Study on preparation of tobacco flavors from Sophora japonica L.by biological methods

Three special natural perfumes as cigarette flavor were produced by water distillation, enzymatic method, enzymatic and fermentation method, Maillard reaction and microbial fermentation from Sophora japonica L.The perfumes were extracted by using simultaneous distillation extraction method.Finally, volatile components were analyzed by GC-MS.Volatile components in the perfumes were analyzed and 17, 21, 17, 24 and 31 different kinds of compounds were identified in the cigarette flavors by water distillation, fermentation after distillation, fermentation after enzymatic method and Maillard reaction, respectively.Aroma components included trimethylsilyl ester palmitic acid, dibutyl phthalate, palmitic acid, oleamide, stearic acid, etc.Final results showed that number of compounds prepared by fermentation after enzymatic method and Maillard reaction was more than that prepared by water distillation and only enzymatic method.The number of compounds prepared by fermentation was more than that without microbial fermentation.