Determination of Flavor Compounds in Cut Tobacco

To enhance the fragrance and taste of cigarettes smoke, flavor additives are often incorporated into cut tobacco. Analyzing the aroma components of cut tobacco holds significant importance. Therefore, it is crucial to select an efficient method for extracting the aroma and odor components from cut tobacco. In this study, a GERSTEL LabWorks Platform using Thermal Desorption TDU/Stir Bar Sorptive Extraction (SBSE) combined with gas chromatography-mass spectrometry is employed for the analysis and identification of volatile flavor and aroma components in cut tobacco. The Automatic Mass Spectral Deconvolution and Identification System (AMDIS, NIST) software are utilized to identify co-eluted chromatographic peaks. Additionally, the retention index is employed to facilitate the identification of flavor components in cut tobacco. This whole approach allows for the identification the composition of flavor compounds in cut tobacco.