Fractionation of Maillard Reaction Products and Evaluation of Fractions in Cigarette Flavoring

In order to find out the flavoring characteristics of the fractions in Maillard reaction products and the fractions with good flavoring effects, the Maillard reaction products of glucose and proline were fractionated by gel permeation chromatography, and the fractions were analyzed by pyrolysis(Py)-GC/MS and evaluated by cigarette flavoring separately. The results showed that: 1) The products could be effectively fractionated in the order of molecular weight of fractions by gel permeation chromatography. 2) The types of compounds differed greatly between fractions, the fractions H1 and H2 were mainly composed of nitrogen-containing heterocyclic compounds with higher molecular weight, while infractions H3 and H4 were mainly oxygen-containing heterocyclic compounds with lower molecular weight. 3) The fractions, especially those with higher molecular weight, offered better smoking quality to cigarette than did the Maillard reaction products.