Novel tobacco flavoring based on co-extraction of tobacco powder and rose and its application

WU Yan; LIANG Yongwei; XUE Yun; LI Tianxiao; SUN Lili; XU Chunping; XU Zhiqiang

doi:10.12187/2025.03.007

Abstract：Low-grade tobacco leaves were enzymatically pretreated and then subjected to a co-extraction process with dried rose petals.The extract was prepared using an organic solvent heating reflux method.Single-factor and response surface experiments were conducted to optimize the co-extraction parameters,including the ethanol volume fraction,the mixing ratio of tobacco powder to rose powder,and the material ratio.The differences in aroma components between samples extracted individually and those subjected to co-extraction were compared,and their effects on cigarette flavoring were analyzed.The results indicated that the optimal conditions for enzymatic pretreatment of low-grade tobacco leaves were a temperature of 50 ℃,a duration of 6 h,and an enzyme dosage of 150 U/g.The factors affecting the content of aroma compounds were ranked as follows:ethanol volume fraction＞mixing ratio of tobacco powder to rose powder＞material ratio.The optimal extraction conditions were identified as:an ethanol volume fraction of 69％,a mixing ratio of tobacco powder to rose powder of 1.8∶1,and a material ratio of 1∶35.The volatile components detected in the rose sample,tobacco powder sample,and mixed-extracted sample were 44,47,and 64,respectively,with total volatile contents of 325.19 μg/g,1 289.6 μg/g,and 1 642.89 μg/g,respectively.The mixed-extracted sample exhibited significantly higher levels of alcohols,esters,aldehydes,and ketones compared to individually extracted samples,while the nicotine content was reduced.When the mixed-extracted sample under optimal conditions was applied to cigarettes,the sensory quality of the cigarettes improved significantly.The cigarettes exhibited enhanced aroma quality with floral and sweet undertones,a richer and fuller fragrance,reduced irritation,and a cleaner,more comfortable aftertaste.This study demonstrates the potential of utilizing enzymatically treated low-grade tobacco leaves and rose petals for developing high-quality tobacco flavorings with improved sensory characteristics.Therefore,the mixed extraction technology shows certain feasibility in preparing tobacco flavorings.