关键词: 白肋烟, 醇溶性提取物, 膜孔径, 膜分离产物, 主成分分析, 卷烟加香, 感官评价

Abstract: In order to study the effect of alcohol‑soluble extract of burley tobacco with different molecular weight on cigarette flavorings，ultrafiltration membrane with different pore sizes（3.5 ku，7 ku，8—14 ku and 25 ku） was used to separate the alcohol‑soluble extract of burley tobacco，the volatile aroma components of alcohol‑soluble extract and membrane separation products of tobacco were analyzed by gas chromatography‑mass spectrometry（GC‑MS），and the membrane separation products were evaluated for cigarette flavoring.The results showed that a total of 53 volatile aroma components were identified by GC‑MS. Among them，the total volatile component content of 8—14 ku membrane separation products was the highest（113.75 mg/g），and the composition kinds was the highest（38 kinds）.A comprehensive evaluation model of aroma quality was established by principal component analysis.The quality of 8—14 ku membrane separation products was the best，followed by 7 ku membrane separation products，and alcohol‑soluble extract was the lowest.The results of sensory evaluation showed that 8—14 ku membrane separation products had the best aroma enhancement effect，which could reduce irritation and impurity，and improve aftertaste；Followed by 7 ku membrane separation products，which had less impurity and irritation，more comfortable aftertaste；Alcohol‑soluble extract and 3.5 ku membrane separation products had the lowest sensory evaluation scores.In summary，the optimal group of alcohol‑soluble extract of burley tobacco suitable for cigarette flavoring is 8—14 ku membrane separation products.

Key words: Burley tobacco, Alcohol?soluble extract, Membrane aperture, Membrane separation products, Principal component analysis, Cigarette flavoring, Sensory evaluation