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

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

Open Access
|Sep 2025

Figures & Tables

Figure 1

PC analysis of cigarette aroma compounds by the SAFE pre-treatment method.
PC analysis of cigarette aroma compounds by the SAFE pre-treatment method.

Figure 2

Comparison of flavor profiles composed of average scores of nine attributes identified in cigarette smoke.
Comparison of flavor profiles composed of average scores of nine attributes identified in cigarette smoke.

Figure 3

Factor loadings and PC scores extracted from descriptive sensory data.
Factor loadings and PC scores extracted from descriptive sensory data.

Figure 4

Heat map of correlations between major aromatic compounds and sensory attributes. Note: *p ≤ 0.05, **p ≤ 0.01.
Heat map of correlations between major aromatic compounds and sensory attributes. Note: *p ≤ 0.05, **p ≤ 0.01.

Figure 5

The correlation network between the main aroma components and sensory attributes. Note: Positive correlation is indicated by a yellow line, negative correlation by a gray line, circle size and color shade of sensory attributes indicate the number of relevant objects, and line thickness indicates the degree of correlation (|ρ| > 0.5, p < 0.01).
The correlation network between the main aroma components and sensory attributes. Note: Positive correlation is indicated by a yellow line, negative correlation by a gray line, circle size and color shade of sensory attributes indicate the number of relevant objects, and line thickness indicates the degree of correlation (|ρ| > 0.5, p < 0.01).

Types of cigarettes investigated

No.BrandTypes of cigarettesAbbreviations
1EvergrandeFull Open Smoke KuiFOSK
2EvergrandeSmoke Kui 1949 MediumSK1949M
3EvergrandeMemory 1949 MediumM1949M
4EvergrandeHard MediumHM
5EvergrandeBlue and Gold MediumBGM

Pearson correlation coefficients for smoke sensory attributes

X1X2X3X4X5X6X7X8X9X10
X11−0.999**0.918*0.895*0.928*0.8720.860.997**0.970**−0.964**
X2 1−0.915*−0.894*−0.933*−0.861−0.877−0.994**−0.975**0.967**
X3 10.985**0.965**0.926*0.8610.914*0.958*−0.980**
X4 10.984**0.8490.8370.895*0.948*−0.968**
X5 10.8140.896*0.921*0.980**−0.984**
X6 10.7820.8660.864−0.893*
X7 10.8210.941*−0.923*
X8 10.956*−0.953*
X9 1−0.996**
X10 1

Sensory attributes selected for quantitative descriptive analysis as a result of preliminary sessions

AttributesCharacteristic
Basic tastesSournessThe taste of citric acid alike
SweetnessThe taste of sweet alike
BitternessThe taste of quinine alike
SaltinessThe taste of NaCl alike
Feeling factorsAstringentA feeling of dryness or tightness in the mouth
Throat roughingA sensation of general discomfort on the throat surface
PrickleA prickling or tingling sensation
WateringA sensation similar to salivating at the taste of acid.
HotnessA chill-like heat sensation
Language: English
Submitted on: Dec 22, 2024
Accepted on: Apr 9, 2025
Published on: Sep 11, 2025
Published by: Sciendo
In partnership with: Paradigm Publishing Services

© 2025 Dengke Li, Yuchen Gu, Chuntao Zhang, Ting Fei, Lichao Ma, Ruoxin Wu, Jiale Wang, Bingyu Wu, Tao Feng, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 License.