Multiple analyses of main flavor components in reconstituted tobacco and transfer behavior of their key substances during heating

Abstract

Reconstituted tobacco (RT) is a product made by reprocessing tobacco waste, experiencing a growing demand for heat‐not‐burn products. The purpose of this study is to analyze the main flavor ingredients in RT aerosol, as well as the transfer behavior of key flavor substances from substrates to aerosol and the concentrations of these compounds in the substrate after heating. First, we demonstrated that the odor of four RT aerosol samples could be distinguished using an electronic nose. Through non‐targeted analysis, 93 volatile compounds were detected by gas chromatography‐mass spectrometry, and 286 non/semi‐volatile compounds were identified by ultra‐high‐performance liquid electrophoresis chromatography‐mass spectrometry in aerosol. Furthermore, we found that the formation of RT aerosol involves primarily evaporation and distillation, however, the total content delivered from unheated RT samples to aerosol remains relatively low due to compound volatility and cigarette filtration. Thermal reactions during heating indicated the pyrolysis of chlorogenic acid to generate catechol and resorcinol, while Maillard reactions involving glucose and proline produced 2,3‐dihydro‐3,5‐dihydroxy‐6‐methyl‐4h‐pyran‐4‐one. The study highlighted that heating RT at approximately 300°C could mitigate the production of harmful substances while still providing a familiar sensory experience with combusted tobacco.