| Autor: |
ZHANG Gaihong, SHI Dongdong, XU Hang, DU Shuai, SHANG Zibo, XIE Junjie, BAI Bing, MAO Duobin |
| Zdroj: |
Tobacco Science & Technology; 2024, Vol. 57 Issue 3, p20-27, 8p |
| Abstrakt: |
In order to develop tobacco flavors with good aroma release stability, a phase transfer catalytic method was used to synthesize carvacrol-β-D-glucoside. The pyrolysis of the synthesized carvacrol-β-D-glucoside was analyzed. It was also added to cigarettes to investigate its pyrolysis release behavior in the particulate phase of mainstream cigarette smoke and its application effect on flavoring. The results showed that: 1) Carvacrol-β-D-glucoside could be obtained by the phase transfer catalytic method, and its structure was confirmed by ¹H NMR, 13C NMR, FTIR, and HRMS. 2) At different heating temperatures, the main cleavage product of carvacrol-β-D-glucoside was carvacrol. 3) By adding carvacrol-β-D-glucoside to cigarettes in different flavoring ways, different flavoring effects could be achieved. The aroma release of cigarettes with carvacrol-β-D-glucoside in cut tobacco was more uniform and stable, and the flavoring effect was better than that of cigarettes with adding carvacrol directly. 4) Cigarettes with added carvacrol-β-D-glucoside could release carvacrol to the particulate phase of mainstream smoke during smoking, and the release of carvacrol increased with the increase of flavoring amount, while the transfer rate of carvacrol to the particulate phase of mainstream smoke was relatively stable. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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