薄荷醇赋香方式及水平对颗粒型加热卷烟气溶胶释放行为的影响OA

To investigate the effects of menthol flavoring methods and levels on the aerosol release behavior of granular heated tobacco products(HTPs),this study prepared a series of experimental samples which included samples with small,medium,and large-sized menthol capsules(bursting beads)added to either the filter section or the granular tobacco segment,and samples with low,medium,and high levels of menthol-loaded activated carbon particles added to the granular segment.A control sample without menthol was also prepared.The aerosol release behav-ior was systematically analyzed by measuring smoke yield,total particulate matter(TPM),the release amounts of key aerosol components(nico-tine,propylene glycol,glycerin,and menthol),and the menthol transfer rate.The results indicated that:(1)The addition of menthol capsules significantly increased both per-puff and total smoke yield,with a more pronounced effect observed when capsules were placed in the granular segment compared to the filter section.(2)The sample with capsules in the granular segment exhibited the highest release amounts of TPM,nic-otine,propylene glycol,and glycerin.(3)Significant differences in menthol transfer rates were observed among the different flavoring methods.The method of adding capsules to the granular segment yielded the highest transfer rate,ranging from 57%to 64%for the small,medium,and large-sized capsules.In conclusion,adding menthol capsules to the granular segment is an effective method for enhancing overall aerosol release and menthol delivery efficiency.