JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 41 Issue 5
October 2026
Article Contents
Sun Xuefeng, Shi Dongfang, Jin Qiang, et al. Study on key aroma analysis and interactions of peppermint flavor for heated tobacco products[J]. Journal of Light Industry, 2026, 41(5): 119-131. doi: 10.12187/2026.05.011
Citation: Sun Xuefeng, Shi Dongfang, Jin Qiang, et al. Study on key aroma analysis and interactions of peppermint flavor for heated tobacco products[J]. Journal of Light Industry, 2026, 41(5): 119-131. doi: 10.12187/2026.05.011 shu

Study on key aroma analysis and interactions of peppermint flavor for heated tobacco products

  • Corresponding author: Zheng Xiaoyun, zhengxy@jszygs.co
  • Received Date: 2025-01-06
    Accepted Date: 2025-03-03
  • 【Objective】This study aimed to explore the key aroma compounds in peppermint flavor for heated tobacco products and the interactions among aroma compounds dominated by minty notes.【Methods】Gas chromatography-mass spectrometry (GC-MS) combined with sensory evaluation, odor activity value (OAV), partial least squares discriminant analysis (PLS-DA), and partial least squares regression (PLSR) was used to analyze the key aroma compounds of peppermint flavor for heated tobacco products. The interactions among aroma compounds and their effects on the sensory characteristics of heated tobacco products were investigated using the S-curve method and addition experiments.【Results】The peppermint flavors for heated tobacco products differed significantly (P<0.05) in minty, green, and woody aroma attributes. A total of 48 volatile aroma compounds were detected by GC-MS. PLS-DA identified 25 volatile compounds (VIP>1) that significantly influenced the flavor profile of the peppermint flavor, and OAV analysis identified seven key aroma compounds, including ocimene and terpineol. PLSR combined with omission experiments identified the key aroma compounds contributing to the minty attribute as menthol, menthyl acetate, menthone, and carvone. The Feller model and addition experiments verified that menthol/menthone and menthol/carvone exhibited significant synergistic effects, enhancing the minty aroma characteristics of heated tobacco products by 1.33-, 1.36-fold respectively.【Conclusion】The peppermint flavors for heated tobacco products differed in aroma style, and the key aroma compounds responsible for the minty notes exhibited synergistic effects, which had important influences on the sensory attributes of heated tobacco products.
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