玫瑰精油香味成分分析及在卷烟加香中的应用

Aroma component analysis on mainstream cigarette smoke flavored with rose essential oil

为考察不同玫瑰精油的香味成分差异及对卷烟烟气感官质量的影响,通过优化前处理和仪器条件,采用顶空-固相微萃取-气相色谱质谱联用(HS-SPME-GC/MS)方法分析了5种玫瑰精油样品。结果表明:①优化确定的实验条件为,50μL玫瑰精油样品,用粉色萃取头在80℃下萃取30 min,解吸3 min后进行GC/MS分析。②从5种玫瑰精油样品中共检测出191种香味成分,包括醇类52种、烯类42种,酯类39种、醛类15种、烷烃15种、酮类8种和其他成分20种;主要的香味成分为醇类物质。③5种玫瑰精油样品香味成分的选择相似性指数(SSI)分析表明,共检出指标相似度最高的样品为保加利亚玫瑰精油-土耳其玫瑰精油,其次是保加利亚玫瑰精油-中国甘肃玫瑰精油。④感官评价结果表明,5种玫瑰精油样品中,保加利亚玫瑰精油的卷烟加香效果最好;与保加利亚玫瑰精油样品相比,玫瑰精油样品的香味成分SSI越高,则加入该精油的卷烟烟气感官质量越好。

In order to study the differences of aroma components from rose essential oils and their effects on the sensory quality of cigarette smoke,5 samples of rose essential oil were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)after optimizing pretreatment conditions and instrument parameters.The results showed that:1)The optimized experimental conditions were rose essential oil sample 50μL,extracting for 30 minutes at 80℃by using pink extraction fiber assembly headspace sampling after desorbing for 3 minutes,and then analyzed by GC/MS.2)A total of 191 aroma components were detected in the 5 samples,including 52 alcohols,42 alkenes,39 esters,15 aldehydes,15 alkanes,8 ketones and 20 other components.The main aroma components were alcohols.3)The results of Selected Similarity Index(SSI)analysis of the aroma components in the 5 samples indicated that the highest SSI was between Bulgarian rose essential oil and Turkish rose essential oil,followed by that between Bulgarian rose essential oil and Chinese Gansu rose essential oil.4)The sensory evaluation results suggested that using the 5 rose essential oils,the cigarette flavoring effect with the Bulgarian rose essential oil was the best.The other samples with higher SSI of aroma components with Bulgarian rose essential oil had better smoke sensory quality.