可可粉、可可壳的致香成分分析及卷烟应用效果比较

Comparative Analysis of Aromatic Components in Cocoa Powder, Cocoa Shell and Their Application Effects in Cigarette

为比较可可粉、可可壳的致香成分及应用效果差异,对已烘焙的可可豆按部位进行酊剂的制备,得到可可粉酊与可可壳酊,利用气相色谱-质谱联用方法(GC-MS)分析两种酊剂的挥发性致香成分,并应用于卷烟对比应用效果。结果显示:(1)对可可粉酊和可可壳酊分别鉴定出38种和36种挥发性致香成分,其中共有成分29种,含量较高的主要为可可碱和咖啡因;可可粉酊独有的化学成分9种,香气表现为奶香、酸香、烘烤香、蜜甜香;可可壳酊独有的化学成分7种,香气表现为焦香、木香、坚果香、烘烤香;(2)将可可粉酊和可可壳酊应用于"椰树"空白烟丝中,添加质量分数0.3%时应用效果最佳,可可粉酊主要赋予卷烟可可特征香气,可可壳酊主要赋予卷烟烘烤香和坚果香。因此在实际操作中,可根据调香应用的实际需求进行选择。

In order to compare the differences between aromatic components in cocoa powder and cocoa shell, and the differences between their application effects in cigarette, the roasted cocoa beans was prepared into tinctures, and their volatile aromatic components were identified by gas chromatography- mass spectrometry（GC- MS）, and two kinds of tinctures were applied to cigarettes to compare their effects. Results showed that： 1 Thirty- eight and thirty- six kinds of aromatic components in the tinctures of cocoa and cocoa shell were identified respectively, including 29 kinds of same components, and the main components were obromine and caffeine. Nine kinds of unique components in cocoa tincture were identified, their aroma were milky, acid, roast and sweet; seven kinds of unique components in cocoa shell tincture were identified, their aroma were burnt, woody, nutty and roast; 2 The evaluation results showed that the best mass dosage of two tinctures in ＂coco palm＂ blank leaf were 0.3%. Cocoa powder tincture mainly provided cocoa characteristic aroma in cigarettes, while cocoa shell tincture mainly brought roast and nutty aroma. Therefore, two kinds of tinctures should be selected according to the requirements during flavouring.