卷烟主流烟气粒相物酸味成分感官导向分析  

Sensory-oriented component analysis behind sour notes in TPM of mainstream cigarette smoke

作　　者：史清照 柴国璧[1] 汪军霞[2] 刘俊辉[1] 范武[1] 毛健[1] 席辉[1] 宋瑜冰[1] 马骥[1] 王予[2] 陶红[2] 周瑢[2] 欧阳路斯 屈展[1] 宗永立[1] 张建勋[1] 张启东[1] 赖燕华[2] SHI Qingzhao;CHAI Guobi;WANG Junxia;LIU Junhui;FAN Wu;MAO Jian;XI Hui;SONG Yubing;MA Ji;WANG Yu;TAO Hong;ZHOU Rong;OUYANG Lusi;QU Zhan;ZONG Yongli;ZHANG Jianxun;ZHANG Qidong;LAI Yanhua(Key Laboratory of Tobacco Flavor Basic Research of CNTC,Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Technology Centre,China Tobacco Guangdong Industrial Co.,Ltd.,Guangzhou 510385,China)

机构地区：[1]中国烟草总公司郑州烟草研究院烟草行业香料基础研究重点实验室,郑州450001 [2]广东中烟工业有限责任公司技术中心,广州510385

出　　处：《烟草科技》2019年第11期30-40,共11页Tobacco Science & Technology

基　　金：中国烟草总公司重点实验室项目“基于烟气特征香气成分组群的卷烟增香技术研究”（110201903001）;广东中烟工业有限责任公司资助项目“‘双喜’品牌感官特征组群分析”（粤烟工[2017]科字第09号）

摘　　要：为了分析卷烟主流烟气总粒相物(TPM)中的酸味成分,利用凝胶色谱分离TPM,通过流份感官评价定位了酸味特征组分,利用GC/MS法分析出含15种化合物的酸味成分组群;测定了15种酸味成分的味觉阈值,考察了这些成分在12个牌号卷烟TPM中的分布特征和味觉活性值(TAV),明确了不同酸味成分的贡献度差异;通过卷烟注射加香评吸方式,明确了上述酸味成分在卷烟中的感官作用。结果表明:①该15种酸味成分均对卷烟味觉具有贡献,乙酸和乳酸对酸味的贡献最大;不同品牌卷烟间乳酸TAV的差异较大,人为调控因素较高。②部分酸味成分具有甜味及涩感表现。③施加酸味成分组群能够降低卷烟刺激性、改善余味,明显提高卷烟的酸味口感、甜香香韵及甜味口感。In order to investigate sour notes in TPM of mainstream cigarette smoke with sensory-oriented analysis, the TPM was separated by gel chromatography. The characteristic sour fractions were isolated through sensory evaluation, and the sour component group with 15 compounds was identified by GC/MS method. The taste thresholds of the 15 sour components were determined, the distribution characteristics and the taste activity values(TAVs) from 12 cigarette brands were investigated, and the contribution of the 15 sour components to the overall taste of cigarettes was clarified. The sensory effect of these sour components was clarified by the sensory evaluation of cigarettes via injecting the sour components into cigarettes. The results showed that: 1) All 15 sour components contributed to the taste of cigarette. Among them, acetic acid and lactic acid contributed the most. The TAVs of lactic acid from the different brands of cigarettes varied greatly.2) Some sour components also presented sweet taste and astringent feeling. 3) The application of sour components reduced the irritation of cigarette smoke, improved its aftertaste, and promoted the sour taste, sweet aroma note and sweet taste of cigarette smoke.

关 键 词：卷烟 主流烟气 总粒相物 酸味成分 感官导向分析 烟草感官组学 

分 类 号：TS411.2[农业科学—烟草工业]