Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Xi Jiang, Jian Wu, Lucan Zhao, Jun Wang, Weiqiang Xiao, Zhen Chen, Jian Jiang, Miao Liang, Jiaqi Wang, Junsong Zhang
{"title":"Study on the Pyrolysis Behaviour of Different Types of Tobacco and Their Pyrolytic Aroma Components Distribution Under Stepwise Heating Conditions","authors":"Xi Jiang,&nbsp;Jian Wu,&nbsp;Lucan Zhao,&nbsp;Jun Wang,&nbsp;Weiqiang Xiao,&nbsp;Zhen Chen,&nbsp;Jian Jiang,&nbsp;Miao Liang,&nbsp;Jiaqi Wang,&nbsp;Junsong Zhang","doi":"10.1002/ffj.3857","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>Different types of tobacco should exhibit significant differences in pyrolysis behaviour and pyrolytic aroma components distribution due to their intrinsic microstructures and chemical composition features but rarely be compared. Herein, the pyrolysis characteristics of three types of tobacco (oriental tobacco, burley tobacco and flue-cured tobacco) were studied by using thermogravimetric technique combined with thermal analysis kinetics method. The weight loss processes of each tobacco sample can be divided into four stages, namely dehydration, decomposition of volatile components, decomposition of hemicellulose and cellulose, and decomposition of lignin and carbonisation. Different types of tobacco exhibited various pyrolysis characteristic parameters in terms of T<sub>i</sub>, T<sub>f</sub>, DTG<sub>max</sub>, and CPI, indicating an obvious difference in the thermal decomposition characteristics of tobacco. And then a stepwise heating strategy was designed to in-depth investigate the pyrolysis characteristics and release behaviour of aroma components at different thermal weight loss stages by using the self-built infrared tube furnace combined with Cambridge filter capture system. The weight loss stages II and III would generate most of the aroma components for each type of tobacco. The release amount of oxygen heterocyclic and ketone compounds exhibited the order of flue-cured tobacco (558.90 μg·g<sup>−1</sup>) &gt; burley tobacco (423.44 μg·g<sup>−1</sup>) &gt; oriental tobacco (291.55 μg·g<sup>−1</sup>) during the four stages. The release amount of nitrogen heterocyclic compounds exhibited the order of burley tobacco&gt;flue-cured tobacco&gt;oriental tobacco, while the organic acids exhibited the opposite order. Furthermore, the physicochemical properties of biochar generated from different types of tobacco were characterised and compared by elemental analysis, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). This study may provide guidelines for the rational utilisation of different types of tobacco leaves in related products.</p>\n </div>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":"40 3","pages":"512-527"},"PeriodicalIF":2.1000,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3857","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0

Abstract

Different types of tobacco should exhibit significant differences in pyrolysis behaviour and pyrolytic aroma components distribution due to their intrinsic microstructures and chemical composition features but rarely be compared. Herein, the pyrolysis characteristics of three types of tobacco (oriental tobacco, burley tobacco and flue-cured tobacco) were studied by using thermogravimetric technique combined with thermal analysis kinetics method. The weight loss processes of each tobacco sample can be divided into four stages, namely dehydration, decomposition of volatile components, decomposition of hemicellulose and cellulose, and decomposition of lignin and carbonisation. Different types of tobacco exhibited various pyrolysis characteristic parameters in terms of Ti, Tf, DTGmax, and CPI, indicating an obvious difference in the thermal decomposition characteristics of tobacco. And then a stepwise heating strategy was designed to in-depth investigate the pyrolysis characteristics and release behaviour of aroma components at different thermal weight loss stages by using the self-built infrared tube furnace combined with Cambridge filter capture system. The weight loss stages II and III would generate most of the aroma components for each type of tobacco. The release amount of oxygen heterocyclic and ketone compounds exhibited the order of flue-cured tobacco (558.90 μg·g−1) > burley tobacco (423.44 μg·g−1) > oriental tobacco (291.55 μg·g−1) during the four stages. The release amount of nitrogen heterocyclic compounds exhibited the order of burley tobacco>flue-cured tobacco>oriental tobacco, while the organic acids exhibited the opposite order. Furthermore, the physicochemical properties of biochar generated from different types of tobacco were characterised and compared by elemental analysis, Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM). This study may provide guidelines for the rational utilisation of different types of tobacco leaves in related products.

不同类型烟草在逐步加热条件下的热解行为及热解香气组分分布研究
不同类型的烟草由于其固有的微观结构和化学成分特征,在热解行为和热解香气成分分布上应该存在显著差异,但很少进行比较。本文采用热重法结合热分析动力学方法,对3种烟草(东方烟、白肋烟和烤烟)的热解特性进行了研究。每份烟草样品的失重过程可分为脱水、挥发性成分分解、半纤维素和纤维素分解、木质素分解和碳化四个阶段。不同类型烟叶的Ti、Tf、DTGmax、CPI等热解特征参数不同,说明烟叶的热分解特性存在明显差异。采用自制红外管式炉结合剑桥过滤捕集系统,设计了分步加热策略,深入研究了不同热失重阶段的热解特性和香气组分的释放行为。每一种烟草的大部分香气成分都是在减重阶段II和III产生的。氧杂环和酮类化合物的释放量在4个阶段依次为烤烟(558.90 μg·g−1)、白利烟(423.44 μg·g−1)、东方烟(291.55 μg·g−1)。氮杂环化合物的释放量与白肋烟、烤烟、东方烟的释放量顺序一致,而有机酸的释放量与之相反。此外,通过元素分析、傅里叶红外光谱(FTIR)和扫描电镜(SEM)对不同类型烟草生成的生物炭的理化性质进行了表征和比较。本研究可为不同类型烟叶在相关制品中的合理利用提供指导。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信