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TSRC, Tob. Sci. Res. Conf., 2008, 62, abstr. 33

Transfer of some fatty acid flavors in cigarette

CAI JUNLAN; ZHANG XIAOBING; ZHAO XIAODONG
Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan, China

Ten fatty acid flavors of C5 to C14 chain length were injected into cigarette and analyzed with simultaneous distillation and extraction, GC, and GC/MS. The distribution of these flavors in the cigarette and their transfer behavior to mainstream smoke and filter tip were determined. The results showed that: 1) for fatty acids homologous compounds, the larger molecular weight and higher boiling point were, the higher the transfer ratio to mainstream smoke and the immigrated ratio to filter tip would be, however, the retention ratio and the loss ratio of cut tobacco and the absorption ratio of filter tip changed irregularly; 2) two pairs of fatty acid isomers had similar transfer behavior, for fatty acids of the same molecular weight, the lower boiling point generally associated with lower retention ratio of cut tobacco, and relatively high loss ratio, transfer ratio to mainstream smoke, immigrated ratio and absorption ratio of filter tip. Moreover, the transfer ratio to mainstream smoke, the immigrated ratio and absorption ratio of filter tip significantly differed between the two isomers. Our objective was to study the transfer behavior of some important fatty acid flavors added into cigarette and to obtain some data which maybe helpful to using the flavors and developing low tar cigarettes.