基于GC×GC-TOFMS的3款中支卷烟香气风格差异及成因分析

郑凯; 吴攀; 肖辉; 陈治岍; 曲利利; 李华雨; 梁永伟; 许春平

doi:10.12187/2026.01.009

February 2026

Article Contents

ZHENG Kai, WU Pan, XIAO Hui, et al. Analysis of aroma style differences and their formation mechanisms in three dedium-sized cigarettes based on GC×GC-TOFMS[J]. Journal of Light Industry, 2026, 41(1): 90-100. doi: 10.12187/2026.01.009

Citation: ZHENG Kai, WU Pan, XIAO Hui, et al. Analysis of aroma style differences and their formation mechanisms in three dedium-sized cigarettes based on GC×GC-TOFMS[J]. Journal of Light Industry, 2026, 41(1): 90-100. doi: 10.12187/2026.01.009 shu

Analysis of aroma style differences and their formation mechanisms in three dedium-sized cigarettes based on GC×GC-TOFMS

ZHENG Kai ¹ ,
WU Pan ² ,
XIAO Hui ¹ ,
CHEN Zhiqian ³ ,
QU Lili ² ,
LI Huayu ⁴ ,
LIANG Yongwei ² ,
XU Chunping ^2,,

1. Xuchang Cigarette Factory, Henan China Tobacco Industry Co., Ltd., Xuchang 461000, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Technology Center, Chongqing China Tobacco Industry Co., Ltd., Chongqing 400000, China;
4. Technology Center, Henan Cigarette Industry Tobacco Sheet Co., Ltd., Xuchang 461000, China

Corresponding author: XU Chunping, xuchunping05@163.com
Received Date: 2024-12-15
Accepted Date: 2025-08-13

