Study on grooved filter’s selective retention to flavor in mainstream smoke

Authors

LU Ping, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
GU Liang, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
WANG Jianmin, College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan 450002, China
LI Mingzhe, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
LI Guodong, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
GAO Mingqi, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
JI Peng, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China
HU Shaodong, Technology Center of China Tobacco Henan Industry Co., Ltd., Zhengzhou, Henan 450000, China

Abstract

Normal acetate fiber filter, inside grooved filter and outside grooved filter were chosen as objects in the research. Cigarettes were smoked by smoking machine and a method of SDE-GC/MS was used to analyze flavor composition of extraction liquid. Quantitative and relative analysis was made via data analysis method. The results showed that the number of common and minor error flavor in filter and Cambridge filter was 96. To all kinds of flavors, the retention efficiency of grooved filter was higher than normal acetate fiber filter. Retention of flavor compounds in mainstream smoke showed strong selectivity. The selectivity was mainly positive, but changed with different filters.

Publication Date

10-28-2017

First Page

194

Last Page

199

DOI

10.13652/j.issn.1003-5788.2017.10.042

Recommended Citation

Ping, LU; Liang, GU; Jianmin, WANG; Mingzhe, LI; Guodong, LI; Mingqi, GAO; Peng, JI; and Shaodong, HU (2017) "Study on grooved filter’s selective retention to flavor in mainstream smoke," Food and Machinery: Vol. 33: Iss. 10, Article 42.
DOI: 10.13652/j.issn.1003-5788.2017.10.042
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/42

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