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【目的】掌握玫瑰香基颗粒在加热卷烟滤嘴中的香气释放特征。【方法】以玫瑰粉末、乳糖和糊精作为原料，采用干法制粒工艺制备不同原料配比的玫瑰香基颗粒，使用顶空-气相质谱（HS-GC/MS）在特定温度下考察玫瑰香基颗粒的香气释放特征，并对添加应用后的加热卷烟进行抽吸感官评价。【结果】（1）6个产地玫瑰香基颗粒共鉴定出30种挥发性成分，其中平阴玫瑰有18种、苦水玫瑰有17种、和田玫瑰有14种、墨红玫瑰有15种、保加利亚玫瑰有15种、法国玫瑰有22种，共有的挥发性成分有7种，其中苯乙醇含量占比最高，为42.2%～78.8%。（2）不同原料配比玫瑰香基颗粒的香气释放特征不同，随着乳糖含量的降低，糊精含量的增加，玫瑰香基颗粒的主要挥发成分总质量先逐渐降低，后缓慢增加。（3）不同原料配比对玫瑰香基颗粒的堆密度和孔体积均有影响，当玫瑰粉末、乳糖和糊精的配比为5:2:3时，玫瑰香基颗粒在加热卷烟中的协调性和一致性好，感官评价最高。
Abstract：[Objective] This study aimed to characterize the aroma released from rose-based granules in heated-tobacco-product filters. [Methods] Rose powder, lactose, and dextrin were used to prepare rose-based granules with different ingredient ratios by dry granulation. Aroma-release characteristics were investigated at specified temperatures using headspace gas chromatography-mass spectrometry(HS-GC/MS), and heated tobacco products containing the granules were evaluated by sensory analysis. [Results](1) A total of 30 volatile compounds were identified in rose-based granules prepared from roses originating in six regions: 18 in Pingyin roses, 17 in Kushui roses, 14 in Hotan roses, 15 in Mohong roses, 15 in Bulgarian roses, and 22 in French roses. Seven volatile compounds were common to all granules, among which phenethyl alcohol had the highest relative content(42.2%-78.8%).(2) The aroma-release characteristics varied with the ingredient ratio. As the lactose content decreased and the dextrin content increased, the total mass of the major volatile compounds initially decreased and then increased slowly.(3) Ingredient ratios affected both the bulk density and pore volume of the granules. At a rose powder:lactose:dextrin ratio of 5:2:3, the granules exhibited good harmony and consistency in heated tobacco products and achieved the highest sensory-evaluation score. [Conclusion] Rose-based granules prepared by dry granulation retained the characteristic aroma of roses and exhibited favorable aroma-release properties in heated-tobacco-product filters. The ingredient ratio of 5:2:3 provided the best overall performance.
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基本信息:
DOI：10.16472/j.chinatobacco.2026.T0067
中图分类号:TS452;O657.63
引用信息:
[1]李炜,朱怀远,王珂清,等.基于干法制粒的玫瑰香基颗粒在加热卷烟滤嘴中的香气释放特征及评价[J].中国烟草学报,2026,32(05):13-22.DOI:10.16472/j.chinatobacco.2026.T0067.
基金信息:
江苏中烟工业有限责任公司科技项目“基于咖啡渣内源大分子颗粒的载香功能评价与应用研究”（202606）; 中国烟草总公司科技项目“超低焦中式烤烟型卷烟设计技术体系构建与应用”（Y022202401）
2026-07-29
2026-07-29
2026-07-29