The preparation of tobacco flavor from discarded tobacco leaf by multi-bioenzyme
XU Chun-ping
YANG Chen-chen
WANG Zheng
MIAO Guang-yao
Abstract：To investigate the application of multi-bioenzyme to treat discarded tobacco leaf for making flavor and checking product performance,the concentration of cellulose and protease were optimized firstly.After enzymolysis,brown sugar,propanediol and acetaldehyde were added to the concentrated hydrolysate solu-tions for Maillard reaction to prepare the flavor.The components of the flavor was tested by using GC-MS analysis,and its sensory effects were evaluated.The result showed:1 )The optimal conditions were cel-luzyme 1 000 U/g,protease 5 500 U/g.2)The flavor could reduce irritation and coordination fragrance. 3)GC-MS analysis showed that 38 main volatile components in the flavor,including 3-hydroxy-β-dama-scenone,megastigmatrienone,2,5-dimethyl pyrazine,and ethyl octanoate,gave more contribution to the to-bacco flavor substances.
Keywords：discarded tobacco leafenzymolysisMaillard reactiontobacco flavormulti-bioenzyme
Publication Date：2014-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 23-26 )