National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands.
Tob Control. 2018 Jan;27(1):105-111. doi: 10.1136/tobaccocontrol-2016-052961. Epub 2017 Feb 11.
This study combines chemical analysis and flavour descriptions of flavour additives used in tobacco products, and provides a starting point to build an extensive library of flavour components, useful for product surveillance.
Headspace gas chromatography-mass spectrometry (GC-MS) was used to compare 22 commercially available tobacco products (cigarettes and roll-your-own) expected to have a characterising flavour and 6 commercially available products not expected to have a characterising flavour with 5 reference products (natural tobacco leaves and research cigarettes containing no flavour additives). The flavour components naturally present in the reference products were excluded from components present in commercially available products containing flavour additives. A description of the remaining flavour additives was used for categorisation.
GC-MS measurements of the 33 tobacco products resulted in an overview of 186 chemical compounds. Of these, 144 were solely present in commercially available products. These 144 flavour additives were described using 62 different flavour descriptors extracted from flavour databases, which were categorised into eight groups largely based on the definition of characterising flavours from the European Tobacco Product Directive: fruit, spice, herb, alcohol, menthol, sweet, floral and miscellaneous.
We developed a method to identify and describe flavour additives in tobacco products. Flavour additives consist of single flavour compounds or mixtures of multiple flavour compounds, and different combinations of flavour compounds can cause a certain flavour. A flavour library helps to detect flavour additives that are characteristic for a certain flavour, and thus can be useful for regulation of flavours in tobacco and related products.
本研究结合了烟草制品中使用的调味添加剂的化学分析和风味描述，并为构建广泛的风味成分库提供了起点，该库可用于产品监测。
采用顶空气相色谱-质谱联用（GC-MS）技术，对 22 种预期具有特征风味的市售烟草制品（香烟和自卷烟）和 6 种预期不具有特征风味的市售制品与 5 种对照品（天然烟叶和不含调味添加剂的研究型香烟）进行了比较。从对照品中排除了天然存在于参考品中的风味成分，然后对存在于含调味添加剂的市售产品中的成分进行了归类。对风味添加剂的描述用于分类。
对 33 种烟草制品的 GC-MS 测量结果得到了 186 种化合物的概述。其中，144 种化合物仅存在于市售产品中。这些 144 种调味添加剂使用从风味数据库中提取的 62 种不同的风味描述符进行了描述，这些描述符根据欧洲烟草产品指令中特征风味的定义大致分为 8 组：水果、香料、草药、酒精、薄荷醇、甜味、花香和杂类。
我们开发了一种识别和描述烟草制品中调味添加剂的方法。调味添加剂由单一的风味化合物或多种风味化合物的混合物组成，不同的风味化合物组合可以产生特定的风味。风味库有助于检测特定风味的特征性调味添加剂，因此对烟草及相关产品中风味的监管可能会很有用。
