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【目的】开发多元化的乌梅浸膏香料产品，提高产品功能聚焦度。【方法】利用多级膜分离和二维柱色谱对自主研发的乌梅浸膏进行精细分离，结合感官评价定位风格特征突出的乌梅特色风味组群，对获得的特色风味组群进行重组试验，利用热裂解-气相/质谱（Py-GC/MS）模拟分析感官作用较好的重组产品在卷烟燃吸过程中的香气释放情况。【结果】（1）乌梅浸膏通过4级膜分离及二维柱色谱分离共获得了17个组群，感官评价显示50 nm膜截留组群、反渗透（RO）截留组群和柱色谱B1组群在提升卷烟烟气状态、舒适性和特征香韵方面整体作用效果较好，确定为乌梅特色风味组群。（2）通过调整3个特色风味组群的组合配比，可获得作用效果优于分离前乌梅浸膏的重组产品。（3）优选的重组产品热裂解产物中以酯类、杂环类及酚类化合物居多，主要表现为果香、甜香、烟熏香、焦甜香等香气类型；重组产品裂解产物中呈蜡脂气、烟熏香、酚类气息、焦甜香、烘焙香的成分占比明显少于分离前乌梅浸膏的，呈果香香气的裂解成分在重组产品中占比明显增加，该结果从物质基础层面较好地解释了优选重组产品增加卷烟果香香韵，减轻蜡质气、烟熏香等杂气的感官效果。【结论】通过感官导向的特色风味组群定位和重组，能够实现乌梅浸膏风味聚焦、产品多元的精细化加工需求。
Abstract：[Objective] This study aims to develop diversified black prune extract flavoring products and enhance their functional focus.[Methods] A self-developed black prune extract was subjected to fine separation using multi-stage membrane separation and two-dimensional column chromatography. Combined with sensory evaluation, black prune characteristic flavor groups with prominent style features were identified. Recombination experiments were conducted on the obtained characteristic flavor groups. Pyrolysis-Gas Chromatography/Mass Spectrometry(Py-GC/MS) was used to simulate and analyze the aroma release of the reconstituted products with favorable sensory effects during cigarette combustion. [Results](1) A total of 17 groups were obtained from the black prune extract through 4-stage membrane separation and two-dimensional column chromatography. Sensory evaluation indicated that the 50 nm membrane retentate group, the reverse osmosis(RO) retentate group, and the column chromatography B1 group exhibited overall better effects in improving cigarette smoke status, comfort, and characteristic aroma notes, and were thus identified as the black prune characteristic flavor groups.(2) By adjusting the combination ratios of the three characteristic flavor groups, reconstituted products with effects superior to the original black prune extract(before separation) could be obtained.(3) The pyrolysis products of the optimized reconstituted product were rich in esters, heterocyclic compounds, and phenolic compounds, primarily manifesting as fruity, sweet, smoky,and caramel-sweet aroma types. Compared to the original black prune extract before separation, the proportions of pyrolysis components responsible for waxy, smoky, phenolic, caramel-sweet, and roasted notes were significantly lower in the reconstituted product, while the proportion of components contributing fruity aroma increased markedly. These findings provide a sound explanation at the chemical level for the observed sensory effects: the optimized reconstituted product enhanced the fruity notes of cigarettes and reduced off-notes such as waxy and smoky odors. [Conclusion] Through the sensory-oriented positioning and recombination of characteristic flavor groups, it is possible to achieve the refined processing needs of flavor focusing and product diversification.
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基本信息:
DOI：10.16472/j.chinatobacco.2024.T0381
中图分类号:TS264.3
引用信息:
[1]张文娟,史清照,崔凯等.基于感官导向的乌梅浸膏特色风味组群产品开发[J].中国烟草学报,2025,31(03):1-11.DOI:10.16472/j.chinatobacco.2024.T0381.
基金信息:
中国烟草总公司重点实验室项目“基于感官组学的天然香料风味组群研发及应用”(110201903001); 广西中烟工业有限责任公司项目“彰显‘净香’品类风格特征关键技术研究”(GXZYCX2022A007)