Differences Of The Research On Parts Of The Aroma Matter Of Different Varieties Of Flue-cured Tobacco Leaves In Nanping Area

In order to understand the different varieties flue-cured tobacco leaves in nanping area in thepresent situation of the aroma matter, studing the differences of aroma matter of different varietiesflue-cured tobacco, five flue-cured tobacco varieties,cuibi1, hoong hua da jin yuan, K326,yunyan85,yunyan87,were selected to determinate twenty-eight aroma matter in acid and neutral aromamatter, alkaloid and higher fatty acid of the C3F leaves in forty-three tobacco planting small towns inten countries of nanping area. Meanwhile, sensory quality of smoking was done to the samples. varianceanalysis and Duncan multiple comparison were carried out to the aroma of different varieties, andsimple correlation analysis was carried out between the aroma and sensory quality of smoking inyunyan85and cuibi1.The results of the experiments indicated that:1. Significant deviation was existed in different varieties for dlinalool and linoleic acid, extremelysignificant deviation was existed for oxalic acid, palm acid, linoleate;linoleic acid.the differences ofaroma matter in different varieties was possible ly caused by the genetic characteristics. Other aromamatter did not indicate significant deviation.2. The contents of different aroma matter indicated that: the content of furfuraldehyde was thehightest in the acid and neutral aroma matter, which was the70%percentage of all of the acid andneutral aroma matter. The sencond was2-methyltetrahydrofurandan isophorone, with the5-10%percentage, the contents of other matter was relatively low,only with10%percentage of all acid andneutral aroma matter.contents of All of the acid and neutral aroma matter indicatedtha:cuibi1>yunyan87>hong hua da jin yuan>yunyan85>K326, but there was no significant differences indifferent varieties. The content of Alkaloid indicated that: dehydro-neonicotine> nornicotine>neonicotine>myosmine,content of alkloid indicated that: hong hua da jinyuan>yunyan85>K326>yunyan87> cuibi1, but there was no significant differences in differentvarieties.contents of higher fatty acid indicated that: apple acid> oxalic acid> linoleic acid> citric acid>hexadecanoic acid> malonic acid> linoleic acid> oleinic acid> stearic acid> succinic acid> muscadeacid> caprylic acid,while the content of the apple acid was50-60%percentage of all the higher fattyacid and the content of caprylic acid was lower. The content of the higher fatty acid indicated that:yunyan87>hong hua da jin yuan>K326>yun yan85>cuibi1, with the significant differences beteen yunyan87and cuibi1.3. Stearic acid had the positive correlation with the quality of aroma in yun yan85, while furfurol,benzaidehyde, isophorone, neonicotine, nornicotine, dehydro-neonicotine, malonic acid, linoleic acidhad the significant or extremely significant negative correlation with the quality of aroma, aftertaste,miscellaneous, irritate nature.4.1-alcohol amyl and tetradecylic acid in cuibi1had the significant or extremely significantpositive correlation with quality of the aroma and quantity of the aroma, miscellaneous, irritatenature,the totall score, and linalool（oxidation）-1，benzaldehyde，isophorone，linoleic acid had thesignificant or extremely significant negative correlation with quality of the aroma and quantity of the aroma, miscellaneous, irritate nature, meanwhile nornicotine and myosimine had the significant orextremely significant negative correlation with quantity of the aroma and irritate nature.