基于味觉活力值的烤烟主流烟气关键酸味物质的研究

对51份烟叶样本主流烟气中27种有机酸进行了测定，通过味觉活力值分析技术，鉴定出烟气中的关键酸味物质，以此建立烟气酸味指数模型，并与感官评价进行了比较研究。结果表明:（1）甲酸、乙酸、棕榈酸、琥珀酸、乳酸、苹果酸、油酸、亚油酸和亚麻酸是主流烟气中主要的9种有机酸，异戊酸、辛酸、苯乙酸、苯甲酸、己酸和戊酸在不同样本中含量变化较大，而琥珀酸、乳酸、草酸、苹果酸和肉豆蔻酸的变化较小。（2）甲酸、乙酸、异丁酸、丁酸、异戊酸、戊酸、乳酸和琥珀酸等8种有机酸在51份样本中的味觉活力值即TAV均＞0.1，是烤烟主流烟气中关键的酸味物质，大小排序是异戊酸＞乙酸＞戊酸＞甲酸＞丁酸＞琥珀酸＞异丁酸＞乳酸，其它19种有机酸的贡献率可以忽略不计。（3）以8种关键酸味物质味觉活力值为基础，首次提出并建立的烟气酸味指数模型，在主流烟气酸味强度评价方面与感官评价之间取得了较高的趋势一致性，佐证了关键酸味物质研究的科学性，为卷烟烟气味觉特征剖析和调控技术提供支持。 

Identification of the key sour compounds in flue-cured tobacco mainstream smoke based Taste Active Value

Twenty seven organic acids of total particulate matter of mainstream smoke from 51 tobacco leaf samples were determined.The key sour compounds in tobacco smoke were identified based Taste Active Value,following establishment of tobacco smoke sour index,which was compared with sensory evaluation.Results indicated that:(1)Fomic acid,acetic acid,palmitic acid, succinic acid,lactic acid,malic acid,oleic acid,linoleic acid and linolenic acid were the main organic acids in tobacco mainstream smoke.Relatively larger content differences of isovaleric acid,octanoic acid,benzoic acid,hexanoic acid and valeric acid were found from 51 samples,whereas, succinic acid,lactic acid,oxalic acid ,malic acid and myristic acid had smaller one.(2)Eight acids following in descending order including isovaleric acid, acetic acid, valeric acid,fomic acid, butyric acid, succinic acid,isobutyric acid and lactic acid were identified as the key sour compounds in flue-cured tobacco mainstream smoke with taste active value more than 0.1 in 51 samples, and other 19 organic acids had negligible contribution to smoke sourness.(3)The smoke sour index was firstly proposed and established based Taste Active Value of 8 key sour compounds,which had good consistency and verification with sensory evaluation.The research provided chemical support for the reveal and regulation of tobacco smoke taste.