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.