| Maillard Reaction between amino compounds and reducing sugar is one of the main sources which formed tobacco characteristic flavor, Maillard Reaction products contains a large number of aromatic matters, and most aromatic matters are coordination with tobacco flavor, effective improving low-quality tobacco, reducing wooden miscellaneous gas, increasing tobacco flavor, thus become a good tobacco flavor. Research on this paper study the Maillard reaction model system of five-carbon sugar and six-carbon sugar for the optimum conditions, the best of Maillard reaction products separation and identification, comparative analysis and application of tobacco flavoring. The results are as follows:1.Reaction conditions such as pH, heating time, heating temperature, water content of reaction system and so on, on the basis of single factor and cigarette Flavoring trial test, respectively, through D-xylose, D-ribose, D-Arab ect of three pentose , L-sorbose, D-glucose, D-fructose ect of three hexose and L-glutamate response model system of Maillard Reaction products for the optimization of process parameters by orthogonal test. The results show that: along with the reaction, the color and smell of the reaction products change at the same time, and these characteristics strongly affected by reaction conditions. Addition of the suitable concentration of Maillard Reaction products in virginia type cigarette can improve the sensory quality, improvement tobacco flavor, reducing miscellaneous gas and irritation, improvement food flavor, enhance the delicate of smoking, make tobacco flavor more plumpy and coordinated. The optimum conditions of Maillard Reaction are: pH value 6.5, 5 hours heating time, heating temperature of 100oC, water content of reaction system of 25%; The influence degree of various factors on the Maillard Reaction product from big to small are reaction time, reaction temperature, pH value and water content of reaction system.2.In order to further explore the interaction of pH value, reaction temperature, reaction time and water content of reaction system between the water content, the quadratic regression orthogonal rotation design was used to individually stydy L-sorbose - glutamate reaction system at different reaction conditions. The results showed that high pH value, long heating time and the appropriate reaction temperature with the appropriate amount of water significantly speed up the process of Maillard reaction. Interactive effects of test analysis show, first class interaction(two-factors)which effect products color depth is significant; the central two-stage interaction (three-factors) are pH value, time, water and time, temperature, water; three-stage interaction (four-factors) is also significant.3.The different reducing sugars have different effect to the Maillard Reaction rate and reaction product. Maillard Reaction products of pentose and hexose are identified by GC / MS under optimal reaction conditions, the results show that, the type of three pentose reaction products aroma composition about D-xylose, D-ribose, D-arabinose are largest, followed by 14,12,11 species, the type of three pentose reaction products aroma composition about L-sorbose, D-glucose, D-fructose are less, only 8,8,9 species, the compounds of pyran and furan are dominant in these aroma components, the most common features of aroma is the coke sweet, identified alcohols, esters, ketones, lower fatty acids have a very important role in cigarette aroma.4. Six reaction products are flavored in cigarette by different dosage, the results show that: Suitable concentration Maillard Reaction products that is added to Virginia type cigarette could improve sensory quality, it could improve tobacco flavor, reducing miscellaneous gas and irritation, improvement food flavor, enhance the delicate of smoking, make tobacco flavor more plumpy and coordinated. The Suitable concentration of six reaction products which is added to the slick tobacco leaf all are 0.1%. |
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