Effect of resurgence temperature on thearoma substances in the try cut tobacco

Authors

LI Da, Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
LI Xiaoke, Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
XU Renjie, Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
YUAN Peng, Cigarette Product Quality Test Center, Technology Center of China Tobacco Yunnan Industrial Co., Ltd., Kunming, Yunnan 650231, China
LI Exian, Institute of Biotechnology and Genetic Resources, Yunnan Academy of Agricultural Sciences, Kunming, Yunnan 650223, China

Abstract

Taking two different representative batches (A, B) of the domestic commercial cigarette brand M as raw materials. A static headspace-GC/MS method was established and the datas were collected by the MES automatic control system. Aroma components in two batches of tobacco samples (A and B) were determined. RESULTS A total of 40 core aroma components were detected in two batches of finished cut tobacco, of which batch A contained 34 and batch B contained 37; 3-methyl-1-butanol, 2,6-dimethyl Pyridazine, n-hexadecane, 2-acetylfuran, 2-hexen-1-ol, cis-4-heptenal are undetected components in A, 2-methylpyrazine, isoprene Enol and 2-acetylpyrrole were undetected components in B; the relative total content of aroma substances in B was less than that of aroma substances in sample A, and controlling the temperature of the regain zone at 60 ℃ was favorable to retain the aroma components in the tobacco.

Publication Date

5-28-2019

First Page

202

Last Page

207

DOI

10.13652/j.issn.1003-5788.2019.05.036

Recommended Citation

Da, LI; Xiaoke, LI; Renjie, XU; Peng, YUAN; and Exian, LI (2019) "Effect of resurgence temperature on thearoma substances in the try cut tobacco," Food and Machinery: Vol. 35: Iss. 5, Article 36.
DOI: 10.13652/j.issn.1003-5788.2019.05.036
Available at: https://www.ifoodmm.cn/journal/vol35/iss5/36

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