卷烟烟气内源性花香成分分析及花香特征调控  

Analysis of endogenous floral aroma components and regulation of floral aroma characteristics of mainstream cigarette smoke

作　　者：史清照 李河霖 王超 范武[1] 张启东[1] 柴国璧[1] 毛健[1] 徐秀娟[1] 席辉[1] 姬凌波 刘俊辉[1] 宋瑜冰[1] 马胜涛 潘高伟[4] SHI Qingzhao;LI Helin;WANG Chao;FAN Wu;ZHANG Qidong;CHAI Guobi;MAO Jian;XU Xiujuan;XI Hui;JI Lingbo;LIU Junhui;SONG Yubing;MA Shengtao;PAN Gaowei(Zhengzhou Tobacco Research Institute of CNTC,Zhengzhou 450001,China;Jilin Tobacco Industrial Co.,Ltd.,Changchun 130000,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450016,China;Technology Center,China Tobacco Jiangsu Industrial Co.,Ltd.,Nanjing 210019,China)

机构地区：[1]中国烟草总公司郑州烟草研究院,郑州450001 [2]吉林烟草工业有限责任公司,长春市130000 [3]河南中烟工业有限责任公司技术中心,郑州市450016 [4]江苏中烟工业有限责任公司技术中心,南京市210019

出　　处：《烟草科技》2023年第5期56-67,共12页Tobacco Science & Technology

基　　金：中国烟草总公司郑州烟草研究院青年人才托举工程项目(442020CR0330);国家烟草专卖局重点实验室项目“基于感官组学的天然香料风味组群研发及应用”(中烟办[2019]69号);国家烟草专卖局创新平台科研活动稳定支持专项经费(国烟科[2021]171号)。

摘　　要：为进行卷烟烟气花香特征的分析与调控,从有文献记录的烟气成分中筛选出45种花香成分,利用GC-MS定量分析了8种卷烟样品主流烟气粒相物中花香成分的分布特征;以香气活性值(OAV)评价了各成分对烟气花香特征的贡献;测定了可检出花香成分的主流烟气粒相转移率与加香贡献度,以烟气中各花香成分的初始比例调配了花香香基单元;评价了加香贡献度差异显著的4种成分质量分数变化对香基单元感官作用效果的影响,分析了香基单元的加香贡献与花香强度变化率之间的关系。结果表明:①8种卷烟样品主流烟气粒相物中共检出24种花香成分,不同卷烟烟气中花香成分分布特征具有一致性,香叶醇、β-大马酮和β-二氢大马酮的OAV较高;②24种可检出花香成分的转移率处于1.41%~17.90%的范围,加香贡献度在0.005~1088.75之间,各成分间加香贡献度的差异显著高于转移率的差异;③保持烟气各花香成分比例不变所形成的香基单元1能够显著提高卷烟花香、甜香和清香等特征,与各成分等比组成的香基单元相比能够更大程度地提升卷烟的丰富性及整体感官作用效果;④香基单元10%左右的加香贡献变化引起了约40%的花香强度变化,加香贡献变化0.1%~0.4%时,花香强度变化约1%~3%。To regulate the floral aroma characteristics of cigarette smoke,45 floral aroma components were selected and analyzed from the reported tobacco smoke components,and the distribution characteristics of these components in particulate matter of mainstream smoke of eight cigarette samples were quantitatively analyzed by GC-MS.The sensory contribution of each component to the floral aroma characteristics of mainstream smoke was evaluated using odor active value(OAV).The transfer rates and flavoring contributions of the detectable floral aroma components to particulate matter of mainstream smoke were determined.The floral flavor base unit was prepared according to the original ratio of floral aroma components in the smoke.The effects of the mass fraction variations of four components with significant differences in flavoring contribution on the sensory effect of the flavor base unit were evaluated.The correlations between the change rates of flavoring contribution and floral aroma strength of the flavor base unit were analyzed.The results showed that:1)A total of 24 components were detected in the particulate matter of mainstream smoke of the eight cigarette samples,the distribution characteristics of floral aroma components in the mainstream smoke of different cigarette samples were consistent,and the OAVs of geraniol,β-damascenone,andβ-damascone were higher.2)The transfer rates of the 24 detectable floral aroma components ranged from 1.41%to 17.90%,and the flavoring contributions ranged from 0.005 to 1088.75,the differences in flavoring contributions among these components were significantly greater than those in the transfer rates.3)Flavor base unit 1,blended at the same component ratio as in the smoke,significantly improved the floral,sweet and fresh scents of the cigarette.Compared to the flavor base unit formulated at equal component ratio,flavor base unit 1 enhanced the richness and overall sensory quality of the cigarette to a greater extent.4)About 10%change in the flavoring contribution of the flavor base

关 键 词：卷烟 烟气 内源性花香成分 香气活性值 感官组学 转移率 加香贡献度 

分 类 号：TS411.2[农业科学—烟草工业]