香精香料技术在中式低焦油卷烟香味补偿中的研究进展  

Progress of Flavor and Fragrance Technology Used in the Chinese Low-Tar Cigarettes Flavor Compensation

作　　者：尚善斋 韩敬美 赵伟[1] 陈永宽[1] 

机构地区：[1]云南烟草科学研究院云南烟草化学重点实验室,云南昆明650106

出　　处：《香料香精化妆品》2014年第4期59-62,共4页Flavour Fragrance Cosmetics

基　　金：云南中烟工业公司科技开发计划(编号2012JC02);中国烟草总公司科技重大专项项目[编号110201101030(JH05)]

摘　　要：降低烟气焦油量是烟草工业的发展趋势,但降焦必然会对卷烟制品的抽吸品质尤其是香吃味造成很大的影响。从加香加料配方设计、烟用香料开发、特殊加香补偿技术三个方面,综述香精香料技术在中式低焦油卷烟制品香味补偿中的研究进展。Development of low-tar cigarettes is the tendency of cigarette industry, consequently, the aroma and taste of low- tar cigarette were inevitably effected. Herein, this paper overviewed the progress of flavor and fragrance technology used in the Chinese low-tar cigarettes flavor compensation from three areas, which included the recipes design of flavor spices, develop- ment of tobacco flavors, and special flavor compensation technology.

关 键 词：香精香料技术 低焦油卷烟 香味补偿 进展 

分 类 号：TQ656.5[化学工程—精细化工]