摘要
研究了由谷氨酸和葡萄糖反应合成烟草增香剂的反应条件对反应产物加香效果的影响。结果表明 :摩尔比为 1∶2的葡萄糖与谷氨酸在 10 0℃、反应 2h的反应产物具有较好的增香效果。GC/MS测定证明 ,在反应体系中添加少量乙醛 ,可促进多种挥发性致香成分的生成 。
The effects of reaction conditions on the flavoring function of the Maillard reaction products of glutamic acid and glucose were studied. The results showed that when the mixture of glutamic acid and glucose under their molar ratio of one to two reacted at 100℃ for 2hrs., the resulting Maillard reaction products had a better function for flavoring cigarette filler. By gas chromatography\|mass spectrometry, it was proved that more volatile aroma components in the Maillard reaction products, particularly pyrazines, were produced by adding a small amount of acetaldehyde to the reaction system of glutamic acid and glucose.
出处
《烟草科技》
EI
CAS
2002年第10期30-33,共4页
Tobacco Science & Technology
