Quality Analysis of Tobacco Flavor Concentrated by Aquaporin Forward Osmosis Membrane

In order to maximize the retention of volatile aromatic components in tobacco flavor, water extracts of Honghuadajinyuan tobacco were prepared by forward osmosis and vacuum evaporation concentration with 55% soluble solid content. The quality of the extracts was analyzed from four aspects: aromatic components, conventional chemical components, physical and chemical indexes and sensory quality. The results showed that: (1) The composition of the two extractums was basically the same, and the content of the aroma components reached a very significant difference (p<0.000 1). The total amount of aroma substances in the forward osmosis concentration was increased by 89.17% compared with that in the evaporation concentration. β-macarone increased by more than 50%, β-ionone, dihydrokiwi lactone and linalor increased by more than 100%; (2) The indexes of total sugar, reducing sugar, total nitrogen, chloride ion and potassium ion of the conventional chemical components of the two extractum reached extremely significant differences (p<0.000 1). Among them, the chloride ion content of the forward osmosis concentrated extractum increases while potassium ion decreases; (3) The acid value, relative density and refractive index of forward osmotic concentrated extract were significantly decreased by 3.24%, 1.44% and 0.28% (p<0.000 1) compared with that of evaporative concentrated extract, while the total volatile components were significantly increased by 1.17% (p<0.0001); (4) The total sensory quality score of forward osmosis concentration was significantly higher than that of evaporation concentration (p<0.05), and the sensory evaluation result was better. Forward osmosis concentration technology can provide technical support for improving the quality of tobacco flavor and remanufactured tobacco coating material.