Effects of different heat aging time on the flavor components of tobacco sheet concentrated liquid.

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]