轻工学报2024，Vol.39Issue(3)：46-53,8.DOI:10.12187/2024.03.006
冬虫夏草菌株发酵槐花香料的制备及其卷烟加香应用研究
Preparation of fermented Flos sophorae spice by Cordyceps sinensis strain and its application in cigarette flavoring
摘要
Abstract
To develop a new natural spice of Flos sophorae,we used Cordyceps sinensis strain SCT-1 to ferment Flos sophorae.The fermentation medium formula was optimized through factor screening experiments.The spice obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation,and the vol-atile aroma components were analyzed.The results showed that the optimal fermentation medium was Flos sophorae powder 100 g/L,corn flour 2 g/L,bran 2 g/L and sucrose 2 g/L.The optimal spice obtained exhibied a predomi-nant nutty aroma,supplemented by milk aroma and green aroma.By adding the spice,the cigarette had an increased nutty aroma,sweetness,and a more delicate smoke,while reducing its irritancy.The volatile aroma components,as styrene,(2Z)-2-octen-1-ol,naphthalene,benzothiazole,and methyleugenol,contributed to the aroma of the spice.(E)-2-heptanenal,benzaldehyde,linalool,terpine-4-ol and α-terpineol had a significant con-tribution to the aroma of this spice.关键词
冬虫夏草菌株/发酵槐花香料/卷烟加香/挥发性致香成分Key words
Cordyceps sinensis/fermented Flos sophorae spice/cigarette flavoring/volatile aroma component分类
轻工纺织引用本文复制引用
张倩颖,杨双红,蔡文,耿宗泽,李东亮,丁重阳..冬虫夏草菌株发酵槐花香料的制备及其卷烟加香应用研究[J].轻工学报,2024,39(3):46-53,8.基金项目
四川省科技计划项目(2019YJ0264) （2019YJ0264）
四川中烟工业有限责任公司重大专项项目(rtx201820) （rtx201820）
