Abstract
Different kinds of amino acids and saccharides were added to the concentrated tobacco extract for Maillard reaction. Based on the results of single factor tests, the optimized reaction conditions were as follows: ratio of xylose to glycine 2∶1(m∶m), xylose addition 6%, initial pH 6.5, reaction temperature 100 ℃, reaction time 3 h. The evaluation results demonstrated that the toast aroma of Maillard reaction products of xylose and glycine was enhanced significantly, and accompanied by significant reduction of offensive odor and wood. Furthermore, the flavor of product got well improved.The method of SPME was chosen to extract the volatile compounds of the Maillard reaction products. Analysis was determined by TSQ Quantum XLS. The GC—MS results showed that Maillard reaction products of glycine and xylose contained more volatile compounds, including pyrazine, pyridine and furan, etc., which contributed a lot to the flavor of tobacco.
Publication Date
10-28-2015
First Page
21
Last Page
27
DOI
10.13652/j.issn.1003-5788.2015.05.005
Recommended Citation
Xinqin, LI; Jing, ZHANG; Zhaofu, TIAN; Zhihua, LI; Peng, ZHANG; Jiafeng, BAI; Jingyang, YU; Zhangde, LONG; and Xiaoming, ZHANG
(2015)
"Optimization on tobacco powder extracts by Maillard reaction,"
Food and Machinery: Vol. 31:
Iss.
5, Article 5.
DOI: 10.13652/j.issn.1003-5788.2015.05.005
Available at:
https://www.ifoodmm.cn/journal/vol31/iss5/5
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