Abstract
In order to investigate the effects of ambient temperature and relative humidity(RH) on the migration behavior of tobacco flavors in cigarette,the migration ratios of flavors to mainstream smoke(MS)and their retention ratios by filter tips were determined by solvent extraction and gas chromatography/mass spectrometry(GC/MS),and the data were studied with extreme difference analysis,grey incidence analysis,and canonical correlation analysis.The results showed that: the ambient temperature and RH significantly affected the migration behavior of 39 tobacco flavors,1)Under constant RH,the average migration ratio of flavor to MS approached to its highest value at 18 ℃ and to its lowest value at 30 ℃.At constant temperature,retention ratio of flavor by filter approached to its highest value at 40% RH and to its lowest value at 60% RH.2)The migration ratios to particulate phase of MS of 18 flavors including isoamyl acetate,n-heptanal,D(+)-carvone significantly negatively correlated with temperature.Those of 7 flavors including anisyl acetate,nonanal,D(+)-carvone significantly correlated with humidity.For retention ratios by filter,19 flavors including isoamyl acetate,nonanal,acetylfuran significantly correlated with temperature;16 flavors including linalyl acetate,isoamyl acetate,isoeugenol significantly correlated with RH.3)Taking the migration ratio of flavor under the condition of 24 ℃ and 60% RH as a benchmark,the difference of migration ratios of flavors to MS was smaller under the condition of 30 ℃/60% RH and 30 ℃/80% RH,while it was larger under the conditions of 18 ℃/80% RH and 18 ℃/40% RH;the difference of retention ratios was smaller under 18 ℃/80% RH and 30 ℃/60% RH,while it was larger under the conditions of 18 ℃/40% RH and 18 ℃/60% RH.
Published Version
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