摘要
针对国产雪茄原料风格特征薄弱的问题,该研究以超纯水添加为对照,采用常规检测方法、氨基酸自动分析仪、电子鼻及顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)考察了酒醅和夏秋茶外源添加剂对茄芯烟叶农业发酵过程中基本理化指标和风味的影响,并通过相关性分析阐明理化指标对关键差异风味代谢物的影响。结果表明,外源添加剂有助于降解还原糖,延缓总糖消耗,并降低发酵中期pH、淀粉及蛋白质含量,提高总酸含量。基于滋味活性值(TAV)≥1、变量重要性投影(VIP)值≥1及P<0.05筛选得到谷氨酸、脯氨酸和苏氨酸是导致不同处理烟叶滋味差异的关键呈味氨基酸,共同赋予茄芯烟叶鲜味、甜味和苦味特征。外源添加剂有助于降解氮氧化合物,平衡香气组成,进一步增强烟叶花香、果香、甜味、蜡质和麝香风味,基于气味活性值(OAV)≥1、VIP≥1及P<0.05筛选得到4,7,9-巨豆三烯-3-酮、茶香酮等8种物质是导致不同处理烟叶气味差异的关键挥发性风味物质。相关性分析结果表明,外源添加剂通过降低烟叶pH、提高总酸含量进而影响关键差异风味代谢物生成。
In response to the issue of weak style characteristics of raw materials of domestic cigar,using the addition of ultrapure water as a control,the effects of exogenous additives in fermented grains and summer and autumn tea on the basic physicochemical indicators and flavor during the agri-cultural fermentation process of filler tobacco leaves were investigated by conventional detection methods,amino acid automatic analyzers,electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS).The effect of physicochemical indica-tors on key differential flavor metabolites was clarified through correlation analysis.The results demonstrated that exogenous additives facilitated the degradation of reducing sugars,delayed total sugar consumption,reduced pH,starch,and protein content during the mid-fermentation stage,and in-creased total acid content.Based on the taste activity value(TAV)≥1,the variable importance in projection(VIP)value≥1,and P<0.05,it was screened that glutamic acid,proline,and threonine were the key flavor amino acids that caused the taste differences of different treated tobacco leaves,jointly endowing the umami,sweet,and bitter characteristics of the filler tobacco leaves.The exogenous additives also promoted the degrada-tion of nitrogen oxides,balanced the aroma composition,and enhanced the floral,fruity,sweet,waxy,and musky flavors of tobacco leaves.Based on the odor activity value(OAV)≥1,VIP≥1 and P<0.05,8 substances such as 4,7,9-megastigmatrien-3-one and 4-oxoisophorone were screened out as the key volatile flavor substances causing the odor differences of tobacco leaves treated with different methods.The results of the corelation analysis indicated that exogenous additives affected the generation of key differential flavor metabolites by reducing the pH and increasing the total acid con-tent of tobacco leaves.
作者
韩萍
郭东锋
张明珠
武光龙
张辉
时雅琪
赵瑞
吴学凤
李兴江
HAN Ping;GUO Dongfeng;ZHANG Mingzhu;WU Guanglong;ZHANG Hui;SHI Yaqi;ZHAO Rui;WU Xuefeng;LI Xingjiang(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China;Technology Center ofChina Tobacco Anhui Industrial Co.,Ltd.,Hefei 230009,China;China Rural Technology Development Center,Bejing 100045,China)
出处
《中国酿造》
北大核心
2025年第9期87-97,共11页
China Brewing
基金
安徽中烟工业有限责任公司科技计划项目(W2023JSKF0714)
安徽中烟工业有限责任公司科技计划项目(W2023JSKF0083)。
关键词
茄芯烟叶
农业发酵
外源添加剂
理化指标
游离氨基酸
挥发性风味物质
相关性分析
filler tobacco leaves
agricultural fermentation
exogenous additive
physiochemical index
free amino acid
volatile flavor substance
cor-relation analysis
