不同类型烟草原料加热卷烟烟气香味成分差异性分析

Difference Analysis in Aroma Components of Heated Tobacco Products from Different Tobacco Types

摘要

为探究不同类型烟草原料加热卷烟烟气香味特征差异，选取6大烟草类型55份烟叶样品，分别制作成加热卷烟。通过吸烟机和气质联用仪（GC-MS）对其烟气香味成分进行差异比较，并分析了烟气香味成分与感官评价指标间的关系。结果表明，（1）不同类型烟草原料加热卷烟烟气香味特征存在显著差异。对于绝大多数呋喃、吡喃及内酯类香味成分，烤烟和晒黄烟含量较高，其次为晒红烟和香料烟，雪茄烟和白肋烟含量最低，三组间差异显著；酮类和酸类香味成分在烤烟和晒黄烟中的含量仅次于香料烟；酚类香味成分以晒黄烟、烤烟、晒红烟和白肋烟含量较高，香料烟含量最低；含氮类香味成分则表现为白肋烟和晒红烟含量最高，烤烟和晒黄烟含量最低，两组间差异显著；其他类香味成分的含量，雪茄烟、晒红烟和白肋烟含量相对较高，而烤烟、香料烟和晒黄烟含量较低。（2）相关分析显示，绝大多数呋喃、吡喃、内酯类、酚类、酸类和酮类香味成分与感官评价指标（刺激性、干燥感、苦涩感、残留和评吸总分）呈正相关；而含氮类和其他类香味成分则呈相反趋势。综合方差分析和相关分析结果，初步认为：烤烟和晒黄烟烟气香味成分含量较高且种类丰富，其次是晒红烟和香料烟，雪茄烟和白肋烟含量最低。因此，烤烟和晒黄烟可能是烟气香味成分含量较高，种类更丰富的加热卷烟烟草原料类型，具有较高的应用潜力。

Abstract

To explore the differences in the aroma characteristics of heated tobacco products (HTPs) from different types of tobacco materials, this study selects 55 tobacco leaf samples from six major tobacco types and processes them into HTPs. Using a smoking machine and gas chromatography-mass spectrometry (GC-MS), this study compares the differences in aroma components in the smoke, and analyzes the relationship between the smoke aroma components and sensory evaluation indicators. The results show that: (1) There are significant differences in the aroma characteristics of HTP smoke from different types of tobacco materials. For most aroma components of furan, pyran, and lactone, flue-cured tobacco and sun-cured yellow tobacco exhibit the highest contents, followed by sun-cured red tobacco and oriental tobacco, while cigar tobacco and burley tobacco have the lowest levels, with significant differences among the three groups; the contents of ketone and acid aroma components in flue-cured tobacco and sun-cured yellow tobacco are second only to those in oriental tobacco; among phenolic aroma compounds, sun-cured yellow tobacco, flue-cured tobacco, sun-cured red tobacco, and burley tobacco show relatively higher contents, whereas oriental tobacco has the lowest; for nitrogen-containing aroma compounds, burley tobacco and sun-cured red tobacco have the highest contents, and flue-cured tobacco and sun-cured yellow tobacco have the lowest, with significant differences between the two groups; as for other types of aroma components, cigar tobacco, sun-cured red tobacco, and burley tobacco contain relatively higher amounts, while flue-cured tobacco, oriental tobacco, and sun-cured yellow tobacco have lower levels. (2) Correlation analysis shows that most aroma components of furan, pyran, lactones, phenols, acids and ketones are positively correlated with sensory evaluation indicators (irritation, dryness, bitterness, aftertaste and total smoking score). In contrast, nitrogen-containing aroma compounds and other types of aroma components exhibit the opposite trend. Based on the comprehensive results of variance analysis and correlation analysis, it is preliminarily concluded that flue-cured tobacco and sun-cured yellow tobacco have higher contents and richer varieties of smoke aroma components, followed by sun-cured red tobacco and oriental tobacco, while cigar tobacco and burley tobacco have the lowest contents. Therefore, flue-cured tobacco and sun-cured yellow tobacco may be the appropriate materials for HTPs, characterized by their higher contents and wider variety of smoke aroma components, with greater application potential.

关键词

烟草类型 / 加热卷烟 / 香味成分 / 感官质量 / 差异性

Key words

Tobacco types / heated tobacco products / aroma components / sensory quality / differences

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基金资助

上海新型烟草制品研究院有限公司科技项目(Z2024-001Z)

上海烟草集团有限责任公司科技项目(K2024-1-024P)

中国烟草总公司科技重大专项项目(110202402024)