基于烟气转移行为和相对气味活度值的卷烟甜香香基模块开发与应用  

Development and application of sweet flavor-based module in cigarettes based on transfer rate and ROAV of cigarette smoke components

作　　者：吴雷 董鸿辉 张荣亚 黄贵元 马亚萍 李立鹏 丁玉 周婷 许春平 吴攀 申屠洪钎 李天笑 WU Lei;DONG Honghui;ZHANG Rongya;HUANG Guiyuan;MA Yaping;LI Lipeng;DING Yu;ZHOU Ting;XU Chunping;WU Pan;SHENTU Hongqian;LI Tianxiao(Technology Center,China Tobacco Sichuan Industrial Co.,Ltd.,Chengdu 610100,China;College of Food and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Harmful Components and Tar Reduction in Cigarette Sichuan Key Laboratory,Chengdu 610100,China)

机构地区：[1]四川中烟工业有限责任公司技术中心,四川成都610100 [2]郑州轻工业大学食品与生物工程学院,河南郑州450001 [3]卷烟减害降焦四川省重点实验室,四川成都610100

出　　处：《中国烟草学报》2025年第1期1-13,共13页Acta Tabacaria Sinica

基　　金：卷烟减害降焦四川省重点实验室开放基金资助项目“润甜香卷烟回甜风味仿创及低焦卷烟的应用研究”(jykf202208);中国烟草总公司重大科技项目“基于多维宏组学技术的烟草功能微生物菌群开发及网络化机制解析”[110202201005(JY-05)]。

摘　　要：【目的】明确四川中烟“宽窄如意”成品卷烟的关键甜香风味成分种类及含量,开发一种新型烟用甜香香基模块并实现精准加香控制。【方法】通过感官评价明确甜香香韵特点,利用主流烟气分析、正交偏最小二乘判别、阈值测试、相对气味活度值(ROAV)分析筛选关键甜香香韵成分,根据甜香成分的主流烟气转移率和烟气含量差值进行香基模块设计及感官验证。【结果】(1)“宽窄如意”成品卷烟的主要甜香香韵风格以“醇甜”为主,“清甜”和“奶甜”为辅,其他甜香香韵也较为丰富。(2)初步筛选出10种主要甜香香韵成分范围,“醇甜”可能与甲基环戊烯醇酮、乙基环戊烯醇酮、甲基麦芽酚、乙基麦芽酚等成分有关,“清甜”可能与2,3-二氢苯并呋喃、苯乙酮等成分有关,“奶甜”可能与甲基环戊烯醇酮、糠醛有关。(3)确定糠醛、甲基环戊烯醇酮、乙基环戊烯醇酮、麦芽酚、乙基麦芽酚、苯乙酮6种ROAV≥1的关键甜香香韵成分指标。(4)6种关键甜香成分的主流烟气转移率介于2.67%~33.61%,加香贡献度介于0.02~21.98。(5)香基模块仿配浓度为74.91、13.54、1.56、16.54、7.18、9.14 mg/mL。(6)计算出的仿配加香浓度较为合理,能实现甜香成分的精准施加控制,使加香卷烟甜香香韵轮廓与目标成品卷烟非常接近。【结论】该香基模块能实现甜香成分的精准施加控制,为卷烟香基模块设计和产品应用提供参考。[Objective]This study aims to identify the key sweet aroma components and their concentrations in the finished“Kuan-Zhai Ruyi”cigarettes produced by Sichuan Tobacco Industry,and to develop a new type of sweet aroma base module for precise aroma addition control.[Methods]The key sweet flavor components were screened by mainstream smoke analysis,orthogonal partial least squares discriminant analysis(OPLS-DA),threshold value test,and ROAV analysis.According to the mainstream smoke transfer rates and contents of the components,the flavor imitation and sensory verification was carried out.[Results](1)The main sweet aroma style of the finished“Kuan-Zhai Ruyi”cigarettes is mainly“mellow sweet,”supplemented by“fresh sweet”and“milky sweet,”with other sweet aroma styles also being relatively rich.(2)Ten main sweet aroma components were preliminarily screened out.“Mellow sweet”flavor may be associated with methyl cyclopentenolone,ethyl cyclopentenolone,maltol,and ethyl maltol.“Fresh sweet”may be associated with 2,3-dihydrobenzofuran and acetophenone,and“milk sweet”may be associated with methyl cyclopentenolone and furfural.(3)Methyl cyclopentenolone,ethyl cyclopentenolone,maltol,ethyl maltol,furfural,and acetophenone were determined as the key sweet aroma compounds of experimental cigarettes.(4)The mainstream smoke transfer rates of six compounds ranged from 2.67%to 33.61%,and the aroma contributions ranged from 0.02 to 21.97.(5)The flavor imitation concentrations were determined as 74.91,13.54,1.56,16.54,7.18 and 9.14 mg/mL.(6)The calculated simulated aroma addition concentration was relatively reasonable,allowing for precise control of the application of sweet aroma components,making the sweet aroma profile of the aroma-added cigarettes very close to that of the target finished cigarettes.[Conclusions]The aroma base module can achieve precise control over the application of sweet aroma components,providing a reference for the design and product application of cigarette aroma base modules.

关 键 词：感官组学 风味仿创 甜香香韵 转移率 

分 类 号：TS2[轻工技术与工程—食品科学与工程]