卷烟香型关键致香物筛选与香型定量判定模式

为了更加客观、科学地判定卷烟香型,建立卷烟香型定量判定模式,为香型风格特征叶组配方提供理论依据与指导作用,采用优化的同时蒸馏萃取(SDE)法萃取卷烟烟丝中的挥发性与半挥发性物质,采用逐步回归分析法从萃取物中筛选出关键致香成分,建立卷烟香型定量判定模型。并对8 个卷烟样品的“卷烟香型定量判定模型”法判定结果与“香味轮廓法”评吸结果进行了对比验证。结果表明:共筛选出10 种关键致香成分,对卷烟香型的影响大小顺序为①法尼基丙酮 >②棕榈酸 >③ 4-环戊烯1,3-二酮 >④苯甲酸苄酯(安息香酸苄酯) >⑤肉豆蔻酸(十四酸) >⑥二氢猕猴桃内酯 >⑦苯甲醇(苄醇) >⑧棕榈酸甲酯 >⑨糠醛 >⑩巨豆三烯酮。它们与卷烟香型指数Y_定量的回归方程达极显著水平,说明所建模型可信度较高。两种方法对8 个卷烟样品香型的判定结果较一致,重合率达86.67%。 

Key Aroma Component Screening and Quantitative Judgment Model for Flavor Type of Cigarette

To determine the flavor type of cigarette more objectively and scientifically and provide theoretical basis and guidance for cigarette blending, the volatile and semi-volatile substances in cut fillers of cigarettes were extracted by optimized simultaneous distillation extraction (SDE), and the key aroma components were screened out by stepwise regression analysis, so that a model for quantitatively discriminating the flavor type of cigarette was developed. The flavor types of eight cigarette samples were determined by the developed model and parallely compared with their sensory evaluation results based on smell profile method for model validation. The results showed that: 1) Ten key aroma components were screened out, which in the order of their contribution to cigarette flavor type were farnesyl acetone > palmitic acid > 4-cyclopentene-1, 3-dione > benzyl benzoate > myristic acid > dihydroactinidiolide > benzyl alcohol > methyl hexadecanoate > furfural > megastigmatrienone. The regression equation of the said ten components versus cigarette flavor type index Y_quantity was of extremely significant level, it indicated that the developed model possessed high reliability. 2) The flavor types of the eight cigarette samples determined by the two methods were pretty well consistent with each other with the coincidence rate of 86.67%.