Analysis of Aromatic Components in Pyrolytic Products of Cut Tobacco

In order to investigate the effects of pyrolytic temperature on the aromatic components in cigarette smoke,the cut filler of Virginia type cigarette was pyrolyzed in an air flow of 30 mL/min at the programming temperatures started from 50℃ for 20 s and then increased to 400℃,600℃,800℃,1000℃ and 1200℃ at the rate of 10℃/ms respectively,and held at the end temperature for 20 s.The aromatic components in pyrolytic products released at different pyrolytic conditions were analyzed by gas chromatography/mass spectrometry.The results showed that:1)57,70,76,77 and 68 kinds of aroma components were identified in the pyrolyzates at 400℃,600℃,800℃,1000℃ and 1200℃,respectively;2) the deliveries of aromatic components increased with the increase of pyrolytic temperature from 400℃ to 1000℃,increased by 24% from 400℃ to 600℃,by 1% from 600℃ to 800℃,by 8% from 800℃ to 1000℃,and decreased from 1000℃ to 1200℃;3) the dominant aromatic components at different pyrolytic temperatures were:furones and pyrones,aldehydes,phenols,alcohols,acids and esters at 400℃,alkenes and nicotine at 600℃;nicotine derivatives including myosmine,nicotyrine,etc at 800℃;ketones,nitrogen heterocyclics,furans and benzofurans at 1000℃;4) nicotine delivery increased with the increase of pyrolytic temperature in the range of 400℃ to 600℃,and decreased slightly thereafter.It seemed that the flavor of cigarette smoke would change with burning temperature.