Studies on Analysis of Flavor Constituents of Different Maturity Tobacco Leaves

Abstract

Abstract: In order to investigate the effects of different maturity on aroma components in tobacco leaf, the relationship between maturity and aroma components quality was studied. The main flavor compounds in different maturity tobacco were isolated by simultaneous distillation and extraction (SDE), and then were quantitatively analyzed by capillary gas chromatography. The experimental results showed that: (1) the total content of major flavor compounds, ketones and alcohols in tobacco increased with tobacco maturity. (2) the content of 2-furanmethanol, 5-methylfurfural, 6-methyl-5-hepten-2-one, benzyl alcohol, linalool, β-phenylethyl alcohol, isophorone, solanone, damascone, dihydroactinidiolide, farnes ylacetone increased with the leaf maturity and reached to highest levels at over-matured stage. (3) the content of furfural, acetophenone, damascenone, megastigmatrienone, geranylacetone reached to maximum at full mature stage, and then decreased slowly.

CLC Number:

S572

Xuan Xiaoquan, Bo Yunchuan, Xu Ruyan, Zhang Junsong. Studies on Analysis of Flavor Constituents of Different Maturity Tobacco Leaves[J]. Chinese Agricultural Science Bulletin, 2007, 23(2): 98-098.

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