摘要
为量化表征果香单体香原料在壁式加热卷烟中的调香可用性,基于气相色谱质谱联用技术和嗅觉感官阈值测定,分别研究了果香单体香料在壁式加热卷烟中的转移分布、加香贡献度及逐口释放行为.通过研究发现:1)果香单体香原料的加香贡献度D值差距甚大,其中D值最大的γ-辛内酯(12485.0)是苯甲醇(0.1)的 10 万倍;2)果香单体香料的主流烟气转移率不高,约7%～37%,但高沸点香料损失主要原因是冷凝截留而低沸点香料损失主要原因是抽吸过程中空气散失;3)果香单体香料的逐口释放量随抽吸口序增加有两种趋势,一种呈逐口递减趋势,另一种呈先增后递减趋势.其中庚酸乙酯,辛酸乙酯,癸酸乙酯,乙酰丙酸乙酯和苯乙酸乙酯属递减,肉桂酸乙酯,γ-庚内酯,γ-辛内酯,γ-癸内酯等属先增后减.
Abstract
To quantify the aroma availability of fruity monomer fragrance materials in wall-heated cigarettes,based on gas chromatography-mass spectrometry(GC-MS)technology and olfactory sensory threshold determination,the transfer distribution,fragrance contribution,and mouth-release behavior of fruity monomer fragrances in wall-heated cigarettes were studied.The research found that:1)There is a significant difference in the fragrance contribution value(D-value)of fruity monomer fragrance materials,with the highest D-value of γ-octanolactone(12,485.0),which is 100,000 times that of benzyl alcohol(0.1);2)The mainstream smoke transfer rate of fruity monomer fragrances is not high,about 7%to 37%,but the loss of high-boiling point fragrances is mainly due to condensation entrapment,while the loss of low-boiling point fragrances is mainly due to air loss during puffing;3)The mouth-release amount of fruity monomer fragrances shows two trends with increasing puffing sequence:one is a decreasing trend,and the other is an increasing-decreasing trend.Among them,ethyl caprylate,ethyl caprate,ethyl caproate,ethyl acrylate,and ethyl benzoate show a decreasing trend,while ethyl cinnamate,γ-heptalactone,γ-octalactone,and γ-decalactone show an increasing-decreasing trend.
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