Comparative analysis of the aroma components in mainstream aerosol of heat-not-burn tobacco products
Abstract
In order to investigate the release characteristics of aroma components in mainstream aerosol of heat-not-burn tobacco products, three popular commercial products were smoked. The aroma components were analyzed by gas chromatography-mass spectrometry (GC/MS). The results showed that: ① The release of neutral and basic aroma components per unit puff was higher than that of acids flavors. ② The total release of aroma components per unit puff of sample I was higher than that of sample L which was higher than that of sample G. ③ The quality and quantity of aroma components which originated from natural tobacco leaves, were lower in heat-not-burn tobacco products than in traditional ones. And that may cause a weakness in tobacco specific flavor, which could be improved by adding tobacco extractives or smoky components in tobacco materials of heat-not-burn tobacco products.
Publication Date
6-28-2019
First Page
64
Last Page
68
DOI
10.13652/j.issn.1003-5788.2019.06.011
Recommended Citation
Ying, WANG; Wenbin, YANG; Chong, WANG; Jiabin, CHEN; Jianzheng, LI; Tao, XIE; and Xiong, JI
(2019)
"Comparative analysis of the aroma components in mainstream aerosol of heat-not-burn tobacco products,"
Food and Machinery: Vol. 35:
Iss.
6, Article 11.
DOI: 10.13652/j.issn.1003-5788.2019.06.011
Available at:
https://www.ifoodmm.cn/journal/vol35/iss6/11
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