| Position of Quality Style of Tobacco is a basic work to develop high-quality characteristicstobacco, it is also the basis of selection and use of the design of tobacco products. For a longtime, the evaluation of the quality and style of aroma type of tobacco generally stay in thesensory evaluation stage. In order to achieve the position of quality style of different ecologicalconditions of full-flavor of tobacco, accelerate the formation of a scientific and rational layoutof tobacco production, constantly improve the level of production of tobacco, and guarantee thequality level of full-flavor tobacco leaves,246sampling points of domestic tobacco samples ineight provinces in2011-2012was conducted a systematic evaluation of style and characteristic,and the aroma type of style and characteristics of flue-cured tobacco was subdivided and thecharacteristic ingredients of sub region were excavated in this paper. Preliminary conclusionsare as follows:(1) Typical division of full-flavor tobacco The style and characteristics of flue-curedtobacco was divided into three style districts. They are full-flavor typical style district (the style ofdistrict I), full-flavor sub typical style district (the style of district II), full-flavor-intermediatetransition district (the style of district III). The performance of district I is that the aroma type istypical full-flavor, the motion state of aroma was overflow with heaviness and the note isprominent. The performance of district II is that the aroma type is sub typical full-flavor, themotion state of aroma was overflow with heaviness and the note is obvious. The performance ofdistrict III is that the aroma type is atypical full-flavor, the motion state of aroma was lessoverflow with heaviness and the note is slight.(2) The subdivide of aroma type of full-flavor and research of the regulation of conditiondistribution On the basis of typical division of aroma type of tobacco, by introducing7notes allco-exist in full-cured tobacco and according to overall performance of all kinds of notes in scoreof cigarette smoking, the aroma types of tobacco were classified. On the whole, the conditions offull-flavor tobacco were divided7different sub regions. They are Central South Henanburnt-sweetness aroma and burnt aroma balance district (subtype I),South Anhui Province burnt aroma and burnt-sweetness aroma style district (subtype II), Northern Guangdong Southern HunanSouthwest Jiangxi burnt-sweetness aroma and burnt aroma style district (subtype III), ShandongPeninsula sweet aroma and burnt-sweetness aroma style district (subtype IV), Western HenanSoutheast Shanxi burnt-sweetness aroma and sweet aroma style district (subtype V),Middle EastHunan and Jiangxi Nutty aroma and burnt-sweetness aroma style district (subtype VI), Middlewest Shanxi Southeast Shandong Middle South Hunan sweet aroma and burnt aroma style district(subtype VII). Subtype I shows that aroma type attribute is noticeable, typicality is strong,burnt-sweetness aroma and burnt aroma is relatively balanced and obvious, the motion state ofaroma is overflow with heaviness, density of smoke is strong, and impact is enough. Subtype IIshows that aroma type attribute is noticeable, typicality is strong, burnt aroma is obvious, followedby burnt-sweetness aroma, the motion state of aroma is overflow with heaviness, density of smokeis relatively strong, and impact is enough. Subtype III shows that aroma type attribute isnoticeable, typicality is strong, burnt-sweetness aroma is obvious, followed by burnt aroma, themotion state of aroma is overflow with heaviness, density of smoke is relatively strong, andimpact is enough. Subtype IV shows that aroma type attribute is from less noticeable to morenoticeable, typicality is weak, sweet aroma is obvious, followed by burnt aroma, the motion stateof aroma is overflow with heaviness, density of smoke is from strong to more strong,with impactfrom larger to largish. Subtype V shows that aroma type attribute is from less noticeable to morenoticeable, typicality is less weak, sweet aroma and burnt-sweetness aroma is obvious, the motionstate of aroma is overflow with heaviness, density of smoke is from strong to stronger with impactfrom larger to largish. Subtype VI shows that aroma type attribute is from less noticeable to morenoticeable, typicality is weak, nutty aroma and burnt-sweetness aroma is obvious, the motion stateof aroma is overflow with heaviness, density of smoke is stronger with impact from largish tolittle. Subtype VII shows that aroma type attribute is from less noticeable to micro noticeable,typicality is weak, sweet aroma and burnt aroma is obvious, the motion state of aroma is fromoverflow with heaviness to less overflow with heaviness, density of smoke is weaker with impactfrom less to medium.(3) A preliminary study on the characteristic components of tobacco in different subtypesarea of full-flavor condition. In this paper, by analyzing various chemical components in differentsubtype areas, the characteristic materials of different subtype were analyzed. Through above analysis, we draw some conclusions as follows: The content of chlorogenic acid in polyphenols,malonic acid and stearic acid in organic acid, serine, histidine, threonine and leucine in amino acid,benzyl alcohol, phenylacetaldehyde, furaldehyde, furfuryl alcohol, megastigmatrienone4and3,4-dimethyl-2,5-furanone in neutral aroma substances in subtype I are significant. The content ofγ-pentanone acid，2,4-pimelic acid and linoleic acid in organic acid, alanine and Isoleucine inamino acid, megastigmatrienone1, megastigmatrienone2, isophorone oxide, damascene,6-methyl-5-hepten-2-ketone, neoplytadiene and solanone in neutral aroma substances in subtype IIare significant. The content of arginine and aspartic acid in amino acid, β-damascenone, geranylacetone and solavetivone in neutral aroma substances in subtype III are significant. The content ofscopoletin in polyphenols, oleic acid in organic acid, glycine, valine and phenylalanine in oleicacid, benzaldehyde and linalool in neutral aroma substances in subtype IV are significant. Thecontent of nornicotine, anabasine and anatabine in alkaloid, malic acid and palmitic acid inorganic acid, cysteine in amino acid, phenylethanol,4-vinyl-2-methoxy phenol and isophorone inneutral aroma substances in subtype V are significant. The content of nicotine in alkaloid, oxalicacid and seventeen acid in organic acid, arginine in amino acid,2-acetylfuran,dihydroactinidiolide, megastigmatrienone3and safranal in neutral aroma substances in subtypeVI are significant. The content of rutin in polyphenols, fumaric acid and citric acid in organic acid,proline and glutamic acid in amino acid, β-Ring of Citral and2-acetyl pyrrole in neutral aromasubstances in subtype VII are significant. |
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