基于味觉活力值的烟气苦味指数模型的建立
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- 英文论文题名：Establishment of Bitterness Index Model for Tobacco Smoke Based on Taste Active Values
- 论文作者：冒德寿 ; 刘强 ; 李智宇 ; 蔡柄彪 ; 侯春 ; 王凯 ; 洪鎏 ; 曲荣芬 ; 李海涛
- 英文论文作者：MAO Deshou ; LIU Qiang ; LI Zhiyu ; CAI Bingbiao ; HOU Chun ; WANG Kai ; HONG Liu ; QU Rongfen ; LI Haitao ; Technology Center ; China Tobacco Yunnan Industrial Co. ; Ltd.
- 年：2016
- 作者机构：云南中烟工业有限责任公司技术中心;
- 论文关键词：烟气味觉 ; 苦味 ; 味觉阈值 ; 味觉活力值 ; 烟气苦味指数模型
- 英文论文关键词：Tobacco smoke taste ; Bitterness ; Taste threshold ; Taste active value(TAV) ; Bitterness index model for tobacco smoke
- 会议召开时间：2016-12-01
- 会议录名称：中国烟草学会2016年度优秀论文汇编——烟草工业主题
- 语种：中文
- 分类号：TS411
- 学会代码：ZGYG
- 学会名称：中国烟草学会
- 页数：9
- 文件大小：512k
- 原文格式：D
摘要
为研究烟气苦味的物质基础及作用模式,以食品风味学苦味机理和苦味物质基础为指导,采用味觉活力值法,对51个烟叶样品烟气中13种生物碱及相关碱性物质(统称为生物碱)含量、苦味阈值和味觉活力值(Taste active value,TAV)进行检测或计算,建立了烟气苦味指数模型,并与感官评价进行了拟合研究。结果表明:①13种生物碱标准工作曲线的线性关系良好(R~2>0.99),相对标准偏差(RSD)≤10%,加标平均回收率(n=5)处于79.51%~94.80%之间,建立的烟气生物碱检测方法满足实际定量需求。②13种生物碱对烟气苦味均有贡献,麦斯明、假木贼碱和烟碱贡献率较大,TAV值均大于20,以麦斯明的贡献最大;可替宁、降烟碱、烟碱烯、吲哚和吡啶的TAV值处于2~20之间,贡献次之,而3-乙基吡啶、喹啉、异喹啉、新烟草碱和2,3′-联吡啶的TAV值<2,贡献较小。③以13种生物碱味觉活力值为基础建立的烟气苦味指数模型,与感官评价结果的拟合效果理想。
In order to investigate the substance basis and action mode of tobacco smoke bitterness,by referring to the bitter mechanism and bitter substance basis in food flavor science,the contents,bitterness thresholds and taste active values(TAVs) of 13 alkaloids in smoke of 51 tobacco samples were determined or calculated with taste active value method,a bitterness index model for tobacco smoke was established,the model was further verified with sensory evaluation.The results showed that:1) The calibration curves of the 13 alkaloids displayed good linearity with the correlation coefficients(R~2) above 0.99,the average recoveries(n=5) ranged from 79.51 to 94.80%with the relative standard deviations(RSD,n=5)≤10%.The developed method was suitable for quantitative determination of smoke alkaloids.2) Myosmine,anabasine and nicotine made major contribution to smoke bitterness with TAVs over 20,especially myosmine;the TAVs of cotinine,nornicotine,nicotyrine,indole,and pyridine ranged from 2 to 20;and the TAVs of3-ethylpyridine,quinoline,isoquinoline,anatabine,and 2,3'-bipyridine were less than 2.3) The In order to investigate the substance basis and action mode of tobacco smoke bitterness.by referring to the bitter mechanism and bitter substance basis in food navor science. the contents.bitterness thresholds and taste active values(TA Vs、of 1 3 alkaloids in smoke of 5 1 tobacco samples were determined or calculated with taste active value method.a bitterness index mode1 for tobacco smoke was established.the mode1 was further verified with sensory evaluation. The results showed that:l、 The calibration curves of the 1 3 alkaloids displayed good linearity with the correlation coeficients(R)above 0.99,the average recoveries( =5)ranged from 79.5 1 to 94.80% with the relative standard deviations(RSD.n=51≤10%.The developed method was suitable for quantitative determination of sm oke alkaloids.21 M yosmine.anabasine and nicotine made major contribution to smoke bitterness with over 20.especially myosmine;the of cotinine,nornicotine,nicotyrine,indole,and pyridine ranged from 2 to 20;and the of 3-ethylpyridine,quinoline,isoquinoline,anatabine,and 2,3'-bipyridine were less than 2.3)The bitterness index model for tobacco smoke based on the TAVs of the 13 alkaloids agreed pretty well with the results of sensory evaluation.
