雪茄烟末复合焦甜香料的制备及机制雪茄的应用研究

  目的  为解决机制雪茄香气不足、口感发苦、余味不适的问题，开发一种具有雪茄香韵风格特征、适用于机制雪茄加香的复合焦甜香料。  方法  优化提取溶剂并制备雪茄烟末提取物，将提取物添加于葡萄糖焦糖化反应体系中制备复合焦甜香料，利用GC-MS测试和感官评价阐明反应规律和加香作用特点，并进行制备工艺优化。  结果  （1）雪茄烟末以石油醚提取为优，石油醚提取物的总香味成分含量显著高于无水乙醇和50%乙醇提取物，石油醚有助于雪茄烟末萜烯类和油脂类成分的提取。（2）复合焦甜香料的优选制备工艺为:葡萄糖反应液温度达到180℃时加入石油醚提取物，物料质量比为石油醚提取物: 葡萄糖= 2:10，持续反应3 min。（3）GC-MS分析和感官评价表明，复合焦甜香料主要含有5-羟甲基糠醛（5-HMF）、糠醛、2, 3-二氢-3, 5二羟基-6-甲基-4（H）-吡喃-4-酮（DDMP）等焦甜香韵成分以及烟碱、二氢猕猴桃内酯、新植二烯等烟草本香成分，以焦甜香韵成分为主，其加香效果优于单一的葡萄糖焦甜香料和雪茄烟末石油醚提取物。（4）香气和余味轮廓分析表明，复合焦甜香料能显著增强机制雪茄的焦甜香韵，略微增加清甜、蜜甜和烘烤香，并能明显改善甜润度和刺激感等余味指标。  结论  复合焦甜香料能增加机制雪茄香气量，且能改善余味，适用于机制雪茄加香，优选的添加量为0.4%。 

Preparation of synergistic caramel products with cigar fragments and their application in machine-made cigars

  Objective  Aiming at the poor flavor, bitter taste, and the uncomfortable aftertaste of machine-made cigars, synergistic caramel products with cigar characteristic and suitable applications were developed.  Methods  The cigar fragments were extracted by different solvents, and then added to the caramel reaction system of glucose to yield synergistic caramel products. The process was optimized by single factor and the flavors of caramel products were analyzed by GC-MS and sensory evaluation.  Results  (1) The petroleum ether extract of cigar fragments exhibited higher total flavor compound, terpene derivative, and oil compound contents than ethanol and 50% ethanol. (2) The optimal preparation was as follow: petroleum ether extract was added at the reaction temperature of 180℃, with supplement of 20% weight of glucose and reaction at 180℃ for 3 min. (3) The main flavors in the synergistic caramel products were revealed, including caramel flavors like 5-HMF, furfural, and DDMP, and tobacco fragrances like nicotine, neophytadiene, and 6, 7, 7a-tetrahydro-4, 4, 7a-trimethyl-2(4H)-benzofuranone. The synergistic caramel products showed better effects than single caramel products of glucose and petroleum ether extract of cigar fragments. (4) The synergistic caramel products could significantly improve the caramel flavors and the aftertaste factors sweetness and irritancy, and slightly enhance the fresh sweet, honey sweet, and roast flavors.  Conclusion  The synergistic caramel products were suitable for machine-made cigars as they can enhance flavors and improve aftertastes, where the optimal dosage is 0.4%.