<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The deliveries of 20 added flavor constituents, total particulate matter (TPM), nicotine, ‘tar’ carbon monoxide and water in cigarette mainstream smoke were studied when filter ventilation was 0, 10%, 30%, 50% and 70%, respectively. The flavor substance test was done by addition of standard samples. The flavor constituents in cigarette smoke condensate were separated by simultaneous distillation-extraction (SDE) and capillary gas chromatography (GC). The flavor constituents were identified and determined quantitatively by gas chromatography-mass spectrometry (GC-MS) and GC. The flavors studied were methylpyrazine, furaldehyde, 5-methylfuraldehyde, benzaldehyde, 6-methyl-5-hepten-2-one, trimethylpyrazine, 2-acetylpyridine, phenylacetaldehyde, acetophenone, linalool, b-phenylethyl alcohol, isophorone, oxoisophorone, benzyl acetate, menthol, ethyl octanoate, b-damascenone, b-damascone, geranylacetone and b-ionone. The deliveries of TPM, nicotine, ‘tar’ carbon monoxide and water in mainstream smoke were determined according to International Standard methods. It was found that the flavor constituents and routine components in mainstream smoke decreased in different proportions as the filter ventilation increased. Carbon monoxide and ‘tar’ decreased more than nicotine. The flavor constituents with lower boiling points and lower molecular weights decreased more than those with higher boiling points and higher molecular weights. With the increase of filter ventilation, not only is the amount of smoke components reduced and the smoke taste weakened, but also the composition of smoke is modified and the quality of aroma changed slightly. These findings should be considered when developing low-‘tar’ cigarettes through the use of filter ventilation technology.</p></abstract>

The deliveries of 20 added flavor constituents, total particulate matter (TPM), nicotine, ‘tar’ carbon monoxide and water in cigarette mainstream smoke were studied when filter ventilation was 0, 10%, 30%, 50% and 70%, respectively. The flavor substance test was done by addition of standard samples. The flavor constituents in cigarette smoke condensate were separated by simultaneous distillation-extraction (SDE) and capillary gas chromatography (GC). The flavor constituents were identified and determined quantitatively by gas chromatography-mass spectrometry (GC-MS) and GC. The flavors studied were methylpyrazine, furaldehyde, 5-methylfuraldehyde, benzaldehyde, 6-methyl-5-hepten-2-one, trimethylpyrazine, 2-acetylpyridine, phenylacetaldehyde, acetophenone, linalool, b-phenylethyl alcohol, isophorone, oxoisophorone, benzyl acetate, menthol, ethyl octanoate, b-damascenone, b-damascone, geranylacetone and b-ionone. The deliveries of TPM, nicotine, ‘tar’ carbon monoxide and water in mainstream smoke were determined according to International Standard methods. It was found that the flavor constituents and routine components in mainstream smoke decreased in different proportions as the filter ventilation increased. Carbon monoxide and ‘tar’ decreased more than nicotine. The flavor constituents with lower boiling points and lower molecular weights decreased more than those with higher boiling points and higher molecular weights. With the increase of filter ventilation, not only is the amount of smoke components reduced and the smoke taste weakened, but also the composition of smoke is modified and the quality of aroma changed slightly. These findings should be considered when developing low-‘tar’ cigarettes through the use of filter ventilation technology.

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

College of Agronomy, Henan Agricultural University, Zhengzhou, P.R. China

Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan, P.R. China

Burley Tobacco Experimental Station of CNTC, Wuhan, Hubei, P.R. China

Xinzheng Tobacco (Group) corporation of CNTC, Xinzheng, Henan, P.R. China

Contributions to Tobacco & Nicotine Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

{"article-title":"The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke"}

The deliveries of 20 added flavor constituents, total particulate matter (TPM), nicotine, ‘tar’ carbon monoxide and water in cigarette mainstream smoke were...

The Effects of Filter Ventilation on Flavor Constituents in Cigarette Smoke

Data publikacji: 30 gru 2014

Zakres stron: 280 - 285

Otrzymano: 22 cze 2004

Przyjęty: 06 sty 2005

DOI: https://doi.org/10.2478/cttr-2013-0794

© 2005 Beiträge zur Tabakforschung International

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.