Abstract

【Objective】 This study aims to investigate the differences in sensory styles and their formation mechanisms among three medium-sized cigarettes. 【Methods】 Thermal desorption (TDU) coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) was used to detect the volatile aroma compounds in the tobacco cuts of three medium-sized cigarettes. Combined with sensory evaluation, orthogonal partial least squares discriminant analysis (OPLS-DA) and partial least squares regression (PLSR), this study comparatively analyzed the formation mechanisms of aroma style differences among the three medium-sized cigarettes. 【Results】 The three medium-sized cigarettes have different aroma profiles.,the NX sample features prominent sweet and herbal notes, the LT sample is characterized by distinct fruity notes, and the SD sample highlights fresh and clean notes. A total of 102 volatile aroma compounds were detected in the three medium-sized cigarettes, among which 29 characteristic key aroma compounds had potential effects on the formation of differences in cigarette aroma styles. PLSR analysis revealed that these 29 aroma compounds were respectively correlated with different aroma style characteristics of cigarettes, and the differences in their contents might be the reason for the differences in aroma styles among the three cigarettes. 【Conclusion】 This study enriches the flavor analysis method and research findings of medium-sized cigarettes and provide a reference for the regulation of aroma styles in medium-sized cigarettes.
References
1. [1]
  王宗英,史建新,王永红,等.切丝宽度对中支卷烟烟丝结构、烟支理化指标及感官质量的影响[J].烟草科技,2020,53(1): 81-88.
  WANG Z Y,SHI J X,WANG Y H,et al.Influences of cut tobacco width on cut tobacco structure,physical and chemical indexes and sensory quality of cigarette with medium circumference[J].Tobacco Science & Technology,2020,53(1): 81-88.
2. [2]
  祁林,范兴,唐习书,等.两段式烘丝控制模式对中支卷烟烟丝理化特性及感官质量的影响[J].烟草科技,2022,55(3): 88-97.
  QI L,FAN X,TANG X S,et al.Two-section cylinder dryer’s control mode on cut tobacco properties and sensory quality of demi-slim cigarettes[J].Tobacco Science & Technology,2022,55(3): 88-97.
3. [3]
  唐小雪,范忠,李欢,等.卷烟通风分配对中支卷烟烟气成分的影响[J].湖北农业科学,2023,62(S1): 173-178
  ,186. TANG X X,FAN Z,LI H,et al.The influence of cigarette ventilation distribution on the smoke composition of medium-stick cigarettes[J].Hubei Agricultural Sciences,2023,62(S1): 173-178,186.
4. [4]
  郜明,张洪召,高复高,等.不同切丝宽度中支卷烟的包灰性能、主流烟气及感官质量变化规律[J].河南农业科学,2023,52(10): 172-180.
  GAO M,ZHANG H Z,GAO F G,et al.Effect of cut tobacco width on the ash integrity,mainstream smoke and sensory quality of medium-sized cigarette[J].Journal of Henan Agricultural Sciences,2023,52(10): 172-180.
5. [5]
  楚文娟,王宏伟,田海英,等.圆周及滤嘴通风对卷烟主流烟气碱性香味成分释放量的影响[J].烟草科技,2020,53(2): 34-41.
  CHU W J,WANG H W,TIAN H Y.et al.Effects of cigarette circumference and filter ventilation rate on releases of alkaline aroma components in mainstream cigarette smoke[J].Tobacco Science & Technology,2020,53(2): 34-41.
6. [6]
  戴路,张立立,彭钰涵,等.卷烟辅材参数对中支卷烟常规烟气指标及感官品质的影响[J].中国烟草学报,2023,29(3): 10-20.
  DAI L,ZHANG L L,PENG Y H,et al.Effects of cigarette auxiliary material parameters on smoke indexes and sensory quality of medium-sized cigarette[J].Acta Tabacaria Sinica,2023,29(3): 10-20.
7. [7]
  黄世杰,杨泽恩,吕阳波,等.中支卷烟丝束加香酯类和醇类单体香料的逐口转移行为[J].烟草科技,2023,56(8): 63-73.
  HUANG S J,YANG Z E,LYU Y B,et al.Puff-by-puff transfer of ester and alcoholic monomer flavors from tow of demi-slim cigarettes[J].Tobacco Science & Technology,2023,56(8): 63-73.
8. [8]
  许春平,陈治岍,郑凯,等.两种品牌中支卷烟主流烟气化学成分差异性研究[J].西南师范大学学报(自然科学版),2023,48(8): 103-112.
