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50 nm ceramic membrane and 100 kD and 10 kD organic membrane were used to separate the reconstitution tobacco extract, the obtained fractions were analyzed by GC-MS analysis, principal component analysis of volatile components, evaluation cigarette paper flavoring, and particle composition analysis of flavoring cigarette smoke. The results showed that 68, 45, 45, 7 and 36 volatile components were detected in the unseparated component ( M0), 50 nm ceramic membrane interception component (M2), 100 kD organic membrane interception component ( M4), 10 kD organic membrane permeation component ( M5) and 10 kD organic membrane interception component ( M6), respectively, and the total volatile components were 1 109.03 µg/mL, 1 042. 14 µg/mL, 828. 02 µg/mL,92. 00 µg/mL,762. 42 µg/mL, widely existing in the five components were nicotine, 2,2'-meth-ylene bis-(4-methyl-6-tert-butylpheno. The unique components of M5 were 2-ethylhexanol and cis-1-(cyclohexylm-ethyl) -4-ethyl cyclohexane. The results of principal component analysis of M5 component were similar to M2 to a certain extent, but there were obvious differences with the other three components. The main components that affected the flavor of M5 were 2-ethylhexanol, cis-1-(cyclohexylmethyl)-4-ethyl cyclohexane. When M5 were added to cigarette paper, the sensory evaluation effect of cigarette was the best, the phenolic, alkane and benzene components in the smoked significantly increased, and the individual flavor components ( such as methyl cyclopen-taenol ketone, (+)-vanorene, etc. ) also increased, which had a significant flavoring effect. [ABSTRACT FROM AUTHOR]

To investigate the effect of heat aging time on the flavor components of tobacco sheet concentrated liquid, firstly, the concentrated liquid was treated at the constant temperature of 70? for 24 h, 48 h and 72 h, respectively, then the routine chemical components (total sugar, amino acid, reducing sugar and nicotine) were determined and the flavor compositions were determined by GC-MS. The results showed that, after heat aging treatment, the mass concentration of total sugar, amino acid and reducing sugar decreased, while there was no significant change in nicotine massconcentration, and the massconcentration and type of flavor composition increased. The optimal treatment time was 48 h, and at this time, the concentrations of alcohol, acid, esters, ketones and aldehydes compounds in the concentrated liquid were 143.47 times, 26.10 times, 1.62 times, 2.92 times and 15.76 times those concentrations in the original liquid. The total amount of flavor compositions were 44 kinds, and the total mass concentration was 891. 79 µg/mL. [ABSTRACT FROM AUTHOR]