Studies On Glucose/Proline Maillard Reaction Model System Based On Cigarette Flavoring

Abstract：In order to obtain the distinctive cigarette flavor, glucose and proline was chosen as aMaillard reaction model system in this study. Maillard reaction condictions were optimizedthrough the study of UV-visible absorption, GC-MS identification and tobacco flavoring of theMaillard reaction products (MRPs). The Maillard reaction products were seperated and classifiedby gel column and ion exchange resin, then the separated products were studied throughPy-GC-MS and applied in cigarettes.For Glc-Pro Maillard reaction model system, UV-visible absorption, volatile components andtobacco flavoring of MRPs influenced by the reaction condictions were studied throughorthogonal experiment, then the suitable reaction conditions were confirmed. The reactionconditons were time, temperation, pH and the volume fraction of ethanol in the solvent. Theresults showed that: for UV-visible absorption, the influence level of the reaction condictions waspH> time> temperature> volume fraction of ethanol;33kinds of volatile components wereidentified and much of them had important contributions to the flvour; Sensory evaluation showedthat the reaction products generated under the reaction condiction (105℃,4h, pH10,40%volumefraction of ethanol) had better tobacco flavoring ablitity, bigger amount and better quality offlavour, smaller odor and irratation. It can be concluded that the MRPs of Glc-Pro modle systemhad a good application value in tobacco flavoring.For the MRPs of Glc-Pro model system, the volatile components were extracted and appliedin tobacco flavoring；gel permeation chromatography and ion exchange resin was carried out tofractionate the non-volatile components, selecting the Maillard reaction products of Glucose-Proline model system as research object. The fractions were analyzed by Py-GC-MS andevaluated by cigarette flavoring, and the components with good fragrant characteristics wereconfirmed. It was found through the experiments that the volatile components of MRPs had goodflavoring ability. The products can be fractionated according their molecular weights through gelcolumn chromatography; H1, H2were the nitrogen-containing heterocyclic compounds withhigher molecular weight, while H3, H4were the oxygen-containing heterocyclic with lowmolecular weight compounds; a significant difference was found among the categories ofcompounds of different fractions and a satisfactory efficiency in the classification of products wasobtained; the sensory quality of cigarette was improved after the classified fractions were addedand the higher molecular weight products were more suitable for cigarette flavoring. By ionexchange resin, the main components of the pyrolysis products is ketones, pyrroles, pyridines. Z2 component contains a higher levels of pyrrole, Z3component contains a higher levels ofpyrrolidin. The content of2,3-butanedione and3-hydroxy-2-butanone of Z3is higher than Z2component.