Effects of Different Heating Time on the Volatile Aroma Components of Maillard Reaction Products from Enzymolysis Solution of Tobacco Bud

Purpose To study the effects of different heating time on the volatile aroma components of Maillard reaction products from enzymolysis solution of tobacco bud.

Method Taking the tobacco bud hydrolysate as raw material and using principal component analysis and sensory evaluation method. Firstly, at the temperature of 70 ℃, the tobacco bud hydrolysates were heated 8, 12, 16 and 20 h to make Maillard reaction, respectively, and the tobacco flavors were prepared. Then, the volatile components were extracted by simultaneous distillation extraction and analyzed by principal component analysis.

Results (1) By simultaneous distillation and extraction, the aroma components from the flavor of Maillard reaction samples for 8 h were 46 kinds, aroma components from the sample for 12 h were 47 kinds, aroma components for 16 h were 52 kinds, aroma components from the sample for 20 h were 46 kinds, including alcohols, aldehydes, acids and esters, ketones, furans and pyridine etc. (2) By the principal component analysis of aroma components, there was significant difference in aroma components among of three samples of Maillard reaction time 8, 16 and 20 h. While there was no significant difference in aroma components between two samples of aroma components of Maillard reaction time 12 h and 16 h. (3) By sensory evaluation, the flavoring effect of the sample by Maillard reaction time 12 h was the best.

Conclusion The chemical analysis and sensory evaluation of the products by different Mallard reaction time reactions were analyzed, which provided a method for the preparation of tobacco flavor from tobacco bud.