初烤烟叶辣感关键成分的感官导向分析

为探索烟叶中的辣感关键成分,利用凝胶渗透色谱(GPC)对一种浓香型初烤烟叶的提取物进行了感官导向分离,根据滋味特征评价结果合并辣感流份,得到了辣感特征组分;采用气相色谱质谱联用技术(GC/MS)对所定位辣感特征组分进行定性分析,鉴定出4种化合物,依据定性结果用4个标样物质进行了感官评价;对辣感特征组分中烟碱进行了定量分析,依据定量分析结果复配烟碱溶液,并分别对辣感特征组分溶液和复配溶液进行了滋味分析实验(TDA);通过空白卷烟加香考察了烟碱在卷烟中的感官作用效果。结果表明:(1)4种物质中只有烟碱表现出辣感特征;(2)辣感特征组分溶液和烟碱复配溶液具有类似的辣感强度并表现出一致的稀释倍数,说明烟碱是特征组分中辣感的主要来源,是烟叶中辣感关键成分;(3)烟碱与卷烟刺激性有紧密的关联,其在显著提升烟气劲头的同时,也使口腔、喉部和鼻腔的刺激明显增强。

Sensory-oriented analysis of key spicy compounds in flue-cured tobacco leaves

To investigate key compounds with spicy character in tobacco leaves, the sensory-oriented separation on robust flavor style flue-cured tobacco was conducted with gel permeation chromatography(GPC). The fractions with spicy character were located and assembled on the basis of taste assessment results, the obtained spicy characteristic component(SCC) was qualitatively analyzed by GC/MS. Four compounds were identified using SCC. According to the qualitative analysis, the sensory quality of standard samples of the four compounds was evaluated. The content of nicotine in SCC was determined, and SCC solution and recombined nicotine solution were prepared for taste dilution analysis(TDA) separately. The sensory effect of nicotine was further evaluated via blank cigarette flavoring. The result showed that: 1) In the four compounds identified,only nicotine had the spicy characteristic. 2) Both SCC solution and recombined nicotine solution presented same spicy intensity and dilution factor in TDA, which suggested that nicotine was the main source of spicy feeling in SCC and the key compound with spicy character in flue-cured tobacco leaves. 3) Nicotine was closely related to the irritancy of cigarette smoke, which significantly increased the strength of cigarette smoke and its irritancy to oral, larynx and nasal cavity.