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To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
To explore the differences between the release of aroma components in the heated cigarette and the traditional cigarette, 10 unblended leaf tobacco were prepared into two types of cigarettes. The aroma components in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarette were analyzed by GC/MS. And orthogonal partial least squares discriminant analysis (OPLS-DA) model were used to evaluate the differences of aroma components in the two types of cigarettes. The results showed that a total of 53 and 77 aroma components were identified in the aerosol of heated cigarettes and in the mainstream smoke of traditional cigarettes, respectively. Among the 47 common components, the release of 13 aroma components in the heated cigarettes were more than traditional cigarettes, such as, acetic acid, γ-Butyrolactone and the other 11 aldehyde ketone compounds. 53 different aroma components between heated cigarettes and traditional cigarettes were screened by OPLS-DA, including 7 pyrazine-pyridines,12 ketones, 4 furans, 9 acids, 3 esters, 8 phenols, 9 hydrocarbons, and 1 alcohol. According to the proportion of differential aroma components in the total identified components of the same category, the most significant differences in the release of phenolic components were observed between the two types of cigarettes, followed by hydrocarbons, pyrazine-pyridines, acids, esters, ketones, furans, alcohols.
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Abstract:
To develop a new natural spice of Flos Sophorae, we used Cordyceps sinensis strain SCT-1 to fermentate Flos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos Sophorae 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
To develop a new natural spice of Flos Sophorae, we used Cordyceps sinensis strain SCT-1 to fermentate Flos Sophorae. The fermentation medium formula was optimized through factor screening experiments. The fragrance obtained under the optimal conditions was evaluated for odor and cigarette flavoring sensory evaluation, and the volatile aroma components were analyzed. The results showed that the optimal fermentation medium was Flos Sophorae 100 g/L, corn flour 2 g/L, bran 2 g/L and sucrose 2 g/L. The optimal spice obtained was mainly nutty aroma, supplemented by milk aroma and green aroma. By adding the spice, the cigarette has an increased nutty aroma, sweetness, and a more delicate smoke, while reducing its irritancy. The volatile aroma components, as styrene, (2Z)-2-octen-1-ol, naphthalene, benzothiazole, and methyleugenol, contributed to the aroma of the fragrance. (E)-2-heptanenal, benzaldehyde, linalool, terpine-4-ol and α- Terpineol had a significant contribution to the aroma of this spice.
, Available online
Abstract:
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of flavour components in the spices were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reactive flavourings for cigarette flavouring applications by sensory effects. The results show that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220℃, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction spices have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction spice was added at a level of 4 mg/cigarette, the aroma and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved.
, Available online
Abstract:
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
To improve the heating cigarette product quality and stability, the suitability of different tobacco raw materials in heated cigarette was evaluated. Firstly, the similarity of sensory quality between tobacco raw materials and reference samples was calculated. Then the correlation between conventional chemical components and sensory quality of tobacco raw materials was further analyzed by grey correlation method. Again, the suitability of tobacco raw materials was evaluated based on fuzzy comprehensive evaluation and membership degree. Finally, the consistency and accuracy of the method were verified through repeated experiments and classification experiments. The results showed that the correlation between total nitrogen and nicotine and sensory evaluation indexes was relatively high, while the correlation between the difference of two sugars and sensory evaluation indexes was relatively low. Total nitrogen and nicotine could be used as the main concern indexes in the evaluation of heated tobacco leaves. 22 kinds of tobacco raw materials samples could be divided into heated cigarette-oriented tobacco modules, auxiliary tobacco modules and filled tobacco modules. It has been proved that the evaluation method has good consistency and accurate classification, which can provide reference for formulation design and maintenance effectively, and has certain practical value and guiding significance.
Journal Information
Founded in 1986， bimonthly
Administered by：The Education Department Henan Province
Sponsored by：Zhengzhou University of Light Industry
Editor-in-chief：Wei Shizhong
Executive Editor-in-Chief：Zou Lin
Subeditor：Qu Shuanghong
Edited & published by：Editorial Department of Journal of Light Industry
CN 41-1437/TS
ISSN 2096-1553
Address：136 Science Avenue, Zhengzhou City, Henan Province, China
Postal Code：450001
Tel：(086)0371-86608635
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