Analysis of the Volatile Components Extracted from Hongda Flowers and Their Application in Tobacco

Purpose To further develop and utilize tobacco resources.

Method Volatile oil was extracted from the flowers of Hongda using supercritical carbon dioxide fluid extraction methods. And then, the oil was analyzed by SDE/GC-MS and the internal standard method for the constituents of volatile flavor components. Flavoring sensory evaluation on this oil was carried out as well.

Results (1) 45 chemicals were identified from the flower essential oil, including ketones, aldehydes, alcohols, acids, esters, terpenes, phenols and heterocyclic chemicals, and the total content of these components was 327.393 μg/g. Among them, alcohols (114.081 μg/g), ketones (84.547 μg/g) and aldehydes (28.059 μg/g) were the main species (226.687 μg/g) accounting for 69.24% of the total volatile components. (2) The main aroma components were thunbergol, solanone, furfural, cembrene, 7,11,15-trimethyl-3-methylidene-hexadec-1-ene, β-damascone, phenylacetaldehyde and megastigmatrienone, which accounted for 66.01% of the total amount. (3) The oil has the capability to benefit flavor and improve the comfort of cigarette in the sensory evaluation experiment.

Conclusion Altogether, these results indicated that flowers of Hongda were worth deep developing as good raw material used for cigarette flavoring.