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| Analysis of Volatile Flavor Components in Tobacco Chewing Gum by Headspace/GC-MS |
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| DOI： |
| KeyWord:HS/GC-MS tobacco chewing gum volatile flavor compounds |
| Author | Institution |
| HAN Jing-mei,TANG Jian-guo,YUAN Da-lin,WANG Qing-hua,ZHANG Tao，LEI Ping,ZHENG Xu-dong,WU Yi-qin,ZHANG Feng-mei,CHEN Yong-kuan* |
云南中烟工业有限责任公司技术中心 |
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| Abstract: |
| The volatile flavor compounds in 22 tobacco chewing gums were identified by static headspace/GC-MS with mass spectrum library.The analytical sensitivity was increased significantly by optimizing instrumental conditions of the headspace unit and GC-MS.Sixty-five volatile flavor compounds were identified on the basis of normalized peak areas（＞0.1%） and matching degree（＞85%）.It was found that the main volatile flavor compounds in tobacco chewing gums were esters（18 compounds）,alkenes（16 compounds）,alcohols（9 compounds）,aldehydes（8 compounds）,ketones（7 compounds）,phenols（1 compound）,acids（1 compound）,furans（2 compounds）,alkanes（2 compounds） and sulfoether （1 compound).The results indicated that satisfactory identification and classification were realized among the experimental samples,and the sample taste would affect the brand recognition.It could be applied in the future development of tobacco chewing gum products by using theoretical and technical outcomes of the established method. |
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