摘要
采用静态顶空/气相色谱-离子迁移谱(SHS/GC-IMS)对不同品种雪茄烟叶的挥发性风味化合物构成特点进行了解析,结合阈值和气味属性初步明确了不同品种雪茄烟叶的风格特征,并基于多元统计分析方法筛选不同品种雪茄烟叶的差异风味标志物。共鉴定出82种挥发性风味组分,包括含氮化合物(胺类、吡啶、吡嗪、腈类)、含氧杂环化合物、含硫化合物、脂肪醇、脂肪醛、脂肪酮、脂肪酸、脂肪酯、内酯、单萜烯和芳香族化合物共11类。其中,三甲胺在全部雪茄烟叶中均具有绝对浓度优势和最高的气味贡献度,是雪茄烟刺激性氨味和鱼鲜腥味的主要物质来源。层次聚类分析(HCA)显示,在挥发性组分构成上,楚雪80和楚雪81与多米尼加雪茄烟叶较为相似,其香韵构成丰富,以奶香为主,辅以可可香和辛香;印尼雪茄烟叶独具一格,果甜香特征最突出。基于气味贡献度(OAV)的偏最小二乘判别分析(PLS-DA)显示,三甲胺(氨味、鱼鲜腥味)、3-甲基丁酸乙酯(苹果、柑橘、甜香味)、2,3-丁二酮(黄油、奶油味)、异丁酸乙酯(苹果、热带水果味)、二甲基二硫醚(卷心菜、泥土、硫化物风味)、1-戊烯-3-醇(青草味)、2-甲基丙醛(黑巧克力味)、己醛(青草味)、丁酸乙酯(苹果、香蕉味)、乙酸乙酯(果香味)、2-甲基丙酸(奶酪味)是不同品种雪茄风格差异的主要物质基础。研究结果能为国内雪茄烟叶风味品质改善和特色化配套生产技术开发提供数据支撑和理论指导。
To clarify the flavor characteristics of different species of cigar leaves,a static headspace/gas chromatography-ion mobility spectrometry(SHS/GC-IMS)was applied to the comparative anal⁃ysis of volatile composition in five kinds of superior cigar leaves,including three domestic and two foreign varieties.Then,the flavor characteristics of different cigar leaves were evaluated based on calculation of odor activity value(OAV).Consequently,the differential odorant markers among dif⁃ferent cigar leaves were screened based on multivariate statistical analysis of their OAVs.A total of 82 volatile flavor compounds were detected and identified in domestic and foreign cigar leaves,cover⁃ing a wide range of 11 chemical categories,including nitrogen-contained compounds(amines,pyri⁃dine,pyrazine and nitriles),oxygen-contained heterocyclic compounds,sulfur-contained compounds,aliphatic alcohols,aliphatic aldehydes,aliphatic ketones,aliphatic acids,aliphatic es⁃ters,lactones,monoterpenes and aromatic compounds.Among these identified volatile com⁃pounds,trimethylamine dominated both in concentration and OAV in all cigar leaves.Therefore,it was deemed to be the main source of the pungent ammonia and fishy odor of cigar leaves.Hierarchi⁃cal cluster analysis(HCA)showed that in terms of volatile components,Chuxue 80 and Chuxue 81 were similar to Dominican cigar leaves.They were characterized by rich aroma properties,dominat⁃ed by“creamy”,and supplemented by“cocoa-like/roasted/nutty”and“spicy”note.While the fla⁃vor of Indonesian cigar leaves was unique,with the“fruity-sweet”as the most prominent flavor attri⁃bute.The partial least squares discriminant analysis(PLS-DA)based on OAVs showed that tri⁃methylamine(ammonia/fishy),ethyl 3-methylbutyrate(apple/citrus/sweet),2,3-butanedione(but⁃ter/cream),ethyl isobutyrate(apple/tropical fruit),dimethyl disulfide(cabbage/earth/sulfide),1-penten-3-ol(mushroom/earth),2-methylpropanal(dark chocolate),hexal(grassy),ethyl butyrate(apple/banana),ethyl acetate(fruity),2-methyl propanoic(cheesy)were the main odorant markers responsible for flavor differences among all cigar leaves.The results of present research could pro⁃vide data support and theoretical guidance for improving the flavor quality of domestic cigar tobacco leaves and developing the flavor-guided production technology for cigar leaves.
作者
施友志
潘勇
杜甫
赵泽玉
李子玮
王琰琰
袁晓龙
张忠锋
庞雪莉
王剑
SHI You-zhi;PAN Yong;DU Fu;ZHAO Ze-yu;LI Zi-wei;WANG Yan-yan;YUAN Xiao-long;ZHANG Zhong-feng;PANG Xue-li;WANG Jian(China Tobacco Hubei Industry Co.,Ltd.,Wuhan 430000,China;Tobacco Research Institute of Chinese Academy of Agricultural Sciences,Qingdao 266100,China)
出处
《分析测试学报》
CAS
CSCD
北大核心
2023年第6期674-683,共10页
Journal of Instrumental Analysis
基金
湖北中烟工业有限责任公司重点科技项目(2021JCYL3SX2A006)。
关键词
雪茄烟叶
挥发性风味化合物
静态顶空/气相色谱-离子迁移谱
多元统计分析
气味贡献度
差异香气标志物
cigar leaves
volatile flavor compounds
static headspace/gas chromatography-ion mobil⁃ity spectrometry
multivariate statistical analysis
odor activity value
differential odorant marker
