β-Ionone was pyrolyzed under helium atmospheres at 300,400,500,600,700 and 800 ℃respectively,and the pyrolysates were analyzed by on-line gas chromatography /mass spectrometry (GC/MS).The results showed that (1 )Forty-eight substances were detected from the pyrolysates at 800 ℃;(2)At 600 ℃ only 10.765% ofβ-ionone was pyrolyzed.The pyrolysis reaction became more intensive at 700 and 800 ℃,18.149%and 21.286%ofβ-ionone was pyrolyzed;(3)the percentage of aromatic compounds increased with the increase of pyrolysis temperature.The possible pyrolysis mechanism ofβ-i-onone was preliminarily investigated based on the major pyrolysates.

In order to promote application of Izmir oriental tobacco extract in cigarette,the aroma-tic components of Izmir oriental tobacco prepared by acid-base separation technology and molecular distillation technology were identified by capillary GC-MS,and then analyzed under cigarette flavoring test.The results showed that the chemical compounds obtained by acid-base separation technology were mainly acids.Fifty-five identified components included 28 acidic compositions,such as 3-methyl-isovalerate,heptanoic acid,benzoic acid,phenylacetic acid,palmitic acid,etc.,in which palmitic acid accounting for 18.10% was the main element.In the molecular distillation product 32 compositions were detected,mainly containing esters,acids,alcohols and ketones,of which esters and acids accounted for the highest proportion.Comprehensively,there were 10 compositions both identified in aroma compositions of acidic and molecular distillation products,which included 6 acids and 4 ketones.Through the flavoring test tobacco showed features as below:the acidic aroma compositions significantly harmonized the incense of smoke and improved taste of cigarette,and the optimum addition dosage was 1.0 μg/g;the molecular distillation aroma compositions enhanced natural cigarette aroma,conferring a unique style of cigarette,and the optimum dosage was 2.0 μg/g.

The routine chemical analytes and aromatic components in mainstream cigarette smoke of the cigarette for Brand A in different seasons of the year in Guangzhou were tested,and the sensory quality was evaluated.The results showed that the temperature and humidity in different seasons had strong impacts on the tar content,ranging from 9.52 mg to 12.1 mg.The highest tar contents were found in the spring and autumn,while the lowest tar contents were found in summer.The kinds of aromatic components in different seasons were similar,but the release of every aromatic component was different.Besides,the results of sensory quality in summer,autumn and winter were similar,and spring was slightly different.Fruit flavor and aroma increased slightly in spring,but smoothness decreased slightly.

It was an important and complex project for the tobacco Industry to reduce tar in cigarettes.Tobacco blend,casing and flavoring system,the design of the physical materials which efficiently reduced the tar were summarized in the paper.

In order to reduce the undesirable components in paper-making process reconstituted tobacco,the effects of adding pectinase,hemicellulase and protease in tobacco fines and stems extraction,adding rates,enzymatic hydrolysis temperature and time on the contents of protein,holocellulose and pectin in the extracted tobacco fines and stems,and contents of reducing sugar and amino acid in the extract were studied.The results showed that:1) the appropriated extraction conditions were:extraction temperature 50 ℃ for 2 hours in the presence of 0.5%(w/w) enzyme mixture(mass ratio of pectinase,hemicellulase and proteinase was 2∶ 2∶ 1) for tobacco stem,and 0.8%(w/w) enzyme mixture(mass ratio of pectinase,hemicellulase and proteinase was 1∶ 2∶ 2) for tobacco fines.2) Comparing with hot water extraction,the enzymatic extraction increased the hydrolysis rates of protein,holocellulose and pectin in tobacco stems and tobacco fines by 7.63,4.97,15.87 and 16.59,5.58,16.13 percentage points,respectively;the reducing sugar in the enzymatic extract increased by 2.55 and 3.68 percentage points,while the viscosity of the enzymatic extract decreased by 0.32 and 0.149 Pa · s,respectively.

为了改善梗丝性质,通过碱氧处理降低细胞壁物质含量并提高梗丝和酶的反应活性,再利用生物酶催化降解蛋白质、淀粉和纤维素,结果表明:①处理后梗丝填充值提高了27.6%,糖碱比提高了49.5%,细胞壁物质含量降低了42.3%;②对其21种主要香气成分进行分析可知,总量提高25.7%,其中美拉德反应产物含量提高140.5%,类胡萝卜素降解产物含量提高115.6%;③感官评吸结果表明梗丝经碱氧酶处理后,杂气、余味、刺激性方面有所改善。