Flavoring contributions of endogenous acidic aroma components in cigarette smoke

SHI Qingzhao1 FAN Wu1 CHAI Guobi1 MA Ji1 SONG Yubing1 MAO Jian1 XU Xiujuan1 LIU Junhui1 XI Hui1 ZONG Yongli1 QU Zhan1 ZHANG Jianxun1 WANG Junxia2 TAO Hong2 WANG Yu2 LIN Baomin2 ZHANG Qidong1 LAI Yanhua2

(1.Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, China 450001)
(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;


【Funds】 Key Laboratory Project of China National Tobacco Corporation (110201903001) Project of China Tobacco Guangdong Industrial Co., Ltd. ([2017]09)

Download this article


    [1] Lawless H, Heymann H. Sensory evaluation of food, principles and practices[M]. 2nd ed. New York: Springer Verlag, 2010.

    [2] Kreissl J, Schieberle P. Characterization of aroma-active compounds in Italian tomatoes with emphasis on new odorants [J]. Journal of Agricultural and Food Chemistry, 2017, 65 (25): 5198–5208.

    [3] Kiefl J, Pollner G, Schieberle P. Sensomics analysis of key hazelnut odorants (Corylus avellana L. ‘Tonda Gentile’) using comprehensive two-dimensional gas chromatography in combination with time-of-flight mass spectrometry (GC × GC-TOF-MS) [J]. Journal of Agricultural and Food Chemistry, 2013, 61 (22): 5226–5235.

    [4] Schieberle P, Scherb-Forster J. Characterization of key aroma compounds in raw and cooked asparagus by the sensomics approach: Insights into aroma formation during processing [C]//Abstracts of papers, 244th ACS National Fall Meeting of the American Chemical Society (ACS). Philadelphia: ACS, 2012.

    [5] Feng Y, Cai Y, Fu X, et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment [J]. Food Chemistry, 2018, 265: 274–280.

    [6] Xiao Z, Zhu J. Characterization of the major odor-active compounds in dry jujubes cultivars by application of gas chromatography-olfactometry and odor activity value [J]. Journal of Agricultural and Food Chemistry, 2018, 66 (29): 7722–7734.

    [7] Kong Y, Zhang L L, Zhang Y Y, et al. Evaluation of non-volatile taste components in commercial soy sauces [J]. International Journal of Food Properties, 2018, 21 (1): 1854–1866.

    [8] Kong Y, Zhang L L, Sun Y, et al. Determination of the free amino acid, organic acid, and nucleotide in commercial vinegars [J]. Journal of Food Science, 2017, 82 (5): 1116–1123.

    [9] Risso S J, Carelli A A. Effects of conservation method and time on fatty acid composition, taste and microstructure of southern king crab (Lithodes santolla, Molina, 1782) meat [J]. Journal of Aquatic Food Product Technology, 2017, 26 (6): 731–743.

    [10] Schoenberger C, Krottenthaler M, Back W. Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers [J]. Technical Quarterly-Master Brewers Association of the Americas, 2002, 39 (4): 210–217.

    [11] Liu T, Xia N, Wang Q, et al. Identification of the non-volatile taste-active compounds in crab sauce [J]. Foods, 2019, 8 (8), 324.

    [12] Cai JL, Zhang XB, Zhao XD, et al. Transfer of some alcohol flavors in cigarette blend [J]. Acta Tabacaria Sinica, 2009, 15 (1): 6–11 (in Chinese).

    [13] Cai JL, Zhang XB, Zhao XD, et al. Transfer of some fatty acid flavors in cigarette [J]. Tobacco Science & Technology, 2008 (10): 30–33 (in Chinese).

    [14] Zhang J, Zong YL, Zhou HS, et al. Transfer behavior of some carbonyl flavors in filter and tobacco rod of cigarette [J]. Tobacco Science & Technology, 2011 (7): 60–63 (in Chinese).

    [15] Liu Q, Hou C, Li HT, et al. The transfer behavior of some carbonyl group flavors in low tar cigarettes [J]. Acta Tabacaria Sinica, 2008, 14 (3): 1–7 (in Chinese).

    [16] Song YB, Zong YL, Li YQ, et al. A study on dissipation rates of ester flavors in cigarettes [J]. Acta Tabacaria Sinica, 2007, 13 (6): 1–6 (in Chinese).

    [17] Song YB, Zong YL, Xie JP, et al. The transfer ratio of some ester flavors in cigarette [J]. Acta Tabacaria Sinica, 2005, 11 (3): 17–22 (in Chinese).

    [18] Song YB, Zong YL, Xie JP, et al.Transfer of some ester flavors in cigarette [J]. Tobacco Science & Technology, 2005 (6): 22–25, 48 (in Chinese).

    [19] Sell C S. On the unpredictability of odor [J]. Angewandte Chemie, 2006, 45 (38): 6254–6261.

    [20] Xie JP. Tobacco flavor [M]. Beijing: Chemical Industry Press, 2009 (in Chinese).

    [21] ISO 3308: 2012 Routine analytical cigarette-smoking machine—Definitions and standard conditions [S].

    [22] GB/T 19609—2004 Cigarette—Determination of total and nicotine-free dry particulate matter using a routine analytical smoking machine [S]. (in Chinese).

    [23] Fan W, Zhang QD, Liu JH, et al. Distribution characteristics in mainstream cigarette smoke and sensory contribution of acidic aroma components [J]. Tobacco Science & Technology, 2020, 53 (1): 65–73 (in Chinese).

    [24] Rodgman A, Perfetti T A. The chemical components of tobacco and tobacco smoke [M]. 2nd ed. New York: CRC Press, 2013.

This Article



Vol 53, No. 06, Pages 29-34

June 2020


Article Outline


  • 1 Materials and methods
  • 2 Results and discussion
  • 3 Conclusions
  • References