食品与机械2017，Vol.33Issue(6)：46-52,7.DOI:10.13652/j.issn.1003-5788.2017.06.010
美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究
Effects of Maillard reaction intermediates on smoking quality and study on controlled formation of flavor
摘要
Abstract
The complete Maillard reaction products are important sources of tobacco flavor, but there are some problems of gas diffusing and instability.In this study, six Maillard reaction intermediates of Heyns rearrangement product were prepared by using fructose as raw material.The intermediates derived from fructose and phenylalanine were identified to form the best flavor in cigarettes by sensory evaluation.The stability of the complete Maillard reaction products and intermediates derived from phenylalanine-fructose during subsequent heat treatment in aqueous solution was compared.As the heat treatment time prolonged, the aroma generated from the complete Maillard reaction product was reduced by 74.7%, while the volatile compounds from the intermediate HRP increased to 12.1 times of the unheated solution, indicating a characteristic of controlled flavor formation, which was a good way to overcome the drawback of complete Maillard reaction products in flavor enhancement during food and tobacco processing process.关键词
Heyns重排产物/感官评吸/风味受控形成Key words
Heyns rearrangement products/sensory evaluation/controlled formation of flavor引用本文复制引用
甘学文,王光耀,邓仕彬,张春晖,崔和平,刘曙光,于静洋,成涛,张晓鸣..美拉德反应中间体对卷烟评吸品质的影响及其风味受控形成研究[J].食品与机械,2017,33(6):46-52,7.基金项目
国家烟草局科技重点项目(合同号:110201402039) （合同号:110201402039）
国家自然科学基金(编号:31671826) （编号:31671826）
