摘要
利用调香技术,调配出适合低焦油混合型卷烟使用的薄荷添加剂,可赋予卷烟薄荷香;通过添加绿茶酊、叶醇等单体香原料设计功能性表香,赋予卷烟清新的绿茶香气,形成了低焦油混合型薄荷-茶香的卷烟风格。采用香味轮廓分析法对添加前后的卷烟感官指标进行了对比评价,并通过主流烟气薄荷醇转移量验证了调配的薄荷添加剂的持久性。
By flavor compounding technology,a menthol additive was developed for blended-type cigarette with low tar. With additional flavor,such as green tea tincture and leaf alcohol etc.,a new green-tea aroma type for blended-type cigarette was prepared. The sensory evaluation and aroma profile analysis were conducted and compared between blank samples and flavoring cigarettes,the persistence of mint aroma was validated through measuring the amount of menthol translocation in mainstream smoke.
出处
《香料香精化妆品》
CAS
2015年第1期23-27,共5页
Flavour Fragrance Cosmetics
基金
2010年上海烟草集团科技项目(项目编号:K2010-213)
关键词
卷烟
香气风格
薄荷添加剂
绿茶香精
转移量
主流烟气
cigarette aroma profile menthol additive green tea flavor translocation amount main stream smoke
