Study on flavor components technical optimization and flavor characteristics for supercritical carbon dioxide extraction of tobacco powder

Response surface methodology( RSM) was employed to optimize the supercritical CO2extraction( SFECO2) conditions for flavor components from tobacco powder and the optimal conditions were concluded as follows: extraction temperature 55.6℃,extraction pressure 22.7MPa and extraction time 1.2h. The content of extracted flavor components was 23.66mg /kg under these optimal extraction conditions. 57 kinds of flavor compounds were identified by GC-MS analysis.It was found that the ketones,alcohols,aldehydes and esters were abundant among the identified compounds,the numbers of which were 20,10,7 and 4,respectively and the relative contents of the components were 17.00%,50.39%,2.19% and 1.79%,respectively. The evaluation results of smoking showed that the products extracted by SFE- CO2could be applied to tobacco,and the aromas in obtained tobacco were enhanced and became enriched and comfortable; moreover,the stimulation and mixed gas were declined.