番茄汁Maillard反应制备烟用香料的研究  

Research on Maillard Reaction Product of Tomato Juice and Its Application in Tobacco

作　　者：黄龙[1,2] 陈一[1] 程志昆[1,2] 朱巍[1,2] 潘婷婷[1,2] 肜霖[1,2] 吴昭 

机构地区：[1]湖北中烟工业有限责任公司技术研发中心,武汉430040 [2]武汉黄鹤楼香精香料有限公司,武汉430040

出　　处：《香料香精化妆品》2011年第3期9-13,共5页Flavour Fragrance Cosmetics

基　　金：国家烟草专卖局科技项目(国烟科\[2006\]371号)

摘　　要：研究了番茄汁的Maillard反应条件,对产物的挥发性成分进行了GC/MS分析,共鉴定出32种成分,加料实验表明卷烟的感官质量得到明显改善,口腔感觉舒适干净,增加了甜烤香,且烟香透发性增强。The Maillard reaction of tomato juice was studied,the volatile compounds in the reaction product were analyzed by GC/MS.32 Components in the reaction product were identified by GC/MS,the addition of the reaction product improved tobacco aroma,smoke smoothness and after-taste of cigarette.

关 键 词：番茄汁 MAILLARD反应 气相色谱/质谱 化学成分 卷烟加料 

分 类 号：TS264.3[轻工技术与工程—发酵工程]