  XU C P,CHEN Z Q,ZHENG K,et al.Study on the chemical composition differences of demi-slim cigarette smoke between two brands[J].Artificial Intelligence Science and Engineering,2023,48(8): 103-112.
9. [9]
  赖燕华,肖明礼,卢嘉健,等.基于烟丝动态顶空香气成分的卷烟品牌分析[J].中国烟草科学,2017,38(6): 48-54.
  LAI Y H,XIAO M L,LU J J,et al.Discrimination of different cigarette brands based on the dynamic volatile aroma components in cut tobacco[J].Chinese Tobacco Science,2017,38(6): 48-54.
10. [10]
  郭华诚,张月华,李阳光,等.烟丝挥发性香味物质与卷烟感官质量的相关性研究[J].食品与机械,2019,35(1): 209-212.
  GUO H C,ZHANG Y H,LI Y G,et al.Study on the correlation between volatile aroma substances and sensory quality of cigarettes[J].Food & Machinery,2019,35(1): 209-212.
11. [11]
  周茂忠,李永福,杨洋,等.GC-MS结合化学计量学方法分析窨制工艺对烟丝致香成分的影响[J].云南农业大学学报(自然科学),2023,38(4): 659-666.
  ZHOU M Z,LI Y F,YANG Y,et al.Study on the effects of scenting process on aroma components of cut tobacco based on GC-MS and chemometrics analysis[J].Journal of Yunnan Agricultural University(Natural Science), 2023,38(4): 659-666.
12. [12]
  廖茂雯,韩琛,刘玮,等.植物乳杆菌发酵蓝莓汁发酵和贮藏过程中理化指标及挥发性风味物质的变化[J].食品工业科技,2025,46(1): 259-273.
  LIAO M W,HAN C,LIU W,et al.Effects of Lactobacillus plantarum on physicochemical properties and volatile flavor substances of blueberry juice during fermentation and storage[J].Science and Technology of Food Industry,2025,46(1): 259-273.
13. [13]
  李少辉,赵巍,刘松雁,等.SDE-GC-MS结合OPLS-DA分析不同生态区谷子品种香气特征[J].中国农业科学,2023,56(13): 2586-2596.
  LI S H,ZHAO W,LIU S Y,et al.Aroma characteristics of foxtail millet varieties from different ecological regions by analysis of SDE-GC-MS combined with OPLS-DA[J].Scientia Agricultura Sinica,2023,56(13): 2586-2596.
14. [14]
  JIN L,LIAN X,CHEN L,et al.Characteristic aroma analysis and interaction study of key aroma compounds of Chuanhong congou black tea[J].European Food Research and Technology,2024,250(2): 441-454.
15. [15]
  陈凤明,张峰,高飞,等.热脱附-冷阱系统-气相色谱-质谱法同时测定卷烟烟丝中7种生物碱和9种香精成分[J].分析化学,2021,49(1): 128-136.
  CHEN F M,ZHANG F,GAO F,et al.Thermal desorption-cooled injection system-gas chromatography-mass spectrometry for simultaneous determination of seven kinds of alkaloids and nine kinds of flavor compounds in cigarette[J].Chinese Journal of Analytical Chemistry,2021,49(1): 128-136.
16. [16]
  CHOPRA M D,MENGER F A,DUONG B,et al.A fast thermal desorption unit for micro thermal desorption tubes,Part I: Development of the system and proof of concept measurements with hyper-fast gas chromatography[J].Journal of Chromatography A,2024,1730: 465039.
17. [17]
  YANG Y,QIAN M C,DENG Y,er al.Insight into aroma dynamic changes during the whole manufacturing process of chestnut-like aroma green tea by combining GC-E-Nose,GC-IMS,and GC×GC-TOFMS[J].Food Chemistry,2022,387: 132813.
18. [18]
  VEENAAS C,RIPSZAM M,HAGLUND P.Analysis of volatile organic compounds in indoor environments using thermal desorption with comprehensive two-dimensional gas chromatography and high-resolution time-of-flight mass spectrometry[J].Journal of Separation Science,2020,43(8): 1489-1498.
19. [19]
  ZOU Y,GAIDA M,FRANCHINA F A,et al.Distinguishing between decaffeinated and regular coffee by HS-SPME-GC×GC-TOFMS,chemometrics,and machine learning[J].Molecules,2022,27(6): 1806.
20. [20]
  中华人民共和国国家质量监督检验检疫总局.烟草及烟草制品调节和测试的大气环境:GB/T 16447—2004[S].北京:中国标准出版社,2004. General Administration of Quality Supervision,Inspection and Quarantine of the People’s Republic of China.Tobacco and tobacco products—Atmosphere for conditioning and testing:GB/T 16447—2004[S].Beijing: Standards Press of China,2004.
21. [21]
  国家烟草专卖局.卷烟中式卷烟风格感官评价方法:YC/T 497—2014[S].北京:中国标准出版社,2014. State Tobacco Monopoly Administration.Cigarette—The sensory evaluation methods for Chinese-stylistic features:YC/T 216—2013[S].Beijing: Standards Press of China,2014.
22. [22]
