Preparation of Grape as Cigarette Flavor by Biological Fermentation and the Analysis of Volatile Composition

Abstract:

In this study,the perfume use as cigarette flavor was produced from Grape through mirobial fermentation.The volatile compositions in the perfume were prepared with simultaneous distillation and extraction equipment(SDE).They were isolated and indentified by capillary GC-MS method.29 peaks were isolated and identified.The relative contents of the total peak area were determined by area normalization method.The main volatile compositions were: Phenylethyl Alcohol(23.73%),Propylene Glycol(15.84%),Furfural(7.67%),Ethyl Oleate(6.05%),Linoleic acid ethyl ester(4.11%),n-Hexadecanoic acid + Dibutyl phthalate(3.78%),Butanal,2-methyl-(3.48%),2,3-Butanediol(3.29%),Hexadecanoic acid,ethyl ester(3.08%),Methyl anthranilate(1.55%),Butyrolactone(1.18%),Diisobutyl phthalate(1.15%),Ethyl 9-decenoate(1.13%),etc.The experiments with the perfume were conducted.The results showed that the awful aftertastes was effectively reduced and smoking quality of cigarette was significantly improved.