卷烟烟气和烟丝中果香成分组群感官贡献对比
Comparative study on sensory contributions of fruity aroma components in smoke and filler of cigarette
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摘要:从已有报道的烟气成分中筛选出55种果香成分,通过GC-MS定量分析检测7种卷烟样品主流烟气粒相物及烟丝中果香成分分布,利用香气活性值( OAV)分析各果香成分的感官贡献度及果香、焦甜香、奶香、豆香、辛香5种特征成分组群在烟气粒相物及烟丝中的感官贡献差异。结果表明:卷烟烟气粒相物中共检测出17种果香成分,各成分的 OAV均在10以下,烟丝中共检测出28种果香成分,大部分成分在烟丝中的含量高于烟气粒相物;果香成分组群在烟丝中的感官贡献度高于在烟气中的感官贡献度,其烟丝 SOAV约为烟气 SOAV的8.75倍;烟气中4种特征成分组群的 SOAV约为果香的26.04~3 048.21倍,而烟丝中果香成分组群的感官贡献仅次于辛香,略高于焦甜香、奶香,约为豆香 SOAV的113.44倍。Abstract:55 fruity components were screened from the reported tobacco and tobacco smoke components, and the concentrations of fruity components in the mainstream cigarette smoke and filler of seven cigarette samples was detected by GC-MS quantitative analysis. The sensory contributions of each component in smoke and filler of cigarette were evaluated using the aroma activity value ( OAV). Sum of the OAVof the components within each group ( SOAV) was calculated to characterize the contribution of the group of components with characterized aroma. The SOAVof the fruity aroma components were compared with that of the burnt-sweet, creamy, bean, and spicy aroma components, and the differences in the sensory contributions of the fruity aroma components in smoke and filler of cigarette were quantified. The results showed that, 17 components were identified in the total particulate matter (TPM) of mainstream smoke, and the OAVof each component was below 10. A total of 28 fruity components were detected in the filler of cigarette, and the concentration of most of the components was higher than that in the TPM of mainstream smoke. The sensory contribution of the fruity aroma components in filler of cigarette was greater than that in the TPM, SOAVof the fruity aroma components in the filler of cigarette was about 8.75 times that in the TPM. In the TPM of mainstream smoke, SOAVof the other four components groups was 26.04~3 048.21 times that of the fruity aroma components, while in the filler of cigarette, SOAVof the fruity aroma components ranked only second to that of the spice aroma components, slightly higher than that of the burnt-sweet and creamy aroma components, and was 113.44 times the SOAVof the bean aroma components.
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