Preparation of Amadori Compounds Based on Tobacco Flower Enzymatic Hydrolysates

Maillard Rearrangement Products (ARP), which are regarded as one of the tobacco latent aromatic substances, showed a relative high reaction activity under thermal processing. APP thus could be used as novel tobacco flavors and fragrances. To increase the productivity of ARP and the aroma quality, the enzymatic hydrolysate of tobacco flower coordinated with vacuum evaporation was used to synthesize ARP via Maillard Reactions. The ARP productivity of tobacco flower enzymatic Maillard reaction system was significantly increased from 39.91% to 92.20% at 90℃ and 25 mbar for 120 min. The chemical kinetic showed that the activation energy of the reaction present in the enzymatic hydrolysate solution was 14.64 kJ/mol, which was much lower than the reaction in aqueous solution. The sensory evaluation showed that the quality characteristics and coordination of the cigarette smoke was significant improved, providing a new solution for novel tobacco flavor design.