Effect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco Products
- 1 Technique Center, Zhejiang Tobacco Industry Co., Ltd, Hangzhou, China
- 2 Department of Food Science & Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
Abstract
The influences of different Ultra-High-Pressure (UHP) treatments on the chemical composition and the low-temperature pyrolysis products of Flue Cured Tobacco Leaves (FCTL) that applied in heated tobacco products were investigated in this study. Results indicated that UHP treatment reduced total alkaloids content significantly (p<0.05), especially 500-600 MPa treatment group (2.34±0.00%, 2.34±0.01%). Increase in sugars and potassium content were observed after UHP treatment, among which the 300 MPa group was accounted the highest for 26.51±0.09% and 2.37±0.02%. Moreover, the richness of low temperature pyrolysis products from the FCTL were also enhanced after UHP treatment and the relative contents of aldehydes and ketones (e.g., 2-butanone and 5-hydroxymethylfurfural) were increased. The quantity of acidic and flavour compounds also raised, and those changes might contribute to a richer sensory of the FCTL. The present study served as a foundational exploration into enhancing the aroma and quality of heated tobacco products and might provide some insights for the development of novel tobacco materials.
DOI: https://doi.org/10.3844/ajbbsp.2025.252.263
Copyright: © 2025 Xinbo Lu, Jie Yin, Ying Yuan, Jun Xia, Huawen Wang, Xingqian Ye, Dan Wu, Jun Wang, Jinhu Tian and Jian Jiang. This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Keywords
- Ultra-High-Pressure Treatment
- Flue-Cured Tobacco Leaves
- Heated Tobacco Products
- Chemical Composition
- Volatile Flavour Components