新型山楂香料的定量分析及在卷烟中的应用

Quantitative Analysis of New Hawthorn Perfume and its Application in Cigarette Flavoring

为了克服传统山楂香料的缺陷,以山楂果为原料,通过酶发酵法制备了新型山楂香料。采用同时蒸馏萃取和气相色谱法对新型和传统山楂香料挥发性香味成分进行了定量分析比较。共测定31种香味成分。结果显示:与传统山楂香料相比,①新型山楂香料中独有10种香味成分:苯乙醇、乙酸乙酯、异戊醇、2-乙酰基呋喃、γ-丁内酯、乙酸异戊酯和丁二酸二乙酯等,这是在发酵过程产生的新香味成分;②乙酸、乳酸乙酯、异戊酸、糠醇、己酸和庚酸等6种香味成分在新型山楂香料中的含量明显增加。这些香味化合物对该山楂香料的香气均有较大的贡献,使得新型山楂香料的香韵丰富;③叶醇和丁香酚等15种香味成分在这2种香料中的含量基本相同,这些香味成分构成了山楂特有香韵;④新型山楂香料的主要香味成分为:β-苯乙醇(199.69μg/g)、叶醇(57.68μg/g)、异戊醇(35.36μg/g)、丁二酸二乙酯(21.99μg/g)、3-戊烯酮(21.45μg/g)、十六酸乙酯(18.71μg/g)等。进行了评香和卷烟加香试验。结果表明:①新型山楂香料既保持了浓郁的山楂特征香气又增加了酿香、果香,风格典型;②新型山楂香料能有效去除杂气,改善和修饰卷烟香气,使烟气柔和,具有明显改进烟气质量的作用。

A new perfume was produced by enzyme fermentation of hawthorn fruits to avoid the shortcomings of conventional hawthorn flavor. The aroma compounds in the new perfume were analyzed by simultaneous distillation and extraction and capillary gas chromatography. 31 constituents in the new perfume were determined. By comparison with conventional hawthorn flavor, the new product featured 1) ten specific aroma constituents, such as βphenylethyl alcohol, ethyl acetate, isoamyl alcohol, 2acetylfuran, γbutyrolactone, isoamyl acetate and diethyl succinate, produced in the process of fermentation; 2) higher contents of six aroma constituents (acetic acid, ethyl lactate, isovaleric acid, furanmethanol, hexanoic acid and heptanoic acid), which made great contributions to itsflavour. The contents of fifteen aroma constituents which made a characteristic note of hawthorn fruits including leaf alcohol, eugenol, 3pentenone and myristic acid, etc. in the new perfume were similar to conventional one. The major aroma compounds in the new perfume were βphenylethyl alcohol, leaf alcohol, isoamy alcohol, diethyl succinate, 3pentenone, and ethyl hexadecenate, the concentrations of these compounds were 199.69, 57.68, 3536, 21.99, 21.45,and 18.71μg/g, respectively. The sensory evaluation of the new hawthorn perfumeadded test cigarettes indicated that 1)the fermentative odor, fruit note and characteristic style were enhanced while the characteristic aroma of hawthorn remained unchanged, and 2) the offensive odor was effectively reduced and the smoking quality was significantly improved contrasting with the control.