典型美拉德反应中间体低温热解特性分析及其增香应用评价OA

Amadori/Heyns compounds,as typical Maillard reaction intermediates,can produce various aroma substances when heated,which is an effective method to improve the aroma quality of tobacco products.Given that heated tobacco products(HTPs)use low-temperature heating technology,identifying Amadori/Heyns compounds capable of low-temperature aerobic pyrolysis is crucial for flavor enhancement applications.This study aimed to systematically evaluate the low-temperature aerobic pyrolysis characteristics of five typical Amadori compounds(proline,phenylalanine,alanine,valine,and asparagine-derived systems)derived from tobacco leaves,investigate their aerobic pyrolysis mechanisms,and validate their application potential to provide theoretical support for flavoring HTPs.In the study,pyrolysis-gas chromatography-mass spectrometry(Py-GC/MS)was used to analyze the aerobic pyrolyzates of the target Amadori compounds within the 200-350℃range.The phenylalanine-fructose Maillard reaction products targeted to Amadori compounds was synthesized via an aqueous-phase preparation method and applied to HTPs.The results showed that the Amadori compounds from the phenylalanine,alanine,and proline systems released key aroma compounds such as heterocycles,aldehydes,ketones,acids,alcohols,and phenols within the target temperature range.Their aerobic pyrolyzate profiles exhibited significant structural dependence:shared components primarily originated from the 2,3-enolization reaction of deoxyfructose,while characteristic aldehydes resulted from the Strecker degradation of amino acids,directly correlated with their side-chain structures.Compared to the control group,the application of the phenylalanine-fructose Maillard reaction product increased the relative content of characteristic aroma compounds in HTPs by 30.4%-81.6%,sensory evaluation confirmed a marked enhancement in floral notes.Therefore,the composition of pyrolytic products derived from Amadori/Heyns compounds is regulated by the amino acid type,primarily through influencing their preferential cleavage sites.The phenylalanine,alanine and proline systems demonstrated favorable low-temperature aroma release properties.Maillard reaction products designed based on amino acid architecture show potential as novel flavorings for HTPs.