【作者】 赵娟；

【导师】 张晓鸣；

【作者基本信息】 江南大学 ， 食品科学与工程， 2016， 硕士

【摘要】 本课题主要研究10种市售成品卷烟的风格特征,并对其风格特征的成因进行剖析。通过对卷烟样品烟叶和烟气化学成分及感官指标等方面全面分析与鉴定,采用偏最小二乘法(PLSR)确定感官品质和卷烟化学成分的相关关系,系统揭示不同类型卷烟风格特征差异的内在原因和相关规律。并基于分析结果对中档卷烟进行品质改善。主要研究内容与结果如下:首先,通过成品卷烟感官评吸和主成分分析,对10个卷烟样品进行分类。基于品质特征将样品分成品质特征得分较高的一类(A1、A2、B1、B2、B3、B4),即中高档卷烟;以及品质特征得分较低的一类(A3、A4、B5、B6),即低档卷烟。其次,对10种市售成品卷烟的化学成分含量进行测定和分析,并用PLSR方法确定化学成分对感官品质的影响。通过对常规化学成分和感官特性的PLSR分析发现,总糖、还原糖、糖碱比与品质特征呈显著正相关,烟碱、总氮、钾、氯与品质特征呈显著负相关。与口味风格中的甜味、酸味呈正相关的为总糖、还原糖和糖碱比,与甜味、酸味呈负相关的为烟碱、总氮。对大分子物质和感官特性进行PLSR分析,发现蛋白质、淀粉与收敛、喉部刺激、鼻腔刺激三个指标呈显著负相关,说明降低卷烟中淀粉、蛋白质的含量,可以有效降低卷烟的收敛性,减少鼻腔刺激和喉部刺激,从而提高卷烟的感官品质。对样品烟叶中游离氨基酸和总氨基酸与感官特性进行PLSR分析,发现游离氨基酸与大部分品质特征指标呈负相关,其中天冬氨酸、组氨酸和苏氨酸对舒适感特性各指标的影响最大,谷氨酸和苯丙氨酸其次;苏氨酸对烟气特性各指标的影响最大,谷氨酸和组氨酸其次。说明适量降低烟草中游离氨基酸的含量可以提高卷烟感官品质。总氨基酸对成品卷烟感官品质的影响不如游离氨基酸明显。对样品主流烟气和感官特性进行PLSR分析,发现正十四烷与大部分品质特呈显著正相关,2-甲基-2-环戊烯-1-酮与大部分品质特呈显著负相关。采用PLSR贡献性分析发现,2-糠醛、2-甲基-2-环戊烯-1-酮与收敛呈显著负相关,正十四烷与收敛呈显著正相关;2-糠醛、2-甲基-2-环戊烯-1-酮、尼古丁与喉部刺激呈显著负相关,正十四烷与喉部刺激呈显著正相关;2,6-二甲基-苯酚、吲哚与劲头呈显著负相关。烟气挥发酸及高级脂肪酸与卷烟样品感官品质未呈现明显相关关系。最后,基于卷烟风格剖析结果,对中档卷烟A2进行品质改善研究,通过酶解反应降低对卷烟感官品质不利的淀粉和蛋白质的含量,可以明显改善卷烟样品的抽吸品质。通过美拉德反应,降低了对卷烟品质不利的游离氨基酸的含量,并且产生了许多有效的增香物质。更多还原

【Abstract】 10 kinds of domestic commercial cigarettes from different brands were selected in this study and their differences in style characteristics and chemical components were analyzed. The correlation between chemical composition and style characteristics was found by partial least squares regression(PLSR) analysis and one of the medium-grade cigarettes A2 was improved according to the correlation. The major studies and results are as follows:First, the cigarette samples were classified based on sensory indexes by cigarette sensory evaluation and principal component analysis(PCA). 10 samples were divided into two categories according to quality characteristic indexes: the high medium-grade cigarettes with higher quality characteristic scores(A1、A2、B1、B2、B3、B4) and the low-grade cigarettes with lower quality characteristic scores(A3、A4、B5、B6).Then determination and analysis of the contents of the chemical components of 10 kinds of commercial cigarettes were done to figure out the relationship of chemical components and sensory characteristics. PLSR analyses were were used to elucidate the relationship between routine chemical components and sensory characteristics. The results showed that total sugar, reducing sugar, RS-Nic ratio had significant positive impacts on sensory characteristics. But nicotine, total nitrogen, potassium and chlorine had significant negative effects on cigarette quality. The contents of total sugar, reducing sugar, RS-Nic ratio had positive impacts on taste, while the contents of nicotine and total nitrogen had negative effects on taste. PLSR analyses were used to elucidate the relationship between macromolecular substances and sensory characteristics. The results showed that there were significant negative correlation between protein, starch and astringency, throat irritation, nasal irritation, indicating that the lower protein and starch content in tobacco, the lower astringency, throat irritation, nasal irritation and higher sensory quality. Correlation analysis of amino acids and sensory characteristics through PLSR confirmed that there were negative correlation between free amino acids and most of sensory quality. Asp, his and thr of the free amino acids had the most significant influence on comfort characteristics. Thr, glu and his of the free amino acids had the most significant influence on smoke characteristics. It indicated that the lower tobacco free amino acids contents, the higher sensory quality. Hydrolyzed amino acids had less influence on sensory quality of cigarettes than free amino acids.Correlation analysis of mainstream smoke and sensory characteristics through PLSR confirmed that there were significant negative correlation between furfural, 2-cyclopenten-1-one, 2-methyl- and astringency, furfural, 2-cyclopenten-1-one, 2-methyl-, nicotine and throat irritation, phenol, 2,6-dimethyl-, indole and impact. Meanwhile, there were significant positive correlation between tetradecane and astringency, throat irritation.While there were no significant correlation between the content of volatile acids and high fatty acids and sensory quality of cigarettes.Last but not least, quality improvement of medium-grade cigarette was carried out based on the study of cigarettes style characterization. It was found that the lower protein and starch content decreased by enzymolysis reaction, the higher sensory quality of cigarette was achieved. The contents of free amino acids were decreased by Maillard reaction, which had bad impact on tobacoo quality, thus producing a lot of aroma components.更多还原