Quality Component Analysis of Tea Extract and Application in Cigarette Flavoring after Maillard Reaction
This study used tea extracts as raw materials to carry out the Maillard reaction with the aim of producing a flavoring agent with roasted and caramelized aromas to enhance the flavor of cigarettes.By analyzing the quality of the raw materials and conducting orthogonal experiments to select the optimal reaction conditions,the results show that:The contents of amino acids,caffeine,tea polyphenols,and catechins in green tea extract were signifi-cantly higher than those in black tea extract,making it more suitable as a base material for the Maillard reaction.The optimal condition for the Maillard reaction of green tea extract was a tea to water ratio of 1:10,pH 8,reaction temperature of 100 ℃,and reaction time of 2 hours,which reduced the harshness of cigarettes while enhancing their roasted and caramelized sensory qualities.The optimal condition for the Maillard reaction of black tea extract was a tea to water ratio of 1∶10,pH 7,reaction temperature of 90 ℃,and reaction time of 1 hour,which imparted a caramelized and roasted aroma to cigarettes,softened the taste during smoking.The Maillard reaction products of tea extracts significantly improved the overall quality of the cigarettes.The reaction model established in this study was expected to provide valuable insights for optimizing flavor formulations with Maillard aromas.
万方数据
维普
