焦糖化香料的制备及其在卷烟中的应用研究

Preparation of Caramelized Flavors and Application in Cigarettes

为开发焦甜香突出的焦糖化香料,利用微波消解技术,以其香味物质总含量为考察指标建立了焦糖化香料最优模型体系,并将焦糖化香料添加到卷烟中进行感官评吸,同时通过吸烟机研究加香前后卷烟主流烟气粒相物的差异性。结果表明,焦糖化香料最优模型体系为:反应液浓度400 g/L,反应助剂用量为糖原料质量分数的20%,反应温度160℃,保持时间3 min。葡萄糖、果糖焦糖化香料中香味物质总含量分别为3.53、2.51 mg/g。通过感官评吸结果,确定了葡萄糖焦糖化香料的最佳加香浓度为0.65 mg/支。加香后的卷烟主流烟气粒相物中香味物质总含量增加19.52%,其中酮类、酯类、呋喃类、烯类、吡啶类化合物分别增加26.16%、25.33%、20.63%、20.55%、19.20%,与感官评吸结果相一致。

In order to develop the caramelized flavor with outstanding caramel flavor,the optimal model system of caramelized flavor was established by using microwave digestion technology and the total content of scent substances as the index of investigation,and the caramelized flavor was added to cigarettes for sensory evaluation.The differences of particulate matter in mainstream cigarette smoke before and after flavoring were tested by smoking machine.The results show that the optimal model system of caramelized flavor was that the concentration of the reaction solution was 400 g/L,the amount of the reaction assistant was 20%of the mass fraction of the sugar raw material,the reaction temperature was 160℃,and the holding time was 3 minutes.The total content of aroma substances in glucose and fructose caramelized spices were 3.53 mg/g and 2.51 mg/g respectively.Glucose coke was determined through sensory evaluation.The best flavoring concentration of saccharified flavor is 0.65 mg/branch.The total content of flavor substances in the mainstream smoke particles of flavored cigarettes increased by 19.52%,including ketones,esters,furans,olefins,pyridine compounds increased by 26.16%,25.33%,20.63%,20.55%and 19.20%,respectively,was consistent with the results of sensory evaluation.