Study On The Imitation Of Tobacco Flavoring By GC/MS And Computer-aided Flavor-adjusting Software

Abstract:Imitation of flavor includes three aspects, the first one is qualitative analysis of unknown complex flavor, the second one is quantitative analysis of spices, the third one is imitating flavor constantly until satisfactory results are obtained. Early perfumers can only rely on nose sniffing to imitate flavor, which usually requires perfumers to blend repeatedly in order to achieve a higher similarity, not only requiring perfumers have higher lever but also consuming time, and it’s more difficult to more complex flavor. With the rapid development of science and technology, gas chromatographic technique is widely used in the flavor industry, which makes the flavor imitated quickly, but the components of tobacco flavor are complex, it’s not only has monomers spices but also has natural spices and other accessories (carrier, solvent, preservative, antioxidant). Therefore, qualitative analysis of natural spices in flavor which is complex and interferential is too difficult only by chemical methods. So GC/MS technology combined with flavor intelligent assistant perfumery system, and used perfumer flavoring experiences to auxiliary modification, combined with the characteristic of chemical composition and odor characteristic to imitate the unknown flavors becomes a new research ideas. Based on this idea, our project finished the following work:Firstly, direct dilution sampling methods was used to pretreat spices which were highly volatile, and anhydrous ethanol, dichloromethane, n-hexane, propylene glycol was used as the solvent. At the same time spice team members checked each spice and deleted some spices whose experimental effect were not good and reduplicated, then re-experimented and entered the good experimental results to the database. Compared with the oriental standard chromatographic fingerprint database before this stage, the number of monomers spices and natural spices included in the database has been greatly increased currently. The characteristic peaks of natural spices were checked, and re-determined by mutual retrieval technology. According to the need of the simulation of flavor, spice team members updated and improved the flavor component analysis and deployment system, modified and added some new functions.Secondly, spice team members referred to relevant data, and collected22spice quantitative indices, and then revised under the guidance of the flavorists’experience, then a database for spice quantitative description was established which has some function, such as data query, data analysis, the management and deployment of the tobacco flavor formula and so on. Spice team members also referred to relevant reference and data, and determined the retention indices of aroma compound’s experimental scheme. Then retention of aroma compounds in different polarity column was determined, and the retention index database was established.Finally, combined with spice chromatographic fingerprint database and fragrance quantitative description database, and then the computer-aided flavor-adjusting software was established, and this system and GC/MS and blending experience was used to imitate flavor. Combined with the characteristic of chemical composition and odor characteristic to imitate the HNCD015flavor, good result was obtained.