卷烟主流烟气焦甜、奶香和豆香特征成分组群的分布特征和感官贡献  

Distribution characteristics in mainstream cigarette smoke and sensory contributions of burnt-sweet,creamy and bean aroma components

作　　者：胡安福[1] 范武[2] 夏倩[1] 张启东[2] 史清照 周国俊[1] 徐建[1] 蔡兴华 宗永立[2] 蒋健[1] 柴国璧[2] HU Anfu;FAN Wu;XIA Qian;ZHANG Qidong;SHI Qingzhao;ZHOU Guojun;XU Jian;CAI Xinghua;ZONG Yongli;JIANG Jian;CHAI Guobi(Technology Center,China Tobacco Zhejiang Industrial Co.,Ltd.,Hangzhou 310024,China;Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China)

机构地区：[1]浙江中烟工业有限责任公司技术中心,杭州市西湖区310024 [2]中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区450001

出　　处：《烟草科技》2020年第12期27-36,共10页Tobacco Science & Technology

基　　金：浙江中烟工业有限责任公司科技项目“烟草本香特色香原料感官导向分析研究”(ZJZY2019C004);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”(110201603002);中国科协青年人才托举工程项目(2017QNRC001)。

摘　　要：为探索卷烟主流烟气焦甜、奶香和豆香香韵的物质基础,明确各香韵特征成分的分布特征和感官贡献,为烟草制品的调香提供有效指导,以《The chemical components of tobacco and tobacco smoke》中所列的烟草和烟气成分为数据来源,筛查和评价卷烟烟气中的焦甜、奶香和豆香特征成分组群,并采用GC/MS法测定其在9种成品卷烟主流烟气粒相物中的分布特征,进一步利用香气活性值(Odor activity value,OAV)明确各成分对主流烟气焦甜、奶香和豆香香韵的贡献度。结果表明:①卷烟主流烟气中具有焦甜香、奶香和豆香香韵特征的成分分别有18、15和5种。②不同类型卷烟主流烟气中释放量较大的成分均为羟基丙酮、丁二酮、甲基环戊烯醇酮和4-羟基-2,5-二甲基-3(2H)-呋喃酮。③混合型卷烟主流烟气中上述38种成分的总释放量显著低于烤烟型卷烟。④焦甜香韵对卷烟烟气贡献的权重高于奶香和豆香,焦甜香关键成分为4-羟基-2,5-二甲基-3(2H)-呋喃酮、3,4-二甲基-1,2-环戊二酮、甲基环戊烯醇酮和乙基环戊烯醇酮,奶香关键成分为丁二酮、乙基香兰素和香兰素,豆香关键成分为6-甲基香豆素和二氢香豆素。To investigate the key burnt-sweet,creamy and bean aroma components in mainstream cigarette smoke and their distribution characteristics as well as sensory contributions,and to guide the flavoring of tobacco products effectively,the tobacco and tobacco smoke components listed in The Chemical Components of Tobacco and Tobacco Smoke were systematically evaluated.The components with burnt-sweet,creamy and bean aroma characteristics were screened and identified,and their distribution characteristics in total particulate matter(TPM)of mainstream smoke from 9 cigarette brands were determined by GC/MS.The contributions of those components to the burnt-sweet,creamy and bean aroma notes in mainstream cigarette smoke were assessed based on their odor activity values(OAVs).The results showed that:1)There were 18 components with burnt-sweet aroma note,15 with creamy aroma note and 5 with bean aroma note in mainstream cigarette smoke.2)In the mainstream smoke of different types of cigarettes,the releases of hydroxyacetone,2,3-butanedione,methyl cyclopentenolone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were higher than those of the other components.3)The total releases of the above 38 components in mainstream smoke of blended type cigarettes were remarkably lower than those of Virginia type cigarettes.4)The contribution of burnt-sweet aroma note to mainstream cigarette smoke was more significant than that of creamy and bean aroma notes.The key components with burnt-sweet aroma note were 4-hydroxy-2,5-dimethyl-3(2H)-furanone,3,4-dimethyl-1,2-cyclopentadione,methyl cyclopentenolone and 3-ethyl-2-hydroxy-2-cyclopenten-1-one,those with creamy aroma note were 2,3-butanedione,ethyl vanillin and vanillin,and those with bean aroma note were 6-methylcoumarin and dihydrocoumarin.

关 键 词：卷烟 主流烟气 感官组学 焦甜香 奶香 豆香 香气活性值 组群 分布特征 感官贡献 

分 类 号：TS411.2[农业科学—烟草工业]