In order to investigate the substance basis and action mode of tobacco smoke bitterness,by referring to the bitter mechanism and bitter substance basis in food flavor science,the contents,bitterness thresholds and taste active values(TAVs) of 13 alkaloids in smoke of 51 tobacco samples were determined or calculated with taste active value method,a bitterness index model for tobacco smoke was established,the model was further verified with sensory evaluation.The results showed that:1) The calibration curves of the 13 alkaloids displayed good linearity with the correlation coefficients(R~2) above 0.99,the average recoveries(n=5) ranged from 79.51 to 94.80%with the relative standard deviations(RSD,n=5)≤10%.The developed method was suitable for quantitative determination of smoke alkaloids.2) Myosmine,anabasine and nicotine made major contribution to smoke bitterness with TAVs over 20,especially myosmine;the TAVs of cotinine,nornicotine,nicotyrine,indole,and pyridine ranged from 2 to 20;and the TAVs of3-ethylpyridine,quinoline,isoquinoline,anatabine,and 2,3'-bipyridine were less than 2.3) The In order to investigate the substance basis and action mode of tobacco smoke bitterness.by referring to the bitter mechanism and bitter substance basis in food navor science. the contents.bitterness thresholds and taste active values(TA Vs、of 1 3 alkaloids in smoke of 5 1 tobacco samples were determined or calculated with taste active value method.a bitterness index mode1 for tobacco smoke was established.the mode1 was further verified with sensory evaluation. The results showed that:l、 The calibration curves of the 1 3 alkaloids displayed good linearity with the correlation coeficients(R)above 0.99,the average recoveries( =5)ranged from 79.5 1 to 94.80% with the relative standard deviations(RSD.n=51≤10%.The developed method was suitable for quantitative determination of sm oke alkaloids.21 M yosmine.anabasine and nicotine made major contribution to smoke bitterness with over 20.especially myosmine;the of cotinine,nornicotine,nicotyrine,indole,and pyridine ranged from 2 to 20;and the of 3-ethylpyridine,quinoline,isoquinoline,anatabine,and 2,3'-bipyridine were less than 2.3)The bitterness index model for tobacco smoke based on the TAVs of the 13 alkaloids agreed pretty well with the results of sensory evaluation.
引文
[1]陆龙建,陈磊,余苓,等.多元因子分析在卷烟风格特征剖析中的应用[J].烟草科技,2012(10):36-40.
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[3]李庆华,陈国辉,段姚俊,等.基于PCA-MD分类法的云烟系列卷烟风格表征及品质维护[J].烟草科技,2009(4):5-8.
[4]顾永波,肖作兵,刘强,等.基于电子舌技术的卷烟主流烟气味觉识别[J].烟草科技,2011(8):48-51.
[5]叶楠,肖作兵,刘强,等.气质联用结合主成分分析辨别卷烟基本味觉的研究[J].食品工业科技,2012(5):76-79.
[6]加里·赖内修斯.香味化学与工艺学[M].2版.张建勋,译.北京:中国科学技术出版社,2012.
[7]Gemert L J.Flavour thresholds,compilations of flavor threshold values in water and other media[M].Houten:Oliemans Punter&Partners BV,2011.
[8]Rodgman A,Perfetti T A.The chemical components of tobacco and tobacco smoke[M].Boca Raton:CRC press,2009.
[9]Arnold R,Kapaln E V,Glanvelle&Roland F.Taste thresholds for bitterness and cigarette smoking[J].Nature,1964,202:1366-1368.
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[11]GB/T 19609—2004卷烟用常规分析用吸烟机测定总粒相物和焦油[S].
