不同加香方式细支卷烟香味成分在烟气中的逐口释放

为了研究卷烟烟气中香味成分逐口释放规律，采用烟气香味成分GC-MS/MS测定方法，分析了烟气中醇类、醛类、酮类、酯类等不同种类香味成分在4种加香方式(烟丝加香、丝束加香、香线加香和爆珠加香)下主流烟气中的逐口释放规律。结果表明:①丝束加香和香线加香之间相似度最高，烟丝加香与其他3种加香方式相似度最低。②香味成分加香部位、结合方式和沸点是影响逐口释放的主要因素。③烟丝加香受蒸馏段高温影响，不同沸点香味成分逐口释放有较大差异，不同沸点的同类香味成分逐口释放占比也明显不同。④爆珠加香受爆珠香精溶剂和滤嘴温度影响，香味成分逐口释放最为稳定，沸点对同类香味成分的释放量无明显影响。⑤丝束加香和香线加香方式下香味成分逐口释放随口数增加而升高，沸点对同类香味成分的释放量无明显影响。 

Puff-by-puff releases of aroma components from slim cigarettes flavored by different methods

To study the puff-by-puff releases of aroma components in slim cigarette smoke, the influences of four flavoring methods (cut tobacco, breakable capsule, tow, and cotton thread flavoring) on the puff-by-puff releases of aroma components, including alcohols, aldehydes, ketones and esters, in mainstream smoke of slim cigarette were analyzed. The results showed that: 1) The similarity between tow flavoring and cotton thread flavoring was the highest, and the similarities of cut tobacco flavoring with the other three flavoring methods were the lowest. 2) The favoring positions, bonding methods and boiling points of aroma components were the main factors affecting their puff-by-puff releases. 3) Affected by the high temperature of distillation section of the burning cigarette, the releases of aroma components with different boiling points from tobacco-flavored samples differed greatly, and the release proportions of congeneric aroma components with different boiling points were also significantly different. 4) Affected by breakable capsule solvents and filter temperature, the releases of aroma components from capsule-flavored samples was the most stable, and boiling points of the aroma compounds had no obvious effect on the releases of congeneric aroma components. 5) The releases of aroma components from tow-flavored and thread-flavored samples raised with the increase of puff number, and boiling points had no obvious effect on the releases of congeneric aroma components.