Sensory-oriented component analysis behind sour notes in TPM of mainstream cigarette smoke
In order to investigate sour notes in TPM of mainstream cigarette smoke with sensory-oriented analysis, the TPM was separated by gel chromatography. The characteristic sour fractions were isolated through sensory evaluation, and the sour component group with 15 compounds was identified by GC/MS method. The taste thresholds of the 15 sour components were determined, the distribution characteristics and the taste activity values (TAVs) from 12 cigarette brands were investigated, and the contribution of the 15 sour components to the overall taste of cigarettes was clarified. The sensory effect of these sour components was clarified by the sensory evaluation of cigarettes via injecting the sour components into cigarettes. The results showed that: 1) All 15 sour components contributed to the taste of cigarette. Among them, acetic acid and lactic acid contributed the most. The TAVs of lactic acid from the different brands of cigarettes varied greatly. 2) Some sour components also presented sweet taste and astringent feeling. 3) The application of sour components reduced the irritation of cigarette smoke, improved its aftertaste, and promoted the sour taste, sweet aroma note and sweet taste of cigarette smoke.
国家科技期刊平台
NSTL
万方数据
维普
