The Effects Of Different Planting And Air-curing Conditions On Important Flavor Components In Burley Tobacco Leaves

In the article the routine components, free amino acids, organic acids, neutral aroma constituents and basic aroma constituents were determined in air-cured burley tobaccos from nine different planting density, from five different ratio of cake fertilizer and inorganic fertilizer and from three air-curing humidity and control leaf (ordinary air-cured house) . Total sugar, reduced sugar, total N, K, and Cl were determined according to CORESTA and standard method. Starch was determined by anthrketone method. Free amino acids were determined by high performance liquid chromatography. Semi-volatile and non- volatile organic acids were identified and quantitatively determined by capillary GC/MS after being derived with H2SO4-CH3OH solution of 1:10 v/v and extracted with CH₂Cl₂. They are ethane diacid, β-methylvaleric acid, linolenic acid, octadecanoic acid. The aroma components were separated using simultaneous steam distillation-extraction(SDE) and analyzed by the capillary GC and GC/MS. 370 kinds of constituents were identified including 54 kinds of hydrocarbon compounds, 41 kinds of alcohol compounds, 28 kinds of aldehyde compounds, 44 kinds of Ketone compounds, 50 kinds of acid compounds, 14 kinds of ester compounds, 26 kinds of phenol compounds, 100 kinds of compounds including N, S, 13 kinds of compounds including O. The mentioned aboved neutral aroma components and basic components of three experiment samples were determined quantitatively using interior label method and 31 kinds of neutral aroma components including valeraldehyde, phenyl aldehyde, β-damascenone, and etc. and 11 kinds of basic aroma components including pyridine, quinoline and etc. The correlation analyses of aroma constituents and aroma constituents, higher fatty acids and aldehyde and ketone constituents, free amino acids and aldehyde and ketone and alcohol constituents were carried out. The results showed that:With the change of planting density and row spacing, the routine components, free amino acids and vital aroma constituents were changed. With increase of planting density, total N and nicotine were decreased , reducing sugar was increased a bit, K was decreased after being increased and reached the maximum between 1333 plants per mu and 1389 plants per mu, starch and Cl were not changed too much, most of free amino acids and aroma constituents were decreased after being increased and reached the maximum between 1333 plants per mu and 1389 plants per mu, the total amount of free amino acids and aroma constituents were also decreased after being increased and reached the maximum between 1333 plants per mu and 1389 plants per...