A dataset of the process and composition of tobacco flavor prepared from tobacco stems

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.