植物颗粒中有机酸对卷烟感官品质的影响

王闻 彭三文 熊姗姗

摘要：为考察天然植物颗粒中有机酸对卷烟感官品质的影响，选取了6种天然植物颗粒进行了挥发性有机酸含量的测定、卷烟主流烟气测定和感官质量评价。结果表明，在卷烟滤嘴中添加天然植物颗粒后，在卷烟抽吸过程中，烟气气溶胶对天然植物中的部分挥发性苯甲酸和苯乙酸具有较好的洗脱能力，且颗粒中苯甲酸和苯乙酸的含量与卷烟主流烟气中的苯甲酸和苯乙酸的释放量呈正相关。在一定程度上，天然植物颗粒挥发性有机酸含量与卷烟抽吸品质呈正相关，对植物颗粒进行挥发性有机酸的含量分析可以有效指导天然植物颗粒的筛选，为开发提升卷烟品质的植物颗粒材料提供一种可量化的筛选依据。采用逐步回归分析法对21个卷烟样品的感官评价与挥发性有机酸含量之间建立了预测模型，说明了苯甲酸和苯乙酸的含量对卷烟感官品质刺激性和潮润感的变异性具有较好的解释能力。

关键词：天然植物颗粒；挥发性有机酸；卷烟感官品质

中图分类号：TS4 文献标識码：A 文章编号：0439-8114（2018）07-0091-05

DOI：10.14088/j.cnki.issn0439-8114.2018.07.021

Effects of Organic Acids on the Sensory Quality of Cigarettes

WANG Wen1，PENG San-wen1，XIONG Shan-shan2

（1.China Tobacco Hubei Cigarette Material Factory，Wuhan 430050，China；

2.Yunnan Reascend Tobacco Technology（Group） Co.， Ltd.， Kunming 650106，China）

Abstract： In order to investigate the effects of organic acids on the sensory quality of cigarettes，six kinds of plant natural plant granules were selected for the determination of volatile organic acids，the determination of mainstream smoke and sensory quality of cigarettes. The results showed that，after adding the natural plant particles in the cigarette filter，the flue gas aerosol had better elution ability to some volatile benzoic acid and phenylacetic acid in the natural plant，and the content of benzoic acid and phenylacetic acid in the mainstream smoke was positively correlated with the release of benzoic acid and phenylacetic acid. To some extent， the content of volatile organic acids in natural plant particles is positively correlated with the quality of cigarette smoking. The analysis of volatile organic acids in plant particles can effectively guide the selection of natural plant particles. The particulate material provides a quantifiable screening basis. A predictive model was established between the sensory evaluation and the volatile organic acid content of 21 samples by stepwise regression analysis. It showed that the content of benzoic acid and phenylacetic acid had a better effect on the sensory quality of the cigarettes and the variability of the moisturizing sensation.

Key words： natural plant particles； volatile organic acids； cigarettes sensory quality

随着社会经济发展和公众健康意识的提高，降焦减害逐渐成为烟草行业寻求长期发展的必然选择。为了弥补降低焦油含量导致的烟气香味损失，越来越多的卷烟品牌开始使用辅助加香的手段来实现卷烟增香、丰富口感层次[1-7]。一般是将载香物质添加在卷烟辅料中，不参与燃烧，避免燃烧所带来的有负面影响的杂质成分，对于特定的卷烟风格特征，该添加方式更加具有直接性和针对性。……