Characteristics of Different Flavor Flue-cured Tobacco Aroma Precursors and Its Effect on Sensory

In order to explore the relationship of the different flavor type between aroma precursor and sensory smoking, the sugar, nicotine, sugar nicotine ratio, carotenoids, polyphenols and non volatile organic acids of tobacco leaf and sensory smoking quality of 72 C3F samples from 8 raw material bases of China Tobacco Guizhou Industrial Company were analyzed. The results showed that (1) there existed significant difference of the aroma precursor contents of different flavor types; the tobacco leaf of strong-flavor type showed low sugar, high alkali, low sugar alkali ratio, low carotenoid and polyphenol, high non volatile organic acid; tobacco leaf of light-flavor type showed high sugar, high carotenoid pigment and polyphenols, characteristics of low non volatile organic acid. (2) There was no significant difference of sugars and rutin contents in tobacco leaves of the same flavor type from different flue-cured tobacco producing areas. (3) The established multiple regression equation based on aroma precursor and sensory indicators showed that nicotine was the most important alkaline component affecting the sensory smoking of tobacco leaf and the malic acid, citric acid and chlorogenic acid were important acidic components affecting sensory smoking of tobacco leaf, which showed that the coordination of nicotine, non-volatile organic acid and chlorogenic acid could make sensory smoking good.