物和麦芽酚,加入到卷烟中表现出突出的焦甜香韵,是较好的焦甜香香原料。
Essential oils extracted from common malt, torrefied malt and caramel malt by steam distillation method were added into cigarettes with components of different essential oils being determined by GC-MS. Results showed that cetylic acid and cetylate were found in all essential oils, while other components differed greatly in terms of variance and amount which resulted in diversity of additive effect. Essential oil extracted from caramel malt contained plenty of pyrazine compounds, furfural derivatives and maltol, thus showing strong flavor of caramel when added into cigarettes. It was concluded that caramel malt was the best flavor substance.
出处
《中国烟草学报》
EI
CAS
CSCD
北大核心
2014年第2期47-53,共7页
Acta Tabacaria Sinica
基金
中式卷烟增香保润重大专项子项目“通过加香加料提高膨胀烟丝使用价值”(No:110201201014)
