现代食品科技2012，Vol.28Issue(11)：1590-1594,5.
气相色谱-质谱联用分析高温酸处理对烟末风味物质的影响
Influences of Acid Treatment at High Temperature on Flavor Compounds in Tobacco Powder by GC-MS Analysis
摘要
Abstract
Two kinds of extracts from tobacco powder treated with methods of high temperature and high temperature acid hydrolysis were prepared and analyzed by using simultaneous distillation extraction/gas chromatography-mass spectrometry. The varieties and contents of flavor substances in tobacco powder treated with the two methods were compared. The results showed that the total number of flavor compounds from tobacco processed with high temperature acid hydrolysis increased compared with that processed with high temperature hydrolysis. Ketones and esters kept the same number with that processed with high temperature hydrolysis, and the relative contents decreased. The amount of aldehydes increased, but the content of aldehydes decreased. The amount of alcohols reduced, but the relative content increased. The 3-methylpentanoic acid and 2-methyl butyric acid produced from tobacco treated with high temperature acid hydrolysis were important components of the smoke spice, and l-hydroxyethyl-4-methyl-piperazine,5, 8-dimethyl quinoxaline and 2-methyl-5-ethyl furan were of extremely high aroma intensity. The evaluation of smoking showed that the aromas increased, the stimulion declined, and the aftertaste becomes comfortable after high temperature acid hydrolysis.关键词
烟末/酸/风味物质/气相色谱-质谱联用/感官评吸Key words
tobacco powder/ acid/ flavor components/ GC-MS/ sensory evaluation引用本文复制引用
朱明明,卓浩廉,赵谋明,伍锦鸣,赵强忠,黎玉茗..气相色谱-质谱联用分析高温酸处理对烟末风味物质的影响[J].现代食品科技,2012,28(11):1590-1594,5.基金项目
广东中烟工业公司科技项目(05XM-Qk[2010]013) （05XM-Qk[2010]013）
