GC-MS Determination of Flavour in Tobacoo-Comparative Study of Extraction Methods of Tobacoo Flavour

Three methods of extraction of 15 flavour in tobacoo for GC-MS analysis were studied in this paper.Components extracted by respective method were compared.Experimental study demonstrated that ultrasound-assisted liquid-liquid extraction (ULLE) has high extraction efficiency and simple to operate,both simultaneous distillation extraction (SDE) and ULLE were better in repeatability than solid phase micro extraction (SPME) as that they were suitable for the quantitative determination of flavour and SPME was suitable for the qualitative detection of flavour because of its high sensitivity.Extraction method should be selected on the basis of the analytical purpose and the physical properties of the flavour so as to obtain accurate information of the flavour in tobacoo.