[12]刘百战.烟草和卷烟烟气中生物碱手性组成的多维气相色谱/质谱分析[D].合肥:中国科学技术大学,2009.
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[14]Wooding S,Gunn H,Ramos P,et al.Genetics and bitter taste responses to goitrin,a plant toxin found in vegetables[J].Chem Senses,2010,35(8):685-692.
[15]Adam Drewnowski,Susan A H,Amy B S.Genetic sensitivity to 6-n-propylthiouracil(PROP)and hedonic responses to bitter and sweet tastes[J].Chem Senses,1997,22(1):27-37.
[16]GB/T 12312—2012感官分析味觉敏感度的测定方法[S].
[17]GB/T 22366—2008感官分析方法学采用三点选配法(3-AFC)测定嗅觉、味觉和风味觉察阈值的一般导则[S].
[18]Kiefl J,Pollner G,Schieberle P.Sensomics analysis of key hazelnut odorants(Corylus avellana L.'Tonda Gentile')using comprehensive twodimensional gas chromatography in combination with time-of-flight mass spectrometry(GC×GC-TOFMS)[J].J Agric Food Chem,2013,61(22):5226-5235.
[19]Poehlmann S,Schieberle P.Characterization of the aroma signature of styrian pumpkin seed oil(Cucurbita pepo subsp.pepo var.Styriaca)by molecular sensory science[J].J Agric Food Chem,2013,61(12):2933-2942.
[20]Jelen H,Majcher M,Ginja A,et al.Determination of compounds responsible for tempeh aroma[J].Food Chem,2013,141(1):459-465.
[21]Majcher M A,Klensporf-Pawlik D,Dziadas M,et al.Identification of aroma active compounds of cereal coffee brew and its roasted ingredients[J].J Agric Food Chem,2013,61(11):2648-2654.
[22]Steinhaus M,Sinuco D,Polster J,et al.Characterization of the key aroma compounds in pink guava(Psidiumguajava L.)by means of aroma re-engineering experiments and omission tests[J].J Agric Food Chem,2009,57(7):2882-2888.
[23]Chen D W,Zhang M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheirsinensis)[J].Food Chem,2007,104(3):1200-1205.
[24]Stark T,Bareuther S,Hofmann T.Sensory-guided decomposition of roasted cocoa nibs(Theobroma cacao)and structure determination of taste-active polyphenols[J].J Agric Food Chem,2005,53(13):5407-5418.
[25]Glabasnia A,Hofmann T.Sensory-directed identification of taste-active ellagitannins in American(Quercus alba L.)and European oak wood(Quercusrobur L.)and quantitative analysis in Bourbon whiskey and oak-matured red wines[J].J Agric Food Chem,2006,54(9):3380-3390.
[26]马永昆,李祥波,蒋家奎.基于GC-MS和嗅闻仪联用的天然苹果香精关键致香成分分析[J].食品科学,2009,30(8):231-234.
[27]Thueraurf N,Kaegler M,Dietz R,et al.Dose-dependent stereoselective activation of the trigeminal sensory system by nicotine in man[J].Psychopharmacology,1999,142:236-243.
[28]谢剑平,刘惠民,朱茂祥,等.卷烟烟气危害性指数研究[J].烟草科技,2009(2):5-15.
[29]刘剑君,杨铁钊,朱宝川,等.基于数字图像数据的烤烟成熟度指数研究[J].中国烟草学报,2013,19(3):61-66.
[2]武怡,曾晓鹰,朱保昆,等.中式卷烟风格感官评价方法区域适应性分析[J].烟草科技,2012(9):5-9.
[3]李庆华,陈国辉,段姚俊,等.基于PCA-MD分类法的云烟系列卷烟风格表征及品质维护[J].烟草科技,2009(4):5-8.
[4]顾永波,肖作兵,刘强,等.基于电子舌技术的卷烟主流烟气味觉识别[J].烟草科技,2011(8):48-51.
[5]叶楠,肖作兵,刘强,等.气质联用结合主成分分析辨别卷烟基本味觉的研究[J].食品工业科技,2012(5):76-79.
[6]加里·赖内修斯.香味化学与工艺学[M].2版.张建勋,译.北京:中国科学技术出版社,2012.
