雪茄风味卷烟纸在卷烟中的感官作用研究

Study on Sensory Function of Cigar-flavored Cigarette Paper in Cigarette

关键词:  雪茄风味卷烟纸  雪茄型卷烟  感官评价  GC-MS

Key Words:cigar-flavored cigarette paper  cigar-type cigarettes  sensory evaluation  GC-MS

摘要:选取3种雪茄风味香精（1^#、2^#和3^#）分别制备加香卷烟纸，并应用于雪茄型卷烟进行感官评价。结果表明，与空白卷烟相比，3^#香精制备的卷烟纸能够丰富雪茄型卷烟嗅香，显著提升抽吸感官品质，增强雪茄风格。利用溶剂萃取结合气相色谱-质谱（GC-MS）分析3^#香精制备的加香卷烟纸中的挥发性成分。结果表明，溶剂萃取最佳条件为：水为溶剂，提取温度40℃，提取时间2 h。此外，GC-MS共鉴定出50种挥发性成分，其中烟碱（114.61 μg/g）、乙基香兰素（82.7 μg/g）、香兰素（73.78 μg/g）、苯甲醇（52.69 μg/g）、乙基麦芽酚（48.44 μg/g）、6-甲基香豆素（26.38 μg/g）等化合物的含量较高。

Abstract:Three cigar flavors （1^#， 2^#， 3^#） were selected to prepare cigar-flavored cigarette papers and applied to cigar-type cigarettes for sensory evaluation. The results showed that compared with blank cigarettes， the cigarette paper prepared with 3^# flavor could enrich the smell of cigar-type cigarettes， significantly improve the sensory quality of smoking， and enhance the cigar-style. Furthermore， the volatile components in flavored cigarette paper prepared by 3^# flavor were analyzed by solvent extraction combined with gas chromatography-mass spectrometry （GC-MS）. The results showed that the optimum conditions for solvent extraction were that water as the solvent， extraction temperature of 40℃， extraction time of 2 h. A total of 50 volatile components were identified by GC-MS， including nicotine （114.61 μg/g）， ethyl vanillin （82.7 μg/g）， vanillin （73.78 μg/g）， benzyl alcohol （52.69 μg/g）， ethyl maltol （48.44 μg/g）， 6-methylcoumarin （26.38 μg/g） and other compounds were higher in content.