| A comprehensive comparative analysis was made between the differences and characteristics of production interval of tobacco aroma components, based on the C3F tobacco leaves of 2008 from Fujian, Hubei and Yunnan area. By simultaneous distillation extraction-gas chromatography, a total of 51 aroma components was determined, and a systematic analysis was made in range of 18 kinds of important aroma components which had significant differences in these areas. By comparing the types and differences in content of aroma components, studying simple correlation between aroma components and routine chemical composition and typical correlation between aroma components and sensory quality, characteristics of aroma components and their affect to tobacco leaves quality in the three typical tobacco production areas (Fujian, Hubei, Yunnan) was basicly identified. This research provided important data for reference for cigarette industrial enterprises to scientificly formulate to rational use of raw tobacco material resources and provided a solid theoretical foundation to further improve aroma quality and enhance the overall quality of tobacco leaves.1.Features and Differences of Aroma Components in Different Prodution AreasNot to count in the higher content of neophytadiene and non-volatile aroma components, content of aroma components of Hubei area was the highest, followed by Fujian area, and Yunnan area was the lowest. For the content of neophytadiene and non-volatile aroma components, Yunnan area was the highest, and Hubei area was slightly lower than Yunnan area while Fujian area was the lowest level for neophytadiene with which was 80% of Yunnan area, and for non-volatile aroma components content of Fujian area was only 50% that of Yunnan area. In addition to the total aldehydes and total amount of heterocyclic compounds which had little differences in content, other kinds of aroma components among the three production areas had significant or huge significant differences. Acid and alcohol kinds of aroma components of Yunnan area were significantly higher than that of Fujian areas, which were more than 2 times. But for the carbonyl and ester compounds, content of Yunnan area were lower. In addition to volatile acid compounds with lower content, other kinds of aroma components of Hubei area were close to or slightly above the average levels. Content of the carbonyl aroma components of Fujian area was higher than the other two, while other kinds of aroma components were close to or below the average levels, especially for non-volatile acids and alcohols which were only 69.7% and 74.4% average levels those of other areas.2. Relationship Between Aroma Components and Chemical ComponentsThe reducing sugar and total sugar content of Chemical compositions in a certain range had a significant or huge significant negative correlation with the majority of the aroma components and the total aroma components, only with a not significant correlation between index of reducing sugar and aroma components of Fujian area. The total nitrogen and nicotine content in a certain range in different areas both had a significant or huge significant negative correlation with the majority of the aroma components and the total aroma components with different correlation coefficient, while correlation of Yunnan production area is more higher. Potassium content of Fujian and Hubei area had a, while correlation for both of the index of Yunnan area was not significant, and content of potassium in tobacco leaves of Yunnan area was the lowest in the three areas. Chloride had a not significant correlation with majority of the aroma components, only in Yunnan area chlorine had a huge significant negative correlation with the heterocyclic compounds of aroma components.3. Relationship Between Aroma Components and Sensory QualityThere was a significant or huge significant correlation between aroma components and sensory quality. Aroma components had a larger role to the quality, quatity of aroma and aftertaste followed by odor and irritation, while with little influence to combustion and gray. The alcohol compounds, carbonyl compounds and non-volatile acid in aroma components had significant impact on sensory quality, such as linalool, furfuryl alcohol, geranylacetone,β-damascenone,β-ionone, palmitic acid, citric acid, oleic acid and linoleic acid etc. whose correlation with senrory quality were mostly significant or huge significant. From the correlation coefficient between the two sets of data, aroma components of Yunnan area was more relevant with osensory quality, with Fujian area less more relevant; most of the correlation for the two sets of data of Hubei area were significant, and less was huge significant. |
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