中国烟草科学Issue(4)：85-90,6.DOI:10.13496/j.issn.1007-5119.2015.04.015
烤烟自然醇化过程美拉德反应产物变化及与感官质量的关系
Study on Changes of Maillard Reaction Compounds during Natural Aging of Flue-cured Tobacco and Their Impact on Smoking Quality
摘要
Abstract
In order to explore the changes of Maillard reaction compounds during natural aging of flue-cured tobacco, GC-MS was used to determine content of Maillard reaction compounds in tobacco leaves from Zhucheng. The results were as follows: content of Maillard reaction compounds in upper leaves increased gradually in the first 18 months, and reached the highest value in the 18th month. The content then kept stable after that. The content of Maillard reaction compounds in middle leaves increased slowly in the first 30 months, and significantly increased to 52.44 µg/g from the 30th to 36th months. Contents of 3-hydroxy-2-butanone, amyl alcohol, 2-pentyl furan, etc. increased during aging. Content of other chemical components had no significant change. Maillard reaction compounds were significantly correlated to aroma quality, aftertaste, mixed gas, irritation and total score in upper leaves, and indole, 2-methyltetrahydrofuran-3-ketone, nonanal, linalool oxide-1, furfuryl alcohol and other substances had a significant positive effect on smoking quality. On the other hand, 2,6-nonadienal and 2- pentyl furan had significant adverse effects on smoking quality in upper leaves. The simple correlation between Maillard reaction compounds and aroma concentration were significant at the level of 0.01 in middle leaves. In addition, aftertaste, mixed gas, irritation and total score were significantly affected by Millard reaction compounds. Indole, furfural, 2-acetylfuran, etc. had significant positive effects on smoking quality in middle leaves. In conclusion, aging can increase the content of Maillard reaction compounds and improve smoking quality of tobacco leaves.关键词
烤烟/自然醇化/美拉德反应产物/感官质量/相关性Key words
flue-cured tobacco/natural aging/Maillard reaction compounds/smoking quality/correlation分类
轻工纺织引用本文复制引用
王玉华,褚建忠,徐丙升,刘宏,杜传印,王术科,刘田军,信培林,邱军..烤烟自然醇化过程美拉德反应产物变化及与感官质量的关系[J].中国烟草科学,2015,(4):85-90,6.基金项目
山东潍坊烟草有限公司项目“烟叶质量风格特色研究” （）
