Study of the interaction between aroma components and sweet taste characteristics of cigarettes by σ-τ model method
To investigate the correlations between the aroma substances in mainstream smoke and the sweet taste of cigarettes via analyzing the interaction mechanism between 12 fragrance materials and glucose, the sweet taste values of different concentration glucose, fragrance materials and their mixtures were measured based on the combined evaluation methods of electronic tongue and sensory quality. The synergistic effect model for different aroma substances and smoke sweet taste was established by σ-τ method. The results showed that the fragrance materials in the order of the influences on sweet taste were eugenol > benzyl alcohol > phenethyl alcohol > vanillin > cinnamaldehyde > γ-decalactone > propionic acid > furanone. Eugenol, benzyl alcohol and phenethyl alcohol had synergistic effects on glucose, and the sweet taste value increased with the rise of their concentrations; vanillin, cinnamaldehyde and γ-decalactone had additive effects on glucose, and the sweet taste value also increased with the increase of their concentrations; while the sweet taste value decreased with the increase of propionic acid and furanone concentrations, indicating that these two materials had masking effects on glucose. However, the influences of limonene, 2-methylpyrazine, furfural and 2-acetylfuran on glucose were slight. When fragrance materials are mixed with glucose, the interactions between them are different, and the concentration ratio is the main factor affecting the interactions. The materials with spicy, sweet, fresh and milky scents have synergistic and additive effects on sweet taste. By analyzing the relationships between the aroma and sweet components in tobacco, the sensory characteristics of cigarettes can be determined from the aspects of aroma characteristics and taste characteristics, so as to improve the design and quality control technology of cigarette products.