Study on the quality of reconstruction tobacco stem preparation based on enzyme extraction process combined with fragrance enhancement of histidine Heyns compound
To address the issues of high cell wall content and inadequate aroma in the reconstruction tobacco stem (RTS) products,the original preparation process was optimized and adjusted. Specifically,a combination of enzyme extraction replaced warm water extraction,supplemented with histidine Heyns compound (His-H) for backfilling and flavoring. The contents of cell wall materials and neutral flavor substances of RTS products were analyzed by NMR technology and GC/MS,respectively. The effects of new preparation process of RTS on the quality of last products were evaluated through sensory evaluation in RTS cigarettes. The results showed that the optimal enzyme extraction concentration was complex enzyme solution (0.8％ Ec+0.4％ Ep) and the product was getting "soft" and "faded" after extraction. With the addition of 0.25％ histidine Heyns compound during the back-filling stage the sensory quality of RTS product was better than that of the control RTS with less off-flavors and irritation. After process adjustment,the conventional chemical composition of two new reconstructed products remains coordinated. The contents of neutral flavor substances were increased by 27.0％ and the contents of cell wall materials of them were all decreased above 15.0％. The aroma volume of the new product increased significantly after process adjustment,which was better than the control product in terms of the permeability of the smoke,and therefore could significantly reduce the wood gas and improve the smoking quality.
reconstruction tobacco stemenzyme extraction processhistidine Heyns compoundbackfilling and fragrance enhancement
万方数据
维普
