【作者】 黄汉荣； 罗昌荣； 李宝辉； 殷飞；

【Author】 Han - Rong Huang, Chang - Rong Luo, Bao - Hui Li, Fei Yin National Technical Center, Huabao Food Flavor & Fragrance (Shanghai) Co., Ltd

【机构】 华宝食用香精香料(上海)有限公司技术中心；

【摘要】 通过对氨化焦糖进行了加香评吸和内在成分分析,确定了一种制备高质量烟用焦糖香膏的工艺方法。对烟用氨化焦糖的制备工艺条件(如水含量、温度、时间、催化剂等)进行了优化,制备得到的氨化焦糖具有增强烟气浓度、提高香气、掩盖杂气和改善余味的作用。更多还原

【Abstract】 A process of preparing high quality ammoniated caramel for tobacco was established through smoking evaluation by panels and component analysis by gas chromatography/mass spectrography. The technological conditions such as temperature, water content, time, catalyst of preparing ammoniated caramel were optimized. The obtained ammoniated caramel was found to be useful in enhancing cigarette flavor, improving smoke quantity, masking offensive flavor and improving aftertaste.更多还原