烟草科技2016，Vol.49Issue(6)：58-64,7.DOI:10.16135/j.issn1002-0861.20160609
初烤烟叶提取物中关键甜味成分的感官导向分析
Sensory-oriented analysis of key sweet taste components in cured tobacco extract
摘要
Abstract
Sensory-oriented analysis was carried out to investigate the key sweet taste components in the extract of cured tobacco of a robust flavor style. The leaf extract was separated by gel permeation chromatography (GPC), the taste character of each separated fraction was estimated, and the sweet taste characteristic component(STCC) in the extract was obtained by categorization. A quantitative method based on HPLC-ELSD was developed to determine the contents of four sweet components (glucose, fructose, inositol and sucrose) in the STCC. On the basis of quantitative data, mixed solutions of the four sweet components were recombined, and the taste dilution analysis (TDA) of STCC and the recombined solutions were conducted. The taste thresholds of the four sweet components in water were determined by three-alternative forced-choice (3-AFC) method, in addition their taste activity values(TAVs) were calculated by taking their contents in STCC into account, and their sweetness was compared. The results showed that the four sweet components were the main factors determining the taste characteristics of STCC. According to their TAVs and sweetness, the four sweet taste components were ranked in the order of their contribution to sweet taste: fructose, sucrose > glucose > inositol.关键词
烤烟/感官导向分析/甜味成分/滋味稀释分析(TDA)/滋味活性值(TAV)/凝胶渗透色谱(GPC)/高效液相色谱(HPLC)Key words
Flue-cured tobacco/Sensory-oriented analysis/Sweet taste component/Taste dilution analysis (TDA)/Taste activity value(TAV)/Gel permeation chromatography(GPC)/High performance liquid chromato-graphy(HPLC)分类
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张启东,宗永立,张建勋,柴国璧,鲍峰玉,刘俊辉,张文娟,卢斌斌,张海燕,迟广俊,毛健,王丁众,孙世豪..初烤烟叶提取物中关键甜味成分的感官导向分析[J].烟草科技,2016,49(6):58-64,7.基金项目
中国烟草总公司科技重点项目“基于感官组学的卷烟烟气关键成分分析研究”（110201202008）；中国烟草总公司科技重点项目“保持烟草香气改善感官舒适性的关键技术研究”（110201101019）；河南省烟草公司科技项目“基于感官组学的河南省主产区烟叶特征成分分析研究”（HYKJ2012M09）。 （）
