摘要
为开发新的天然烟用香料,从自然陈化的白肋烟烟叶中分离出1株能够产生特殊酸香香韵的菌株(CB-2)。对该菌株进行了生理生化试验,并用该菌株液体发酵咖啡,用得到的烟用香料进行了卷烟加香试验和GC/MS分析。结果表明:①CB-2为梭菌属杆菌;②发酵咖啡中,乙酸、丁酸、十二酸、苯甲醇等成分生成,异戊酸、己酸、庚酸、癸酸、苯乙醇等成分含量增大,呋喃、5-甲基呋喃醛、十六酸、邻苯二甲酸二丁酯等成分消失,苯乙烯、苯乙醛、邻苯二甲酸二异丁酯和几种高级脂肪酸等成分含量明显降低;③发酵香料具有提高卷烟烟气香气质,增大香气量,降低干燥感和刺激性,柔和烟气的作用。
In order to develop new natural tobacco spices, a bacterial strain CB -2 which produces an unique acidic flavor note was isolated from aged burley tobacco leaves. The physiological and biochemical properties of CB -2 were tested. Coffee was fermented with CB -2 liquid, the obtained spice was added into cigarettes and analyzed by gas chromatography -mass spectrometry. The results showed that CB -2 belonged in a Clostridium. In the fermented coffee, acetic, butyric, n- dodecanoic acids, benzyl alcohol, etc. , generated, and the concentrations of valeric, hexanoic, heptanoic, decylic acids, phenylethyl alcohol, etc. , increased, while furan, 5 - methyl furan aldehyde, palmitic acid, di - n - butyl phthalate, etc. , disappeared, and the contents of styrene, phenyl acetaldehyde, di - isobutyl phthalate and several higher fatty acids reduced obviously. The cigarette smoke＇ s taste become milder, less irritant and less dry and it＇ s aroma is enhanced qualitatively and quantitatively by the spice.
出处
《烟草科技》
EI
CAS
北大核心
2009年第1期37-42,共6页
Tobacco Science & Technology
关键词
烟草
香料
有机酸
发酵
GC/MS
Tobacco
Flavor
Organic acid
Fermentation
Gas chromatography - mass spectrometry （ GC-MS ）
