基于理化性质差异的滇橄榄特征香料定向制备

Directional Preparation of Yunnan Olive's Characteristic Flavors Based on the Difference in Physical and Chemical Properties

以滇橄榄为例,建立了基于目标组分理化性质的滇橄榄香料制备方法,筛选滇橄榄中可提升甜感,生津,具有果韵、花韵等的化合物标记为目标组分,剩余化合物则标记为非目标组分。结果表明:①滇橄榄目标组分和非目标组分,在分子量、保留时间、沸点和疏水性分布上有一定差别,理化指标差异程度及大小分布方向不尽相同;②与原提取物相比,定向制备组分中含有7个目标组分化合物,乙酸异戊酯、2-甲基丁酸乙酯、乙酸芳樟酯相对含量增幅明显,目标组分富集效果较为明显;③感官评吸表明,定向制备组分在烟气丰富性、甜润感和细腻性上改善较为明显,实验范围内,按烟丝质量的0.05%添加量效果较好。目标组分定向制备的思路,可有效富集对感官具有正向作用的化合物,为开发品质更优的烟用天然香料提供了新途径。

Taking Dian olive as an example,a method for preparing Dian olive spices based on the physicochemical properties of the target component was established.Compounds in Dian olive that can enhance sweetness,promote saliva production,and have fruity and floral characteristics were selected as target components,while the remaining compounds were labeled as non target components.Results:①There are certain differences in molecular weight,retention time,boiling point,and hydrophobicity distribution between the target and non target components of Yunnan olive,and the degree and distribution direction of differences in physical and chemical indicators are not the same;②Compared with the original extract,the directional preparation component contains 7 target component compounds.The relative content of isoamyl acetate,ethyl 2-methylbutyrate,and linalool acetate increases significantly,and the enrichment effect of the target component is more obvious.③The sensory evaluation results showed that the directional preparation components improved significantly in terms of smoke richness,sweetness,and delicacy.Within the experimental range,adding 0.05%of the weight of tobacco had a better effect.Conclusion:The idea of targeted preparation of target components can effectively enrich compounds with positive sensory effects,providing a new approach for developing higher quality natural tobacco flavorings.