基于烟末和玫瑰混合提取的新型烟用香精及其应用研究

吴彦; 梁永伟; 薛云; 李天笑; 孙丽莉; 许春平; 徐志强

Article Contents

WU Yan, LIANG Yongwei, XUE Yu, et al. Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application[J]. Journal of Light Industry.

Citation: WU Yan, LIANG Yongwei, XUE Yu, et al. Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application[J]. Journal of Light Industry. shu

Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application

WU Yan ¹ ,
LIANG Yongwei ² ,
XUE Yu ¹ ,
LI Tianxiao ² ,
SUN Lili ³ ,
XU Chunping ² ,
XU Zhiqiang ^3,,

1. Technical Center, China Tobacco Guangxi Industrial Co., Ltd., Nanning 530001, China;
2. College of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
3. Technical Center, Anhui China Tobacco Industry Co., Ltd., Hefei 230088, China

Corresponding author: XU Zhiqiang, 783577002@qq.com
Received Date: 2024-07-01
Accepted Date: 2024-09-06
Available Online: 2025-04-16

Abstract

To develop a novel tobacco flavoring, low-grade tobacco leaves were enzymatically treated and then co-extracted with dried rose petals. The extract was prepared using an organic solvent heating reflux method. Single-factor and response surface experiments were conducted to optimize the co-extraction parameters, including ethanol volume fraction, mixing ratio of tobacco powder to rose powder, and material ratio. The differences in aroma components between individually extracted and co-extracted samples were compared, and their effects on cigarette flavoring were analyzed. The results showed that the optimal enzymatic hydrolysis conditions for low-grade tobacco leaves were: enzymatic hydrolysis temperature of 50 ℃, enzymatic hydrolysis time of 6 h, and enzyme addition of 150 U / g of tobacco. The factors influencing the content of aroma compounds were ranked as follows: ethanol volume fraction> mixing ratio of tobacco powder to rose powder> material ratio. The optimal extraction conditions were determined as: ethanol volume fraction of 69%, mixing ratio (tobacco powder:rose powder) of 1. 8 ∶1, and material ratio of 1 ∶35. The volatile components detected in the rose sample, tobacco powder sample, and co-extracted sample were 44, 47, and 64, respectively, with total volatile contents of 325. 19 μg / g, 1289. 6 μg / g, and 1642. 89 μg / g, respectively. The co-extracted sample exhibited significantly higher levels of alcohols, esters, aldehydes, and ketones compared to individually extracted samples, while the nicotine content was reduced. When the co-extracted sample under optimal conditions was applied to cigarettes, the sensory quality of the cigarettes improved significantly. The cigarettes displayed enhanced aroma quality with floral and sweet notes, a richer and fuller fragrance, reduced irritation, and a cleaner, more comfortable aftertaste. This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.
- low-grade tobacco leaf,
- rose,
- co-extraction,
- aroma component,
- tobacco flaviring
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Research on novel tobacco flavoring based on co-extraction of tobacco powder and rose petals and its application

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