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Research Article · Open access · Published 19 October 2025

 Effect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco Products

Xinbo Lu1, Jie Yin1, Ying Yuan2, Jun Xia1, Huawen Wang1, Xingqian Ye2, Dan Wu2, Jun Wang1, Jinhu Tian2 & Jian Jiang1

American Journal of Biochemistry and Biotechnology, Volume 21, Issue 2, pp. 252–263 · doi.org/10.3844/ajbbsp.2025.252.263

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Abstract

The influences of different Ultra-High-Pressure (UHP) treatments on the chemical composition and the low-temperature pyrolysis products of Flue Cured Tobacco Leaves (FCTL) that applied in heated tobacco products were investigated in this study. Results indicated that UHP treatment reduced total alkaloids content significantly (p<0.05), especially 500-600 MPa treatment group (2.34±0.00%, 2.34±0.01%). Increase in sugars and potassium content were observed after UHP treatment, among which the 300 MPa group was accounted the highest for 26.51±0.09% and 2.37±0.02%. Moreover, the richness of low temperature pyrolysis products from the FCTL were also enhanced after UHP treatment and the relative contents of aldehydes and ketones (e.g., 2-butanone and 5-hydroxymethylfurfural) were increased. The quantity of acidic and flavour compounds also raised, and those changes might contribute to a richer sensory of the FCTL. The present study served as a foundational exploration into enhancing the aroma and quality of heated tobacco products and might provide some insights for the development of novel tobacco materials.

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Lu, X., Yin, J., Yuan, Y., Xia, J., Wang, H., Ye, X., Wu, D., Wang, J., Tian, J. & Jiang, J. (2025).  Effect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco Products. American Journal of Biochemistry and Biotechnology, 21(2), 252–263. https://doi.org/10.3844/ajbbsp.2025.252.263

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Effect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco ProductsAmerican Journal of Biochemistry and Biotechnology · Volume 21, Issue 2 · pp. 252–263 · CC BY 4.0Download