烟气基质下烤甜香韵天然香料与合成香料间香味相互作用研究OA

[Objective]This study aimed to reveal the aroma thresholds and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix.[Methods]Gas chromatography-mass spectrometry(GC-MS)was employed to identify the aroma components in four natural flavorings with roasted sweet note.The S-curve method was then used to determine the aroma thresholds of these four natural flavorings and eight synthetic flavorings in a cigarette smoke matrix,and Feller's additive model was applied to elucidate the interactions between the natural and synthetic flavorings.[Results]1)All four natural flavorings contained roasted sweet aroma components such as methyl cyclopentenolone(MCP),2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one(DDMP),5-hydroxy methyl furfural(5-HMF)and sotolone.2)The aroma thresholds of the eight synthetic flavorings ranged from 5.140×10-7 to 6.041 ng/cigarette,while those of the four natural flavorings ranged from 8.146×10-2 to 5.420×10-1 ng/cigarette.3)Synergistic effects were observed in four binary combinations(maple extract/MCP,maple extract/DDMP,fenugreek extract/ethyl sotolone,and tobacco Maillard reaction product/MCP)and two ternary systems(maple extract/maltol/ethyl maltol and jujube extract/maltol/ethyl maltol).A masking effect was observed in the jujube extract/MCP binary combination,whereas additive interactions dominated the other 21 binary combinations.[Conclusion]This study elucidated the aroma threshold ranges and interaction patterns of natural and synthetic flavorings with roasted sweet note in a cigarette smoke matrix,providing a reference for precision flavoring of cigarettes.