摘要
烟用香精中醛酮类化合物与醇类溶剂的羰基缩合是常见的陈化现象,缩醛及缩酮的产生能丰富香精的感官体验。以气相色谱-质谱联用仪跟踪分析醛酮化合物与丙二醇的缩合产物,考察温度、酸、碱对烟用香精中醛酮类香原料羰基缩合反应程度的影响。研究表明,适当升温能激发各分子的运动与碰撞,加速缩醛缩酮的形成;酸能催化促进醛酮化合物的羰基氧与醇羟基的亲核加成,碱则减缓缩合进程;同时还发现,酸性环境容易导致共轭不饱和醛的缩合产物发生水解,碱性环境能稳定此类产物的生成。烟用香精中羰基缩合反应的规律探究可为香精陈化过程中醛酮缩合产物的形成提供理论溯源依据,以便控制香精的品质口感。
Carbonyl condensation of aldehydes and ketones with alcohol solvents in tobacco flavors is a common aging phenomenon.The production of acetals and ketals in above condensation can enrich the sensory experience of flavors.In this study,the condensation products of aldehydes and ketones with propylene glycol were tracked and analyzed by gas chromatography-mass spectrometry to investigate the effects of temperature,acid and alkali on the degree of carbonyl condensation of aldehydes and ketones in tobacco flavors.It was found that appropriate temperature could stimulate the movement and collision of various molecules,so as to accelerate the formation of acetals and ketals.Acid could catalyze the nucleophilic addition reaction of carbonyl oxygen and alcohol hydroxyl of aldehyde and ketone compounds,while base could slow down the condensation process.In the meantime,the condensation products of unsaturated conjugated aldehydes were easily hydrolyzed in acidic condition,and the formation of such products could be stabilized in alkaline environment.This research can provide theoretical basis for the formation of aldehyde-ketone condensation products during the aging process of flavors,so as to control the quality and taste of flavors.
作者
韩航航
黄宇莹
刘城市
杨海玉
潘文建
徐潇
HAN Hanghang;HUANG Yuying;LIU Chengshi;YANG Haiyu;PAN Wenjian;XU Xiao(Technology Center,China Tobacco Shaanxi Industrial Co.,Ltd.,Xi’an 710065,Shaanxi,China;Shenzhen Boton Flavors and Fragrances Co.,Ltd.,Shenzhen 518055,Guangdong,China)
出处
《香料香精化妆品》
CAS
2023年第5期166-173,共8页
Flavour Fragrance Cosmetics
关键词
烟用香精
醛酮类化合物
丙二醇
羰基缩合反应
tobacco flavor
aldehydes and ketones
propylene glycol
carbonyl condensation
