Flavoring contributions of endogenous acidic aroma components in cigarette smoke
(2.Technology Centre, China Tobacco Guangdong Industrial Co., Ltd., Guangzhou, China 510385)
【Abstract】The transfer rates to particulate phase of mainstream cigarette smoke and olfactory thresholds of 15 endogenous acidic aroma components in cigarette smoke were studied. The ratio of transfer rate to olfactory threshold of each component was defined as its “flavoring contribution” to characterize the difference in contributions of aroma components to sensory characteristic of cigarette smoke. The results are as follows. ① The transfer rate of acetic acid was the highest (36.61%), and those of the other 14 acidic aroma components fell between 9.67% and 17.15%. ② The flavoring contribution of isovaleric acid was the highest (169.76), followed by those of 3-methylvaleric acid, valeric acid, and butyric acid (14.25–52.13), and those of acetic acid, 2-methylbutyric acid, 2-methylvaleric acid, hexanoic acid, 3-phenylpropionic acid (1.59–4.55), and flavoring contributions of the rest components were < 1.00. ③ The flavoring contribution integrated transfer rate and olfactory threshold of aroma components and could comprehensively and authentically reflect the differences of aroma components in influencing the sensory characteristics of cigarette smoke, which could be used to guide cigarette flavoring.
【Keywords】 Cigarette; Mainstream cigarette smoke ; Acidic aroma component; Transfer rate; Olfactory threshold; Flavoring contribution; Sensomics;
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