Study on the Effects of Scenting Process on Aroma Components of Cut Tobacco Based on GC-MS and Chemometrics Analysis

PurposeTo study the effect of scenting process on the alcoholization process and quality of cut tobacco.

MethodsGC-MS and chemometric methods were used to analyze the changes of aroma components of cut tobacco under different scenting time and temperature.

ResultsA total of 496 compounds were isolated from cut tobacco and 164 aroma substances were identified. Quantitative analysis showed that there were certain commonalities and differences in the aroma components of cut tobacco under different scenting conditions. There were 42 different compounds in cut tobacco treated by unscented sample (CK) and different scenting temperatures. The content of 21 compounds in cut tobacco scented at 20 ℃ barrels store 72 hours were significantly higher than that of CK, including 2-propanol, hexanol, megastigmatrienone A, megastigmatrienone B, megastigmatrienone C, damadone A, damadone B, farnesyl acetone, geranyl acetone, isomenthone, ionone, denticulatolide, dihydroactinidiolide, ethyl tetradecanoate, ethyl palmitate, p-vinylguaiacol, tetradecanoic acid, etc. With the extension of scenting time, the content of 2-propanol, DL-menthol, megastigmatrienone A, megastigmatrienone B, isomenthone, ionone, thujopsene, terpinolene, and other compounds in cut tobacco increased gradually, and reached the highest in the 20 ℃ barrels store 72 hours.

ConclusionWhen stores in barrels at 20 ℃ for 72 hours, the aroma components of cut tobacco are rich, and the scenting effect is the best.