美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究

Effects of Maillard reaction intermediates on smoking quality and study on controlled formation of flavor

完全美拉德反应产物(MRPs)是构成烟草特征香味的重要来源,但普遍存在易逸失、不稳定的问题。以果糖为原料,制备了6种Heyns重排产物(HRP)类美拉德反应中间体,通过卷烟感官评吸筛选发现,果糖和苯丙氨酸反应得到的中间体2-脱氧-2-L-苯丙氨酸-D-葡萄糖具有最理想的加香效果。比较了苯丙氨酸—果糖的完全美拉德反应产物溶液和相应中间体HRP溶液的后续热加工稳定性,随着热处理时间延长,完全美拉德反应产物的香气降低了74.7%,而中间体HRP溶液挥发性风味成分增加为未加热的12.1倍,具有加工风味受控形成的特点,从而很好地克服了完全美拉德反应产物在食品、烟草加工过程中的加香缺陷。

The complete Maillard reaction products are important sources of tobacco flavor,but there are some problems of gas diffusing and instability.In this study,six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material.The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation.The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared.As the heat treatment time prolonged,the aroma generated from the complete Maillard reaction product was reduced by 74.7%,while the volatile compounds from the intermediate HRP increased to 12.1times of the unheated solution,indicating a characteristic of controlled flavor formation,which was a good way to overcome the drawback of complete Maillard reaction products in flavor enhancement during food and tobacco processing process.