Abstract: To expand the core flavor source of heated cigarettes，flue⁃cured tobacco，sun⁃cured yellow tobacco，burley tobacco and oriental tobacco were selected as raw materials to prepare flavors by dry distillation process. Firstly，the contents of conventional chemical components in four kinds of tobacco leaves were determined.Then，the dry distillation flavors were prepared and the extraction rate was calculated.The composition differences of volatile components were explored by GC⁃MS and principal component analysis.Finally，the aroma⁃enhancing effect was evaluated by sensory evaluation.The results showed that the nicotine and total nitrogen contents of burley tobacco were significantly higher than those of other tobacco leaves，the total sugar and reducing sugar contents of sun⁃cured yellow tobacco were the highest，and the chemical components of flue⁃cured tobacco were more balanced.The extraction rate of dry distillation perfume was 2. 8% for flue⁃cured tobacco，2.7% for oriental tobacco，2.5% for sun⁃cured yellow tobacco and 1.5% for burley tobacco. A total of 205 volatile components were identified by GC⁃MS，and the total contents were 7 024.00 μg/g for flue⁃cured tobacco，1 407.79 μg/g for sun⁃cured yellow tobacco，3 881. 90 μg/g for burley tobacco and 6 951. 56 μg/g for oriental tobacco，respectively.Phenols，ketones and heterocyclic compounds were the main aroma components. Principal component analysis showed that the aroma components of flue⁃cured tobacco and oriental tobacco were similar，while burley tobacco and sun⁃cured yellow tobacco were significantly different.The sensory evaluation showed that the addition of dry distillation flavors could improve the smoking quality of heated cigarettes.Among them，the effect of flue⁃cured tobacco dry distillation flavor was the best，and the improvement effect was significant in aroma quantity，sweetness and strength.In summary，the aroma components of flue⁃cured tobacco are coordinated，the content of volatile components is high，and the burnt sweet and smoked aroma are prominent，which can effectively make up for the problem of insufficient aroma release of heated cigarettes.

Key words: Heated cigarette, Dry distillation flavor, Gas chromatography?mass spectrometry, Principal component analysis, Sensory evaluation

摘要： 为拓展加热卷烟核心香料来源，选取烤烟、晒黄烟、白肋烟与香料烟为原料，应用干馏工艺制备香料，并系统考察了其挥发性成分差异及应用效果。首先，测定4种烟叶的常规化学成分含量，随后制备干馏香料并计算提取率，结合气相色谱-质谱联用（GC-MS）与主成分分析探究挥发性成分组成差异，最后通过感官评吸评估其增香效果。结果表明，白肋烟的烟碱和总氮含量显著高于其他烟叶，晒黄烟的总糖和还原糖含量最高，烤烟各项化学成分较为均衡；干馏香料提取率依次为烤烟2.8%、香料烟2.7%、晒黄烟2.5%、白肋烟1.5%；GC-MS共鉴定出205种挥发性成分，总含量分别为烤烟7 024.00 μg/g、晒黄烟1 407.79 μg/g、白肋烟3 881.90 μg/g、香料烟6 951.56 μg/g，其中，酮类、酚类和杂环类化合物为主要致香成分；主成分分析表明，烤烟与香料烟干馏香料香气组成较为相似，白肋烟和晒黄烟则呈明显差异；感官评价显示，添加干馏香料均可提升加热卷烟的抽吸品质，其中，烤烟干馏香料效果最佳，在香气量、甜润感和劲头方面改善效果明显。综上，烤烟干馏香料组分协调，挥发性成分含量较高，焦甜与烟熏香突出，可有效弥补加热卷烟香气释放不足的问题。

关键词: 加热卷烟, 干馏香料, 气相色谱-质谱联用, 主成分分析, 感官评吸