Puff-by-puff releases of aroma components in mainstream smoke of short cigarettes.

Samples of short and king-sized cigarettes were made with the same tobacco blend and auxiliary materials in this study. The puff-by-puff releases of routine smoke components, burnt-sweet aroma components, smoky aroma components and organic acid aroma components in mainstream smoke of the samples were analyzed and compared. The results showed that: 1 The puff-by-puff releases of TPM, tar, nicotine and moisture in the mainstream smoke of the short and king-sized cigarettes increased with the increase of puff number, and the puff-by-puff releases of the short cigarettes were significantly higher than those of the king-sized ones. 2 The burnt-sweet aroma components with higher releases were furfuryl alcohol, methylcyclopentenolone, maltol, 4-hydroxy-2,5-dimethyl-3 2H -furanone successively. The puff-by-puff releases of most of the burnt-sweet aroma components increased first and then decreased with the increase of puff number. The puff-by-puff releases per unit tar of the short cigarettes were lower than those of the king-sized ones. 3 The smoky aroma components with higher releases were p-cresol, 2- 4-hydroxyphenyl ethanol, o-cresol, 2,6-dimethoxyphenol, phenol successively. The puff-by-puff releases of most of the smoky aroma components increased first and then decreased with the proceeding puffs. The puff-by-puff releases of the initial four puffs of the short cigarettes were significantly higher than those of the king-sized ones, while the total releases and the releases per unit tar of the fifth puff were opposite. 4 The organic acid aroma components with higher releases were 2-hydroxyacetic acid, lactic acid and pyruvic acid. The puff-by-puff releases of most of the organic acid aroma components increased with the increase of puff number, and those of the short cigarettes were remarkably higher than those of the king-sized ones. [ABSTRACT FROM AUTHOR]