| Autor: |
ZHENG Fengyang, YIN Xianzhong, LI Yaoguang, CHEN Zhifei, ZHANG Dongyu, MA Shengtao, HAO Hui, FU Yufeng, ZHAO Xu, ZHAO Zhiwei, FAN Meijuan |
| Zdroj: |
Tobacco Science & Technology; 2021, Vol. 54 Issue 12, p46-52, 7p |
| Abstrakt: |
In order to use single top flavors with roasted sweet aroma in heated tobacco products for flavor enhancement, puff-by-puff release of six roasted sweet aroma compounds in the aerosols of heated tobacco products was measured using GC-MS. The six aroma components were added into the tobacco rod at 0.01% and 0.05% of tobacco mass, and the puff-by-puff transfer rates were determined. The results showed that: 1) The puff-by-puff releases of the six aroma components in the aerosol of heated tobacco products increased first and then decreased with the puff number. 2) When added at 0.01% and 0.05%, their puff-by-puff transfer rates were between 0.5%-15.6% and 1.0%-9.6%, respectively, and the per puff transfer rate peaked in the third or fourth puff. 3) There was a good linear positive correlation between the total of puff-by-puff transfer rates of the six single flavors in aerosols and the puff number. 4) At the two addition rates, the total transfer rates of the six single flavors in aerosols were between 34.2%-73.1% and 23.3%-63.7% respectively. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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