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Reconstituted tobacco (RT) is a product made by reprocessing tobacco waste, experiencing a growing demand for heat‐not‐burn products. The purpose of this study is to analyze the main flavor ingredients in RT aerosol, as well as the transfer behavior of key flavor substances from substrates to aerosol and the concentrations of these compounds in the substrate after heating. First, we demonstrated that the odor of four RT aerosol samples could be distinguished using an electronic nose. Through non‐targeted analysis, 93 volatile compounds were detected by gas chromatography‐mass spectrometry, and 286 non/semi‐volatile compounds were identified by ultra‐high‐performance liquid electrophoresis chromatography‐mass spectrometry in aerosol. Furthermore, we found that the formation of RT aerosol involves primarily evaporation and distillation, however, the total content delivered from unheated RT samples to aerosol remains relatively low due to compound volatility and cigarette filtration. Thermal reactions during heating indicated the pyrolysis of chlorogenic acid to generate catechol and resorcinol, while Maillard reactions involving glucose and proline produced 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4h‐pyran‐4‐one. The study highlighted that heating RT at approximately 300°C could mitigate the production of harmful substances while still providing a familiar sensory experience with combusted tobacco. [ABSTRACT FROM AUTHOR]

To clarify microorganisms resulted mildew on Hainan cigar tobacco leaves and screen their antagonistic strains to prevent tobacco leaves from mildew, mildew and antagonistic microorganisms were isolated from the surface of Hainan moldy cigar tobacco and purified. Morphological and molecular methods were combined to identify microbial species. The identification and screening results showed that the main microorganisms resulted mildew on Hainan cigar tobacco were Talaromyces funiculosus, Scopulariopsis brevicaulis and Aspergillus occultus. Two antagonistic strains with good antagonistic effects were screened out, namely Bacillus subtilis and Bacillus halotolerans. The main microorganisms resulted mildew on Hainan cigar tobacco were mainly Talaromycetes, Scopularia and Aspergillus strains. The screened two strains of Bacillus had good antagonism to mold, which provided a reference for the prevention and control of mildew on cigar tobacco. [ABSTRACT FROM AUTHOR]

Taking "Kuanzhai" branded heated tobacco products of "Original Flavor"as the research materials, moisture content, draw resistance, aerosol components (nicotine, total particulate matter, moisture) and sensory indexes of the heated tobacco products stored for 7 days under different relative humidity were analyzed. The results showed that: 1) Moisture content, draw resistance, total particulate matter and moisture in the aerosol positively correlated to environmental relative humidity. 2) Environmental relative humidity had an insignificant effect on the circumference and roundness of tobacco rod in the experimental period, while it negatively affected the nicotine release in the aerosol. 3) Lower relative humidity (22.5%) increased the irritation of the samples; however, a higher relative humidity (90.0%) decreased the aerosol amount and aroma quantity and raised smoke temperature. 4) Other than the suitable relative humidity of 60% for conventional cigarettes, the temperature of (25 ± 2) ° and the environmental relative humidity of 43% were more appropriate for the production and storage of the heated tobacco products. [ABSTRACT FROM AUTHOR]

38 yeast strains screened from the surface of the fruit were used for the fermentation of tobacco powder, and a strain of yeast strain YG-4 capable of producing distinct floral and sweet fragrance was screened by sensory olfactory identification. The strain was further subjected to morphological identification, phenotypic identification and molecular biological identification. And the aroma components in fermented liquid of this strain were analyzed by GC-MS. The results showed that YG-4 strain was identified as Hanseniaspora sp. GC-MS analysis showed that the contents of esters, carbonyls, acids and hydrocarbons in YG-4 fermentation liquid decreased. However, the content of alcohols increased significantly. 1-phenyl--aminopyrazole in hetero-cycles also increased slightly. Although the content of some substances decreased, the contents of phenylethyl benzoate, 2-pentenoic acid, 1-phenyl-3-aminopyrazole and phenylethanol all increased, and the increase of these aroma components contributed to the improvement of fermentation broth aroma and produced characteristic aroma different from the control group. [ABSTRACT FROM AUTHOR]