Analysis of chemical components affecting cigarette smoke mildness and development of mildness enhancing flavor
In order to enhance the mildness of cigarette smoke and improve smoking quality, the chemical components in tobacco and cigarette smoke were determined with GC-MS, and their correlations with mildness of cigarette smoke were analyzed. The results showed that: 1) tobacco with a higher ratio of sugar to nitrogen featured lower irritation and milder smoke; 2) higher free nicotine content related to stronger smoke impact but lower mildness; 3) the contents of neophytadiene and higher fatty acid esters in tobacco and the moisture content in particulate matter of mainstream smoke positively correlated with smoke mildness. A functional flavor prepared from a natural plant and its extract was then developed. The panel test results of cigarette flavored with the developed flavor showed that the mildness scores of the flavored cigarette increased by 1.5 to 2 points.