卷烟主流烟气辛香特征成分组群的分布特征及感官贡献  

Distribution of spicy aroma components in mainstream cigarette smoke and their sensory contribution

作　　者：范武[1] 何峰 姬凌波 王刘胜 柴国璧[1] 赵晖 张启东[1] 刘伟 史清照 冯文宁 FAN Wu;HE Feng;JI Lingbo;WANG Liusheng;CHAI Guobi;ZHAO Hui;ZHANG Qidong;LIU Wei;SHI Qingzhao;FENG Wenning(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Technology Center,China Tobacco Hebei Industrial Co.,Ltd.,Shijiazhuang 050051,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]河北中烟工业有限责任公司技术中心,石家庄市050051

出　　处：《烟草科技》2021年第2期36-43,共8页Tobacco Science & Technology

基　　金：国家烟草专卖局重点实验室项目“基于烟气特征香气成分组群的卷烟增香技术研究”(110201603002);河北中烟工业有限责任公司科技项目“荷花品牌香气特征组群分析”(HBZY2019B015)。

摘　　要：为探索卷烟主流烟气辛香香韵的物质基础,明确辛香特征成分的分布特征和感官贡献,通过烟气成分筛查并结合感官评价,明确了25种辛香成分;采用气相色谱-质谱联用(GC-MS)技术测定了25种辛香成分在15种成品卷烟主流烟气中的分布特征,进一步利用香气活性值(OAV)比较了各辛香成分对烟气辛香香韵的贡献度,并基于OAV分析了15种卷烟的辛香香韵特征。结果表明:(1)15种卷烟主流烟气中共检出13种辛香成分,其总释放量介于2.946~11.864μg/支之间,其中丁香醛和反式-异丁香酚释放量最高,其次为丁香酚、肉桂醛和6-甲氧基丁香酚;(2)二氢丁香酚、丁香酚和反式-异丁香酚对15种卷烟主流烟气中辛香香韵的直接贡献最大,其次是4-甲氧基苯甲醛、肉桂醛和6-甲氧基丁香酚;(3)15种卷烟主流烟气辛香香韵主要由丁香、茴香和肉桂香3类香气共同作用形成,其中丁香香气的贡献度最大,在彰显烟气辛香香韵方面起主要作用。To investigate the characteristics of spicy aroma compounds and notes in mainstream cigarette smoke and their chemical distribution and sensory contributions,25 components with spicy aroma characteristics were identified through smoke component screening and sensory evaluation.The levels of the 25 components in mainstream cigarette smoke of 15 cigarette brands were determined by GC-MS.The contributions of the components to the smoke spicy note of the 15 cigarettes were compared by their odor activity values(OAVs).The results showed that:1)In the mainstream smoke of the 15 cigarettes,13 spicy aroma components were detected ranging from 2.946 to 11.864μg/cig,in which syringaldehyde and trans-isoeugenol were higher than the others,followed by eugenol,cinnamaldehyde and 6-methoxyeugenol.2)The direct contributions of dihydroeugenol,eugenol and trans-isoeugenol to the spicy note of the 15 cigarettes were the most significant,followed by 4-methoxybenzaldehyde,cinnamaldehyde and 6-methoxyeugenol.3)The spicy note was formed by the synergism of clove-like,anise-like and cinnamon-like aromas,in which clove-like aroma had the most significant role in demonstrating the spicy note of mainstream smoke.

关 键 词：卷烟 主流烟气 感官组学 辛香 特征成分组群 香气活性值 感官贡献 

分 类 号：TS411.2[农业科学—烟草工业]