Study on the preparation of tobacco Maillard reaction products and its application in tobacco sheet aroma enhancement

In order to improve the aroma of tobacco sheet and improve the quality of tobacco sheet, the waste tobacco powder was used as raw material in this experiment. Pectinase, cellulase and neutral protease were mixed for enzymatic hydrolysis, and tobacco extract was obtained after concentration. Endogenous amino compounds and water-soluble sugars contained in tobacco extracts were used as substrates, and figs and Siraitia grosvenorii fruit extract rich in reducing sugars were added for Maillard reaction to prepare moisturizing sweet extract. Single factor experiments and orthogonal experiments were used to determine the optimal reaction conditions. The volatile components of Maillard reaction products were analyzed by GC-MS. The results showed that: ①The optimal conditions for enzymatic hydrolysis were reaction temperature 45 ℃, enzyme dosage 1.5%, and reaction time 4 h. ②The optimal reaction conditions of Maillard reaction were as follows: reaction temperature was 120 ℃, the addition amount of fruit extract was 9%, reaction time was 70 min, and pH value was 6. ③ According to the results of GC-MS analysis, the mass fraction of moisturizing sweet such as benzoic acid, phenylacetic acid, furfuryl alcohol and 5-hydroxymethylfurfural in Maillard reaction products were 3.50, 7.75, 5.48 μg/g and 7.54 μg/g, respectively. Compared with the blank control samples, the mass fraction was significantly increased. ④ The optimal product of Maillard reaction was coated on the sheet substrate by coating method, and cut it into cigarettes for sensory evaluation. The smoking results showed that compared with the blank control, the aroma quantity and aroma quality of the smoke were increased, and the sweetness was prominent.