茶叶美拉德反应物的制备及其在卷烟增香中的作用

Quality Component Analysis of Tea Extract and Application in Cigarette Flavoring after Maillard Reaction

以绿茶、红茶浸提物为原料进行美拉德反应,制备具有烘烤香、焦甜香的香料用于卷烟增香。对原料品质进行分析并通过正交试验筛选最优美拉德反应条件,结果表明,绿茶浸提物的氨基酸、咖啡碱、茶多酚、儿茶素含量显著高于红茶浸提物,更适宜作为底料进行美拉德反应;绿茶浸提物的最适美拉德反应条件为茶水比1∶10,pH为8,反应温度100℃,反应时间2 h,此条件下制得的反应物可明显降低卷烟刺激性并增加其烘烤香、焦香;红茶浸提物的最适美拉德反应条件为茶水比1∶10,pH为7,反应温度90℃,反应时间1h,此条件下制得的反应物可赋予卷烟焦甜香与烘烤香,并使其口感柔和。茶叶美拉德反应物可显著提升卷烟的感官品质,本研究可为卷烟美拉德风味香料配方的优化提供借鉴。

This study used tea extracts as raw materials to carry out the Maillard reaction with the aim of producing a flavoring agent with roasted and caramelized aromas to enhance the flavor of cigarettes.By analyzing the quality of the raw materials and conducting orthogonal experiments to select the optimal reaction conditions,the results show that:The contents of amino acids,caffeine,tea polyphenols,and catechins in green tea extract were signifi-cantly higher than those in black tea extract,making it more suitable as a base material for the Maillard reaction.The optimal condition for the Maillard reaction of green tea extract was a tea to water ratio of 1∶10,pH 8,reaction temperature of 100℃,and reaction time of 2 hours,which reduced the harshness of cigarettes while enhancing their roasted and caramelized sensory qualities.The optimal condition for the Maillard reaction of black tea extract was a tea to water ratio of 1∶10,pH 7,reaction temperature of 90°C,and reaction time of 1 hour,which imparted a caramelized and roasted aroma to cigarettes,softened the taste during smoking.The Maillard reaction products of tea extracts significantly improved the overall quality of the cigarettes.The reaction model established in this study was expected to provide valuable insights for optimizing flavor formulations with Maillard aromas.