以黄酒为介质的美拉德反应香料制备及加香应用研究

以干型黄酒（GH）、半干黄酒（BGH）、甜型黄酒（TH）为介质制备美拉德烟用香料（GH-M、BGH-M、TH-M），并对黄酒及黄酒介质美拉德反应香料成分进行分析和评价。结果表明，TH的总糖、酒精度、总酸（126.15 g/L、18.2%vol、5.35 g/L）均高于BGH（21.74 g/L、15.5%vol、4.81 g/L）及GH（1.6 g/L、13.5%vol、4.64 g/L）；BGH、TH、GH-氨基酸总量分别为2.61 mg/g、2.19 mg/g、1.95 mg/g）。以黄酒为介质制备美拉德烟用香料GH-M、BGH-M、TH-M中均含有大量致香物质，酸性、中性、碱性成分分别有14、20、17种，美拉德反应物中能产生可可、坚果及烤香香味的2-甲基吡嗪、2,3-二甲基吡嗪等碱性特征组分、甜香风味的2,3-二氢-3,5-二羟基-6-甲基-4H-吡喃-4-酮（DDMP）、5-甲基-2-糠醛等中性特征组分及辛酸、乙酸等酸性特征成分，相比三种黄酒更能有效凸显卷烟烤甜香风格特征。

Preparation and fragrance application of spices by Maillard reaction with Huangjiu as reaction medium

Maillard reaction spices(GH-M,BGH-M,TH-M)was prepared by dry Huangjiu(Chinese rice wine)(GH),semi-dry Huangjiu(BGH)and sweet Huangjiu(TH),respectively,and the flavoring components of Huangjiu and the spices by Maillard reaction with Huangjiu as reaction medium were analyzed and evaluated.The total sugar content,alcohol content and total acid content(126.15 g/L,18.2%vol,5.35 g/L)of sweet Huangjiu were all higher than those of semi-dry Huangjiu(21.74 g/L,15.5%vol,4.81 g/L)and dry Huangjiu(1.6 g/L,13.5%vol,4.64 g/L).The total amino acid contents of semi-dry Huangjiu,sweet Huangjiu and dry Huangjiu were 2.61 mg/g,2.19 mg/g and 1.95 mg/g.There were a large number of aromatic substances including 14 kinds of acid components,20 kinds of neutral components and 17 kinds of alkaline components in GH-M,BGH-M,TH-M.The basic characteristic components such as 2-methylpyrazine,2,3-dimethylpyrazine,which could produce cocoa,nuts and roasted aroma,and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-ketone(DDMP),5-methyl-2-furfural,which could produce sweet aroma and other characteristic components of octanoic acid,acetic acid and so on.Compared with three kinds of Chinese rice wine,it can effectively highlight the characteristics of sweet flavor of cigarette roast.