烟草科技
煙草科技
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Tobacco Science & Technology
2015年
9期
27-32,44
,共7页
戴魁%李诗平%王文斌%张晓宇%王戍华%邹鹏%韩路%舒俊生%牛勇
戴魁%李詩平%王文斌%張曉宇%王戍華%鄒鵬%韓路%舒俊生%牛勇
대괴%리시평%왕문빈%장효우%왕수화%추붕%한로%서준생%우용
卷烟%烤红薯%香料%模拟烘烤%焦甜香%GC/MS%感官评价
捲煙%烤紅藷%香料%模擬烘烤%焦甜香%GC/MS%感官評價
권연%고홍서%향료%모의홍고%초첨향%GC/MS%감관평개
Cigarette%Roast sweet potato%Flavor%Simulated roasting%Burnt-sweetness scent%GC/MS analysis%Sensory evaluation
为了由烤红薯获得风格突出的烟用香料(简称烤红薯香料),在烤红薯香气形成机理的支撑下,以直接烘烤和模拟烘烤作为主要制备工艺,采用GC/MS法分析了所制备香料的化学成分,并进行了感官评价.结果表明:①模拟烘烤工艺能够获得更多的致香成分,并能够保留直接烘烤的特征香韵物质.②所得的烤红薯香料与中式烤烟香气协调性较好,并能赋予卷烟叶组较为突出的烤红薯香气特征和味觉特征.③所制备的烤红薯香料对"焦甜香"风格卷烟产品的开发有潜在的应用价值.
為瞭由烤紅藷穫得風格突齣的煙用香料(簡稱烤紅藷香料),在烤紅藷香氣形成機理的支撐下,以直接烘烤和模擬烘烤作為主要製備工藝,採用GC/MS法分析瞭所製備香料的化學成分,併進行瞭感官評價.結果錶明:①模擬烘烤工藝能夠穫得更多的緻香成分,併能夠保留直接烘烤的特徵香韻物質.②所得的烤紅藷香料與中式烤煙香氣協調性較好,併能賦予捲煙葉組較為突齣的烤紅藷香氣特徵和味覺特徵.③所製備的烤紅藷香料對"焦甜香"風格捲煙產品的開髮有潛在的應用價值.
위료유고홍서획득풍격돌출적연용향료(간칭고홍서향료),재고홍서향기형성궤리적지탱하,이직접홍고화모의홍고작위주요제비공예,채용GC/MS법분석료소제비향료적화학성분,병진행료감관평개.결과표명:①모의홍고공예능구획득경다적치향성분,병능구보류직접홍고적특정향운물질.②소득적고홍서향료여중식고연향기협조성교호,병능부여권연협조교위돌출적고홍서향기특정화미각특정.③소제비적고홍서향료대"초첨향"풍격권연산품적개발유잠재적응용개치.
In order to obtain a tobacco flavor with a prominent style by means of roasting sweet potato, the chemical components in flavors prepared with direct or simulated roasting technology were analyzed by GC/MS method on the basis of the aroma generating mechanism of roast sweet potato, and the sensory evaluation was conducted. The results showed that: 1) There were more aroma components in the flavors obtained with simulated roasting technology, while retaining the characteristic aroma note substances of direct roasting. 2) The obtained roast sweet potato flavors better harmonized with the aroma of Chinese-style flue-cured tobacco, and imparted more distinct aroma and taste characteristics of roast sweet potato to tobacco blend. 3) The obtained roast sweet potato flavors had potential application values to the development of'burnt-sweetness'style cigarettes.
