Hydrothermal reaction flavor preparation based on tobacco waste and cigarette flavouring application.

In order to expand the utilization of waste tobacco, hydrothermal reaction technology was used to prepare tobacco hydrothermal reaction flavors based on waste tobacco. The effects of different reaction conditions on the generation of aroma components in the flavor were analysed using gas chromatography-mass spectrometry. Evaluation of hydrothermal reaction flavor for cigarette flavouring applications by sensory quality assessments. The results showed that with the increase of reaction temperature, reaction time and the decrease of solid-liquid ratio, the totalcontent of aroma components in the hydrothermal reaction spices showed a trend of increasing and then decreasing. At the reaction temperature of 220 ²C, reaction time of 70 min and a solid-liquid ratio of 2:11, the total aroma composition was the highest at 2 325. 35 μg/g, of which the content of heterocyclic and ketones was higher and the content of aldehydes and phenolic compounds was lower. The hydrothermal reaction flavor have the characteristics of floral, baking and caramel aromas. When the hydrothermal reaction flavor was added at a level of 4 mg/cigarette, the aroma quality and aroma volume of the cigarettes were increased, the irritation was reduced, and the overall organoleptic quality was improved. [ABSTRACT FROM AUTHOR]