烟草科技2017，Vol.50Issue(12)：44-54,11.
以天然植物水提取物为美拉德反应原料制备天然香料
Natural flavor preparation via Maillard reaction of plant water extracts
杨金初 1张展 1高明奇 1董艳娟 1宗永立 2李鹏 2王宏伟 1张建勋 2孙世豪 2胡军 2张启东 2于建春 1顾亮 1董洪旭 2曾世通 2陈丽娟2
作者信息
- 1. 河南中烟工业有限责任公司技术中心,郑州市陇海东路72号450000
- 2. 中国烟草总公司郑州烟草研究院,郑州高新技术产业开发区枫杨街2号450001
- 折叠
摘要
Abstract
In order to develop a new approach for preparing flavors by Maillard reaction, molar concentrations of soluble sugars and free amino acids in water extracts of sweet potato, pumpkin and potato and pHs of the extracts were quantified. Three natural flavors were produced via the Maillard reaction of these water extracts. The aroma components in roasted sweet potato, pumpkin and potato were compared with those in corresponding natural flavors respectively. The potentials of the three natural flavors for improving the smoking quality of cigarette were verified by laboratory pyrolysis analysis and human sensory evaluation. The results showed that:1)Realistic and coordinated roasted sweet potato flavors(GS), roasted pumpkin flavors(NG)and roasted potato flavors(TD)could be prepared by using water extracts of the natural plants. 2)The main aroma components and volatile pyrolysis products in GS and NG were furans, furanones, pyranones and cyclopentenones compounds, and roasted sweet aroma was the main aroma characteristic of GS and NG.Adding GS and NG onto cut tobacco could strengthen the roasted sweet aroma note of cigarette smoke. 3)The main aroma components and volatile pyrolysis products in TD were pyrazines, pyrroles and pyridines compounds, and baked aroma was the main aroma characteristic of TD. Adding TD provided an outstanding baked aroma in cigarette smoke.关键词
天然植物/水提取物/可溶性糖/游离氨基酸/美拉德反应/天然香料Key words
Plant/Water extract/Soluble sugar/Free amino acid/Maillard reaction/Natural flavor分类
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杨金初,张展,高明奇,董艳娟,宗永立,李鹏,王宏伟,张建勋,孙世豪,胡军,张启东,于建春,顾亮,董洪旭,曾世通,陈丽娟..以天然植物水提取物为美拉德反应原料制备天然香料[J].烟草科技,2017,50(12):44-54,11.
