祁门红茶烟用香料的制备及对卷烟烟气特征的影响  

The influence of Keemun black tea flavor on the main smoke components of cigarettes

作　　者：安俊晓 邹鹏 葛少林 王文斌 舒俊生 杜先锋[1] AN Junxiao;ZOU Peng;GE Shaolin;WANG Wenbin;SHU Junsheng;DU Xianfeng(Anhui Engineering Laboratory for Agro-products Processing,Anhui Agricultural University,Hefei 230036;Anhui Key Laboratory of Tobacco Chemistry,Hefei 230088)

机构地区：[1]安徽农业大学农产品加工工程实验室,合肥230036 [2]安徽省烟草化学重点实验室,合肥230088

出　　处：《安徽农业大学学报》2021年第1期157-165,共9页Journal of Anhui Agricultural University

基　　金：烟草化学安徽省重点实验室开放课题资助。

摘　　要：选取祁门红茶为原料,利用水蒸气蒸馏法,结合膜分离浓缩技术制备烟用香料,再将其制备成具有祁门红茶香气特征的烟用香料,调配成不同浓度的茶香爆珠添加于卷烟滤棒中,对爆珠香烟进行感官质量评价,对卷烟烟气成分进行分析对比,并用ESR(电子顺磁共振)对卷烟的自由基进行检测。结果表明,添加爆珠后,卷烟烟气成分中烟草的中性香味成分增加,红茶爆珠赋予卷烟丰富的烟气香气,红茶的清甜花香与卷烟的焦甜香很好地协调在一起,烟气细腻柔和,提升了卷烟的感官质量,对卷烟的自由基也有一定的清除率。Keemun black tea was selected as the raw material,and the flavor of Keemun black tea was prepared by steam distillation,and then it was blended into different concentrations of tea beads and added to the cigarette filter rod to evaluate the sensory quality and analyze the aroma components of the cigarette.The results showed that the neutral flavor components and relative content of tobacco in the cigarette smoke increased after the addition of exploding beads.The characteristic aroma components of Keemun black tea,such as benzyl alcohol,linalool,dihydrokiwi lactone,damashione and caprylic acid,could be detected in the cigarette smoke.The black tea bead gives the cigarette rich smoke aroma,with the obvious Keemun black tea characteristic aroma,the flower fragrance is remarkable,and the smoke is delicate and soft,which improves the sensory quality of the cigarette.

关 键 词：祁门红茶 爆珠加香 卷烟香气 感官审评 卷烟自由基 

分 类 号：TS411[农业科学—烟草工业]