[7]Gemert L J.Flavour thresholds,compilations of flavor threshold values in water and other media[M].Houten:Oliemans Punter&Partners BV,2011.
[8]Rodgman A,Perfetti T A.The chemical components of tobacco and tobacco smoke[M].Boca Raton:CRC press,2009.
[9]Arnold R,Kapaln E V,Glanvelle&Roland F.Taste thresholds for bitterness and cigarette smoking[J].Nature,1964,202:1366-1368.
[10]GB/T 5606.3—2005卷烟第3部分:包装、卷制技术要求及贮运[S].
[11]GB/T 19609—2004卷烟用常规分析用吸烟机测定总粒相物和焦油[S].
[12]刘百战.烟草和卷烟烟气中生物碱手性组成的多维气相色谱/质谱分析[D].合肥:中国科学技术大学,2009.
[13]Susanne S,Thomas H.Molecular definition of black teataste by means of quantitative studies,taste reconstitution,and omission experiments[J].J Agric Food Chem,2005,53(13):5377-5384.
[14]Wooding S,Gunn H,Ramos P,et al.Genetics and bitter taste responses to goitrin,a plant toxin found in vegetables[J].Chem Senses,2010,35(8):685-692.
[15]Adam Drewnowski,Susan A H,Amy B S.Genetic sensitivity to 6-n-propylthiouracil(PROP)and hedonic responses to bitter and sweet tastes[J].Chem Senses,1997,22(1):27-37.
[16]GB/T 12312—2012感官分析味觉敏感度的测定方法[S].
[17]GB/T 22366—2008感官分析方法学采用三点选配法(3-AFC)测定嗅觉、味觉和风味觉察阈值的一般导则[S].
[18]Kiefl J,Pollner G,Schieberle P.Sensomics analysis of key hazelnut odorants(Corylus avellana L.'Tonda Gentile')using comprehensive twodimensional gas chromatography in combination with time-of-flight mass spectrometry(GC×GC-TOFMS)[J].J Agric Food Chem,2013,61(22):5226-5235.
[19]Poehlmann S,Schieberle P.Characterization of the aroma signature of styrian pumpkin seed oil(Cucurbita pepo subsp.pepo var.Styriaca)by molecular sensory science[J].J Agric Food Chem,2013,61(12):2933-2942.
[20]Jelen H,Majcher M,Ginja A,et al.Determination of compounds responsible for tempeh aroma[J].Food Chem,2013,141(1):459-465.
[21]Majcher M A,Klensporf-Pawlik D,Dziadas M,et al.Identification of aroma active compounds of cereal coffee brew and its roasted ingredients[J].J Agric Food Chem,2013,61(11):2648-2654.
[22]Steinhaus M,Sinuco D,Polster J,et al.Characterization of the key aroma compounds in pink guava(Psidiumguajava L.)by means of aroma re-engineering experiments and omission tests[J].J Agric Food Chem,2009,57(7):2882-2888.
[23]Chen D W,Zhang M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheirsinensis)[J].Food Chem,2007,104(3):1200-1205.
[24]Stark T,Bareuther S,Hofmann T.Sensory-guided decomposition of roasted cocoa nibs(Theobroma cacao)and structure determination of taste-active polyphenols[J].J Agric Food Chem,2005,53(13):5407-5418.
[25]Glabasnia A,Hofmann T.Sensory-directed identification of taste-active ellagitannins in American(Quercus alba L.)and European oak wood(Quercusrobur L.)and quantitative analysis in Bourbon whiskey and oak-matured red wines[J].J Agric Food Chem,2006,54(9):3380-3390.
[26]马永昆,李祥波,蒋家奎.基于GC-MS和嗅闻仪联用的天然苹果香精关键致香成分分析[J].食品科学,2009,30(8):231-234.
[27]Thueraurf N,Kaegler M,Dietz R,et al.Dose-dependent stereoselective activation of the trigeminal sensory system by nicotine in man[J].Psychopharmacology,1999,142:236-243.
[28]谢剑平,刘惠民,朱茂祥,等.卷烟烟气危害性指数研究[J].烟草科技,2009(2):5-15.
[29]刘剑君,杨铁钊,朱宝川,等.基于数字图像数据的烤烟成熟度指数研究[J].中国烟草学报,2013,19(3):61-66.
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