Distribution characteristics in mainstream cigarette smoke and sensory contributions of burnt-sweet, creamy and bean aroma components.

To investigate the key burnt-sweet, creamy and bean aroma components in mainstream cigarette smoke and their distribution characteristics as well as sensory contributions, and to guide the flavoring of tobacco products effectively, the tobacco and tobacco smoke components listed in The Chemical Components of Tobacco and Tobacco Smoke were systematically evaluated. The components with burnt-sweet, creamy and bean aroma characteristics were screened and identified, and their distribution characteristics in total particulate matter (TPM) of mainstream smoke from 9 cigarette brands were determined by GC/MS. The contributions of those components to the burnt-sweet, creamy and bean aroma notes in mainstream cigarette smoke were assessed based on their odor activity values (OAVs). The results showed that: 1) There were 18 components with burnt-sweet aroma note, 15 with creamy aroma note and 5 with bean aroma note in mainstream cigarette smoke. 2) In the mainstream smoke of different types of cigarettes, the releases of hydroxyacetone, 2, 3-butanedione, methyl cyclopentenolone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were higher than those of the other components. 3) The total releases of the above 38 components in mainstream smoke of blended type cigarettes were remarkably lower than those of Virginia type cigarettes. 4) The contribution of burnt-sweet aroma note to mainstream cigarette smoke was more significant than that of creamy and bean aroma notes. The key components with burnt-sweet aroma note were 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3,4-dimethyl-1, 2-cyclopentadione, methyl cyclopentenolone and 3-ethyl-2-hydroxy-2-cyclopenten-1-one, those with creamy aroma note were 2,3-butanedione, ethyl vanillin and vanillin, and those with bean aroma note were 6-methylcoumarin and dihydrocoumarin. [ABSTRACT FROM AUTHOR]