Maillard reaction of fruit extract reacting with Gly-Glu dipeptide to prepare tobacco flavor
WANG Wen-bin
ZHANG Xiao-yu
ZHU Qing-lin
MAO Duo-bin
ZOU Peng
CHEN Kai-bo
Abstract：The maillard reaction of banana,pineapple,strawberry extracts reacting with Gly-Glu dipeptide was selected,reaction solution was 85%1 ,2-propylene glycol water(40 mL),reaction temperature 1 30 ℃,reac-tion time 4 h and the quality of fruit extract and dipeptide were 6.75 g,0.55 g.The volatile compounds in the reaction product were analyzed by GC-MS and the reaction products were added into cigarette casing.The results showed that:1 )Three kinds of reaction products mainly identified 31 kinds of aroma components, including 7 kinds of esters,1 1 kinds of nitrogen heterocyclics,9 kinds of oxygen heterocyclics,2 kinds of acids and 2 kinds of other compounds.2 )All of the Maillard reaction flavors imparted more burnt-sweetness and coke aroma,while the characteristics of fruit aroma were retained in banana and strawberry extract Mail-lard reaction flavors,but broken in pineapple extract Maillard reaction flavor.3 ) Banana and strawberry extract Maillard reaction flavors could improve sweetness and taste of cigarette obviously,which belong to the better application effect of burnt-sweetness flavors.
Keywords：fruit extractGly-Glu dipeptideMaillard reactionGC-MS analysistobacco flavor
Publication Date：2016-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：7( 1-7 )