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논문 상세정보

버어리엽의 열처리 과정에서 Polyhydroxyalkylpyrazine류 생성에 대한 당류 첨가의 영향

Effect of Added Sugars on the Generation of Polyhydroxyalkylpyrazines during Toasting of Burley Tobacco Leaves

Abstract

Nonvolatile polyhydroxyalkylpyrazines(PHAPs) are known to degrade volatile pyrazine compounds having positive aroma and sensory attributes during cigarette smoking. In this paper, the content of PHAPs in burley tobacco leaves toasted to different levels as temperature and time study were determined by high performance liquid chromatography, and was also investigated effects of added sugars, sucrose, glucose or fructose, on the generation of PHAPs during toasting. The addition of glucose or fructose as casing sauce in burley tobacco leaves resulted in significant increases, especially 2,6-deoxyfructosaBine from glucose added leaves and 2,5-deoxyfructosazint from fructose added leaves, in generation of PHAPs during toasting, while control and sucrose added leaves did not observed in generation of PHAPS. Formation rates of PHAPs in glucose or fructose added tobacco leaves, but not sucrose, showed a strong dependence on both toasting temperature and time.

참고문헌 (14)

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이 논문을 인용한 문헌 (1)

  1. 2001. "Relationship between Contents of Moisture and Chemical Components in Burley Tobacco after Heat Treatment" 한국연초학회지 = Journal of the Korean society of tobacco science, 23(1): 40~44 

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