摘要
通过葡萄糖、木糖分别与甘氨酸、丙氨酸、苯丙氨酸、天冬氨酸反应制备具焦甜感特征香韵的香精,首先采用感官评价的方法分析香精的香气差异,然后通过GC-MS分析其挥发性成分,最后进行电子烟加香评吸来评价其在电子烟中的应用效果。结果表明,甘氨酸和丙氨酸反应产物对于改善电子烟吸味有很好的效果,苯丙氨酸反应产物在一定程度上减轻了其刺激性,但对整体香气的改善作用不大,而天冬氨酸的反应产物香气较弱,改善效果不明显。
The coke sweet characteristic flavors were prepared by Maillard reaction of glucose, xylose with glycine, alanine, phenylalanine and aspartic acid, respectively. Sensory evaluation was used to analyze their aroma difference, and the volatile components in these flavors were analyzed by GC-MS. Their effects in electronic cigarettes were assessed by flavoring evaluation. The results showed that the reaction products of glycine and alanine could improve the taste of electronic cigarette greatly. Although that of phenylalanine could decrease a certain degree of irritation, it had no effect on the overall aroma improvement, and the flavor of reactant from aspartic acid was very weak, it had no obvious effect on the quality enhancement.
出处
《香料香精化妆品》
CAS
2017年第2期28-32,共5页
Flavour Fragrance Cosmetics
基金
云南中烟工业有限责任公司科技项目"具有中式卷烟风格电子烟的开发"(编号2015CP06)
关键词
焦甜香
美拉德反应
气质联用分析
电子烟
coke sweet aroma Maillardreaction GC-MS electronic cigarette
