基于美拉德反应的烟草浸膏烟用香料制备OA

[Objective]To develop novel tobacco flavorings from tobacco extracts via the Maillard reaction,and analyze the characteristic discrepancies among the flavorings prepared from tobacco extracts of different producing areas.[Methods]Tobacco flavorings were prepared by mixing different flue-cured tobacco extracts with glucose caramelization aqueous solution separately,followed by the Maillard reaction.Volatile components were analyzed by gas chromatography-mass spectrometry(GC-MS),and key differential volatile components were identified via orthogonal partial least squares discriminant analysis(OPLS-DA)with P<0.05 and VIP>1 as the screening thresholds.Meanwhile,the major aroma-active compounds were evaluated based on odor activity values(OAVs).The aroma characteristics of the three flavorings were compared by integrated cluster analysis and sensory evaluation.[Results]Totally,26 key differential volatile aroma-active components were identified.In the Honghua Dajinyuan flavoring,2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one(DDMP,OAV=82.44),maltol(OAV=27.68),myristic acid(OAV=5.28)and 5-hydroxymethylfurfural(OAV=2.19)could impart caramel sweetness and slight roasted aroma to cigarettes.In the Zimbabwe KRK26 flavoring,(+)-γ-maaliene(OAV=52.26)and 5-methylfurfural(OAV=244.68)contributed woody and caramel-sweet aromas to cigarettes.In the Brazil PVH1452 flavoring,calamenene(OAV=129.27)provided obvious herbal and mint-like aromas.Cluster analysis revealed that the Honghua Dajinyuan flavoring formed an independent cluster in terms of aroma characteristics,whereas the Zimbabwe KRK26 flavoring and Brazil PVH1452 flavoring were grouped into one cluster.Furthermore,the Honghua Dajinyuan flavoring significantly improved cigarette smoke concentration,aroma volume,fineness,softness and mellowness;the Zimbabwe KRK26 flavoring exhibited favorable overall balance;while the improvement effect of the Brazil PVH1452 flavoring was relatively marginal.[Conclusion]Tobacco extracts from different origins can produce tobacco flavorings with significantly distinct styles via the Maillard reaction,among which the Honghua Dajinyuan flavoring exhibits broader application prospects.