Effect of Enzyme Treatment on Low Temperature Pyrolysis Characteristics and Aroma Component Release of Tobacco Leaves

To investigate the effects of enzyme treatment on the thermal weight loss and aroma component release of tobacco raw materials under low-temperature heating. This study used a continuous flow analyzer, a thermogravimetric analyzer, a self-developed rapid tube heating furnace, and a GC/MS analyzer, combined with sensory quality evaluation, to investigate the effects of different enzyme treatments on the conventional chemical composition, pyrolysis characteristics, thermal release of aroma components, and sensory quality of tobacco raw materials. The following conclusions can be drawn: ① The total sugar content in tobacco leaves increased the highest after treatment with pectin esterase and plant hydrolase. ② The maximum weight loss rate and weight loss rate of samples treated with pectin esterase and plant hydrolase during the volatile matter removal stage were significantly improved, which increased the release amount and rate of aroma substances. ③ The total amount of aroma substances in the samples treated with pectin esterase and plant hydrolase showed a significant increase compared to the blank control. ④ The results of principal component analysis and sensory quality evaluation indicate that pectin esterase and plant hydrolase can improve the comprehensive aroma and sensory quality of raw materials. This indicates that pectin esterase and plant hydrolase can improve the aroma quality of tobacco leaves under heating conditions. The research results provide a method reference and reference for improving the quality of heated cigarette raw materials.