摘要
选取香蕉、菠萝、草莓提取物分别与甘谷二肽进行Maillard反应,反应溶剂为85%丙二醇-水溶液(40 m L),反应温度130℃,反应时间4 h,提取物与甘谷二肽的质量分别为6.75 g,0.55 g,采用GC-MS方法对反应产物进行香气成分分析,并将其添加于卷烟中进行效果评价.结果表明:1)反应产物主要鉴定出31种香气成分,包括7种酯类、11种氮杂环类、9种氧杂环类、2种酸类、2种其他化合物.2)香蕉、草莓提取物Maillard反应香料不仅保留了水果特征香气,而且焦甜、烘烤香韵较为突出;菠萝提取物Maillard反应香料虽然烘烤香韵也较为突出,但是果香遭到破环.3)香蕉和草莓提取物Maillard反应香料对卷烟的甜润感和口感有明显改善,属于应用效果较好的焦甜香香料.
The maillard reaction of banana,pineapple,strawberry extracts reacting with Gly-Glu dipeptide was selected,reaction solution was 85% 1,2-propylene glycol water（ 40 m L）,reaction temperature 130 ℃,reaction time 4 h and the quality of fruit extract and dipeptide were 6. 75 g,0. 55 g. The volatile compounds in the reaction product were analyzed by GC-MS and the reaction products were added into cigarette casing. The results showed that： 1） Three kinds of reaction products mainly identified 31 kinds of aroma components,including 7 kinds of esters,11 kinds of nitrogen heterocyclics,9 kinds of oxygen heterocyclics,2 kinds of acids and 2 kinds of other compounds. 2） All of the Maillard reaction flavors imparted more burnt-sweetness and coke aroma,while the characteristics of fruit aroma were retained in banana and strawberry extract Maillard reaction flavors,but broken in pineapple extract Maillard reaction flavor. 3） Banana and strawberry extract Maillard reaction flavors could improve sweetness and taste of cigarette obviously,which belong to the better application effect of burnt-sweetness flavors.
出处
《轻工学报》
CAS
2016年第5期1-7,共7页
Journal of Light Industry
基金
安徽中烟工业有限责任公司科技项目(20121001)
