轻工学报2024，Vol.39Issue(1)：87-96,10.DOI:10.12187/2024.01.011
两种雪茄烟分段烟气香气成分及香气特征差异分析
Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar
摘要
Abstract
In order to investigate the differences of aroma components and aroma profiles in segmented smoke of cigars,gas chromatography-mass spectrometry(GC-MS)was used to detect the aroma compounds of Great Wall No.2 and Montecristo No.4 cigars,supplemented by sensory evaluation and odor contribution weight to investigate the aroma characteristics of cigars,and the key aroma components in cigars were screened based on partial least squares discriminant analysis(PLS-DA).The results showed that the cigar was shorter,the interception effect was weakened,and the quantity and release of aroma components in cigar smoke were increased during smoking.In the odor contribution weight of segmented smoke of cigars,the bean and woody aromas of Great Wall No.2 weakened and the coffee aroma increased as smoking proceeded,while the bean aroma of Montecristo No.4 weakened and the spicy aroma increased.These changes in odor contribution weight were consistent with the results of the sensory evaluation.12 key differential aroma components such as γ-hexalactone,2-furoic acid,acetophenone,phenylacetic acid,2,6-dimethylpyrazine were obtained during the smoking process of Great Wall No.2,and 11 key differential aroma components such as cedrol,2-methylbutyraldehyde,2-methoxy-4-vinylphenol,guaiacol,γ-nonanolactone were obtained during the smoking process of Montecristo No.4.The results of this study reflected the change rules of smoke composition in the smoking process of cigar and explained the reasons for the flavor changes in the smok-ing process of cigar.关键词
雪茄烟/分段烟气/香气成分/香气特征/气味贡献权重Key words
cigar/segmented smoke of cigar/aroma compound/aroma profile/odor contribution weight分类
轻工纺织引用本文复制引用
杨淋,刘路路,姬凌波,姜晨曦,蒋忠荣,杨振,徐恒,胡军..两种雪茄烟分段烟气香气成分及香气特征差异分析[J].轻工学报,2024,39(1):87-96,10.基金项目
国家烟草专卖局科技重大专项项目(110202101010(XJ-02)) （110202101010(XJ-02）
