Purpose To study the effects of aroma components in tobacco leaves with different maturity on the sensory quality in Zunyi.
Methods Tobacco leaves harvested and cured eight days earlier (T1), harvested and cured normally (T2), and harvested and cured eight days later (T3) were used as materials. The endogenous chemical components of tobacco leaves were extracted by different polar solvents, and then the aroma components of different polar extraction segments of tobacco leave with different maturity were detected by gas chromatography-mass spectrometry (GC-MS). The extracts of tobacco leave with different maturity were added to cigarettes for sensory evaluation, and the correlation between GC-MS results and sensory evaluation indicators was analyzed based on partial least squares regression (PLSR) analysis.
Results With the increase of tobacco leaf maturity, the types of tobacco leaf extracts increased, and the total amount of volatile compounds showed a trend of first increasing and then decreasing. The numbers of volatile components of T1, T2 and T3 treatments were 30, 124 and 149, respectively; and the total amount of volatile compounds was 651.059, 772.502 and 651.254 μg/g, respectively. The PLSR results showed that solanone, megastigmatrienone, linoleic acid, dihydroactin, neophytadiene, and anisaldehyde were significantly positively correlated with the aroma quantity, aroma quality, and taste of tobacco leaves; 2,3'-bipyridine, indole, and catechol were significantly negatively correlated with the aroma quantity, aroma quality and taste of tobacco leaves; linoleic acid, linolenic acid, and pentadecanoic acid were significantly positively correlated with offensive taste and irritancy; decanoic acid was significantly negatively correlated with the offensive taste and irritancy.
Conclusion The results provide a theoretical basis for timely harvesting of tobacco leaves and the preparation of tobacco flavors and fragrances.
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