两种雪茄烟分段烟气香气成分及香气特征差异分析

杨淋; 刘路路; 姬凌波; 姜晨曦; 蒋忠荣; 杨振; 徐恒; 胡军

doi:10.12187/2024.01.011

February 2024

Article Contents

YANG Lin, LIU Lulu, JI Lingbo, et al. Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar[J]. Journal of Light Industry, 2024, 39(1): 87-96. doi: 10.12187/2024.01.011

Citation: YANG Lin, LIU Lulu, JI Lingbo, et al. Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar[J]. Journal of Light Industry, 2024, 39(1): 87-96. doi: 10.12187/2024.01.011 shu

Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar

YANG Lin ¹ ,
LIU Lulu ² ,
JI Lingbo ¹ ,
JIANG Chenxi ¹ ,
JIANG Zhongrong ² ,
YANG Zhen ² ,
XU Heng ³ ,
HU Jun ^1,2

1. Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou 450001, China;
2. Cigar Technology Innovation Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610101, China;
3. Technology Center, China Tobacco Sichuan Industrial Co., Ltd., Chengdu 610066, China

Received Date: 2023-11-06
Accepted Date: 2024-01-02

Abstract

In order to investigate the differences of aroma components and aroma profiles in segmented smoke of cigars, gas chromatography-mass spectrometry (GC-MS) was used to detect the aroma compounds of Great Wall No.2 and Montecristo No.4 cigars, supplemented by sensory evaluation and odor contribution weight to investigate the aroma characteristics of cigars, and the key aroma components in cigars were screened based on partial least squares discriminant analysis (PLS-DA). The results showed that the cigar was shorter, the interception effect was weakened, and the quantity and release of aroma components in cigar smoke were increased during smoking. In the odor contribution weight of segmented smoke of cigars, the bean and woody aromas of Great Wall No.2 weakened and the coffee aroma increased as smoking proceeded, while the bean aroma of Montecristo No.4 weakened and the spicy aroma increased. These changes in odor contribution weight were consistent with the results of the sensory evaluation. 12 key differential aroma components such as γ-hexalactone, 2-furoic acid, acetophenone, phenylacetic acid, 2,6-dimethylpyrazine were obtained during the smoking process of Great Wall No.2, and 11 key differential aroma components such as cedrol, 2-methylbutyraldehyde, 2-methoxy-4-vinylphenol, guaiacol, γ-nonanolactone were obtained during the smoking process of Montecristo No.4. The results of this study reflected the change rules of smoke composition in the smoking process of cigar and explained the reasons for the flavor changes in the smoking process of cigar.
- cigar,
- segmented smoke of cigar,
- aroma compound,
- aroma profile,
- odor contribution weight
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Differential analysis of aroma compounds and aroma profiles of segmented smoke of two types of cigar

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