活性炭对卷烟感官品质和烟气风味成分构成的影响  

Effect of activated carbon on the sensory quality and flavor composition of cigarette smoke

作　　者：董振山 徐石磊 宋凌勇 朱云贺 范武[2] 关体青 史清照 姬凌波 DONG Zhenshan;XU Shilei;SONG Lingyong;ZHU Yunhe;FAN Wu;GUAN Tiqing;SHI Qingzhao;JI Lingbo(China Tobacco Guangxi Industry CO.,Ltd,Nanning 530000,China;Zhengzhou Tobacco Research Institute of China National Tobacco Company,Zhengzhou 450001,China;Technology Center,Heilongjiang Tobacco Industrial Co.,Ltd,Harbin 150027,China)

机构地区：[1]广西中烟有限责任公司,广西南宁530000 [2]中国烟草总公司郑州烟草研究院,河南郑州450001 [3]黑龙江烟草工业有限责任公司技术研发中心,黑龙江哈尔滨150027

出　　处：《南昌大学学报(理科版)》2025年第1期68-75,共8页Journal of Nanchang University(Natural Science)

基　　金：广西中烟有限责任公司资助项目(GXZYCX2022A007)。

摘　　要：为了考察活性炭对卷烟烟气感官品质和成分构成的影响,以空白卷烟和加活性炭卷烟为研究对象,对卷烟进行感官品质评价,利用气相色谱-质谱技术(GC-MS)测定了两种样品卷烟烟气中酸味、酸香、果香、花香和奶香成分组群的释放量,并依据各成分嗅觉阈值计算其气味活性值(OAV),比较了两种卷烟烟气风味成分含量的差异性,分析了活性炭对卷烟烟气中风味成分释放的影响。结果表明:①活性炭可对卷烟感官品质产生积极影响,使卷烟在多个维度的评分提高0.5~1分;②加活性炭卷烟主流烟气中酸味、酸香、果香、花香和奶香成分的总释放量均低于空白卷烟,其中,全部果香和花香成分释放量均低于空白卷烟,而酸香、酸味和奶香成分释放量有部分升高;③加活性炭卷烟主流烟气中酸香、奶香成分的总OAV提高,而酸味、果香和花香成分的总OAV降低。To analysis the influence of activated carbon on the sensory quality and flavor composition of cigarette smoke,this study evaluated the sensory quality of cigarette smoke with blank cigarettes and activated carbon-added cigarettes as the research objects,and the release quantities of sour,acidic aroma,fruity aroma,floral aroma,and creamy aroma components group in the smoke of both samples were determined using gas chromatography-mass spectrometry(GC-MS).Odor activity value(OAV)of each component was calculated based on their olfactory thresholds,allowing for a comparison of the differences in aroma component content in the smoke of the two types of cigarettes.The analysis investigated the effect of activated carbon on the release of aroma components in cigarette smoke.The results indicated that:1)Activated carbon could positively impact the sensory quality of cigarettes,improving scores by 0.5 to 1 point across multiple dimensions;2)The total release amounts of sour,acidic,fruity,floral,and creamy aroma components in mainstream smoke from a ctivated carbon-added cigarettes were lower than those from reference cigarettes,wit h the total release of all fruity and floral components being lo wer,while some acid aroma,acid,and creamy components were released in higher amounts;3)The total OAV of acidic and creamy aroma components in the mainstream smoke of activated carbon-added cigarettes increases,while the total OAV of sour,fruity,and floral aroma components decreases.

关 键 词：卷烟 活性炭 感官评价 主流烟气 风味成分 

分 类 号：TS411.2[农业科学—烟草工业]