Abstract
A method for the determination of 11 volatile substances in cigarette cut tobacco by headspace-stirring rod solid phase microextraction-thermal desorption-gas chromatography-mass spectrometry (HS-SBSE-TD-GC-MS) was established. The parameters were optimized in the tobacco flavoring process, and the sample pretreatment method and thermal desorption operation conditions were optimized. ① Under the control of the optimized experimental conditions, the correlation coefficient R2 was higher than 0.998, and the detection limit and the lower limit of quantitation were 0.052~0.524 μg/g and 0.172~1.684 μg/g, respectively; ② The spike recovery was at 85.2%~97.6% and the relative standard deviation of the determination results was at 2.7%~6.0%; ③ Through this method, the flavoring process drum frequency and damper size were optimized as 40 r/min and 90%, respectively, and the best aroma evaluation in sensory evaluation results were obtained under the control of these conditions. The method had high sensitivity and good linearity, and could be used as an effective means to optimize the parameters of tobacco flavoring process.
Publication Date
3-28-2020
First Page
84
Last Page
90
DOI
10.13652/j.issn.1003-5788.2020.03.016
Recommended Citation
Da, LI; Xian-ke, LI; Tao, ZHANG; Ren-jie, XU; Peng, YUAN; and Chao, LI
(2020)
"Determination of volatile aroma components in cigarettes and optimization of flavoring process of tobacco,"
Food and Machinery: Vol. 36:
Iss.
3, Article 16.
DOI: 10.13652/j.issn.1003-5788.2020.03.016
Available at:
https://www.ifoodmm.cn/journal/vol36/iss3/16
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