Research on Physicochemical Properties and Sensory Characteristics of Low-temperature Expanding Tobacco

In order to evaluate the technical feasibility of low temperature expansion, the physicochemical properties and sensory characteristics of different expansion process tobacco samples were compared. The results showed that compared with the dry ice (CO2) expanding tobacco, the low-temperature expanding tobacco could keep microscopic characteristics of the cut tobacco; the whole cut rat of low-temperature expanding tobacco increased by 23.27%, and its broken cut rat dropped by 33.96%. Chemical components and contents of flavor matter of low-temperature expanding tobacco changed little after expanded, and its tobacco chemical coordination component was also improved. Low-temperature expending tobacco preferably retained the good smoke quality, the compatibility obviously improved and the aroma components loss was less, in addition, fit to sweet incense style cigarette product. Low-temperature expansion technique is a suitable for the full formula expansion and partial formula expansion technology of light sweet style products and has good prospects for development.