中国烟草学报2025，Vol.31Issue(3)：1-11,11.DOI:10.16472/j.chinatobacco.2024.T0381
基于感官导向的乌梅浸膏特色风味组群产品开发
Development of characteristic flavor group products from black plum(prunus mume)extract based on sensory-oriented approach
摘要
Abstract
[Objective]This study aims to develop diversified black prune extract flavoring products and enhance their functional focus.[Methods]A self-developed black prune extract was subjected to fine separation using multi-stage membrane separation and two-dimensional column chromatography.Combined with sensory evaluation,black prune characteristic flavor groups with prominent style features were identified.Recombination experiments were conducted on the obtained characteristic flavor groups.Pyrolysis-Gas Chromatography/Mass Spectrometry(Py-GC/MS)was used to simulate and analyze the aroma release of the reconstituted products with favorable sensory effects during cigarette combustion.[Results](1)A total of 17 groups were obtained from the black prune extract through 4-stage membrane separation and two-dimensional column chromatography.Sensory evaluation indicated that the 50 nm membrane retentate group,the reverse osmosis(RO)retentate group,and the column chromatography B1 group exhibited overall better effects in improving cigarette smoke status,comfort,and characteristic aroma notes,and were thus identified as the black prune characteristic flavor groups.(2)By adjusting the combination ratios of the three characteristic flavor groups,reconstituted products with effects superior to the original black prune extract(before separation)could be obtained.(3)The pyrolysis products of the optimized reconstituted product were rich in esters,heterocyclic compounds,and phenolic compounds,primarily manifesting as fruity,sweet,smoky,and caramel-sweet aroma types.Compared to the original black prune extract before separation,the proportions of pyrolysis components responsible for waxy,smoky,phenolic,caramel-sweet,and roasted notes were significantly lower in the reconstituted product,while the proportion of components contributing fruity aroma increased markedly.These findings provide a sound explanation at the chemical level for the observed sensory effects:the optimized reconstituted product enhanced the fruity notes of cigarettes and reduced off-notes such as waxy and smoky odors.[Conclusion]Through the sensory-oriented positioning and recombination of characteristic flavor groups,it is possible to achieve the refined processing needs of flavor focusing and product diversification.关键词
乌梅浸膏/特色风味组群/膜分离/二维柱色谱/重组/感官导向Key words
black prune extract/characteristic flavor group/membrane separation/two-dimensional column chromatography/recombination/sensory-oriented引用本文复制引用
张文娟,吴彦,史清照,崔凯,洪群业,洪广峰,徐秀娟,杨伟平,霍现宽,徐石磊..基于感官导向的乌梅浸膏特色风味组群产品开发[J].中国烟草学报,2025,31(3):1-11,11.基金项目
中国烟草总公司重点实验室项目"基于感官组学的天然香料风味组群研发及应用"(110201903001) （110201903001）
广西中烟工业有限责任公司项目"彰显'净香'品类风格特征关键技术研究"(GXZYCX2022A007) （GXZYCX2022A007）
