Ficus carica was fermented to develop a new natural cigarette flavor. The flavor was analyzed by GC/MS, pyrol-ysed by PY/GG/MS and applied in cigarette. The results showed that addition of the flavor could improve tobacco aroma and sweet taste obviously, and decrease the offensive odor of cigarette smoke effectively. 41 components in the flavor were identified by GC/MS, and the contents and so on were of 9,12-octa-decadienoic acid ethyl ester, ethyl palmitate, heptadecanoic acid ethyl ester, 9,12-octa-decadienoic acid methyl ester, 9,12,15-octa-decatrienoic acid ethyl ester and so on were relatively high respectively. The pyrolysates from the flavor were ketones, aldehydes and funans, which played important roles in tobacco flavor and could improve the aroma.%利用生香酵母发酵无花果(Ficus carica)开发特色天然烟用香料,采用GC/MS技术分析了该特色香料中的挥发性和半挥发性成分,采用热裂解/气相色谱/质谱联用(PY/GC/MS)方法对其热裂解产物进行分析,并进行了卷烟加料试验.结果表明,①发酵无花果香料在卷烟中具有增加香气量、增加烟气甜润感、降低刺激和改善余味的作用；②发酵无花果香料中共鉴定出41种成分,主要有9,12-十八碳二烯酸乙酯、十六酸乙酯、9,12,15-十八碳三烯酸乙酯、十七酸乙酯、9,12-十八碳二烯酸甲酯、十六酸等化合物.③发酵无花果香料热裂解后产生大量醛类、酮类和呋喃类物质,这些物质是构成卷烟香味的重要成分,能有效改善卷烟吸味.
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