烟草科技2019，Vol.52Issue(9)：71-79,9.
温度对以枫槭叶为原料的美拉德反应产物的分布及卷烟加香的影响
Effects of temperature on distribution of Maillard reaction products and cigarette flavoring with maple leaves as raw material
摘要
Abstract
In order to develop new tobacco flavors, maple leaf powder was used as raw materials, the volatile components of Maillard reaction products from enzymatic hydrolysate of maple leaf powder at different temperatures (70, 80, 90, 100, 110 ℃) were detected with GC-MS method. The effects of Maillard reaction products prepared at different temperatures on cigarette flavoring were evaluated. The results showed that: 1)90℃was the optimal temperature for preparing the Maillard reaction products from enzymatic hydrolysate of maple leaf powder, from which 69 volatile components were determined with the total amount of 252.0 μg/g, making both the type and total amount of the volatile components the most. 2)The aroma of cigarette smoke was improved, the offensive odor and irritation of cigarette smoke decreased, the aftertaste was more comfortable and the flavoring effect was better when the Maillard reaction products obtained at 90℃were applied to cigarette.关键词
枫槭叶/酶解/美拉德反应/卷烟加香/感官评价/GC-MS法Key words
Maple leaf/Enzymatic hydrolysis/Maillard reaction/Cigarette flavoring/Sensory evaluation/GC-MS method分类
轻工纺织引用本文复制引用
许春平,曲利利,白家峰,农李政,陈义昌,许霭飞,马扩彦,刘绍华..温度对以枫槭叶为原料的美拉德反应产物的分布及卷烟加香的影响[J].烟草科技,2019,52(9):71-79,9.基金项目
广西中烟有限责任公司对外合作项目"生物技术结合美拉德反应制备烟用香料的机理及应用研究"[2017011]. （）
