Abstract:
To analyze and regulate the smoky characteristics of the mainstream aerosol of heated tobacco products, the releases and odor activity values of smoky components in the mainstream aerosol of eight heated tobacco product samples were analyzed. The transfer rates of some smoky aroma components to the particulate phase of mainstream aerosol were determined. The effects of flavor base units with different injection amounts and composition ratios on the sensory quality of the heated tobacco products were evaluated. The results showed that: 1) The release and odor activity values of the smoky aroma components of the eight heated tobacco products varied widely. 2) The transfer rate of guaiacol was the highest (9.10%) among seven flavoring smoky aroma components. 3) There was no significant difference between the sensory effects of flavor base unit 1, composed of the seven smoky aroma components in different proportions, and flavor base unit 2, composed of the seven components in equal proportions.
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