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《中国烟草学会学术年会优秀论文集》2017年
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Insight into key roasted sweet aroma compounds in mainstream cigarette smoke:GC-MS quantification and odor activityassessment

CHAI Guobi  LIU Junhui  SUN Shihao  WANG Dingzhong  ZHANG Wenjuan  MAO Jian  LU Binbin  ZONG Yongli  ZHANG Qidong  ZHANG Jianxun  
【摘要】:To obtain insight into the key roasted sweet aroma compounds in mainstream cigarette smoke, 14 smoke components previously identified by application of sensory-directed analysis were simultaneously quantified by a gas chromatography-mass spectrometry(GC-MS) method. The targeted compounds were well separated in 22 minutes and showed good linear correlation(R2 more than 0.99)using the method. Mainstream smoke from 12 flue-cured and 3 blended cigarettes was analyzed with this method.2-Hydroxy-3-methyl-2-cyclopenten-1-one showed the highest amount in all samples. The odor threshold in ethanol for each compound was determined and the odor activity value(OAV)was calculated as the ratio of its concentration in mainstream smoke to its odor threshold. This allowed an evaluation of the flavor compound's contribution to the smoke matrix. The result showed that, of the 14 compounds analysed, the contributions of4-hydroxy-2,5-dimethyl-3(2 H)-furanone, 5-methylfurfural, and 3,4-dimethyl-1,2-cyclopentanedione to the roasted sweet aroma of mainstream smoke were the most significant according to OAV.

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