Abstract
Maillard reaction intermediates are important aromatic precursor substances in cigarettes, which can reconcile smoke and improve the taste of tobacco. In this study, Maillard reaction intermediate of Heyns rearrangement product was prepared by using fructose and phenylalanine as raw material, and then being added to tobacco. The analysis method of exogenous HRP was studied. The optimal extraction conditions of HRP were determined as follows: methanol as the extraction solvent, solvent/solid ratio of 201 (mL/g), the extraction temperature of 25 ℃, and the extraction time of 40 min. The extraction efficiency reached 95% in the conditions above. The HRP in the extraction solution was quantitatively analyzed by LC-MS/MS. The stability of exogenous HRP during tobacco storage, shredding and baking process was researched and the change of HRP content in tobacco during the process was determined. Little loss of exogenous HRP in the storage leaves and shredding process was showed in the research results, while the concent of HRP during the baking process was reduced 23.6%. The tobacco shred was used to prepare cigarette after baking. The content and species change of aroma components in the cigarettes during burning were analyzed by GC-MS. The improving effect of the HRP derived from fructose and phenylalanine on cigarettes aromas was proved.
Publication Date
5-28-2017
First Page
77
Last Page
82
DOI
10.13652/j.issn.1003-5788.2017.05.015
Recommended Citation
Xuewen, GAN; Guangyao, WANG; Shibin, DENG; Chunhui, ZHANG; Heping, CUI; Shuguang, LIU; Jingyang, YU; Tao, CHENG; and Xiaoming, ZHANG
(2017)
"The content change of exogenous Maillard reaction intermediates during cigarette processing and its improving effect on aromas,"
Food and Machinery: Vol. 33:
Iss.
5, Article 15.
DOI: 10.13652/j.issn.1003-5788.2017.05.015
Available at:
https://www.ifoodmm.cn/journal/vol33/iss5/15
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