  窦玉青,王超,赵文涛,等.基于加热卷烟的国内烟草原料低温热解香气成分差异性分析[J].甘肃农业大学学报,2024,59(1): 203-210.
  DOU Y Q,WANG C,ZHAO W T,et al.Analysis on the difference in aroma components of domestic tobacco raw materials under low temperature pyrolysis based on heated cigarettes[J].Journal of Gansu Agricultural University,2024,59(1): 203-210.
23. [23]
  王林,周平,贺佩,等.糖类物质对烟草香气品质的影响研究进展[J].中国烟草科学,2021,42(6): 92-98.
  WANG L,ZHOU P,HE P,et al.Research progress on the influence of carbohydrates on tobacco aroma quality[J].Chinese Tobacco Science,2021,42(6): 92-98.
24. [24]
  田文秀,姚轩,张彬,等.基于气相色谱-质谱法与气味活度值联合分析的芝麻香油特征风味成分分析方法[J].食品科技,2025,50(9):288-295.
  TIAN W X,YAO X,ZHANG B,et al.Analysis method of characteristic flavor components of sesame oil based on combined analysis of gas chromatography-mass spectrometry and odor activity value[J].Food Science and Technology,2025,50(9):288-295.
25. [25]
  陈菊,黄裕兵,王雪雅,等.基于HS-SPME-GC-MS解析糟辣椒发酵过程中关键香气物质变化[J].中国酿造,2025,44(7):91-98.
  CHEN J,HUANG Y B,WANG X Y,et al.Changes of key aroma substances during Zaolajiao fermentation process based on HS-SPME-GC-MS[J].China Brewing,2025,44(7):91-98.
26. [26]
  安皓南,张凤梅,李振杰,等.玫瑰提取物特征香气成分分析及其在卷烟中的应用[J].云南民族大学学报(自然科学版),2023,32(5): 563-568.
  AN H N,ZHANG F M,LI Z J,et al.Analysis of characteristic aromacomponents ofextracts from Rosa centifolia and its application in cigarettes[J].Journal of Yunnan Minzu University(Natural Sciences Edition), 2023,32(5): 563-568.
27. [27]
  张美芬,桑应华,赵红梅,等.云南烤烟KRK26特征香气分析[J].云南农业大学学报(自然科学),2023,38(6): 973-979.
  ZHANG M F,SANG Y H,ZHAO H M,et al.analysis of characteristic aroma of flue-cured tobacco KRK26 in Yunnan province[J].Journal of Yunnan Minzu University(Natural Sciences Edition), 2023,38(6): 973-979.
28. [28]
  刘鑫,肖永银,杜超,等.丁香花蕾和果实热裂解成分分析及应用[J].食品工业,2022,43(11): 305-310.
  LIU X,XIAO Y Y,DU C,et al.Pyrolysis composition analysis and application for clove bud and clove fruit[J].The Food Industry,2022,43(11): 305-310.
29. [29]
  AN H,OU X,ZHANG Y,er al.Study on the key volatile compounds and aroma quality of jasmine tea with different scenting technology[J].Food Chemistry,2022,385:132718.
30. [30]
  岳丽,祖力皮牙·买买提,王佳敏,等.HS-GC-IMS结合ROAV分析不同制油工艺对芜菁籽油特征香气成分的影响[J].中国油脂,2025,50(8): 50-59.
  YUE L,ZULIPIYA M M T,WANG J M,et al.Effect of oil-processing technology on the characteristic aroma components of turnip seed oil by HS-GC-IMS combined with ROAV[J].China Oils and Fats,2025,50(8): 50-59.
31. [31]
  WANG Y,HE T,WANG J,et al.High performance liquid chromatography fingerprint and headspace gas chromatography-mass spectrometry combined with chemometrics for the species authentication of Curcumae Rhizoma[J].Journal of Pharmaceutical and Biomedical Analysis,2021,202: 114144.
32. [32]
  谭凤玲,詹萍,王鹏,等.基于感官评价及GC-MS结合OPLS-DA分析热杀菌对蟠桃汁呈香品质的影响[J].中国农业科学,2022,55(12): 2425-2435.
  TAN F L,ZHAN P,WANG P,et al.Effects of thermal sterilization on aroma quality of flat peach juice based on sensory evaluation and GC-MS combined with OPLS-DA[J].Scientia Agricultura Sinica,2022,55(12): 2425-2435.
33. [33]
  赵雅惠,廖鹏飞,陈璐,等.GC-MS/GC-O-MS结合PLSR分析新型青稞白酒的关键香气物质[J].食品工业科技,2024,45(19): 228-239.
  ZHAO Y H,LIAO P F,CHEN L,et al.Analysis of key aroma active compounds of novel Qingke baijiu by GC-MS/GC-O-MS combined with PLSR[J].Science and Technology of Food Industry,2024,45(19): 228-239.
Proportional views

Get Citation

PDF

XML

Article Metrics

Article views(128) PDF downloads(0) Cited by()

Ralated

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Analysis of aroma style differences and their formation mechanisms in three dedium-sized cigarettes based on GC×GC-TOFMS

Abstract

References

Proportional views

Article Metrics

Ralated

Proportional views

通讯作者: 陈斌, bchen63@163.com