Abstract:

The change of main flavor compound of different maturity stage tobacco leaf during curing was study by horizontal bulk curing barn. The content of flavor compounds was decreased during curing but the trend was not the same at different stage. Most of the compounds content increased in the first 12 hours or the time between 36 and 48 hour, then the content decreased. So extending the yellowing time of suitable ripe leaf is helpful for the improvement of flavor compound content.