Analysis of Characteristic Aroma of Flue-cured Tobacco KRK26 in Yunnan Province

Purpose To explore the flavor style of flue-cured tobacco variety KRK26, analyzing the important aroma components and internal relations, and to provide reference for the industrial availability of KRK26.

Methods Sensory as the guide, the key characteristic aroma components were separated and screened by gel permeation chromatography (GPC), and the aroma components of the characteristic components were determined by GC-MS method, and the key aroma components were analyzed in combination with the relative odor activity value (ROAV).

Results Five components (F2-F6) were obtained by sensory assisted GPC. Among them, F2-F3 showed delicate fragrance, while F5-F6 showed caramel aroma. The F2 component showed sweet fragrance with bean scent, the key aroma components were (2E,6E)-farnesol and 4′-methylacetophenone; the F3 component showed strong fragrance, floral and hay, the key aroma components were (2E,6E)-farnesol and linolenic acid; F4 fragrance with strong floral fragrance, fruit fragrance, the bottom of the strong hay scent, the key aroma components were (+)-limonene, citral, 6,8-nonadien-2-one,8-methyl-5-(1-methylethyl)-,(5S,6E)-, 2,7-dimethyl-2,6-octadiene and so on; the F5 component showed mainly honey sweet from phenylacetic acid; with a slight caramel aroma, while maltol, 5-hydroxymethylfurfural and other aroma components were found in F6 with a strong caramel aroma.

Conclusion The aroma style of KRK26 is mainly fragrance and caramel aroma, supplemented by floral and fruity fragrance.