2026-10-12T07:32:43Z https://www.scidb.cn/oai

10.57760/sciencedb.nprd.00019 2026-03-27T08:59:26Z

2026-03-27 A dataset of the process and composition of tobacco flavor prepared from tobacco stems doi:10.57760/sciencedb.nprd.00019 en To address the comprehensive utilization of tobacco stem waste, this study constructed a process dataset for the preparation of tobacco flavors based on a superheated steam distillation-cracking process integrated technology. The preparation process was optimized using single-factor experiments combined with Box-Behnken response surface methodology. Key process parameters, including superheated steam flow rate (1000 g/h), superheated steam temperature (320 ℃), and heating rate (3 ℃/min), along with the flavor yield data corresponding to fine and coarse stems (10.24% and 9.96%, respectively), were disclosed. Through gas chromatography-mass spectrometry (GC-MS) analysis, the main characteristic components identified in the tobacco flavor prepared from fine stems included α-cedrene, cedrol, furfuryl alcohol, guaiacol, and nicotine. For the flavor prepared from coarse stems, the main characteristic components identified included guaiacol, cedrol, and isoeugenol. This dataset can provide systematic data support for the flavoring of novel tobacco products and the efficient, high-value resource utilization of tobacco stem waste. Tobacco stem waste; tobacco flavor; superheated steam distillation-cracking process integrated technology; component analysis Cai Jiaqi Zhang Xueping Yunliang Chen Yichun Wang Xu Zhu Kai Yang Jing Zhang Kui EMBARGO https://creativecommons.org/licenses/by-nc-nd/4.0/ dataset Science Data Bank