Correlation study between GC–MS analysis of cigarette aroma compounds and sensory evaluation

Abstract An effective complex aroma was obtained using a solvent-assisted flavor evaporation pretreatment method, and volatile flavor substances were obtained by gas chromatography–mass spectrometry (GC–MS). The nine attribute flavor characteristics determined by quantitative descriptive analysis in mainstream cigarette smoke were compared with those determined by GC–MS by odor activity value analysis. The sensory evaluation data and overall impressions of five cigarette samples were processed and analyzed using the social statistics software package. Pearson correlation coefficients between the taste attributes and overall impressions of the cigarette samples were determined, revealing differences in product characteristics between different sensory styles. Heatmap and correlation network analyses demonstrated compound-specific sensory modulation: phthalide and 2,5-dimethylphenol enhanced salty/bitter/sour notes but suppressed sweetness, whereas styrene inversely regulated sweetness and sourness.