Imitation of Roasted Sweet Flavors in American Flue-Cured Tobacco Based on Smoke Transfer Behavior and Olfactory Threshold
To explore the style characteristics and representative roasted sweet aroma components of American flue-cured tobacco,the roasted sweet aroma simulation was carried out on the basis of the content and transfer rate of the particulate phase of the smoke through sensory evaluation,analysis of the particulate phase of the smoke and the relative odour activity value(ROAV).The main aroma characteristics of American flue-cured tobacco leaves were hay,roasted sweet,and resin aroma.The main sweet aroma components were methyl cyclopentenone,ethyl cyclopentenone,maltol,5-hydroxymethylfurfural and furfural.The ROAVs of first 4 compounds were greater than 1,and they were the main aroma components.ROAV of furfural was 0.1-1,which was an important auxiliary modification.The mainstream smoke particle transfer rate of the 5 roasted sweet aroma components ranged from 2.67%to 33.61%.According to the concentrations and their transfer rates of 5 components in the smoke,the flavors were imitated.The roasted sweet aroma of the flavored cigarette was prominent,which was similar to the style of American flue-cured tobacco leaves.
American flue-cured tobaccocharacteristic aromaroasted sweet aromatransfer rate
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