Effect of reaction temperature on the distribution of Maillard products and cigarette flavoring with iris root as raw material

In this study, iris root was used as raw materials to develop novel flavor by optimizating the reaction temperature. Maillard reaction was carried out using iris root fermentation broth by different temperature gradient (90, 100, 110, 120 ℃), the volatile components of Maillard reaction products (MRPs) were analyzed by GC-MS, principal component analysis and the MRPs of different temperature were evaluated by cigarette flavoring. The results showed that: ① The GC-MS results showed the number of volatile flavor components was the most (77 kinds) when the sample was prepared by Maillard reaction at 100 ℃. The total volatile compound content of the samples prepared by Maillard reaction at 100 ℃ was most (up to 1034.37 μg/g); ② Combined with GC-MS and principal component analysis, 100 ℃ the optimal temperature for preparing a rich aroma and Maillard reaction was product; ③ Compared with the control, iris root Maillard reaction sample prepared by 100 ℃ is used for cigarette flavoring, the aroma of cigarettes could be improved, the irritancy could be reduced, the after taste is more comfortable and the flavoring effect was best. Combined with GC-MS and principal component analysis, 100 ℃ is the optimal temperature for preparing a rich aroma and Maillard reaction product.