Abstract
Objective：Develop new natural characteristic plant to-bacco flavor.Methods：The volatile oil from the seeds， leaves and stems of Pelargonium odor atissimum was extracted by simulta-neous steam distillation solvent extraction(SDE) .The chemical components of volatile oilwereanal yzed by GC/MS，andthe effects of volatile oil from different parts of Cardamom geraniumin cigarette flavoring and conventional components of smoke werecompared.Results：The volatile oil of Cardamom geranium seeds wasmainlyterp in en-4-ol(110.54mg/g)，myristic in (81.81mg/g) ， β-p hell and rene (58.33mg/g) .Themain components of leaf essential oil were linalool(90.04mg/g) ， myr- istic in(59.09mg/g) terp in en-4-ol(39.69mg/g) .Thestemessential oilwasdominated by D-limonene(45.56mg/g)， linalool (13.26mg/g)，3， 7-dimethyl-1， 5， 7-oct at rien-3-ol(12.11mg/g) ..Conclusion：Three kinds of volatile oils can give cigarettes unique flavor in varying degrees，improve aroma quality and aroma quantity， and reduce irritation.
Publication Date
10-16-2022
First Page
46
Last Page
51,58
DOI
10.13652/j.spjx.1003.5788.2022.90098
Recommended Citation
Hong-fei, YIN; Jian-zhong, CHEN; Yao-guang, LI; Sui-jun, LIU; Wan-ying, ZHAO; Meng-qi, CHEN; Yao-hong, YUAN; Hua i-qi, LI; Tong-fu, SU; and Yan-qiu, JING
(2022)
"Analysis of essential oil from different parts of Pelargoniumodor at is sim um and its application in cigarette,"
Food and Machinery: Vol. 38:
Iss.
9, Article 9.
DOI: 10.13652/j.spjx.1003.5788.2022.90098
Available at:
https://www.ifoodmm.cn/journal/vol38/iss9/9
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