Thermal behaviour of selected flavour ingredients and additives under simulated cigarette combustion and tobacco heating conditions

•Experimental method using Py-GC/MS is proposed to evaluate the fate of flavours at 300°C.•The applied conditions simulate the low-temperature tobacco heating conditions.•Decomposition of five flavours at 300 and 900°C temperature in N2 and 9% O2/N2 atmosphere was compared.•Thermal behaviour of citronellol, menthol, tartaric acid, cinnamic acid and guaiacol was investigated.•Decomposition mechanism of the flavours depends strongly on the heating temperature, time and atmosphere.