Flavour Science

The aroma characteristics of aged smoke and its residue have not been characterized. In this study, “ashtray aroma” was analyzed using gas chromatography olfactometry (GC-O) combined with aroma extract dilution analysis (AEDA) of ashtray solvent extracts and static headspace analysis of ashtrays. A total of 33 odor-active regions were detected in the headspace and a total of 56 odor-active regions with flavor dilution (FD) factors≥32 were detected in the solvent extract. In addition, the ashtray aroma was assessed descriptively by a trained volunteer panel.