以天然植物水提取物为美拉德反应原料制备天然香料

摘要

In order to develop a new approach for preparing flavors by Maillard reaction, molar concentrations of soluble sugars and free amino acids in water extracts of sweet potato, pumpkin and potato and pHs of the extracts were quantified. Three natural flavors were produced via the Maillard reaction of these water extracts. The aroma components in roasted sweet potato, pumpkin and potato were compared with those in corresponding natural flavors respectively. The potentials of the three natural flavors for improving the smoking quality of cigarette were verified by laboratory pyrolysis analysis and human sensory evaluation. The results showed that:1)Realistic and coordinated roasted sweet potato flavors(GS), roasted pumpkin flavors(NG)and roasted potato flavors(TD)could be prepared by using water extracts of the natural plants. 2)The main aroma components and volatile pyrolysis products in GS and NG were furans, furanones, pyranones and cyclopentenones compounds, and roasted sweet aroma was the main aroma characteristic of GS and NG.Adding GS and NG onto cut tobacco could strengthen the roasted sweet aroma note of cigarette smoke. 3)The main aroma components and volatile pyrolysis products in TD were pyrazines, pyrroles and pyridines compounds, and baked aroma was the main aroma characteristic of TD. Adding TD provided an outstanding baked aroma in cigarette smoke.%为开发制备美拉德反应香料的新方法,测定了甘薯、南瓜和土豆水提取物可溶性糖和游离氨基酸的摩尔浓度及pH;以水提取物为美拉德反应原料制备了3种天然香料,并对应比较分析了与烤甘薯、烤南瓜、烤土豆香味成分的差异;通过热裂解分析和感官评吸,验证了3种天然香料对改善卷烟吸食品质的潜在价值.结果表明:①以3种水提取物为美拉德反应原料,可制备出香味逼真的烤甘薯香料(GS)、烤南瓜香料(NG)和烤土豆香料(TD);②GS和NG的致香成分和挥发性裂解产物主要为呋喃类、呋喃酮类、吡喃酮类和环戊烯酮类,主体香韵为烤甜香,添加GS、NG可突出卷烟的烤甜香韵;③TD的致香成分和挥发性裂解产物主要为吡嗪类、吡咯类和吡啶类,主体香韵为烘焙香,添加TD可突出卷烟的烘焙香.